Allergy Awareness Week is running 29 April - 3 May 2019 and I’m taking it as an opportunity to challenge myself in the kitchen to make a true free-from recipe. These are amazing straight from the oven. Hot and with some melted butter you’ll get a big batch which will freeze well too if you don’t have friends round to help you eat them straight away!
I’m excited to be able to introduce another guest recipe creator to The Flourishing Pantry this week, in the form of lawyer turned Nutritional Therapist Katie Shore. As I’m not a peanut lover I’m delighted Katie is sharing with us something for you peanut fans out there! But first, a little about Katie and her approach to wellness…
Next month I’m co-hosting my first ever Supper Club, eek! Creative In Residence is a series of Supper Clubs for creative entrepreneurs to connect and support one another over delicious, seasonal food. The dessert for the evening will be this poached pear cake, served with chai spiced yoghurt and salted date caramel. Enjoy your tasty preview!
This week I'm bringing you a tasty chocolate muffin recipe which includes a secret ingredient that you can get your hands on right now: Rosemary & Robert cherrybeet chocolate. The cherrybeet bar has fast become my favourite from the range and so I was inspired to do a bit of baking to showcase the bars made with delicious juicy dried sour cherries, earthy sweet beetroot powder and zingy acerola cherry powder.
I’ve been wanting to make a sesame seed pesto for a while now for the blog, ever since learning how high in fibre sesame seeds are compared with pine nuts. The perfect opportunity came along when Magimix asked me to create a recipe using one of their powerful Blenders. Here’s the seriously tasty result!
I put a hot chocolate recipe in my blog schedule for today (5th March) and thought I was being a bit stupid leaving it so late. Little did I know that it would actually come at the perfect time - as the snow has been pouring down in the last few days it was the ideal time to have a go at perfecting this recipe.
Winter just doesn't quite want to leave us this month. As March approaches we're set here in Ireland as well as the UK for plummeting temperatures that will make it colder than in the Alps or at the North Pole apparently! My creamy cashew pasta was such a hit earlier this year on the blog that I'm glad I've got another opportunity to show you how versatile an ingredient cashew sauce is. The creaminess it adds to this dish really completes it.
I have another guest blogger with my on the Pantry this week and I'm so thrilled to be able to introduce you to her. Today we are welcoming Sophie from stunning healthy eating food blog Oatsodelicious to answer some questions and then whip up a batch of cookies for us. I saw them on her blog and couldn't resist!
I have a lot of dried fruit leftover from Christmas. I made homemade Christmas puddings and my cupboards are now overflowing with figs, raisins, dates and apricots. We all know I have had a complicated relationship with dried fruit in the past. So I wanted to embrace this 'banned' substance on the blog and include it in a recipe, and it's a good one.
Last month I co-hosted a January Supper Club for the Health Bloggers Community with my friend Rachael from Yoga Sound System and one of the starters was a baba ganoush dip. I haven't had baba ganoush since I was on a holiday in Greece a few years ago and I had forgotten just how amazing it is. Who needs chickpeas for a dip when you have amazing aubergine?! It's a ridiculously simple ingredients list, and here I've added basil for some extra flavour.
Debenhams are running a Health Kickstart campaign this month and they asked me to get involved by creating a smoothie recipe I could make in a Nutri Ninja Professional 900W Blender and Smoothie Maker. Always a sucker for a new gadget I jumped at the chance and created this tasty green smoothie with sweetness of fruit and filling oats.