Vegetarian Whole Foods Made Simple
These flourless White Chocolate Coconut Chickpea Blondies are a healthier way to get your sweet fix! Hey guys! Happy Friday! Today is a very special day for me… its Kirk and I’s five year anniversary! That’s right, FIVE YEARS! It has flown by. We have …
This spicy-sweet sweet potato and pineapple curry is vegan, simple to make and will warm you from the inside out. You guuuyyyysss! In just a couple of short weeks I will be flying across the atlantic to spend a little time at home with my …
Ah, the Strawberry and Coconut Jarfait! What is a Jarfait you ask? Why, it is a parfait in a jar of course! Everyone knows that food is instantly cooler if served in a mason jar (*wry smile*), haven’t you been on Pinterest lately?
In all seriousness, packing my breakfast in a mason jar has a lot of advantages. I can make it the night before and just grab it to go in the morning which is handy when you start your work day at 7am. I also prefer to store food in glass containers instead of plastic, and admittedly, it does look a lot prettier in a mason jar than it would in a battered old tupperware container.
That being said, I encourage you to make this Strawberry and Coconut Jarfait, and serve it in whichever vessel you see fit, whether your reasons are aesthetic, practical or otherwise. The combination of creamy, tart greek yoghurt, toasted, nutty granola and sweet strawberry compote is such a treat, and choc full of good-for-you stuff too! The strawberry chia jam is adapted from my quinoa porridge recipe, one of the first recipes I ever posted on E.L.K! I make it all the time in big batches and use it for porridge, mixing in yoghurt, spreading on toast. Try it, seriously, and begin with this jarfait!
You can make the strawberry chia jam a few days before- the longer you leave it, the thicker it becomes.
The jam is also very adaptable- try it with a different berry!
Hello, and Happy September! Are you ready to hear about my latest obsession? Let me introduce you to these Chocolate Quinoa Energy Bars… Yum! I have been whipping up batch after batch of these beauties, and I am still craving them. They are healthy and satiating enough …
Are you ready for one last hurrah? One last Summer recipe before we turn our attention to pumpkins and root vegetables?! Here you go! This is a yummy, light smoothie made from strawberries, watermelon, coconut water and chia seeds. It is so refreshing and full …
Ahhhhh what a crazy couple of weeks! As if moving home isn’t trying enough, Kirk and I had 30 days to find a new place to live, and move our lives, whilst living in different states… not fun! So it actually seems fitting today that I am sharing this Thai Spiced Carrot Soup with you, it is very simple, no fuss, and both comforting and bolstering… the perfect antidote to the stress of a big move.
So what’s happening besides moving and making lazy soup recipes? Well I have been busy unpacking and settling into my new home, which includes trying to find some good running routes (so far- a little underwhelmed). The big news is I get to go home for a visit to England next weekend… for two weeks!! I’m so ready for a little injection of English wit and weather. In fact, yesterday it dawned on me that I have not enjoyed the British Summer since 2009! Refresh my memory… I should leave my Summer dresses at home, yes? Or just pack lots of cardigans?!
Anyway, enough about me and my weather concerns, let’s talk about how lovely this soup is. Simple really, its a carrot soup with infused with beautiful thai ingredients- coconut milk, lemongrass, lime, chili, ginger and coriander. The coconut milk makes it creamy and luxurious, and the thai flavours and a little zip! Let me know if you try it! And thank you all for your patience and well wishes- this little blog has certainly been neglected in the past couple of weeks, but I’m looking forward to sharing some good stuff with you soon!
Adapted from the Whaletail Cafe Cook Book, the Whaletail is a small vegetarian cafe in the town where I grew up- Lancaster UK.
If you don’t have carrots, or want to change this a little, I think Butternut Squash or Sweet Potato will be fantastic instead of carrots
This soup freezes well, I like to make big batches and freeze it into individual portions for lunch emergencies!
Hello friends! I’m so sorry I abandoned you last week, I was on holiday in Texas with my husband, soaking up the sun and packing away some serious calories (hard to avoid in Houston!). I arrived home yesterday refreshed, and ready to give my puppy …
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 …
For someone who loves food and relishes in cooking all meals painstakingly from scratch, my weekday breakfasts are often a very low key affair.
I often just throw some dry oats in a bowl with yoghurt and whatever fruit, nuts and seeds I have to hand. However, I wanted to do something a bit more special for the dry oat naysayers in my life, and I started experimenting with granola.
This is my favorite “result” so far. It is so luxurious I don’t know wether to eat or breakfast or dessert (I did both). I love it with yoghurt and a little sliced banana, dried cherries or my strawberry chia compote. It also holds up well in a simple bowl of milk. Enjoy!
Happy New Year everybody! What are your plans for 2014? I am still a little vague on my resolutions, but I am hoping to read more books, beat my half marathon time (I’m planning on 5 this year!), and to nurture my new favorite project: …
