I seriously love sweet potatoes; as a soft mash alternative, fried until crispy on the hob or perfectly roasted until deliciously crunchy. I don’t think I’ve ever found a variation that I haven’t completely loved! That’s why on Plant Power Day, I knew I had to celebrate with a delicious bowl of my favourite sweet potato fries.
Deliciously sweet and perfectly tangy. I love adding dried cranberries to my muesli, granola and even cookies throughout the year;but fresh cranberries only really make an appearance in my diet during the festive season. As soon as December rolls around the fresh berries come out and I find myself adding them to everything! One of my absolute favourite ways to enjoy them is to cook them all up together on the stove, making a tart, tangy and perfectly sweet cranberry sauce.
Making the sauce couldn’t be simpler, all you do is place everything in a saucepan over a medium heat until all the gorgeous berries star to go gooey and soft and them blend until perfectly smooth. You can use either fresh or frozen fruit for this. But I find that fresh gives a more intense taste than frozen fruit does.
Cranberries are incredibly tart and can sometimes be extremely bitter. That’s one of the biggest things that you need to think about when cooking with them. You need to make sure that you add enough sugar, or alternative sweetener. This helps to make them a little less sour and more enjoyable. I think that this is one of them things that is quite personal, a bit like spice levels. The best way to get it right for you is to do little taste tests as you go.
I love parsnips; they’re one of my favourite root vegetables. I love to fry them and add to salads, use as a sweetener in soups, lightly roast as a delicious side dish or even bake them into a scrumptious, moist cake.
Maple roasted parsnips are definitely my favourite way to enjoy them though. Peeled, par boiled and fried with a little maple syrup. They make the perfect side dish and can be eaten with a roast dinner, a shepherd’s pie, or any other dinner or lunch. They’re so versatile!
But, aside from being absolutely delicious, did you know parsnips are also full of so many health benefits?! They contain high levels of fibre, water and protein. As well as Vitamin C; which helps to maintain good oral health and also helps the immune system by stimulating white blood cell production to attack foreign microbes in the body. Parsnips also contain folate and Vitamins B6, E and K. [Read more…]
I love making my own hummus and experimenting with different flavours. My latest experiment created this creamy, fresh and vibrant carrot hummus.
I have literally made, what seems like, hundreds of versions of this dish. I’ve found it so tricky to make a really ‘carroty’ smooth hummus – if you know what I mean. I have tried everything from grating the carrot to roasting it first but found that simply par boiling the vegetable not only gave the best texture but also helped to add the most flavour. Parboiling really did help the carrot flavour shine through.
I used the exact same recipe as I use for my basic hummus and just added the carrots before I blended everything together. It’s one of my best adaptations that I’ve made and is one of my favourite healthy snacks. It’s perfect with crudities, in a salad or spread on top of a lightly warmed pitta.
Store in the fridge in an airtight container for roughly a week.
Imagine lightly roasted carrots; soft and fluffy on the inside, yet perfectly crispy on the outside. Lightly seasoned with a bit of salt and pepper, and given a serious kick with some ginger. Oh yes, this is all about the roasted ginger carrots. It’s fair to say that they do pack a serious taste explosion, and the ginger really make the carrots come alive.
I love roasting veggies, and find that it seems to bring out and create a whole different flavour. Carrots are one of my favourite vegetables to do this with. And taste best eaten warm, fresh out of the oven.