Making every mouthful matter
For me there is no greater pleasure than taking a dish that is absolutely divine to eat but on the slightly unhealthful side and switching things up to retain that sensational flavour but with a nutritious twist.
I am strongly of the thinking that a healthful diet and lifestyle should be enjoyable and approachable to all and these stunning baked arancini are the perfect example of how fantastic food can nourish both our foodie hearts and long term health.
Chia seeds are a fantastically versatile ingredient but you will usually find them confined to sweeter creations.
Not to be constrained by other people’s lack of creativity (tee hee I jest of course!) I wanted to experiment with these omega 3 and plant based protein rich beauties and see if I could come up with a suitable savoury incarnation, and drumroll please, this was the final result!
Beautifully flavourful, hugely supportive of the digestive system (both due to the soluble fibre of the seeds and the probiotic element of the fresh miso) and thrown together in mere minutes, I have been eating this everyday for lunch for the last week!
I often get asked whether raw food is the be all and end all of healthy eating and my answer in short is always……no.
Nothing in immediate extremes is going to be the answer to all our ills unfortunately, and crashing into restrictive ways of eating is usually a recipe for disaster but there is definitely something to be said for including a range of different types of foods into our diets, as just like the myriad colours of fresh produce, each will hold its own benefits depending on how it has been prepared.
I don’t think there is anything I love more than playing around in my kitchen and coming up with creations that people won’t expect.
If you saw my recipe for polenta with mushrooms the other day you will probably guess that this is my current favourite ingredient, and having promised a recipe for polenta chips I decided that actually too many people had done those and instead I would turn the remainder of my batch into a sensationally delicious bread substitute!
I am eternally fascinated by the body and have recently found myself delving deeper and deeper into the world of nervous system and brain health. One of the underlying themes I keep returning to is the impact our modern way of living has on our body’s innate protective mechanisms and/or functioning, and so today I want to touch on one of our most highly prized (but also potentially disruptive) commodities – wireless technology.
There was a time in my life when I could hum you the dialling up tone for the internet, that series of bleeps that would hopefully conclude in a connection and the ability to chat to friends on MSN messenger (seems archaic now in the world of constant, instant communication!) Anyway that process is very much a thing of the past and we can now mostly enjoy continuous connection to the worldwide web, a fantastic advent for business, medicine, travel etc etc BUT is it good for us to constantly be bombarded from every angle with these things?
Continue reading “Magnetic Musings; How Wireless Technology Affects The Nervous System”
Is there anything better than a meal that looks beautiful, tastes divine and comes together in under 15 minutes? Nope not in my book!
Polenta is a fantastic ingredient to have in your cupboard as it is literally a throw in the pan, mix and serve kinda guy, but that’s not where it ends – you can absolutely make extra, pop it into a parchment lined container and leave it to set in the fridge, from there you’ve then opened a whole new world of things such as crispy polenta chips (a recipe for which I’ll be posting later this week).
Continue reading “RECIPE: Polenta with Mushrooms, Pesto & Courgettes”