When I was 14 years old in Sweden, I stumbled across an enlightening article about dairy products and decided there-and-then that I simply didn’t need to consume as much of it! Fast forward to today in England and the supermarket shelves are stocked with countless milk alternatives to cater for the 5% of Brits who are lactose-intolerant along with those who’ve intentionally adopted a different approach. These substitutes are hewn from the likes of soya beans, rice, oats, hemp, hazelnuts and, perhaps the UK’s most popular according to Waitrose, Almond milk. Making your own version of the latter is the subject of today’s post; it’s ridiculously easy, takes no longer than 10 minutes and can save you money in your quest to eat healthily! Plus, you’ll also have peace of mind from knowing exactly what’s in your drink, and that you’re optimising the nutritional value to max!!! Click MORE to see it all… (more…)
I love to innovate with my muesli recipes, and recently, I’ve been pacing around the local Organic Grocers for some renewed inspiration. This post builds on my previous piece about the Uber-Muesli, adding all my latest discoveries to the trusty recipe. My Muesli is a bit like the Sugababes then – always changing what’s in it, but you know just what you’re getting, and it’s a well-formed product nonetheless 😉
There are 9 novelties making their way into my muesli shaker-box these days, which are helping to reduce the fat content, boost the protein proportion, and reduce the carb constitution. In short, these are:
1) Chia Seeds, 2) Toasted Pine Nuts, 3) Organic Flaxseed, 4) Chopped Roasted Hazelnuts, 5) Roasted Almond Flakes, 6) Puffed Wholegrain Oats, 7) Organic Sunflower Seeds, 8) Puffed Wholegrain Brown Rice, and finally (perhaps most tree-huggingly), 9) universe-friendly sustainably grown Organic Puffed Spelt Flakes.
To read more about the health benefits of each ingredient, click MORE below, and see why I felt it was MISSION CRITICAL to tinker with the beloved Muesli recipe! Faya x