So far, January is looking pretty juicy, don’t you think? I do! We’re over a week into 2017 so far, David Attenborough is still alive and so are we. Not bad ey? So far 2017 is strutting its stuff. It’s a good month for us too as we are off to Whistler in 3 days time. Excited doesn’t even cut it. OHMYGODIAMBEYONDECSTATIC is a little closer. Read more
This weekend saw a celebration. A rather big one in fact. My big brother married the girl of his dreams in a wonderful ceremony in Surrey. I feel like we had been waiting an age for their special day to finally roll in, and all of a sudden it was over too soon. We cried, we laughed, we danced, we possibly had one too many glasses (or pints in my case) of Prosecco, and our hearts were full with happiness for this amazing couple. I had the honour of being a bridesmaid, and getting to walk down the aisle watching my brother’s face light up as he saw his bride-to-be walk in was a moment I will be sure to treasure forever.
I always feel that bundt cakes are cakes for a celebration. Something about their shape and curves is a thing of beauty. I finally got myself a bundt tin last week and knew I needed to bake something special. This honey ginger bundt cake is sweetened with natural ingredients, costcutter.co.uk‘s Independent Honey. The soft flavours of the spelt match the honey and ginger so beautifully, I knew I was onto a winner. I was all out of any sort of natural icing ingredients, so dusted it with some coconut flour, but I bet a cashew icing would set a slice of this cake of beautifully. Happy celebrating friends.
I have had a fantastic, yet mad, couple of weeks. The first of which saw my mum and I travelling up to London to attend the Soil Association BOOM Awards, where I (and this dear blog of mine) were shortlisted for the Best Food Blog award. I was in total shock when I found out I had made it into the top ten, with 9 other fantastic foodies. It was a fantastic event, taking place in Borough Market and a huge amount of effort had gone into making the place a foodies dream. When we arrived we found out that I was in fact down to the final 3, which was incredible! I was so honoured that my little blog had made it to the awards with so many other amazing organic brands. Huge congratulations go out to everyone nominated, and of course to all the winners!
This weekend saw me heading up to Birmingham for the FLEA Enterprises #BlogCamp2016. Blog Camp is like a conference / learning day for food / parent / interiors and travel bloggers. There were about 200 of us there, including around 15 of my food blogger friends. I have met so many wonderful people because of Rough Measures, and it was fab to catch up with some of them. The day was filled with talks on food styling, Pinterest tips, stories from some top bloggers, writing workshops and more. I have come away with a head full of information!
Last week saw some sunshine, and I got all excited and wanted to make a salad with flavours that take me back to my time spent travelling Asia. Something like this Asian kale salad, with my favourite ginger dressing. The strong tastes of ginger and umami flavours make my mouth and belly happy. The crunch of the massaged kale and carrot keep the textures strong here. I haven’t enjoyed a salad this much since this one I made last year! Enjoy pals, and stay dry (apparently the British summer lasted all of 3 days!)
- Big bunch of kale - washed, de-stemmed and leaves loosely shredded
- ¼ red cabbage - shredded
- 1 carrot - peeled into thin strips
- 2 spring onions - finely chopped
- Zest 1 lime
- Handful peanuts
- 1 tablespoon sesame seeds
- FOR THE DRESSING
- A thumb sized piece of ginger - peeled and grated
- 2 garlic cloves - finely chopped
- 1 cup extra virgin olive oil
- ½ cup tamari (sub for soy sauce if you don't have tamari)
- ¼ cup rice wine vinegar
- Juice 1 lime
- 4 tablespoons cold water
- Get all your ingredients ready.
- Start with the dressing; in a large bowl, add the grated ginger and garlic.
- Add in the rest of the dressing ingredients, give it a really good whisk. Pour the dressing into a sealable jar, leaving around 50ml left in the bowl.
- Add your shredded kale into the bowl. Using your fingers, massage the kale into the dressing. Do this for a couple of minutes until all the kale has been coated.
- Throw the cabbage, carrot and spring onions into the bowl, and mix with your hands.
- Toss through the peanuts and sesame seeds, serve into a large salad bowl.
- Add more dressing if you wish!
Want to Pin this recipe for later? Use the image below – you can follow me on Pinterest too!
Hey friends! How’s things? I hope you all had a nice long May Bank holiday weekend? Whatch’all been up to? We’ve had a hectic couple of weeks, with only one day off in 14 *burys head in hands* and I feel like I’ve been buzzing about like all the spring bees, without much chance to catch a breath. But today was a bank holiday and I lapped up some fresh air in Bristol with my mum, saw some food demos as part of Bristol Food Connections and generally enjoyed being outside instead of behind a PC all day!
This weeks post is all about this AWESOME book from the ever so lovely Dannii of Hungry Healthy Happy. I ‘met’ Dannii via Facebook and she has been there for help and advice from day one. Dannii’s blog started as a quest to change her unhealthy diet due to health problems. She started cooking from scratch using fresh produce, exercising more and documenting it. Dannii lost almost 100 pounds (!!!) and has maintained a healthier lifestyle ever since. Her new book, Hungry Healthy Happy, is full of delicious healthier versions of some classic recipes. From pancakes, to apple nachos to ice lollies, this book has all events covered. Each recipe has the measurements in grams, ounces and cups – which I love because my scales aren’t always working! The book includes meat dishes, but there’s a great selection of vegan, vegetarian and gluten free dishes. Every recipe contains a break down of nutrients and there is a photo per recipe – something which seems to get missed in a lot of recipe books. A photo really does speak a thousand words!
I was sent Hungry Healthy Happy a few months back and have already made the avocado hummus, raw carrot cake bites, baked beans and gingernuts (see below!) Dannii’s recipes are easy to follow and use ingredients you can find at any basic supermarket. If you are looking for a new book to get you inspired then go out and buy it now.
I decided to make the Gingernut biscuits because a day without a biscuit is a sad day. They come together so quickly and are a great afternoon treat.
- 70g unsalted cashews
- 70g whole almonds
- 20g desiccated coconut
- Pinch sea salt
- ½ teaspoon baking powder
- 2 tablespoons ground ginger
- 1 teaspoon lemon juice
- 3 tablespoon pure maple syrup
- First up, preheat your oven to Gas Mark 4 / 180 C
- In a food processor, mix the nuts and coconut until the resemble a floury consistency. Tip the mix into a large mixing bowl.
- Into the bowl, add the salt, baking powder, ginger, lemon juice and maple syrup. Mix it well until it forms a dough.
- With your hands, roll the dough into balls, it should make about 8. Place on a lined baking tray.
- Press the palm of your hand down onto the balls to flatten out, you want them about 3 inches wide.
- Put your tray into the oven and cook for 15-18 minutes, until lightly golden.
- Leave to cool for 5 mins before transferring your gingernuts onto a cooling rack, make sure you let them cool fully before tucking in!
Thanks to Dannii and her publishers, Jacqui Small, for the advance copy of this book. Recipe by Dannii Martin.
Hungry Healthy Happy – RRP £20 Available from all good bookstores (support your local bookstores!)
I was not paid to review this book, and, as always, all opinions 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:
This week started on a bit of a downer. We got news on Tuesday that our current house buying venture had fallen through. The seller changed their mind and decided not to sell. It felt seriously unfair and totally sucked. But, there’s absolutely nothing we can do about it, so I’m trying to stay positive and listen to the constant ‘It obviously wasn’t meant to be’. I do try to stick to the attitude that everything happens for a reason. Sometimes it’s a little hard to swallow though. But hey ho.
However, any house buying ventures are going to have to take a backseat for a few months. As we are OFF ON THE ROAD. The road of festivals. As I mentioned before, Charlie has set up an awesome Glamping business – Dreamcatcher Cabins – which he’s now ready to take to some festivals this summer. We’ll also be working for another great company who do a similar thing. I’m going to be the cook for the hungry staff. Making sure they’re fed and watered well, keeping those bellies happy and all cheeky grins stay grinning. So, recipes might be a little haphazard for a few months. I’m going to try my best, adapting my boat-kitchen skills over to caravan/tent-kitchen-cook-extraordinaire.
I’m counting on my little caravan oven to be as lovingly, tempramental-yet-somehow-still-works as the boat oven. That if I whisper sweet nothings to it (what, none of you talk to your oven?!), it will bake me that perfect cookie, or doughy loaf of bread. It’s going to be an adventure, please do join me!
Now, onto more pressing matters.
This smoothie-juice concoction that I like to call Crush. Tangy pineapple with fiery ginger. Perfect to get that morning energy flowing, kick that hangover out the door, and face the day head on. And if someone were to add a splash of rum into the mix on a hot summers evening, who the hell am I to argue? Take a sip and imagine you are on that desert island in the sunshine.
Pineapple and Ginger Crush (v) (gf)
Half a pineapple – peeled and cut into chunks
2 tablespoons fresh grated ginger
500ml coconut water – coconut milk would work here too
Add all ingredients into a high-speed blender, blend for 1 minute.
Pour into glass (over ice / add rum if desired) and enjoy.
This crush is quite frothy, you may want to let the juice sit for an hour, or just embrace it!
Don’t forget, you can follow my adventures throughout the summer over on my Instagram!
Life is too short to eat bad food.
I’m not one for diets, I am a firm believer in everything in moderation. I am lucky that I enjoy healthier foods, so eating a bit greener isn’t a big deal for me.
Now, I know what you’re all thinking. “Cookies?? I’m supposed to be doing [insert latest diet trend here] for January. I can’t eat cookies” – well my friends, you can.
These cookies are loaded with soothing ginger (perfect to kick that winter cold out the door), vitamin packed sweet potato, and immune boosting coconut oil.
This recipe is quite loose. Use different flour / omit oats if you wish.
Sweet Potato and Ginger Cookies (V)
Makes 6 – 8
1 medium sweet potato (peeled)
220g self-raising wholemeal flour
80g jumbo oats
80g unrefined brown sugar
2 tablespoons grated ginger
3 tablespoons coconut oil (melted)
1 teaspoon ground flax
1 teaspoon bicarbonate of soda
1 teaspoon cinnamon
1 teaspoon each ground ginger / cinnamon (for roasting)
Large pinch nutmeg
Zest from 1 orange
Couple of drops of vanilla extract
Preheat oven to Gas Mark 6 / 200 oC
Cut the peeled sweet potato into chunks and place on a lined baking tray. Toss in a small amount of melted coconut oil, the ground ginger and cinnamon. Roast in oven for approx. 45 mins (or until very soft).
Once cooked, remove and set to one side to cool.
Turn oven down to Gas Mark 5.
In a bowl, combine the flour, oats, bicarb, spices and grated ginger. Mix well.
In a saucepan, melt the coconut oil over a low heat and stir in the sugar. Keep stirring until the sugar starts to dissolve.
In a bowl, mix ground flax with 2 teaspoons water and leave for 5 mins.
Mash the cooled potato into a puree. Add to the sugar mix with orange zest, flax mix and vanilla. Whisk well.
Add wet ingredients to dry and mix just until you get a dough type mixture.
On a lined baking tray, drop spoonfuls of the dough, evenly spread out.
Bake for 10-15 mins, until the edges start to brown.
Remove from oven, leave to cool for 5 mins before placing on a cooling rack to complete cooling.
C arrived home last week with a big grin on his face. When I asked him what he was so happy about, he emptied his pockets and produced three big parsnips. “I’ve brought you some parsnips” he announced. As it turns out, they were the first vegetable his colleague had managed to grown in his veggie patch. His colleague had brought them into work and dished them out to everyone.
I, however, did not share C’s excitement. I’ve never really understood parsnips, feeling like they don’t really add much to anything, and lack the flavour that so many other roots have going for them. But you can’t say no to free food, so I decided to give them a second chance.
This soup can easily be adjusted to whatever is left in your veg basket. For me, that was some ginger, a carrot and a potato. I threw in the chickpeas add some extra protein and fibre. I love the heat that the ginger gives it, warming you up from the inside out.
This is a nice and quick recipe. Good for those days when you just want to put your feet up in front of the fire. You can chuck this all in the pan, and relax.
I served this punchy soup with a nice focaccia bread. I cut out the cheese from this recipe.
Parsnip, Ginger and Chickpea Soup
1 medium potato
Thumb size piece of ginger
1 tin chickpeas (rinsed and drained)
Sea salt + pepper
1 organic vegetable stock cube (or Bouillon)
1 litre hot water
Peel and chop the onion, parsnip, carrot and ginger. Saute the onions slowly in a medium saucepan, until they turn slightly golden. Add the ginger and cook for a few minutes.
Add the rest of the veg and cook with the lid on for 5 mins. Add a little water if necessary.
Mix the stock cube into 1 litre hot water. Add into soup.
Cook until all veg is soft and tender. Once soft, blend soup with a stick blender.
Add chickpeas, and salt and pepper, and cook for 15 more minutes.
Check for seasoning, add some ground ginger if you would like more heat.
Serve with warm foccacia bread.