Breakfast is the meal that I most look forward to. After all, it is the meal that breaks our fast. My staple breakfast is rolled mixed grains, which I most often make into spiced porridge. With careful planning it can be made the traditional way with whole grains on your stove. It doesn’t have to disturb your morning routine.
With a few key ingredients you can blend up crowd-pleasing drinks and mocktails. Often mocktails remove the alcohol and add a load of sugar, but you don’t have to overdo the sugar. This way you can enjoy your non-alcoholic drinks all night long without the sugar spikes.
Last week I explored the numerous benefits of eating pulses—legumes and lentils. And this week I am sharing a few of my tips to make cooking with pulses simple and enjoyable.
Rhubarb is in-season
I have chosen Rhubarb as our in-season vegetable this week. Rhubarb is usually eaten as a fruit, being a popular ingredient for desserts, cakes and jam. It is a perennial, living for up to 15 years, that is native to Siberia. There are both red and green stalk varieties of rhubarb. The stalks are the edible part of the plant. The leaves are poisonous. Whilst I usually eat rhubarb stewed, I do have a favourite rhubarb cake recipe to share with you.
Fragrant pumpkin curry is an ideal recipe to use spare vegetables. It is quick and easy to prepare and requires no added salt or fat (oil).
My versatile carrot cake muffins recipe makes 12 individual muffins or one loaf. The health features include use of wholemeal flour and oil (in place of butter) and a reduced amount of added brown or raw sugar, which is optional. If you choose to add the sugar, this equates to just under 1 teaspoon of added sugar per muffin. Carrot, walnuts and sultanas also add the nutritional benefits of fibre, vitamins and omega three fats. The use of cinnamon and vanilla enhance the fruity flavour.