Month: August 2016

Blackberry Breakfast Muffins & Recipe Share

In full fruit, in a hedgerow near you, the brambles are groaning under the weight of sweet, juicy blackberries.  And what’s more, they are free!  Free food.  It’s blackberry season and to celebrate I’d love for as many of you as possible to share your favourite blackberry recipes.  Please leave a link in the comments, it can be your own, or just a favourite… And in the mean time, here’s my own Blackberry Breakfast Muffin recipe… Ingredients (makes 9 large muffins or 12 Cupcake sized muffins): 200g  blackberries 100g oats 100g wholemeal spelt flour   100g golden caster sugar 100g butter 1 egg 1tsp baking powder 1/2 tsp bicarbonate of soda 50g chopped pecans 1 tsp vanilla extract 90mls almond milk Method: 1) Pre-heat the oven to 180C.  Line a muffin tin with muffin cases. 2) Mix the dry ingredients together in a large mixing bowl 3) Gently melt the butter, allow to cool slightly and mix with the egg, milk & vanilla 4) Add the wet ingredients to the dry ingredients and stir through …

Peach, Pea & Halloumi Salad

What did the cheese say when it looked in the mirror?  “Hallou-mi!” This salad though, it’s no joke.  In fact it’s seriously lovely… It’s about as easy as dinner comes too, so when you’re ready for a super summer supper and a glass of cold white wine this is for you… Full of allotment bounty and wholefood nourishment… If you’re not buzzing with vitality (and a sense of virtuousness) afterwards then… well, pop to a yoga class instead!! Ingredients (serves 2): A bed of mixed watercress, spinach and rocked (around 2 large handfuls) 2 good handfuls of fresh, shelled, green peas 4 roast new potatoes (halved or quartered depending on their size) 2 handfuls steamed green beans 2 flat peaches, cubed 6 slices halloumi 1 beetroot, cubed 1 tbsp olive oil, 1tbsp lemon juice 1 tbsp agave nectar 1 sprig fresh rosemary Sea Salt Pepper Method: 1) Pre-heat the oven to 180C.  Cut the potatoes and beetroot in to halves or quarters, drizzle with olive oil and a pinch of sea-salt, add a sprig of …

Courgetti Ratatouille

So the bountiful August is well and truly in swing… filled with beans, potatoes, herbs, carrots, garlic, beetroot and of course courgettes… Our Allotmenting this year has been less productive than in previous years, mainly because I’ve been focused on getting my yoga class up and running alongside studying…I’m spread pretty thin but Tim and the kids have done a fab job of just about staying on top of the growth…and salvaging veg before the birds / rabbits / deer get there!  So here’s a vegan ratatouille recipe, originally posted on my instagram account, tried and tested by the lovely Mel Bevan (who’s family have given their seal of approval)!     Ingredients (serves 2): 1 red onion 2 cloves garlic 1/2 red pepper 1 red chilli Pinch sea salt and crack of black pepper Sprig of fresh rosemary and thyme 1 can plum tomatoes 8 medium mushrooms 1 tsp agave nectar 1 large courgette 1 tbsp rapeseed oil Method: 1) Heat a tbsp rapeseed oil in a large pan or wok. 2) Finely slice …