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!
I don’t think you can beat a big bowl of freshly cooked creamy, hot porridge on a dark winter morning. It warms you up, gets you ready for the cold day ahead and leaves you feeling all warm and cosy. I remember eating porridge every weekend at my grandparent’s house; thick, chunky and piled high with crunchy sugar. I would always pretend that I was Goldilocks stealing someone else’s bowl until I found the perfect one that was just right.
My love for porridge never wavered and it’s still my go to breakfast during autumn and winter. I love experimenting with new flavours and adapting it in every way that I can. But, although I enjoy trying new and different flavours (banana and date is my favourite at the moment) I can’t help thinking back to my childhood favourite. I think that sometimes you need to go back to basics and have it the old traditional way.
When I first bought spirulina I was so excited. I was convinced that I’d bought a major superfood that would boost my energy, leave me with glowing skin and make me look all around more radiant and feel amazing. I’d read that it was a great source of iron, full of Vitamins A, B, C and E and minerals such as calcium, zinc and magnesium. There’s no denying that spirulina is definitely good for you!
But like so many health foods, it has a bad reputation for not being very nice, and to be fair I can see why. After just one use I could categorically say that I really didn’t like the green powder. It’s earthy, has a very strong flavour and is basically ‘green’. I was left with a big bag in my cupboard that was left untouched for months. But I rarely give up on food, and was determined to try again. Remembering that a little goes an extremely long way!
I’m a total hummus addict. I just love everything about it; the creaminess, the light, fluffy texture and the fact that you can pretty much eat it with anything (and trust me, I do!). I used to buy ready-made hummus all the time. And would never even dream of not having it stockpiled in my fridge.
That was until I realised just how quick, easy and cheap it is to make your own. Ever since then I’ve made my own every week, and love experimenting with new and different flavours. I’ve shared my favourite, basic oil free recipe, and have used that base to create so many different flavours such as my beetroot hummus, which is bright purple and completely delicious!
Lately I’ve been experimenting with different ingredients, and one flavour I really wanted to master was carrot. Carrots are full of so many benefits and packed full of vitamin A and beta-carotene which are amazing for your eyes and overall health, as well as being part of your 5 a day. After many different adaptations, I think that I have come up with one of my favourite ever variations; a fluffy, creamy paprika spiced carrot hummus. Yep, it really is as good as it sounds!
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.