Cosy Pumpkin Spice Latte (caffeine + dairy free) for #virtualpumpkinparty

I know, I know, my last post was a pumpkin recipe. But remember how much I love Autumn, well I figured I would shower you with some more pumpkin love. Things have turned even chillier here in the UK, and the last few days have just been gorgeous. Nothing says Autumn like pumpkin, so when Sara from Cake Over Steak asked me if I’d like to participate in this years #virtualpumpkinparty – she had barely finished her sentence and I had agreed. Along with Sara and myself, a whole army of bloggers are joining in, with so many awesome creations. There are over 100 (!!!) talented lovelies taking party. See the full list below. Seriously, with all these gorgeous recipes, we can eat pumpkin forever! Hey, we might even turn into pumpkins, would that be such a bad thing?

Pumpkins //

Cosy Pumpkin Latte (caffeine, dairy + sugar free) //

I know how much the world goes crazy for a Pumpkin Spice Latte this time of year. The coffee-chain-bought ones are rammed with processed sugar, and laden with dairy, too heavy for my little tum that’s for sure. This cosy pumpkin spice latte is caffeine + dairy free, has zero sugar in if you use homemade hemp milk, but still gives you that warm fuzzy feeling inside. It contains actual pumpkin, and not just that sickly sticky syrup nonsense. I whizzed it up in no time in my Froothie Optimum G2.1 – it made it silky smooth in seconds. Use the #virtualpumpkinparty on Instagram to drool over all these fantastic recipes. Now, who’s joining us for some pumpkin loving?

Cosy Pumpkin Latte (caffeine, dairy + sugar free) //

Cosy Pumpkin Latte (caffeine, dairy + sugar free) //

Pumpkin lovers unite!:

Cake Over Steak • Quick Pumpkin and Kale Risotto + Arancini

Twigg Studios • Sausage Stuffing Baked in a Pumpkin

Donuts, Dresses and Dirt • Pumpkin Spice Latte Popsicles

Cloudy Kitchen • Pumpkin Cake with Vanilla German Buttercream

Vegetarian Ventures • Smoky Pumpkin & Black Sesame Hummus

Eat Boutique • Pumpkin Scallion Dumplings

A Little Saffron • Pumpkin Stuffed Shells

Two Red Bowls • Pumpkin & Maple Caramel Baked French Toast

Wallflower Kitchen • Mini Pumpkin & Cinnamon Sugar Donuts

Wit & Vinegar • Pumpkin Butterscotch Banana Split

Style Sweet CA • Pumpkin Creme Brulee Cake

Nommable • Pumpkin Biscuits with Mushroom Thyme Gravy

With Food + Love • Cinnamon Raisin Pumpkin Seed Bread

Hortus • Creamy Roasted Squash Soup + Pumpkin Risotto

Sevengrams • Vegan Pumpkin Pie Ice Cream

Jojotastic • 1 Pumpkin, 2 Ways: Pumpkin Trail Mix & Dog Treats

Grain Changer • Pumpkin Spice Baked Oatmeal

Girl Versus Dough • Pumpkin Cranberry Flax Crisps

Earthy Feast • Pumpkin Grits + Pumpkin Home Fries + a Fried Egg

Harvest and Honey • Truffled Pumpkin Papardelle Alfredo

Tasty Seasons • Pumpkin Chocolate Chip Cake

Broma Bakery • Pumpkin Butter Pop Tarts

Tending the Table • Roasted Pumpkin and Barley Salad

The Sugar Hit • Super Soft Pumpkin Cinnamon Rolls

Delicious Not Gorgeous • Waffles with Spiced Pumpkin Butter and Brown Sugar Walnut Crumble

Taste Love and Nourish • Pumpkin Bread Pudding

The Green Life • Pumpkin Spice Chocolate Chunk & Hazelnut Skillet Cookie (Vegan)

Foolproof Living • Pumpkin Creme Fraiche Pasta with Sage

The Monday Box • Pumpkin Mini Bundt Cakes

Design Crush • Pumpkin Whiskey Cocktail

The Road to Honey • Pumpkin Pie & Chocolate Layer Cake

My Name is Yeh • Roasted Pumpkin with Yogurt and Hazelnut Dukkah

Give Recipe • Orange Chocolate Pumpkin Bread

Heartbeet Kitchen • Magic Vegan Pumpkin Pie Fudge

Beard and Bonnet • Marbled Pumpkin Muffins

Eat Within Your Means • Vegan Pumpkin Blender Muffins

Snixy Kitchen • Pumpkin Tapioca Pudding with Candied Pumpkin Seeds

Ruby Josephine • Moroccan Sweet Pumpkin + Beef Tagine

Lab Noon • Pasta Bake with Roasted Pumpkin and Saffron Sauce, Pistachio and Goat Cheese

An Edible Mosaic • Pumpkin Spice Chia Seed Pudding

Hey Modest Marce • Mascarpone Pumpkin Pie

Inspired By the Seasons • Pumpkin Applesauce Smoothie

CaliGirl Cooking • Pumpkin Praline Cinnamon Rolls with Spiked Cream Cheese Glaze

Sally’s Baking Addiction • Pumpkin Cream Cheese Bundt Cake

Well and Full • Spicy Chipotle Pumpkin Hummus

Appeasing a Food Geek • Cheese Fondue Stuffed Roasted Pumpkin

SweetPhi • Pumpkin Chili Biscuit Bake

Warm Vanilla Sugar • Buttermilk Pumpkin Doughnuts

Mademoiselle Poirot • Cinnamon-Pumpkin Mousse on Honey Panna Cotta topped with Hazelnut Brittle

Heart of a Baker • Pumpkin Sticky Buns with Vanilla Bean Frosting

Flourishing Foodie • Massaman Curry with Pumpkin and Chickpeas

Ginger & Toasted Sesame • Pumpkin Jeon

Lindsay Jang • Best Ever DIY Pumpkin Spiced Latte

Fix Feast Flair • Hokkaido Pumpkin + Sage Mac and Gouda

Will Frolic for Food • Pumpkin Kale Patties with Coconut Cilantro Rice

A Couple Cooks • Pumpkin Pecan Baked Steel Cut Oats

Vermilion Red • Pumpkin Pie Souffle

  1. Britnell • Vegan Pumpkin Pie

Displaced Housewife • Brown Butter Pumpkin Donuts

Sweet Gula • Pumpkin Cake with Cream Cheese Frosting

La Pêche Fraîche • Pumpkin and Condensed Milk Cakes

Kitchen Konfidence • Pumpkin Ricotta Gnocchi with Rosemary Brown Butter Sauce

Loves Food, Loves to Eat • Savory Pumpkin Bread Pudding

Kale & Caramel • Goat Cheese & Sage-Stuffed Pumpkin Challah

Okie Dokie Artichokie • Pumpkin Chorizo Chili with Sweet Potatoes + Pinto Beans

Salted Plains • Easy Pumpkin Bread

Liliahna • Chicken Legs with Pumpkin and Tortellini

TermiNatetor Kitchen • Whole Wheat, Pumpkin & Brown Sugar Brioche

Vermilion Roots • Sweet Rice Dumplings with Pumpkin

Celebrate Creativity • Pumpkin Mini Cheesecake Tarts

Serendipity Bakes • Pumpkin Chocolate Cheesecake

So Much Yum • Vegan Maple-Glazed Pumpkin Spice Doughnuts

The Brick Kitchen • Pumpkin, Pecan & White Chocolate Ice Cream Sandwiches

Lisli • Pumpkin Pie Cake

Cookie Dough and Oven Mitt • Pumpkin Pie Dip

Fig+Bleu • Pumpkin Granola

The Speckled Palate • Pumpkin Caramel Cream Cheese Swirl Blondies

Cook Til Delicious • Fall Cliche Cake (Pumpkin Spice Cake / Maple Cream Cheese Frosting / Apple Cider Caramel Sauce)

Floating Kitchen • Chicken and Pumpkin Chili

The Wood and Spoon • Pumpkin Pecan Cake with Burnt Sugar Frosting

Fork Vs Spoon • Pumpkin Streusel Muffins

Lemon & Vanilla • Pumpkin and Coconut Caramel Flan

Dunk & Crumble • Pumpkin Chocolate Icebox Cake

Chicano Eats • Pumpkin Butter Pan de Muerto

On the Plate • Pumpkin Pancakes, Salted Caramel & Pecans

Brewing Happiness • Pumpkin Ginger Breakfast Cookies

A Butterful Mind • Pumpkin Cheesecake with Vanilla Whipped Cream

The Little Loaf • Pumpkin Oatmeal Chocolate Chunk Cookies

Fork to Belly • Pumpkin Gnocchi

The Little Epicurean • Chocolate Hazelnut Pumpkin Pie

Bourbon and Honey • Spicy Roasted Pumpkin with Honey and Feta

What to Cook Today • Spicy Pumpkin Noodle Soup

Food by Mars • Pumpkin Pie (Grain-Free, Diary-Free)

The Bojon Gourmet • Pumpkin Butterscotch Pudding

Oh Honey Bakes • Pumpkin Cake with Gingersnap Toffee

Long Distance Baking • Layered Pumpkin Cheesecake

The Jam Lab • Pumpkin Madeleines Dipped in White Chocolate

The Lemon Apron • Pumpkin Gingerbread Loaf with an Olive Oil Glaze

Sun Diego Eats • Thai Pumpkin & Sticky Rice Cakes

A Cozy Kitchen • Pumpkin Chai Scones with Black Tea Glaze

A Cookie Named Desire • Pumpkin Shrubs

Eating Clean Recipes • Vegan Pumpkin Chia Pudding

Kingfield Kitchen • Vegan Fresh Pumpkin Soup

Drink and Cocktail Recipes • Pumpkin Dirty Chai

The Pig & Quill • Pumpkin Sage Cannelloni (Dairy-Free)

My Lavender Blues • Pumpkin, Banana & Olive Oil Bundt Cake

Betty Liu • Pumpkin + Pear Butter Baked Melty Cheese

Happy Hearted Kitchen • Cinnamon Roasted Pumpkin with Tahini Yogurt + Hazelnut Dukkah

InHappenstance • Pumpkin Scones with Maple Butter

Live Eat Learn • Pumpkin Gingerbread Hot Cocoa

Cosy Pumpkin Spice Latte (caffeine + dairy free) for #virtualpumpkinparty
Prep time
Cook time
Total time
A cosy hug in a mug for you. Caffeine, dairy and sugar free (if using homemade hemp milk).
Rough Measures:
  • 225g / 1 cup pumpkin - peeled and de-seeded
  • 1 teaspoon coconut oil
  • 400ml homemade hemp milk / or any plant based milk,(you can use store bought but be wary as it is likely to contain some sugar)
  • 1 teaspoon pumpkin pie spice mix (or a mix of ground cinnamon / ginger / nutmeg)
  • ½ teaspoon cinnamon - for sprinkling on top
  1. Pre-heat the oven to 190 C / Gas Mark 5
  2. On a lined baking tray, scatter the pumpkin over the tray.
  3. Toss in the coconut oil and pumpkin pie spice
  4. Cover with foil and roast for 35-45 mins, or until soft.
  5. Once cooked, add to a blender with the hemp milk.
  6. Blend for 30 seconds and pour into a large mug, scatter the top with cinnamon.


Disclaimer: Expect to see lots more Froothie Optimum G2.1 posts as I am now an Ambassador for Froothie.  Any links to their site in this post or future posts are affiliate links. If you purchase through these links I will earn a small commission, it won’t cost you any extra though. I was not paid to write this post and all opinions are my own. Thank you for continuing to support Rough Measures! 

Pumpkin Spice Bliss Balls

Every year, when the seasons shift, I get all excited. Don’t get me wrong, I love the summer, I love the heat, I love long, light evenings in the garden. But dang, I do love autumn. The temperature fell a few degrees this last week. Sunny, chilly mornings greeted me. Crisp, fresh air, chilling my hands. Time to pull out my winter coat and big snuggly scarf. The days are shorter, which I do find a struggle, and it’s harder to get up in the mornings with this new darkness, but these orange-y hues and red leaves paint the landscapes so well, it makes it worth it. Nature giving it one last hurrah before they shed their years bounty. Autumn, it’s good to see you.


With Autumn comes a new season of foods. Orchards bursting with apples, hedgerow brambles have those juicy purple blackberries, sloes are out tempting me to make some sloe gin, but mostly; pumpkin. Pumpkins in all shapes and sizes, squash variations a plenty, oh yes you lovely orange football of goodness, I’ve missed you.

Last year, on a trip to NYC, I discovered Trader Joes, and went a little crazy buying things to bring back. Pumpkin spice mix was in my basket, and I couldn’t wait to use it. I’ve been using it sparingly. trying to make it last, and am down to my last few tablespoons, but this recipe deserved my treasured spice mix. Because it’s Autumn, and in Autumn we pumpkin spice! Pumpkin Spice Bliss Balls to be precise. I’ve been meaning to make more energy balls since this lot, but never got round to it. I whipped up a batch of these over the weekend and have had to hide the tub from myself, I just want to eat them all. Here’s to a happy season!



Pumpkin Spice Bliss Balls
Prep time
Total time
A tasty, spiced snack to keep you going. I rolled mine in hemp seeds and oats, but coconut would also work well here. Store in an air tight container and they'll keep in the fridge for 3 days
Rough Measures:
Serves: 8-12 balls
  • 90g / 1 cup rolled oats
  • 300g / 1½ cup cooked and mashed pumpkin / pumpkin puree
  • 1 tablespoon coconut sugar
  • 1 tablespoon brown rice syrup
  • 1½ teaspoons pumpkin pie spice mix (OR ½ teaspoon ground cinnamon / ½ ground ginger / pinch nutmeg / ¼ all spice)
  • Hemp seeds + extra oats to roll balls in
  1. Place the oats into a food processor and blend into a rough flour
  2. Add in all other ingredients and pulse until fully combined
  3. Mould into balls with your hands
  4. If using, roll in oats / hemp seeds.

Like bliss balls? Check out these awesome recipes:

Hot Cross Balls Sweet Potato and Fresh Ginger Protein Balls – Veggie Desserts

Camp Power Bites – Happy Hearted Kitchen

Chocolate Maca Protein Bites – Faring Well

Superfood Brownie Bites – The First Mess

Matcha Tea Energy Balls – Celery and Cupcakes

Maca Brownies

We had some new arrivals in our house this week. 2 new, smiley, cute, furry little friends. We have adopted 2 cats via Cats Protection. We met them for the first time two weeks ago and totally fell in love. We picked them up on Friday and this weekend has been full of snuggles, mouse chasing and getting to know our new additions. They’re still a bit shy and Scout is quite timid and still a bit unsure of everything, but they’re slowly getting used to their new surroundings. Arto has made it quite clear he likes lap time and purrs loudly when he wants some affection. They seem to spend their time sleeping in odd places or catapulting themselves around the house and full speed. They have also taken to straight running up my leg when I get their food. I’m excited to watch them grow and learn. I’ll be sure to post some photos soon, when they sit still for more than 10 seconds. Keep an eye on my Instagram stories to see their daily antics!

Maca Brownies //

Maca Brownies //

Autumn seems to have hit the UK with its full, wet force. I always find baking comforting on rainy days, and often find myself trialling another brownie recipe. These maca brownies hit the spot. Maca has a malty, almost butterscotch flavour to it. It’s full of vitamins (B, C and E), calcium and zinc. It is a natural energy booster, and can also balance hormones! I’ve also used fava bean flour here, to make these brownies gluten-free. The flour also adds additional protein into the mix. Once again, I am using all organic ingredients here, as my last recipe this month supporting Organic September. So, grab a square, enjoy and know you’re getting some goodness in ya! Happy new season everyone!

Maca Brownies // roughmeasures.comMaca Brownies
Prep time
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Energy boosting, hormone stabilising, vitamin packed maca brownies. These are fudgey brownies, I like them soft and a little bit gooey. Cook for longer if you prefer them a bit more cake like. All ingredients used are organic.
Rough Measures:
  • 340g / 2 cup fava bean flour
  • 80ml / ⅓ cup extra virgin olive oil
  • 60g / ½ cup cacao powder
  • 60ml / ¼ cup maple syrup
  • 2 tablespoons maca powder
  • 1 teaspoon vanilla extract
  • 2 tablespoons ground flax seed
  • 80ml / ⅓ cup hot water
  1. Preheat your oven to 160 C / Gas Mark 2
  2. Grease and line 9" long baking dish.
  3. Throw all the dry ingredients into a bowl and give it a good mix.
  4. Stir in the oil, maple syrup and vanilla.
  5. Slowly stir in the hot water, adding a touch more if necessary.
  6. Pour the mix into the dish and bake for 15-20 minutes, until the top is slightly crisp.
  7. Leave to cool before digging in.

Yellow Tomato and Bean Gazpacho

This weekend saw the start of my 28th year. 10,229 days on this planet we call home. Somehow this birthday feels more poignant than the others, maybe because I was at home, having a chilled, quiet birthday, rather than the last 10 years of birthdays; filled with rum, beer, Sambuca and more rum. As I lay in bed with my coffee, I sat and reflected on my time here so far. Many memories, some regrets and most definitely a whole load of fun.

In the spirit of fun, celebrations and reflections, here are 28 things I wish I could have told my younger self:

  1. Be thankful for what you have, and don’t waste time crying over what you don’t.
  2. Learn to love exercise, the first few weeks suck, but you’ll find your mojo, and wonder why you didn’t start sooner.
  3. Travel, near and far, travel wherever and whenever you can.
  4. Broken hearts heal, they suck, but they heal.
  5. Say yes more, live a little.
  6. Have a safety net of savings, enough to cover you for a month or so should anything bad happen.
  7. You do not need 5 credit cards, ever.
  8. Don’t buy that dress, it is overpriced and doesn’t suit you.
  9. Stop comparing yourself to others, you will never have Kate Moss’s figure and thats A-OK.
  10. Tell your family you love them, often.
  11. Stop treating your parents like crap, they will forgive you, but don’t do it, it’s mean.
  12. Cook more, you’ll see why when you get older.
  13. Laugh often.
  14. You’re going to live on a narrowboat for a while, and you will love it (yeah I know, crazy right?)
  15. Growing up is scary, but it’s also kinda cool.
  16. Stop freaking out about your future career.
  17. Do what makes you happy, and if it stops making you happy, do something else.
  18. Jump out of that aeroplane, it will be the best thing you may ever do.
  19. Look after yourself.
  20. Cherish your friendships, especially with your oldest friends, as these are the ones that will last long after you leave school.
  21. Forgive others, it is hard, but it helps.
  22. Never stop listening to Blink 182.
  23. Go to festivals and dance like no-one is watching.
  24. Smile more.
  25. Fake it till you make it, be your number 1 supporter.
  26. Learn to enjoy time alone.
  27. Don’t change yourself for anyone, ever.
  28. Eat the frikkin’ doughnut.

Yellow Tomato Gazpacho //

Yellow Tomato Gazpacho //

I figured I would celebrate the weekend by going for a long walk to a manor house and gardens, drink lots of coffee, pick up some more vegetables from my parents back garden and make this yellow tomato and bean gazpacho. I made this in my Froothie Optimum G2.1 blender – it does a great job of blitzing the tomatoes and their skins into a beautiful smooth texture. The weather here hasn’t quite turned into chilly autumnal days, but more muggy, stuff end of summer feels. Stuffy days and 28 years needed something refreshing.

Yellow Tomato Gazpacho //

Yellow Tomato Gazpacho //

Yellow Tomato Gazpacho //

Yellow Tomato and Bean Gazpacho
Prep time
Cook time
Total time
A refreshing summer gazpacho with all the flavours. This soup is just as good warm. Enjoy this bountiful summer ingredient.
Rough Measures:
Serves: 1-1.5 litres
  • 1 tray (between 500-800g) yellow tomatoes
  • 2 garlic cloves
  • 1 tin organic cannellini beans (rinsed and drained)
  • Few sprigs of fresh basil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon balsamic vinegar
  • Water (to thin out as needed)
  • S+P
  • Dash olive oil
  1. Turn on the grill.
  2. Place the tomatoes and garlic on a baking tray with a sprinkle of salt and pepper. Add a small dash of olive oil.
  3. Grill for 10 minutes until slightly charred.
  4. Add the tomatoes and the rest of the ingredients into a high speed blender. Blitz for 1 minute until smooth.
  5. Chill in the fridge for 30 mins.
  6. Once cooled, enjoy and chill.


Disclaimer: Expect to see lots more Froothie Optimum G2.1 posts as I am now an Ambassador for Froothie.  Any links to their site in this post or future posts are affiliate links. If you purchase through these links I will earn a small commission, it won’t cost you any extra though. I was not paid to write this post and all opinions are my own. Thank you for continuing to support Rough Measures! 

Smokey Pepper Dip

I am currently somewhere on the South West coast of France, hopefully on a beach by now, watching the sea, or attempting to finally master surfing once and for all. I am most likely flailing around in the water trying not to look uncool. Tagging along with my parents once again, for a 2 week break in the sunshine. There will be sailing on the lake, paddle boarding with my sister, market meandering, 3 hour long lunches (featuring this smokey pepper dip) with wine in hand.

For now, here’s a quick recipe that you can make at home or camping. Grilled peppers release their sweet, charred flavours in this delicious smokey pepper dip. With ground almonds for extra protein. I’m using organic produce here to raise awareness for Organic September. Organic peppers have a richer flavour than non-organic. This dip requires minimal fuss, just a bit of skin-peeling before you can throw it all in the blender and dip to your hearts content. Happy summer grazing friends.

Smokey Pepper Dip //

Smokey Pepper Dip //

Smokey Pepper Dip //

Smokey Pepper Dip
Prep time
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Total time
A smokey pepper dip that is similar to Muhammara. Grilled peppers release their sweet, charred juices into this dip. Vegan and gluten free. Makes a bowlful.
Rough Measures:
  • 4 x large organic peppers (I used mixed colours)
  • 60g organic ground almonds
  • ⅓ cup / 60ml organic extra virgin olive oil
  • Juice 1 organic lemon
  • 1 tsp smoked paprika
  • 1 clove garlic (crushed)
  • S+P
  1. Place all peppers on a baking tray and grill for 1015 minutes, turning regularly. You want the pepper skins to blacken.
  2. Once the peppers have softened and charred, remove the tray and rinse the peppers under cold running water. You need them to cool down before you start to peel them.
  3. Once cool enough to handle, over the sink, peel the blackened skins off the peppers. Pull out their stems and remove the seeds.
  4. Add the flesh into a food processor along with all the other ingredients.
  5. Blitz for 30 seconds. Serve in a bowl and dip away.

Organic September – What Do Yeo Know?

Since starting this blog, I have been invited on some great days out and trips away. This last week saw an invitation to Yeo Valley Farm, organised by the Soil Association, to learn more about Organic September and why we should all be more aware of what is in our food. Yeo Valley is set in the beautiful Mendip countryside, not too far from Bath. I hopped on a train to Bristol and waited eagerly with some other like-minded bloggers.

Yeo Valley and Organic September //

Yeo Valley is set on Holt Farm, which has been in the Mead family for over 50 years. They started selling their yoghurt from their Morris Minor a few years later. Fast forward to 2016 and they now make over 1900 litres of yoghurt a week, and 3 million litres of milk a year. They also offer a range of other dairy based products.

We arrived on a hot, sunny morning and were greeted with an array of breakfast goodies (including some immense gluten free macarons….mmmm). We grabbed a coffee and sat down to the first part of the day, an introduction to Organic September from the Soil Association. I have always known and supported the benefits of choosing organic produce over non-organic, but the chat really opened my eyes to some points I wasn’t aware of before (see facts further down in this post). After the talk we met with Jon Wilson, the farm manager. Jon took us on a tour of the farm, explaining how they rotate the crop and pasture land, how they balance the mineral levels in the soil to create the lushest green fields, and encouraging us to sniff the soil he had dug up! We were introduced to Yeo’s heard of Friesian cows. They were very friendly and were an incredibly healthy and happy looking bunch. It was so good to meet someone so passionate about what he does.

Yeo Valley and Organic September //

Yeo Valley and Organic September //

We concluded the tour back at the cafe, where the head chef from Yeo Valley’s organic cafe had come to give us a cooking demo. He whipped up a batch of dhal, sautéed cauliflowers (romanesco has stolen my heart recently) and of course, a yoghurt dip. We sat down and chatted about our different loves of food and food politics. It was great to catch up with some blogger friends in gorgeous surroundings.

All too soon it was time to leave (with goodie bags galore) and say our goodbyes. My head was full with ideas and a stronger passion than ever before to promote an organic lifestyle.

Yeo Valley and Organic September //

Soil Association are running Organic September to raise awareness and spread the word on the benefits of choosing organic. So, why should you choose organic? I could write all night about why, but here’s some points to get you started:

  • There are more than 320 different pesticides used in the UK, and traces of them can be found in 75% of non-organic foods. 31,000 tonnes of manufactured chemicals are used in farming every year, to kill insets, pests and weeds. A study recently done in Europe showed that 40% of city dwellers had traces of weedkiller in their urine. Ewww!
  • Glyphosate, which is heavily used in non-organic farming, is a probable carcinogen and has now been found in 30% of the bread we consume.
  •  Organic milk has 50% more omega-3 fatty acids in, higher concentrations of iron and Vitamin E in than non-organic milk.
  • Antibiotics are given to healthy animals (namely poultry and pigs) to compensate for their low-welfare cramped conditions where outbreaks and disease are harder to control and more common. Antibiotics in animals means antibiotics in our dairy and meat. Routine use of antibiotics is banned in organic farming.
  • Intensive animal farming frightens and disgusts me. Animals are kept in in-humane conditions and often barbaric conditions. Under organic farming standards, animals are allowed to roam free range on organic land. They are fed non-GM food and are only given antibiotics if they truly need them. They cannot be given hormones (as done in intensive farming) to force them to grow quicker.
  • It’s nutritionally different. The British Journal of Nutrition has just published ground-breaking research with the findings that there is a significant nutritional difference between organic and non-organic farming. Organic food is higher in antioxidants and lower in nasties like pesticides and toxic metals.
  • Organic farming helps to create healthy soil that is resistant to floods, drought and the consequential impacts of climate charge.
  • The Soil Association is one of the most rigorous certifying organic bodies in the world. It’s a not-for-profit charity that campaigns for sustainable, healthy and humane farming, food and land use. Look out for their logo on packaging when choosing organic.

So, how can you get involved? Organic September is encouraging everyone to make one small change in their purchases. In the egg isle? Opt for organic free range eggs. Choosing your veg for the week? Pick the organic carrots. Little changes make a big difference, to our bodies, to the animals and the planet. Share your swaps on Instagram and tag #organicseptember

Yeo Valley and Organic September //

Yeo Valley and Organic September //

Yeo Valley and Organic September //

See more accounts of the day:

Choclette – Tin and Thyme 

All the thanks go out to Soil Association, Yeo Valley and Good Energy (who sponsor Organic September.) Big love to all the brands who donated their gorgeous products for the good bags. I was invited on this trip and not paid to write a positive post. Make a change, choose organic.

Plum Bircher Muesli – Summer in a Bowl

My heart is full today, bursting in fact. Bursting with love and happiness and all the good things that come with it. There is something so magical about spending a day, watching two people you love, make promises to love each other forever. I managed to hold back the tears, but watching my best childhood friend walk down the aisle to marry her guy was beautiful. I got the honour of walking down in front of her, in awe of how beautiful she looked. I also got to make their wedding cake, weeks of stressing was instantly forgotten as soon as I saw their faces light up when they saw it. It’s been a magical weekend and my heart is happy.

Plum Bircher Muesli //

Packed lunches made, dinner on and breakfast oats soaking, I’m now cosy-ing up and settling down for a snuggly few hours on the sofa. We try to get our food for the next working day all sorted before dinner, so we can chill for a few hours. This weekend I need it. I love making bircher muesli the night before, letting all the goodness soak into the oats overnight. Then, come morning time, we can just grab them out the fridge and eat them, no breakfast faffing. Just tasty, simple, quick breakfasts for us. I love Dorset Cereals bircher muesli. There’s no nasties, just natural ingredients. Their new flavours (raspberry and blackcurrant / almond and honey) are perfect summer flavours and right up my street! Show them some love on their fantastic Instagram! This plum bircher muesli – summer in a bowl, is a new favourite in our morning routine (along with this smoothie of course). Happy hearts and happy bellies you guys.

Plum Bircher Muesli //

Plum Bircher Muesli //

Plum Bircher Muesli - Summer in a Bowl
Prep time
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A summery breakfast bowl to get your day off to the best start. Top with nuts or seeds for added protein. Vegan.
Rough Measures:
Recipe type: Breakfast
Serves: 1
  • 75g / ½ cup Dorset Cereals raspberry & blackcurrant bircher muesli
  • 75ml / ⅓ cup organic freshly pressed apple juice + extra 50ml
  • 50g dairy free yoghurt (I used vanilla Coyo)
  • 2 plums
  • 2 tablespoons coconut sugar (or raw cane sugar)
  1. Add the muesli to a bowl, pour the apple juice on top, stir well. Add the yoghurt to the top of the bowl.
  2. Leave in the fridge overnight.
  3. In the morning, chop and de-stone the plums.
  4. Add them to a saucepan with the remaining apple juice, and coconut sugar.
  5. Simmer for 5 minutes.
  6. Stir the yoghurt through the oats.
  7. Spoon the plum mixture on top of the muesli.

Don’t forget you can catch my daily creations over on my Instagram account!


This post was sponsored by Dorset Cereals. All opinions are my own.

Cucumber Peach Smoothie

Since moving into the new house, I feel I have been scrabbling at life and trying to fit everything in, whilst still trying to unpack, re-decorate and find our feet with this new life (albeit in the same town, but very different surroundings). I am more tired than I have been in a long while, and a little overwhelmed with it all. Trying to find a new routine whilst trying to do something different every day to keep my brain happy. I get a little frazzled when I’m busy. Some people thrive off it, but not me, I need to keep a few days or evenings free just to calm and re-sync myself.

Trying to make small routines every day keep me sorted. Little things like my 11 o’clock banana at my desk, 2pm mug of green tea or my regular 10pm bedtime. The newest routine which has started every day in our new home is smoothie making in the morning, together. We get up, grab breakfast and then decide on a smoothie to make and take with us into our offices. Do something different every day for sure, to keep life interesting, but daily smoothies? Keep them in your routine of repetition.

Especially this cucumber peach smoothie, it’s totally rocking my world right now.

Cucumber Peach Smoothie //

Cucumber Peach Smoothie //

This cucumber peach smoothie is a favourite of mine at the moment. It’s oh so easy and full of good vibes. I throw everything in my Froothie Optimum G2.1 , 30 seconds blending and there ya go. Great for busy mornings when you need something quick. Since moving and now having access to a constant electricity source, we have used the Optimum G2.1 every day. We’ve made dips, soups, smoothies and even sorbets!

This smoothie is:

  • hydrating
  • loaded with vitamins
  • flushes out toxins
  • contains calcium and zinc
  • a source of fibre
  • vegan and gluten free


Cucumber Peach Smoothie
Prep time
Cook time
Total time
A hydrating smoothie for a speedy snack or breakfast. If you wanted to add oats this will thicken the smoothie and keep you fuelled for longer. Be sure to use organic fruit here. This will keep in a jar in the fridge for 2-3 days. Vegan and gluten free.
Rough Measures:
Recipe type: Smoothie
Serves: 600ml
  • ½ cucumber (peeled)
  • 2 donut peaches (de-stoned)
  • 2 large strawberries
  • ½ cup / 125ml dairy free yoghurt
  • 1 cup / 250ml almond milk
  • ½ cup / 125ml coconut water (or filtered water)
  1. Add everything into your Optimum G2.1 (or regular blender)
  2. Blitz for 30 seconds - 1 minute
  3. Pour into glass and enjoy.

Cucumber Peach Smoothie //



Disclaimer: Expect to see lots more Froothie Optimum G2.1 posts as I am now an Ambassador for Froothie.  Any links to their site in this post or future posts are affiliate links. If you purchase through these links I will earn a small commission, it won’t cost you any extra though. I was not paid to write this post and all opinions are my own. Thank you for continuing to support Rough Measures! 

Zesty Quinoa and Sweet Potato Salad – a Higgidy Picnic

I have many fond memories of long afternoons spent in our local park, picnic-ing under the summer skies. My parents had a good group of friends, all with little ones of similar ages, and we would all congregate on the grass for big picnics. We would run around, learn to ride our bikes, or spend hours testing out our new roller skates, and occasionally run back to the group to grab a snack and re-fuel. We must have clocked up a fair few hours in that lovely park. Whenever I go there now, those memories all come flooding back. I am grateful for a happy upbringing, with so much time spent outdoors.

We haven’t really had the right weather for picnics this year, and the British nation is patiently waiting some serious sunshine (rumour has it some heat is on its way this week). I decided that I wasn’t going to let the weather stop us from eating alfresco this weekend, so we opted for a garden picnic. Our new kitchen leads directly out into the back garden, so it’s handy for running back inside if it does start to rain, which coincidentally, it did! Picnic foods aren’t just great for alfresco dining, I love simple, quick bites that you can throw together for a quick, fuss free dinner in the week.

Whilst I try to make wholesome, homemade recipes most days, sometimes you just need something you can grab and go – right? That’s why I love Higgidy’s range of pies and quiches. Higgidy’s range of products offer a large range of delicious flavour combinations, and make a great picnic addition. Each product is handmade (no robots here) with love. I’m taking part in their #HiggidyPicnic and bringing this zesty quinoa and sweet potato salad along with me! Quinoa is great (incase you didn’t already know!) as it contains iron, magnesium, B vitamins, calcium, and is one of only a few plant-based foods that is a complete protein. It’s also vegan and gluten-free, yay!

Zesty Quinoa and Sweet Potato Salad //

Zesty Quinoa and Sweet Potato Salad //

Zesty Quinoa and Sweet Potato Salad //


Zesty Quinoa and Sweet Potato Salad //

Zesty Quinoa and Sweet Potato Salad and a Higgidy Picnic
Prep time
Cook time
Total time
A zesty, citrusy salad with quinoa and sweet potato. This salad is simple and makes a batch. The dressing is my go-to dressing at the minute. Perfect flavours for summer.
Rough Measures:
Cuisine: Picnic
  • 1 sweet potato (scrubbed)
  • ½ aubergine
  • 1 cup / 190g quinoa (I used a mix of red and white)
  • S+P
  • Lemon thyme (optional)
  • ½ cup/120ml extra virgin olive oil
  • Zest and juice of 1 lime
  • 2 teaspoons apple cider vinegar
  • Handful fresh oregano
  • Olive Oil - for roasting
  1. Preheat the oven to Gas Mark 5 / 190 C
  2. Chop the sweet potato and aubergine, place on a lined baking tray, scatter with S+P, lemon thyme (if using) and coconut oil. Place in the oven and roast for 40 minutes, or until the veg is soft.
  3. Rinse your quinoa in a sieve under some cold water. Place in a saucepan with 2 cups water. Put on a hob and bring to the boil. Once boiling, turn down to a simmer and let it cook for 15 mins (you want to retain a little bite in the quinoa)
  4. While that's cooking, make your dressing.
  5. Add all the dressing ingredients to a blender (or into a jug and use a stick blender) and blitz for 10 seconds, taste and check for seasoning.
  6. Once the quinoa has cooked, drain any excess liquid, then add the quinoa to a large mixing bowl.
  7. Add in the roasted veg, and a good glug of your dressing.
  8. Stir it well so the quinoa can absorb the dressing.
  9. Enjoy al fresco.


See who else is joining the #higgidypicnic ;

Simple Orange Ginger Carrot Salad – Tin and Thyme

No Mayo Apple Slaw – Celery and Cupcakes

Bananatella Muffins – Munchies and Munchkins

Pack Up Picnic – Recipes and Reviews


This recipe is sponsored by Higgidy. All opinions are my own, stay individual friends.

Courgette, Pea and Mint Fritters

Oh hey guys, didn’t think I’d forgotten about you, did ya? You did?! Ah jeez, I am sorry. It’s been all kinds of crazy over here recently. Coupled with some pesky tech-y issues with my site, blogging just hasn’t happened. I think I have only managed to turn my laptop on twice in the last month?! My camera has been sat neglected, gathering dust. But all for a good reason dear readers. WE BOUGHT A HOUSE! I wanted to keep it quiet until we had the keys in our bare hands. After a very long search with multiple sellers pulling out, we finally completed on our perfect little cottage 3 weeks ago.

It was (and still is) a crazy time, moving off the boat and into the new place in a day, then I went to Madrid for a week (more on that at a later date), so I’d barely had any time to enjoy the house and get settled in. It still feels a little strange, kinda like we’re just house sitting for someone and soon we’ll have to head back to the boat. There is still so much to unpack, sort through, more furniture to buy, but it’s slowly coming together. My heart is heavy that we’ll no longer be residing in our floating home (if anyone wants to buy our lovely boat, we’re open to offers!), but the time was right and you gotta grab life by the youknowwhat right?! It’s going to take some adjusting, our new kitchen actually has less space than the one on the boat! But the simple things are exciting me like mad (hot water!! out of a tap!! without turning an engine on!!!) I’ll be sure to show some snippets of the new place once it’s photo worthy.  Let’s eat shall we?


I’ve been using Hodmedod’s pea flour for a while now, and love how versatile it is. Cooking these fritters with ground pea flour also means they’re gluten free! The flour smells wonderful and has a very subtle taste. Hodmedod’s grow and make all their produce in the UK, their quinoa is grown in Essex! They’ve got a fantastic range of flours – I love this one. A wide variety of snacks like these salted fava beans. They’re passionate about their produce, and this shows in the quality of their products. Be sure to check out their range of awesome pulses and more.

These courgette and pea fritters are simple and speedy, for quick evening dinners, but still pack flavour. Courgette is probably one of my favourite green vegetables.  I like to make a big batch of them, to keep on the side, as an afternoon snack, or to bulk out a salad for dinner.

Courgette Pea Fritter //

Courgette Pea Fritter //


Courgette, Pea and Mint Fritters
Prep time
Cook time
Total time
A simple recipe for a speedy dinner. Makes a batch and will keep in the fridge for a few days. Gluten and dairy free.
Rough Measures:
Serves: 12 fritters
  • 2 large courgettes (peeled)
  • 1 cup / 150g cooked petit pois
  • Handful fresh mint
  • 1½ cups / 140g Hodmedods green pea flour
  • 1 organic free range egg
  • Sea salt
  • Cracked black pepper
  • Coconut oil - for frying
  1. Add the grated courgette into a large bowl. Sprinkle with a pinch of sea salt, stir it through and leave to sit for 10 minutes.
  2. While the courgette is left to sit, add all the other ingredients into another bowl.
  3. Take the courgette and, using your hands, squeeze out the excess liquid (over the sink).
  4. Add the courgette to the bowl with the other ingredients and mix it well.
  5. Heat the coconut oil in a frying pan on a medium-high heat.
  6. Take spoonfuls of your fritter mixture and dollop into the pan, use the back of the spoon to flatten the fritters down.
  7. Cook for a few minutes on each side.
  8. Eat immediately, or leave to cool and store in a sealed container in the fridge for up to 3 days.

Here’s a few tasty recipe’s I’m loving this week:

Choclette’s courgette and chickpea pancakes look heavenly.

Jessie’s courgette (zucchini), asparagus and corn pasta looks like a big bowl of love.

Amanda’s yellow split pea flour bundt cake is the bomb!

Becca’s courgette fritter waffles make me want to eat brunch for every meal!

Jac’s Turkish zucchini fritters

Poppy’s pistachio, courgette and hemp pancakes


This recipe was sponsored by the lovely people at Hodmedod’s. I am a long time fan of their products and ethos, and was not paid to write a positive review. As always, all opinions are my own. Buy local folks.