Pages

Saturday, 10 April 2010

Spring has sprung!

I've been feeling great this week!
Two reasons (I think):

Early morning running
I've been walking to work and back most days for a few weeks, but I've added in a morning run too. I get up just before 6 and go out for half an hour, then back in for a shower, brekkie and then walk to work. It's great. I have loads of energy. I was tired this morning and didn't really fancy it, but got up at half 8 and forced myself out the door. However, it was such a fantastic morning, and already getting warm (for April in Northern Ireland) and I had a great 45 min run HIIT-style. Thanks to Angela @ OhSheGlows for inspiring me. You get such a high from HIIT! I got in and had a mango, passionfruit and ginger smoothie with my...

Live, homemade vegan yogurt
This stuff seems to be doing wonders for my digestion. My digestive transit seems to have moved up a gear and I've had a cramp-free week. I think the running might be helping my digestion too, but I'm sure all those friendly bacteria have had their part to play too.
The first batch was a bit hit and miss consistency-wise, but had the flavour I've been hankering for- mild, "bland" as people describe dairy yogurt, but with a real sharpness. The problem with the consistency was that I didn't blend the xanthan gum very well so it had little beads of gum in it and was a bit runny. However when chucked in a blender for a smoothie it thickened up quite a lot! So I used this idea for my next batch; I put 15g sugar, contents of two probiotic capsules and 5g xanthan gum in the blender and dumped in a litre of Oatly oat milk.

It got quite thick and bubbly from just a minute or two of blending! A video was the best way of demonstrating the texture change from watery oat milk to this:
video

It's now fermenting in my new electric yogurt maker.

I think this, combined with the thorough blending and probiotic powder will give me better results. I noticed HEAB has been experimenting with non-dairy yogurt too, using a different milk and thickening agent.

Overnight oats seem to be everywhere this week too, Angela blogged about hers, and this morning's Guardian had an article.

After run, brekkie, catching up on the news and de-sweatifying, E and I went to an allotment meeting. We have a polytunnel and were working out how to utilise the space. We've decided to divide the polytunnel into areas for each type of crop so that everyone can get to try something out and it'll help share the responsbility of watering. Apart from the usual suspects of tomatoes, peppers and chillis, we are going to get some aubergine plants and try out cucumbers and melons!! I'm so excited. As the weather is so great, E and I are going to get our allotment cleared of weeds tomorrow and monday. Photos to follow! As it's our first year, we're not growing anything super fussy; three types of kale, purple sprouting broccoli, kabocha and buttercup squash and dwarf french beans. Lots more on the allotment in the next few days. And also the results of batch 2 of oat milk yogurt:)

3 comments:

  1. Wow! you are brave! When I move out of my tiny dorm, maybe I can try this someday!

    NBC
    myveganday.wordpress.com

    ReplyDelete
  2. Okay, I want to try this! I'm assuming you need some sort of special yogurt making machine (based on your photos)?

    ReplyDelete
  3. You don't need a special yogurt maker- a thermos flask would do, or if you but it in a glass jar and wrap it up and keep it somewhere warm that would be enough to get fermenting. I'm going to be making more yogurt soon, so stayed tuned!

    ReplyDelete