Sunday, 30 March 2014
When I was little I remember having Turkish Delight with my Grandad.
Not the chocolate covered, gelatine filled version sold in every corner shop, instead the traditional version gently flavoured with rose water.
The fact that I shared it with my Grandad, makes it somewhat more special. I've tried to make it, both the traditional way, and other ways for him many different times. I still haven't succeeded.
We've had Turkish Delight sauce.
One of my favourite recipes I found on Pinterest years ago. Courtesy of Judita via Pure Mamas
I love it, and I've adapted it a million different ways since then. I highly recommend trying the original recipe at least once (even if you do halve it. . . the quantities are massive!)
The whole concept of raw interests me so much. I'm currently just not ready to attempt it, nor do I have sufficient knowledge to go that way!
Is anyone out there Raw? I'd love to hear from you, tips/ tricks/ favourite recipes etc!
Until I know enough, I'm going to continue educating myself (I did read about warm raw soup. . I didn't really understand it. . . although I do know that there is a certain temperature things aren't supposed to go over)
And I'm going to educate myself with more of this!
I made a batch of this for an 80th birthday party. . . sometimes I add 1 tbsp of Carob in, but I've learnt that people of that generation can be quite blunt and cutting. They say what they mean without thinking twice. I've also learnt that if they don't like something. They'll let you know.
Carob is so subjective. I know most find it crazy bitter. (I love it - I took most of the refined sugar out of my diet, and I have less of a sweet tooth now. Since January all I have eaten is one doughnut, and I really didn't even enjoy it. It sounds ridiculous I know, but I'm more than content with these raw brownies, which are, FYI, amazing!)
If you're not a fan of rose water, just replace it with vanilla, and these will make some delicious raw chocolate brownies.
OK, so it is a well known fact that I am the worst person in the entire world for eating breakfast.
My excuse was that it takes time for my stomach to wake up. . . If I eat when I just get up, I end up feeling really sick for the entire morning.
One of my New Years Resolutions was to make time for eating breakfast, only, we don't always have time to wake up in the morning, spend an hour or so, then have something to eat, then get ready. On the weekend, it's fine, but sadly, not every morning is a weekend morning!
That was a very rambly way (I'm good at rambling!) of saying that portable breakfasts are saviours!
I've said it before, and I'll say it again. Our freezer is full of literally nothing but fruit.
fruit. fruit and a bit more fruit.
My brothers nightmare!
I've been slowly working through the bags of frozen berries, trying to use them up. This is one of my favourite recipes. I'm not entirely sure where it has evolved from, but I'm almost 100% certain it will be a mixture of recipes from my own head, Katie and Angela.
What do you do with flax?!
I know some people mix it with warm water and drink the goopy mixture. Can't say that particularly appeals to me. At all. And truth be told I'm not too fond of the taste.
For some unknown reason, I decided to combine the flax with this raspberry protein bar recipe. I really like the outcome (I've made multiple times. Can't complain!)
I also love wrapping up little parcels. I.e. I like to mess around with my food.
I had way too much fun wrapping them all up.
This really did inspire me to try a little harder with breakfast. In fact I'm considering making a fresh batch tomorrow to take to my loves house. (he never eats. unless it's fried.) I'm currently trying to improve his nutrition. We are both on a mission to get healthy.
Now I just need to stop smoking and doing drugs. *
*please excuse my terribly sarcastic sense of humour. I am fully aware there are only a handful of people who find me funny. One of those is me.
I'm such a child I find this title massively amusing!
I'm not sure what that says for my sense of humour. . . but I can tell you that it probably isn't a good thing!
I know I'm not the only person who likes to have some food to pick at. When you're not hungry enough to make something more substantial, but you really want to eat something.
Believe me I know, this is where people usually end up eating junk. This is where my Pete would end up eating an entire package of cookies. (at least)
One of the ways I've found quite effective to stop the need to eat rubbish, is to nibble at something like this!
And come on. I know I'm not the only person who absolutely loves blending.
I made a comment the other day that it made me feel like a mad scientist. Hey, what can I say blending is fun!
In other news (I just spelt 'news', 'knews' and couldn't work out exactly what was wrong. I'm an English Literature graduate. That's embarrassing!) I am obsessively listening to Shakira's new album (I can now proudly say I own all of her albums, including a lot of her original, older stuff).
I have a bit of an obsessive personality. I find something that I love, and go full pelt at it, then I lose interest and find something to obsess over. A fleeting obsessive personality maybe?
There are a few things which I have obsessed over, which I have stayed in love with. Shakira. Is one of those things. I have a hilarious memory of me and my mother stood in our apartment in Cairns (Queensland) when I was about 10/11, in front of Shakira's music video to Whenever, Wherever, trying to belly dance like she does. Needless to say, we never got it down. My dad, brother and sister found it hilarious. Looking back it is funny!
This album, is my new workout album! It puts me in a ridiculously good mood and makes me want to dance (which is not very common)
Well either that or I wish I was Shakira (if she was 2' taller!)
Monday, 24 March 2014
Happy #MeatFreeMonday of #MeatFreeWeek!
Monday 24th of March until Sunday 30th of March is Meat free week!
OK OK so for me every week is meat free! - Only I quite like the idea, the challenge if you will for people to try and give up meat. If only for a week.
The most common thing I hear from people when they ask me about veganism is
"I could never give up meat/cheese/milk etc"
I think most people would surprise themselves at how easy it is. . . mainly because there are so many awesome (if not awesome-er) alternatives!
This cheesecake is totally inspired by two things.
1. Bakewell tarts - almonds. cherries. childhood
2. Mango cheesecake I saw on instagram one day (If I can find the link I will link it here)
One of my New Years resolutions was to stop or at least significantly reduce my refined sugar intake. I discovered that dates were awesome and their versatility is totally suited for making 'biscuit' bases for cheesecakes.
Obviously there is no cheese here! Cashews are used to make the cheese, and I love this technique, the first time I tried it I didn't think it was ever going to get smooth, but the minute you add in a tiny bit of coconut oil, it smoothes immediately. I used my magic bullet (BEST GADGET EVER!!) which you may know doesn't run for a very long time, so quick pulses were plenty to make this smooth cashew nut cream.
This is a must try recipe!
The quantities I specified only makes two 4" cakes (which my family and I cut in half, to make four servings - my brother doesn't do fruit!! so it was all we needed!)
Thursday, 13 March 2014
I, like a lot of others, love finding new recipes. Recently I've been on a mission to collect and try out as many different bread recipes as I can.
This is my new favourite.
Ashley's Quinoa Oat Bread initially attracted me because I just received a sack of Quinoa flour in the post! I've said it before, I'm not really that struck on Quinoa (nor am I that struck on writing it, such an annoying word to type!) but I keep trying it with the hope that one day I'll like it!
The first attempt at this recipe didn't go that well, mainly because in my haste I put the mixture into a cold tin, lined with greaseproof paper.
Bad idea. Don't do it. A hot pan is definitely the key.
I also used a tin with a removable bottom which I'm sure did help with the removal, I was anticipating a struggle the second time I made it, just like the first, but it worked brilliantly.
I made this bread, and then instead of slicing and turning into a sandwich to serve with the Goji Ketchup, I spread the bread with the Ketchup, covered it in Spinach, Sweetcorn and onion and then sprinkled it with a little Soy Cheese, baked it for 5 minutes and served with a simple salad.
Trust me, it's brilliant that way too!
I am currently using Kiwi Compote- unsweetened, however that's just due to a little Kiwi Accident I had the other day! I was really quite surprised that the flavour of the compote did not affect the overall taste of the bread. At all.
If you've been reading some of my posts, you'll understand that I love Avocado. Therefore this Sandwich of grated Carrot, Avocado, Salad and Sliced Tomato was one of the best lunches I've had in a long time.
I'd love to try different herb (and fruit!) combinations as well as different fillings. I'd also like to give this bread recipe a go with more Chia and/or Flax.
This Ketchup Recipe is SO simple, really all you do is blitz in a food processor. The original recipe is one I found in the book Raw Magic (my sister bought me it!) but I made a few of my own alterations (because, I can't help myself!)
I also 100% reccommend Kate Magic's book Raw Magic, it is not only full of tasty things, it's also a really interesting read! (but maybe you have to be strange like me and actually enjoy reading cookery books as novels. . . ) I'm not raw, but the idea really intrigues me. . . I'm just not sure I'd want to eat cold food all the time, but that may just be my lack of knowledge!
Monday, 10 March 2014
We all know that feeling.
The, I-really-can't-be-bothered-to-cook-anything feeling, it's usually followed with either the rapid consumption of junk food, or the speedy dialling of the local take-away.
The only problem with this is that, actually, you always feel really guilty, stuffed, lethargic and poor-er than you did before.
Monday usually is the culprit to this. I don't like Mondays. (I currently am not a fan of weekdays either, but that's another deal)
I really like this recipe. If you can even call it that. Maybe I should call it assembly instead.
I really like this assembly, it's super quick, super tasty, and doesn't make you feel like a whale afterward.
How cool do rice wrappers look?! I can never quite believe that they are going to turn from their glass-like state to something so squidgy. But they do.
When you are soaking the wrappers, don't be tempted to hold them under for too long. 10 seconds is plenty, even if they feel a little brittle still, in about a minute of sitting on the side, they will be malleable. Promise!
Time for a little origami!
Basically fold the top and bottom into the centre. . .
and roll horizontally!
Although there is a little bit of give, don't over-fill the wrappers or it will be really difficult to roll up, other than that, it's so simple.
This is really nice served with salad for a light tea or lunch, the best bit is they keep quite well in the fridge for a couple of days, so you can make them in advance and pull them out when you need them.
Before I had ever tried them, I did think the idea of the wrappers not being baked or fried like the more pastry-like wrappers of other Asian spring rolls of which I was used to, was a little strange. Only once you get over the fact that the outside is not crispy (although sometimes I like to bake them for 5 minutes to crisp them up anyway) I think I actually prefer these. They are lighter and I don't feel as guilty afterwards!