This seductive sweet spud dish is ‘sweet as’, hence the name. Now, never fear dear readers, I’m will not keep going on like;
a) I own a surf board,
OR
b) I call everyone ‘bro’
The ‘sweet’ talk (sorry) ends here.
Continue reading Sweet (As) Spud PuddingWell not actually, though I have been known to make suggestive noises when I bite into sumptuous preparations, I do not, repeat DO NOT, make love to my food. Hopefully, however, I grabbed your attention with the title, and now you’re thinking; hmmm orgasmic dinner bowl … I’m intrigued.
This tasty bowl is …
- Addictive – I’m warning you now
- A complete source of protein – all essential amino acids are represented
- Rich in nourishing fatty acids – may your skin, brains, gonads (I’m serious) and hormones drink them in. Cheers.
- Poop-producing fibre – so much roughage. Glorious!
- Easily prepared in advance – busy beavers rejoice!
Cooked and cooled rice is a source of resistant starch. Resistant starch (as the name suggests) resists digestion in the small intestine, instead acting as more of a fibre. It’s an incredible fuel source for our gut bugs to keep them thriving and healthy (super important for digestion, amazing skin, immunity and mental health).
The coconut milk is a brill source of fatty acids for nourishment and energy and the warming spices help to balance blood glucose levels. Pair this with the fibre- rich dates and the zinc-loaded pumpkin seeds and you’ve got yourself a pretty snazzy make-ahead brekkie.
I LOVE nuts. And seeds.
Without them, I’d likely starve.
Or, at the very least, spend large chucks of my days drowning in tears of peanut-butter-deprivation-induced misery.
Cashews in creamy soups, pepitas sautéed in coconut aminos and sprinkled on meals, macadamias in these muffins, almonds in bliss balls and inca inchi seed butter with bananas. Dreamy!
This stew came about because I had way too many beef marrow bones in the freezer and needed to use them up.
In the nineteen months I spent on GAPS, I craved slow cooked meats, particularly the connective tissue from around animals bones. I kid you not, I happily ate little bowls of slimy, creamy connective tissue for dessert while my family ate chocolate cake around me. I thought that THEY were the ones missing out!
Beetroot would have to be the prettiest veggie right? Even if you aren’t rapt in the earthy taste, you’ve got to dig the pinky-purple vibes.
That’s why I love cooking with beets. They make meals damn attractive. I also love that thanks to their nitrate status, beets boost exercise performance, lower blood pressure and improve endothelial dysfunction (Lidder & Webb, 2012).
Holy Moly this meal is a winner! Black bean noodles are a brill pasta or noodle replacement and taste so authentic. I love how rich in protein and fibre they are, plus the antioxidant content helps combat the oxidative stress of everyday wear and tear. Paired with a funky broccoli smash plus the totally addictive sweet and salty combo of coconut aminos-roasted almonds, pepitas and dates, this Black-belt Bowl is a nutrient-dense flavour bomb.
This is a genius way to make the most of fresh sardines – which are much sweeter than the tinned variety. And, I find, less gag-worthy.
