Whilst it may not be one of the worlds’ most classic combos, sweetcorn and spice is one of my absolute favourites. Maybe it’s the nod to Mexican cuisine, maybe it’s just the fact I’m a chilli addict (truth!) – but this chunky soup is one… Read More »Spicy Sweetcorn Soup Recipe
I don’t know about you guys, but Lockdown for me has meant a lot more time in the kitchen, and therefore a lot more chances to experiment with recipes – something I hadn’t been able to do for a long time! Of course I miss… Read More »Recipe: Winter warming Veggie Curry with Spice Kitchen UK
Last month saw us celebrate World Chocolate Day, and so I decided to experiment in the kitchen to create a vegan chocolate cookie recipe – and I’ll be honest, I liked it so much I just thought I’d share it with you guys! Easy to make, easy to adapt to your own taste, and from my expert tasting panel (my husband and our neighbours…!) very well received! This recipe also allowed me to use one of my fave vegan chocolate treats – Miiro peanut chocolates (and these were very kindly #gifted to me by Miiro).Read More »Recipe: Vegan Chocolate Chip and Oat Cookies
There are a few staple items that make up your average fitness bloggers’ food cupboard – chia seeds, protein powder, avocados, and of course oats. I am no exception and porridge in the Winter and overnight oats in the Summer are my breakfasts of choice, so when White’s Oats (who have been milling oats in Co. Armagh, N. Ireland since 1841) asked me to create a recipe using their Organic Jumbo Porridge Oats, which are 100% natural and high in fibre, I thought this will be a piece of cake (or bowl of zoats should I say!) But when I thought about it more, I decided I wanted to create a savoury oat recipe because I truly believe they have so much potential beyond our breakfast bowls. So here is my recipe for Italian Vegetable Oat Crumble, using White’s Organic Jumbo Porridge Oats.
Winter may be dark and cold but it is good for one thing – root vegetables like parsnips, turnips and celeriac being in season. As well as this, these starchy vegetables pack a nutrient punch whilst at the same time satisfying our carb and comfort food cravings on dark Winter nights. This Winter Vegetable Gratin recipe works with pretty much any root vegetable so do feel free to experiment and find your favourite combination. I personally love the taste of celeriac (which is extremely low in calories but contains plenty of vitamin K which can boost bone health) and in this particular version I combined it with parsnips, squash and sweet potato – but carrots, potatoes, swede, fennel and turnip also work really well – if you have a favourite root vegetable now is the time to let it shine! This recipe makes a great side dish – I served it last night alongside steak for my husband and tuna steak for me, but it also works well with white meat. It was also delicious heated up again today for my lunch, so it works really well as a stand alone dish as well as an accompaniment. So how do you make it?
For a variety of different reasons – health, environmental or even just emotional – more and more people are giving up eating meat, or at least limiting their intake. Personally I have been a vegetarian for over 15 years, which means in that time I have had to come up with many different ways to make meat-free dishes, and create my own recipes. When people first give up meat they can sometimes find it hard to be creative or have variety in their meals – which is hopefully where I (and this recipe) can help!
One cuisine that is super-vegetarian friendly is Indian – dhaals, ghobis, saag…. all of these dishes are vegetable based. So I’ve come up with a simple vegetarian curry recipe that is easy and inexpensive to make, and should easily last at least 3 days, so it’s the perfect dish to cook on a Sunday night to see you through midweek suppers and lunches.
So without further ado, here is my recipe for Squash, Spinach and Lentil Curry.
There are fewer things more comforting on a cold night that a hearty bowl of warming soup. The great news about this simple yet satisfying dish is that it’s really easy to make, and that my particular version is absolutely packed with vitamins, nutrients and minerals. It really is one of the best ways to stay healthy and boost your immune system during the colder months. It also keeps really well for several days, or can be frozen so a batch of this made on a Sunday night makes a speedy weeknight supper, and the ingredients can be mixed and matched – so it’s handy if you need to use up leftover veg. I love to pack mine full of greens as they contain so many good things – minerals, vitamins, iron and anti-oxidants. If this doesn’t keep coughs, colds and flu at bay I don’t know what will!
Here’s what you need to make this Supergreen supper….
Lets’s face facts: everyone loves a crumble! So warming, so comforting, and usually so full of fat and sugar. Not when you make it the Wildcat way! And not only that, my simple, healthy Crumble recipe takes less than 15 minutes to prepare (and much, much less time to devour!)