Lunch · Picnic

Beetroot Hummus with crudité Veggies.

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This bright like concoction was no accident. I have it on a Tartine in one of my favourite Bakerys with Roast veggies on. It’s sooo good with literally everything. I had to get home and create myself a version. So after roasting a few too many Beetroot the other night , this seemed like a good time to try it out !

Hummus is so versatile, you can serve it with all sorts. It’s a good source of fats , and protein. It’s naturally creamy and you can flavor it any way you like. Keeps great in the fridge for a few days too.

The weather is getting HOT here. 85° in March? But luckily for me the pool is nice and cool and a nice outdoor lunch is an excellent way to break up the day. So with some cool fresh veggies and a good scoop of Hummus. Everyone seems be pretty happy. Hoping this pink deal goes down well ….wish me luck.

Recipe :
1 Large Roasted Beetroot
1 Carton Chickpeas drained and rinsed
I Lemon – juice and zest
1 Clove Garlic
2 Tsp Ground Cumin
2 Tbs Tahini

Salt
Olive oil

If you haven’t already roasted your Beetroot , give it a good hour in a hot oven (400°). Leave it to cool.

Put the Beetroot , Chick peas , Salt , Garlic, Cumin and Lemony bits  in a food processor. Blitz till they’re looking fine and crumbly then add the Tahini.
Once you’ve given that another whizz add a bit of water to loosen things a little and scrape down the sides of your processor. Then put it on a drizzle in the oil until it’s a consistency you like. If you don’t want to add too much oil feel free to replace it all with water.

Give everything a taste and add more salt if necessary.

A couple of serving suggestions :

With Fresh veggies.
On a Tartine.
In wraps.
With Chips (fries).
I love it in a jacket sweet potato.
On a salad.
With some Roasted veggies.
Stirred through some Grains.
It’s excellent for a meal on the go !

Hope you enjoy.

Baking

Blueberry and Lemon Swirls. Easter is nearly here ..

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I’m so lucky to have such lovely friends. I got his beautiful tea towel all the way from Australia , just for me 🙂 . There’s something magical about an unexpected package or letter. I made a showcase of this one yesterday as another one of my lovely friends was popping in- this one all the way from Dublin! We’re a pretty international bunch!

So for an afternoon snack with my old friend, I embarked on some Lemon and Blueberry Swirls. Mainly because we had alot of each in.

I finally played with this dough to make it Vegan too. It’s very similar to the Cinnamon rolls recipe. But minus the Honey and I made this in one large tray to pull apart rather than rounds. If you need advice on the rolling etc, there are step by steps on the Cinnamon rolls recipe.

Recipe
3 Cups Flour
1 Cup milk of choice (I used Almond )
1 Packet Active Yeast
1 Tsp Sugar
1/3 Cup Oil (I used avacado )
1/3 Cup Agave
1 Tsp Vanilla
Salt

Filling :
1 Punnet of Blueberries
1 Lemon
Agave or Sugar to Sweeten

Topping :
2 Cups Organic Confectioners Sugar
2 Lemons Juice and zest
Splash of milk (I used Almond )

Ps : if refined Sugar isn’t your thing , topping these with a Vanilla Cashew cream would be great too .

To start the dough  warm your milk gently till its luke warm. Add  tsp of sugar or agave to the milk then add your yeast (just helps the yeast ) Leave this for 10 minutes while you measure out the rest of the ingredients for the dough. Pop the flour in a stand mixer with the paddle attachment. (You can make this on a bowl but you’ll need to be good at kneading :). Add the salt , then start the mixer turning and add in your Milk mixture , Oil, Vanilla and Agave. Let this all incorporate to one large ball.

The dough will need to rest for an hour to puff up in size !  Leave it somewhere dark and warm.

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Whilst that rises you can make the filling , chuck the Blueberries and Lemon juice in a non stick pan bring everything to a boil and let it bubble for a few minutes add some agave or Sugar if needed. Then pop that to one side to cool. You want it cool when you fill the rolls , it will thicken a fair bit too- it won’t be jam though so you will get messy!

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Prep your baking pan with a good spray of oil and pop baking paper in the bottom . And put the oven on 350°.

Once dough is puffed up and filling is cool it’s time to get rolling .

Roll the dough into one large rectangle , and spread the filling on. Then roll along the longest edge. This will be messy I promise. Then slice into rounds ( I wiped my knife between cuts but im not sure if that actually helped the mess at all) and pop straight into the pan a little way apart as they will puff up.

Give them a few minutes to rest again before popping them into the oven for about 20 minutes. Keep an eye on them.

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Once they come out leave to cool until you can handle them then lift out to add the icing/frosting.

In a bowl mix Confectioners Sugar (icing sugar ) with the lemon juice. Then add enough Milk to make the consistency that you like. I like mine quite thick so didn’t need much !

Drizzle away!

Then I added a final adornment of some zest and some chopped Almonds , I always like to add nuts on top of an item that has almond milk in, just so people know it’s there incase of allergies.
These are lovely served still a little warm !

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In the Garden

Spring time in The Little Blue Garden.

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Do you see that little furry green ball of cuteness ? Well that little cutey is my first Peach of the season on the tree I am absolutely in love with my Garden right now. Spring is upon us !

The Garden is a hive of activity right now. We have blossoms all over the Peach tree and blueberry bush… both of thier picking seasons happen roughly in May in Florida. And the place smells amazing. I’m pretty lucky to live close to a Blueberry field  and Peach orchard and one of my favorite things in the world is to go and pick them !

 

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And in the raised beds we have Rainbow Chard and Baby Kale , both so easy to grown and so much colour ! I cannot wait for these to get a little bigger ! The Kale will need to be spaced out a little more and re planted but for now it’s quite happy just where it is.

We have a baby heirloom Tomato plant just starting to grow happily too.

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It’s such a lovely process watching things grow. I’ve just planted Fennel and Watercress too, I’ll keep you posted on those.

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I like to keep everything as organic as possible , no nasties sprayed on , but it does mean that I get to share my produce with bugs and wildlife ! So far no bite marks out of anything …yet.

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Welcome to my Little Blue Garden !

Breakfast · Lunch

Beans on Toast!

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Ok I admit it. I was 23 before I ate beans on toast. I have always been horrified, and I mean horrified by tins of baked beans. I couldn’t ever understand the appeal. The colour looked all wrong. Processed. Just everything. No way no thanks. At one point I remember having a mini breakdown after my boss dripped “bean juice” on my foot at work….
Ok so less about my mental instability and more about the good stuff. Canellini Beans. Those beans you find in Italian dishes , Minestrone , Pasta Fagoli , that kinda thing. These always seemed to appeal a little more. I desperately wanted to incorporate more lean plant proteins into my day to day food. And that’s where this plan came from….
This is a quick and easy recipe ideal for a quick Lunch or late Brekkie, but I won’t judge you on when you eat this. Its simple and satisfying , give it a go.

A certain best friend of mine can vouch for me. It’s a favourite of hers. And here it is so she can munch away 🙂

Recipe :
2 Large Tomatoes
2 heaped Tbs tomato paste
1 tsp Maple syrup (trust me )
Salt.
I Carton Organic Canellini Beans drained and rinsed.

To serve : Toast or Wedges work great

Dice the tomatoes small and chuck in a non stick pan, add a good splash of water to keep them fluid , and the tomato paste. Cook this till everything is soft and squidgy then add the Maple Syrup stir and give it a taste for salt.
Add your beans and warm everything through together.

A good pile of these on toast works wonders !

Breakfast · In the Garden · Uncategorized

Farmers Markets and Fruit Salads !

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Ok so this one isn’t a recipe as such. But just fun ways of making the best from fresh local produce. I really really belive in supporting local businesses. I know it’s more convienent to pop into a shop and grab a load of goodies all in one place. But venture out into your local farmers markets, or order a produce box from a local farm or Greengrocer. I promise you you won’t be disappointed. You might even save yourself a few pennies too. Go see them, be inspired !

Having things fresh and organic is not only delicious but beautiful too.

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Just a simple pate full of colours and flavors will brighten up anyone’s mood.

Or even go one step further and plant a few seeds ! It’s so rewarding watching things blossom and grow. I grew this beautiful Papaya seed from a tiny little seed. I lost count of how much fruit it gave me. I’m the garden currently I have a new Starfruit tree and a Peach tree covered in blossoms. It makes me so happy to go out there each morning.
This year I’m pretty eager to plant some edible flowers ! I feel some pretty Salads coming my way this Spring 🙂

In the photo at the top Recipe :

Made two portions as above

1 Ripe Papaya
2 Ripe Mangos
1 Cup full of Blue Berries
Sprinkle of Pumpkin seeds
Topped with fresh Basil and Mint!

Breakfast

Mango and Banana with Chia Overnight Oats.

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There were some amazing Mangos at the farmers Market this week, so they have been the feature of a few recipes right now. But this was a nice bright burst  of colour and flavor for breakfast !  It’s really simple and easy and I really do believe keeping it simple always works best. Specially on a morning when my brain isn’t quite engaged yet !
I’d made my Chia overnight Oats the night before and went to the fruit bowl for inspiration! Seemed like the natural pick !

Recipe :
Over night Oats : makes for 1 person
1/3 Cup Oats
1 Tbs Chia seeds
Milk of choice ( I use Almond )
1 tsp sweetner of choice (I used Honey)

Pop Oats and Chia into a bowl and give it a stir. Then cover generously with the milk and drizzle in your sweetner. Pop this in the fridge overnight.

The next day , grab a Banana and Mango peel and add half of each to a processor and blend till smooth.
Incorporate oats and puree however you like , just adding the puree ontop is great  !

Chop the other half of each  fruit to put on top.

I added some Pumpkin seeds and Bee Pollen on top just for some added texture. Hope you enjoy 🙂

Dinner · Lunch

Purple Falafel Salad ..

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Ok. I know , Falafel isn’t meant to be purple. But I was so enthused by my Beet Burgers (made with juice pulp ) it got me thinking of more ideas. And Falafel is one of my most favourite foods on the planet, so …

These also work well in a wrap, by the way but I just decided tonight I’d go with salad, because we all know if it’s on a salad it’s healthy ….right ? (Ok , I know , I tried. But I’m not stopping eating these any time soon . Sorry, not sorry).
Besides, look how pretty they are !

Recipe :
2 Cups juice pulp (I had beetroot and carrot again)
1 Carton Chickpeas
1 Clove Garlic
1 Handful Parsley
1 Lemon juice and Zest.
2 tsp Cumin
3/4 cup Water
3tbs Ground Flax
Flour to bind ( I used Chickpea , but regular is fine )
Salt
3 tbs Corn Flour (corn starch or substitute for regular again )

Optional : wrap or selection of yummy Veg for Salad and a good drizzle of Tahini or Sweet Chilli.

Combine water and flax and leave to sit for a while.
Blitz Chickpeas in processor with Garlic and Parsley to roughly the same size as your juicer pulp stuff. Then add your pulp and give it a pulse to combine.

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All the jazzy colours start to combine.
At this point either remove blades from processor or transfer mix to bowl to mix in your Cumin, Salt and Flax egg. I Salt pretty generously here. Then zest lemon and juice it right into the bowl.

The next step can really depend on how sticky your mix is. I added a good 3 tbs of Chickpea flour here to make mine bind. You may need more or less. You need it to hold together well though.

Once you’ve got a bit of a doughy consistency. It’s time to start rolling !

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I did a big-ish inch ball. Then to get them crispy I covered them with a dusting of corn flour. I’m pretty sure for best results you should roll them in the flour , but being a naturally lazy person I find a good 30 second sprinkle with a sieve just fine…

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It looks like snow !
Sorry , I digress.
Once everyone’s happily dusted , heat a few tbs of oil in a pan . I pan fry these as opposed to deep fry. I also use Avacado oil as its safe at high temperatures so is good for this type of thing.(*** Please use something with a high smoke point. Denatured oils are not a good thing ***)

At this point I cooked them like meatballs. Dropped them in and waited to get a good seal before rolling them over.

After a few minutes and each side is nicely crisped up , you’re ready to go !

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Dinner · Uncategorized

Lentil Pasta with Spicy Mediterranean Veggies !

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A few months ago I discovered a box Lentil Pasta in one of my favourite clearance stores. I took it home slightly unsure of how it would face up. I’ve been a Brown Rice Pasta  lover for a long time. How would a Grain free Pasta hold up to some serious flavour ? The answer ? Brilliantly. It’s excellent. Plus it makes me feel less guilty after two  a plate full! Lentils are also a good source of plant based protein so they’ll keep you full without the post carb food malaise. Win win . After that I searched the shelves for weeks hoping to find it again with no avail… Until now , sitting proudly on the shelves ! Stocked up this time… girls gotta do what a girls gotta do.
Hope you enjoy !

Ps. Don’t worry if you can’t find the lentil pasta , this dish works with all kinds !

Recipe :
1/2 Cup Aubergine (eggplant )
1/2 Cup Pepper (any other than green)
1 Small Red onion
1/2 Cup Cherry Tomatoes
1/2 Jar Pasatta or Pasta Sauce
2 Cloves of Garlic
1/2 tsp Harissa or pinch of Red Pepper flakes.
Oil of choice
1 Cup Lentil Pasta

Optional toppings : Fresh Basil or Oregano , Sundried Tomatoes.

Pop a pan of water on to boil. While you chop the veggies , not too fine ,about 1cm dice. Then chop or grate the garlic.

Once the waters boiled , throw some salt in. And add your Lentil Pasta. Set a timer for 8 minutes.

Heat a sauté pan with a little oil, add your pile of veggies and give everything a stir. Pop the Garlic in too. Once they’re starting to soften , add you Pasatta or Pasta sauce , and your Harissa or Chilli flakes. Give everything a good stir and check for seasoning.

Once the pasta is cooked , remove a little bit of the water , then drain. Toss pasta into the sauce. If it’s a little thick add a few spoonfuls of the remaining water.

Pile on a Plate and top with optional fresh herbs and Sundried Tomatoes.

Breakfast

Overnight Oats my way ! Keeping it simple and Raw.

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This is one of my go to basic breakfasts. Specially if I’m out early the next day, I can knock it up the night before and I’m happy all day. I love the mixture of Oat and seed, it’s a great way to start your day. Also keeping the oats “raw” is also a natural dose of Probiotic goodness. I keep this sweet and creamy    and piled high with fruits. Berries are awesome here , but I’ve used chopped Peaches and grated Pear too and love those combinations too.
I add Chia seeds here as an excellent source of Omegas, but they also contain  Protein and Fibre, they’re a tiny little seed superfood!  If you aren’t familiar with them they are a little crunchy seed that soaks up several times thier size of fluid . So they kind of make this “set”. They’re a strange texture to get used too, but here is a good place to start as they mingle in with everything else.

This recipe is for 1 but you can multiply it easily.

Recipe :
1/3 Cup Oats.
1 Tbs Chia
Vanilla (powder , or paste)
Milk of choice
1 Tsp Sweetner of choice ( I like Maple or Honey here )

Selection of fruit to top

Optional : 1 tbs Buckwheat Groats

Pop Oats , Chia , Vanilla in a jar , and cover completely with milk then give an extra splash for soaking. Stir in sweetner. Stick the lid on and leave these overnight in the fridge to plump up.

Optional extra : for a little added crunch , I soak a tablespoon of buck wheat groats in water over night too, then rinse these in the morning as they will be a bit sludgy (this is why I don’t add them with the milk ).

In the morning your Oats will be read to top with your desired fruit and your sprinkle of Buckwheat if using. To grab go and enjoy !

Baking · Picnic

PB&J Flap Jacks- Valentines style !

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Confession. Peanut Butter and jelly was my first American love affair.  I was 6 and in Disney and I had always loved peanut butter. I took the plunge and ordered the sandwich. At the time being perturbed as Jelly is Jello in the UK. I remember it arriving, it had the crusts removed which was the first thing my 6yr old self fell for. But after that first bite, there was no going back to plain old Peanut Butter on toast. I’m sorry…

Anyway fast forward 20 year and  recently one of my girls has given up gluten and is missing her PB&J. And so a new challenge was put forward. Hope she likes them !

Happy Valentines , or in the case “Galentines” (still not too sure how I feel about this word…).

Recipe :

2 Bananas
1/4 cup Oil ( I used Avacado)
Heaped 1/2 Cup of your favorite PB.
1/2 Cup liquid sweetener (I used agave )
Salt
1/2 Cup Peanuts -chopped
2 1/2 Cup Oats
1 Cup of your favourite Jam/Jelly.
Spray oil

Preheat the oven to 375°.

I made these in little heart moulds to make them cute but I usually make Flap Jacks as one whole square. Oil your mould or line your baking pan 🙂

Pop the Bananas in a food processor , add your oil, sweetner and PB. ***tip here: spray your measuring cup with the spray oil so your sweetner and Peanut Butter doesn’t stick ***

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Give everything a whizz so it’s nice and smooth and combined. Pop your Oats into a large mixing bowl and pour your Banana mix on top add the your peanuts with a few left over to decorate. I add a fair amount of salt at this point too . Give everything a good mix.

Spoon your mix to fill your mould just under half way. Then do a big scoop of Jam/Jelly. Then top with the remaining mix, just like a sandwhich!

Once all your moulds are full add a few little dots of Jam ontop and a sprinkle of your remaining Peanuts.

Bake for 12-15 minutes.

Leave to cool in the mould before plating and enjoy !

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