One of the outcomes of lockdown for us is we have had time to create new raised beds to start growing our own veggies. This is actually the third time we’ve done this (we kept moving!) and these ones are by far the best. Continue reading “Courgette compendium”
It’s time for Step 5 of my 7 Easy Changes series. This one takes a little bit of thought, but is still super simple. It’s find easy swaps. Continue reading “Easy Steps No. 5 – Easy Swaps”
It’s only three weeks until Christmas Eve! I’m not sure where this year has gone, but I’m finding it hard to get my head around the festive season. The food side is all planned out, but I haven’t even started Christmas shopping yet. Continue reading “Christmas gifting ideas”
There’s an old tradition that’s made a very welcome come back in the last few years – Afternoon Tea. And what’s not to like? Little sandwiches, a lovely selection of delicious cakes all washed down with dainty cups of freshly brewed tea. Continue reading “Afternoon tea”
Some people find changing to a whole-food plant-based diet easy, for others its more challenging. One area that seems to be a big stumbling block is breakfast. On the surface it seems easy – cereal or toast are most peoples go-to options. Continue reading “Breakfast inspiration”
Summer is a great time to read – I love to have a selection of good books to tuck into during the holidays. My reading pile is an eclectic mix of crime, humour, life-related and food (naturally!). I enjoy getting recommendations from other people – and of course I like to recommend my own book Eat Well Live Well with The Sensitive Foodie!
Day 2 of my video posts for Global Sharing Week and today I show you how to make a flaxseed egg as well as share some of the amazing benefits of including ground flaxseed in your diet. I hope you find it useful! Continue reading “How to make flaxseed ‘egg’”
As part of Global Sharing Week, here’s my first video of the week, sharing my top 5 tips for enhance flavour. These are simple additions that will help infuse awesome flavours into your whole-food plant-based dishes. I hope you find them helpful. Continue reading “Top 5 flavour enhancers”
Global Sharing Week starts today, an opportunity to focus on the many projects and activities that are making a positive contribution, a welcome change to the constant reel of negativity seen on the news. It’s a way of bringing people together and giving each of us an opportunity to contribute something, even if it’s seems small and insignificant. Continue reading “Global sharing week”
One of the big benefits of eating whole, unrefined plant-based foods is that food starts to taste different – and wonderful! When you change to a whole-food plant-based diet, cutting out lots of refined fats and sugars as well as high-sodium animal products, it takes a few weeks for your taste-buds to change – but only a few. Suddenly, you realise that each dish tastes delicious unadorned. This old blog post tells you more about taste.
But even though natural flavours start coming through in individual, fresh products, how to combine and enhance them to get a taste sensation still comes down to cooking technique. Continue reading “Toasted savoury seeds”