I don’t hate many foods, and will try just about everything. One food I don’t like however, is beetroot. I’ve never been a fan; I was the kid picking beetroot out of things because tastes like dirt (it wasn’t me being picky either; it turns out it’s a thing).
There have been a few times I’ve happily had beetroot in something though, one was a ginger-beet juice I made a while ago, and the other is the red velvet smoothie bowl I’m sharing today.
Because of the beetroot, my expectations for this smoothie bowl weren’t very high. I thought I was going to get something instagrammable that tasted like shit. I really wanted to try it on the off-chance that it didn’t taste horrible as hell.
Obviously it was good; I wouldn’t be posting about it otherwise, I would have just pretended it never happened. I’ve even gave some to Phillip to try; he isn’t a smoothie fan, but said it was better than expected, which is a win in my book
If you decide to give to this a try, let me know what you thought.
Cooking has been a great way to revisit foods I hated as a child. Corn fritters were one such food.
I didn’t start off hating them, in fact, I loved them. After they appeared on our plates every day for a week though, the novelty wore off. This may be an exaggeration but, I never wanted to see another corn fritter in my life. This is why, now, when I plan I plan meals, I try to have at least three different meals worked into the week. Variety is the spice of life people!
Obviously, I decided to try corn fritters again, otherwise, I wouldn’t have a recipe to share today. I’m glad I did, because these are amazing; they definitely make up for the lack of corn fritter in my life.
We’ve had them twice, so far. This time around, they were served with a thoroughly unhealthy salad (so much maple syrup). I’ll share the recipe for the salad with you if I make again (sans goat cheese; it turns out Phillip REALLY hates goat cheese).
If you guys decide to make these, let me know what you think.
Add corn, egg yolks, rice flour and baking powder to a medium bowl. Mix gently until just combined.
In a separate bowl, beat egg whites until soft peaks form; fold into the corn mixture, with the red and spring onions.
In a medium frying pan, heat some oil and add 1 tablespoon of batter per fritter. Cook fritters for about 1 - 2 minutes on either side (they should be a little puffed and starting to colour before flipped)
Today, I’m sharing a recipe for strawberry lemonade with you. When I first head about this stuff, it sounded magical and whimsical. I knew right away, it was something I had to try. I’m glad I made it too, because it’s fucking amazing and I’ll definitely be making it again. Continue reading →
Meatless Monday is something I’m trying to get in the habit of, as I feel that Phillip and I eat a little too much meat. For dinner this week, I whipped up a spinach and kale chickpea stew, which was topped with a fried egg.
I’m not a usually fan of chickpeas, but this meal? It was fucking amazing – so much so, that I had leftovers for lunch on Tuesday (minus the egg, because I really couldn’t be stuffed frying an egg and then washing the pan out afterward).
Today, I wanted to share the recipe with you guys, if you decide to make it, let me know what you thought.
Heat 1 Tbsp. oil in a large pot over medium heat. Add 1 of the minced garlic cloves and stir until it begins to brown. Add the spinach and kale, coat in garlic and cook until wilted. Transfer to a bowl and set aside.
In the same pot heat 2 Tbsp of oil and add the remaining garlic cloves and the onion. Cook until the onion is translucent then add the spices and stir to coat the onion.
Add tomato and chickpeas; stir to coat and then bring the tomato juice to a simmer and allow the juice to reduce a little. At this stage, you can add a little salt and pepper to season, if you would like.
Add the vegetable stock, and simmer for around 25 - 30 minutes. Mash a few chickpeas with a potato masher during this time and cook until the sauce is thickened. Fold in the spinach and kale,
Add a little oil to a frying pan and heat until it begins to shimmer. Crack 2 eggs into the pan (make sure the oil is hot, i cracked my eggs prematurely and they got stuck to the pan) and using a large spoon, baste whites with oil until they have set and the edges are crunchy and golden brown.
To serve spoon chickpea stew into bowls and top with a fried egg.