We recently held a bake-sale at work to raise funds for Nepal, and I figured you can’t go wrong with good ol’ fashioned choc-oat cookies! Unfortunately I was then too sick to actually take them to work on the day of the sale, but they were still all devoured by my team the next day! Plus, we raised lots of money so that’s really the main thing!
I thought it was about time I shared the next instalment in my ingredients to avoid series, this time focusing on synthetic fragrances. If you’ve missed the previous posts in this little series, I’ve covered microbeads, SLS & SLES and palm oil, and I’d love to hear about any other ingredients you’d like me to look into as well!
I seem to be eating a whole lotta pumpkin at the moment, but really, that’s a-ok with me! Anything with pumpkin in it seems to not only be delicious, but comforting as well, so I’ve been chopping and roasting it pretty much non-stop! That’s where this salad came from – hearty enough for me to take to work thanks to the base of both brown rice and lentils, plus with the flavour of the spiced pumpkin, it really is a winner! So here we go, my spiced pumpkin lentil salad!
May hasn’t exactly been the best month for me personally, but that doesn’t mean that there weren’t some excellent things as well! So to round out the month I thought I’d share my May favourite finds with you all! I’d love to hear about any new favourites you’ve discovered this month as well!
When most of us think of bees we think of either honey or trying to avoid getting stung, but bees are a hugely important part of our food production cycle and they are dying out in scary rates across the world. Today I wanted to talk about the importance of bees and what we can all do to help them!
