Banana bread: Follow the snowdrops and start moving upwards!
Hello everyone, it’s February!
I hope you had a great time relaxing over Christmas but I also bet you’ve already forgotten that the Christmas was even here! Everyone I speak to seems busy with new plans, projects, resolutions… and I feel no different! We all tend to awake from the winter dream and slowly, but surely, move towards longer days, more sunshine and outdoors activity. It is a perfect time to observe and learn from the nature – I am always amazed by the snowdrops as they seem to be completely oblivious of the morning frost and accidental snow storms and they just carry on moving upwards, towards the sun! Looking at them simply makes me happy.
However, there is also a challenge at this time of the year and it comes in a form of sugar. After Christmas feast some of my clients lost their routine and they find it harder than ever to keep up the good work and resist temptations. I strongly believe that one of the first areas to focus on is breakfast, as starting the day with the right source of fuel will keep us going through the day.
Remember, you are far more likely to crave sweetness when you’re hungry, so don’t let it happen – or, at least, be prepared.
If you’d like to understand why it’s good to have breakfast and how to make it better by introducing small changes, head over to the blog article I’ve written for Women Who Do, a powerful group of Winchester business entrepreneurs.
Last week, lead by the idea of learning through action (‘monkey see – monkey do’ approach always works for me), I have organised a cooking class that was focused on healthy breakfast ideas. We’ve made a golden milk, smoothie, granola, porridge and eggs with sweet potato hash, so that the participants had gained tools to organise their breakfast better. I have plans for more cooking classes this year, so watch this space and my facebook page for more information.
I then went over to visit a couple of friends in Copenhagen and joined a baking class. The school is located in Nyhavn, the main ‘foodie’ district and tourist spot in the city. The venue is a beautifully converted apartment and holds different classes and events focusing on Nordic cuisine and using the best local produce. We’ve made sourdough rye bread, sourdough buns and (obviously!) a couple of Danish pastries – yum! For me, the highlight of the day was making butter – I was surprised that all I needed to prepare my own delicious log in just under 15 minutes was good quality milk and a kitchen aid!
So, whilst you’re getting on to planning your breakfasts but still fancy something comforting, why not satisfy your cravings with a banana bread? Although this isn’t something I would recommend you have every day, I believe that a home-made banana bread or cake are always better alternative to any cake or pastry you buy from a bakery or supermarket. Made of wholemeal flours, walnuts, olive oil and dried figs, this banana bread is rich in both soluble and insoluble fibre and essential fatty acids. However, it also contains sugar and honey so treat it as a treat! Keep in an air-tight container and it will stay fresh and soft for nearly a week.
Enjoy the light and stay warm!