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

Fantastic flapjacks!

Here is an amazing recipe for those of you with a sweet tooth!

Ready for it?? ...a chocolate, cinnamon flapjack! This creation is so great, because its super flapjacky, with a twist of brownie, and a hint of fudge cake all swirled into one! A serious crowd pleaser and packed with all natural vitamins, proteins and nutrients from the nuts, dates and raw cocoa to give you that natural high, and guilt free enjoyment!

For a one batch you'll need:

1 cup pitted medjool dates

1 cup warm water

2 cups oats

1/2 cup raw cocoa

1/2 cup almond butter

1/2 cup cashews

1/2 cup sunflower seeds/mixed seeds

A drizzle of maple syrup to taste

1-2 tbsp cinnamon

Soak the dates and cashews in the warm water and leave for minimum 20 mins. Then pour the whole lot, plus the almond butter into your food processor or blender and blend until you've got a sticky, slightly lumpy consistency. At this point, add you oats, cocoa, seeds and cinnamon. Give the mixture a good mix and taste. If the cocoa has made it slightly bitter or you just like your sweet treats really sweet (like me!), then add a drizzle of maple syrup and mix it in well.

All you need to do now is pop it all into a tray or tin and flatten the mixture out and bake in the oven at about 180 degrees celcius for 15/20 mins. Obviously the size of baking dish you use will determine how thick your flapjacks will be (and how long they take to cook) - I used a medium sized heart shaped tin and my flapjacks came out about 1-1.5 inches thick. 

These treats are perfect for all occasions, breakfast to dessert so make sure you try them out as soon as possible! The only problem is that they're so delicious they won't last long - so make sure you get your hands on one before they fly off the plate!

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

Attitude of gratitude

It's the weekend - HAPPY SATURDAY!

It's time to wake up with a smile on your face because for many of us, this weekend is a bank holiday, so you've got an extra day of weekending ahead of you! My post this morning isn't food related as such, but it is about feeding your soul!

Happiness is such a complex phenomenon to put into words - there's not one definition that really captures what its about. That said however, we all know when we are happy, and equally when we really aren't! If any of you have been struggling to feel inspired lately then this post is for you! It is not always easy to focus on the good things in our life, but that is what I'm reminding you to do. 

Firstly, look around you and find something you're grateful for and say thank you. Then look at yourself in the mirror and smile! I know this might sound odd, but I'm telling you, smiling is contagious - you can even catch it from yourself! Combining genuine gratitude with a huge smile is the recipe for attracting even more fantasticalness into your life, and armed with this attitude, you're ready for greatness!

So put that spring back in your step and create the life you want for yourself!

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

Finger food

Good morning Mondayers!

Having recently moved into a new flat, we had a housewarming this weekend! It was such a great way to get everyone together and proudly show off our new place!

It was super summery weather and although we weren't doing a proper dinner party, nibbles were definitely an essential! So I wanted to do yummy finger food - gluten, dairy and sugar free of course - that tied in perfectly with the sunshine, and that wouldn't take me all day to prep! But initially when thinking about what to make, I struggled... Why is it that party/finger food is often based around pastry and bread? A huge assortment of gluten filled treats - sausage rolls, cheese swirls, pizza and sandwiches! I decided it was time to show people how delicious and versatile healthy food can be!

Menu:

Avocado cream

Sundried tomato houmous

Piri piri houmous

Chopped veggies

Crisps and tortilla chips

Grilled sausage bites (not ready in time for the photo)

Brownie bites (also still in the oven!)

The avocado cream is super easy - simply blend as many avocados as you want with olive oil and season with salt and pepper to taste.

Houmous is also really simple - blend a tin of chick peas with 2 tbsp of olive oil, 60ml of tahini (sesame seed paste), 4 tbsp water, a squeeze of lemon juice and salt and pepper. This will make one batch of plain houmous which is subtle in flavour but supper delicious! To make flavoured spreads, just add to the plain houmous - sundried tomatoes, roasted red peppers, paprika, basil or other herbs.

For the meat eaters I wanted to make cocktail sausages but unfortunately the local supermarket was all out so I bought a selection of flavoured cumberland sausages, grilled them and served them in bite sized chunks with cocktail sticks - the lucky dip sausages were a hit! I think I'll stick to these in future!

And finally, the brownie recipes will be up later this week - so stay tuned for those!

So there it is - my super basic guide to tasty low maintenance nibbles, that take minutes to whip up! Give them a go this weekend - summer is here!

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

Pizza perfection

Pizza is one of my absolute favourites and generally quite a crowd pleaser - but as we all know, it tends to come packed full of naughty fats and gluten which can put some of us off the idea! However this adaptation of the classic is undoubtedly one of the best, just as tasty and doughy and far far better for you!

The great thing about homemade pizza is that you can easily have a tailor-made experience and build it up with all your favourite toppings! This is such a great idea for a family night in, or a laid back dinner party with friends! You can prep the dough and tomato sauce beforehand and then invite everyone into the kitchen to create their own mini pizzas. Its a great way to involve children (if you have them) in cooking and encourage them to eat all the veggies they placed beautifully on their pizzas, and for those of you with adult friends, what a nice way to remove the pressure and workload of hosting a dinner party!

So, for the base you will need:

300g gluten free or spelt flour

190ml lukewarm water

1/2 tsp active dry yeast

1/2 tsp salt

a good few sprigs of rosemary (and any other herbs you fancy), finely chopped

For the tomato sauce:

300g cherry tomatoes

1 red onion

chilli flakes (as few or as many as you want)

chopped basil, thyme, oregano and/or any other herbs of your choice

olive oil

salt and pepper

Start by mixing the water and yeast and put it to one side, somewhere warm. Then get going on the sauce - chop the onion finely and sauté it in a little olive oil. Then blend the tomatoes in a food processor or blender, or alternatively chop them up nice and small for a chunkier tomato sauce. Add the tomato mix to the sautéed onions and stir in the chopped herbs, chilli and seasoning. Leave the sauce to simmer on a low heat until the excess water from the tomatoes has evaporated.

To make the dough, simply mix the salt and flour and pour in the yeast mixture. Knead the dough until all the liquid has been absorbed and the dough is firm and no longer sticking to your hands. If need be, add a little more flour, but not too much as you want the pizzas to be doughy and not too dry! Once the dough is ready, either roll it out to make one big pizza (should be enough for 4) or split into smaller individual portions. Cover the bases in the tomato sauce, and then just let loose with your toppings - meaty, veggie, raw or cheesy - the options are endless!

Leave them to bake for about 10-15 min depending on the size of your pizza bases, and depending on how crispy you want them! Serve with a side salad or just as they are and enjoy!

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

Mac 'n' cheese

Happy Friday everyone - the weekend is here and it's time to chill!

For those of you that are planning to have an evening in over the weekend, this vegan mac 'n' cheese recipe is the one for you! Mac 'n' cheese is the ultimate comfort food and when you're curled up on the sofa, a big bowl of it is exactly what you fancy, but then the pre/post guilt sets in and either you avoid it altogether feeling dissatisfied and ever so slightly sorry for yourself, or you spend the rest of the evening riddled with guilt. Well stop right there - that is no way to live! This recipe looks, tastes and smells totally indulgent, and will leave you feeling satisfied and chuffed with your latest healthy creation!

You'll need the following:

Gluten free pasta (how much will depend on how many you're cooking for and how hungry you all are)

Broccoli (chopped florets and stems! Don't throw the stems away, they're really tasty and filled with extra nutritional goodies!)

Leeks

For the 'cheese' sauce:

1/4 cup vegan butter

1/3 cup gluten-free flour

3 cups dairy-free milk (I use almond but the choice is yours)

1/2 cup nutritional yeast (NB - not baking yeast!! They are not interchangeable!)

1/3 cup cashews

1/4 cup pine nuts

3 tbsp tomato puree

1 clove garlic finely chopped, or 1 tsp garlic paste

2 tsp Boullion powder (any other good quality veg stock)

Lemon juice

Start by boiling the pasta according to packet instructions ensuring there is plenty of water and space to add the broccoli for the last 5 mins of cooking. Slice the leeks and shallow fry in a little olive oil or vegan butter until soft.

The cheese sauce is super simple. Simply melt the vegan butter in a pan and whisk in the flour to make a paste. Meanwhile, pop the cashews and pine nuts in a food processor (or similar appliance) and give them a whizz until you have a fine flour. Add the milk, nutritional yeast, nut flour, garlic, Boullion and a squeeze of lemon juice to the mixture and let the sauce simmer on a low heat until you have the desired consistency. Have a try and season with salt and pepper to taste.

Mix the pasta, cheese sauce, broccoli and leeks and you're done. Either serve there and then with a side salad of your choice, or (for the goats cheese lovers out there) pour the whole lot into an oven dish and grate a layer of hard goat's cheese on top and put under the grill for a few minutes! 

So invite some friends over this weekend and show off your culinary skills but make sure you do a big batch because I promise everyone will be having seconds!

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