This past week, I’ve been walking down an eat-clean path. Not easy, but I’ll continue to try 🙂 What’s made this path fun and easy is my taking part in the millet and sorghum week by ACET (Africa Center for Economic Transformation).
I wrote about it last year where chefs battled it out for the best creative meal using millet and sorghum as their main ingredients in the first of it’s kind cooking competition in Kampala at the Golf Course Hotel. It was a day filled with delightfully healthy feasts!
Chef Timothy whipped up three delicious shakes for us, in the African Millet Shake blend. The shake is blended with vanilla ice-cream, millet flavor, dark chocolate, vanilla essence and some milk.
He paired this with a rich Medallion cake, which ideally is in a round shape,made out of sorghum flour , egg whites, sugar, vanilla essence and castor sugar. To top it off was melted dark chocolate and a dash of coffee seeds. This really added to the richness.
What we enjoyed most about this was the burst of sweetness with such healthy ingredients. Perfect for one of those evenings when you have a sugar craving that you don’t-and try your hardest not to give into…
Have you tried this sugar-fix at Liquid Silk Bugolobi?? Chef Timothy is willing to offer you a sample, of the African Millet shake as this is their latest addition to their menu. Paired with the medallion cake the two are my new perfect low carb sugar fix!
Stay healthy and sweet,