Good Natured Food

So anyone who knows me knows I love healthy yummy food. Anything fresh and interesting, I'm not vegan but I love vegan food and the effort that goes into making something like dairy free cheese cake that actually tastes creamy and just like cheesecake - amazing - I don't see why healthy food needs to be boring so when the lovely people at Good Natured invited me to do a review I couldn't wait. At my local supermarket I picked up some good natured peppers and baby plum tomatoes to add to a yummy salad. Good natured produce fruits, veg, salad and herbs and it's all pesticide residue-free and best of all my baby plum tomatoes were grown in Cardiff, so my food miles were minimal - win win. I also feel a lot better about putting peppers in Arthurs omelettes that don't have pesticide residue on it and I also made a very yummy egg salad, which is a night light main meal after a long day and I always feel revitalised and topped up with reaching my 5 a day.

I love healthy food!

Yummy egg salad

This past week I also made Arthurs and Johns favourite healthy wholemeal Spelt Apricot and Banana muffins and thought I would share the recipe with you. I originally found a similar recipe in an Annabel Karmel book but it had quite a lot of sugar and white flour and felt I could make it that little bit better for you.

Wholemeal Spelt Apricot and Banana muffins (baby and big people friendly)

45g unsalted butter - softened
35g fruit sugar - fruit sugar is a healthier alternative to caster sugar and it's naturally sweeter meaning you can use a third less than normal - the original recipe has 100g caster sugar.
1 Free range egg
2 large bananas - mashed
1/2 teaspoon vanilla extract
125g Wholemeal Spelt flour ( good for digestion)
1 tsp baking powder
1/4 tsp bicarbonate of soda
55 chopped organic apricots

1. Preheat oven at 180c or gas mark 4

2. Beat butter and sugar then add the egg, bananas and vanilla and beat for 1 minute

3. Sift over the flour, baking powder and bicarb and beat.

4 Divide batter into muffin cases and bake for approx 15mins until they are golden, risen and firm to touch. Cool for 5 min - you can also freeze these muffins - bonus :)


Also I am announcing the winner of the Nica Bag by rafflecopter - the winner is Sarah Anguish of Boo Roo and Tigger too blog -go check it out :)