But seriously though • sometimes self love.
It's usually my mum who is there to remind me to eat ( & cook for me ) when I'm on a mad one with a serious project.
Food is defo 1 of my love languages.
I love cooking but tend to enjoy cooking for others more. So Gourmet restaurants make me happy because I can appreciate the time effort and art craft of food preparation.
The science of particular tastes, mood, and aesthetic & sensual needs on a palette.
🍽: Almond Milk
Sautéed Portobello Mushrooms with Paprika Peppers and Red Onions
Sliced Cucumbers wChives and Spring Onion
Now back to work 🤷🏽♀️🔑🌷
It's finally ready + it is up on the website available to buy NOW! The Vegetarian Balanced Meal Plan is just $12.95 and is a guide for those following a vego diet on how to achieve a healthy+ balanced diet! It includes a 7 day food plan, recipes + specific nutritional information. Link for the website + store in the bio ✌️
Warm, sunny mornings call for one thing....smoothies! 🌸
I love a cold, refreshing, sweet, creamy smoothie at any point in the day but they're my favourite for breakfast in the summer! Full of vitamins, minerals and anti-oxidants too 🙌🏻✨ This is banana & strawberry which is just heaven! Throw in some protein powder, a few oats, almond milk, cashew butter, or anything else you fancy for a filling and balanced breakfast 🌸🍓This is a recipe that'll be going live on the @twiningsteauk
website next month so keep your eyes peeled for that!
Making Spiced Almond, Buckwheat & Chia Flat Breads with Avo, Green Veg & EVOO for lunch 🙌🏼🌿🍞🌿😛😊 Couldn't bear to waste the leftover almond pulp after making Almond Milk. Really craving bread and missing all the amazing flavours of India, so threw this together and to my extreme surprise, they came out delicious! Puffed up and flaky, almost like the Puris we used to have with our Puri Bhaji in the morning for breakfast! Well 😜 infinitely less fried & greasy 😅But wholesome and rustic and delicious!
Vegetarian • Vegan Option •DF • GF • Yeast Free • Refined Sugar Free • Soy Free
Spiced Almond, Buckwheat & Chia Flat Breads
Makes approx 12 flat breads
2 cups leftover Almond pulp (2 cups soaked almonds that have been blended & strained for Almond milk)
1/2 cup Buckwheat Flour
1/2 cup Chia Flour
1 heaped tbls "Butter Chicken" Spice (I use 'No Worries Curries' spice blend. It's Cumin, Coriander, Kashmiri Chilli, Dried Fenugreek, Green Cardamom, Black Cardamom, Clove, Pepper, Cinnamon, Nutmeg, Fennel, Mace & Turmeric)
Salt to taste
Pepper to taste
Simply Organic Vegetable Herb-Seasoning to taste
2 tbls Butter or Vegan Butter
1/2 a small Onion chopped fine
2 cm Ginger chopped fine
1 large clove Garlic chopped fine *Can omit eggs for Vegan option. The dough binds well without the eggs due to the Chia flour.
Heat Oven 180-90 fan forced & bottom element.
In a large mixing bowl combine Almond pulp & flours, spices, salt & pepper, & seasoning. Add eggs & stir with wooden spoon until well combined.
Heat butter in small fry pan and sautée onion garlic and ginger until fragrant & translucent. Pour into mixing bowl with the dough, stir to combine.
Kneed dough & divide into small rounds & flatten. Transfer in batches onto oven tray lined with baking paper.
Bake for 25 minutes.
Enjoy as an accompaniment with smashed avo, eggs, vegetable medlies, curries, or any of your favourite savory dishes. 😊😘 xxx