Tuesday, February 21, 2012

Vegan protein? No problem!

The most common myth about veganism seems to be that vegan diets don't contain enough protein.  Fortunately this is not the case.  It is actually very easy to eat enough protein while completely avoiding animal products.

Here is a nice simple article for beginners.  You mind find it useful to share with concerned friends and family who question your decision to move towards a vegan diet, or those naysayers who think you have gone mad: 25 Vegan Sources For Protein

For a much more detailed resource regarding protein in a vegan diet check out one of my favourite vegan nutrition websites: veganhealth.org - Protein

Sunday, February 19, 2012

Loving Fresh Lemons

My neighbour has a lemon tree.  Which means I have plenty of fresh lemons!

A lovely big lemon tree behind our garden shed. 
I keep a close eye out for Redback Spiders while I am collecting lemons!

There were 3 perfect lemons on the ground and 2 ripe ones on the tree just within reach.

Today's collection - perfect for making hummus and iced lemon tea.

Tuesday, February 7, 2012

Raspberry Truffle Brownies

Dear husband and I have been on a bit of a health kick and so I have been trying out healthy new vegan recipes.  Last week we had a friend come over for dinner.  Perfect opportunity to try out the new brownie recipe on the PPK web site?  Hell yeah!

These brownies are squidgey, moist and very delicious.  Want to try them out for yourself?  Here is the recipe on the PPK site: Raspberry Truffle Brownies.  Well done Isa!  You have made me very happy.

I took most of the batch in to work the next day to avoid dear husband and I totally ruining all our good work losing weight recently.  They didn't last long in the staff room.  I'll take that as a sign that they were appreciated.

The recipe suggests a cooking time of 16-18 minutes.  As I lurve fudgy brownies I took them out of the oven at 16 minutes.  They did look like they could have used a couple of minutes longer.  However, as per Isa's advice, a few hours chilling in the fridge and they were fabulous.  But if you don't want to risk the raspberries making your brownies seem a little "wet" you might want to cook them for the full 18 minutes.

Unfortunately there was a layer of gooey goodness left on the baking paper which I absolutely could not waste.  Am I the only one who scrapes the left overs off the lining?

Now all I need is another excuse to make them!