Thursday, 27 November 2014


Recent Instagrams; lucie_eleanor


Jerk Sweet Potato Curry with Coconut Rice & Peas.
 
Jerk Seasoning:
1tbsp fresh thyme, leaves only
2tbsp chopped fresh coriander
1tsp coriander seeds, crushed
2tbsp black peppercorns, crushed
2 garlic cloves, chopped
2 chillies, chopped and seeds removed
1tsp chopped fresh ginger
1tsp freshly grated nutmeg
1tsp allspice powder
1/2tsp cinnamon powder
1/2 lime, juice
1tbsp water
 
Curry:
2 small red onions, chopped roughly
1tbsp coconut oil
200g chopped tomatoes
2 tbsp red wine vinegar
1 tbsp demerara sugar
300ml vegetable stock
300g sweet potatoes, peeled and cut into chunks
400g can butter beans, rinsed and drained
1 red pepper, cut into thick slices
 
Rice:
100g white rice 
200ml coconut milk
100g frozen peas
 
Before I gave up meat, I really loved jerk chicken, it has such amazing aroma and a real kick in flavour. Recently my mother made jerk butternut squash with coconut rice and peas. It went down very well and she has given me the recipe to play with, make my own and share.
 
You will want to pre-roast your red pepper slices in the oven for around 15-20mins until softened. 
 
Whilst the peppers are in the oven, place all your jerk seasoning ingredients in a blender and blitz well into a chunky paste.
 
coconut milk
In a pot, place your coconut milk with 200ml of water and let it heat up, add the rice and allow to cook for around 20 minutes, stirring occasionally so that it does not stick. If all the coconut milk absorbs before the rice is cooked then top up with a little more water. In the last 5 minutes, whilst the rice is tender but not entirely cooked, add the frozen peas and half the can of butter beans. Then drain any excess liquid and set aside.
 
In a large pot, fry the onions in the coconut oil for a couple minutes then add the jerk seasoning and fry until fragrant. Then stir in the sweet potatesxo, tomatoes, vinegar, sugar and stock and bring to a simmer. Let it cook for 20mins until the sweet potato is almost cooked, if needed add a little more water, around 100ml should work, to stop the mixture becoming too dry and burning. Stir in the rest of the butter beans and peppers, and let the mixture simmer for a further 5 mins until the potatoes are cooked. Serve with the coconut rice and peas. 
 
Serves 5-6

Wednesday, 26 November 2014


Artwork in progress.

Tuesday, 25 November 2014



Strawberry & Raspberry Breakfast Smoothie.

100g buckwheat
1tbsp lemon juice
150g strawberries and raspberries
1/2 tbsp honey
1 banana
3 drops of vanilla essence with pods
pinch of cinnamon
pinch of all spice

This smoothie is lovely and thick, with a oaty taste, perfect for the morning.

Place the buckwheat in a cup and cover with water and the lemon juice. Leave it to sit over night then drain and set aside.

In a blender place your fruit and honey, then blend until smooth and pour into a cup. Do not clean the mixture out of the blender as this will give the smoothie its pink colour. Add the buckwheat, banana, vanilla, cinnamon and all spice and blend well until smooth.

Pour 1/3rd into a glass, then pour a little of the fruit blend, then the buckwheat blend again, do this in layers until full. Use a spoon to make swirl patterns if desired.

Serves 2

Monday, 24 November 2014


Melanzane alla Parmigiana.

1 medium white onion, chopped
1 clove of garlic, chopped
1/4 red pepper, chopped
5 mushrooms, chopped
pinch of chilli
1/2tsp cinnamon
1tsp dried oregano
1tbsp fresh basil, chopped
1 can of chopped tomatoes
1tsp sugar
salt & pepper
1 aubergine, thinly sliced lengthways
mozzarella cheese, sliced

Pre-heat the oven to 180C. Finely chop the onion and garlic and fry until softened, then add chopped red pepper, mushrooms and chilli and stir in, leaving for a minute or two. Add cinnamon, oregano and basil and stir in, then add the tomatoes and sugar. Leave to cook for about 15 minutes. Meanwhile put aubergine slices on an oiled griddle and gently soften in batches, turning two or three times. Put half the tomato sauce in an ovenproof dish, layer with aubergine, mozzarella and repeat. Top with mozzarella, salt & pepper and place in oven for 30 minutes until bubbling and golden.

Serves 2

Sunday, 23 November 2014


Super Green Salad.

200g steamed or boiled broccoli, 1/2 avocado sliced into chunks, 20g massaged kale (place in a bowl with a little salt and oil , rub the leaves for a couple minutes until softened), add a tablespoon of pumpkin seeds sprinkled on top and a squeeze of lime.

Serves 1

Saturday, 22 November 2014


Recent Eco Purchases.

Coconut Bird Feeder.
During cold times of the year, the birds need a little helping hand.
This is made of completely natural materials, it is bio-degradable and refillable!

James White Fine Pressed Juices.
Organic, pure juice.

Super Food Shopping.
Everything from coconut sugar to Soba noodles.

Energizer Reusable Batteries.
A new investment so that I am no longer disposing of old batteries, much cheaper in the long run too!

Eco Lunch Set.
BPA & toxic-free stainless steel drink bottle, with light and durable glass lunch container.

Cloth Bag.
Can carry it everywhere in my regular bag and use it for shopping, no need for plastic bags.

Snapea Crisps.
My mother brought these back from America for me. Low fat, low salt, high fibre crisp snack, made entirely from green peas. They tasted really good!

Feel Good Drinks.
My favourite new find, just fruit and water with no added sugar, no additives or preservatives. Delicious and not overly sweet, but still counts as one of your five a day. Also only 8.8g of naturally occurring fruit sugar per bottle, unlike brands like Volvic Flavoured Water which is 27.5g and Drench Water which is 46g, a whopping 55% of your daily sugar intake into a bottle of water, of all things! I love their Cloudy Lemon and Orange & Mango flavours.