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Long weekends and light lunches 💛Fully loaded Hummus 💛 Mediterranean style.

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!

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A trip out if town and lots of new recipe inspiration 💛

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 💚

Breakfast · Uncategorized

Love is in the air Sexy Smoothie Bowl.

Love is in the air at the little blue garden. The love of food, first foremost and forever. Valentines? Galentines? Screw that. Keep the romance in the kitchen. I guarantee, you’ll find love.

This mornings bowl of “I love me”… Carob and Strawberry smoothie bowl with Rose and Sesame. I really love this, smooth, creamy rich and sexy. So indulgent. Give it a try. Dessert flavoured breakfast bowls may be my very favourite thing this week.

This serves

Recipe:

1 Avocado

1 Frozen Banana

1-2 Tbs Carob Powder

Almond Milk

1-2 Tsp Something sweet- Honey or Maple

1 Tsp Rose Water ( optional)

To top:

Handful Fresh Strawberries or other berries ( Red is very pretty here)

Sesame Seeds and Rose petals to decorate.

Blitz the smoothie ingredients  together and top as you please. Put some effort in here. You eat with your eyes!

 

 

 

 

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A break, a book and a new year ! 

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?

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Vanilla Golden Mylk … Turmeric Latte. Perfect for fall.

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 ! 

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Maple Cinnamon Caramelized Pecans.

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…

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Tahini Quinoa and Hummus Buddha Bowl!

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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!