When I was younger, my mom, sister and I would go shopping and get super excited about having frozen yoghurt as a “healthy” treat from the food court. I absolutely loved it, but now learning about how much sugar and chemicals are in there, I definitely don’t consider it to be a healthy option anymore.
So when I accidentally made a smoothie that tasted just like these frozen yoghurts, I went nuts! It was so reminiscent of the taste that I immediately jotted down my recipe and am sharing it with you here.
The more I learn about the world around me, the more I realize how important it is to become as self-sufficient as possible. I’ve been making more things from scratch, and one that I make on a regular basis is yoghurt.
When I first started making yoghurt at home, I was absolutely terrified. The idea of creating “good” bacteria rather than the “bad” seemed like something best left to the professionals. But when I learned how non-healthy the store-bought versions are and I watched my brother-in-law making it, I immediately wanted to try my hand at it, too. And so, he taught me!
Yoghurt is super nutritious because it is fermented, and therefore feeds our gut with a lot of probiotics (good bacteria). Good bacteria play many roles in the body, and one of its essential roles is to take up space so that there isn’t room for the bad guys to move in.
Imagine that you want your gut to be inhabited by a beautiful garden, rather than overgrown with a bunch of weeds…
I recently wrote a blog post on Vitalia’s website about the possible underlying causes of fussy eating and what can be done about it. It is thought that fussy eating can be the result of nutritional deficiencies. One mom I know (actually, she’s my sister!) has fully embraced this theory and has been adding nutrients (while reducing common allergens and irritants) to her five-year-old son’s diet over the past six months. She has experimented with many different recipes and has now found several that her children absolutely love!
Here are the recipes that my sis swears by for fussy kids that are also gluten-free, soy-free, casein-free and refined sugar-free – or have the option to be! Hopefully this will save you some trial and error in the kitchen…
(And yes, in case you’re wondering, my nephew is not much of a fussy eater anymore! In fact, he lights up when presented with a delicious but healthful smoothie from Buddha-Full. So amazing!)
One of the best things I learned in my year of nutrition school was how to make congee. Seriously. I’m kind of obsessed with it. This incredibly easy and warming food has brought me such comfort that I had to share it with you here…
Congee is a rice porridge that originated in China thousands of years ago. It is cooked over long hours and often enjoyed at breakfast. I eat it for breakfast, lunch or dinner.
It is made up of rice, one onion and lots of water, and you can throw in whatever else you want to flavour it! I add fresh ginger, unrefined salt and a generous pinch of saffron. I’ll also throw in some jumbo prawns on the odd occasion, and sometimes drizzle it with sesame oil and green onions, once in a while I also add tamari. My favourite time to make congee is super early on a rainy stay-at-home weekend morning, where I can enjoy its aroma as it cooks for hours.