This is a lovely risotto recipe that is flavoursome and it’s easy to make. A great mid-week dinner inspo. I have adapted it to be vegan and for two portions. Choose a nice Italian wine, like Valpolicella, so that you can enjoy the rest with the meal. Recipe…. Red Wine Risotto servings – 2 cooking… Continue reading Red Wine Risotto
‘Tis the season for British Asparagus – Hoorah! Traditionally, the British asparagus season runs from St George’s Day on 23rd April right through to Summer Solstice on 21st June. We are very lucky that we have an established asparagus bed at the bottom of our garden, that was planted before we moved into our house… Continue reading Crispy ‘Cheezy’ Baked Asparagus
In another of our classes, we talked about pulses (legumes) and grains and the importance of incorporating them into your diet. Pulses and grains are a good source of protein and dietary fibre ( the sort that your gut bacteria love to munch on ), they are both a complex carbohydrate; which means they are… Continue reading Pulses and Grains
For our Plant-based Proteins class, we learnt all about what a protein is, vegan protein sources, daily protein requirements and health benefits of plant-based proteins. Our assignment was to create a dish that would contain at least 30g of plant protein. So using some of my favourite foods I created a Protein Buddah Bowl.
It’s amazing how little we know about what’s going on in the world and right under our noses, or is it because we would rather not know. Or is it what ‘they’ would rather us not know? I have just begun the transition to veganism. I have to admit I went off red meat a… Continue reading Glutenfreevegan – my new journey begins!