Last week I checked out the new vegetarian restaurant that everyone has been raving about: Ethos Foods. With a prime location on Eastcastle Street near Oxford Circus, Ethos offers abundant displays of healthy, eclectic, meat-free dishes from around the globe.
Cold-pressed juice has quickly become the latest craze on the health scene, and drinking it is an ideal way to give your digestive system a rest and to flood your body with nutrients.
The two mylks I chose were Mind Mylk and Cacao Mylk. Mind Mylk was specially formulated by Dr. Tara Swart, a neuroscientist who is passionate about health and wellbeing. It is made up of matcha, cucumber, cashew, chia seeds, coconut oil and date, which means that it is full of antioxidants, magnesium, Vitamin B, protein and omega 3 fatty acids. I found it absolutely delicious and I loved its rich and creamy consistency.
Anyone who knows me will know that I am a huge fan of pancakes. They are the perfect weekend breakfast as they feel like the ultimate indulgent treat yet they are so versatile and with a few simple modifications, you easily can transform them into a perfectly nutritious yet equally decadent stack! It all depends on which ingredients you choose to use – swapping the white flour and refined sugar for ground oats and maple syrup is a great place to start.
If you avoid gluten and dairy like myself, or if you’re just looking to enjoy your favourite weekend breakfast in a more healthy way, look no further! Here is my step-by-step guide to making the perfect healthy pancakes.
1 tsp baking powder
2 tbsp almond milk
1 tbsp cacao powder
Handful of blueberries
Dark chocolate chips
Fresh berries, Raspberry Chia Jam, Sticky Toffee Date Spread, chunks of Homemade Chocolate, homemade granola (try my Banana Nut Crunch Granola or Nutty Cinnamon Granola, banana slices, maple syrup, raw honey, date nectar, peanut butter, almond butter, homemade cacao sauce (healthy chocolate spread), freshly squeezed lemon juice, desiccated coconut, cacao nibs…
2. Add the wet ingredients to the dry ingredients and whisk everything together thoroughly.
4. Cook for about 2 mins per side until golden, then flip.
5. Add as many toppings as your heart desires – the more the merrier!
Daylesford Farmshop & Café is a beautifully decorated restaurant in the heart of Notting Hill. Almost all the fresh ingredients are organic and grown locally on the Daylesford farm in Gloucestershire.
The breakfast options include chia, goji berry and flaxseed Bircher muesli with natural yogurt and stewed fruits, or scrambled egg whites on sourdough toast with smoked salmon. There are several seasonal salads on offer, such as raw winter vegatables with avocado oil and cider vinegar, and raw green kale, butternut squach and spirulina crusted pumpkin seeds. The supper dishes range from the steamed lemon sole or Daylesford beef burger, to chilled raw cashew soup with spirulina, kale and pumpkin seed pesto.
Makes 15 brownies
- 175g dairy-free butter
- 3 tablespoons of coconut sugar
- 85g dark chocolate chips
- 1 teaspoon of vanilla extract
- 3 eggs
- 85g gluten-free self-raising flour (I use a blend of rice, maize and buckwheat flour)
- 50g cocoa or cacao powder
- Pre-heat your oven to 180°C and line a brownie tin with greaseproof paper.
- Put the dairy-free butter into a saucepan and melt it on a low heat. Pour it into a large bowl, then stir in the sugar and vanilla.
- Break the eggs into a small bowl and stir them with a fork. Add them to the large bowl and stir well.
- Sift the flour through a sieve into the large bowl.
- Add the cocoa powder and chocolate chips and mix everything well.
- Spoon the mixture into the tin and smooth the top with the back of a wooden spoon or spatula.
- Bake for about 40 minutes.
- Chill in the fridge until set and then cut into 15 squares.