Tuesday, 30 June 2015

Weekend Food Market | This Weeks Eats


Weekends are for family, sunny walks and most importantly, food. That's exactly how my weekend entailed at the food market on Southbank. My cousin Arabella come to stay with me, so I wanted to give her a taste of London life. We had the most beautiful weather, and where better to make the most of it than a walk to Southbank to pick up some delicious street food to enjoy on the grass at Jubilee Gardens underneath the London Eye. 

 


As soon as we arrived I made no hesitation in picking up a fresh coconut to sip from while I wandered around the market sussing out the best lunch options. 

When you've finished drinking the water from the coconut, you can take it back to the stall where they will chop it up so you can scoop out the fleshy coconut meat inside.

Never quite sure whether or not markets like these will include vegan food,  I was happy to find this stall of Indian street food where everything on the menu could be made vegan. I chose the dosa stuffed with chickpeas and potatoes (the dosa itself was made from chickpeas too).  It tasted fresh and authentic, with a chickpea noodle salad too. Who knew chickpeas could have so many different uses?!


We somehow resisted tucking into our food there and then, and strolled along The Queen's Walk beside the river until we reached the pocket of bright green grass of Jubilee Gardens, where we sat and devoured our street food. Marcus and Arabella both chose a rice dish from another stall, which didn't look as picture worthy as mine!



I'd love to know your favourite markets in London (or anywhere in the world!). Comment down below!

Sunday, 28 June 2015

What I Eat In A Day | 7 Recipes


I've recently started to film 'What I Eat In A Day' videos for my YouTube channel to inspire others on what to cook and how I use certain ingredients. To make it easier to recreate my recipes, I've listed all of them from Breakfast through to Dinner to go alongside my most recent video (watch at the bottom of this post).

Pre-Workout Drink

Iced Banana Coffee
1 Ripe Banana
1 cup Water
Glass of Ice Cubes
1 Espresso

  1. Blend the banana and water together and pour over the glass of ice.
  2. Make the espresso and pour into the glass.

Breakfast


Avocado on Toast
1 Slice Rye Bread
1/2 Ripe Avocado
1/2 Red Chilli
Handful Cherry Tomatoes
1/2 Lime
Fresh Coriander
Salt and Pepper to taste

  1. Toast the rye bread.
  2. Mash the avocado with the back of a fork and spread over the rye bread.
  3. Chop the chilli and tomatoes and scatter over the avocado.
  4. Squeeze the lime over the top with some salt and pepper.
  5. Top with a handful of fresh coriander.

Lunch


Quinoa
1/2 cup Mixed Quinoa
1 cup Water
1/2 Kallo Vegetable Stock Cube
1/2 Lemon
3 Chestnut Mushrooms
1 Small Courgette
2 Small Carrots
1/4 Red Onion
1/2 tin Kidney Beans
1/2 tin Chopped Tomatoes
1/2 Red Chilli

1. Cook the quinoa with the water and stock cube in a saucepan according to the cooking instructions on the packet (usually about 20 minutes).
2. Dice the vegetables and once the quinoa is cooked stir in all the vegetables and the remaining ingredients.
3. Keep on a low heat for a couple of minutes then serve.


Sweet Potato
3 Small Sweet Potatoes
Salt and Pepper to taste
Olive Oil

Preheat oven to 200C.
  1. Chop the sweet potatoes into evenly sized chips. (Or use the swish new gadget I have!).
  2. Bake for 30 minutes, turning half way through.

Juice


Orange and Carrot with Ginger
4 carrots
4 satsumas
1 large chunk ginger
1/2 lemon

Green Juice with Melon (makes 2)
1 Cucumber
3 Celery Sticks
2 Large Handfuls Kale
1 Galia Melon
Handful Fresh Mint Leaves
1/2 Lemon

  1. I use a cold pressed juicer to make my juices. Simply feed all the ingredients through and it’ll create the juice and extract the pulp. Keep in an airtight jar or bottle and consume within 24 hours.

Dinner


Italian Vegetable Stew
1/2 tinned tomatoes
1/2 tin kidney beans
3 chestnut mushrooms
1/2 red onion
1/2 red chilli
1 small courgette
2 small carrots
1 garlic clove
Fresh Basil (to decorate)
Optional - 2 tbsp Nutritional Yeast

  1. Dice all of the vegetables finely, and heat a large saucepan over a medium heat with a little olive oil.
  2. Fry the onion for a couple of minutes then add the carrots and fry for another couple of minutes.
  3. Now add the courgettes, mushrooms, garlic and chilli and fry for about 3 minutes more.
  4. Pour in the tinned tomatoes and kidney beans and simmer for about 5 minutes.
  5. If using, stir in the nutritional yeast and serve with fresh basil.
Tip - Enjoy on it’s own or serve with wholewheat pasta or rice!


Dessert


Carrot Cake Muffins with Lemon ‘Cream Cheese’ Topping
Makes 9

Muffins:
1 cup Spelt or Rye Flour
1 cup Almond Flour
1 Cup Almond Milk
3 Carrots, grated (save some for topping)
3/4 cup Walnuts, crushed (save some for topping)
1/2 cup Raisons
4 Soft Medjool Dates
1 tbsp Chia Seeds plus 3 tbsp Water
1 tsp Vanilla Powder (or extract)
1 tsp Cinnamon
1/2 tsp Nutmeg
1/2 tsp Ginger
1 tsp Baking Powder

Topping:
1/2 cup Cashews, soaked for a couple of hours
1 tbsp Coconut Nectar or Maple Syrup
1/2 tsp Vanilla Powder (or extract)
Drizzle Almond Milk
1/2 Lemon

Preheat oven to 175C.
  1. Mix the chia seeds and water together and set aside.
  2. Remove the stones from the dates and use the back of a fork to mash them into a paste.
  3. In a large mixing bowl, combine all of the other ingredients (apart from the chia seeds) and keeping some crushed walnuts and grated carrots aside for decoration at the end. 
  4. Stir in the date paste and the chia seed mixture into the bowl.
  5. Spoon into muffin cases and bake for 30 minutes. Makes approx. 9 muffins. 
  6. Allow to fully cool before adding the topping.

Topping:
  1. Soak the cashews in water for at least an hour (or overnight if you can).
  2. Drain the cashews and place into a food processor. Pulse until the cashews are broken up.
  3. Add the remaining ingredients and blend for a few minutes until smooth and creamy.
  4. Transfer into a bowl and refrigerate for 10 minutes, while the cakes cool too.
  5. Spoon onto the cooled muffins and sprinkle crushed walnuts and grated carrots on top.

Tuesday, 2 June 2015

Dinner In A Greenhouse | Amsterdam

I recently had an exquisite meal in a greenhouse - now that's not something I get to say everyday!


I was pleasantly surprised with the food on offer in Amsterdam.

Options are normally relatively limited to me in European countries because of my plant based diet - it's all about the cheese and fish wherever I go! But Amsterdam had so many restaurants and cafe's to choose from that I had no problem at all finding healthy, vegan food.

The most notable place being Restaurant De Kas; a restaurant in a greenhouse. Literally.

It has got to be one of the best dining experiences I've had. The structure of the glass building is incredible and the interior is decorated perfectly. Oh, and incase you're wondering, no it wasn't boiling hot in there!

The food on offer is all fresh and local produce - all the vegetables and herbs are grown either on the restaurants' own farmland or in the greenhouse itself. It's not a vegan or vegetarian restaurant but they were more than happy to accommodate for me.

And the best part? There's no menu. Whatever is in season or is readily available is what you will be eating that day - it changes daily and everyone eats the same set courses (unless of course you're difficult like me and they have to change it up a bit!). We had three starters each, a main, a dessert and then tea and biscuits. It sounds like a lot of food but the portions were perfectly sized - not too big, not too small.

To start things off we each had cauliflower soup with mushroom and hazelnuts.

Next we were given the next two starters. A plate of grilled white and green asparagus with morel mushrooms and a grilled vegetable salad.


For the main event, Marcus had plaice and grilled fennel, while I had grilled fennel, beetroot and bulgur wheat with a cucumber puree.


The dessert was delicious - layers of strawberries and rhubarb with champagne ice and sorbet on the top.


To end our evening we ordered some fresh mint tea (we'd had it in almost every cafe, bar and restaurant in Amsterdam!) with a small plate of biscuits and dark chocolate.


We were also invited to have a walk around their real greenhouses where the vegetables grow. There's something quite refreshing about being in a restaurant eating incredible food made by the chefs using ingredients that were growing only a few feet away!


If you're in Amsterdam looking for a place for a special, unusual dining experience check out this place. I had such a wonderful evening at this magical hidden gem.

Monday, 1 June 2015

Heavy Duty Boiler Suit | Amsterdam

Not just for janitors and painters.
The boiler suit has well and truly found it's place as one of the top essential items for SS15.

I've just returned from Amsterdam after spending a few days exploring the city for my birthday. It's always been a place that I've wanted to visit, so I was over the moon when I was taken there as a surprise.

I'd recently bought this boiler suit from asos, so it seemed like the perfect occasion to wear it for the first time. To create a more put-together-look I paired it with my red Kurt Geiger tote and new Alexander McQueen stilletos (that I am head over heels in love with!).




Wearing Mac lipstick in Hot Tahiti. I kept accessories simple wearing a single diamond necklace and silver earrings.


What I love most about boiler suits is that they are so diverse and adaptive. You can wear them with trainers and a long duster coat during the day, then swap for heels and a clutch for a classy evening look.

TIP Find a tailored boiler suit to avoid looking frumpy and shapeless. To make it more Summer friendly go for a sleeveless number. This one from ASOS at £45 is my favourite but I've also added a few more that I like in my shop below.



The only bag I used for the whole duration of my trip. Although a bold colour, it went with all of my outfits. Navy and red are my favourite colour combinations at the moment!

A birthday wouldn't be a birthday without a glass of celebratory bubbles now, would it! Cheers!

Sunday, 17 May 2015

Berners Tavern | This Weeks Eats

The other day I went for lunch at Berners Tavern with Marcus and his family. None of us had ever been before, so the second we stepped through the door we couldn't believe the decor inside.

Huge paintings in golden frames covered every inch of the walls with beautiful detailed ceilings holding impressive chandeliers that twinkled overhead.

Skirt - Very, Shoes - Charlotte Olympia,
Bag - Mulberry, Top - ASOS,
Necklace - Alex Monroe


I ordered the Braised Chicory, Celery and Butternut Squash Salad. As it was quite small, I also ordered a side of the Minted Spring Peas, which stole the show!

It was a Sunday, so most of our table ordered a Sunday roast of beef and all the trimmings including this delicious looking cauliflower cheese (which of course I couldn't have!). 

Marcus ordered Whole Dover Sole with Roast Potatoes, Burnt Butter and Capers. When it arrived, the waiter kindly offered to filet it for him in front of the table. It was like a work of art the way he swiftly removed all the bones in one piece!

As it was Marcus' mums birthday she (rightly so!) ordered these beautiful macaroons. To finish off, I sipped on a fresh mint tea from a very grand teapot.


For something a little special, I would recommend coming here for the Sunday Brunch as we did. There's a great atmosphere with brilliant staff that are always willing to help - all of us are rather fussy when it comes to ordering food but our waiter didn't seem to mind at all!