RAINBOW NOURISH BOWL do you like random meals? I love adding different bits an…

RAINBOW NOURISH BOWL 

do you like random meals? I love adding different bits and bobs so I’ve got lots of variety going on .

In this bowl I’ve got some pasta with chickpeas, fried tempeh with onion, falafel, avocado, red cabbage, tomatoes and a garlic yoghurt dip with black sesame seeds sprinkled on top 

What would you add to this?:-)

Me and my VEGGIE FOCACCIA having a whale of a time Swipe for how it looked bef…

Me and my VEGGIE FOCACCIA having a whale of a time 

Swipe for how it looked before I baked it;)

It was my first attempt and it was genuinely delicious but it was more like a big ass pizza than an actual Focaccia. But it’s worth making because everything BREAD related IS HEAVEN.

500g flour (a mix of white & wholemeal is perfect)
7g dry yeast
Pinch of salt
2 tbsp olive oil
350-400 ml lukewarm water

Mix together- knead and let prove for 1h (cover with tea towel)

CHOCOLATE & ORANGE PANCAKES One of the best flavour combinations in my opinion…

CHOCOLATE & ORANGE PANCAKES 

One of the best flavour combinations in my opinion!!

Why not make breakfast more exciting by adding more fruit, trying new flavours, going for something you’ve never done before….

Admittedly, the pancakes were SLIGHTLY soggy due to the fruit in the middle BUT even more delicious if I may say so 

1 cup oat flour
1/2 cup buckwheat flour
2 tbsp flax seeds (opt.)
~200 ml water/or plant milk
1 large TSP cocoa powder
1 mashed banana
1 tsp baking powder

1 orange – peeled and sliced

Make your batter and pour shapes into pan. Add a slice of orange on each one and flip around to cook.

Serve with the rest of the orange, almonds, cocoa nibs and hazelnut butter 

Then spread into a sheet and prove again for 35 min.

Decorate to your liking and add more olive oil on top.

I had to bake it for at least 40 min but I really think it depends on your oven 

GARLICKY-TOMATO-TART-PIZZA – AS JUICY AS IT LOOKS This went down in SECONDS an…

GARLICKY-TOMATO-TART-PIZZA – AS JUICY AS IT LOOKS 

This went down in SECONDS and I don’t regret a thing.

I had leftover “bagel” dough
(1 cup quinoa flour mixed with 1 cup vegan soy greek yogurt) and decided to decorate with my leftover tomatoes from the farmer’s market.

Spread my dough evenly and made a very garlicky dip as my base.
Soy yoghurt/tomato puree/harissa with garlic and herbs.

Sliced tomatoes on top and added more garlic/herbs.

Baked in the oven for 25min.

So crispy with the dough and juicy with the tomatoes 

Hallelujah. Bless the food lord!

SOUP SEASON IS OFFICIALLY ON I reckon you must have read that on several accoun…

SOUP SEASON IS OFFICIALLY ON

I reckon you must have read that on several accounts now but it’s TRUUEEE.

autumn means porridge, stews, soup, chilis etc.

something earthy and comforting.

Like this SPICY PUMPKIN & BUTTERNUT SQUASH SOUP

1 butternut squash
1 small pumpkin
3-4 medium carrots
1 thump sized fresh ginger +
bit more
1/2 big onion
3 cloves garlic
2 tbsp apple cider vinegar
garam masala
smoked paprika
1 stock cube (Vegan)
rosemary
thyme
parsley
mixed herbs
garlic salt
pepper

Fry onion/garlic, chop your veg and add to th pot, cover with water and boil for a bit. Then add the rest of the ingredients.

Use a hand mixer/blender to puree until smooth or a food processor is fine as well.
I love my ninjakitchenuk blender – can highly recommend
(not an AD).

enjoy pumpkin season my friends

COURGETTE-AUBERGINE-MINI-TARTS Guys I wish I could make you smell those becaus…

COURGETTE-AUBERGINE-MINI-TARTS