The best thing about making your own food is that its healthier and you know what your feeding yourself. Eating whole foods or eating organic makes your body feel better. Even though i have sweet tooth i really try my best to feed my soul and not my body. What i mean by that is your body feels better and more energised when you feed your body with the right nutrients it needs to get it through the day. You might find out you might eat more than you actually need because of what you put in your body.
Some of the benefits of what you eat are:
Turmeric: its known for its many health benefits such as reduces skin inflammation, join pain, stomach pain stomach bloating and headaches.
Thyme: Lowers blood pressure, aids coughing, boosts immunity as well as boosts your mood.
Whole wheat flour/ whole grain: rich in finer, aids digestion, lowers cholesterol, lowers blood pressure and regulates blood sugar.
This Whole wheat tortillas are easy and quick to make. They can be stored in the freezer and re heated during the week when needed. Perfect for meal planning and a weekly prep.
I really thought id have to try this recipe over and over to get it right but it came out perfect.
Preparation: 45 minutes Cooking Time: 30 minutes
Turmeric and thyme Tortillas:
- 1/2 tsp turmeric Powder
- 1/2 tsp thyme spice
- 1 cup whole wheat flour (extra flour to dust)
- 1 1/2 tbs olive oil
- 1/4 tsp salt
- 1/4 almond milk
- 1/4 warm water
To make the tortillas :
- In a large bowl combine the flour, salt, oil, turmeric and thyme. Stir with a spoon to mix in all the ingredients and gradually begin to add the milk and the water.
- Once all the wet ingredients are mixed in begin to knead with your hands.
- Add some flour to help with the kneading process.
- Once kneaded divided into smaller portions.
- Roll them in your hands to form into little balls. Place on a plate and cover with plastic or a towel so they don’t dry out as you go.
- Make each tortilla 5 – 6 inches in diameter.
- Heat your pan or cast iron skillet on low to medium heat.
- Each tortilla is cooked for 30 seconds – 1 minutes or until it starts more until it starts to brown.
- Flip again and cook for 30 seconds to a minute until your tortilla starts to puff up.
- If it puffs up you have done the right thing.
- Place finished tortillas in a towel or foil and cover to keep warm while you finish the rest. this will keep them soft and prevent them from cracking.
With Lots of Love,
Growing up as a christian and trying to develop my faith has always been an important aspect of my life. Learning from my mistakes as well as learning from the girls around me on how to be a Proverbs 31 woman. If you’re not a christian its a bible verse that describes a godly lady or woman. Its not only in that verse but several parts of proverbs have amazing teachings for young girls, women and ladies.
This week i have the privilege of being joined by my mum and a close friend to study and learn more about the bible as we have breakfast. I’m truly jumping for joy in excitement waiting for what my Friday morning has to offer.
I thought i’d make a lovely breakfast to show them my appreciation. For breakfast i choose to make mixed berry rolls that are low in sugar compared to cinnamon rolls. They would take longer to make if you don’t have ready made dough or some left over in the fridge. I’d recommend keeping some extra dough in the freezer to save on time and its perfect if your ever craving something.
To Make the rolls you will need:
- 3 cups all purpose flour
- 2 tbs granurated sugar
- 1 cup almond milk (warm)
- 1 tsp salt
- 3 tbs soft margarine or butter (soft)
- 2 tbs activated yeast
- 1 1/2 cups chopped strawberries
- 1/4 cup of sugar
- 1/8 cup of water
For glaze: (optional)
- 2/3 cup icing sugar
- 1/4 cup almond milk
- Milk or butter (to brush on top before baking)
- 1/3 cup diced blueberries
- 2/3 cup diced strawberries
- 1/4 cup diced black berries
- In a large bowl combine the yeast, sugar, salt, milk, butter. Mix until well combine.
- Gradually add the flour into the mixture.
- When it gets difficult to mix with a mixing spoon or whisk begin to kneed with your hands by folding the dough from end to end.
- Once all the dough is added ensure there is no dough left at the bottom of the bowl.
- Place in a plastic container or a bowl thats is oiled.
- Cover the bowl with a wet cloth and let it rise for 1 to 2 hours.
- Turn the dough out onto a lightly floured work surface and, using a rolling pin, roll into a 12×18 inch rectangle or a square.
- Make sure the dough is smooth and evenly thick, even at the corners.
- Spread the Strawberry sauce all over the dough. (Pour until sufficient / not too much).
- Sprinkle the diced fruit all over the dough.
- Tightly roll up the dough to form an 18-inch-long log.
- Cut into 12 even rolls (about 1.5 inches in width each). Arrange them in the prepared baking pan and leave to rise for an hour.
- Brush melted butter or margarine on top of the rolls before placing into the oven.
- Bake for 30 – 40 minutes on 150 Degrees Celsius.
For strawberry sauce:
- In a sauce pan add all the ingredient in to a sauce pan
- Let it simmer for 3 – 5 minutes of until the strawberries have softened or the mixture begins to bubble.
- Set aside to cool.
For the glaze: (optional)
- Combine all the ingredients into a bowl and drizzle onto of rolls.
With lots of Love,
There is nothing better than having your breakfast planned out so you don’t have to worry about it on your busy mornings.
Most mornings I’m not really motivated or in the mood to make a delicious breakfast before my university lectures so having something already made makes it so much better.
This homemade granola is better than any store bought granola or breakfast cereal you will ever have. Its both sweet and savoury as well as crunchy and soft at the same time. You will understand what I mean when you take a bite of this with your breakfast. It’s heavenly sent.
Preparation time:10 minutes Cooking time:10 minutes
- 1 1/2 cup rolled oats
- 1/2 cup roasted peanuts
- 2 tbs cinnamon
- 1/8 tsp salt
- 1/4 cup coconut flakes
- 1 tbs chia seeds
- 1 tsp flaxseeds
- 2 tbs coconut oil
- 1/2 cup sultanas
- 2 tbs coconut flakes
- 1/4 cup dark chocolate (optional)
To make this:
- Preheat the oven at 150 degrees celsius.
- in a large bowl pour in rolled oats, nuts, chia seeds, flax seeds, coconut flakes, salt cinnamon.
- Toss or mix all the ingredients thoroughly until well combined.
- Add the coconut all and mix all the ingredients.
- lastly add in the maple syrup into the mixture. At this point I usually use my hand to mix the mixture to ensure all the maple syrup is well spread out throughout the entire mixture.
- Place on a baking tray lined with parchment paper.
- Bake at 170 for 8-10 minutes or until the the oats are golden.
- once baked remove from the oven and set aside. Let it cool for 20 minutes.
- Add the coconut flakes and raisins into the granola.
- ( I like to add a little dark chocolate to the granola to give it an extra crunch and a different taste).
With lots of love,
This week I tried to get out of my comfort zone by trying to bake with organges. From a young age I was never a fan of having anything mixed with oranges especially chocolate orange. Every Christmas one of my relatives brought a big bag of celebration chocolates or some random bag filled with various chocolates with them and having two brothers meant that you’re either fast enough to get the good tasty chocolates or your left with orange wrapped chocolates that are flavored with orange.
I’m finally trying something new. I got tired of baking for my family the same old vanilla sponge cake I bake for them each week.
As this is the first time I’m making this I decided to make mini cakes instead of a large cake incase things went wrong.
These mini cakes are moist and rich, filled with a rich orange taste that makes you want to eat more and more cake. The tiny chia seeds give it a crunch and puts a whole new perspective to the cake that takes it to a whole new level.
Preparation time: 20 minutes
Baking time: 30 minutes
- 1 1/4 cup of self raising flour
- 1/4 cup cooking oil/ melted margarine
- 1/2 cup of coconut cream
- 1/8 tsp salt
- 1 tbs vanilla essence
- 1 1/2tbs sugar
- 1 tsp baking powder
- 1 1/2 tbs chia seeds
- 1/3 cup fresh orange juice
- 1 orange (To zest)
To make this:
- Preheat the oven at 150 degrees Celsius.
- In a large bowl mix in the coconut cream, sugar, vanilla essence.
- Add in the cooking oil or melted margarine into the bowl and stir in.
- Using a zester, zest in the outside skin full orange in order to give it the flavor it requires. Combine all the wet ingredients.
- In separate bowl sift in the flour, baking powder and salt.
- Add the chia seeds to the dry ingredients once the dry ingredients have been sifted.
- Slowly add the dry ingredients into the wet ingredients and whisk in gradually.
- If the mixture starts to get dry add in some of the orange juice to make the mixture easier to whisk.
- Once all the ingredients have been whisked in pour the mixture into any baking tray or tin of your choice.
(This mixture is perfect for cupcakes as well.)
- Bake for 20-30 minutes on 160 degrees celsius depending on the tray you choose to use until the cake is golden brown at the top or poke a toothpick or butter knife in at the center of the cake, if it comes out clean it is ready.
With lots of love,
For a long time I’ve been struggling trying to find a way to make a healthy pizza base. There so many different recipes online that say thin crust are delicious and tasty but they aren’t the greatest and end up being really bad for you once you calculate the calories in the crust. i finally tried the cauliflower crust that everyone has been talking about but I’m not really a fun of the crust and the texture of the base once baked.
I started experimenting and trying out new recipes that wouldn’t taste bad. I don’t believe you can only be healthy and fit by eating disgusting food thats unsalted or unseasoned from a container.
I combined a cauliflower florets with wheat flour to make a low calorie base that slightly replicates a pizza base.
The whole pizza base is 620 calories.
With the barbecue toppings picked it turned out to being 800 calories for the whole pizza.
Preparation Time: 2 – 2:30 hours Cooking Time: 1 hour
Cauliflower and Wheat flour:
- 1 1/4 cups cauliflower crust (160 cals)
- 1 1/2 cup Wheat flour (455 cals)
- 1/3 cup of water
- 1/4 tsp dried oregano
- 1/4 tsp salt
- 1 tbs activated yeast
- 1 tsp olive oil
- 3 medium eggplants
- 4 – 5 cherry tomatoes
- handful of diced pumpkin
- half an onion
- 3 tbs barbecue sauce
To make this:
- Pre-heat oven to 160 degrees Celsius. Place the cauliflower on a baking sheet lined with aluminum foil.
- Bake for 20-25 minutes or until the cauliflower is a little brown and soft. Remove from oven and place into a food processor or a blender.
- Process until you get cauliflower crumbs. Set aside to cool.
- Combine the water and the yeast and slowly whisk until it forms into a paste.
- Add the olive oil to the mixture and leave for 10 minutes.
- In a large bowl combine the flour, cauliflower and salt. Mix the dry ingredients together.
- Add half the yeast mixture and start kneading on low.
- Its easier to knead with your hands form this point on.
- Add the rest of the yeast and continue kneading until the dough begins to form into a ball.
- Add more flour or water if needed.
- Place the dough into a floured surface and Knead by hand for another 2-3 minutes.
- When you press it with your finger it should slowly spring back.
- Place the dough to a lightly oiled bowl.
- Cover the bowl with a slightly wet cloth and leave it in an enclosed area and let it rise for 30 minutes to an hour.
- Flour the surface and roll the dough into a circle.
For the toppings:
- Add the sauce and any toppings of your choice. I personally didn’t want to add vegan cheese because i don’t enjoy it but feel free to add some.
- Place into the oven for 45 minutes on 150 degrees celsius.
- Bake until the edges are golden brown.
I hope you enjoy, let me know if you get a chance to try this out.
With lots of love,
Having a sweet tooth is not wrong and no one should ever feel like they will grow fat by having something they like or enjoy. Everything is good in moderation. When i became vegan an year ago i had the assumption that i’ll never eat anything sweet I’m switching my whole life around and i will only eat salads and fruits but i barely ate enough which made me resent the lifestyle 4 months down the line.
I began learning about it, watching documenaries and finding about the benefits of the being vegan. Today i get inspired by so many people around me both online and in person. As an athlete and a fitness enthusiast I wouldn’t want waste all the work i have put in and muscle i’ve gained by not having a proper diet but people like humantimothy, Naturallystefanie and Simnett Nutrition work so hard as athletes and accomplish so much.
My biggest inspiration is the humantimothy his ability to push himself and overcome obstacles by the food and the disipline he has to carry out these activities. I’ve spoken to so many people who keep telling me that i won’t have a proper diet or I shouldn’t be vegan. These athletes teach me that those people are wrong and you can do anything you put your mind to. Living on a fully plant based diet timothy was able to complete a 100km marathon in 12 hours and that left me speechless.
80% of the time i try and fuel my body with a balanced, whole food organic diet filled with all the nutrients i can get but the rest of the 20% of my lifestyle is spent on learning and allowing myself to have sweet treats that are healthy and won’t put to waste all the work and effort I’ve done in the gym or at training to waste.
These high protein brownies are packed with nutrients that will continue to fuel your body throughout the day.
- 1 1/2 tbs sugar
- 1 cup mashed sweet potato
- 1 banana
- 1/4 cup cocoa powder
- 1/4 protein powder
- 2 -3 tbs almond or normal milk
- 1/4 cup chocolate chips (optional)
- 1 tbs coconut or normal milk
- 1/2 cup of icing sugar
- 1 tbs of cocoa
- toppings of your choice.
To make this:
- In a large bowl mash up sweet potato and bananas until it forms into a smooth consistency.
- Add the cocoa and protein powder as well as the milk and mix until well combined.
- Lastly, add the sugar and chocolate chips and mix thoroughly or until well combined. If needed add the milk into the mixture.
- The miture shouldn’t be runny once placed on the baking tray.
- Place into baking tray and spread evenly.
- Bake in the oven for 20 minutes at 170 degrees celsius.
With lots of love,