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!

Travelling around a city , and having no kitchen has been a challenge the last few days. As people with food allergies know , it’s always a bit scary when you haven’t made it yourself. But the last few days haven’t been so bad. And I really like how Allergens have to be listed on things now. It’s about time to be fair.. but anyway. Chia Seed Pudding has been a little god send these past few days. It’s not really a recipe, it’s so simple to make. And you can top it with what ever you like! I love fresh fruit or nut butters best. It take a minimum of 4 hours to set though. Making it overnight is great too. This makes one serving.

Recipe :
2 Tbs Chia seeds
3/4 Cup Almond Milk
1 tsp Sweetner of choice
Vanilla paste (Optional )

I pop everything into a jar and give a really good shake. Otherwise pop into a bowl and give a good whisk. These seeds will congeal fast so keep them moving to disperse evenly ! An extra shake or whisk a half hour later is great too !