One for nutella monsters everywhere.
You're not going to fool the average 8 year old that this is the real deal but this chocolate spread recipe makes a tasty, healthier alternative.
Aren’t rhubarb and custard just the perfect combination? For me rhubarb and ginger crumble served up with a large dollop of custard is comfort food at it’s best. That said it’s not always the lightest and this is how I discovered this beauty of a recipe. Rhubarb is roasted in the oven and cooled then layered up with granola and chilled custard for a lighter, more refreshing take on a classic. Now clearly you could just take that serving suggestion and run with it for yourself but if you are up for making the custard and granola for yourself then read on.
With headlines this week suggesting eating as few as three eggs a week could increase our risk of cardiovascular disease, I feel like I have stepped back in time. For years everyone avoided eggs because of their high cholesterol content. Then suddenly it was OK to eat eggs again. Now a new study suggests maybe not. So what's going on? I've had a few people contacting me off the back of this one to ask if it's still OK to eat eggs - so here goes...
This vegan cottage pie is packed full of veggies. Green lentils replace the traditional mince, providing texture and protein. This one has a number of steps so grab yourself a kitchen helper to speed things up or put the radio on and enjoy immersing yourself in kitchen activity.
Vitamin B12 is essential for our mental health. What’s more, a deficiency in B12 can show up as mental health symptoms without any of the usual physical symptoms of this vitamin deficiency. This means it can go undiagnosed and untreated by health professionals. If you are vegetarian or vegan you are at increased risk of vitamin B12 deficiency. Here’s what you need to know…..
I sometimes refer to this as a pesto, at other times a pâté or spread. This probably reflects the versatility of it. Perfect in a sandwich or on toast or oatcakes, it also serves well as a coating for pasta. I’ve been meaning to share it for a while but this seemed to be a good week as:
If none of the above are of interest to you then just know that my serving suggestion with pasta is delicious and well worth a try. So read on for two recipes in one.
It’s January. It’s cold. It’s that time of year when people are feeling like maybe they overindulged a little in the festive period and it’s time to cut down. Maybe you’re trying to lose weight, or you're trying to lower your cholesterol. Maybe you’re trying out ‘Veganuary’, or you may be vegan already. If you have introduced any kind of restriction into your diet then here’s my message to you – EAT FAT.
Today I am sharing with you one of my all-time favourite dishes – aubergine parmigiana. This Italian classic is a knock-out dish whether you are vegetarian or not, making it a great way to get more vegetables in your diet. For a dish that has such depth of flavour it is surprisingly easy to make.
Do you have a food related goal for 2019? Maybe you want to lose weight, want to eat a healthier diet, or want to feel like you have more energy. What about wanting to improve your sleep? Or your memory? Or maybe your mental health? When it comes to food, what we put into our body is just as important for our mental health as it is our physical health. Those all important nutrients that fuel our body also provide ‘brain food’. But if we are feeling stressed, lacking energy, feel fuzzy headed, then making changes can seem even harder.
If you have a New Year’s resolution that you are determined to stick to, or you are just looking to develop some positive habits, this post is for you. Here I share my top five favourite tips for successful change. You may already have some of these nailed. If you’ve got all five sorted then well done, you are well on your way to success. I’d love to hear your tips for successful change too.
I'm Kim Adams, founder of SAVI Nutrition. A Registered Nutritional Therapist who is passionate about healthy, tasty food. Here I share with you my thoughts on food and health alongside a few of my favourite recipes.