Violet in her Chamomile flower bath.
Dried chamomile flowers
Most commonly known as a relaxing cuppa!
The chamomile we used.
The chamomile flower has been used for centuries for a variety of reasons. I always knew it to be the tea of choice after a busy day to aid in a good night’s sleep, but there is a long list of other beautiful benefits. Violet started to develop a blotchy rash on her back so Misha’s mum suggested we bath her in chamomile flowers. After just 2 baths the rash went away completely and has not made its return.
Throughout the Middle Ages it was recorded that people used chamomile flowers as a remedy for problems like fevers, asthma, nausea, inflammation, skin diseases and even cancer. Their calming and anti-inflammatory properties make them a mothers must have. The daisy-like flowers contain natural healing oils and flavonoids that reduce stress internally and externally. I think it’s important to trial remedies that are 100 percent natural before turning to other medications. You can buy chamomile as dried flower heads (what we used in Violet’s bath), infusion (tea) or as a liquid extract. If you’re look for something to relieve eczema chamomile may certainly help.
I had mine for dinner but can be served as a starter or side.
Felt like tofu for dinner tonight and this turned out really satisfying! If you haven’t cooked much with tofu, recipes like this that cook it on a fry pan work best with the hard tofu. This is a vegan recipe that is very high in protein, low in carbohydrate and packed full of micronutrients. The hummus is so easy to make you could make a bigger portion and have some on toast in the morning for breaky! Let me know what you think.
Tofu, hummus + beetroot stack
2 x 100g squares of hard tofu
1/2 beetroot, skin removed and grated
1 can organic chickpeas, rinsed
Juice from large wedge of lemon
Avocado slices for serving
2 Tbls Olive oil
1. In large mixing bowl add chickpeas, half olive oil, lemon juice & salt and pepper.
2. Mash until thick and chunky.
3. Season tofu and cook on medium heat in oil for a minute or so on all sides. I like mine nice and crispy!
4. Serve by making the stack – tofu pattie, spoonful of hummus, beetroot and avo slices.