RAW BOUNTY BARS

August 23, 2014 § 2 Comments

bounty bars

Some time ago, I made these. Mine were considerably less pretty (my flatmates, whilst keen to praise their taste, politely agreed that my versions looked a lot like logs of poo), and pictures were never taken. But I do want to repeat: they were delicious. And so, since I’ve taken to doodling recipes instead of photographing them, I’ve made a doodle for raw bounty bars. And however yours turn out (instagram material, or something a bit more… lumpy), I think you’ll love ’em.

CLICK HERE FOR THE RECIPE (I substituted rice syrup for maple syrup, simply because it’s what I had on hand).

PS. One of my favourite bloggers, Sarah B, has a similar recipe here. I haven’t made hers yet, but I’m keen to give her version a go soon!

VEGAN SWEET POTATO & PEANUT GRATIN

August 15, 2014 § 1 Comment

GRATIN

My recipe for a winning recipe goes something like this: Simple + Impressive + Delicious = Winning. So whilst avocado on toast might be one of my most favourite things ever, it’s just not going to cut the mustard. And any recipe that reads like a scroll or a 5 year old’s Christmas wish list (i.e. TOO BLOODY LONG) is not going to be a winner either. But this here recipe deserves a medal. It’s become the standard favourite at my flat on nights we’ve decided to pretend like we’re grown ups and invite people over for dinner, and these said people are always impressed, always tell us it’s delicious, AND it’s super simple to make too!

Vegan version of Hugh Fernley Whittingstall’s (from his ‘Everyday Veg!’ cookbook) sweet potato and peanut gratin

Ingredients

About 1kg sweet potatoes

2 tablespoons rice bran oil, plus some for greasing

1 teaspoon chilli flakes

250ml coconut milk

150g crunchy peanut butter

grated zest of 1 lime, plus juice (whole lime)

Salt and pepper

Method

Preheat oven to 190C

Peel the sweet potatoes. Roughly chop them, and pop them through a food processor to slice them up. Alternatively, you can just do it the old fashioned way and slice them as thinly as you can with a knife. Throw the slices in a bowl. Pour the coconut milk over the slices, and use your hands to make sure they’re all covered in the milk.

Grease a casserole/ceramic baking dish, and arrange half the milky potato slices along the bottom (you don’t have to be too fussy about how they look – just throw ’em down). Beat the peanut butter, oil, chilli flakes, lime zest and lime juice in a separate bowl. Spread this mixture in dollops over the sweet potato in the dish. Cover evenly with the remaining sweet potato slices. Pour any left over coconut milk from the bowl over the top. Season with salt and pepper.

Cover the dish with foil and pop in the oven for 20 mins. Remove foil, then bake for another 30 min (or until potato is completely tender).

EAT!

TAMARILLO & BERRY CRUMBLE

June 28, 2014 § 4 Comments

tamarillopud

Tamarillo & Berry Crumble

Ingredients

5 tamarillos, flesh scooped out and roughly chopped

3/4 cup mixed berries (I used frozen ones)

1/2 cup rolled oats

1/2 cup wholewheat flour

1 teaspoon cinnamon

1 tablespoon honey, melted

2 tablespoons coconut sugar

3 tablespoons rice bran oil

pinch of salt

Method

Preheat the oven to 180C.

In a baking dish of your choice (I used a loaf tin, but small ceramic ones would do too!), throw in the chopped tamarillos and berries, making sure to mix ’em all up.

In a bowl, mix together the remaining ingredients (this is your crumble). Spread the mixture over the top of the fruit evenly, then bang it in the oven for ~20 minutes.

Serve and enjoy! I had mine with a dash of soy milk, because that’s how I roll.

VEGAN PEPPERMINT HOT CHOCOLATE

March 3, 2014 § 2 Comments

hotchoc

Vegan peppermint hot chocolate

Ingredients [serves 2]

Handful of fresh mint leaves

1 tablespoon coconut sugar

1/2 cup water

1 cup non-dairy milk (I used rice milk, because its subtle flavour doesn’t compete with the mint)

2 tablespoons cacao powder

Method

In a small pot, stir the water over low heat, adding in the coconut sugar and mint leaves. Leave to simmer for about 5 minutes. Take it off the heat and fish out all the mint leaves, leaving behind the mint infused sugar water. To this water, add the milk – put the pot back on the stove and whilst heating again on low heat, stir in the cacao powder. Whisk it vigorously until any powdery clumps have disappeared. Pour into your favourite drinking vessels and enjoy!

ON BREAKFAST, BLENDERS AND BILLS

January 14, 2014 § 5 Comments

For the 3 weeks that I was at my parents house, breakfast consisted firstly of handfuls of pills and tea (I had arrived home with a fever; my muscles aching, and my nose producing more snot than anyone would think is humanely possible), and then chocolate (I was slow to regain my appetite, but quick to accept that I could make room for chocolate. Because, you know, it’s chocolate). And then, because it was Christmas time, and we had guests, and because my parents can be generally great people, the table was laid many a morning with hot, buttery croissants, which I lathered in raspberry jam and then ate in glorious, sticky oblivion.

I have since come back to my flat in Auckland city, and with that, the desire to have healthful breakfasts has returned. This is not, I would like to add, part of a new year resolution: I share Rose’s sentiments ’bout crafting being the only legit resolution peeps should be making (i.e. I WILL finish my paper mache giraffe in the next 2 months). But my body is craving healthful foods again, and I’m always happy to oblige. So, re-enter the breakfast smoothie. Is there anything better? It’s super easy, nourishing, and uses minimal equipment. Speaking of, when I first got into this healthy eating dealio, I was a little overwhelmed with the amount of stuff I supposedly needed to get on board this wellness wagon: Vitamixes, dehydrators, spiralizers, juicers, and other various whatsits and thingymabobs, all of which meant I’d have to trade in my vital organs, given my (relative) lack of money (thank you, grad school).

Dudes, it’s been a little under 2 years since I’ve been getting excited about kale and almond milk, but what I have learned is that you don’t need All The Things to start this journey. I bought a second-hand $20 blender from trademe (NZ’s ebay) and a $10 juicer from a garage sale: they’re still working, and they do the job. When I browse the beautiful health foodie blogosphere, sometimes I get a little sad that foodies almost compete with one another… who has the best whozit, who’s eating This Rare Super Awesome Ultimate Tree Nut from Neverheardofland. Which is kinda silly, no? Enough with the rambling though: the point of this post is mostly just to say, I like smoothies, especially at breakfast time. And here’s a “recipe” for one. Enjoy! x

STRAWBERRY

FEATHER DUSTERS AND FAIRY LIGHTS

January 9, 2014 § 6 Comments

I’m imagining myself coming back to this space armed with a metaphorical broom and cloth; the dust has settled, but it’s clear this house can still be a home for my ideas and the things I’d like to share. I’ve picked through old posts carefully, wiped the dust away mindfully, and though I never really forgot, I’ve been reminded again why I like this space, this blogging-thingy-ma-jig so much.

So I’m back: a new year, fewer distractions, and with the silly season behind me, I’ve finally made the time to put fingers to keyboard and WRITE again.

I’m going to keep my holiday recap brief. November and December were FUN. Something you should know: I’m a Christmas FREAK (I’m not religious, so my love for Christmas is centred on Santa, food, more food, even more food, and feeling lucky enough to be surrounded by people I love. Oh, and fairy lights. I fucking LOVE fairy lights). I start playing Christmas songs in November (sorry flatmates and family members, but you can’t say you weren’t warned. This Xmas’ favourite was Mariah’s Oh Santa!); healthy food goes out the window (hello, copious amounts of chocolate and sugar. Do I feel bad about it? NO!!); and most afternoons I was left in a gleeful stupor, having spent them making paper snowflakes, paper chains, and hanging the tackiest, most delightfully sparkly things I could find all round the house. And for the third year in a row, I made a ginger bread house. Two gingerbread houses, actually, because my parents are kind and let me loose in the kitchen. One was a present for a friend’s children*.

  1476546_10152071633904029_859666842_n      946727_10152069598219029_488999727_n

I rang in 2014 with a couple of amazing ladies – we drank wine, danced around the living room, and went to bed at 12.10am… #beingananaiscool. The next night was spent out on the town until 3am; the preferred night to celebrate because the pressure, expectation and craziness of the 31st is gone, and we’re just left with the knowledge that a whoooole new year is ahead of us. And dudes, I’m excited! If 2013 was anything to go by, 2014 will be a cracker.

Happy New Year to you, my sparkly friends : )

*I went through a phase last year of not wanting children. Christmas, among other things, changed my mind about this: After all, I’m going to need gingerbread house-making minions in the future, when I try and outdo myself and end up making gingerbread mansions. I told you, christmas freak 😉

A QUICKIE

October 29, 2013 § 2 Comments

I’m in exam mode, hence the cobwebs and spiders around this place. But I thought I’d check in real quick to a) say hi (HI!) and b) share this magical breakfast with you:

Screen Shot 2013-10-29 at 10.24.37 AM

Homemade bread (thank you, baker extraordinare Mimi, who is staying with us and has turned our house into a bakery. I ain’t complaining!), toasted, with banana, cacao powder and a little honey drizzled on top. Now run as fast as you can and make one for yourself!! You can thank me later.