Sweet potatoes are one of my favourite vegetables. They’re sweet, wholesome and taste completely delicious. I have them roasted pretty much every week, (it’s super quick and easy, you can find the recipe here) and always make sure that I have some sweet potato mash in the fridge, ready to liven up a salad. But I’ve been looking to do something different with them. I love them; but when you have a dollop of mash, or a few roasted fries every day, it can get a bit boring. That’s when I got the idea to make these sweet potato cakes.
Fruit has to be one of my favourite things to eat, and I love finding new and exciting ways to enjoy it. Fresh, homemade smoothies are amazing, smoothie bowls blew my mind, stewing up the old mushy ones into a compote is one of the best things I’ve ever discovered, and don’t even get me started on nice cream! Pure deliciousness…
But then I found out about fruit kebabs. It’s something that I’ve known about for a while, but just never really appreciated. All your favourite fruit placed on a stick, ready to eat and enjoy. It’s sounds pretty good, right? And as a bonus, it’s super quick and easy to make, not to mention that it’s actually quite fun.
I love these little snack bites. They’re gooey, sweet and have a delicious crunch inside each ball. They’re inspired by a raw cheesecake that I recently made, I completely fell in love with the base. It had a subtle coconut taste, a beautiful sweet flavour and a little crispy surprise inside, courtesy of the raw buckwheat groats.
These snack bites make a great treat that you can have on the go, and help to give you a little boost thanks to the dates and their slow releasing energy. They also make a great quick breakfast if you don’t have time for anything else. You can roll these in anything that you want, but I love coconut to give it an extra coconut taste. The original idea behind this was to make it look like a mini Christmas pudding. Festive, simple and healthy, what could be better?
Imagine lightly roasted carrots; soft and fluffy on the inside, yet perfectly crispy on the outside. Lightly seasoned with a bit of salt and pepper, and given a serious kick with some ginger. Oh yes, this is all about the roasted ginger carrots. It’s fair to say that they do pack a serious taste explosion, and the ginger really make the carrots come alive.
I love roasting veggies, and find that it seems to bring out and create a whole different flavour. Carrots are one of my favourite vegetables to do this with. And taste best eaten warm, fresh out of the oven.
I love eating pretty, colourful food. I know that it may sound slightly strange, but they do say that we first eat with our eyes. In the sense that when you see food that looks good, you make an unconscious decision that it will be delicious. And a lot of the time that’s true. Food that is completely scrumptious, and also looks amazing is a definite winner to me. So, it was only natural for me to create my rainbow chia series.
Chia seeds are packed full of protein and fibre, and are basically amazing. I have them every day in some form or another, and just can’t get enough of them. They make me feel energized, full up and keep me going all morning! Or afternoon, I eat them all the time.