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.