I miss smoothies and smoothie bowls in the colder months. Opting for something more comforting like baked oats or pancakes/waffles if time allows. But the other day I was craving one, and a friend of mine gave me an awesome idea, a hot smoothie bowl. Think hot chocolate, but with more goodness and flavour, think a peppermint hot chocolate smoothie bowl. Read more
I know, I know, my last post was a pumpkin recipe. But remember how much I love Autumn, well I figured I would shower you with some more pumpkin love. Things have turned even chillier here in the UK, and the last few days have just been gorgeous. Nothing says Autumn like pumpkin, so when Sara from Cake Over Steak asked me if I’d like to participate in this years #virtualpumpkinparty – she had barely finished her sentence and I had agreed. Along with Sara and myself, a whole army of bloggers are joining in, with so many awesome creations. There are over 100 (!!!) talented lovelies taking party. See the full list below. Seriously, with all these gorgeous recipes, we can eat pumpkin forever! Hey, we might even turn into pumpkins, would that be such a bad thing?
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.
Since moving into the new house, I feel I have been scrabbling at life and trying to fit everything in, whilst still trying to unpack, re-decorate and find our feet with this new life (albeit in the same town, but very different surroundings). I am more tired than I have been in a long while, and a little overwhelmed with it all. Trying to find a new routine whilst trying to do something different every day to keep my brain happy. I get a little frazzled when I’m busy. Some people thrive off it, but not me, I need to keep a few days or evenings free just to calm and re-sync myself.
Trying to make small routines every day keep me sorted. Little things like my 11 o’clock banana at my desk, 2pm mug of green tea or my regular 10pm bedtime. The newest routine which has started every day in our new home is smoothie making in the morning, together. We get up, grab breakfast and then decide on a smoothie to make and take with us into our offices. Do something different every day for sure, to keep life interesting, but daily smoothies? Keep them in your routine of repetition.
Especially this cucumber peach smoothie, it’s totally rocking my world right now.
This cucumber peach smoothie is a favourite of mine at the moment. It’s oh so easy and full of good vibes. I throw everything in my Froothie Optimum G2.1 , 30 seconds blending and there ya go. Great for busy mornings when you need something quick. Since moving and now having access to a constant electricity source, we have used the Optimum G2.1 every day. We’ve made dips, soups, smoothies and even sorbets!
This smoothie is:
- loaded with vitamins
- flushes out toxins
- contains calcium and zinc
- a source of fibre
- vegan and gluten free
- ½ cucumber (peeled)
- 2 donut peaches (de-stoned)
- 2 large strawberries
- ½ cup / 125ml dairy free yoghurt
- 1 cup / 250ml almond milk
- ½ cup / 125ml coconut water (or filtered water)
- Add everything into your Optimum G2.1 (or regular blender)
- Blitz for 30 seconds - 1 minute
- Pour into glass and enjoy.
Disclaimer: Expect to see lots more Froothie Optimum G2.1 posts as I am now an Ambassador for Froothie. Any links to their site in this post or future posts are affiliate links. If you purchase through these links I will earn a small commission, it won’t cost you any extra though. I was not paid to write this post and all opinions are my own. Thank you for continuing to support Rough Measures!
I have many fond memories of long afternoons spent in our local park, picnic-ing under the summer skies. My parents had a good group of friends, all with little ones of similar ages, and we would all congregate on the grass for big picnics. We would run around, learn to ride our bikes, or spend hours testing out our new roller skates, and occasionally run back to the group to grab a snack and re-fuel. We must have clocked up a fair few hours in that lovely park. Whenever I go there now, those memories all come flooding back. I am grateful for a happy upbringing, with so much time spent outdoors.
We haven’t really had the right weather for picnics this year, and the British nation is patiently waiting some serious sunshine (rumour has it some heat is on its way this week). I decided that I wasn’t going to let the weather stop us from eating alfresco this weekend, so we opted for a garden picnic. Our new kitchen leads directly out into the back garden, so it’s handy for running back inside if it does start to rain, which coincidentally, it did! Picnic foods aren’t just great for alfresco dining, I love simple, quick bites that you can throw together for a quick, fuss free dinner in the week.
Whilst I try to make wholesome, homemade recipes most days, sometimes you just need something you can grab and go – right? That’s why I love Higgidy’s range of pies and quiches. Higgidy’s range of products offer a large range of delicious flavour combinations, and make a great picnic addition. Each product is handmade (no robots here) with love. I’m taking part in their #HiggidyPicnic and bringing this zesty quinoa and sweet potato salad along with me! Quinoa is great (incase you didn’t already know!) as it contains iron, magnesium, B vitamins, calcium, and is one of only a few plant-based foods that is a complete protein. It’s also vegan and gluten-free, yay!
- 1 sweet potato (scrubbed)
- ½ aubergine
- 1 cup / 190g quinoa (I used a mix of red and white)
- Lemon thyme (optional)
- ½ cup/120ml extra virgin olive oil
- Zest and juice of 1 lime
- 2 teaspoons apple cider vinegar
- Handful fresh oregano
- Olive Oil - for roasting
- Preheat the oven to Gas Mark 5 / 190 C
- Chop the sweet potato and aubergine, place on a lined baking tray, scatter with S+P, lemon thyme (if using) and coconut oil. Place in the oven and roast for 40 minutes, or until the veg is soft.
- Rinse your quinoa in a sieve under some cold water. Place in a saucepan with 2 cups water. Put on a hob and bring to the boil. Once boiling, turn down to a simmer and let it cook for 15 mins (you want to retain a little bite in the quinoa)
- While that's cooking, make your dressing.
- Add all the dressing ingredients to a blender (or into a jug and use a stick blender) and blitz for 10 seconds, taste and check for seasoning.
- Once the quinoa has cooked, drain any excess liquid, then add the quinoa to a large mixing bowl.
- Add in the roasted veg, and a good glug of your dressing.
- Stir it well so the quinoa can absorb the dressing.
- Enjoy al fresco.
See who else is joining the #higgidypicnic ;
This recipe is sponsored by Higgidy. All opinions are my own, stay individual friends.
There has been an awful lot in the media recently about the healthy/’clean’ eating craze. Foodies and cookbook authors have been getting a lot of bad press. The thought is that the ‘clean-eating’ phase is getting taken to the extreme by some people, resulting in eating disorders. The media deems it necessary to target the current top ‘wellness’ stars and pick faults. It saddens me that as a nation we always need to pick a target and point the blame at someone. Some of the people who are being targeted are some of my main inspiration sources. They do not tell you what will work for you, just what has worked for them. They believe in a balanced lifestyle and use natural ingredients and healthy fats. If that encourages someone to cook a homemade meal instead of a ready meal then I think that’s fantastic. I have never been on a diet in my life, and don’t intend to. As soon as I tell myself I can’t have something, it is all I want. Moderation is key. I listen to my body, some days it needs extra carbs, some days it’s happy on salads. My plant based diet, and regular exercise, makes me feel good, in my mind and in my body. I also love cake. Life is about balance. As Michael Pollan said; Eat food, not too much, mostly plants.
If you are a regular here, you’ll know my love for beets is high. Those pure purple hearts with their bright pink juice. I love it in stews, salads and this awesome hummus, yeah, beets are my bag! We eat salads a lot here in our floating abode. We pretty much have the same 5 salads on rotation every week. It’s easy for dinner and sometimes we are both too exhausted after work to cook anything different. Every now and again, I fuel us up with a hearty stew, something a bit comforting after a long day at work.
I was recently sent this gorgeous Le Creuset cast iron casserole dish from Steamer Trading. The dish is from their Vida Brazil range. I’m totally crushing on the colour – Marseille Blue – it reminds me of roaming French hypermarkets as a child and gazing at all their kitchenware. Steamer Trading Cookshop have a vast range of kitchen cookwear. Set up in 1985 by Liz and David, they opened their first store in Sussex. Now with multiple stores across the UK, they’re firmly established as one of the nation’s favourite cookshops. I’ve currently got my eye on a shallower casserole dish to match the one I made this stew in. I need more baking tins and adore this cute heart shaped one! They also offer free delivery on orders over £45 – all the more reason to stock up your kitchen supplies.
This Beetroot Bourguignon is an adaption of a lovely recipe from A Modern Way to Cook by Anna Jones.
Don’t forget to follow me on Instagram to see my daily eats!
- Glug of extra virgin olive oil (or 2 tablespoons coconut oil)
- 2 shallots
- 2 garlic cloves (peeled and finely chopped)
- 3 large beetroot
- 2 carrots
- 1 small sweet potato
- 2 bay leaves
- A few sprigs of fresh thyme
- 2 tablespoons tomato puree
- 1 tablespoon harissa
- 500ml vegetable stock
- ¾ cup pearl barley
- OPTIONAL - 150ml red wine
- First, finely dice your shallots.
- Then, peel and roughly chop your beets, carrots and sweet potato.
- Place a casserole dish on a medium heat on the hob, add in a glug of oil and throw in the shallots. Stir well to coat them. Add in a good pinch of salt and pepper. Cook the onions for 5 minutes.
- Next, add the garlic, stir well and cook for another 5 minutes.
- Now, add all your vegetables, stock, tomato puree, harissa and pearl barley. If using, add in the wine.
- Simmer gently for 40 minutes. Enjoy with some crusty bread.
I’m adding my recipe to these awesome link ups;
Steamer Trading Cookshop sent me the Le Creuset pan you can see in my images. I was not paid to write a positive review, and of course, all opinions are entirely my own. Happy cooking!
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.
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!
Find more hummus recipes here
Like this recipe, you can find more over on Pinterest!
- 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)
- Drain the chickpeas (see notes).
- Add everything to a food processor and blend for 1-3 mins. Add more oil if needed.
- I like to leave some whole chickpeas to the side to stir in after.
Hey there friends. How is it April already?! It’s been a while. I know things have been a little very quiet around here lately, so I’m sorry for that. I needed to take a little time out, a step back from the laptop, my camera and even cooking for a while.
The truth is, I just wasn’t feeling it. The flame inside me that is my passion for food just wasn’t burning very bright. In fact, I felt pretty burnt out. I can’t really put my finger on what it was, but I knew I didn’t want to force recipes, and force false words on this little space of mine. I just needed to step back for a bit and let my mind have a bit of a break. Trying to juggle work, blogging and social time has proven trickier than I thought (props to every single person who creates a blog or just generally excels at life!)
Last week I was feeling it a bit more, back in a creative mode, with a long weekend ahead I set about planning some cooking, some for here, and some just for the love of food, no pressure to plate it up nicely, take the perfect shot. Some food just purely for eating (imagine that!!)
A few weeks back we went to this incredible little deli-café place in Kendal called Baba Ganoush. A small little oasis of gorgeous salads, soups and cakes. Hungry after a morning of climbing, we hid from the torrential rain and grabbed ourselves a veggie box from the counter.
This beetroot and orange salad is a twist on something I tried there. Deep earthy tones from the beetroot are perfectly matched with some sweet, tangy oranges. Drizzled with this creamy mint dressing which I am loving so much right now, I want it on everything! Using cashew butter for the creaminess means added protein too. Win win!
- 3 – 5 large beetroots (peeled)
- 2 large oranges
- For the dressing
- 2 tablespoons cashew butter
- 50ml water
- 3 tablespoons extra virgin olive oil
- Juice ½ lemon
- 1 teaspoon apple cider vinegar
- Handful fresh mint leaves
- 1 tablespoon maple syrup
- Preheat your oven to Gas 5 / 190 C
- Chop the peeled beetroot into 1cm cubes.
- Place on a baking tray with a drizzle of oil and roast for 35-45 mins, until soft. (they won’t go super soft, but retain a little bite which is what we want here)
- Peel the oranges (I use a shard knife to do this as it helps remove extra pith). Chop the orange into cubes and then into a large mixing bowl.
- Once the beetroot is done, add it into the bowl with the oranges. Give it a good mix.
- To make the dressing – add all ingredients into a jug, use a stick blender to blend it up. Add a little more water if it’s too thick.
- Serve on a plate and drizzle with dressing.