All posts tagged: Food

Mango, Coconut & Chia Cream

It’s officially the first day of the school holidays for us… Amid various melt-downs there were moments of loveliness.  Breakfast was one of them.  I think we all thoroughly appreciated the slow morning we had.  The sun was shining and we sat in the garden eating and planning our day… With extra time comes a little more creativity and this delicious breakfast pudding was the result.  It was as easy as making a smoothie, and just took a few extra minutes for the chia seeds to do their coagulating business in the fridge… So here it is… hope you enjoy!   Ingredients: 1 mango 2/3 can coconut milk 1 tbsp chia seeds 1 tbsp cocoa nibs Method: 1) Quarter the mango, slice and dice and scoop in to a blender. 2) Add the coconut milk, chia seeds and cocoa nibs. 3) Blend and pour in to a bowl.  Set in the fridge for at least 10 minutes. Enjoy! PS – I watched Forks Over Knives last night, anyone else seen it?  Brilliant watch for anyone …

It’s Make or Break – Fast…

This post comes late to the party… mainly because the party was late… and blogging the breakfast was far more than I could handle!  So after a weekend of celebrations, a birthday dinner at ‘The Giggling Squid‘ Esher on Thursday night, Hersham Beer Festival on Friday night, a 40th at Weybridge Vandals on Saturday night, 3 Ballet shows at Cleves school on Friday, Saturday and Sunday, 3 dogs and 4 visiting relatives, it truly was a make or break-fast on Sunday morning.  It turned out to be a make-fast thankfully!   Ingredients for Spicy Chick Peas, Stuffed Mushrooms, Sourdough, Sauteed New Potatoes and Scrambled Egg… a vegetarian breakfast delight! Spicy Chick Peas: 1 red onion 1 can chickpeas 1 can plum tomatoes 2 cloves garlic 1 tsp paprika 1tsp maple or agave syrup 1/2 tsp cayenne pepper pinch salt Stuffed Mushrooms: 2 Portobello mushrooms 1 ball mozzarella Handful chopped watercress 4 chopped cherry tomatoes Handful chopped basil Pinch sea salt & black pepper Sauteed new potatoes 8 new potatoes pinch of sea salt and paprika …

Homemade Burgers & BBQ Salads

So in the spirit of Summer (apparently it’s here in Britain although you wouldn’t know)… here’s my home-made BBQ.  Albeit to be consumed under a brolly in a shivering 16C whilst pretending it’s not raining and it’s actually hot… I’m not complaining, I’m not I’m not…   In a bid to cut out the sulphites, the nasty preservatives found in a lot of processed meat I’ve made my own burgers.. The recipe is simple and the flavour is delicate and that’s mainly because the kids complain if they are any other way… But the salad are a little more hearty, and the potatoes are home grown…whoopee (pat on the back for keeping a plant alive)…   Burger Ingredients (Makes 6):   400g Organic lean beef mince 1 red onion 1 tsp maple syrup 1 egg 50g breadcrumbs Pinch salt & pepper Knob of butter Sprinkling of plain flour to shape the burgers Potato Salad (serves 4): Around 24 new potatoes (either whole or halved) 2 handfuls fresh broad beans Knob of Butter Handful of Fresh …

A Meat-Free Monday Bowl of Plenty…

Mondays are for cleaning up after the weekend, sorting laundry, putting away, generally making sense of the mess created by us all having a ‘relaxing’ (read chaotic) weekend at home.  Mondays are for Yoga too… There’s a brilliant class at the beautiful Yoga Sp8ce on a Monday afternoon taught by Ruth… It’s always challenging, always blissed out and always reminds me to be good to myself… So feeling virtuous (after a weekend of over-indulgence) here’s a fab meat-free Monday recipe to kick start a healthy week, before another over indulgent weekend at the Hersham Beer Festival!!  See you there… Ingredients (Serves 2): 1 medium sweet potato 1/2 head cauliflower 1 leek 1 cup red camargue rice 1 400g can chickpeas 2 handfuls almonds 1/2 large white onion 1 tsp paprika pinch saffron 1 tbsp tamari 1 tsp garam masala Sea-salt Olive oil Method: 1.Heat the oven to 200C. 2. Bring a saucepan of water to the boil and add the rice, along with a pinch of salt and pinch of saffron.  Allow to simmer for …

Chicory, Pear & Goats Cheese Salad

I’m not sure if this is an starter or a meal in itself?  My portion sizes aren’t exactly very yoga (by which I mean make a bowl with your hands and that’s  your portion size…) I just can’t decide how many times a day and how many servings per meal they mean… This one was part of a tapas style ‘picky’ Friday night meal… so we probably vastly overate a lot of a very deliciously food!     Ingredients (Serves 2): 2 heads of chicory 2 pears 2 handfuls walnut halves 100g goats cheese (the soft rolled type) balsamic vinegar 1 tbsp maple syrup 1 tsp butter Method: 1) Break up the chicory so each leaf provides a little bowl for your cheese, pear & walnuts… 2) Slice the goats cheese in to discs and then halve. 3) Cut the pear in to approx. 1/2cm slices (discarding the core).  Then cut each slice in to 1/2cm strips. 4) Melt a tsp of butter in a frying pan on the hob.  Add the walnut halves and …

Retro Rhubarb and Ginger Compote

When I think of rhubarb I think of ‘Roobarb and Custard’ the 1970’s kids TV show, or Rhubarb and Custard penny sweets, or endless Rhubarb crumbles every Sunday through the summer…  I’m never very sure whether Rhubarb is a vegetable or a fruit and I’m always slightly panicked as to what to do with it.  However, when in doubt, compote.  The main reasons I love a compote are that it reduces the volume, it stores well in the fridge and it can be added to just about any pudding or breakfast.  Mixed with yoghurt, added to smoothies, dolloped on top of granola or porridge or mixed with ice-cream. Ingredients: 5 sticks of Rhubarb 1 Thumb of ginger 2 Tbsp Maple Syrup A little water Method: 1) Top and tail the rhubarb to remove any scraggly bits.  Cut in to approximate 1cm chunks. 2) Add the rhubarb to a saucepan on the hob with a splash of water and the maple syrup.  Heat and simmer, add a tbsp of water at a time if the compote …

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 …

Wild about Garlic (that’s Wild Garlic)…Recipe Share…

If you go down to the woods today, and follow your nose along the river bank, you might notice the pungent smell of wild garlic wafting through the air.  You’ll see it in all it’s woodland growing green glory, carpeting the banks of the river Mole, deep in the woods…  It’s a fairy-tale food, and it’s free!  It’s coming in to season now and it’s so worth hunting down…  So if you’re out walking or feel like an adventure, keep your noses peeled and collect the green leaves (not the bulbs) for use as you would any seasonal herb or garlic!  The flowers are edible too, but as with any herb, it’s most pungent, tender and tasty just before it flowers.  Not only that it’s quite literally a superhero amongst foods. My lovely Twitter folk friends have shared their favourite wild garlic recipes with me, so here they are for you, and of course if you have any recipes to share, please link them in the comments below… My own adventures with wild garlic and …

Spring means Seabass & Samphire

Eating seasonally means really savouring the first taste of the season, never taking food for granted and being really glad the season is over.  Without fail, however much I overdo a food, when the season comes around again I’m so glad to taste it! Seabass comes in to season in spring in the UK.  I nearly always have it salted and pan-fried with samphire and a potato of some kind… It’s a salty sea-side dish.  Packed with phytochemicals and rich in vitamins it’s a food combo to feel really good about… ‘All Hail Samphire, The Salty Veg of The Sea’ Ingredients (serves 2): 2 seabass fillets 2 large potatoes 250g punnet cherry tomatoes 90g samphire 1 large shallot 2 cloves garlic 1 handful fresh mint olive oil salt & pepper 1 tsp maple syrup Method: 1) Peel and quarter the potatoes, place in a pan of lightly salted water on the hob.  Bring to the boil for around 10 minutes, or until the potatoes are soft and can be mashed. 2) Heat a tbsp olive …