Nutrishous 'n' Delicious

08/08/2026

this is interesting. It's not just about the food we eat.

https://www.facebook.com/share/v/199HPGFaab/

27/07/2026

Here is the final product of the cochayuyo that I showed you a few day ago. It was a winner! Everyone love it, and that made me more than happy!

So this will be something to make again. Have you had this this before?

How have you eaten the cochayuyo. I would love to know, comment below.

https://youtu.be/9Y_8WZuJxIs

charquican de chochayuyo

22/07/2026

Here is the final product, for those of you who were interested in seeing how the flowers would be used. It was fun doing this, as it's been a while.

Like I said, don't forget to do those things that make you YOU! Have fun, relax and enjoy. This all adds to our oveall health and wellbeing, not just the food that you eat or the exercise/physical activities that you do (or don't do)😁

So....what have you been doing to rediscover your inner self?? Let me know, if share some images if you're game.

21/07/2026

A Coastal Memory: San Antonio & Santiago
Growing up, cochayuyo was something I saw everywhere whenever we visited Chile — especially in San Antonio, the small fishing port where my dad is from. Down on the wharf, you’d always see bundles of cochayuyo laid out to dry in the sun, their thick strands curling and darkening as the ocean breeze moved through them. They were often tied up with a strand of cochayuyo itself, a simple, beautiful loop of practicality that felt so characteristic of coastal life.

And in Santiago, where my mum is from, you’d find it in the little corner shops — tucked into baskets, tied in rustic loops, sold like any everyday staple. It was just there, part of the landscape of Chilean cooking, even if I never actually ate it as a child.
https://youtu.be/XWuwqzLnW-U

21/07/2026

A Coastal Memory: San Antonio & Santiago
Growing up, cochayuyo was something I saw everywhere whenever we visited Chile — especially in San Antonio, the small fishing port where my dad is from. Down on the wharf, you’d always see bundles of cochayuyo laid out to dry in the sun, their thick strands curling and darkening as the ocean breeze moved through them. They were often tied up with a strand of cochayuyo itself, a simple, beautiful loop of practicality that felt so characteristic of coastal life.

And in Santiago, where my mum is from, you’d find it in the little corner shops — tucked into baskets, tied in rustic loops, sold like any everyday staple. It was just there, part of the landscape of Chilean cooking, even if I never actually ate it as a child.

https://youtu.be/d8An0-SWkGM

Cochayuyo — Chile’s beloved plant of the sea — is packed with miner...

17/07/2026

Health isn’t just about eating well or choosing nutrient‑dense foods — it’s also about tending to your mind and spirit 🌿✨
Whenever you can, come back to the things your younger self loved… whether that was your single‑girl freedom or your early married‑life joy. Take time out for yourself (and your other half) to feel centred, relaxed, and genuinely happy 💛

This week I’m deep in prep for my mum’s 80th — cake decorating, flower making, baking… the whole beautiful frenzy 🎂🌸
The kitchen looks like a bomb site, but that’s the magic of baking. And honestly, I’m loving every minute of it.



https://youtube.com/shorts/UgvHA9BB9mw?feature=share

21/06/2026

Tried out this red lentil recipe again today, and wow — the flavour was so much nicer this time. Milder, softer, and genuinely tastier 😋✨
Red lentils can sometimes hold onto that slightly “raw” edge, but soaking and cooking them well really helps mellow that out. It also reduces phytates, which means better mineral absorption and gentler digestion — always a win for the gut 🌿💛

Cooking the lentils with a little rice, softened the flavour even more; the combination of the lentils + rice creates a beautiful whole‑protein combo that leaves you feeling nourished and satisfied 🍚🌱

Honestly, this turned into such a nutrient‑dense, easy little snack — simple to make, surprisingly delicious, and definitely worth keeping in the rotation.

Try it out. If you want the recipe type YES PLEASE.

And don't forget to follow for more.



https://youtube.com/shorts/dClFUpZ1hq4

16/06/2026

Tried out a new red lentil recipe today, mostly to test how easy it really was to make — and it turned out surprisingly tasty 😋✨

There’s still a hint of that raw red‑lentil flavour, but I feel that it would soften beautifully if cooked with a little rice. Plus, lentils + rice = a gorgeous whole‑protein combo that makes this even more nourishing and satisfying 🍚🌱

A simple, nutrient‑dense snack that’s easy to whip up and genuinely delicious. Definitely worth refining and keeping in the rotation 💛



https://youtube.com/shorts/t7o5WY8dBNQ?feature=share

17/05/2026

🌾 Baking Experiment — Part Two
Round two of my wheat + buckwheat bread experiment was a total win. I added psyllium husks to help the buckwheat bind… and it worked beautifully.

Soft, pliable, sliceable — no crumbling, just a gorgeous nutty loaf with all the nutrient density of buckwheat plus the structure of wheat.

Psyllium gives the dough that gentle elasticity buckwheat lacks, creating a loaf that feels wholesome, hearty, and still tender. I’ll definitely be making this version again.
If you want the recipe, type YES PLEASE and I'll DM you the recipe.

https://youtube.com/shorts/6RiSojMpz6k

16/05/2026

🌾 Baking Experiment: Wheat + Buckwheat Bread

Today’s baking experiment was a 95% success — a soft, beautifully flavoured wheat loaf boosted with buckwheat flour. The only thing? A little too crumbly.
But that’s the joy of experimenting… every bake teaches you something new.

Buckwheat has that gorgeous nutty depth I love, plus it adds extra protein and a wholesome, earthy richness to the bread. Because it’s gluten‑free, it doesn’t bind as strongly — so next time I’ll add a spoonful of psyllium husks or linseed (flaxseed) flour to help hold everything together.

The flavour was absolutely worth it, and I’ll definitely make this again with a few tweaks. That’s what kitchen play is all about — learning, adjusting, and enjoying the process.

Follow so that you don't miss pt 2 of my baking experiment

https://youtube.com/shorts/dHcAaLlUpJI?feature=share