Sunday, 21 April 2013

Weekday breakfast: Steel cut oats with roasted rhubard and apple

As the weather gets cooler my mornings change from fruity smoothies to something warming. Like most people I have to be up and out the door fairly early five days a week. To be able to do this (with out skipping other parts of the morning routine like showering) I need breakfast options that are fast. I also need my breakfasts to be filling. The last few winters I have taken to making big batches of oats that I can warm and top with fruit to make a fast, filling and nutritious breakfast porridge without an instant sachet in sight. 
I love steel cut oats. But one thing that always puts people off them is the cooking time. I tend to cook a big batch on a Sunday night and then keep them in the fridge for week day breakfasts. I have tried multiple methods of cooking steel cut oats including baking them in the oven, slow cookers and soaking. This recipe is by far the more simple but I think produces the best result.

Saturday, 13 April 2013

The Vegan bowl

When I first started eating vegan food I had no idea what I would eat when I wanted a quick throw together meal. Sure you can have salad or a stir fry or something like that but what can you make that is 100% wholefoods, super fast and covers all the major food groups? and then I heard about the bowl concept. It gets called lots of different things a "macrobiotic bowl" or just "a bowl" and it is pretty much what is sounds like but tastes a million times better. This is what we eat at least a couple of times a week but that doesn't mean it is boring because every time it is a little bit different. Confused yet? or just interested?

So this isn't really a recipe it is more of a concept. A concept which with a little bit of preparation means you can have a wholesome, filling and delicious dinner on the table within 20 minutes of coming home from work without having to run around like a crazy person.

Monday, 1 April 2013


We are off! We are heading off on a much needed holiday for the next four weeks. I have planned a couple of recipes for while we are away but things will be a little quieter around here. I will be back in May with regular recipes inspired by our travels.

Take care,
Clare x