Freya Louise Cookery

Freya Louise Cookery Conquerer of severe eczema and allergies through nutrition. Author of I Love You to the Fridge and Back.

I’m taking a little break from the world of social media from the end of this month, and I thought I’d share the why 🤍Fo...
09/10/2026

I’m taking a little break from the world of social media from the end of this month, and I thought I’d share the why 🤍

For all the exciting reasons and to allow myself to be fully present in them. Stay tuned for more details…

Big Love
Freya x

FAVOURITE FATS 🧀🥑🥜🫒Page 24 of my book is one of my favourite pages to talk about, because it covers something that genui...
27/09/2026

FAVOURITE FATS 🧀🥑🥜🫒
Page 24 of my book is one of my favourite pages to talk about, because it covers something that genuinely changed how I cook.

Fat got a very bad reputation for a very long time, and so many of us grew up afraid of it. Low-fat everything: Margarine instead of butter, cooking sprays instead of real oil, and all the while, the fats we were replacing them with were doing far more damage than the ones we were avoiding.

The fats I use now are ones I trust:
~ Coconut oil for cooking, because it stays stable at heat and doesn’t break down the way olive oil does once the pan gets properly hot.
~ Cold-pressed olive oil for dressings and finishing, where it can do everything it’s meant to do.
~ Avocado. Nuts. Seeds that have been soaked overnight so your body can actually absorb what’s in them.

These are not complicated swaps and they don’t make cooking harder or more expensive. They just make it more intentional, and that intention compounds over time in ways you genuinely feel.

Why I love porridge so much.It sounds like such a simple thing, and I suppose it is. But porridge has been one of the mo...
22/09/2026

Why I love porridge so much.

It sounds like such a simple thing, and I suppose it is. But porridge has been one of the most consistent acts of care I give myself, and it started long before I understood why.

My mum and I have made it together for years. It became a ritual before it became a recipe, something about the warmth of it, the slowness of it, the way it asks you to actually stand in the kitchen for a few minutes before the day takes over.

What I love most is that everything in my version is doing something; each ingredient has a job. The whole thing is designed to carry you through to lunch with steady, even energy, with no crash, no craving, no reaching for something you’ll regret by 11 am. It is warming and filling and genuinely comforting in the way that only a bowl of something properly made can be.

I’ve shared the full recipe in ‘I Love You to the Fridge & Back,’ along with everything that’s in it and why. There’s also a tip in there for making a big batch of the dry ingredients in advance so that each morning all you need to do is add the milk, fresh ginger, and berries, warm it through, and you’re done.

What are your favourite toppings?

As the UK moves into autumn, I find myself naturally reaching for different things. Warmer, heavier, more grounding food...
22/09/2026

As the UK moves into autumn, I find myself naturally reaching for different things. Warmer, heavier, more grounding food; root vegetables, bone broth instead of green juice and cinnamon in everything.

What are you eating differently as the weather turns? I’d love to know. 👇

I share this not because I want to add something else to your morning, but because for years I didn’t realise that the ‘...
21/09/2026

I share this not because I want to add something else to your morning, but because for years I didn’t realise that the ‘bookends’ of my day had an even bigger impact than the food I was putting in my body.

I share more on the science behind this in my book ‘I Love you to the Fridge and Back’ [link in bio to buy]

What does your morning and evening routine look like? 👇

A well-stocked pantry or store cupboard is the difference between cooking something nourishing and reaching for the wron...
14/09/2026

A well-stocked pantry or store cupboard is the difference between cooking something nourishing and reaching for the wrong thing at the end of a long day. 👩🏼‍🍳🍳

These are the 8 I never run out of, made up of real ingredients, simple to find, and they underpin almost every recipe in the book.

1. Raw honey: Nature’s antimicrobial. I use it in dressings, baking, and hot lemon drinks the moment I feel something coming on.
2. Blackseed oil: One of the most quietly powerful anti-inflammatory ingredients I know. Traditionally said to clear the pathways of irritation.
3. Coconut oil: My go-to cooking fat. Stable at heat. Rich in medium-chain triglycerides. No refined seed oils in this kitchen.
4. Ground almonds: My flour substitute. Grain-free baking; bread, brownies, pancakes.
5. Premade kombucha: A bottle in the fridge, always. The easiest way to get a daily dose of gut-supporting bacteria.
6. 100% raw dark chocolate: Because balance, and because real dark chocolate is rich in antioxidants and magnesium.
7. Himalayan salt: Not table salt. Himalayan salt contains trace minerals including magnesium, potassium, and calcium.
8. Cinnamon powder: Blood sugar balancing, anti-inflammatory.

What’s the one thing that’s always in your pantry?

Save this for your next shop. 🛒

Address

Cape Town

Website

Alerts

Be the first to know and let us send you an email when Freya Louise Cookery posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Shortcuts

Share

Category