Hot, soul warming golden turmeric milk packed full of the spices turmeric and cinnamon, plus a fiery dose of ginger, a twist of pepper and some rounded honey to sweeten things up. This hot milk drink can be made with any milk, from cow and goat to any of the dairy free options you might like. It's the perfect way to kick off your day, or to round your evening off after a hard day.

Soul Warming Golden Turmeric Milk

Gavin Wren Drinks

Today I’m making my version of golden turmeric milk, a traditional hot drink made with turmeric, cinnamon and ginger to give your body a heart, body and soul warming hug from the inside. It’s simple to make and incredibly comforting, plus features a wide range of health benefits associated with the consumption of turmeric. This one’s a keeper! Winter Wonderland. When I made and photographed this recipe a few days ago, there was a clear narrative in it’s seasonal timing. A hard frost had fallen across the land, I had spent 5 minutes de-icing my car before being able to move anywhere and my 6am dog walk felt like an arctic exploration, with the amount of warming layers of clothing being considerably increased. It was baltic, brass monkeys, freezing. I came home late on the Friday night of that sub-zero week, desperate to feel warm and nourished. I threw together…
Lactose intolerant Milk pouring into jug

Being Lactose Intolerant & Intolerant of Lactose Intolerance

Gavin Wren Food Education, Food Opinion Pieces, Writing

Can you keep a secret? I’m going to break some news, admit something I’ve been ruminating over for a long time. I’m going to hold my hand up and say that I don’t like milk, that I am probably lactose intolerant. This isn’t based on scientific numbers and doctors reports, it is based on personal evidence of an aversion to milk, so all those who hate the ‘fad of wellness’ better saddle up your best trolls and get ready for a fight. But First, Some Contradictions. I have always been slightly begrudging of ‘intolerances’. I’ve always seen a full-blown allergy based on doctors examinations and trials as a big, undeniable fact and no-one’s going to argue that point, hopefully. Except those who believe that exposure to things can reduce allergic reactions, but that’s another story altogether. But an intolerance? That’s more of a personal opinion type-thing and we all know…
Maple syrup brings a rich sweetness to theses maple pecan spelt muffins stuffed with whole rolled oats, pecan nuts and no refined sugars, just naturally sweetened with banana and maple syrup. These easy spelt flour bakes make for a wholesome alternative muffin recipe that's just as tasty yet packs more positive nutrition, perfect for afternoon tea or a sweet weekend treat.

Maple Pecan Spelt Muffins

Gavin Wren Baking, Dairy free baking, Recipes, Spelt & ancient grains

It’s been quite savoury around here recently. Not much sweet goodness going on, and my God, was I longing for something sweet. So today’s post is about some utterly delightful little maple pecan spelt muffins topped with oats which are dairy free that I put together last weekend. These are muffins made with a mixture of wholemeal and white spelt flour, along with whole oats and sweetened using maple syrup and that ubiquitous banana, because it just goes so well in baked good like muffins. And who doesn’t like banana? (Yes, I’m sure there’s someone). Cake Rules. I’m quite fastidious about how much cake I eat, I’ve developed an incredibly strong sense of moderation around it. This is because I have a spreadsheet I’ve kept for posterity, which dates from 2008, when I tipped the bathroom scales at nearly 100kg, well over 15 stone. Approaching 100kg had been pretty scary…
Stop Food Intolerance

The Future of Wellness & Food Intolerance

Gavin Wren Food Opinion Pieces, Writing

It’s an incredibly unique thing, our current obsession with food intolerance. The world has experienced vast swathes of intolerances in history, normally towards large groups of other people. Today, there’s a swelling mass of people claiming that certain foods don’t make them feel very good. Often backed up with little or no scientific data, these people are changing the course of food in our country and reshaping the profile of products on the shelves in our shops. I often wonder if we’ll look back at this age along with the so called ‘cult’ of wellness and see it as a turning point in the enlightenment of our consumption of food or merely an unscientific hippyish fad. The ‘Cult’ of Wellness. Wellness certainly attracts a lot of cynicism. There has been very vocal opposition, especially against bloggers who are purporting health benefits despite having very little or no formal training in…
This salted dark chocolate peanut butter sauce is a rich, decadent, dairy free sauce that makes a sumptuous topping for desserts, sweets, cakes and ice creams. Featuring no refined sugar it’s made using 70% dark chocolate, plain peanut butter, salt, agave syrup and almond milk so perfect for those leading a sugar free or dairy free diet.

Salted Dark Chocolate Peanut Butter Sauce – Dairy Free

Gavin Wren Baking, Dairy free baking, Desserts, No Added Sugar, Recipes, Spreads & Dips, Vegan

Today’s recipe is a fuck-me-that’s-good (sorry mum) salted dark chocolate peanut butter sauce which could easily tempt you into eating the entire bowl with a spoon before it gets to the table. Glossy, silky dark chocolate mixed with peanut butter and a hint of salt to offset the sweetness makes for an unapologetically decadent dairy free sauce. Make as much as you desire, just don’t expect there to be any leftovers. Crowd Pleaser. Everything I read about blogging seems to extol the virtues of finding a niche, how that’s the key to good blogging and finding success, because you can build an audience within that niche. Of course there’s a lot of truth in that, because if I only post recipes for spaghetti bolognese and peanut butter then I’m never going to stand out from the crowd. I always try to keep one eye on the use of healthy, progressive…
Recipe modification, diversification and bastardisation

Recipe Modification, Diversification and Bastardisation

Gavin Wren Food Blogging, Food Opinion Pieces, Writing

Respect the Recipe. There have been many occasions, both on this blog and in my real, physical existence, where I’ve managed to work myself into a contorted fit of rage over inappropriate recipe modification of certain traditional dishes. I have enormous respect for time honoured, traditional recipes, the amazing dishes and techniques which have been handed down through time for each generation to enjoy. Often based in simplicity, or invoking a fundamental technique of a certain culture’s cooking practice, these recipes are social icons, they have ubiquitous names and often represent entire avenues of cuisine. It took a while before I fully vocalised this point of view. At first I was merrily jumping on the food blogger bandwagon, happily latching on to any name that I thought were fit for purpose with the recipe I had just published. Little did I realise that I was simultaneously contributing to the decline…