Turmeric Hummus

A quick post and this lovely turmeric hummus recipe for you lot today. We are having more and more issues with our internet, and it’s proving difficult for me to have access to upload my recipes online. Boat life is good, and it’s good to be away from the World Wide Web for a wee bit. So I’m sat here on my lunch-break getting this uploaded for you. I hope your week is filled with sunshine and good food!

Turmeric-Hummus1

Turmeric-Hummus4

Turmeric-Hummus2

 

Find more hummus recipes here

Like this recipe, you can find more over on Pinterest!

Turmeric Hummus
 
Prep time
Cook time
Total time
 
A fragrant version of an all time classic. Vegan and Gluten Free.
Rough Measures:
Ingredients
  • 2 tins chickpeas (keep 2 tablespoons to one side)
  • 1 tablespoon turmeric powder
  • 1 garlic clove
  • 1 tsp cumin seeds
  • juice of 2 lemons
  • 7 tablespoons olive oil
  • 1 teaspoon ras el hanout (optional)
Method
  1. Drain the chickpeas (see notes).
  2. Add everything to a food processor and blend for 1-3 mins. Add more oil if needed.
  3. I like to leave some whole chickpeas to the side to stir in after.
Notes
I like to keep hold of the chickpea liquid (aquafaba) and use it as an egg replacer in pancakes, waffles and baked treats! Keep it in a jar in the fridge and it will be good for 3 days.
 

 

 

Cranberry Oat Cookies

Charlie and I have done our fair share of road tripping. His parents live 5 hours away, a journey that is long without traffic, but is notoriously busy and has, on some occasions, taken us over 8 hours. We’ve travelled all over the UK and Ireland, for many summers, for our festival work. From Scotland, to the Isle of Wight and back to Scotland, in the space of a few weeks. Long car journeys to the Alps in the winters. Quicker trips to the hills to get out and explore nature. Yeah, we’ve covered some miles together. I hope we’ll cover many more in future years. In all instances we prep snacks like a boss. A journey is not a journey without snacks. Energy bars, date and nut balls, cakes, savoury treats, but mostly and always, cookies. Without these snacks we would crack under the strain of long journeys. I am the worst passenger, but I am the best road-trip-snack-planner.

This last week was a different kind of journey, but one that needed cookies to calm our souls. A house plan fell through (again) and we are back to square one on the house hunt. We sighed and swore but told ourselves something even better is out there. But this weekend, we needed those cookies.

Cranberry Oat Cookies // roughmeasures.com

These beauts are packed full of goodness, with lots of oats to keep those stomach grumbles at bay for a while. To distract you from the long hours, or tired levels of a journey. I hope yours is always a happy one.

This recipe is measured in cups, as my scales are broken!

Cranberry Oat Cookies (v) 

1 ½ cup spelt flour
1 cup dried cranberries
1 cup oats
1 tsp baking powder
1 tsp mixed spice / or cinnamon
½ cup coconut oil (soft but not melted)
1/4 cup coconut sugar
2 tbsp date syrup
1 chia ‘egg’ (1 tbsp chia seeds mixed with 3 tablespoons water) leave for 5 mins

Optional –
1/3 cup sesame seeds
2 tablespoons chia seed protein powder (any protein powder would do)
Olive oil

METHOD

Preheat your oven to Gas 5 / 190 C

In a large mixing bowl, add the flour, cranberries, oats, baking powder and mixed spice. Give it a stir.

In a separate bowl, cream the soft coconut oil, with the sugar, date syrup and chia paste. Give it a really good stir so it starts to cream together.

Add the dry mix to your creamed oil mix, fold it all together so theres no dry bits. If you need to, add a couple of tablespoons of olive oil to help it come together.

Press into circles, about 1cm thick, in your hands, and place cookies on a lined baking tray.

Bake in the oven for 10 mins, until lightly brown.

Cranberry Oat Cookies // roughmeasures.com

Cranberry Oat Cookies // roughmeasures.com

Cranberry Oat Cookies // roughmeasures.com

Raw Chocolate Hearts

Let me give you some advice. Do not try to frantically cook 3 recipes for your blog, on a Sunday afternoon, when you may or may not be nursing a sore head from one too many Somerset ciders from the night before, with only an hour of daylight left. It will result in a kitchen resembling something of a war zone, you will stress yourself out and fall over things in your hurried, rushed state. Not unless you have a strong mind and 6 arms.

However, the result is some darn tasty treats, preparing you for the week ahead. Some little bites of love, for your loved ones. I’m not one for a soppy love fest on St Valentine’s day, but hey, this is chocolate, and you’d have to be crazy to say no to that, right?!

Raw Chocolate Hearts // roughmeasures.com

Raw Chocolate Hearts (gf) (v)

INGREDIENTS:

60g raw cacao butter
50g raw cacao powder
Optional: 1 tablespoon maple syrup / 1 tablespoon raw coconut oil

 

METHOD

Bring a pan of water to the bowl, place a bowl over the sauce pan, it should be sitting just above the boiling water, not submerged.

Add your cacao butter to the bowl and melt slowly, turning the heat down so the water is lightly simmering.

Once melted, add in the cacao powder and whisk well to combine.

If using, add coconut oil and maple syrup. You could also add in a drop of peppermint essence, or some rose water, to flavour the chocolates.

Once combined, pour the chocolate into the heart moulds.

Leave to set in the fridge for 1 hour.

Raw Chocolate Hearts // roughmeasures.com

Raw Chocolate Hearts // roughmeasures.com

Buckwheat Baileys Mocha Muffins

This recipe comes to you with a wink. A little bit naughty, a little bit indulgent. Because we’ve had 2 weeks of our new clean eating, fitness mad, alcohol quitting regimes, and now it’s time for a break. I’m an advocate of the 80/20 (sometimes 70/30) rule. Restriction only leads to failure I say! Well done, give yourself a little pat on the back, have a break, have a mocha muffin.

I love chocolate, that is a well-known fact. I used to love nothing better than digging into a big bar of Dairy Milk, easily eating the whole thing in one go, and then feeling terrible afterwards. Chocolate is my vice, but now I’m more of an 80% dark chocolate girl, those purple packets no longer tempt me, no longer do they magically appear in my shopping trolley. Cacao is chocolate in its raw form, a slightly bitter taste, but delicious and earthy. Cacao contains magnesium, calcium, vitamins B1, B2, B3, B5, B9 and also is a great anti-oxidant.

These muffins are still full of goodness, and have a lovely nutty flavour from the buckwheat, with an added treat inside. If you’re not feeling the Baileys, you can easily leave it out. They’re low in sugar, so they won’t set you up for a rollercoaster ride of highs. They come together quickly and bake in 15 minutes. I’ve used an egg to help bind them together, which adds protein, but I think a flax egg would work well here too.

Buckwheat Baileys Mocha Muffins // roughmeasures.com

Buckwheat Baileys Mocha Muffins // roughmeasures.com

Buckwheat Baileys Mocha Muffins (gf)

Makes 6-8 muffins

INGREDIENTS:

120g (3/4 cup) buckwheat flour
35g (1/4 cup) raw cacao powder
1 teaspoon baking powder
½ teaspoon bicarbonate of soda
Pinch salt
3 tablespoons melted coconut oil
50g coconut sugar (unrefined brown sugar would also work)
3 tablespoons Baileys Irish Cream
50ml espresso / strong coffee
75ml nut milk
1 teaspoon vanilla extract
1 organic free range egg

METHOD

Preheat your oven to Gas 4 / 190 C

Get all you ingredients ready.

Line a muffin tin with approx 7 cases

In a bowl, combine the flour, cacao powder, baking powder, bicarbonate of soda and salt.

In another bowl, add the melted coconut oil, sugar and coffee. Whisk well to combine. Add in the Baileys and the egg, whisk again.

Slowly fold the dry mix into the wet, adding the milk a little at a time. Make sure all the mix has combined and you have no lumps.

Divide the batter evenly between the cases, filling them about ¾ full.

Bake in the oven for 15 mins, or until a skewer comes out clean.

Buckwheat Baileys Mocha Muffins

Buckwheat Baileys Mocha Muffins // roughmeasures.com

Here’s some more tasty Baileys treats:

Homemade Slow Cooker Baileys Hot Chocolate from Lovely Appetite

Baileys Salted Caramel & Fudge Cream Pie from Munchies and Munchkins

Baileys Baked Donuts with a Baileys Glaze from Recipes From A Pantry

Baileys Chocolate Ice Cream from Tin and Thyme

 

This post was sponsored by Baileys. All thoughts and opinions are my own. Thank you for supporting Rough Measures and our sponsors! Show me your creations over on Instagram!

Chilli Scones with Turmeric and Cardamom

Well, she did it. My awesome Mum completed all 26.2 miles of the New York Marathon. It was emotional for all and we are so proud of her. I’m still recovering from our New York trip, trying to beat this jet lag but mostly giving into it and having a few lazy days with much tea. There will be a full NYC post up shortly, so more about it then.

For now, I’ll leave you to enjoy these fragrant scones that I knocked up a couple of weeks ago. They come together quickly and are packed full of aromatic flavours that take me back to our time in Sri Lanka. Lightly spiced, with a subtle hint of sweetness from the cardamom. Just the ticket for sleepy mealtimes.  Happy Monday ya’ll.

Chilli Scones with Turmeric and Cardamom // roughmeasures.com

Chilli Scones with Turmeric and Cardamom // roughmeasures.com

Chilli Scones with Turmeric and Cardamom // roughmeasures.com

Chilli Scones with Turmeric and Cardamom (v) 

Recipe adapted from Will Frolic For Food

INGREDIENTS:

200g spelt flour
1 tbsp baking powder
1 teaspoon turmeric
1 green chilli
¼ tsp freshly ground cardamom pods (the seeds from about 3-4 pods should be enough)
3 tbsp (¼ cup) melted coconut oil
pinch Himalayan pink rock salt
125ml hot water

 

METHOD

Preheat oven to Gas Mark 4 / 175 C

Cut open the cardamom pods and grind the seeds in a pestle and mortar.

Finely chop and de-seed the chilli.

In a bowl, mix all dry ingredients and the chopped chilli.

Add in the melted coconut oil and hot water, mix to form a dough. Add more water if needed.

Roll out dough about ¾ inch thick. Using a cutter cut out circles and place them on a lined baking tray

Bake in oven for 20-25 mins, turning halfway through, until lightly golden on top

Chilli Scones with Turmeric and Cardamom // roughmeasures.com

 

Chilli Scones with Turmeric and Cardamom // roughmeasures.com

Chilli Scones with Turmeric and Cardamom // roughmeasures.com

Chilli Scones with Turmeric and Cardamom // roughmeasures.com

Blackberry and Oat Muffins

I have been pretty horizontal for the past couple of days. My feet, undeniably ‘put up’ – on the sofa, on the bed, or the grass. Rest is such an undervalued pleasure. We constantly push ourselves to make the most of the hours left in the day. Making sure we get as much as possible done. Why is it more of an achievement to hurtle through life, wearing ourselves down? I feel I’m winning when I rest. Rest is good for the soul. Rest does not make you weak, it empowers you to live a longer, stronger life. So yeah, I’ve done ziddly squat these last couple of days, and it feels fantastic!

I did however, let my much-needed-rest-time be interrupted by a little walk. Charlie had given me the heads up that there was a blackberry bush near the boat, overflowing with juicy fruits. I took my tub and off I trotted to find this berry oasis. And oh boy, he wasn’t wrong. Hundreds and hundreds of fat, plump blackberries, dangling from their thorns, waiting to be plucked. I was there for a good 45 minutes, scrambling around and under their bushes. Trying not to get spiked to death or end up with 100 thorn splinters. One such thorn took a good 10 minutes to dig out of my thumb, much to the amusement of the nearby railway workers. Who’s laughing now guys?!

I now have more blackberries than I honestly know what to do with, and am currently compiling a list of possible blackberry recipes. But I am happy, a big purple smile of happy. Plus, free food is the best food.

Blackberry and Oat Muffins // roughmeasures.com

Blackberry and Oat Muffins // roughmeasures.com

Blackberry and Oat Muffins 

Makes 6-8 muffins

INGREDIENTS:

250g organic spelt flour
70g rolled oats
65g coconut sugar
1 heaped tsp baking powder
1.5 heaped tsp bicarbonate of soda
200ml almond milk
2 organic free range eggs
Large handful of wild blackberries (washed) – if you don’t have any blackberry bushes nearby, source them from a local farmers market

Sprinkle of oats & coconut sugar for the topping

METHOD

Preheat over to Gas Mark 6 / 200 C

Line a muffin tray with 8 muffin cases.

In a bowl, mix all the dry ingredients together.

In a separate bowl, whisk milk and eggs together, then fold them into the dry mix.

Gently fold in the blackberries.

Divide the mixture evenly between your cases, making sure you fill them right up – this will create nice big muffins.

Sprinkle the additional oats and coconut sugar over the top of your muffins.

Bake for 15 mins, or until a skewer comes out clean.

Blacberryandoatmuffins4

Blackberry and Oat Muffins // roughmeasures.com

 

 

Here’s some other blackberry recipes that I recommend testing out:

The Foraged Crumble – My New Roots

Drop Scones with Blackberries and Lemon – Hedgecombers

Gingerbread Waffle Parfaits w/ Berry Smash and Coconut Whip – Faring Well

Fig and Blackberry Crumble with a Quinoa and Oat Crust – Franglais Kitchen

Two Ingredient Blackberry Ice Cream – The Petite Cook

Blackberry and Fig Jam with Cashew Grain-Free Waffles – Natural Kitchen Adventures

Roasted Red Pepper and Basil Dip

Every summer, I have an epiphany. Fuelled by my ongoing wanderlust. I wake up and want to explore. I want to go on adventures. I want to jump in a car and drive to the mountains and climb to the highest peak. I want to find a fresh water fall and shower in it. I want to feel the coastal sand between my toes. I want to ride the biggest wave in Cornwall. Climb the biggest tree in Wales. I want to go on road trips to everywhere and nowhere. Just hop in the car and drive. My unwritten bucket list is forever expanding in my mind. Increasing with the lists of others that I read all over the web. I want to do it ALL, all the time.

I get serious envy at all the adventures plastered over Instagram and Facebook. Snow capped peaks in the Rockies. Endless strips of sand on the south coast. Crystal clear oceans and diamond starry skies.

Then I sit back, take a deep breath and I look around. I breath it all in, I drink it in; my surroundings, the smell of the air, the light. It took me a long time to realise I AM living those adventures. My current view is a long strip of Scottish hills, rolling green fields, more different shades of green than I think I’ve ever seen. And the hundreds of swallows, those jittery sweet little things, swooping around.

I get to explore a different area of the UK every week this summer. THIS IS AN ADVENTURE. I wake up outside, I cook outside, I live outside, heck, I pretty much wash outside. What an amazing opportunity that is.

Roasted Red Pepper Dip2

I whipped up this dip to go with one of the crew lunches this week. Their meals are pretty heavy on the meat side most of the time, so I try to sneak in some extra veggies wherever I can, but shhhh, don’t tell them.

Roasted Red Pepper and Basil Dip (v) (gf)

INGREDIENTS:

3-4 red peppers
300g chickpeas (soaked and cooked or tinned will work)
Handful fresh basil
2 teaspoons Ras El Hanout
2 tablespoons extra virgin olive oil
Juice from half a lemon
S+P

METHOD

Preheat the oven to Gas Mark 5 / 190 C

First, roast your red peppers. Lay whole peppers on a baking tray and place in the oven for 20 mins. Until the skins start to char black. Remove from oven and leave to cool slightly.

Once the peppers are cool enough to touch, rub off their blackened skin. I sometimes do this in a bowl of cool water as I find it helps the skin ease off.

Once you have removed the skin, de seed the peppers and remove their stalk.

Add the peppers, along with all the other ingredients into a food processor. Blend until smooth, around 3 mins.

 

Roasted Red Pepper Dip

Roasted Red Pepper Dip3

Roasted Red Pepper Dip4

Pea and Mint Hummus

So here I am. Currently watching the sunset from our caravan desk, on week one of our nomad summer. It’s been a glorious few days here on the Isle of Wight. The sun has been out in full force, welcoming us to our new dwelling. I feel like I am at my best when I am outside, with the dewy grass between my toes, and the wildlife all around.

Adapting to the new surroundings is a little unsettling, although we are used to changing scenery every few weeks due to cruising the boat around the canals. It’s still a challenge. But challenges are good, I truly feel they are designed so we can be the very best version of ourselves.

Setting up my little kitchen unit takes a while! I’m one of those people who panics if things aren’t in their rightful place. Everything needs to be just so, and I can get a little cranky until it’s that way. Another little test is doing the grocery shop. I’m pretty sure I covered at least 2 miles in the supermarket today. To-ing and fro-ing between the isles, trying to make sure I’d remembered everything, and all the while trying to push one trolley and pull another. Shopping for 30 is quite the experience!

Peaandminthummus

 

Peaandminthummus3

Peas and me haven’t always been the best of friends. My mum loves to tell the story of when I was little in my high chair flicking them off my plate, one by one, kindly telling them to piss off. It’s taken me quite a long time, but I’m starting to get used to eating them. However, I still need that bit of mint to hide the full on pea taste! Baby steps guys, baby steps.

This weeks recipe is a great summer addition. Perfect for those picnics in the park, or dinners on the patio al fresco. Easy to transport and a light, fresh picnic hamper must have. Plus it’s quick to put together.

Pea and Mint Hummus (v) (gf)

INGREDIENTS:

Large handful peas (I used fresh, but frozen would also work)
150g chickpeas (soaked overnight and cooked / tinned and drained)
3 large sprigs of mint – stalks discarded
1 lemon – zested
70ml extra virgin olive oil
1 garlic clove – finely chopped

METHOD:

First, shell your peas, discard the shells and keep the peas to one side.

Bring a small pan of water to the boil, cook the peas for 4 mins. Drain and leave to one side.

Add the chickpeas, cooled peas, oil, garlic, lemon zest into your blender. Squeeze in half of the lemon juice. Blend for 2 mins, until smooth.

Feel free to add salt and pepper if you wish.

Peaandminthummus2

Peaandminthummus4

Peaandminthummus5

 

 

 

Here are some more alternative hummus recipes from my blogger friends:

Sun Dried Tomato Hummus from Happiness is Homemade

Hummus with Peanut Butter from Fab Food 4 All 

Roasted Red Cabbage Hummus from Recipes from a Pantry

Wild Garlic Hummus from Foodie Quine

Kale Coriander and Hemp Hummus from Tinned Tomatoes

Chocolate Chia Seed Pudding

This week seems to have been a pretty busy one. I’m not one for filling my diary with dinners, social events and brunches all day, every day. I don’t think I could call myself a social butterfly. I like to have at least 3 days a week, event free, just to know I can come back to the boat and relax. To come home and try out a new recipe, I like to have time to create in the kitchen and not feel rushed. Some days, I just like to flop down on our (albeit rather uncomfortable) sofa, put my feet up and CHILL. But not this week, it’s been crammed full with socialising, days to vintage markets by the seaside, and visiting friends who’ve had a new baby! It’s been great, but also exhausting. I used to hate being on my own, I feared the loneliness, the quiet. Now I embrace it.

I’m not used to this lifestyle, I’ve got an old soul and don’t like the fast-paced life. This morning I took myself out for a run in the sunshine, nice and early, before the Saturday crowds rose. Once back at the boat, I sat with my tea and completely zoned out for a good hour. It was like magic. Like readjusting that internal pendulum, to get it swinging back to your beat.

ChocolateChiapud1

Chocolatechiapud4

Chia seeds are so versatile, and have been getting more and more popular over the last few years. They are packed to the brim with nutrients, full of fibre and protein, and those amazing vitamins like potassium, zinc and vitamins B1, B2 and B3. What more could you want from a tiny little seed?

This Chocolate Chia seed pudding is such a great all-rounder. It’s creamy and decadent, but completely guilt free. Have it for breakfast, pudding, or keep a few pots in the fridge for a quick afternoon snack. It takes about 30 seconds to make, make it the night before and it’ll be good to go for breakfast the next day!

Chocolate Chia Pudding (v) (gf) 

Makes 2-4 servings

INGREDIENTS:

160g (½ cup) chia seeds
650ml hazelnut milk (any milk would work)
4 tablespoons raw cacao powder
½ banana

Optional toppings: Cacao nibs / goji berries / maple syrup / coconut yoghurt / chilli flakes 

METHOD

In a bowl, combine the seeds, milk and cacao powder. Whisk or mix really well, until fully combined.

Leave in an airtight container, in the fridge, overnight or for at least 4 hours.

Layer the banana at the bottom of a jar, pour the pudding on top and enjoy.

ChiaSeedPud2

Chocolatechiapud3

Chocolatechiapudding5

 

Don’t forget you can follow me on instagram –  tag #roughmeasures so I can see all your creations!

Spirulina Energy Balls

I’ve come to the conclusion, that at the ripe age of 26, I am a grown up. This revelation came to me when I was stood in my local whole foods store, amongst the quinoa and coconut oil. There I was, amongst this amazing array of colourful veg, beautiful nuts, and the best selection of whole-grains, and I was excited, so excited. The same kind of excitement that I used to get when I bought a new dress from Topshop, or a new pair of shoes (OK the latter still excites me). But now, going to the supermarket to stock up on supplies, this is my addiction. I love just looking around the shelves in stores, just to hunt out that new spice, or oil, to jazz up my dinner. Sometimes I’ll just walk around the isles, knowing I don’t need to buy anything, but just walking around, to take it all in. The local market man laughs at me sometimes, because some days I just go and look at his daily selection of produce, just to absorb its wonderfulness, he and I knowing that I stocked up on it all, just the day before. Yes, this is what it must feel like to be a grown up.

I caught up with some old school friends last week, who agreed with me that we must be ‘real’ grown ups now. Gone are our conversations of the latest fashion trend, or crazy tale from a wild club night. In their place now; which is the best vegetable brownie recipe? How else can we use tahini? And how the world food section in a certain supermarket is the a hidden gem and gold mine for worldwide treats.

I pretty much have food on my mind every minute I am awake. And most of my dreams are food related. As soon as I’ve finished a meal, I’m picturing my next snack or dish. It’s great. I’m one of those people who needs to eat pretty often. Snacking is pretty high up on my priority list. I get hungry super quickly, so need something healthy and energy-packed on hand at all times.

SPIRULINABALLS1

These energy balls combine some of my favourite snack foods – dates and nuts. Spirulina is packed full of vitamin B12 (good for those following a meat free diet). It’s also high in magnesium and iron, great for helping boost your immune system and keeping your nervous system in good nick.

This is a very rough recipe, throw whatever you feel like in.

Spirulina Energy Balls (v) (gf) (sf)

Makes 8-12

INGREDIENTS:

2 large handfuls of dates
1 tablespoon goji berries
100g cashews (any nuts will work)
50g pistachios
1 teaspoon Spirulina powder

Raw cacao powder / desiccated coconut – to roll balls in

 

METHOD

Place dates and goji berries in a bowl, cover with boiling water and leave to soak for 10 mins.

In a food processor, blitz the nuts until crumbly.

Drain the dates and goji berries, add to the food processor along with the Spirulina powder.

Pulse mixture for a few mins, until it forms a dough (you may need to stop and scrape mixture off sides)

Now for the fun messy bit.

Scoop small amounts of the dough mix with your hands, and roll mixture into balls. Roll a third of the balls in cacao powder, a third in coconut, and leave the last third as they are.

Store in a container in the fridge.

Super snacking is a go!

SpirulinaBalls2

Spirulinaballs4