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Category: food

Turmeric mylk

This is my absolute favourite turmeric mylk recipe (and I’ve tested a few over the years!). It’s from The Yoga Kitchen by the wonderful Kim Parsons. 

Turmeric is such a powerful spice known for its healing properties. Curcumin is the main active ingredient in turmeric. It has powerful anti-inflammatory effects and is a very strong antioxidant. 

I occasionally get a flare-up of ulcerative colitis (an inflammatory condition) so I’m really interested in herbal remedies and foods to conteract this inflammation. Luckily I have a very mild form of UC but it’s essential that I look after my diet and spot the early signs of a flare up. I take turmeric supplements from Pukka and try to eat foods that reduce inflammation. 

Turmeric mylk is one of my favourite drinks – it’s so comforting and warming. 

Turmeric is fat soluble, so it’s best to consume together with some fat – Kim’s recipe adds coconut oil for this reason. Black pepper increases The bioavailability of turmeric by over 1000% so that is added too.


  • 1 clove
  • 3 black peppercorns 
  • 1 cardamom pod
  • 2 and a half cups of coconut milk (or almond milk)
  • 1 cinnamon stick
  • 3/4 inch piece of fresh ginger peeled and cut into thin slices (or 1 tsp ground ginger)
  • 3/4 inch piece of fresh turmeric peeled and cut into thin slices (or 1 tsp ground turmeric)
  • 2 dried dates, stoned
  • 1 tsp melted coconut oil 


  1. Place the peppercorns, clove and cardamom pod into a mortar and pestle and slightly crush (I used the back of a spoon in a bowl!) then place all the ingredients into a medium saucepan and bring to a low simmer, stirring occasionally.
  2. Remove from the heat before the liquid starts to boil.
  3. Cover the saucepan with a lid and allow to infuse for a few hours if possible.
  4. When ready to drink, reheat gently and then strain the liquid through a sieve. 

If there is any left you can store in the fridge for a few days.

I like mine served with a dusting of cinnamon in my dinosaur mug 😊 



Wild Food Cafe

Delicious ‘White Zen’ smoothie (contains Irish moss!) from the Wild Food Cafe in Covent Garden.

I went there yesterday and it is an amazing vegan/vegetarian spot 💚🌱

Tucked away from the hustle and bustle of Covent Garden, it was a lovely little escape. We sat by the large open windows overlooking a little courtyard and it almost felt like we were in Spain or Italy! 

I need to go back there soon for food as their menu looked amazing! Here’s some drink selections:

Love finding new veggie places and the staff were really lovely at the Wild Earth Cafe. Highly recommend !


Veggie Pret

I went into Pret’s Veggie Pop-Up in Soho yesterday….

… And loved it. No surprises there! 💚🌱

Pret has always had a great selection of vegan and vegetarian food and their pop-up doesn’t disappoint. They have showcased some exciting new recipes (such as the vegan chakalaka wrap) and old favourites (posh cheddar).

They’re also bringing some of these new recipes to Prets around the country. I have a confession to make… I had that chakalaka wrap 5 times last week (what is wrong with me?!)…

I went slightly overboard at Veggie Pret (surprise, surprise!) and bought quite a few (seveal!) vegan snacks while there. 

What I loved:

  • Asian tofu salad
  • Artichoke & tapenade baguette 
  • Dairy free coconut bites
  • Orange and cacoa pots

There was a notice board for customers to review and rate their favourite food. 

Veggie Pret runs for all of June. 

Have you been yet? Would love to hear your food recommendations!



Vegetarian breakfast muffins 

I sometimes struggle with variety at breakfast during the week. Weekends are fine and dandy with plenty of time to prepare lovely food (namely pancakes!) but the Monday to Friday options for me are super repetitive. Totally my own fault as I am rubbish at preparing my own breakfast before work.

I often go to the gym first thing so either have quinoa porridge (from EAT which is delicious) or sourdough toast when I get to the office. The problem I have is that I often overdo the porridge and have it every single day so that by the end of the week I just opt to have a hot drink for breakfast. Not ideal!

This weekend I decided to try out making some breakfast muffins. They are basically mini omelettes! Very easy to make and you can have them hot or cold. My recipe  below makes 6.


  • 5 eggs 
  • 4 spring onions finely sliced
  • 2 mini bell peppers
  • Handful of cherry tomatoes chopped into quarters
  • Handful of spinach
  • 1 tsp curry powder (this makes them taste ah-may-zing)
  • Pinch of salt and pepper 


  1. Preheat the oven to 180 degrees 
  2. Line a muffin tray or use cupcake paper cases (I used 2 cupcake cases for each muffin so they were sturdy which is recommend doing).
  3. Chopped the veg up. Crack the eggs into a bowl and whisk them with a fork.
  4. Mix all the ingredients together and pour into the cupcake paper cases.
  5. Cook for 18-30 minutes until the tops are golden.

Et voila ✌🏼️

Follow me on snapchat for more: smallkellebelle 👻



Healthy ‘nutella’ drink

I love Nutella and hot chocolate… So have found the  perfect combination for a lovely hot drink!


  • I mug of hazelnut milk (warmed up), mixed with 1 tbsp of cacao powder.

This drink is so nice and comforting. It’s dairy free and sugar free plus cacoa is full of antioxidants! If you need it sweeter you can always add some agave syrup or maple syrup.

Next thing on my list: I need to make some homemade hazelnut milk! It is definitely my favourite nut milk right now. 



London’s first porridge cafe

porridge cafe

First there was a cereal cafe (London) then a crisp sandwich cafe (Belfast), now a porridge cafe is to open in London. Which will actually be quite near my offices in Old Street!

The menu is rather interesting… as they offer both sweet and savoury options. Yes, savoury porridge – what will that be like?! The cafe will have classic breakfast style options such as baked apple, raisin & cinnamon (YUM!) and a more adventurous option including lemon, fennel & mushroom.


The cafe came to life after its founders, Nik & Elly (who started Bow Street Kitchen in 2013) went on a trip to Scandinavia and noticed a trend for high quality and interest porridge. They then got back to London, did some research and set about creating London’s first Porridge Cafe.

I will definitely pay them a visit when they open on March 2nd. I think the sweet options will go down well and I am so intrigued to try out a savoury option – the one below actually looks really good!


What do you think? Would you try this cafe? Has anyone ever tried savoury porridge before?!



Vegan Chai Pudding

I made chai pudding for the first time yesterday. It started off looking like frog spawn so I wasn’t sure how it would turn out!


I was pleasantly surprised and it actually tastes really good! The texture is like tapioca pudding and the maple syrup/vanilla extract gives it a sweet (but not sickly!) taste. I will definitely be adding this to my breakfast menu rota. And by rota I mean muesli… Or chai pudding.


Chai seeds are a good source of protein for vegetarians and vegans and contain calcium, manganese and phosphorus. They are also great source of omega-3 fats.


2 cups of almond milk
1/2 cup of chai seeds
2 tablespoons maple syrup
1 teaspoon vanilla extract
Berries for topping

Mix the almond milk, chai seeds, maple syrup and vanilla extract together. Place in a sealable container and refrigerate overnight.

To serve
Stir the mixture and pour into a glass bowl. Top with berries.




Beetroot, walnut & feta burgers

I made these burgers last night and cannot explain how delicious they were. Pretty much dreaming of them now as I write this post…


I’m home in Ireland for a long weekend at the moment and have been obsessed with a new recipe book that my mum bought: The Happy Pear. All the recipes are vegetarian and look absolutely amazing.


The recipe below serves 4 and is by Phil at The Happy Pear. Give it a go – you won’t be disappointed!

400g uncooked beetroot
4 spring onions
80g mature cheddar cheese (grated)
100g feta cheese
140g toasted walnuts
2 tablespoons oil
4 tablespoons finely chopped mint
150g breadcrumbs
Juice of half a lemon

For the topping
Alfalfa sprouts
Parsley or chives


Preheat oven to 180/200 degrees.

Scrub and grate the beetroot. Finely chop the spring onions. Crumble the feta and roughly chop the walnuts.

Heat the oil in the pan and add the beetroot and spring onions. Cook for about 5 mins and set aside to cool for a few minutes.

Put the beetroot mixture into a medium bowl with both the cheeses, mint, walnuts, breadcrumbs, and the lemon juice. Mix well using your hands. Add some black pepper and a pinch of salt. Form into burger shaped patties.

Place the patties on a baking tray lined with greaseproof paper and bake for 25 minutes, turning them halfway through.


To serve
Top the burgers generously with hummus and serve with the alfalfa/parsley on top.

These were absolutely delicious! I had mine with sweet potato mash and side salad.


Check out more from The Happy Pear: Website, Twitter and Instagram.




I recently bought a Nutribullet in a bid to eat healthier. As a vegetarian I’m always conscious about not getting enough nutrients (iron especially) so figured smoothies would be a great way to add more into my diet.


I heard rave reviews about how the Nutribullet is a super extractor that delivers more essential nutrients than standard juicer/blenders etc. It’s not cheap at £99.99 but for me it’s been a worthwhile purchase.

It comes with a booklet with recipes and you can find loads on line. There are also quite a few Nutribullet specific recipe books out there too. The standard smoothie build is 50% green leaves and 50% fruit topped off with liquid.


I’ve been using it for a week now and really like it. I’m still figuring out what blends work best (and trying not to make all my smoothies brown!). It’s so easy to use and there is hardly any wash up to do after! This is a major plus for me as I’ve used juicers before that took ages to clean which just put me off using.

My fave blend so far is 50% spinach with some mint, mixed with raspberries, strawberries, blackberries and passion fruit topped with orange juice (or half orange, half water), a smidgen of chopped ginger, with a dash of cinnamon and a teaspoon of wheatgrass or spirulina. If I am making one for breakfast I will add 2 teaspoons of yoghurt and soya milk instead of juice/water.


I want to make a really nice purple based drink with blueberries and beetroot soon!

What’s your favourite smoothie recipe?