Sorry, I've been away!

Hi all!

Sorry for my absence of late, but over the past couple of weeks I have finished uni and been lucky enough to holiday in Spain and France with my nearest and dearest! Having thoroughly enjoyed a well-earned break, I thought I'd share a few photos of my time away...

Gorgeous white beaches in Menorca...

An incredible sunset from a hilltop restaurant while munching on yummy tapas!

And then onto the teeniest little village in France, with absolutely stunning architecture, history and culture, literally seeping out of the walls!

I've just had the best few weeks - but I'm back this weekend and ready to share some culinary delights with you all - look out for some European inspired yumminess! I hope you've all been enjoying the start of summer, soaking up some rays and munching on all the best fruits and veg the sunshine brings!

Oh and don't forget - spread a little happiness today! X

Irresistible risotto

For those of you that don't know me - I am the biggest lover of risottos! This risotto is totally tasty and oh so satisfying, and no one will question its lack of dairy! During my one week vegan cleanse I really craved a hearty bowl of my favourite rice dish but panicked at the thought that I couldn't use dairy and didn't have my food processor with me at uni to create a delicious cashew 'cheese'! So I was forced to improvise, and something amazing happened!

This risotto was made from brown rice and coconut milk. So simple.

For a batch big enough to feed two very hungry humans you'll need:

1 cup brown rice

2.5 cups water

Boullion powder

1 can coconut milk (light if preferred)

Veggies of your choice

Seasoning

Start by boiling your rice, and add a tablespoon or two of Boullion powder to the water. As extensively explained in a previous post, put cold water in with the rice and bring it to the boil, once bubbling, turn the heat right down to low and cover with a lid (this will make perfect rice every time!). But in this case, for the risotto, feel free to give the rice a little stir and release some of the starch, because that will only add to the creaminess later on. While the rice is cooking (about 40 mins) you can chop your onions, garlic, and other veg (I used broccoli, sweet potato and butternut squash) and steam/boil/sauté/roast them until cooked. At this point, pop them into a pan with the coconut milk and heat through. Season the mix with salt, pepper, Boullion, herbs and/or spices to taste and finally add the whole lot to your rice. Mix it all through properly and let it sit for a minute or two in order to allow all the flavours to mix properly into the rice. The liquid should seem to disappear as it is absorbed into the rice and the risotto should become glossy (as in my photo above) - now you're ready to eat! Serve with a side salad, fish, grilled chicken, or just as it is. And there you have a totally delicious vegan alternative to the classic veg risotto, adaptable to all seasons and tastebuds!

So hit the shops, grab your favourite risotto ingredients and try this recipe out! I'd love to hear how any of you get on, so please post your creations on Instagram and mention @nurturewithnature!

Oh and don't forget - spread a little happiness today! X