Now that I have gotten over the “shock horror” thought of fermentation, here is a quick and easy recipe I was given for some homemade coleslaw, which, once made can be kept in a sealed jar in the fridge for as long as you want, or in my case as long as it lasts, which isn’t too long. This slaw tastes more like a vinaigrette type slaw than a creamy one, which to be honest I much prefer. Continue reading “Fermented Coleslaw”
I love the simplicity of this meal and the freshness of the basil pesto, it tastes moreish, hearty and filling and can be stirred into some pasta, used as a salad dressing or topped on some cauilflower steaks as I have done here. The cauliflower steaks are also amazing on a BBQ as the cauliflower takes on a really nice smoky and chargrilled flavour. Continue reading “Brazil Nut Pesto & Cauli Steaks”
I know, I know, the title probably sounds a little scary and off putting, but it really isn’t as awful as it may sound. I have been reading a lot recently about fermented foods and the health benefits they can bring and have been experimenting with coleslaw, sauerkraut, kimchi and kombucha. Coincidently in my quest for further knowledge, a great local business, Barra Organics and the most amazing crazy French lady, began running workshops on how to start fermenting foods and after attending a few of them, I am now hooked. I am nowhere near an expert, but just want to highlight it isn’t as scary to start as it seems! Continue reading “Fermented Foods”
Kind of a weird one making this if you are veggie or vegan. Rolling the beetroot mixture into beet balls is like rolling mince beef, which after a few veggie years freaked me out a wee bit. But the taste far outweighs this and so they pack a real hearty, meaty punch. Continue reading ““Eat Beet, not Meat”..Balls”
Thought I’d give this a try one morning and was really surprised how the tofu actually tasted like real scrambled eggs. Admittedly what we served it on wasn’t the healthiest. Fried Potato Scones, as we call them in Scotland, or potato cakes here in Yorkshire. I think in the good old US of A, they are like a Jewish potato pancakes. They are my guilty pleasure for breakfast on a weekend and an easy cook up, for when we are away in our camper van. They are the only thing I ask my parents to bring when they visit us. You can get them locally in some shops, but just not the same. Anyway, as they say you can take the girl out of Scotland, but not Scotland out of the girl. Of course, they have to be fried in coconut oil these days.
These are sweets that actually taste like a bounty (Mound bar In the US), but healthy, which for a husband that loves bounties, is a major win.
In a recent race of his, when he was flagging at 30 miles, I sneaked a bounty bar into his bag on a bottle swap at a checkpoint. Apparently, when found, he reacted like he had actually WON the race. Anyway, enough said, it was time to create a healthy version and an alternative race fuel for my boy.
