I made soil

20190303_084527-1Almost two years ago I was in the UK for a very dear friend’s wedding. My sister still lives in London and at the time her place was being renovated. My BFF from Melbourne also came for the wedding and we spent a week or so skulking around London, reliving our glory days from the years we both lived there. We got free accommodation by staying in my sister’s place while the construction work was underway.

It was a wonderful holiday and London put on a rare heatwave for our visit. The mercury hit 37deg one day and I swear it was closer to 45eg on the tube (not air conditioned, natch).  Heatwave aside, we had a fantastic time. Each day begain with a walk around my sister’s fabulous neighbourhood or Hyde Park. The green spaces in that city really are amazing. Anyway, our days started with a walk and on the way back we’d pick up some food from Tesco. Being summer in England, strawberries were in long supply so they featured heavily on our breakfast menu.

Both my bestie and I have a mild obsession with cooking and eating. We’re also fond of Masterchef Australia, which I believe is simply the best show around. The drama! The tears! The food!!!! Masterchef Australia is slicker and glossier than its English counterpart. It’s more glamorous and the contestants produce some astoundingly creative dishes. The Masterchef hosts have a habit of over-using certain words when describing the meals they’re tasting. Case in point, “elements”, which is just each individual compenent of an overall dish. A few years ago, one such element that was super popular amongst the contestants was “soil”. No word of a lie. Not the stuff that plants grow in, but a edible element that provided texture on the plate. Here’s an example of a recipe that uses soil. And if you Google “masterchef australia soil”, you’ll get more than 200,000 results. It’s a thing, people.

The reason I mention soil is that it featured heavily in our breakfasts on that fantastic trip. Initially we were having fresh strawberries with Greek yoghurt but agreed it lacked a crunch element, so we introduced the soil. In this case, it was just museli if I remember correctly. Having a mixture of textures in a dish definitely makes a difference to both the taste and enjoyment of eating. Since that trip, I’ve regularly used a topper on my breakfast, purchased at great cost from a gourmet deli. But this morning I made my own from ingredients I found in the pantry. Here’s what went in:

  • 2 tablespoons desiccated coconut: Every Australian pantry has a packet of this secreted away somewhere. High in fat, but also high in taste and a decent amount of protein too.
  • 3 tablespoons sunflower seeds: Very high in vitamin E, which is an anti-oxidant and has anti-inflammatory properties.
  • 2 tablespoons hemp seeds: An excellent source of protein, fatty acids, vitamins and minerals
  • 4 tablespoons flax seeds: High in protein, fibre and omega-3s.
  • 4 tablespoons LSA: Made from ground linseeds, sunflower seeds and almonds, this is also a good source of protein and omega 3s.

Disclaimer: I’m not a nutritionist, but rather an avid reader so the information above may not be completely accurate.

I added all of these ingredients into a container and gave it a good shake to mix it. This morning I put a few tablespoons into my smoothie. Delicious.

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