Last week I had a jolly old time writing these two posts about fat;
This super-simple salad is a flavour-bomb and a refreshing accompaniment to a sustainably-sourced protein; think homemade organic chicken skewers or crispy-skinned sardines. It also works as a beautiful light meal – maybe add some extra nuts/seeds, avocado and some of your fave roast veggies for bulk and extra satisfaction.
I love having coconut aminos and coconut vinegar on hand.
This loaf was created in the spur of the moment. I was like “hey mum, I’m on holidays and you’re busy working. I have plenty of spare time and you’re almost out of date loaf … should I make something else?”.
Did I even need to ask? It’s Mamma T; either I make something from scratch or she eats gluten free marshmallows by the bag full!
Pate is a funny thing. It’s a delicacy, rather trendy and makes regular appearances at most common dinner parties. Generally speaking, most people like it’s smooth texture, rich flavour and satisfying nutrient-density. Liver on the other hand is another story. It overwhelms people. Grosses them out. Revolts them. The idea of regularly consuming organ meat is a foreign concept to a generation raised on more “premium” cuts of meat. Newsflash … pate is made from liver and liver itself is nothing to be afraid of.
Yesterday I wrote about fats.
Virtually all of us have grown up in the low-fat era. We’ve been told to avoid eggs, swap butter for margarine, cut all the fat off our meat and steam/grill/poach everything. Our dairy should be “low-fat” after the age of 5, and the “rule of thumb” is to buy the “lite” versions of everything; ice-cream, mayonnaise, coconut milk, you name it. Times are thankfully a changing, however for many members of the general public (and this might even include your lovely self), the low-fat dogma is still heavily and deeply ingrained in their psyche and old habits/thought-patterns die-hard.
Continue reading Fats 101: who else out there is cofuzzled???
As you may have read in my ‘transitioning to whole foods’ posts, it was a slow and steady transition from standard western diet to one filled with nutrient-dense whole foods.
If a sweet little lamb is going to be sacrificed for human nourishment, then it’s only fair that not one remnant of that baby sheep goes to waste.
The Festive Season is well underway and this loaf is the perfect treat to whip up for pre or post-Christmas shopping/errand-running fuel. You know the drill, I am currently getting rid of my gallstones and thus am being very careful with my diet (thus no baked goods for
Due to my recent success with recipes such as chocolate cupcakes, this carrot cake and these vanilla patty cakes, Mamma Bear has taken to simply requesting that I create ridgy-didge-tasting gluten-free versions of her old faves.
