Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts

RECIPE | Vegan Creamy Coriander Tofu Curry


Happy National Vegetarian Week!! I love that National Vegetarian Week also falls on my one year 'Veganversary'. I've been vegan for a whole year! Woow, I can't believe it. I still remember back when I aspired to be vegan. It took me years to work up to it, and it turned out to be the easiest and best thing I ever did for myself and my family. Yay!

To celebrate National Vegetarian Week and my one year 'Veganversary' I'm going to share with you a super duper delicious recipe that I served at my mum's birthday dinner last weekend. Everyone around the table couldn't get enough of it and there were even some third helpings being had.

The kind team at Ilumi sent me a box of goodies to try out, I collaborated with them a couple of years ago before I stopped eating meat so I was really excited to try out their meat free range of food this time around.  I was able to use their gorgeous turmeric rice to accompany this recipe, it was so easy to pop it in the microwave a couple of minutes before serving and have one less thing to worry about on the stove.

They're doing a 3 for 2 offer on their entire vegetarian food range until Sunday so head over to their website for more details and fun pickings:


(serves 4)

1 tbsp coconut oil
1 tsp mustard seeds
1 tsp cumin seeds
1 onion, chopped 
A thumb of ginger (about 1.5 inches), crushed into a paste
4 tomatoes, pureed
A large handful of coriander leaves (cilantro)
2 tbsp maple syrup
1 tsp turmeric powder
1 tbsp coriander powder
3 bell peppers, deseeded and chopped
350g silken tofu, pureed
350g firm tofu, pressed and cut into cubes (optional)
Ground Pepper
Sea Salt to taste
Rice to serve


Heat up your coconut oil on a medium heat then add mustard seeds and cumin seeds to the pan moving them around constantly until the mustard seeds start to pop. Add onions and ginger paste to the pan and cook for 1 or 2 minutes. Pour in 1.5 cups boiling water, pureed tomatoes, half the coriander leaves, maple syrup, turmeric powder and coriander powder. Stir well and let it cook for about 10 minutes stirring occasionally. 

Add the pureed silken tofu, chopped peppers, the left over coriander leaves, the cubes of firm tofu (if using) and salt and pepper to taste (I recommend the pepper as it helps 'activate' the goodness in the turmeric). Reduce the heat and simmer for a further 15 minutes, stirring occasionally. If it gets too thick add some water.

Side Note:

We ate this dish without the firm tofu, but my mum, the only meat eater around the table, made the suggestion to add it. Everyone else thought it was perfect without, but if you have people around your table who are used to having a meaty texture in their curries perhaps add the tofu so they can get their texture fix. Personally next time I make it I'll do it the same as before, without the firm tofu. 

RECIPE | Easiest Aminos Rice


A lot of people overlook the importance of whole grains in their diet but whole grains contain so much goodness which helps every part of our bodies function properly. Whole grain rice is full of fibre, protein and so many essential vitamins and minerals your body needs to feel fantastic. And what's even better is that whole grain rice is really delicious!

Rice can be used in so many different ways but sometimes when the fridge is empty or I'm in a rush (or can't be bothered to cook anything more exciting) I always fall back on liquid aminos. We are absolutely obsessed with this dish at home as it tastes great, can be prepared quickly (especially if you have leftover rice) and it's really easy to throw some additional dishes on the table to make a complete healthy meal. 

Bragg Liquid Aminos is a really great addition to meals. It contains 16 of the 20 amino acids, some of which you can only get through diet. It's basically plant protein in a bottle and it tastes delicious. 

Leftover Whole Grain Rice (or cook a batch to packet instructions)
Bragg Liquid Aminos

Spray (or pour of you don't have the spray bottle) liquid aminos over your rice to taste, we use about 15 sprays (or 1 tablespoon) per cup of rice, and serve with some nutritious side dishes to make a delicious meal. Or eat on it's own if you're feeling glutinous. Simple. As. That.


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RECIPE | Sweet Almond Balls

Sweet Almond Balls

I'm slowly taking steps to reduce the amount of refined sugar and flour in my diet. So, instead of those lovely packets of biscuits I'm used to picking up from the shops, these days I try to make my own puddings and sweet treats when I get the chance.

These almond balls are such a winner in my house, the only problem is they are so moreish that every single one gets eaten regardless of how many I've made, so I always have to make them in small batches.

(makes approximately 8 small balls)

80g ground almonds
1 tbsp manuka honey (or agave syrup)
3-4 tsp water
ground cinnamon


If you have a grinding mill grind your almonds (I use the milling blade on the nutribullet for this). Knead the almonds with the honey or agave syrup and water with your hands until you've created a smooth mass. If it's too thick add more water until you're reached your desired consistency.  Form the paste into small balls and roll them in the ground cinnamon. These can be eaten immediately or kept in the fridge to eat later.

Quick Tip:

If you're using agave syrup for this recipe I would try adding less water (1-2 tsp). Manuka honey is thicker and therefore needs a bit more water to soften the paste up. 

Sweet Almond Balls
Sweet Almond Balls

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RECIPE | Kick Starter Juice

Kick Starter Juice

It's no secret that I'm in love with juicing and having a fresh juice first thing in the morning always gets me energised for the day. I've been juicing daily for the past couple of months and I've felt so many wonderful benefits. I've been making good choices in other areas of my diet which all goes hand in hand but one of the best changes for me is the amount of energy I have these days and living without the constant brain fog I've suffered with for so long.

(Enough for 2 glasses)

half a lemon
2 carrots
2 oranges, peeled
1 grapefruit, peeled
1 apple, stalk removed
fresh ginger, thumb sized piece
health powder (optional)
water (optional)


If you're using a health powder for that extra burst of goodness put a teaspoon or two in your juicing jug and add some water. Give it a good shake or stir until the powder has totally absorbed into the water (I currently use Baobab and Maca powder with citrus juices).

Juice all of your fresh ingredients through the juicer except for the lemon, which should be squeezed separately (you can also squeeze the oranges and grapefruit separately instead of putting them through the juicer if you prefer). Add the squeezed juice to the extracted juice, give everything a good mix with a spoon. Add water to dilute if you wish. Pour into a glass (with or without ice) and enjoy.

Quick Tips:

This is a very citrus rich juice. If your stomach is sensitive to acidic things I would probably dilute the juice even more, omit the lemon and not drink it on an empty stomach.

I am the worst at drinking water throughout the day so I often dilute my juices to get some water into my body. If you're sharing or making juice for kids always dilute with water!

Kick Starter Juice
Kick Starter Juice
Kick Starter Juice
Kick Starter Juice

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RECIPE | Eggs And Spinach On Rye

Eggs And Spinach On Rye

This is one of my favourite snacks. There's something about rye bread that is just so good. Orlaith isn't a fan of rye so this is one I get to make and devour all to myself without any chance of it being pinched by little hands (oh the luxury).

(serves 2)

2 eggs
2 slices rye bread
2 handfuls fresh spinach
butter or spread (optional)


Bring a pot of water to the boil and boil your eggs for around 5/6 minutes. While the eggs are cooking steam the spinach on a low heat for 5 minutes or until bright green and limp. In the meantime put the rye bread in the toaster (you may need to turn it over and toast the other side if you've got a small toaster).

Once everything has finished cooking spread the toasted rye bread with butter or spread (optional), put some wilted spinach on top then put an egg on top of each piece of bread. Slice the egg to cover the bread (I do this on top of the bread incase the yolk is still a bit runny).  Sprinkle with sea salt and freshly milled pepper.

Quick Tips:

This recipe is so easy to adjust. My favourite adjustments are adding marmite or mushed up avocado to the rye bread. Also toasted sesame seeds on top of the wilted spinach is lovely. Vegans or anyone with an egg allergy can replace the egg for tofu scramble!

Eggs And Spinach On Rye
Eggs And Spinach On Rye
Eggs And Spinach On Rye
Eggs And Spinach On Rye
This post was written in collaboration with British Lion Eggs.

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RECIPE | Refreshing Earl Grey Chia Seed Drink

Refreshing Earl Grey Chia Seed Drink

So, I've finally jumped on the chia seed bandwagon. When I read into them and saw how flipping amazing they are for you I went straight to the health food store and bought a bag (or two). Chia is high in fibre, protein and omega-3 and you should definitely be trying to incorporate these little guys into your diet.

It took me a while to find the perfect way to enjoy chia seeds then I finally teamed them with my favourite tea to create a refreshing and delicious chia drink that both Olaith and I love. This is double amazing because earl grey tea is an antioxidant and a natural disinfectant and is great for your digestion and teeth.  So many health benefits in one yummy drink!

(makes one 300ml glass)

1 earl grey tea bag (or another black tea)
250 ml boiling water
50 ml milk (I use almond)
2 tbsp chia seeds
agave syrup (optional)


Prepare your tea by putting the tea bag in 250ml of boiling water and leaving for around 5 to 10 minutes to infuse. Put your milk and tea into a glass or cup (please check it is shatter proof as you are using very hot water), add 2 tbsp of chia seeds and give it a good stir. If you like sweet tea you can add agave syrup until you've reached your desired sweetness. I use between 1 and 2 tsp of agave syrup per glass. Refrigerate for 4 hours (or overnight) stirring halfway through. Give it a stir before drinking.

Enjoy x

Refreshing Earl Grey Chia Seed Drink
Refreshing Earl Grey Chia Seed Drink
Refreshing Earl Grey Chia Seed Drink

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RECIPE | Super Salad

Super Salad Recipe

I made some salad for dinner the other day and Orlaith made a bold statement: she said it was the best salad she'd ever eaten! And I don't think she's that far off, it was a mighty good salad and the perfect dish to serve to fussy eaters. It's like pick and mix and so easy to adjust and throw in your favourite veggies to the base ingredients to tailor it to your requirements because, let's face it, salads can be a bit weird sometimes.  If you're working with a lot of different taste buds you can serve optional additions on side plates for people to add as they please.

(serves 2 generously | 4 side plates)

1 cup cooked couscous
1 handful of lettuce, chopped
1 handful of spinach, chopped
1 handful of baby kale, chopped
2 tbsp mixed seeds, toasted

Extra Options:
1/4 cucumber chopped
1/2 advocado, chopped
1 large tomato, chopped (or a handful of baby tomatoes)
1 handful of fresh herbs parsley/coriander/mint/basil
1/2 or 1 cooked chicken breast per person
2 tbsp feta cheese
(be creative, look at what's in your fridge, chop it up and throw it in)


While the couscous (and chicken, if using) is cooking according to pack instructions, chop all the vegetables. Put them all in one bowl unless working with fussy eaters, in which case serve your chosen options on side plates. When the couscous is ready add it to the salad and mix everything up together.

Get your seed mix (I used almond flakes, pine nuts and sesame seeds) and gently toast them by continuously stirring them on a dry, heated pan. Once they've turned a light brown colour sprinkle them on top of the salad. If using feta cheese crumble it on now. Cooked chicken can be served on top in pieces or on a side plate.

Side Note:

Baby kale is a great alternative to regular kale when adding to salads. It's a lot more tender than regular kale which makes it more enjoyable to eat raw. And veggies are always better raw than cooked, and Florette is now selling baby kale by the bag full. On that note, if you're ever looking for salad ideas the Florette website is great with loads of interesting recipes. Check them out HERE.

Enjoy x

Super Salad Recipe
Super Salad Recipe
This post was written in collaboration with Florette Salad

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RECIPE | Porridge With Banana And Desiccated Coconut

Porridge With Banana And Desiccated Coconut

I've recently been educating myself more on food and the things we should and should't be putting into our bodies. It's a subject I find really fascinating and I discovered I wasn't nearly as healthy as I thought I was.

Porridge is such a great thing to start your day with! It contains fiber (great for maintaining good cholesterol and blood sugar levels), complex carbohydrates (giving you lasting energy), iron (which helps oxygen get around your body), phosphorus (good for filtering waste out of your body), calcium (which strengthens teeth and bones) and vitamin A (an antioxidant which kills free radicals, and aids cell growth). OK, I'm sold!

I've been on a quest to 'dress up' my porridge bowls and boost the meals nutritional value. Well, breakfast doesn't need to be complicated, or boring for that matter, so keeping the toppings simple is a must for me. Here's one of my new favourites (and honestly, two weeks ago you'd never have heard me say anything with banana in it was a favourite of mine)!

(serves 1)

1/2 cup organic porridge oats
1/2 cup milk (I use almond milk)
1/2 cup filtered water
1/2 tsp agave syrup (optional)
1 or 2 tbsp desiccated coconut
1 banana, sliced


Heat the porridge oats in a small saucepan with the milk and water. If you like things a bit sweet you can stir in some agave syrup while it's heating. Stir the porridge regularly for about 7 minutes until you've reached your desired consistency. Put the porridge in a serving bowl and finally add the sliced banana and sprinkle over the desiccated coconut.

Enjoy x


If you're a hungry badger like me or you'e cooking for more than one person you can double, triple, even quadruple this recipe as required and adjust measurements to taste.

Porridge oats are meant to be gluten free, however due to farming and manufacturing practices they commonly gets cross contaminated making it inedible for people with coeliac disease and gluten intolerances. There is a brand of oats made by a coeliac which claims to be 100% gluten free. The brand is called Tilquhillie and I'm not sure if they're organic but you can check them out HERE.

Porridge With Banana And Desiccated Coconut
Porridge With Banana And Desiccated Coconut
Porridge With Banana And Desiccated Coconut
Porridge With Banana And Desiccated Coconut

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RECIPE | Pumpkin Soup With Toasted Pumpkin Seeds

Pumpkin Soup With Toasted Pumpkin Seeds

I've been on a bit of a clean eating crusade recently. I was tired of my persistently bad skin, my lethargy and my weak nails, among other complaints. So I decided to cut out all the crap and start cooking from scratch using raw, nutritious ingredients. I love knowing that what I'm putting into my body is full of the goodness.

Something that's so easy to make, especially during the colder months, is a lovely warming bowl of soup. I don't have an oven right now so I'm steaming everything (I try to never boil my vegetables). Pumpkin makes such a lovely sweet, creamy soup however I like to balance the sweetness with a bit of spice. If you're not a fan of spicy food maybe just add some black pepper instead of the red chilli.

(serves 2)

1 mini pumpkin
half an onion
1 large handful of pumpkin seeds (packet bought) 
1 heaped tsp Bouillon or other vegetable stock
1 red chilli (optional)


Cut your pumpkin in half, de-stalk it, peel it and scoop out all the seeds then chop it into 1 inch cubes. Cut your half onion into quarters. Steam the pumpkin and onion until cooked through using filtered water (about 15 minutes).

When the pumpkin is almost ready get your pumpkin seeds and toast them on a dry hot pan for about 5 minutes, moving them constantly so they don't burn. Deseed and chop your red chilli. If you don't like a lot of spice, use half a chilli.

Once the pumpkin is cooked put all the steamed ingredients into a blender, add some of the water you were cooking with until it's reached about 3/4 up to where the food sits. Add the Bouillon and red chilli then blend (if you are sharing with kids you can blend it without the chilli then after you've served their portion add the chilli and blend some more). Serve in a bowl and scatter the toasted pumpkin seeds on top.

Additional options:

For non-vegans you can stir in some creme fraiche or double cream before serving. 

Pumpkin Soup With Toasted Pumpkin Seeds
Pumpkin Soup With Toasted Pumpkin Seeds

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{RECIPE} A Natural Cold Remedy

If you read my blog you probably know I'm a big fan of all things natural. While I was sitting at home today, cancelling this evenings plans and feeling a bit sorry for myself because of the horrible cold that's been creeping up on me over the weekend, a vegan friend of mine told me about a little natural remedy that is so simple to put together I wanted to share it.

All you need is some hot water with fresh mint, fresh ginger, sliced lemon, sliced lime & manuka honey. It's a lovely refreshing yet comforting drink and, while I knew it was nice and healthy, I wasn't expecting it to make me feel much better. But surprisingly it perked me up quite quickly. I think I'm going to try and make this drink part of my daily routine.


{RECIPE} Banana Bread

I've used this recipe regularly in my home since my friend shared it with me a couple of years ago. It's the perfect recipe for sweet banana bread and we enjoy it every time. Sometimes we add chocolate chips which compliments it perfectly and I love having a slice with my tea or coffee.

(serves 4-8 depending on how much you like cake!)

2/3 bananas
170g caster sugar
170g self raising flour
170g unsalted butter (can use dairy free alternative)
3 eggs
1 tsp vanilla essence
chocolate chips (optional)


Preheat the oven to 160°C / 320°F.  Mix all the ingredients together in a bowl making sure to mash the bananas up. Grease an oven proof dish or line with baking paper. Pour mixture into dish and cook on the middle shelf of oven for 1 hour. Allow to cool before eating.


If you prefer a bready consistency use two bananas, if you prefer a stodgier/moister consistency use 3 bananas but be sure to check it's cooked thoroughly before taking it out of the oven by inserting a skewer into the middle. If the skewer comes out clean it's ready.

This recipe is very butter heavy. I've made it using as little as 17g of butter before and, although it was a bit drier, it was still delicious. Adjust butter to your taste. The same goes with sugar, this bread is sweet. If you prefer less sweet dishes try halving the sugar quantity.

Enjoy x


Recipe Challenge [part 2]

Last week I went to Cabana Brasilian Barbecue in Westfield Stratford City to test their signature dish, the Spicy Malagueta Chicken and byyy god it was good! I then was challenged to go home and re-create the dish and choose which one was better, mine or theirs.

I'm going to make an admition here, I found the recipe online and used it, haha. But I also added some stuff to try and give the meal something else. Which one was better? Well, theirs was of course. I am not a chef and I don't own a barbecue. As I said in my review of my meal of Cabana, nothing beats the taste of barbecued food!

Although mine was still mighty nice. I ate it for lunch and dinner and it was also given a big thumbs up from Warren, who is a tough one to please. So I still recommend making this dish at home! Here's my version:

(serves 2)

wooden/metal skewers or an oven tray (depending on how you cook it)
250g boneless chicken thighs or breast
1/2 red pepper, deseeded and chopped into large pieces
1/2 yellow pepper, deseeded and chopped into large pieces
1 courgette/zucchini chopped into 1cm slices
chorizo, about 15 slices

For the malagueta sauce:

3 red chillies, finely chopped
2 cloves garlic
2tbs tomato purée
1/2tsp dried oregano
1tsp red chilli flakes
2tbs red wine vinegar
1tsp sweet paprika
1tsp salt
25ml groundnut oil

For the honey baste:

1tbs honey
1/2tbs cider vinegar
1/2tsp Dijon mustard


Preheat the oven to 180°C and roast the chillies and garlic for 10 minutes. Meanwhile combine the rest of the ingredients for the malagueta sauce. Once cooked remove the chillies and garlic and blend with all the other ingredients using a blender (I use a hand blender).

Trim excess fat from the chicken and cover well with the marinade (you can either add all your vegetables into the marinade or leave them out)

If using skewers place on metal or wood skewers, interspersed with the peppers, courgette and chorizo and grill until the chicken is cooked. If using a baking tray put everything onto the baking tray and grill until chicken is cooked.

For the honey baste, combine all ingredients and mix well. Baste with the honey mustard glaze and cook until caramelised. Can be served on it's own or with plain fries or rice.

Quick Tip:

The vegetable and meat ingredients are totally up to your interpretation. Cabana only uses chicken and red pepper. The chorizo adds a bit of saltiness to the mix and the courgette is such a mild vegetable, and one of my favourites, it gives you a break from the strong flavour of all the other ingredients. But you can use whatever meat and vegetables you prefer.

Also regarding spice, if you are not a fan or spice reduce the amount of red chillies in the dish. I am actually not usually a fan of spice, and although 3 made it quite spicy, it was something I could handle. If you are super sensitive to spice I would recomend maybe using just one.

Enjoy x

{RECIPE} White Chocolate & Marshmallow Popsicles


I'm not going to lie, I totally stole this idea from Starbucks. These are the easiest party pops I've ever made and I kind of want to throw a party just so I can make them for all my friends. If it was my party I would ditch the sprinkles and just have the chocolate covered marshmallows, but sprinkles add a whole new level of fun.

white chocolate


Slide a few marshmallows onto your skewers. These popsicles are really sweet so you don't need too many on each skewer


Put the chocolate into a bowl and melt in the microwave (it should take about 1.5 minutes) or if you prefer the traditional way you can melt it in a glass bowl over a pan of boiling water


Dip your marshmallow sticks into the melted chocolate until they are covered, then set aside in a tall glass keeping the sticks separated. It's a good idea to have a plate underneath to save your table from any chocolate drips.


Once all your marshmallows are covered in chocolate roll each one in a plate covered in sprinkles then set aside in a tall glass keeping them separated until the chocolate is dry. The chocolate takes about an hour to set.


Give to a child and admire their happy faces :)


Voila! The perfect party popsicle. This is the perfect treat to prepare in advance because the chocolate needs time to set. It's quick, easy, and oh so tasty! And easy enough for little kids to help too.


Enjoy x
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