Thursday, 30 October 2014

Ghoulish Beetroot Risotto

With its shocking colour, this dish is perfect to serve up tomorrow night for Halloween. 

I actually can't take any credit for this - it was all Tom's handy work. It's truly scrumptious!

I know it looks a little daring, but I promise that you'll love it.

Tom topped it with walnut pieces, horseradish cream, and parmesan, but he suggests that it could work really well with blue cheese, mascarpone, crème fraîche, and baby spinach or rocket leaves too.


Serves 2 and a little one - as a main dish

400g Fresh beetroot
1/2 Onion, peeled and finely chopped
1/2 Carrot, peeled and finely chopped
1/2 Celery stick, finely chopped
2 Garlic cloves, peeled and finely chopped
850ml Chicken or vegetable stock
35g Butter, plus a knob for later
A splash of olive oil
175g Risotto rice or long grain
80ml Dry sherry
A little fresh thyme (optional)
Juice of 1/2 lemon
50g Parmesan, freshly grated
Sea salt and black pepper
A few walnut pieces
1/2 Tbsp Horseradish cream
A splash of extra virgin olive oil

Preparation method

1. Discard leaves, and wash the beetroot, put into a pan and cover with cold water. Bring to the boil and cook for about 20 minutes until tender. Set aside to cool.

2. Pour the stock into a pan, bring to the boil, and then lower to a gentle simmer. Peel the beetroot and blitz in a blender, adding 4 tbsp of hot stock to make a smooth puree.

3. Put a pan on the hob and add the butter and oil, once hot, add the onion, celery, carrot, and garlic. Reduce the heat and cook gently for 5 minutes, until the vegetables soften.

4. Put the rice into the pan and stir well. Cook for a minute, and keep stirring. Increase the heat, and add the sherry, keep stirring until it's almost absorbed, then add a ladle of hot stock. Add the thyme. Reduce the heat.

5. Once absorbed, add another ladle of stock and keep stirring. Repeat this process until virtually all the stock is combined and the rice is just about cooked - this should take around 15-20 minuets. Add the sea salt, pepper, and lemon juice.

6. Sir in two-thirds of the beetroot puree. Have a taste and check that you're happy with the seasoning. Add the rest of the puree and half the parmesan. Stir in the butter.

7. Take it off of the heat, put the lid on the pan and leave to rest for 3 minutes. Spoon the risotto into bowls and finish with the remaining parmesan, walnuts, horseradish cream, and a splash of extra virgin olive oil.

Wednesday, 29 October 2014

Banana Milk

Bananas + water = Banana Milk. 

Great for you and your little ones. Banana Milk is creamy, frothy, refreshing, filling and a great way to get more nutrients into your daily diets.

It's loaded with potassium and natural electrolytes - and much cheaper than coconut water.

You can use banana milk in place of any other milk - poured over cereal, in porridge, as a base to a smoothie bowl (like mine above) or enjoyed plain; try adding some cinnamon - it's great to use in conjunction with fruits because of it’s impact on helping control our blood sugars.


1 Banana (frozen bananas work really well too)
1 cup filtered water
Dash of cinnamon (optional)
Pinch of sea salt (optional)
ice (optional)


Simply blend in a high speed blender until creamy. You may adjust the water to make this thicker or thinner - a thicker consistency works best in smoothie bowls.

Tuesday, 28 October 2014

Fall Fashion

Here's Ernie in his custom made (by my very thoughtful and talented friend Amber) Baartmans & Siegel hand knitted - British wool - jumper. 

Lucky boy. 

Not gonna lie - it took a while to get this shot!

Sunday, 26 October 2014

Amazing Dupe

Avent's Soothing Nipple Cream is an amazing dupe for this well known high-end rescue balm.

Avent's is made from medical grade lanolin, aloe vera, and coconut oil. It's free from colouring, preservatives, and perfume - which can't be said for Elizabeth Arden's Eight Hour Cream.

It's really lovely stuff - a near exact match (that's actually way better), and for a much lower price - £5.99. 

I know it's called a nipple cream - but it lives in my makeup bag, and you can use it for pretty much anything.

Saturday, 25 October 2014

Smoked Trout and Avocado Salad

I'd admittedly eat a slice of pumpkin pie everyday if I could, but there's a small part of me that's not quite ready to let go of eating salads just yet. 

I'm sure I won't be saying that next week when the cold snap hits!

It may not be the most seasonal thing to eat for dinner either, but this salad is full of my most beloved superfoods, that pack some serious health benefits - which is what I feel I need right now - as winter draws ever nearer. 

Lambs lettuce
Plum tomato
Smoked trout
Green olives
Seed mix
Olive oil & lemon juice dressing
Pink himalayan salt to season

Combine together, and enjoy!

Wednesday, 22 October 2014

Chia Pudding

I guess I'm a bit late to the Chia party - but better late than never right?

A bit about Chia seeds (if you're not already in the know) they're a Central American plant, part of the mint family actually, rich in fatty acids, calcium, and protein - and there are plenty of health benefits to be had from eating them on a regular basis.

These include an increase in energy, digestive health, and weight-loss.

I've heard that you can soak chia seeds in water to create a gel, that can be used to replace egg in some recipes.

Before I attempt that though, I first want to share with you my simple Chia Pudding recipe. 

Here I've topped it with banana slices and honey - but feel free to use your imagination - you can add any fresh fruit you like. 

Nuts, seeds, granola, and berry compotes work really well too.

This is also perfect served on its own for little ones - as it's very easy to swallow and is only slightly sweetened.


3 Tbsp Chia seeds
1 Cup of milk (soy, almond, coconut milk etc)
¼ Tsp Vanilla bean paste


1 Small banana sliced
1 Tsp Honey (preferably raw)

Preparation method

1. Combine all ingredients in a bowl and mix well.

2. Place in the fridge to soak overnight.

3. In the morning, stir the chia pudding until you get a smooth, creamy consistency.

4. Add toppings and enjoy!

Tuesday, 21 October 2014

Munchkin Pumpkin Body Scrub

Halloween is coming, and we can't wait!

If any of you are planning to carve pumpkins next week, be sure to save the hollowed out flesh - or one of these mini munchkin pumpkins provides the perfect amount - to make into a great body scrub.

What you'll need is…

1/4 Cup sugar
1/4 Cup coffee grounds
1/2 Cup coconut oil


Combine dry ingredients and then stir in the coconut oil and puree until entire product has an even glisten.

This only stays fresh for a few days, so be sure to use it all up. 

Pumpkin is high in vitamins and antioxidants and brightens the skin. Coffee is incredibly exfoliating and invigorating.

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