I was feeling very creative today for some reason when it came to eating and I ended up having Velvet Cloud yogurt with every meal!. This morning was so wet and miserable that I craved something warm.
Yogurt Oat Carrot Muffin Balls
So, I combined grated carrot, cinnamon, oats, dried cranberries, mixed seeds, a teaspoon of baking soda, a beaten egg, and some velvet cloud in a bowl. I rolled the mixture into a few balls and cooked them in the air fryer for about 30 minutes at 140 degrees. The result was lovely and moist, with just the right amount of sweetness. Plus, they were brimming with fiber and protein, containing seven different plants to keep my microbiome happy. I don’t measure anything precisely; my advice is to add enough yogurt and egg to achieve a consistency that holds together. If you add too much wet mixture, simply throw in more oats to balance it out. The extra balls can be stored in the fridge for a few days, and once baked, they freeze beautifully .
Poached Eggs Peanut Rayu, Spinach and Sheep's Yogurt
After that hearty breakfast, I opted for a light lunch. I sautéed some spinach and poached a few eggs. A favorite condiment of mine is peanut rayu from a company called White Miasu. The last jar I purchased was an extra hot version—definitely extra hot! To balance the chili burn, I decided to serve it with some yogurt. This dish was loosely inspired by Turkish Shakshuka but without the onions and tomatoes. The verdict? Really delicious! By lunchtime, my plant total had reached eleven 😊.
Pork Stir-fry with a Velvet Cloud Yogurt Drizzle
Tonight it was pork stir fry. How in Gods name can you incorporate yogurt I hear you ask? I just mix a bit of sweet chilli sauce with some Velvet Cloud yogurt and its really lovely drizzled over a stir fry.
