February seems to be running away from us this year and before we know it March will be here, the days will be longer and hopefully brighter!
Reasons we love this season!
- ‘Spring fever’ – an increase in energy, motivation and vitality for life!
- Asparagus season is just around the corner. It takes three years to grow asparagus from seed to harvest which is one of the reasons the spears are so highly prized.
- Spring lamb – the quintessential meat of the season.
- Delicious leafy herbs and baby greens begin to sprout.
- Public holidays – lazy, sunny mornings reading the papers and enjoying brunch with the family.
- Spring weddings – a classic time of year to tie-the-knot – beautiful spring flowers, bright colours and local, seasonal produce. With the weather cooler than in the height of summer, everyone stays comfortable during the day!
- Farmers’ Markets – highlighting the best of the season and perhaps even the best of the year.
Last year, we expanded our range of ‘free-from’ food. We are always happy to discuss specific dietary requirements and provide alternative menu options to cater for our clients and their guests.
Below are a few ingredients which we’ve been experimenting with in the ffO kitchen – sometimes using them as substitutes or alternatives although, of course, they are all great ingredients in their own right!
- Goat, sheep or buffalo milk – some people find their tolerance to these milks is better than to cow and there are other products such as cream, butter, yoghurt and cheese to consider which are much more readily available these days.
- Quinoa – now available as ‘rolled quinoa’, it can be used to make gluten-free porridge or in place of oats in other recipes and is high in protein and rich in minerals.
- Honey – long been used as an alternative to refined sugar, it also contains numerous nutrients and is heralded as having several health benefits including antibacterial properties. Honey works well in some baking, helping keeping cakes moist.
- Coconut oil – an excellent alternative to butter (you can buy a refined version if you don’t want the taste of coconut and although it is more refined/processed than virgin coconut oil, it still retains many of the health benefits).
- Stevia – a natural sweetener made from the Stevia plant from South America.
- Chia seeds – containing protein, antioxidants, fibre, Omega-3 fatty acids and other important nutrients. Also a useful thickener in desserts and in vegan baking in place of egg.
- Vegetable ‘pastas’ or ‘noodles’ – many kitchens now contain a spiralizer. A great way to reduce your carbohydrate intake or replace wheat-based products. Use a food processor to turn raw cauliflower into a really good ‘cous cous’ – no need to cook.
- Alternative ‘flours’ – buckwheat (not a wheat at all but a seed), rice flour, coconut and chestnut flour which are both grain free – the latter is especially good for cakes but it does go stale quite quickly so buy in small quantities and teff, a very small grain for a type of grass providing large amounts of iron, calcium and potassium.
Finally, a recipe for spring morning coffee breaks! This delicious lemon and pistachio cake is dairy and gluten free.