apple walnut cake (vegan)
This cake base originated from Amy Chaplin’s first book, ‘At Home in the Whole Food Kitchen’ and has been adapted, posted and baked many times with different variations to suit the seasons. In Spring, there is this rhubarb cardamom cake or these raspberry quinoa muffins. In Summer, I replace the base with the recipe below and make […]
rhubarb cardamom cake with rhubarb compote (vegan)
This is a recipe I often make based on these Raspberry Muffins. The sweet almond crumb adds a delicious crunchy texture, which contrasts nicely with the sourness of the rhubarb. The maple syrup can be replaced with ½ cup brown sugar. If you don’t want to spend the time arranging the rhubarb, chop it into 1 cm […]
plum millet cake (vegan)
I know when we have entered Summer, as I can pick the first Jasmine to place on our altar each morning—just one perfect flower, but Wow! It’s such a scent. Jasminum spp We are using the last of our plums from this tree and sharing them with our friends, neighbours, visiting teachers, and growing ducklings […]
turmeric flavoured millet, amaranth & seasonal vegetables
I thought I would share this simple but extremely quick and easy nutritious meal I have most mornings. You will appreciate how easily the body digests it. It is my first meal at around 10 or 11 o’clock, depending on when I feel the first signs of hunger. I love these one-pot meals, which use […]
:: lentil millet chilli ::
Before you taste… Pause to smell. Take in the beauty of the dish in front of you. Take a moment to be grateful. Breathe! Take a bite. Let the flavours greet your tongue. Feel your mouth water. Then, chew slowly. Close your eyes. ::LENTIL MILLET CHILLI:: Inspired by this post serves 4 – 6 ingredients […]
