AUTUMN SPICE COFFEE

Good morning beautiful souls,

Autumn is my favourite time of year for many reasons; the cascades of tumbling burnt umber, sienna and crimson leaves swirling around the pavements, the chilly winds nipping at your face but you don’t mind as your wrapped up warm in your favourite cosy knits, the time to snuggle up in front of real fires (if you’re lucky enough to have a beautiful ingelnook fireplace) and read a book…. the list goes on.
I feel like autumn is the perfect time for creating a hygge atmosphere and in the spirit of this I want to share my delicious homemade autumn spiced coffee with you; the healthy version to all these pumpkin spiced lattes which are full of syrups.

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What you will need
French Press – Burr Grinder – Coffee Beans – Cinnamon – Nutmeg – Star Anise – Cloves

Firstly grind your coffee beans (grinding your own beans to demand will give you a fresher and more aromatic coffee) – put your coffee into your French press (the thumbrule is 6g-8g of coffee per 100ml of water) – add 1/2 tsp of cinnamon, 1/4 tsp of nutmeg, 1/2 a star anise crushed small and 3 cloves – pour on hot water (not boiling), stir and leave for 2 minutes – press down the cafetier, pour into your favourite mug and enjoy!

Now I am a black coffee drinker; a firm believer that if you find a good coffee bean and roast you like then you won’t need milk to balance any bitterness because there won’t be any bitterness. I am lucky enough to be able to get my favourite beans from my dads coffeehouse, however if you can’t find a coffee you enjoy drinking black or you are just one of those people who enjoys really milky coffees, do feel free to add a non dairy milk, I’d recommend trying oat milk as it’s the creamiest in my opinion and works best with coffee! If you love your coffee and want to try out this autumn spice deliciousness, do let me know what you think! Hope you hall have a wonderful day!

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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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DAY TRIPPING TO YORK

Good evening beautiful souls,

Yesterday I spent a lovely day in York with one of my best friends from uni. I hadn’t seen Chloe since autumn last year and so it was lovely to catch up again.

I hopped on the train at around 9.55 and arrived in York at 10.40 ish. We started our day with our umbrellas pitched against the pouring rain and fighting a battle with the wind as they kept blowing inside out. Because it was so miserable we decided to do a spot of shopping and went into Primark where I tried some nice pieces on but didn’t buy as sadly non looked good on, but I did come out with some basics that needed stocking up, more socks and simple tank tops and the like.

After having a browse around Topshop and a couple of other stores we sat down in Pret for a bite of lunch and I enjoyed a yummy avocado, olive and sun-dried tomato baguette.

The rain had finally stopped by the time we finished lunch and so we did a bit more window shopping discovering some really beautiful stores (I love a good window display) including a fragrance shop where I had to really resist spending my money. We also crossed paths with a cute tea shop where I bought a loose leaf gingerbread rooibush tea which I am excited to try as it smells amazing.

We then visited the three Harry Potter shops that can now be found in the Shambles and although I didn’t buy anything it made me want to go to the Harry Potter studios even more!

As it started getting colder we went for a pint and a nice long chat before walking along the wall a bit and then going for a cocktail. I tried an Amaretto in da ghetto aha which was super tasty!

Towards the end of the day we treated ourselves to dinner at the Botanist which was really tasty. I had olives for starters and then a delicious aubergine stake with giant Moroccan couscous for mains. I was happy with the Vegan options available, a good selection and lots I wanted try; I shall have to go back another time.

At around 7.30pm we sadly has to say goodbye and I made my way to the station to catch my train home.

It was such a nice day despite the rain. I love York, it’s such a beautiful place and it’s always nice to catch up with friends you don’t see often.

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BEETROOT BROWNIES

Good evening beautiful souls,

It’s time for me to share one of my favourite recipes with you – I hope you are excited!!!

This recipe is from the beautiful vegan cookbook Peace & Parsnips. I love this book and everything I have tried so far has been super tasty, so I can’t wait to try more recipes in the future!

I’ve made this beetroot brownie recipe a couple of times now; the brownies are super easy to make, perfectly moist and of course taste amazing! So no excuse not to try this recipe for yourselves!

I have altered the original recipe a little, but it is quite flexible so don’t worry about experimenting. Anyway, let’s jump right into it!

Ingredients:

  • 300g dark chocolate
  • 150ml vegetable oil
  • 125g Flour
  • 100g Prunes
  • 100g Nuts
  • 200g Silken tofu
  • 125g Beetroot, finely grated
  • 150g Unrefined brown sugar

(I also added some dried apricots and a little rosewater – although apparently not enough of the latter as I couldn’t taste the rose flavour – I need to experiment more with this I future)

Method:

Firstly, melt the dark chocolate carefully in the microwave on a low heat/defrost setting making sure you don’t burn it. Once melted stir in oil. Leave to cool.

Preheat oven to 190 degree.

Whisk tofu and sugar together in a bowl before stirring in the cooled down molten chocolate. Next add the beetroot, Prunes, and nuts (as well as apricots or whatever else you want to add) then slowly fold in the flour until all is combined.

Pour the mixture into a ca. 27×17 cm tin lined with banking paper and level out.

Pop in oven and bake for 25-30 minutes on the middle shelf.

Leave to cool in tray then lift out onto wire wrack and cut into squares. The brownies should be nice and moist with a slight crust on the outer edges.

Best served warm with vegan vanilla ice cream or fruit compote.

And there you have it! Brew yourself a nice cup of coffee, sit down, pick up your favourite book and enjoy this yummy treat!!

Please let me know if you try these as I’d love to see what you think!

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