Flapjacks are such a great bake – they can be made with minimal utensils, take minutes to put together and are pretty adaptable to the ingredients you have and like. Made right they can be a nutritional powerhouse but many off-the-shelf versions are packed with […]
This is an easy way to meal prep your breakfast so you can grab and go or serve up something which looks a bit special on a weekend – but still allows you time for a lay in! These Mango and Raspberry Overnight Oats not […]
For so many of us Coconut Ice is a taste of childhood. But the fact that traditionally it’s packed with sugar isn’t something many of us want in our diets now. So why not try this healthy, refined sugar free, take on Coconut Ice? It comes with the benefit of not just a coloured top layer as per the fairground treat, but also one which tastes delicious. To add a tropical tang I have used some Zooki omega-3 smoothie oil (yourzooki.com). If you would prefer you can make it straight coconut and simply colour the top layer.
These delicious nibbles take no time to put together and keep well in the fridge. Perfect for when you need something to curb your sweet tooth or after-school snack. With its protein hit and good fats this Peach and Mango Coconut Ice is also a brilliant post-work out power bomb which can be easily wrapped and popped in your bag. And as coconut is actually a fruit, it’s a brilliant addition to kids lunchboxes too so they get their omega-3 allowance as well as a healthy energy boost.
Just to note, this uses the blocks of cream coconut – there are so many versions of coconut milk and cream now! In hot weather the blocks will be naturally liquid, if yours isn’t then just pop it, sealed, in a jug of boiling water so it warms through and softens. You can take it out and squeeze it about in the package little to speed up the process and make sure it’s liquid all the way through.
Peach and Mango Coconut Ice
- 200g block of creamed coconut, softened
- 150g desiccated coconut
- 2 tablespoons runny honey or maple syrup
- 5 tablespoons coconut oil
- Layer 1: 1 tablespoon melted coconut oil
- 1 tablespoon runny honey or maple syrup
- Layer 2: 4 tablespoons Peach Mango Zooki or 1 tablespoon melted coconut oil and a few drops of food colouring
- Step 1 Line 2lb loaf tin with a piece of greaseproof paper, you can just use a large square of paper and make sure it’s shaped and scrunched down into the corners.
- Step 2 Empty the coconut cream into a bowl and mix in the honey, coconut oil and the desiccated coconut. Combine well.
- Step 3 Divide in half into two bowls and in one bowl add the coconut oil and honey or maple syrup and combine well. In the other bowl combine the Zooki or the oil and food colouring if you are using instead, until it’s well mixed.
- Step 4 Pour layer one into the lined tin and pat down well so it’s even and tightly packed. Repeat for the second layer on top.
- Step 5 Place in the fridge until set, around 30mins to an hour should do it.
- Step 6 Remove from lining paper and cut with a sharp knife.
As soup season and courgette’s rarely co-inside I’ve never tried courgette soup. But faced with a haul of them from a kind friend and the sudden stormy week I’ve been working on a soup which will work now and also keep in the freezer for […]
In the UK right now, especially after an above average amount of sunshine (yay!) courgettes (zucchinis) and red peppers are plentiful. I have been lucky enough to be gifted some from a friend whose veggie patch is beyond luscious and can’t wait to grow my own next year when our currently under construction garden is sorted. This Smoky Courgette and Red Pepper Stew takes no time to throw together and only 10mins to cook. Making it the perfect midweek meal or great as part of a meze too.
Serve it with rice, a couscous salad or fresh bread to dip in it. It’s also a fab baked potato topper or side to a meal. Try sprinkling some feta over the top, adding some cooked prawns, baked smoked tofu or chicken if you like too. This dish also freezes well so you can make plenty now and enjoy into the winter months.
Smoky Courgette Stew (zucchini)
- 1 tbsp olive or sunflower oil
- 2 onions, halved and sliced
- 500g courgettes, cut in 1cm thick rounds
- 1 red pepper, finely sliced into strips
- 2 tsp ground coriander
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 400g can chopped tomatoes
- 1 vegetable stock cube
- 400g can butter beans, drained
- Salt and pepper to season
- Step 1 Heat the oil in a medium size pan and soften the onions for 5 mins with the lid on, making sure they don’t stick or burn.
- Step 2 Stir in the ground coriander, cumin and paprika, and the tin of tomatoes.
- Step 3 Fill the tomato can half way and add this additional water to the pan too.
- Step 4 Crumble in the stock cube, stir then add the courgettes and red pepper, cover again and cook for a further 5-6 mins.
- Step 5 Add the butter beans, cover and cook for another 5mins.
- Step 6 Serve.
If you love apple pie then these Apple and Cinnamon Energy Balls are for you. They take minutes to prepare and are perfect to keep in the fridge or wrap up and pop in your gym bag. These bite size wonders are a nutrition powerhouse […]
I’m excited to have been working with yourzooki.com the past couple of months on some recipes using their incredible fish oil. They approached me after seeing what I was doing with it anyway – it’s a staple in our house because my kids think it’s […]
**This is not an advert** because the cider in this bottle was made from the apples on that tree in my garden behind it!
Well some of them at least are in the mix because last year we took the Bramley apples we couldn’t eat or turn into jam to a local co-op cider press and received a quote of absolutely top notch cider as a result. If you have fruit trees you know you won’t use all the fruit from it’s well worth investigating anything like this near you.
I hate food waste but know there’s only so much jam and apple based food I can make so this is something I am keen to stay involved with. And – basically free booze right?!?
Pepper season is almost upon us and soon gardeners and markets will be awash with these veggies which are certainly a staple in my home. There’s a special place in my heart for the long pointed variety which have a thinner skin and flesh, making […]