“And above all, watch with glittering eyes the whole world around you because the greatest secrets are always hidden in the most unlikely places. Those who don’t believe in magic will never find it.” ― Roald Dahl
Polenta cake with an orange and clove glaze, recipe is taken from the book/tv series ‘Spice Trip’; my sister bought the book for me last Christmas, and have been meaning to make this recipe from it all year
Just picked some kale from our rainy garden, the larger leaves had been eaten :( but the smaller ones were okay! Am going to make kale crisps from them this afternoon-by covering them in coconut oil and sea salt and baking in the oven on a low heat for half an hour…I’m excited to eat them already (lame)! Haha
Nov 16Nov 15
Leek and potato soup, wilted rainbow chard, avocado and fresh turmeric
Nov 13Nov 13
Rose, chamomile and lavender tea, to ‘warm your heart’ apparently.
Nov 13Nov 13
Baked polenta, with harissa, red onion braised with ginger, wilted spinach and tarragon mushrooms. I’m really enjoying cooking vegan at the moment
Coconut Chia porridge
Found some tamarind in my local farm shop, and for £2 I thought it would be worth a try. Currently overnight soaking the gooey peeled pods..
A vegan dinner tonight…I used organic black lentils, chickpeas, tamarind, garlic, ginger and spices cooked in organic coconut milk (gotta be FULL FAT…coconut is a good fat as far as I’m concerned) then whilst that was all simmering away happily I made a sort of tomato salsa with a lime, olive oil, mint and miso dressing. Quite nice.
Nov 7Nov 6
My finished pizza with tomato salsa. The base is made from cauliflower, ground almonds and oatmeal bound together with egg, it worked well, but would have held together better if I’d allowed it to cool I think. For the toppings I roasted pumpkin in coconut oil, caramelised some red onion with sage, fried some wild mushrooms, griddled some fresh figs and popped a touch of applewood smoked cheese on top. Was really tasty I have to admit.