Top notch pasta sauce

Let me start by saying, this dish was an exceptional accident! One afternoon last week, I came back from work and was starving. I couldn't get pasta out of my head, and fancied something really stodgy - but long gone are the days where I'd have a cheese sauce or carbonara, so I had to improvise with the few ingredients in my kitchen... I have to say I was genuinely shocked at the result - sometimes accidents really just are the best!

I had half a sweet potato left over from the night before, some yummy fresh red pesto, half a bag of spinach, and of course an avocado. So with a little inspiration from previous a faux mac 'n' cheese recipe (using butternut squash/pumpkin) I boiled the sweet potato and took it from there!

You HAVE to try this! It's so simple, and yet satisfying whilst still remaining healthy and nutritious!

You'll need (for one very hungry person):

1/2 sweet potato

A little red pesto

Chillies (if you like a kick)

Spinach

Olive oil

Salt and pepper

Pasta shapes of your choice

Simply chop up the sweet potato into quarters and boil for about 8/9 minutes, at this point add your pasta so that it cooks in the same, now sweetly flavoured, water (depending on your pasta this should take 8-12 mins). Be careful not to bash the sweet potato too much when stirring the pasta as you want to be able to fish out the chunks in a minute. When pasta and sweet potato are cooked, put the sweet potato pieces in a blender/food processor and strain the pasta and drizzle with olive oil. Add to the sweet potato some olive oil, seasoning, and pesto and then blitz it until its smooth and creamy - add a little water to the mixture if needed. Now mix as much spinach as you fancy into the pasta and let it gently wilt with the heat. Finally pour over the sweet potato pasta sauce, which should be thick and creamy and nicely coat all your pasta shapes! As it cools slightly the sauce will thicken up a little more, much like a cheesy sauce and then just tuck in! It's seriously gonna be hard not to go back for more!

Let me know how it goes!

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

Frittata frenzy

This dish is one of my go-to dinners if I'm tired or a little behind on meal planning! It's incredibly easy, and really, really versatile!

I've not always been a huge fan of eggs, so it might seem odd that I am posting a recipe for an eggy frittata! However, this recipe uses the egg to bind all the ingredients together rather than acting as the bulk of the meal (like it does in an omelette)... My eggophobia is slowly dying out and thanks to this delicious frittata, my egg horizons are expanding and I even dabble in a little scrambled egg now and again too!

The best thing about this recipe, is that doing a specific food shop for it isn't essential - this is the perfect meal for using up all those half empty bags and packets of veg. This particular frittata had mushroom, onion, courgette, broccoli, sweet potato, cherry tomatoes and asparagus in it!

So, you'll need:

Approx. 2 eggs per person (but this can be varied depending on how hungry you are and how much you like eggs!)

Loads of thinly sliced veg (really thin for potatoes in particular, or alternatively par boil them first)

Salt and pepper to taste

Roughly chopped basil leaves

Olive oil

2 tbsp red pesto (homemade or bought, but ideally as fresh and natural as possible to avoid adding loads of preservatives and nasties to your delicious meal!)

- PS - for the meat lovers out there, feel free to add pancetta bits, grilled chicken or anything else you might fancy in with the veg!

Start by preheating your oven to about 180 degrees celcius.

1) Simply prep all your veg (and meat if you're adding this in).

2) Then whisk your eggs with salt and pepper, olive oil, red pesto and a splash of water.

3) Fill your dish with all your tortilla fillings - I tend to work in layers to ensure I get a little bit of everything everywhere, but I'm sure chucking the whole lot in at once would work too!

4) Now pour in your egg mixture, which should just about cover the top layer of fillings and pop it in the oven to bake. For the cheese lovers, grate or slice your favourite cheese onto the top of the tortilla 10/15 mins before it's ready to come out (I added my favourite goat's cheese to mine)!

Now to briefly talk timings -  depending on how deep your oven dish is, this will vary. The amount and type of fillings will also affect the timings, so in my experience, its a slight guessing game. It should take about 40 mins to cook the whole way through, but check at 30 and make sure nothing is burning and cut into the middle to check that the egg isn't runny. If it is, then cover the frittata with a sheet of foil and pop it back in until the whole thing is cooked through.

Make sure you give this super tasty frittata a go when you next feel like you can't be bothered with a big supermarket run!

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

Not-so-naughty Nutella!

Nutella has always been a vice of mine! But since becoming more and more health conscious over the past few years, it has been firmly removed from my kitchen cupboards - much to my tastebuds' horror! Despite the adverts claiming that Nutella on toast really is a nutritious start to the day, I was only too aware of the dangers of this super sugary spread!

However - and this is big, so brace yourselves - I have finally discovered an almighty combination of ingredients that not only beats the original Nutella in flavour, but also in nutritional value! This recipe is utterly delicious, and I'm so excited to share it with you!

For one small jar you'll need:

1 cup of roasted hazelnuts*

1/2 cup of almonds

1/3 cup raw cocoa powder (more or less depending on how chocolatey you want your Nutella)

4 tbs pure maple syrup (or another liquid sweetener of your choice)

1/2 cup almond milk

1 tbs coconut oil

A little pure vanilla essence to taste

*If you buy whole hazelnuts, you'll have to roast them for about 15 mins on 180 degrees Celsius, let them cool and then remove the majority of the crispy skins. Alternatively you can get away with buying the pre chopped roasted nuts and start from there. But whichever way you do it, make sure the nuts you use are roasted as this will intensify the nutty flavour!

Its super easy!!! Start by blitzing all your nuts to the point where they turn from a finely ground powder, to a smooth butter as the natural oils are released. At this point add the rest of your ingredients and give the whole lot another blend. Make sure you use a spoon to loosen the nut butter that will no doubt be glued to the side of your food processor and get everything thoroughly well mixed. If you find your Nutella is a little lumpy or too thick then just add small amounts of almond milk until you get the consistency you want!

I hope you all have fun making this gem of a spread, and enjoy incorporating your new Nutella into all your favourite breakfasts and desserts!

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

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