Hope everyone’s had a great month! Everyone seemed excited about my May Favourites post, so I’m back with more of my favourite products that I’d like to introduce you to. Let me know if you have any questions about any of them!
As I have ulcerative colitis, there are some foods that I struggle to digest, one of these being oats. While I’m ok with the occasional oatmeal cookie, having a bowl of oatmeal every morning doesn’t sit well with me. But, if I want a quick and filling breakfast, there’s nothing better than a hot bowl of oatmeal…how did I get round this problem?
I saw some white rice flakes at my local supermarket, which were being sold as an oatmeal substitute, I thought I’d try them out. My verdict? They were easy to cook, even easier to digest and did yield a comforting bowl of carbs, but there was no taste, no texture and they weren’t very satisfying.
However, when I happened across these brown rice flakes I knew I’d hit the jackpot – they’re just as easy to cook as the white rice version but have so much more taste, that perfect soft yet chewy texture, and contain so many more nutrients. They’re way more satisfying and I found them much easier to digest than oats.
I cooked them here with some frozen strawberries and cashew milk.
I’d really recommend these brown rice flakes to anyone who has trouble digesting oats, or even if you just want to switch things up.
I’ve posted several recipes that require jam or marmalade, and I’ve had readers asking me where I get the refined sugar free/naturally sweetened jam that I use. I use St Dalfour jam, which is made using just a handful of simple ingredients.
Each jam is made using real fruit and lemon juice, with fruit pectin as a gelling agent, and is completely naturally sweetened using unsweetened fruit juice concentrates made from grapes and dates.
I also think these jams taste the best, and I like that they include big chunks of fruit! The jams are lovely spread over bread, but also work really well for baking and desserts. Here are some examples of how I’ve used these jams in my recipes:
Strawberry Cake made using St Dalfour Strawberry Jam
Victoria Sponge Cake made using St Dalfour Strawberry Jam
Chocolate Orange Cake made using St Dalfour Marmalade
Jaffa Cake made using St Dalfour Marmalade
Adding flavours using spices and herbs is crucial in plant-based cooking and I’m always on the lookout for different ways to do this. One of my favourite ways to finish off a dish is using Japanese seven-spice powder.
It’s made using 7 ingredients: red pepper, sansho pepper, roasted orange peel, black sesame seeds, white sesame seeds, seaweed and ginger.
It has a truly kaleidoscopic flavour profile with aromatic, spicy, nutty and sweet flavours. Here are some of my favourite ways to use it:
It’s also great for topping pasta dishes, noodle dishes or even avocado toast!
Another way of adding extra flavour at the end of a dish is by using chilli oil. Out of all the chilli oils and sauces that I’ve tried, this Japanese chilli oil is by far my favourite.
It’s so much better than normal chilli oil as it’s made using sesame oil, which gives it so much extra flavour. It’s quite spicy and rich, so you’ll only need to use a couple of tiny drops at a time.
I love to use it for:
5. WHAT’S COMING UP
Hope you all have a wonderful June!
Disclosure: This posts contains affiliate links to Amazon. If you click through and purchase any of the products, a small percentage will come to me, with no extra cost to you! This income will go towards the running of this blog – thank you.