Artwork in progress.
Wednesday, 26 November 2014
Tuesday, 25 November 2014
Strawberry & Raspberry Breakfast Smoothie.
1tbsp lemon juice
150g strawberries and raspberries
1/2 tbsp honey
3 drops of vanilla essence with pods
pinch of cinnamon
pinch of all spice
This smoothie is lovely and thick, with a oaty taste, perfect for the morning.
Place the buckwheat in a cup and cover with water and the lemon juice. Leave it to sit over night then drain and set aside.
In a blender place your fruit and honey, then blend until smooth and pour into a cup. Do not clean the mixture out of the blender as this will give the smoothie its pink colour. Add the buckwheat, banana, vanilla, cinnamon and all spice and blend well until smooth.
Pour 1/3rd into a glass, then pour a little of the fruit blend, then the buckwheat blend again, do this in layers until full. Use a spoon to make swirl patterns if desired.
Monday, 24 November 2014
Melanzane alla Parmigiana.
1 medium white onion, chopped
1 clove of garlic, chopped
1/4 red pepper, chopped
5 mushrooms, chopped
pinch of chilli
1tsp dried oregano
1tbsp fresh basil, chopped
1 can of chopped tomatoes
salt & pepper
1 aubergine, thinly sliced lengthways
mozzarella cheese, sliced
Pre-heat the oven to 180C. Finely chop the onion and garlic and fry until softened, then add chopped red pepper, mushrooms and chilli and stir in, leaving for a minute or two. Add cinnamon, oregano and basil and stir in, then add the tomatoes and sugar. Leave to cook for about 15 minutes. Meanwhile put aubergine slices on an oiled griddle and gently soften in batches, turning two or three times. Put half the tomato sauce in an ovenproof dish, layer with aubergine, mozzarella and repeat. Top with mozzarella, salt & pepper and place in oven for 30 minutes until bubbling and golden.
Sunday, 23 November 2014
Super Green Salad.
200g steamed or boiled broccoli, 1/2 avocado sliced into chunks, 20g massaged kale (place in a bowl with a little salt and oil , rub the leaves for a couple minutes until softened), add a tablespoon of pumpkin seeds sprinkled on top and a squeeze of lime.
Saturday, 22 November 2014
Recent Eco Purchases.
Coconut Bird Feeder.
During cold times of the year, the birds need a little helping hand.
This is made of completely natural materials, it is bio-degradable and refillable!
James White Fine Pressed Juices.
Organic, pure juice.
Super Food Shopping.
Everything from coconut sugar to Soba noodles.
Energizer Reusable Batteries.
A new investment so that I am no longer disposing of old batteries, much cheaper in the long run too!
Eco Lunch Set.
BPA & toxic-free stainless steel drink bottle, with light and durable glass lunch container.
Can carry it everywhere in my regular bag and use it for shopping, no need for plastic bags.
My mother brought these back from America for me. Low fat, low salt, high fibre crisp snack, made entirely from green peas. They tasted really good!
Feel Good Drinks.
My favourite new find, just fruit and water with no added sugar, no additives or preservatives. Delicious and not overly sweet, but still counts as one of your five a day. Also only 8.8g of naturally occurring fruit sugar per bottle, unlike brands like Volvic Flavoured Water which is 27.5g and Drench Water which is 46g, a whopping 55% of your daily sugar intake into a bottle of water, of all things! I love their Cloudy Lemon and Orange & Mango flavours.
Friday, 21 November 2014
Quorn Chicken Sesame Seed Stir Fry.
100g purple sprouting broccoli
2tsp coconut oil
1/2 garlic clove, chopped finely
1 medium sized onion, chopped
100g Quorn chicken pieces, defrosted
4 mushrooms, sliced
pinch of chilli powder
pinch of ginger powder
1tbsp lemon juice
1tbsn nut butter
2 tbsp sesame seeds
300g cooked Udon noodles
3tbsp soy sauce
Stir-fries are a regular dish for me, I make them often with mushrooms and cashews, sometimes buckwheat noodles, something Udon. I don't often cook with Quorn chicken but I really wanted to make a satay chicken style dish with sesame seeds. This was one of these recipes that I tried a few attempts before getting right, but the end result hit the spot.
Place the purple sprouting broccoli in boiling water and cook for 5-7mins, then drain and set aside.
In a wok, place the coconut oil, garlic and onion and fry off for a couple minutes until fragrant. Next add a tablespoon of water along with the Quorn chicken pieces, mushrooms, chilli, ginger and lemon juice. Fry for another minute or two before adding the nut butter and sesame seeds and stirring to coat evenly. Lastly add the Udon noodles, broccoli and soy sauce and stir well, frying for around 7-10 minutes until the Quorn chicken is slightly browned, if it dries out then add a little more water.