Tag: Trinity’s Kitchen

The festive season has an incredible reputation for encouraging less-than-healthy eating. Yet, with a little extra care and consideration we can still enjoy super-healthy celebrations, whilst knowing that every morsel that we eat and share with family and friends can be filled with health affirming goodness. I’ve enjoyed eating healthful foods for years and would choose wholesome plant-based delights any day of the year. Learning to create very satiating recipes has shown me that eating this way is so alive, so vibrant and can play an important role in keeping us healthy and fit. Now, I couldn’t imagine any other way.

The powerful anti-inflammatory effects of celery may have something to do with two special compounds present in this vegetable called luteolin and polyacetylenes. Luteolin has been shown to have a powerful inhibitory effect on certain enzymes responsible for the inflammatory process. Polyacetylenes reduce inflammation by lowering levels of inflammatory prostaglandins in the body. Arthritis sufferers are believed to benefit from high food sources of polyacetylenes.

Plum Pudding Pie’ (which is somewhere between a pudding/cake and a pie) is an excellent way to create a bit of kitchen alchemy and enjoy this simply lovely fruit. Being gluten-free, it’s surprisingly light. It serves wonderfully as a hot pudding straight out of the oven, either completely by itself or with vanilla or coconut sauce. It also works really well as a cold pie dessert or healthy lunchbox snack.

There are many varieties of kale growing all year round. In the winter we tend to see more hardy, bitter varieties in abundance; whilst in the summer, the more tender types seems to thrive. They are all welcomed warmly in my cuisine, for sure and I am thankful for whatever comes my way. One of my favourite ways to eat kale is in salad, tossed into a big medley of juicy cherry tomatoes, cooling cucumber, sweet bell pepper and whatever else is around.

Trinity Bourne: Sometimes all you need is a simple biscuit, so I came up with a tasty little treat. The delicate hint of warming spices entwines softly with a playful infusion of lemon and orange zest; whilst the date that sweetens this biscuit balances and brings the best out in everything. Spelt works well in this recipe as a nutritionally superior and healthier alternative to its distant hybridized cousin wheat. I also negate the need for diary by using organic coconut butter, making for a well-rounded, healthy, sweet treat.