Excuse the whole plantbased diet / hummus cliche… But I do love hummus. And it’s many flavours, varieties and accompaniments. It’s just an easy little go to kind of meal or snack. It can be made as plain and simple as you like or really pack a punch . I love how more varieties of hummus are becoming main stream too. Being made with different beans and pulses. Not just your classic chick pea any more… Not that my love of chickpeas will ever wane mind, let’s just get that clear.

Love the new trend with dessert hummus too – (watch this space for a post in the next few weeks on dessert hummus three ways). For those of us with a sweet tooth I very much advise you trying these satisfying little numbers.

But this post is about making it into it’s own meal. Or at the least its own course. I love this idea and I play with lots of different mixes of veggies too, not just a Mediterranean mix. But I have to say this one seems to be the one I keep pulling back too. I also love hummus as a side to chunky chips (fries). You all know my affinity with anything potato based…And chunky chips and hummus are a match made in heaven for a lazy night in front of the TV. I occasionally swap it out for sweet potato chips and a red pepper hummus. Hmmmm. I’m making myself hungry now.

This post is more of a suggestion than a recipe really, a blue print to add and mix how you want 💛 the suggestions are somewhat endless.

I really like this warm and served with some form or warmed bread. But it’s still good at room temperature too.

This recipe makes two of the bowls above. But doubling this recipe for a platter is also a good shout.

Recipe:

Half a Fennel Bulb

1 Red Pepper

Handful of Grape Tomatoes

1/2 Courgette / Zuccini

^^ roughly the same amount of Aubergine / Egg plant

Olive Oil

A good pinch of Herb de Provence

Salt.

1 Tub of your favourite Hummus or one batch of home made.

Optional : fresh herbs or pesto.

Serve with any : Pita, crackers, Kulcha, Naan, Chips.

Preheat the oven to 400°. Chop your veggies and toss in oil, herbs and salt.

Roast for 25 minutes.

Serve on top of your desired amount of hummus while still warm. And top with either herbs or pesto.

Now go ahead and dig in!

So guess who’s been off on her travels again? This time to the Big 🍎. New York. One of my all time favourite cities. I love that town. Something about it always feels like home.

Food there is insane, and is very much part of the fast paced, high demand culture that helps define this busy city. From street food (those warm nuts though 😍) to pizza on each corner, to Amish Markets all the way to silver service A la Carte menus. This city has it all.

With lots of eating out and new markets I’ve had some serious recipe inspiration and I’m buzzing with excitement to play with some new flavours. This is what I found at Grand Central Market. This amazing little gem of a spice market. The smell was incredible and they had tea all along the other side! Swoon ❤ so after collecting more spice packets and teas and flavoured sugars than I would care to admit, off I wandered through the rest of Grand Central with a huge smile on my face and a spring in my step. (And my mouth full of delicious warm cashews).

How can you not fall in love?

Having had some beautiful plant based meals around the city. Packing lots of flavour combinations with lots of different grains and seeds and fresh organic breads 💛 . I love how plant based meals are becoming more and more main stream along with organic and shop local themes. These things are all so close to my heart, and it’s important to me to not only know what I’m eating, but where it’s come from. I’m so grateful to see these movements on the rise. (Ok I’ll stop talking now – you might have guessed I’m rather passionate about these things).

But yess. Deliciousness please.

Keep an eye out for new recipes coming soon combining all elements from my trip 💚

Sooo. I vanished for a little while.. and here’s why. Taddaaaa!  A Book! I actually made a book. Proud much? I was so busy concentrating on getting this ready for Christmas I lost a little track of everything else. And after all that work I awarded myself some down time, to tune out for a while and just relax.
 But I’m back now and so so excited and ready for the New Year! I feel like it’s important to set goals each year. I for one need a direction to go in. Not the easiest when I’m so easily distracted…. but that’s another story. 

So back in full swing and brimming with recipe ideas for 2017! Let’s make this the best one yet?

Ok. So I’d be lying if I said it feels like Fall here in Florida. But technically.. it is. The days are getting shorter.. and hopefully soon we will beat the heat. Bliss. I thought the perfect way to kick off Fall would be a lovely Autumnal drink. That’s sure to see you straight through to Winter. 

I love this drink. I love the warming flavours combined with high action anti-inflammatory properties. It tastes good and feels good. I love that smug little combination. 

The mix of spices here remind me vaguely of Egg Custards from my childhood, you can never go too far wrong with Vanilla and Nutmeg..

This recipe is more of a guide. Add as much or as little spices as you like..

Serves two.

Recipe : 

2 Mugs Almond milk (or milk of choice )

1/2 Tsp ground Turmeric 

1/2 Tsp Vanilla paste 

2-3 Tbs Honey (I like mine sweet)

Grating of Nutmeg

Sprinkle of Cinnamon on top.
Warm everything through in a sauce pan and serve with a little extra spindle of Nutmeg on top ! 

So I have been snacking on these little beauties all week. And it’s been delicious. I always loved them in my Salads over the years but wanted them a little less processed. And these worked out just great. They took a little time to set but they were pretty delicious still warm and sticky too… 
2 Cups Raw Pecans 

1/3 Cup Maple syrup

Salt 

1/2 Tsp Cinnamon

1/4 Tsp Nutmeg 

1/4 Tsp Paprika 
Pop the oven on to 375° and put the Pecans on a roasting tray. Toast them for 8-10 minutes. They will smell pretty amazing when they come out of the oven. Be warned. 

In the mean time heat the Maple syrup for about 7-8 minutes until really hot a bubbly. Be careful. It’s really really hot. Add the spices at this point. 

When everything is ready add the hot Pecans and the syrup to a large bowl and throw in a good pinch of salt. Stir this for a good while . You’ll see the syrup start to take to the nuts specially as they begin to cool. Once the Pecans are really well coated, tip onto a baking sheet with wither a sil pat cover on or baking paper. 

Leave to cool for an hour or two and they will begin to set. Try not to eat them all at this point…

I love the idea of these Bowls. I love just chucking a collection of goodies into one dish for a really satisfying meal with lots of colours  flavours and textures. Right now with all the Summer Veggies in, I’m making this one alot so thought I’d share it! 

I love Quinoa as a base for anything too. This protein rich little seed really fills you up without grains. I love using it in sweet dishes as well as savory.

This recipe made two bowls.

1/2 Cup Quinoa
Avacado oil
2 Courgette / Zucchini (I used different colours )
1 Pepper
1 Cup Mushrooms
2 Handfuls of Sugar Snap Peas.
Tahini
Salt
Herb de Provence
Paprika
Hummus

Optional topping : Fresh Basil and Pine nuts.

Cook the Quinoa to packet instructions. Whilst this is cooking chop your veggies. I sauté the Courgette first together with a little Salt and the Avacado oil. Then pop them aside to do the Mushroom and Pepper with a little pinch of Paprika. Once they’re all cooked and the Quinoa is about ready , I quickly steam the Sugar Snaps.

When the Quinoa is ready, drizzle through some Tahini , a good pinch of salt and a tsp of Herb de Provence.

Then pile everything into a bowl and top with Hummus and an extra drizzle of Tahini. A few pine nuts work well here too.

Pile everything high in a bowl!

I love starting the day with a little shot of wellness. And this has been my weapon of choice lately as I’ve been feeling a little run down. Turmeric is a wonderful little tool , it helps fight inflammation, excellent for cold and flu or most illness really. I pair it Ginger for digestion and Lemon for cleansing. Makes me feel like I’m starting the day off right. I soak my ginger in water over night , but if you want to brew this hot first then just serve it over ice that works great too!

Recipe :
1 inch Fresh Ginger
1 Piece fresh Turmeric (or 1 tsp dried )
1 Cup Water
Lemon
Honey

Slice Ginger and Turmeric and pop into a jar. Pour hot water onto them and leave them to steep overnight.
The next day add Lemon juice and Honey to taste ! I keep the rest in the fridge and use the next day too!

Ok so confession. I love making breakfast for Dinner.  Waffles at 7pm? Yep . That’s my style of food. Breakfast during the week is usually something that can be prepped the night before so I can head out on time the next day. But in an evening when you have time to play, brunch dishes feel like a naughty treat. Except we put a wholesome spin on it so it’s not naughty. I know. Take a moment. It’s ok.

Recipe.
2 Cups Organic Flour
2 tsp Baking powder
1 Tbs Ground Flax seed
1tbs Apple Cider Vinegar
1/3 Cup Oil (I used Avacado)
1/3 Cup Honey or Maple
1 1/2 Cup Almond milk
1 Tsp Vanilla Paste.
Spray oil.
Waffle Maker.

To Serve :
Fresh Fruit , Nut Butters or Blueberry syrup (see Below )

Whisk Flour, Baking powder and Flax together with a pinch of salt.
Pop Almond Milk , Apple Cider vinegar , Sweetner , oil and Vanilla in a jug and whisk. The milk will curdle slightly from the Vinegar , that’s ok, it’s what we’re going for. Combine wet and dry mix gentley. Don’t over mix it.

Leave to stand while you heat up the waffle maker.

Give your now hot waffle maker a good coat with the spray oil.

Now this bit will vary depending on your waffle maker. Mine made 6 squares, and my machine makes 2 squares at a time. So I used 1/3 of the mix each time. And let them cook for a few minutes until Golden and crisp on the outside !

Blueberry Syrup :
1 cup Blueberries
1/4 Cup Maple Syrup
Splash of water.

Pop Blueberries and a little splash of water in a non stick pan an heat until bubbley. Add Maple to taste and bubble until thickened. Take of the heat at desired consistency. 

Ok. So they were warm and smelling delicious and some little tinker decided to nick one before I got a photo… My need for order isn’t to happy about it !! But I can’t blame them, they are rather tempting.
I love making big batches of of some protein based bars in the freezer. They’re excellent to throw in your bag and you have something good to snack on later.. these are loaded with Oats and Beans and Chia so it’s all of the yummy minus the guilt.. phew. You all know my undying love for all things Carob, I bet you didn’t know something so delicious could be good for your tummy too!

Recipe :
2 tbs Chia
2 1/2 Cups oats (or oat flour)
3/4 Cup Carob Powder
1 tsp Baking powder
1/2 tsp Baking soda
1 Carton Black Beans drained
1/3 Cup Oil (I used avacado )
1/3 Cup Maple syrup
1/2 Cup Milk (I used Almond )
Salt
1/2 Cup Dried Tart Cherries.

Pop the oven on 350°. Soak the Chia seeds in 1/2 cup Water while you get everything ready.
Chuck the oats in a food processor and blitz to a rough powder. Empty into a large mixing bowl, and add the Carob, Baking powder and Soda. Give this dry mix a whisk so it’s all combined.
Then reattach your processor and put in the Black beans , Oil , Maple and  Almond Milk in a blitz till smooth. Pour this into your Oat mixture. Pour your Chia mix in now too. Stir to combine and then add in your cherries. The dough should be nice and sticky and should be able to be formed in to little rounds. If it’s a little dry add more Almond milk.

Line a baking sheet. I used a sil pat.
Pick large even handfuls out and shape them into the same size. Mine made 12 medium -ish ones.
Pop these in the oven for 15 minutes or a little longer if you made them bigger. They should set up quite firm.

These go great with a big glass of Almond milk!