All posts filed under: Summer

Salted Caramel Pistachio Oat Pudding (or porridge if you like?)

I knew it’d take a cracking dish to get me back to the blog… and this is most definitely it.  Life has been multi-dimentional and so full lately, in the best possible way… But here’s some blog love.  If you’re a pudding for breakfast lover then this should satiate you’re sweet yearnings.  It’s sweet, salty, spicy and creamy.  And as it happens it’s also nutritious, sugar-free and vegan.  So. On. Trend!!  Ahem.  Anyway.  Most importantly it’s a healthy, nutritious breakfast bowl and one I’m really proud to share… I hope you enjoy it, and definitely let me know what you think?!   Ingredients (for 1 bowl): 1 handful whole oats 2 large dessert spoons of coconut cream and milk (about 1/3 400ml can) 100mls of Almond Milk (Or more depending on how wet you like your oats) 1 handful pistachio kernels 4 dried apricots 1 tsp ground nutmeg 1 tsp maple syrup 1 pinch sea salt Method: 1) Add the oats, coconut cream & milk, almond milk and nutmeg to a saucepan.  Stir and bring …

It’s Clean, Lean & Green with Turmeric Cashew Cream

So this is it!  The New Year officially starts here… Tim was back to work today and the kids are back to school tomorrow… The Christmas decorations are all down and I’ve had a major blitz of toys, books, DVDs, clothes and unidentifiable objects (which at one time, were probably either dough, ‘toxic slime’, hair gel or raisins) that find their way to the corners of toy boxes, down the back of the sofa and behind cupboards.  It feels good (not the sticky stuff though)…! What also feels good (maybe even slightly better) is that I’ve had an equally clean day of fresh, crunchy seasonal food… No more pie, no more turkey and no more mid morning chocolate made by master chocolatiers! So here’s my Happy New Lunch, full of clean green goodness… Ingredients (Serves 1): Baby Gem Lettuce Leaves to line a bowl Large handful of spinach 1/3 head broccoli chopped really small 1 carrot (spiralized here, but grated would be fine) 3-4 shaves of red cabbage 1 handful raisins 1-2 handfuls raw cashews …

Papaya Yoghurt Breakfast Boats with Homemade Granola

I got into buying papaya during the summer to make a Hemsley & Hemsley ‘Papaya & Halloumi Salad‘, which by the way is absolutely delicious and a regular on the summer dinner scene at ours now.  I picked one up the other day thinking that I’d make the salad, but it’s so cold I couldn’t face it…So the papaya became breakfast instead and the Papaya Yoghurt Breakfast Boat was born! Ingredients: 1 ripe papaya 3 tbsp natural organic greek yoghurt (or coconut yoghurt) 2 tbsp home made granola Method: 1. Cut the papaya in half length ways.  Remove the seeds with a spoon and discard. 2. Use a fork to remove all of the flesh (without breaking the skin), and place in a bowl.  Give it a mash with the fork. 3. Add the yoghurt and a tbsp of granola to the papaya and mix. 4. Put the yoghurt mixture back in the papaya skin and sprinkle with additional granola.  Serve immediately! Follow us on facebook,Twitter, Instagram & Pintrest Follow my blog with Bloglovin  

My Boy’s Morning Milkshake

‘Mummy can I make a milkshake’, ‘mummy can I make a smoothie’?  Depending on how tired I am at 6am when he’s asking, my feelings tend to vary from ‘oh the mess’ to ‘milkshake what?’ to ‘wow he’s so creative’!  Either way, he’s keen to be creative with food, which will serve him well in the long term, in fact it serves him well already!  So more recently it’s been ‘mummy can we add it to the food blog’, ‘mummy when can i have a food blog of my own’?  So – this is his post!  He’ll be eagerly awaiting feedback, and no doubt I’ll be checking every 5 seconds that he asks!  Let us know how you like it! Ingredients: 1 handful frozen blueberries 1 handful frozen raspeberries 150 mls milk 150 apple juice Method: 1. Add the ingredients to a blender jug. 2. Blend until smooth. 3. Enjoy! Simple, and very tasty! I’m pretty sure there will be more where this came from too… Enjoy the extra hour in bed everyone…(That’s if you …

Byron Breakfast Smoothie

Tim and I met in Byron Bay in 2001… 10 years later we went back to get married and it remains to be one of our favourite places on Earth.  Back then Phoenix ran the juice bar on Jonson Street, he blended frozen fruit with yoghurt and added hits of wheatgrass, it was a revelation to us then, a hangover cure, a mid morning high, lunch, breakfast and a job! The smoothie below is a little taste of Byron Sunshine, and to borrow Phoenix’s words “delicious and nutritious… Mmmmm” Ingredients for 1 smoothie: 1 banana (fresh or frozen) 1 handful frozen blueberries slug of Good Oil top up with rice milk for a smoothie, or blend with Greek style yoghurt for a frozen yoghurt dessert Method: Add the ingredients to your blender and enjoy! Using frozen berries and bananas makes all the difference. I freeze fresh berries, and chop and freeze very ripe bananas to save them. The smoothie stays thick and cold because of the frozen fruit, and a slug of hemp oil adds …

I Carried a Watermelon (smoothie)… It’s a classic!

If you’re a dirty dancing fan it’s just as pleasing to watch this clip as it is to whizz up some watermelon with coconut milk and banana for a morning or snack smoothie! Ingredients for 1 smoothie: 1 generous slice of watermelon 1/2 banana 1tbsp ground almonds / chia seeds/ linseeds or other coconut milk drink (I like rude health) Method: 1. Chop up fruit and add to your blender. generously cover with coconut milk drink. 2. Whizz until smooth and serve immediately Don’t forget to carry your watermelon back to the fridge! Follow my blog with Bloglovin

Vegan Bircher Muesli in a Kilner Jar

I love a ‘Bircher’… I first had it in the health food cafe in Byron Bay (Australia), so have a habit of saying it in a pretty bad Aussie accent!  This vegan version suits me though, I’m just not keen on milk and love the taste of coconut milk.  I think it’d be just as good the dairy way though if that’s your preference? Ingredients for 4 portions: 1 medium Kilner jar, this is 1ltr 150grams rolled oats 2 tablespoons ground almonds or desiccated coconut 3-4 handfuls soft fruit or berries (fresh or frozen) 1 handful of seeds 1 tin coconut milk 1 tsp ground cinnamon additional almond or coconut milk if required. Method: 1. Put the dry ingredients and berries or fruit in the jar. 2. Add the coconut milk and give it a good stir. 3. Leave in the fridge overnight and add additional milk to serve as required! This is a great breakfast to play around with, adding whatever fruit, seeds or spices you fancy! Follow my blog with Bloglovin

Frugal Fish (finger) Cakes… And Homemade Wholemeal Breadcrumbs

These are a regular on the 5pm tea scene in our house… They need a good half an hour to make but will make 10-12 fish cakes (or fish finger cakes as my kids call them) and they freeze really well. Ingredients: 2 fillets of salmon or trout 4 medium potatoes 1 large egg wholemeal breadcrumbs 50grams mature cheddar cheese splash of milk teaspoon of mixed herbs Juice of 1/2 lemon sea-salt and cracked black pepper to taste Method: 1. Place the fish in a baking tray and roast in the oven with the lemon juice, salt and pepper.  It’ll take about 17minutes in a preheated fan oven. 2. Peel the potatoes and chop into small chunks.  Place in a pan of water and boil while the fish is cooking…about 10 minutes should soften them nicely, but it depends how big the chunks are! 3. Whiz up about 3 slices of stale bread* a teaspoon of mixed herbs and a few grinds of black pepper in a food processor to make your breadcrumbs (any extra …