Sprouts are a bit like Marmite; either you love them or hate them. I personally love them just as long as they haven’t been boiled forever which makes them soggy…then I hate them! My favourite way to cook sprouts is to roast them or finely shred them for a salad or coleslaw.
My Dad makes an amazing chilli con carne, and whilst I still do eat meat from time to time, lately I’ve been eating less of it. I’ve recreated this vegetarian chilli loosely based on my Dad’s chilli con carne recipe and it has proved to be successful, even when given to meat eaters!
As the weather has suddenly turned colder this week I decided to make another batch of this and remembered how tasty it is so I knew I had to share the recipe with you all.
I absolutely love French toast. It reminds me of childhood as this was my treat breakfast at my grandmother’s on a Sunday morning. I loved standing next to her and help dip the bread in the egg mixture and as soon as the bread hit the pan the smell that wafted through the house made my tummy rumble!
Chocolate and peanut butter is such a great combination! I first tried this combination on my first ever trip to the USA and on a layover we tried some Reese’s Pieces whilst waiting for our next flight. I pretty much ate Reese’s Pieces daily throughout our holiday – not the healthiest but I was only 10 years old!
Most mornings I have a smoothie after working out when I need something quick before I head out the door. However, on days when I have a bit more time I love a smoothie bowl.
The flavour combinations are endless, just use whatever is your favourite smoothie combo but the trick is to use frozen fruit and less liquid so you get a thicker consistency. If you think the smoothie isn’t very thick you can pop it in the freezer for a few minutes until it firms up, this also helps the toppings not to sink!
This bark takes no time at all to make and is easy to throw together. If you don’t have goji berries or pistachios on hand then substitute whatever you have available.
Cacao powder is different from cocoa powder as it hasn’t been roasted, toasted or cooked and therefore retains all its health benefits. Cacao is known as one of the most powerful antioxidant foods available. It also has a high magnesium content which helps with the function of our digestive systems, brain, heart and bones.
I’ve become somewhat obsessed with radishes lately. I used to always love them finely chopped through a salad to give a peppery kick but then I tried them in my noodle broth and I fell in love with them when cooked.
Raw radish is quite peppery but something happens when you cook them. It is such a subtle flavour and not the peppery taste you would normally associate with them.