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17 March 2018

Pumpkin Pesto Pearl Barley

The flowers are starting to bloom, the sun is out and it almost feels like it could be spring...and then it starts to snow again. This next recipe is filled with fresh flavours, that are still comforting enough to warm you up from the cold. Herby lemon parsley pesto made with pumpkin seeds and pumpkin oil, for a unique flavour that is simply incredible and smells absolutely amazing! Swirled into tender pearl barley, with fresh kale and heirloom tomatoes, for that touch of sweetness.

I first heard about pumpkin seed oil in Slovenia - it makes a beautiful dressing for this Green Goddess Salad, it has a unique nutty flavour that almost can't be described - you have to try it! This dish can be eaten hot, like a pearl barley risotto, or cold, as a salad - it's delicious either way and super healthy too! 

4 March 2018

Immune-Boosting, Cold-Fighting, Anti-Inflammatory Turmeric Tea

This next recipe is a miracle for when you're feeling under the weather, but can't afford to take time off work, a little cup of this immune-boosting tea that will make you forget you're even ill! A co-worker made something similar for me during my time at uni when I had a horrid cold, but I still had to show up to work - I drank a few of these on shift and I almost forgot I was even ill! I've ramped it up a bit, with a couple of extra ingredients, to make it extra good for you! 

This anti-inflammatory tea is steeped with lemon, ginger, turmeric, black pepper, coconut oil and a squeeze of date syrup for a touch of sweetness. Packed with cold-fighting goodness and it tastes delicious too! Many people rely on the classic combo of honey and lemon...until they go vegan of course and this soothing tea is my go-to for any time I'm feeling under the weather. I thought it was about time you all felt the magic, too! 

Ginger and lemon are a classic combo, lemon is rich in vitamin C, has anti-bacterial, anti-microbial properties and anti-inflammatory properties and quickly soothes a scratchy throat, ginger is also a fantastic anti-inflammatory, whilst also providing some relief to any nausea brought on by the illness.

26 February 2018

Black Garlic Tofu Bowl

The other day, I went exploring around the city a bit more and came across a few health food shops as well as an oriental supermarket - I picked up a few ingredients that looked interesting and let the inspiration shine through.

This next recipe is an Asian-fusion dish, focused around the beautiful black garlic I found in a health food shop - I'd read about it online and some people have described it as a mash-up of balsamic vinegar, dates and sweet roasted garlic. I thought it smelled a little sweet, slightly savoury and a bit oniony too - for the British folk - not unlike Walkers' caramelised onion and balsamic vinegar crisps. Black garlic is fermented and the whole process actually turns the regular garlic cloves black in colour.

10 February 2018

Thai Curry Soup

I made this recipe a few weeks ago now and had every intention of posting it the following week...but life's been a little crazy (and a lot exciting) and I just haven't managed to find the time. I've just moved to London, so have been wrapped up with work, moving house, life and plenty of vegan food! I think I must be on a mission to try all of the vegan treats in London in just one week...having already attended Vegan Nights London and Hackey Downs vegan market...to try some of the incredible vegan foods London eateries have to offer! 

This next recipe is absolutely irresistible...fragrant Thai curry soup, made entirely from scratch, including the delicious yellow Thai curry paste. With flavours of ginger, lemongrass and coriander and birdseye chilies, this soup is exactly what you need to warm you from the inside, on cold winter days. In the broth, you can find crunchy baby corn, mange tout, carrots, Tenderstem broccoli, wild rice and melt-in-your-mouth silken tofu. 

20 January 2018

Banana Thickshake

The ultimate banana milkshake - thick, creamy and healthy too! I've replicated the flavour of an ice cream banana shake with nutritious ingredients, that make this suitable as a dessert, but even as a breakfast too! It's no secret that blended frozen bananas give an amazing texture to a milkshake - but even the ripest of bananas can lack that rich banana flavour that you might find in a commercially made banana milkshake. That's where dried bananas come in; you can get semi-dried, chewy banana chips, that deliver that nostalgic, intense banana flavour you've been longing for! I also used cashew milk for added creaminess and vanilla extract to replicate that vanilla ice cream flavour.

With only 5 ingredients this thickshake couldn't be simpler, but it's also full of healthy ingredients, so it will keep you fuller for longer and gives you the added benefits of nutrients too. Bananas are a great source of fibre, vitamin C, potassium, vitamin B6 and manganese. Potassium is really important for fluid regulation, nerve and muscle function and heart health - our cells have what's known as a sodium-potassium pump, this pump actually underlies most cellular processes, so sufficient intakes of potassium are really important, especially in relation to our salt intake. Other foods high in potassium include: squash, sweet potato, white beans, orange juice and broccoli.