Carrot cake is one of my favourite cakes, but it must be good carrot cake. Stodgy, dry or with no visible carrot just doesn’t cut it.
Since this recipe calls for 3 cups of carrots, you might imagine that eating the cake is like chewing a carrot. In fact, the carrots soften and almost “dissolve” into the cake, while still definitely being there. I know, it’s weird. Trust me though, you’ll probably like it.
If you like the peppery taste of bitter greens, you’ll love this! It’s a great alternative to pizza, especially if you’re avoiding wheat, and you can have it for breakfast, lunch or dinner.
This tart was a bit experimental but everyone loved it, including me – which doesn’t always happen by the way. Sometimes others like the food I make (or they say they do anyway) but I’m just not that impressed. This really blew me away though, and I’m already considering how I could make it into a gluten-free cake. For now, let’s stick to the basic tart.
“Sensory food is what we take in with our senses and our mind—everything we see, smell, touch, taste, and hear.
External noise falls into this category, such as conversations, entertainment, and music.
What we read and the information we absorb is also sensory food.
Perhaps even more than edible food, the sensory food we consume affects how we feel.”
– Thich Nhat Hanh
from Silence: The Power of Quiet in a World Full of Noise
Worth remembering.
Nature is wonderful sensory food
– we need to spend more time in it.
This recipe came about because I had some pawpaw in my fridge that was perfectly ripe and needed to be used up. Plus it was a really hot day, I felt like a light lunch and this just popped into my head. It would also work well as a starter for a bigger meal though. It’s really refreshing!
This recipe was born from one for pumpkin cheesecake given to me a while ago. I’d been wanting to try it for ages and decided that dessert for a Sunday lunch with friends and family was the perfect opportunity.
Last year I posted a recipe for preparing olives in brine – and I must say they came out well! This is another method of curing olives and the end result is totally different, although also delicious.
Salt-cured olives come out with a very intense, salty and actually slightly sweet flavour, and are great to add punch to dishes, especially Mediterranean-style recipes. You can also eat them straight up – I can personally only manage 2 or 3 at a time though as they’re so salty and intense (as opposed to, say, 10 or 20 at a time of brined olives).
This nice autumny salad is a bit of a variation on the traditional Waldorf salad and it somehow suits this time of the year perfectly. It’s packed full of stuff that’s good for you – kale, apples and celery, with a dash of extra flavour in the form of salpico, nuts and raisins.
You can’t really go wrong with any green, leafy veg but kale is a kind of superfood in its own class. It’s full of anti-oxidants, vitamins, minerals and fibre, and it even contains some protein and healthy fats. It helps to lower cholesterol, reduces the risk of cancer and supports the body’s detox processes. All that in a delicious salad, and if you can get your hands on organic kale, even better! And yes, you can cook it but it’s used raw here.
I love sunflower seeds! They’re totally delicious and go well with so many things, both sweet and savoury. You can eat them raw or slightly toasted, which really brings out their nutty flavour.
Sunflower seeds come from sunflowers (no surprise there), and are naturally encased in a gray or black shell, which sometimes has stripes. If you want to grow sunflowers or sunflower shoots (which by the way are also delicious and nutritious), you will need them in their shells.
I buy them raw, shelled and by the kilogram from my local nut and seed supplier, Yellow Submarine, which is a lot cheaper than buying a small packet from a supermarket. You can also buy them ready-roasted at some retailers if you can’t be bothered to toast your own.
Inspired Nourishment 