Try This: Super-Easy Sweet Potato Falafels

Falafels. Loved by vegans and meat eaters alike, super versatile, super healthy, and all-round delicious (in my humble, opinion).

Homemade falafels are always that little bit healthier than the shop bought versions. First of all, I’m an advocate of baking rather than frying falafels, it’s healthier, and I think they are easier to add to sandwiches, as they won’t fall apart as much from being too crispy. Other than that, inevitably, homemade falafels means you know exactly what is going in your food and you get the satisfaction that you made your own.

This quick and simple recipe can be easily adapted, sometimes I use roasted butternut squash or roasted peppers instead of sweet potato, or add some fresh chilli for a kick.

Sweet Potato Falafels
Vegan, Gluten-Free

Makes 12

Ingredients:
1 can of chickpeas (drained)
400g of sweet potato (2 ish large ones)
2 garlic cloves (crushed)
1tsp of ground coriander
1tsp of ground cumin
1 tsp of paprika
Salt and pepper

Optional extras 
Plain flour (Sometimes helpful to bind the mixture together).
Chopped coriander, lemon zest, tahini paste or my favourite, some crushed chilli (for extra flavour).

Method:

  1. Pre-heat the oven to 200
  2. Place the sweet potato in the microwave, on high, for around 8 minutes, flipping half way through or until it is cooked through – you can roast it if you have more time.
  3. Once cooked, remove the flesh.
  4. If you have a food processor, whack the sweet potato and all other ingredients in the food processor and blend until combined. If not, its time for a work out. Place all the ingredients in a bowl and use a potato masher to combine. (If you’re also lacking a potato masher, my boyfriend’s technique of using a good old fork to mash works fine, but as he quickly realised its much easier to pick up one for a £1 in the supermarket!)
  5.  Shape the mixture into balls slightly bigger than a golf ball and place on a baking tray, I sometimes use a muffin tin to keep them in place. Equally you can shape them to look like burger patties if you prefer them to be flatter for wraps, buns and sandwiches.
  6. Place in the oven for 15 minutes, flip and cook for another 15 minutes, or until they have started crisping and turning brown.

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And there you have it, place in sandwiches, wraps, salads, on their own as part of a mezze board or dipped in some hummus as a delicious healthy snack.

 

Try This: Fuss-Free Overnight Oats

For the last year or so I have been OBSESSED with overnight oats. Super quick and easy to prepare, this delicious twist on your morning bowl is basically porridge, but soaked over night to create a creamy, cake-like texture and means when you are in a rush in to get to lectures or work, your breakfast is already sat in the fridge waiting for you to enjoy.

Just like porridge, overnight oats are also super versatile, with a simple base you can adapt and add different flavours and toppings to mix up your mornings and satisfy your tastebuds.

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Overnight Oats – The Base
Serves 5ish – Depends how big you like your portions!

Ingredients  
1 cup/ 100g Porridge oats
1 heaped tbsp Nut butter (Almond, peanut, cashew etc.)
1.5-2 cups / 375-500ml Milk of choice (Almond, coconut, soya, rice etc.)
2-3 tbsp Chia seeds
2 tbsp Honey/maple syrup
1/2 cup / 125ml Any thick yoghurt- (Optional, it makes it thicker and creamier but if you’re on a budget its not an issue to skip!)
1 tbsp Vanilla extract (also optional, I literally never have this at uni but it’s nice if you do)
Pinch of salt

Method:
1. Place all ingredients in a bowl and whisk until combined
2. Add more milk depending on how thick you want your oats
3. Place in any sort of jar/container/tupperware and whack it in the fridge. Its best left over night but if you can’t wait that long and fancy it for dessert after dinner, around 2 hours should give it time to set enough!

 

 

At uni I put mine in a big tupperware container and take out as much as I fancy in the morning, but alternatively to give yourself even more time you can portion them out into individual pots. That way you can also make lots of different flavours or add your toppings before so you don’t even have to think!

Variations:
You can do SO much with overnight oats to tailor to your individual tastes.

Toppings:
First off, you can change your toppings every day, my choice is normally a banana, or a handful of raspberries and blueberries. But you can also add granola for some crunch, seeds, nuts, coconut flakes and literally any fruit that you can get your hands on.
Top tip: I can’t afford too much fresh fruit at uni so I buy bags of frozen raspberries and then defrost a handful in the microwave for 30 seconds.

 

 

Flavouring:
The easiest way to mix it up is to use a different nut butter or different kind of milk to give you that variation in your life so you don’t get bored, but the ‘world is your porridge-oat’ in terms of stepping up your flavour game. My all time favourite is adding a spoonful of cacao powder (or just regular chocolate powder), and tadahh you have chocolate overnight oats! Add banana and you’re looking at banana, chocolate and peanut butter oats, the perfect combo. Add grated carrot, cinnamon and chopped nuts to get a carrot cake flavour for a morning ‘treat’, or go one step further by having cheesecake for breakfast by adding cream cheese, some lemon zest and then your choice of fruit! For any protein fiends out there, you can also get your fix, add a scoop full of your favourite protein powder and you have super-charged your morning oats with minimal effort.

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So fill your boots, (or your fridge), with delicious, fuss free overnight oats to get you going faster in the morning and see you through till lunchtime!

 

Try This: 2-Minute Vegan Pancakes

So, pancake day is literally almost over and I’ve decided to add to the noise a little too late and give you my recipe, why? Because part of being an adult is realising that you can make pancakes any day of the year!

This recipe is completely fuss free, takes two minutes, vegan friendly, and tastes like heaven on a plate. Now I maintain the real heroes and make-or-break parts of the humble pancake are the toppings, so really, a pancake is what you make it. But it helps to have a good base.

A lot of vegan recipes for pancakes use banana instead of egg, which I personally really like, but I know it’s not for everyone, so I’ve gone for banana-free ones to satisfy all – but if you want, feel free to change the nut butter for banana, or chia seeds etc.

Go crazy and add some broken up dark chocolate or blueberries like I did to pimp-up your pancake, and marvel at how easy and stress free it can be!

2-minute vegan pancakes
(Serves: Literally depends on how greedy you’re feeling, I ate it all, but I went into a food coma, it made about 6 ish pancakes!)

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Ingredients:

150g (1 cup) plain flour
2 tbsp caster sugar
2tsp baking powder
½ tsp salt
1 heaped tbsp nut butter of choice
1 tsp oil (vegetable, melted coconut, whichever you prefer) – plus extra for frying!
300ml almond milk (or milk alternative of choice)
Toppings/ additions of choice (go crazy)

Method:

  1. Sift (or don’t, I didn’t because 1) I don’t own a sieve at uni 2) who really has time for that) all of the dry ingredients together in a bowl
  2. Mix the nut butter and oil together and then add to the dry ingredients
  3. Add the almond milk and whisk until combined
  4. Add in any additional flavours (I’ve chosen some dark chocolate and blueberries)
  5. On a medium/high heat add a little oil, enough to lightly cover the pan, once hot, pour in your batter to whatever size you want
  6. Once the pancake is coming away at the sides, is producing some bubbles and looks brown on the bottom, flip and cook on the other side (or try your best pancake-tossing tricks!)
  7. Remove from heat, get your pancake decorating on and enjoy!

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From the pictures you can also tell I went a bit ott… to the point you can’t really see the pancakes! So, feel free to indulge as little or as much (as much is encouraged) as you want!

Try This: Ultimate Shakshuka

Mornings are getting darker, evenings colder and for some, freshers week is around the corner. Summer may have only just left us, but as I do live in England, winter is very much making its way in, and I have already lit the fire twice this week. Dreary and wet days mean that a nice cold sandwich will no longer cut the mustard and some warm comfort food is on the menu.

I made this for lunch a couple of days ago and posted it on my Instagram stories and to my surprise, I had loads of people message me asking what it was, and for the recipe. (Side Note: When I say loads I mean 7. But that was enough for me to feel like I was Nigella Lawson and that I might as well make a blog post out of it).

 

Shakshuka is my new love affair. There are plenty of recipes online so you can adapt how you like as I sort of made this one up on the spot. The basis of it is a rich spicy tomato base with some runny baked eggs in the middle, this warming dish is perfect for brunch, lunch and dinner, and works as my personal favourite hangover cure. So if you are in need of a little comfort food, hanging from freshers week or want to mix up your mid-week meals, give this one a try.

Ultimate Shakshuka: 
Serves 1

Ingredients:

1/2 can of chopped tomatoes
1/2 can of chickpeas (drained)
1/2 pepper (chopped)
1/2 chilli (chopped)
Large handful of spinach
2 eggs
1tsp paprika
1tsp cayenne pepper
Salt and pepper
Bread (toasted)

Method:

  1. Preheat the grill to around 170. Place the chopped tomatoes, pepper and chilli into a saucepan and place over a medium heat to start heating through and reducing the tomatoes.
  2. Add all of the seasoning and chickpeas and place a lid on the saucepan and let it thicken up a little.
  3. Once thickened, add the spinach and stir until it had wilted and combined.
  4. Then transfer the contents of the saucepan into a bowl of choice.
  5. Make two small wells in the mixture with a spoon and crack the eggs into these wells.
  6. Place the bowl under the grill and leave until the eggs are cooked through.
  7. Garnish, and serve with some toasted bread to dip into the egg yolks as mop up the sauce.

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Super easy, and super quick, it probably takes me max 15 minutes to make. And you can play around with your ingredients; sometimes I use a tin of 5 bean mix instead of chickpeas, or you can go one better and get the 5 bean in a tomato sauce and then you have no need for the chopped tomatoes. Frying off some onion and garlic and adding to the sauce also gives some nice flavour, or my personal favourite, crumble some feta on the top after you have cooked the eggs!

 

 

Naughty but Nice: Black Bean Brownies

The weird ingredients continue… more legumes in chocolate based treats, stop messing with what is already good I hear you cry! But I guess at the end of the day I just really like cooking, especially if it’s a bit out there, and bonus if it’s something healthy that tastes so good!

So I present to you, black bean brownies filled with a raspberry chia jam for good measure. The black beans are packed with fibre, potassium, vitamin B6 and actually help to lower cholesterol in the blood. Chia seeds in the jam are literally full of everything good from omega-3, protein, antioxidants, calcium to loads of vital vitamins and minerals. Also, if you use cacao powder in this recipe, it is full of antioxidants, iron, magnesium and calcium – but I realise both chia seeds and cacao powder are expensive, so regular unsweetened cocoa powder will still do the job!

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Once again for anyone who suffers from allergies/intolerance this recipe is completely gluten and dairy free as well as being vegan so almost everyone can enjoy!

I had a major issue with sourcing canned black beans at the time, so had to buy some dried ones and cook them first, which is totally fine, it just takes a LOT longer to make – so if you can, find the canned stuff.

Black Bean Brownies with Raspberry Chia Jam
Gluten-free, dairy-free, vegan, low-sugar

Serves: 6 ish (or 12 if you use small ‘cupcake’ cases)

Ingredients:
For the brownies:
1 can black beans, drained and rinsed
2 tbsp of Cacao powder (or unsweetened cocoa powder)
½ cup oats (40g)
¼ tsp salt
⅓ cup maple syrup (75g)
¼ cup coconut oil, melted (40g)
1 tbsp vanilla extract
½ tsp baking powder
¾ cup extra dark chocolate baking chips (140g) (optional!)

Raspberry chia jam:
1 cup fresh or frozen raspberries (140g)
1½ tsp brown sugar
1 tbsp chia seeds

Method:
For the jam:

  1. Microwave the raspberries for 1 minute and then mash them all together
  2. Add the sugar and microwave for another 30 seconds then stir in the chia seeds then place in the fridge to set for at least 3 hours or over nightIMG_0972.JPG

For the brownies:

  1. Preheat the oven to 180’c and line a muffin tin with muffin cases
  2. Combine the beans, cocoa powder, oats, salt, maple syrup, coconut oil, vanilla, and baking powder in a food processor and blend until smooth
  3. Stir in the chocolate baking chips.
  4. Scoop about 2 tablespoons of batter in each muffin case, put 2 teaspoons of raspberry chia jam on top of each mound of batter and then divide the remaining batter among the muffin cases to cover the jam
  5. Bake on the bottom rack of the oven for 18 minutes.
  6. Let cool completely and then transfer to the fridge for at least 1 hour to firm up.

And then they are all ready to go! Packed full of goodness, but just gooey and delicious as regular brownies (and everyone knows raspberries and dark chocolate are just the best combination!!).

Naughty but Nice: Revision Snacks

Snacking during long periods of revision, hard days at work or when you are just plain bored is the biggest weakness for most of us. It is so easy to reach for a handful of biscuits or a packet of crisps, which gives us a spike of energy, only to make us crash an hour later. I know for a fact that staying relatively healthy around deadline season is near impossible, after I post this I am probably going to dive into my bar of salted caramel chocolate which is just staring me in the face. However, if you’re like me and like to pretend that you can fight the urge and remain healthy for a little while longer, here are two great, easy to make and store snacks to keep you going.

Roasted Chickpeas

Once again my favourite versatile legume takes centre stage for this super easy savoury snack.

They say having a handful of nuts a day is really good for you (so while I’m at it there is a great fuss-free revision snack right there), but if you are anything like me and want to save a few pennies here and there, a bag of almonds or pistachios can be pricey sometimes. Not to mention they’re only really good for you if you get them plain and not swimming in honey or salt.

Enter the mighty chickpea. Packed with protein and fibre, these little wonders are the new, cheaper replacement for nuts, trust me.

Ingredients:

1 can of chickpeas
1 tbsp smoked paprika
Pinch of salt and pepper

Method:

  1. Preheat the oven to 200’c, drain the water from your chickpeas and then place them on a couple of sheets of kitchen roll to soak up excess water
  2. Once they’re mostly dry place on a baking tray and cover in the salt, pepper and paprika
  3. Chuck them in the oven for around 30 minutes – you basically want them to dry out, go golden brown and be crunchy when you eat them

Place them in an airtight container and keep them in your bag for the perfect on-the-go snack to see you through revision, work, long train journeys etc.

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The best part about these is you can experiment with lots of different herbs and spices mix up your snacking. For example, try adding some mixed herbs, cayenne pepper, chilli flakes, lime or garlic, the world is your chickpea!

Apple Crisps

Perfect for the times where you just want to reach for the packet of biscuits or a chocolate bar when you are seriously slumping during revision, or 3pm on a work day, these apple crisps are naturally sweet and easy to keep in your bag.

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Ingredients:

2 apples
1 tbsp cinnamon

Method:

  1. Preheat the oven to 120’c
  2. If you have access to a mandolin/ some form of slicer, then make use of that bad boy now. If not, (like me) using a knife, cut the apple into thin slices, the thinner the better!
  3. Arrange on a baking sheet and dust with cinnamon, and a bit of sugar if you want them extra sweet
  4. Place in the oven for about 40 minutes and then remove and leave to cool. This is the crucial bit, leaving them to cool is where most of the ‘crisping’ will take place, so don’t be tempted to move them straight after you take them out of the oven or they will remain slightly soggy!

 

So whether you are slaving away in the library, stuck at your desk all day or just need some better ways to snack, give these a try. They are perfect in an airtight container left in the bottom of your bag, so when that inevitable temptation to reach for the biscuit tin creeps in, you have something delicious to stop you, at least for a little while!

 

Naughty but Nice: Chickpea-Chocolate Mousse

The bank holiday has ended, Easter is now a distant memory, and if you are anything like me, you may have indulged in the chocolate and wine just that little too much. Easter is quite often the time for a revival of new-years resolutions where people get a little disgusted (and impressed) with how much food their body can consume and decide to hit the gym and cut the crap again.

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But let’s be honest, it is really hard to resist over-indulging every now and again. And so to reconcile myself (and maybe give some of you some inspiration in the process) I have tried and tested some delicious recipes which not only taste oh-so-good and a little bit indulgent, but actually are oh-so-good for you! So here is your first ‘serving’:

Chickpea-Chocolate Mousse

Okay so bare with me – chickpeas, in chocolate mousse? I thought the same, just to weird you out more, on top of that, you don’t actually use the chickpeas, you use the water they’re soaked in, (the technical name for it, I have now learnt is ‘aquafaba’). But after some scepticism I decided to experiment, and these are the real deal. What’s best is the recipe only calls for 3 ingredients, making this treat gluten free, and vegan, (dependant on the chocolate you use), but I only used cheap dark chocolate from Lidi’s and turns out it was vegan anyway!

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I can 100% tell you it is very hard to make a can of chickpeas look ascetically pleasing, and I felt sad enough I was having a photoshoot with a can of legumes…

The chickpea water is packed with protein and everyone knows dark chocolate is full of antioxidants, making this chocolate mousse practically saint-like. Bonus – I kid you not, no one can tell the difference between these and regular homemade chocolate mousse. Believe me, my brother is a sniffer-dog for anything out of the ordinary and healthy and even he couldn’t tell the difference and loved them!

Chickpea-Chocolate Mousse:
Vegan, Gluten-free

Serves: 4

Ingredients:

1 can of chickpeas (only need the water)
120g dark chocolate (roughly chopped)
2 tbsp maple surup (or agave/ coconut syrup)
1 tsp vanilla extract (optional)

Method:

  1. Melt the chocolate in a bowl which is sat over a pan of simmering water (make sure the bowl doesn’t touch the water)
  2. Add the vanilla extract and maple syrup and leave to cool slightly whilst you do the next step
  3. Use an electric whisk or blender to mix the chickpea water until stiff peaks form and the mixture is fluffy and white in texture (this step is basically the same as if you would whisk up eggs) – you can hand whisk but you will be mixing for quite a while!
  4. Gently fold the chocolate into the chickpea mixture with a spatula until all is combined
  5. Pour out into bowls/ ramekins and leave to set in the fridge for 30-60 mins (but the longer you leave it the better set it will be).18109902_1470102309708150_478748715_o.jpg

Top with some raspberries or strawberries to balance out the sweetness, and there you have it! Quick and easy, protein packed chocolate mousse. Once you get over the fact you’re using chickpeas and try it, it’s a complete game-changer – and means you have use for something you would usually just chuck down the sink!

Much Love x

3 Delicious Avocado Recipes

Avocados, lets just appreciate that they are simply delicious, nutritious and as it turns out, super versatile. So if you are a lover of this little green fruit of goodness but do not know quite what to do with them, or you are simply bored of your avocado and want some inspiration, here are a few ideas to satisfy your taste-buds…

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Baked Egg and Avocado

I discovered this beautiful combination a few weeks ago and never looked back. This recipe is perfect as an afternoon snack, or breakfast, it is packed with protein thanks to the eggs and satisfies those avocado cravings.

Ingredients:

1 Avocado
2 Eggs
Pinch of Salt and Pepper
Sprinkle of Paprika (optional)

Method:

  • Preheat the oven to around 200 °. Halve the avocado and remove the stone, then carve out a third of the flesh so it makes a bigger hole in the middle (big enough for an egg).
  • Then crack the eggs in the middle of the avocado – note you might want to use a small egg as when I first tried it with a large, white went all over the sides!
  • Then simply season as required, I add a bit of paprika to mine for a nice kick but you could always add a few dried herbs for a different taste.
  • All that’s left is to pop in the oven for around 15-20 minutes (If you prefer your yolk to be a bit runnier, try cooking for only 10-15) and enjoy!

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Smoothies

This is not so much a recipe as it is a tip, avocado in smoothies is revolutionary. While it does not add much more to the taste (the other ingredients do that), the avocado makes any smoothie thick and creamy without having to add unhealthy alternatives such as yoghurt or milk. Here is a recipe you could try…

Ingredients:

½ Avocado
Handful of frozen mango
Handful of leafy greens (spinach or kale works best)
1 banana
Squeeze of honey
Water

Method

Blend the leafy greens with the water for the base. Add all the other ingredients, blend again and bask in how healthy you look without compromising on taste.

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Avocado Chocolate Mousse

For those of you who have a bit of a sweet tooth, here is something a little more indulgent, and lets all agree it can count towards our five-a-day, probably. Now this serves 6 so adjust accordingly, or don’t, I would quite happily eat it all in one sitting.

Ingredients:

150g dark chocolate
2 large avocados
2 tbsp coca powder
2 tsp vanilla extract/ vanilla paste
3 tbsp maple syrup
160g coconut cream

Method

  • Place a bowl over a pan of simmering water, break the chocolate into the bowl, allow to melt and then set aside to cool.
  • While it is melting halve and stone the avocados and scoop the flesh in to a food processor or blender
  • Add the remaining ingredients and blend for a few seconds
  • Pour in the cooled chocolate and blend again until smooth
  • Divide the mixture into six small bowls and then chill for at least 30 minutes and enjoy!

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AGAIN – MASSIVE DISCLAIMER ABOUT THE AWFUL LACK OF POSTS, I HAVE A MILLION AND ONE ESSAYS DUE (2 OF WHICH I SHOULD BE DOING RIGHT NOW) 7 DOWN 6 TO GO!

Much Love x

Festive Drinks

As it is Christmas Eve, the pinnacle of festivities, I thought I would follow on from my previous post ’10 things to… Beat that hangover’ by supplying you with the possible causes to your seasonal headaches.

Here I have some tried and most definitely tested festive drinks recipes to see you through the dinners with distant relatives and screaming cousins or just to give you a little liquid courage to kiss that good-looking individual under the mistletoe.

Orange Hot Chocolate

 Serves: 1

 

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Orange and chocolate will forever be a favourite flavour combination of mine, and so it seems, the rest of the country at Christmas time. So given the opportunity to make it boozy? Of course I jumped at the chance!

Ingredients…

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  • 30ml Cointreau (or any other good brand of Triple-sec/orange liqueur)
  • 3-4 tsp Orange hot chocolate powder
  • Mug full of milk
  • Whipped cream (optional)

Method… 

Heat the milk in a jug in the microwave for a minute and a half, stir, and then repeat until the milk is a little too hot to drink. Stir in the power, and add the Cointreau and pour into your favourite mug. Top with whipped cream and prepare to be hit by a warming taste sensation with a little kick.

A 30ml ‘shot’ is a standard measurement, however add as much or as little as you like to fit your taste preference. If you are not a booze fan, you can always make the recipe with melted Terry’s Chocolate Orange, or just the chocolate orange powder on its own.

Or if you are like my Dad and are not a fan of chocolate orange full stop, (sacrilege), then you can substitute the Cointreau for something like dark rum or Bailey’s to keep the kick and add a different flavour.

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Christmas Cosmopolitan

Serves: 4

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The traditional has only a few ingredients, this variation adds ginger to make it that little bit more seasonal, and has become a personal favourite of the evening.

Ingredients…

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  • 200ml Vodka
  • 200ml Ginger wine
  • 400ml Cranberry juice
  • Juice of 2 limes
  • Few slices of stem ginger
  • Handful of ice

Method…

Shake the vodka, ginger wine, lime, ice and stem ginger together and pour into a glass. Top up with the cranberry juice, garnish and enjoy!!

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Frozen Berry Margarita

Serves: 4

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Mum discovered this seasonal twist on a classic a few weeks ago, and we were all too keen to volunteer ourselves as guinea pigs this evening to test it out. Now I’m fairly sure you are supposed to use white Tequila to make this, but we did not have any to hand, whatever is your preference I am sure will work just as well!

Ingredients

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  • 125ml Tequila
  • 75ml Cointreau (or again, any other good brand of Triple-sec)
  • 225g Frozen mixed berries
  • 25g Sugar
  • A handful of ice

Method…

To up your classy cocktail levels, rub a wedge of lime round the rim of the glass and dip it in sugar, this not only makes it looks festive and fancy, but also offsets the tart berries.

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The actual cocktail? Could not be simpler! Place all of the ingredients in a blender, blend until smooth and pour into the glass to serve. (note: we did not have any proper cocktail glasses so a wine glass had to suffice!).

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Now I will admit, the recipe was VERY strong, so you might want to adjust the quanities, other than that, after a few sips, I am fairly sure this was the best cocktail I have ever made…

So all that is left to say is MERRY CHRISTMAS! I hope you all have a wonderful festive season and I will hopefully see you all in the New Year. x

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