Wednesday, 3 September 2014

Sassy Scoffs Vegan Dog Biscuits!



A few months ago at the Norwich Veggie Fair I was so happy to find that Niki owner of Sassy Scoffs vegan dog biscuits also had a stall. We got chatting and it felt like we had known each other forever! (not that it was our first ever meeting!) 
Now if anyone knows me at all they will know that I love my furbabies!
I have two Mini Schnauzers named Aggi Paggi and Audrey Snufkin and they are my little soulmates. They adore fruits and vegetables and have green beans, broccoli or carrots with every meal and also have things like chickpeas, quinoa and pumpkin seeds in their diet too. 
When I found out that Sassy Scoffs biscuits were 100% vegan and approved by the Vegetarian Society and use Soil Association approved ingredients I had to try them! 
I thought they were wonderful but as always the proof of the pudding is in the doggle eating it! 
So I took them home and I think the photo below shows how much they were enjoyed! 
So I got in touch with the lovely Niki and asked if she would do an interview with me, and here it is! 


What is the story behind Sassy's Scoffs?
We have a dog, Sassy, a very happy, healthy and interactive dog. However, it hasn’t always been this way. 3 years ago we spent £1180 on skin swabs and a SensiTest to get to the bottom of Sassy’s constant nibbling, scratching, irritation and sickness. The results concluded she was allergic to many grasses, some tree pollens, leaf mould, but mainly to the food she was eating. Although we fed her high quality food, this failed to alleviate her problems, as some of the kibble contained known allergens.
We uncovered so much information about the hidden chemicals in dog food, even the well-known brands, so we took it upon ourselves to cook her meals from scratch every day with totally fresh organic human grade ingredients, including vegetables, seeds and herbs. Often a meat diet for dogs can lack other key nutrients that are vital in maintaining canine health, things such as magnesium which is needed for metabolic and brain function and omega oils which are vital for a healthy skin and glossy coat. We set about developing a unique complementary dog biscuit, which along with the above nutrients, also contain a variety of other minerals and vitamins including A, C & D. Organic herbs are also key to help heal a variety of doggy ailments.
In a nutshell, Sassy’s Scoffs was born out of love for me. It took my humans 18 months to be able to produce the biscuits as they had to attend lots of meetings and had to comply with European legistlation, DEFRA, Trading Standards, Pet Food Producer requirements, Environmental Health and pass through other red tape.  Our product is unique in that it is the only 100% organic, vegan, herbal, complementary dog biscuit in the UK. We are also Veg.Soc approved and our green credentials are that our packaging is part bio-degradable, recycled and printed using vegetable inks.

Why did you decide to make them vegetarian/vegan?
When I was at university I became an advocate of animal welfare and became involved in raising awareness of the farming industry and the appalling way in which such animals are treated. I turned vegetarian, this was over 25 years ago. We became aware of her diet, seeds and herbs are a key area. Because we have seen the dramatic change in her health in relation to this over the past 2 years, we made the decision to provide a totally unique vegan biscuit, one that was 100% organic and provides dogs with vital nutrients their regular diet may lack.

Could you tell us a bit about the herbs and special ingredients you use in the biscuits?
We use only organic herbs and our biscuits are tailored to suit a variety of canine health needs. For instance for high energy, anxious or stressful dogs, we produce Sassy’s Soothers which contain chamomile and passion flower to soothe & calm. Dogs that lack mobility, have arthritis or are working breeds would need Sassy’s Zingers which contain anti-inflammatory turmeric along with alfalfa and nettle to stimulate brain function. Sassy’s Kisses containing parsley are for bad breath and gum problems and Sassy’s Allerg-Eze contain calendula which helps to supress itching and scratching and cleanses a stressful canine system. Our biscuits contain no additives, preservatives, flavourings, toxins or anything unnatural. Furthermore all our ingredients have Soil Association approval and are 100% human grade. Each of our biscuits are full of omega oils because of the variety of health giving seeds we use.

What is Sassy's favourite vegan treat?
Sassy’s favourite vegan treat is anything containing chamomile. This seems to include my legs – though I’m not sure if my legs would be classed as vegan! Every time I put chamomile oil onto my legs after a bath she turns into a praying mantis to try and lick them!

What vegetarian or vegan foods would you recommend to help insure your dog is strong, happy and healthy?
Seeds and herbs all the way. We have surrounding us mother natures’ medicine chest, it’s bursting at the seams with a cure for most animal aliments.

What is one of your top tips for communicating and building a stronger bond with our furry friends?
The number one method I teach within my Soul Speak classes is understanding. Getting to think like your animal/dog will provide you with so much insight into understanding their needs, why they may do a certain thing and also their limitations. Not all dogs are alike, dogs of the same breed are not alike. By treating your dog as an individual you will discover all the wonders that lay beneath their four paws.

What would your perfect day with Sassy be like?
Laying on our bed! Sassy isn’t your typical dog. She doesn’t do long walks, fetch sticks or chase balls. She’s a very spiritual breed and prefers solitude and quiet time. Whenever I do my daily meditation and chanting Sassy lays along my chest and rests her head on my chin; it’s almost as if we are chanting together.
As an animal therapist, Sassy is very interactive with my work and attends client appointments with me. She particularly loves cats and horses.


To find out more about Sassy Scoff biscuits follow the links below! 

Tuesday, 2 September 2014

My Week According To My Camera.










1) Rocky Road Cupcakes! Recipe here!
2) Last week of the summer holidays (my husband is a teacher) so we made the most of the week and went to the beach on a very cold and rainy day!
3) Last night I went to my best friend Beth's house who I haven't seen in over a year because she moved to Australia! We had a wonderful evening and she made me some delicious vegan food. She also got me some presents including this gorgeous cup!
4) Chilli with plantain and flat bread
5) Lots of baking this week!
6) Pepper and courgette quiche.
7) Coconut and Mango Cake. One of the many cakes I made this week!

Monday, 1 September 2014

Rocky Road Cupcake Video!




If you can't see the video above please click this link to our video!

Here is our recipe for Rocky Road Cupcakes!

Batter:
2 cups of Plain Flour
1 tsp of Baking Powder
1/4 Cup of Cocoa Powder
1 cup  & 1/3 of Soya Milk
2/3 Sunflower Oil
1 Cup Sugar
1/2 Cup of broken up Digestive Biscuits
1/4 Cup of Vegan Marshmallows
1/2 Cup of extra treats such as nuts, honeycomb, cherries, rasins or sultananas!

Bake in a pre heated oven at 190c for 25mins

Icing:
2 1/2 cups of Icing Sugar
1/4 Cup of Soya Milk
1/4 Cup of Margarine

Decoration:
More Marshmallows, biscuits, honeycomb.
1/2 Cup of Chocolate melted

I hope you enjoy our recipe!

Please follow us at
www.deerlybelovedbakery.blogspot.com
www.facebook.com/deerlybelovedbakery
www.instagram.com/deerlybelovedbakery
www.twitter.com/deerlybelovedv
and remember to subscribe to our youtube channel!

Thanks for watching! X

Saturday, 30 August 2014

Vegan MOFO 2014!



It's nearly September which can only mean one thing! It's Vegan MOFO time once again!
It will be my 4th mofo year and I am sooo excited! I am hoping to bring you lots of recipes, gorgeous foody pictures in 'my week according to my camera', interviews, reviews and for the first time I will be trying my skills out on doing some cookery videos for you!

Here is some more info about what Vegan MoFo is, how you can follow all your fave blogs and how it all started!
I hope you follow my blog for the month of September and beyond! Enjoy! X



VeganMoFo VIII: Vegan Month of Food, with hundreds of bloggers from around the world participating!  
The 8th Annual Vegan Month of Food (aka VeganMoFo) is ready to take the internet by storm! Starting September 1, 2014, several hundred bloggers and instagrammers from all around the globe will pledge to post about vegan food at least five days a week for the whole month of September. The most dedicated participants try to blog all 30 days. Food writers, bloggers, and home cooks will write about what they eat and what they cook, all with the intention of showing off the wide and delicious world of vegan food. Some participants use VeganMoFo as a motivation to tackle massive culinary projects, some choose a different theme for each day of the week, and still others take on the challenge of daily posts from the seat-of-their-pants!
This year, for the first time, VeganMoFo will be actively including the participation of the vibrant vegan community on Instagram – with the hashtag #veganmofo2014. If ever you have wondered about what vegans are eating for breakfast, lunch, and dinner – you will be amazed at the variety of meals and foods. There will be everything from summer produce, family dinners, green smoothies, mountains of cookies, waffles, and goji berries!
Local blogger Kayleigh is one of the bloggers, instagrammers and vloggers participating this year. Kayleigh first began her blog Deerly Beloved Bakery in 2010. Deerly Beloved Bakery focuses on beautiful photography of home cooked meals, local restaurant reviews, vegan versions of old family recipes, thoughts on following a vegan diet, personal recipes, and much more. 
Kayleigh is available for more information about VeganMoFo, recipes, photographs, or an interview.
An alphabetized list of all participating blogs and Instagram accounts will be posted online at the Vegan MoFo Headquarters International (http://www.veganmofo.com). There you will also find information about generating an RSS feed to help you keep track of all the food writing. Vegan MoFo can also be followed on Twitter.com @veganmofo.
VeganMoFo is a grassroots event that evolved from an international community of vegans who love to cook, and are passionate about sharing their love of vegan food with the rest of the world. First organized by famed vegan chef and cookbook author Isa Chandra Moskowitz (theppk.com), VeganMoFo has been gathering more and more enthusiasts each year. Anyone interested in food should definitely go online and check it out. And be prepared for a growling stomach!  

Thursday, 21 August 2014

My Month According To My Camera!
















1) Lots of catering for events!
2) Baked Pistachio and Lavender Peaches. Recipe coming next week!
3) Been reviewing some delicious products.
4,5,6,7) Norwich Veggie Fair.
8) Bought some wonderful vegan dog treats from Sassy's Scoffs!
9) GF Vegan wedding cupcakes with Gerberas.
10) Edible flower salad from my garden!
11) Breakfast!
12) Picking Raspberries with Audrey Snufkin.
13) The Owl Sanctuary Bar Boot Sale.
14) Chocolate Lavender Cake!

Tuesday, 3 June 2014

My Month According To My Camera!












1) Peppermint Patty Slice available at Biddy's Tea Room
2) Anniversary Cakes! (veagan and GF) The couple met on the ski slopes...
3) and holiday in a little red cottage on a remote Scottish island each year!
4) A motor bike cake Vegan and GF
5) We were so happy to be part of this months Norwich Resident Magazine!
6) It was my sisters birthday so we had a wonderful meal at the Belgian Monk (review to follow!)
7) One of my sisters birthday presents, cake, cake and more cake!
8) and a huge rainbow from our kitchen window!

Friday, 2 May 2014

Meltable Cheese and Thick Sour Cream Cheese!


So the last few days I have been having a go at making some cheese! I have had Miyoko Schinners book Artisan Vegan Cheese on my book shelf for a while but have been so busy lately that the only thing I have been able to do with it is drool over the photos and wonder at the magic of being able to make my own cheese!
So I had the morning off yesterday and decided to take the plunge! It worked out amazingly and my husband had about a gazillion grilled cheese sandwiches for his tea last night, which means it gets the seal of approval!
Today I thought I would take what I have learned from that first recipe and create my own version. So here is my recipe for Meltable Cheese inspired by Miyoko!

1 Cup of Cashews soaked over night in water
1/2 Cup of Dairy Free Natural Yoghurt
1 Cup of Nutritional Yeast
1/2 tsp of Sea Salt
1/4 Cup of Sunflower Oil
1 Heaped tsp of Smooth English Mustard
3 Tbsp of Tapioca Flour

Drain the soaked cashews and add to a processor, next add the yoghurt and blitz until smooth. Then add the nutritional yeast, salt, oil, mustard and tapioca. Blend until combined.
Pour the cheese mixture into a saucepan and on a medium heat mix continuously until it forms a glossy, stringy, shiny mass. this can take any where between 3 and 5 mins but keep stirring until it is really shiny!

Then get a bowl and line it with cling film. Pour the cheese mix into the bowl and allow to cool and 'set' If you want it to be a really firm cutable cheese you wil need to add a setting agent like carrageenan or veggie gel. Because I am only going to use the as a meltable cheese (on pizza, grilled cheese sandwiches, or on a moussaka topping) I am happy for it to be slightly brie like in texture and wobbly when cut!
Allow to cool completely and wrap up in extra cling film and refrigerate. It will keep for a week.



Thick Sour Cream Cheese.

I had a cup of soaked cashews left over from the meltable cheese so I thought I would make some cashew cream cheese! This is somewhere between a super thick yoghurt and a cream cheese consistancy. If you want it super thick like Boursin Cheese then you can drain it through a cheese cloth and smoother it in chopped chives! 

Ingredients:
1 Cup Soaked Cashews 
Pinch of Sea Salt
1/2 Cup of Dairy Free Natural Yoghurt

It a blender blend all the ingredients together until smooth and creamy. Pour into a sterilised glass jar and allow to sit at room temperature for 4-6 hours. Give it a taste and check that it is sour enough for you. Then refrigerate. It will keep for 3-4 days.