I'm thoroughly enjoying experimenting in the kitchen at the moment. I'm taking part in the Whole Food Kitchen workshop which has been really interesting in that most of the foods in the suggested recipes are foods we already eat but cooked and served in a completely different way. Heather's gentle encouragement and fresh (for me) ideas, especially around vegan foods, have been a catalyst for me to explore new things and I'm having a lot of fun with it. Raw/vegan cookery is like learning to cook all over again, it's a revelation.
Having spent the last 5-6 months incorporating green juices, the whole foods, increasing my water intake, getting some exercise and a few early nights I'm feeling quite fantastic!
Cameron has been a trooper with this journey. Safe in the knowledge that if he hates something then he's welcome to make a sandwich, he's tried every single new thing that I've put in front of him and we've both been pleasantly surprised by how much of it he has enjoyed - even new textured things with bits, which is kind of a big deal for my boy.
Vegan cheese sauce (with no actual cheese in it) was the thing that really got him on board.
An online friend recommended The Rawtartian site this weekend and I've been drooling over the recipes and notes ever since. Yesterday I had a go at raw chocolate shortbread and it was a success for a few reasons.
Raw shortbread is delicious - a bit like frozen cheesecake.
I had all the ingredients in my cupboards already and despite raw recipes like this looking like they may be a faff or time consuming, if you factor in that there's no cooking time and usually less washing up then it's no longer a big deal.
Possibly the best reason I like them is that they're freezer bars so I froze the entire batch, cut it into portions and the leftover pieces that we didn't eat went back into the freezer which means that whenever either of us fancies a sweet treat they're ready to eat immediately and they'll keep a long time.
Today, I'm thinking I might revisit the site and have a go at the faux mayonnaise based on macadamia nuts.
There is never a dull moment for a food enthusiast.
What's inspiring you in the kitchen at the moment?