englandsword

Not all porridge is created equal. Yes oatmeal does take a little more time and effort than porridge flakes, but it's worth it. Once you've tasted the comforting, rich, oaty smoothness, and felt the generous, sustaining energy from a bowl of well-made oatmeal , you'll be hooked.  Why does it take longer to prepare? Because oatmeal is not a flaked grain. Unlike the steamed and rolled quick oat flakes - a late 19th Century invention - oatmeal is the oat groat (grain) cut into 3 (pinhead) or crushed (coarse/medium/fine grades). The Oatmeal has a blend of organic steel cut pinhead and medium oatmeal. Cooked with water and sea salt, oatmeal porridge is the original oat porridge and with a little help from traditional methods and some practice  it's easy and quick to make. 1. I begin in the time honoured way with an evening ritual, for which you'll need  oatmeal , water, kettle, a bowl and a measuring cup - this one is 100ml. Here I'm making enough for Max (7), me an

Hey, y'all. It's been a while. I had to stop blogging about food because I got very obsessive in an unhealthy way. I needed to figure out how to feel good about myself and eat in a healthy way without ascribing food outsize importance in my life. I went to therapy and have gotten so much better in the last year. I'm still a vegan. And I still take pictures of my food sometimes, I can't help it. Especially on special occasions - And when I travel! I went on an amazing trip this year to Italy, France, Turkey, and Egypt. If anybody requests a post on the food there, I'd be happy to write one! I also started a new blog about vintage fashion. Like I said my eating had become obsessive, and I also stopped dressing nicely because I was so self-conscious about my body. Last September I realized that I wanted to feel pretty again and to dress in a way that made me feel good about myself, and vintage fashion does that for me. So you can find that blog at funwithvintage.wordpr

I made one resolution this year. Not to make any resolutions. It worked well last year - I didn't default, fail or kick myself in December for under-achieving. In fact I raised a glass at New Year to the 'un-resolution' and vowed to continue in this steam and impart my wisdom on others. I question the logic behind setting yourself up for something you didn't have the motivation to do at any other time in the year? My theory is might as well give it 100% throughout the year and anything else is a bonus. It occurred to me, as we sat down as a team to taste all the new products we want to launch this year, that the same attitude applies here at Rude Health. When we're researching and developing new foods we're always considering the longevity of the product: Can we source the ingredients sustainably and build long lasting relationships with suppliers? Is it naturally tasty and nutritionally varied enough to make you want to eat it again the next day? And does it gi