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Showing posts from April, 2019

Jasmine’s Spooky Pumpkin Latte for Halloween

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It’s spooky season! It looks like we’ll be staying largely indoors this Halloween, so pumpkin carving will be extra de rigueur this year. I hope you’ll get creative with yours, because the possibilities are endless. One problem with this festive activity though is that it can generate quite a bit of food waste — but I never met a problem I couldn’t fix!!!In the past few years, pumpkin lattes have been as synonymous with autumn as the crunch of fallen leaves and the smell of bonfires. That said, the kind you buy from mainstream coffee shops are full of sugar, additives and of course lots of caffeine. If you’re looking for a gentler alternative to this tasty treat, may I suggest this delicious recipe created one October at my Ayurvedic pop-up café East by West to warm the bellies of customers when they came in from the cold?This is a feel-good recipe that’s warming, lightly spiced and the ultimate comfort “food.” Plus it’s super easy to make and will save you money and plastic waste (an…

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 completely. …

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 completely. Re…