This month, I’ve teamed up with Hovis to celebrate today’s launch of their innovative new Hovis® Seed Sensations® Chia Bread, which is itself a partnership with The Chia Co, the world’s largest producer of sustainably farmed Chia seed. To mark the occasion, I thought I’d create a piece of Scandinavian food art! The Swedish sandwich cake, or ‘Smörgåstårta’ as we unpronounceably call it, is one of the most traditional national dishes I can think of, which captures my heritage and at the same time honours the great British love of sandwiches! With culinary roots dating back hundreds of years, it’s a real statement piece, something to exhibit (and then eat) when guests come round – you can really let your creativity go wild! Traditionally it’s made up of an array of wonderful fresh fish (which I love) and is smothered in mayonnaise (not my preference!). My alternative recipe here uses yoghurt and just a smidgeon of Organic Mayonnaise, which may sound bland but actually tastes superb! It also incorporates layers of the Chia Loaf as building blocks for the towering sandwich cake, as I am a bread fiend and actively embrace carbohydrates as part of my balanced macro approach to wellbeing! Click MORE to see the full recipe, along with a little video! (more…)
This post details 3 of my favourite interpretations of the ever-elusive ‘healthy dessert’. Whilst chia seeds have been milling around since the days of the Aztec Empire some 450 years back, only recently have they emerged as a big piece of the ‘superfood’ jigsaw puzzle. They seem to wield diplomatic immunity over the health laws; they’re good for your heart, brain and body with seemingly no significant disbenefits. And whilst each seed is tiny, its superpowers are disproportionately sized, as if they’re some kind of ‘David & Goliath’ of the nutrition world. They boast the ability to… (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
Introducing the runner up to ‘champion superfood’ Quinoa… it’s Spelt, a weird cross between emmer wheat and goat’s grass. I picked some up the other day at the lovely Daylesford Organic in Notting Hill (there’s one in Selfridges too). The spelt is easier to digest than many other wheats, because of its brittle gluten structure. It can be an aleternative for some people with a wheat intolerance though it’s not gluten free (unlike quinoa). But just like quinoa it’s high in protein (10g per 100g vs 15g in quinoa), low in sugar (1.3g per 110g vs trace in quinoa), has plenty of fibre (7.4g per 100g vs a mere 3g in quinoa) and is mercifully low in fat (1.1g per 100g, of which saturates 0.2g, vs quinoa at 2g). As a tasting note, it’s quite nutty, mildly chewy, pretty neutral in taste, but decent for adding texture to a dish.
SO I put it into practise, with my high-protein, high-fibre, low-fat, low-sugar vegetable dish – pictured above! Aside from spelt, I’ve added:
– broccoli (full of vitamin C and antioxidants for immune health, dietary fibre to aid digestion, and vitamin A for healthy vision, as well as other minerals like manganese, calcium, iron, magnesium, selenium, zinc and phosphorus)
– carrots (rich in dietary fibre to aid digestion, vitamin A as above, and to reduce the risk of cardiovascular disease)
– leeks (rich in antioxidants to promote immune health, and calcium to condition muscles and strengthen bones)
– pine nuts (contains plenty of vitamin E to maintain skin by protecting it from free radicals – whilst its fairly high caloric content is mostly from fat, (hence why I only used half a 100g bag) it’s rich in mono-unsaturated fatty which also helps to lower cholesterol in the blood)
– chilli powder (for a metabolic boost, and a flavoursome kick!)
If you find you want even more flavour try adding a vegetable stock to the boiling water. However try to pick a stock that’s relatively low in salt. I made it for friends and they loved it thankfully. The below recipe serves c. 4 people.