Spelt for those of you that don’t know it is an ancient grain that got forgotten about, well to be honest I didn’t even know it existed till a few years ago. although this stuff isn’t gluten free I find it is a lot easier to digest and some people who can’t eat wheat may be able to consume spelt. I find it such a nice ingredient to work with especially spelt flour, it is so tasty and wholesome for cakes and breads. Also spelt spaghetti, penne and fusilli are so pleasant to eat spelt pasta is slightly nutty, chewy and just delicious on a whole. So lets get to these pasta sheets of course I was going to use them to make lasagna. all I needed was a creamy sauce and a wholesome filling to create this bad boy so let’s get to it.
Now I will not lie I have a love hate relationship with these little seeds here, if y’all don’t already know let me formerly introduce you. Meet QUINOA (keen-wa) the little seeds that aren’t a grain but a great replacement for rice and are packed full of that good stuff. IT IS A COMPLETE PROTEIN THAT HAS ALL OF THE ESSENTIAL AMINO ACIDS but it is also PACKED WITH PROTEIN, FIBER, IRON, CALCIUM, PHOSPHORUS, MAGNESIUM AND POTASSIUM. so as you can see you might just want to grab you a bag or two and introduce it into your daily foodings. I will be honest if you don’t add any flavour too these little seeds they can taste very bland, but i have a little simply recipe to get fluffy tasty quinoa in no time.
Over the past month or so I have took a step back and listened to my body in what it likes and don’t like. sometimes we eat food that we know we shouldn’t time an time again, then deal with the CONSEQUENCES later. for example i love oat porridge but every time I ate it i would get hunger pains after, I ignored these signs and still ate it. now i have officially stopped eating oats and i have been on the look out for its replacement, as I do really miss it. Skipping ahead to last week a fellow foodie posted a green banana porridge, i immediately got excited and ran out to buy some green bananas to get creating. let’s just say I am in love, i won’t be making it everyday but it will definitely be a breakfast staple of mine. I love that it is just a few ingredients and the fact that BANANAS are the main ingredient is awesome. i wanted to share This recipe with y’all, because I feel it is such a delicious breakfast option and so easy to make. so here it goes…..
so i know y’all have been oh so patiently waiting for this recipe and as promised I have a little gift for you. this dish is a traditional jamaican dish one that mum would cook occasionally, would be served at parties and on the menu at every caribbean food shop. i would typically not be interested in this dish when I was younger and I would always ask for something else. also I have never cooked this dish in my life, but hey I make magic with food so I was confident i could pass with flying colours. i have been a little more experimental with meat replacements this year because it mixes things up a little, I like to create with food so why not. so one day i stumbled across this interesting item in the mock section at my local wing yip (chinese supermarket). The texture is crazy its mostly made up of mushrooms and soya bean protein. i couldn’t believe how realistic the texture is stringy and chewy just like the real stuff. now some people may question why do you want to eat something that is imitating meat when you don’t eat meat. well my answer to that is I used to enjoy meat more so chicken if i’m honest, but i didn’t enjoy the way it made me feel. the purpose of replacements is so that you can get that satisfaction but with no harm to animals or your health simples. anyway that is enough rambling lets get in kitchen and start cooking!!!
So it’s safe to say that summer has officially left us the fresher air is flowing, colourful leaves decorating the streets and plans of movies nights with lots of yummy foods are in play. Heating is on, thick socks and extra blankets have come out of hiding. It’s also that time where we get to cover up and conceal those food bellies. Indulge a little because food is pretty awesome in my opinion BUT LET’S NOT PIG OUT 🙂 . Autumn is that time where the flavours get deeper bursts of cinnamon, ginger and nutmeg fill the air so here is my little gift to y’all, my take on a classic pecan pie with a twist…..