Carrot and lentil patties

If you know me fairly well, then you will know of the huge pile of cookbooks I own. Let’s say two huge piles. It’s become a bit of an addiction of mine. I’m that person who reads cookbooks from front to back and whenever I have a spare moment will happily flick through. Each birthday and Christmas I will, rest assured, add one or two new additions to my collection and swiftly forget about the others. Brutal, I know. I do have my absolute favourites though, that I return to time and time again, the tried and tested which are guaranteed to please. But even those recipes are few and far between, saved for when we are feeding guests or want a dish that I know will be a knockout, no stressin’! The rest of the time is dictated by what I’ve seen on blogs, TV, Instagram and most importantly the contents of my fridge.

That’s where the magic is!

 

At lunch I always feel the need for a falafel or patty, whatever you name it, something to finish off my bowl of veggies and grains and that will sit nicely with that obligatory hummus dollop. I always have the intention of making some but then get too hungry so end up going without or I don’t have any beans or grains already cooked (the whole point of a recipe like this is for making something out of the leftovers). Often too, I’ve had the intention of making a big batch to freeze but they end up dry, only palatable if smothered in a TONNE of dressing (make it a tahini one and its not a bad thing). I suppose given that I don’t follow recipes and add a little bit of this, take out that as we don’t have any in the cupboard, it’s guaranteed that many of my attempts will end up in the bin. It’s all a process of learning, except for those times when you don’t remember your mistakes and make them numerous times. The EXACT SAME ONES. Been there.

 

 

Photo 16-03-2017, 12 11 59
Pre-bake, with a dusting of polenta for that much needed CRUNCH

 

This occasion however was a day for success. Thank the food gods. 

These carrot and lentil patties, came out unscathed, crunchy on the outside, and just what my lunch bowl was needing. Here I used some french lentils that I had overcooked, but any other beans or lentils would suffice just make sure to give them a bit of a mash first. The grated carrot could be changed to courgette or beetroot, any fresh herbs, omit the cheese all together or use more or less (I would’ve added more but it was the end of the block) feta would be nice, as would cheddar or some Parmesan. I haven’t tried making something like this without egg, it’s a great binding agent, but I’d assume a flax egg would work in the same way. And if they don’t hold together, well it just won’t be a plate to photo for Instagram I suppose. Sandwich in between your favourite bread or in a wrap, these would also be brilliant bites for a savoury energy ball. I find snacks rely too heavily upon dates and nuts, so one or two of these would be a great alternative.

Photo 16-03-2017, 12 37 49

Photo 16-03-2017, 12 38 28.jpg

Photo 16-03-2017, 12 38 40.jpg

 

Carrot and lentil patties

Ingredients

  • 1 cup of lentils
  • 1 cup grated carrot
  • 1/4 – 1/2 cup grated/crumbled cheese
  • Handful of fresh herbs, any mixture of basil, parsley, coriander, mint
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 2 tbsp oats
  • Salt and pepper
  • 1 egg
  • Polenta for coating
  • Oil

Method

  1. Put the lentils in a large bowl and mash slightly so half are crushed and half are still left whole.
  2. On a box grater grate the carrot and add to the bowl along with the cheese.
  3. Finely chop the herbs and add to the lentil mixture along with the spices, oats and some seasoning and mix well.
  4. Crack in the egg and mix again to form quite a wet mixture.
  5. Leave in the fridge for at least 30 mins to firm up slightly.
  6. Heat the oven to 200/180C fan and line a baking sheet with greaseproof paper or a silicone sheet.
  7. With damp hands form the lentil mixture into 8 patties and place on the baking sheet.
  8. Brush with some oil and sprinkle over the polenta, this is what will give the crunch.
  9. Bake in the oven for 15 mins until firm and slightly golden.
  10. Will keep in the fridge for up to 1 week or freeze for a few months.

Side note: if you plan on freezing the patties, bake for a little less time, around 10-12 mins then leave to cool before freezing. Place back in the oven when you want some from frozen until crispy and piping hot in the middle, this will ensure that they won’t dry out.

 

So here’s to happier lunchtimes and turning those droopy leftovers into something new.

Get rolling those patties!!

XX

Radicchio, courgette and goats cheese cauliflower pizza

So in the fridge you have a small chunk of cauliflower, a courgette, some radicchio and some stray basil. Not enough to make a mean veggie bowl filled with grains and a killer dressing, and we’d eaten pasta the night before so that was off the books. My mum isn’t the biggest fan of cauliflower unless I completely mask it with loads of spices, and no avocado is just real sad. You see come Friday it’s the end of the week and the day when I always like to cobble the leftover contents together, and miraculously make a veggie meal for my mum and I. Thank god it’s also the day when my dad goes out to the dirty beer shop (AKA the pub) so doesn’t eat with us, meaning less panic on my behalf due to the lack of meat.

(That’s not to say that I don’t eat meat, im not vegetarian or vegan I just prefer to eat plant based the majority of the time)

I kept wandering to the fridge that day, back and forth racking my brain for what to make for dinner that will use up the odds and ends, but obviously still taste really good. Peeking into the corners and behind the drawers in hope that something had fallen and become lost, no luck there, and if it had, probably would be from a few weeks back and starting to digest itself. Only one thing was on my mind, it had to be pizza. Cauliflower pizza that is. I’m not one to say that this is better than the real thing and you would never know it doesn’t contain gluten, as A. it’s not and B. you would. A proper pizza when done well, a slow risen dough to produce a thin crispy crust, puddles of mozzarella, fresh herbs and a smatter of a tomato sauce, if that’s what you’re expecting cauliflower pizza will never live up to that standard. It’s pretty shameful to even compare it to pizza, it shouldn’t be a substitute for when you’re on a ‘health kick’ or ‘detox’, both should be eaten with enjoyment because they both taste pretty fabulous. It’s same same, but different!

Photo 10-03-2017, 19 04 08

Photo 10-03-2017, 19 11 39

 

Photo 10-03-2017, 19 11 54.jpg

I’ve made this pizza many times, for a Friday night, shared with my mum over a glass of wine. I make a thick tomato sauce spiked with a heavy helping of garlic and fiery chilli along with some oregano and a squirt of tomato purée for some depth. Sometimes I’ll whizz up a pesto with fresh herbs, masses  of lemon and a handful of nuts and some oil, lovely drizzled over before serving for that fresh and zingy hit. The toppings are completely adaptable. This time we had roasted courgettes, radicchio and tomatoes, but try a selection of peppers, mushrooms, roast aubergine, artichokes, capers, olives and sweetcorn (which caramelises and goes slightly crispy, we fight over those bits). Then a good scatter of cheese, feta is always a guaranteed pleaser, but some goats cheese is rather good too. Then just before serving a large handful of some vibrant greens like watercress or rocket, drizzle with oil and a squeeze of lemon. Simple, full of veggies, uses up odds and ends and most importantly tastes really very good.

Photo 10-03-2017, 19 12 13.jpg

Photo 10-03-2017, 19 04 16

 

Radicchio, courgette and goats cheese cauliflower pizza

Adapted from Hemsley and Hemsley’s Flower Power pizza

Ingredients

Pizza base

  • 140g cauliflower
  • 1 egg white
  • 50g gram/chickpea flour
  • 40g buckwheat flour
  • Salt and pepper
  • 1/4 tsp bicarbonate of soda

Tomato sauce

  • 1 tbsp rapeseed oil
  • 2 cloves of garlic
  • 1 tbsp tomato purée
  • 1/2 tin plum tomatoes
  • 1 tsp dried oregano
  • Big pinch of chilli flakes
  • Salt and pepper

Toppings

  • 1 courgette
  • 1/2 radicchio
  • Cherry tomatoes
  • Cheese, I used a hard goats cheese, but feta, soft goats cheese or mozzarella would also work nicely
  • Pine nuts, toasted
  • Fresh basil
  • Salad leaves, I had a mix of rocket, watercress and spinach
  • Lemon
  • Olive oil

Method

  1. Preheat the oven to 190C/170C fan. Chop the courgette into rounds, drizzle with oil, place in a roasting tin in the oven for around 20-30 minutes until golden and caramelised
  2. Next make the base. Put the cauliflower in a food processor and blitz until it looks like couscous. Add the other ingredients and whizz until you form a damp dough.  If you don’t have a food processor you can grate the cauliflower on a box grater then mix with the other ingredients in a bowl, this will just take a little longer.
  3. Line a baking sheet with greaseproof paper and grease lightly with oil. Spoon the dough on the sheet and spread out thinly, leaving a slightly raised edge. I like to keep it circular for aesthetic reasons (we do eat with our eyes) and around 25cm diameter is a good size to aim for.
  4. Bake in the oven for 15 mins, flip over and bake for 5 mins more.
  5. Meanwhile for the tomato sauce, add some oil to a saucepan and place on a low heat, finely chop the garlic and add to the pan and sizzle until it starts to turn slightly golden.
  6. Squeeze in the tomato purée and cook it for a few minutes, then tip in the tinned tomatoes mush them up with a fork, fill the tin halfway with water and add to the pan also. Add the oregano and chilli flakes and simmer until thick and spreadable, check for seasoning and set aside.
  7. Flip the pizza base so it’s the right way up and spread in the tomato sauce, leaving a rim around the edge.
  8. Slice the radicchio thinly and the cherry tomatoes in half, and place on the pizza along with the roast courgette and some chopped fresh basil if you have it.
  9. Grate the cheese (if it is a hard one) or crumble as much as you like over the pizza, then place back in the oven for 10 mins.
  10. When it’s cooked, serve on a board with a drizzle of oil and a handful of salad greens.

I’d love to hear what your favourite way with leftovers is, or your favourite pizza toppings. And it is true that leftovers make the best meals, always far better the second time round  (especially if paired with a nice glass of wine).

Happy munching my lovelies

X

Stumped about sugar?

Sugar. White and ‘processed’, dark brown, golden syrup, maple syrup, sweets, honey, toffee, caramel, fruit, dried fruit, coconut sugar, Stevia, molasses. Whatever your mind conjures up when I mention this buzzword, we have all been paying particular attention the past year or two to this meddling carbohydrate.

The word refined-sugar has been thrown around by health bloggers, newspapers and the media, a term supposedly describing types of sugar that have gone through a form of processing and had all ‘goodness’ removed. Countless recipes stream down your Pinterest feed that are labelled refined sugar free. Millionaire shortbread bars, brownies, cakes, cookies, all our favourite sweet treats made allegedly healthier. So eating the whole batch in one go is fine, because its not made with sugar right??

mag-18WMT-t_CA0-superJumbo

Along with clean eating, gluten free, dairy free, low carb, all these diets which are becoming the norm, refined sugar free is another which has been added to the extensively long list. We are told day after day that sugar is the devil, no longer fat as we used to believe. That it causes cancer, diabetes, obesity, the main ailments that are  putting such a strain on our NHS and healthcare services. Of course sugar is a main ingredient in things such as fizzy drinks, sweets, cakes and biscuits, but does everyone think to look on the back of packets of sauces, ready meals, condiments, flavoured nuts and crisps? Take a flick through your cupboards and I’m sure you will be surprised at how thinly sugar manages to spread itself.

First things first, sugar isn’t all too great for us, just to put it straight. It’s found naturally in most foods like fruit, vegetables, grains, dairy, its very high in energy which in turn gives us energy to move, breathe and basically live. The thing we need to watch out for is added sugars or free sugars as you may often see it written. This term defines products where sugar has been added and isn’t found there naturally. Think of syrups, fizzy drinks, the sugar in your tea or coffee and even in fruit juices. When it comes to free sugars we have the choice of whether to add them or not, unlike total sugars such as lactose in milk and ones found in fruits and vegetables. For adults it’s recommended in the UK that we consume no more than 30g of added sugar every day. That 30g is quite difficult to picture in your head, so think about it like this, 7 tsp/sugar cubes MAX, and for children this number is obviously lower.

sugar.jpg

In 2016, Jamie Oliver started the Childhood Obesity Strategy, in a ploy to crack down on increasing obesity rates in the UK. Some of many things he was campaigning for, a sugar tax, a ban on junk food advertising pre-watershed, clearer labelling including a visual sugar content, and reduction in manufacture for excessive sugar. If you watched Jamie’s Sugar Rush you will have seen the impacts that it is having on us all across the world, especially those consuming a typically ‘western diet’. After his petition going to debate in the commons, the government failed to accept the majority of his pleas, only compromising with the sugar tax with no given amount as of yet.

7253866-3x2-940x627.jpg

We are all more aware now of the sugar content in things. I think we’re heading in a good direction, eating more consciously and lower sugar the majority of the time and eating the odd brownie if you fancy it, HELL why not! Of course it’s not going to do you any damage. That REAL brownie is surely going to satisfy that craving more than a sweet potato one full of maple syrup or agave syrup. My main issue is the group of people calling a sin on refined sugar-white caster sugar or soft brown sugar-meanwhile pouring bottles of maple syrup on their 2 ingredient pancakes or baking cakes with coconut sugar as it contains lots of minerals so its better for us.

I’m not a nutritionist or a dietitian, but I know well enough that sugar is sugar. No matter what you want to call it, our body sees all types of sugar in the same way. Whether it’s raw honey, agave syrup or caster sugar, it gives us energy, any extra is stored as fat and doesn’t give us any health benefits. It is true that maple syrup contains potassium, magnesium, zinc and calcium. It’s also true that coconut sugar contains electrolytes and vitamin C along with loads of other minerals, and yes raw honey is antibacterial (perfect if you have a sore throat) however you would have to eat a ton of any of these to reap any benefits. The amount of sugar consumed would obviously then outweigh the ‘good for you’ label.

Another group of people are the sugar free crusaders, shoving all types of sugar containing foods aside, including fresh fruit. That means no syrups, no apples, bananas, possibly the odd portion of berries because they’re ‘lower in sugar’, no dried fruit, juice only if its green made completely from vegetables. You see, I went through this phase, thinking I was doing the right thing. In the sugar free phase, I found I was opting for lots of nuts, seeds, cheese, yogurt, avocados, things quite high in fat to fill in that sugar free hole. It wasn’t a great time, and seriously what is wrong with fruit?!? NOTHING, EXACTLY. Fruit contains fibre and lots of it, and if you’ve read my blog before you’ll know all too well that we need a lot of roughage in our diets. Dried fruit too contains lots of fibre, prunes have a reputation for a reason, so sprinkle them on your breakfasts and include them in your diets.

Happily now, I’ve managed to bring myself to a middle ground, keeping my overall added sugar levels to a minimum, but not putting a big red cross over it for the rest of eternity. There is nothing wrong with a little of the sweet stuff. No matter the source of origin your body will recognise it as glucose or fructose-just organic molecules-they aren’t separated into groups whether they came from a medjool date or a sugar cube. Remember those 7 tsp of added sugar to keep an eye on daily, and if you’re a lover of a sweet cuppa perhaps its a good time to start reigning it in. Take it slowly, stretched out over a few weeks and your taste buds will soon adjust.

Changing the odd daily habit will make a huge benefit to your diet in the long run:

  • When baking reduce the quantity of sugar by a third in recipes. It’s the maximum amount of sugar to remove without it affecting the structure and texture of the bake, but the flavour is still just as good.
  • Buy natural yogurt instead of sweetened and add your toppings and mix-ins to your own taste.
  • Instead of having jam or marmalade with butter on toast every morning for breakfast, try a spread of peanut, almond or even cashew butter with some sliced banana. The combination of high protein nut butter with the sugar from the fruit and carbohydrates from the bread will keep you going until lunchtime.
  • If you’re a big fan of fizzy and soft drinks, and water just is tasteless and boring, try infusing jugs of water with fresh fruits, citrus, herbs or vegetables. Things like mint, lemon, lime, orange, cucumber, berries, melon, as good as it sounds!
  • That chocolate bar is the only thing which gets you past 4pm? Banning it is not necessary, if you can learn to love dark chocolate. Preferably 70% or above, the higher the better, as it is lower in sugar and due to the deep intensity a few squares is usually enough.
  • If dairy free milks are your jam, check on the ingredients list. On many of them, sugar will be the second or third on the list. Opt for the unsweetened varieties, or ones made with rice for some natural sweetness.

fruit-infused-water-recipe.jpg

Let’s put a stop to this term refined sugar free. It’s defunct. Its all the same stuff. Sprinkling coconut sugar on your Rice Krispies sure ain’t no better than sprinkling white sugar on. So save those extra £££s (that stuff is expensive) and stick to a bowl of porridge!

Thanks for reading my little rant, if you have anything else to add or want to join in the conversation please do comment below.

Until next time, love and sweet blessings

X

 

 

February Faves

Considering it’s the last day of February, I suppose I’m a bit late to the show with this post, but here it is nonetheless. I’ve been running a bit frantic and erratic the past few weeks with it being fashion week, my body is struggling to wind down and get rid of the tickly cough that is still lingering. Keeping a chilled mind (wish me luck) and eating lots of nourishing food is on my agenda to get back to feeling ME again!

I feel like February has whizzed around and there hasn’t been much that I’ve been in to. Feeling ill always tends to knock my appetite, and breakfast-actually just muesli as I couldn’t even face porridge (there was definitely something wrong!) – seemed to be the only thing I could stomach. But we’re back in the kitchen and my mind is racing, hopping from country to country for new ideas and things I NEED to cook. ASAP! There will be some recipes arriving in this space soon, first up will be some pancakes. So quick and easy to whip together in the morning, weekday or weekends. Your whole family will enjoy them, tower up as high as you dare and add your favourite toppings with an obligatory drizzle of that somethin’ sweeeeet. More on that later, not in time for Shrove Tuesday, but anyway pancakes shouldn’t be restricted solely to one day in the year, you can make them whenever the fancy takes you!

So back to the faves for February, nothing groundbreaking or new but definitely things that have put a smile on my face and reduced the damage from these recent wintry dreary days and illnesses that are passing round.

 

 

#1 The Collective Yogurt

r2

We all know that when eating yogurt, full fat, organic (if possible) and natural with cultures is where it’s at. If you’re not a dairy eater then there’s loads of lovely coconut yogurts on the market, soya yogurts and even the odd almond yogurt. But this month for me it’s been all about the dairy. I like one with tang that is still thick, luscious and creamy and The Collective has it all. Started in New Zealand but now easily found in the UK in many supermarkets such as Tesco and The Co-Op, they use British milk and not much else. There is a regularly changing limited edition, and many other fruity flavours like raspberry, passion fruit, mango, blueberry and one of my friends’ favourite Russian Fudge (she was known to eat the whole 450g tub in one go, on a few occasions). My favourite the ‘Straight Up’ is a natural yogurt with nothing else added, waiting for you to get creative and add your own toppings or eat as is.

 

#2 Super Seed Muesli – Rude Health

 

download

It seems that a product from Rude Health will be appearing here repeatedly. I love to celebrate British and local producers and when they keep coming up trumps with each and every product, I won’t let anyone stop me from shouting about it!! I’ve lost my appetite these past few weeks, a rare occurrence for me. Porridge is always one of my favourite meals, jazzed up in numerous ways, as is toast spread thick with nut butter and topped with fruit and yogurt or some some squished justtttt-ripe avocado and chilli flakes. None of those were rocking my boat, porridge made me feel nauseous and toast just was too much crunch. I’m never one to repeat a breakfast either, there has to be something new everyday keeping breakfast fresh and exciting.

Not recently though, day after day a bowl of muesli, ground linseeds, cinnamon, a piece of fruit chopped up, a drizzle of nut or seed butter, drowned in milk and a dollop of yogurt. Granola just doesn’t do it for me, I like a bit of mush to my cereal, the milk to soften the edges and everything meld together. Enter Rude Health muesli, this one jam packed with seeds, grains and some dried fruit. No bird seed, no floury flavourless sawdust stewing in your milk, every bite is different and of course delicious. Now I’ve made my way through the Super Seed Muesli a new one has entered the cupboard, The Ultimate Muesli. With 23 ingredients I think we are going to get on very well.

 

#3 The Great Pottery Throwdown – BBC Two

 

download-1

 

What’s February without something to watch on the box? There’s been a few re-incarnations of this type of telly ever since the very first Great British Bake Off. From sewing, allotments, painting and currently pottery, thought to be old-fashioned past times when brought on to prime time TV these hobbies are having a resurgence. Due to GBBO, peoples’ interest in baking and homemade cakes has risen drastically, and the other TV spawns have caused a similar reaction with sewing coming back-in-vogue and more people trying to be more self-sufficient by growing their own fruit and vegetables. Currently on the tellybox is The Great Pottery Throwdown, in it’s second series this show takes 10 amateur potters and puts them through their paces each week. There’s flames. sweat, blood (not yet, although there’s a few weeks left, it could still happen) and lots of tears, if this show doesn’t make you want to get throwing some clay with it dripping off your nose, streaked through your hair and caught in your eyelashes, then I don’t know what will. Catch it at 8pm on Thursday nights on BBC Two, and find the past episodes on BBC iPlayer.

 

#4 Sauerkraut – The Plucky Pickle  (and ferments in general)

img_1916

Sauerkraut is not a new thing, neither is kefir, kombucha, kimchi or bread and butter pickles. When made properly, a few good quality ingredients and natural bacteria from the air are left to ferment for a few days, pickles are a remarkable thing. They add that zing that is missing from your meals, pleasuring your taste buds whilst soothing your tummy. I went to a local market hall the other week, Altrincham market which has been revived and now draws crowds from either end of the country. It’s an oasis of good food, drink, atmosphere and products you can sample and take home. Meandering round I stumbled upon a stall called The Plucky Pickle, where she was selling kombucha of many things (all homemade), obviously I got a glass to sip as we went but a jar of sauerkraut came along aswell. Made with cabbage, salt, juniper berries, caraway seeds and black pepper, its pure simplicity but tastes amazing on everything!! If you can make it to Altrincham Market make sure to stop by The Plucky Pickle, if not grab some sauerkraut from your local health food shop or even make some yourself. It is very simple, just takes a few weeks until it’s ready. When buying some from a shop, ensure that it’s not pasteurised as that kills off any of the beneficial bacteria. Search out ferments, and try to incorporate them into your diets, perhaps starting with a good sourdough and some sauerkraut, for a kick of chilli get on the kimchi bandwagon. It sure is addictive.

 

#5 Weleda Products

EN_Skinfood_75_RGB-large.jpg

As part of fashion week, every season in the Mayfair Hotel there is a lounge called the Model Zone for all us weary models, as a place to rest and re-calibrate. Part of the lounge includes lots of food and snacks but also three lovely ladies from Weleda dishing out goodie bags jam packed full of products, hand massages, full body massages and facials. Utter bliss indeed. If you’ve never heard of Weleda, they were founded in 1921 by an Austrian philosopher, a Dutch doctor and a pharmacist and chemist both from Munich in Germany. They specialise in natural, organic beauty and skincare products. You can find their products in many health food stores and natural beauty stores, also Planet Organic, Holland and Barrett and Wholefoods.

They are most well known for a product called Skin Food that I have been addicted to ever since receiving my first tube a few years back. A complete all-rounder, calms chapped hands, use as a body moisturiser, part of a massage along with other oils and for anything that needs some deep moisturising like elbows, heels and kneecaps. The smell is beautiful, as is the packaging and I couldn’t recommend it any more. Take a look at their website for other products they sell, from hair care to makeup to skin products, all natural so you have the knowledge that what you’re putting on to your body is as good as what you’re putting into your body.

 

#6 Noisette Bakehouse

 

I’ve been following Sarah Lemanski for a little while, at just a hop over The Pennines I haven’t yet made it over to Leeds to sample some of her cakes and bakes. HOWEVER, as a regular listener to Laura Thomas and her podcast ‘Don’t Salt My Game’, the other week she was pairing up with Sarah for a giveaway celebrating some ‘Galentines’ love. Obviously I entered as we all do to these Instagram giveaways never expecting to win a thing. Whilst listening to the most recent pod my name was read out loud, well that was a nice little perk to my Friday!! When I arrived home after fashion week, there were three little packages waiting patiently for me and my mum to sample. First of the bunch some milk jam, a caramel like confection of boiled down milk, sugar, honey, salt and vanilla. I’m yet to try but it will be making its way onto my pancakes veryyyyyy soon. Another was the Strawberry Balsamic Caramels and some vegan Tahini Cacao and Rose truffles. With a flavour similar to turkish delight but enhanced by the toasty tahini. Indulgent and so incredibly moreish, we are pacing ourselves as when the bottom of the packet arrives that will be a sad sad day. If you’re in need of a sweet treat, get on over to Leeds, QUICK, to bag yourself some Noisette Bakehouse goodies. However if you’re not local visit her online shop and get a lil’ something delivered to your door.

 

So that’s it for this month, as we’re coming into spring I’m so excited for brighter days and spring vegetables coming into season. So long root vegetables and kale and hello new potatoes, spring greens, asparagus, watercress and wild garlic. Not forgetting that rhubarb, I’m sure there will be the odd crumble in the duration. I’m writing this as it’s snowing outside, so perhaps we may have to wait a little longer than usual for zippy greens and that famed asparagus, and I’m planning on foraging for some wild garlic very soon. What’s been your THING these past weeks during February? Please do comment and share!!

Well wishes and warmth

X

 

The new nut milk

Here’s a little quickie, more of a method than an actual recipe. The recent rise of people going dairy free or cutting down on dairy consumption with a switch to plantbased milks has grown exponentially. I personally have no issue with dairy, and wouldn’t cut it out of my diet as #1 I have done it before and it was pure evil, #2 I love yogurt and cheese too much. Like way way too much!

Also what’s wrong with cows milk, why is it being picked on so much recently by the media and certain health food bloggers and famous instagrammers? Are you avoiding it because someone else said you should or because you want to eat a ‘cleaner’ diet avoiding dairy, gluten, sugar and processed foods. Well perhaps take a peek at the ingredients list on your favourite almond milk brand, those ingredients sound very natural to you? Take a look at the side of a cows milk carton and whats on there, only one ingredient. Milk. Nothing wrong with that at all.

Now I’m not shunning plantbased milks, as I always have them in my fridge, nor am I shunning cows milk as even though its not my milk of choice I would anyday rather eat a cows milk yogurt over coconut or soya and a good chunk of cheddar cheese always hits the spot. I’m trying my best recently not to forbid anything in my diet because that just leaves guilt around certain products, if I fancy cheese, have some. Of course that small chunk isn’t going to make you fat, infact it is full of calcium and protein and satisfies that need so you’re not going to go crazy over the deprivation.

I feel that varying your diet up as much as possible is the best way to go, perhaps don’t start drinking plantbased milks for the so called benefits, do it because they can actually taste pretty good. Find the right brand and you’re onto a winner. If its a nut milk, one with a higher percentage of nuts is obviously the one to go for, otherwise it will be mainly water and possibly a bit of sugar completely lacking in any nutty flavour. Obviously it depends on your price bracket, I always like Rude Health and Plenish  as they taste plain lovely, but if you’re after something not extortionate in price or what you can just pick up in your Tesco Express then opt for Alpro unsweetened and Oatly is a good oat milk option. For the cheapest of the bunch if you’re not vegan or intolerant of course go for cows milk, I always like organic and full fat. We have so many options nowadays so chopping and changing between milks leaves our palates interested and not stuck in a monotonous rut!

For those of you fancying a bit of DIY? Maybe, if you are into your nut milks, and balk at the price of the good ones (when we’re talking £4 for a carton, that’s going a bit ridiculous), you can try making your own. Much easier than you might first think. All it requires is some nuts or seeds, water, a blender and a nut milk bag (failing that a clean tea towel).

It sounds quite the hassle, but there’s not much hands on time, and its quite fun to have a go for yourself. Even if you only do it the one time it’s worth a shot. Possibly some people do make their own nut milks on the regular however most people simply don’t have time for that. In that case do buy one from the supermarket, but this stuff tastes completely different to what you are used to, and it’s easy to get hooked!! Super creamy, so much more than supermarket brands, you can sweeten as you desire, use nuts or seeds that you would never discover on a shelf (toasted pecan cinnamon milk anyone?) and the process is so simple that it will give you a chance to get creative.

2016-08-12 15.14.19.jpg

Feel free to mix up the nuts, walnuts are lovely, or for a green hue to your milk try pistachios, sesame seeds have a lovely flavour and hazelnuts too. Perhaps try toasting your nuts or seeds prior to soaking for a deeper nutty aroma, or add other flavourings such as cinnamon, cardamom, cacao powder or blended fruits.

As the nuts have been soaked, real nut milk doesn’t keep as long as store bought. My carton in the fridge of a shop bought milk has kept for weeks with no hint of a sour, off flavour, whereas you may notice after 5 or so days the milk goes slightly sour. Not so great! So drink that up quick, it won’t be an issue as you will be drinking it at every opportunity you can find.

 

2016-08-12-15-44-04
Somebody’s been peeling beetroots!

 

When it comes to quantities I usually opt for 1 cup of nuts or seeds to 3-4 cups of water, depending on how thick or thin you like it. If the nuts are quite expensive you can use more water for a thinner milk but you get much more so it lasts longer. Try pouring on your porridge for some creaminess, splashed liberally over your muesli or granola, dunk warm-from-the-oven chocolate chip cookies, or just drink it chilled and straight up from the glass. If you like a higher protein content, you can leave the nuts in and miss out the straining step, that way it will be even richer and creamier. Whatever you choose to do, make sure to give that baby a good shake before using, as there’s no stabilisers or emulsifiers it will separate.

 

Almond and sesame milk

Ingredients

  • 1/2 cup whole raw almonds
  • 1/2 cup raw sesame seeds

 

Method

  1. Place the almonds and sesame seeds in a bowl and cover with water and a pinch of salt, put a plate on top and leave to soak overnight or for around 8 hours
  2. After the soaking period, drain the nuts and seeds and rinse well under water. Add to a blender and pour on top 3 cups of fresh water (not the soaking water).
  3. Blend well until it forms a creamy milky coloured liquid and there are no large chunks of almonds left. If you don’t have a stand blender add the nuts, seeds and water to a large bowl and blend with a stick blender, this may take a little while longer.
  4. Pour through a nut milk bag into a large jug or bowl and squeeze until all the liquid has passed through. You will be left with a damp flour left in the bag.
  5. Put the milk into a few screw lidded jars or a clip top bottle for up to 5 days in the fridge.
  6. Try to use up the nut pulp, put a heaped spoon in your smoothies, use it in bakes such as muffin recipes or macaroons, dry it in a low oven to make into almond flour or add to hummus and there’s even recipes to make nut cheese. Go wild.

 

I hope you will give homemade nut milk a chance to see how delicious it really can be, but don’t forget about our first friend cows milk he’s a fantastic breakfast fellow too. Whichever milk you choose, splash and pour with vigour, enjoy the gentle sweet creaminess and remember if you like it, that’s all that matters!!

Which variety of milk is your go to? And have you ever made your own nut milk before, let me know your ideas and tried and tested favourites in the comments below.

Much love and slurping!

X

 

Some fashion week sustenance

It’s come around again, yet another season, 1/2 a year has been and gone. Something which first started off as a biannual event, has now spawned into hundreds of millions of shows new ones popping up each season, mens collection, cruise, couture, anniversary shows, pre collections, the fashion ‘week’ never ends for some.

From afar it seems a wondrous thing to be a part of – which it is when we eventually reach the following Tuesday and look back and say, ‘finally it is over!’ The slog though, it sure is a long and arduous one.

So the Monday before it officially begins on Friday we begin castings. Always one of the castings is the Fashion Scout event, a hall full of at least 20 designers where we must strut up and down, up and down, up and down until out little feet can’t carry us any longer. Add on top of that a good 5 or 6 castings and then crash on the sofa come 9 o’clock in a state of delirium.

And that’s only the first day!

Wake up and more castings again for the Tuesday, Wednesday, Thursday, Friday, Saturday, Sunday and Monday (Yayy no more on Tuesday!!). The list each day gets longer, castings start earlier and finish later and later and then the fittings, which can go well into the early hours of the morning as the teams behind the designers are putting the final touches to their shows.

All this running around, tube to bus, west to east and casting to show to fitting, it leaves us all rather hungry – ravenous fits the bill a bit more suitably. No matter how much the majority of models love you, Propercorn and Coconut water, I think we need some proper sustenance in our tummies.

So snacks are where it is at. Along with our heels, models cards and books (reading and portfolios) there will usually be a good array of snackage action in model handbags. I want to give some more ideas that stray away from said popcorn and popchips, because maybe they do fill that little hole but there’s not much in them to keep you going for very long. Things you can pick up quickly in supermarkets, cafes or have in your pocket for when that much needed energy dips. If you’re reading this and you’re not a model, they’re most definitely brilliant snacks to have on hand at anytime – the wait between lunch and dinner is hard enough to get though!!

 

#1 Squirrel sister bars

Find them in a trusty Boots, these fruit and nut bars are a delight. Sweet, but still full of nobbly nutty pieces that make it feel a satisfying snack rather than just a hit of pure energy. They come in four flavours: Cacao brownie, Raspberry ripple, Coconut cashew and Cacao orange, and each is portioned into two little finger bars, one for now and one for later, give one to a friend (if you’re feeling really kind), but most probably both at once because they are OH SO GOOD! If you can find it, make sure to get your hands on the cacao orange, I’m always out of luck as it’s sold out and it is definitely the best of the flavours!!

ssbars-600x600

#2 Hippeas

The new crisp on the block. These chickpea puffs are perfect for when you can’t get that bag of skips off your mind. The come in four flavours; Pepper Power, In Herbs We Trust, Sweet and Smokin’ and Far Out Fajita. Nicely savoury with a good puffy crunch. Thanks to incredible marketing and advertising I’m sure you’ve already heard of Hippeas as they’re so easy to find in the majority of healthfood stores around London, but also Whsmiths and Waitrose. Listen to the guys and, ‘give peas a chance’!

cj3tllmwsaanxz

 

#3 Deliciously Ella energy balls

Brought to you from the famed Deliciously Ella, these balls which currently come in three flavours popular from the blog, can be found in Starbucks, Waitrose, Sainsburys, The Mae Delis and various health food stores. They are very sweet, from the dates so will be perfect for a quick pick me up alongside your mochachococcino. The three flavours are Hazelnut and Raisin, Cashew and Ginger and Cacao and Almond, each made from only a few ingredients but all wholefoods, just fruit and nuts and some spices.

s3-news-tmp-85019-ella-2x1-940

 

#4 The Giving Tree, Broccoli crisps

Now for another savoury snackaroo. Little green broccoli trees which are vacuum fried and just a little salt is added. They are super crispy and munchable, you’ll find your way to the bottom of the packet in no time. There are a few options in The Giving Tree crisps, a mixture of sweet and savoury, the sweet ones are freeze dried and the savoury ones are vacuum fried both ways retaining all their nutrients.

packs.png

 

#5 A piece of fruit

Couldn’t write a snacks list without some fruit. I tend to opt for oranges, pears and apples because bananas usually end up as a big mush over my heels. Full of natural sugars, fibre and loads of vitamins and minerals, which are much needed as our tired-out bodies are pushed to their limits, all in one portable package.

 

#6 Trail mix

Another oh so simple one. I like to make my own up as it’s cheaper and I get to choose what goes in the mix. Chuck in any of your favourite nuts, seeds, dried fruit and perhaps some coconut flakes for a quick energy boosting snack. The protein and fats in the nuts should keep you sustained for a good while (at least hopefully until you get some proper lunch or dinner). Try a variety of nuts, not just your typical almonds and cashews for some interest. Also, if chocolate goes in there, I won’t tell.  Fashion week is a devilish time and chocolate soothes everything.

 

#7 Emily’s Fruit/Veg Crisps

Another of the vacuum crisped crisps.  My favourites are the Root Veg crisps and the French beans, Sugarsnaps and Black Edamame. Munch on the bus or add as a lunch topper for some crunch. Also available are fruit crisps in flavours such as pineapple, apple and banana.

emily-veg-crisps-spring-greens-veg-crisps-mixed-root-veg-crisps

 

 

#8 Rawsage

An unassuming snack bar I received once in a Lifebox. If you’re like me and crave something savoury to add to your snacking instead of all the sweet fruity based bars, this will be your new go to. A raw vegan version of the popular salami snack, Peperami, indeed a raw sausage! It tastes pretty fab, brazil nuts, sundried tomatoes, herbs and spices combine for a flavour full of umami and even a very similar texture to the original. Find it in Planet organic, and give it a try!

SMARTAD_19_2000000326_7176_LIFEFOOD_RAWSAGE_25G.jpg

 

#9 Rude Health ‘The Oaty’

A lot of the time I am sick and tired of fruit and nuts, and need a little biscuit, reminiscent of a Digestive but so much tastier and wholesome. The oatcakes from Rude Health are a great handbag snack and the best of the oatcake bunch. They come in a few variations, The Oaty, The Spelt Oaty, the Rye Oaty, the 4 Seed Oaty and the Ginger and Turmeric Oaty. In the box there’s portioned packets ready to take on the go. My favourite, the Ginger and Turmeric Oaty is lovely with a cup of milk, or perhaps a golden milk for a double turmeric hit, as a bedtime snack – the slow releasing carbs will help you with a restful sleep. In my humble opinion, the best oatcake out there, I’ve tried a few and these most definitely have no similarities to cardboard!!

 

So don’t let fashion week get you down, and don’t let boring snacking get you down either. There’s plenty of options out there, just pick something that you enjoy and that will help you keep on trudgin’. Also make sure it stands the handbag test, noone wants a mass of crumbs in the bottom or an explosion when you go to find your purse. Tupperware is the saviour in this scenario, oh and baby wipes!!!

Happy Fashion Week to you All, and GOOD LUCK!!

X

 

Time for a bit of tucker chez Federal

Do you know anyone who’s not a sucker for eggs? ALWAYS some toasted sourdough, perhaps smoked salmn or a dollop of mashed avocado. Pair that with a nice cup of tea or a creamy flat white and you’ve got yourself a date.

Manchester is spewing out new coffee shops and all-day brunch spots, head to the Northern Quarter and you will see what I mean. One thing we seem to do well, is a good coffee shop. A little bit makeshift, INDIE (if you so wish), full of industrial architecture, half finished paint jobs and men with beards. That’s all the ingredients you need for something to succeed. Add in a stellar brunch menu and they will come in their hoardes.

With Manchester being the closest city to me, it’s my hometown, I feel comfortable there and that there’s no place much better. Perhaps London has a slight one-up, but Manchester isn’t lagging far behind. Ever since all the young creatives, business people and anyone searching for that dream has vacated to London, its growing wider and wider with not enough housing to fit them all. Manchester is defineitly benefiting from that, a lot of work and large companies are moving offices UP NORTH, so people are following – and minus the London pricetag.

Even Manchester seems to be spreading its wings, with places like Levenshulme, Chorlton, and Ancoats -once destinations you wouldn’t venture through if you could help it – to now being the trendy parts of town. With good food, good drinks and what more do you need?

The recent popularity in Aussie style cafes, where we all sit for a picture perfect brunch anytime of the day, eggs oozing, with a lil’ cheeky cocktail at 11 o’clock, really is kicking off in Manchester. I doubt many of us coffee shop dwellers have even visited the country, never mind experienced the real deal. In my experience, of only ever seeing pictures on Instagram and scrolling past quickly before I get too jealous, is that they’re as near as damn it legit.

Ok, minus the sunshine, Bondi beach and 30+ temps. But we can’t have everything.

One of my favourites of the BRUNCH (poor pun attempt, I know!) has to be Federal. Open since 2014, this unassuming spot on the corner opposite the Arndale Fish Market has got a lot to give, and has been slowly growing in popularlity over the years. It took me so long to get there, when I finaly made it, at 6:30PM on a weeknight (they say all-day brunch so I took their word), of course it was worth the wait. But I should’ve been before because I haven’t eaten enough brunches in my lifetime. Has anyone, ever?

 

photo-20-12-2016-13-26-38
Plus a bit of plate porn, I was tempted to lick the plate clean and slip it into my handbag. Shhhhhhh…

They do simplicity, done well. Not an overly extensive menu, you see I think that’s the proof of a GOOD eatery. But eggs any way, eggs benedicts, French toast, sweetcorn fritters, banana bread, bagels, sourdough (not sooooo toasted that it flies across the room when you cut into it, just enough browning to stop any sogginess in its tracks) are all there. Plus a daily changing two specials, one is always an omelette the other a surprise. usually containing eggs though, why ofc!

 

photo-20-12-2016-13-26-47

 

On my first visit me and my mum traipsed through the brisk northern winds to Federal and found a warm and cozy spot in the corner. We went for a pre-theatre dinner, before heading off to see The Rocky Horror Show. All in all a good night. They do a small list of cocktails and wines, but we weren’t indulging ourselves too much now. So a glance at the menu and for me it had to be poached eggs and avo on toast with smoked salmon and she opted for the halloumi and shrooms.

GAH, its so good!!

The prices ae completely reasonable, you won’t be paying over £10, infact most of the dishes range around £7-£9 (the other bonus about living in Manchester rather than London) and the portions are hefty enough. However if you’re STILL hungry??? there’s a delightlful array of cakes and pastries and some Australian sweets. Not forgetting those Lamingtons, and if you’re lucky a Pasteis de Nata (Portuguese custard tart).

 

 

**ALSO**, for you Aussies out there, there is MILO on the drinks menu. I’d never heard of this apparant childhood favourite drink until I went to India where I was stayng with a South African and she was raving about the stuff. FYI her sweet tooth was on overdrive. It seems similar to our Nesquick with a malty flavour like a Horlicks, served cold or as a warm drink. No I didn’t have a test run, I will admire the packaging as a cutlery holder but that’s as far as I will go.

So obviously Federal called for a second visit. This time, no matter how tempted I was by the French toat (dripping in ruby berry juices marbled with creamy mascarpone on a tower of eggy bread) I went back to the old favourite. Sourdough, poachies, avocado, grilled tomato, some mushrooms (I nicked from my mum) and this time a big pile of side salad to up my veggies – you know how much I like my veggies. And my mum also went back to her favourite, halloumi and shrooms. Toast, grilled and golden halloumi, poached eggs, garlicky sautéed mushrooms, a sweetly spiced tomato chutney and dukkah.

photo-20-12-2016-13-26-44
Two perfect poachies (and a hell load of spinach)

 

Followed swiftly by a flat white and a green tea, their coffee is smooth and creamy with lots of options of milk. Obviously its made with whole milk, but Rude Health almond milk is on offer (mini fist pump) and Bonsoy soy milk. The tea selection is wonderful, proper tea leves in a tea pot and a wide variety too. I went for the green ginseng which I always search out on a menu. There’s matcha lattes, chai lattes, cold brew coffee, an in house blitzed Superman juice and cocktails a plenty.

Obviously, there’s many more coffee shops and restaurants in Manchester for me to testrun, but Federal will always be one that I’ll be referring back to time and time again. If you’re ever in the city centre and need a bite to eat (arrive with an appetite) I’d seriously advise a perch in Federal, and if you are there don’t forget to call me and i’ll join you!!

I’ll be bringing more from Manchester soon, hoping to give you an insight to some of the amazing food we have on offer. There’s some stiff competition to London, lacking on the ‘healthy eating’ front I must admit you need to go further afield, but if you’re in need of some proper northern grub Manchester will have you covered.

 

Federal

9 Nicholas Croft, Manchester, M4 1EY

 

Happy brunching you lovely lot

X