You know, I never really understood the whole peanut butter and jelly thing. It just didn’t really seem like two things that would go together. Maybe it had something to do with the fact that being allergic to nuts meant that I had no idea what peanut butter was like. Or because being in England, I had a completely different idea about what jelly was. It took me a while to realise the whole thing was actually about jam! But since making my own free from butter, I’m obsessed with this strange combo!
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.
Creamy overnight oats made with protein packed chia seeds and full of warming winter chai spiced flavours. It makes the perfect breakfast on a busy, cold winters mornings, especially in the run up to Christmas. I honestly love overnight oats. They’re quick, easy and I love knowing that I’ve got something healthy and filling waiting for me when I get up. Helping to take a little pressure off when I’m in a rush.
I’ve experimented with all different flavours, from summer berry to banana and seed butter (think of a peanut butter flavour), and honestly love them all. But in the winter with cold, rainy days and dark mornings I find myself craving warming, cosy spices and become a little obsessed with ginger and cinnamon… True holiday flavours. So when I made my own chai mix, I knew that it would be a winner in my overnight oats. And I couldn’t have been more right!
Since my oven broke I’ve been living every food lover’s worst nightmare. I’ve not been able to make some of my favourite treats, and for me, that definitely includes granola. I always make sure that I have a big batch made up, ready to keep me going when hunger calls. But, with no means to bake any, I had to go looking elsewhere and find some sort of alternative. That’s how I discovered my love of rawnola. A completely raw (i.e. no baked) granola made from only a few simple ingredients. I couldn’t believe just how tasty rawnola is, and how simple it is to make.
I’ve tried all different flavour combinations, but this one is definitely my favourite; lightly flavoured with desiccated coconut and a pinch of cinnamon. It really does taste like an oat cookie! With that in mind, it’s really important to mention that although it is a granola alternative, the texture couldn’t be more different. This doesn’t come out anything like a crunchy, traditional granola. Instead, the dates make it a lot softer and give it a more sticky texture; much more like a healthy cookie dough than a traditional granola.
It’s no secret that I love chia seeds, they’re so versatile; they can be sprinkled on top of breakfast, baked in your favourite cake (they taste so good in my super simple banana bread), or added to smoothies. And all the health benefits they contain are always a bonus.
But my favourite way to eat them has to be in a chia pudding. Simple, delicious and so versatile, it’s quick and easy to make and only uses 3 ingredients. I always have a big batch in my fridge, and have it for breakfast, lunch, quick dinners if I come in late, or even for pudding. It’s one of them thing that you can have pretty much any time of the day. It’s super filling, simply delicious, and can be changed in so many ways. I love adding a bit of apple strawberry compote, my favourite coconut yogurt and a little sprinkle of fresh berries and crunchy granola.