Today I fancied a pick-me-up and some chocolate, so I thought I’d make some quick and easy energy balls, as I had all the ingredients in the house. I feel that most of what I share in terms of recipes (if you can even call that) is coming from playing around, intuitively adding this and that and hoping for the best. And most of the time, it works out. I do have to get into the habit of noting down what I actually did. Rarely am I able to replicate the exact same thing, if not written down, as I get inspired as I go along. This time, though, I wrote it down. Lucky you!
What you need
I counted the amount of balls I got out of this batch; 26. I reckon, depending on the size, you’ll get anything between 25 – 30 yummy chocolate energy balls.
- 170g rolled oats
- 30g cacao nibs
- 3 tbsp cacao powder (if you don’t want it quite so intense, use 2 tbsp)
- 2 tbsp chia seeds
- 75ml water
- 3 tbsp maple syrup
- a little bit more water if the dough is too dry
- a blender to do the hard work for you
How to make it
Mix the chia seeds and water together. You can start with this step first and then measure everything else out and add it to the blender. By the time you’re done, the chia seeds will have become all gooey and sticky. When you have this texture, add it to the rest of the ingredients in the blender.
Pulse it first and scrape the sides to blend all of it properly. If you feel that the dough is too dry, add water gradually to not make it too liquid.
Get some plates out and start getting your hands dirty (make sure to wash your hands before). I take a tablespoon (same that I measured ingredients with) and scoop a little on to the palm of my hand and then roll the dough into a ball with both palms.
As soon as you filled up a plate, put it in the freezer.
Give it about 30 minutes before digging in. Though I did eat a “leftover chunk” with the spoon.
Today it seems we’ve gone back in time and back to the gloomy days with too low temperatures, which made me want to whip up a nice warming soup. I’m not going to dig my knits and winter coat back out just yet but this soup made today a little cosier with its spicy kick.
So it here goes, it is super easy and if you don’t have wild garlic, just use normal garlic.
What you need
For 2 people
- 2 courgettes
- 1 medium potato
- 1 onion
- A handful of wild garlic
- Half a red chilli
- Veg stock cube
- Sunflower oil
- 1-1.5 litres of hot water
How to make it
As I said, this is super quick and super delicious, a right little heart warmer.
Heat sunflower oil in a pot, add chopped onions and chilli and fry on a low heat.
Chop the potato and courgettes into cubes and add them to the pot, adding a good pinch of salt, stir it and put on the lid to sweat the vegetables. You may need to increase the heat a little.
Sweating your veggies releases more flavour. Don’t be alarm if you char the veggies a little, but make sure you don’t burn them too much.
Chop the wild garlic roughly and stir it in, letting everything sweat for a further minute.
If you have a kettle, bring the water to the boil. Add the veg stock cube and water. Check that it isn’t too liquid as when you’ll blend it, you don’t want it to be too watery. If it is too thick, you can always add water when blending it.
Let it boil on a medium heat for about 10 minutes.
Blend with a hand mixer or in a blender and enjoy!
When I got a cauliflower head in our veg box this week, I wanted to try a plant-based version of cauliflower cheese gratin. It’s not that different from the cheesy base needed for a plant-based mac’n’cheese, so I gave it a go today. Makes for perfect comfort food in the midst of a mini hail storm on a Sunday.
I love pasta! I mean, who doesn’t really, but my ideal comfort food is anything pasta related and when I came across recipes for a plant-based mac and cheese, I thought I’d experiment and put my own twist on in.
I feel slightly less guilty stuffing my face with this on a cosy night watching a movie. I don’t feel as “ugh” afterwards and I know there was at something nutritious in it. Basically a perfect Sunday night meal to have.
…so I made blackberry and elderberry jam!
If there are any other nutters out there and you have a ton of time to spare, then this one is for you!
My neighbour and Google enlightened me this year, that the massive tree we have in the garden is, in fact, an elderberry tree. By the time I googled what to make of elderberries, the flowers had gone and so I waited for the berries to make something easy like jam.
Breakfast smoothies have become part of my staples. They’re quick and easy to make in a blender and don’t need a lot of ingredients. Plus, they’re deliciously yummy and satisfying.
So I thought I’d share three of the ones I do most, depending on what I feel like having in the morning.