A Cyclone of Giddiness ...
A Cyclone of Giddiness ...
One year on, 63 recipes and over 6000 of you gorgeous readers & eaters
You pinball me around my kitchen with joy. Seriously. Yes, you.
One year on, 63 recipes, and over 6000 of you gorgeous readers and eaters, I am overjoyed. It's such an honour to write for this savvy, fun and generous audience - what a gift. Thank you for bringing me into your kitchen.
Making the leap to Substack has been so nourishing as a cook and writer. I get to connect with YOU, my most valued readers RIGHT HERE. No annoying ads, no controlling algorithms spraying in my eyes, no spambots; just unadulterated kitchen talk from my space to yours. I’m so grateful.
I know that paying for a newsletter is a big move. But it’s also a surefire way to create a safe space to properly connect, while celebrating the art of reading and writing. The Substack model offers a beautiful reciprocity with my readers. The more support Taking the Hell out of Healthy receives, the more time and resources I can devote to making it a dazzling space of learning, eating and nourishment for everyone. I’m working hard to make this newsletter a disco for your dimples and your microbiota!
If you’d like to sign up with a mega discount, you’re in luck. Most of my work goes behind a paywall. So should you fancy joining Taking the Hell out of Healthy, or giving the gift of health to someone dear today, my one-year celebration is a good time to take advantage. Here’s the offer, available for the next 48 hours …
Today, we’re also celebrating deep, rich, chocolatey, zero waste cookies. Each crumb feels like a dance-off between my synapses. I could quite honestly vaporise with happiness. So it really is the perfect recipe to ring in my Substack milestone.
Sounds like a whole lot of promise for a chocolate cookie, you say? Maybe. But I can certify many a marriage is held together by dark chocolate and black magic (no names). I also get to feed my metropolis of merry-making bacteria (thank you oats, thank you aqua faba). Plus, my zero-waste maracas get to shake loud and proud.
I’ve been talking up aqua faba in my recent kitchen demos. (Meringues here, brownies here, and egg-free mayo here). Aqua faba also makes for brilliant cookies (kookies?) You can reserve the bean juice from your tin of chickpeas from last week’s recipe, and use it for today’s recipe. Pure witchcraft.
Wishing you an inspiring week of life ahead. A gazillion thanks for joining me on this healthful journey. You are all such smart, curious, mindful, driven and lovely lovely readers. It is a great privilege to connect with you here. Thank you for bringing me on your journey.
Love, light and celebration,
Susan Jane
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// Deep Chocolate Ginger Cookies//
For 12 large cookies