Ikarian Longevity Stew || When clients want to move towards a whole foods plant-based or plant-centric diet, I always recommend going slow. Why? Because small, incremental steps in the right direction are more sustainable than the desire to change everything all at once. If you go slow you are less likely to feel overwhelmed and more likely to stick to your goals.
Plan ahead for cooking one new recipe a week on a weekend or school night when you don’t have any work commitments or kid activities scheduled. Just one. Doable, right? And then once that has become a habit build on from there.
As you might know by now, I’m a huge fan of hearty soups and stews because you get so much nutritional bang for your buck. These one-pot wonders offer maximum versatility and flexibility in terms of ingredients and a minimal mess in the kitchen.
This stew from the @bluezones region of Ikeria has so much goodness in it - beans, onion, garlic, fennel, tomatoes and fresh dill. So simple and so good! My whole fam is a huge fan.
Spent the day with @the.moonsgarden ! We talked love, we talked expectations, we talked dating in our 20s. We couldn’t have been any more blessed to be with friends, new and old! 💞 Food By: @chef_laprial
Sundays call for our Sundae in Willy-B. With house-made sweet potato and vanilla bean ice cream, candied pecans, maple sauce, and graham streusel. 🧡 We’ll be serving you sweets ‘til late night, so come by because we both know what comes after dinner. 😉
Bring the crew and enjoy our small bites available all day! This weather is asking for some patio time and good eats.
1 951 minutes ago
Cooking on Sundays makes me so happy! Simple pleasures:) My favourite cuisine by far to cook is Thai - I love the colours and fragrant heady mix of stuff like lime, chilli, ginger and lemongrass .
But chinese style stir fries like black bean style sauce and udon noodles are great comfort food, so I tried to combine 2 styles in 1 dish tonight! Not sure if it's sacrilege... but it was damn tasty!
Scroll for end result... #cooking#thai#chinese#wine#sundays#goodfood#nom#steak#padthai#szechuan
“Got everything from the farmers market today! 😍 A mix of herbs and lettuces, rainbow radishes, sliced carrots, avocado, cucumber, some flax seed crackers, and a big scoop of turmeric hummus. Then also topped with lemon and olive oil :) so easy and yummy!” - Susannah
Who else got to enjoy @nidosfrederick for one last farewell meal? We can’t wait to see what the makeover has in store! 🍝🍷
1 1256 minutes ago
Breakfast sorted for the next few days with these 🌟Peanut Butter Oat Bars 🌟
#vegan#bake#instayum#instafood#food#breakfast#yum#foodie#homemade#chocolate#nom 😋😍 🍴🍫☕
100g brown sugar
250g chunky or creamy peanut butter
2 teaspoons pure vanilla extract
120g brown flour (you can use white either)
80g porridge oats
1 teaspoon baking soda
A pinch of salt
120ml innocent hazelnut milk (If you prefer almond or coconut milk, that's fine too)
90g dairy-free chocolate chopped into pieces
70g frozen raspberries(or whichever mix-ins you’d like eg raisins/dessicated coconut etc)
Optional: Vegan white chocolate for drizzle (or you could use dairy free dark chocolate)
1. Beat the brown sugar and the peanut butter. Then add vanilla extract
2. Add the flour, oats, baking soda and salt. Mix well (the dough will be quite stiff)
3. Add the milk and then the mix ins
4. Bake in the oven for 20mins (fan oven 180-200 degrees) until golden brown and set :)
5. Melt some vegan white chocolate and drizzle over the top to decorate @RozPurcell and @innocentireland
Estamos celebrando Valentine's weekend... 😍 Ontem esgotamos as 14h30! 😳 Quem não conseguiu uma caixinha ontem pode mimar o(a) crush hoje e amanhã 😽💘 Das 10h em diante, no @groundburger quando esgotarmos publicaremos nas nossas redes sociais. 🤗