So England’s been doing what England does best for the last couple of days. Rain. Rainrainrainraaaain. My life has been effectively reduced to testing how quickly I can cycle to and fro the library, and obstinately keeping my curtains firmly closed while at home to try and block out the bleak outside world.
In a similar vein of avoidance, the food I’ve been eating has been uncharacteristically sunny – snacking on strawberries, trying to incorporate as much fresh fish as a student budget will allow, and using an absurd amount of green veg. This pasta dish from TopWithCinnamon screams all things ‘spring’ to me, it’s vibrant and fresh, with a little bit of tang… and so darn pretty.
So considering it has been nearly a week since Easter Sunday, it’s probably safe to say that this post is a little over due. But thats qualification is solely for people who seem to think eating Hot Cross buns is only an acceptable activity leading up to easter weekend and are happy to live bunless existences for the rest of the year.
In a complete 180° turn from my most recent post, and in an attempt to pretend like I didn’t have a third “malformed” cookie from the batch I made earlier, here is a little vegan, gluten free recipe from that week I tried (valiantly, yet unsuccessfully) to detox for 7 days straight.
I love pasta. I really, really love pasta. Pasta, however, is a cruel mistress who piles layers upon layers of unflattering fat across my hips, as well as making me feel bloated and – if I’m being honest – a bit ill. (I’m not often honest so still request that my mum makes me her lasagne, which is hand on heart the greatest lasagna on this planet, every time I return from uni.)
Despite our complicated relationship, pasta and I have found a way to get along just fine – I stay conscious of my gluten intake and indulge only occasionally, but make damn sure those occasions count. And boyyyyy did this count. Continue reading →