The Call of the Garden

 photo WP_20170428_020_e_zpsfdq3y85j.jpgI need to take cutting from my sage. That was all this was originally.

If I fall asleep at any point in my maundering please rouse me, I have good reason to be groggy. I have been a’gardening. I hadn’t held out much hope for today. I put down broccoli seedlings, I even had to make my own cabbage collars because they’re apparently a scarce resource, treasured by the idle rich and withheld from the toiling poor. I used fairly flexible cardboard. I hope they’ll be okay. As I was saying I hadn’t expected to do much, but when I was out there the sun stated to shine, but that’s been happening on and off this last week, the sun appears and just as quickly vanishes and the temperature drops. Still, ever optimistic person hat I am I lathered on the sun-block and headed out. The sun held and hours later I’m the proud surveyor of two beds containing forty five vegetables! Broccoli, cauliflower and cabbage. I felt that I was losing space the more I worked, but today I’m content. I have dozens upon dozens of peas and beans down, some sowed later so they’ll take time to appear. I even have the first four harlequin squash transplanted out. So, for this post let’s take the easy way: A picture here and here and and unrelated story, not all unrelated, but at least not in any order.

 photo WP_20170428_021_e_zpskk0ctetg.jpgI thought you were dead! I say that a lot in my garden.

I have a fun story. I’m often amazed at how enduring plants can be, you expect it with weeds, but I was looking at the red onions and thought I spied some more garter weed, some potatoes too, once planed never alone it seems, the pulling of which seems to be slowing it, but instead of a weed there were two onions starting, almost three months later. I couldn’t believe these little shoots, neatly in a row, that’s how I knew they were onions, had taken this long to grow and hadn’t just rotted. It’s necessary to be patient when growing.

 photo WP_20170428_019_e_zpsalkzhxys.jpgMy ginger isn’t doing so good, but I’ll plan a tomato in the pot later.

 photo WP_20170428_012_e_zpsjzwsczh2.jpgLettuce seems to grow best shoved in a small pot.

I still have to plant my Brussels Sprouts and Purple Broccoli, which takes at least a year to grow!, into pots. If I get a decent weekend I’ll make a start on that and on filling more squash pots. I am thinking of maybe, just maybe, going for more than ten squash plants. I haven’t decided fully yet. The one litre pots were perfect for starting squash seeds in, the roots were just starting to wind back on themselves. One root was as thick as a shoelace and had dozens of tiny roots running along it. There’s also a smell unique to squash, I don’t know if it deters insects or something. I must look it up.

 photo WP_20170428_011_e_zpswjsj4eyx.jpgAll the tire bulbs are starting. I’m very excited for the Persian Daffodil in the centre.

 photo WP_20170428_018_e_zpszagfwwji.jpgSpinach looks so strange. I had to marvel at the odd looking seedling.

Just in case someone out there wants to try it out I shall tell you of the tumbler beetroot project, Aka Yellow Wonder Under Cover! The one I uncovered a few day ago is standing upright and starting to put out more leaves. The ones I rudely pulled and moved aren’t doing so well. I think I’ll let the others get bigger and then move some when I separate all but the centre one. It looks to be a success. I might try it with carrots next.

 photo WP_20170428_014_e_zps47rgts80.jpgHarlequin F1. The best squash ever grown anywhere.

I love the discount store. I bought so much feed and you can really see the effects. Everything is flourishing and growing wonderfully. It takes more than feed, but under-feeding will show. Funnily my local supermarket stocks the same feed at double the price! I think I’ll stick to the discount store. There’s so much here that I end up going through liquid feed by the case. I have the granulated feed in with the vegetables and squash. Still need to get more. It’s costly, but worth it and much better than some of the things you could spend money on.

 photo WP_20170428_015_e_zpsnqclrh6r.jpgThe cornfowers are getting big.

 photo WP_20170428_017_e_zpso0caiwvf.jpgParsley is starting to, it’ll make pesto until the basil appears.

 photo WP_20170427_007_e_zpsbp3vakpn.jpgThese were being thrown away. It took ten layers of stain just to get them to look like this.

 photo WP_20170428_001_e_zpsoiuskb05.jpgLooks nice though. You can get lucky and get a lot of things free, especially if you’re willing to fix them up.

I have one regret I need to rectify this year: I never took a runner from the cascading strawberry plan when I had the chance. I assumed I had all year and discarded the only runner it sent out. The odd weather meant I had plenty of berries, but no babies. I have to wait until the berries start so I can identify the plant, and I will mark it or the future too, and the I keep an eye out for the runners.

 photo WP_20170428_013_e_zpsoyyehyfh.jpgI still think of this as salad corner. The horseradish can’t be touched until next Autumn.

It’s honestly amazing what you can grow in such a small space. Without the rampant weeds and random bushes overrunning the garden, a few carefully placed pots and planters and planned out beds and you can grow so much. I’ll have so much I might struggle to get it all into my freezer. I do like having enough as there will probably be loses, I’m taking precautions, but you never know. Mother nature can be fickle. Still, it’s very rewarding to step out and spend so long checking each section and seeing all that there is in every space. Every year this place will improve. Compost will enrich the soil, the flowers will multiply and I’ll probably be forever fiddling with new ideas. The experience I’ve gained is the greatest reward in all this. I know so much more than I used to and that’s enabling me to push the limits of my garden.

 photo WP_20170428_010_e_zpsyxuoz8mk.jpgSee this looks so neat and tidy and that’s a problem.

 photo WP_20170428_009_e_zpsrv23wcb3.jpgWhy? Because this looks drunk! If it keeps the butterflies out I’m good.

I never ask questions, do I dear reader? I should engage with my readers, but I’m not naturally inquisitive about other people. But, let’s try it! Er, are any of my dear readers doing any gardening? Is there anything you’d like to share? Oh, great, now I sound like a counsellor. You’re good people dear reader.

 photo WP_20170428_007_e_zpsgqqubtux.jpgHello, onions! I’ll put a few pots around the bed eventually.

 photo WP_20170428_008_e_zpswuvtdnyt.jpgGetting there.

I do often remark that there are these bursts of activity that can overwhelm you, but then when you’ve carefully separated, covered, watered and planted out just have to hang around and wait. I’m actually really pleased with all that going on this year. I’m not the most confident person and I do have to try to remember that it’s not bragging to take pleasure in the fruits of my labour. It’s why I enjoy sharing these photos on the blog with anyone will to look. See you soon dear reader.

Everything But The Squeal

You know the one about using all of the pig in cooking, everything is used to respect the animal and to avoid waste. Using everything but the squeal. I’ve often sat here, really thinking hard, trying to put to, I was going to say paper, to text what makes my diet work, what makes it a success. All too often I fall into the trap of trying oversimplify or coddle imagined readers. What if I inadvertently turn them away from the weight-loss success they might have achieved is what taunts me while I think, but another voice, a more vicious, cruel one pipes up and reminds me that if they fall so easily then it isn’t my fault. That voice is my own and I know how had this kind of journey towards health and well being can be, my own has often been hellish, harsh and it doesn’t always show in these recipes. If they fall then that’s on them, I blamed no one whenever I fell, I just got up ad kept going. There’s a balance in these recipes, the ingredients used, everything really, that as been crafted with so much work, tempered by time and my guided by own needs so that it works only for me, but there are parts that if it were possible to separate them and clarify them, they could help others too in their searching for their own paths. I am again trying my level best to do just that. Grand sounding, but it’s just the ramblings of someone who really wants to help, to share and to do a little good. Words are often all I have, dear reader, let’s hope I can put them to good use.

There are unwritten rules that I follow in my recipes, whether creating or using. The first is that there will be no leftover ingredients. Each recipe uses similar ingredients to avoid waste. It’s too easy to not think of the full week ahead when meal planning. You can end up with a delicious, healthy, filling recipe on Monday that leaves you with ingredients that will expire before Friday. This leads to a second issues, but I’ll finish this first. The other reason that by using the same ingredients over the week in different ways is that you can get a good balance of foods even if you don’t have the greatest understanding of nutrition. If every day features a little of the same then you don’t fall into the trap of junk meals. Meals that don’t contain enough of the necessary minerals, fibre etc to keep you healthy and happy. The same or similar ingredients used over the week can make it much easier to balance meals. If you’re only using high fibre pasta or seeds then there isn’t a day when you’re failing to get the necessary fibre into your diet. Don’t do that, just use what ever is to hand and you’ll end up unbalanced. High fibre one day and low on another might mean an upset stomach and that won’t fade the next day, it knocks on to another and another. It’s not just fibre of course, but it’s a good example. So, in my way if you have pastas of different types you make sure they have high fibre or you have an additional ingredient to boost it. No aspect of the meal should be lacking. I think of food as fuel, as medicine before I think of the enjoyment of food, though that is important too. So, say with the need for high fibre pasta, I use chia when making corn pasta for example. Both the pasta and chia are long lasting. There’s no need to worry about waste, why is waste so bad? Well say you had a pasta dish that utilized cream and cheese, but you couldn’t use all of either and they both expire quickly. Well then, that leads to our next issues to watch out for.

The necessity of additional meals to utilize excess ingredients. So, you have cream. It was just one meal, a little less healthy but not bad, right? If you end up with leftovers, as I’m always cooking for one I have to be extra careful, you might end up deciding on making a dessert to utilize that cream, you’re just using the excess, no harm, right? Well, you see it depends how often it happens. If you’re too often using up ingredients and taking in more food than you need, especially junk food, then you’re going to struggle. Cream isn’t going to be all you use, is it? That’s why I limited my baking to once a  week. The solution is as above: Carefully chosen healthy ingredients, especially ones that are long lasting to lower the risk of buying and snacking on unhealthy foods. It might sound overbearing, but if you cut out the idea that every meal has to be a gourmet feast for the senses and follow the idea of better eating for better health you will see the benefit. Not to say you won’t want to go all out on occasion, but you need discipline and experience to work it into your diet. I often make elaborate recipes, enjoying the whole process, but it’s still within the limits I’ve set for myself. You can’t always see those limits. This is mostly sacrifice, there’s no easy way. I gave up  lot of foods that I knew weren’t good for me along with everything else I gave up. This all sounds miserable I admit, but we’ll end it on a positive note.

Limits aren’t always as limiting as they first seem. You look at all I omit from my diet and you’ll surely weep for me, but when you look at what I use and all the applications I have for each ingredient then you’ll see that creativity and combinations of those limited ingredients makes it so I can often be said to be eating more enjoyable food as well as healthier food than a lot of others. It has taken me years and years of hard graft to get where I am. I know a lot of people will follow the faddists before they even consider listening to someone telling them that it’ll be tough. They fall, all too often. It’s the reason that the percentage of successful weight-loss falls so rapidly over time. I might be an aberration, but I won’t fall. I know the rules of my life, I’ve written hem after all, I follow them and I will never stop following them or  ever stop attempting to share them to help others. Now dear reader, that’s enough seriousness for one night. If it weren’t nearly midnight I’d go down the garden. If it weren’t so cold even that wouldn’t stop me. Take care.

P.S A bonus ramble has surfaced. I found an old status that isn’t exactly about the same topic, but it fits nicely. Excuse the writing style, it’s just a simple Facebook post from a year ago, but as I say it fits well here.

I think the biggest problem with being overweight is that you can still feel fine. I never felt how bad I really was until I lost the weight. The damage is being done constantly whether or now you feel the effects. This coming from someone whose abdominal muscles have literally split in two and whose knees would have probably blown out eventually. I think there needs to be a better balance in our perception of weight and weight-loss. The camp that wants all fat gone, and will take any extreme, is as troublesome as the group who refuses to acknowledge that even some weight-loss, no matter how seemingly insignificant, though no part, no matter how small is insignificant when it comes to your health, is necessary for your health and happiness, same goes for the opposite where too much weight loss is just as bad. Sometimes when you see an article that gets weight-loss and shoves it into a cramped definition (like, every second article) you just want to smash the writer’s head into a desk repeatedly. It’s not a black and white issue, it’s a whole kaleidoscope of greys (Damn fifty shades of grey for ruining that phrase) . Strike a balance and take responsibility for yourself, whilst also remembering that others won’t take the same path as you and they may be just as right as you are for choosing another way.

Quinoa Flour Crumble

 photo WP_20170427_005_e_zpsi5nhnts8.jpgDisposable trays are great for crumble.

I seem to have set myself the challenge to find all the ways that you can use single flours. I don’t think I’ll ever find them all, but there will be a lot of recipes when I finally run out of creative juices. When that happens, dear reader, just plant my dried up husk in the garden and water me occasionally. Then when more of me pop up, well, that’ll be terrifying. What hath you wrought, dear reader!? Hmmm, oh yeah, crumble. I like berry crumble because I always have frozen berries at hand. I did worry that the strong taste of quinoa flour might cause troubles, but something special happened thanks to the absorbent nature of the flour that makes any lingering after-taste an afterthought. Instead of the berries bursting and the juice softening the crumble, it instead absorbed into the flour and made a gooey, in the good way, not the free-from raw feeling way, dessert. The sweet berries contained in the still slightly crunchy crumble. It was really delicious, it might actually be my favourite of all the crumbles I have on the site. I did pretty well with my tiny, but still absurdly expensive, bag of quinoa flour. Three new recipes, all successes. Not too bad, now I’ll go back to keeping an eye out for discounted quinoa flour. Once spoiled, twice, er, hesitant to buy at full price? I’ll work on it, until later, dear reader.

 photo WP_20170427_006_e_zpsxmjxdebh.jpgThe ground almonds are used throughout these crumbles, but the flours still change the crumble’s texture.


100g Berries, or Other Fruit, of Choice
35g Sugar
35g Ground Almonds
35g Quinoa Flour
35g Butter, Cold and Chopped


1. Pre-heat oven to 180c (Fan).

2. Place the Berries in an oven proof dish. Set aside.

3. In a bowl mix together the Ground Almonds, Quinoa Flour, Butter and Sugar. Work together with fingers until it resembles breadcrumbs,

4. Sprinkle Crumble Mixture over the Berries and cook for 15-20 minutes until the top is golden brown.

Quinoa Flour Crepes

 photo WP_20170426_001_e_zps4g0fn1d6.jpgI did neglect to remove the pan from the heat when pouring, but they’re fine.

New recipes often need a few factors to appear. The biggest is whether or not I want it currently or if I can fit it into my meal plan. I feel it’d be too easy to lose sight of my health goals, that sounds so generic and phony now, you’ve ruined everything, shills! If I kept trying to match an imagined demand of food I’d end up ruining what has been a big success. I tell you, dear reader, I look at old photos of myself, ten stone heavier and it still chills me. I’m still going, I’ve never fallen and have no intention. Weight-loss is much, much more complicated than we’re led to believe. Have no fear, I’m not starting up another conversation on that topic, not today at least. Today we’re dealing in crepes.

 photo WP_20170426_002_e_zps29j4mpkk.jpgTurkey mince with Seven Spice is just delicious.

I felt like being a bit different today, so I decided on stuffed crepes. As I had quinoa flour and no quinoa flour crepe recipe I made these. I don’t include oil in the batter because it makes them too oily. I liked these much more than the waffles, the quinoa seems to do well with direct heat like this. They didn’t feel underdone or rubbery. They were really flexible and the taste of quinoa was muted by the strong spices and tahini sauce. You can’t go too far wrong with crepes unless you add to much batter or don’t keep the heat a little below high. These do turn very golden brown which makes them more appetizing. I’m checking how they freeze and I’ll add it in later. Take care, dear reader.

 photo WP_20170426_003_e_zpslsugqi1t.jpgI tried to be fancy! It looked better in my head. Still delicious.


65g Quinoa Flour
1 Large Egg (65g-75g in Shell)
80ml Low Fat Milk
80ml Water
Pinch Salt
Olive Oil for frying

Makes 4 Large Crepes.


1. In a jug whisk together Egg, Milk and Water and whisk in the flour and salt until a smooth, thin Batter has formed. Rest for 5 minutes.

2. Heat a non-stick pan on a medium high heat and add a small bit of Olive Oil, when hot remove from the heat and add about 1/4 Cup of Batter, swirl it to coat the bottom of the pan and return the pan to the heat. Cook crepe until browned and slightly dry to the touch, about 2 minutes, then flip, cook the same way and then transfer to a wire-rack. Repeat until Batter is used up.

It Came from the Garden

 photo WP_20170425_007_e_zpshu02hxvu.jpgWild Summer Flowers in a globe.

So, dear reader of mine, I often see comments in the vein of: There needs to be more garden posts, please give us more. All the time I read these…What? You’re looking at me in askance, do you suspect Jack of fibbing, of bare-faced subterfuge!? Okay, you caught me. Though I don’t see any complaints either so I think all things are in balance. The one beauty of these posts is that the recipes might lag, but the garden fills in the gap. The only challenge is making it interesting, or at least trying to. That and those titles, I have nightmares about uncreative titles, dear reader. I see you’re admiring my globe, a bit of whimsy. It was originally part of a grave decoration and no, I did not rob a grave, I haven’t sunk that low…yet. Though the desire for new flower planters runs deep, six feet deep. I joke, I guess you could say that gallows humour is a great undertaking. I think the globe covered a statue, but it was thrown in the trash area, gently I suppose, flip it upside down, rest it on part of a broken bird feeder, a little soil and seeds and viola! As they’re wild seeds I hope they might not need deep roots. Fill the globe too much and it spoils the effect, flip it upside-down and it might smother the plant.

 photo WP_20170424_004_e_zpsipbqttu6.jpgPink anemones have started to pop up.

 photo WP_20170425_002_e_zpssweqfarm.jpgNetting to protect from butterflies…and hailstones.

 photo WP_20170425_001_e_zpsveofnmmv.jpgThe next area is getting ready.

Today’s weather was reminiscent of rapid channel-changing, that, streaming-generation readers, was a thing we did before streaming (And ad-blockers). You see there were these things called adverts and they were the bane of couch-potatoes everywhere. First came hail, then high heat, then snow, more heat, hail, heat, cold and on, and on. Thankfully the netting protected the newly standing cabbages. It also meant that any work was piecemeal as I had to dash in when the stones became too heavy or the wind too wild. Though listening to the rat-tat in the safety of the greenhouse was fun. I’m still amazed by the difference in the soil amended by compost. It’s so dark and rich and easy to work with. The composting might be a pain at times, but it takes the sting away from preparing so much vegetables in the week. One domino knocks another, the broccoli stems I’m discarding today will feed next year’s broccoli. Which is what’s going down next, along with the Brussels Sprouts. I’ve  resurrected my hosepipe bamboo cloche rings, this time I use them right!

 photo WP_20170425_003_e_zpsfrg3ks0p.jpgJust after this photo was taken I noticed the last flower seeds had started and removed the  plastic.

The seeds in Naru’s garden are Carnations, Royal Mallow, Sweet William and Straw Flowers . While the centre are English Geraniums. I do think that in some ways Naru helped pushed me towards gardening, I think without her beside me all he time, as it often felt and was, I might have found it too lonely a hobby before I became hooked. Nothing funny in this paragraph, take it easy on Jack, dear reader, his heart is broken. But I am glad the promise I made was kept. She loved the garden loved to smell every newly blooming flower, always gently mind, and I see no better place to mark her life than a miniature garden of her own.

 photo WP_20170424_003_e_zpsosl57bg0.jpgNarcisus Poeticus, which might be the first ever daffodil.

For a small flower it has a mighty strong smell. I had no idea what they would look like when they bloomed, I wanted to keep it a surprise. I seem to have chosen my bulbs well as they keep appearing when others have died back. I also uncovered some beetroot, the bottom two are some seedlings that needed to be thinned, but still had roots. They’ll mostly likely die, but you never know. The top one is now uncovered and I keep an eye on its progress. The tumblers have worked well so far, it’s now time to see how this beetroot fares uncovered. The roots are a lovely shade of yellow already. Fun times. See you again soon, dear reader.

 photo WP_20170425_008_e_zpsnxyc8hv9.jpg

Microwave Quinoa Flour Mug Cake

 photo WP_20170423_002_e_zpsferbp6iz.jpgThis is silly amounts of work for a microwave cake, but it’s good.

Okay, first things first, dear reader. Though brain and I reached a worthwhile consensus on the procurement of cake, brain decided that we should shove the mixture into a single mug and yeah, don’t do that. Either make it two or make it a jug cake. You can share it your significant other, random strangers or you could eat it all. I won’t judge if you won’t.

 photo WP_20170423_003_e_zpslse8ikif.jpg“Not the garlic spatula, right?”…Er, sure.

So, you ever watchful reader, you say it’s just this, but no flaxseed, but what about this? Nope, it uses an egg. A separated egg no less, how very fancy. Not so much when it spills over, but still worthwhile, just make two and don’t follow in my erroneous footsteps. Now, what’s the difference here and in those others. Well, er, quinoa flour is much lighter than buckwheat, it imparts an airy lightness that’s hard to match. Though it lacks hold the egg makes up for that while also supplementing its light texture with the beaten whites. Without the flax you lose that slight rubbery feel, though you also lose the ability to remove it from the mug. I just wanted to use the qualities of the flour to the best of my ability.

 photo WP_20170423_004_e_zpsfy39hnmx.jpgDon’t do it, dear reader.

I also just wanted a lazy, decadent cake. A dissolute delicious dish…er, mug. It’s nice to have a small bit of something sweet and not have to make a big batch, I might have once scoffed at the idea of microwave cakes, but I’m now firmly planted in he pro-cake camp. There’s a real satisfaction in being able to quickly whip up a cake that can even be eaten plain with feeling that its lacking. A quick recipe and with it I’ll leave you. Where am I off to? Why to glare at butterflies! They’ve appeared early, just as my cabbage was planted. Which is now under netting. They won’t catch Jack sleeping and if he catches them, well, that’s another story. Until later, dear readers.

 photo WP_20170423_006_e_zpsvgdbs7b1.jpgNo, no, it’s not a mistake. It’s one of those Pinterest photos where it spills over artistically…yeah.


1 Large Egg (65-75g in Shell) Separated
50g Quinoa Flour
30g Butter, Melted and Cooled
50ml Milk
30g Sugar
1/2 Tsp GF Baking Powder
Dash Vanilla Extract

Makes two servings or one large.


1. Beat, with an electric mixer, the Egg White until stiff peaks form and set aside.

2. Add everything but the Flour and Baking Powder to a jug and beat until smooth. Add in the Flour and Baking Powder and beat until a thick smooth batter has been formed. Finally gently fold in the Egg White until just combined.

3. Microwave on full heat for 2 1/2 to 3 minutes. Cake should be dry and springy to the touch. Let cool for a few minutes before serving.

Banana Mango Curry Sauce

 photo WP_20170422_002_e_zps6pchqabt.jpgPreparation is key. Only the best prep will make a delicious banango curry.

Sure, I should call this Mango Banana as the mango is in greater quantities than the banana, but the banana has a stronger taste presence. Did I just use the phrase: “Taste presence”? Dear reader, I have worries about my sanity. I think I’m starting to become a food blogger! What? I am? Oh, well, that’s okay then. So, you might be wondering why I’m sharing yet another fruit curry sauce. There are a few reasons. Firstly, I wanted a veganised version of my Sweet Mango Curry, just because really, no greater reason than that. There wasn’t much to tweak, most of my recipes can be adapted to be vegan, many already have because of my insatiable curiosity. I wanted to try sous-vided chicken and a pour over sauce seemed the best idea, truth be told sous-vided chicken would be great for sandwiches, but the overly tenderized chicken was lost in the sauce. I’ll just add that the recipe is vegan, my use wasn’t, I won’t feel I have to keep mentioning that. I’d rather we look through the ingredients and their effects and reasons for inclusion.

 photo WP_20170422_003_e_zpsmznug6fz.jpgIt’s nearly al fruit so you don’t need to cook it too much. Or to mush.

The other reason I wanted this as a pour over was it could be made in a frying pan rather than a pot and because the ingredients don’t need that long to cook it could be made faster. I also wanted a reduced sauce as the mango sauce is usually overflowing and not everyone wants that much sauce. I mostly do single servings so I accept that sometimes you do with a bit more than you need, or than is visually appealing. See, everything has a reason when you’re creating a recipe, you just have to know the reason why certain ingredients are being used, the best way is of course to keep trying every recipe that’s available to you. A fruit curry wasn’t something I was familiar with or had ever eaten if I’m not mistaken, but now not only do I have a few recipes, I’m also making my own. I worry less about recipes being too similar these days as variety helps keep me happy and on track. Even if I never return to some recipes I still enjoy the process of creating them, sharing them and breaking down the different elements and techniques that make up the dish. So, again, why did I use what I used?

The fruit is there because I’ve always sought a way to include more fruit into my diet without the need of disguising it. I find that when I used to eat smoothies for my fruit I’d end up making a much too large smoothie with too many additional ingredients, all of which mask the natural sweetness of the fruit, which in turns makes you less likely to eat more. That’s just me mind, there are plenty of recipes for healthy and balanced smoothies. My path to more fruit, more vitamin C too, supposed to help with histamine intolerance, no harm if it doesn’t, was just a little different. That’s the way these kind of trials go. You have to find your own way and you can’t always make yourself fit what you feel is the norm. Fruit in curry works best for me. Maybe it’ll work better for you too.

 photo WP_20170422_004_e_zpsinmmjnfc.jpgI drew a line with the  spoon and it refused to slide back completely.

Why hemp? Because of the unique billowing texture it brings to the curry. I find it can feel too filling at each mouthful, yet the feeling never lingers, it’s more of a psychological one: It feels very rich and decadent and I’m attuned to avoiding too much food like that. I won’t say it’s a vegan cream or anything so hyperbolic, but it gives a wonderful depth of texture and thanks to the spices the flavour of the hemp hearts are masked and they in no way spoil the flavour of the other ingredients. I feel hemp hearts are vastly overlooked and underutilized in cooking and in general. There seems to be a preference towards hemp protein powders, but I like whole food whenever possible.

 photo WP_20170422_006_e_zpscyzeoabz.jpgMy kitchen timer broke and nearly ruined my rice. I bought a new one…finally.

You can possibly tell that this uses a single serving of my Sweet Nightshade Free Curry Powder which I like when using it to increase the sweetness of a dish, but I find that it doesn’t work as well as a general curry powder, but since I have two that can be used like that already (Here and Here) you can just make use of its uniqueness. It’s a shame that so many recipes rely on pre-blended spices or just uses general terms when calling for spices. You know the ever ubiquitous “Curry Powder” which usually means one with nightshades and if you replace it you will greatly alter the dish. At least if they tell you what it contains you’ll know whether your substitutions will work. I find nightshade intolerance is the hardest part of my diet on the whole. There are just some spices that can’t be replaced and you sometimes have to take a different path entirely to get new recipes.

I haven’t really touched on taste, have I, dear reader? It is a sweet curry, don’t think the onions and garlic will drastically alter that. The spices give it a sweet pop, while the banana give it a fruity undertone. I find the mango the least flavoursome aspect of it. I have substituted the honey in the original with maple syrup, it adds a lot of sweetness, you might have to adjust to preference. I did mention hat the chicken was too ender when compared to the sauce and I think tat what might work best here would be something crunchy. Maybe roasted vegetables as you can cook them separately and just stir them into the sauce when it has reached the desired consistency. You can also freeze this sauce, perhaps freeze it into individual portion for a little fruity kick.

That’s a lot of writing to break down such a simple recipe, eh, dear reader? Still you never know when a seemingly dull bit of knowledge might be useful to someone out there. I do often wonder how many of these recipes are tried, I have had comments, none bad as far as I can recall, but there’s a large disparity between comments and views. I make these recipes because I enjoy it and because I need to eat too. But if they happen to help that’d be pretty great. Perhaps there’s another me out there that needs the help like I did all those years back and they won’t have to struggle as much as I did. Who know, dear reader? I’ll see you later.


75g Fresh or Frozen Mango, Chopped
1/2 a Just Ripe Banana
160ml Coconut Cream
1/2 Large Yellow Onion, Chopped
2 Cloves Garlic, Cut in Half
2 Tbsp Olive Oil
2 Tbsp Shelled Hemp Seed
1 Tbsp Maple Syrup

For the Spice Blend

1/4 Tsp:

Ground Cumin
Ground Cinnamon
Ground Nutmeg
Ground Cardamom
Ground Ginger
Ground Turmeric

1/8 Tsp:

Ground Cloves
Ground Anise
Black Pepper

Can be frozen.


1. Heat Olive Oil in a pan and when warm add Onion and Garlic stir and let cook for 5-10 minutes, on a medium heat, or until soft.

2. Add Coconut Cream, Spices, Mango, Maple Syrup, Banana, Hempseed and then stir together and simmer uncovered until mango is soft.

3. Pour everything into a blender and blend the sauce until smooth and return to pan. Cook at a medium simmer until sauce reaches desired consistency while being careful not to let it burn.