If you’ve been following some of my social media posts recently, then you might know I’ve just come to the end of a 21 day cleanse. First, let’s read the riot act involved; no dairy, no gluten, no sugar, no caffeine, no booze. No animal protein from week 2. Optional magnesium salt baths, liver cleansing castor oil packs. Tumeric tea. Definitely no G n T.
Have you noticed everyone seems to be either making or thinking about making almond milk these days? I’ve been meaning to try it for a while, as we often spend a small fortune on it, but I never had one of those trendy nut ‘mylk’ bag thingys to squeeze it all through. Finally a friend suggested I use a baby muslin cloth. Now those I have. In abundance. So finally, I made my own, and it was so much less of the faff than I thought it would be.
I’ve always quite enjoyed cooking. My mum, who is a fabulous cook, ran a restaurant in our home when I was younger. As head chef, she was always racing around trying new recipes, sourcing fresh produce and whipping up delicious things. Fast forward and I’d love to say I follow in her footsteps, but truthfully I usually resort to the same old tried and tested repetoire, which loops around from week to week.
From spag bol to meat and two veg, if you are anything like me, then you probably stick to the same old tried and tested recipes and dutifully rotate them on a weekly basis. Despite having a cupboard stuffed with cookery books from James Martin to Jamie Oliver, I’ll confess that having to think about what to cook every night of the week can feel like a real chore. Creativity in the kitchen isn’t always my strongest point, and when I do try something new, I usually find I’ve forgotten to purchase a key ingredient.
I’m not going to lie to you and tell you that if you waved a bag of Maltesers in front of my face that I would politely decline. Or say that I would really much prefer something sugar and gluten free to accompany my dairy infused cappuccino. I will confess to baking banofee pie and being secretly proud of how perfectly toffee like my condensed milk had become after 2 hours of intense boiling. I’ll also admit to making a cheesecake recently that had the potential to use up your daily calorific intake with just one slice.
But occasionally I come across a recipe that ticks all the boxes. Easy to do. Healthy. Tasty. Toddler and husband friendly. This pancake recipe, shared by one of my yoga students, is one of those: gluten free, sugar free, dairy free, high protein, but also really delicious – and I can assure you won’t miss the flour or milk. They’re such a regular fixture for us at weekends that even Molly knows how to make them!
