Cocoa + Turmeric Energy Bites

It's 2:30 in the afternoon, it's pissing it down with rain and that cup of tea has your name on it. You are also seconds away from collapsing, in a post-lunch heap on your sofa/desk/toddler.  Do you; A) Open a pack of Jaffa Cakes and inhale the lot? B) Reach for the rice cakes, with the enthusiasm of someone eating cardboard? or C) Settle down with said cuppa and one of these Cocoa + Turmeric Energy bites? 

You know it makes sense, people!

These little beauties will curb that sugar craving until it's wine o'clock, give you a little energising lift and won't break the bank because you don't need 4 hundred bloody Medjool Dates to make them (thanks to Deliciously Ella I had to remortgage my home). Plus, they've got turmeric in them, because well, what hasn't these days?!

COCOA & TURMERIC ENERGY BALLS

Ingredients:

  • 1 cup ground almonds
  • 1 cup seedless raisins
  • 1/2 cup pumpkin seeds
  • 2 tbsp maple syrup
  • 1 tbsp cocoa powder
  • 1 tbsp coconut oil, melted
  • 2 tsp ground turmeric
  • 1 tsp vanilla extract
  • pinch of ground black pepper

Method:

  1. Place the ground almonds, raisins and pumpkin seeds in a food processor and pulse until the pumpkin seeds and raisins have broken down to small pieces but not totally blitzed.
  2. Add the remaining ingredients and pulse until combined.
  3. Remove the mixture and roll into small balls and place on a baking tray. The mixture should make about 15-20 depending on their size.
  4. Place in a fridge for a couple of hours to firm up slightly. Keep in an airtight container, in the fridge for up to a week.

PINEAPPLE QUAC

This wasn't really meant for the blog, it was just a quick reaction to looking in the fridge one Saturday night and finding I had no dips. If you lived in my house, with my kids, then you'd understand the severity of this situ! I popped it up on Instagram (obviously) and a few people liked the look of it, so i thought i'd share. It's quick, it's easy and it's from Thug Kitchen (#1) - who write some of the most exciting vegan cookbooks around.

Pineapple Quac

Ingredients:

  • 2 avocados
  • 2/3 cup chopped pineapple 
  • 1/2 cup chopped red onion
  • 2 tablespoons chopped coriander
  • 2-3 cloves of minced garlic
  • grated zest of 1/2 lime
  • 1 tablespoon of lime juice
  • 1/8 teaspoon ground cumin
  • pinch of salt

Method:

  1. Place all the ingredients into a food processor and pulse until it reaches your desired consistency. I like it chunky, the kids like it smooth - guess who wins... every time.

A BRAIN DUMP (a big one)

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Well, well, well I haven't been here for a while! Half-Term has just been and gone here and it was one of those ones where we didn't seem to rest at all! It was jam packed full of birthdays, trips to London, family visits and god knows what else. So, I feel knucking fackered.

I'm also feeling pretty toxic - i feel like i'm eating and drinking all of the wrong things so today (after this vegan burrito, ahem) I'm going to set about making some changes. That's why i put a pretty picture of some beetroots up there for you. I think i'm probably lacking in iron or something too, or possibly just not getting enough quality sleep, but things have gotta change. I'm 37 and I feel 87, and that's not good. 

oh, and also WHAT AM I DOING WITH MY TIME?!?! I don't know either! Well I do, I'm reading everyone else's blogs instead of writing my own, that's what. I just feel like i've lost my way a bit in this blogger world and I wonder if anyone really needs another food / nonsense blog in their life? All the blogs I read just make me what to copy them, rather than think for myself, and that's not the aim of the game, is it?! I want a job! I want a job that lets me arrive at 09:30, leave at 2:30, have every school holiday off and lets me be creative... WHO DOESN'T LIA? I know, I know, but i just don't know what to do? Re-train? As what? This week i have considered:

- nutritionist (inspired by feeling like shit all the effing time) - florist (because, i probably saw it in a film or something and thought "looks cool" - cafe owner (ok, this has been a dream since I was 10 years old it just hasn't come true, get your violins out) - market stall holder selling salads (too scared, what if no-one buys it) - childminder (are you kidding me?! NO WAY) - Yoga something or other (ignoring the fact it's been 12 years since I've properly practiced with any kind of regularity) - and photographer (because I watched Stepmom and thought i could pull it off because I have a girl crush on Julia Roberts)

SO NOW DO YOU SEE?!?!?!?!? Arrrrrrrghhhh........ actually, this is quite cathartic, maybe i'll just do this, ramble away to you lot. 

Ideas? 

HIPPY BANANA BREAD

YUM. 

I feel like that's all I need to say about this and taking into account that i've yet to have my morning coffee, it might be all I manage, but i'll try and be a little more chatty.

So, over the weekend, in between football matches and failed trips to the museum (don't ask) we made Shutterbean's delicious Hippy Banana Bread, (slightly adapted as my 11 year old is allergic to walnuts) and it was absolutely delicious. It was literally bursting at the seams with seeds and fruity flavours and I would be lying if I told you it lasted a couple of days. Would you judge me if I told you that actually, we made two because we all loved it a little too much...?

Whoops!

HIPPY BANANA BREAD

Ingredients:

  • 1 cup plain flour
  • 1/2 cup ground almonds
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup olive oil
  • 1/2 cup brown sugar, packed
  • 1/4 cup maple syrup
  • 1 1/2 teaspoons pure vanilla extract
  • 2 eggs
  • 3 ripe bananas, mashed 
  • 1/2 cup dried cherries / dried raspberries
  • 1 1/2 cup sunflower seeds
  • 1/2 cup pumpkin seeds

Method:

  1. Preheat oven to 180c / 350f and line a 8 x 4 inch loaf tin.
  2. Whisk together the flours, almonds, baking powder, salt and cinnamon in a medium bowl and set aside.
  3. In a large bowl, whisk together the olive oil and brown sugar before adding the maple syrup and vanilla until smooth. Add the eggs, one at a time and beat until fully incorporated and then stir in the bananas.
  4. Add the flour mixture to the liquids, stirring until just combined. Stir in the cherries / raspberries, sunflower seeds and pumpkin until fully combined.
  5. Pour batter into prepared loaf tin and bake for approx 55-60 minutes, or until a skewer placed into the middle of the loaf comes out clean.
  6. Leave to cool in the tin for about 10 minutes or so, before removing and allow to fully cool on a wire rack.

MONDAYS

Hiya folks! I've decided to forget that the world has gone to sh*t and instead, HAPPY THOUGHTS. That pic up there, is one of my favourite photos. It's of the late, Tove Jansson and to me, it just beams with infectious happiness. When I'm that age, I hope that I'm as happy and just as inclined to go sea-swimming with a crown made of flowers on my head.

So, happy things. Happy lists of simple and happy things...

 

 

BAKED // FLOURLESS ALMOND + ORANGE CAKE

Happy Monday! Apparently, today is Blue Monday, the most depressing day of the year, so lets try and flip that on it's head with CAKE!

Yep, I baked. Usually, I hate to bake but every now and then I spot a recipe that I think might be worth all the swearing and washing-up, and this was one of them. It's the first recipe I've tried from one of the books I got for Christmas - Eat Beautiful which is like my Bible at the moment! 

*I adapted the recipe ever so slightly, in that I subbed the caster sugar for coconut palm sugar as that's what i had lying about but it was still delicious, yet a little darker in colour.

Flourless Orange & Almond Cake

Ingredients:

  • 2 oranges
  • 3 eggs
  • 215g caster sugar*
  • 300g ground almonds
  • 1 tsp baking powder
  • 1 tbsp chopped pistachios for topping (optional)

Method:

  1. Place your oranges in a medium sized saucepan and cover with cold water. Bring to the boil, then reduce the heat and cook for about an hr until tender. Transfer to a blender and blitz until smooth, set aside.
  2. Preheat the oven to 200c / 400f / gm6 and grease a 22cm cake tin with a little coconut oil / butter and line the bottom with greaseproof paper.
  3. Put the eggs and sugar in a mixing bowl, and using an electric whisk, mix until thick and creamy coloured. Add the almonds, baking powder and orange mixture and fold to combine fully.
  4. Pour the cake batter into the tin and bake for 1hr until springy to the touch. Allow to cool for 5-10 mins in the cake tin, before transferring to a wire rack to cool fully.