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

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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

 

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

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