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.