This recipe makes two mouth watering burgers.
4 portabella mushrooms (stalks removed)
4 tablespoons balsamic vinegar
4 teaspoons coconut oil
Heat your grill. Wash the portabella mushrooms. On the gill side, rub 1 teaspoon of coconut oil to cover. Dribble 1 tablespoon of balsamic vinegar over the mushroom gill. Repeat on the other 3 mushrooms. Grill, gill side for 5 mins. Flip & grill the top of the mushroom for a further 5 minutes. In a separate pan, fry (no oil necessary) your halloumi for 2 minutes each side, or until brown.
Layer onto one mushroom (gill side up) halloumi, tomato & lettuce.
If you don't have a sourdough starter from a loved one, you'll have to invest some time & energy into creating your own. This is a labour of love & worth every minute. Please see me earlier post on how to make a starter.
DAY 1 (PM) Throw away half of the sourdough starter (otherwise you'll end up with a huge quantity). Feed the remaining starter with 30g flour & 85ml of water. Leave covered in a warm dry place.
DAY 2 (AM) Take HALF of the starter & stir into it a whisked mixture of 100mls of cold water and 100g of white flour. Put in a glass or stainless steel (sourdough is not keen on plastic) & leave it covered in a warm, dry place.
FEED the remaining starter & store it in the fridge.
DAY 3 (AM) The 'working' starter should have doubled in size, pushing at the towel.
NB. if left too long it gets too dense. Don’t let it rise & then start to fall again.
Oil the inside of a loaf tin. With a spatula remove dough from the bowl & ease it into the loaf tin. Place into a preheated oven at 50 degrees for 30 minutes. Increase the oven's temperature to 200 degrees C for 50 minutes.
Remove from oven, cool, slice & slather with your favourite spread & or topping. Most enjoyed in this house still warm liberally spread with peanut butter.
Recipe shared from a friend.
Ingredients (every day for 3 to 5 days)
30g whole wheat or rye flour
Day 1. Mix water & flour in a bowl. This will be a liquid mix. Cover with a plate & store in a warm dry place (approx. 30 degrees C) for 24 hours.
Day 2. Discard 1/2 the sour dough mix. Add the same quantities of flour & water. Mix. Cover with a plate & allow the mix to rest for 24 hours.
Repeat the process in 24 hour cycles until your your sough dough starter has produces a lot of bubbles. This will be around Day 3 to Day 5.
To put the sour dough starter on 'pause', put it in the fridge. To 'revive', discard 1/2 of the starter, add the water + flour, mix & allow to stand for 24 hours.
These dishcloths are knitted on the diagonal & look gorgeous. I've used this pattern as a mindfulness (& productive) knitting project. There are many patterns online like this, but this is one of the easiest. These can be colour coded for different areas in the house (bathroom, kitchen) or used as dusters, face clothes or given as a gift?
What you need
Note: Each time you 'yarn over' (yo) you are creating an eyelet border (or hole) along the edge of the dishcloth while also increases each row by 1 stitch.
The reason you knit 2 together twice as you decrease & continue to do the 'yarn over' (yo) stitch is to maintain the eyelet or hole border edge while also decreasing 1 stitch for each row.
1 cup milk (diary or plant based (oat, almond, rice, coconut) or coconut water
1 tablespoon ground flaxseed or 1 teaspoon of flaxseed oil
2 passionfruit (pulp) or a 1/2 cup of strawberries or raspberries
Handful of ice.
The reason behind these ingredients;
Banana - potassium & vitamin B's (soothes the central nervous system & gives an energy boost).
Passion fruit, strawberries & raspberries - zinc (good for your libido ladies).
Flaxseed - omega 3 (necessary for hormonal balance).
An incredibly soothing drink, linseed tea (sometimes referred to as flaxseed tea) helps to hydrate the body efficiently and quickly. It has a glutinous texture once prepared which is how it targets hydration and holds the linseed’s Omega 3 properties ready to be dispersed.
Drink 1 mug daily and see the difference to mood and emotion, skin and hair and general well being.
Speak to me for more information and if you're unsure about how and why this is a useful tool, book a consultation to delve further.
In a large pot or pan, place -
2 tbsp linseed (golden or brown)
Cover with water (approx 1 litre) and bring to the boil.
Remove from heat immediately.
Leave for 12 hours (or over night), covered.
Simmer (on a low heat) for 1 hour with no lid.
Top up with extra water if necessary.
Sieve immediately and discard the linseeds.
Can be stored in the fridge for up to 3 days.
Becomes very thick when left, dilute with water as necessary (I like to use warm or hot water, depending on the weather).
Add honey for a sweeter flavour.
My family adore these energy balls. They are a bite size snack packed with quality protein and give a slow release energy. My husband uses them for cycling while my son eats them between school and his sports clubs for an extra physical boost.
In a food processor (or blender) add -
200g Brazil &/or almond nuts*
(or any quality nut that you prefer. I do not use peanuts)
1 tbsp cacao powder
1 tbsp macca powder
1 tbsp honey (I use raw honey)*
1 tsp coconut oil
1 tsp bee polleen*
With the cutting blade process this mix to a dough consistency.
Roll tsp amounts of dough into balls and roll these in coconut.
Makes approximately 25 to 30 balls.
Store in an airtight container in the fridge for approximately 2 weeks.
Can be eaten 20 minutes after refrigeration.
Optional - try other dried fruits or combinations e.g. apricots and dates.
Use more or less of the cacao & the macca powders. To your taste.
Add seeds to your mix
*Allergies - if you have nut or bee product allergies, please seek further advice from me.