I’m talking all about alkalising foods at the moment.
What the hell are you talking about? I hear you ask . . .
It's no secret that I love soup during Winter time. Who doesn't? However, I'm really not a fan of smooth, pureed soups. Don't ask my why as I have no idea why that is.
Maybe I just don't find them hearty enough.
Or maybe it is the memory of wrapping up a friend's little sister in about 10 blankets like a baby many, many years ago, and feeding her soup until she threw up everywhere and we ran screaming from the house....?
It's officially Winter here in Melbourne and I couldn't be happier.
We may not get the beautiful falling snow or frozen lakes that the northern hemisphere see, but we do still get to rug up in our woolly scarfs and gloves and curl up under blankets with pots of tea or bottles of red.
My first ever experience of snow was when I was 13 and travelling through North America with my mum . We had set off from Las Vegas early that morning, travelled through Death Valley (with its 40 degree heat) on our way to Yosemite with its beautiful snow everywhere. This was the place of my first every snow ball!
For me, and I'm quite sure for most people, Winter means comfort food, and nothing shouts comfort food than a hearty bowl of rich, chunky soup. So when I was assigned this months blog for our Secret Recipe Club - Jess from Inquiring Chef - I jumped straight to her soup recipes. Within 2 minutes I'd made my decision.