Chocolate Zucchini Oats

I know courgette for breakfast seems a little weird. The looks I get from my family as I’m grating a courgette into my oats on a morning do indeed confirm that you might all be feeling a little sceptical about the success of this bowl, but I just need you to trust me on this one.

Adding a courgette into your porridge adds a light volume (and who doesn’t love big breakfast bowls?!) and fluffiness to your ‘brownie batter’ oats. It also means you get a nice dose of greens into your breakfast without even being able to taste it!

My favourite way to serve this is with a dollop of chocolate peanut butter (recipe coming soon!) and a sprinkle of chocolatey buckwheat clusters.

Ingredients {serves 1}:

1 medium sized courgette

1 cup almond milk

1/3 cup oats

1 tbsp cacao powder

1 tsp vanilla extract

1 tsp maple syrup

Method:

Begin by heating the milk with the vanilla extract in a sauce pan on a medium heat.

As the milk warms up, cut both ends off the courgette and discard then grate finely, and add the cacao powder to the oats and combine.

Once the milk begins to steam add the courgette and the cacao-oat mixture to the pan, along with the tsp of maple syrup.

Stir the mixture until it has combined.

Banana and Raspberry Loaf

I’ve been thinking about making this for a while. I have had an image in my head of the perfect chunky banana bread with raspberry’s running through it but I never got round to experimenting. If I’m honest the main thing that put me off was a lack of confidence with my baking skills. I consider myself more of an expert with raw desserts, which only require blending and fridging (if that’s a thing), but give me an oven and I have no idea what I’m doing. What if the banana bread I created didn’t match up to the idea I had in my head?

Today I finally plucked up the courage to try (daring stuff, I know…). Rather than turning to my blender, as I usually do on a weekend, I switched on my oven.

And now, on this cold day, with a delicious and warm slice of banana bread sat in front of me, I am so glad I did.

Ingredients:

2 cups of oats (ground into a flour by blending)

½ cup desiccated coconut

1 tsp baking powder

½ tsp cinnamon

2 tbsp ground flax seeds

2 large overripe bananas

¼ cup almond butter

3 tbsp maple syrup (or syrup of choice, rice, honey etc…)

3 tbsp almond milk (or dairy free alternative such as soy, rice…)

1 tsp vanilla extract

A handful of fresh raspberries

Method:

Begin by lining a medium sized loaf tin with greaseproof paper and preheating the oven to 140 degrees.

Put the flaxseeds into a cup and cover with ¼ cup of water and set aside.

Ground the oats into a flour by whizzing in your blender (if not done so already) and then combine with the desiccated coconut, baking powder and cinnamon in a large bowl.

Mash the bananas and place into a separate bowl along with the almond butter, maple syrup, vanilla and almond milk; mix well.

By this point the flax seeds and water should combined to form a thick liquid. Whisk this with a fork into the banana mixture.

Pour this wet mixture into the dry; folding it in until a thick batter-like mix has formed.

Place the raspberries into the mixture and carefully fold in.

Finally pour into the lined loaf tin and pop into the oven. Bake for 35-40 minutes (it’s done when you can prick the banana bread with a thin skewer and it comes out clean).

Allow to cool for at least 15 minutes in the tin before removing and slicing!

I am especially loving serving a slice slightly warmed up with a big dollop of coconut yogurt and a drizzle of maple syrup!

Carrot Cake Oats

Carrot cake oats; the first porridge variation away from plain oats I tried. Admittedly quite a daring one to go for… I could have chosen maple syrup and fruit, but no, no, not me, I like to go all out.

I think the main reason I love this is because it is so warm and comforting. It tastes amazing and, on these cold mornings (North Yorkshire, England, I’m looking at you) you know it’s throwing loads of nourishment at your body when it needs it most.

This is a revision of recipe that I originally posted on the blog. The original ‘carrot cake oats’ incorporated a mashed banana into the mix as well, but truth be told (although a great variation) I rarely make it like that. I prefer it like this; the cinnamon comes through more and I think it works better with toppings this way. However both recipes are delicious and either way I definitely recommend giving this a try.

Ingredients: {serves 1}

1 cup dairy free milk (I love brown rice milk but oat, almond etc will work great too)

1/3 cup oats

1 carrot grated finely (around 1 cup)

1/2 tsp cinnamon

1 tsp vanilla extract

Toppings (optional but advised! At the moment I’m going through a coconut yogurt/ maple syrup phase, but I also love a sprinkle of granola, chopped dates and peanut butter)

Method:

Begin by heating the milk and vanilla extract in a medium sized saucepan on a mid-heat

As this heats, grate the carrot and combine with the oats with the cinnamon in a small bowl.

Once the milk has started to steam turn down the heat and add the oat-carrot mixture.

Cook for around 5 minutes, until the oats have absorbed the milk and the mix is hot and beautifully gooey (add a splash of water if you need a little more liquid whilst it cooks).

Pour into a bowl and top with toppings of choice!

Triple Chocolate Cheesecake

I think my love for all things chocolate might have something to do with not being allowed to eat it for so long. At about 4 years of age I was diagnosed (are you diagnosed with these things?) with allergies to both milk and soy. Back then I thought it was the end of the world, and whilst my sisters ate chocolate I munched my way through packets of extra strong mints.

That is probably why this triple chocolate cheesecake is arguably my favourite creation ever: it feels SO decadent. And yet despite this, it’s so full of goodness. The base contains buckwheat groats (actually a seed despite what its name suggests), which is a complete protein and a good source of fibre and b vitamins. The gooey centre uses dates, which are full of iron and essential minerals, and also cashews, a good source of protein, copper and zinc. And then there’s the topping and the main ingredient: chocolate. Chocolate is high in antioxidants, iron, magnesium, vitamin c, zinc… and a great natural mood enhancer – all the more reason to keep on eating it!

Ingredients:

Base:

½ cup raw buckwheat groats

¾ cup oats

1 heaped tbsp cacao

¼ cup maple syrup

¼ cup cashew butter

1 tsp vanilla extract

Centre:

1 cup dates

¼ cup cashews

1 tbsp cacao

1 tbsp coconut oil (melted)

¼ cup water

1 tsp vanilla extract

Topping:

½ cup dark chocolate chunks

½ cup coconut milk

Method:

Begin by lining a small cake tin with either cling film or grease-proof paper.

To create the base, combine the buckwheat, oats and cacao in a large bowl.

 In a smaller bowl whisk the syrup, cashew butter and vanilla until smooth.

Pour into the dry ingredients and mix with a fork until everything is coated.

Press into the bottom of the tin. (A great way to do this is either with a slightly wet spoon or hands).

Put to one side.

To create the centre, simply place all the ingredients into a blender and blitz. This will take some time but eventually it will become a smooth paste. You may need to stop the blender occasionally to scrap down the sides or to add a splash more water. The mix should be thick and creamy.

Once smooth pour on top of the base. Even out and then pop into the freezer to set.

Finally create the top layer. Place the chocolate in a glass or stainless steel bowl over a small saucepan over boiling water. Once the chocolate has melted add in the coconut milk and stir well until smooth.

Take the cheesecake out of the freezer and pour the chocolate on top. Spreading out evenly to create the final layer.

Pop back in the freezer for at least 4 hours to set.

I like to store the cheesecake in slices in a Tupperware in the freezer, as it will keep for a couple of weeks (not that you will be able to resist eating the whole thing that long). Just move the cheesecake into the fridge for about an hour before serving so it can defrost slightly.

Chocolate Pudding Overnight Oats

Porridge is my favourite. If you follow my foodie Instagram (or have lived/ brunched with/ just know me) you will know that it is what I have for breakfast pretty much every day. Even when faced with a menu full of extravagant breakfast dishes I will always go back to my numero uno because nothing is better than a big comforting bowl (or jar if you’re an I-need-my-food-to-look-pretty insta geek like myself) of oats.

One question I get a lot when I tell people about my porridge obsession is does it get boring? But honestly no, it really doesn’t. There are so many different variations that you can make – my favourites usually resembling some kind of dessert (or containing peanut butter); banana bread, carrot cake, chocolate pudding … the list goes on. And that is how I came up with this glorious creation: the brownie batter/ chocolate pudding / why didn’t I make a bigger jar oats; a dessert for breakfast.

Ingredients: {serves 1}

1/3 cup oats

1 tbsp cacao powder

2 heaped tsp chia seeds

1 tsp honey/ pure maple syrup

1 tsp vanilla extract

1 tsp of nut butter (my faves are almond butter and peanut butter!)

1/3 cup almond milk (or dairy free milk of choice)

1/3 cup water

Method:

Combine the oats, cacao powder and chia seeds in a jar.

Add in the maple syrup, vanilla, nut butter and almond milk and stir well to combine, until all creamy and lovely.

Pour in the 1/3 cup of water, mix well and then pop in the fridge to set overnight (or for at least four hours).

In the morning remove from the fridge, top with anything you fancy and devour!

Starting Yoga

I’ve had a lot of people ask about the best way to start yoga so I wanted to write a blog post to hopefully help a few people start what is (in my obviously unbiased opinion) the best thing ever.

My personal journey from non-yogi to yoga obsessed is not a route I would actually advise. After saying continuously I wanted to start yoga I finally decided to throw myself into it, and I mean that in quite a literal sense. Not one to do things by halves I tried to get myself into the complicated and advanced poses I had seen on Instagram, despite having no understanding of my body and little strength or flexibility. Back then I got injured A LOT. My run of accidents became a bit of a joke among me and my friends, but after pulling a muscle on the inside of my leg so badly that my whole leg turned black (absolutely not funny at all) I knew things had to change and take a step back.

The thing is, yoga is not about flexibility or handstands. Sure it is super fun to be able to feel like a gymnast, and it is strangely rewarding to be able to bend backwards and tickle your own toes, but ultimately that is not what yoga is about. I know, I know, that’s easy for you to say I hear you cry. But trust me; it was by taking a step back that I was able to move forward.

So. How to start? For me I think the best thing you can do is attend a class; being guided through flows and learning all about mind-body connection is like nothing else, however I do understand feeling apprehensive about going to a lesson having done no yoga before or struggling to find the money or time to do so. So I have comprised a couple of things to help you get started below:

Warming up

Warm ups can be as simple or as complex as you would like but their aim is to begin to prepare your body for practice. Remember at school when you had to warm up for games? Well it can be kind of like that! Light stretches, revolving the joints… Be as creative or simple as you would like. I often like to start in child’s pose really reaching forwards with the finger tips and sitting back into the hips onto the heels. I also think it is really helpful remember to warm up the wrists (chances are you will be about to do lots of downward dogs).

Flows

1. This video of me explaining Surya Namaskar A: Sun Salutations A. This is a great, simple flow often done at the start of classes. Go as fast or as slowly as you would like. Think about moving with your breath and about using every part of your body - all the way from the feet planted firmly on the ground right up to your fingertips. (Apologies for the video quality! Right now that is all my iphone has to offer!)

2. Here is a series of simple Asanas (postures) that are great for beginners; they help with strength and flexibility and are quite simple to add into the sun salutations flow! For each I have posted the simplest option. Hold each for 3-5 breaths and make sure you do each pose on both the right and left side where necessary.

A. Anjaneyasana: Cresent lunge

B. Ardha Hanumanasana: Half split

C. Virabhadrasana II: Warrior 2

D. Utthita Pasrvakonasana: Extended side angle

E. Navasana: Boat pose

F. Paschimottanasana: Seated forward bend (using a strap)

Yoga changed my life. At a time when my brain was whirling far too much it helped me slow down. Moving through flows I found a strength and stillness that I hadn’t before. Yoga makes me so happy and I am so grateful that it is now something I can share with others. I hope this helps and I hope you love it too.

A Quinoa 'Salad'

I wasn’t really sure this could be classed as a salad (despite the fact that it is supposed to be part of my ‘Salad Series’) I think maybe I would have called it more as a ‘bowl’, however a quick trip to google informed me that the definition of a salad is: a cold dish of various mixtures of raw or cooked vegetables, so salad it is!

One of my friends is the main inspiration for this dish. She cooked quinoa in coconut water for me once and it really was quite revolutionary! Not only is coconut water incredible for you (think…) but it also turns a quite bland seed (yes quinoa is a seed!) into something super sweet and delicious. And quinoa? Well that is a power house all on its own: it contains all ‘essential’ amino acids, it is a complete protein and is full of calcium, vitamins and fibre.

And on top of all that it is super simple to throw together and is versatile too; it could be a side, paired with some greens and leaves, a base for a risotto… whatever! I hope you enjoy it!

Ingredients: {serves 2-3}

½ cup quinoa

2 cups coconut water

1 cup peas

1 cup sweet corn kernels

1 bell pepper (capsicum)

2 large handfuls of spinach

Method:

Place the coconut water and quinoa in a medium-sized pan on the stove with the lid on. Bring the liquid to a boil and then reduce the heat to a simmer. Allow to cook for around 20 minutes until all the liquid has been absorbed and the quinoa becomes soft.

Meanwhile chop the pepper into small chunks.

Around 5 minutes from the end of cooking time, when almost all the liquid has been absorbed, add the peas, sweet corn and pepper to the mix.

Once cooked remove the quinoa mix from the heat and gently stir in the spinach allowing it to wilt.

Portion out or empty into an air tight container to save (make sure the salad has fully cooled if you are planning on popping it in the fridge).

Raw Vegan Caramel Slice

I know, I know, I promised salad. But as the title quite clearly suggests I got somewhat distracted. I mean I love salad I really do but sometimes there is a gap in your soul screaming ‘chocolate!!’ that no salad (no matter how awesome) is going to fill. And that is where these caramel slices came in.

You see a lot of raw vegan caramel slices images and recipes floating around the world of Instagram. I could have just made one of those, and I am sure it would have been delicious. But A. I Love making up recipes, and B. I wanted to create a recipe that contained slightly less dates than most raw vegan caramel slices (the large majority have dates in both the crust and the caramel layers). This is not because there is anything wrong with dates. Dates are rich in fibre, minerals and vitamins. They are a great source of calcium, magnesium iron… I could go on! But too many dates can still hurt a girls tummy a little you know?!

These slices are so good (if I do say so myself!) They are crunchy on the bottom, gooey in the middle and the ‘chocolate’ on the top is to die for! They are stored in the freezer, which means they can last quite a long time (however they can also be eaten straight out of the freezer, and thus they probably won’t)

Ingredients:

Base:

1 ½ cup oats

2/3 cup desiccated coconut

¼ cup honey

1 tsp vanilla extract

Caramel centre:

1 cup dates

3tbsp cashew/ almond butter (to make nut free use coconut butter/ seed butter of choice)

1 tbsp tahini

1 tbsp coconut oil

1 tsp vanilla extract

¼ cup dairy free milk (I used almond)

Chocolate top:

1 tin coconut milk (LEFT IN FRIDGE OVERNIGHT BEFORE MAKING)

2 tbsp cacao powder

2 tbsp date/ rice malt syrup (or maple syrup but not strictly raw)

2 tsp coconut oil (melted)

1 tsp vanilla extract

Method:

Begin by lining a 7 inch x 7 inch tin (or as near as possible) with either cling film or grease-proof paper.

The Base

Place the oats and coconut into the blender and blend for a couple of minutes until the mixture has become finer and more powdery. Add the remaining ingredients and blend until a doughey consistency has formed. You may need to add a few splashes of water to help the mixture really achieve this!

Scoop the base mix into the lined tray and press down firmly and evenly into the bottom of the pan. One really great way to spread the sticky mixture easily is to wet a large spoon and use that to move the ‘dough’ around. Pop the tray to the side. Rinse out the blender.

The Caramel Centre

Simply place all the ingredients into the blender and mix until a smooth and creamy caramel is formed. Empty this out on top of the base, creating a smooth and even layer. Put the baking tin into the freezer to allow the mixture to begin to set.

The Chocolate Top

Begin by making the coconut whip. The coconut milk should have solidified after a night in the fridge, so using a spoon scoop the cream into a mixing bowl. ‘Whip’ the solidified milk using a whisk or a handheld mixer. It will become lighter and more creamy.

Once you have done this scoop out 1/3 cup and place into a different mixing bowl along with the cacao, rice malt syrup, vanilla extract and melted coconut oil. Using a spatula fold the ingredients together until well combined.

Remove the tin containing the bottom to layers from the freezer and spread the chocolate mix evenly on top. Pop back into the freezer for the final time and allow to set for at least four hours before slicing into squares.

Store in an airtight container in the freezer for up to four weeks! 

Butternut, Quinoa, Pea Salad

The second salad I came up with for my Salad Series pairs perfectly with the first. The first is light and slightly sweet, whereas this one is warm and more wholesome. Not only is it comforting and delicious, but with quinoa, peas and spinach, it is also packed full of plant-based protein.

Try it as a side, with another salad or as a salad all on its own!

Ingredients:

1 medium butternut squash

1 red onion

½ cup uncooked quinoa

1 cup frozen peas

1 handful of fresh mint

1 handful of spinach

1 tsp cinnamon

1 tsp paprika

Coconut oil

Method:

Preheat the oven to 180 degree.

Peel and slice both the butternut squash and red onion into bite-sized chunks, sprinkle with cinnamon and paprika, drizzle with a little coconut oil, toss and then pop into the oven for 40-45 minutes.

Place the quinoa in a pan on the stove with 1 cup of water. Bring to the boil and then lower the heat to a simmer for around 15 minutes until all the liquid is absorbed and the quinoa is soft and fluffy.

Meanwhile defrost the peas and finely chop the mint leaves.

Once the squash is ready (it will be soft the whole way through), remove from the oven and place into a serving bowl along with all the other ingredients. Toss well then serve!

The Salad Series and a Sweet Kale, Carrot and Blueberry Salad.

I like salads I really do. My favourite lunchtime trips have been to cafes that provide an assortment of salads for you to choose from; the kind of places that make big wholesome salads with simple combinations you never thought to try. However, as I have mentioned before those types of cafés don’t really exist around my part of England. ‘Make them yourself’ I hear you cry, and you wouldn’t be wrong in doing so. I should. But recently I have lost my salad mojo and haven’t been feeling all that inspired. So in order to get some yummy salads back into my life I have decided to start a Salad Series, aka challenging myself to post at least two new salad recipes every week over the next month or so.

And here is the first! A massaged kale salad. Sweet, super simple and delicious. Give it a go!

Ingredients:

200g shredded kale

1 orange

1 tbsp pure maple syrup

2 carrots

A large handful of blueberries

3 tbsp coconut flakes

Method:

Begin by peeling and juicing the orange, either with a conventional juicer or by quartering the orange and squeezing the juice out carefully with your hands.

Place the juice into a large bowl with the kale and maple syrup. Using your hands massage the mixture together until the kale starts to become soft.

Spiralize the carrot (if you don’t have a spiralizer you can use a peeler to create strips or a box grater, grating the carrot length-ways). Then add to the kale and softly mix to combine.

Empty the salad into a serving bowl and top with the blueberries and coconut.

The Extremely Delicious and Creamy Overnight Oats

England doesn’t usually get very warm, but a few weeks ago we had a bit of a heat wave.  I got to wear shorts for work and sit outside whilst I had my lunch (until we had some kind of tropical storm and I had to go back in again, sob!). Then last week I went to Majorca with my family, which was so beautiful and also a place that apparently NEVER cools down – think 30 degrees by 10am!

All this heat meant my usual breakfast (porridge) just wasn’t going to happen, but I didn’t want to replace my favourite meal half-heartedly. 

I have to admit that the creation of this breakfast was due mainly to fluke. I was actually trying to make a smoothie, but what it turned into was a delicious bowl that I have had almost every morning since. It is super creamy and sweet, and also (with a tiny bit of prep the night before) is really quick to make. It’s also very versatile and easy to switch up just by adding different nut butters or a spoonful of cacao – I’m pretty sure a peanut butter chocolate variation would be incredible.

Ingredients {serves 1}

1/2 cup of oats
1/2 cup almond (or any dairy free) milk or coconut water
1 banana
1/2 tsp vanilla extract (or scoop of vanilla protein for a higher protein option)
1 heaped tsp of cashew butter

Method:
** The night before **
Peel and chop the banana. Place into a container or sandwich bag and freeze overnight.
Combine the 1/2 cup of oats with the almond milk/ coconut water and an extra 1/4 cup of water. Mix well. Place into the fridge overnight.

** Breakfast time **
The next day remove the banana from the freezer and oats from the fridge and place both into a blender. Add the cashew butter and vanilla and blend well. Once all smooth and creamy, pour into a bowl, top with anything you fancy and enjoy!

Crunchy Banana Granola

Since I started eating healthily granola has been a staple in my diet. And I first I just got mine from the local supermarket. I know what you’re thinking… Georgina, that is loaded with sugar… and I know that now but back then I lived off Special K and Bran Flakes… A LOT has changed.

But once my Mum and I realised that my new granola wasn’t quite as healthy as we thought we began making our own. Since that time we have been through quite a few granola recipes but out of all of them this one is our favourite. It is totally free from refined sugar and contains only healthy fats. It is chewy and crunchy and tastes banana-ry (totally not a word) and delicious. It doesn’t contain many ingredients either which makes it super easy to make (great because once you have tried this you will make it a lot!)

Ingredients:

Wet:

1 and ½ cup sliced overripe banana

3 tbsp coconut oil (melted)

3 tbsp honey/ pure maple syrup

1 tsp vanilla extract

Dry:

3 cups oats

½ cup almonds (roughly chopped) (optional – just adds another dimension/ flavour but still great without)

Method:

Preheat the oven to 180 degrees Celsius and line a large baking tray with greaseproof paper.

Mash the bananas really well and then place into a large mixing bowl with the honey (or maple syrup), vanilla extract and coconut oil. Mix well.

Add the oats (and almonds if using) to the bowl and mix until fully combined. (Using your hands here to combine everything works really well!)

Empty the mixture onto the baking tray, pressing it together until it forms almost a large pancake (I know this is a strange method but trust me!!) And place into the oven.

Allow to cook for 15 minutes, until the edges become lightly browned, then remove from the oven and allow to cool for 5 minutes.

Begin to break the ‘pancake’ apart into small chunks – these will form your granola chunks.

Once you have broken up the whole mix pop back into the oven for 25-30 minutes, tossing the granola every now and then. It should be a golden brown.

Allow to cool and then devour with everything! (Fruit, porridge, (n)ice cream… you name it!)

Self Love - Believe It

To say I have fully recovered from my eating disorder would be a lie. There are still some days when I feel like throwing my duvet over my head, curling into a ball and hiding from the world. But that is okay; an eating disorder consumed my entire being for almost eight years, it was never going to be easy or just vanish, but as each week passes those bad days become fewer and fewer, and i know one day soon they will vanish completely.

There are a lot of things I could (and hopefully will) talk about regarding recovery, but with an announcement earlier today from the BBC stating that hospitals admissions for teenagers with eating disorders has nearly doubled over the past three years due to low self-esteem issues stemming from social media, ‘self-love’ was something I wanted to talk about today.

I am sure there are a number of people who would tell you that self-love is not something I am good at. I can completely relate to those who scroll endlessly through Instagram feeling they could never measure up to the girls they see there; never strong enough, flexible enough, beautiful enough… it can be so toxic.  But I think there are two things to remember here. First of all Instagram is a photo roll of highlights, not of reality. People place their images into the world so they can be perceived in certain way. More often than not we do not show our rawness: the dirty tracksuit bottoms we watch television in, the 11pm pig-outs, the I-Need-A-Wash hair. Yet really it is those moments that make up our realities, not perfectly photographic snapshots. The second thing to remember is that we can beat ourselves up as much as we want, we can hate ourselves to a point of repulsion, but we will never be the girl in the photo. You do not need to feel guilty for being you. You are you, and that itself is beautiful and more than enough.

A couple of days ago that was me. I had been scrolling away (bad Georgina) and was about to send my friend a text and ask if they would still like me even if I gained a little weight (silly I know, but at at the time this seemed like a very rational question). And then I realised that texting them would not help. It would not matter what their reply was – reassurance is great and so often very helpful, yes, but ultimately the real question I needed to ask was to myself; would I still like me if I gained weight?

There is a quote that I have seen a number of times that states, ‘how can you expect anyone else to love you if you do not love yourself’. At first I found this difficult to get my head around. But now I see its importance. Let me try to explain. I think this is about the idea that if you do not love yourself the love given to you from others will never be adequate, you will always feel lacking. No matter how much they love you, no matter how many times they tell you you are beautiful, they will never be able to fill that gaping hole inside you that screams you are not enough. So you can keep on losing weight or promising yourself that ‘when this or that happens I will be happy’… but honestly, deep down, you know that even when you achieve that, there will always be something else.

You need to realise on you own that you are enough; to allow yourself to find the beauty in you. You need to forgive yourself for your imperfections and flaws because they are the rawness that makes you you and that is so, so beautiful.

So maybe today put your phone down. Maybe today start a journal and write down 5 things you like about yourself with as much kindness as possible, Maybe today write down those things you forgive yourself for. Today stop searching for something to change. Be happy with where you are right now. Love the person you are, every cell in your body is already perfect - each and every one of us is enough – and you just need to learn to believe it.

Butternut, Chickpea and Coconut Stew

Despite the fact that we are supposedly working our way towards British summer (key word: British) the sun seems to be having a hard time staying out. Just when I think the climate is getting slightly warmer we plunge back into wind and rain. And although it can be slightly gloomy at times it does mean over here we can eat oatmeal, stews, sweet potato (aka warm comfort meals, aka the best foods) pretty much all year round. Wahoo!

On one particularly cold day last week I got a tagine to take away from a tiny café near my house. It was chickpea, coconut and butternut squash and it was divine. I wanted to recreate something similar. This stew is warming and delicious. It is super comforting and full to the brim with flavour and nutrition.

Ingredients: {serves 6}

1 tbsp coconut oil

2 tsp cumin seeds

½ tsp mustard seeds

1 tsp fennel seeds

1 tsp ground ginger

1/2 tsp cinnamon

2 tsp tumeric

1 tsp ground coriander

2 x garlic bulbs

1 large onion

400 ml veggie stock

2 tbsp tomato puree

1 medium butternut squash

1 large aubergine

1 x can coconut milk (full fat so it is super thick and creamy - yum!)

1 x can chickpeas
1 x 250g bag of spinach

Rice or quinoa to serve! (Or even some courgetti/ zoodles if you fancy it!)

Method:

Begin by grounding the cumin, mustard and fennel seeds in a pestle and mortar. Then prepare the vegetables: peel and finely slice the garlic and onion, peel and de-seed the butternut squash, then cut the butternut and aubergine into bite-sized chunks too.

In a large pan melt the coconut oil on a low heat, adding all the spices, garlic and onion. Stir gently, coating the garlic and onion with the spices, sautéing for 5-10 minutes until the onion in soft.

Add the coconut milk, vegetable stock, tomato puree and butternut squash, bringing the mixture to the boil. Place the lid on the pan and allow this to simmer for 20 minutes on a medium heat. Stirring occasionally.

Drain and rinse the chickpeas and add to the pan along with the aubergine. Replace the lid and cook for a further 20 minutes. Stirring occasionally.

By this point the butternut squash should be really soft (yum!). Turn off the heat and add the spinach, mixing it in gently into the stew so that it wilts.

Serve with rice or quinoa or salad or whatever you fancy! Enjoy!!

  

A Raw Vegan Coconut-Mocha Dairy, Gluten, Soy and Nut Free Cheesecake (woah...)

One of my closest friends is allergic to nuts. Combine that with my allergies to soy and dairy, plus veganism, it can be pretty damn hard to come up with any food let alone a dessert that both of us can enjoy. But a few days ago we decided to have a sleepover at my house and no sleepover is complete without One Tree Hill (obvs) and sweet treat, so I knew I had to come up with something.

In Bali I tried two different raw cheesecakes that were out of this world incredible; both were coconut mocha. Usually cashew nuts are used in raw vegan desserts as they provide a creamy base so good I can 100% guarantee it will fool even the biggest health food/ nut-hater! But with Emma being allergic to nuts cashews were just not an option, so instead I decided to trail coconut (actually a seed) to see if that would create the decadent cheesecake texture I was after. I was worried that using coconut might take away from the creamy, I-am-a-delicious-amazing-treat-you-must-eat-me-now feel but it totally didn't. And after a slice (or two) it was decided that this raw vegan mocha and coconut cheesecake that is free from any unnatural/ refined sugar, gluten, dairy, soy and nuts (woah what a mouthful!) was most definitely a success!

Ingredients:

Base:

1 cup oats (gluten-free if required)

1 cup medjool dates (soaked for 10 mins in boiling water)

½ cup desiccated coconut

Filling:

1 pack of creamed coconut (200g) (left in fridge overnight to solidify)

3 tbsp pure maple syrup/ raw honey

2 tsp of vanilla extract

¼ cup oats

1/2 cup water

1 tbsp cacao powder

1/2 - 1 tsp coffee powder (depending how strong you would like the coffee flavour)

Method: {serves 8-10}

Grease a spring bottom cake tin with coconut oil.

Place all the base ingredients into a blender and blend until a combined, sticky mixture is formed. (This may take around 5-10 minutes. Add a splash of water if struggling to combine).

Press this sticky base evenly into the bottom of the tin.

Rinse the blender then place in all the ‘filling’ ingredients, aside from the cacao and coffee powder. Blend until a smooth, creamy mixture is formed, adding slightly more water if needed (it should be almost the consistency of thick cream).

Pour half of this mix evenly on top of the base, then place onto a flat surface in the freezer so it begins to set.

Add the cacao and coffee powder to the remaining filling mixture and blend again until combined (you may want to add an extra tsp of vanilla here or a tbsp. of water to taste to ensure a sweet, creamy mocha flavour and texture).

Take the tin from the freezer and top with the remaining filling – ensuring an even top.

Pop back into the freezer and leave for 3-4 hours to set.

Remove from the freezer, allow to melt slightly, slice and serve! 

You may want to leave the cheesecake to defrost slightly for about half an hour before you eat it. But this is great as the cheesecake slices can be stored in containers in the freezer for a couple of weeks (in the unlikely event that you actually have any left…)

Namaste

I am home. Back in the land of rain and jumpers, and I couldn't be happier. I will admit there is a part of me that is longing for the heat, yoga with the sunrise and my new friends. But. I am home. And nothing compares to that feeling.

The past three and a half weeks have been incredible and at times I find myself wondering whether they even happened. But the certificate hidden safely in one of my anatomy book and the new knowledge in my head remind me that the trip wasn’t just some wild figment of my imagination.

When we started the course we were told that we would leave changed – different people than those that arrived. And I think I have. I’m not saying I have come back from Bali with a completely different persona or as someone you wouldn’t recognise, but I think those three weeks have made me braver. For one thing I am no longer afraid of solo travel; in fact I am already trying to decide how I might chase the sun next. I’ve also realised that there were (and still are) patterns and habits in my life that I need to change, to move away from because they simply do not serve me. I’ve come back with a feeling of potential that I didn’t have before… or maybe my trip has helped me see that; to believe in myself. But I am so excited for what the future now holds.

The end of the course didn’t really feel like an ending; it was more a beginning. The start of making a life out of the thing that changed my whole perspective and makes me so happy, and I now have the chance to share it with others. As a yoga teacher I get to help people find some balance in the craziness that is life – and that is such a privilege and a gift.

So Bali you were amazing. More than I ever could have hoped for. I am sure that someday I will see you again but for now thank you for helping me dream a little bigger. Namaste. 

Thus To Paraphrase Taylor Swift

Last night was amazing. I felt like I was in a movie or One Tree Hill or [insert rom-com name here]. A big group of us went out for dinner to a place called Soma in Ubud town centre. It is a beautiful restaurant where all the seating surrounds a large stone courtyard. The ten of us couldn't fit at one of the usual tables so instead were shown to a one placed in the corner of the courtyard. It gets dark in Bali around 6.30pm so the outside was decorated with an array of fairy lights and lanterns. The food Soma serve is incredible (can you say raw vegan mocha cheesecake!!!! Er, yum!), but it wasn't the dessert that made it so special (admittedly it contributed). What made the evening amazing, to me, was the people, both those who I had gone out for dinner with and the three locals (including the restaurant owner) who joined us especially to play music and to sit with us.

I have always felt pretty self conscious in public places when I'm in front of people I don't know. I hate the thought that others might judge me despite not knowing me. I'll tell myself over and over who care what anyone else thinks, but honestly, me, I do. So I hold myself back and try to fit in. But then last night as everyone else was laughing and singing to the music, being a little loud, but having an incredible time I decided I didn't want to worry about that anymore. I don't want to worry about trying to conform to ideals about normality or what makes someone 'cool' or beautiful. I was surrounded by the most amazing girls (and Adam), who just glow from the inside out. They are so full of life, they grasp every moment and really live it. And, stand out or not, it doesn't matter, because they do what is right for them, what makes them happy, and that is so inspirational to me. The girls I have spent the last three weeks with shine so bright; their happiness is contagious. I think maybe their softness comes from holding so little weight in what others think about them; there is room to love everything and everybody.

So last night trying to bridge a gap between age and nationality we threw out names of songs the local men might know so we could sing to the music they played. I think the most successful was 'Hallelujah', even if some of the verses' lyrics were a little questionable. And rather than sitting feeling silly I decided to wholeheartedly join in. Result? Best night ever.

Thus to paraphrase Taylor Swift... who cares what anyone else thinks you look like? The cool kids might think you dance like an idiot but ultimately who is having more fun? Those putting others down and trying to conform to their own ideas about what is 'cool', or those who are loving the moment so completely and singing from the top of their lungs?

Just Call Me A Yoga Teacher

Just call me a yoga teacher. Today I taught my first ever yoga class! I won't lie, I was freaking out before. Not in the hours directly leading up to my class (MY class!!!) but the days before I suspect there's a few people who could vouch for my insanity. I'm trying to pinpoint what exactly it is I was freaking out about, but honestly it was everything. Comfort me about one and I would become anxious about another. I wanted to achieve perfection.

A few days ago in class we were speaking about the patterns we create in our lives; about the habits that are so ingrained within our everyday that we can't help but keep falling into them. For me, it is the need to always be perfect, in Absolutely. Everything. And when I inevitably fall short? I beat myself up big time. Always rubbish. But right then I realised I don't want that anymore; I don't want to feel like that. It will take energy to lift myself from the rut I've created - that pattern in my thinking - but I don't want to hear that tyrant voice, especially when it is my own.

So I have decided to take responsibility; to choose to recognise my own potential and be kinder to myself. Leading up to teaching my class it was in learning to be softer. Realising that every time I have helped someone with their handstands after class, or given a friend an alignment suggestion I have been teaching. Realising that yoga and teaching are my passion; share that, share my practice and that will be enough.

This morning I did my class and it went well. Was it perfect? Of course not. I messed up a few breathing cues, missed some of my warm up exercises and could have made a couple of the transitions in the flow a little smoother, but as a first ever lesson, it was more than adequate.

I'm learning to see my own potential. Just call me a yoga teacher...

Travel

I've always liked the idea of travelling. I think the photos I see pinned on Pinterest boards, airily named 'wanderlust', always fitted with an idea I had of myself... A carefree girl with beachy long hair, who drank juices, decorated her room with bohemian throws and surfed (don't ask, I have no idea either, I'm actually a little scared of swimming...) But in reality, much like being in the middle of the ocean, travelling always scared me.

I'm a home bird. I like routine and I like feeling safe. I've never had the whole independent thing down. So although the idea always looked nice deep down I never thought I would actually end up wanting to travel. But today entirely changed my perspective.

This morning me and one of my new friends wandered into town. I've spoken before about how magical Ubud is and this is something I definitely stand by. The people, the feel, the colour, the vibrancy of the whole place; I love it.

Living in the moment is something I always try to do, but I know how easy it is to get caught up thinking of other things. I am still that person on auto-pilot, arriving somewhere and not really remembering the journey, and yet somehow I think traveling stops that. Today as I wandered around this incredible new place I felt so engrossed in the moment. Time passed but I wasn't really aware. Everything being new to me I couldn't get enough. I didn't want to be anywhere else and I felt so happy.

So when I think about travelling now it doesn't feel quite so scary. Instead it excites me. I've realised that I want to uncover new places... To spend a few weeks here and there, finding magic that I didn't know existed before. The more I think about it the more excited I get. Maybe it is time I made my own 'wanderlust' Pinterst board. Hey, I might be a surfer girl yet...

Appreciation

Today we watched a DVD by a guy called Paul Grilley that I think was really important; not only for someone learning to be a yoga teacher but also for all those practicing yoga and learning to accept your body.

In the DVD Grilley explains how no two skeletons are the same and how this can have a huge impact upon your own yoga.Trying to achieve a pose, to look outwardly 'correct' or more aesthetically pleasing, sometimes just isn't possible for some people. Sometimes it isn't tight hamstrings or triceps that are stopping someone from making a certain shape, instead it is their bones.

All our bones are different. I can guarantee that your femur bone does not look like mine. And because of this we are all put together in different ways. Muscle might stretch, but when a bone hits a bone (i.e. compression) you aren't going anywhere. I'm not saying necessarily that you can't get your heels to the floor in downward facing dog because of a smaller range of joint flexion in your ankle, but it's a possibility.

For me this was so interesting in learning to appreciate my body. We need to reach out of the box that suggests that there is a 'right' or 'wrong' way to do yoga. It just isn't effective to believe that making a certain shape with your body is correct simply because it is the one on all the posters. Adhering to this idea will only result in injury or aggravation (or both!).

So remember next time you can't get your feet onto the floor in downward facing dog that yoga is not 'perfection'. It is about doing what is right for you; about feeling your way into a pose, making variations so that it benefits you and your body.

Intention

This morning I woke up and did not want to do yoga, I know, I don't know who I am anymore either. The alarm went off, day 7, and there was absolutely no part of me that thought I could get up and out of bed. It wasn't that I was still sleepy, I felt much more reluctant than that. I wanted to stay hidden, glued to my bed. But up I got and traipsed through the rain (hello pathetic fallacy) to meditation, where I sat (sulked) for half an hour. And then our yoga class began.

Today's yoga class was taken by Jenny-Lee, a tutor who has never lead our class before. She's not your typical yoga teacher; she has blue hair, has lots of tattoos and wears tops that make cheesy yoga puns; long story short she is absolutely amazing. Her enthusiasm for life and being entirely present in each moment with every cell of her body is contagious. And her class reflected this. It was challenging; it required you give everything: to lengthen each limb and to stay strong in every muscle. Specialising in the anatomy of the human body she took us through aligning our bodies correctly not only to prevent injury but to intelligently help us get deeper into poses.

As the class came to closer to the end our movements became slower. Right before savasana (kind of like a tiny nap at the end of every yoga class) Jenny had us step to the top of the mat and close our eyes. She then spoke to us about setting an intention for the day. She told us to let go of anything that was not serving us, and to use the happiness we had found in today's practice as an anchor for that intention.

Yoga is a pretty incredible thing. By the end of the class I felt completely opposite to how I had felt on entering. Jenny had helped me let go. So for my intention I decided to allow myself to be okay. To find my own strength, to recognise it and believe in it. I think it's important to remember that what will be will be: bad things will come and go, but it is how you react and deal with those things that matter.

Enough

In yoga philosophy we are presented with the 'Eight Limbs', eight steps that if followed are said to help live a meaningful and purposeful life. The first of these limbs is 'Yama' meaning moral restraints.  This relates to our behaviour and how we conduct ourselves through life. Under this heading falls the idea of 'Asteya' or non-stealing. You don't need to be a genius to work out what 'non-stealing' means, but most of us aren't thieves, and so we have to look deeper.

For me Asteya is about gratitude. It is about realising both on and off the yoga mat that you are enough. Non-stealing means that you don't covet what others have. In a world where social media is king it is so easy to feel deflated; to wish that you were different; more muscly, skinny, flexible... but in feeling this way you are only stealing from yourself. You are robbing yourself of happiness and robbing others of the amazingness (totally not a word but just trying to be clear here) that is you. Have you ever stopped to think about how incredible your body is? Every second it works for you; breathing, moving... Without you even telling it to. So appreciate every cell; your own unique humanness, and be the best YOU.

We are all perfect and imperfect at the same time. Every. Single. Body. Is. Different. In our yoga practice my teacher reminded us that we have to 'make the pose fit the body, not the body fit the pose'. Achieving a certain shape means nothing; there is no reward for being able to get your legs behind your head (only a potentially pulled hamstring). Instead we should use the poses to carefully strengthen our bodies. Using yoga to be thankful for all our bodies can do, not what they cannot.

Today at the start of class my teacher told us to write a few words on our hearts relating to something we felt strongly about (admittedly slightly cheesy but just go with me here). This morning I panicked and didn't know what to put, but tomorrow I know what I want to write: ' I am enough'.

Meditation

When we wake each morning we have been asked not to talk. We have been asked not to talk from the moment we wake until we get to breakfast - in between which we meditate and complete a yoga practice.This is to help us prepare for the half hour meditation we do each morning - as if I didn't find meditation itself hard enough. For me meditation is extremely challenging; we practice a Zen style called 'just sitting', have you ever tried to just sit with a clear mind? Hard stuff.

I used to be extremely skeptical about meditation. Just as I once thought yoga was all about stretching (I know right, who'd have thought?!), I used to think meditation was all about spirituality, hippies and nonsense. In both cases I was wrong, because in both situations I was pretty darn ignorant.

In the theme of turning yogic terms into something understandable and tangible, I find that the most important thing that meditation helps to practice is being right in the very moment you are in. By not allowing yourself to dwell on thoughts of the past or future you simply sit there in the present. Many argue that anxiety is caused by overthinking about the future and depression by overthinking about the past. If this is true you can see why this might be helpful here.

But meditating is still hard. For me, today went much better than yesterday. The great thing to remember is that meditation will always be a practice not a state. We have been given all sorts of tips to help us; to just accept when we have thoughts and then let them go before dwelling on them, being aware but not reacting... I find it helps to really BE in that moment, to ground down into my mat. However I'm not sure there is a 'knack' to it, but I don't really think that matters. You can't be 'good' or 'bad', that's not what it is about.

I would be lying if I said that I am completely convinced by everything that yogis claim meditation brings. Aspects about cosmic consciousness (don't ask) are still beyond my understanding and maybe they always will be. But that is not to say I don't think it has it's place in everyday life. Meditation is calming, it pauses the craziness and helps you realise everything will be okay. Give it a go.

A real teacher...

Today was pretty exciting. For the first time we got to act like real teachers, admittedly it was only for a few moments at a time with a single student (who might have been my room mate), but we began learning how to talk a class into a pose and then adjust the students once there.

One thing that was especially great was the way our teacher explained her take on adjusting. For her, she said, being a teacher and adjusting a student in a pose is such a privilege because of the level of trust that person gives her. She told us that adjusting isn't about fixing someone. It's about correcting alignment; creating good patterns in the body to help prevent injury and enable the student to go further into a posture. Assisting someone in a pose is similar, here the student already has the correct alignment in a posture, you are simply helping them go deeper than they would be able to alone.

I loved every part of this class. Working in partners we played both role of student and teacher, being adjusted and adjusting. As a student I love adjustments, they help you go so much further in an asana; they help to show you the full potential of your body and give you confidence in your capabilities. I also loved taking the role of the teacher. For the first time my dream to teach seemed so real and tangible. I learnt so much about poses, alignment, saying commands, supporting students... I'll stop now... You can see I learnt a lot! It is an excitement that is difficult to put into words, but it is only day three. And I really, really can't wait to see what the next nineteen days will bring.

A Yoga Intensive

When they called it a 'yoga teacher training intensive' they weren't wrong... Intensive it sure is. This morning we woke with the sun to walk to the area where we will practice for the next three weeks. It is a wooden open sided hut covered in flowers and overlooking rice fields: translation, it's beautiful. The cottages we are staying in are called 'Ananda', meaning 'bliss', and doing yoga in this setting makes it very clear to see why. After some morning meditation we begun a two hour class followed by a short break. We then went back to learn some theory, had lunch, learnt more, ate dinner and went back to our rooms to do some homework for tomorrow. I must admit I'm very tried (and I'm not sure how much longer I can pass it off as jet lag), but I am still having so much fun.

There was a large focus on spirituality in our teaching today. We learnt a lot about the philosophy of yoga, it's purpose and traditions. I found some of this quite challenging. It is very new to me and was at some points quite confusing. But I think it's great to try and translate everything into something more tangible and understandable for me. One great explanation of yoga I heard today was how it is finding 'quiet in movement'. For me this has two meanings, on one hand it is stilling the mind there and then by concentrating on the flow of postures, and on the other it is helping to find stillness in the craziness of our everyday lives. I think that one of my favourite things yoga helps to teach is being present in the moment - by doing that it stops anxiety and worry; it helps you to live to the fullest. So maybe I shouldn't be worrying about how hard the teacher training will be. Instead I need to enjoy every second spent in this beautiful place, because I am so lucky.

Bali Magic

You would think that being 22 years old and having completed a degree at university I might have been away from home for at least three weeks but I honestly haven't. At uni I felt a personal sense of achievement if I made it two weekends without going home... The one time that happened anyways. You might question then why I chose to travel all the way to Bali for almost a month to complete my yoga teacher training when I could have done it at home.

Going to Bali to do my teacher training was something I joked about but deep down never thought I would actually do. But when the course I was supposed to complete at home fell through and I felt like I had lost all direction. So to the internet I went (seriously how did people function before google?!)After searching and searching the only thing that seemed perfect was training in Bali... Apart from the fact that it was over 7750 miles away from home and started in just three weeks. Then I did the first spontaneous and slightly crazy thing I have ever done. I just booked it. For someone who writes a list and plan for everything this was big: I decided I was going, no doubts. So a car journey, two flights and rather scary taxi ride later here I am in this beautiful country. It is like nowhere I have ever been before, greenery and flowers back onto dusty roads; places of tranquility are hidden behind crazy bustle; it is swelteringly hot. I think here you have to look for the magic; and I've found it.

The course starts properly tomorrow. We will get up at 6.30 ready to begin, I couldn't be more excited. Apparently after 3 weeks of this intensive training I won't want to hear the word yoga again. I'm pretty sure that for me that is an impossibility, but maybe hold out shouting names of asanas at me when I get off the plane.

Hello. Finally.

Hello!

For a long time I've kept this blog on the DL but with an imminent trip to Bali now feels like the right time to share it.. and it has been a long time coming.

Back at university my flat mate (Elaine I’m looking at you) and I kept saying that we were ‘going to’ write a blog but it never actually happened. I’m sure back then I would have made the excuse that I didn't have time because I was working too hard and living in the library, but in all honestly I probably just spent a little too long chatting and drinking copious amounts of tea. But, a couple of years later, here it is.

One thing we always puzzled about when discussing our non-existent blogs was what our ‘angle’ or ‘point’ would be; what direction would our websites take? Well this new site is all about health; in every aspect. It’s about nutrition that is easy; about recipes, strength, yoga and fitness. It is about finding ways to constantly nourish your body and soul so that you can live to the fullest.

The next month or so of the blog will admittedly be inundated with posts about yoga. On Thursday I will leave for three weeks in Bali, where I will learn to be a yoga teacher and would love to share as much about it as possible. I will upload a couple of recipes to be going on with until I get back (then hopefully full of Indonesian inspiration… and also with a tan…).

I hope you will enjoy reading the blog as much as I will writing it.

Lots of love x

(N)ice cream

Banana ice cream. There isn’t a recipe much simpler. Part of me was unsure whether a blog post was really necessary, but then I remembered the first time I saw it on Instagram and having no idea how bananas could create something that so much resembled traditional ice cream. So a post I have created!

I’ve been allergic to milk and soy pretty much my whole life so I know how hard it is to find an alternative to ice cream… especially when trying to find something that doesn’t cost the same as my house (… maybe exaggerating slightly…). But this recipe is super easy and cheap. It’s also amazing for you, as bananas are full of potassium and fibre. They act as anti-acids, improve the body’s ability to absorb calcium, are thought to lower blood pressure and contain plenty of vitamins and minerals.

Ingredients: {serves 1}

1 overripe large banana

Almond milk

Method:

Peel and slice your banana into thin ‘coins’.

Put the banana slices into a freezer bag and freeze overnight or for at least 6 hours.

When ready to make/eat empty the frozen banana into a food processor. Add a splash of almond milk and blend away until creamy!

Scoop out into a bowl and serve straight away! Top with anything and everything: cacao nibs, chopped dates, granola, dark chocolate shavings, raw chocolate sauce… the world is your oyster!