Lola Berry shares her views on organic produce during Organic Awareness Month and best of all, her yummy Paleo Chamomile And Lemon Loaf.
I probably spend about 80% on organic produce and products – including all fruit and vegetables and fresh produce, coffee, plus organic or vegan skincare products. Of course there are times when I am eating out for meals and organic isn’t always an option, but I adhere to it as best as I can.
For me, the organic path was about feeling good and nourishing my body with foods and products that were free from toxins and chemicals. I wanted to honour my health and feel the best I could feel.
I definitely feel and notice a difference today – when I eat really well, foods with the right nutrients, my skin is noticeably clearer, I sleep better, my immunity improves, and I generally feel healthy, energetic and happy. Here’s my Loaf recipe made with certified organic products. Try it out.
Lola Berry’s Paleo Chamomile And Lemon Loaf
INGREDIENTS (makes one loaf)
250g butter, plus extra for greasing
2 tablespoons chamomile tea leaves
2 cups (200g) almond meal
½ cup (70g) coconut flour
2 teaspoons baking powder
½ cup (100g) coconut sugar
Pink of salt flakes
1 ½ cups (375ml) almond milk
3 eggs, whisked
1/3 cup (80ml) maple syrup
Juice of 1 lemon, plus zest of ½
To serve (optional)
Dried camomile flowers
Preheat the oven to 180 and grease loaf tin with a little butter
Melt the butter in a saucepan over a medium heat. Add the chamomile tea leaves, remove the pan from the heat and leave to steep for 5 minutes
Meanwhile, add the almond meal, coconut flour, baking powder, coconut sugar and salt to a large bowl and mix together. Make a well in the centre, add the chamomile-infused butter mixture and mix well, then stir in the almond milk, eggs, maple syrup, lemon juice and zest to form the batter
Pour the batter into the preheated tin and bake for 1 hour 15 minutes to 1 hour and 30 minutes, or until a skewer inserted into the centre of the loaf comes out clean
Remove from the oven and leave to cool, then transfer to the fridge to chill and firm
Slice and serve as is or toasted and topped with a dollop of coconut yoghurt and a few chamomile flowers.