Growing up in the Davy house, Pancake Day was a big event. I remember coming home and watching as my Mum whipped up a huge bowl of batter, ready to fry. We would watch with eager eyes as she carefully spooned out the mix, whirling it around the pan to get a nice, even pancake. We would take turns trying to flip the pancake, many ended up on the floor, some a wrinkled mess, one even stuck to the ceiling once, but most would be good. She would stack them up on a plate and store them in a warm oven until it was time to eat. As we were a family of 6, it took a while to make enough for everyone. I remember spooning golden syrup onto the warm pancakes, rolling them in a hurry and shoving them into my mouth. On this one day we were allowed to have a four course meal of sweet pancakes, only choosing to introduce savoury options many years later. Read more
I miss smoothies and smoothie bowls in the colder months. Opting for something more comforting like baked oats or pancakes/waffles if time allows. But the other day I was craving one, and a friend of mine gave me an awesome idea, a hot smoothie bowl. Think hot chocolate, but with more goodness and flavour, think a peppermint hot chocolate smoothie bowl. Read more
I had it in my head that come my blogs second birthday I would try to create something special. I was thinking I still had a couple of weeks left but it turns out my blog turned two last month *Happy Birthday to Me!* How did I miss this? 2 years have flown by. I feel I have come a long way since my first blog post (and I cringe at that photo)! But I am currently struggling to find time to create and share with my dear readers. I read this post recently and it completely sums up my feelings about blogging. I love blogging and the opportunities it brings me, but I feel so much pressure to put all my time and energy into it if I want to make it ‘big’. Trying to juggle a full-time job and a blog is HARD, unless you want to sacrifice any leisure time you do have. I wanna hang with my friends, I wanna laze on the sofa at the weekend, I want to explore the land on these short winter days. I don’t always want to plan my day around daylight hours and how much time I have to get a photo in the perfect light. Posts will still be coming, so bear with me, some may have one image, some may have seven. I think keeping things different is the key to a long, happy life. So here’s to slow blogging, slow living and a long life.
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.
June has arrived, it is officially summer here in the UK. The sky is blue today and with the blue sky comes bright light that highlights the many shades of green that make up our current view. Left is green, to my right is green, green is my happy colour. I can here the lambs calling to their mother’s, the birds tweeting to each other, and if we are lucky, the tiny squeaking of the newest members to the canal – 7 little signets. Our little floating home is like an observatory into the wonders of nature. Life is good.
I bring this post with a huge dollop of excitement! Whilst this was slowly roasting in the oven, I could smell the faint, sweet wafts of gentle rose, I couldn’t wait to dig in. I am very much pro granola, remember this awesome oat-y bowl? Or this one? As I am sure you are aware, dear readers, I am passionate about using organic produce. My recent experience of a night with other organic food lovers only cemented what an important thing it is. Wake Up To Organic has already launched, in partnership with Soil Association and The Organic Trade Board, and is gearing up for a nationwide event on June 15th 2016. Independent retailers across the UK will be hosting #WakeuptoOrganic events serving up breakfasts, hosting blogger demos, and visits with visits from local suppliers and producers. I was keen to get on board and be part of encouraging people to eat more organic produce. Wild Oats are taking part and you can find all the ingredients to this recipe in the store. You can also pick up a recipe card to take home with you, so you can get making this awesome granola. Head over there on June 15th to see how they’re spreading the organic love!
Eating organic doesn’t have to cost a fortune. How about swapping your daily latte for a packet of organic flour? Ditch that weekly takeaway and go and stock up on a basket of organic veg. This rose and pistachio granola recipe is low cost, and will make satisfy many a grumbling belly. Slow roasted oats, nuts and rose petals, coming to a bowl near you! Happy organic summer pals!
- 4 cups (360g) organic oats
- ½ cup (75g) organic almonds - roughly chopped
- ⅓ cup (50g) organic sunflower seeds
- Small handful organic dried rose petals - ripped/ chopped in half
- ½ teaspoon organic ground ginger
- ¾ cup (180ml) organic coconut oil
- ¼ cup (60ml) organic maple syrup
- t teaspoon organic rose water
- ¾ cup (110g) organic pistachios
- Pre-heat your oven to Gas 2 / 150 C and line a baking tray with greaseproof / parchment paper.
- In a large mixing bowl, add your oats, chopped almonds, sunflower seeds, rose petals and ground ginger. Mix it well with a large spoon.
- Heat a small saucepan over a low heat. Add the coconut oil, maple syrup and rose water. Whisk it and take it off the heat as soon as the coconut oil has melted.
- Pour the oil mix over the oat mix. Stir it well with your spoon and make sure the liquid coats all the oats.
- Spread the granola mix evenly onto your baking tray.
- Bake for 30 mins, stirring it after 20 minutes.
- After 30 mins, add in your pistachios, and bake for 10 more minutes.
Some things need testing, a bit of tweaking here and there, a little bit of adding and subtracting. Mixing, making, eating. Jotting down tweaks, re-doing the recipe, scribbling all over your notes. Some things take some work. Some things work the first time around, but some things don’t. This weekend was a lot of trial and error. A lot of washing up the same bowls, heating up the same gadgets. Only for it to continuously not work. I take my hats off to anyone who creates a recipe book. Here’s me, on a Saturday, practically throwing my mixing bowl through the window in frustration, all for one recipe.
I was trying to make waffles. I love waffles. If I could, I would eat everything in waffle form. Something about them just gets to me. Their perfect shape. Full of corners and squares. Their crisp shell with a fluffy inside. I’m drooling just typing about them… sorry too much information. So, here I was this weekend, trying to make these waffles work. Every single attempt resulted in me scraping them out of the waffle iron, in a thousand little pieces. The shame of it was, they tasted SO GOOD, but they looked so bad. I eventually admitted defeat, this mix and my £20 waffle iron just weren’t meant to be, not for now anyway. Instead, this mix and PANCAKES. Because whats nearly as good as waffles? You got it, PANCAKES.
So here we are, a tasty, veggie packed snack. Be it for breakfast, brunch or dinner. The flavours from the veg are subtle, and a great way to sneak in some extra goodness into your day.
Butternut Squash and Carrot Pancakes (v)
Notes; These can be made gluten-free by swapping spelt flour for buckwheat flour. I used a flax ‘egg’ to help bind the mix, don’t have ground flax? Just add one egg instead.
Makes 6 – 10 pancakes
300g (2 cups) spelt flour
250ml (1 cup) unsweetened almond milk
1 medium carrot (scrubbed and grated)
50g (1/2 cup) grated butternut squash
1 flax ‘egg’ (1 tablespoon ground flax + 3 tablespoons water)
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
70g coconut sugar
1 teaspoon baking powder
Topping suggestions: Cacao nibs, banana, peanut butter, maple syrup, yoghurt, plums, mango, ice cream…
First off, make your flax ‘egg’. Mix the ground flax with the water in a cup, and leave to one side for 5 minutes.
Add all the ingredients, except the milk, into a bowl and give it a really good mix. Make sure the carrot and squash get evenly distributed throughout the flour.
Add the flax ‘egg’ to the bowl.
Slowly add the milk, a little at a time, until you have your desired pancake mix consistency. I like mine a bit thicker.
On the hob, heat some coconut oil in a large frying pan. Once hot, ladel some of the mixture into the pan.
Leave to fry on one side for around 3 minutes, until bubbles start to appear in the pancakes.
Flip them and cook on the other side for another couple of minutes.
Keep them warm in a low oven while you cook all your mixture.
Serve with ALL THE TOPPINGS!
Don’t forget to hashtag #roughmeasures on Instagram if you make any of my recipes!
Love adding veg into your pancake creations? Here’s some more fun recipes:
Sitting in a packed, sold out, concert hall watching the Philarmonia Orchestra play the soundtrack to Planet Earth, spending the day in London trying to find a bridesmaid dress for these guys wedding, having the most fantastic afternoon tea at The Haymarket Hotel, drinks in my brothers new pub, trying to manoeuvre a 20 tonne steel boat backwards in 40 mile an hour winds, Sunday lunches by the river, lazy afternoons in front of the fire. This weekend has been all these things and more. Way to pack a weekend in. It was the best.
This porridge is just what you need for a slow Sunday morning. Pre-soaking your amaranth the night before will help your body be able to soak up all of its goodness. 1 cup of amaranth contains 15mg of iron! How good is that?! Cherries are perfect this time of year, added a deep red juice and a sweet tang to this warming breakfast bowl.
My scales have given up the ghost, and I’ve yet to invest in a new set, hence the measuring in cups here. If you don’t have a set of measuring cups, this is a useful page to bookmark to do your conversions.
Cherry and Blueberry Amaranth Porridge (v) (gf)
½ cup amaranth (soaked for 4-8 hours if poss)
1 cup (250ml) almond milk
1 (250ml) cup water
Handful cherries (pitted)
½ teaspoon vanilla essence
1 teaspoon coconut sugar
Extras – toasted coconut, pomegranate seeds
Drain and rinse amaranth (you may need to do this in a muslin as the grains are so fine)
In a pan, bring amaranth to the boil with the milk and 1 cup of water.
Once boiling, turn down and simmer for 15-20 mins (adding more milk if necessary). After 10 mins of cooking, add in half of the blueberries and cherries. Stir regularly.
Once cooked, turn the heat off. Leave the porridge to stand in the pan (covered with the lid) for 5 mins.
Once cooked, stir through coconut sugar and vanilla.
Scatter with more fruit and enjoy.
Fancy bulking up your breakfast bowls? Have a look at my fab giveaway I’m running!
Ever feel like your inner cogs are all out of sync? Whether its you health, plans or just general mood not lining up? I felt like that a lot last year, especially towards then end of the year when I was out of work for a while. I lost all sense of routine and lost a bit of myself along the way. I doubted myself, my body and my brain. It wasn’t obvious something was wrong, until now. This year, something has clicked already. Like all my cogs are in sync and I can just chill. My body feels good, my head feels good, and my heart is bursting. A happiness wave has washed over me, and I hope it’s gonna stay high tide for a while.
Needing a little pick me up? Wanna shake up your pancake repertoire? Look no further, these green machines are the perfect lunchtime boost. They’re packed with spinach, wholesome buckwheat flour, and a hint of wheatgrass.
Chlorophyll (helps neutralise toxins in the body, and helps purify the liver)
Wham bam, thank you mam!
I love wheatgrass, adding it into smoothies, mixing it into oats, or using in crêpes! It’s a powerful taste, so go steady if you haven’t used it before, you can start by added 1/4 teaspoon, and build it up slowly up to 1 teaspoon. It’s an acquired taste at first, but now I can’t get enough of it.
I love this one.
Fancy bagging yourself a tasty selection of wheatgrass powder, protein powders and more? I’ve got something exciting for one lucky reader! I’ve teamed up with Indigo Herbs and we’re giving away some goodies (see the photo below!) I have been a long time fan of the lovely Indigo Herb gang, and they’ve recently re-vamped all their packaging, which I think looks all kinds of awesome!
Spinach and Wheatgrass Crêpes (gf) (v)
Large handful spinach
1¼ cups (175g) buckwheat flour
¼ to ½ teaspoon wheatgrass powder
1 tablespoon ground flax
2 cups (500ml) nut milk
1 tablespoon melted coconut oil
Put all ingredients into a blender and blitz until smooth.
Leave the mixture to rest for 30 mins, this will help it hold together when you come to cook them.
Heat some coconut oil in a frying pan, when hot, ladel a spoonful of the mix into the pan. Cook for 1 minutes, and flip and then cook the other side for 45 seconds. Repeat this with all the mix.
You can keep them warm on a plate in a warm oven until you have cooked all the mixture.
A big thanks to Indigo Herbs for sponsoring this post and making superfoods even more wonderful! All opinions and thoughts are entirely my own.
Wow, it’s been nearly a month since my last blog post. I wasn’t intending to have a break over December, in fact I’d actually planned (in my head) that I would try to get some more recipes created and online. But, as we all know, the festive season is so BUSY! Good busy, but busy! Friends come back to their home town, catch-ups are in order, Christmas parties are happening left right and centre, and then there’s the downtime when you just want to eat your body weight in food, lie on the sofa watching re-runs of Home Alone, or have a marathon Pictionary session with your family. I hope you all had a wonderful Festive season!
I’ve totally enjoyed the time with friends and family over the last few weeks, why does it always go by so quickly? Now it’s January and it’s all over for another year. January brings a wave of resolutions. Most will no doubt be broken by then end of the month, some will keep to them well. I try to avoid making any, as I only end up breaking them and then feeling guilty. Life is not about feeling guilty. Life is about balance. And greens, lots of greens.
This smoothie is a great way to stick to your New Year’s healthy eating resolutions if you made any- or just a great boost of vitamins and nutrients. Packed full of goodness, ready in seconds, this will you keep you energised for the rest of the day. Think of it as a post-Christmas cleansing smoothie, to help you glow from the inside out.
There’s twice the vitamin C content in Tenderstem® than in the same fresh weight as oranges. It’s high in potassium and also Vitamin A, and is a great source of iron, vitamin B6 and calcium. What more could you want?
Drink Your Greens Smoothie (vegan + gluten free)
4 stalks Tenderstem®
1 apple (core and seeds removed)
250ml coconut water
Teaspoon grated ginger
½ teaspoon Matcha powder (optional, but will give you a slow energy release throughout the day)
Add all ingredients into your blender
Blend for 1 minute until smooth
Pour into a glass, over ice if desired, and enjoy!
How was your Christmas? Did you stay in for the New Year, or party till your socks fell off?
This post was sponsored by the lovely people at Tenderstem® – all opinions are my own. Greens are great! PPSSTT they’re running a fab giveaway on their Instagram where you can win a NutriBullet – perfect for making this smoothie! Head over now and enter!
I’m entering this recipe to some fab link-ups:
We’ve been living a life afloat for nearly two years now. 2 years of boat life, cruising through some of the finest countryside that the South West has to offer. 2 years living a simpler way of life. 2 years on our well-loved, 55ft, semi-traditional mass of steel. Since living on the boat, we’ve only really made minor changes to her. Removing some shelves here, a bit of paint there. Slowly adding our touch, but not anything life changing or dramatic. It’s taken me quite a long time to feel like she is our home. I spent a long time feeling like I was living in someone else’s space, someone else’s dream.
Last week, we realised we had
quite a bad rot problem in the wood underneath our lino floor. When you step down into the boat and almost put your foot through the floorboards, you know you’ve got issues. Being the calm soul that I am, I dealt with this in an adult and gentle manner. Ha, who am I kidding. I huffed and I puffed around the boat, crying to Charlie that this was a faff and we can’t afford to redo the whole floor etc etc. He calmed me down (like he does so well) and told me we he would sort it. However, ‘sorting it’ meant stripping out the back end of the boat, to get to the problem area. We emptied the wardrobes, cleared the cobwebs and ripped up those floor boards. It was a faff, but not as much as we first thought. We got it sorted and now have a sturdy floor again.
With everything out, we realised we had a LOT of space at the back end of the boat. Space that was being wasted, empty space to lose shoes and bags in. We decided it was high time to put our touch on our little water baby. ‘I COULD HAVE A STUDIO’ I squealed. Drenched in natural light, this corner of the boat would be perfect. We settled on a nice little desk come storage area, a space to work at, but that was practical and a space for clothes and shoes too. We managed to up-cycle the old wardrobes into a thing of beauty. Charlie is a talented man, and within 2 days, the area was transformed.
Now, as I enter our boat, I smile. I want to spend all day in that little alcove. Stuart the succulent has a new home, a pretty little corner spot by the window. Pictures, that have sat in storage, are now getting hung in pride of place. Shoes can be neatly stored. Our beloved books can be shown off on their shiny new shelves. It might seem like a little thing, but it’s made us so happy. There’s a few bits of paint to touch up, a few holes to fill, but it’s ours.
Now, enough about DIY. These waffles. I recently acquired a waffle iron, and have had so much fun experimenting with flavours. This particular waffle recipe is that perfect savoury taste, with subtle hints of turmeric, and filled with quinoa to fuel you up for the day ahead. They come together quickly, perfect for those days which just get too busy.
Courgette Quinoa Waffles (v) (gf)
185g (1 cup) cooked quinoa
125g buckwheat flour
200ml nut milk (I used cashew milk)
1/2 courgette – grated
1 tbsp ground flax + 3 tbsp water (1 flax ‘egg’)
1 tsp turmeric
1 teaspoon baking powder
Salt + pepper
1 tsp coconut oil – to coat the waffle iron
If using an electric waffle maker, turn it on. If you are using an over-the-hob iron, sit it on the hob and lightly oil it.
Combine your ground flax and water in a bowl, stir well and leave to rest for 5 mins.
Add all ingredients except your milk, into a bowl. Add in the flax egg. Mix well.
Add the milk in slowly, until you reach a batter consistency (add more or less milk if needed, but you don’t want the mix too runny)
Once your waffle iron / maker is hot, pour batter into moulds, taking care not to over fill.
Cook for 6-10 mins (if using a waffle iron, turn it regularly on the hob, so it can cook evenly)
I’m adding this recipe to some fantastic link-ups!