Plum Bircher Muesli – Summer in a Bowl

Plum Bircher Muesli // roughmeasures.com

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.

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Asian Kale Salad with Ginger Dressing

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!

Asian Kale Salad // roughmeasures.comAsian Kale Salad // roughmeasures.com

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!)

Asian Kale Salad // roughmeasures.com

Asian Kale Salad // roughmeasures.comAsian Kale Salad // roughmeasures.com

 

Asian Kale Salad with Ginger Dressing
 
Prep time
Cook time
Total time
 
A crunchy, citrus infused salad which brings me back fond memories of my travels.
Rough Measures:
Recipe type: Salad
Cuisine: Asian
Ingredients
  • 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
Method
  1. Get all your ingredients ready.
  2. Start with the dressing; in a large bowl, add the grated ginger and garlic.
  3. 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.
  4. 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.
  5. Throw the cabbage, carrot and spring onions into the bowl, and mix with your hands.
  6. Toss through the peanuts and sesame seeds, serve into a large salad bowl.
  7. Add more dressing if you wish!
Notes
The measurements for the dressing should make around 500ml - it will last for a few weeks in a sealed jar in the fridge. Shake well before use.
 

Want to Pin this recipe for later? Use the image below – you can follow me on Pinterest too!

Asian Kale Salad // roughmeasures.com
Some other Asian inspired salads that I’m loving are;

Warm Japanese Black Noodle Salad from Natural Kitchen Adventures

Asian Chopped Kale Salad from Cookie and Kate

Healthy Kale + Quinoa Salad with Ginger-Curry Vinaigrette from The Clever Carrot

Carrot and Moong Bean Salad from Botanical Kitchen

Asian Beetroot Salad from Bunny Kitchen

Glastonbury Round Up + Some Links

Hey friends. This weeks post is a little different. Having spent the last 10 days working at Worthy Farm and dancing my little boots off, I didn’t get time to get a recipe together for you. But panic not, they’ll be back next week. For the time being, enjoy these photos of the festival.

We had so much fun, exploring the many fields of the festival. Some highlights were:

  • An amazing fire / acrobat / arial dance show from the Arcadia stage crew on Friday night.
  • Seeing Mr Eavis himself, driving his red Land Rover though William’s Green and waving to the cheering crowds.
  • Hula-hooping away our hangovers in the Circus Field
  • Watching the sunset over the festival from the Glastonbury Sign on the hill.
  • Dancing to Plump DJs in the awesome Temple Stage
  • An amazing Lebanese mezze plate on Sunday evening
  • All the amazing bands and artists that we got to see over the 5 days.

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The view from Worthy View hill

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Some things I’m loving this week:

My new rucksack from Poler

The delicious mezze plate we had from these guys at Glastonbury

This summery spelt salad

This Pimm’s cocktail is just so refreshing

The best coconut shampoo, which is saving my dried out locks

 

Don’t forget to follow my adventures over on Instagram and Twitter

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