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Wednesday, 29 November 2017

Warming Chickpea & Cauliflower Curry

A warming is just the best meal on a cold, winters evening don't you think? Full of delicious warming spices, nourishing veggies, plant-based protein and masses of flavour.  Today I'm sharing the recipe for one of my favourite curries, a super filling chickpea & cauliflower curry that really is the biggest crowd-pleaser!

I particularly love cauliflower in curries as it's a vegetable that absorbs any flavours it's cooked with and becomes gorgeously tender in this curry. The chickpeas add so much heartiness to this dish as well as a generous amount of plant-based protein which makes this curry really filling and perfect as a post-workout dinner too! This chickpea & cauliflower curry isn't just completely delicious but it's bursting with nutrients such as vitamin C, vitamin K, magnesium, iron, fibre and it's very anti-inflammatory too.


Monday, 27 November 2017

Apple + Mixed Seed Crumble

A warming apple crumble is without a doubt my favourite dessert at this time of year. It's so completely delicious, unbelievably filling, wonderfully comforting and also super easy and inexpensive to make. A winner all round!

This recipe for apple crumble recipe has a slight twist, with the addition of mixed omega seeds in the crumble topping which not only add a yummy crunch and different texture but also a boost of omega 3 & 6 fatty acids, known for their ability to support heart, brain and eye health. The mixture of seeds is one I got from Grape Tree (my go-to local health food store) and it contains a nutritious blend of pumpkin seeds, sunflower seeds and also brown & golden linseeds. The mix is so full of goodness and is fabulous value for money too, something I know I can always rely on Grape Tree for.

I actually got most of the ingredients for this crumble from Grape Tree. The jumbo oats, ground almonds, coconut oil, coconut sugar, maple syrup, cinnamon, ginger and vanilla can all be found in Grape actually everything apart from the apples! I do love being able to get everything in one place! Head here to find out where your nearest Grape Tree store is.

This plant-based crumble is heavenly enjoyed hot out the oven, or try adding dairy-free custard or coconut yogurt to the top for something extra special. You can also keep the crumble for up to 2 days in the fridge and is delicious enjoyed cold....hey, you could even have it for breakfast!


Saturday, 18 November 2017

Spiced Cranberry, Orange & Seed Cookies

It's less than 2 weeks until December, so I think it's acceptable to start feeling a little festive now! I've got lots of recipes coming at you during the lead up to Christmas, starting with this one for Spiced Cranberry, Orange & Seed Cookies!

These cookies are super easy to make and taste completely delicious with a big mug of tea. They're really festive too with the dried cranberries, zesty orange and mixed spice running through them.

This cookie recipe is gluten free, vegan and refined sugar free too, which might make a nice change to all the sugary treats over Christmas time or will be perfect as gift to a free-from friend. Why not try adding some sultanas or chopped nuts in as well for a little something extra!


Wednesday, 15 November 2017

Warming Turmeric Hummus

Hummus has been one of my favourite foods for years; it's just the greatest on salads, with lots of cooked veggies, with pita bread, on toast, or just to dip carrot sticks into. I love classic hummus but I'm obsessed with coming up with new flavour combinations to make the dip a little more exciting. My current favourite is a warming turmeric flavour hummus that's completely perfect for the Winter months!

This turmeric hummus is made with all the classic hummus ingredients such as tahini, chickpeas and olive oil but I've added in turmeric powder and ground cumin for a little spice and warmth. The combination is a total dream! I made the recipe in collaboration with Indigo Herbs, using various products from their online store - which is my go-to site for all things healthy cooking and baking. I used their tahini, turmeric powder, black pepper and himalayan sea salt in this recipe.

See the photos and full video recipe below!


Monday, 13 November 2017

Chunky Aubergine & Courgette Pasta

I thew this dinner together in no time at all the other day and ended up being the most deliciously comforting autumnal dish and I had to share the recipe with you all.

This chunky aubergine & courgette pasta dish really couldn't be similar, but it's so bursting with flavour and screams 'autumn'. The meal can be thrown together in 15 minutes so is perfect for after a busy day at work or to feed a hungry family.

The aubergine and courgette chunks are really amazing in this pasta dish - they soak up all the flavours from the herbs and by grilling the aubergine it really brings out it's natural flavour. I add dried herbs as well as a little paprika, chilli flakes for a kick and some fresh basil for an Italian vibe.

TOP TIP - try adding lentils to this dish to make it even more filling and for a protein boost!


Friday, 10 November 2017

An Evening With AEG At School Of Wok

On 1st November I was invited down to School Of Wok in London for an exclusive masterclass at the award-winning Asian and Oriental cookery school with leading appliance brand AEG. I was so excited to get this invitation as I love Asian food and of course had heard of AEG - they're such a massive brand! I was intrigued to find out what we'd be making and I was eager to try out the AEG kitchen appliances.

So, on 1st November I head to School Of Wok, which is located close to Covent Garden in London, for the event - taking my boyfriend along as he's also a huge Asian cuisine lover. We were greeted with prosecco which kicked the evening off nicely, and then we were shown to our kitchen stations.
There were two large kitchen stations (like islands) in the front room of the cookery school, each kitted out with several places for all the attendees - we each had a chopping board, an impressive looking knife, measuring utensils and a set of ingredients ready to be cooked!

We were welcomed by someone from AEG who gave us a quick talk about the appliances we'd be using and introduced us to the new Mastery Range which 'aims to satisfy those looking for the ultimate responsive cooking experience to take taste further'! The new range includes an amazing sounding dishwasher called the ComfortLift which is designed to gently lift the lower rack to a more convenient working height - perfect for those with a bad back. A CustomFlex fridge freezer with door storage that can be customised to all your needs, an intelligent Hob2Hood that automatically adjusts to your cooking activity on the hob so you can concentrate on the task at hand. The range is a real range to impress and is designed to help you in the kitchen every step of the way. What's more, the whole range is super sleek and clean cut with liner lines and stylish facades.

After this short talk, School Of Wok's founders Nev welcomed us. He told us a little bit about the cookery school and how him and his business partner actually didn't have the funds to open their dream business, until AEG came along and said they'd donate their appliances to the school to help them get up and running (hurray for AEG!). He then explained we'd be making a sweet and sour dish (I did sweet and sour aubergine) and a side dish (I had crispy tofu balls), he told us how we'd be making them and showed us specific chopping skills which were pretty cool - who knew there was a particular way to cut a pepper?!

For the stir fry dish we had to make what Nev called 'Wok Clocks', this is where you arrange the vegetables on the plate in the order they'll be going into the pan. You place the veggies in a clockwise motion, ending with whatever will be going in last OR the garnish - so in this case the pineapple and the spring onion. Once we'd prepared our vegetables and made a delicious sauce with ketchup (of all things!), white wine vinegar, cranberries, star anise and other yummy ingredients we headed on through to the back room of School Of Wok to get cooking!

We were cooking on AEG induction hobs which were just something else. I've become a little bit of a kitchen appliance snob after getting into this industry and I have to say the AEG hobs were super impressive! Even though School Of Wok was founded back in 2009 and hundreds of people have cooked on them the hobs look brand new and super sleek with a touch screen type control. Nev talked to us about the hob and showed us just how quickly they heated up - they were ready to use in a matter of seconds, but the room stayed so nice and cool thanks to the induction hob not actually giving off heat to the rest of the room - pretty amazing! He showed us how we'd be cooking the food and away we went to do it ourselves. We threw everything into our wok the wok clock way - veggies like onion and pepper went in first to allow for more cooking time followed by the aubergine and pineapple then lastly the sweet and sour sauce was mixed in. We dished our finished stir fry up, garnished with a little spring onion and went back through to the main room where the kitchen stations had been transformed into set dining tables ready to sit at and enjoy our feast!

We all sat down and were served our dishes with delicious sticky rice and a class of wine, which was utter perfection. The stir fry tasted exquisite - so full of flavour and cooked just right. I think it's safe to say we all left the event feeling like fully fledged 'Wok Stars'!


Thursday, 2 November 2017

Roasted Pumpkin Quinoa Bowl With Tahini Dressing

Halloween is over and pumpkin season is coming to an end. Before pumpkins are forgotten about again until next Autumn I wanted to share one last recipe with you which could hopefully help you use up that leftover pumpkin or you could even make this recipe with butternut squash instead!

Roasted pumpkin is a new discovery of mine, and boy do I wish I'd known about it sooner! I'd never thought to roast pumpkin before but it's honestly my new favourite thing. The pumpkin goes super tender, soft and sweet when roasted just with a little olive oil, salt & pepper and is a fantastic edition to loads of dishes, including this roared pumpkin quinoa bowl with tahini dressing.

This bowl of pure nourishment is bursting with colour, flavour and goodness. It's also wonderfully filling thanks to the quinoa and pumpkin, it leaves you feeling like a superstar thanks to the array of veggies, there's a subtle sweetness from the pomegranate seeds and the creamy tahini dressing adds something quite special to the dish. The roasted pumpkin is paired perfectly with all the other flavours and is especially incredible with a little dressing drizzled over the top!

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