Lockdown due to the Covid 19 pandemic opened up the opportunity for people to rediscover – or even discover – a passion for cooking. Baking in particular has been a top family activity, and swathes of people have started to bake their own bread. This led to flour shortages and a boost for smaller, local mills. It’s a trend I hope will continue going forward. Continue reading “Basic sourdough starter”
As more is learnt about gut health and the microbiome (the mystical population of bacteria hiding out in your colon), the more scientists are beginning to understand just how important it is to human health. And it really is. So it’s a good idea to take steps to look after our friendly bacteria, as they will look after us in return. Continue reading “Simple sauerkraut”
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”
I’m so happy to say I’ve been getting some wonderful feedback from people who have read my book Eat Well Live Well with The Sensitive Foodie. As well as gaining some useful insight from the first half (which covers loads of information about health, food and plant-based eating), they’re loving the recipes.
It seems that my simple banana bread recipe is a particular favourite. I’m not surprised as it’s really easy and super yummy. It’s also the one that gets raved about whenever I make it for an event or shared lunch. Continue reading “Banana bread loaf”
It’s Christmas Eve, and day 24 of my Sensitive Foodie Advent Calendar, the last instalment for this year. I hope you’ve enjoyed the posts over the last 3 weeks or so and that they have helped make your plant-based Christmas a little easier!
As it’s Christmas Eve, I’m gifting you an early present – access to 5 of the recipes coming up in my new book Eat Well Live Well with The Sensitive Foodie. I’m so excited as it’s been a long-held ambition to be a published author. Out in February 2019, my dream is coming true!
More than just a plant-based cookery book, Eat Well, Live Well with The Sensitive Foodie is an accessible guide to understanding the connection between the food we eat, our health and the wider world around us. I explore our amazing bodies and how they prefer to live like Baby Bear – just right. It’s packed full of loads of fascinating facts, useful information and my tried and tested top tips.
Of course there are delicious recipes too – over 100 of them. Easy to follow and full of deliciousness there will be something to please even the fussiest of veggie eaters!
As valued readers of my blog, I’m giving you opportunity to have a sneak-peak of 5 recipes and exclusive access to pre-launch offers. Just sign up to my special book mailing list and you will can try out the recipes straight away, just in time for Christmas (in case you haven’t got anything else to do 😉 ).
Finally, the last thing to do is thank you for being part of The Sensitive Foodie community and wish you all a very merry and tasty Christmas.
The days leading up to Christmas are getting super busy – one reason why my post for day 14 of my Sensitive Foodie Advent Calendar is a bit late. In all this busyness, it’s handy to have tasty jars of things on hand to jazz things up a bit.
One of those things is lemon curd. Until recently, I hadn’t eaten lemon curd for years. Traditionally made with butter and eggs that doesn’t fit the whole-food plant-based way of eating, it just wasn’t on my radar. Then suddenly out the blue I had a sudden craving for it, so just had to find out how to make it.
Thinking it would be rather complicated, I was delighted to discover that it was actually incredibly simple. As well as dairy-free, it’s oil free and contains a minimal amount of sugar. Plus with all the vitamin C in the lemons and the wonderful anti-inflammatory properties of turmeric, you could almost say it is good for you – maybe!
This recipe makes a jam jar full of luscious lemon curd and will keep in the fridge for up to 3 weeks. Use it for topping toast, scones or rice cakes or for dolloping on pancakes. Add it to porridge or rice pudding for something different. You could use it for a lemon tart filling or of course lemon meringue pie. And it works fantastically as a filling for cakes instead of buttercream. I’m looking forward to making some lemon curd cupcakes at some point, but maybe after Christmas!
So if you fancy something slightly unChristmasy this Christmas, then give this a go. And don’t forget to let me know how you get on.
Luscious lemon curd
Juice and rind of 2 lemons
250ml dairy-free milk of choice
3 1/2 tablespoons corn flour or arrowroot powder
2-3 tablespoons maple syrup
1/8th teaspoon ground turmeric
Place all the ingredients into the jug of a blender and whizz for 10 seconds or so to combine well.
Pour into a medium-sized pan and heat gently, stirring constantly. It starts to thicken quite quickly and you don’t want lumps to form. Keep whisking until it’s very thick and sticking to the spoon or whisk. Leave to cool slightly then transfer to a clean jar. Cool completely then keep in the fridge until you’re ready to use.