Love Cooking – Cooking for Sanity

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cookingforsanity

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For the last three weeks I've been throwing together meals from what I've got in the house, and not going at all adventurous when it comes to breakfast, sticking to my standard plain yogurt with honey and fresh fruit, and a packet of Belvitas (which I happily admit to loving 😄💗). But because I hadn't been to the supermarket, the fresh fruit I was living off was basically copious amounts of grapes, the odd apple, and loads of easy peelers 😂 Today, though, I made a trip to Lidl, and thoroughly enjoyed my foray, complete with surgical facemask and latex gloves. I was so thankful that I considered beforehand what I might need to have in the house should we not have been able to go out (actually, I made an IGTV video on items it would help to have in the house should you be unable to visit the supermarket, which you can still view), and, along with generous top-ups from my lovely MIL, we have been fine. Actually, we have been tremendously blessed.
But back to breakfast! Last night I decided it was time to get back on top of breakfast, so I prepared this super healthy and delicious Raspberry Buckwheat Bowl, crammed with all sorts of other goodies (you can basically just chuck on whatever you fancy 😄) and it was such a pleasure to enjoy this morning. Here's what you'll need to do:

Ingredients
80g buckwheat, soaked overnight
Large handful of frozen raspberries
Dessert spoon of honey
Whatever toppings you like. I used almond butter, a few more frozen raspberries, some blueberries, and a scattering of cacao nibs 😋

In the morning, drain and rinse the buckwheat, then add all but a dessert spoon to the food processor, with the raspberries and honey. Blitz until it comes together then stop immediately and serve into a bowl.
Top with remaining buckwheat and whatever else you like 😋 You may want to drizzle over a bit more honey too... #breakfastoutsidethebox #breakfast #breakfastbowl #breakfastrecipe #yourbreakfast #breakfastinspo #cookingforsanity #eatrealfood #youarewhatyoueat #vibrantdietvibrantlife #eattherainbow #eatwell #balancedeating #balanceddiet #healthyliving #healthylifestyle #plantbased #wholefood #wholefoods

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Oh yes! The most delicious of dinners, and perfect for this beautiful evening of springtime light 🙏 I threw the ingredients onto a baking tray and this came out 😁 Basically inspired by a few different recipes I've made over the years, it's put together from a few simple fridge ingredients, so if you'd like to recreate it, here's what to do... Ingredients
Pack of chipolatas
A few sweet potatoes
A yellow pepper
Two red onions
Pack of green beans
Clove of garlic
Some sage leaves
Olive oil
Salt and pepper
Preheat the oven to fan 200°C. Peel the sweet potatoes and chop into chunks. Place on a baking tray, drizzle with olive oil, season, then bake for 30 minutes.
Meanwhile, deseed the pepper, slice into chunks, peel the red onion and cut into wedges.
Remove the sweet potatoes from the oven and add the sausages, pepper, and red onion. Turn all the ingredients in the oil, adding a splash more if necessary. Tuck in the sage leaves evenly around the tray, beneath the other ingredients. Return to oven and bake for 25 minutes.
When the sausages and veggies have about five minutes left, peel and crush the garlic clove, chop, then add to a frying pan on a medium high, with a lug of olive oil. Allow to become light golden, then add the green beans and a good grind of seasoning, then stir-fry until bright and still quite crunchy - about four minutes.
Serve the beans onto plates and top with the sausages and vegetables.
The wonderful thing about baking vegetables and sausages on the same tray is that everything on the tray becomes infused with the sausage flavours, and a delicious, caramelized dressing creates itself in the tray, which you can just spoon onto the plates. Mmmmm 😊😋💗 #dinner #dinnerrecipe #dinnerinspo #dinnerinspiration #healthylifestyle #wholefood #wholefoods #eattherainbow #eatwell #eatrealfood #youarewhatyoueat #vibrantdietvibrantlife #cookingforsanity #nutrition #nutritious #foodblogger #learntocook #easyrecipe #recipe #easydinner #dinnerideas

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The absolute loveliest of lunches today 😋 We definitely needed something light after that pie last night 😳 and my lovely MIL bought us, amongst other things, a packet of @tildarice Wholegrain Pilau Basmati Rice, so I sautéed a red onion for a few mins until lovely and golden, then added the rice packet and stir-fried for a few minutes. Once it was ready, I threw in a very generous handful of raisins, and a nice lot of spinach leaves, leaving them to lightly wilt whilst I got everything else together.
Whilst the onions and rice were stir frying, I griddled two corn cobs, which I drizzled in olive oil and ground over salt and pepper, and turned them often until nicely golden and coloured.
I chopped up a sweet red pepper and deseeded half a pomegranate. I put the pomegranate seeds in a bowl with olive oil, red wine vinegar, a couple of teaspoons of Ras el Hanout, a tsp of honey, and seasoning. I also quickly toasted some flaked almonds whilst finishing off.
When it was all ready, I cut the corn off the cobs and added it to the rice, then I threw it in a large bowl with the peppers. Finally I drizzled over the pomegranate seed dressing and sprinkled over the toasted flaked almonds. Absolutely splendiferous!
#superhealthy #healthy #healthyeating #healthylifestyle #plantbased #wholefood #wholefoods #eattherainbow #eatwell #eatrealfood #youarewhatyoueat #vibrantdietvibrantlife #cookingforsanity #lunch #lunchinspo #lunchinspiration #nutritious #nutrition #cooking #homecooking #homecook #balancedeating #balanceddiet #vegetarian #veggielunch #veggie

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Hey friends 🖐 I'm not really feeling Insta at ths moment. It's shot down my list of priorities, and I certainly don't have time to be popping recipes on at any great frequency. Yesterday though, I made this old recipe from back in August 2018, which was my version of some kind of Go-Ahead bar. Very simple, raw, and super quick, you will likely have the ingredients in your cupboard. I just need to go to the original post and copy and paste the method 😂 Meanwhile, I'll leave you with some tasty-looking photos 😋
Edit: Done! Recipe below 😊💗 Ingredients
380g medjool dates
100g jumbo rolled oats
40g raisins
40g desiccated coconut
30g cashews
Heaped tbsp coconut oil
1 tsp vanilla extract

Method
Stone the dates and put in a food processor with the coconut oil and vanilla extract. Blitz until combined and clumping together.
Add the cashews and pulse until they've taken down a reasonable amount, then add the remaining ingredients and continue to pulse until coming together nicely.
NOTE: it may not look like it will hold together, but if you squish it with your fingers it should be really nice and mouldable.
Line a 20cm baking tray with baking paper, then drop the mixture in and push firmly down evenly, and into all the corners, using first your fingers then a palette knife.
Put in the freezer for an hour to firm up, then slice into 12 pieces using a long, sharp knife.
Store in the fridge.
#raw #rawtreats #superhealthy #healthy #healthyeating #healthylifestyle #plantbased #wholefood #wholefoods #eatrealfood #youarewhatyoueat #eatwell #balancedeating #balanceddiet #healthyliving #foodblogger #cookingforsanity #vibrantdietvibrantlife #medjooldates #dates #oats #nocook #recipe #healthysnack #healthysnackrecipe

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Cacao and raspberry overnight oats in the morning light 😍 Now you are very likely to be spending a lot if time at home in the coming weeks and months, how about paying some more attention to your breakfast, and start the day with something a little more invigorating and exciting than you may normally. I had a conversation on Facebook a while ago now, with a friend who liked the idea of a particular breakfast recipe I had posted, but wondered when she'd find the time to make it. The time seems to have presented itself most unexpectedly, so check out my Pinterest board, Breakfast Outside the Box, for loads of breakfast ideas and inspiration 💗
This was simply...
45g jumbo rolled oats
A shake of dessiccated coconut, plus extra to serve
Tbsp raw cacao powder
Shake of cacao nibs
Heaped tsp maca powder
2 medjool dates, chopped up small
Handful of raspberries, plus extra to serve
Dessert spoon honey
Dessert spoon of almond butter, plus a dollop to serve
A few almonds
Oat milk
Place the oats, dessiccated coconut, raw cacao, cacao nibs, maca powder, and dates in a lidded jar and stir to combine. Add the honey and almond butter and mix well, then drop in a handful of raspberries and stir in. Pop the lid on and refrigerate overnight.
Toast the almonds and remaining dessiccated coconut in a dry frying pan until golden. Dollop the almond butter on top, arrange the raspberries, then chop the toasted almonds and scatter over with the toasted coconut. Enjoy 😋

#overnightoats #oats #healthyliving #foodblogger #cookingforsanity #healthy #healthyeating #healthylifestyle #plantbased #wholefood #wholefoods #eattherainbow #eatwell #eatrealfood #youarewhatyoueat #balanceddiet #balancedeating #vibrantdietvibrantlife #porridgeoats #breakfastoutsidethebox #breakfast #breakfastbowl #breakfastrecipe #yourbreakfast #porridge

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I've been trying to cook a mixture of planned meals interspersed with impromptu, thrown-together-from-spares meals, so I don't cook all my recipes and end having a whole week of having to improvise, before I'm able to go to the shops, so this evening I made this absolutely delicious soup from half a swede which was going a bit soft, a small sweet potato, a random regular potato, and half a butternut squash bulb, as well an an onion, a clove of garlic, and a good shake of cinnamon and coriander, plus a small pinch of chilli flakes (not small *enough* for my smallest one, who insisted it was the spiciest thing he'd ever tasted... 😳). I simply sautéed the onion and garlic for about 10 minutes, adding a grinding of salt for flavour, whilst chopping the veggies into cubes.
I added the cubed veg to the pan along with the spices and more seasoning, when the onion was nice and golden, then continued to sauté for another 10 mins until it had coloured too. I added a litre of veg stock, and simmered on a medium-high heat for about 20 mins until the swede was soft enough to blend.
I tipped it all into a deep bowl and blitzed it with the stick blender, then served it in pasta bowls with a menial dollop of leftover créme fraîche and a good grinding of salt and pepper. Oh, I nearly forgot, I made my malted grain and seed bread rolls, which are my soup staple, and for which I must post a recipe asap, especially since about a million people seem to have bought bread flour, since the shelves are empty of it, and are probably wondering what to do now... 😄🍞😋
#foodblogger #cookingforsanity #homecooking #homecook #recipe #easyrecipe #vibrantfood #nutrients #soup #souprecipe #wastenot #eatwell #eatrealfood #youarewhatyoueat #vibrantdietvibrantlife #vegetarian #veggie #howtocook #healthylifestyle #plantbased #wholefood #wholefoods #baking #bread #homemadebread

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Hey there 😊 This beautiful plate of goodness was made pretty much all from leftovers. Leftover quinoa from two nights ago; half an avocado from the fridge; and the last beetroot in the packet, as well as half a packet of rocket from last night, and some @lidlukofficial piccolo cherry tomatoes 😄 The dollopy dip is my Avocado and Turmeric Dip which you can find in my story highlights.
I cannot tell you how absolutely gorgeous this was to eat! The burst of the cherry tomatoes into the creaminess of the dip was simply perfection, and the flavours just combined so well, I was really delighted 😄 That's the joy of creating new meals from leftovers.
It's something we may all need to be looking to do, though, in the not-so-distant future. It's vital that we think now about our food use, and get creative with how we use up leftovers: repurposing, creating new dishes, simply making sure we don't throw *anything* away. The situation coronavirus brings about could be the biggest wake-up call for a generation. I heard someone on the news the other day compare people's behaviour during the war with that of people now: panic buying, making sure that "I'm alright Jack". If we are all sensible with the extra we purchase: a couple of tins of fruit, various tins of beans and pulses, and dried goods, as well as bread flour, in a way that doesn't leave those around us without, when we do our weekly shop, for as long as we are able, we should end up with a reasonable supply of healthy foods which doesn't put others in a difficult position. Meanwhile, we need to get creative and stop wasting the thing we must take more for granted than anything in the western world - the fact that food is always at our fingertips 🥑🍅🥬🥒🌽
#superhealthy #healthy #healthyeating #healthylifestyle #plantbased #wholefood #wholefoods #eattherainbow #eatwell #eatrealfood #youarewhatyoueat #vibrantdietvibrantlife #cookingforsanity #lunch #lunchinspo #lunchinspiration #nutritious #nutrition #cooking #leftovers #leftoversforlunch #wastenot #coronavirus #veggie #vegetarian #veggielunch #foodblogger #repurposeyourroast

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I love a good leftovers meal, and if you've seen my stories this week, I've been enjoying cooking from @fearnecotton 's lovely vegan cookbook, Happy Vegan. Even more happily, I've been left with a few very cute heart-shaped multi seed crackers, and a couple of black bean sausages, so I re-baked the sausages for 20 minutes until they had crisped back up, and served them on a bed of grated carrot and beetroot, and sliced courgette, combined well. I made a quick and easy dressing of a heaped dessert spoon of tahini, a level dessert spoon of honey, a good splash of apple cider vinegar, a lug of olive oil, and a tsp of turmeric, drizzled it over the salad and sausages, and sprinkled nigella seeds over the lot. I simply served the crackers alongside, and it was the most perfect leftovers meal I've had in ages 😋
Have you tried any of the recipes from this book, or used your leftovers in an innovative way lately?
#superhealthy #healthy #healthyeating #healthylifestyle #plantbased #wholefood #wholefoods #eattherainbow #eatwell #eatrealfood #youarewhatyoueat #vibrantdietvibrantlife #cookingforsanity #lunch #lunchinspo #lunchinspiration #nutritious #nutrition #leftovers #leftoversforlunch #wastenot #vegetarian #veggielunch #veggie #foodblogger #cookingforsanity #cooking #homecooking #learntocook

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It's clearly ridiculous that I've used four photos which are pretty much the same for one recipe, but these yummy Multi Seed Crackers from @fearnecotton 's lovely #cookbook #happyvegan were just too cute to decide on one shot 😄🙈 I've been loving this cookbook, which I bought for the bargain price of £8 in @theworksstores last week, and if you check out my stories highlights you can see my flick through the book in (a little) more detail. It's Tuesday today, and do far I've cooked four recipes from it. These cuties were made to serve with the Carrot and Coconut Soup, which was also yum. They were so easy and enjoyable to make, and I have a few leftover too, which I think may end up accompanying my lunch tomorrow... 😋😌
#foodblogger #plantbased #wholefood #wholefoods #eatrealfood #youarewhatyoueat #eatwell #balancedeating #balanceddiet #healthyliving #homecooking #homecook #vegan #nutritious #nutrition #cooking #homemade #healthy #healthyeating #eattofeelgood #baking #cooking

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I started off writing this post yesterday with an observation of how beautiful the weather was, and that spring seemed to be in the air. Oh dear. Not so today! It is absolutely horrendous, and apparently *another* storm is forecast for this weekend 😨 But perhaps this lovely, bright lunch will bring some colour to your day. Comprised solely of natural ingredients, I also made use of some leftovers in the form of tofu. All the other ingredients are storecupboard staples (in my house anyway... 😄). My favourite beans to use when eating beans raw, is Tesco Mixed Bean Salad in Water. They are delicately sweet and super tasty 😋

Ingredients
1/4 block of firm tofu
1/2 tin mixed beans
1 tbsp each of black and white sesame seeds
1 tbsp oatmeal
1 egg
Half an avocado
One cooked beetroot
Dressing
1/2 tbsp honey
Tbsp tahini
Tbsp apple cider vinegar
Tbsp olive oil
Tsp turmeric
Make the dressing by whisking all the ingredients in a small bowl. Set aside.
Slice the tofu into fingers. Crack the egg into a bowl, season and whisk. Put both colour sesame seeds and the oatmeal in a wide bowl, season, and mix together. Set a frying pan on a medium-high heat with a lug of olive oil.
Dip each tofu slice first into the egg, then coat in the seed and oat mix. Fry until golden, turning so all sides are cooked.
Serve the beans, avocado, and beetroot onto a plate. Add the tofu, then drizzle with the dressing.
An *amazing* lunch, crammed with goodness 😊

#superhealthy #healthy #healthyeating #healthylifestyle #plantbased #wholefood #wholefoods #eattherainbow #eatwell #eatrealfood #vibrantdietvibrantlife #cookingforsanity #lunch #lunchinspo #lunchinspiration #nutritious #nutrition #wastenot #balancedeating #balanceddiet #learntocook #easyrecipe #vibrantfood #nutrients #tofu #vegetarian #veggielunch #veggie #recipe #foodblogger

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