Buddha Bowl

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

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

I 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