4 Best Baking Schools in Delhi

Are you looking for a good baking school to attend? Having trouble finding the best one in Delhi?

We understand how frustrating it can be to search for a good baking school in Delhi seeing that baking is still not such a popular option in India. However, slowly this trend is changing and a lot of people have started baking schools to train people in culinary and patisserie art and to continue the line of experienced bakers.

So, we have listed down a few amazing baking schools in Delhi which you can check out and enroll in.

1. Truffle Nation – Premium Baking School

TruffleNation is undoubtedly one of the best baking schools in Delhi with its personalized baking, and patissier programs which will help you in advancing your career as a professional baker. Here, you get a chance to experience hands-on session so that you can learn with your experience and get a chance to take the prepared items at home for your friends and family to enjoy. This school also gives you a chance to apply the certification exam once the course is completed so that you can become a certified baker, patissier, or a chocolatier.

2. International Institute of Culinary Arts

One of the top baking institutes in India, IICA Delhi offers several courses and diploma programs culinary arts, bakery and patisserie. It is one of the top schools in terms of student placements and satisfaction and is also known to have an amazing infrastructure. Their bakery and patisserie program is a 5-month program in which they focus both theoretical knowledge and hands-on training sessions. This baking school is accredited by City & Guilds UK so the students get an option to check out further opportunities to study or work abroad.

The reviews for this baking school have been good so far and students always praise the facilities and training that is provided to the aspiring bakers here. So, if you wish to become a professional baker and avail bakery-related jobs overseas then IICA is a good place to get certified.

International Institute of Culinary Arts

3. La Palate Culinary Academy

Another top-notch baking school to check out in Delhi is the La Palate Culinary Academy which offers an assortment of courses and programs for individuals to choose from. You can choose to take their baking course or just opt for baking/cake decoration classes which are 1 or 2-day courses to get a basic learning.

They also offer private and group courses so you can opt for them too if you wish to. Each course and program in this baking school is carefully curated and uses new and innovative techniques to teach the students various baking techniques. If you are looking to start your own home bakery or bakery shop then you can join their ‘Become a Baker’ course which will help you in becoming a professional baker and advance your career opportunities in this field.

4. Culinary and Cake Decorating School

This is yet another amazing school to attend if you are aspiring to become a professional baker which offers you a variety of professional baking courses in delhi, cake decoration, and so on. You will find all kinds of beginner and diploma courses here which will get you the certification and training that you need to become an expert baker. It is a reputed baking school which offers private lessons to individuals too and also hosts several event programs for parties and corporations.

If you are looking for a 1-day course or a serious baking course, then Culinary and Cake Decorating School is the best choice for you.

Culinary and Cake Decorating School

How to Clean an Espresso Machine

The number of times your espresso machine gives you the perfect shot of coffee or froth foamy milk, every time the machine forms a layer of espresso debris, oils and mineral deposits. Thus, it becomes really important to clean the machine regularly and clean it chemically at least once a week.

Maintaining Your Machine After Daily Use

Scrub the portafilter and basket: Firstly, what you need to do is remove the basket from the portafilter. Take a nylon brush or scrubby pad and take out the grounds from the portafilter and basket. Wash both the parts with hot water and dry them with a clean towel. The basket is a metal filter screen that is placed within the portafilter.

Clean the gasket: Take the nylon brush again and insert it into the group to clean the gasket. Put some water in the group to wash away any remaining material.

Wash the screen and underside of the group: Look at the underside of the group and locate a screw. Now just loosen the screw with the help of a short screwdriver to remove the screen from the group. You can take a nylon brush or scrubby pad to clear away debris from each side of the screen. Also, scrub the interior of the group. Keep the screen back in place.

Backwash the machine: Insert a blind disk, a basket having no holes, into the portafilter. They lock the portafilter into the group. Now turn on the group and let it run for about 12 seconds. Empty the water by removing the portafilter and repeat the process again. Before you do so, go through the manual once to see if this kind of cleaning is recommended or not.

Sanitize the steam arm: If you don’t clean it, milk-proteins will start forming on the steam arm. After a time, the residue starts ruining the taste and clog the machine. If you don’t want this to happen, clean up your steam wand before and after use.

Clean the Gasket

Deep-Cleaning Your Machine Once a Week

Make the cleaning solution: You should chemically clean your best automatic espresso machine with a specially formulated cleaner at least once a week. Prepare a solution by mixing the espresso machine cleaner with fresh water.

Disassemble the machine for cleaning: Remove the portafilter from the machine. Also, take out the basket off the portafilter. Now detach the steam wand from the machine and remove the screen from the group using a small screwdriver. You can now easily clean all the parts using the solution to sanitize it chemically.

Soak the items in the solution: Allow the items to soak overnight by inserting them into the cleaning solution.

Scrub and rinse the items: Take out the items from the solution. If not all the espresso residue dissolves in the solution, you can scrub the items with the scrubbing pad. Clean the espresso machine parts with warm water.

cleaning basket

Descaling Your Machine

Prepare the descaling machine: After a time, mineral deposits from the water starts building up in the machine. To remove these deposits, you need to clean your espresso machine with commercial descaling solution after every three months. What you need to do is, fill the machine’s reservoir with fresh water. Mix the descaling solution to it.

Run the solution through the steam wand: Keep the container under the steam wand to collect the solution. Turn on the steam wand. Run approx. one cup of solution through the steam wand. Not turn off the steam wand. Let the espresso machine rest for about 20 minutes and by the time descaling solution will do its work.

Run the solution through the steam wand and group: Again keep the container under the steam wand. Turn the machine on and flush around ¼ cup solution through the steam wand. Now keep the container under the portafilter by turning off the steam wand. Turn on the group and flush around ¼ cup solution through the portafilter.

Turn off the machine and let it rest for another 20 minutes. By the time, the solution will continue to break down the mineral deposits.

Run rest of the solution through the machine: Turn on the machine after 20 minutes. Keep the container under the steam wand. Flush half of the remaining solution through the steam wand. Now move the container under the portafilter and turn on the group to drain the rest of the solution.

Flush the machine with fresh water: Lastly, fill the reservoir with fresh and clean water. Run clean water through steam wand and portafilter.

Flush the machine with fresh water

Thai Noodle Bowl & Crispy ‘Seaweed’

I hope you all had a wonderful Christmas Day and still continuing to relax over the weekend! Wish you Merry Christmas from Nutritiously Natasha team.

I spent the day with my family. We went to visit my Grandma at her retirement home, ate a lot, saw Santa, went for a walk, crashed out in bed trying to get warm after the walk, and slumped in front of the telly for the rest of the evening!

Oh, unfortunately, my grandma didn’t enjoy my raw vegan vanilla and cranberry cheesecake…

My parents were particularly impressed at the four hours I managed to be out the house. I’m kind of impressed with myself too. Especially since the weather is starting to get really really nippy. I can’t tell you how excited I am too jet off to Marrakech on Sunday…although I have heard a whisper that it may snow. London shuts down at a dusting of the stuff, so we’ll see if I actually manage to make it out!

And now Christmas is over we can get back to the important stuff.

Today’s guest recipe is for a Thai noodle bowl with crispy ‘seaweed’ from the amazing Caitlin aka The Clean Diary.

I was lucky enough to meet Caitlin at the end of the summer, and since then have become absolutely obsessed with her blog. Over Christmas, she did a foodie advent calendar, and thanks to her amazing recipes and her gorgeous pictures, she’s definitely one of my favorite London-based food bloggers out there at the moment.

For some reason traditional Asian flavors make me feel extremely unwell. Even as a child, my parents would have Chinese food or I’d go over to a friend where Indian was being cooked and I would literally start gagging and need to leave. I don’t know if that’s some of my weird smell sensitivities that just started a lot earlier than the others, but let’s just say that when I was traveling in Asia it caused some problems!

I know a lot of you love more exciting food than I generally eat on a daily basis, so when Caitlin suggested this recipe, I just knew you’d all love it.

Over to Caitlin!

thai noodle

 

Thai food has always been one of my favorites, it doesn’t get much better than a Thai green curry. The coconut milk works in harmony with the Thai spices and herbs and makes such an aromatic dish. It may seem like this flavor is something you can only get from a Thai restaurant, but it is actually much easier than you think! This dish is made completely from scratch and therefore has no nasty surprises (restaurants often use fish sauce which is obviously not vegan and a lot of oil). This recipe is really quick to make and is the perfect comfort food for an evening in, which is why I have added my secret crispy ‘seaweed’ recipe as well, so you can make your own Thai ‘takeaway’ and know exactly what it contains! Did you know that crispy seaweed is actually made from cabbage?! Well mine is made from kale, and it isn’t fried and it doesn’t contain refined sugar! But I can assure you it tastes almost identical to the real thing! I hope you enjoy this as much as I do.

Ingredients

(serves two)
  • 1 can coconut milk (Preferably pure with no additives)
  • Juice of 1 lime
  • 1 medium red chili
  • A 2 Inch cube of fresh ginger
  • 3 garlic cloves
  • 6 spring onions
  • 3 sticks of lemongrass
  • A large handful of coriander leaves
  • 1/2 Tsp cumin
  • 1/2 tbsp coconut oil
  • 1 tbsp gluten free tamari (I like Clearspring)
  • 1 tbsp brown rice syrup or coconut sugar
  • 1/2 cup water
  • 1 small red pepper
  • 1 carrot
  • 1 small aubergine
  • 10 baby corns
  • 75g buckwheat or brown rice soba noodles
  • 1/4 cup frozen edamame (optional)

For the crispy seaweed:

  • 3 handfuls of kale, torn finely and large stalks removed
  • 1/2 tbsp olive oil
  • 1/2 tbsp salt
  • 1/2 tbsp coconut sugar

Method

  • Cut the ends off the lemongrass and using the end of a knife or a rolling pin, bash the ends on a chopping board to release the aromas
  • Finely chop and put in a processor
  • Add the ginger, chili, garlic, cumin, coriander and lime to the processor and process until the ingredients are finely ground
  • Meanwhile, chop the spring onions and add to a wok with the coconut oil and cook on a low heat until soft
  • Add the spice mixture from the processor to the wok and then add the coconut milk, continuing to cook on a low heat
  • Peel the carrot into ribbons and add this to the wok along with the pepper, chopped lengthways into strips
  • Chop the aubergine into cubes and add (this will soak up all of the flavors)
  • Finally, halve the baby corns and add to the pan and leave everything to simmer for approximately 15-20 minutes until the vegetables are soft
  • Whilst the vegetables simmer, place the kale onto a lined baking tray and rub the olive oil into the leaves with clean hands
  • Sprinkle with the salt and coconut sugar and cook in a preheated oven at 120 degrees celsius for approximately 15 minutes until crisp but not too browned.
  • Add the water, noodles, and edamame if using, and cook for a further 3 minutes, using a fork to separate the noodles as they cook to avoid them sticking
  • Serve in bowls with a good amount of the liquid and enjoy

Why I Set Myself Weekly Challenges

Being ill is hard. Like, really hard. I don’t mean to harp on about it and I don’t want people to feel sorry for me, but that’s just a fact. Just existing can be a struggle, especially when you’ve got symptoms that give you the body of an eighty year old with congestive heart failure and joints that pop out when they get bored.

Because of all that general suckiness, it’s so easy to fall into deep depression, suffer from feelings of worthlessness, and harbour intense jealousy for the life you wish you could have. I tend to go through phases where I need to feel sorry for myself (which is entirely ok and normal and to feel for a bit). I try to not let myself wallow for too long, isolate myself or get into the spiral of ‘this will never end’. I have a friend come over and talk at me, I go to see my mum and dad for hugs, I play a particularly vicious game of Mario Kart, I go out for a delicious meal or a beauty treatment. My mum knows that it’s important for me not to be alone and will take me out in the wheelchair if I don’t have the energy to do anything. And it does make a huge difference.

It’s so important to try and keep myself ‘brain happy’ and one of my ways of doing that is to keep busy. In the past I’ve fallen into the trap of working non-stop, thinking that just because I was in bed I was resting. Unfortunately, part of the whole ‘learning to listen to my body’ thing has taught me that if I’m going to rest, it needs to be actual rest, and so doing things that make me feel better (work work work work succeed push yay) in the short term can often be detrimental to me over time.

But, I’m not the type of person that can sit around all day doing nothing. I hate resting. And I’m also not the type of person who can make myself do things if I don’t really want to do them. So sometimes it can be a bit of a catch 22. Either do everything or do nothing.

Read My New Article on Best Baking Schools in Delhi.

The way I’ve recently managed to get around this (and to start also including self-care into my daily routine) is by setting myself small challenges every week. These can be as simple as committing to doing ten minutes of mindfulness every day or starting a short online course in a topic that really interests me. This week, for example, I’m trying to make sure I do the 10 minutes (I’m really bad at sticking to it for some reason), get some gentle form of exercise in, and I am doing an academic course on the science of the gut by some of the leading scientists in the field on Coursera.

I don’t put pressure on myself, and if I’m not feeling up to doing anything, I won’t force myself to. Sometimes, depending on how symptomatic I am, the challenge can be as small as walking around my room or having a cup of herbal tea every day. But spending maybe half an hour a day (more or less depending on how I’m feeling) doing something that makes me feel productive and not entirely useless plays a huge role in my general wellbeing and my ability to manage and cope with my health. It can be really difficult to feel a sense of accomplishment and to recognise that the things that may seem small and insignificant are actually major achievements when you feel so unwell.

While my sense of lack of satisfaction is still very much there, and I find it hard to be proud of myself for going out or ‘doing’ something, I’m trying to take things one step at a time and realise that I’m working my arse off, and that’s worth celebrating. And setting myself small, achievable challenges is definitely one way of helping me manage that.

What are some of the small challenges you set yourself?

Flareups, Finding Balance & Shakshuka

Wow, I can’t believe it’s already February and this is my first post of 2015. Sorry for not being around, I needed to take a bit of a break from my cyber life to focus on my real life!

Unfortunately, this year didn’t start so well for me…relapse, flare-ups, whatever you want to call them, my body has been beating me up (like the bastard it is) and I’ve been trying not to let it win. Although sometimes it feels like it would just be easier if I did.

In January I went into a bit of a tailspin and was majorly self-sabotaging. I had lived such a restrictive life for so long because I thought it was helping me keep my conditions under control, so when I started to get really unwell again it was like a slap in the face and really difficult to handle.

I know I’ve said it before, but diet works up to a point and eating ‘well’ (whatever that means is so individual to each person) is only part of the solution. And, unfortunately, the nature of the chronic illness is that there are times when you just don’t have control over your body and you end up being dragged kicking and screaming half a mile backward. It sucks, but it is what it is.

When I self-sabotage I do it because it’s a time when I can at least understand why I feel crap. Eating rubbish food makes me feel rubbish. I get that. Waking up, trying to move, and every joint in my body falling out? Not so much. And I do love me some pizza. Shh.

But hey, I survived Marrakech with Hannah over New Year!

Trying to get back on track is difficult, especially when you’re constantly having to experiment with what works for your body and will help you get some semblance of control over your life. Sometimes I wish I knew that there was a set of meds that I could take that would make me better, or at least there would be a process that, almost unfailingly would work. Doing all of this by yourself can be very difficult and demoralizing at times, but when things start working and go well it can be so empowering. Trying to remember those feelings and that things do eventually can get better (not great, but better) is something that I always try to hang on to. I get frustrated that I ‘don’t look sick’ and the people around me don’t always understand or appreciate how unwell I am. It’s not that I want sympathy – just a little understanding would be nice. I’m still expected to do everything, and just keep going. But there is a point where you just have to say no, and stop, and try and figure out (once again) what you can do.

There are two big changes that have already happened this year, and I’m trying to take them as positives.

The first is that I’m officially on sick leave for the first time in my life. It’s weird.

I went back to work at the beginning of January, excited to be going in twice a week. Being able to go to work is something that I’ve always struggled with. Both physically in the sense that there are times when I actually just can’t handle doing stuff, and emotionally in the sense that not being able to do stuff really bloody sucks, especially when you’re as motivated and ambitious as I am.

I thought I was prepared and ready, but I felt so unwell that physically and mentally going in (even for two days) was just way way too much. It was more of a struggle than anything had ever been, and that really scared me. I had a massive breakdown and didn’t know what to do. My instinct was to hand in my notice, but (as I’ve said many times before) I’m so lucky that I work for such a supportive and amazing company and I didn’t have to do that. I’m now on sick leave and am taking some time to try and get better so I can go back to work and be a productive human being.

I’ve never allowed myself to truly rest and heal. I’d stop working or studying and get into bed, but I’d be working constantly while propped up. I’d go to work, and have a million other projects on the side to keep myself busy and to not think about how unwell I feel. This, I’ve recently discovered, is not resting. This is still working, you’re just a lot cozier. And it just feeds into my ‘boom or bust’ personality. I go for things whole hog, and instead of taking the time I need to rest and recover, I keep pushing and pushing myself to prevent the inevitable crash. But, inevitably, that crash only gets worse the more I push on.

It was such a weight off my shoulders when I got signed off and knowing that I don’t have to think about work for a bit. Not physically or mentally feeling up to it was one thing, but feeling like I was letting my team down was more of a pressure than anything else. I hate being a burden on other people, but I’m learning that in order not to be, I have to make sure I do the things to look after myself first. I also stopped working on all my side projects, tried to read, started doing yoga and bought a Wii U so I can crush Mario Kart when my wrists allow! I get shouty. It’s fun.

The second thing is that I am no longer vegan. I’ve written about this before on my Instagram, but while it worked up to a point, my body started feeling even weaker than usual, and I’m now experimenting more with my diet to find what helps. I’m still predominantly plant-based: green juices, smoothies, and soups play a huge role in what I eat on a daily basis, but limiting my grains, getting local eggs and meat and making sure I eat things that make me happy is working for me at the moment. As I said to my friend Natasha over an incredibly delicious meal at Incanto last week, I have so little control over my body, I might as well do what I can to make my mind happy so I can fight better. I feel stronger when I eat some high-quality meat (something I realized while eating tagine every day in Morocco), and I feel happier when I go out for an occasional pizza or burger with friends.

Honestly, I’m so over the judgmental bullshit that I see all over Instagram. What I choose to eat, my (lack of) spirituality and the way I’m going about trying to get well is, ultimately, my business. I get that by writing publicly about it, people are always going to share their opinions, but at the end of the day, behind pictures of food, I’m a real person, and all I’m trying to do is be healthy and live as normal a life as I possibly can while letting other people know who are going through similar things that they’re not alone. I’m not hurting anyone, and I try to be kind to others. I think more people need to think more about that than concerning themselves with ‘fixing’, diagnosing or judging other people. Just saying.

Spicy Shakshuka with Zaatar Flatbread

Shakshuka

I tend to start trying new things on a Monday. It’s just that mental thing of starting a new week in a positive way. After crying my way through yoga, but ultimately figuring out a plan for the next few weeks, I decided I’d get back in the kitchen and properly cook something for the first time in ages. I’m kind of proud of myself, because cooking has been a huge mental block for me since I had my relapse. I’ve been thinking about shakshuka for a month, and finally just thought I’d just go for it! And it was certainly delicious.

This can be a large meal for one or two smaller meals. I had half for lunch and it was perfectly filling. Just a quick note to anyone with histamine intolerance, this is a high histamine dish but as I mentioned above, right now I’m all about trying to balance the restrictive nature of what my body needs with being happy. And today, this made me happy.

Ingredients:

  • 1 tbsp olive oil
  • Half large onion (diced)
  • 1 large clove garlic (chopped)
  • 1/2 tsp ground cumin
  • 1 tsp chili flakes
  • 1/2 large red bell pepper (diced)
  • 3 picked sprigs of thyme
  • Large pinch of both coriander & parsley (chopped)
  • 1 400g tin of tomatoes
  • 2 eggs
  • Salt (to taste)

Method:

  • Pour the olive oil in a large frying pan and bring to a medium heat. When warmed up, add the chopped onions, garlic, cumin and chili flakes and sauté for a couple of minutes.
  • Add the peppers and the herbs and sauté until the peppers are soft.
  • Throw in the tin tomatoes and salt, mix everything together and simmer for about 20 minutes.
  • Check the seasoning (you may wish to add more salt at this point)
  • Make a couple of gaps in the sauce and carefully crack an egg in each one. Cover the pan with a bit and let the eggs cook for 4-6 minutes until the whites have set.
  • Garnish with fresh parsley or coriander (or both!) and enjoy!

Carrot & Coriander Falafel + A Giveaway

I have realised that it has been quite a while since I have shared a recipe with you all. As you’ve probably figured out, things have been super busy and peculiar here!

I officially moved into my new flat on Monday night and I am still putting the finishing touches to my kitchen. Once that’s all sorted I’m going to share with you a post about my healing kitchen (seriously, I had the most epic fruit and veg delivery yesterday!) including the foods and the gadgets that  I can’t live without. Then I can finally get onto some recipe testing for you all!

In the meantime, I’m going to be sharing some recipes from some of my favourite healthy bloggers. Today is a super delicious carrot and coriander falafel from Naturally Meghan that I know you’re just going to adore. I made this last night with some added nigella seeds and it was so delicious.

But before I get to that, I just wanted to let you know that I’m doing a little giveaway on my Facebook page. Foodies Festival (London) is having their first ever Christmas event at the end of November, and they’ve very kindly given me three pairs of tickets to share with some of my lovely followers. All you need to is head on over to my Facebook page and follow the instructions on the post! Good luck!

Read My New Article on Best Baking Schools in Delhi.

And now for the good stuff. Over to Meghan:

Ingredients

Makes 20 falafel
  • 1 large carrot, finely grated (yields about 1 cup of grated carrot)
  • 2 x 400g cans/cartons of chickpeas, drained and rinsed
  • 1 large onion, finely chopped
  • 1/2 cup fresh coriander
  • 2 tsp ground cumin

Method

  • Preheat your oven to 180°c then finely grate your carrot – the easiest way to do this is by using the grating attachment on your food processor, then change it to the knife blade and pulse a few times to make sure the carrot strands are small enough.
  • Add the rest of the ingredients to your food processor and process them for about 10 seconds, until everything is mixed together well.
  • Be careful not to over-process them though, otherwise you might end up making hummus!Scoop about 1 tbsp of the falafel mixture out of the food processor and mould it into a ball shape – you may want to wet your hands before doing this to ensure that the falafel stick together properly and don’t fall apart.
  • Place the falafel on a baking tray, then repeat with the rest of the mixture (you should get about 20 balls, depending on how big you make them).
  • Once done, pop them into your oven and bake them for 20 – 25 minutes, until they’re golden brown (bake them for 20 minutes initially then check on them every minute or so afterwards).
  • When the falafel are ready remove them from the oven and either leave them to cool or serve them straight away – you can store them in an airtight container in the fridge for 3 – 4 days.

Zoodles in a Nut-Free Mint Pesto

Zoodles are quite heavenly. As much as I adore pasta, I know that I shouldn’t be eating as often as I do because my body doesn’t love grains all that much. Pasta is usually my ‘lazy meal’, but actually, noodles are so much quicker. Seriously, although they’re definitely not the pasta you grew up with, they’re a fantastic way of bulking up a simple dish with plant goodness. For example, they’re an excellent source of potassium, full of fiber, antioxidants, as well as a whole range of vital vitamins and minerals.

This entire recipe takes about three minutes total to put together and is one of my ‘detox’ staples. For this recipe, you will need a spiralizer (they’re about £30 on Amazon) to create your noodles. However, if you don’t have one, you can enjoy the pesto with pasta or create your own zoodles using a julienne peeler, a cheese grater laying flat on its side and grating lengthwise or cut them very thinly into ‘tagliatelle’

Simple+Pesto+with+Zoodles+or+Noodles+

Want pasta? Go for it, yo!

Ingredients:

  • 1 large courgette
  • 1/2 cup frozen peas
  • 1/2 large avocado
  • 1 very large handful fresh mint leaves
  • Juice of about 1/4 lemon (or to taste)
  • Salt and pepper to taste
  • Large handful of watercress

Method:

  • Blanch frozen peas for about 1 minute and strain
  • Add peas, avocado, mint, lemon juice, salt and pepper to a food processor and buzz until a pesto forms. I like to do seasoning to taste, so I often just throw in the avo, peas, and herbs and then add the salt/pepper and lemon juice as I go along so I can get as much as I fancy!
  • Create your zoodles and stir in the pesto. It’s often easier to do it in a separate bowl because it can get a bit messy. Plate up, and top with watercress or your favorite greens.

Like this post? Please subscribe to my updates by email to the right and Follow my blog with Bloglovin!

Mint Pea ‘Soup’ Smoothie

I’m actually feeling quite proud of myself this morning. I have realised that I have taken on so much work, and I’m managing to do it without letting myself get too too unwell. Between my job, my Nutritiously Natasha life (and soon to come projects), and various other things I help people out with, I have been one busy bee.

I’m trying to really hard to allow myself to rest. And by rest, I mean genuine rest. For years when a doctor told me I needed to rest I always protested. I was in bed, not going out. That’s pretty bloody restful. But I was always working on a project or three. Keeping my mind busy, active, and often frustrated. It has taken twenty five and a half years for me to start accepting that genuine rest involves trying to find ways to switch your brain off and just say ‘no’ to work for a short period of time. This allows you to be more productive. Now, I generally work in bursts, when my body is ready. Of course, because I have an actual job, I always make sure that my work is done when it needs to be done (often before), but I’m finding that breaking up my tasks into manageable bites, significantly prioritising, and ha

Last Tuesday didn’t work so well on that front. I was in the office for meetings, I ran off to Tanya’s to have a final discussion about this Sunday’s #plantbasedpicnic, and then went to meet Pixie so we could head off to the launch of the new Raw Press Co in Mayfair. Deliciously Ella has designed the menu, and there’s some seriously good stuff on there. A group of us crowded around the juice bar and imbibed a fair bit (although I stuck to the juice and stayed away from the champers). I also really enjoyed the brazil nut pesto zoodles and the sweet potato brownies, which were a different recipe for the one on her blog and were the gooiest things!

Today, I’m resting and working in bed, while looking forward to hopefully having a catch up with Saskia (aka Naturally Sassy) this evening, before having dinner at the Wild Food Cafe with my dear friend Lucy. They’ve got a raw mis-steak tartare this week as their special, and I literally can’t not have it. I’ll admit, I miss steak. So this one being a beetroot, celeriac and fennel ‘steak’ with cashew, avocado and vanilla hollandaise, marinated asparagus and mushroom with wakame salad sounds absolutely to die for!

Meals at the Wild Food Cafe are always super big events for me, because it’s always so good that I want hummus, a smoothie, and a dessert as well! Let’s see how the self control manifests itself today! So I know that I just need to be on the green juice and a green smoothie beforehand!

For some reason last night I was craving a mint pea smoothie. I’ve never heart of a mint pea smoothie or had one before…but I wanted it. My body is obviously wanting some lovely green pea plant protein! Peas are also a unique source of some key phytonutrients that act as wonderful anti-inflammatories. Additionally, they’re a great source of fibre and protein. Who’da thought those soggy peas you had at school (if cooked well!) could be so good for us!

Mint also has a wonderful array of health benefits. Not only is it a natural breath freshener, it can help promote digestion by soothing inflammation, and is often use as a quick fix for nausea. I know that when I feel a bit sick I down a cup of mint tea pretty sharpish! Interestingly, mint is also a natural stimulant, and has been known to help relieve some of the symptoms from fatigue and depression. And for those with a horrid histamine hating body like me, mint can inhibit the release of histamines that can cause our bodies to go haywire.

This smoothie takes seconds to make and is super fresh. Just like soup, but in a smoothie form. Is there anything better?

Ingredients

  • 1 cup frozen peas
  • 1 large banana
  • Almond milk to blend. I personally like making my smoothies so thick I can eat them with a spoon, so don’t often add much milk!
  • 1 large handful fresh mint leaves
  • 1 tbsp chia seeds
  • Pinch pink Himalayan salt
  • Additional liquid sweetener if desired

Method

Throw everything in a blender and enjoy! Pour into a bowl, garnish with mint leaves, spoon into mouth!