On the eve of shrove Tuesday I am contemplating what to give up for Lent. Is my life balanced enough? Am I needing less of something and more of something else? I have decided that I am needing less of worrying about the things that in the grand scheme of things, don’t really matter or matter to God. I am also in need of doing more of that which has value, meaning and purpose. So this Lent I am going to try and continuing removing that which is unnecessary from my life. What will you remove from your life this Lent and in doing so, what will you be able to create room for?
Here’s yet another cooking challenge inspired by my need to create recipes for the audiences I am presenting Nutrition talks to this year.
1 tablespoon coconut oil
1 cup gluten free flour
2 handfuls dehydrated shredded seaweed/powder
2 teaspoons turmeric
½ teaspoon bicarbonate of soda
Juice of ½ lemon
Pinch of salt
In a saucepan gently heat the coconut oil until it has melted into a liquid. Wisk the dry ingredients into a large measuring jug that’s filled with the water and lemon juice. Then add the seaweed and coconut oil and mix well. Continue stirring the mixture as you pour it into a hot frying pan continue stirring it as you do so. Cook on a medium heat until bubbles begin to form on the top and the sides start to crisp up. Flip with a flat spatula and cook the other side. Serve hot or cold with chutney, curry, cream cheese or poached egg.