I love bread, any type of bread and this Almond and Coconut bread satisfies the bread lover in me, almost as much as a slice fresh and still warm home baked white wheat flour yeasted bread, spread with farmhouse butter and fig jam.
When I discovered in November 2014 that I may have a gluten sensitivity that results in an inflammatory response and joint pain, I was one very devastated bread lover.
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I confess… I love pancakes for breakfast with berries and mascarpone cream; with veal bacon, smashed avocado and eggs or with labneh, black seed and honey. Being gluten sensitive has made it necessary for me to find an alternative to using wheat flours to prevent being all achy for days afterward.
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After another day of family bonding and eating out during my last weekend in Cape Town during my recent vacation, three of us decided that we would set ourselves a healthy eating challenge for a month… small steps 🙂 I for one felt that I could do with losing a few kilos (ok more than a few) and want to regain the energy levels and vitality I had before re-introducing wheat to my diet in 2015.
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In South Africa’s West Coast waters we find the sweetest most delicious crayfish or West Coast rock lobster. Whenever I see crayfish at the supermarkets here, I remember the sweet fleshed crustaceans that my mother and father were experts at cooking.
To satisfy my craving I made a Crayfish salad with avocado, red cabbage and cucumber.
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