Porridge two ways

As winter sets in here, there is nothing better then waking up to a warm bowl of porridge.  I eat eggs most morning but sometimes a warm bowl of goodness calls me. I love it because you can add all those beautiful winter spices and add in whatever you have in your fridge or pantry. 

First we have quinoa porridge with rhubarb topped with pre-soaked chia seeds blueberries and sheeps milk yogurt. Sprinkle with cinnamon, nutmeg and cardamon and there you have it.

Second we have and abundance bowl porridge. Soak quinoa, amaranth, sesame seeds ,poppy seeds. When cooking add slithers of ginger a tiny spoon of cocoa powder, top with a lot of fresh fruits, yogurt of your choosing ( I choose sheep), cinnamon and mint.

Thai Spring Salad

This is a beautiful spicy thai salad. A great side to a beef or chicken stir fry, thai greens or rice paper rolls. 

Ingredients
1/2 purple cabbage, chopped
2 carrots, chopped
1/2 bunch of mint
1/2 bunch of thai basil 
1 small chilli 
Sesame seeds

Dressing 
3 tsp olive oil
2 tsp sesame oil
A dash of apple cider vinegar
1 tsp of honey
Salt and Pepper to taste

Method
1. Chop all veggies into desired pieces. I choose julienne carrots because I like the crunch.
2. In a separate small bowl add dressing ingredients and mix well.
3. Add dressing to salad and wholah you have a beautiful salad. 

Breakfast on the Go

This is my go to breakfast or snack on the go. When I know I won't have time the next day before uni, I will make this the night before put it in the fridge and just grab on my way out. You can change up the fruits depending on season but berries are easy to throw on.

Ingredients

1 mason jar

2 tsp of chia seeds

1 tsp of linseeds

Couple of cardamon seeds

Coconut flakes

Cinnamon to taste

Honey if you want a little sweetness

Enough yogurt to fill the jar

4 strawberries, chopped 

Method

1. In a medium sized mason jar put chia seeds, linseeds, cinnamon, hint of honey and cardamon seeds. Fill the jar with yogurt and stir rapidly.

2. Chop strawberries and sprinkle on top. Sprinkle as much coconut flakes and cinnamon as you like.

3. Leave in the fridge to create a gelatinous gel from the chia seeds. Grab out of the fridge in your way and enjoy!

How to Make Tea

 Lavender : Traditionally used to calm the nervous system, relieve headache muscular tension and anxiety. It is considered a sedative, calming, digestion enhancing and uplifting herb.

Chamomile : It settles digestion, nervous system and soothes mental and physically inability. 

 I love the idea of making your own tea blend it is so therapeutic and a nice way to get to know your herbs and try new flavours . This is a beautiful blend of lavender and chamomile flowers. It is specific for stress, anxiety and calming the nervous system. 

 Once you have combined the tea put on a medium heat for about 10 mins.

 Strain through a strainer

 Pour into cup and enjoy the calming tea blend

Also I am now on tumblr check it out here tandspice,tumblr 

Rice Pudding with Fig

Fig season is here! I pretty much wait all year for fig season to hit. They are one of my favourite fruits, especially when they are fresh. Dried ones just never compare to the real mccoy. If you have ever noticed what a fig looks like, it is exactly what is is good for. Like many of mother natures gifts the look of the fruit or vegetable can tell you how it can be used. Walnuts are a good example they look like a brain, and have also been proven to help brain function. Figs look like the female organs which is a good indication of what it can help heal. Eat figs regularly to reduce your risk of breast cancer and help with menopausal symptoms.

This is a simple recipe for spring, where I am it is still quite cold so this is a nice combination of warming winter foods and cool summer fruits.

Also to let you know I have a tumblr you can check it out here. Have a look for all your foodie, floral and fashion needs. 

Ingredients

1/2 cup of brown rice soaked and pre cooked

1/2 cup coconut cream

Handful of sunflower and pumpkin seeds, soaked

Handful of strawberries,chopped

2 regular figs,chopped

Dollop of yogurt

1/2 tsp cinnamon, more to garnish 

Sprinkle of cardamon,more for garnish

Sprinkle of nutmeg

Hint of honey to taste

Method

1. In a medium pot mix rice, coconut cream, seeds, honey and spices.

2. Cook on a medium-low heat for 15 mins. 

3. In a bowl pour the mixture, add the fruit, sprinkle in spices and add a dollop of yogurt.

Eggs and Kale

Sometimes a classic breakfast is just what you need. This is simple and satisfying. It will take no time at all so perfect for people on the go. This serves one person double the recipe if your doing it for two or more.

Ingredients

1 organic egg

3 stems of large kale, chopped

1 chilli, chopped finely

Sprinkle of sheep milk feta

A slice of organic spelt sourdough

Coconut oil for cooking

Salt and pepper to taste

Method

1. Heat a medium pan on a medium heat, add coconut oil and add the kale. Add chilli, salt and pepper. Cook till soft and put on the plate.

2. In the same pan add another spoon full of coconut oil and add the egg. Cook for 2 mins and then flip over to cook the other side. This is not meant to be a sunny side up, so don't worry if it is messy.

3. While this is happening cut fresh bread.

4. Lay everything on the plate however you desire and sprinkle the sheep feta on top. This will add a nice salty flavour so you don't need to add anymore salt.

Whole Snapper with Fennel

After coming home from the markets I am super inspired to cook new and exciting dishes. This is a market dish that will defiantly please a crowd. It is perfect winter to include some fresh ingredients. Fennel is one of my favourite foods. It full of antioxidants and vitamin C. It is full of folate, potassium, and fiber for cardiovascular health. Left over snapper will go well in a leftover salad.

Ingredients
2 whole snapper

1 purple onion

2 large fennels

1 corn on the cob

2 carrots
1/2 squeezed lemon

3 cloves of garlic ( or to taste)
Salt and pepper to taste

Method 1. Preheat the oven to 150 degrees.Shred the carrot add salt and pepper and set aside. 
2.Chop garlic, onions, fennel to small pieces. Include all of the fennel right up the the furry tops. Chop the corn fresh of the cob and set aside.
3. Get your fishmonger to open the snapper up for you or you can do it yourself.
4. In a large baking dish stuff the snapper with the shredded carrot, fennel, garlic salt and pepper.
5. Sprinkle the reaming ingredients over the top of the fish and place in the oven. 
6.Cook for 40 - 50 mins or till fish is cooked through.