tag:blogger.com,1999:blog-69141372942926602452024-03-13T01:03:55.805+00:00Feeding HappyEat well, feel great!Emma Whilehttp://www.blogger.com/profile/14443483174935361987noreply@blogger.comBlogger55125tag:blogger.com,1999:blog-6914137294292660245.post-43042390701342225142019-05-07T10:02:00.002+01:002019-05-07T10:02:21.933+01:00Great balls of joy!<span style="font-family: "verdana" , sans-serif;">I've been at it again, chucking stuff in the blender in the kitchen.</span><br />
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<span style="font-family: "verdana" , sans-serif;">A few years ago, when 'bliss balls' or whatever you want to call them, first made an appearance, I was SO excited to try them.</span></div>
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<span style="font-family: "verdana" , sans-serif;">And when I did it was SUCH a disappointment. They just didn't taste very nice, nor meet my cravings and I didn't much like the texture. Ha, not great all round.</span></div>
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<span style="font-family: "verdana" , sans-serif;">I tried a few different ones but still not really doing it for me. </span></div>
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<span style="font-family: "verdana" , sans-serif;">So I decided to make my own.</span></div>
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<span style="font-family: "verdana" , sans-serif;">I've shared a recipe on here before but I've been fiddling and twiddling and adapting as I go and have an even better version now.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv2tzfKse6IC-EwrON_hYB6ZntECDJwGa0nNlPgwhUZB0L1LhYJ5-ywfALppCUUsExFsIfsuFjX4MUfU2xIh0P0HNnwlEhXZTET1jkj4eldccN1CSWum_BJUS549QkOnmQjDM4Wi5YwavG/s1600/thumbnail_image1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv2tzfKse6IC-EwrON_hYB6ZntECDJwGa0nNlPgwhUZB0L1LhYJ5-ywfALppCUUsExFsIfsuFjX4MUfU2xIh0P0HNnwlEhXZTET1jkj4eldccN1CSWum_BJUS549QkOnmQjDM4Wi5YwavG/s320/thumbnail_image1.jpg" width="240" /></a><span style="font-family: "verdana" , sans-serif;">The thing is with these balls, is that once you get the basics, you can pretty much bung in whatever you like...a bit like a salad or a smoothie.</span></div>
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<span style="font-family: "verdana" , sans-serif;">I wanted to get a good balance of taste and nutrients AND get a good protein hit as well.</span></div>
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<span style="font-family: "verdana" , sans-serif;">So here we go, this is the latest round of ball joy for you!</span></div>
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<span style="font-family: "verdana" , sans-serif;"><b><u>Ingredients:</u></b></span></div>
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<span style="font-family: "verdana" , sans-serif;">5 pitted medjool dates</span></div>
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<span style="font-family: "verdana" , sans-serif;">1/2 cup of jumbo rolled oats</span></div>
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<span style="font-family: "verdana" , sans-serif;">1/2 cup of un-anythinged cashews</span></div>
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<span style="font-family: "verdana" , sans-serif;">3 tablespoons maple or agave or similar (I used maple syrup)</span></div>
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<span style="font-family: "verdana" , sans-serif;">2 tablespoons Sweet Freedom chocolate sauce (optional, makes it more sticky and more chocolatey)</span></div>
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<span style="font-family: "verdana" , sans-serif;">2 tablespoons natural crunchy peanut butter</span></div>
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<span style="font-family: "verdana" , sans-serif;">1 scoop chocolate plant protein powder</span></div>
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<span style="font-family: "verdana" , sans-serif;">1/2 scoop flax seed</span></div>
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<span style="font-family: "verdana" , sans-serif;">some raisins...I chucked in what was left of one of those mini kids packets.</span></div>
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<span style="font-family: "verdana" , sans-serif;"><b><u>Method:</u></b></span></div>
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<span style="font-family: "verdana" , sans-serif;">Yup, you guessed it, chuck it all in a mixer and whizz it up until it's mostly broken down but there are still bits.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Then form into balls with your hands...this mix should make about 14...or more, I may have eaten some whilst doing it!</span></div>
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<span style="font-family: "verdana" , sans-serif;">If its too sticky add more dried ingredients (cocoa powder, flax, protein powder), if it's too dry (and just won't stick together in balls) add a splash of water.</span></div>
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<span style="font-family: "verdana" , sans-serif;"><b><u>Extra pizazz:</u></b></span></div>
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<span style="font-family: "verdana" , sans-serif;">If you're feeling very indulgent (I was), you can then coat them in melted dark chocolate.</span></div>
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<span style="font-family: "verdana" , sans-serif;">I actually made my own but melting down any dark chocolate over a bain marie will work.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Then stick in the fridge to set.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Aaaaand attempt not to eat them all in one go!</span></div>
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<span style="font-family: "verdana" , sans-serif;"><b><u>A quick note on protein powders.</u></b></span></div>
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<span style="font-family: "verdana" , sans-serif;">I have tried a lot of plant based protein powders. A LOT. And mostly they taste like absolute muck. I have no idea how they get them to taste quite so disgusting, it's a credit to them really.</span></div>
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<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
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<span style="font-family: "verdana" , sans-serif;">So I never used to include them in my balls.</span></div>
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<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
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<span style="font-family: "verdana" , sans-serif;">But I recently tried the Complete powders by Juice Plus+ and they are so much nicer than any others I've ever tried. They actually taste nice... not vile, not palatable, NICE! Hurray, I can finally include protein powders in my balls again! </span></div>
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<span style="font-family: "verdana" , sans-serif;">I have some samples so if you'd like to give it a go, just let me know :) </span><br />
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<span style="font-family: "verdana" , sans-serif;">Emma x</span></div>
Emma Whilehttp://www.blogger.com/profile/14443483174935361987noreply@blogger.com0tag:blogger.com,1999:blog-6914137294292660245.post-59640462431570571742015-05-06T21:40:00.001+01:002015-05-06T21:51:48.478+01:00Marvellous Marrow<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaJYqOl8uq8Cpnv8IeVjs5CXLILX5Lm3rkw6bQYVZHTXtLajvuDGBwYG6UTe8ReMhaEjT5dkIfsDxKld2Agf8rzBd_1nRSfmIkUBmtrKniGx-Rg5hiuBhLuv-gXUNvTJLms9LAJO2t4piu/s640/blogger-image--164643931.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaJYqOl8uq8Cpnv8IeVjs5CXLILX5Lm3rkw6bQYVZHTXtLajvuDGBwYG6UTe8ReMhaEjT5dkIfsDxKld2Agf8rzBd_1nRSfmIkUBmtrKniGx-Rg5hiuBhLuv-gXUNvTJLms9LAJO2t4piu/s640/blogger-image--164643931.jpg" /></a></div>
So, long time no post. Life threw us a bit of curve ball which knocked us for 6 rather a lot for rather a long time. But we're getting there.<br />
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And yummy food like this certainly helps. </div>
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But first a bit of backstory:</div>
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A few weeks ago we went on a very long overdue holiday to Crete and ate the most delicious food. Luckily we also did a lot of walking, but I digress. Several of the dishes said they had courgette in them but I felt sure it was actually marrow rather than courgette. I decided I seriously liked marrow! </div>
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So, returning home I spotted a marrow on the weekly shop and eagerly popped it into the trolley, having no idea how one actually cooks marrow. </div>
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It's languished in the fridge ever since but tonight, rather than a quick soup after the gym I suddenly fancied getting fancy with the marrow! And, like pretty much every meal I've cooked/assembled since our hols, it was going to be Greek inspired. </div>
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It needed to be really rich but light, full of herbs and garlic and super nutritious. </div>
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So, here's what I did. The usual caveats about my shunning of specific measurements apply!</div>
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Ingredients:</div>
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Olive oil</div>
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Half a marrow, chopped, skin on</div>
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Few handfuls pre cooked puy lentils</div>
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Few handfuls kale</div>
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Pinch chilli flakes </div>
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2 great big fat cloves garlic, roughly chopped</div>
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Half tin chopped tomatoes</div>
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Handful fresh thyme</div>
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Squeeze lemon juice</div>
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Sea salt and black pepper</div>
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Feta cheese </div>
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Buckwheat (soba) noodles ( these have a lovely nutty taste and are nice and healthy and only take 4 mins to cook, but you can use any pasta / noodles)</div>
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So, here what I did with it all!</div>
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1. Heat nice big drizzle olive oil in sauté pan and add marrow. After a while add the garlic and the chilli flakes. </div>
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2. Sprinkle in the lentils and the thyme. </div>
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3. Add the kale and leave it all to jiggle about in the pan a bit for a while, then add the tomatoes. Just enough to coat the pieces, not so it's swimming in it. </div>
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4. Season with the salt and pepper and add the lemon juice. </div>
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5. Meanwhile cook the noodles according to instructions (don't forget the cold water rinse bit). </div>
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6. Add the noodles into the pan and mix together. </div>
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7. Pop into some bowls and crumble the feta over the top. Finally add another drizzle of good quality olive oil and a final crack of black pepper. Then enjoy!</div>
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Took about 20 mins tops start to finish. Mmmmmm, soooo nice. Even if I do say so myself!</div>
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Oh, and did you know, the marrow is actually just an overgrown courgette!? They just pick them later. Well I never. </div>
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Emma Whilehttp://www.blogger.com/profile/14443483174935361987noreply@blogger.com0tag:blogger.com,1999:blog-6914137294292660245.post-86552835619840809212015-02-12T21:32:00.000+00:002015-02-12T21:32:02.570+00:00Chocolate fruit and nut balls<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMuv6J0RNq6s_9jsnaj3q9Cc5gpR7aIB6vIVCP4Fx6oOE_j9L2EmZK9y3UCRKZoU3lKSiO53wbCzAjGIgAZRhans7zfRgmnFh955yu423xWLBhwP-NEsBxqUL5vWU5yV7mifw71aCyxYSO/s1600/photo+2+(8).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMuv6J0RNq6s_9jsnaj3q9Cc5gpR7aIB6vIVCP4Fx6oOE_j9L2EmZK9y3UCRKZoU3lKSiO53wbCzAjGIgAZRhans7zfRgmnFh955yu423xWLBhwP-NEsBxqUL5vWU5yV7mifw71aCyxYSO/s1600/photo+2+(8).JPG" height="320" width="320" /></a></div>
One of the first recipes or blog posts I saw from the sort of 'whole food' community was one about something called 'bliss balls'. They were described as little balls of chocolatey heaven with none of the guilt. Or similar! I rather liked the sound of that so I bought the ingredients and followed the recipe all excited. Then, there they were, these little balls of loveliness all ready and waiting to pop into my eager and waiting mouth...<div>
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...I hated them.</div>
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And I hated the fact that I hated them. I wanted to love them as much as blog poster did. I wanted to feel a part of this wholesome whole food eating bliss ball rolling community. </div>
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So I ate another. Nope, still horrible. They were just too sickly, a bit greasy, not quite sweet or chocolatey enough and just all wrong from my point of view. A bit like nutella, or ferrero rocher...just not quite right if you ask me!</div>
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A while later, having seen about 85 billion more posts and recipes on these little balls of wrongness, I tried another recipe. Still not buying it.</div>
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Then this evening I thought to myself, when I whizz up the dates and nuts and whatnot in the blender I always really like the taste of what comes out, and I'm pretty sure with a bit of tweaking here and there I could make the mixture into balls.</div>
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So, off I popped into the kitchen armed with my trusty hand blender (well, no, that was already there, but you know what I mean), rooted about in jars of stuff and came up with the following recipe which......I LOVED!! And so did Alex so there are now none left already. Oops.</div>
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Here's what I did:</div>
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handful brazils</div>
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handful cashews</div>
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2 dessert spoons almond butter</div>
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tspoon or 2 date syrup</div>
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5 pitted medjool dates</div>
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1 table spoon raw cacao powder</div>
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You could use any nuts really but I just fancied this mix today.</div>
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Then all I did was whizz it up on full power for a bit until it resembled what I can only describe as crumbly soil! There should still be visible bits of nut in it and it should be crumbly rather that gooey - add more dry stuff if not.</div>
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Despite being crumbly, it is also nice and sticky so then, just grab some in your hands and press it together into a ball shapes. The mixture is enough to make 10 balls.</div>
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10 little balls of chocolatey yumminess I PROMISE. Not too sickly, not oily, not sort of airy fairy chocolate, just yum with a nice consistency.</div>
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And whilst not the healthiest of all things ever, all whole foods, all natural ingredients and all yum.</div>
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I'd love to hear if anybody found another 'bliss ball' style recipe they liked or what you think of this one? Think I might experiment with a bit more fruitiness somehow next time. Or dip them in molten dark chocolate and pop in the fridge to set. Or add some rose water. Or....</div>
Emma Whilehttp://www.blogger.com/profile/14443483174935361987noreply@blogger.com0tag:blogger.com,1999:blog-6914137294292660245.post-46825322362523794872015-02-12T21:02:00.001+00:002015-02-12T21:02:33.099+00:00Raw courgetti spaghetti <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggIoBkn9ja8DLfv8h02zgp2s28AGkvLy-F7w33uU1EdW6ThuUcKi62liD29a5bjCqQ6IEw5rNMkzDnZvD0Owza0DtSB8_orb_nvsDBb2tKcCWdpO94hXxHTX_NOst4Ziuu6ALcb_zam8to/s1600/photo+1+(7).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggIoBkn9ja8DLfv8h02zgp2s28AGkvLy-F7w33uU1EdW6ThuUcKi62liD29a5bjCqQ6IEw5rNMkzDnZvD0Owza0DtSB8_orb_nvsDBb2tKcCWdpO94hXxHTX_NOst4Ziuu6ALcb_zam8to/s1600/photo+1+(7).JPG" height="320" width="320" /></a></div>
This quick thrown together supper just saved us from ordering a Chinese takeaway! That may not sound like a good thing, but it is. A Chinese really would do me no favours right now.<br />
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It was another case of fridge gazing to see what happened. And what did happen was really rather wonderful!<br />
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I grabbed:<br />
1 courgette<br />
1 carrot<br />
about 1 cup of pre-cooked quinoa left over from the weekend<br />
1 large lemon wedge<br />
1 small pot humus<br />
handful fresh parsley<br />
pinch seasalt<br />
very small handful blanched almonds<br />
small handful parmesan shavings<br />
A hand blender<br />
A spiraliser<br />
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Then I spiralised the courgette and the carrot on the narrowest spaghetti sized blade and threw it in a big bowl with the leftover quinoa (it only takes 15 mins or so to make fresh quinoa or you can actually buy it ready cooked too). <br />
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Then I finely chopped the parsley in the hand blender and added that in, along with nearly a full little tub of humus, the juice from the lemon wedge and the sea salt.<br />
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Finally I crunched up the almonds a little bit in the blender and stirred them in too with the parmesan.<br />
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It served two of us with some left over for lunch and was totes delish. Very satisfying but light, tasty thanks to the humus and parmesan, full of wholesome goodness and tangy thanks to the lemon and carrot. We had it with a wholemeal pitta but would have done without to be honest!<br />
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I'm really happy with this recipe and will definitely be making it and version of it again. Yum,Emma Whilehttp://www.blogger.com/profile/14443483174935361987noreply@blogger.com0tag:blogger.com,1999:blog-6914137294292660245.post-87363090013650205322015-02-10T20:39:00.000+00:002015-02-10T20:39:40.692+00:00Superfast superfood supperSome times I look in the fridge and think, "Oh, there's nothing for dinner". At first glance that may have been how the fridge seemed tonight but when I thought about it I realised there was any number of delicious and nutritious combinations just waiting to be created.<br />
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I had my usual trusty stock of humus, various fresh veggies, sweet potatoes and salady bits.<br />
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So, I did the following:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8JUp3FWvRy-a-encffyxLIr7E6Si3Lonul5orsF33vbx9ABu8Hydy7gyUbbqsaIL4tvCjs0LVE0nlNgrrfEy-suEvN07gMLCPi1Sz2GgNEXndQehefsGhmsFEf3m-GW7iEAHGMNtp3E-w/s1600/photo+2+(7).JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8JUp3FWvRy-a-encffyxLIr7E6Si3Lonul5orsF33vbx9ABu8Hydy7gyUbbqsaIL4tvCjs0LVE0nlNgrrfEy-suEvN07gMLCPi1Sz2GgNEXndQehefsGhmsFEf3m-GW7iEAHGMNtp3E-w/s1600/photo+2+(7).JPG" height="320" width="320" /></a>Slice 1 red pepper<br />
cook 1 sweet potato<br />
Cut 1 avocado in half<br />
chop up 2 carrots in the hand blender<br />
lightly saute some kale with garlic<br />
open a jar of almonds!<br />
Dolloped on some humus.<br />
Drizzled over some tamari sauce (like soy but wheat free and tastier)<br />
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Everything was raw bar the sweet potato and the kale making it super easy. The sweet potato I pricked, wrapped in kitchen roll and whacked it in the microwave for 6 minutes. The Kale took less time in a big saute pan.<br />
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Then all I had to do was divide it all between 2 plates and we were ready to go. <br />
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It was really lovely and very satisfying thanks to all the different textures and colours. Filling but light and guilt free.<br />
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It was a good reminder that good food doesn't have to be created from a 'recipe' as such, or combined together to make it into something else. Sometimes the raw (and literally raw in some cases) ingredients do as good a, or a better, job just as they are on the plate.Emma Whilehttp://www.blogger.com/profile/14443483174935361987noreply@blogger.com0tag:blogger.com,1999:blog-6914137294292660245.post-31311613303799362112015-02-10T20:27:00.001+00:002015-02-10T20:27:19.265+00:00Brussels and pancetta pasta<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUugE5AmNlviyr49a4TKE4kr_lWKR9pbnzvr-DXZPTqzVSXQ6sSn9Zgx7I_68KDhJVo8ocFQribe-blQk1jHm6AQFga9pke0DjphNJtjJ-h1eAL-TckJqfqP6cIUGrJLDyRDuqHGZAbMbG/s1600/photo+1+(6).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUugE5AmNlviyr49a4TKE4kr_lWKR9pbnzvr-DXZPTqzVSXQ6sSn9Zgx7I_68KDhJVo8ocFQribe-blQk1jHm6AQFga9pke0DjphNJtjJ-h1eAL-TckJqfqP6cIUGrJLDyRDuqHGZAbMbG/s1600/photo+1+(6).JPG" height="320" width="320" /></a></div>
I've written about my love of Brussel sprouts before and here I am doing it again. Tonight they were supposed to go into a salad but the carb monster paid a visit after yoga and so they found their way into a bowl of pasta instead. You'll note this is not exactly a vegetarian or fat free recipe, but it was delicious.<br />
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It went like this:<br />
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Small packet brussel sprouts, trimmed and sliced up<br />
packet pancetta bits<br />
lemon wedge<br />
few flakes parmesan<br />
Some kind of brown pasta (I used brown rice pasta, it's lovely.)<br />
garlic infused olive oil because I was also trying to watch Broadchurch and didn't want to faff about chopping garlic in the break!<br />
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It was easy peasy.<br />
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Cook pasta as per packet and while that's doing fry the pancetta. As they start to brown, add the sliced sprouts and drizzle over some of the garlic olive oil - if you're actually using real garlic just chop that up and add it with the pancetta.<br />
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When the sprouts have softened and everything is all mingling together nicely and the pasta has cooked, drain the pasta and add it to the bacony sprouty pan (not the other way round or you lose all the lovely flavours and stuff). <br />
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Squeeze over the juice from one wedge of lemon, crack over some black pepper, crumble on some parmesan and enjoy!<br />
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A super yum way to get your sprouts!Emma Whilehttp://www.blogger.com/profile/14443483174935361987noreply@blogger.com0tag:blogger.com,1999:blog-6914137294292660245.post-64128131797528583752015-02-08T11:37:00.000+00:002015-02-08T11:37:15.680+00:00Detox green juice smoothie<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEeo7iEg2ccSUQ8-JLAAaGuckPsC-uknyEMtNK71lLURxJEY11ljmHh1f4Gmgayqn8-t-oIh1O7Lt-7EovDPy3nbtGlrRYfHoOpxz88Hody3m7aSl46LFENB0FT5yZD94suxNGooSgqy8C/s640/blogger-image-1674778229.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEeo7iEg2ccSUQ8-JLAAaGuckPsC-uknyEMtNK71lLURxJEY11ljmHh1f4Gmgayqn8-t-oIh1O7Lt-7EovDPy3nbtGlrRYfHoOpxz88Hody3m7aSl46LFENB0FT5yZD94suxNGooSgqy8C/s320/blogger-image-1674778229.jpg" width="240" /></a></div>
Sometimes I don't fancy a smoothie for breakfast, but do fancy the nice healthy kick a smoothie gives me.<br />
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Today not only was a smoothie not on the cards but a hot cross bun was! But I wasn't happy about just having a hot cross bun which has pretty much no goodness in it whatsoever. That doesn't sit well with me. So, I decided to make a light, refreshing zingy green juicy smoothie to give me a full on health power punch before the less wholesome hot cross bun. </div>
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I say juice smoothie because I used ingredients I would normally use for a green juice but rather than put them through the juice extractor, I put them in the blender. That way I get all the goodness, fibre and all, rather than just the juice. </div>
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I used cold green tea rather than almond or any other milk to keep it light and fresh, and also added some coconut water to loosen it a bit.<br />
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Ingredients:<br />
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Cold green tea, probably about 2 cups (I just poured it in). We get 2 litre bottles of Ohi Ocha Ryokucha Japanese green tea off Amazon but you could just make some green tea with a tea bag and leave it to go cold!<br />
2 big generous handfuls spinach<br />
1 apple cored and sliced. I used pink lady as they're my favourite<br />
A decent thumb sized chunk of ginger, peeled and roughly chopped<br />
About half a cup of coconut water. I use Vita Coco which you can get in most supermarkets.<br />
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The actual liquid and amounts thereof you can play with until you're happy with it.<br />
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Whizz the spinach and liquid up first to make sure it's all properly blended otherwise you end up with chunks of spinach in it still. Then add the apple and whizz that, then the ginger. I added the coconut water as it was blending at this point as I noticed it was a bit thicker than I wanted it.<br />
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Fresh, light, zingy, healthy and yummy. It needs a quick stir every now and again if you don't drink it all immediately as the liquid separates. There were also a few little ginger fibres every now and again but not enough to put me off making it again. Hopefully it will help sort out my snuffles too as I've rather had enough of feeling snotty this week now thank you!<br />
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Emma Whilehttp://www.blogger.com/profile/14443483174935361987noreply@blogger.com0tag:blogger.com,1999:blog-6914137294292660245.post-6843798900836079532015-02-07T21:53:00.000+00:002015-02-07T22:01:26.548+00:00Best EVER chocolate mousse<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggZeo44mvmiR_K5bW5XU1fXa5HmbUerfVQjjg3Iim7KKP038Jl97NYsorDqXfhiI2M6PVV9UB6qTanjNY8rqlRm_b4l6NSGMJHKjgy3jqjtB979j0JFtZGejUt8c9tgQS-Jheqt77qJuxD/s1600/photo+2+(6).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggZeo44mvmiR_K5bW5XU1fXa5HmbUerfVQjjg3Iim7KKP038Jl97NYsorDqXfhiI2M6PVV9UB6qTanjNY8rqlRm_b4l6NSGMJHKjgy3jqjtB979j0JFtZGejUt8c9tgQS-Jheqt77qJuxD/s1600/photo+2+(6).JPG" height="320" width="320" /></a></div>
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It's one of those evenings again when I just fancy something a bit naughty. I demand pudding! Only we don't eat 'pudding' so there isn't any, But there is a food mixer and a whole shelf of jars full of whole foody type bits which, with a little bit of cunning, can quickly resemble any number of pudding-like delicacies.<br />
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And given I'm impatient and it's already 21.30 tonight's effort has to not need cooking or freezing or in fact anything other than tipping, whizzing and eating.<br />
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So I'm off to make a chocolate mousse. A dairy and refined sugar free chocolate mousse with an avocado and cacao powder, obviously.<br />
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But what recipe to use? I've read and tried several avocado 'chocolate' mousse recipes and haven't been overly impressed with any of them to be honest. The ones with banana taste like mushed up banana. The ones without banana taste like avocado with a bit of cocoa powder. I want one that tastes like chocolate mousse without actually being chocolate mousse. I refuse to believe that healthy alternative puddings have to taste healthy or alternative, I want one that tastes as gooey, silky smooth, rich and delicious as the one we're all familiar with.<br />
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So, I set about making my own recipe up and lo and behold, it works! In fact it's SO convincing and yummy I've now eaten the whole thing!<br />
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Here's what I used:<br />
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1 avocado<br />
5 pitted medjool dates<br />
2 dessert spoons cacao powder<br />
1 dessert spoon raw honey<br />
2 caps full vanilla extract<br />
splash water<br />
pinch of Maldon seasalt<br />
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I bunged it all in my mini hand blender thingamy and whizzed it up until it was super smooth and silky. Actually, it still had a few tiny lumps of date left in it which added a certain something.<br />
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Honestly, I am not lying when I say this was right up there with the best chocolate mousses of them<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieBQbSkG102xyJF0v2s9LiKn81Fmnm0MleXlLALcbAa5ogaK75-hoRoljwKCXtg7Tp2KgxPdZZCDPc5sDLmowNR3uMvrZsuSnGp4u3Tgq-cIJGTLWAS8CKkacLTyjBcltVTX8qjKqVdJZZ/s1600/photo+1+(5).JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieBQbSkG102xyJF0v2s9LiKn81Fmnm0MleXlLALcbAa5ogaK75-hoRoljwKCXtg7Tp2KgxPdZZCDPc5sDLmowNR3uMvrZsuSnGp4u3Tgq-cIJGTLWAS8CKkacLTyjBcltVTX8qjKqVdJZZ/s1600/photo+1+(5).JPG" height="320" width="320" /></a></div>
all. It's so close to the original I almost feel sick and have a headache! But not quite ;) It's rich, deeply chocolatey, gooey and creamy with a great depth of favourite, sweet but not too sweet and with a perfect texture and consistency. It would have been even nicer with some raspberries or strawberries but I didn't have any.<br />
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Now, clearly this is not 'health' food as such, although raw cacao powder, avocados and raw honey do have some lovely health benefits. Eating 5 bowls of this twice a day is not going to help anybody's weight loss regime or whatever, but I believe in progress not perfection and if the options are shop bought chocolate mousse full of chemicals, sugar and lard, or this one made with basically fruit, then I'm choosing this one every time.<br />
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PS whilst I may have nailed my chocolate mousse recipe, I clearly have some way to go with my chocolate mousse photography skills, but can assure you it tastes a lot better than I have made it look!<br />
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<br />Emma Whilehttp://www.blogger.com/profile/14443483174935361987noreply@blogger.com0tag:blogger.com,1999:blog-6914137294292660245.post-12780660470038045582015-02-04T20:35:00.001+00:002015-02-04T20:35:04.759+00:00Beautiful Beetroot Soup<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuo-eBpZxGCv-Eu394MHNaB90KB6dIOZIwxz43qIufRHC5G-1un_ZqElQehEvpJi0lxifiRNEVhLwqBYFyCBOyBZDspv1huICpC_SSMifNxY7YFZB3IUtEevMF5Bb5dgZwxc09CugJ6s3G/s640/blogger-image--1129307669.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuo-eBpZxGCv-Eu394MHNaB90KB6dIOZIwxz43qIufRHC5G-1un_ZqElQehEvpJi0lxifiRNEVhLwqBYFyCBOyBZDspv1huICpC_SSMifNxY7YFZB3IUtEevMF5Bb5dgZwxc09CugJ6s3G/s320/blogger-image--1129307669.jpg" width="320" /></a>Firstly, how pretty is this soup!? Amazing. Now I can eat bright pink as well as wear it.<br />
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Secondly, beetroot is SOOOOOOO good for you It's full of vitamins, minerals and antioxidants and is low in fat.<br />
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And last but clearly not least, this soup is yummy. Beetroot is a bit of a love it or hate it type thing but, as I did with kale, having always assumed I hated it, I grew to love it recently. It's lovely roasted with butternut squash in a salad with feta cheese, or in a salad, or as it turns out, in a soup.<br />
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So, here's how I made this one.<br />
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I roasted about 6 beetroots for about 45 minutes and then peeled off the skins...admittedly this bit was a little fiddly.<br />
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Then I whizzed it up with about half a can of low fat coconut milk, the juice from one lemon and some salt and pepper. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnJ2dJgX2TpSQrLdD-ER5pmTlqcrzDNrj43BmzgwYv4qFQzDpt7pasJHtK9VVWlODMeip_4JWimiaErvvDoBEarNygPCl1r9yrQmlBWhwrfCLtpWXeYKBm6G8wzz-HHBnb53RrGOZXqGFL/s640/blogger-image--865671142.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnJ2dJgX2TpSQrLdD-ER5pmTlqcrzDNrj43BmzgwYv4qFQzDpt7pasJHtK9VVWlODMeip_4JWimiaErvvDoBEarNygPCl1r9yrQmlBWhwrfCLtpWXeYKBm6G8wzz-HHBnb53RrGOZXqGFL/s200/blogger-image--865671142.jpg" width="200" /></a>Then I heated it through again with a chicken stock cube (which I would normally avoid but had nothing else stock-like around), about a dessert spoon of tomato puree and a drizzle of garlic infused olive oil. I also added some water to thin it out a bit and make it go further at this point.<br />
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Then I added a small packet of fresh peas to complement the earthy taste to cook as the soup heated..<br />
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To serve I scattered some nice tangy feta over the top. I think it would have been nice with some truffle oil drizzled over the top too but didn't go for that on this occasion.<br />
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And that was it!<br />
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Seriously, it is so tasty and warming but fresh and light as well. It's rich with a little bit of a fruity tang and has such a deep flavour. The peas help give it a bit of bite and thicken it up a little. Plus as well as tasting good it really feels like it's doing me good as it goes down too! Which is helpful as I have a stinking snotty cold so every little helps!<br />
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Yum.<br />
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<br />Emma Whilehttp://www.blogger.com/profile/14443483174935361987noreply@blogger.com0tag:blogger.com,1999:blog-6914137294292660245.post-70962192965002383762015-02-01T16:50:00.000+00:002015-02-01T16:50:41.534+00:00Middle Eastern inspired afternoon snack smoothie4pm is one of those in betweeny sort of times. It's too late for lunch, not early enough for dinner, and if you eat anything too substantial it'll spoil the next meal. That's what happens when you have brunch at midday really (which was delicious by the way, creamy spinach and leek omelette with chorizo courtesy of Fego's).<br />
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So, what to do since I also can't really be ar*ed to cook anything right now on top of all the bits and bobs of prep for the week going on in the kitchen at the mo.<br />
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The answer? A delicious mid afternoon snack smoothie/milkshake thing.<br />
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Serves 2:<br />
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2 bananas<br />
2 cups unsweetened almond milk (ish, clearly I didn't measure it)<br />
dessert spoon almond butter (peanut would work as well)<br />
3 pitted medjool dates<br />
dessert spoon honey / maple syrup (I used manuka honey)<br />
1/2 tspoon cinnamon<br />
1/2 tspoon nutmeg<br />
pinch saffron<br />
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Just whiz it all up.<br />
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I normally put cinnamon in my smoothies but decided to add the nutmeg and saffron today as I just fancied a slightly more sort of sweet, comforting, warming eastern sort of a twist. And it worked! I could have got away with a bit more of it as well but didn't want to use too much just in case.<br />
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I don't have a picture as we drunk it all up straight away. It was yummy and certainly filled the in betweeny hole in our tummies without spoiling dinner a few hours away. If you make it yourself you can see what it looked like ;)<br />
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Happy weekend xEmma Whilehttp://www.blogger.com/profile/14443483174935361987noreply@blogger.com0tag:blogger.com,1999:blog-6914137294292660245.post-65920178919280479582015-01-31T20:13:00.000+00:002015-01-31T20:17:42.538+00:00Dilly-cious!<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">I haven't written a blog post on here for so long but I have been SO busy in the kitchen. We've been eating so amazingly well recently it's left me no time to write about it at the same time. </span><br />
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But since tonight's dinner was so quick, easy and yummy I decided to just jump right in and quickly write it up. </div>
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I wanted something light but satisfying, comforting and creamy with enough protein without using meat since I seem to have gone off it again. </div>
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Anyway I grabbed the following:<br />
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1 full handful fresh dill</div>
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1 garlic clove</div>
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Half a lemon</div>
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Half a tub of Greek yogurt</div>
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1 courgette</div>
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1/2 cucumber</div>
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Tin butter beans </div>
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Generous pinch seasalt</div>
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Few flakes Parmesan </div>
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Drizzle olive oil<br />
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First I whizzed up the dill, garlic and yogurt in a hand blender. </div>
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Then I spiralised the courgette and cucumber on the fat noodle blade - without one you could just use a peeler to slice off thin strips. </div>
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Warm the veggie noodles in some olive oil in a sauté pan before adding the drained butter beans and a sprinkle of Maldon sea salt. Warm it all through then squeeze in the lemon juice, stir through the dill yogurt mix and the Parmesan. </div>
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And eat! </div>
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I served it with some cracked black pepper and a toasted whole grain pitta bread and a little bit of feta over the top as I had some left in the fridge. </div>
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It was absolutely delicious. Really fresh from the dill, tangy from the lemon but creamy from the yogurt and Parmesan. The beans made it nice and satisfying and the spiralised veggies meant it felt like eating pasta but without the pasta!</div>
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So nice. Enjoy!</div>
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Emma Whilehttp://www.blogger.com/profile/14443483174935361987noreply@blogger.com0tag:blogger.com,1999:blog-6914137294292660245.post-47887106228267945602015-01-11T22:31:00.000+00:002015-01-11T22:31:30.083+00:00I love my spiraliser!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7Qv5xJkfcaXmd4bJpr-aeY6GDahIQZXzdkYu6kvh6fgsPBIqkY1mY0uqD91xLSXXfZhTEtjrZZG3_OoTntNswCF1d6diKYap82V9Hj73q5Yp2q-1NiNdoxAiICxUwYa5gd_v-QoZYylfb/s1600/photo+5+(2).JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7Qv5xJkfcaXmd4bJpr-aeY6GDahIQZXzdkYu6kvh6fgsPBIqkY1mY0uqD91xLSXXfZhTEtjrZZG3_OoTntNswCF1d6diKYap82V9Hj73q5Yp2q-1NiNdoxAiICxUwYa5gd_v-QoZYylfb/s1600/photo+5+(2).JPG" height="320" width="320" /></a>I have wanted a spiraliser for EVER!<br />
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So I finally put it on my Christmas list and hurray! I am now the proud owner of a mean vegetable turning and slicing machine.<br />
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So I made these. It was very exciting and from now on everything we eat will be twirly whirly and crimped. Huzzah.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAVMNdhPrudrhqlnsPTpZGX5fLdLpEsO50AVD1PplW7lQZXyXb0Smblqr6n5Mh1eZL2hJSoKpgUUem5PLdiLlJ6S3Se-aiGWyfn_ctZnK_4T5R4YSIkBs0lnaJVcEOr-Pekb9ZJi7bcZmo/s1600/photo+2+(5).JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmPNdfIdJBXbAYknkOkuyBshz5MPf542mLdibA_hXGyVcuN9cCi2DdbIfwtuBqdQ3qcS0oMes8O09_c2vZRthsYnhlNSnO6AoEexiCRbx0-8MCRahaQ4awf1yA0sTn7o5LHUzfltdg2_mA/s1600/photo+4+(2).JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmPNdfIdJBXbAYknkOkuyBshz5MPf542mLdibA_hXGyVcuN9cCi2DdbIfwtuBqdQ3qcS0oMes8O09_c2vZRthsYnhlNSnO6AoEexiCRbx0-8MCRahaQ4awf1yA0sTn7o5LHUzfltdg2_mA/s1600/photo+4+(2).JPG" height="320" width="320" /></a><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAVMNdhPrudrhqlnsPTpZGX5fLdLpEsO50AVD1PplW7lQZXyXb0Smblqr6n5Mh1eZL2hJSoKpgUUem5PLdiLlJ6S3Se-aiGWyfn_ctZnK_4T5R4YSIkBs0lnaJVcEOr-Pekb9ZJi7bcZmo/s1600/photo+2+(5).JPG" height="320" width="320" /></div>
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Emma Whilehttp://www.blogger.com/profile/14443483174935361987noreply@blogger.com0tag:blogger.com,1999:blog-6914137294292660245.post-82264556949426053302015-01-11T22:27:00.001+00:002015-01-11T22:27:19.625+00:00Fridge foodSometimes the most random collection of bits and bobs from the fridge make the most yumptious (yes, I made up a word with as much gay abandon as I make up food. So sue me) meal.<br />
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Tonight's fridge searching conjured up this delicious plateful:<br />
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Aesthetics are not its strong point here, obvs, but it rates very highly on easy-peasiness, scrumminess, healthiness and therefore all round happiness.</div>
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I should probably explain what it all is:</div>
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Bits of ripped up chicken - we ALWAYS have a roast chicken about the place, we roast one every weekend, we're so rock and roast.</div>
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Some left over brown rice.</div>
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Some left over lentils from a Merchant Gourmand ready to eat packet just heated up</div>
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Some feta cheese</div>
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Half an avocado (always on hand here)</div>
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A rather random pile of chopped up courgette and potato with mint and apple sauce from a recipe I tried to follow that went very wrong but whose leftovers led to 3 really nice meals - this one included. You can read about the intended recipe and subsequent inventions <a href="http://feedinghappy.blogspot.co.uk/2015/01/idiocy-and-invention.html" target="_blank">here</a>.</div>
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Some random dill floating around the top sprinkled on top.</div>
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The unattractive beige mungey plop on the top is a tahini dressing made with tahini, olive oil and lemon juice. There's also a smattering of tamari sauce going on in there too.</div>
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All in all it was extremely satisfying, very tasty and wholly wholesome. It is quite carb heavy but we had been to the gym so no big bother there, and it's mostly slow release carbs.</div>
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Anyway, the point is, you don't always need to know what you're doing, or have a recipe, or some extravagantly laid out plan to get a decent meal on the plate. Just root around and chuck some things at a plate and hey presto!</div>
Emma Whilehttp://www.blogger.com/profile/14443483174935361987noreply@blogger.com0tag:blogger.com,1999:blog-6914137294292660245.post-90972371593217016922015-01-11T22:26:00.000+00:002015-01-11T22:26:15.743+00:00Idiocy and InventionIt could be said that the world's best inventions have not sprung into the world already fully formed and perfectly functioning. Instead they tend to evolve through a process of failure and learning.<div>
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Or in other words, I tried to make something the other day that went spectacularly wrong, but I worked out why and made something even better out of the remnants. Go me!</div>
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I had seen Ella Woodward's courgette fritters on my Deliciously Ella app (sorry, can't find the recipe online to link to) and really wanted to give it a go.</div>
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You're supposed to grate a load of courgette and potato but in my infinite wisdom I decided that was too much work and too boring so I shredded them in a mini blender instead.</div>
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You're also supposed to squeeze out the liquid which was impossible and hurt my wrists (what a woofter).</div>
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Then you add mint and apple sauce.</div>
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Then I cursed and moaned because my mixture was rubbish and wouldn't stick together at all and all just fell apart in the frying pan.</div>
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Then I remembered a crucial piece of information that had been hiding in my brain and that I could have done with several moments earlier - blending stuff releases WAY more water than grating. Oops. Mega fail indeed. Not only were my bits too small so there was nothing for it all to grab onto and bind itself around to make fritter shapes, it was all far too watery thanks to my stupid blending and my limp wrists.</div>
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Hey ho, lesson learned, dinner ruined.</div>
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NOT. I chucked a whole load of it in a pan, patted it down and then cracked an egg on top to make a rather yummy fresh, minty courgette frittata thing.</div>
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WINNER!</div>
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There was still a load of mucked up courgettey mixture left so I put it in a tupperware and lo and behold another piece of info from the deep dark depths of my brain sprung forth...kitchen roll! I placed a few sheets on top of the mixture before sealing the lid and popping in the fridge.</div>
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Next day, much of the liquid had now been absorbed by the paper towels so I mixed a load of it up with a packet of turkey mince, some dill and some worcestershire sauce, formed the (now sticking together) mixture into patties and fried/steamed them up into super delicious, light turkey burgers. BOOM!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAVMNdhPrudrhqlnsPTpZGX5fLdLpEsO50AVD1PplW7lQZXyXb0Smblqr6n5Mh1eZL2hJSoKpgUUem5PLdiLlJ6S3Se-aiGWyfn_ctZnK_4T5R4YSIkBs0lnaJVcEOr-Pekb9ZJi7bcZmo/s1600/photo+2+(5).JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAVMNdhPrudrhqlnsPTpZGX5fLdLpEsO50AVD1PplW7lQZXyXb0Smblqr6n5Mh1eZL2hJSoKpgUUem5PLdiLlJ6S3Se-aiGWyfn_ctZnK_4T5R4YSIkBs0lnaJVcEOr-Pekb9ZJi7bcZmo/s1600/photo+2+(5).JPG" height="200" width="200" /></a>Another win. I served them with the first thing ever made in my new spiraliser, courgette sort of sproingy things and cucumber noodles coated in herby oil I made by blitzing dill, mint, parsley, olive oil, lemon juice and seasalt in a blender. Super yum!</div>
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The rest I just made into a sort of hash to go with a random plate of loveliness a day later.</div>
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So, thank you Ella for the inspiration. I'm still not convinced the original recipe would ever have worked but I bow to your superior knowledge and experience. When I can be bothered, I shall try again. Properly this time!</div>
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Emma Whilehttp://www.blogger.com/profile/14443483174935361987noreply@blogger.com0tag:blogger.com,1999:blog-6914137294292660245.post-28622694755793529722015-01-11T21:35:00.001+00:002015-01-11T21:35:52.479+00:00Home-made Almond Milk<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ3_5VWrHSHfxURN8thc6K0me0zc8IONYuic9vKxyPkwTiowFhMENY8UCac27bFd9x5AGTNuqVql3zSqrOZPdWzKA820r_AtM0OHe_53PPi1vB0de9ICc8yeRXuCtmI2T2KPEloGmnnFc6/s1600/photo+5+(3).JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ3_5VWrHSHfxURN8thc6K0me0zc8IONYuic9vKxyPkwTiowFhMENY8UCac27bFd9x5AGTNuqVql3zSqrOZPdWzKA820r_AtM0OHe_53PPi1vB0de9ICc8yeRXuCtmI2T2KPEloGmnnFc6/s1600/photo+5+(3).JPG" height="320" width="240" /></a></div>
So, I finally got around to making my own almond milk. I followed <a href="https://www.pinterest.com/pin/12666442678238640/" target="_blank">this</a> recipe which was super simple and just involved soaking a cup of almonds for up to 2 days (but at least over night), then blitzing in a blender with 2 cups of water before straining and squeezing all the milk out. <br />
Just using 2 cups of water keeps it a nice consistency and I didn't add any sweetener, no need.<br />
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I'm not sure if it tastes nicer than shop bought - it tastes different put it that way, and more wholesome. But I just love the fact that I made it myself! I don't think I'll be able to make enough to supply my entire need so I'll keep the shop stuff for when I run out of home made stuff.<br />
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I'm going to look into recipes for the left over almond pulp but in the meantime have added some to smoothies and porridge to add a little nuttiness and bulk them up a bit.<br />
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All in all was much easier and quicker than I thought it would be and immensely satisfying so if you haven't yet given it a go, do!Emma Whilehttp://www.blogger.com/profile/14443483174935361987noreply@blogger.com0tag:blogger.com,1999:blog-6914137294292660245.post-90098274684138099032015-01-02T18:33:00.001+00:002015-01-02T18:33:53.504+00:00Clementine-tastic smoothie<div class="separator" style="clear: both;">
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We have loads of clementines in the house and I've been wondering for a few days whether or not they'd be nice in a smoothie. Then I saw a post somewhere or other from somebody else who'd made a clementine smoothie so I decided to try it.<br />
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Here's what I did:</div>
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Handful spinach blitzed with almond milk first, as usual!</div>
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Then added a banana and 3 clementines, peeled and as much pith removed as I could be bothered to do. </div>
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I also added 2 heaped dessert spoons full of Greek yogurt. I don't normally put yog in my smoothies anymore but I needed some protein and didn't want to mess up the citrus taste with hemp protein and I thought it might be a bit acidic or astringent or just too runny without it. </div>
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Anyway, the upshot is it worked really well. A very delicate light orangey taste but nice and creamy and fresh tasting. Just sweet enough thanks to the yog and banana. </div>
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It's nice to mix things up with the green smoothies and experiment with different combos here and there and this was a nice quick, simple one that did the trick nicely this morning. </div>
Emma Whilehttp://www.blogger.com/profile/14443483174935361987noreply@blogger.com0tag:blogger.com,1999:blog-6914137294292660245.post-31468067375947416852015-01-01T13:08:00.000+00:002015-01-01T13:08:23.436+00:00A New Year Super Green Smoothie<div class="separator" style="clear: both;">
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Hands up who may have over indulged ever so slightly last night then!? In fact over the last 2 weeks really.<br />
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We had planned to have a big fat breakfast today of bubble and squeak, bacon, black pudding and eggs. It's all in the fridge ready, but my insides strongly protested the idea (especially since I may or may not have snaffled a bit of cold pizza left lying around from the early hours already!)</div>
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Instead I had a hot water with lemon juice in some sort of attempt to appease the old liver and then I made the greenest of all green smoothies with whatever I could find that looked healthy in the kitchen!</div>
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It went like this:</div>
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2 handfuls spinach and 1 handful fresh mint leaves with a cup of unsweetened almond milk. Blend this up first so the leaves break down properly or you get bits. Then I added an apple, a banana for texture, sweetness and potassium and 2 celery sticks. Just in case it wasn't green enough I added 2 tspns spirulina and for energy I added a tspn maca powder. It made enough for me and then alex to have a small glass too. </div>
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I wasn't expecting it to taste any good to be honest but it did so thought I'd share! The mint was a good addition and went well with the apple, gave it a lovely clean, fresh taste. For a lighter option yet I could have used water instead of almond milk. </div>
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So there we have it. Innards nicely cleaned ready for the lard up we're blatantly still going to have!</div>
Emma Whilehttp://www.blogger.com/profile/14443483174935361987noreply@blogger.com0tag:blogger.com,1999:blog-6914137294292660245.post-90357119595909602292014-12-30T19:33:00.000+00:002014-12-30T19:49:09.933+00:00Brilliant Broccoli soup<div class="separator" style="clear: both; text-align: center;">
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I was drawn to the cover of this month's Waitrose Kitchen magazine by a picture of delicious green soup. On closer inspection it was a broccoli soup involving mint. Sounded interesting.<br />
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I decided to make it tonight. On even closer inspection turns out one should really read the recipe before deciding what's for dinner since I was missing quite a few of the ingredients, so what follows is my adapted version!</div>
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For example, the recipe says to roast 1kg broccoli chopped into florets and the stem chopped into 1cm pieces. I didn't weigh mine, I just chopped up what I had. </div>
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Next the recipe calls for several cloves of garlic. Oops, I've forgotten to stock up. So I dig a half mouldy red onion out of the cupboard and chop up the decent bits of that instead.</div>
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The broccoli and garlic/red onion (!) is put into a parchment paper lined baking tray, drizzled with olive oil and scattered with almonds.</div>
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Aah, I don't have any almonds - they're on the shopping list but I haven't yet ventured out into the world to do actual proper food shopping. Never mind, I chuck over a handful of shredded sprouts left over from earlier instead!</div>
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a bit of salt and into the oven it goes...recipe says 200C so I do 180C on fan.</div>
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I forget to time it while cooking - the recipe says about 18 minutes until the broccoli is cooked but still green in parts so I aim for that.</div>
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Meanwhile I boil up 750ml chicken stock (the recipe says 500ml veg stock but I seem to have a lot of green stuff in the oven and don't want it too thick).</div>
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When it's all cooked it gets chucked in a blender with the zest of a lemon and the juice of 1/2 a lemon plus a handful of mint leaves - this bit I do properly! At this point I also add about a handful of ground almonds as I do have those, instead of the blanched almonds soaked overnight, which I clearly don't have.</div>
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I blend it on full power until the broccoli has stopped being bitty - the recipe recommends a consistency similar to double cream so that's what I go for.</div>
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I am dubious about the addition of mint and lemon and not sure how the almonds will turn out.</div>
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Answer - AMAZING!</div>
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Wow, this is my new favourite soup. The almonds make it beautifully creamy and add an almost cheese like undertone. The lemon and mint lift it so it's not at all farty or heavy like broccoli soup can sometimes be. It is really really satisfying, rich and yummy.</div>
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You're supposed to serve it with a few of the roasted almonds, a charred broccoli floret, a mint sprig and a drizzle of olive oil on the top...I just ate mine :)<br />
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I think the main point here, is not to be scared to fiddle about with recipes. There's an old adage 'don't let the perfect get in the way of the good' or something similar. I didn't have all the ingredients for this so I couldn't have followed the recipe perfectly. But rather than not make it at all, I just adapted here and there. The absolute worse that can happen is that it doesn't taste as nice as the original, but since I've never tried the original, I'm none the wiser. Just get stuck in and have fun and enjoy the end result I say.</div>
Emma Whilehttp://www.blogger.com/profile/14443483174935361987noreply@blogger.com0tag:blogger.com,1999:blog-6914137294292660245.post-75806549658603230762014-12-30T16:19:00.002+00:002014-12-30T16:19:32.648+00:00Sprouty Salad<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjk4mLlheo2zEngdcnS14joqhbKBkFhfESdC3Ru9yMciEV5RzMBGZBs-BmpHq3gbJXWk1swWzSuM8xVUW7Fmw4QTSa2KIlNNOTuTfaIac7iqMqPXfC5ZbX2jtc5lLjA1JmoDGdmAw8tcKf/s1600/image+(15).jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjk4mLlheo2zEngdcnS14joqhbKBkFhfESdC3Ru9yMciEV5RzMBGZBs-BmpHq3gbJXWk1swWzSuM8xVUW7Fmw4QTSa2KIlNNOTuTfaIac7iqMqPXfC5ZbX2jtc5lLjA1JmoDGdmAw8tcKf/s1600/image+(15).jpeg" height="320" width="320" /></a>I don't know why people don't like sprouts, other than they've only ever eaten them cooked by somebody else who doesn't like them and therefore doesn't know how to cook (or not cook) them properly.<br />
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One of the best dishes I ever made for a dinner party was a sprout salad. It was delicious.<br />
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Today, on my whole-but-still-Christmassy-food mission I decided to make another sprout salad for lunch.<br />
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Ingredients:<br />
120g shredded raw sprouts - do not cook them!<br />
2 handfuls chopped walnuts<br />
abt 2 matchbox sized pieces low fat feta<br />
1 apple cored and chopped up<br />
1 stick celery halved length wise and chopped<br />
handful parmesan shavings to chuck on top<br />
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and for the dressing:<br />
1 heaped tspn dijon mustard<br />
juice from one wedge lemon<br />
abt 2 capfulls of white wine vinegar<br />
tblsp ish of olive oil<br />
tiny drizzle honey<br />
Sea salt & black pepper<br />
1 egg yolk - optional but makes it more creamy and increases protein content.<br />
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Normally cheese wouldn't really be considered whole food as its original ingredients have been fiddled with somewhat but both feta and parmesan are made with unpasteurised milk so I let it slip. You could use any other cheese with a good 'bite' such as stilton too. In fact stilton is super yummy in this salad. If you wanted some meat it goes nicely with grilled chicken or crispy bacon bits as well.<br />
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Make sure the sprouts are good and shredded...maybe give them a quick blitz in a blender to make sure. If you have big lumps it doesn't work as well and the dressing can't coat all the little bits of spout.<br />
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Anyway, basically mix all the ingredients of the dressing, throw all the salad bits in a bowl except the nuts and parmesan. Pour dressing over and mix up...it should just be enough to coat but no more. Sprinkle over a pinch more sea salt and then leave for the sprouts to mellow into the dressing a bit. They can be a bit bitter otherwise.<br />
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When you're ready to serve add in the nuts and finally scatter a few parmesan shavings and some black pepper over the top.<br />
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There you have it!<br />
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The salty cheese and the tangy mustard and lemon balance the sproutiness really well and the apple, nuts and celery add different flavour combos - a bit like a waldorf really, but yummier :).<br />
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<br />Emma Whilehttp://www.blogger.com/profile/14443483174935361987noreply@blogger.com0tag:blogger.com,1999:blog-6914137294292660245.post-26794361930896331572014-12-30T12:01:00.000+00:002014-12-30T12:02:09.428+00:00Festive spiced smoothieToday's challenge is to eat only whole foods - which is normally not a challenge at all but a way of life. It seems, though, that during the festive period the trend is a very different type of eating whole foods - as in stuff the whole lot in! Last time I looked, Christmas cake, Christmas pudding, bread, milk, brandy cream, chocolates etc are neither wholesome nor unprocessed but are very definitely fiddled with quite a lot from their original state and full of all manner of chemicals and sugary naughtiness.<br />
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And whilst I do enjoy all this festive fare, I can feel it too. Headaches and heartburn abound, the gym feels more of a struggle, sleep isn't quite so deep and various inflammations are grumbling.<br />
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So before I hit New Years Eve with aplomb tomorrow, I thought a mini clean slate might be in order first today.<br />
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First up, after the usual hot water with lemon juice, a lovely cleansing breakfast smoothie. I make no apologies for posting so many smoothie recipes. I love smoothies, they're incredibly healthy and a really quick, easy way to cram in a load of goodness before even leaving the house. Plus there are an infinite number of different ways to make them.<br />
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Here's today's:<br />
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Blend 2 big handfuls spinach with a cup unsweetened almond milk - do this before adding the other stuff or you'll end up with bits of spinach in it instead of a nice blended consistency.<br />
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Then add in:<br />
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1 banana<br />
1 apple (cored and sliced)<br />
3 dates<br />
1 dessert spoon almond butter (we use Meridian nut butters, they contain nothing but nuts and are in most supermarkets or health food shops)<br />
1 tspn cinnamon<br />
1 tspn maca powder (optional)<br />
1 tpsn baobab powder (optional)<br />
To increase the protein content add a scoop of hemp protein powder too.<br />
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Blend it all up until nice and smooth, you may need to add more liquid (almond milk or water) to get the right consistency and you'll need to blend it for quite a while to get the dates and the apple to blend down properly.<br />
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Yum.<br />
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Next up, some kind of sprout or kale salad I think...watch this space.Emma Whilehttp://www.blogger.com/profile/14443483174935361987noreply@blogger.com0tag:blogger.com,1999:blog-6914137294292660245.post-24209923012061352082014-12-30T11:41:00.000+00:002014-12-30T11:41:30.266+00:00Warming winter butternut soup<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-mfaAIzhHTwtHv2FYfD_WkjhwnnQnza4iayhEmzrViDK-e8QryHNymogQhpSMvzGSSqSl5KTsJoXgN2rloeluNKYB_Pacy5E7jAn6G_XEeFig188BxhmKbyrtSiyP3TfiarXISSJzGO6B/s1600/image+(13).jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-mfaAIzhHTwtHv2FYfD_WkjhwnnQnza4iayhEmzrViDK-e8QryHNymogQhpSMvzGSSqSl5KTsJoXgN2rloeluNKYB_Pacy5E7jAn6G_XEeFig188BxhmKbyrtSiyP3TfiarXISSJzGO6B/s1600/image+(13).jpeg" height="320" width="320" /></a>The other day I roasted some butternut - one of my favourite ways to enjoy butternut. You can either cut it in half, scoop out the seed area, drizzle with sea salt and olive oil and just roast for 30-40 mins, or chop into wedges and do the same. I used to peel it but I don't bother anymore as the skin actually goes quite nice and crispy in the oven. On this particular occasion I also drizzled over a spot of runny honey and added some black pepper before roasting. Think I did it on about 200C Fan.<br />
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Anyway, we only needed about half the butternut for that meal so the next day I decided to make a soup out of what was left. <br />
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This recipe is SO easy it's ridiculous.<br />
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Just roast up some butternut as above...you can play around with flavour combinations by maybe sprinkling over some cinnamon, cumin adding garlic, using honey or not, chilli flakes etc. But always use salt (sea salt if poss), olive oil and black pepper.<br />
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When the squash is nice and sticky and starting to brown around the edges, add it to a pan with some chicken stock...use enough to cook the squash in to begin with then you can add more depending on the consistency you like later. Add a tspoon dried sage, tsp cumin, and some cinnamon - again vary to taste according to your own preferences.<br />
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I was going to add onion and all sorts but decided not to bother in the end and I'm glad I didn't as the resulting really rich, deep taste of butternut was delicious as it was. Don't worry about the skin, having been roasted and then simmered away in the stock for a while it mushes up nicely and adds to the flavour and consistency.<br />
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I left it to simmer for about 20-30 minutes and then used a hand blender to whizz it up into a nice creamy consistency. At this point you can add more water to get just the right consistency for you.<br />
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Finally, and this is totally optional but really adds to the flavour, once it was in bowls I drizzled over some truffle oil and added a few parmesan shavings as well as some more cracked black pepper. You can get teeny little bottles of truffle oil in M&S which is what I use...sparingly!<br />
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There you have it, lovely, easy, healthy arming winter soup...and not a turkey in sight!Emma Whilehttp://www.blogger.com/profile/14443483174935361987noreply@blogger.com0tag:blogger.com,1999:blog-6914137294292660245.post-78898478136784477032014-11-19T21:38:00.000+00:002014-11-19T21:38:47.175+00:00Chocolate biscuit crumb<div class="separator" style="clear: both;">
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WO WA WEE WA! I have just made something very very nice indeed!<br />
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So, as usual I was watching MasterChef and there was chocolate chocolate everywhere and I needed to get me some. </div>
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So I decided to make something up and it went like this:</div>
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1 heaped tspoon almond butter (any nut butter will work)</div>
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Small handful whole almonds </div>
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1 tablespoon pure maple syrup</div>
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5 pitted dates </div>
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1 tablespoon raw cacao powder</div>
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(You may need to tweak amounts according to taste and also because I'm not very exact with my measurements!)</div>
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Whizz it all up in a blender and it'll make a consistency like that chocolate soil posh chefs make, but if you squidge it up its goey enough to hold its form. </div>
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Then I tasted it and nearly went straight to heaven! It is outrageously delicious and tastes exactly like a posh biscuit base. </div>
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I decided to leave it as 'soil' or a crumb rather than make it into a solid mass but I may make the leftovers into little balls of yumminess. </div>
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Anyway, I served it sprinkled over Greek yogurt with some raspberries and enjoyed every mouthful. </div>
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As I'm writing alex is now also appreciating his bowlful. A lot :)</div>
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It's amazing what you can do once you've learnt a few tricks with the old date/nut butter/blender combo. </div>
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This is definitely a favourite so far and totally satisfied my MasterChef chocolate envy. </div>
Emma Whilehttp://www.blogger.com/profile/14443483174935361987noreply@blogger.com0tag:blogger.com,1999:blog-6914137294292660245.post-43957261221255021052014-11-18T21:56:00.000+00:002014-11-18T21:56:25.030+00:00The much maligned sprout - more than just a fart bomb!<div class="separator" style="clear: both;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIPvz4eQQRI4HI6DyxQrFOu9uTO-sdskaXMeAsjxKqBqOE4sUZsXNMx6rEFi6A5ro5oOv4AfJUJZWaW-50JIfmwm9nLOp3os1BdB3KxrWRo3We_Nfgu2Z9xYU_ssASO6XE9xja_hgp0_CF/s640/blogger-image-526330678.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIPvz4eQQRI4HI6DyxQrFOu9uTO-sdskaXMeAsjxKqBqOE4sUZsXNMx6rEFi6A5ro5oOv4AfJUJZWaW-50JIfmwm9nLOp3os1BdB3KxrWRo3We_Nfgu2Z9xYU_ssASO6XE9xja_hgp0_CF/s320/blogger-image-526330678.jpg" width="320" /></a>Have you ever had that feeling where you're hungry but you have no idea what you want to eat? So you wander aimlessly around the supermarket waiting for some kind of neon flashing sign to appear in front of you announcing "here, pick me, I'm what you want!"</div>
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Well, I had that today. Nothing looked appetising at all. None of the usual trusty favourites. Nothing healthy. Nothing naughty. </div>
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N O T H I N G.</div>
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Until I walked past some sprouts. And then I knew I HAD to eat sprouts tonight.</div>
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Except I still didn't fancy anything else and I was pretty sure Alex wasn't going to be massively impressed with a bowl of plain sprouts for tea.</div>
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So I wondered home, brain whirring, hoping something would leap into my head as the sprouts were cooking.</div>
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And miracle of all miracles it did. And weirdly, it worked.</div>
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So, here's how it went:</div>
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Sprouts cooked in a bit of garlic, sage and butter (just a bit) with a few bits bacon just for the flavour and some chestnuts. A few red chilli flakes sprinkled over.</div>
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Left over gluten free spaghetti chopped up and chucked in a saute pan with some garlic and some lovely big meaty butter beans (from a tin).</div>
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A handful of kale torn up and chucked into that pan.</div>
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An egg chucked into that and mixed up as it cooked.</div>
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Sprouts were added, pepper was ground on top and at the last minute parmesan was finely grated in.</div>
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So, it made a sort of sprouty carbonara if you like!</div>
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Well, we did like. The veg kept it lovely and green and healthy as well as filling, the egg and the beans provided the protein, the pasta was a small component keeping it nice and light, the chilli, garlic and parmesan added a bit of a flavour kick and there was a small smidgeon of relatively healthy fats in there too.</div>
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I love messing about making things up like this. I think sprouts are something most people only ever see on Christmas day. Probably over cooked too, thus resulting in what Michael McIntyre describes as 'fart bombs', which is nice. Not only does that give them a bit of a bad name but I'm willing to bet not many people bother to try them in any other way at any other time. A few new year's eves ago I made a delicious raw brussel sprout salad. Granted, it sounds vile, but it was one of my favourite dishes that whole Christmas...Google it and try it. I'd tell you my recipe but I can't remember it!</div>
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So, sprouts, much maligned but give them a try.</div>
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<br />Emma Whilehttp://www.blogger.com/profile/14443483174935361987noreply@blogger.com0tag:blogger.com,1999:blog-6914137294292660245.post-85587519434151535292014-11-18T21:34:00.000+00:002014-11-18T21:34:16.008+00:00The Whiledorf salad<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2BAG-YeYVky-faFc70WkZwWOJ7283OYDxdT1dx0NNW_E7L3U5kEWMduIJIRbsOz5Fu7uXXMpjEuFyvnGa5opPk1uqRFmFwMstFmOH2MO16YL2V0OTYrqBswjlAn7kaesoJkOiJHmii62u/s640/blogger-image--1545805073.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2BAG-YeYVky-faFc70WkZwWOJ7283OYDxdT1dx0NNW_E7L3U5kEWMduIJIRbsOz5Fu7uXXMpjEuFyvnGa5opPk1uqRFmFwMstFmOH2MO16YL2V0OTYrqBswjlAn7kaesoJkOiJHmii62u/s320/blogger-image--1545805073.jpg" width="320" /></a>The other night I was staring at the chicken that we'd roasted at the weekend to provide quick and easy protein for our meals during the week, and I thought to myself, "I really don't want another chicken salad." </div>
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So then I stared into the fridge for a few minutes. </div>
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And I stared into the cupboard for a while too. </div>
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Eventually, after several more rounds of staring, a meal started to form in my head. </div>
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I remembered a while ago I used to make a really nice miso soup style thing with buckwheat noodles, chicken and lightly steamed broccoli, and I remembered I used to scatter a few blueberries on the top.</div>
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Which sounds disgusting but it was really nice. The blueberries, apart from being insanely good for you (I watched a program once where people who ate blueberries as their afternoon snack increased their brain function or concentration or similar by about 1 gazillion percent for the rest of the day - caveat, I may not have got the statistics of that exactly right.), they're yummy and unlike lots of other fruit, not too sweet. They have a great earthy taste and they add just the right element of zing to an otherwise quite flat dish.</div>
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So, there began my salad for that night. </div>
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Instead of buckwheat noodles I started with a base of grains - one of my famous packets of 'gravel', perfect for such an occasion. I think this one was just a mixture of red quinoa, buglar, freke. Just enough to add a bit of bite. </div>
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Then I added some broccoli I had blanched in boiling water for just a few minutes and then plunged straight into cold water afterwards. This keeps it lovely and green and al dente...nobody likes slodgey fart flavoured broc in their salad.</div>
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Next came an apple (my favourite, pink lady) chopped into pieces and some celery before tearing up some roast chicken and adding that too.</div>
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Finally I crumbled a few walnuts over the top for our healthy fat stress busting component and a little earthy taste with a good old crunch.</div>
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I decided not to use any dressing or seasoning as I wanted it to stay really fresh and crisp and for all the individual vibrant flavours to stay in tact.</div>
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And all that staring into cupboards and fridges paid off as not only was it very tasty, it also felt super healthy and it was really satisfying because of all the different flavours and textures.</div>
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I used to absolutely HATE any type of fruit near any sort of savoury food (I'm thinking duck a l'orange, sultanas in coronation chicken..bleurgh), but done like this in a really simple, fresh and non sweet way, it really does chuck a different spin on the boring old chicken salad.</div>
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So,I'm calling this, my twist on another classic featuring apples and walnuts, the Whiledorf salad!</div>
<br />Emma Whilehttp://www.blogger.com/profile/14443483174935361987noreply@blogger.com0tag:blogger.com,1999:blog-6914137294292660245.post-12421979560147273762014-11-18T21:09:00.002+00:002014-11-18T21:09:42.373+00:00Butternutty about squash<br />
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One of my favourite foods that I haven't actually written much about yet is butternut squash. </div>
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This yummy squashy veg of wonder is fab in so many different ways. You can roast it, mash it, make it savoury or sweet (delish wth cinnamon and low fat cream cheese), chuck it in a smoothie, slop it in a soup, pop it in a salad, curry it (super yum) or stuff it as I did the other day.</div>
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I used to get really fed up with peeling the bnut since it's a wonky shape and is quite a tricky little beggar, but then I decided it didn't really need peeling and life has never quite been the same ever since. If you're roasting, leave the skin on and then either just eat the skin or peel off later, same for mashing, roast it in the skin, then scoop out the flesh. Only time it needs peeling first really is for a soup if the bnut is going straight into the pot and not being roasted first.</div>
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The version I made the other night was super simple and took advantage of a load of random bits left over from other meals.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjbLqAQw3mPtFUB3SA-_V4iYKzyUfO4XzdNB2NHW5QZrFcNhlor5H-ZdCUOMd_NnGiF7BXmlkb8IMPsqitBcFUDHPXb1oMeF0Cvr5-HDlWqWPUT0Lo3JwX5nlCspRejW_EBwm7JjtJXfTj/s1600/blogger-image-1356541592.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjbLqAQw3mPtFUB3SA-_V4iYKzyUfO4XzdNB2NHW5QZrFcNhlor5H-ZdCUOMd_NnGiF7BXmlkb8IMPsqitBcFUDHPXb1oMeF0Cvr5-HDlWqWPUT0Lo3JwX5nlCspRejW_EBwm7JjtJXfTj/s200/blogger-image-1356541592.jpg" width="200" /></a>All I did was cut the squash in half and hollow out the tiny little seed area bit. I drizzled it with olive oil, salt and pepper and rubbed a garlic clove all over it...it's yummy roasted with garlic and red onion too by the way but I was too lazy for that on this occasion. </div>
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I roasted it for about 30 mins first at 200 degrees to make sure it was really nice and gooey and browned.</div>
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Meanwhile I made the stuffing from:</div>
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left over roast chicken</div>
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left over cooked quinoa / frekeh / lentils</div>
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crumbled feta</div>
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A dollop of left over humus and another of edamame and mint dip</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYkvM2Es9aTyFt2UTwl0cjBnkLMhHASF07LQsEZSSeiCxBfq5rB5nrYN0_cKz5e2pMwUv1awC5yAPmjcNafj7s2oWCnmCjB7TWJMpVO4rH6xV6JGOK1sR9OWaRItwta0OOeDUsZlDSlki7/s640/blogger-image-1340525581.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYkvM2Es9aTyFt2UTwl0cjBnkLMhHASF07LQsEZSSeiCxBfq5rB5nrYN0_cKz5e2pMwUv1awC5yAPmjcNafj7s2oWCnmCjB7TWJMpVO4rH6xV6JGOK1sR9OWaRItwta0OOeDUsZlDSlki7/s200/blogger-image-1340525581.jpg" width="200" /></a>I mixed all the ingredients together, piled them into the bnut's little hole and then popped it back into the oven for another 10 mins or so just to heat it all through.</div>
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It was YUMMY.</div>
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Admittedly nobody else in the world is likely to ever have the same mix of leftovers as I had on that occasion but that's not the point. The point is a stuffed butternut squash is a really easy supper and as long as you have a squash and a few other random little bits, you're away. <br />
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Butternut's are full off minerals and vitamins. They're full of dietary fibre so nice and filling and satisfying without being full of calories and as you can see by their lovely orange colour, they're also full of beta-carotene amongst lots of other good stuff. </div>
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In fact, they're all round pretty amazing and if they're not already on your shopping list, they should be.</div>
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<br />Emma Whilehttp://www.blogger.com/profile/14443483174935361987noreply@blogger.com0