Just Humans Being...

It was our wedding anniversary yesterday and after returning from our pet sit in Devon, then catching up with work for a couple of days - we fancied just being at home, pottering about, making food and preparing our car for it's MOT this morning. We don't really need an official day to celebrate our relationship, we just find it quite funny that time is flying by and it's actually 36 years now since we made that commitment to each other. Anyway, our car "Earl" passed it's MOT early this morning and on the spur of the moment; we decided that that was definitely worth celebrating, especially as it was another beautiful day and we just so happened to be a couple of miles from Coverack, somewhere we hadn't visited for some time. While Earl was in Zoar garage, we treated ourselves to a vegan breakfast bap each from The Bus Stop takeaway, which is in the grounds of the garage. Sarah, the owner is really friendly and it's nice to be reacquainted with her and ...

We gave up using processed oil & margarine nearly 3 years ago, although we do still eat out & buy occasional vegan junk food, but it's not very often & when we do - we know about it! Oil makes us both incredibly tired, so we avoid it as much as possible & don't use it in our cooking at all.  It was a fantastic revelation to discover we could cook without oil/processed fat & adapting our favourite recipes was easy. As time's gone on, our recipes have become far removed from the originals with more wholesome ingredients & flavour. This recipe started out as a vegan, gluten free lemon polenta cake, complete with lashings of oil & caster sugar, now it's oil & sugar free too!  So here is our very easy to make (vegan, gluten free, oil free, sugar free) Cardamom & Lime Polenta Cake... Mix the following dry ingredients together: 3oz polenta 4 1/2 oz ground almonds 1 teaspoon baking powder 1 oz dessicated coco...