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

 

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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.

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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

Purple Sprouting Caesar Salad

It’s all getting a bit grown up around here. The last few weeks we’ve been talking about mortgages, investing, yields, solicitors and more house buying relation jargon that I’d never heard of until recently. Forward planning is never really something we’ve done, unless it involved planning our next snowboarding trip. We don’t really look more than a week ahead, taking each day as it comes and seeing where the week takes us. Suddenly all this grown up stuff is happening around us, friends getting engaged, hen do’s and marriages. I feel less grown up the older I get. Do we ever really grow up, or are we just pretending to be adults, in this play they call life? Take me back to the carefree days of sitting in my garden playing hospitals with baby Flopsy (she had a heavy head, OK guys?!)PSB

I have been itching to share this recipe with you guys. I got so excited this week when I made it and it was as good as I’d hoped. Salads are always a winner for us, chuck in a selection of veggies and leaves, scatter with seeds and dressing of choice. Our fridge is pretty much 75% salad dressings, from chilli based ones to tahini. Team Salad over here.

The dressing for this recipe is ever so slightly adapted from this one. Because it was pretty darn good as it is.

The seeds give the salad a nice saltiness and extra crunch, and of course added protein from the hemp seeds.

Purple Sprouting Caesar Salad with Tamari Toasted Seeds (v) (gf)

INGREDIENTS:

Handful curly kale (de-stemmed and roughly chopped)
1 head cos lettuce (chopped)
1 head purple sprouting broccoli

Caesar Dressing
100g cashews (soaked for at least one hour)
100ml water
1 ½ tablespoons lemon juice
2 tablespoons extra virgin olive oil
1 tablespoon Dijon mustard
1 garlic clove (crushed)
1 tablespoon Hendersons Relish – if you are unable to source this delicious northern English sauce, you can use a vegan Worcester sauce.
3 teaspoons capers
Dash Tamari (or other soy sauce)
S+P

Tamari toasted seeds
75g pumpkin seeds
100g hemp seeds
30g sesame seeds
3 teaspoons Tamari sauce (or other GF Soy sauce)

METHOD

First, in a large heavy bottom frying pan, toast your seeds for a few minutes, until lightly golden. Add tamari and mix well. Turn off heat and leave seeds to cool.

Add soaked cashews and all dressing ingredients to a high-speed blender. Blend for 1-2 mins, until creamy.

Add your kale to a large mixing bowl, pour a generous amount of dressing onto it and mix well with your hands. Rub the dressing into the leaves, this will help the kale absorb the flavours.

In a small pan, steam or boil your PSB for 3 mins. Then tip into a colander and rinse with cold water (this will help it keep its colour)

Add your Cos leaves to bow with the kale, adding more dressing if necessary.

Put salad in bowl, with the broccoli. Scatter the toasted seeds on top.

PSB Salad

PSB Salad

 

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Beetroot and Butter Bean Hummus

WHAT A WEEK. We’ve just got back from our holiday to the alps. I am exhausted and all my muscles ache, but I am filled with gratitude, love and energy to the wonderfulness that is the mountains. They make you feel totally insignificant but powerful beyond words. Storming down slopes and open powder bowls. Hiking ridges above cliffs to access those sweet, untouched fields of the fluffy stuff. I had a permanent smile on my face. Riding with my best friends, in such a beautiful and breathtaking place. I am in awe of those mountains. The view never fails to amaze me, the great vastness of the alpine range, the views of Mont Blanc, and Lac Leman. We are blessed to be able to have spent so much time there, and that it is so accessible to us. We ate too much cheese, drank too much beer and laughed until our sides hurt.

Sometimes you just need to give yourself a break, to recharge your little mind, to laugh at your tumbles and falls, to realise that it’s gonna be alright. Whether that be from a holiday, or just a good old cuppa. Make some you time, put your feet up, give yourself a pat on the back. You’re doing good kiddo. Keep on keepin’ on.

Beetrootbeandip

A good friend of mine has been pestering me to do a beetroot recipe ever since I started Rough Measures, she has been filling my brain with all the purple related ideas. So, this one’s for you Joelle!

This dip is extremely easy, and a tasty, colourful alternative to regular hummus.

Beetroot and Butter Bean Hummus (v) (gf)

INGREDIENTS:

3 large beetroot (roasted are best, but boiled or package bought will work also)
400g butter beans (soaked and cooked or tinned)
1 garlic clove (finely diced)
1 teaspoon cumin powder
1 teaspoon ground coriander
Juice of ½ lemon
Salt and pepper
Dash olive oil.

Coriander (fresh and seeds) – to serve

METHOD

Add cooked beetroot, butter beans, oil and garlic to a food processor. Blend for 30 seconds. Scrape down the sides.

Add the lemon juice, spices and s+p. Blend until smooth.

Serve in a bowl scattered with fresh coriander and coriander seeds.

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Carrot and Celeriac Slaw

Yesterday I was feeling like a domestic goddess. I finished work early, got back to the boat before dark and had a sudden burst of energy. I decided I would sweep the chimney. A job that has needed doing for a while but we hadn’t quite found the time to do it yet.

I was up on the roof, chimney hat off, with my make shift chimney sweep (the joys of gaffa tape!), sweeping away. I felt rather proud of myself that I was doing a pretty grotty job. Practical goddess if you will. Once swept I knew I was going to have to go inside and clear out the fire before I could light it and warm myself up. It took me about 45 mins of sticking my arm up the fire and scooping out charred ash. After what seemed like forever, I was pretty certain I’d cleared it out completely.

So I lit a nice fire to get toasty. Then the problems started. Smoke started billowing out of the bottom vents, into the boat. Not the chimney as it should do. So what did I do? Well I opened the fire door didn’t I… let’s just say it took me a long while to get the fire alarm to stop going off.

By this point it was getting late and I was getting even colder. I felt like a practical-goddess-failure. I called SOS (my SOS being Charlie), put the kettle on and warmed my hands up over the hob.

Charlie, being the clever man that he is, managed to fix the chimney within 5 minutes, and soon the fire was roaring again.

Anyway, the moral of this story is, (in my case) stick to what you’re good at…

CeleriacSlaw

Celeriac is such a great vegetable, pretty ugly to look at, but great in all other aspects. It’s a nice winter vegetable, with an earthy flavour and can be used in anything from slaws to soups.

I’ve paired the veg with a vegan cashew ‘mayo’ to add extra vitamins and nutrients.

Carrot and Celeriac Slaw (V)

INGREDIENTS:

1 large carrot (scrubbed)
½ celeriac

Cashew ‘mayo’
Handful cashews (soaked for 1-3 hours)
1/2 cup cold water
1 tablespoon whole grain mustard
Splash extra virgin olive oil
Pinch salt and pepper

METHOD

First, using a sharp knife, peel the celeriac.

Using a Julienne peeler, or a grater, grate up your carrot and celeriac. Add to a mixing bowl.

Drain and rinse your soaked cashews.

In a blender, add cashews, water, s+p and olive oil. Blitz until it forms a creamy, smooth consistency.

Add mustard and blitz for 20 more seconds

Scoop the cashew mix out of the blender and add to the veg.

Mix well and serve with salad, on a burger or as a side.

 

 

Special thanks to my ever so talented friend Josie, for the gorgeous handmade, lino print tea-towel. You can find more of her beautiful creations over here.

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