It’s hard not to love a good raw lasagna. It takes all the best elements of a quintessential comfort food and turns them on their head, transforming a typically heavy, calorie-laden dish into something light, summery, and delightfully unexpected.
This recipe has been a rather long time in the making. It started with a feeling of nostalgia, evoked from photographs of our travels in Austria. I can still recall the sublime beauty of that country as if I had just returned this morning. I remember the overwhelming awe and gratitude I felt in the presence of the vast mountain range that surrounds Salzburg, and the sense of wonder, of having travelled through time, while exploring the ruins of Durnstein castle, once home to an imprisoned Richard the Lionheart.
This recipe marks a pretty monumental achievement. I have a new favourite smoothie. This might sound fairly humdrum to those of you living outside of my head (which I guess would be all of you, with the exception of Conor, on occasion), but I can assure you, a new smoothie entering my breakfast rotation is not a frequent occurrence. I alternate between a couple favourites during the week and enjoy my Chocolate Almond Java Shake on the weekends when I know I have the time to hit the gym extra hard and need a little boost, but that’s about as adventurous as I get on a busy morning. But this smoothie… it’s like a cool burst of spring air. Not only is it completely satisfying, it’s absolutely invigorating. Designed to help aid digestion using a few key ingredients, I can guarantee this will wake you up at least as well as coffee and stimulate your digestive system to start producing all those gut-friendly enzymes in the process. If I could sum up the taste in one word, it would be vibrant. Between the tartness of the lemon, the kick of the ginger, and the freshness of the parsley, it really tastes like a happy garden in a glass. Scroll down for a full breakdown of the health benefits of this smoothie! Let’s show our tummies some love, shall we? Continue reading
I will admit to being a little late in jumping on this bandwagon, as I am with many things in life. But I am so, so glad I started making my own nut milk a couple of months ago. It was always just one of those things that I avoided for no real reason; I assumed it would be too time consuming, too expensive, too… hard. How wrong I was. If you have ten minutes, a handful of nuts, and some fabric – you can make nut milk. Continue reading
Sometimes you just really need a quick sugar fix, and sometimes, you don’t want to wait 50 minutes and wash 10 dishes just to satisfy that craving. Yet the alternative – a manufactured, chemical-laden, and nutritionally void candy bar – is equally unappealing.
What’s a girl to do?
These things are a life-saver.
I’ve been making a conscious effort to reduce my sugar intake during the day – the last, stubborn remnant of my previously poor eating habits – but when that post-lunch slump hits me around 2:30 in the afternoon it becomes incredibly difficult to avoid. When I do go for sweets I still make sure they’re comprised of whole foods and have come from my own kitchen, but natural sweeteners like honey and maple syrup can still do damage if eaten in large quantities. They might be healthier and more nutritious, but they’re still sugar.
This week I was tasked with creating a quick and portable breakfast recipe, preferably through the use of chia seeds, for a very time-pressed friend of mine. Chocolate chia pudding was the first thing that came to mind, but that didn’t seem quite right. It didn’t seem… interesting enough. I wanted this recipe to really capture the essence of my friend – exotic yet approachable, exciting yet down-to-earth. I suddenly thought of the comforting and aromatic flavours of India and simply couldn’t shake them; everything seemed to just fall into place from there. What I didn’t anticipate was how beautifully this recipe would turn out on the first try.