Confession: prior to this review I’d never made apple crumble before. I know, such a staple (and simple) dessert, but for years I’ve stuck to my comfort zone of savoury dishes. However, with more time on my hands during this last year of lockdowns, I’ve finally made an effort to try new things including vegan treats and vegan baking, and actually quite enjoyed it – albeit with varying degrees of success!
I love coffee, love trying new coffees and love the mild buzz I get from coffee. Once upon a time I tried to resist being a regular coffee drinker and felt smug about smashing 6:30am crossfit and olympic lifting classes on caffeine-free energy (until I got more experienced and swinging a barbell around in a half sleepy state no longer felt safe). These days, on training mornings, coffee is a given. On rest days, it’s less important but still enjoyed.
My morning habit consists of getting the filter machine percolating while I hydrate with a ginger tea. Then I sit back and sip my caf (black, no sugar) slowly while writing in my journal, reading or doing my mobility moves and yoga to gently wake my body up before my work out. By the time the magic is seeping through my system I’m dressed and ready to train.
My coffee purchases range from budget supermarket buys to single estate, freshly ground from artisan roasters. So when I heard about Exhale Coffee with its health claims and sustainability efforts I was keen to know more. The brand kindly sent me a pouch to try.
Now, here’s something I never cook with – pastry. Combined with cheese (vegan), it’s a double-wammy combo that I wouldn’t normally turn to, but Whole Foods Market kindly sent me This Is Not Cheese Sauce by Willicroft to try so I thought I’d give something new a go – it’s festive season, after all.
This is actually the first time I’ve ever made anything with puff pastry and I have to say, I’m so surprised at how easy it was. Could this be a new thing for me? The Willicroft cheese also made it extra easy.
This dish took minutes to assemble, less than 15 minutes to cook and looked great on the table. So for all you beginner pastry cooks out there, give this a go!
One of my favourite supermarket food brands Bol Foods has launched a new and exciting product: breakfast and lunch shakes. 😋
Back in office life, if I didn’t prepare my lunch, Bol Foods was my go-to lunchtime buy (usually Sri Lankan Cauli-Coconut Sambar Veg Pot, with my own tofu on the side), so I was excited to receive a sneak peek at the new Power Shakes: six varieties of nutrient-rich, protein shakes that are full of fruits, veg and protein.
In 2019 there were an estimated 600,000 people eating a vegan diet in the UK, up from 150,000 in 2014 and it’s forecasted to keep on rising. With this rise there’s been an explosion of new vegan and vegetarian food products, which is amazing.
According to The Vegan Society, in 2018 the UK was top of world for the number of new vegan product launches (Mintel report). This meant 16% of all new food products launched globally were vegan, doubling from 8% in 2015.
38 million wheelie bins (based on a standard 240l)
3,600 Olympic sized swimming pools
490,000 bin lorries
I consider myself to be fairly mindful with food – I always try to use up what’s on its way out, save leftovers to eat or make something new from, and not to buy more than I need, especially fresh food – but still might end up throwing out the occasional unused half bag of salad leaves.
Foga Instant Wholeplant Smoothies were created partly to help people get more natural fruit and veg nutrients into their diet and partly in response to this issue of food waste.