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Arroz Con Coco - Coconut Rice

So the first thing to do is apologise. Although lots has been going on behind the scenes at Mind Body Bowl (watch this space) the blog has been totally out of action for the last month or two as I was lucky enough to take an extended break! The good news is that it has given me a lot of inspiration for some delicious new recipes. While I really did struggle with food a lot of the time during my trip, I couldn't get enough of the fresh fruit and coconut. Some days I was even able to go and find a coconut on the beach, drink the water and then eat the 'meat'. Coconut rice was also a really big thing there so I thought I would start with this Colombian inspired dish which makes the perfect accompaniment to just about anything!

Traditionally, coconut rice is made using white rice but brown rice is definitely a healthier option and it is no less delicious. Unlike white rice, it is unrefined, easier to digest, higher in protein, fibre, calcium and other nutrients as well as having a lower glyceamic load. This means that it doesn't spike your blood sugar in the same way and helps to reduce insulin spikes.

Ingredients (serves 4)

300g brown rice
1 can of coconut milk
200ml of water
1 lime
1 1/2 teaspoon of maple syrup
A pinch of salt
2 large handfuls of raisins

Place the rice, coconut milk, maple syrup, lime, salt and water in a pan and bring to the boil, stirring thoroughly. Once the water is boiling, turn down the heat and allow it to simmer until the rice softens. Keep an eye on the water, topping up if necessary to prevent burning.

Once the rice has softened (should take around 30 minutes) and the water has absorbed, remove the pan from the heat and mix in the raisins. If there is any excess water drain it off before adding the raisins.

Place a lid on the pan and allow the rice to sit for about ten minutes so that the raisins go plump and juicy, using a fork to fluff the rice a few times to prevent sticking. Once the raisins are soft, you are good to go. I topped mine with toasted sesame seeds and extra lime and enjoyed it with Thai green curry. Yum!

Super Simple Energy Balls

Energy balls are EVERYWHERE at the moment! They really have taken the health world by storm and there are so many different recipes to choose from it really can be hard to know where to start! It really isn't very surprising as they are such a perfect thing to keep in your fridge or freezer to grab in a hurry and take only a few minutes to make.

I absolutely love the chocolate and banana protein balls that I posted a while ago but variety is always good too! This recipe is always my starting point. It so yummy on its own but it also acts as a perfect base that you can add to in order to suit your own tastes, lifestyle and cupboards! These are so simple yet delicious, giving you that perfect amount of sweetness for an afternoon sugar craving or to fuel before or after exercise without spiking your blood sugar in the same way that sugary treats do. They are also perfect for taking on long journeys and I am making a big batch this weekend before a long flight on Monday!

Basic Ingredients (makes around 15)

200g of almonds

200g of medjool dates

3 tbsps of maple syrup

(I also rolled these in a sprinkling of desiccated coconut but that is definitely not essential!)

Other Ingredient Ideas

Nut butter

Chia seeds

Goji berries

Dried apricot

Fresh banana (these won't last as long!)

Oats

Raw cacao nibs

Hemp seeds

Raw cacao

Hemp powder

Baobab powder

Maca powder

Desiccated coconut

This list really is not exhaustive and you really can’t go too wrong with these. If you add in lots of things you will need to increase the amount of dates and maple syrup in order to keep the mixture sticky enough to roll into balls.

Start by whizzing up the almonds (or other nuts) in a food processor until they are broken into small pieces. You don’t want to leave them long enough to form a flour so keep an eye on them as they mix!

Once the nuts are broken up, add in the pitted dates and maple syrup and whizz until a sticky mixture forms. You can then add in any other ingredients and either stir by hand or in the food processor until evenly blended.

Taking a small amount of the slightly sticky mixture, use the palms of your hands to roll into balls. If you are covering them in desiccated coconut or chia seeds, once the balls are rolled sprinkle the covering into your palms and continue to roll them to give an even coating.

These can be frozen or eaten as they are. They are best stored in the freezer or fridge and will last for around 2 weeks in the fridge or a month or two in the freezer!

Baked Porridge

I woke up craving something new and really delicious this morning - I didn't even know that was possible! I have seen a lot of baked porridge recipes but have never tried any as I always think why wait half an hour for porridge when you can have it in 5 minutes?! Well this morning I answered my own question...

This porridge is just so wonderfully warming yet still light enough to enjoy on a summer morning. The sultanas are so wonderfully sweet and chewy and the banana caramelises to give a sweetness to your bowl. I topped mine with half-thawed frozen blueberries and fresh strawberries for added summery goodness!

Ingredients (serves 2-3)

1/2 tbsp nutmeg
1 tbsp ground cinnamon
1 banana (I used frozen but you can use fresh - the browner the better)
1 handful of sultanas
1 tbsp of ground flax
10 tbsps of oats
Almond milk (around 500ml)

Toppings
Frozen blueberries
Strawberries
Honey or maple syrup
Coconut yoghurt
Apple compote

First of all, set your oven to 180°c.

If you are using frozen blueberries, take them out of the freezer and leave to one side to thaw while you make the porridge. This should mean they are partially thawed by the time the rest is ready!

Place your oats, cinnamon, nutmeg and ground flax in a bowl and stir until the oats are evenly coated. Cut the banana into small pieces and mix these and the sultanas into the bowl.

Pour the mixture into a baking dish and add the milk. There should be a nice layer of milk on top of the oaty blend. If it all absorbs very quickly while cooking, you can always add a little more.

Place the dish in the oven to bake for about 20 minutes or until brown on top, adding more milk if needed.

Serve with your choice of toppings and enjoy!

Sweet Potato and Black Bean Fritter Cakes

I had some mashed sweet potato left over in my fridge from dinner last night so I thought I should find a good way to use it! The result was this recipe and these fritter cakes are the perfect accompaniment to any summer salad or served with courgette noodles for a light but filling meal!

Ingredients (makes 4)
1 sweet potato
1 tin of black beans
1 tbsp of tomato puree
1 tsp of cinnamon
1 tsp of turmeric
1 tsp of ginger
1 tsp of oregano

Firstly, you need to prepare the sweet potato. Peel the potatoes and cut into small chunks. Steam until soft then set aside to cool.
Once the potatoes have cooled, place them in a food processor with the beans and tomato puree and mix until a smooth mixture forms.
Add in the rest of the ingredients and season as necessary.
Using kitchen towel, evenly spread a couple of drops of olive oil to lightly coat a frying pan and warm on a low heat. It is important to keep the temperature down to avoid burning the outsides!
Spoon the mixture into the frying pan, lightly pressing down to make circular fritters.
Once they start to brown on one side, flip them over and allow to brown on the other side.
Serve warm or cold!

Creamy Avocado Protein Smoothie

This smoothie is amazing post-workout. It is so incredibly creamy and packed with good fats, protein and carbohydrates to help you to stabilise your blood sugar and support the repair of your muscles! We tend to be so scared of fats and carbs but they really are essential and if you are getting the right types they can actually help with fat loss when combined with exercise and a healthy lifestyle.

To make this extra refreshing, cut the banana into small chunks and put in the freezer for at least 4 hours first. I tend to do this on a regular basis, buying bananas, letting them brown slightly so they are nice and spotty (this makes them easier to digest) then cutting them up and keeping in the freezer so I have them at hand for smoothies, ice creams or delicious bite-sized snacks!

I like to make this fresh when I get in from the gym but if you are on the go it can be made in advance. Just make sure you give it a good shake before drinking and try to keep it cool for the best taste.

Ingredients

1 avocado
1/2 banana
2 tbsp of nut butter (I use almond butter)
1 tbsp of maca powder
200ml of almond milk
20g of protein powder (hemp is my favourite)

Optional: Add some oats for added energy or to change this into an amazing breakfast smoothie! Or throw in a date or two if you fancy something sweeter.

Blend until smooth and creamy. 

Pineapple and Banana Smoothie

This smoothie is so refreshing and this smoothie is best enjoyed in the summer sunshine! The pineapple adds a delicious sweetness, while the frozen banana keeps it nice and creamy! I always keep a supply of frozen banana in the fridge as it is the perfect thing to snack on or add to smoothies. Wait until the bananas begin to brown before chopping them up into 1/2 inch or so chunks and popping in the freezer.

Ingredients (Serves 2)

2 bananas (frozen in advance)
1/2 of a pineapple
500 ml of almond milk (add more or less to suit preferred consistency)

Whizz these all up, stopping the blender and moving the banana to the bottom when necessary. Once everything has blended into a deliciously creamy smoothie, top with chia seeds, desiccated coconut and fresh berries for an extra summery feeling!

Quinoa Bean Bowl

This is a really simple recipe - perfect for lunch or dinner! This dish is packed with protein from the beans, peas and quinoa and can be eaten hot or cold! The sauce can be made separately and served with a jacket sweet potato to make a comforting meal or kept in the fridge and served with salad for a warm weather alternative!

Ingredients (serves 2-3)

4 large handfuls of frozen peas
1/2 courgette
1 red onion
1 can of tomatoes
1/2 tin of kidney beans
1/2 tin of cannelloni beans
1/2 tin of sweetcorn
2 tsp of cinnamon
1 tsp of ginger paprika
2 tsp of dried mixed herbs (I used rosemary, thyme and basil)

100g of quinoa

Cook the quinoa according to instructions. While that is cooking, finely chop the onion and courgettes and place in a frying pan on a low heat with a few drops of olive oil. Once these start to soften, put the tomato into a saucepan with the cinnamon, herbs and ginger.

When the tomato begins to bubble, add the rest of the ingredients, including the onion and courgette from the pan. Allow the ingredients to heat through (especially the peas). Season with salt and pepper to taste.

Drain the quinoa and mix it into the sauce before serving.

Cacao Protein Smoothie (Vegan, GF, DF)

Pre and post workout nutrition is just as important as the exercise you actually do. Not only does it give you the energy to push yourself but it also provides all the goodness that you need to help your body recover properly. In my quest to find some easy post-workout solutions, I produced the most creamy and delicious smoothie I think I have ever tasted - and trust me it tastes much better than it looks!

I originally made it using an Imbibery London Cacao Mylk (recipe can be found on Instagram) but have since developed an at home version if you can't get your hands on one. I absolutely love hemp protein powder as it is really easily disguised compared to some alternatives and a 30g scoop gives 14.1g of protein. When you add that to the almond milk and peanut butter, this smoothie is a perfect protein boost to help recover from a workout and is perfect to grab and go. 

For me, this would usually be between meals but if you want to make it even more filling, try adding some oats too.

Ingredients (serves 1)

200 ml of almond milk

3 tsp of raw cacao powder

1 medjool date or 1 tbsp of a sweetener of your choice

1/2 of a ripe banana (freeze first for a more refreshing smoothie)

30g of hemp protein powder

2 tbsp of peanut butter

Simply place all of the ingredients in a blender and blend until smooth.

Beetroot Breakfast Smoothie

Breakfast is my favourite meal of the day by a million miles. Sweet and savoury are both totally acceptable so you can just go with whatever mood you are in. It is so quick and easy to whip up a delicious bowl of something so there are no excuses not to enjoy it every day!

A good, nutritious breakfast really is the best way to start the day as it levelling your blood sugars and getting a big dose of fibre, protein, vitamins and minerals. Having protein at breakfast helps you stay full all morning and regulates your blood sugar so that you don't end up with that mid-morning energy crash. This recipe is packed full with protein rich ingredients to kick-start your day with a big dose of healthy.

This breakfast smoothie really is one of my absolute favourites - it looks and tastes awesome, is really filling and only takes a couple of minutes to make. Even if beetroot isn't your thing, don't be put off - You really wont know it is there! (Beetroot lovers are welcome to double the quantity!) It is also quite thick so it also works really well as a smoothie bowl which you can cover in all sorts of delicious toppings.

Ingredients (serves 2)

2 bananas
1 handful of frozen berries
2 cups of almond milk (500ml) - I make my own which is the best way to avoid nasty additives
2 handfuls of spinach
1 beetroot
4 tbsp of oats
3 heaped tbsp of ground flax

For the topping

2 tbsp of chia seeds
4 tbsp of hemp seeds

Start by taking the skin off the beetroot and cutting it into smaller chunks. You can also cut up the banana to give your blender a helping hand too.

Then simply place all the ingredients (except the chia and hemp seeds) in a blender and mix until smooth. Add a little water or extra almond milk if it is too thick.

Then stir in the chia and hemp seeds and it is ready to enjoy!

Handy hint:
If your smoothie maker tends to warm your smoothie a little, freeze the bananas first or add a few ice cubes to the blender to keep it cool

Butternut Squash & Lentil Soup

There is an absolute rule at home that we do not attempt to make soup. For a family of cooking enthusiasts we are pretty terrible at it and it notoriously results in disaster - how you can go quite so wrong I do not know. So today I decided to break all the rules - call me a maverick but you don't get anywhere staying inside your comfort zones, do you? I am also limited to a relatively liquid diet (thanks to a nasty spell of mumps), had lots of leftover lentils and am currently obsessed with coconut.

As it happens, this actually turned out pretty well so I thought it was worth sharing.

This is a slightly wintery soup but the coconut gives it an exotic touch that is getting me excited for summer.

Ingredients (serves 3-4)

250-300g of butternut squash (about 1 cup)
3 carrots
750ml vegetable stock (or water seasoned with herbs, salt and pepper)
1 1/2 cups of lentils
100ml of coconut milk
100g of coconut cream
1 tablespoon of ginger
a sprig of rosemary

If your lentils are not yet cooked, start by rinsing them and placing them in a pan with vegetable stock.

Peel the carrots and butternut squash and cut into chunks. Place them into the pan with ginger and a little salt and pepper. Leave to boil for about 5 minutes on a low heat before adding the coconut milk.

Once the vegetables start to soften, add the coconut cream and allow to dissolve. If your lentils are already cooked, add them to the pan too. Once the coconut cream has dissolved, remove the pan from the heat and pour the contents into a food processor. Blend until a smooth, creamy liquid forms, adding a little water if it is too thick. If you are using a hand blender, make sure you let the contents cool before blending so that you don't burn yourself!

Once a smooth soup is formed, pop it back on the hob to heat up or store in a tuppaware for later. Serve with a sprig of rosemary - mainly because it looks pretty but also because it tastes good too!

Berry Porridge (GF, DF, Vegan option)

This is a really simple breakfast that will really set your body and mind up for a wonderful day! I always try to make sure I have some protein at breakfast to balance my blood sugar levels and fill me up for longer without making enormous quantities! This porridge is full of plant protein and fibre rich foods which makes a perfect start to the day. For an added protein boost you could add two egg whites  (non-vegan option) or some hemp protein powder (vegan option).

Ingredients
3 tbsp of oats (I use gluten free)
1 tbsp of ground almonds
1 heaped tbsp of ground flax seeds
1 tbsp of chia seeds
2 tbsp of shelled hemp seeds
1 large handful of frozen berries
About 1 cup of almond milk

Optional
2 egg whites

Toppings
Pumpkin seeds
Honey

Place all the dry ingredients except for the berries in a saucepan on a medium heat. Pour in the almond milk until the other ingredients are covered. Stir continuously for 2 minutes. Add the berries and mix in to the mixture. If you are adding egg whites mix these in now and continue to stir until the egg whites are cooked (around 3-5 minutes depending on the heat). If the porridge becomes stodgy, add a little more almond milk to get the desired texture. My favourite toppings are pumpkin seeds and a little honey on this but feel free to experiment!

Beetroot Hummus

So making hummus is a relatively new thing for me but I am a little bit (or maybe a lot) obsessed. Especially with this one - firstly, its pink which is usually an automatic win in my eyes. But, most importantly, beetroot humous is packed with goodness and makes the perfect dip or side.

Beetroot has powerful antioxidant properties which help to protect against health problems like heart disease and stroke. As well as being packed with nutrients, it is high fibre, low calorie, almost fat free and is converted by your body to sugar very slowly which is great for stabilising blood sugar and so important for your energy levels. Chickpeas are a great source of protein and fibre. They are also really great for regulating energy and heart health!

And even better, this recipe is so simple to make - all you have to do is throw all the ingredients in a food processor!

Ingredients

200g beetroot
200g chickpeas
2 tbsp of tahini
1/2 lemon (squeezed)
2 cloves of garlic (crushed or chopped)
3 tbsp olive oil
black pepper

Steam the whole beetroot (with skins on) for about an hour. Once these are nice and soft, leave them to cool and peel off the skin.

Then just put all of the ingredients into a food processor and watch it turn into a beautiful pink hummus! Grind some black pepper in as it mixes and add water or a little extra oil until it is the desired consistency. It's that simple!

Pancake Day (GF, DF, Vegan Option)

Pancake day. The ultimate day for the dieters crime of 'using up all the bad stuff now so we can't eat it tomorrow'. Obviously not the original guiding principle behind Shrove Tuesday but essentially how it has evolved for many.

But pancake day doesn't have to be that naughty and if you are dairy/gluten free doesn't mean you have to miss out either. Whether its breakfast, lunch or dinner, these pancakes will definitely get you your batter fix without the guilty label (topping dependent of course).

Ingredients (makes around 10)

1 cup of oats (GF or regular)
3/4 cup of ground flax
2 eggs (for a vegan alternative, use egg substitute or 2 bananas)
1 cup unsweetened almond milk
1 tbsp cinnamon
A pinch of salt
2 tablespoons of maple syrup
150g blueberries (optional - or you could replace with strawberries, banana, nuts etc.)
Coconut oil for cooking

• Beat the eggs (or mash the bananas) and put in a mixing bowl with the oats, ground flax and almond milk.
• Add the cinnamon, salt and maple syrup.
• If using blueberries, use the end of a rolling pin to slightly squash them slightly before adding to the mixture. The mixture should be quite thick so add more oats and flax if it is too runny
• Place a spoonful of coconut oil in a frying pan over a low heat.
• Spoon the mixture into the pan and allow to heat through. Once the pancake lifts from the pan, flip it over and cook the other side.
• Place in a warm oven (turned off) to keep warm while you cook the rest.
• Drizzle with maple syrup, yogurt, fruit or whatever other topping you like!

Stewed Apple Overnight Oats

Summer is definitely on its way but, in the mean time, this recipe has a delicious wintery-ness that will have you wanting to curl up in front of the fire! I absolutely love overnight soaked oats and this is a great way to spice up your breakfast (literally).

Ingredients (Makes 3)

1 cup of oats (gluten free or normal)
1/2 cup of ground flax

1/2 cup of chia seeds

11/2 cups of almond milk

1/2 cup of raisins or sultanas

3 small to medium apples

1 tbsp cinnamon

2 tsp ground nutmeg

1. Boil a pan of water (around 2 cups)
2. De-core and slice the apples. I choose to do this into relatively big pieces as I like the puree to be slightly chunky and I leave the peel on too
3. Place the apple, cinnamon and nutmeg into the boiling water. Allow it to boil again, then turn down the heat, cover with a lid and leave to simmer for around 15 minutes or until the apples are really soft
4. Drain the water out of the pan into another bowl
5. In order to make the apples into a sort of puree, you can use a hand processor and apply light pressure. If you are using a food processor, keep the setting really low so that you don't make it too smooth (unless thats your aim!). The apples are soft and will puree very quickly
6. Leave the puree to cool
7. Soak the oats in 1 cup of almond milk and stir in a little of the water from the drained apples. A few tablespoons will be enough, any more will make the oats runny
8. Add the flax and around 2/3 of the sultanas to the oats and stir them in
9. Soak the chia seeds in the remaining 1/2 cup of almond milk
10. Once the apple has cooled, you can begin to make the delicious layers. I went with oats, apple, chia, oats and then more apple to finish
11. Top with the remaining sultanas and then pop it in the fridge overnight, ready for breakfast!

A little hint: the remaining water can be drunk as a delicious spiced apple juice either hot or cold.

Pomegranate Salad (DF, GF, Vegan)

The sun is shining in London today and spring is starting to remind us that winter wont last all year. This summery salad is perfect all year round and is filled with goodness.

Ingredients (serves 2-3)

1/2 cup of pomegranate seeds
1 small-medium sweet potato
1/2 apple
2 cups of wild rocket & chard
1 cup of quinoa (I mixed white and red)
1/2 cup of mixed sprouts (mix beans, alfalfa, broccoli & china rose in mine)

(You could add feta for a non-vegan option)

Chop the sweet potato into small cubes and place in the oven for 10-15 mins at 190° or until softened and allow to cool
Cook quinoa as directed on packaging and leave to cool or rinse under cold water
Cut the apple into small cubes, similar to the sweet potato
Once the sweet potato and quinoa is cool, place all ingredients in a large bowl and mix thoroughly
Serve cold immediately or place in the fridge for later!

If you want to be a bit more particular about the presentation, place the rocket and chard on a plate then spoon the quinoa on top. Add the apples, sweet potato and beans by evenly sprinkling over the salad base and then top with pomegranate and it should look something like this....

Overnight Soaked Oats (DF, GF, RSF, Vegan)

Breakfast is the most important meal of the day and its so easy to get stuck in a routine with it - which I am totally guilty of! In a desperate bid of procrastination yesterday afternoon, I decided to take the opportunity to make something a bit more adventurous to brighten up my morning tomorrow. The best part about this recipe is that you can make it the night before or even do a batch to last for a few days.

Ingredients (makes 2-3)

2 bananas
1 mango
1 cup of gluten free oats
11/2 cups almond milk (or milk of choice)
1/2 cup chia seeds
1/2 cup desecrated coconut

• Soak the oats in one cup of milk
• With the remaining milk, soak the chia seeds in a separate bowl for 10 minutes or so
• Blend the bananas and mango with a little water - just enough to get it moving. Either blend totally or leave chunks - either work great
• Layer some of the blended mango/banana mixture into the bottom of the glass
• Add a layer of oats (I used the coconut to separate the layers slightly) then place more mixture on top. Then do the same with the chia seeds.
• Top with a final layer of chia seeds and sprinkle the more coconut on top 
• Put in the fridge overnight ready to enjoy in the morning

These really are delicious and a perfect motivation to get you up on a lazy morning!

Rocky Road Loving (GF, DF, RSF, Vegan Option)

So you may have been lucky enough to try the delicious Chocolate Seed Bars that I posted last week. I managed to demolish my first batch far too quickly and set about to fill my fridge with other goodies. I absolutely love that recipe but found it slightly too sweet for my taste so I decided to try fiddling around with it a bit and the result has been a huge success (if I do say so myself).

These have a more biscuity texture and remind me of the Rocky Road's sold in Starbucks (minus marshmallows and lots of other naughty ingredients). In the spirit of Valentine's day I decided to get creative and make mine into cute little heart shapes before ironically enjoying them alone. I'm certainly not complaining!

Whether you're making a treat for someone special or showing yourself some love, these are the perfect way to do it...

Ingredients (makes around 6 squares)

2 tbsp agave nectar 
2 tbsp honey (or swap for more agave nectar for vegan diets)2 tbsp coconut oil
2 tbsp raw cacao
1 teaspoon vanilla
2 tbsp shredded coconut
2 tbsp pumpkin seeds
2 tbsp sunflower seeds
1 handful sultanas
3 tbsp oats (I used gluten free)
2 tbsp quinoa flakes

• Add the agave, coconut oil and cacao to a non-stick pan on a low heat.
• Let it boil and stir continuously for a minute until it forms a smooth liquid.
• Add the other ingredients to the mixture and stir until evenly covered.
• Poor into a lined or greased tin and allow to cool.
• Place in the fridge to harden and then cut into desired size squares or get creative with biscuit cutters like I did - the offcuts make nice little slices too.

Chocolate Seed Bars (Vegan, GF, DF, RSF)

I'm baking my way through Monday afternoon after browsing The Healthy Happy Wife this morning. Her blog is filled with ideas and looks particularly great for gluten, sugar and dairy free sweet treats. The 'No Bake Chocolate Bars' were top of my list and I'm itching to try them once I have left them long enough to set in the fridge.

Ingredients (makes around 12 slices)

1/2 cup agave nectar
1/3 cup coconut oil
1/4 cup raw cacao
1 teaspoon vanilla
1/4 teaspoon sea salt
1 cup shredded coconut
1/3 cup pumpkin seeds
1/3 cup sunflower seeds
1/4 cup flax seeds

I also then added 1/4 cup of dried apricots cut into tiny chunks - sultanas or other dried fruit would work too!

This recipe took about 5 minutes to make...

• Add the agave, coconut oil and cacao to a non-stick pan on a low heat.
• Let it boil and stir continuously for a minute.
• Add the other ingredients to the mixture and stir until evenly covered.
• Poor into a lined or greased tin and allow to cool.
• Place in the fridge to harden and then cut into desired size squares.

And these age beautifully so make a batch and keep them in the fridge to enjoy as a snack over the next week or so!

Chia Pudding Pots

Chia seeds are so nutritious! I love putting them in smoothies and porridge to add texture and goodness to my breakfast. I decided to try soaking them to make a 'gel' as I had read that it was really easy and delicious. Most recipes I looked at just soaked them in water or coconut water so I decided to attempt a little twist!

Ingredients (makes 3 pots)

250ml coconut water
1 banana
2tbsp chia seeds

This is so, so simple... Just blend the banana and coconut water in a blender until it becomes a smooth liquid. Poor the liquid into pots, leaving room to add the seeds.

Stir in the seeds, dividing evenly between each pot (this can be done before you pour into the pots but make sure you use a spoon and DON'T blend!)
Once the seeds are evenly mixed in, put them in the fridge to soak and set!

Frugal Juicing

I absolutely love juicing. It gives me loads of energy and is a great way to cleanse your body when you are feeling a bit worse for wear. There is a lot of debate around the pros and cons of juicing (a post for another time perhaps) but since I was given an amazing juicer for my birthday in December (replacing a very basic, leaky, time-wasting one that I had before) I have noticed how much goes to waste!

I have decided to experiment with cooking and baking with the left over pulp rather than just composting it because there is still some flavour and goodness left over!

Today was attempt one...

Ingredients (serves 2)

2 eggs, beaten
2 tsp of seeds - I used pumpkin seeds
pulp from vegetable juice - I used:

• 1 carrot
• 2 handfuls spinach
• 3 lettuce leaves
• 1 celery stick

Put a non-stick pan on a low heat and add pulp for 2 minutes

Add eggs and seeds and allow to cook through, turning over once to ensure even cooking. The end result is a sort of fritatta dish that is full of flavour! I would definitely recommend it, especially if you are in a hurry as it takes just a few minutes to make.

I served mine with baked vegetables but salad would do!

I will update with any more successes I find!