Vegan Ice Cream for Breakfast!?

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Ingredients

4 x Frozen bananas

1 x TSP Vanilla essence

1/4 cup cold press coffee

1 TBSP Maple syrup

1/2 TSP coconut oil

1 TSP Peanut butter

Choc Shot

Handful of mulberries

1 x Fig

Handful of oats

Handful of shredded coconut

Handful of mixed raisins

Directions

  • Thaw the bananas to ensure they’re soft enough to blend. This will reduce risk of damaging your blender
  • Place 2 bananas into the blender with the vanilla essence
  • Blend until a soft ice cream texture has been achieved
  • Place into your bowl of choice, this will be your first layer
  • Place the remaining 2 bananas with the coffee, maple syrup, coconut oil and peanut butter into the blender
  • Blend until a soft ice cream texture has been achieved
  • Put on top of the first layer
  • Add the oats, raisins and shredded coconut to a bow to mix. This is your home-made muesli
  • Sprinkle the muesli and mulberries on top of the ice cream, drizzle with the Choc Syrup and add the figs on top.
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Posh Vegan Toast

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Yogurt and Fig

Ingredients

Bread of choice for toasting

Dairy free yogurt (I used Alpro Almond)

1 x Fig, sliced

2 x Strawberries, sliced

Nut butter of choice

Directions

  • Toast your bread
  • Use the yogurt in replacement of butter
  • Add the figs and strawberries on top
  • Drizzle with your nut butter

 

Vegan Halloumi and Fig

Ingredients

Bread of choice

1/2 Avocado

2 strips of Violife Mediterranean Style Cheese

1 x Fig, sliced

Date/ Maple Syrup

Directions

  • Grill the halloumi
  • Toast your bread while halloumi is grilling
  • Remove halloumi once cooked
  • Use avocado in replacement of butter. You can mash this or just simple slice it on to your toast
  • Add halloumi on top of the avocado, then the figs
  • Drizzle with your syrup of choice, my date syrup went really nicely with this!

 

I also had another slice of toast, not pictured

Strawberry and fig

Ingredients

Bread of choice

Dairy free yogurt

1 x Fig, sliced

2 x Large strawberries, sliced

Syrup of choice

Directions

  • Toast your bread
  • Spread the yogurt on top
  • Add your sliced strawberries and figs
  • Drizzle with syrup

 

 

 

 

Apple ‘Pie’ Chia Seed Parfait

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Ingredients

2 tbsp chia seeds

1/3 cup non-dairy milk

2 apples

3 tbsp non-dairy yoghurt

1 tbsp peanut butter

A handful of raisins

Cinnamon

Optional – date syrup and mulberries

 

Directions

  • Put the chia seeds and milk into your bowl/container of choice. I use an old coconut oil jar as I take my breakfast to work with me. Stir and leave for the chia seeds to soak up the milk
  • While the chia seeds are doing their thaang, chop up your apples into small pieces.
  • When the chia seeds have soaked up the milk and have become a ‘layer’ add your apples on top. I like to do my apples in ‘layers’ as well, adding cinnamon in between.
  • Take your yogurt of choice, I really like the Alpro almond yogurt, and add on top of the apples.
  • Drizzle your peanut butter and optional date syrup over the top, finishing with a sprinkle of raisins and mulberries. Feel free to add more cinnamon on top too!!

Vegan Spain and avocado benefits

                          It’s holiday time!!

I’m away for 10 days to give my body a rest, soak up some sun and feed my body with the nutrients it needs.

Flying vegan can be difficult, there are never vegan options on the plane and the price of food in the airports is extortionate! I always take food with me so that all I need to buy is water to keep me hydrated. My mum gave me some butternut squash which was left over from the christening on the weekend. I made 2 lots of soup, which I frozen for when I come back to the UK, and a breakfast puree (big mistake as it was considered a liquid).

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For this I added in boiled butternut squash pieces with some liquid, you can use either water or milk. I guessed the amount I needed. I added in some cinnamon, nutmeg, vanilla and maple syrup then topped with frozen berries, coconut and matcha powder.

This was thrown in the bin as soon as I got to security 😥 so I had to buy breakfast. I got this from 3 different places, and spent around £10. The avocado on toast was nearly £4 for 1/2 an avocado and one slice of sourdough bread!!! I also treated myself to an acai bowl with shredded apple, cinnamon, and granola, and a medium soy burnt caramel latte from Starbucks, as I hadn’t slept and wouldn’t be sleeping for over 40 hours haha :’)

We eat at the flat nearly every day, which made things a lot easier, but when we did eat out, at a Chinese, I had spicy tofu with plain rice and veg.

My breakfast every day is oats and/or peanut butter and jam on toast. I wish we had a blender so I could have made smoothies and nice cream to detox my body a little. I can’t wait to get home just so I can make these…or even some cheeky pancakes (naughty).

My oats consist of soya milk and water, cooked bananas, berries, a little jam, some peanut butter and prunes.

Lunch times consist of salads. The fruit and veg in Spain is so much sweeter (and cheaper) than in the UK. In fact most of the food in Spain is better than in the UK!! Haha :’)

The salads include mixed leaves, rocket, chickpeas or lentils, cucumber, avocado, cous cous, pomegranate, grilled asparagus and vegan feta from Sainsburys. I grate avocado seed on top of the salad as it reaps benefits (see below). I also have a mini baguette with hummus, sweet chilli sauce and Tesco’s blue cheese, NOM. After the salad we have a ‘dessert’ which is whatever fruit we have that day. The one below is mango, strawberries, kiwi, dragonfruit, watermelon and nectarines.

So…back to avocado. Oh what a beautiful fruit (yes, it is a fruit, not a vegetable!), it has so many uses and is often referred to as a superfood. Next time you have an avocado, don’t throw the seed and skin away!! Take a look at this wonderful fruits benefits. Ooooooo ahhhhhhh.

Avocado meat

  • High in healthy fats – these can help you absorb nutrients from plant foods, which is why they’re great to eat with salads!
  • Loaded with fiber
  • Can lower cholesterol
  • Loaded with powerful antioxidants that can protect the eyes
  • May help prevent cancer
  • May help relieve symptoms of arthritis
  • Could help you lose weight
  • Rejuvenates your skin and hair, which is why it’s used in so many of our beauty products
  • Contains more potassium than bananas – high potassium intake is linked to reducing blood pressure

Avocado stone

  • May lower high cholesterol and high blood pressure, improving heart health and bloody circulation
  • Reduce inflammatory conditions and ease joint pain, reduce swelling and stiffness
  • diabetes and boost your immunity
  • Contains more fiber per ounce than almost any other vegetable, this can banish cravings and keep your full and satisfied. The seed can also help control your blood sugar levels.
  • Could destroy cancer cells and reduce tumor growth
  • The seeds antioxidants can rebuild collagen, repair cell damage and improve the look and feel of your skin.

As I’ve mentioned above, I grated the seed into my salad, it has a bitter taste to it so next time I’ll add it to a smoothie!

Avocado skin, seed and meat for beauty

  • The fatty acids in an avocado are great for skin and hair.
  • It helps reduce wrinkles (WOOHOO!!), making your skin more supple and plump. Rub the skin on your face, leave the avocado on until dry, then rinse off. Your face will feel so soft and hydrated.
  • The seed can be used as a scrubbing agent – break up the seed, leave to dry for a few days, mix with oil and rub onto your skin as an exfoliater.
  • Can be used to treat dry hair and a dry and itchy scalp.
  • Frizzy hair treatment – put onto your hair 15 mins before shampooing with oil.
  • Makes your hair more shiny.
  • Reduces bad breath – drink avocado juice, this will cleanse your mouth, intestine and help to remove the microbes causing bad breath.
  • Works as a natural sunscreen and soothes the skin from damage caused by the sun.
  • Moisturizes your skin and reduces inflammation.
Now you get to laugh at me with a green face!!
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Let me know what you do with your avocados!

Vegan Liverpool and Manchester

Me and Dan went back to my home, home last weekend for my nieces christening.

We spent Saturday in Liverpool, as it’s somewhere Dan wanted to go for a while, looking around the city and museums. I found a pikachu bucket hat, yes I look cute, there were lots of vegan chalking, we saw a chubby, sleepy cat and Dan made friends with some mannequins.

We went to one of my favourite places in Liverpool, Bold Street, which is the cool vintage area of Liverpool. It kind of reminds me of Brighton. Here we went and had lunch at a cafe called Love Thy Neighbour. This is my favourite cafe of all time, so far. They have vegan options on the menu, the decor is something out of WGSN/Pintrest, and they LOVE avocados as much as us!! The staff were very attentive and lovely, the food was delicious and it wasn’t too pricey. I want my kitchen to look like this place!

I had a beetroot latte, mainly got it because the colour looks amazing haha, but it actually tasted really nice too! With it, I had an acai bowl made with banana, almond milk, and avocado, topped with mixed berries, granola, and shredded coconut. I think the smoothie part could have been sweeter, but I have a sweet tooth. Dan had a peanut butter hot chocolate to drink and sweet potato, falafel and hummus pancakes with avodcado (of  course) yellow tomatoes and spinach, topped with harissa. His was actually nicer, and obviously I got jealous!

For dinner we went back to Manchester to try out Vrev, a fast food joint (vegan of course!). It was super busy, due to it being Saturday night, so we had to wait around 20 mins for a table, which I wasn’t too fussed about. They had all gender toilets which I thought was really cool!!

So I learned from my mistake of not ordering the same thing as Dan, as he always chooses the best meals out the two of us. We both ended up ordering the Barbecute Without the ‘E’ which is a beefy patty, with vegan cheese, pulled jackfruit, chipotle cola bbq sauce, coleslaw, onion rings. I also ordered some vegan mac and cheese on the side as I’ve always wanted to try it. The chips ended up being cold by the time to food arrived, but the burger and mac and cheese made up for this. They were soooo good, if I could have fit it in, I would have had double portions!!

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On Sunday morning we went for a walk (adventure) down the road my house. One of my favourite places and somewhere I like to be at one with nature. It’s a place very difficult to get to, so there’s not a soul around! Not many people know about it and it’s complete bliss. I wish there were places down south like this, that I knew about.

The afternoon we spent in Church and with my family. My mum and sister put on a buffet, which I forgot to take a picture of! I contributed with vegan brownies and peanut butter ice cream (I also forgot to take pictures of these!) I did however manage to get one of the cake my sister made for her daughter. She’s such a talented lady! 🙂

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I took a few more pictures at the christening and got a nice one with my beautiful niece, and Goddaughter) I miss my boys already!!

Matcha Pancakes and Dragon fruit salad bowls.

Pancakes seems to be, becoming a weekend habit. The best part about these pancakes is that they’re healthy, so I have no reason to feel guilty about having them every week!!

I’ve been very lazy with updating my blog again recently, so these recipes are are actually from a few weekends ago.

 

So obviously breakfast consisted of pancakes, as mentioned, I also had a lemon and mint water.

The matcha used in the pancakes came from a new business called Vegavero, I’ve added their link below, they stock different vegan super foods, tablets etc.

Matcha is a finely ground powder which comes from green tea, this particular matcha comes from Japan and is 100% organic. One of the best health benefits is that it is an antioxidant and has more antioxidants than any other super foods! Other benefits of matcha are below:

  • Boosts metabolism and burns calories
  • Detoxifies effectively and naturally
  • Calms the mind and relaxes the body
  • Is rich in fiber, chlorophyll and vitamins
  • Enhances mood and aids in concentration
  • Provides vitamin C, selenium, chromium, zinc and magnesium
  • Prevents disease
  • Lowers cholesterol and blood sugar

One cup of matcha has as many antioxidants as 10 cups of green tea!!

Ingredients

1/2 cup oats
1 banana
1/2 tsp baking powder
1 tsp vanilla essence
1/2 cup water (or as much as you require for your thickness)
1 tbsp matcha (I used Vegavero)
1 2bsp PBfit
1 tbsp maple syrup
Handful of seeds
Handful of frozen berries
Sprinkle of coconut chips

Directions

  • Put the oats into a blender and blend until flour consistency
  • Add in the baking powder, vanilla, matcha, banana and water. Blend.
  • Let it stand for 5 mins to thicken
  • Add around 1 – 2 spoonfuls of batter to a non-stick pan and cook until bubbles start to form
  • Flip over and cook on the other side
  • Remove from the pan and repeat instructions until all of the batter has been used up
  • Place pancakes onto a plate and put toppings on.
  • Get them pancakes in your belly!!

I went for a long walk with the boy as it was so sunny (I managed not to burn, yay!). We walked from Saltdean back to Brighton, a lovely coastal walk!

For lunch I made a light salad consisting of all of the standard salady things but with some dragon fruit too, a frozen berry, chilli dressing and some caramelized onion and tomato, garlic toast on the side.

Berry Dressing Ingredients

  • Handful of frozen berries
  • Handful of mint
  • 1 tbsp balsamic vinegar
  • 1/2 inch red chilli
  • Water to reduce the thickness

Directions

  • Put all of the ingredients in a blender and blend until desired consistency.
  • Drizzle on top of your salad.

Dinner ended up being a nice and easy sweet potato with beans, broccoli and edamame with sriracha (obviously) and hummus on the side.

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Sweet potatoes are the best. You can have them sweet or savory, meaning they can be a breakfast, lunch or dinner meal! What’s your favourite way to eat hummus?

What I ate today – 1st April

Such a beautiful weekend, in terms of the weather. I am so looking forward to warm days being spent at the beach and being able to go for a swim after work or on the weekend!

 

Breakfast was a little lighter than usual, in terms of how much I ate, but the fat content was higher due to the large amounts of peanut butter I ate. I LOVE PEANUT BUTTER. If you do not like it, we are NOT friends.

Smoothie

  • 1 banana
  • Handful of blueberries
  • 1/2 tbsp peanut butter
  • 1/4 cup oats
  • 400ml soya milk
  • Sprinkle of coconut

Directions

  • Put all ingredients, except the coconut, into a blender and blend until desired consistency.
  • Pour into a glass and sprinkle with coconut.

I had my smoothie with a raisin and cinnamon bagel, topped with peanut butter. YUM.

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I went out for coffee with a friend to a vegan cafe in The Laines called Larder. They serve a variety of toasties, baked potatoes, budda bowls, cakes and more, obviously I had to get a cake. I got a biscoffee cake and an almond milk latte. It took quite a while for me to get them, the cake I received a good 5 mins before my coffee (both took over 20 mins), and didn’t receive anything to eat with it. Not great, but I’ve been here before when it wasn’t as busy and the service was fine.

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After dawdling around the shops and getting distracted by pretty clothes I headed home for some lunch. As it was warm out I naturally craved a salad, it ended up being pretty big and filled me up until bedtime. I made a spicy mango dressing to drizzle over the top. It was delicious and bursting with flavours!

Spicy Mango Dressing

  • 1/2 Mango
  • 1/2 Chilli
  • 1 Garlic clove
  • 1 Tbsp maple syrup
  • Handful of corriander

Directions

  • Wizz together and drizzle on top of your chosen salad.

I ended up having two slices of toast with caramelized onion, avocado and sriracha on top. Some of my favourite foods!

The day ended with me and my house mates finally burning our Christmas tree. Took us long enough! I love the smell of burning pine 🙂