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’m just going to say it… I love oats. I’m not kidding when I say that I have porridge basically every single day for breakfast; and not just in the autumn or winter, this is a year-round staple for me. I love how it keeps me feeling full all morning, and how easy it is to customise.
This is my basic go-to recipe. You can eat this as is, sprinkled with a thick layer of crunchy sugar. Or use it as a base for any fruit, toppings or spices you want to use. I like to keep it simple with some dried fruit and cinnamon, or fresh fruit and homemade compote. I love that every single bowl tastes completely different.It goes to prove that all you need is a few good basic recipes to get you started.
I used a combination of water and milk for this recipe but if you prefer then you can solely use one or the other, depending on personal preference. You can even do a straight swap for a dairy free alternative if you need to, I’ve made this recipe using coconut milk loads of times and it still turned out creamy, soft and deliciously moreish. This really is a meal for everyone!
I’ll admit, when I’m in a rush I tend to throw everything together and quickly chuck it in the microwave. But, like we all know, the best porridge is always cooked on the hob! Simmering until the oats turn thick and creamy. Then pile high with your favourite toppings. You’ll soon be loving oats as much as me!
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 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.
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.