Coconut Overnight Muesli

I get it. We don’t always have time to prepare meals ahead, eat Instagram worthy breakfasts every morning, occasionally a proper meal doesn’t even get a look in. In reality breakfast is porridge splodged into a bowl dripping down the sides, and lunch on the go comprises of an apple and a bag of almonds. For those desperate times convenience food is called upon, whether it’s Pret, M&S, Itsu, ‘insert name of food place here’, they’re easy, offer lots of choice for all diets and appetite, however it sure can all add up.

The past few weeks I’ve been here there and everywhere. Last minute jobs and changes of plans resulted in throwing clothes in a bag (not forgetting the toothbrush) and making a dash for it. Packed lunches went out the window, dinner and mealtimes completely thrown all over the show, mouthfuls taken in between hair plaiting and foundation applying. At times like these food is fuel, not eaten mindfully and enjoyed as it should.

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When I know I’m going to have a crazy busy day, no scheduled mealtimes and the lunch option only centres around curled up sandwiches and party sized bags of Haribo, I ensure to have a really good breakfast. One that’s enjoyed slowly, peacefully as a moment to myself. I cherish those moments. Something with a good mix of slow release carbohydrates, healthy fats, protein and a bit of sweetness. Overnight oats pretty much ticks all of those boxes. Plus, the added extra that it can be made in a jar ready to pick up on your way out via the fridge, and eaten on the train, in your car whilst stuck in traffic or al desko. WIN WIN.

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I’m having a bit of a moment lately with muesli. The textures and sog that you get when it’s been soaking in milk for a brief sitting and every mouthful is just that little bit more different than the last. Yet again in the summer months I do enjoy a little fling with overnight oats. Porridge’s cooler friend, the one that was just thrown effortlessly together, walks with a breeze and without a care in the world with a touch of prepped smugness. I’ll have some of that please.

Grab your favourite muesli, I lean towards Rude Health’s Super Seed muesli, favouring more grains and seeds rather than dried fruit to control the sweetness levels. Prepared in the same way as we would overnight oats, stirred up with ground linseeds, yogurt, milk, cinnamon and a pinch of salt. We all have time for that surely? Prepare a large batch for the week ahead and divide into individual jars ready for the morning dash.

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To make it super thick and creamy, yogurt is a necessity. It adds a tang along with soaking the grains so they are more easily digested. An organic full fat yogurt with probiotic cultures, such as Yeo Valley, is an accessible choice found in most supermarkets here in the UK. I love yogurt, and eat dairy so that isn’t an issue for me, however I do enjoy mixing things up a little. On the odd occasion going for a coconut yogurt such as Coyo or Coconut Collaborative, some goats yogurt or almond or cashew yogurt. We’ve had a sudden influx here of alternative dairy products, Nush and Abbot Kinney are both coconut, almond and cashew yogurt brands which have recently appeared on the shelves. I even spotted a rice milk yogurt the other day. Don’t get me started on oat yogurt, a variety I have been desperate to try for AGES, Oatly my favourite oat milk brand from Sweden are yet to bring the yogurt to the UK. I am waiting, fidgeting, not patiently at all, but waiting all the same. Yes, alternative yogurts are more expensive, but it’s enjoyable to try new products and discover what you like, even if it is only very occasionally as a payday treat.

This particular day I had an opened tub of natural Coyo (if you have ever tried the salted caramel flavour, it is so good it’s just plain wrong!). Coyo is a lusciously thick coconut yogurt, more like coconut cream, so you don’t need much to be satisfied. That’s why I manage to stretch out one pot to a few servings. This overnight muesli could be made with any yogurt as a substitute, whichever you have open or is your favourite.

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I like to top this with fresh fruit, berries particularly are wonderful, or some mashed banana or grated apple stirred through just before serving to add a nice sweetness. A spoon of nut butter and some more seeds on top (you can never have too many) for crunch and bee pollen, because why not. If making your breakfast look pretty nourishes your soul, then go on and have a field day.

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Coconut overnight muesli

This makes just the one serving but you can double, triple or multiply the quantities as many times as you need to make a jar for breakfast every weekday. Eat on the train or whenever you get a chance to breathe and enjoy, and DON’T FORGET THE SPOON!!

Ingredients

  • 45g muesli
  • 1 tsp ground linseeds (ground flax or chia seeds work too)
  • Small pinch of salt
  • 1/2 tsp cinnamon
  • 2 (large) tbsp coconut yogurt
  • 1/4-1/3 cup of milk (nut, oat, rice, cows, they all are good)
  • Berries to serve
  • Bee pollen
  • Sunflower seeds
  • Almond butter

Method

  1. Mix the muesli, salt, cinnamon and ground linseeds in a bowl.
  2. Add the yogurt and stir until evenly combined.
  3. Starting with a 1/4 cup of milk mix well, if it is still quite thick add a splash more until the thickness of pancake batter, remembering it thickens up overnight. Place in the fridge until the next day or whenever it is served.
  4. At breakfast, give it a good stir add more milk if you like it thinner and top with berries, a sprinkle of sunflower seeds and bee pollen, of course the almond butter too.
  5. If preparing for a few days ahead divide evenly into jars and add the toppings that you like where they will keep for 5-7 days, ready to be taken as and when needed.

I’m ready now for some much needed chill time. No more meals out of tupperware. Sitting at a table eating with a knife and fork (not plastic ones), perhaps a small glass of wine surrounded by my family. That’s what food should be about. And I cannot wait.

Hugs and kisses

X

 

Mexican Black Bean Dip

Hummus is my GO-TO thing. Lunch or dinner looking a bit dull? HUMMUS. Need a healthy snack full of protein and fibre? HUMMUS. Need a dish to take along to a friend’s party or gathering? HUMMUS. Ran out of the last lot of hummus? Time to make some HUMMUS. 

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I understand how easy and accessible hummus is nowadays, your local Tesco Express probably stocks at least 4 or 5 different varieties, and it is a good way of adding some healthy fats and protein into your diet. Looking at the label, the ingredients are pretty familiar but the levels of fat and salt can be pretty high, so the serving size is limited to 1/4 of a pot. Seriously, does anyone stick to that guideline? It takes some stroonggggg will power, one of which, I don’t have.

I’m totally ok with that.

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I do prefer home made though. It leaves space to mix up the beans and pulses, as we all know eating a predominantly plant based diet requires lots of variety, so rotate those legumes. Chickpea is the classic, but try Butter bean or Cannellini bean for some smoooooth dipping. I always try to buy the best tinned beans I can afford, in the supermarkets they do an organic range which is in a carton with no added salt. I would soak and cook them myself but always end up forgetting, and this girl is not waiting for beans to soak to get her hummus fix. If you’re much more organised than me, than by all means using dried beans is a thriftier (and usually tastier) option.

 

Most of my recipes and creations tend to involve using up a glut of things in my fridge. This time it happened to be coriander, which always wilts quicker than I can use it up. And the Saturday curry night never uses the entire bunch – I do love my coriander it gets sprinkled on everything – but still there will be some left. I also wanted to make a black bean dip to change things up a bit. Refried beans has to be up there in one of my favourite things to eat. Just give me a bowl of refried beans, guacamole and salsa. That’s one happy Thea, just leave me be. 

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So the general elements of hummus, chickpeas, lemon, garlic, cumin, olive oil, tahini and salt all get a little switch around. Here we have black beans (but feel free to use kidney beans if you can’t get hold of them), lime, garlic, ground cumin and coriander, chilli, pumpkin seeds, fresh coriander and salt. Rather simple, takes only a few minutes in the trusty food processor (mine is older than me, it’s vintage!) and is ready to dollop at your hearts desire. Carrot sticks at the ready!

Mexican Black Bean Dip

Ingredients

  • 1 tin of black beans, drained
  • 1 clove of garlic
  • 1 small bunch of coriander
  • 1 small handful pumpkin seeds
  • 1 green chilli, de-seeded
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • Lime
  • 2 tbsp Extra virgin olive oil/rapeseed oil

Method

  1. Put the drained black beans into a food processor along with the peeled garlic clove, pumpkin seeds and ground spices
  2. Chop the stalks of the coriander roughly and add it all into the food processor along with the zest and juice of 1/2 the lime.
  3. Chop the chilli and add along with a big pinch of salt and the oil and blitz.
  4. Leave the motor running for a minute or two, you may need to scrape down the sides until smooth, then taste. Add any extra salt, lime or chilli you feel necessary.
  5. Scrape into a serving dish or Tupperware where it will keep for 5 days.

Enjoy you lovely lot!

X

Date and Tahini Fudge Blondies 

You reckon you’ve officially gone woo woo when your idea of a sweet treat, an indulgent one at that, is a squidgy medjool date stuffed with some dark tahini and a sprinkle of cinnamon? I would believe so.

This my friends is me. I have become that lentil eating, hippie-dip person, who sprinkles turmeric in everything within reach and always has snacks in my bag for those often moments when nothing except crisps is available. You’d wish you were my friend when it comes to those desperate times!

Snacks! That is what we’re all here for.

Something high in protein, full of healthy fats, a hint of sweetness, nourishing and well and truly tasty. Come the 3/4pm afternoon slump the biscuit tin sure becomes appealing. A Digestive, Custard Cream, Chocolate Hobnob, ooh perhaps even a Fruit Shortcake (dead fly biscuit anyone?) or a Nice, always a good pairing to that brew. It’s true, but biscuits aren’t necessarily going to keep you powering on till the end of the work day or your commute home, and stopping at just one isn’t even an option.

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So, bring on the blondies.

I’m a fan of a homemade snack. Putting aside an hour at the weekends to mash, pour and mix up the ingredients, not only is it preparing you for the week ahead for those busy work days and long commutes, think of it as an act of self care. Doing something for yourself, with the knowledge that your emergency snack stash is nourishing and will prevent you prowling the kitchen come 8pm eating anything and everything you can lay your hands on.

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These blondies don’t contain the expected ingredients, a blondie is the blonde sister to the chocolate brownie. No chocolate or cocoa powder, think a brownie/cookie hybrid sometimes studded with addins like pecans, cranberries and white chocolate. Sounds pretty scrum right? Ok that is not what I have for you today, and there is one particular ingredient maybe you weren’t expecting?

The beauty that is the chickpea. The versatile legume made famous for its use in hummus, high in protein and low in fat, lending it’s qualities to create a dense and gooey blondie. I’ve been thinking recently about making a sweet hummus, a dip to eat with apple or carrots, spread on toast for breakfast or a snack. A change up from the regular peanut or almond butter, as there can be too much of a good thing (even peanut butter!). Tahini, dates and chickpeas along with some almond flour, coconut oil, and a flax egg in there too to help stick it all together. You can adjust the amount of dates depending on how sweet you would like, but there is no added sugars. That’s no maple syrup, honey, coconut sugar etc. just dates for some of that HELLA fibre action. And talk about the caramelly toffee flavour!

 

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They definitely won’t last long!

 

Tahini is, as you well know if you’ve read my blog before, one of my desert island foods. There’s something about its bitter depth that lends itself to all manner of foods and I honestly cannot get enough. However if you are averse to the stuff (seriously?how?) add any other nut butter you like. If you don’t have any dates available switch them out for other dried fruits, figs and cashew butter, apricots and almond butter or even raisins and peanut butter.

Date and tahini blondies

Makes 12 bars

Ingredients

  • 2 tbsp ground flaxseed/linseeds
  • 1 tin chickpeas, drained
  • 1/2 cup dates
  • 1/3 cup dairy free milk (I used almond)
  • 4 tbsp coconut oil
  • 1/3 cup tahini (light or dark, my favourite is dark)
  • 1 tsp vanilla extract
  • Pinch of salt
  • 2 tbsp of almond flour
  • 1/2-1 tsp cinnamon (depending how much you like it)

Method

  1. Preheat the oven to 180C/160C fan.
  2. Mix the ground flax/linseeds in a small bowl with 3 tbsp. of water. Leave to gel for 10-15 mins. This makes a ‘flax egg’.
  3. Line a 20cm square tin with baking paper and set aside.
  4. Meanwhile add the chickpeas and the dates to a food processor and blend until smooth.
  5. Melt the coconut oil in a small pan, add to the food processor along with all the other ingredients including the ‘flax egg’.
  6. Blend well, scraping down the sides if necessary, until everything is combined. Tip into the tin and spread out until level.
  7. Bake in the oven 25-30 mins until firm. Leave until cool and store in the fridge in a Tupperware for up to 1 week.

 

Beans, not just for hummus!

Let me know what you think, and if you have any other sweet ways with lovely legumes I’d love to hear!

Love and hugs

X

 

May Memories 

I’m saddened by the news recently. All these traumas and terrible events, that seem to not be a reality as they happen so far away, have been brought close to home.

I always go through life in a bubble, trying to shield myself from the news as I don’t want to accept that these horrors are true. Yet of course they are, and when it happens in your city, you can’t ignore it. I had plans to write my usual monthly musings, but waking up to the news of a terror attack at an Ariana Grande concert in Manchester, it’s made me think differently.

Going about our everyday lives as if nothing has happened, that’s not an option. Of course we must be aware, make others aware and send all our love to the families of the people affected. We can all take a moment of quiet to think, but we must not let it stop us from living our lives. You can’t allow things like this to prevent you from travelling and exploring this mad world, or even stepping out of your front door. We were all put on this earth to live our lives to the fullest they can possibly be.

As northerners we will stand strong and together to get through it. We have done in the past so we won’t stop now. I thought I would cease all the food pics and recipes and mindless chatter for this week. Showing you what I had for breakfast isn’t really relevant, not in times of grief. However on second thought, I will carry on. Stopping our lives in our tracks is what the people causing the hurt want. And we can’t allow that.

So, here are a few things which have made a mark on my month. The little things that make me truly grateful for the life I am living, healthy and surrounded by people I love. Please do comment, start a conversation, I’d love to hear from you. Just the little perks that make you smile and glow brighter.

Stay safe out there.

#1 Brazil nuts

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More than a bit obsessed with these. Everyday for the past few weeks I’ve tried to include 3 Brazil nuts, whether it’s part of a snack or breakfast, there they have been. Nuts are great for us, such a good source of fibre, vitamin E (think dewy skin), plant based protein and healthy fats, but Brazil nuts in particular are abundant in selenium. Selenium is a good mineral to fill your boots with, it’s an anti-inflammatory, aids with thyroid function, acts as a mood enhancer, supports your immune system to help wounds heal and you only need 3-4 to get 100% of your daily needs. Not a bad deal right?

 

#2 The Natural Deodorant Co.

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Finding a good natural deodorant. It’s harder than getting your hands on a ripe avocado after the post-work supermarket dash. And don’t even try bothering with a sweet potato past 7pm. If you’re wanting to venture into a healthier lifestyle, it’s not just the food you put into your body that you need to consider. Your skincare and makeup, along with all other toiletries are absorbed into your blood stream just as readily. One of the main issues is deodorants and antiperspirants all of which tend to contain aluminium, a heavy metal which we want to avoid as best we can. Our underarms are one of the most sensitive and absorbent parts of our bodies, so this area is one we need to look after. I’ve tried the salt sticks which you just dampen and rub on. No good. And various other natural deodorants which were also no good. Then I found The Natural Deodorant co, a London based brand which is natural and scented with essential oils. It’s not an antiperspirant, so you will still sweat but it does prevent any smells, even after a sweaty yoga sesh. Available in 3 varieties, clean, gentle and active, within that three different scents so you will find the one for you. It feels a bit odd at first to rub a cream on your pits instead of a quick spritz, but it’s a habit that’s easy to get used to. Order online from their website, at £11 a pot which will last you a good couple of months, its a product that I will keep turning back to.

 

#3 John Masters Organics, shampoo and conditioner

 

Another beauty fave. I’m on a mission to make as much of my toiletry bag as natural as possible, it’s difficult and expensive at times but I have found many lovely brands and products along the way. Visit online shops like Naturisimo and Content Beauty and you will see the array that there is to offer (and even that’s only a very small selection). On the search for a shampoo and conditioner, minus the silicone, SLS and parabens, it wasn’t an easy task. We’re so used to using shampoos that form a good lather due to the SLS (sodium lauryl sulphate) and when washed away your hair feels silky soft and smooth as the silicone has coated the strands. You don’t get those feelings when switching to natural shampoos, which is an odd experience to get used to at first.

After hearing good things about John Master’s Organics hair products I got the spearmint and meadowsweet shampoo for Christmas. It’s minty and tingly, a super refreshing shampoo that wakes you up in the morning. Made of natural ingredients and plant extracts and essential oils, it’s gentle enough to use on colour treated hair and there’s different shampoos to suit your hair type. The only downside it is rather pricey, so I only buy it when I’m either severely fed up and need to treat myself or add it to my Christmas and birthday lists. At the moment I’m using the lavender rosemary shampoo and the lavender and avocado intensive conditioner, both deeply relaxing and leave my hair super shiny and smelling pretty good too. 

 

#4 Roast tamari mushrooms

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Mushrooms don’t tend to be one of the vegetables that I buy very often. I absolutely love them so I don’t quite understand my reasoning behind that….something has to change. Did you knooowwww, mushrooms are very high in vitamin D, something which we are severely lacking in here in the UK. Next time they’re on your shopping list, try leaving them on the windowsill for 1-2 hours turned upside down. This supercharges the vitamin D content in the mushrooms by the UV rays in sunshine. Safety specs put aside, mushrooms are pretty tasty things. One of my favourite ways of preparing them at the moment is slicing, tossing with rapeseed oil and tamari (or soy sauce) and roasting them in the oven on around 180C until crispy on the edges. Maybe throw in some chopped garlic and chilli flakes, even better!! Marvellous as a snack akin to jerky, tossed through a salad or used to scoop up some creamy dip.

 

#5 Reformer classes at Frame

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When you think of Pilates what tends to come to mind? Pelvic floor? Lying down on your back for 1 hour? Exercise for after you have given birth? Ok, ok. I get it. Pilates tends to have a bad rap. Along with yoga people believe that as they’re not coming out of the class drenched in sweat, it’s not exercise. Let reformer Pilates change your mind! I’ve gone a few times to reformer Pilates classes at Frame in London. There are 4 venues across the city all which provide such an array of classes. I love how at Frame, they don’t make you feel intimidated when you walk in, it’s not cliquey and you will work your socks off whilst having the best time. After your class you can pick up a post-workout smoothie or a bite to eat, or if you arrive early have a peruse around their shop or flick through a cookbook. So reformer Pilates, all the Pilates exercises that we know of aided with weights and resistance. Your legs will be quaking when you leave I can guarantee. After my class the other day, I couldn’t lift my arms above my head afterwards and the walk home was slightly juddery. Frame offer a membership card where you have to put on at least £50 and then you get a discount off every class you go to (motivation to go to the gym or what?!), or you can pay as you go for whenever you feel the need to get moving.

 

#6 LoveRaw, Cacao and Cardamom drink

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This. This milk is good. Like really really good. Brought to us by the recently relaunched (Manchester!) brand are three plant based milks. Cacao and Cardamom, Cold Brew Caffe Latte and Turmeric Chai Latte. All dairy free and utterly delicious. I’ve only tried – so far I might add – the cacao and cardamom, an almond milk drink sweetened with date syrup and spiced up with some cacao powder and cardamom, drink cold for a sweet pick-me-up, or heat up for a hot chocolate to wind down your day. Thoughts of adding a shot of espresso to the milk, for a take on a mocha, that would be mega. On ice too?? Now you’re teasing !You can grab one from Sainsbury’s and many health food shops across the country. Do add one to your trolley if you spot it, or do as I do and hunt one down.

 

I want to finish this post sending love to all who were affected by the attack in Manchester earlier this week, and share a picture of the most recent addition of street art in the Northern Quarter. The Worker Bee is the symbol of Manchester, representing the hard-working class during the industrial revolution. It can be seen everywhere throughout the city, on the bins, on the Palace Hotel clock face, in the stone work of buildings and now proudly in Stevenson Square.

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XXX

Asparagus and Jersey Royal Spring Salad

A month or so ago the first of the British asparagus hit my local greengrocers. Little bundles of the tufty spears piled high, all in need of a quick steam and toss with golden salted butter. All for the reasonable price of £4.20. I think not.

It’s something I’m yet to get my head around, paying such a premium for produce from our own country, when you can buy a pack from Peru or Mexico for a mere £2.

Where’s the logic in that?

I just had to practice my patience for a little longer, only a week or two, and now of course it will feature in every meal possible up until the end of June. I know it’s available to us year round, but when trying to eat seasonally there’s nothing more exciting than the first encounters of our British grown produce. It marks the new season, along with the newborn tiddly lambs and daffodils sprouting everywhere, asparagus means spring really does feel official.

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It’s such a versatile veg too, and if you’ve never tried it, you’re missing out. Along with your buttered soldiers try some asparagus to dive in your dippy egg. The nooks and crannies in the spear grips onto that golden yolk, and not forgetting it’s one of your five-a-day already in the bag. The first arrivals tend to be thinner, perfect for serving simply with a crack of black pepper and sea salt. Shave with a speed peeler or mandolin (watch those digits!!!) and serve as a tangle in a salad. Towards the latter end of the season it starts to become woodier, so lends itself to being grilled or roasted for some charred tips and smoky edges sitting perfectly beside some protein like salmon, steak or chicken or in a big veggie bowl with a dip.

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The week following Easter I spent some quality time with my mum, doing what we do best – coffee shop crawls and a bit of clothes shop perusing (the big venture for a dress for my mum for a wedding). The weather was a bit grim and grey but to make the most of a bad thing off we went out for a scone with clotted cream and raspberry jam and a pot of chamomile tea. The tea rooms we visited are set deep in the countryside, surrounded by rolling green hills, I cannot imagine how beautiful it would be on a bright sunny day. To kill two birds with one stone (so they say) we also went to a nearby farm where they have a shop selling all homemade produce which I’ve been meaning to visit for a good while (in the past I just sent my dad). A haven for homemade sausages, bacon and black pudding all using local, free range, rare-breed pork, smoked fish (all smoked themselves), eggs, jams, chutneys and smoked cheese. It really is in an old cow shed – as the name suggests – but there’s so many magical products nestled inside. I managed to bag a couple of boxes of eggs, all of which are mixed colours and sizes coming from the different breeds of chicken (and of course the yolks are golden), a couple of packets of sausages and some smoked peanut butter (I’m thinking sticky satay chicken wings or aubergines!). Sadly I missed out on the wild garlic pesto. I know, I’m annoyed too. I had dreams of smothering it over pasta with some roasted tomatoes, rocket and Parmesan. But it only means I have to go back soon. Not really sad about that. Not. At. All.

I had plans that night for a super chill meal for my mum and I. Ideas of a salad, but warm, hearty and full of veggies, felt necessary. Also I fancied a bit of stodge, so new season Jersey Royals were a no-brainer. The asparagus was roasted, and the potatoes boiled whole then both tossed in a nutty herby dressing whilst still warm to absorb the oils and flavour. The dressing was a kind of pesto/salsa verde mash up, loads of watercress, parsley, mint and dill, capers, lemon and toasted pistachios because you can’t have enough green. I reserved two of the asparagus spears and shaved them into thin ribbons, mixed with cress, watercress and some jammy yolked eggies, this truly was the ultimate spring salad.

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Asparagus and Jersey Royal Spring salad

If you don’t have all the herbs for the dressing just use extra watercress and up the amounts of the ones you do have. Some wild garlic would be an excellent addition, some basil too – if it’s looking a bit sad. If you’re struggling to get hold of some asparagus, purple sprouting broccoli (broccoli rabe I think it’s called in America), tenderstem or your bog-standard broccoli would even do the trick at a push.

Ingredients

Serves 2

  • Jersey royals – around 8 or 10 depending how hungry you are
  • Bunch of asparagus
  • 2 eggs
  • 1/2 packet of cress
  • 1/2 bag of watercress

Dressing

  • 1/2 bag of watercress
  • Small handful dill
  • Small handful parsley
  • Small handful mint
  • Fennel fronds (optional)
  • 2 tbsp capers (in brine, rinse if in salt)
  • Handful pistachios (without shells
  • 1 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 1/2 Lemon
  • Extra virgin olive oil

Method

  1. Turn the oven to 180 C
  2. Wash the Jersey Royals and place in a pan of cold water with a big pinch of salt. Bring to the boil then turn down to bubble for around 20 to 30 mins until tender.
  3. Meanwhile boil the eggs. Bring a pan of water to a vigorous boil, add some salt, then dip the eggs in the water briefly, remove and then fully submerge and leave to cook for 7 minutes. When the timer is up, stick the eggs in ice cold water to stop them cooking further.
  4. Reserve two asparagus spears for later, and with the rest snap off any woody ends and put in a roasting tin with a drizzle of oil and some salt and pepper. Roast in the oven for around 10 to 15 minutes until tender and crisp on the edges.
  5. To make the dressing, finely chop the watercress and the herbs and place in a bowl. Next chop the capers and mix in with the herbs. Squeeze in the juice of half a lemon, add 2 tbsp of olive oil, the mustard and red wine vinegar and a little water to make a thick dressing, the same consistency of a pesto. Check for seasoning and add more lemon or vinegar if you think necessary.
  6. When the potatoes have cooked, drain the water and leave to steam dry for a minute or so. Slice them in half and place on a platter with the roast asparagus and half the dressing. Toss together until everything is coated.
  7. With the reserved asparagus get a speed peeler or mandolin and shave thinly, put on the platter along with the watercress and cress. Toss again and dot the remaining dressing all over.
  8. Crack the eggs and peel them, they should be cool enough to handle. Slice into quarters and place on top of the salad.
  9. Serve and enjoy!

If you’re ever in the Peak District area do make a visit to The Old Cow Shed in Chisworth and The Woodlands Tea Rooms in Charlesworth for a traditional afternoon tea or lunch using locally sourced produce.

I’d love to hear if you’ve managed to get your hands on some wild garlic or how you make the most of asparagus when it’s back in for the ever so short season.

All the love

X

 

Gluten free is a no-go for me

Gluten free. Saying “bye bye” to bread and cakes and everything in between – been there, done that, bought the Tshirt, ripped it up and now it is in the bin.

Nothing as drastic as that in reality, but in my mind that’s the relief I now feel.

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Being ‘gluten free’ in the UK is a common phrase. You could say, ‘it’s having a moment’. We overhear conversations in the street, see it on menus in restaurants, aisles dedicated to products of the kind are growing bigger and bigger in the supermarkets, and companies are using it on their packaging as a marketing ploy for people to buy it, as gluten free means it’s healthier….

HOWEVER if you are coeliac or have Crohn’s Disease, gluten most definitely should be steered well clear of. Thankfully for those of you unfortunate enough to be diagnosed with coeliacs diease the quality of gluten free products has improved drastically over the past few years, people are more aware of what it entails and being actually able to eat something other than lettuce leaves is proving easier than ever.

Back to the gluten free tribe. We seem to have had this idea hammered into our minds that a food with the gluten removed is virtuous. Gluten is the devil that is causing all of our ailments in this modern day. Bloating, constipation, leaky gut, headaches, weight gain, depression, you name it gluten will the reason and once removed you will be healthy and this aura of wellness will surround you forevermore. Scrolling through Instagram you see bloggers saying how they’re gluten, dairy and wheat free excluding it completely from their diets and vowing to never eat some sliced white again. In the news, guaranteed there is a headline at least once a week stating that cutting gluten from your diet will be the magic cure supposedly to cancer and Alzheimer’s (?!?!?). I used to believe, wandering down the free from aisle in Tesco, that I was doing myself some good. Picking up that gluten free bread, perhaps some bakewell tarts and a box of gluten free granola (all gluten and dairy free of course), that I was being healthy. Still eating toast with jam (more, jam with toast in my case), snacking on sweet pastries and cakes and baking with gluten free flours convinced that what I was doing was the right thing. As I’m sure many still do.

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In cafes we see cakes, cookies and brownies – without the gluten – appearing more and more frequently. I’d assume the thought passes through most peoples’ minds, that they wouldn’t dream of having a piece of normal cake, but that gluten free brownie is a no brainier. Compare the ingredients of your usual bread and its gluten free counterpart. First thing you will surely notice is the huge markup in price for something which is at least half the size, it feels like a dense rock and there will be so many unknown ingredients and added things you wouldn’t expect to see in bread to just keep it all stuck together. Next try the gluten free brownie, I’m reckoning the sugar content will be much higher as when you remove one thing it has to be replaced with something else to keep the flavour. And what’s cheaper than white sugar and vegetable fats?

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So what even is gluten? Well, it’s a protein. Gluten is not bread. Found naturally in wheat, spelt, rye and barley and added to convenience foods and sauces where it is used as a thickener. It’s what gives bread that good bounce and chew, and ensures your cake isn’t a pile of crumbs. So it is not the maker of all evil or spawn of the devil it is in fact protein. Perhaps by removing gluten from our diets we are missing out on a source of protein, which is something we all seem to be striving for more of nowadays?

If you’ve ever tried excluding something from your diet you will know how much of a shadow it casts over your life. You see the evictee everywhere you look, bread rolls shopping for milk, toast running for the bus, and croissants playing football in the street. You want it more and more, crave bread at every meal, spend hours in your day searching for where to eat with gluten free options, worrying about that pizza night your friends are planning and what you are going to eat and in the end probably end up crying into half a loaf of bread and butter.

Sucks to be gluten free.

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So, yes, of course if you feel like you have some digestive issues go and see your doctor or a nutritionist or dietitian to get that thing checked out. Don’t cut things out of your diet ‘cos your best friend told you to’, or you want to be as skinny as that blogger on Instagram and she doesn’t eat gluten. Think about the poor people who are coeliac and have to avoid gluten for the rest of their lives. It isn’t a choice for them. Don’t go on a ‘gluten free diet’ to lose weight, if the bread basket is placed in front of you and you fancy some, have some bread, it’s NOT going to kill you!

I have most definitely stopped that gluten free escapade well in its tracks. I now struggle to get through a weekend without a visit to our local baker for a loaf of sourdough, and if that’s not accessible there’s always a stash of rye bread in my freezer. At work if there’s some Danish pastry going free, no way on earth am I going to pass that up, and I am never going to a pay a premium for gluten free oats when oats naturally are gluten free in the first place!! On the sourdough note, due to the grains being fermented it is far more digestible than breads using commercial yeast, never mind tasting better due to a longer prove, so sourdough sure is the way to go.

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When you switch to a wholefoods based diet, or even increase the amount of fruits, veggies, wholegrains and legumes on your plate, you will notice that as a result you are eating less gluten. I’m not preaching here, if you want to go by that label then please do, but for me I find it better to not put up any fences between me and bread. No I don’t eat it everyday, I don’t eat white pasta, or pizza on a regular basis, not for the reason that they contain gluten, more for the fact that I base my diet on lovely veggies, beans, nuts and wholegrains. When I have pasta it’s either wholemeal or spelt and if I go out for a pizza it will be a bloody good one (not one rummaed from the freezer).

This is one of the latest trendy diets, but just don’t fall for it. Save your money for an occasional treat, that coffee from your favourite café, a massage, a dinner out with a loved one, or visit your local shops to buy some local produce and cook up a mega meal. Lots of plants is where it seems to be at, and I reckon it will be sticking around for a long time. And this diet sure ain’t a fad, this one’s a keeper!

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Carrot and lentil patties

If you know me fairly well, then you will know of the huge pile of cookbooks I own. Let’s say two huge piles. It’s become a bit of an addiction of mine. I’m that person who reads cookbooks from front to back and whenever I have a spare moment will happily flick through. Each birthday and Christmas I will, rest assured, add one or two new additions to my collection and swiftly forget about the others. Brutal, I know. I do have my absolute favourites though, that I return to time and time again, the tried and tested which are guaranteed to please. But even those recipes are few and far between, saved for when we are feeding guests or want a dish that I know will be a knockout, no stressin’! The rest of the time is dictated by what I’ve seen on blogs, TV, Instagram and most importantly the contents of my fridge.

That’s where the magic is!

 

At lunch I always feel the need for a falafel or patty, whatever you name it, something to finish off my bowl of veggies and grains and that will sit nicely with that obligatory hummus dollop. I always have the intention of making some but then get too hungry so end up going without or I don’t have any beans or grains already cooked (the whole point of a recipe like this is for making something out of the leftovers). Often too, I’ve had the intention of making a big batch to freeze but they end up dry, only palatable if smothered in a TONNE of dressing (make it a tahini one and its not a bad thing). I suppose given that I don’t follow recipes and add a little bit of this, take out that as we don’t have any in the cupboard, it’s guaranteed that many of my attempts will end up in the bin. It’s all a process of learning, except for those times when you don’t remember your mistakes and make them numerous times. The EXACT SAME ONES. Been there.

 

 

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Pre-bake, with a dusting of polenta for that much needed CRUNCH

 

This occasion however was a day for success. Thank the food gods. 

These carrot and lentil patties, came out unscathed, crunchy on the outside, and just what my lunch bowl was needing. Here I used some french lentils that I had overcooked, but any other beans or lentils would suffice just make sure to give them a bit of a mash first. The grated carrot could be changed to courgette or beetroot, any fresh herbs, omit the cheese all together or use more or less (I would’ve added more but it was the end of the block) feta would be nice, as would cheddar or some Parmesan. I haven’t tried making something like this without egg, it’s a great binding agent, but I’d assume a flax egg would work in the same way. And if they don’t hold together, well it just won’t be a plate to photo for Instagram I suppose. Sandwich in between your favourite bread or in a wrap, these would also be brilliant bites for a savoury energy ball. I find snacks rely too heavily upon dates and nuts, so one or two of these would be a great alternative.

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Carrot and lentil patties

Ingredients

  • 1 cup of lentils
  • 1 cup grated carrot
  • 1/4 – 1/2 cup grated/crumbled cheese
  • Handful of fresh herbs, any mixture of basil, parsley, coriander, mint
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 2 tbsp oats
  • Salt and pepper
  • 1 egg
  • Polenta for coating
  • Oil

Method

  1. Put the lentils in a large bowl and mash slightly so half are crushed and half are still left whole.
  2. On a box grater grate the carrot and add to the bowl along with the cheese.
  3. Finely chop the herbs and add to the lentil mixture along with the spices, oats and some seasoning and mix well.
  4. Crack in the egg and mix again to form quite a wet mixture.
  5. Leave in the fridge for at least 30 mins to firm up slightly.
  6. Heat the oven to 200/180C fan and line a baking sheet with greaseproof paper or a silicone sheet.
  7. With damp hands form the lentil mixture into 8 patties and place on the baking sheet.
  8. Brush with some oil and sprinkle over the polenta, this is what will give the crunch.
  9. Bake in the oven for 15 mins until firm and slightly golden.
  10. Will keep in the fridge for up to 1 week or freeze for a few months.

Side note: if you plan on freezing the patties, bake for a little less time, around 10-12 mins then leave to cool before freezing. Place back in the oven when you want some from frozen until crispy and piping hot in the middle, this will ensure that they won’t dry out.

 

So here’s to happier lunchtimes and turning those droopy leftovers into something new.

Get rolling those patties!!

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