Why seasonal produce is best for you.

Nowadays we can buy fruit that is mostly seasonal (well, just like the majority of fruits) like blueberries all year round. But, is there any sense or doing that? Do these indoor grown fruits have any nutritional value at all? Or should we prefer eating seasonal produce? Let’s find out!

First of all, scientific research says that eating seasonal produce is SUSTAINABLE

It could reduce the environmental impact of the diet. Eat your local seasonal produce, you will contribute to the small businesses and farmers, you won’t support those big companies which happen to provide us with falsely ripe bananas.

Produce is full of nutrients.

Harvesting pumpkin in the middle of the summer wouldn’t do any good. Your seasonal stuff is being harvested at the peak of freshness and it doesn’t lose its important minerals and vitamins.

It’s cheaper!

Seasonal veggies and fruit are easier to produce, and often they are cheaper if they re in season. Autumn is here, apples are super cheap, so go, get some and make a pie.

Pest/Wax Free

Seasonal produce doesn’t have to be waxed because it is SEASONAL. Its fresh appearance doesn’t have to be maintained artificially. Of course, it’s not that easy to find even seasonal produce pest free. I recommend buying from well-known sources with a good reputation. Then, you really focus on supporting sustainable businesses and nourishing your body with the best food possible.

If you are London, Bath, or Bristol (UK) based I can wholeheartedly recommend Farmdrop. This isn’t a sponsored post, but being extremely happy with them I want to spread the message that supporting sustainable businesses is crucial to our environment and our health!

In other news, I made a smoothie bowl today, I used only seasonal things (well, not only, I used bananas as well, but nobody’s perfect :D). This is what I’ve put there:

  • Pears
  • Apples
  • Bananas
  • Cinnamon
  • Anaise
  • Almond Milk
  • Pumpkin Seeds
  • Turmeric

The preparation was easy. Peel (or not), throw it into a blender and shake up a bit.  Coconut Bowls are just so perfect for it. Such a tiny bowl, I was surprised how much of a smoothie it fits. Here are some photos of my morning smoothie bowl:

IMG_7266Seasonal FruitIMG_7274Cinnamon sticksIMG_7276pumpkin seeds

Thanks for reading!

Sources for the sustainability bit:

Nature’s Garden Express

Seasonality and dietary requirements: will eating seasonal food contribute to health and environmental sustainability?

Wild Mushrooms.

I think the forest is the best place on Earth.

My findings and styling.

IMG_67952 forest mushroomIMG_6802polish mushroom in a bucket dark and lightIMG_6824polish mushroom in a bucketIMG_6850forest mushroom flatlayIMG_6866forest mushroomIMG_6871wild mushroom

Coconut Bowls & 100% rye pastries. 

When I first saw coconut bowls I absolutely loved them, love at the first sight for sure. I was also hyped by all those smoothie bowls everywhere!

Of course is nothing wrong with a smoothie bowl but I think I started following a Social Media trend completely forgetting what I really like and what my true style is. Don’t get me wrong, smoothie bowls are brilliant and I do enjoy a lot of them, especially the green one with spinach! It’s just, they’re everywhere!

I live vegan lifestyle 80% of the day I think. Sometimes I enjoy pastries (wheat free of course) or cheese and eggs. So why not to share with you my non-vegan recipes! All my ingredients are organic, eggs from farms I know chickens have a normal life, same with cheese, only from locals!

Coconut bowls are not for a sole use for smoothie bowls in my opinion. They’re amazing for everything you want. Sustainable tableware which looks great, and is out of ordinary.

I decided to take some pictures featuring coconut bowl in a bit different way, in a style which I love the most. Majority call it a mystery light food photography. Call it any way you want, I call it rustic  😊

People may wonder why everyone is so hyped about coconut bowls? Some are hyped because these bowls are just adorable, aren’t they? But behind the cute coconut shell bowl is a bigger mission, sustainability. Every year millions of coconut shells are burned as waste, Coconut Bowls reclaim them and turn them into the food safe environmentally friendly products you can eat from!

I used my coconut bowl to put the cherries which I later used for my pastries. I think it looks as cool as a smoothie bowl ☺️

Recipe for pastries:

– 3,5 glasses of white rye flour

-200ml milk (I used almond milk)

-14g instant yeast

-2 eggs

-120g melted butter

-vanilla extract

-2/3 glass of sugar. I normally don’t use sugar but xylitol kills yeast so is not appropriate. Here I used Demerara and 65g of vanilla white sugar.

– cherries. I used preserved cherries, you can use fresh or frozen. Remember to unfreeze first, and get rid of the excess of water.


 

 

Gluten Free Low Carb Dessert

Today I decided to share with you a recipe which my mum created by a mistake 🙂

This is a great snack for everyone, it’s sugar-free, gluten free, and can be vegan if you swap honey with agave.

Let’s get into it:

Ingredients:

-Beans. I used black beans, 500g. You can use any beans you want, they can be canned or not. If you choose the dry version, remember to soak them in water overnight and then boil for 40 minutes.

-Honey/Agave/Maple Syrup .3 tbsp

-Raisins. Half a cup.

-Orange skin. 1 Tbsp.

-Almond Milk. 4tbsp.

-Cooking chocolate. I used dark chocolate which is vegan. 60g.

-Shredded coconut or almond flour. Up to you!

-Cinnamon. 1/2 Tsp.

-Nutmeg

-Vanilla extract 1tbsp.

 

When the beans finished boiling, pour the water out and add 60g of cooking chocolate, it will melt. If you are using canned beans you have to grind the chocolate. When the chocolate is melted, add a little bit of almond milk, 4tbsp should be enough, and blend the beans until you have a smooth paste. Then add all other ingredients except shredded coconut.

When everything is nicely smooth, form little balls and then toss them in shredded coconut. Voila, you have your low carb, high in protein snack!

 

IMG_6416plums and napkins3

 

IMG_6510gluten free muffins

If you wish to see a tutorial for that kind of photography, let me know! I know I am not a professional photographer but I think these pics are not that bad for my canon 1200d 🙂 I thought I need a full frame or a very expensive lens. Fortunately, completely opposite!

 

London’s Vegan and Gluten Free Scene Series/Nama Foods. Notting Hill

Hello, Everyone!

I never thought I would like to write a review of a restaurant, but I definitely changed my mind after trying Nama’s Italian Wrap and their amazing Cheesecake. The food was good enough that after visiting Nama an idea to start a post series came to my mind. It will be called London’s Vegan and Gluten Free Scene Series. Or something like that. You get the point.

What was so amazing about Nama?

Everything was gluten and wheat free, it was extremely exciting for me because I could order anything! It doesn’t happen a lot when I eat out.
The taste! My Italian wrap: ‘Herbed macadamia ricotta, Pomodoro, green pesto, semi-dehydrated tomatoes, balsamic mushrooms, spinach, carrot’ That day I fancied some veggies for lunch and that wrap was absolutely everything I wanted. Vegetables were fresh and crispy, and the taste of the ricotta was much better than the original, regular ricotta./ and my fiancee’s blueberry cheesecake: Brazil nut and coconut crust, cultured cashew and blueberry filling, candied coconut’.  I’m so sorry mum but I think it was the best cheesecake in the world (:D). It was a blueberry cheesecake but it also had a little bit of chocolatey taste, it wasn’t too sweet, it was just great. And in my opinion, it was different than other raw desserts I tried because I could taste the coconut, not just the coconut oil which is added everywhere when it comes to raw desserts.

FullSizeRender (1).jpg

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The way our meals were presented. They were served beautifully, it always makes me eat slower!
Really nice staff. But for the next time -leaving one menu on the table would have been useful 😀

I will definitely visit the place again, I really need to try their blueberry pancakes! I highly recommend visiting Nama Foods, you will not regret it.

This is my genuine opinion, the post isn’t sponsored!

What is also cool about them is that they also provide raw food courses (click). I think I will consider it as my skills are horrible when it comes to desserts and their presence.

Londoners ( or not Londoners who visited London and tried some vegan places) do you know any other vegan and gluten free friendly places? I really want to check them out! Please, let me know in the comments, email me or send a pigeon. Will be waiting.

 

Vegan Spelt Waffles

 

I decided to make vegan waffles!. At first, I thought I will fail in making them, but surprisingly, not only that did not happen, but they came out better than non-vegan waffles! I swear they are super crispy and really tasty!

If you feel like making some,  I present you a recipe that I came up with. I found many vegan waffles recipes but I wasn’t entirely sure about them. You can experiment with it as much as you want. That’s what I did. I was just following my intuition. 🙂

The recipe:

  • 2 cups of all-purpose flour. I used white spelt.
  • 4 tbsp of oil. I used rapeseed.
  • 3 tbsp of vegan cream. I used Oatly and I recommend it!
  • 1 tsp soda or baking powder. I used gluten free corn baking powder.
  • Vanilla
  • Sweet stuff (mix and match): Xylitol, Stevia, Agave Syrup, Maple Syrup or Dates, it is entirely up to you. I used Stevia and Agave Syrup.
  • Water. You need to be careful with it. Add as much water as you need, the dough should be thicker than a pancake dough, but not too thick.
  • Add some seeds, if you want. I added chia.

Tip. You can also add a mashed banana. If I had one, I would do that 🙂

Mix it all together. As I mentioned earlier, the dough should be thicker than a pancake one but not too much.

Fry this in a waffle maker for about 5 minutes. Take a peek now and then to make them just the way you like them.

And you’re done!

They are extremely easy and tasty. We had them with sugar-free apricot jam and Choc-Shot by Sweet Freedom.

Thanks for reading. Please follow my Instagram, Facebook and Twitter for more updates on noms like this!

 

 

 

Let me know about your experience 😉

Cheers!

Marianne

 

 

FARMDROP DISCOUNT 🙂

Farmdrop

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Hello!

 

I know, I changed the name again. It’s a bit silly but I think I finally found the best one! The previous one – gone and forgotten.

But this post isn’t about my thoughts regarding blog names. I want to share my Farmdrop experience.

What’s Farmdrop? It’s an online organic food shop. I decided to try them because I am really unsatisfied with the food quality in all the big markets like Sainsbury’s, Morrisons, etc. If I buy tomatoes, they can stay two weeks in the fridge and even mould is not interested in eating them… Not even to mention me. Don’t count my boyfriend in, he eats everything. Friday morning, a lovely van arrived. Perfect time (I was texted the day before what time the driver may arrive, look at the screenshot below), an absolutely lovely deliverer unpacked my shopping, and the van… it was gorgeous! So, first impression? Great. Christmas came early this year, in August, so to speak.

What is more, everything smells extremely fantastic, like from my mum’s garden.  And if it says a bunch of beetroots, it means it’s a very big one. Artichoke? Massive, my friend. The quality is brilliant, I couldn’t ask for more. Will order every week.

Have a look:

 

Farmdrop Vegetables (1 of 1)Farmdrop Vegetables3 (1 of 1)Farmdrop 2tomatoes3 (1 of 1)Farmdrop 2tomatoes (1 of 1)farmdrop artichoke 2 (1 of 1)farmdrop avocado ginger (1 of 1)farmdrop artichoke 3 (1 of 1)

13978190_10206393783355334_409107485_o🙂

 

 

I just want you to know, this post isn’t sponsored. I chose to do it because I think healthy habits are extremely important and I am really disappointed with food quality in supermarkets.

If you are interested-> Farmdrop