Month: February 2014

Mango & Spice Cake

Mango & Spice Cake

Are you ready for a holiday?! Ugh me too. Yes I know I just returned from a trip home to England, but that really doesn’t count. I’m talking about the unapologetic beach-bum kind of holiday. The kind that requires nothing but a sun lounger, a 

Cherry Almond Bites

Cherry Almond Bites

I love to run. It’s how I counteract my desk job, it’s how I clear my head, and it always gives me an amazing sense of achievement! I have been running regularly for about four years now, and in that time I have completed four 

Rainbow Slaw with Sweet Ginger Lime Dressing

Rainbow Slaw with Sweet Ginger Lime Dressing

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Well I finally got around to posting a salad recipe! I think you will fall in love with this one. Beautiful purple, orange and green strands, crunchy cashews, and a sweet gingery dressing to top it all off! This salad makes me happy.

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I am fairly new to the world of slaw. For years I associated slaw with the shop bought coleslaw that seems to wheedle its way in to every family gathering or summer barbecue. You know the kind, unloved carrots and cabbage, limp under the weight of gloopy mayonnaise. It wasn’t until adulthood that I realised that slaw could be crisp, light and flavorful.

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I recommend a food processor for this one. It can be done by hand, but it will take a lot longer (sorry!), I promise it will be worth it though. As a side note, if you do not currently own a food processor, it is a great tool to consider for your next splashy kitchen purchase. I bought a pretty inexpensive one because I wasn’t sure how often I would use it, I use it all the the time.

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I hope you enjoy this little injection of freshness!

 

Rainbow Slaw with Sweet Ginger Lime Dressing and Cashews
 
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A fresh, crunchy slaw made with winter-friendly vegetables, tossed in a sweet ginger and lime dressing and topped with cashews.
Author:
Recipe type: Salad
Serves: 4-6
Ingredients
  • ½ small head of red cabbage
  • ½ bunch of kale
  • 3 large carrots, peeled
  • 1 cup (155g/5oz) raw, unsalted cashews
  • 1-2 inch piece ginger, peeled
  • juice of 1 lime
  • 2 tbsp of agave or honey
  • 1 tsp toasted sesame oil
  • 1 tbsp rice vinegar
  • 2 tbsp any flavourless oil
  • pinch of cayenne pepper
Method
  1. If you are luck enough to own a food processor, shred the cabbage and kale, and then grate in the carrot.
  2. If you are doing this by hand, use a good sharp knife to cut the cabbage and kale into thin strips, then grate the carrot with a grater.
  3. Assemble prepared vegetables in a bowl with the cashew nuts, and set aside.
  4. Now make the dressing- grate the ginger, and whisk in the lime, agave or honey, oils, vinegar and cayenne pepper until fully combined
  5. Pour the dressing over the salad, and toss until everything is nicely mixed.

 

Notes:

  • The dressing is adapted from this recipe from The First Mess blog (it is gorgeous, check it out).

Roasted Sweet Potatoes & Leeks in a Curry Coconut Sauce

Roasted Sweet Potatoes & Leeks in a Curry Coconut Sauce

Happy Monday! How was your weekend? Mine was busy! On Friday, which was of course Valentine’s Day, I was involved in a top secret marriage proposal mission. Saturday was spent celebrating the birthday of my friend Lori, we ate too much at the Hibachi Grill 

Cannellini & Escarole Stew with Parmesan Garlic Toast

Cannellini & Escarole Stew with Parmesan Garlic Toast

It’s been a rough week getting used to Michigan again. After the familiar, temperate climes of England, I was ill-prepared for the gargantuan snow piles and biting wind of the Midwest. I thought I should share my cure with you, solace in a bowl if 

Dexter’s Breakfast Smoothie {Vegan}

Dexter’s Breakfast Smoothie {Vegan}

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Hello! Apologies for the hiatus, I have been back home in England for a visit! I had some much needed catchup time with family and friends, and the last two weeks have been a blur of cosy pubs, riverside runs with my mum, negotiating the tube, and a lot of food.  Back to Michigan now, and I wanted to tell you all about my favourite smoothie recipe- Dexter’s Breakfast Smoothie.

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Dexters Breakfast Smoothie? Yes, this is a smoothie named after my dog. We discovered some time ago that Dexter LOVES bananas, possibly more than he would a juicy steak or sausage (although we have never tested that theory). One lazy Sunday morning I combined a couple of bananas with another favorite of his, peanut butter, and the result was this creamy vegan smoothie. It’s absolutely yummy, my trusty Golden Retriever has impeccable taste.

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This is very adaptable too, use almond butter, use regular milk, soy milk, rice milk… pick your poison! Although I agree with Dex, bananas and peanut butter are like a marriage, a perfect union.

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Thanks for the inspiration Dexter!

Dexters Breakfast Smoothie
 
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Creamy vegan (or not) breakfast smoothie with bananas and peanut butter.
Author:
Recipe type: Breakfast, Drinks
Serves: 2
Ingredients
  • 1½ cups Unsweetened Almond Milk
  • 2 Medium Ripe Bananas
  • ¼ Smooth Peanut Butter
Method
  1. Simply throw everything into a blender and blend until smooth!
Notes
The components of this smoothie are very interchangeable, almond butter would also work well here. I used unsweetened almond milk but regular milk, soy milk or rice milk would all do the trick.