Eats plants
I recently discovered this diversity blend flour from Hodmedods and have been putting it in my home-made bread. I mix is with my usual multigrain flour and the bread turns out like this. Doesn't it look delicious! The ingredients are fantastic too - organic wheat, lentils, barley, peas, rye, oats, spelt, nettle, seaweed. It's wonderful… Continue reading Diversity blend flour
It has been about two months since I started the no added salt diet which basically means no processed food, no eating out, and baking my own bread. My blood pressure is now exemplary at around 112/70. And guess what? No side effects because I haven't had to take any drugs. Actually, I tell a… Continue reading Salt and migraines
The Yellow Emperor's Classic of Internal Medicine is an ancient Chinese text dating from 300 BC. A translation from the text reads, If too much salt is used in food, the pulse hardens...The Yellow Emperor's Classic of Internal Medicine The Chinese knew more than 2000 years ago that salt causes high blood pressure. In chapter… Continue reading The evolution of salt
I made my own haggis last night for the first time ever and it was delicious, better than the supermarket version. I got the recipe from the Scottish Vegan Cookbook by Jackie Jones. It's a wonderful book and I do recommend it. Scottish food is renowned for being fatty, meaty, and generally unhealthy but Jackie… Continue reading Homemade haggis
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