Health and Nutrition



I have shared the fruit of several plants on this project but so far neglected the one which was a gift to us from the wildlife around us. Behind our workshop/barn is a patch of wild blackberries that suddenly appeared one year out of the blue, presumably sown by birds. For the first few years we just picked, but last year I cleared them out and was rewarded with a bigger harvest and fewer scratches. The berries are large, juicy, delicious and prolific and protected by thorns and spider webs. We are put off by neither of these defenses, but pick them every year by the bucket full to freeze for winter fruit. Despite the clearing out, our clothes are snagged and our arms and legs are scratched as we pick, but the harvest is worth every bit of pain. Every morning and some evenings we enjoy them on our oats and sometimes with our evening ‘nicecream and blueberries. To top off their benefits, they look so beautiful! So they feature as a fruit in our Flower a Day today. Close your eyes and you can almost hear the bees buzzing in the flowers nearby as you imagine yourself picking these in the late summer heat. And pop a few into your mouth as you do so…

To view the info and gallery…

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N’Ice Cream – Guilt Free Dessert!

Now for something completely different!

Several people have asked me for my recipe for this favourite dessert of ours, so I have decided to make a post of it here. I know that this looks like a fattening, rich dessert but it is absolutely not! It is just fruit (bananas) with a tiny bit of peanut butter and some natural cocoa powder. Everything is good for you, there are no animal products in it, so it’s safe for the lactose intolerant and it is absolutely delicious. And most important is that it is easy to make at home. There are more flavours below the description, so have fun with this one – maybe you can come up with another tasty combination for this n’icecream!

Feel free to ask any questions you might have in the comments and I will do my best to answer them. Let me know if you try this out and which are your favourite flavours!

Don’t let the fact that it’s good for you put you off trying this out! (No ice cream maker needed.)

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Spicy Comfort Drink for Winter Warming

This is my new favourite warming drink!

Coconut milk (actually almond milk this time. Coconut is creamier but I hadn’t made any), turmeric, fresh ground black pepper,  powdered ginger and Ceylon cinnamon heated with a steam wand (or on the stove top) with a little splash of maple syrup to sweeten.

The recipe was made up from a delicious drink we had in a cafe in Camden on a cold rainy day in London.

If anyone wants the recipe, just ask in the comments below.

Spicy warming winter pick-me-up
Spicy warming winter pick-me-up


Stage photos of making:

(so you can see you’re on the right track the first time you try this!)

Stage 1 of N'icecream
Photo 1: when you have processed for a short time the bananas become almost like flakes. Keep going!
Photo 2:</b> you’ll see it begin to ‘come together’ rather the way pastry dough might. Keep going!” class=”wp-image-20438″/><figcaption>Photo 2:</b> you’ll see it begin to ‘come together’ rather the way pastry dough might. Keep going!</figcaption></figure>

<figure class=Photo 3: suddenly it becomes creamy and looks like soft serve ice cream.
Photo 3: suddenly it becomes creamy and looks like soft serve ice cream.
Photo 4: Now add the extra yummy ingredients (cocoa, chocolate chips, honey, peanut butter etc). Blend until it's all incorporated. Eat at once or freeze!
Photo 4: Now add the extra yummy ingredients (cocoa, chocolate chips, honey, peanut butter etc). Blend until it’s all incorporated. Eat at once or freeze!

See my post here for the finished ice cream ready to serve (and additional flavour recipes).

#dairyfree #vegan #guiltfree #icantbelieveitsgoodforme #icecream #kindlydelicious


15 Minute Creamy Avocado Pasta – Best Pasta Sauce And Super Fast to Make

I discovered this pasta sauce recently and it instantly became a favourite. It is quite simply the most delicious sauce that I have ever tasted. We had it last night when we came back from a day in the city. And Steven has asked for it again tonight. How could I refuse when it lets me off the cooking duties this easily??

15 Minute Creamy Avocado Pasta

"Creamy, thick, and rich with lots of garlic flavour and a hint of lemon. This is my newest favourite pasta dish. The avocado works wonderfully in this recipe to create a sauce so creamy and thick, you will think there is cream hiding in there.

Yield: Serves 2


1 medium sized ripe Avocado, pitted
1/2 lemon, juiced + lemon zest to garnish
1-3 garlic cloves, to taste (I used 3 and it was super garlicky, but if you are not a big fan of garlic use 1 clove)
1/2 tsp kosher salt, or to taste
~1/4 cup Fresh Basil, (in my case I added some frozen pesto I had)
2 tbsp extra virgin olive oil
2 servings/5-6 oz of your choice of pasta
Freshly ground black pepper, to taste

1. Bring several cups of water to a boil in a medium sized pot. Add in your pasta, reduce heat to medium, and cook until Al Dente, about 8-10 minutes.
2. Meanwhile, make the sauce by placing the garlic cloves, lemon juice, and olive oil into a food processor. Process until smooth. Now add in the pitted avocado, basil, and salt. Process until smooth and creamy.
3. When pasta is done cooking, drain and rinse in a strainer and place pasta into a large bowl. Pour on sauce and toss until fully combined. Garnish with lemon zest and black pepper. Serve immediately. Makes 2 servings.

Please note: This dish does not reheat well due to the avocado in the sauce. Please serve immediately."

#food   #foodie   #recipeoftheday   #recipesharing   #vegetarian   #vegan  

Read more:

15 Minute Creamy Avocado Pasta — Oh She Glows
Oh…my….gosh. Alert the grocery store because there is going to be an avocado shortage in my town. Well, more than usual that is. [And yes, I said ‘store’. As in singular…We’re small town folk.] You can whip up this pasta


I have a confession to make: 

I Cook. Every Meal. Every Day. From Scratch. And I Love it.And I have to confess that of all household tasks, cooking is the one I enjoy most. So it turns out that I am in the minority. Please watch this if you have 20 minutes. The last 5 or so are questions from the audience, also interesting, but the meat of the presentation is covered in about 15 minutes.

*”From Scratch” means:  I prepare enough for two days of meals, when it comes to the main meal. My bread is (sourdough) baked in advance and usually frozen. A big (very big) bowl of homemade hummus – now I give it a smoky twist by adding a bit of cumin and smoked paprika as well – does for lunches along with raw sauerkraut (not made myself but made locally and bought in a farmers market stand) and any salad vegetables we have (tomatoes, cucumber etc.). The breakfasts are very easy, just toast made from my bread and peanut butter (only containing peanuts, bought in bulk, made locally) and local honey.
Supper is some meal made with beans, rice and vegetables with spices, peppers, onions, garlic and herbs in different recipes. Or risottos with nuts etc. (We are vegetarian, so those meals give us the nutrients we need to keep healthy.)