soups

VEGAN RADISH SOUP IN PARTNERSHIP WITH ALLAND & ROBERT (P, V+, GF, NF, GrF)

VEGAN RADISH SOUP IN PARTNERSHIP WITH ALLAND & ROBERT (P, V+, GF, NF, GrF)

QUICK, EASY, VEGAN PART 3 – As you know from this blog post as well as this one, I'm sharing some quick, easy and delicious vegan recipes on the blog this month seeing we're all in the throws of buying last minute Christmas presents (which we should have bought AGES ago, but let's not go there) and have very little time to spend making complicated meals.

But rest assured that despite its simplicity, this beautiful radish and parsnip soup is utterly delicious, comforting and healthy. It's been made extra special by a secret ingredient called acacia gum. Acacia what?! Chances are you've never heard of it before but I hope today's blog post will change that because it's an ingredients worth knowing about!

VEGAN TOMATO AND RED PEPPER SOUP + A COOKBOOK GIVEAWAY! (P, V+, ChF, GF, NF, GrF)

VEGAN TOMATO AND RED PEPPER SOUP + A COOKBOOK GIVEAWAY! (P, V+, ChF, GF, NF, GrF)

t's been over a month since I last shared a recipe with you guys. In fact it's been over a month since I last cooked a meal. Not because I've fallen out of love with cooking, but because we went travelling through South America the entire summer. But now I'm back and delighted to present you with a recipe I KNOW you'll love. That's cuz this vegan tomato and red pepper soup is utterly delicious, creamy, healthy and super simple to make. Moreover it's a recipe you can find in Jessica Sepel's new cookbook entitled LIVING THE HEALTHY LIFE which - wait for it - is up for grabs this week :). 

VEGAN PEA AND MINT SOUP WITH ALMOND DUKKA + WORKING WITH BRANDS (V+, GF, ChF, GrF, P)

Is it just me, or did the last 2 weeks just fly by? I could have sworn I was just putting together the finishing touches to my last blog post and now I'm 'due' another one. How did that happen? Anyway, today I wanted to talk a tiny bit about setting your price when working with brands as a food blogger. Now, if that's of no interest to you whatsoever, than just scroll down and go straight to the delicious vegan Pea and Mint Soup with Almond Dukka recipe at the very bottom of this blog post :). But, if this topic IS of interest, then do read on and be prepared to be bombarded with LOTS of info. You've been warned :)...

CREAMY WINTER CAULIFLOWER, PARSNIP AND GARLIC SOUP (V+, GF, GrF, ChF, NF, P)

CREAMY WINTER CAULIFLOWER, PARSNIP AND GARLIC SOUP (V+, GF, GrF, ChF, NF, P)

I love January! Sure it's cold and dark and I'm always short of cash, but there is something so fresh and promising about having the whole year ahead of me; it's what makes me January's biggest fan. You see, I feel the beginning of the year gives us a chance to reinvent ourselves, to dream of all the things that weren't possible the previous year and to make them happen this year. With that sense of hope in mind, I've been thinking loads about the direction of the blog for 2016. What do I want this space to be and how can I make it better still? That's not to say that I haven't been incredibly pleased and proud of what I've achieved in the last 12 months. I SO have, but I know that I haven't reached my destination yet and that I am STILL moving towards my own creative peek. So what does this mean for the blog in 2016 and what can you expect to find here over the coming year? 

 

MUSHROOM SERIES 3: THOUGHTS ON MACROBIOTICS + EASY MISO SOUP WITH SHIITAKE MUSHROOMS (V+, GF, NF)

MUSHROOM SERIES 3: THOUGHTS ON MACROBIOTICS + EASY MISO SOUP WITH SHIITAKE MUSHROOMS (V+, GF, NF)

Meet my new favourite breakfast buddy: this easy Miso Soup with Shiitake mushrooms! I know it might sound weird, but I can promise you, it's weirdly wonderful :).

Actually, let me backtrack a little bit and tell you how I got to swap my fruity porridge for soup...

As those of you who have been reading the blog for some time know, I'm studying to be a nutritional therapist (Yup, Still. In year 2. One more year to go. And in case it's not blatantly obvious: I CAN'T WAIT TO GRADUATE! ;)). As part of my studies we were asked to partake in a diet experiment; we had to live a particular diet and lifestyle for one week and then write a report about our experience. Cool huh? 

By the time I had a chance to look at the options available to us, most of the diets were already taken:(  and I was left with only 4 possibilities: FODMAP, the GI diet, macrobiotic diet and the blood type diet. Sorry, but this was a no brainer for me. As a massive Madonna fan (this is her best album ever and this my favourite tune) I knew full well that Madonna partly attributed her healthy body to her macrobiotic diet and so I HAD to give it a try.

MUSHROOM SERIES 2: INTERVIEW WITH RUSSELL JAMES + RAW AVOCADO SOUP AND SOUR CREAM (GF, GRF, P, V+, R)

MUSHROOM SERIES 2: INTERVIEW WITH RUSSELL JAMES + RAW AVOCADO SOUP AND SOUR CREAM (GF, GRF, P, V+, R)

Though still in the midst of Winter, the sun was shining brightly the day I got to hang out with the most influential Raw Chef in the UK – Russell James and developed this yummy raw avocado soup and sour cream recipe, based on one of Russell's own. Many of you will know Russell from his youtube channel and other may know him from his popular blog The Raw Chef. I was lucky enough to meet him at an uber-cool converted South London warehouse which is his live/work space. It houses not one but two stunning, envy-worthy kitchens; the first kitchen Russell uses to teach his super popular raw food classes, the second one (an electric blue one nonetheless), is his personal kitchen which is as high tech as it is inviting and beautiful. 

Now what do you do when you meet a vegan foodie superstar with more than 190,000 facebook followers? Talk plant-based food of course ;)

CURRIED ROOT VEG SOUP WITH BEET CRISPS (V+, P, GF, NF, GrF)

CURRIED ROOT VEG SOUP WITH BEET CRISPS (V+, P, GF, NF, GrF)

Hi everyone! If you're here for the deliciously fun and easy Curried Root Veg Soup with Beet Crisps, then please scroll down to the end of the blog post. You'd find the mouth-watering vegan recipe there. If you're happy to read my musings on my eye-opening recent trip to the US, then please read on and get to the recipe later.

Earlier this year, my 4-year-old son and I (my husband joined us later) took an epic journey to the Americas. We’d talked about the trip for weeks and were both beyond excited as we boarded our plane on a Thursday evening and set off to the first of many destinations: Miami, Florida. 

To be frank, I had been quite nervous about travelling and especially about visiting the States (You know, I always feel rather overwhelmed and saddened by the excessive availability of cheap, unhealthy convenience foods on offer when I enter the US  and I was worried about how my son would manage this new and surely tempting experience. (He was fine by the way)). 

I knew that cooking and eating healthily far away from the comforts of my own kitchen wouldn’t be straight forward, so I needed to do lots of pre-planning and thinking about how best to make it all work. Sure, I didn’t want to obsess about food either, but I certainly wanted to be cautious and avoid any processed, (factory farmed) animal-based foods, if at all possible.

The flight went well. I brought a lot of healthy food with me and bought some water at the airport, meaning we ate really well and stayed hydrated for the whole of the plane journey. What I hadn’t expected was what happened at passport control…

We were met by a grumpy, but chatty border control officer who questioned me about why - as an American Citizen - I had chosen to live permanently in London. He told me that the idea of living in the UK repulsed him (WT??!!). I asked him why and he explained that he thought British food was awful – pickled eels, toad-in-a-hole, mad cow disease. I was gobsmacked! After a 9.5 hour flight all I could come up with was a bitchy stammer which went something like this: ‘Gosh I think British food has moved on since then [insert – I pulled some faces and muttered some inaudible nonsense].’ And his comeback was – horse meat! 

I was so furious but annoyingly couldn’t utter a single word beyond the ones noted above. I have jet lag as my excuse OK?! But of course the responses I should have given him came thick and fast hours even days later as the scene played itself out in my mind again and again:

''Have you ever even been to the UK? Have you ever tried picked eels or toad in a hole or any other traditional British dishes? Have you thought about where your meat comes from and how it is produced? You a…..e!''

Of course, I have no chance to go back and say these things. So the best comeback I have got is to post 2 cracking dishes on the blog for British Food Fortnight, dedicated to the place I currently call home. I hope my food speaks louder than any words I could have said, as I aim to show that British food can be sexy, tasty and good.