Today was a day of self care and love or REST.
I get super sad when I come home from travelling – it feels like pulling myself out of where I am meant to be.
So today I made some Truffle Fettuccine (made with truffles I brought back from Croatia) to make this I blended black olives, garlic, truffles and a little cold pressed organic rapeseed oil added this to a mushroom sauce- made from blended oat milk, cooked garlic and mushrooms and nutritional yeast threw in some courgette broccoli and fettuccine and garnished with a health dose of black pepper and Himalayan salt.
I had a small portion in true Italian style and served it with some extra veg with a tahini dressing (literally just 3tbp spn organic tahini, garlic, 1/2 tsp maple syrup, black pepper and water down till you have the right consistency)
This was my take on the post I put up a few days ago as I was craaaaaving that #trufflepasta backing in my life.
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