Couscous salad

When you have a huge bag of couscous and can’t think of what to make for lunch, make a salad!!

Think I made enough for 4 people so should last a few days too, cheap, tasty, healthy and filling, just how I like my food!!

300g couscous

400ml boiling water

1 vegetable stock cube

1 tablespoon tomato purée

1/2 cucumber diced

Handful cherry tomatoes, chopped in half

2 spring onions, sliced thinly

Handful of seeded black olives

Sprinkle of mixed seeds

Dried parsley, to taste

Dried basil, to taste

2 tablespoons balsamic vinegar

Splash of apple cider vinegar, to taste

In a large bowl add the tomato purée, stock cube in with the boiling water and stir to dissolve, add in the couscous and leave covered for 5 minutes until the couscous has soaked all the water up, add more water if needed,

While the couscous is standing, chop up your veggies.

Add all the veggies and other ingredients and give a good mix before covering and placing in the fridge to cool down until read to eat.

Eat on its own or as part of a main meal.

I get quite a few questions to where I got my bowls from, here is the link to the site. http://bit.ly/2PzExyP
If you decide to purchase through it, I do get a small commission, but this in no way effects the purchase price for you.

Raspberry Smoothie Bowl

Last night after we spent the morning walking down the beach and along the canal, because it had been a lovely sunny day, I was really in the mood for something fruity for pudding. We made tacos but they were really easy and mostly out of a flavour packet and a tin of refried beans so I didn’t think they were worthy of a whole post!!!

For a quick dessert, I made a really simple (but completely loaded with fruit and goodies) smoothie bowl, even my fussy seven-year-old liked it!!

1/2 punnet of raspberries

2 bananas

and some frozen coconut milk (3 cubes)

You might need to add some more coconut milk to loosen it up.

Blend until thick and smooth, mashing it down now and again, taking care not to over heat the blender!

For the topping, feel free to add what you would like, I added…

apples

bananas

kiwi

homemade granola

and a swirl of vegan caramel sauce

If you’re not able to eat it all or make double the amount, it freezes really well and can be turned into ice cream

I get quite a few questions to where I got my bowls from, here is the link to the site. http://bit.ly/2PzExyP
If you decide to purchase through it, I do get a small commission, but this in no way effects the purchase price for you.

Cold sunny morning walk

Had such a lovely walk this morning, cold but so beautiful.

I love that even when it’s cold my daughter finds the joy in being able to be wild and free where we live without constant worry that’s there in the city’s.

I had to completely stop her from just running straight into the sea, being a child is all about having fun, pushing personal boundaries and enjoying everything around them… should be the same for all adults too!!

There’s something so captivating and magical about the sea, once you’ve lived or grown up around and in it, it’s very hard living somewhere else, I moved away for a few years when my daughter was small but I always felt out of place and missed the smells and, I may be slightly crazy for this, the wind that comes across the towns and fields from the sea, there’s nothing quite like it!

Roasted sweet potato rainbow bowl

I love adding as many different colours and textures to my meals as possible, I had some cut up sweet potato from a saag aloo made the other day so decided to roast it up and put it with my lunch, I am so glad I did, it was soft, sweet, caramely and just so yummy with a crunchy salad, definitely added that little something extra.

I paired it with my homemade mustard salad dressing and half a lemon squeezed over the top

I filled a large bowl but go for the amount you know you can eat

1 head of baby gem lettuce, sliced

A few thin slices of red cabbage

Sweet potatoes, roasted in a little oil and paprika for an hour, mixing up after 30 minutes

A few slices of cucumber

A handful of dried cranberries

Half a lemon

A drizzle of mustard salad dressing, can be found under the salad dressing menu

To eat I like to smoosh everything up and mix it all together, I do like to start with my food looking pretty though!!!

I get quite a few questions to where I got my bowls from, here is the link to the site. http://bit.ly/2PzExyP
If you decide to purchase through it, I do get a small commission, but this in no way effects the purchase price for you.

Chocolate and peanut indulgent thick shake

Sometimes you just fancy something that screams naughtiness, this is a lovely, filling, thick shake. I like to top with some vegan whipped cream to make it feel more desserty, I used shop brought but can also use whipped coconut cream, it’s completely up to you.

Try making it for your friends and see if they can tell it’s vegan, dairy free, non processed, the list goes on!!

Coconut sugar is a better choice than white or brown or even natural options like agave or maple syrup as it doesn’t cause your blood sugar levels to spike as fast.

  • 1 tablespoon cacao powder
  • 1 tablespoon coconut sugar or 3 dates
  • 1 heaped tablespoon peanut butter
  • 3 frozen bananas
  • 6 almond milk ice cubes
  • 1 tsp vanilla extract
  • a dash of almond milk, the less you use the thicker it will be.

    • Blend until smooth and creamy, pour into a glass and top with vegan ice cream, vegan whipped cream or both of your going all out!!

    Kale and cabbage rainbow bowl

    This was such a easy bowl to put together, I had some kale and cabbage to use up so decided to turn it into a colourful bowl of goodness.

    I cooked the kale in very little water until it was just cooked

    Added some cabbage I had cooked the day before for a roast dinner (red cabbage cooked in very little water with nutmeg, finely sliced apple and some dried cranberries)

    Then added in to the bowl some carrots, cucumber, black grapes, pistachios and some more dried cranberries and drizzled with a mustard dressing, which went really well with the sweetness of all the fruit

    can be found under the salad dressing menu.

    It makes me feel so happy to have loads of different colours on my plate or in my bowl

    Vegetable Soup

    Behold the prettiest soup I’ve ever made!!

    On top;

    Roasted veg (carrot, red onion and courgette with some oil and salt and pepper) mixed seeds and some soy cream

    Soup;

    2 stalks of celery

    A handful of new potatoes

    A bowl of frozen casserole veg

    (I buy bags of frozen veg as it saves on so much food waste for stuff I know won’t get used in time)

    1 pint of vegan veg stock

    Salt and pepper

    Ground cumin

    Oregano

    Method;

    Bung all the veg in a food processor (saves on chopping it all), cook in a large pan with some coconut oil heated up until it’s all soft.

    Add in the seasoning and stock and simmer on a low heat for about 20 minutes while the vegetables for the topping roast in the oven on 190c

    Pour into a blender and give it a wizz if you want a super smooth soup.

    Serve and top with your choice of toppings, get creative or use what I used

    Easy Oat Milk

    In a bid to save money and reduce the waste produced in this household I have decided to have another go at making my own plant based milk, soy milk proved to end up more expensive than buying which wasn’t a feasible option in the long run for me, so, I decided to make my own oat milk.

    I am shocked at how simple, quick and affordable it is, I used 2 cups of oats which hardly made a dent in the big bag I brought so it’s a much for affordable option for anyone who’s a bit frugal.

    I made more than what’s shown here but you can make more or less depending on how much you need, since I’m the only one who drinks it (can’t get my daughter off cow milk, tried literally every option out there but she hasn’t liked any of them!)

    Recipe;

    2 cups oats (soaked for 30 minutes)

    1 litre water

    A little vanilla extract (optional (I like it sweet)

    Method;

    After soaking the oats, drain in a sieve and put in a blender

    Add in the water and vanilla if using and blend all together, carefully just in case, like me, you overfilled your blender or food processor

    Strain in a nut milk bag, squeezing out the excess

    Decant into your container of choice and put in the fridge until needed

    Don’t forget to give it a good shake before using 😊

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