by Siobhan | Aug 19, 2015 | Desserts, Grainfree, snack
Firstly, these look a bit haphazard as I couldn’t wait to eat them so didn’t bother getting a spoon/piping set & just smeared it on with a fork!
I whipped up this delicious, citrus baobab frosting (in less than 2 mins) which tastes amazing plus it is packed with Vitamin C & antioxidants!
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| A healthy Vit C packed frosting! |
beetroot baobab frosting
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by Siobhan | Aug 13, 2015 | Health, snack
I’ve just tried this new coconut drink that is a mix of coconut water and coconut milk, infused with botanical extracts/ fruits. I’m really enjoying this drink as the coconut milk gives a lovely, creamy taste which in my opinion is better than coconut water alone, so you still get lots of electrolytes but may be more favourable to those who don’t particularly like the taste of pure coconut water.
The botanical extracts include Siberian ginseng, turmeric, galangal & damiana. It is sweetened by fruit extracts/juice including lime, mango, pineapple and agave. Another plus, is that the entire 250ml can contains 100% of your recommended intake of Vitamin C, as well as a portion of other vitamins such as vitamins B2, B3 & B9.
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by Siobhan | Aug 11, 2015 | Advice, Health
What is it?
Acrylamide is a chemical which can be created in some foods when they are cooked in certain ways at high temperatures (typically above 120°C). It is mostly high starchy food like potatoes/chips and grain based items (cookies, biscuits, crisps, bread) that will develop the most acrylamide I’m sorry to say this as I hated learning this fact, it does mean that those delicious sweet potato chips will contain high amounts of acrylamide, although if you boil the sweet potato then it is fine as boiling, steaming and microwaving don’t exceed the temperatures required.
Other Options: I’ve tried parsnip chips myself which pair well with hummus & used boiled mashed sweet potato in brownies by heating the mix for about 1-2 hours at 80°C, you could also slice thin veg crisps (carrot, parsnip) & dehydrate these for a few hours below 100°C, plus you get to add your own seasoning e.g chilli powder if you like it spicy, so it’s not all bad =]
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by Siobhan | Jul 20, 2015 | Dinner, snack, Uncategorized
I’ve been experimenting recently with molasses & would like to share the recipes I found most tasty. Firstly, I like to use molasses whenever possible as it’s full of nutrients which not many other sweeteners can boast (which is why my pancake is so happy!).
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by Siobhan | Jul 17, 2015 | Health, Uncategorized
I thought I’d write this to say that although the idea of bugs in our food may sound horrible, I have tried it myself and found it rather good.
I have tasted a fruit & nut (and bug) bar with dates, honey, oats, almonds and cricket flour and am happy to say that it was like any other bar I’ve consumed in the past. There was no awful taste or smell and the texture was perfectly normal too.
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| image: telegraph.co.uk |
So why are food companies considering using insects in our food?
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