PUMPKIN SOUP

Good morning my lovelies,

I know I’ve been a bit M.I.A. recently and I am sorry. I have missed blogging, but as I have mentioned before I am taking a more relaxed stance on blogging now. If I manage to write and upload something brilliant, if not it’s not the end of the world either as this is only a hobby for me which is supposed to be fun and not stress me out aha! So I apologise if I also haven’t read and commented on as many of your lovely blog posts recently either, I guess I’ve just been busy enjoying life and being ill aha! Anyway lets get into this blog post!

It’s that time of year again – time to lug those heavy pumpkins home (if you don’t have a car like myself) and get carving! Because, let’s be honest who doesn’t love a good pumpkin carving session whilst having your favourite Halloween movies playing in the background?! However, in the spirit of trying to live more sustainably and produce less waste I want to urge you all not to throw away the innards of your pumpkins but be creative instead!!! Pumpkins can be used in so many scrumptious recipes from sweet to savoury. I’ve already tried three delicious recipes this year with my first few pumpkins and can’t wait to experiment more in a couple of weeks when I carve out the last of the decorative pumpkins! For now I want to share one of my all time favourites with you though and I’ve spiced this recipe up a little from last year, soo see what you think – here’s my pumpkin soup!

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For 6 servings you will need:
1kg of pumkin – 200g of peeled carrots – 100g or peeled parsnips – 100g celery – 100g leek – 1 large red onion – 1l stock (made with 2 stock cubes and 1/2 tbsp of swiss bouillon) – 500ml of oat milk – pepper, 1 tsp nutmeg, 1 tsp paprika, 1 tbsp oregano, 1 tbsp basil, 1 tbsp parsley – 3 tbsp nutritional yeast – olive oil

Wash and peel the vegetables. Chop up the onions, leeks and celery. Heat the oil in a big soup pot. Add onions and saute for a few minutes. In the meantime, chop the carrots and parsnips and pumpkin. Boil 1l of water in the kettle. Now add the leeks, celery and pumpkin to saute for a few minutes too. Make your stock and pour into the pot before adding the parsnips and carrots. Stir well and then add all your herbs. Bring to boil and then reduce to a medium heat. Put lid on and let the vegetables cook for around 30 mins or until softened. Next add your nutritional yeast and oat milk before blending the soup; you can decide how coarse or smooth you want your soup. Last but not least, taste and add any extra seasoning if necessary.

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For the roasted pumpkin seeds:
Pumpkin seeds – pepper, salt, garlic powder, paprika

Save the pumpkin seeds when carving your pumpkin. Wash them and spread them out on a tray over baking paper. Season with salt, pepper, garlic powder and paprika. Roast in the oven at ca.200 degrees centigrade for around 10 mins (make sure to shake em up after 5 mins) .

Serve soup in your favourite bowl, top fresh basil and roasted pumpkin seeds and voila -sit down and enjoy!

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QUINOA BUTTERNUT SALAD

Good evening beautiful souls,

I’m very excited to share one of my favourite recipes with you tonight. This dish is a perfect light delicious salad that can be eaten warm or cold, as a main or side. It’s great for a great dish for BBQ’s, garden parties or any get together really as it’s really easy to prepare and relatively quick to make too. I hope you all save this recipe, have a go at making it and let me know what you think. So without further ado let me share my favourite recipe with you:

Ingredients (for 4 ppl):

  • 1 large butternut squash
  • 1 pomegranate
  • 2 stock cubes
  • Fresh corriander
  • 250g quinoa
  • 1 onion
  • 4 garlic cloves
  • Olive oil
  • Salt & pepper

First of all put your favourite tunes on and make yourself a nice drink – cause cooking is always more fun whilst sipping at a cocktail and dancing around the kitchen!

Now you’re all set, peel your butternut, scoop out the seeds and chop into small bite-size pieces and put onto a tray. Next chop up your onion and garlic in small pieces and mix with the butternut pieces. Drizzle in olive oil and sprinkle with salt and pepper and pop in the oven to roast at 200-220 degrees Celsius (fan oven) for about 30 mins.

Next cook your quinoa, rinse first then bring 500ml of water to the boil. Add your two vegetable stock cubes before adding the quinoa and turning the heat down to simmer for about 15 mins until tender or the water is absorbed (add more water if necessary).

Next peel your pomegranate and cute up your coriander.

Once everything is cooked, mix all together (I only didn’t add the pomegranate here because my mum can’t eat it). Et voila – enjoy!!!

You can eat it warm, or pop it into the fridge and eat cold the next day – very refreshing and tasty too!

And there you have it my lovely readers, a scrumptious healthy vegan quinoa butternut salad! I hope you enjoyed this post and will try making this sometime; for now I wish you a relaxing evening and I hope you’ve had a lovely weekend.

WHAT I EAT IN A DAY

Good evening beautiful souls,

The other day I had the most delightful food and thus wanted to share what I ate with you!

I started my day with a beautiful smoothie bowl filled with lots of vitamins and sprinkled with goodness including chia seeds, cocoa nibs, nuts, goji berries and fruit. It was the first time I’d tried a dragon fruit and I was so excited but then sadly disappointed when I discovered that there was nothing too it, no flavour. However I must admit it does look cool!!

For lunch I made Jessica and myself some tofu scramble on toast. I added tomatoes and kidney beans which gave it that something extra and it wasn’t bad at all, but what really made it for me was the delicious asparagus tips we topped it with – mmmm… I will definitely be making this again soon!!

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For dinner I invited Anna over and made a vegan bolognese from scratch. This has to be one of my favourite meals at the moment it is just soooo good! I’ll definitely be sharing the recipe with you at some point!

Well the you have it lovelies, what I eat in a day!! Hope you enjoyed reading this post and if there’s ever any recipes you’d like, do let me know!

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SNOW FLURRIES

Good evening beautiful souls,

How has your day been?! Have you been enjoying the snow as much as me?!

I was lucky enough to have a day off today, or should I say unlucky because both cafรฉs I work at shut today anyway because of the wintery weather snowing everyone in. Yesterday I said I just wanted the spring and sunshine already, but when it snows properly like this I can’t help but change my mind because I do kinda love a winter wonderland!

I spent the morning doing some summer holiday research and then finally being crafty and starting to work on a Lino print which made me really happy! In the afternoon Jessica and I wrapped up warm, put on our wellies (she had to borrow my second pair and needed 4 pairs of socks because of her little size 3 feet aha) and walked into Durham to get some shopping done!

aden with heavy shopping bags full of groceries to make vegan spaghetti bolognese for dinner and ingredients for yummy cocktails we hopped on the bus back home.

Once home we cleaned the house ready for Anna who is coming over for dinner any minute now for dinner and then we’ll probably sit down and watch the Theory of Everything. Has you seen this movie?! It’s amazing and I definitely recommend it!!

Anyway I better start cooking!

I hope you’ve had wonderful day too, maybe even been off work?!

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