Posts on March 2015

CAULIFLOWER : The New Kale, really? Really!

Cauliflower -3985

Cauliflower : The New Kale, really? Really! – Bake Love

Yep, move over kale. Cauliflower is the ‘it’ vegetable for 2015 and with good reason. Its a bit of a superstar!
Not only does it taste good. It does good too. Naturally full of nutrients, minerals, antioxidants and phytochemicals.
Phytochemical are a broad range of beneficial compounds found in foods. They are key in helping fight illnesses and keeping you healthy. These phytochemicals are links with fighting cancer and boosting heart health. Cauliflower is also the original brain food. Choline and vitamin B are known for brain development. So its great to eat when pregnant as it can boost your child’s cognitive function.
The list of essential vitamins in cauliflower is extensive. It includes vitamin K, B, B6, folate, dietary fibre, magnesium and choline to name a few. Cauliflower is also seasonal all year round but is best in April.

A great way to use cauliflower and make it a show stopper and a centrepiece rather than a side dish us to roast it whole.
This can then be sliced and served with a roast or as the main event. I also love this with a curry sauce served with fluffy rice for a great vegetarian curry dish. This a wonderfully simple dish.

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Hello hope everyone has been enjoying some Springlike sunshine.
Lets talk Loaves. I love bread… I mean totally love bread.
This recipe is for a sourdough starter and bread using ‘wild yeast’.
Wild yeast is yeast that is naturally floating all around us. When you mix your start and leave to ferment the natural yeast will make its way into your starter and react with the flour and water. As the yeast population grows froth is created. This froth is the carbon dioxide being released form the yeast. This makes a lovely bubbly, active starter.


Recently I have been trying to cut down or change what bread I eat. I have always chosen granary or wholemeal and generally have been very tolerable of such foods. Theres not many foods I can’t/don’t eat in fact.
During my time in Australia I discovered sourdough. This slightly acidic, malty, nutty delicious taste sensation.
From then on I have loved sourdough but had not tried to make it myself.
From researching I have discovered sourdough is actually a very interesting little creature.
Sourdough is more easily digestible and even people when wheat intolerances can generally enjoy sourdough. It is also more nutritious than regular bread, are heres why…
Sourdough starts off with a starter- this start is made by using naturally occurring yeasts (wild yeast) and lactobacillus. The mild sour taste is from the lactobacillus or lactic acid.
It is this lactic acid that helps the vitamins and nutrients on flour be more easily absorbs into the body.
It has a low GI, which means you stay fuller for longer- great it you’re a greedy mare like me!
The longer fermentation process means the gluten in the flour is broken down more before you eat it. This in turn means the gluten doesn’t need to be broken down so much in the body, which is why gluten intolerant people and not find it easier to digest.
It is full of ‘live’ bacteria which your gut loves. Happy gut, happy body!

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