Buddha Bowl

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Hippocrates once said “Let food be thy medicine and medicine be thy food.
Although I can be found inhaling Malteaser Bunnies on the regular, I do listen to my body and know when I am in need of some proper nourishment and healing. 

Cue the Buddha Bowl - Named aptly for it's full, rounded appearance like mine Buddha's belly.

For this heaped bowl of goodness you will need: 
  • Roasted Root Veggies - I go for whatever I have rolling around my shelves - Sweet potato, squash, carrots, onion. 
  • Steamed Kale
  • Tin of chickpeas 
  • Spices - Again I use whatever is to hand, usually a mix of turmeric - The most fabulous anti-inflammatory spice. Crushed chillies - A bit of spice never hurt no one. Paprika - Because I have 3 bags in the cupboard and I put it with EVERYTHING. A sprinkle of ground ginger - Adds a nice kick & cumin - Because I love the flavour.
  • Cherry Tomato's
  • Broccoli
  • Peas
  • Olive oil
  • Halloumi
  • Houmous 
  • Seed mix
  • Salt & pepper

How to:
  • Chop your veg and pop in a roasting dish, add a drizzle of oil, S&P and a sprinkle of crushed chillies. Put in the oven for around 45/60 mins. (If you are adding onion/tomatoes do this after the veg have been in around 30 mins or they will burn)
  • Drain your chickpeas and make your spice mix - in a small bowl, add a generous drizzle of olive oil and S&P then a teaspoon of tumeric, chillies, paprika, cumin and 1/4 teaspoon of ginger. Pour over your chickpeas and give it a wiggle. I fry these in coconut oil for about 5/10 mins. I do this when the roast veg has been in for 45 mins. 
  • Steam your greens for around 7 - 9 mins.
  • Once your chickpeas are toasty, put in a side bowl and add a dollop of coconut oil and start to cook your halloumi in the same pan. All the flavours from the spices make it extra tasty and the coconut oil gives it a subtle sweetness.
  • Once all is cooked, add your greens as a base, then throw your roast veg on, sprinkle a handful of chickpeas on, add a dollop of houmous, sprinkle your seeds over, add your halloumi and finish with a drizzle of olive oil and pepper. 

So whenever I'm feeling a little run down or have had an unhealthy day, I swap my Buddha belly for a Buddha bowl and instantly feel better.


Buddha, You da best.

xxx

Pancake Day - Best day of the Year

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If there is any advice that I can give you when it comes to making pancakes, it is - Stick to what you know.

Or like myself you could be seriously jeopardizing your relationship. I have given up trying to get creative with pancakes as it has often resulted in a mound of soggy ingredients, 10 banana skins and a near break up. Proof here

You can try to make your pancakes vegan, vegetarian, gluten, wheat and dairy free BUT nothing can compare to a plain and simple FLOURY disk of deliciousness. 

After many disastrous attempts, this year I left it to the man. I was in charge of toppings, tea and eating them. (I think I did a pretty good job)


But I did keep a close eye and wrote every snippet down for safe keeping.

For these little, fluffy fellas you will need:
  • 2 eggs
  • 1 & 1/2 mugs of flour
  • 1 mug of milk
  • Coconut oil for cooking 
  • BACON
  • A lot of other scrummy toppings

How to:
  • Start by grilling your most important ingredient - Bacon.
  • Crack your 2 eggs into the blender
  • Add 1 mug of flour and 1 mug of milk - Give it a whirl.
  • It shouldn't be too watery, so we added another 1/2 mug of flour so the consistancy is quite thick.

  • Add your coconut oil to the pan and put it on a high heat to begin with. Let it melt and then pour in your mixture to make a small circle in the middle of the pan. Cook on one side until it looks like there are little bubbles then FLIP.

  • Do the same on the other side then flip right into an oven proof dish and put it in the bottom of the oven to keep warm.
  • Continue with the rest of the mixture - this should be timed perfectly with your bacon being cooked. Then for the best bit. Tucking in.
  • Pour your tea and eat until your heart is content.


This years winning toppings:
The Collective Morello Cherry Yogurt with a hint or Kirsch.
Meridian Peanut butter and strawberries (obviously)
Bacon, honey and lemon.



There you have it, hope you have a flippin' marvellous Pancake Day! 

xxx

Roast tomato and red pepper soup

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remember when I was young I could never finish a whole tin of tomato soup - too filling. This is when I knew I had reached adulthood because I could slurp the whole thing in one. 

So now that I'm a grown up, it's time to scrap the tin and make it from scratch. 



You will need: 

  • 500g of vine tomatoes 
  • 4 cloves of garlic 
  • 1 red onion 
  • 1 red pepper 
  • 250ml of veg stock
  • Chilli flakes 
  • Salt and pepper 
  • Creme fraiche 
  • 1 egg
  • Seed mix
  • Sourdough

How to:


  • Place the whole tomatoes on the oven tray with the peeled garlic cloves, chopped and deseeded pepper, chunky cut red onion and add a sprinkle of s + p and good drizzle of olive oil. 



  • Put in the oven on gas mark 200 and cook for 40 mins. 
  • Once roasted, peel the skins off the tomatoes, garlic and peppers and pop into the blender with the stock, chilli flakes, onions and sweet juices from the tray.
  • Give it a blitz but not too much, it's good when it's nice and chunky.
  • Pour in to your saucepan and heat.
  • Poach your egg in a different pan.
  • Once both are done, pour your soup into your bowl, add a dollop of Creme fraiche and give it a stir.
  • Plop your egg into the soup, add some crushed pepper and sprinkle with seeds. 



  • Serve with toasted sourdough and dunk until your heart is content. 


Voila, some home made soup better than anything you could get in a tin. 

                          xxx

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