Kenya’s passionate bee expert Jess de Boer, is one to watch as an emerging ChangeLeader in the sustainable world.
I first connected with Jess as the founder of INSPIRED Talks in Nairobi, where local ChangeMakers are invited to share their conscious work with the community.
But I didn’t fully appreciate who she is, until I tasted her spectacular caramel-flavoured raw honey and learned more about her work. Read more
Take advantage of this holiday season to show off smart foods made with chickpea flour, also known as gram flour or besan flour.
Chickpea flour has a strong, nutty flavour, dense consistency and is high in protein, iron and phosphorous. For food sensitives like me, it may be a little hard to digest so moderation is important.
What I like about these three recipes are the clean ingredients and simple preparation steps. Don’t we at least need that in our chaotic lives? Read more
My gluten-free amaranth chapatis fell apart easily when I tried to roll out the dough and ended up in small higgeldy piggeldy shapes – nothing like the traditional round roti you would expect.
But they were deliciously crispy with a nutty taste. Even more so with a light spread of ghee or coconut oil as soon as they came off the tawa (clay pan).
Yet it seems that amaranth has not received much attention in the food world, particularly compared to quinoa. I think that needs to change. Read more