All posts tagged: wholefood

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 …

An Hawaiian Poke Bowl meets an English Autumn

Traditional Hawaiian Ahi Poke recipes call for raw tuna, which, try as I might I’m just not keen on.  But in this poke bowl recipe you could absolutely switch out the tofu for tuna, or salmon.  The recipe is filled with warming spice and rich toasted sesame flavours, and the good old English Autumn’s staple green vegetable Cavolo Nero toasts up as fantastic seaweed substitute.  So sit on the couch, close your eyes and imagine you’re on an Hawaiian beach… See, I bet you’re feeling warm already! Serves 2 ~ Preparation 10mins ~ Cooking time 30mins Ingredients: 200g Tofu 5 tbsp Toasted Sesame Oil 250g Sushi Rice 6 Cavolo Nero Leaves 2 White onions 1 large red chilli 1 thumb ginger 3 cloves garlic 1 tbsp Tamari Soy Sauce 1 bulb fennel 1/2 Avocado 1 dstsp Agave nectar Method: 1) Pre-heat the oven to 150C.  Wash the rice in a bowl of water, rinse, drain and repeat 3 times.  Bring 350mls water to the boil in a pan on the hob.  Add the rice.  Simmer …

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 …

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 …

Reasons to be healthy, 1…2…3…or Bending over backwards for health!

This is Lupa the Immortal.  Well, technically speaking this is an offspring of Lupa the Immortal, my sourdough starter which came in to being in the very early days of writing this blog (read more in ‘Sourdough, the worlds slowest bread‘).   Lupa spends most of her time in the fridge, slowly fermenting… sometimes she’s really active, bubbling away, being fed and nurtured, and sometimes she’s so forgotten, that when I come to her she needs a little TLC before she’ll produce a healthy offspring… The reason I’m using my bread as an analogy in a post about health is two-fold.  One, that (if you read the original blog post you’ll see) I prefer to cut out the additives, preservatives, bulking agents and sugar that many commercial bread products come laden with, and make my own bread instead.  And two, that I see this simple sourdough starter bloom when nourished and cared for and fade when it’s needs are not being met.  It reminds me of how I so often feel.  It’s only been through …

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 …