Celebrate Your Sweet Tooth Naturally
Lemon Polenta Cake
When these little puppies came out of the oven I knew at that very moment each cake needed some extra love. I quickly mixed lemon juice and maple syrup to get a wonderful balance of sweet and sour and poured it over the hot cakes. OMG! My taste buds lit up and my heart exploded. We ate them warm right then and there with a big dollop of coconut yoghurt. This is what #contentment tastes like. Store them in the fridge and if you notice they get a little dry just heat them gently before serving again.
Cherry And The Ripe
On rare occasions, my Mum and Dad would buy a single Cherry Ripe bar. They would proceed to cut it into 4 pieces and share them amongst themselves, my brother and me while I would sit there quietly trying to figure out which piece was the biggest. For the life of me, I wondered why Mum only brought one Cherry Ripe bar and cut it into 4 instead of buying 4 bars for 4 people.
While I was writing this book I called her up and asked her. In her infinite wisdom she said “Cynthia, it’s all we needed. We didn’t need more than a little piece every now and then.” In a world where more is more, it’s wonderful to be reminded that less is actually more.
Raw Blue Bounty
A Blue Bounty? Why not! My friend Kittea introduced me to butterfly pea flower powder. She’s an alchemist. A libationist. A purveyor of fine cocktails and the creatrix of exceptional elixirs. Put simply, she’s an epicurean genius, and I’m so glad she’s in my life. This was my first exploration into the majesty of natural blue colouring and as a result, these Blue Bounties stand out on any plate or dish. Oh, and they taste magnificent.
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With love from my kitchen to yours,
Chef Cynthia Louise xx
