Is it just me or did this summer come and go way too fast? It feels like I have not had a chance to use half of my summer wardrobe and now it’s almost too late. I say almost as I’ve decided to fight autumn every step of the way. It helps that I’m off to Spain for a lovely wedding this weekend and sunshine and bikini are some of the menu items. I will enjoy every minute of the sun and festivities. Continue reading “Sweet potato and pomegranate salad”
Top tip if your children want ice cream and you are too lazy to go to the shops! Blend all the fruit you can lay your hands on with some coconut water until you have fruity slush. Pour into whatever receptacle you have handy. We had ice lolly moulds, a few IKEA plastic cups that we stuck spoons into and we put the lot in the freezer for a few hours. As if by magic, and just in time for the evening film, they were enjoying home-made ice lollies without an ounce of artificiality. Result!
1 cantaloupe Melon
3 small apples
2 limes, juice of
Cup of pomegranate
We blended all the fruit, bar the pomegranate seeds, with the coconut water and added to the moulds. The pomegranate seeds were eaten on the side instead of inside the ice lolly as per the children’s instruction :). Happy Monday Everybody x
Jet lag is having one very useful side effect. I wake up each morning at about four am, wide awake. By six o clock, I’ve tidied the kitchen, made tea, cooked pancakes for the children and a portion of fully loaded porridge for me. And I still have plenty of time for a shower before the school run. I know it wont last – I’ve got a couple of days max – but I am really enjoying being up with the birds. There is something magical about the solitude and silence that makes early mornings so special.
Which leads me to this mornings breakfast. Nothing sets you up better than porridge with the full works – especially when you are up early enough to really take the time to figure out what to sprinkle on top. As I’ve currently got pomegranate seeds in the fridge, this morning’s variety was both colourful and quite ‘crunchy’. Pomegranate seeds may look innocent but they are considered a super food thanks to their amazing health benefits. According to research, 1/2 glass of pomegranate juice apparently include more anti-oxidants than the same amount of red wine, green tea and or orange juice. In addition pomegranates can protect the body against free radicals, keep skin youthful and protect it from sun damage. I’m loving the seeds even more now – including how they ‘pop’ when you chew them.
Here is what went in this morning’s porridge.
1 1/2 cup organic oat meal (not quick cook variety)
1 tbsp coconut oil
1 tbsp almond butter
1/2 tsp cinnamon
1/2 tsp cardamom
1 tbsp ground flax seeds
1 tbsp chopped nuts (almond, walnut, Brazil nuts, cashew)
Cook porridge until you are happy with consistency. Whilst still in the pan, mix in the coconut oil and almond butter and stir. Serve and sprinkle the spices, nuts/seeds and fruit generously. Enjoy x
Sometimes you come across a dish that is so good you keep making it day after day. That is the case with this courgette spaghetti, courtesy of the excellent food blog www.deliciouslyella.com. As soon as I saw it I had to make it. The delicate combination of flavours is incredibly spot on and no matter how much you eat, and I eat a lot, you never have that bloated feeling that you so easily can get with regular pasta. Even from the gluten-free variety I may add. This recipe is not time-consuming to make and, as every ingredient is ‘good’, you don’t have the associated guilt afterwards either.
The best way to get the courgette to emulate spaghetti is to invest in either a vegetable spiralizer or a simple Julienne vegetable peeler (which is what I’ve got). The lovely Ella advocates mint in this recipe but as I’m not a mint lover apart from in Pimms, I’ve tailored this to suit my own palette but try both to see what works for you. I always try to use organic and/or locally sourced vegetables. Enjoy x
To make the pasta:
2 small courgettes or 1 large – shredded into spaghetti
To make the sauce:
1 1/2 avocado
12 brazil nuts
1/2 cup of water
1/2 lime (juice of)
2 tbsp olive oil
salt to taste
a large handful of sliced chestnut mushrooms
(option: chopped mint)
Put the brazil nuts into food processor or blender until crushed and almost pulverized. In the meantime fry the mushrooms gently in a bit of olive oil until soft and cooked through. Add the avocado, oil, lime juice and water to the nuts mixture and blend until you have a emulsified sauce. When your happy with the consistency of the sauce add the courgette ‘spaghetti’ into the mushrooms in the frying pan and pour over the sauce. Heat gently for only a couple of minutes to ensure food is warm rather than hot to make sure all the goodness is retained then serve.
Add some pomegranate seeds and coriander for colour. If you are super hungry, as I always am, you can add some steamed kale and broccoli on the side. It makes for a very pretty dish that I think anyone could enjoy, vegetarian or otherwise. Hope you like it!