Warm up on the inside
If I had my druthers I would tour the world to write a book listing all the many different ways to make tea.
It would be a glorious photobook full of examples of tea cultures from all over the globe.
Magazine columns, television documentaries and fame would follow.
Chai must be one of the most famous ways of brewing tea, so different to our own.
The Indians make chai as a warm spiced milk tea, generally made as a rich black tea infused with spices like cardamom, cinnamon, ginger or cloves. just one cup brings a wonderful sense of well being. It’s difficult to resist a second.
Drink Me Chai make a Chai Latte you can enjoy with milk or water. It’s 99% caffeine free and can be served either hot or iced or even used in your home baking (try mixing with buttercream icing…)
Coconut water – the fresher, the better
Did you know that 80% of coconut water is made from concentrate?
It looks clearer than fresh coconut water, but don’t be deceived.
Coconut water from concentrate is made from older coconuts where most of the nutrients have passed into the coconut’s flesh and its liquid has become more fatty.
But with fresh coconut water from young coconuts the carbohydrates are still glucose and fructose rather than sucrose and the content is essentially fat-free.
Nutritious and delicious, coconut water contains potassium, which is the most important element for re-hydration and there are many other essential electrolytes too.
Tiana’s coconut water is sourced from young organic coconuts. The juice is canned immediately so it is 100% natural with no preservatives, artificial colours, additives, sugars or chemicals – just a great fresh taste.
Try it for yourself.
Good for bear cubs
What mum wouldn’t want to be a bear?
You eat for half a year, sleep for half a year, give birth in your sleep and your partner doesn’t mind if you have hairy legs!
So I wonder if Lyme Regis are on to something with their new chewy Grizzly Bars for kids? They’ve been endorsed by the Hyperactive Children’s Support Group, plus they’re dairy free.
What it means is that Grizzly bears are only packed full of good natural ingredients, ready to feed all those hungry bear cubs – there’s no added sugar, no trans fats, but lots of fruit, oats and natural sweetness.
Choose from 3 flavours:
Brits love their puddings.
But if you’re vegan where do you source your custard from?
Well, did you know that Bird’s Custard powder was completely vegan? Just add sugar and soya milk and you’ve got a lovely dessert topping.
Vegan chocolate dessert straight from the box
But what if you’re looking for something straight off the shelf? Well, Sojade may have the answer. Already famous for their soya drinks and desserts, Sojade have now making an organic rice drink with added calcium.
However it’s their organic desserts which are fast becoming a must-try. Coming in 3 flavours: vanilla, chocolate or caramel, you can pour their dessert sauces straight from the carton – perfect for a hot sponge pudding or to drizzle over your coconut ice cream.
Perfect for some dairy free decadence in a kitchen near you…
Posted in Dairy-Free, Organic, Uncategorized, Vegan
Tagged custard, Dairy Free, dessert, milk alternative, Organic, Rice Milk, sojade, Vegan
If you’re vegetarian have you tried miso soup yet?
It’s a healthy and nutritious Japanese soup and very useful if you’re on a plant based diet.
Miso is a mix of ingredients from fermented rice, barley and soya. It is low in calories and fat but high in B12 and protein.
Naturally sweet white miso
There are lots of different types of miso but the most common types are white, red or mixed. But you can also use miso as a salad dressing, marinade, a sauce or glaze.
The good news is it’s easy to make: you just add water. And the best news is that Clearspring have a good variety of organic miso paste. A good flavour to start with is the white miso because it’s lighter in flavour and Clearspring make a box with 4 single servings of white miso with sea vegetables to try out.
Beautiful on breakfast cereal
The ideas are flowing at Provamel.
The latest is a pouring yoghurt made from organic soya, which is brilliant for cereals and making sauces.
It comes in two flavours: plain and vanilla.
The yoghurt cultures used in Provamel foods are derived from vegetable sources, generally carrot and hibiscus, so these new pouring yoghurts should be fine for vegans. They specifically state they are Gluten Free and Lactose Free.
The company have also come up with a new hazelnut milk sweetened with agave syrup, an almond milk (probably sweet enough already) and a coconut-rice milk (unsweetened again) to select according to your preference.
It adds to their massive range of organic dairy free drinks for anyone looking for a dairy alternative to enjoy
On the subject of almond milk, I was recently asked if almond milk has the same health properties as almonds themselves and, generally, the answer is no. Almonds are great for vegans because they offer protein, calcium and B vitamins, but once they are processed to become a milk drink they no longer hold all the nutrients they did as a wholefood.
Posted in Coeliac (Gluten-Free), Dairy-Free, Organic, Vegan
Tagged almond milk, Coconut milk, Dairy Free, hazelnut milk, lactose free, milk alternative, pouring yoghurt, Vegan
“No, sorry, I can’t eat chocolate.”
As surprising as this may sound, I heard the comment more than once at last week’s Allergy and Free From Show.
But then, there were over 21,000 people visiting the London show over 3 days.
It is actually possible, though rare to be allergic to chocolate, or possibly have an intolerance, but it is more likely that one of the ingredients commonly found in chocolate upsets you.
For those who must avoid chocolate there is a credible alternative in carob.
Carob is much loved and used in the Mediterranean where it is often mixed with tahini, but I think it works well with molasses, treacle or caramel.
Using carob powder, here’s a link for a carob fudge recipe, just to get you started…
Carob is loved by many in the Mediterranean