Well, I have to say I’m a bit taken aback by the response to yesterday’s post! I just feel so happy and very humbled that people like what I do even if it isn’t the prettiest or fanciest. Can’t believe it took me so long to get it together.
If you’ve missed my food posts, well fear not, there’s still plenty of recipes floating about – mostly over at The Organic Place, for whom I write a new one every week. You can find the first two round ups here and here, or find the lot (plus more!) on The Organic Place website.
Made without dashi stock or bonito, but still so damn delicious and one of the best ways to eat cabbage, imho.
For when you need fewer carbs, more veg (c’mon we all need more veg and you know it).
How good is cauliflower in a curry? Extremely good.
This one came about when I was reading about what to do with zucchini and beetroot. It’s freaking delicious.
As is this! Eat it with crackers or veggie sticks, use it as a spread on a wrap or sandwich, eat it with a spoon… it’s spicy and it’s carrotty.
A true favourite, this is one hell of a combo. Don’t forget the pine nuts!
Goddamn I love these things. Another awesome way of eating more veg and less bread when you have them with eggs for breakfast.
I make this every winter and I will probably always do that til I die.
Chuck some fresh mint on as well and you’ll have a cracking dish.
A summer favourite, I love these sweet/salty little suckers.
I am obsessed OBSESSED I TELL YOU with eggs and Mexican breakfasts.
Perfect for putting in a pot and letting simmer all day.
Omit the crispy sage if you have to but I wouldn’t. And I know best, really.