October Offerings

The end of October, it’s Halloween. That basically means it’s Christmas, I won’t have any of you complaining that it’s too early. Forget about bonfire night, the Christmas season is upon us! All that prepping takes some time and much needed consideration. We have puddings to bake and mature, mince meat to jar ready for copious mince pies, cards to make, decorations to put up, presents to buy and Christmas jumpers to wear (the ugliest you can find). Not to forget advent calendars to slowly start working our way through. I’m after a dark chocolate one this year, torn between either this Hotel Chocolat one or this Montezumas one, if anyone has tried them previously and can say which is the best give me a shout!!

It’s been another busy month for me. A few days in Barcelona, doing a show in the Royal Albert Hall, going from modelling full-time to now only part time, starting working in a kitchen (yes not my own, but one where people pay money!!) and not forgetting going from the boring brunette I once was to now a bright red bob with a fringe. A bit of a dramatic change, I think i have shocked a few of my family and friends, but I absolutely love it! Having new hair totally makes you feel like a new person, a permanent alter ego. It’s refreshing, even if it means having to change my wardrobe a little…not that I’m complaining about that one bit!

Starting working part-time and going back to that daily commute and a routine is a tricky thing for your body to get used to. I’m finding myself ever-more sleepy than usual, maybe it’s due to the 5:45 wake up call, my legs are aching and standing all day is taking it’s toll on my feet. However, I really am enjoying doing something that I truly enjoy, working with great people and in an amazing environment. If you are ever in Manchester and find yourself at the new Mackie Mayor, come say hey!

So for this month here are my new finds.

#1 Boy Brow – Glossier

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They made it. Not sure how long it has taken exactly, all I know that we have been waiting way too long for the cult beauty brand, started by Emily Weiss of Into the Gloss, to fly it’s way over to our shores. ‘Starting with your skin and working your way up’, that’s how the peeps at Glossier’s minds are turning. We are all aiming for that glossy and dewy look seen on models from show to show at fashion week, well Glossier have your back. The hardest decision was what to splurge on, even though with the highest priced product only at £45 (and that’s a fragrance), that’s not much of a splurge at all. Boy Brow has been on my wishlist for a looooonnnnggg time, so that went straight into the bag, alongside Haloscope. A highlighter that doesn’t cast a grey-ish shimmer across your skin, just nourishing and sheer that catches the light just right. You’ll want to buy everything though. Don’t say I didn’t warn you.

#2 Spoon Muesli – The Nutty One

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Some of you may be well aware of this brand and their granolas. I actually have never tried any of them, however with flavours of dark chocolate, apple and peanut or cinnamon and pecan I reckon I would quickly be a convert. Recently I’ve been on a bit of a muesli crave, and have found another favourite to add into the rotation. The mueslis from Spoon have only been available for the past couple of weeks, a choice of either nutty or berry, both to suit your breakfast needs. They contain a mix of grains: jumbo oats, malted barley flakes and some puffed quinoa, whole nuts, cinnamon, orange peel and some turmeric to give a little golden glow to your mornings. I like to soak mine in a plant based milk until soggy (sacrilege? I think not!) then top with yogurt, fruit, nut butter and extra nuts and seeds for some more crunch. I’m just extra like that. Make it into porridge one day, that’s a morning decision you won’t regret.

#3 Banana bread – recipe adapted from Nigella Lawson

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Who doesn’t love a good banana bread. That’s rhetorial, not even a question. Dense and gooey, not too sweet, some cinnamon warmth and chunks of raisins and crunch of walnuts. That’s just how I like it. After many (and I do mean many) failed attempts at various recipes, either too dry, too stodgy – in a bad way – too bland, just not perfect. But this one, now this is perfection. Nigella’s recipe is adapted from a book I’m also rather fond of, Jim Fobel’s Old Fashioned Baking Book. a paperback book free from many pictures, but full of treasured American baking recipes, which to me as an English girl is a rather fascinating insight. This particular banana bread soaks the raisins first in some rum until plump and juicy, not giving the end result a boozy flavour, just emphasizing the flavour of the raisins. I change the recipe slightly using four large very ripe bananas, subbing 2/3 of the plain flour with some wholemeal flour and reducing the sugar to only a third of the original amount. Find the recipe in her book How To Be a Domestic Goddess, do it not just for the wonderful banana bread you get to eat but also the glorious smell that lingers around your house for the rest of the day.

#4 Winter Squash

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I love this time of year. Prime time for all the beautiful British seasonal ingredients as the sun starts to cool and we wind down into winter. Beets, carrots, apples, parsnips, sprouts, all of the warming hearty fruit and veg come to their best, including squashes and pumpkins just in time for Halloween. It’s not the jack o’lantern pumpkins we’re after for eating, they are grown solely for size and lend a watery texture lacking in flavour, only just passable for a soup. Find a greengrocer or a local farmers market and search out all the wonderful varieties on offer. Some are indeed better than others, namely the onion squash, kabocha, crown prince and acorn are your best bet for roasting, boiling and mashing and all your soup needs. Spied a spaghetti squash? These can be split in half and stuffed with all manners of things. See here for some inspo. When the flesh is pulled by the tines of a fork, spaghetti like strands twizzle away. I’m not much into grain-free and carb-free meals, but add a side of garlic bread or some toasted sourdough, and that’s a pretty mega meal.

#5 Pompom beret – Monki

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The beret or the baker boy hat, which will win the fight for the hat of 2017? I know which one I would choose, and have done for the past couple of years way before they became insta-famous. Now thanks to all the fashion bloggers in the world, every other person in Topshop will be wearing either of the two hats. We all wear them in search of looking individual and unique but instead end up grouping ourselves together into flared trousers, sock boot, aviator jacket wearing fashion victims. Saying that I have a growing collection of berets and this baby pink beauty from Monki with a grey pompom fits in just nicely. You can always rely upon Monki for interesting hats, and for a reasonable price too. I also have my eye on this ball of cuteness, see you at the checkout.

#6 Breddos Tacos – Kingly Street, London

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Newly opened in the past couple of weeks, following the success of their Clerkenwell site restaurant. With influences from America and Mexico slinging it’s way back to the UK, the menu is exciting and so tempting you will want to order EVERYTHING! We wandered into the new Kingly Street branch shortly before 7, there’s no reservations, so expecting a 45 minute wait we headed downstairs to the margarita bar. A Sabina Sabe pour moi and a Nomade for my mum, they were ever so moreish and we staggered upstairs 20 or so minutes later perhaps slightly more joyous than before. A swift glance over the menu lead to some elote corn, the addictive Mexican street food classic of grilled corn smothered with habanero mayo and some montgommery cheddar. Next the baja fish tacos and the puebla style arebes tacos, and finally the king oyster mushroom and cauliflower barbecoa. Nothing overly spicy hot, but all layered with complex flavours, the mole on the cauliflower dish being the memorable element (alongside the corn of course). I could’ve eaten bucket loads of that! If you’re in either Soho or Clerkenwell I strongly recommend giving Breddos Tacos a visit, there will be a wait, it means a margarita or two, that’s not such a bad thing.

The clocks have gone back, now the imminent shorter days and longer nights are upon us. It may make some of us feel more downcast and less happy than in the summer months, but just embrace it. Snuggle up on the chillier nights, take a chance to relax, watch something on Netflix and get a good nights sleep. Don’t forget to top up your vitamin D levels either and get yourself a supplement and keep taking it until march!! Even though this life makes us feel we should be constantly on the move and never stop grafting a little reset is exactly what we need. Save all that energy for Christmas it’s only round the corner, and all that mince pie eating and mulled wine drinking requires LOTS of energy.

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Millet and quinoa pancakes

Pancakes.

According to the English Oxford Dictionary a pancake is ‘a thin flat cake of batter, fried on both sides in a pan, and typically rolled up with a sweet or savoury filling’. Well that pretty much sums up what we call a pancake here in the UK but it can come in many forms from all stretches of the globe. The French crépes, British scotch pancakes, dutch poffertjes, or what the word conjures up in my mind, the American pancake. Thick, fluffy, piled into a teetering tower and drenched in maple syrup and slabs of butter.

Memories of past holidays to Florida and New York, obviously integrated a trip (or two) to a proper American diner. There may have been biscuits and gravy, hash browns and eggs over easy on the menu, who knows what else. My eyes searched for one thing only, pancakes. My first experience was a bit of a shocker, used to the scotch pancakes at home – small one or two mouthfuls at the very most – I was not expecting pancake pillows to arrive. Three, each the size of the plate, edging on an inch thick, a dab of butter sat slumping on top and the maple syrup, or is it called pancake syrup?? Well that was there waiting on the side. Needless to say I was a growing girl so I sure managed the plateful with no issues.

On my trip to New York, we found ourselves in a place called Tick Tock Diner, right across from Penn Station. It was a sunny but brisk morning (those winds that gust down the avenues in New York really do chill your bones), hungry for a day of much walking and sights to see, pancakes were calling. Opting for an adaptation of the original, scented with cinnamon and studded with raisins and apples, not forgetting the cream cheese butter mingling it all together, they were possibly the best I have ever sampled.

No matter how much I love pancakes, the gallon of maple syrup on the side isn’t going to do you any wonders for the everyday breakfast, but all in the name of balance my eyes will always gravitate towards them on a brunch menu. A good American pancake usually has some buttermilk in the mix, a soured milk product (traditionally the liquid that is leftover after making butter) which reacts with the raising agent to give that lift and cloud-like texture, plus some plain flour, egg, milk and butter and that’s pretty much it. Simple ingredients to make a such a satisfying end result.

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I’m on a self mission to eat include as many wholegrains (therefore fibre!) into my diet as I can. Although there’s absolutely nothing wrong with plain flour (all white wheat flours are fortified in the UK with beneficial vitamin and minerals. Typically Thiamin, Niacin, Iron and Calcium Carbonate), I like to go off-piste with my pancakes. A mixture of millet and quinoa is what I used here, but so man other combinations work too. Try substituting oats, rice (white, brown, black or red), amaranth, spelt, buckwheat. Don’t try teff though! I made that mistake once and when I went to drain it, straight through the sieve and down the sink the grains went. Teff is so tiny, but didn’t realise the grains were that tiny.

The evening or day before you plan to make the pancakes, soak the grains with a little vinegar or lemon juice, drain and rinse in the morning and simply blend in a high-powered blender with the other ingredients. No mess, and you can pour the batter directly into the hot pan. Just the ticket for a lazy weekend brunch.

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This recipe isn’t vegan, I do like to use an egg to give that fluffiness which would otherwise be a denser pancake. It adds some protein too, however I have made them without in the past. Either substituting for a chia/flax egg or even removing completely will still give results, you will need to cook them a little longer to ensure they are cooked throughout, but keeping warm in a low oven should help with that nicely.

Make sure also to use a non-stick pan, sometimes these like to be little buggers and stick solid to the bottom, they do come away eventually just in their own time with a little perseverance and a fish slice. I reckon a skillet would work too I’ve just never used one. Pour the batter thin and they require a low-medium heat in order to cook through. Just be patient with them, and flip over when the surface is full of little bubbles and the edges are set.

I like to serve my pancakes sweet, with loads of fruit, yogurt, nut butter, sprinkley bits for some crunch and texture and if you like a drizzle of maple syrup or honey. Add a ripe banana to the batter if you like the pancakes to be sweet, plus some cinnamon for a banana-bread-vibe. However there’s no stopping you serving these up as a savoury option. For-go the cinnamon and vanilla extract in the recipe, perhaps adding some black pepper, spices such as ground cumin or turmeric, a cooked beetroot, or some spinach or herbs blitzed through the mix. I’m salivating now. A fried egg on top, some avocado, sliced chillies, a handful of greens and chilli sauce…that’s breakfast planned for next weekend at the Hudson household.

Millet and quinoa pancakes

  • Servings: 3-4 depending on your appetite
  • Print

I served these pancakes with chopped plum, sliced banana and some blackberries, coconut yogurt, some homemade roasted almond walnut and coconut butter and bee pollen and cacao nibs. You can go as fancy or as simple as you want, changing each time depending on what fruit is at its best and what yogurt is your favourite. Don’t forget that maple syrup drizzle too, or honey if you prefer, it is pancakes after all.

Ingredients

  • ½ cup millet
  • ½ cup quinoa
  • Squeeze of lemon juice or vinegar
  • ¼-1/2 cup of milk or water
  • 1 egg (optional) or use a chia/flax egg or omit completely
  • 1 tsp vanilla extract
  • 1/2 tsp baking powder
  • 1/2 tsp cinnamon
  • Oil for frying

Directions

  1. The night before place the millet in one bowl and the quinoa in another bowl, cover with water, add a splash of lemon juice or vinegar to both then top with a plate and leave to soak overnight.
  2. The following morning, drain both the grains in a sieve and rinse well under cold running water. Shake to get rid of excess water.
  3. Add the grains to a high-powered blender along with all the other ingredients and starting with 1/4 of a cup of milk or water. Blend until completely smooth, similar to a pancake batter. If it is looking a bit thick add more water or milk a little at a time until the right consistency is achieved.
  4. Meanwhile preheat the oven to low and place a plate in there wrapped in a clean tea towel.
  5. Heat a large frying pan (or skillet) on a medium heat and brush with a little oil. After a couple of minutes pour the batter into a round pancake and spread it gently to 3 to 4 inch diameter. I usually manage three at a time in one pan.
  6. Once the pancakes are set at the edges and bubbles have appeared on the surface, flip the pancakes over with a spatula or fish slice and leave to cook for a couple minutes more until cooked through.
  7. Transfer to the plate in the oven and keep them wrapped up with the tea towel.
  8. Repeat until all of the batter has been used up, keeping all cooked pancakes warm in the oven and then serve immediately.
  9. Any leftover pancakes can be kept in the fridge for a few days, or freeze them so they can be popped straight into the toaster whenever you need your pancake fix.

Happy Brunching!!

XO

August Antics

I’m way too hot right now. Taking a respite from the blazing Cretan sunshine, I’m sat under the umbrella writing this post, also the only place I can see the screen. Is there such a thing as a laptop screen that you can still see in the sun? No matter how much I turn up the brightness I’m still staring into a black void, which isn’t so ideal for editing photos, and god knows what I’m actually typing here.

So yes, I’m spending my last week of August in Crete, near to the city of Rethymno. We have a beautiful villa here, surrounded by olive groves and pomegranate trees and the mountains in the distance. Did you know that Greece is approximately 80% mountain?? I didn’t!! It’s so peaceful here too, except for the sound of crickets, birds (not forgetting the bloody barking dogs, they’re not so peaceful but we can forget about them) and the swilling of the pool, well that’s about it.

The so-called British summer has been pretty poor this year. All those who don’t believe in global warming, well surely it’s proof enough when our summer’s have been getting wetter and cooler year on year. The boots and puffer coats never get put away and the sandals and bikinis are too shy to come out. I’m very grateful to be here and to end August on a good note in a beautiful setting. I’m sick of the rain, so when I get back home to England can you please have gone away? Thanks.

With next coming September (my birthday month, annnnddddd it’s a big’un!) I’m very much looking forward to it, celebrating with a bang. Also what’s not to love about Autumn, the last of the seasonal fruit and vegetables, foraging for blackberries, low and golden sunshine beams and walks through the falling leaves. But that’s next month it’s a while to go yet, so back to now! Here’s what I’ve been loving this August, just a couple of things, mainly with a sunny theme of course!

#1 Daily morning swim

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There’s no way that I could go on holiday without having a pool nearby, just a few steps away is ideal. I’m not a huge fan of the beach, sand gets everywhere in every single crack and crevice, you can’t eat or you’ll end up chewing on the stuff and swimming in the sea gives me the heebie jeebies. The pool is a must. On holiday I like to have a little routine of waking up putting my swimsuit on and swim a few lengths. It’s just me and the pool, some time for myself to reflect on things in my mind and get my body moving before a hard days’ work of lying down, reading books, doing crosswords and eating. The pool isn’t so big where I am right now, maybe only four or five strokes per length, but hey that only means more lengths. I’m currently on eighty, let’s see by the end of the week if I’ll make it to one hundred. I highly doubt that! NOTE: One day I did manage one hundred, pretty chuffed with myself I must admit, also pretty ravenous the rest of the day. Can’t complain about that just means more cheese for me!

 

#2  This dress from & Other Stories

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The love affair all began way way back on a shopping day with my mum to Manchester, let’s say around May. I spotted this dress in & Other Stories, the skirt with the same print too, and just fell in love. I knew I had to own it. Unnnntttil spying the price tag of a lofty £79, well that idea was swiftly put aside. A week or so later I did a shoot on Formby Beach (which is absolutely beautiful on a sunny day by the way) and what was to be one of the looks? Of course that dress. It’s was as if it was fate. So again on another shopping trip in the summer months, I spied this beauty. ON THE SALE RAIL. I felt like all my stars had aligned and karma was on my side (something which doesn’t happen very often). It was meant to be after all! So finally last night I had the chance to wear said dress for a meal by the sea. It was a little breezier that anticipated and the waves were definitely crashing on the rocks, and the waistband perhaps was a little too tight so I had to undo the zip (too much feta maybe?). But it got its first outing and that’s all that matters!

 

#3 Greek Tea – particularly this brand Krocus Kozanis

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There’s a theme this month if you haven’t already noticed, I am pretty in love with Greece. They like tea, as do I, meaning we get along well together. They do something called mountain tea which is made from the dried leaves, stems and flowers of the sideritis plant. But many other herbal teas are popular including the likes of sage and oregano all with supposed individual health benefits but a delicious flavour too. I’ve found this brand Krocus Kozanis, who sell a small range of organic greek teas, it is available in the uk but not the easiest to get hold of. The best of the lot are the herbal tea with sage, lemon verbena and saffron and the herbal tea with rosemary, thyme and saffron. I will be stocking up whilst we’re here and packing my suitcase with teabags. If we’re overweight on the baggage allowance – I’ll sure know why!

 

#4 Pistachio and dark chocolate cookies with sea salt from Joy The Baker

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This is one of my go-to’s. Whenever my family is pining for something sweet or I need a present to take to someones’ house, I know it’s a pleaser. A mixture of finely chopped almost ground pistachios with chunkier ones for some bite, dark chocolate chips (the darker the better to contrast with the sweetness) and a good sprinkling of sea salt on each one which is totally obligatory. They’re a little more adult than your regular chocolate chip, and just that little bit better. Joy the Baker has some brilliant finds on her blog, I’m a repeat visitor for her cookie recipes and also her chats about cats, I’m always into that. Cats are life. As are cookies.

 

#5 Organic cold-pressed rose hip seed oil from The Ordinary

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Rosehip oil is something I’ve intergrated into my beauty routine for some time now. A few drops on slightly damp skin (nothing which a good spritz of rosewater can’t solve) massaged in then left to absorb before applying my moisturiser. It’s highly hydrating, full of Vitamin A and Fatty acids which are beneficial for our skin, is lighter than many other oils such as coconut oil so won’t clog your pores and it gives you a natural glow due to its orange colour (I’m not talking oopma loompa, but just eough of a tint). I’ve been faithful to this rosehip oil from Pai, it has a lovely scent but also a bit costy too. A friend suggested the company The Ordinary to me, a new beauty brand which aims to bring trustworthy products to the market, dispose of false advertsing and to sell everything at a reasonable price. Well at £9 a pop I can’t really argue with that.

 

#6 Swiss cheese plant or Monstera (or as I like to call it Grilled Cheese Plant) from Ikeamonstera-potted-plant-swiss-cheese-plant__0507893_pe636086_s4

Oh Ikea, you walk in with intentions of tracking down the one wardrobe, to walk the wrong way down the aisles, get hungry halfway round so stop for meatbealls and a cinnamon bun, buy way more unnecessary things than you intended to and then struggle with the trolley on the way to the car as the flat pack is way heavier than you anticipated and the trolley has a Dickie wheel. We’ve all been there! HOWEVER they do sell everything at a reasonable price and you can get some pretty snazzy finds. Even though I have just bought this mirror for my room (which I love to pieces may I add) but every other man and his goat has the same one, which is rather annoying. They also have a really good plant section. I bought two plants from there, a Calathea (obviously purchased entirely on the basis of the name) and the Montera (or swiss cheese). Perhaps plants have become that indie ‘staple’ to be seen in every coffee shop and young persons apartment. It’s true I also have a pinterest board full of plant inspiration for my bedroom, I’m talking planters, macramé and succulents. Buutttttt it’s also true that plants are really beneficial to our health when kept inside. They increase the quality of the air by removing pollutents, keep the air more humid and less dry and supposedly encourage an increase in mood and lower stress levels. Well I’ll be having some of that please. Also they just look really nice. The swiss cheese plant, has holes in its leaves, similar to an edam or gouda (d’ya get it now?), and a hell of a lot easier upkeep than a dog or cat. I’m just praying that after a 1 week holiday it hasn’t given up on me!

 

August it’s been a fun ride but here we are on the other side. I’ll be chatting here this time next month when I’m another year older. 21. Pretty excited I must admit, but do I feel like I can officially call myself an adult and I have my life in check. Hell NO. Am I looking forward to eating my weight in birthday cake, drinking way too much prosecco and seeing all my family and friends (ooh not forgetting the new outfit)? Why OF COURSE!!

Ta ta

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Low-sugar acai bowl

My Instagram feed has been LOADED lately with smoothies. Smoothie bowls, açai bowls, ‘nice’ cream, basically blended up cold things, with toppings for crunch.

Don’t forget the toppings!

Out of all the breakfast foods (OK perhaps not the avo toast as that is the ULTIMATE in photogenicity) the smoothie bowl photos rather well. Thick and creamy in a vibrant green or purple – or brown if you use spinach – a good nut butter drizzle and the generous overflow streaming down the sides. It’s cool, similar to ice cream so surely is the perfect candidate for summer breakfasts when porridge most definitely isn’t the answer.

Why is it then that every time I make a smoothie, it just doesn’t float my boat. I’m not sure whether it’s that a liquid meal just doesn’t satiate my appetite? Or perhaps that I’m conscious of not adding too much fruit so instead it ends up tasting of pond, never mind resembling one? I just can’t figure it out. SOS (save ones’ smoothies).

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Now I’m sure we’ve all heard of the açai bowl. A street snack from Brazil which is a deep purple berry frozen and blended and then topped with toppings galore. Bananas, granola, berries, coconut, seeds, you name it, you can top it. Here in the UK the açai berry isn’t as abundant so we have to rely on frozen bananas for the texture and then freeze dried açai powder or little frozen sachets of the açai pulp for the taste and colour. If you’re then centering your toppings around granola, banana and berries it’s not a very balanced breakfast. Meaning spiked blood sugar levels and a grumble in your belly by 11am. Breakfast preferably wants to contain a good balance of slow and fast release carbohydrates, protein and healthy fats so we need to rethink our smoothie bowl making rituals.

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Something else that has been trending lately. Fruit-free and low-sugar smoothies. Yuppp that’s right, ones that supposedly don’t taste like salad, are filling and all add up to that much needed 5-a-day (or is it now 7, or 10? I’m not sure it keeps changing). Frozen banana is the fruit of choice when it comes to smoothies, but have you ever considered steamed and frozen cauliflower? Or courgette? Or butternut squash? Thought not. Me neither. The furthest I ever roamed into vegetable territory was spinach or kale , the odd bit of avocado – that’s technically a fruit so doesn’t count!

Steamed to make it gentler on your tummy and frozen to keep the smoothie chilled, vegetables are a wondrous addition. Paired with ground flaxseeds, a spoon of plantbased protein powder, some berries, maybe a cheeky half a date as I’m just not that hard-core, milk and any funky powders you like, you’d be none the wiser that it contains some cruciferous vegetables. A spoon of oats or soaked buckwheat blended into the mix would be ideal if you need it super filling, or a generous sprinkle (*ahem* handful) of granola or muesli…leftover cookies in my case.

Maybe this smoothie bowl is the one that will change things forever? It was good. I’m not going to lie. But I am still ever faithful to my porridge/toast/muesli/overnight-oats rotation. The girl knows what she likes. -\_(‘~’)_/-

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Maybe I haven’t landed upon the perfect granola yet? Not too sweet, plenty of crunch. The sort that you just can’t get off of your mind. Saying that, this one was mega, it hasn’t escaped my mind. Maybe I’ve found the one?!?

If you’re after some more smoothie bowl inspiration and recipes, all low sugar veggie-centric and drool worthy may I add, head to these blogs and Instagram accounts. These girls are killing it in the smoothie game.

Low-sugar açai bowl

Ingredients

  • 1/2 cup steamed and frozen cauliflower
  • 1/2 cup steamed and frozen courgette (zucchini)
  • 1/2 cup berries (I used a mixture of strawberries and blackberries, any fresh or frozen would work)
  • 1/4-1/2 cup milk
  • 1 heaped tbsp açai powder
  • 1 tbsp protein powder (I used hemp)
  • 1 tsp ground flaxseeds/linseeds
  • 1/2-1 date depending on sweetness preference

Topping ideas

  • Granola (try to use a low sugar one)
  • Muesli
  • These crumbled up cookies
  • Pumpkin or sunflower seeds
  • Hemp seeds
  • Fruit such as strawberries, blueberries, banana, kiwi
  • Bee pollen
  • Cacao nibs
  • Chopped Nuts
  • Nut or seed butter (I used a roasted almond, cashew and hazelnut)
  • Yogurt
  • Coconut flakes
  • Puffed rice, buckwheat, quinoa or amaranth

Directions

  1. Add all the ingredients for the smoothie into a high powdered blender, starting with 1/4 cup of milk.
  2. Blend until everything is blitzed smooth and you have a thick smoothie with the consistency of ice cream, adding more milk if necessary. A high powered blender will work best here, I use a nutribullet. One less powerful will struggle to blend the frozen fruit and vegetables and it will be lumpy.
  3. Spoon into a bowl (watch your tongue on that blade I know you’re licking it clean!)
  4. Choose your toppings, add as many or as few as you wish.
  5. Dive in whilst it’s still cold, and don’t forget that picture for Instagram!

Enjoyed al fresco basking in the morning sunshine listening to the birds whistle their tunes. That’s the ideal breakfast situation. Not achievable most of the time I know, but on the one day that it appears, make the most of it. Embrace it with both hands, the smoothie bowl included, and DIG IN!

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Chocolate and banana granola clumps

Let’s start this post with a quiz. Name for me a breakfast food that one might consider ‘healthy’?

I’ll give you a few seconds to think about it…

Was granola one of the first ideas to come to mind? A deep bowl of fat free yogurt, chopped fresh fruit, and a generous smattering of granola. Not forgetting the drizzle of runny honey.

I’m not going to get into the debate here of clean vs dirty. Healthy v unhealthy. As is there really an unhealthy food? A slice of cake someone may think of as unhealthy however when you take a look at your diet as a whole if it’s sandwiched in between lots of vegetables, fruits, whole grains and legumes, surely that constitutes as a balanced diet? Kale and quinoa may be ‘healthy’ but if they don’t make you happy, are we living as well as we think. Cake, cookies, brownies and the sweeter things in life are as necessary as kale. That is fact.

Back to the granola, I’m sure there are many brands we grew up eating or still tip into our bowls each and every morning. Maybe you only bought some boxes believing they were healthy, perhaps better than your favourite Cornflakes, but didn’t really take any pleasure from eating them. Words such as natural, free from refined sugars, organic, low fat, whole, all suck us in to the belief that we are making the right choices. Go and take a closer look at almost any box of granola on the supermarket shelves. Take a real close look. HINT, look at the sugar content.

I know I’ve mentioned before about my thoughts on sugar. I’m not a nutritionist, a dietitian or anyone who has the scientific plain facts, so I suppose what I say should be taken with a pinch of salt. Nonetheless, it’s evident that as a nation we consume far too much of the sweet stuff. I’m not just talking caster sugar. Maple syrup, honey and agave I’m looking at you too.  Our recommended daily allowance currently stands at 30g per day, that’s 6 tsp. Take a regular can of coke for example, when that contains 35g (7 tsp) you can see how the numbers stack up.

Anything which contains more than 5g of sugar per 100g is said to be high. As sugar or a syrup is the ingredient in granola which brings the crunch, it is going to be higher than say a box of muesli or shredded wheat. There are granolas on the market which have much lower sugar content and are GL (glycemic load) tested, so won’t cause as much of a spike in your sugar levels. That being said, if like me you have tried this one in particular, will know that it resembles a certain food for our feathery friends. Bird food. Dry, floury, not much crunch and rather bland, food for fuel not for enjoyment.

No one needs that. Life isn’t made for boring breakfasts.

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I’m sure many of you have seen this recipe before from one of my favourites, Green Kitchen Stories. Their banana granola is a bit of a worldwide phenomenon. My New Roots has a recipe also. In fact it’s far from a new concept. Google banana granola and the posts are numerous. Hundreds and thousands of them. Hello innovative blogger over here! But you can never have enough granola recipes.

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Yet again I had a few bananas, well past their best, festering in the fruit bowl. Usually that always means banana bread, but no eggs and so far no success with a vegan version of said bread, I just wasn’t going to take the risk. Banana granola was on my mind. Sweetened with fruit and just a little maple syrup to bring the crunch. Thoughts of baking low and slow to ensure no burnt bitter ends and using up some brown rice puffs hiding in the back of the cupboard, well obviously my brain on that particular day was fully functioning. Clumpy granola, lightly sweetened, boulders of crunch to munch whether it be for breakfast or as a snack. It was a result.

This one. A heavy dousing of raw cacao, a big pinch of salt is essential, and some peanut butter too. Cos’ why not! Chopped nuts, coconut flakes, oats, raw buckwheat and puffed rice mixed well with some cinnamon for that sweet spice. It’s simple as you like, low in added sugar and one to use up whatever is going in your cupboards.

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I can’t forget to mention that it’s dad approved. From a dad who likes his breakfasts of Crunchy Nut Cornflakes, granola, Shreddies and Weetabix on rotation, and that is that. But this stuff by the handful, he was more than happy. Take it as you like. In a bowl drowned with your milk of choice, ice cold. Or some yogurt, whether it’s coconut, cows or almond topped with a big handful and some fruit. That açai bowl or smoothie that was begging for a bit of crunch, here’s your answer. As a topper for porridge, toast, overnight oats, a vessel for scooping up nut butter or just popping into your mouth… You got it!

Plus it’s chocolate flavoured. How can you go wrong?!?!

Chocolate and banana granola clumps

  • Servings: Makes a small serving which can be doubled easily ( just divide between two trays and rotate them halfway through baking)
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Ingredients

Dry ingredients:

  • 40g almonds
  • 40g walnuts
  • 40g flaked coconut
  • 50g puffed brown rice
  • 25g raw buckwheat
  • 75g rolled oats
  • 1 1/2 tbsp cacao powder
  • 1/2 tsp cinnamon
  • 1 big pinch of salt

Wet ingredients:

  • 1 1/2 tbsp rapeseed oil (olive oil or coconut oil will work too)
  • 1 tbsp peanut butter
  • 1 tbsp maple syrup
  • 1 1/2 tbsp water
  • 1/2 tsp vanilla extract
  • 1 very ripe banana

Directions

  1. Preheat the oven to 160°C/140°C fan. Line a baking tray with baking paper or a silicone baking sheet.
  2. Chop the almonds and walnuts roughly and add to a bowl along with all the other dry ingredients and stir together.
  3. In a saucepan mash the banana to a purée then add all the other wet ingredients and heat gently until everything has melted and combined.
  4. Pour the banana mixture into the oat mixture and give it a good stir until there are no dry bits left and everything is mixed well.
  5. Transfer to the baking sheet, pat into a thick layer and put in the oven for 20 minutes.
  6. After that time, give the granola a stir by folding it over trying not to break the clumps up too much. Rotate the tray and place back in the oven for another 15-20 minutes. Checking the granola every 5 minutes, stirring the outside edges into the middle to ensure they are not burning.
  7. Take out of the oven when deep brown and smelling delicious. It will firm up even more as it cools.
  8. Leave the tray to cool on a wire rack, whilst the scent of chocolatey banana bread wafts through the house, so hide away from wandering hands! Store in a Tupperware at room temperature where it will keep for around 1 month.

Hope you enjoy this one. It sure is a winner. I’ll be off now, I’ve just eaten a mouthful of granola and I want some more!

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Carrot and oat chocolate chip cookies

I love the gap in between meals. I love snacks. Particularly cookies for a snack.

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When I was younger I always loved the occasional trips with my mum to a shopping centre, bags gathered in hands with the excitement of new shoes and holiday gear. (Shoes which according to my dad should be saved for my holiday, by which time they were too small as I was the never-ending-child). We always made a detour on the way out by the Millie’s Cookies stand. Anyone also from the UK will have similar fond memories. I’d have a pick of two cookies, guaranteed white chocolate chip and the other a milk chocolate and toffee, my mum’s the oatmeal and raisin, all wrapped in a paper bag to nibble on on the car journey to my Nanan’s to bridge-the-gap before dinner.

Nowadays my cookie preference nods towards a more grown up flavour. Ideally a crispy on the outside and really gooey in the middle, the under baked kind with a good butterscotch caramel tone. Either with oats for a chew and plump raisins, or studded with dark chocolate chips (85% plus), more chocolate than cookie, and some nuts for crunch. Not forgetting that sprinkle of flaky salt. You can’t forget that.

Inevitably, eating cookies everyday isn’t going to do you any wonders. Perhaps your mental health, chocolate is known for its calming effects (I’ll take that as an excuse!!), but they are very high in sugar and fat. Sadly we do need to keep those added sugars down from day to day. On the odd occasion though, there will be no holding back.

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For the every day 4pm slot, THIS recipe has been my recent nibble. Usually I’m a fan of the two-ingredient banana and oat cookie which, as I can’t be that minimalistic, morphs into an everything-but-the-kitchen-sink cookie. They’re sweet, gooey and as we always have overripe bananas in the fruit bowl, waste-free too! (BONUS). I found this version, full of add-ins for texture, crunch and goo, on The First Mess blog, her photography always does wonders there’s no surprise that I was drawn in. I am always on the hunt for the perfect specimen of a snacking cookie. Maybe now I’ve found it?!?!

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It wouldn’t be a recipe of mine on this blog without the little tweak here and there, and this cookie is no different. I like my snacks to not be too sweet, wholesome and tasty yes, but sickly no. Initial ideas of subbing the mashed ripe banana for an equal amount of finely grated courgette, great. However the last courgette I had just put in the oven to roast, so it wasn’t going to happen after all. Next best option? Carrot. Naturally sweeter, why didn’t I think of that in the first place!

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Made with finely grated carrots, oats, toasted coconut, roasted chunks of almonds (or pecans), some cinnamon and turmeric and not forgetting the dark chocolate (that’s the important part). Make sure to under bake these, they still will feel really soft from the oven, but bear with me here. Leave them to cool fully on a rack and store in the fridge ready for a week, or two (if you’re lucky), of snacking success. Note they’re vegan, with only a little bit of added maple syrup, I’d reckon they’re good enough for breakfast? Well they were good enough for me!

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Carrot and oat chocolate chip cookies

Ingredients

  • 70g (1/2 cup) raw almonds or pecans
  • 40g (1/2 cup) coconut flakes
  • 80g (1 cup) rolled oats
  • 1 tsp cinnamon
  • 1/2 tsp turmeric
  • 1/2 tsp ground psyllium husk (if you can’t get this use ground flaxseeds or linseeds instead)
  • 1/2 tsp sea salt, plus extra for topping
  • 2 tbsp maple syrup
  • 110g (1/2 cup) finely grated carrot
  • 60ml (1/4 cup) + 2 tsp milk, I used oat milk but water works too
  • 2 tbsp coconut oil, melted
  • 1 tbsp almond butter
  • 1 tsp vanilla extract
  • 90g (1/2 cup) chopped dark chocolate (my favourite is 85%)

Method

  1. Preheat the oven to 180C/160C fan.
  2. Chop the almonds or pecans into small chunks and put in a tin and roast in the oven for 8 minutes.
  3. Meanwhile chop the coconut finely and after the 8 mins add the coconut and the oats to the tin and put in the oven for 4 more minutes.
  4. Pour the almonds, oats and coconut into a bowl along with the cinnamon, turmeric, salt and psyllium husk and mix well.
  5. Put the grated carrot, milk, coconut oil, almond butter, maple syrup and vanilla extract in a small bowl and whisk together.
  6. Add the wet ingredients to the dry along with the chocolate (but reserve a little and put aside) fold until combined and everything is incorporated.
  7. Line two baking sheets with baking paper, or silicone mats. With an ice cream scoop place mounds of dough on the baking sheets until you have used all the mixture.
  8. Flatten to a pattie shape with damp hands, as they won’t spread in the oven. Squish the reserved chocolate chips into the top of the cookies and sprinkle rather generously with flaky salt.
  9. Bake for around 15-20 minutes, until the edges are golden and firm but the middles are still soft. I found 15 mins was perfect.
  10. Cool on the baking sheet for 10 minutes then transfer to a rack until completely cool and store in the fridge for up to two weeks.

 

But Seriously? We all know they won’t last that long.

Big hugs and sunshiney love

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June Joys

Hello my friends. Yet again it is the end of another month, we’re half way through 2017 too. Gosh it sure has sped by these past six months. Here in the UK we’ve had a tumultuous first half to the year. First getting our heads around Brexit, then yet ANOTHER general election, the Manchester attacks, the Borough attacks, the Grenfell fire, that’s just to name a few, but of course there has been some happy times. Too many of those to recall! And i’ts those moments that we have to be grateful for everyday, just to keep everything in perspective.

With the scorchio summer weather we experienced for the grand total of one week (the hottest in 40 years!!!), that meant BBQs galore, picnics, not turning the oven on because it was just too hot to cook inside and everything over ice to cool us down. Nevertheless it has been a food filled month, grilled corn slathered in butter, salad-ing everyday, British berries all permeated by the smell of smoking coals, a few of the things i have been enjoying. Birthdays too, there always seems to be loads in June so that meant the odd meal eaten out and lots of cake and birthday treats. I wasn’t complaining!

Also I’ve been back at home these most recent weeks, as usually I’m based in London. I feel like I thrive when back in greenery, fresh air and hills and my own bed helps towards a more restful sleep which is definitely beneficial. On another plus point, my own kitchen means lots of cooking and experimenting, the chance to shoot things for my blog (hiiiiii you guys) and do the thing that truly nourishes my soul. I can’t even explain how not having my food processor and condiments like miso, sauerkraut, hot sauce and all my pretty bowls, it’s a struggle. REAL LIFE STRUGGLE. Ok I do cope, it just means instead of homemade hummus we have to cope with shop bought for a while. It’s fine. Really it is.

So. June. Lots of fun things this month. Products I really think you should try and get your hands on. ASAP! Here’s to more sun (keeping all my fingers toes and limbs crossed), less rain and a joyful summer full of new experiences and memories. It’s begun so lets see where it takes us all!

Happy summer my loves!

 

#1 Califia Farms, Unsweetened Black and White Cold Brew Coffee with almond (Find it in Sainsburys)

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All my USA readers will be well aware of this brand of milk. I’ve seen post after post about it on all my favourite food blogs, only to be disappointed that it wasn’t available in the UK. A carageenan-free range of plant based milks, almond unsweetened, unsweetened vanilla, espresso and almond, black and white cold brew, cold brew with cacao, coconut, and toasted oats and almonds. All I can tell you is how mind-blowing delish they are. I’m not usually a coffee drinker, and when I do I tend to stick to a flat white with whole milk, but this cold brew is LIFE CHANGING. The coffee has a nice little kick and the almond milk is delicate and nutty. Ever tried making a coffee or tea with plant based milk before and it separates? Yep looks pretty disgusting. But there’s no separation here. None at all my friends. Plus it’s unsweetened, even better. Just what’s needed for the 11am dip. Try it. Try them them all!!!

 

#2 Coconut Collaborative Yogurt

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If you’ve read my blog in the past, you will know that I don’t restrict myself to anything. I eat dairy/gluten/wheat, I’m not paleo, vegetarian or vegan and I try not to use many unearthly powders and things that resemble frog spawn. Sometimes it’s just too expensive and you know what…they don’t taste that great. BUT, one thing I like to mix up is my yogurts. I LOVE YOGURT. Whether it be cow, goat, sheep, coconut, almond, you name it, I will have consumed it. Apart from soya, not down with that one. In the supermarkets the range of yogurts has expanded exponentially, extending way past one aisle, yogurt now lines both sides and the ends. Coconut collaborative is one of those new brands. Available in natural, mango and passion fruit, blueberry, vanilla and strawberry, with natural being my favourite. It’s fresher and not as thick and rich as other coconut yogurts. Of this one, I can manage a whole pot, perhaps that’s a bit more dangerous on your purse, but it’s so lovely do you even care!? Find it in Sainsburys, Tesco, Co-op, Morrisons, Wholefoods and Planet Organic. Basicallly. EVERYWHERE!

 

#3 Montezumas Absolute Black 100% Cocoa 

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Hi I’m Thea, and I’m addicted to chocolate. I don’t know what’s happened lately, but I just can’t get the stuff off my mind. There’s a few rules, it must be dark, like 85% plus. Actually that’s about it. I tend to stick to Co-op Truly Irresistible Fairtrade 85% as in the past I’ve only ever found one 100% chocolate that I really loved. Every other one was always too bitter, in a cocoa powder way, all in all not that great. I came across Montezumas 100% on a hungry snack search late one night at the train station. Their darkest chocolate they sold previously was only 73% which doesn’t quite cut it for me, really really good (so good i could easily eat the whole bar), but it doesn’t have that kick. This however does. Deep and dark in cocoa notes, but still creamy, minus any of the sugar to fit my after-dinner-snack-situation brief. Perfect.

Try dipping it in peanut butter, with a pinch of flaky sea salt. You will never look back.

 

#4 Cowherds Popeye Juice

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A juice company based in Salford in Manchester, Cowherds are providing juice for the northern masses. They contacted me and sent some of their juices to try (post on this coming soon!!!!) and the Popeye juice was my favourite of the lot. A mix of spinach, celery, cucumber, lemon and hemp protein, no fruit, just how I like it. I’m not a big juice drinker but when i do I enjoy a green juice, a proper one. I sipped on this after my workouts alongside some brazil nuts and some strawberries or over ice basking in the sunshine. You can follow Cowherds on Instagram @cowherds_cafe or see their website here. you can also find all their juices stocked in many independent cafes and shops across Manchester.

 

#5 Iced Tea, using Green tea pomegranate from the English Tea Shop

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Have I mentioned it’s been hot. I’m talking 30ºC PLUS. You lot in the southern hemisphere may think noting of this, as ‘it’s the norm’. However for those of us who live in the arctic, temperatures in that range become a bit unbearable. So in order to cope, hot tea was off the menu and in came homemade iced tea. When I was younger, a certain Liptons Iced Tea used to be my drink of choice. In either the peach or mango flavor, give me a bottle chilled and I would drink it all up. Nowadays I prefer my iced tea to live up to its title and actually contain some tea, in the form of green tea is preferable. So I now make it myself. Using my favourite green tea and pomegranate, brewed strong then poured over ice and topped up with water. Kept in the fridge for whenever the need to hydrate arises. You can add sweetener if you like, but it doesn’t need it, mix in chunks of orange, mint, berries which will all add a natural sweetness.

 

#6 Butterscotch Blondies, The Violet Bakery Cookbook (or visit the cafe to try them there!)

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I mentioned birthdays earlier. One of those was my Dads. I always like to bake something for birthdays and this year was no different. As a family we’re not the biggest cake fans, and my dad swears blind that he ‘doesn’t do sweets’. But give him a chocolate brownie and he’ll polish off the whole batch. I wasn’t feeling the brownies, the number of times I’ve made that recipe I know it off by heart (see Lorraine Pascales recipe, I just emit the Oreos). So I flicked through one of my favourite baking books at the moment, The Violet Bakery Cookbook by Claire Ptak to find her recipe for Butterscotch Blondies. Famous from the bakery of the same name, surely you can’t go wrong? Shards of almost-turned-burnt caramel, chunks of dark chocolate all set in a cookie-brownie hybrid with that generous sprinkle of flaky sea salt. In the words of my father, ‘these are the best things you’ve ever baked’, well surely that says it all? Or the fact that after we had eaten them all I was quite upset, persuaded yet? Go on, be a devil, here’s the recipe.

So that’s that again for this month. I have a few exciting posts coming up, a certain cookie that you should make. MUST make. It’s family approved and polished off within a day or two. Stay tuned!

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