OMG! How can it be Friday already?? This Friday Ferment video is all about how to ferment in brine. Super easy and not as messy as the last weeks ferment. Carrots and dill is such a great combo works with protein and vegan dishes. Quickly to make and 4 days of patience ans voila you got some tasty carrots full of health promoting bacteria. Have a fantastic weekend!
Happy Friday! I’m starting a new segment called Friday Ferment. I will give you a great fermenting recipe or talk about health benefits of fermented foods or answer any questions you might have. Every Fridays video will be about farming your own healthy bacteria. Hope you like it! Me and the kids are off to Stockholm for the weekend to celebrate my Mum’s birthday. Can’t wait. Now the boys are older I have decided to travel with just one cabin bag…whish me luck as I try to fit everything in 🙂 Have a fabulous week! XX
Have you tried Jackfruit yet? My first Jackfruit experience was at Farm Girl, I had the Blue Jack Tacos with BBQ flavoured pulled jackfruit. So delicious!
It is used as a meat substitute because of its texture – firm and flakey. Reminds me of tuna in its texture but also chicken breasts because it’s fairly tasteless. You need a strong sauce or spices and the jackfruit will soak it all up.
Jackfruit is only a meat substitute in terms of texture, it is not rich in protein. It is low in calories with only 95 kcal per 100g, and it comes with fiber, vitamins and minerals like, A, C and the B’s and is a good source of potassium.
But where Jackfruit really shines is when used as a meat substitute in Tacos, a curry or stew with a lots of flavours.
A tin of jackfruit is a bout £3 and you’ll find it in most health store shops.
It is the young green fruit that is used and it comes in salted water.
Jackfruits are enormous, it’s actually the largest tree-borne fruit in the world and can weigh between 3 and 30kg. It travels from far away places like India, Thailand and Brazil.
Happy Monday! I’ve got a really good Polenta Bread recipe for you. Perfect for November when it’s getting colder outside and you want to drink tea and have delicious slice of bread in front of the fire/tv.
This is one of the super simple recipes that I want my teenager to know by heart so he can whip up a gluten-free tasty loaf just like that!
Hope you like it!
It looks like we need something warming after Trick or Treating tomorrow.
10 degrees C and 40% chance of rain is the weather forecast here in London.
This recipe for a vegan Pumpkin Spice Latte will most certainly do the trick after an evening running after the kids – warming and festive in equal measures.
My Pumpkin Spice Latte comes with coffee and the kids have a tea based one.
Pumpkin Spice Latte – Coffee Based
– 1 cup milk (I like oat milk)
– 1/2 cup coffee
– 1 tablespoon maple syrup – 2 drops of stevia (I like Nutri Nicks stevia) – 3/4 teaspoon of pumpkin spice mix – vegan squirty cream
Pumpkin Spice Latte- Tea Based
– 1 cup rice milk
– 3 tablespoons strong cinnamon tea
– 1 tablespoon maple syrup
– 2 drops of stevia (I like Nutri Nicks stevia)
– 3/4 teaspoon of pumpkin spice mix
– vegan squirty cream
Direction: Make the coffee or tea. Warm the milk, Mix or whisk everything but the cream. Pour into a cup and squirt cream on top and sprinkle with cinnamon if you want.
Happy Monday! I got a new recipe for you: Theperfect no-bake STAR-BAR! Filled with top-notch nutrients and very popular as a snack in my house.
I keep them in the freezer on a plate and the kids just go and take one when they need a yummy pick-me-up. They are star shaped to make them look like cookies and also I love stars 🙂 Have them with a cup of warming liquorice or cinnamon tea and they will keep you full and satisfied for a long time.
I bring one with me when I pick up my hungry boy from school or pop one in his school bag if he has an after-school club.
Chop up the dried fruit. Put everything in the food processor and mix until a ball is formed. This takes a few minutes.
Flatten the dough so it’s about 0.5 centimeter thick, then using a star-shaped cookie cutter make shapes. Done!
You can store them in the fridge or freezer for later use.
Looking for the perfect quick, nutritious and practical lunch solution? Whether its al-desko or a quickie at home. Rolling up your leftovers with a delicious dip in a super food raw veggie wrap is the answer!
I’m obsessed with wraps from Wrawp, They are completely raw and therefore bursting of enzymes, vitamins and minerals. The ingredient list is a nutritionist’s wet dream: Organic lettuce, organic spinach, organic coconut, organic flax seeds, organic turmeric and black salt. Absolutely no pesky preservatives or fillers. This is of course reflected in the price. 3 sheets are £9. But all worth it!
I start by spreading a layer of dip. The Lebanese Broad Bean Dip I did the other day is perfect. You’ll find the recipe here. Then I add any leftover food like a salad or stew or whatever. Two tablespoons of home-fermented foods for extra goodness. Wrap it up, cut in two and lunch is ready.
This Lebanese Broad Bean Dip is so easy to make and it taste lovely! It’s completely vegan and gluten-free. Use it like you would use hummus. It’s amazing on wraps, with salads or with oven baked vegetables.
Broad Bean Dip
650 gram frozen broad beans
1/2 cup olive oil
2 garlic cloves
1 tablespoon fresh lemon juice
3 teaspoons ground cumin
1/2 teaspoon sumac
1/2 teaspoon saltDirections: Put everything in a food processor and mix for a few minutes.
Frozen Yoghurt Triangles is an easy dessert to pull out of the hat.
I always have yoghurt in the fridge and my freezer is full of frozen berries so this is something I serve quite often. It’s an easy and refreshing end to a meal.
Frozen Yoghurt Triangles
– 450 gram coconut yoghurt
– 1 cup of mixed frozen berries
– 1/3 cup honey
– vanilla pod
Mix the ingredients in a mixing bowl.
Pour into a round springform cake tin.
Freeze for an hour and a half. Slice and serve straight away.