Growing up in the Davy house, Pancake Day was a big event. I remember coming home and watching as my Mum whipped up a huge bowl of batter, ready to fry. We would watch with eager eyes as she carefully spooned out the mix, whirling it around the pan to get a nice, even pancake. We would take turns trying to flip the pancake, many ended up on the floor, some a wrinkled mess, one even stuck to the ceiling once, but most would be good. She would stack them up on a plate and store them in a warm oven until it was time to eat. As we were a family of 6, it took a while to make enough for everyone. I remember spooning golden syrup onto the warm pancakes, rolling them in a hurry and shoving them into my mouth. On this one day we were allowed to have a four course meal of sweet pancakes, only choosing to introduce savoury options many years later. Read more
Ever feel like your inner cogs are all out of sync? Whether its you health, plans or just general mood not lining up? I felt like that a lot last year, especially towards then end of the year when I was out of work for a while. I lost all sense of routine and lost a bit of myself along the way. I doubted myself, my body and my brain. It wasn’t obvious something was wrong, until now. This year, something has clicked already. Like all my cogs are in sync and I can just chill. My body feels good, my head feels good, and my heart is bursting. A happiness wave has washed over me, and I hope it’s gonna stay high tide for a while.
Needing a little pick me up? Wanna shake up your pancake repertoire? Look no further, these green machines are the perfect lunchtime boost. They’re packed with spinach, wholesome buckwheat flour, and a hint of wheatgrass.
Chlorophyll (helps neutralise toxins in the body, and helps purify the liver)
Wham bam, thank you mam!
I love wheatgrass, adding it into smoothies, mixing it into oats, or using in crêpes! It’s a powerful taste, so go steady if you haven’t used it before, you can start by added 1/4 teaspoon, and build it up slowly up to 1 teaspoon. It’s an acquired taste at first, but now I can’t get enough of it.
I love this one.
Fancy bagging yourself a tasty selection of wheatgrass powder, protein powders and more? I’ve got something exciting for one lucky reader! I’ve teamed up with Indigo Herbs and we’re giving away some goodies (see the photo below!) I have been a long time fan of the lovely Indigo Herb gang, and they’ve recently re-vamped all their packaging, which I think looks all kinds of awesome!
Spinach and Wheatgrass Crêpes (gf) (v)
Large handful spinach
1¼ cups (175g) buckwheat flour
¼ to ½ teaspoon wheatgrass powder
1 tablespoon ground flax
2 cups (500ml) nut milk
1 tablespoon melted coconut oil
Put all ingredients into a blender and blitz until smooth.
Leave the mixture to rest for 30 mins, this will help it hold together when you come to cook them.
Heat some coconut oil in a frying pan, when hot, ladel a spoonful of the mix into the pan. Cook for 1 minutes, and flip and then cook the other side for 45 seconds. Repeat this with all the mix.
You can keep them warm on a plate in a warm oven until you have cooked all the mixture.
A big thanks to Indigo Herbs for sponsoring this post and making superfoods even more wonderful! All opinions and thoughts are entirely my own.