I was well organised for today as I had prepared breakfast and lunch the day before which makes the morning so much easier.
Look at how lovely this sack of oats is. One of my pet hates is having to buy food in plastic bags which is a very common occurrence. So I really liked the cotton sack these oats came in and yes, I did actually bring this all the way back from Australia this summer. Very aesthetically pleasing.To go with my oats was 1 tbsp each of hemp seeds, chia seeds and sunflower seeds. I ground them up in a coffee grinder and then returned them to this little pot to travel to work in.
I mixed the oats with natural yogurt and some blueberries and left in the fridge over night. In the morning I stirred in some soya milk until I had the desired consistency. At work I added the ground seeds and le voila, a nutritious and delicious and no added sugar breakfast. A great start to the day. I made this salad last night too; lettuce, rocket, yellow pepper and cress. I ate it with a pot of crab and some home made mayo. Yes, I made some mayonnaise but I am not very pleased with it. It has too much dried mustard powder in it and I used olive oil which is far too strong. The consistency is good but the flavour is all wrong so I need to try again with no mustard and a different oil.
If any of you have a good mayo recipe, please share and please tell me which oil you used.When I got home from work I was starving so I had some Rye bread with butter and Vegemite, another Australian “souvenir”. Sorry Aussies, it’s not as good as Marmite!
Supper was quick and easy; wholewheat spaghetti with basil, tomato, sweetcorn and a spoonful of the mayo stirred in. The mayo ‘melted’ over the pasta which provided a lovely consistency but I still don’t like the flavour. What can I use it up in that I can enjoy I wonder?
I am pleased I managed to stay no added sugar today as I felt very tired today. I will be having a very early night and hoping to feel more lively tomorrow.
Zoe, I believe the secret to making a good mayo if you are using olive oil is to not use the extra virgin because it gives it a bitter taste. Using just ordinary Olive Oil. I use the very tip of the knife for the dry mustard, so about 1/16 teaspoon.
Congratulations on another great day. WordPress is having problems loading the “Like” button today, but know that the Like is there.
Here is a webpage for you that uses Dijon, which I have used, but like the dry mustard better, surprisingly. http://www.kitchenkonfidence.com/2013/04/homemade-olive-oil-mayonnaise
Thank you Laura. I did use extra virgin and it is indeed bitter. Plus my recipe said to use 1 heaped tsp mustard powder! I am finding it difficult though to decide to throw out the mayo made with 250 ml top quality olive oil!