So I was thinking about my protein intake because it’s important for all kinds of things like your skin, connective tissue, muscle building or maintenance, makes hormones and enzymes and as a ‘fish only eating’ vegetarian, I wondered… “if I don’t eat fish every day, would I still be eating enough?”
This recipe was another accident as I am still on my quest to make a brownie type of treat without a truckload of dates in it. Everything still turns out yum, if not an interestingly different texture to what I envisaged. However once again it’s good enough to add to the recipe list and something I would make again.
So I had this writing project sitting there for a while, however my slices and chocolate experiments kept snapping my attention (I wonder why??) Delicious much?
Anyway, with a self imposed deadline looming, today was the day.
So I had a whiff of the green powder and I thought, “uh oh, quite heavy and earthy smelling.” But probably a good thing though, choc full of amazing things – which is great as long as you can get it down!
Did you know there is a worldwide hazelnut shortage?
In September last year there were extreme weather conditions in Turkey where most of the world’s hazelnuts are grown and prices have gone through the roof.
Another interesting fact is that Ferrero, makers of Nutella utilise 25% of the world’s hazelnuts. Boy! Whoever stumbled on that recipe must super rich – well his family anyway, as I understand he is no longer with us.
What actually is in Nutella?
I am currently reading another book called Big Fat Lies by David Gillespie and it is awesome.
The basic premise is that sugar and seed oils contribute hugely, massively and in gigantic proportions (did I emphasise that enough??) to our overweight epidemic.
I was nearly going to write about it today however Easter is coming and I didn’t want to spoil it for you. And besides I think everyone will be more receptive to the message after they are feeling sick on commercial chocolate after Easter and we are all wailing, “never again!”