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Fennel, apple and honey salad
Fennel... once you like it, there is no turning back. A friend once described this green, anise-tasting vegetable as one of the true pleasures of adulthood. In other words, responsibilities, schedules, and five-year plans urgently need subtle, ever-deepening gratifications such as fennel. Above all, summer or winter, it adds a fresh, alive flavour. So cook it, don't cook it. Certainly the texture sharpens the palate either way. Moreover, fennel stands on its own just fine. In other words, slice delicately. Dress minimally with high-quality extra virgin olive oil, a squeeze of lemon, some sea salt and freshly ground black pepper. Then add a handful of finely chopped parsley if you wish. And you have a winner right there. Take on picnics; serve up alongside other small salads; plate up with the protein of your choice. Make more than you need and leave in the refrigerator. Certainly, it just tastes better the day after.
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Yogurt parfait with poppy seed oil recipe
Parfait means perfect in the romantic French language. We consider yogurt a near-perfect food all on its lonesome. After all, probiotics make it naturally cleansing to the innards as well as deeply refreshing to the palate. There are few foods more versatile than yogurt - it is one of our few steadfast refrigerator essentials. It's not hard at all to variate your fruit-and-yogurt bowls. However, making a parfait is taking it to the next level, literally and figuratively! Layer in-season fresh fruits with yogurt and add the crunch of nuts. Finish off with smooth, delicate poppy seed oil and the nectar of maple syrup, which blend into a wonderful ambrosia. We have to say that the distinctively rich combination of poppy seed oil and maple syrup is probably our favourite thing about this recipe. You could get playful and variate the other ingredients. Try in-season fruits and berries, or you could even add another layer to the parfait with an Erbology Tigernut Granola. This would add fibre and bulk to the parfait.
ContinueFennel, apple and honey salad
Fennel... once you like it, there is no turning back. A friend once described this green, anise-tasting vegetable as one of the true pleasures of adulthood. In other words, responsibilities, schedules, and five-year plans urgently need subtle, ever-deepening gratifications such as fennel. Above all, summer or winter, it adds a fresh, alive flavour. So cook it, don't cook it. Certainly the texture sharpens the palate either way. Moreover, fennel stands on its own just fine. In other words, slice delicately. Dress minimally with high-quality extra virgin olive oil, a squeeze of lemon, some sea salt and freshly ground black pepper. Then add a handful of finely chopped parsley if you wish. And you have a winner right there. Take on picnics; serve up alongside other small salads; plate up with the protein of your choice. Make more than you need and leave in the refrigerator. Certainly, it just tastes better the day after.
ContinueYogurt parfait with poppy seed oil recipe
Parfait means perfect in the romantic French language. We consider yogurt a near-perfect food all on its lonesome. After all, probiotics make it naturally cleansing to the innards as well as deeply refreshing to the palate. There are few foods more versatile than yogurt - it is one of our few steadfast refrigerator essentials. It's not hard at all to variate your fruit-and-yogurt bowls. However, making a parfait is taking it to the next level, literally and figuratively! Layer in-season fresh fruits with yogurt and add the crunch of nuts. Finish off with smooth, delicate poppy seed oil and the nectar of maple syrup, which blend into a wonderful ambrosia. We have to say that the distinctively rich combination of poppy seed oil and maple syrup is probably our favourite thing about this recipe. You could get playful and variate the other ingredients. Try in-season fruits and berries, or you could even add another layer to the parfait with an Erbology Tigernut Granola. This would add fibre and bulk to the parfait.
ContinueFennel, apple and honey salad
Fennel... once you like it, there is no turning back. A friend once described this green, anise-tasting vegetable as one of the true pleasures of adulthood. In other words, responsibilities, schedules, and five-year plans urgently need subtle, ever-deepening gratifications such as fennel. Above all, summer or winter, it adds a fresh, alive flavour. So cook it, don't cook it. Certainly the texture sharpens the palate either way. Moreover, fennel stands on its own just fine. In other words, slice delicately. Dress minimally with high-quality extra virgin olive oil, a squeeze of lemon, some sea salt and freshly ground black pepper. Then add a handful of finely chopped parsley if you wish. And you have a winner right there. Take on picnics; serve up alongside other small salads; plate up with the protein of your choice. Make more than you need and leave in the refrigerator. Certainly, it just tastes better the day after.
Continue