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Goat’s Cheese & Roasted Beetroot terrine

Featured/ Vegetarian

Rainspotting Porcini Mushroom Risotto

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Blackberry, Goats Cheese & Spelt Toast Salad

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Recipes/ Vegan

Spicy Potato, Kale & Cashew Curry

Cashew Curry

This rich &  spicy cashew curry, hits flavor levels off the Richter Scale. With layers of spices building up around the buttery cashew nuts,  an earth shattering explosion of taste, & texture will rock your world!

When looking for meat replacements, I’m trying to experiment with different flavors and textures, this curry is a knock out Vegan option .

Ok so there are a lot of ingredients… this one is definitely worth  making to a full sized batch, you can then freeze half and enjoy it all over again at a later date.

It’s all in the prep ! Once you have everything prepared then all of the pieces of the recipe puzzle fall together.  I have grouped the different elements into stages to try and keep it logical.

I’ve used mostly Organic/Fairtrade and where possible locally sourced ingredients. When faced with a choice of organic or Fairtrade, I choose Fairtrade as it also ensures the people involved in the process are treated fairly. Often the farmers classified under the Fairtrade umbrella are adopting Organic farming methods, but can’t always fund the Organic certification stamp.

Spicy Potato, Kale & Cashew Curry

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Spicy Potato, Kale & Cashew Curry
 
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Author:
Recipe type: Vegan
Ingredients
  • The Spicy Curry Paste
  • 1 thumb sized piece of grated ginger
  • ½ Teaspoon fennel seeds
  • ½ Teaspoon coriander seeds
  • ½ Teaspoon black peppercorns
  • ½ Teaspoon ground cloves
  • ½ Teaspoon turmeric
  • ½ Teaspoon cinnamon
  • 6 crushed cardamom pods
  • 2 x cloves of garlic
  • 1 x fresh chili – more if you like it hot!
  • 1 x stalk of lemon grass
  • 1 X bunch of coriander
  • 2 x Table spoons Coconut oil (approx)
  • 150g Organic Cashew nuts
  • 500g Locally sourced new or waxy (organic)potatoes - diced
  • 200g Organic/ local green beans
  • 400g Fairtrade coconut milk
  • 2 tablespoons tamarind paste
  • 1 squeeze of runny honey
  • 2 x juice of limes
  • 150g Kale
  • Sea salt
  • 150g Fairtrade/Organic Basmati rice
  • 50g toasted sesame seeds.
Instructions
  1. Toast the sesame seeds in a dry frying pan. Set to one side for later
  2. Par boil the potatoes in salted water. Drain, cover and set to one side.
  3. Toast the Fennel & Coriander Seeds in a dry frying pan – being careful not to burn them!
  4. Add to a food processor
  5. Blitz all of the other spices (including the toasted ones) with the ginger, garlic, chili and a dash of lime juice & the coconut oil.
  6. Add half of the coriander. Blitz further.
  7. Add more lime juice if the paste is too thick
  8. Gently fry the paste until the spices start to pop, be careful not to burn!
  9. Once bubbling add the cashew nuts, coat and fry a few minutes further.
  10. Add the Tamarind, honey and coconut milk. Turn down the heat
  11. Heat a pan of water & boil the rice (follow the usual instructions)
  12. Add the (precooked)potatoes & green beans to the pan with the Spicy coconut milk mix and heat for around 6 mins
  13. Squeeze in the lime juice
  14. Add the chopped kale.
  15. Season with salt & pepper.
  16. Heat for another 6 minutes – add some water if the mix is too hot.
  17. Once the rice is ready, drain & dish into bowls
  18. Chop the remaining coriander and sprinkle into the potato curry to finish off.
  19. Ladle over the rice & finish with the toasted sesame seeds you started with right at the beginning of the recipe.
  20. Enjoy this mind-blowingly, mouthwatering bowl of textures and hidden delights!

 

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Inspiration/ Sides & Snacks

Lights Out for Earth Hour: Dinner by Candlelight

Earth hour will start this evening at 8.30pm – 9.30pm Local time.

So what is WWF’s Earth Hour all about?

The celebration started back in 2007 with Australia leading the way, now there are 172 countries taking part this year.

It’s a global celebration whereby we simply switch off the lights. The act of the switch off is not so much focused on the energy saving incurred during this hour (although that will be considerable). It’s more about raising awareness and forcing the spotlight on environmental issues facing our planet, encouraging the world to think and live more sustainably.

This concept fits totally with the ethos of Sustarian Living, so tonight we will switch off the lights and show our support!

To help you with the concept of preparing a dinner that requires no cooking, I suggest an Italian picnic by candlelight, picture the scene:
The TV and all mobile devices are off, the lights are out and the candles are on. The wine sits breathing. The cushions are thrown on the floor, along with a picnic blanket topped with olives, cheeses, crackers, dips, vegetables and these amazing rustic Bruschetta toasted bread. How romantic. A night off from the digital world that surrounds us and time to reflect on life, love and the universe.

 

Lights Out for Earth Hour: Dinner by Candlelight
 
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Bruschetta
Author:
Recipe type: Vegetarian
Cuisine: Italian
Ingredients
  • 1 Baguette or ciabatta Sliced (depends on how many mouths are feeding)
  • 400g of Plump Pomodoro tomatoes
  • 1 Small red onion very finely chopped
  • 2 Cloves of garlic crushed
  • 15g Toasted fennel seeds
  • ½ Juice of a lime
  • ½ Juice of a lemon
  • Olive oil
  • Balsamic vinegar
  • Chopped basil
  • Anchovies
  • Black pepper & salt
Instructions
  1. Dunk the tomatoes in Boiling water for a few mins until the skins crack.
  2. Drain the water & remove the skins from the tomatoes
  3. Chop the tomatoes and place in a bowl
  4. Add the toasted fennel seeds, crushed garlic and stir through
  5. Add the lemon and lime juice, then some olive oil until the mixture is coated
  6. Add a small slug of balsamic vinegar. Mix through.
  7. Add some chopped basil, save half back for topping at the end.
  8. Season with salt and pepper.
  9. Get ahead: Make this in advance, place in the fridge to chill.
  10. Take the baguette/ ciabatta slice and toast.
  11. Allow to cool. you can also wrap this and use it later.
  12. Take the toasted bread and spread with the bruschetta topping
  13. Top with aa anchovy
  14. Finished by sprinkling the remaining chopped basil and a drizzle of olive oil.
  15. Tip: Do not top the bread until you are read to eat it otherwise it will go soggy.
  16. Relax and enjoy with a nice glass of wine and some accompanying olives, dips, vegetables and cheeses. Perfect for a candlelit Italian picnic.

Earth hour

Lights out for Earth Hour

 

Do you care about the future of our planet? Then please raise your glasses, toast to lights out for Earth Hour and show your support!

You can sign up and be part of this amazing event http://www.changeclimatechange.org/en_RW/overview

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Recipes/ Sides & Snacks/ Vegan

Roasted Chickpeas

Chickpeas

Roasted Chickpeas

Roasted Chickpeas are the best(and easiest) midweek snack you can knock up in no time! I have nothing more to say other than: try them – you won’t be disappointed!

4.0 from 1 reviews
Roasted Chickpeas
 
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Author:
Recipe type: Vegan
Ingredients
  • 400g Chickpeas
  • Olive Oil
  • Salt & Pepper
  • Spices of choice!
Instructions
  1. Pre heat the oven to 200c
  2. Place a few slugs of olive oil in a baking tray and place in the oven to warm
  3. Drain and rinse the chickpeas
  4. Lay on Kitchen towel & pat dry
  5. Remove the baking tray from the oven and carefully place the chickpeas in the tin.
  6. Roll them around to ensure they are coated in oil
  7. Place them back in the oven for 20 mins
  8. Take them out and sprinkle over the spices/ seasonings of choice - be adventurous!!
  9. Please do not put the spices in earlier as they have a tendency to burn and will taste bitter.
  10. Remove from the oven and serve hot.
  11. You can give them a final twist of Salt & Pepper if you so desire!

 

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Beautylicious/ Lifestyle/ Recipes/ Remedy & Restoration/ Skin deep

Manic Botanic Luscious Lip Balm

Lip Balm

Lip Balm, and many other skin care products such as face moisturizers, body lotions, sunscreens, lipsticks, baby oil and bathing products often contain large quantities of petrolatum/ petroleum jelly.  After Running my own natural skincare company, I’m very much aware of the harmful effects this product can have on the skin.

Petroleum Jelly,  is known to be a ‘occlusive agent’. This means it has the ability to seal skin from air, water or anything else getting in (or out). Wherever they’re applied, they form an invisible film on the surface of our skin, that can build up over time/ usage. This blocks the pores and the skin’s natural respiration process, it keeps harmful toxins trapped and ultimately has the reverse effect by drying out our delicate skin.

Petroleum Jelly is a by-product of gasoline production, Its origin is a residue left over in the refining process of crude oil. It’ cheap and plentiful, and along with many other synthetic ingredients, is packed into our products and is difficult to avoid. But is this chemical byproduct a sensible solution for your delicate skin?

The risk of contamination from  cancer-causing chemicals found in crude oil and its by-products has been acknowledged by world health organizations.  Some countries including the European Union have  put numerous grades of petrolatum on a list of dangerous substances. So why do we continue to smoother ourselves in the stuff?

If you or your children are suffering from Eczema, dry flaky or irritated skin, then It’s worth assessing the skincare products you are using and try to avoid the following ingredients:

Petrolatum
Liquid paraffin
Paraffin oil

I’ve included this recipe for a natural lip balm. You can leave the essential oil out and use it on babies or children suffering with dry patches. You will need to work the balm between your fingers to warm it up a little, but it’s a great handbag must have for dry, sensitive and wind chapped lips.

*you will need a glass thermometer that measures up to 100c and scales that can weigh by the gram.

Manic Botanic Lip Balm
 
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Author:
Recipe type: Beautylicious
Ingredients
  • 20g Beeswax
  • 40g Shea butter
  • 20g Coco butter
  • 80g Almond oil
  • 40g Olive oil
  • 2g Vit E oil
  • 3g Spearmint Essential oil(optional)
Instructions
  1. Melt all of the ingredients together
  2. Using a glass thermometer, heat to 75c
  3. Stir untill all particulates are dissolved.
  4. Then cool down to 40oc.
  5. Add the essential oils depending on your choice. Stir vigoursly.
  6. Pour into 15ml aluminium tins. (or larger if desired) Label or mark the tin
  7. TIP: Mark Best Before on the underside of each pot. +2 year from date of manufacture.
  8. This should make around 12 -13, 15ml tins. A great idea for seasonal gifts, wedding favours or Birthday presents. Also nice for yourself!

 

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Lunch/ Recipes/ Sides & Snacks/ Vegetarian

Boozy Beetroot & Toasted Pine Nut Tartlet’s

Beetroot

I am still working on reducing / clearing out and emptying the cupboards and it’s already March!

These tartlets helped me fight my war on waste. I used some frozen puff pastry sheets I found stuffed at the back of the freezer. I had some feta and beetroot left over from previous recipes, and as for the drinks cabinet that houses a collection dreg ends of spirits, past their party hour – it was time to mop up!

I decided to make tartlets with a boozy Pimms & Cointreau sweet drizzle that helps  cut through the sharp feta and earthy beetroots. Great for lunch, Dinner with a salad, lunchbox treats or even a dinner party starter!

#leftoverlover

Boozy Beetroot & Toasted pine nut Tartlet's
 
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Author:
Recipe type: Vegetarian
Ingredients
  • 4 x puff pastry Squares. Or even better, make your own + baking beads/small weights
  • 1 large precooked/cooled beetroot
  • 50g Feta
  • 50 g pine nuts
  • 50g Grated veggie hard cheese
  • 1 Teaspoon Oregano
  • 30ml (approx.) Pimms
  • 30ml(approx.) Cointreau
  • 15g Brown sugar
Instructions
  1. Make the Boozy drizzle first
  2. Heat the Pimms, Cointreau and Brown sugar in pan to heat
  3. Allow the mixture to bubble, but be careful it doesn’t burn.
  4. The mix should thicken into a beautiful rich amber syrup. If too thin add a little more sugar.
  5. Set aside to cool
  6. Preheat the oven 200oc/Gas mark 6
  7. Using a dry frying pan toast the pine nuts
  8. Grease a baking tray(preferably one with 4 large tart inserts)
  9. Push the defrosted puff pastry sheets into shape (one into each circle)
  10. Place some ceramic baking beads or something to weigh the center of each tart down
  11. Place them in the oven to par bake for 12-14 minute. Remove. Leave the oven switched on
  12. Allow the pastry bases to cool slightly and remove the ceramic baking beads
  13. Share evenly, half the feta and oregano and arrange on each pastry base
  14. Slice the beetroot thinly and place on top of the feta in each tartlet
  15. Sprinkle the remaining feta, oregano and toasted pines nuts across all 4 tartlet's.
  16. Drizzle the cooled Pimms * Cointreau Syrup evenly over each
  17. Place back in the oven for 14-18 minutes. Check. They may require a few more minutes.
  18. The pastry should be brown, but not burnt & the cheese should be toasted
  19. Serve warm or cold & enjoy!

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Facts & flavours/ Food for thought/ Inspiration/ Sustainable?

Apples & Air Miles

Can you imagine if food items were clearly labelled to show how many food miles they had clocked up during their travel from source to supermarket shelf?

To meet the ever-increasing dietary demands, food is shipped round the clock, around the world, putting pressure on our natural ecosystems and increasing greenhouse emissions by the transportation and agricultural methods used.

If food miles were labelled clearly, it would help paint the true carbon footprint picture of the products we purchase and could also help aid our decision making when buying.

Take apples for example:

If the label said 92 miles/150km; would you choose apples locally grown or ones that have travelled from the USA, a journey of 10,133 miles/ 16307 km?

Approximately 76% of apples consumed in the UK are from overseas. Even during the height of the British season apple season, the majority on sale will be imported, mostly from outside the EU.

Shocking fact: Over the last 30 years, 60% of the UK’s apple orchards have been destroyed.

What are we doing?

It might not say on the label, but generally, supermarkets display the country of origin on the signage next to the price of the product. If you can buy local and Organic even better, but just start with acknowledging how travel tiered your trolley is & then decided!

Change: It starts with you. You have the power to make a conscious choice & have a positive impact. Don’t focus on the buy one get one free, 20 % extra offers. This is an environmental false economy.

#buylessbuylocal.

Here is a great resource for learning more about this subject and calculating the miles: Calculate your food miles here!

 

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