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Showing posts from April, 2019

Melissa’s Batch Cooking Recipes and Tips for Busy People

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    When time isn’t on your side, it can feel quite overwhelming to keep yourself nourished and cared for so here are some tips & recipes you can batch cook or prep when short on time or in need of some love. Batch cooking is such a saving grace for busy times and befriending your freezer is a game changing tip for new mums, busy parents, times when you’re sick or recuperating or you’re caring for others; you can really give the gift of care through nourishing and simple food. Here are 6 tips for prepping your food to help you in a busy period: Boil eggs, lots of them!   These are always a great base for a salad or throw them into a noodle soup or just pack for an on the go breakfast or snack. Roast some veg.  Whatever veg you have lying around, chop it all up and roast with some garlic and oil. It’s great on it’s own or mixed into quinoa or with leftover chicken. Cook some quinoa, lentils or noodles.  Quinoa keeps really well and is great mixed in

Melissa’s tools to Fighting Food Waste & Consuming Less

Melissa’s tools to Fighting Food Waste & Consuming Less

Carrot Cake with Honey Yoghurt ‘Cream Cheese’

How To: 1.  Preheat the oven to fan 180°C/Gas mark 6 and line the base of two 23cm-diameter cake tins (for a whole cake) or a 20cm x 40cm baking tin (for a traybake) and grease the sides with butter. 2. In a large bowl, combine the ground almonds with the salt, bicarbonate of soda, cinnamon and nutmeg. 3. In a separate bowl, beat the eggs with the maple syrup and melted butter, then stir in the carrots, raisins and walnuts before mixing with the dry ingredients in the large bowl. 4. Pour the batter into the prepared cake tins or tin, spreading it out evenly, and bake in the oven for 35 minutes until springy to the touch and golden brown on top. Remove from the oven and place the tins on a wire rack to cool. 5. While the cakes are cooling, make the frosting. Add the strained yoghurt or cream cheese/quark/goat’s curd mixture to a bowl and mix in the honey and vanilla extract. Taste, adding a tiny pinch of salt if needed, then leave in the fridge until the cakes have cooled down com

Carrot Cake with Honey Yoghurt ‘Cream Cheese’

How To: 1.  Preheat the oven to fan 180°C/Gas mark 6 and line the base of two 23cm-diameter cake tins (for a whole cake) or a 20cm x 40cm baking tin (for a traybake) and grease the sides with butter. 2. In a large bowl, combine the ground almonds with the salt, bicarbonate of soda, cinnamon and nutmeg. 3. In a separate bowl, beat the eggs with the maple syrup and melted butter, then stir in the carrots, raisins and walnuts before mixing with the dry ingredients in the large bowl. 4. Pour the batter into the prepared cake tins or tin, spreading it out evenly, and bake in the oven for 35 minutes until springy to the touch and golden brown on top. Remove from the oven and place the tins on a wire rack to cool. 5. While the cakes are cooling, make the frosting. Add the strained yoghurt or cream cheese/quark/goat’s curd mixture to a bowl and mix in the honey and vanilla extract. Taste, adding a tiny pinch of salt if needed, then leave in the fridge until the cakes have cooled down comp