HI, HELLO AND WELCOME TO OUR HUMBLE ABODE
This week we've teamed up with one of our favourite nutritionists, Jacqueline Alwill (of Brown Paper Nutrition), who has shared a delicious healthy snack option to satisfy all your cravings. Read on for our top picks of food-based podcasts as well. Food: it's on our minds, literally all the time. x
IN THE KITCHEN
Make room in the freezer for this Espresso Hazelnut Slice (which also happens to be gluten-free, dairy-free, refined sugar-free and vegan). It's an easy peasy no-bake recipe requiring minimal effort and/or skill.
Host a virtual tea party so you can show off to your friends, or have a kitchen date over FaceTime.
- 1 cup pitted dried dates
- 2 shots espresso + 1/4 cup boiling water
- 1 cup (150g) cashews
- 1/2 cup raw cacao powder
- 1/2 cup (125ml) coconut milk
- 1/2 cup melted coconut oil
- 150g hazelnuts, skinned and roughly chopped
1. Soak the dates in the coffee and boiling water for 5 minutes.
2. In a food processor, blitz cashews until they are a crumb and then add dates, with coffee, raw cacao, coconut milk and coconut oil.
3. Pour into a lined 20x12 loaf tin (or something of a similar size) and sprinkle hazelnuts over the top. Press the hazelnuts in lightly with the back of a spatula.
4. Place in the freezer to set for 2-3 hours.
5. Serve and eat directly from the freezer - this part is important as it will maintain the texture. Enjoy! (Serves...many - you really only need a small slice of this one but let's say it serves 20 so you have a reference and don't eat toooooo much of it).
If you're hitting up the pantry hot and heavy and using this time to cultivate some culinary expertise, let us recommend these podcasts to help you on your journey:
Image via @ciaosamin
Home Cooking - Netflix fave, Samin Nosrat, and her pal Hrishikesh Hirway have teamed up to deliver some quarantine cooking inspiration. Get ready to cook all the beans!
Bon Appetit Foodcast- Do as we do and follow Bon Appetit everywhere you can: YouTube, Instagram, online, podcast. Spending time in the kitchen never seemed so fun.