BBQ Baked Beans
I’m in love with my multicooker, and I don’t care who knows about it. Fortunately for me, my husband is quite OK with this love affair, because of the progeny it has produced… like these amazing smoky, barbeque sauce-flavoured baked beans! The fabulous thing about a multicooker is that you can use the one appliance…
Recipes – Breads and Crackers
Hot Cross Buns Italian Bread Sticks (Raw) Spiced Buckwheat Fruit Loaf Sprouted Buckwheat Crackers
Spiced Buckwheat Fruit Loaf
If you haven’t eaten buckwheat yet, it’s time for you to get up close and personal with this unassuming superhero. Although it’s usually cooked as a grain, it’s actually the seed of a plant in the rhubarb family. It’s naturally gluten-free; a good source of resistant starch, which feeds our beneficial gut bacteria; and is…
Ketogenic diets: Part 3 – Weight loss
Is a ketogenic diet really the best way to lose weight? Not according to the weight of scientific evidence.
Plantain Carrot Cake
It was my husband’s birthday this week, and he loves carrot cake. I’ve always used Dr Joel Fuhrman’s nutritarian carrot cake recipe in the past, but this time around I decided to try my hand at a plantain cake? Why? Because I had 2 beautiful plantains ripe and ready to go… and my daughter had…
Ketogenic diets: Part 2 – Is ketosis ‘natural’?
Is ketosis the “natural state” of humans, or any other animal species?
Slow-cooked Plantains
Plantains have recently become available through my organic fruit and vegetable co-op, and I’ve gone mad for them! Plantains are related to bananas; they look like oversized, extra-fat bananas, but are always eaten cooked. Some recipes use unripe, green plantains which are starchy and only mildly sweet. When left to ripen and then slow-cooked with…
Ketogenic diets: Part 1 – The Basics
What is the ketogenic diet, why was it developed, and what role do ketone bodies play in fasting metabolism?
Quince and Pomegranate-Topped Orange Polenta Cake
Traditional polenta cakes are full of butter, eggs and sugar, and are usually drenched with syrup (even more sugar!). This oil-free, refined sugar-free vegan version of an old favourite is very much a special-occasion recipe, but totally worth the time and effort. You could make the quince and pomegranate topping as a stand-alone recipe, and…
