Wednesday, 31 July 2013

Do you like waffles? Yeah I like waffles!

My life is pretty exciting at the moment.
It involves things like an animal shaped waffle iron and a new kitchen with natural light that makes nice photos at night time.

Like seriously, what more could you want?

Four months ago I moved to the upstairs apartment in my family home. I cannot express how much it has changed my life and my mindset. Just having that bit more personal space and independence has given me the space I need to grow and flourish. I know it's cliché but a change really is as good as a rest.

I've also been listening to a lot of TED talks recently. I think I'm a TED junkie at this point. They're incredibly interesting and entertaining. It's important for information to be easily accessible and bitesize otherwise your mind won't properly absorb it. To be honest I think that's where school falls back. It just doesn't make learning as engaging as it could be. I would compare the efficiency of the education system to eating really healthily yet not chewing your food. Unless your food is easy to process your body just won't absorb the nutrients.

So what have I learnt from writing this post? Chew my food. And listen to more TED talks. And definitely eat more waffles.

Now I will boldly proclaim that these are the best waffles ever and they're only my first try. Sometimes you just hit gold without even trying. No biggee ;) 

But you don't get to eat waffles unless you watch your education You Tube videos. So here's my favourite to date.

The best waffles ever.

  • 1/2 cup gram flour
  • 1/2 cup cornmeal
  • 3/4 cup buckwheat flour
  • 2 tsp baking powder
  • 2 tsp xlylitol
  • 3 tsp stevia
  • tbsp cinnamon
  • tsp salt (scant)
  • 1 cup soya milk
  • 1 large banana
  • 1 egg 
  • 1 tbsp coconut oil

  • peanut syrup
  • about 3-4 tbsp peanut butter
  • 1-2 tbsp honey
  • sachet vanilla stevia
  • soya milk to thin out
  •  rasberries, coconut and goji berries to serve

Simply blend all the waffle ingredients in your food processor and make them in your waffle iron. Mix up the peanut sauce ingredients in a bowl. Bish bash bam blam. Serve. Devour. Swoon.

Tuesday, 16 July 2013

What's hot, What's not.

Okay, okay. I love bad magazines. So sue me. Are you seriously telling me you don't take a sneaky peak at Kate Middleton's latest fashion extravaganza in OK magazine when you wait at the doctors office. Didn't think so...

Anyway... What's hot in my life...? What's not?

Here we go.

Stuff that's hot.

1. Silent disco's. Check out this video. Or better yet have your own. Get everyone to bring their iPod and get groovy. I think they have one at Electric Picnic which I'm super pumped for.

2. Chilled breakfasts. My oven chose a great time to break down. In the middle of a sweltering heatwave. That eased the pain somewhat. Anyway, I'm all about overnight oats, banana pancakes and breakfast shakes at the moment. I've even been smashing up the raspberries and lavender in my garden to make so tasty chia jam. Making the banana pancakes is mandatory. They are truly life changing.

3. Green juice. With extra greens. If you want to feel like you can climb a mountain everyday than you'd better be chugging back your spirulina. My current favourite is two green apples, one courgette, black kale, a bit hunk of ginger and lots of spirulina. Shluuuuurp... Watch out for your green froth mustache.

4. The new series of skins. What is so damn appealing about Effy? She's insanely self destructive yet you just want to be her. You can watch it online for free on 4od's website.

Stuff that's not.

1. Heatwaves. Okay so it seems kinda laughable that I would consider 25 degrees a heatwave but when it's hot enough to kill off my kale and disturb my sleep that's too hot as far as I'm concerned...

2. Wonky keys. Especially when you really really need to pee and you can't get into your apartment. Damn you phantom menace that sneaks around at night bending my keys.

3. Roadworks. Putting me out of work. How nice of you, county council, to choose the hottest, sunniest month of the year to dig up the road outside the shop I work in. They have scared off all the customers. Dicks.

I shall leave you with a stack of sea jenga

Friday, 28 June 2013

Just do it!

Sometimes I feel like everything I do is stupid and irrelevant. I really struggle to find purpose in day to day life. It's a really bad mindset to get into because you end up doing absolutely nothing and getting annoyed with yourself for acting like a useless slug.

It's times like these when you've got to make yourself just do it. It may not be perfect, it may not be your best but at least you tried. 

Doing stuff makes you feel good. End of.

However society seems to have brainwashed us into thinking that work isn't fun. If you enjoy exercise you're probably a weirdo. If you don't mind doing your maths homework you must have a brain hemorrhage. Why on earth would you ever consider watching documentaries in your spare time you obscene excuse for a human being!!!???

We just need to stop building things up in our heads. Stop worrying about every last thing. Stop procrastinating and putting things on the long finger.

And for gods sake just post that damn recipe from 2 weeks ago, even if you only have one photo it was still freaking delicious!

Vegan Potato Salad with Hazelnuts and Spring Onion

The trick to this is the mayo. I made mine from scratch with a bunch of raw cashews that I soaked. I know you can buy olive oil mayo and other such contraptions but something really makes me doubt how nutritionally sound they are....

So basically soak a cup of raw cashews overnight. Drain them off and rinse them. Then blend them up with 3/4 of a cup of water, a clove or two of garlic, a generous tablespoon of dijon mustard, a nice splash of apple cider vinegar and a good bit of salt (about half a teaspoon).

Blend the lot until creamy and smooth and then give it a taste test. Add whatever you think it needs. I trust your intuition.

Boil a pot of baby potatoes. Chop up some spring onion. Toast a few handfuls of hazelnuts.

Wait impatiently for your potatoes to cool. Bish bash bosh. Chuck the lot together. Take a moment to admire your handiwork before allowing the ravenous beast within to come forth.

Wednesday, 19 June 2013

Almond Joy Bars

Hey there.

Let's talk about no bake desserts.

Ok first of all, who likes turning on the oven in summer. Who likes drowning in a puddle of their own sweat while they're eating dinner. Not me.

Who likes having to wait for your dessert to cook AND cool. Ehm, not me.

Who likes that jittery feeling you get when you're not sure if your recipe is going to turn out or not. And the inevitable feeling of horror when you realise you just wasted like a whole bottle of maple syrup to end up with a lump of inedible stodge. Certainly not me.

Baked desserts are so overrated. With no bake desserts you can taste the mix as you go and you are in complete control of the final result. Plus everyone knows the dough/mix is the best bit. Duh. No bake dessert is like getting to eat spoons of batter.

I just think ovens do awful things to both taste and texture. Especially with healthy desserts. Ovens seem determined to bully my sweet treats.

Anyway. Make these bars. They take like 10 minutes. You will take a bite. You will die. You will go to heaven. You will be reborn. It will be glorious.

  • 1 cup of brown rice crispies
  • 1/2 cup of oats
  • 1/2 cup of dessicated coconut
  • 1/2 cup of raisins
  • 1/2 cup of goji berries
  • 1/2 cup of almond butter
  • 1/2 cup of honey or brown rice syrup
  • 1 scoop of vanilla protein powder (I used sunwarrior)
  • Splash of milk if needed

Mix. Press into a tin. Chill if desired. Devour.

Saturday, 15 June 2013

A Game Changer

I'm fairly certain all foodies have a secret fantasy of living on a farm in the middle of nowhere, having their own vegetable garden and baking their own bread every day in an Aga.
Or maybe that's just me.

Even though this dream isn't exactly realistic or achievable for me at the moment, being seventeen and living at home and what not, I still like the idea of making as much as I can from scratch. 

There has to be a place when I draw the line though. Sure it's a nice novelty to make your own nut milk every once in a while but dear lord is it messy... I have also wasted many hours and many kilograms of flour slaving away at a lump of dough only to end up with a doorstopper that tastes like dirt.
Don't even get me started on the sourdough starter that went moldy.

However, there are some things that come so naturally and taste sooooo good that from the moment it passes your lips you vow that you will never buy it from the shop ever again.




Those are but a few. 

I never though I'd say this but... I don't think I'll ever buy chocolate again. The homemade kind is just too good. Straight from the freezer. Crispy and cold yet melts in your mouth right away. Rich and deep like dark chocolate yet sweet like milk chocolate. You control the consistency and flavour you want.

The flavour of your chocolate depends on the ingredients you use. So use your favourite ingredients and then you will create your favourite chocolate. Good logic.

Here is the ratio I used. I used green's and blacks cocoa, maple syrup, stevia and coconut oil. You could use raw caco instead of cocoa, any liquid sweetner in the place on maple, any dry sweetner instead of stevia and cacao butter in the place of coconut oil. I'd be intrigued to see if this works with nut butter as the fat. Don't forget a pinch of salt.

The ratio is.... 0.75: 0.75: 1: 1.5 (fat: solid sweetner: liquid sweetner: cocoa)

Simply beat all the ingredients together and dollop onto cling film or tin foil... Freeze for at least an hour. 

I know what I'm going to do with that peppermint extract that's been hiding in my pantry.

I must admit that this ingenious idea didn't just jump into my head and that it is all thanks to this fabulous new raw site I've been stalking.

Friday, 14 June 2013


I am rekindling my love with pulses. I think I went a bit overkill on them a while back when I relied on them as my main source of protein. Once might think that you can never eat enough hummus... But when you eat a whole bowl of hummus for lunch every day for a week the novelty kinda wears off.

Anyway. A while back I learnt a super handy trick for making soups thick and creamy whilst keep that smooth goodness dairy free.

Blend in your pulses! When it comes to soup people generally add there beans in at the end to give some texture. By blending them in you add an extra depth to the flavour and you create a lusciously creamy soup. 

Another kind of pulsing that I love to hate is this kind. Just do it. You'll thank me tomorrow morning! ;)

Creamy, Dreamy Tomato Soup.

Dice two red onion, two carrots, a few sticks of celery and 8 cloves of garlic.
Yes, I'm for real about the garlic. I like to ward off my ex-boyfriend who was a vampire.
Put this in a big pot with a tin of tomatoes, a tin of chickpeas, a handful of sundried tomatoes, a good tablespoon of veggie boullion, a tablespoon of nutritional yeast and a good slosh of boiling water to cover it all.  Boil the life out of it until the kitchen smells absolutely fab and vegetables look that they won't make your blender throw a tantrum. Blend it til it's all smooth and yummy.
Give it a taste to see if it needs any seasoning. Throw some nice fresh herbs on top (I used flat leaf parsley but basil would work a treat too). 
Serve with huge slabs of nutty brown bread.

Question of the Day: What's your favourite soup? Do you prefer it smooth or chunky?

Wednesday, 12 June 2013

Thoughts on exercise and high quality nosh.

This is the instagram generation. We spend more time drooling over images of peoples picture perfect lives than we do actually living our own.

Healthy living blogs can be inspiring but they can also be really, really depressing. Humans are competetive by nature and are always striving to be the 'best' at whatever we do. We also hate showing signs of weakness.

It's easy to forget that even though a bloggers site is immaculate that doesn't mean their life is. They don't always eat healthy gourmet meals, they don't always feel vibrant and positive and they don't have an unreal workout every day.

I am not criticising health bloggers in anyway. A blog is an amazing way to document your talents and experiences. I think it's important to take them with a pinch of salt and remember that your life doesn't always have to be 'perfect'.
Your meals don't have to be restaurant standard every day, your workout doesn't have to leave you in a sweaty puddle all the time.

The most important thing to remember is to enjoy yourself in every moment as much as you can. Don't let the little things get you down. Don't get caught up in having to do things your way all the time. Enjoy some diversity and take life how it comes.

When you go for a run or to the gym don't stress out about going as hard and long as you can. Do whatever your body feels up to that day. Focus on enjoying how it feels to move your body. It is imperitive for good health that you don't begin to see exercise as a chore or a punishment.

The same goes for preparing your food. There is more to cooking than just the end product. Crank up the tunes. Dance like a fool. Enjoy the rhythm of your knife, the hiss of vegetables sautéing in the pan, the aroma of spice filling the house. Pause and admire your handiwork before you wolf it down.

Enough rambling. Time for a kick ass curry ;)

This is inspired by the vegetable katsu curry in wagamamas. The quantities aren't very specific because I kinda just winged it. It's pretty simple yet impressively elegant so just give it a go. Put your own twist on it.

Grab yourself some funky ingredients.

I used black rice, about 80g and boiled that til it looked nice and chewy.

Then I turned the oven up nice and hot. I tossed some turkey breast and some aubergine and sweet potato medallions in some eggs and then dunked them in mix of spelt flour and salt. Breadcrumbs, almond meal or ground crackers would work too.

I baked them on oiled trays til they turned crisp and brown. Meanwhile I prepared the sauce.

Sauté some shallots, ginger, garlic and fresh chili in coconut oil til they turn opaque and release their flavours. Add a tbsp of curry powder, a tbsp of veggie buillion and a few tbsp of flour. Add water til it forms a paste. Add half a tin of coconut milk slowly, whilst you continue to whisk the sauce.
Add a little water if needed and leave to simmer.

I served the prepared components with some coriander, oven roasted peanuts and steamed brussel sprouts (slightly out of place, but it worked!). Nom nom.