Nutrition

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I’ll try not to tell you twice, but Ginger – not that one Spice in The Spice Girls – the ingredient/spice, is actual LIFE where I’m concerned!

To be honest, no-one knows why I’m obsessed with the stuff… I’ve tried asking my organs, asking my nonexistent dietitian (aka Google) but they don’t have a clue!

I want to think that it may be linked to some sort of deficiency that my body is going through… I did some research via Google, regardless.

Gingerol, a Substance With Powerful Medicinal Properties. Ginger is a flowering plant that originated from China. It belongs to the Zingiberaceae family, and is closely related to turmeric, cardomon and galangal. The rhizome (underground part of the stem) is the part commonly used as a spice.

There we have it… Ginger contains “Gingerol“, which is packed with “medicinal properties”. So, rather than typing “why am I eating this much ginger?” to find out I’m dying of some sort of life-threatening ginger-addiction related disease – because Google likes to do that sort of thing) – I’d just like to believe that there’s some sort of deficiency going on, it’s safer that way….

It was the same with Peanut Butter though, I used to eat lots of it at one stage. I lived on it. Now, although I’ve limited my intake of it,  I’ve somehow substituted it for ginger. Weird, huh?

Ginger is very healthy by the way, so if (like me) you’re craving it, crack on! What’s more, as you can see from the picture above, it also helps with muscle soreness and is an anti-inflammatory… This sort of makes sense because my Miumba routine has caused me some injuries to my thigh and knee of late, so maybe my body is repairing itself using ginger? Who knows, other than the Ginger Gods, that is… All hail Lord of the Ginger!

If you’d like to take a tour into my kitchen, you’ll find sticky ginger cake, ginger beer, dry ginger, raw ginger and ginger detox drinks from ITSU (this one is not nice, it was an accidental purchase. Sorry, ITSU) and Pret (bae and my fave!). Don’t worry though, I haven’t tried eating and drinking these all in one go like some Ginja Ninja! 😂

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Alright, I don’t actually know if Beyoncé really tried this “Maple Syrup” detox as a way of losing extra weight before her Dreamgirls debut, but I heard that this was the detox drink that she took in order to lose the extra weight so I’ve been making it, and trying it for myself.

What you’ll need:

Lemon (the juice of a lemon, squeezed)

Cayanne Pepper (a dash)

 Organic, natural Maple Syrup (a drop)

What to do:

Put these ingredients into your favourite cup or mug and drink up! You can dilute it with hot water if it’s too strong for you, especially when drinking it in the morning. Drinking acidic drinks on an empty stomach is not advised.

Drink this concoction for one week (x3 a day) and you’ll notice a considerable difference in your weight… It’ll begin to drop off after a couple of weeks – once your body gets used to it.

Although it’s a type of diet, you can drink it alongside your normal meals (providing you eat clean). However, Beyoncé actually just drank this and didn’t eat anything… Wow! I couldn’t imagine doing that… But, Beyoncé did and lost a whopping 10  pounds!

I did this (whilst eating my normal calorie-limited meals) and lost five lbs… Not bad going, if I do say so myself!

#Lemonade #Flawless #IDrankLemonadeLikeThis #AllTheCitrusLadies

Today, I will be sharing my take on a unique veggie red-velvet recipe. It’s delicious and doesn’t include any preservatives, artificial colours or flavourings.

It’s no secret that I love any vegetable-related cakes… This might sound weird to you, but are y’all not the same people who can’t say no to a slice of the finest carrot cake? Sort it out! Vegetables in cakes are the past, present and future.

For instance, I’ve just learned how to make a cheesecake filling and chocolate mousse using avocado. Sounds disgusting now but once you get over the “vegetables shouldn’t be used in sweet dishes” vendetta (and taste it) it’ll all be fine and dandy! Again, you are the same people who won’t look twice at a carrot cake before scoffing it down your cake-hole (clever use of a pun, even if I do say so myself).

Back to the Red Velvet Cake… Yes, before you ask, I chose to include BEETROOT instead of food colouring. You are allowed to throw up now, just make sure you come back to carry on reading afterwards… You won’t want to miss it!

Ingredients:

2 teaspoons lemon juice
135g beetroot, boiled and grated
310g flour with 100g ground almonds
1 teaspoon salt
2 teaspoons bicarbonate of soda
400g dates
50g unsweetened cocoa powder
285g unsalted butter, melted
4 beaten eggs
2 tablespoons honey
125ml dark chocolate almond milk
2 teaspoons vanilla extract
3 tablespoons cream
75g low-fat soft cheese
1 teaspoon vanilla extract
1 dash of salt                                                                    450g icing sugar

Method:

Start by greasing your baking dish with a choice of butter, low-fat oil or oil spray.

Then, preheat your oven to 180 C / Gas 4 and pour lemon juice over beetroot, setting aside to soak.

Combine the flour and ground almonds, 1 teaspoon salt, bicarbonate of soda, mashed dates, cocoa, melted butter, eggs, honey, dark chocolate almond milk and 2 teaspoons vanilla extract into a large mixing bowl. Finally throw in beetroot and beat mixture 2 minutes at medium speed of mixer before transferring to prepared dish.

Bake at 180 C / Gas 4 about 40 minutes before leaving to cool. While you wait for the cake to cool, you can get started with the frosting.

To make frosting: combine the cream and soft cheese, 1 teaspoon vanilla and dash of salt followed by the icing sugar. Once everything is in your bowl, beat until fluffy and leave to set.

Voila.

All that’s left now is to assemble the darn thing before consumption! 😋

P.S: you can add nuts to garnish (if you’re not allergic obviously), and for extra texture.

*I found this recipe on AllRecipes but altered it to make it even more healthier*. You’ll find a photo of what it should look like attatched to the link.

I’ve yet to post a photo of it because I want to follow up on this blog with a video – which I’ll upload to YouTube and embed in this post. Check back here in a couple of weeks for it!

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Dale Pinnock: The Medicinal Chef #VloggingInspo

YES!

I have come up with an idea for my (hopefully) weekly video-blogging series! It’s going to be about quick, healthy, medicinal meals that you can make at home.

I love cooking, I try to cook as much as I can. So, I figured that I should be putting my “not-so talent, more of a hobby” to good use by starting a Cooking Channel. The channel will be called: ‘Cooking with ‘Mii’ because that’s exactly what I hope you’ll be doing.

At some point, I would like to return to University to study a Cooking or Food Technology Masters, learning all there is to know about the science behind flavours and ingredients. I very much enjoyed studying it at GCSE, and I want to continue it. This way, I’ll be merging my Broadcast Journalism BA with an MA in Food. Awesome! I’m hoping to be the next Lorraine Pascal. 😆 #DreamBig #Goals

If you know enough about me, you know I don’t like to repeat myself and do the same thing over and over again… It’ll just be too boring for me to do beauty videos when I do a lot of writing about beauty products here. I love lots of things like horse-riding, gym, eating, cooking, reading, tweeting, reading tweets, I also love music, and going to the cinema.

Oh, yes, about that! I’ve got a membership card that lets me go to the cinema (any branch) as many times as I want, a month!

This means that, if you so wish, I could create an Entertainment section on ‘Beauty Bae’ where I review films for you. Don’t worry though, I won’t spoil the ending or the plot… I’ll just describe what I see in the trailer (even though I’ll have watched the whole thing) and tell you whether I enjoyed it or recommend it.

If you’d like that, get involved below. Whether you like it or not, chat to me. Also, if you have other suggestions for my video-blog – or ways to improve this blog – drop them down there (in the comment section!).

I love reading and replying to y’all!

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Pip & Nut: Peanut Butter

Pip & Nut!

I’m not usually a fan of smooth peanut butter but Pip & Nut have done a lot to convert me…

Not only is their choice of brand name the cutest thing but their infusions of flavours? DIVINE! Consistency of butter? Splendid!

I first discovered Pip & Nut standing upright on a shelf in my local corner shop. There it was standing nonchalant with its ‘Kitchen Cupboard eyes’ (I would say bedroom but it doesn’t belong there…). I took it home with me and the rest is history!

Spoil your store cupboard with a jar of our ridiculously tasty nut butter! Great eaten for breakfast, brunch, lunch and dinner.

We make our peanut butter with a blend of whole nuts, gently roasted to bring out their naturally sweet peanutty flavour. We add a sprinkling of sea salt and that‘s it.

I’m besotted with the taste, I’m besotted with the way it spreads and doesn’t make holes or dents in my protein bread, and I’m also in love with the smell of it. Not only does it smell like peanuts but the flavour in which it’s infused with. For example, there’s even a Cashew Nut butter with Honey & Cinnamon and an Almond Butter with Coconut. Can you sit there, stand there, squat there, do whatever you’re doing and tell me that after this, you’re not even remotely tempted? 💨👃 #DELICIOUS

Now let’s discuss its cons… There are only two  that I can think of. It’s too runny and oily. The oil gathers on the top. Apparently, oil on the top of the peanut butter is a good thing, but not when (over-exaggerators like myself would say) there’s enough to fill an oil tank!

So, yeah, as far as smooth Nut Butters (and Peanut in particular) go, this one is up there! 😋

If I was rating it out of five, I’d give it a 4. It’s great, and really something special but it’s  extremely runny and oily – this might be a good thing for some, but for me not-so much.