Lockdown 2.0 starts today. This time it feels decidedly different than in March. The first lockdown felt like the right thing to do. We all understood what needed to be done, it felt novel and dare I say … a little bit exciting.
This winter lockdown feels much more grim. We ask ourselves “Will it really end in 4 weeks or will it be extended right through to Spring 2021? Or beyond?! (Oh heck, please no!). For so many of us, working from home has mutated into a ‘living at work’ – the ‘WFH’ charm is lost. By now, we’ve perfected our sourdough baking and every single footpath within 3 miles of home has been discovered, and rediscovered again and again.
On a rainy winter afternoon last week, a conversation started within the Fooditude team, asking the question “what can we do to keep ourselves sane, happier and upbeat during these tricky times?”. The answer: surround ourselves with #FeelGoodFood stories, exciting recipes and cooking challenges to keep that creative buzz, buzzing.
So, first things first! Put away that bag of Walkers thai chilli crisps and Maryland cookies and start a better way to snacks. For the sake of impartiality, we’ve included one salty and one sweet to help you power through that 3pm energy slump (we take no sides!).
What will you choose?
The Sweet Snack
Our sweet recipe comes from our friend Rachel Kelly who literally wrote the book on good mood food. Try these 5-minute raw chocolates from her book ‘The Happy Kitchen’. For this recipe you’ll need 10 cupcake cases or moulds.
Makes around 10 to 15 chocolates.
90g cacao butter
50g-60g raw cacao powder
2-3 tbsp. maple syrup (alternative: honey)
1 tbsp. coconut oil (liquid)
5 Brazil nuts (chopped into 5mm pieces)
Melt the cacao butter on a very low heat in a pan
Stir in all the cacao powder, maple syrup and
the coconut oil
Remove the pan from the heat (add some more maple syrup if need)
Put the Brazil nuts in the cupcake cases and pour in the chocolate mixture.
Pop the chocolates in the fridge to set.
The Salty Snack
Now for something savoury. Try these DIY tamari almonds. They’re super easy and super tasty. Feel free to swap out the tamari for soy sauce or add a few chilli flakes for a spicy kick.
400g raw almonds
1/4 cup tamari
Preheat oven to 180C (or 160C with fan oven). Line a large baking tray with baking paper.
Place almonds on prepared tray. Drizzle over tamari and toss to coat. Arrange in a single layer and bake for 20 mins, tossing every 5 mins, or until tamari has evaporated.
Cool on tray before storing in an airtight container in a cool dark place.