chia3blog

Overnight Chia Oats with Coconut Yoghurt

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This is my favourite breakfast at the moment. It’s honestly one of the most delicious things I’ve ever eaten and I can’t stop craving it this week – on Tuesday I ended up eating it for my breakfast, afternoon snack and as part of my dinner and I still woke up on Wednesday wanting more, it’s that good! Each bite is just so unbelievably creamy, which is my favourite thing about it. It’s a wonderfully simple recipe too and just contains four amazing ingredients: oats, chia seeds, coconut yoghurt and almond milk. The oats and chia seeds are soaked overnight in the yoghurt and almond milk, which means that the oats become wonderfully soft and the chia seeds expand to create a wonderful mix of textures. I then add a mixture of things to it in the morning to add extra goodness and flavour. My go-to’s are sliced banana, cacao nibs, goji berries, almond butter and pumpkin seeds but you can add anything you like – slices of mango, fresh berries, granola, honey, grated apple, raisins and nuts all taste amazing with it. The other awesome thing about this is that it only takes two minutes to mix together, it also requires no chopping, cooking time or washing up and it’s so portable so it makes an amazing breakfast if you’re mornings are very rushed. Just take the jar to work with you and enjoy it there! It’ll make you feel amazing too as it’s bursting with great fibre, omega-3′s, healthy fats and plant protein so you’ll be glowing from the inside out!

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Serves 1

- 3 tablespoons of oats

- 4 tablespoons of almond milk

- 2 tablespoons of coconut yoghurt (I use plain or vanilla Coyo)

- 2 teaspoons of chia seeds

Serve with a mixture of the following

- 1/2 a banana

- a tablespoon of almond butter

- a handful of cacao nibs, goji berries or raisins

- nuts or pumpkin seeds

- granola

- grated apple

- fresh berries or mango slices

- a drizzling of raw honey or maple syrup

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Simply place the oats, chia seeds, almond milk and coconut yoghurt into a jar and stir them together. Then place the lid on the jar and store it in the fridge overnight, or for at least four hours.

Once it’s ready to eat add your toppings and enjoy!

This should last about two to three days in the fridge if it’s kept in an air-tight container.

how to make raw brownies

Video: How to Make Raw Brownies!

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I’m really excited to say that I am going to be doing lots more videos for you all from now on! I thought I’d start with my raw brownies recipe though as it’s one of my most popular recipes and it was the first recipe to go on my blog when it first started, which is pretty cool! You can find the whole recipe here and the video is on my youtube channel! There’s going to be a lot more coming to my youtube channel, so please subscribe to it so that you can see all the awesome recipe videos!

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Turmeric and Lentil Soup

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So the last month has been a bit mad for me as I’ve been finishing my cookbook before we start shooting it on Monday, which is so exciting! In order to get it finished though I’ve been recipe testing hundreds of recipes over the last few weeks and I have to admit that I’m now pretty full! All the recipes have been so unbelievably delicious and I’m so excited to share them all with you in the book, but I think my stomach definitely wants a few days of eating just three meals a day, not eight! As I go back to three meals a day I’ve been really craving soup, probably because it’s light and feels so energising. To begin with I was making lots of my favourite roasted tomato and red pepper soup but then I decided that I wanted something even more warming and nourishing, which is how I created this recipe. This turmeric and lentil soup is just amazing, it’s the most comforting soup ever. The lentils, carrots and coconut milk together make it so thick and creamy, while the turmeric, garlic, mustard seeds and cumin give it such a deep, rich flavour so every spoonful really bursts with delicious goodness. I love serving it topped with sautéed cannellini beans and mushrooms, as these make it even more flavoursome, plus they add texture to the smooth soup and make it much heartier, so it feels like more of a meal.

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Serves 2

- 1 and a 1/2 cups of water (300ml)

- 1/4 a cup of split red lentils (50g)

- 6 carrots (700g)

- 6 tablespoon of coconut milk

- 2 tablespoons of olive oil

- 3 cloves of garlic

- 1 tablespoon of mixed herbs (I use herbs de provence)

- 1 teaspoons of turmeric

- 1 teaspoons of cumin

- 1 teaspoons of mustard seeds

- salt and pepper

For the beans:

- 1 can of cannellini beans beans (400g)

- a dozen chestnut mushrooms

- 2 cloves garlic

- 1 tablespoon of dried herbs

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Pre-heat the oven to 180C

Then peel the carrots and shop them into slices, place the slices on a baking tray with some olive oil, salt, pepper and mixed herbs. Peel the three garlic cubes and add these to the tray too. Now place the tray in the oven and allow the carrots to cook for about twenty-five minutes, until they’re nice and soft.

While the carrots cook make the lentils, simple place them in a pan of boiling water and allow them to boil for about ten minutes, then let them simmer for ten minutes until they’re totally soft.

Just before the carrots and lentils finish cooking, place the olive oil in a frying pan with the turmeric, cumin and mustard seeds and let them cook until the mustard seeds start popping.

Place the cooked carrots and garlic in a blender with the lentils and the fried herbs, then add the coconut milk and water and blend until smooth and creamy.

Then place the blended soup in a pan to warm while you make your beans and mushrooms.

Finally drain your beans and slice your mushrooms into thin pieces, place these in the frying pan that you used to fry the herbs – this means that the mushrooms and beans will soak up the leftover deliciousness from the pan! Then add two crushed cloves of garlic, a sprinkling of dried herbs and some olive oil and sauté them for about three to four minutes, until the mushrooms turn slightly brown.

Pour your soup into bowls and add the mushrooms and beans onto, then enjoy!

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Baobab Energy Balls

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Energy balls are a total lifesaver, I always keep some in my fridge as they’re the best snack with you’re in need of a pick me up or something to sate your sweet tooth. I’ve been eating them like crazy over the last few weeks as I work (a bit like a mad person) to finish my first book and they’ve really given me all the energy I need, and a lot of happiness as they taste so good. I made this recipe for the superfood company Organic Burst and I loved it so much that I really wanted to share it with you too, plus we made an awesome video together and I know that you all want more recipe videos – so here it is! The reason that these balls are so is that they’re full of goodness. The nuts and nut butter give you such an amazing boost of plant-protein, while the dates give you lots of fibre, the coconut oil is full of life-giving fats and the baobab doses you up on insane amounts of iron and vitamin C – so you’ll be buzzing after every bite!

P.S for anyone in the UK – I’m going to be talking on Channel Four’s Sunday Brunch show at around 10am on Sunday morning, which is so exciting so please tune in!

You can watch the recipe video below or on my you tube channel

Ingredients to make twenty balls:

- 1 cup of medjool dates

- 3/4 of a cup of almonds

- 2 tablespoons of chia seeds

- 1 tablespoon of coconut oil

- 1 tablespoon of almond butter

- 1 tablespoon of raw cacao

- 1 tablespoon of baobab

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Place the almonds into a food processor and blend for a minute or so until they are crushed. Then put the dates and add them, plus all the other ingredients, to the processor with the almonds and blend until the mix is nice and sticky.

Roll the mix into small balls, place these in the freezer for an hour or so to set and then store in the fridge.

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Buckwheat and Ginger Granola

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I love granola, it’s one of my go to foods – partly because I secretly love eating breakfast three times a day and partly because handfuls of granola make one of the best, easy snacks. I’ve been obsessively making and loving my cinnamon pecan granola for the last three years and I honestly never thought I could stray away from it but I’ve been totally converted by this buckwheat and ginger granola, so much so that I have to admit I think it’s my new favourite. The texture is much more interesting as the buckwheat grouts add a really nice crunch, there are still oats in the mix, but there’s just a little more going on in between them. The taste of this is pretty insane too, the caramel-like dates work so well with the coconut oil, sweet apple puree, zesty ginger and chocolaty cacao to create something totally divine. Honestly when you mix up these ingredients in the blender please try them before you pour them onto the granola, because trust me you will absolutely adore what you taste – it’s unreal! So sweet, creamy and flavoursome. There’s definitely a great recipe to come from that mix alone some day. It’s actually so good that I had to make it all over again before I could cook the granola because I somehow manage to ‘taste-test’ about half the mix, it’s that good! Of course there’s so much goodness in here too and it’s nut free, which I know is unusual for a granola recipe but I’m aware that there are lots of people who can’t eat nuts but who need granola – so I hope this works for you! You’ll also be pleased to hear that from now on I’ll always be adding the gram measurement of each ingredient, as well as the cups!

I love this served with creamy coconut yoghurt and fresh berries, but it also tastes amazing mixed into a smoothie bowl or sprinkled over stewed fruit!

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Makes one big container

- 2 cups of oats (220g)

- 1 cup of buckwheat (280g)

- 1 cup of sunflower seeds (200g)

- 1 cup of pumpkin seeds (200g)

- 1 and a ½ cups of pitted dates (300g)

- 1 cup of apple puree/sauce (about the size of a 360g jar)

- 6 tablespoons of coconut oil

- 4 tablesppons of raw cacao powder

- a piece of ginger (20g)

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Start by pre-heating the oven to 180C

Then place the oats, buckwheat and seeds into a large mixing bowl and stir well

Next add the dates, coconut oil and apple puree into a sauce pan and allow them to simmer for five minutes, until the dates are nice and soft

While the dates cook peel the ginger and grate it onto a plate, once it’s grated mix it into the date pan.

When the dates are soft place them (including the melted coconut oil, grated ginger and apple puree) into a blender with the raw cacao powder and blend until the mix is totally smooth. Then pour the mix over the buckwheat, oat and seed mix and stir well so that everything is coated.

Grease one large or two medium baking trays with coconut oil before spreading the granola out over them

Place the baking trays in the oven and bake for about forty five minutes. After fifteen minutes remove the trays from the oven and stir everything well so that the top doesn’t burn, then keep doing this every five to ten minutes for the rest of the time it’s in the oven.

Once it’s nice and crispy, but not burnt, take the granola out of the oven and allow it to cool before placing it in an airtight container to store. In an airtight container it will stay delicious for about a month or so.