My Green Juice

I've joined the juicing bandwagon as last week I bought myself a hefty juicer! Recently, I've been finding I'm not very hungry at breakfast time but still need energy to keep me going until lunch. So, this is where the green juice comes in! Having a juice is so refreshing and gives me more energy than one might think...It takes just a few minutes and all you have to do is throw the ingredients into the juicer. I thought I'd share my recipe - although it's nothing too special:

Ingredients:

1/2 cucumber 

2 apples

1 stalk of celery

10 spinach leaves

2 tsp of lemon juice

1 tsp vanilla essence

Pinch of cinnamon

Splash of cold water

Put in a juicer and enjoy!

Gold Dust Chocolate Brownies...with no butter

You can't go wrong with chocolate brownies but adding edible gold dust and sprinkles makes them even more magical! This recipe uses apple sauce instead of butter (slightly more healthy) so you can feel less guilty about indulging. They are still moist and delicious so give the recipe a go.

 Ingredients:

(Makes 9)

100g wholewheat flour

25g cocoa powder

100g brown sugar

1 tsp baking powder

1 egg

130g apple sauce

1 tsp vanilla essence

Pinch of salt

150g chocolate chips

50g milk chocolate 

Gold edible glitter dust (available from supermarkets)

Sprinkles

Method:

1.Preheat the oven to 180 degrees. Grease a 20cm dish (or tray) with a little butter

2. Sift the flour and add the cocoa powder into a bowl. Place the rest of the ingredients in the bowl and mix well. 

3. Place the mixture into the dish or tray and spread out evenly. Cook in the oven for 20 minutes.

4. Leave to cool. Melt the chocolate in a microwave for 20 seconds and drizzle over the brownies. Sprinkle some magic edible gold dust and bright sprinkles over the chocolate. Place in the fridge and wait for the chocolate to set. 

Enjoy!

Nuts & Seeds Granola

No longer the knitted jumper of the food world, granola is now a chic, booming growth sector. It's one of those foods you pick at after you come home from work and watch TV, can sprinkle into your yogurt and munch on the bus for breakfast. It always comes in handy and the golden, crunchy clusters tickle your taste-buds too. Join in with the granola renaissance and bake some for yourself:

Ingredients:

(Serves 4) 

50g dried dates

 100g rolled oats

86g seed mix

20g almonds 

2 tbsp honey

3 tbsp olive oil

Method:

1. Preheat the oven to 150 degrees. Then, soak the dates in warm water until soft. Blend until smooth to make a paste. 

2. Add the rest of the ingredients to the date paste and stir well. 

3. Spread the mixture onto a baking tray (baking sheet) and bake for 15 minutes until golden, then reduce the temperature to 110 degrees and bake for a further 30 minutes until the mixture is crisp.

4. Leave to cool and store in an air-tight container or enjoy straight away!

Easy Elderflower Cordial

It's that time of year where long summer nights prevail and friendly gatherings take place. That means, drinks are in order! Elderflower is in season until the end of July and as I was riding my bike I thought it was about time I pick some and make my own cordial. What a sight it is to see the frothy, sweet white blossoms along almost every hedgerow near my home. A bit of afternoon nostalgia when picking them seemed to go a long way. My boyfriend and I went to a hamlet in Dartmoor called North Bovey to hunt for fresh elderflower lurking among the hedges.

We picked about 65 heads which is enough for 4 or more wine bottles full. Here is our recipe for 2 bottles:

Ingredients:

1k sugar  
1.5 litres boiling water 
4 medium lemons, washed 
30 large Elderflower heads 
55g citric acid (available from a chemist)

Method:

1. Put the sugar into a pan and pour on the hot water, stirring until the sugar is dissolved. Leave to cool.
2. Meanwhile, grate the rind of the lemons with a fine grater, then cut the lemons into slices. 
3. Shake off the flower heads to remove any insects and swish them in cool water. Strain until semi-dry. 
4. Push the flowers down into the warm sugar syrup and add the citric acid. Stir. Then, place the lemons and rind into the pan and stir. 
5. Cover with a lid and leave in a cool place to steep for 24 hours.
6. Strain through muslin into a clean pan, then use a funnel to fill up a sterilized bottle with cordial.
7. Store in a cool, dark place for a couple of weeks. You can also freeze small plastic bottles to keep for longer.

Enjoy!

Beyond the Kale

My sunny Sunday just got better. I discovered Beyond the Kale whilst walking through Green Park Station on my way home. It's a vegan/vegetarian paradise that has been open for 6 weeks and sells everything from fruit, pulses and vegan cake, to an amazing selection of yummy freshly made juices and raw spreads. If you're a clean eater or in need of a vitamin boost then look no further. 

The menu has a wonderful selection of juices and blends, which meant that I took a long time to decide which one to pick. They also offer coconut water, wheatgrass shots and almond milk to take-away. Too good!

 A colourful selection of fruit and vegetables that makes me feel good just looking at them.  

They have some pretty cool dispensers filled with trail mixes, oats, flax and quinoa and more. 

A stack of baskets for you to put your shopping in is a nice rustic touch. The freezer contained lost of Booja-Booja vegan, organic, soya-gluten free, refined sugar-free ice-cream. I bought a little tub of Coconut Hullabaloo ice-cream as a treat after doing lots of university work; it is delicious. 

In the fridge there are freshly prepared options to take-away to the park, or wherever you might go on a sunny day in Bath. Two homemade soups are on offer every day, so I must try them out next week. 

What's more is they sell vegan cake too! 

I opted for the Vitamin-C Boost blend which consists of: Kale, pineapple, orange and celery (I also noticed they also have a couple Vitamix blenders - something I really want/need.) All in all, a bright and beautiful shop filled with a vast array of healthy goodies, and not to mention the friendly couple who own it. I will be sure to visit soon... 

Purple Smoothie

 

I'm not sure about you, but with university work picking up and the cold weather, I've been stuffing myself with all sorts of toxic food including, pizza, cupcakes and chips. Not good.

So this morning I made a purple smoothie to detox and energise my body. Spinach is a great source of iron and is something I prefer mixing into a smoothie, rather than eat on its own. Chia seeds are full of antioxidants and omega-3's, therefore adding a tbsp. full will boost its nutritional value. Cinnamon helps regulate blood sugar levels whilst the banana is a slow releasing energy food. Here is how to make it:

  

 

Ingredients:

1 banana

Handful of spinach

Handful of blackberries (I freeze mine)

1 tbsp. chia seeds

Half tsp. of cinnamon

1 tsp. of vanilla essence

Splash of orange juice

 

Method:

 

Peel and chop the banana, then put into a blender. Add the spinach and blackberries and whizz. Next, add the chia seeds, vanilla essence, cinnamon and lastly, the orange juice. Whizz the ingredients together into a thick smoothie. Pour into a glass and enjoy.

Buckwheat Pancakes

 

Monday mornings can feel tiring and rushed as we're back to our routine of work/university/study etc. I like to brighten up the morning with a treat of yummy buckwheat pancakes drenched in maple syrup with chopped banana. Who says pancakes are just for weekends? These pancakes are filling, easy to make and provide slow-releasing energy to help get me through the morning. Feel free to use different fillings, or a variety.

 

Makes 3/4

Ingredients:

Coconut Oil (for frying)

1/2 cup of buckwheat flour

1 cup of almond milk

1 egg

Pinch of cinnamon

1 large banana

Maple syrup

 

Method:



1. Pour the flour and milk into a mixing bowl and mix. Add the whisked egg and pinch of cinnamon to the pancake mix. Chop the banana into slithers.

2. In a pan, melt a scoop of coconut oil. Make sure the pan is hot then pour in some of the pancake mix. Spread evenly and cook until brown. Then flip (without it landing on the floor.)

3. When the pancake is ready drizzle maple syrup and layer the chopped banana on top.

4. Repeat the process.

 

 

 

Enjoy!

 

I tend to fold mine in half and pour even more syrup on top...

Raw Brownies

 

 

Who would've thought you can make sugar, dairy and gluten-free brownies that taste good? These Deliciously Ella raw brownies only take five minutes to make and consist of just four ingredients. All you have to do is blend them. In the evenings I get sweet cravings (every evening) so I just grab one of these high-fibre brownies to satisfy my sweet tooth. Why not give them a go?

 

Ingredients:

Makes 10 brownies

2 cups of dates

1 cup of pecans

 2-3 tablespoons of raw cacao powder

 2 tablespoons of maple syrup (optional and can be replaced with any other liquid sweetener)

 

Method:

Simply blend the pecans in a food processor until they form a crumbly mixture, then add the dates and blend again before adding the cacao and maple syrup.

 

Place the mixture into a baking tray and either refrigerate for 3-4 hours or freeze for one to allow them to set. Then keep them in the fridge for freshness.

 

 

Suprise in the Post

 

Yesterday I was feeling rubbish. I felt tired, stressed out and under the weather. But when I came home from town I found this Graze box waiting for me on my bed. My Mum had sent me a 'Booster' box as a surprise which made me a little happier! We have them delivered at home but now I'm at university I no longer eat anything from the Graze box. These little snacks are ideal to take out with you or eat when you are getting peckish but don't want anything too filling/unhealthy.   

 

Have you tried Graze before?

Chocolate Truffle Bark

 

This moreish chocolate truffle bark is for chocoholics only. The recipe is really simple and its rich, creamy flavour will keep guests (and you) happy!

 

Ingredients:

200 g of dark chocolate
100 ml of coconut milk

1 tbsp. of golden syrup

Cocoa powder for dusting

 

Method:

1. Grease a medium sized baking tray with some butter and line with cling film.

2. Roughly chop all of the dark chocolate on a chopping board and keep to one side

3. Measure out the coconut milk (make sure to tip off the watery bit at the top of the can) and heat on a low temperature to melt

4. Toss in the chocolate chunks and slowly heat whilst constantly stirring.

5. Once the coconut milk and chocolate have combined, stir in the golden syrup.

6. Spread evenly on to the baking tray and freeze for an hour.

7. Then tip the slab of chocolate onto the chopping board and cut into chunks. Dust with sieved cocoa powder and store in the fridge or freezer.



 

Winter Squash

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Winter is the season to make warming soups to comfort you during the dark evenings that prevail. I picked some winter squash a few days ago from Bath Organic Gardens and for the first time, made some soup with them. Squash are rich in vitamins A and C, and the darker the colour of the squash, the more vitamin A it contains. Winter squash is also a good source of iron and riboflavin - so get cooking with it!

 

 

Here is a quick and easy recipe that serves around 2 people:

 

Roasted Squash Soup

 

Ingredients:

Splash of vegetable oil

1 large butternut squash

1 onion

1 clove of garlic

1 litre of vegetable stock

1 tbsp. of cumin

Pinch of cinnamon

Pinch of chili

Salt and pepper to taste

Dollop of cream (optional)

 

 

Method:

Pre-heat the oven to 180 degrees / Gas mark 4.

 

On a chopping board roughly cut up the squash (removing the seeds) with a large knife. Cut off the stem, and cut length ways into the rind. If it is too hard to cut, microwave for a few minutes to soften the skin. Next, chop the onion into large chunks and crush the garlic. 

 

Put some oil in a roasting tin and toss the squash, onion, garlic and spices in, making sure they are covered in oil. Season with salt and pepper.

 

Next, roast in the oven for 30-40 minutes at 180 degrees / Gas 4 until the ingredients have a caramelised colour to them but not burnt.

 

Whilst waiting for the ingredients to roast, make up the stock mixture using boiling water. Then, put all of the roasted vegetables into a blender with a few spoonful's of the stock mixture. Blend.

 

Depending on how thick you want your soup, you can gradually add more stock and if you find you have put too much stock in, just place the soup in a pan and slowly boil until it has reached the consistency you want.

 

Season the soup again and dollop some cream on top. Serve with warm, crusty bread.

 

 

What recipes do you cook with squash?

 

 

 

Raw Cashew Coconut Balls

 

Raw Cashew Coconut balls

So I am a snacker. I need snacks throughout the day to keep me going and I am on a mission to find some healthy recipes so I swap the chocolate fix for something nutritious. These Raw Cashew Coconut Balls have chia seeds in which are packed with Omega 3's, fibre and calcium. They also have cinnamon in, which helps regulate blood glucose levels to keep the sugary cravings at bay. This recipe is simple to make and will keep you full until Tea time...

 

 

Ingredients:

1/2 cup of sticky dates
1/2 cup of soaked cashews

1/2 cup of desiccated coconut

1 tsp. of chia seeds

1 tbsp. of honey

Pinch of cinnamon

Drop of vanilla essence

 

Method: 

Put all the ingredients in a blender and blend for around 3 minutes until the mixture sticks between your fingers. It should be very sticky! If it isn't sticky enough then add more honey or put in the fridge to set for 5 minutes.

 

Scoop out the mixture and roll into little balls.

 

Put on a plate and keep in the fridge.


 

 

 

 

Enjoy!