It’s not that hard to choose healthier options, guys try these vegan muffins.

Hey y’all! I’m still around - I just post on instagram mainly now. I would like to get back to proper blogging eventually as my food/recipes are 10x better than all those years ago when I started this blog!

These photos come from my insta - if you want to follow me, my account name is freyarhianne :) The recipes above include leek, mushroom and truffle oil risotto, pear, roast squash, shiitake and toasted hazelnut kale salad, butternut mac n cheese with spinach, cashew tofu mushroom stroganoff with brown rice spaghetti and kale… and more! :D

All vegan, all gluten free (cos coeliac, that’s a new fun development) and all delicious.

jesusonafrickinboat:

May is Celiac Awareness Month!

• Celiac is a serious autoimmune disease
  
• It is not a food allergy, diet, or fad
  
• Celiac is a genetic disorder
• It is sometimes known as “coeliac”
• 1 in 133 Americans (about 1% of the population) have celiac disease.
• 83% of people are undiagnosed or misdiagnosed
• The average time to get a correct diagnosis is 6-10 years
• There is no cure for celiac
• The only existing treatment is a strict 100% gluten free diet
• Eating gluten free is a life-long, difficult, expensivecommitment

jesusonafrickinboat:

May is Celiac Awareness Month!

• Celiac is a serious autoimmune disease
  
• It is not a food allergy, diet, or fad
  
• Celiac is a genetic disorder
• It is sometimes known as “coeliac”
• 1 in 133 Americans (about 1% of the population) have celiac disease.
• 83% of people are undiagnosed or misdiagnosed
• The average time to get a correct diagnosis is 6-10 years
• There is no cure for celiac
• The only existing treatment is a strict 100% gluten free diet
• Eating gluten free is a life-long, difficult, expensivecommitment

Sweet Black Sesame Tahini

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This gluten-free black spread is nutty, slightly sweet from a dash of honey, and simple irresistible on toast. It’s also so quick and easy to make in a food processor!

INGREDIENTS:

• 1 cup black sesame seeds
• ¼ tsp kosher salt
• 3 tbsp avocado oil plus more as needed
• 2 tbsp honey

INSTRUCTIONS:

• Put a pan on medium heat and lightly toast the sesame seeds for 1-2 minutes. They should darken in colour and get a light, nutty flavour.

• Add the sesame seeds and salt to a food processor. Process for about 2-3 minutes or until the seeds have formed a fine powder.
• Continue to run the food processor and slowly drizzle in the avocado oil. Run the food processor for another 3-5 minutes (a long time!) or until the seeds form a thick, runny, deep black paste.
• Once you reach your desired consistency, stir in the honey.
• Put in a jar or air-tight container and store in a cool, dry place. Use as needed!

Honey Sesame Salmon With Fennel, Clementines And Zhong Sauce

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Ingredients:

FOR THE SALMON

• 1 1/ 2 pounds center-cut salmon filet
• 1 teaspoon kosher salt
• 1 1/ 2 tablespoons honey
• 1 tablespoon toasted sesame oil
• 2 tablespoons toasted sesame seeds

FOR FENNEL CLEMENTINE SALAD

• 1 fennel bulb, quartered and thinly sliced on a mandolin
• 1 clementine, peeled and segmented
• 1 small shallot, peeled and thinly sliced into rings

• 3 radishes, thinly sliced on a mandolin
• 2 tablespoons rice wine vinegar
• 2 teaspoons Fly by Jing Zhong Dumpling Sauce
• Kosher salt, to taste
• Fennel fronds, for garnish⠀

Instructions:

• Preheat oven to 300F degrees.
• Pat salmon filet dry using paper towels and season with kosher salt. Whisk together honey and sesame oil in a small bowl, then liberally brush mixture over salmon. Sprinkle with toasted sesame seeds and bake for 18-20 minutes or until the center of the salmon filet reaches 130F degrees. Let rest for at least of 5 minutes.
• While salmon cooks, add sliced fennel, clementine segments, shallots, and radishes to a large bowl. Toss to combine and season with rice wine vinegar and salt.
• Once salmon has rested, place onto a serving platter and top with fennel salad. Drizzle Fly by Jing Zhong Sauce to taste and garnish with fennel fronds.