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!
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.
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.
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.