Millet is another one of those super grains, that I often used in porridge but then that’s about it. It’s a great source of plant protein and iron, which is how it became such a regular in my diet, as … Read More
Avocados are a tricky business. I tend to avoid buying avocados from south America but thanks to crowd farming it’s now possible to support European farmers growing organic avocados, they will be sent to your door and they are divine. … Read More
Being Easter and having a child now, I remembered as a kid we used to make chocolate cornflake nests that had mini eggs in them. I loved them. I’ve made a more adult version of them, which are nutrient packed … Read More
Eat greens everyday, I’ve been told, and of course I try to! Even more so during my pregnancy as I had a slight iron deficiency, which could have restricted me having a home birth if I hadn’t got the numbers … Read More
I’ve decided to start sharing recipes that have been nourishing me specifically through my post-partum and fourth trimester. My son is now 11 weeks old and looking back at the last 3 months I realise how I have been focused … Read More
Konigskuchen, literally translated as King’s cake, is a sweat yeast bun that is made and enjoyed on the 6th January, the Three King’s day, in Switzerland. I first tried it last year, as I work in Switzerland in a school, … Read More
These are just pure Yum! I love anything with peanuts, caramel, salt and chocolate, so needless to say I LOVE these, and they are made from natural ingredients, that are simply good for you! The perfect mid-morning snack, sweet treat … Read More
Flapjack is a classic sweet treat in the UK, it’s simple to make, cheap and is loved by kids and adults. It’s also considered to be healthy by some, it’s probably those oats that do it, but sorry to say … Read More
It’s been ages since I last posted, so what better way to say hello again, than with this very easy and vibrant recipe for basil butter. If you have a massive crop of basil then this is a wonderful way … Read More
A few weeks ago I did my second online cookery class with the Carl Schurz Haus in Freiburg. This time the theme was plant based cooking with a very typical American dish – Pulled Pork. Pulled pork is a dish … Read More