This is a recipe that I developed for the Healthy Supplies Newsletter! I wrote a guest segment for this month and the topic was Millet! I really don’t think people make a big enough deal about Millet. It is an amazing little seed and is alkalising, gluten-free and super tasty! Continue reading “Roasted Vegetables, Mexican Beans and Millet.”
Millet is a really amazing seed that I am rather obsessed with it at the moment. This tiny power seed is rich in iron, B vitamins and calcium! It is alkalizing and naturally gluten-free. Millet has quite a neutral flavour. Once it is toasted, it takes on a light nutty flavour. It can be used for sweet and savoury recipes, and it comes in several different forms.
This is quite possibly one of my favourite recipes. Like my Butternut Squash and Kale Risotto, this recipe really showed me that I just don’t need to eat meat. It is SO easy to make and it tastes delicious. It really is just a matter of assembling, as opposed to laborious cooking.
One of the great things about being a vegetarian is that I always seem to have an abundance of fresh produce in my house! But sometimes I am overly ambitious and either buy too many vegetables, or just don’t get around to using everything in time. This weekend I had half a courgette that needed to be used up, residual from my courgette fritters. I have heard a lot of about courgette cakes. I have enjoyed beetroot brownies, I adore carrot cake, but had yet to try baking with courgette!
Sunday brunch must be one of my favourite things. Ever. I love nothing more than waking up late, bumbling around the kitchen and cooking delicious food for a bunch of my favourite people. These courgette and sweet corn fritters make an amazing addition to brunch. They take no time at all to put together and taste seriously amazing with poached eggs and grilled asparagus. Continue reading “Sunday Brunch: Courgette & Sweetcorn Fritters “