Breakfast

Strawberry Banana Smoothie Bowl with Strawberry Basil Chia Seed Jam!

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It’s strawberry season in the sunshine state! And this heavenly scented bowl of goodness celebrates everything about it. I love strawberries. I was about to type that there are very few things better than in season sweet strawberries. But then my brain chimed in and named at least 8 other things. That was helpful… swiftly moving on.

Arriving at the Farmers market on Monday, I could already smell that sweet scent from walking into the market. I knew fine well I’d be going home with a flat full of stawberries before I’d even laid eyes on them. So after distractedly chucking other fruits and veggies into my bag I doubled back to the stand with the particular flat that caught my eye… what can I say? I’m a huge believer of love at first sight. Well. The rest is history.

Wandering out I spotted a beautiful Basil plant that I’d swear was calling my name. And since basil and strawberries are a match made in heaven, that little baby came home with me too. For those of you new to this magical flavour combination, give it a go. Pop some fresh basil on your next bowl of strawberries. You can thank me later.

Any way enough of my blabbering.
Let the strawberry recipes begin….
Smoothie :

1 frozen Banana

1 Cup hulled strawberries

Almond milk

1/2 tsp Vanilla paste (optional but so worth it)

You know the deal. Blitz it in the blender.
Strawberry and Basil Chia Seed Jam.

2 Cups of Strawberries

1/4 Cup something sweet- Sugar or Honey

Splash of water

A small bunch of fresh Basil – make it into a mini bouquet garni tied with some string in you can.

2 tbs Chia Seeds

Chop all the strawberries and add your sweetener and water to a sauce pan bring this to a simmer and keep it going for 10 minutes. Stir and squish the strawberries together. Once everything is nice and soft and sweet, decant into a heatproof bowl and slide your little bunch of basil into the jam. Leave this to cool. The leaves will go all wilt-y and brown but it should infuse the jam pretty well. Remove the now squishy bouquet when it’s cool and stir through the chia seeds. Give this a half hour to set. Then spoon onto smoothie bowls galore or stick it with peanut butter in a sandwhich. It’s beautiful stirred into porridge or rice pudding too.. I’ll stop talking now.

 

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A break, a book and a new year ! 

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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?

Breakfast

Black and Blue Berry Porridge. 

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There’s something ridiculously comforting about a huge bowl of Porridge. Always been a favourite of mine. And it’s the ultimate lazy Sunday Breakfast.. back when I was little a big bowl of Porridge with Sugar and Jam used to be my preference. I’ve not drifted too far from that now , topping with a fresh fruit compote and a good drizzle of Honey… yep. My sweet tooth is still going strong , but we’re a little more refined these days. At least that’s what I keep telling myself.
Serves one. Preferably back in bed with a good book.
Recipe :

1 Cup Almond Milk

1/2 Cup Quick cook Oats

1/2 Tsp Vanilla Paste

Handful Blueberries

Handful Blackberries

Drizzle of Honey. Or Maple works great too.

Pop your berries into a small saucepan with a splash of Water. Pop it over a medium heat until bubbly and soft.

Heat the Milk in a sauce pan over medium and when hot stir through the Oats and Vanilla.

Pile everything into a bowl as you please and drizzle away with something sweet and sticky.

Enjoy !

Dinner · Lunch

Aubergine Pizza. 

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I love pizza. Like for real. It’s the way to my heart. Proper pizza though. No cheese stuffed deep dish whatever that is. And tonight I was craving this beautiful spicy Tomato and fresh Oregano Pizza I had in Italy. Stone oven.. the works. However I’m not in Italy. And I haven’t got a pizza stone. And I hadn’t made any dough. And I needed to eat immediately for the safety of my own family….. And this little beauty was born.

I bought two beautiful Aubergines (Eggplant to my stateside friends ) at the Farmers Market because it’s a best friends favourite, and I wanted to create something for her. And I’m really hoping she approves. Keep your fingers crossed guys . So the new quick base for my pizza was born. And it didn’t disappoint.

Here it goes Alana. This one’s for you!
Makes 4 “slices”

1 Large Aubergine / Eggplant

Oil

1 Pepper sliced

Handful of Mushrooms sliced

1/2 Courgette thinly sliced

4 Tsp tomato paste

Pinch Red Pepper

Fresh Herbs.

This really is so simple.
Preheat the oven to 400. Slice the Aubergine into four 1 cm thick slices. Heat a large Skillet or griddle pan and cook the slices in a splash of oil for 2-3 minutes a side. Or until they’re nicely coloured and  nearly cooked. Pop onto a baking sheet. You may need to do this in batches. Pop the sliced Mushrooms and Peppers into the still hot pan. Just to cook until a little softened.

Spread your Tomato paste on to each slice of Aubergine. Add a sprinkle of Red pepper if you like it spicy. Top with your veggies. Be careful if they’re still hot from the pan. Have fun. Make it pretty! Pop them all in the oven to heat through for 5 minutes. Pretty much everything but the Courgette is cooked already so this doesn’t take long.
Once they’re ready throw on some fresh herbs and tuck in. So simple. But really yummy.
Enjoy !!

Breakfast

Jumping on the Pumpkin Spice  Bandwagon… Pumkin Orange Smoothie Bowl.

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Ok. So. It’s that time of year again. When suddenly everything goes Pumpkin spice flavoured. Some I understand , others leave me a little weary…I mean seriously. But it’s huge. It’s everywhere. And as the saying goes , if you can’t beat ’em? Join them. So here we go…

Since its still boiling in Florida , and not really warm food weather yet, I went with smoothie Bowl. And I almost hate to admit it , but I loved it… and now I’m sold. Pumkin spice me up.
Recipe serves one

1 Frozen Banana

1 Orange

1/3 Cup Pumpkin

1/2 Tsp Pumkin spice

2 Tbs Maple Syrup

Optional toppings : Pumpkin seeds , clementine segments , fresh Nutmeg, Pecans.
Peel the Orange and throw in the blender with all the other smoothie ingredients.

Top as you like ! Go on. Make it pretty.

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Vanilla Golden Mylk … Turmeric Latte. Perfect for fall.

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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 ! 

Breakfast

Spinach Mango Smoothie Bowl ! 

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Really feeling my smoothie bowls lately. Love a cold sweet treat on a hot Florida day. They’ve kept me going all summer long. This had been this week’s prominent flavour. I like to make the same thing over and over again until I’m sick of it. I’m handle like that..

Don’t let this shocking green hue put you off either. I promise you it’s sweet and delicious ! Just like me ey?

Recipe :

1/2 a Frozen Banana

1/2 Fresh Mango

1 Handful spinach.

Wizz up with a little Orange juice if you need extra fluid in your Blender.

I topped this with Starfruit and Granola today! Cashew butter and Strawberries yesterday.. play with it. Have fun. Eat more greens !

Dinner · Lunch

Pho!

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So a few weeks back I got my very first taste of an all veggie Pho. It was love at first slurp. And I mean slurp. Like how do you eat this gracefully ? I came away with more on my chin and my top than I probably ate. But wow. Was it amazing. I couldn’t wait to get home and start playing with some flavours. And this has been my best effort so far.

This recipe serves two.

Broth :

4 cups Mushroom Stock

1 Inch Ginger sliced

2 Cloves garlic minced

2 Star Anise

1 Cinnamon Stick

1 tbs Shoyu (or Soy Sauce)

1 Lime -juice only

A handful of Basil

2 Tsp Maple Syrup
Filling and topping :

Noodles (I used brown rice )

1 Cup Mushrooms

3 Green onions (spring onions )

1 Large handful Bean Sprouts

Extra Basil

Pop all of the stock ingredients into a medium saucepan and simmer together gently for 15-20 minutes. Sieve out the the aromatics once the broth is well flavoured and the kitchen smells amazing.

At this point slice your Mushrooms and green onions. Add your noodles to the simmering broth and pop the mushrooms in there too. Once cooked decant into two bowls and topping with Bean Sprouts , Lime wedges and more Basil. Give a final adornment of Green onions. Grab a spoon and some chopsticks and give it your all!

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Maple Cinnamon Caramelized Pecans.

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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…

Lunch · Picnic

Roasted Beetroot and Pear Salad.

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With all of these colours all on one plate I can’t stop smiling. I love eating every colour of the rainbow. Not only does it look enticing and feel fresh , but I get a rather smug sense of virtuosity having polished off a delicious meal that my body will love too. This Salad is so easy but really rather elegant, it’s great for a lunch to share with friends…

I love Beetroot. I really do. Something my teenaged self would shudder at the thought of. Mainly because I associated it with the hideous crinkle cut, boiled to death ,pickled variety stuffed in many a sandwhich as a child. Still makes me cringe. But this wonderful little root enters a realm of its own when roasted. So sweet and earthy, it’s now up there as one of my all time favourites.

I was excited to spot the Golden Beetroot at my local Farmers Market  and couldn’t wait to get home and play with them. The colours are just so prefect, a direct contrast with each other but both hosting the same flavour. Just gorgeous. Ok. Sorry. Getting a bit intense over the whole Beetroot thing so I’ll get on with it.

This recipe served two but you can multiply it easily.

Recipe:

1 Pear

2 Golden Beetroot

2 Purple Beetroot

Oil of choice I used Avacado

Big bag of Greens

Handful of Maple Roast Pecans (recipe to follow )

Dressing

1 Orange

2 tsp Oil

1 tsp Maple Syrup

Pinch of Salt.

Preheat the oven to 400°. Wrap the Beetroot in foil. I kept the colours separate so they didn’t bleed into each other. Pop them in the oven for an hour. For the last 40 minutes of the cooking time chop the pear in half and give a little drizzle of Oil. Pop onto a roasting tray and into the oven.

Once everything’s cooked. Cool till you can handle them. Give the Beetroot a good rub with kitchen roll and then skin should just slide off. Then slice to show their  pretty little stripes.

Throw a load of Greens onto a serving dish and top with the sliced Beets. Pop your Pear on there too.

Give a final adornment of some Maple Roast Pecans.
Dressing.

For the dressing , zest and juice an Orange into a jar. Pop in a splash of oil (i used olive here ) and a tsp of Maple with a pinch of Salt. Give everything a good shake together. .