Getting a serving of veges in at breakfast time is a great start to the day. That said, creamy mushrooms on toasted sourdough makes a delicious, easy dinner, too!
You can use either goat cream or coconut cream to substitute cow cream here. If you decide to use goat cream, this recipe isn't dairy free because goat milk is still an animal milk and contains lactose and milk proteins, just like cow milk.
However, people who are allergic or intolerant to cow milk can often enjoy goat milk, cream, yoghurt and cheese without adverse effects, perhaps because goat milk contains less lactose and much less of the protein Alpha S1 Casein (cow milk has lots of both).
If you're unsure about using goat cream because you have a dairy allergy, use coconut cream instead.
Here's to omega 3 - the highly beneficial fats found in small, oily fish, flaxseed oil, butter, free range eggs and grass-fed and wild meats. Omega 3 plays so many important roles in supporting your health, including:
Omega 3 fats also show promise for reducing the symptoms of depression, post-natal depression, bipolar disorder, OCD, ADHD and schizophrenia. And with mental health problems on the increase, it's notable that many of us are deficient in omega 3, largely because of the way our food choices have changed so much in the last several decades.
This cake has been a favourite of mine since I was a child. It's simple to make, and the olive oil keeps the cake moist for days (if it lasts that long). People love it and are always surprised to hear it contains no eggs or butter. Great for friends and family who are dairy free.
1.5 cups flour
3 tablespoons cocoa
1 teaspoon baking soda
1 cup soft brown sugar
1/2 teaspoon salt
1 teaspoon vanilla essence
5 tablespoons cold-pressed olive oil
1 tablespoon white wine vinegar
1 cup cold water
-Sift the flour and add all dry ingredients.
-Make three 'wells' in the dry mixture and into one pour the vanilla essence, into one the olive oil and into one the vinegar. Add the water and mix until you can't see the flour.
-Bake at 180-degrees Celsius for 30 minutes, or until a skewer comes out clean (the cake may bake faster in a powerful fan oven).
The icing (sugar-free and dairy-free)
2-3 tablespoons of thick, creamy coconut milk
1/2 a ripe avocado
2 tablespoons of cocoa
Honey to taste - I used about 2 tablespoons
Add a little cold water if needed
I mixed the above in a bowl, adding a little more of this and a little more of that until I got the desired amount, thickness and sweetness.
I used borage flowers (edible), rose petals and lavender flowers to decorate. You could also try slivered almonds or desiccated coconut.
027 4712379 (calling within NZ)
I offer online appointments New Zealand and world-wide.