CHIIIIIIIIIIIIIIIIIIIIIIIIIA!!!

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Chia seeds would have to be one of my favourite foods. I have diverticulosis..(that’s where you have little pockets in your gut that can trap seeds etc yucky..AND painful)..so chia wasn’t something I could eat in, say a bread with chia seeds in it.

For women, the RDI of omega-3s is 1.1 grams (1,100 mg) a day, so if you’re looking for a new food source that’s vegan, gluten-free, and easy to digest, then these babies are your new bestie.

About two tablespoons contains:

137 calories,one gram of saturated fat, 11 grams of fibre, 4 grams of protein, 177 milligrams of calcium, and 4.9 grams of omega-3 fatty acids.

So nutritionally speaking, these little guys rock.

You can do great things with Chia.

Oh. Em. Gee

This is my most favourite  breakfast recipe when I want to have a sweet breakfast.

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I’ve got a lov-e-ly bunch of coconuts

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My grandson who is 17 always asks me…..does it have coconut in it?? His life has been infused with coconut as his grandmother and mother have embraced using coconut oil in many recipes….and he doesnt like it! I’m sure there are many people who don’t.

But me..I love it. 1268px-Love_heart_uidaodjsdsew coconut water, oil, flesh, milk, cream, yoghurt, icecream and sunscreen. I just love it.

Coconut has had a bad rap over the years, first we’re told its no good for us, now it is! here are some awesome facts about coconut use.

here’s my sunscreen recipe using coconut oil…yep, you read it right…..Sunscreen

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“I can’t even” Carrot and Brazilnut Cupcakes.

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Starting a cupcake business is a real challenge.

Starting a VEGAN cupcake business?? You have no idea. No.Frigging.Idea.

I’m sure that people think that everything Vegans eat is made out of lentils. Seriously…the ignorance of people as to what a plant based diet is just unbelievable. Having been a semi vegetarian for the last 20 years, it hasn’t been such a hard jump for me. Not to say that it doesn’t have challenges, I face them, as do all vegans, daily…but starting a business that’s Vegan cupcakes…yikes.

Vegan baking has got a bad wrap.  So many vegan deserts are raw and if left at room temperature, become runny and not so pretty to look at. After all, we eat with our eyes first, our nose second and our taste buds third. So I know when I serve up a cupcake, I want it to look like a cupcake that looked and tasted like one that I ate when I was non vegan. I’m not a purely raw vegan, although I eat a LOT of raw food,  and my cupcakes are a delightful indulgence that we all need to have.

Yes, my cupcakes have refined sugar in the icing, but I’m working on a new recipe that contains no icing sugar so we’ll see where that takes me, but for now, they have refined sugar in the frosting. I also use organic ingredients whenever possible.

And absolutely NO Lentils in sight. LOL.

So today I’m going to share a recipe with you. I’m going to leave out some of my magic spice mix, as I want my cupcakes to be uniquely mine (selfish I know, but hey…a girl’s gotta keep some things in the vault)

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