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Tag: food blogger

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 πŸ’šπŸŒ±

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 !
Kellebelle 

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Apple and pear crumble

I am slightly obsessed with stewed fruit and crumbles so this Easter I made a healthier, refined sugar and diary free, version.

I chose another cracking recipe from Deliciously Ella (book 2) and tried my hand at vegan apple and pear crumble πŸ’šπŸŒ±

This recipe is easy to make and I was really pleased with the outcome. I served it at dinner with my parents and grandparents and it went down a treat!

  

Ingredients:

For the filling

  • 5 red apples
  • 3 pears
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 150g raisins

For the crumble topping

  • 200g pecans
  • 300g rolled oats
  • 2 tsp vanilla powder
  • 4 tbsp coconut oil (melted)
  • 8 tbsp date syrup
  • 2 tsp ground ginger
  • 2 tsp ground cinnamon

Method:

  1. Start by making the fruit layer. Peel the apples and pears, then chop them into bite-sized pieces, discarding the cores.
  2. Place the chopped pieces into a saucepan with the cinnamon, ginger and raisins, plus enough water to cover the bottom few centimetres of the pan. Let the fruit gently cook over a medium-low heat for about 20 minutes, until it’s really soft. Preheat the oven to 200Β°C (fan 180Β°C).
  3. Meanwhile, make the crumble layer. Place the pecans in a food processor for about 30 seconds, until they form a flour. Tip into a bowl and mix in the oats and vanilla.
  4. Place the coconut oil, date syrup, ginger and cinnamon in a saucepan and gently heat the mix until the coconut oil melts. Pour this into the oat mix and stir it all together.
  5. Once the fruit has cooked, place it in a baking dish (recommended size is 31 x 21cm) and spread the crumble layer on top. Bake for 20 minutes, until the top turns a golden brown. 

Best served with some coconut yoghurt or custard/cream. I also drizzled some maple syrup on too!

  
Due to using rolled oats in this apple and pear crumble I did keep thinking I was eating a morning treat… On the plus side, I had it for breakfast this morning and it didn’t feel like a sickly dessert. It’s delicious!

It has such a warming smell and taste from the cinnamon and warmed apples that it reminded me of Chrismas at home. Had to keep reminding myself that it is Spring! 

This is the first Easter when I haven’t longed for, or wanted, any ‘sweet’ treats or chocolate (of the sugar laden, dairy variety). Instead I’ve craved Sweet Potato Brownies and other sugar-free snacks. Just goes to show what your body craves when it gets used to healthier foods!

Later on today I’m making a sugar-free, vegan chocolate and almond cheesecake.

Happy Easter! 🐰🐣

Kellebelle

Ps: follow me on snapchat for more recipes etc., smallkellebelle is my username πŸ‘»

Sunday breakfast

  
Pancakes are my go-to Sunday morning breakfast treat and I love trying out different variations.

This week I made gluten-free, coconut flour pancakes with raspberry and blueberry sauce.

This is a slightly altered version to the one I made before and tastes so much better! I omitted the peanut butter from the recipe and used 4 eggs (free-range, organic) instead of 2, as well as adding 3 tablespoons of liquid coconut oil to the mixture. 

I also added raspberries to the sauce which gives it a slightly sweeter, jam-like taste. πŸ‘ŒπŸΌ
Kellebelle 

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Homemade nutella

  
I LOVE Nutella but it is full of sugar, not to mention dairy (which I am trying to avoid!)… So I decided to make some vegan friendly hazelnut and cacoa spread instead!

This recipe is from Deliciously Ella who I am a bit in love with. Her books are packed full of amazing vegetarian and vegan recipes and healthy snacks. 

This Nutella spread was quite easy to make and tastes AMAZING!!!

Ingredients:

  • Two mugs of hazelnuts 
  • 1/2 mug of maple syrup
  • 3 tablespoons raw cacoa powder
  • 1/2 mug of filtered water 

Method:

  1. Preheat the oven to 180 degrees and bake the hazelnuts for 10 minutes.
  2. Once they are cool, blend them in a (strong!) food processor until completely broken up. I used my Nutribullet (milled blade option) and this did the job.
  3. Mix in the cacoa and maple syrup and blend again.
  4. When this is completely smooth, slowly add in the water and blend. For this stage I used a handheld blender as it was too much liquid for my Nutribullet!

And that’s it! I got a jar and a half from this. Had to stop myself eating it all before I poured it into jars…

  
Kellebelle

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sunday chef: rice pudding

So our TV didn’t work yesterday *cue collective gasp* so my plans to watch Sunday brunch in my pjs and be an all around lazy bones fell to pieces.

I may have actually uttered the phrase ‘worst day ever’ at one point as my roommate moved out and took her kettle so not even a cup of tea could be made. I have clearly fallen on hard times.

I decided to be productive and bake a pudding. But not just any ol’ pudding – baked rice pudding! This is one of my favourite things as my granny made it all the time when I was younger so it’s a real home comfort food for me.

At first I decided to attempt a really lazy version (it was Sunday after all!) as I had a tin of creamed rice in the cupboard that I figured I could just add raisins to and bake. I went to open it with a can opener only to discover the bloody can opener was gone too! This may have been the second time ‘worst day ever!’ was uttered. Not wanting to be dramatic, and after deciding against curling up in the fetal position, I braved the outside world and a place they call a shop.

Got my ingredients… And I only went and made rice pudding from scratch! It took about an hour and a half in total so kept me entertained and now all is right with the world and it was the BEST DAY EVER. That’s really just because my life revolves around eating and the pudding tastes pretty awesome if I do say so myself.

I measured ingredients all over the place as I didn’t have any scales but below is how I did it.

Ingredients:

  • 1 and 2/3 bags of white bag in the bag rice (200g)
  • 20 teaspoons of sugar
  • 3 eggs
  • 16 fl ounces of milk
  • LOADS of raisins or about a half a cup
  • 1 teaspoon of vanilla essence
  • Pinch of salt
  • 2 pinches of cinnamon (recipes say nutmeg but the shop had none) Butter to grease tray and put on top of dish

How to:

  1. Place uncooked rice saucepan, and add water. Bring to a boil. Reduce heat, and simmer for 20 to 30 minutes.
  2. Preheat oven to 160 C / Gas mark 3.
  3. In a large bowl, combine beaten eggs, milk, sugar, vanilla extract and salt. Mix well. Stir in rice and raisins. Pour into a baking dish.
  4. Bake uncovered for 30 minutes; stir pudding and sprinkle with cinnamon and add some knobs of butter. Bake additional 30 minutes or until a knife inserted halfway between the edge and the centre comes out clean.

Here’s some pics of how it went:

ing

lur

egg

Ready for the oven!
pre cooked

After 30 minutes in the oven and ready to stir…

pre stir

All stirred and butter and cinnamon added…
stir

Back in the oven for 30 minutes and done!finished

slice

Ta-da! Do you have a favourite dish that reminds you of being young/home? Let me know!

Kellebelle

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