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!
Spirulina Energy Bites
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!
Carrot Hummus
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.
Rosie x
| Prep Time | 5 Minutes |
| Cook Time | 5 Minutes |
| Passive Time | 5 Minutes |
| Servings |
Servings
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Ingredients
- 6 Medium Carrots Peeled and chopped into large chunks
- 1 400g Can Chickpeas drained and rinsed, reserving a few for decoration (optional)
- 1 Tablespoon Tahini
- 2 Tablespoons olive oil
- 1/2 Teaspoon Garlic Paste
- 1 Teaspoon Paprika
- Large Pinch Sea Salt
- 1 Tablespoon Water
- 1 1/2 Tablespoons Fresh Lemon Juice
Ingredients
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Instructions
- Cut the carrots into large chunks and boil until soft. Drain and set aside to cool.
- Place all the ingredients, except the water, into your food processor/blender and blend until smooth and creamy. Add the water after the ingredients have begun to come together. If needed, add an additional tablespoon of water/oil until your desired consistency is reached
- From there, place into a bowl and sprinkle a little extra paprika and your left over chickpeas if desired. Store in the fridge in an airtight container for about 5-7 days
- Enjoy with crudities, on top of warm pitta or toast, spread onto crackers or plonked on the side of a salad!
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Apple Berry Compote
This has to be one of my most cooked recipes, I make it at least once a week. In fact, I make it so often that I just do everything by eye now; throw in a bit of this and bit of that without following any measurements or instructions. This is also why it was one of my hardest recipes to write; actually thinking about what goes into the compote and what happens during the cooking process was a lot trickier than it sounds. But the end result was so worth it! A sweet puree bursting with big chunks of fruit… every bit as delicious as it sounds.
Cooking apples are the main base of this recipe, they really help to thicken the whole thing up and, in my opinion, taste best when left a little chunky. But, from here you can pretty much add whatever fruit you like: strawberries, rhubarb, pears, plums… the possibilities are endless! You can use fresh or frozen fruit (I normally use frozen because it’s a lot cheaper but it’s also a great way to use up any mushy, overripe fruit).
After you’ve added all of your fruit, add a splash of liquid to cover the bottom of the pan. Plain water works well, but I sometimes like to add a dash of store-bought juice or smoothie to add a little more flavour. Sprinkle either a bit of sugar or a squeeze of maple syrup to help reduce the tartness of the fruit – this is especially important if your using naturally bitter fruit like rhubarb! Now all that’s left to do is let it all simmer down to a juicy fruit puree. Once cooked, this can be stored in an airtight container in the fridge for about a week.
I love adding this to yogurt, porridge, overnight oats or pretty much anything. It’s delicious and so easy to make!
Rosie x
Delicious thick, chunky apple berry compote bursting with juicy berries. This is one of my favourite recipes, and the one that I make most often; you'll always find a pot of this sitting in my fridge! It's super quick and easy to make and always tastes so scrumptious. You can use any fruit or juice that you want, the only thing that needs to stay the same is the cooking apple, as this is what binds it together. Of course, you can use frozen fruits if you'd prefer!
Delicious served with yogurt and granola or on top of your porridge or overnight oats. Enjoy!
| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Passive Time | 25 minutes |
| Servings |
grams
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Ingredients
- 1 Large Cooking Apple peeled, cored and chopped into small chunks
- 1 Handful Fresh Strawberries
- 1 Handful Fresh Blueberries
- Splash Fresh Orange Juice or any juice of choice
- Sprinkle Granulated Sugar maple syrup can be used if preferred
Ingredients
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Instructions
- Place all of the fruit into your pan
- Add enough juice to cover the bottom of the pan, and sprinkle the sugar on top
- Bring the mixture to the boil, then reduce to a simmer for roughly 10 minutes, or until the fruit starts to go soft, stirring frequently
- Remove from the heat and allow the compote to cool
- Transfer the mixture into an airtight container and allow to cool
- Store in the fridge for 2-3 days
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Chocolate Chia Pudding ~ Rainbow Chia Series
This one is for all those chocolate lovers out there. Smooth and creamy chia pudding infused with a rich chocolate flavour; it’s delicious, simple to make and healthy. It’s one of the easiest recipes that I have here. As well as one of the most popular chia pudding variations by far… I wonder why?!
I think that with this recipe the most important thing is to make sure that you have a good quality cocoa powder. This helps the chocolate shine through and means that you don’t need to add so much powder to get a good, strong flavour.
When mixing the milk and cocoa powder make sure that you really mix them together and that they’re completely combined – there should be no lumps at all – before stirring through the chia seeds. Remember the chia seeds will expand so although it may not seem like you’ve added enough, they will swell up overnight, you can always add more if you need to later. It’s better than having a pile of chocolate gloop (trust me I’ve made this mistake). You can eat it after about an hour of making it, but I find that it’s always best when left overnight for the best consistency.
Keep in an airtight container in the fridge for no more than 1-2 days for optimal freshness. Pile on your favourite topping and enjoy your healthy chocolate pudding.
Rosie x
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| Prep Time | 5 Minutes |
| Passive Time | 12 Hours |
| Servings |
People
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Ingredients
- 1 Cup Milk dairy free if required
- 1 1/2 Tablespoon Cocoa Powder can be substituted for Hot Chocolate Powder if needed
- 1 Teaspoon Coconut Sugar
- 3 1/2 Tablespoons Chia Seeds
Ingredients
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Instructions
- Mix the Cocoa Powder, Coconut Sugar and Milk together, stirring until thoroughly combined.
- Gradually add the Chia Seeds, stirring continuously.
- Place in an airtight container and leave to thicken overnight. Eat within 2 days, but best enjoyed the next day.
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