Happy sleep smoothie
SocialJoy
This is the month I decided to challenge myself and go Vegan for the whole month of October. It is going really well, which initiates me to think more about plant-based creative dishes. The reason I decided to be only Vegan for October is because many of my cookery classes are plant-based and especially the Corporate tasting demo’s require a few dishes in Vegan as this covers all clientele and we are generally trying to become more healthy by reducing meat and eating more veggies. I have made different style seitan dishes, as once you made the product and its in the fridge it is really versatile to use with different herbs and spices. For example, i stir fried the home made seitan in the pan with rose harissa, served with roasted roots, just delicious! I have made many other interesting options such as scrambled tofu, leek & celeriac puff pastry roll and truffled polenta with sautéed mushrooms.
It was KitchenJoy 2nd year Anniversary this month and had a wonderful lunch with friends to celebrate and served vegan taco’s, an array of roasted corn, bbq jackfruit, chicken seitan to avo, toms, shredded red cabbage and many more raw salad delights with vegan mayo chiplote dip. For dessert, I served a polenta cake and tahini pots with roasted sesame seeds. The prosecco was flowing and a good time had by all!
I visited Vegfest at Olympia this month, which is great for research and good to look at new ideas on veganism. I really felt I needed some comfort food on this day and not my normal diet but fancied a pie! They had a delicious “fake n kidme” pie with mushy peas and mash! There were a lot of interesting talks about how sustainable veganism is. What I have learnt is reducing meat and fish consumption in my diet going forward.
WorkJoy
I did a tasting demo at As Nature Intended in Chiswick, where I made roasted carrot hummus and vegan chocolate chip cookies. https://www.asnatureintended.uk.com/stores/chiswick/
Am back to Institute of Optimal Nutrition College (ION) in Richmond, to study about Magnesium and the subject “ If this is the world’s number one mineral deficiency, the forgotten mineral and how it is critical for health”. This talk was very informative and will help me incorporate this important mineral into my KitchenJoy dishes. There is a high deficiency in magnesium which can cause diabetes 2, cramps, mental disorders to name a few. I personally have a problem nodding off to sleep, but now I am taking 300 mg of soluble magnesium in the evening, this has helped me greatly to switch off from the day and relax for a good nights sleep.
KitchenJoy
More Vegan classes this month and back to making the seitan as it is so easy and much tastier than the shop bought product and vegan chocolate mousse with tofu. This also gives you lots of protein in your diet if you are plant-based as well.
This month I also ran a course on Foods for sleeping. Food and sleep go hand in hand. Getting good sleep is incredibly important for your overall health. This is one of the most important aspects of our lives so we can function, with many people sleeping poorly or not enough hours. We made an almond milk based smoothie with walnuts, berries & spinach. As almonds and walnuts are a good source of melatonin and the sleep-promoting mineral magnesium along with Omega 3 & 6 plus Vitamin D to improve the quality of sleep. For the main, a twist on a turkey burger, as turkey contains tryptophan and is high in protein which induces tiredness.
Below is a recipe for the Happy Sleep Smoothie (smoothie on right in piccy)
Happy Sleep Smoothie
Serves 1
Ingredients:
1 cup plant based almond milk
1 banana
Half avocado
1 tbsp nut butter
1 tbsp maca powder
1 tbsp raw cacao powder
Mix all the ingredients in a blender for a minute or two. Can add ice.
Serve and enjoy !
