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, this simple cranberry sauce is perfect during the run up to Christmas. Made by gently boiling fresh (or frozen) cranberries until they all start to go gooey and soft and then blend until perfectly smooth. It couldn’t be simpler.
On their own cranberries can be unbearably bitter and having even a spoonful of unsweetened sauce can be too much. It’s so important that you add enough sugar to help take away the tartness or the end result won’t be enjoyable. An alternative to sugar, such as maple syrup can be used if you’d prefer to go sugar free. I’ve found it best to try it as you go along; just add a spoonful of sugar at a time and stop when it tastes sweet enough for you. Remember that this will probably need quite a bit of sugar to counteract the naturally bitter taste of the cranberries, so just bear that in mind.
You can add this to yogurt, chia pudding, stir it threw your porridge or enjoy a big spoonful on the side of your roast dinner for a more traditional dish.
Store in the fridge for 3-4 days in an airtight container.
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.
Lightly roasted carrots; soft and fluffy on the inside, yet perfectly crispy on the outside. Lightly seasoned with salt and pepper and coated in a layer of spicy ginger paste. Quick, easy and absolutely delicious!
The method behind this dish is so easy: par-boil the carrots, drain, stir through a tablespoon of ginger paste, season, place them on a baking tray, drizzle with oil and finally roast for around 25mins. It is so simple! It’s so important that you par-boil the carrots. Par-boiling them first not only cuts down the roasting time but also helps to keep the texture of the carrots soft and creamy on the inside. I know it might seem like an unnecessary step but it seriously makes a difference to the end result.
The ginger coating helps to give the carrots a light, warming flavour and kind of caramelises while cooking to give them a slightly crispy shell. I only use 1 tablespoon of ginger paste which creates quite a mild taste, so feel free to add a little more if you want a serious kick or intense flavour.
Add to salads or your favourite dish. Store in an airtight container in the fridge for 1-2 days. These can be eaten hot or cold, but they always taste best when warmed up slightly.
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