I took two of the foundation ingredients from my kale and broccoli ‘slaw and converted it into something quite different but still very tasty.
Unmixed and undressed. Showing all the yummy hemp, chia and sesame seeds
This recipe is part of my slow-carb experiment. Mr Ferriss advises one to use a good dose of cinnamon on pretty much everything (see The 4 Hour Body), so I thought I’d try adding it to this salad. This seems to work quite well, but I suspect that’s because I’m using (as he does recommend) real cinnamon, which has very little flavour. When I first got it I thought I’d been ripped off, because it didn’t taste cinnamonny enough. A little re-education later, Continue reading
I’ve been making a fair bit of mayonnaise recently, and while I’m still not 100% happy with the oil I’ve been using (tried almond oil and EVOO and both are just far too dominant in flavour) adding a lot of lemon juice (i.e. one small lemon’s worth in addition to the amount specified in the recipe) does help if you forgot to buy basic (not extra virgin) olive oil like I keep doing.
The mayo recipe I’ve been using is from Melissa Joulwan and can be found here. I use a teaspoon of Dijon mustard instead of dry mustard. A couple of other recipes can be found here and here.
Spring is finally here and we’ve had some great bbq weather (i.e. warm days, not too freezing at night) although being Melbourne, it does turn miserable/cold at the drop of a hat (and almost certainly if you forgot to bring an umbrella that day). I’m besotted with Saudi Baharat BBQ Chicken and what better accompaniment and use for mayonnaise, than a ‘slaw.
I found this recipe and thought a) that looks easy and b) they’re probably going to be extremely tasty. I was right on both accounts.
My muffin tins are larger than those used in the video (mine are referred to as ‘Texas’ muffin tins) so I added Continue reading