Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts

Thursday, 3 May 2018

Month In Review: APRIL 2018



Word/quote of the month: Sometimes there are no words...

This month has been hard to sum up in a quote - so that is my quote! As you may know by now, I tend not to share too much on here, and like to keep specifics limited and private. The aim of this blog is to share hope, short-cuts, recovery lessons and provide information to anyone struggling or suffering. With all that in mind I think this month has shown that when aspects of your life are imploding and/or exploding you can still carry on and get the essentials done despite feeling like giving up or wanting to regress back to childhood.

April was a month full of stuff. Fun stuff, tough stuff, work stuff and personal life stuff. It is hard to convey just how messy and demanding this month has been across many fronts. I have had to face things I would have rather not, I have had to deal with uncertainty in significant areas of my life, I have made decisions that will change the shape of my future life and I have had to do this with a background of university deadlines and exams. And I have made it through. And I have done that by myself, but also with the support and love of those around me; and for that I count my blessings.

In many ways, this has been a torrid month, but looking back I am almost glad of the tough times - for they are what makes life what it is. They are the very problems that I always wished I could deal with when I was unwell - the real life stuff that gets thrown in your way to deal with. I have always said that I never want to live a flat-line kind of life - that the way I want to live will always be like a heart-beat; with ups and downs. This month definitely had all the highs and lows of a very healthy heart-beat! And while I would never wish for troubles, it does make the good times all the more sweeter and I can see the light at the end of the tunnel as we move into a new month.

Healthy meal/food of the month: Salad.

Nothing beats a decent salad. And with warmer weather comes my craving for salads. Give me a bowl of mixed leaves, some extras like green beans/grated carrot/avocado or all of these and then top that with tuna, falafel, chicken or salmon and I will be a very happy girl. You can see evidence of my love over on Instagram - which features photos and simple recipes to sate any salad lover. My body has also been craving fresh and colourful foods lately, so I have been making sure to listen to my body and give it what it wants and needs. Don't assume that a bowl of salad can't fill you up and is merely rabbit food!

Lesson of the month: Realising your worth.

Yes, this is another 'not new lesson'. But another that was brought home again this month.
I think we can often devalue ourselves, and accept things into our lives based on that lower valuation. But then sometimes things happen that make us realise that we may be able to do better in an aspect, or aspects, of our lives. Whether this is attracting a more supportive/fun-loving/kind/*insert appropriate synonym* group of friends, finding a new job or a myriad other things.

This month I was reminded that I can sometimes pursue things that aren't the best for me, accept things into my life that devalue me or put my energy into things that aren't 'worth' it. I am my number one biggest enemy and critic, and that has been brought into sharp focus in recent years, when speaking to others and getting comments that 'jar' with how I really feel about myself. I think this is very common. However, there comes a time when you sit up and realise that you *can* do better or that there is no need to 'settle' or put your energy into something (or someone) that isn't giving that back. It isn't about having overblown or bloated standards, it's more just about HAVING standards.

This month has also reminded me that there are many people and many things worth investing in - myself among them. Moving forward, I will not be accepting anything less than I feel I deserve, and I will not be putting my energy into anything that doesn't make me feel good or move me closer to a happy, healthy and fulfilled life. *BIG STATEMENT THERE* I am sure I will falter and stumble, but I know that the people in whom I have confided and shared my issues with will be there to place an arm under my elbow to help me up if I need them to. And that is a wonderful feeling. And leads me up onto my next category...


Healthy thing to do: Opening up.

Last month I wrote about communication, and this month features communication again. People who are reading this who know me will no doubt not be surprised that this has been a big thing this month. People who don't know me offline will no doubt have had their own problems with opening up - as so many of us do. The saying, "a problem shared, is a problem halved" may not always feel true, but it can certainly lessen the burden and provide support. I, like so many, am not a natural sharer of my innermost problems. In recent months I have been making a conscious effort to reach out to people when I need it, and ask for help or support. Something that comes far from naturally to me. I think people who are the natural carers or go-to people of others tend to be the worst at sharing their own stuff and asking for help - and that can be damaging. I have discussed this many times, for example here and here.

This month I have (again) been reminded that I have some of the most wonderful friends. But this month I have (entirely unplanned) shared some of my deepest, darkest things with people who I would have never expected to. These organic 'dumps' all happened in the space of less than a week with three different people, all about the same thing. While it caught me off-guard and proved a little de-stabilising at the time - looking back I am so pleased that it happened the way it did. Clearly the things going on my life at the time had raked up things and I needed to share that, but didn't know how, as other parts of my life were going a bit crazy and my usual 'go to' people were not around. But through a series of weird happenings and conspiracies of coincidence the issues were brought up and out, but in a way that I could just about manage. And while I have not addressed the underlying 'stuff' I now know that there are a few more people in the world who can take the darker, more traumatised parts of me and still see me the same way after - a big concern when dealing with tough topics.

So a problem shared may not be a problem halved, but it is a problem shared - and that is a start to coming to terms with issues in your life and seeking peace or a resolution. I highly recommend being a little more open with those around you who you trust.

Goal for the next month: Settle, sun-bathe and celebrate (didn't quite manage that alliteration...)

This May is going to be another mammoth one. I have exams, weddings and am moving house. So I am hoping to be all settled in my new home by the end of the month, having got some sun and rest (come on English weather!!), while having said goodbye to my second year of university.


How was your April?

How to get in touch (and all that social media stuff)

Monday, 30 October 2017

Recipe: Homemade healthy muesli

I posted a picture on Instagram of a jar of homemade muesli and asked you if you wanted a recipe for it; turns out you did. SO here we go...a nutty, nourishing, sugar-free, wheat-free muesli that doesn't taste of dust!




Ingredients:

600g oats
200g mixed nuts
100g sesame seeds
50g sunflower seeds
50g pumpkin seeds
100g raisins
100g dried cranberries
100g dried ready-to-eat apricots, chopped

Feel free to: change the types of dried fruit or seeds used according to your preference, and add some spices (cinnamon, nutmeg etc.) if you like a bit of extra warmth.

Method:
  1. Pre-heat the oven to 160C
  2. Spread the oats, nuts and seeds on a baking tray and bake in the oven for 10-15 minutes – making sure the oats don’t burn, but are slightly golden.
  3. Take the tray out of the oven and leave to cool
  4. Once the mixture is cooled, mix together with the dried fruit and store in a glass jar or other airtight container
  5. To serve – add milk or yoghurt and some fresh fruit if you like.

How do you like to start your day? What recipes would you like to see next?

How to get in touch:

Thursday, 5 October 2017

Comfort Food: Lamb Tagine recipe

In my September In Review video I mentioned that I have been loving making (and eating) lamb tagines. I have written up my recipe - please see below. My apologies for the lack of photos - the many times I have made the tagine, the ravenous hordes have descended before I have had the chance to take nice photos...



This recipe serves four or five hungry people.

Ingredients:

1kg lamb neck fillet
1 large onion, diced
2 cloves of garlic, crushed
2 tsp ground cumin
2 tsp ground coriander
1/2 tsp hot chilli powder
1/2 tsp ground turmeric
a few strands of saffron
2 small cinnamon sticks
1 lemon, unwaxed
500g of passata
150g dried apricots
125g dried pitted dates and/or sultanas
1 pint of lamb stock, or the water the lemon was boiled in
50g shelled pistachios
50g flaked almonds


Method:

1.     Pre-heat the oven to 150C (for fan-assisted ovens)

2.     Boil the lemon in a saucepan of water for 20 minutes, remove carefully and dice up the whole lemon while removing the seeds. Put the diced up lemon in a dish to use later. You will also want to retain the water it was boiled in for later...

3.     Dice the lamb neck and fry in a large oven-proof (and lidded) casserole dish over a very hot heat. Once the meat has browned, remove it from the casserole dish and set aside.

4.     In the same casserole dish you browned the lamb in, add the onion and garlic with some oil and start to sweat this down.

5.     Once the onion and garlic have started to soften, add all the spices (except the cinnamon stick and saffron) and stir over the heat to release the flavour.

6.     Add the lamb back in after a few minutes and stir the meat into the onion and spice mix, so that everything is thoroughly coated.

7.     You will now want to add your chosen liquid and also the passata. If your chosen liquid is lamb stock, then add the few strands of saffron to the stock before you pour over the meat. If you prefer, you can simply use the leftover lemon-y water from Step 2 and add the saffron to this. Stir!

8.     Add in the cinnamon stick, all the fruit (including the lemon) and the nuts and turn up the heat until the liquid is at a simmer, and let it bubble for a few minutes on the hob.

9.     Once the mix has bubbled away nicely for a few minutes, put the lid on the casserole dish and pop it in the oven for between 2 and 2.5 hours.


10.  Serve with a scattering of fresh coriander, rice, couscous or a green salad and watch the tagine magically disappear.

Let me know if you make this recipe - did you change anything? Are there any other recipes you make that are great comfort food meals?

How to get in touch:

YouTube - http://t.co/CGZBkZnWU2
Twitter - http://www.twitter.com/Recovering_Life 
Blog - http://yourlifeinrecovery.blogspot.co...
Email - yourlifeinrecovery@gmail.com
Facebook - https://www.facebook.com/Recovering.Life

Wednesday, 4 October 2017

Month In Review: SEPTEMBER 2017



September 2017 in review, featuring the importance of boundaries, saying goodbye and the deliciousness of lamb tagine.
How was your September?

How to get in touch:

YouTube - http://t.co/CGZBkZnWU2
Twitter - http://www.twitter.com/Recovering_Life 
Blog - http://yourlifeinrecovery.blogspot.co...
Email - yourlifeinrecovery@gmail.com
Facebook - https://www.facebook.com/Recovering.Life

Saturday, 26 August 2017

Friday, 24 March 2017

Simply Cook: Thai Red Prawn Curry - REVIEW

I was recently emailed to ask if I wanted to try out a Simply Cook recipe box*. Having never heard of them - I checked out their website and was quickly intrigued with the nifty concept; a box of spices and flavours featuring four recipes, posted through your letterbox to make quick, tasty and healthy meals.


So, a couple of weeks ago came the familiar sound of the letterbox going, and among the usual bills and leaflets was a slim box carrying the precious ingredients for my next week's dinners.

In each box you get four recipe cards, and four containers of the spices you need to make each one. All you have to do is buy the fresh ingredients, follow the simple step-by-step guide whilst cooking and then voila - eat!
Four spice boxes: Malay Laksa, BBQ Tandoori, Bokkeumbap, Thai Red Prawn Curry
The recipe card and shopping list
I decided to cook the Thai Red Prawn Curry - I followed the steps exactly, although I added a load of extra vegetables and cooked rice noodles, instead of plain rice (my small act of rebellion). I think this just shows that the recipe is very versatile and allows you to tweak it. I love a lot of vegetables, and the only drawback, or negative thing I have to say about the recipe is that I felt the recipe lacked vegetables. But this was easily rectified, by adding some tenderstem broccoli and green beans to the dish.

Three spice pots
Overall, the dish turned out to be delicious. A tangy, flavoursome and more-ish meal - that had a good hit of heat. It was also even more yummy the next day, reheated. I found it to be the perfect balance of creaminess with a punch of chilli - the ideal feast on a cool night while curled up in front of the TV, or shared with friends over a few drinks. It's comfort food at its best!


If you want a quick, tasty and crowd-pleasing meal (they really do only take 15-20 minutes to make from scratch) then Simply Cook have provided me with a discounted trial box for only £3 to offer to you - click here to get this awesome deal - your taste-buds will thank you!

Have you ever tried a recipe kit box? What were your experiences like? 


How to get in touch:



*DISCLAIMER:
Simply Cook kindly sent me a box to try, free of charge, and they have provided an affiliate link for you to use for your first box, at a discounted rate. However, the opinions above are all my own, nor was the box sent with any proviso that I would write a review (favourable or otherwise). 

Monday, 2 May 2016

Recipe: Wiener Schnitzel

This recipe is for Wiener Schnitzel. Traditionally made with veal - I'm using pork loin steaks instead. Wiener Schnitzel is the national dish of Austria and are delicious and simple, if a little naughty (because they are fried). I have played around with the traditional recipe by adding herbs to the crust, as I think it adds so much to this already yummy dish.

Wiener Schnitzel's make an ideal light supper or decent lunch when served with a salad in summertime. I ate mine two days on the trot. I had one serving for dinner hot out of the frying pan and one cold for lunch - both options are equally tasty.

Ingredients: (makes 3-6 portions depending on appetites)

2-3 stale pieces of bread
A large handful of fresh herbs (I used a random mixture of thyme, mint and basil)
6 pork loin steaks
2 eggs
A splash of milk
Salt and pepper


Instructions:

1. Blitz together, using a food processor, the bread and herbs. Enjoy the incredibly fragrant wafts of fresh herb-y goodness. This mixture is now your breadcrumb mix; simple! Spread the mixture onto a plate.

2. Whisk together the eggs, milk and seasoning. You could always add some chilli, cumin or other spices to this mixture if the fancy takes you. Place this egg-y mix on a plate (be careful not to slop it over the kitchen counter in your haste, like I did!)

3. Put a little oil and a teeny amount of butter in a frying pan and get the pan hot , but not smoking.

4. Take each pork loin and dip it first into the egg mixture, coating each side, then place it into the breadcrumbs and pat each side so that the pork becomes covered in the herb-y crust.

5. Place the pork loins in the hot pan and let them cook and crisp for a 3-4 minutes on each side.

6. Serve the Wiener Schnitzel with a salad, or with your favourite kind of potatoes (chips, mash, potato salad etc.) and vegetables. Either way, douse the schnitzel liberally with freshly squeezed lemon juice, for a deliciously zingy, fresh and tasty meal.

 What meal are you enjoying cooking? Have you added your own twist to a classic recipe that you love?

How to get in touch:

YouTube - http://t.co/CGZBkZnWU2
Twitter - http://www.twitter.com/Recovering_Life
Blog - http://yourlifeinrecovery.blogspot.com
Email - yourlifeinrecovery@gmail.com
Facebook - https://www.facebook.com/Recovering.Life



Monday, 25 April 2016

Recipe: Anzac Biscuits

As today, Monday 25th April, marks ANZAC Day I thought I'd show you how to make some delicious (and very easy to bake) biscuits. And a New Zealander friend of mine sent me the cutest gift of these fridge magnets, and now seemed like the perfect time to try out the biscuit recipe!
 Anzac Day commemorates all Australians and New Zealanders killed in war and honours returned servicemen and women. The date itself marks the anniversary of the landing of New Zealand and Australian soldiers on the Gallipoli Peninsula in 1915. ANZAC stands for Australia and New Zealand Army Corps.

The history of these lovely oaty bisciuts is a little hazy; some people say they were sent to the soldiers overseas, some say they were sold back in New Zealand and Australia to raise money for the war effort. However they ended up coming into existence, Anzac biscuits are a delicious morsel to enjoy with a cup of tea and a way to commemorate Anzac Day.


Ingredients:

100g plain flour
100g caster sugar
85g porridge oats
85g desiccated coconut
100g butter
1tbsp golden syrup
2tbsp boiling water
1tsp bicarbonate of soda


Method:

1. Preheat your oven to 180C or 170C for fan ovens and line two baking trays with greaseproof/baking paper.

2. Mix the oats, flour, sugar and coconut together in a big bowl; creating a well at the centre.

3. Melt the butter in a small saucepan over a low heat and add the golden syrup.

4. In a separate bowl, mix the bicarbonate of soda with the boiling water and stir.

5. Add this watery mix to the saucepan of melted butter and syrup. Combine and watch an amazing reaction happen (spoiler alert: be prepared for froth)!

6. Pour the frothy mixture into the well of your oaty mix and stir thoroughly to coat the dry ingredients.

7. Now time to get a little messy! Roll a spoonful of the mix in your hands and place on the baking trays. Keep going until all the mix is used. Be careful to leave a little room between each, to allow them to flatten once heated.

8. Pop the trays in the oven for 10 minutes until golden. Once they are done remove and place the biscuits on a wire rack to cool.

Do not be alarmed if they are very fluffy and squidgy when they come out of the oven - they crisp up nicely once they've cooled. There's no need, like I did, to panic and text your Kiwi baker pal and sound like the child from Despicable Me - "IT'S SO FLUFFY". What can I say, I take cooking seriously...

Share, enjoy and savour their oaty, coconuty deliciousness (in moderation, if you can resist).



Thursday, 16 January 2014

Offally good? Braised lamb hearts recipe

This isn't the usual type of recipe I would normally publish however the result of this off-the-cuff recipe was really very delicious (if I can say so myself.)
I'm not one to be squeamish - gutting fish, filleting meat etc. doesn't bother me however the thought of eating a heart made me feel rather uneasy. It's certainly not something I would usually choose to cook let alone dine on myself. But someone I love has a fondness for all things offal and so to please them, I have gradually been working my way up to tackling a meal made with heart by cooking the more minor(?) organs first.
Hearts are actually a really sensible choice for the meat portion of your main meal. The heart is an incredibly lean part of an animal as it is doing so much work so you won't be eating lots of unhealthy fat when cooking this or any other heart-based dish. It is also one of the most inexpensive cuts available. You only need one heart per person (hmm, that doesn't sound quite right but you get my meaning) the cost of which is between 30p and 50p. So you can feed a family of four for under £2. I would highly recommend trying out this recipe as it's not only tasty but wholesome for your bank account and body too.
The finished meal.
 
Ingredients: (serves 2)
 
For the stuffed hearts:
  • 2 lamb hearts
  • 1 slice of good quality brown bread
  • Handful of fresh parsley 
  • A few sprigs of fresh thyme
  • 1 onion, peeled and sliced
  • 3 cloves of garlic, peeled and sliced
  • 1 free-range egg
For the braising liquid:
  • 1 carrot, peeled and sliced finely
  • 2 celery sticks, sliced finely
  • 2 onions, peeled and sliced finely
  • 2 cloves of garlic, chopped
  • 2 tsp. tomato puree
  • 2 leeks, finely sliced
  • Lump of unsalted butter
  • Sprinkling of flour
  • Splash of red wine
  • 1 litre of good quality chicken stock
Method:
 
  1. Sear the lamb hearts for a few minutes in a casserole dish on the hob until brown all over and then set aside on a dish to cool.
  2. In the same casserole dish you used to sear the hearts fry an onion and the three cloves of garlic until softened and starting to brown. Keep the casserole dish (plus the meat and onion scrapings) until later for the braising liquid.
  3. To create the stuffing for the hearts tear up the bread and place into a blender. Blend until it creates a breadcrumb texture with no big lumps.
  4. Add the softened onion and garlic mixture along with the parsley and thyme to the blender and blitz until a fine consistency.
  5. Mix in the egg and stuff the hearts with the mixture. If you have any leftover stuffing form it into balls and place to the side.
  6. To make a good base for the braising liquid add the carrot, celery, onion, leeks and garlic to the casserole dish and fry gently until they are starting to soften.
  7. Melt some butter in the pan and then add a sprinkling of flour and stir thoroughly. Add some tomato puree and ensure all the vegetables are fully coated before adding the chicken stock to the pan.
  8. Allow the liquid to come to the boil then turn down the temperature to simmering point and add a splash of red wine.
  9. Place the stuffed hearts and any leftover stuffing balls into the liquid and simmer on a low heat for 1 to 2 hours before serving.
 
 
 

Monday, 13 January 2014

'Tis the season to catch a cold - Tips for cold or flu symptoms

After weeks of gorging on sugary, fatty (and delicious) foods, drinking alcohol and burning the candle at both ends it's no wonder that a lot of people catch a cold in January after the Christmas period as these can all contribute to lower your immune system.
For the general population getting a cough, cold or sore throat is usually nothing more than an unpleasant experience for 3-4 days however, those of us who are already depleted because of ill health can be hit a lot harder by the common cold. People with chronic conditions can be much more susceptible to bacterial and viral illnesses and the resulting illness and repercussions lasting weeks or months with the added symptoms causing extra pain, exhaustion and complications to pre-existing conditions. This can also be said of people who are in a recovery phase.
One of the most feared things during times of chronic illness is experiencing a relapse, especially if you have managed to regain some ground towards good health. It can be a frightening feeling thinking you may be coming down with a bug and admitting you are feeling worse than you usually do. During a recovery if there are any blips (like getting a cold etc.) you may start to feel as if it's the beginning of a backward slide and panic and push yourself harder to make progress. If you feel unwell then try to take it easy. Be careful. Take regular rests and try not to think that you are going to lose all that hard earned progress. Below I've listed a few things that might help ease those aches and pains plus a couple of my own remedies that might hit the spot too! Hopefully this will help get your body back on track and nip anything in the bud before it takes over and threatens your health seriously.

The essential kit when coping with colds
(From left: Analgesic tablets, Tiger Balm, Soft Tissues, Lip Balm, TCP)
The Essentials:

  • Analgesic medication - if you have a fever or are in discomfort then taking something like paracetamol or ibuprofen can help in the short term.
  • Tiger Balm - an amazing little pot of goodness. This multi-purpose salve is great for relieving sore noses and rubbing on temples to soothe headaches. The best way to describe it is Olbas Oil mixed with Vaseline. It's a mentholised balm that I use to slather on my nose that clears the airways and helps moisturise and heal your nose after all that blowing. Apply regularly throughout the day. Also great for massaging into sore and tired muscles all over the body.
  • Tissues - an obvious one I know! However people seem to not realise how important it is to blow your nose when you have a cold. I think some people have a bit of a mental block or 'thing' about blowing their nose but unfortunately there's no way around this one. It's no use dabbing at it in a vain attempt to clear it or constantly sniffing. All that gunk has got to come out and it won't move unless you give it some encouragement! Do be careful not to blow your nose too hard though - you don't want to give yourself a headache. Because you will be blowing your nose quite often make sure to use soft facial tissues rather than anything horribly scratchy otherwise you'll add an incredibly sore nose into the bargain.
  • Lip Balm - I find that my lips get very dry when I have a cold so I make sure I have a good quality lip balm with me to apply when I need it. Avoid preparations that contain camphor as this will only dry your lips out more.
  • TCP - is an amazing antiseptic tonic that is excellent when diluted with water and gargled to help sore and inflamed throats. It's a strong concoction but it works wonderfully.
  • Water - drink plenty of water to hydrate yourself and flush out those toxins.
Ingredients for making a soothing hot toddy
(From left: Manuka Honey, Green Tea, Fresh Ginger, Lemon)
Hot Toddy or Homemade Lemsip drink recipe:

Ingredients:
  • Manuka Honey - wonder ingredient. Antiseptic, antibiotic, antifungal, anti-inflammatory benefits. Make sure to buy manuka honey with a UMF rating to ensure efficacy.
  • Green Tea - full of antioxidants and has antibacterial properties. A great drink on it's own or added to a hot toddy recipe for extra benefits.
  • Fresh Ginger - Anti-inflammatory, antioxidant, immune boosting and anti-sickness benefits. It's also a very warming ingredient than can soothe sore throats and sensitive stomachs. Top Tip: peel ginger root with a teaspoon to get the skin off. So much easier than trying to cut it off.
  • Lemon - packed with Vitamin C, antiseptic and antibacterial agents. Use the whole lemon not just the juice to get maximum effects.
Method:

Infuse the ginger and lemon in hot water for at least 5 minutes. Add green tea if you like it, it's an acquired taste so not for everyone. Once the infusion is ready add a teaspoon of manuka honey to the tea and drink.
Making great quality chicken stock
Chicken soup:

It's not an old wives tale, chicken soup actually does help you feel better when you've got a cold. Ingredients in chicken soup can help ease congestion and also have anti-inflammatory benefits that can help soothe sore throats.
The basis for a cold-fighting soup is a stock made from the bones of a chicken. This is really important as the bones contain lots of nutrients and vitamins like zinc and magnesium that can help boost your immune system. You can make a great chicken broth/stock by boiling up a chicken carcass (leftover from your Sunday roast) with bay leaves, fresh herbs, carrot, celery, onions and garlic. Once you've let it simmer for a couple of hours, strain to leave a clear liquid. Add vegetables and/or chicken meat to the broth and serve for a health-boosting bowlful.

Rest/Sleep:

Getting enough shut eye is such an important thing when trying to help your body heal. During the night your body repairs itself and sleep boosts immune function, metabolism, memory, brain function and so many other things. When you are feeling run down or under the weather taking extra rest periods or afternoon naps is not only healthy but can prevent you from getting any more ill.

These are just a few things that might help you if you catch a cold or are feeling below par. Ultimately there is no cure-all or magic pill to take that will prevent you getting ill. Having a good sense of yourself and monitoring how you are feeling may help you allow yourself a little extra time to heal and care for your body. I hope any of you reading this who are suffering from a cold feel much better soon and that this has helped you get some relief.
Any comments or other helpful tips will be gladly received.

Thursday, 12 December 2013

A Healthy Start to the Day - Breakfast Granola/Muesli Recipe

I adapted this recipe by merging a few different ones I found online at a time when I needed a muesli-like breakfast whilst knowing that I’m not a fan of normal mueslis and this is what I came up with. This recipe is great if you want to try out an easy recipe at home that doesn’t require too much time and energy spent on it. This cereal is healthy, sustaining and delicious and ingredients can be swapped if you have a particular aversion to any of them or a hankering for something else. This granola is also great for mid-afternoon snacks instead of crisps or biscuits.

My very delicious morning bowl of cereal!
Ingredients

  • 2 tbsps. rapeseed oil
  • 125ml agave syrup
  • 2 tsps. vanilla extract
  • 300g porridge oats
  • 50g sunflower seeds
  • 4 tbsp. sesame seeds
  • 50g pumpkin seeds
  • 100g flaked almonds
  • 100g dried berries (as sugar and preservative free as possible)
  • 50g desiccated coconut

Method

  1. Preheat your oven to 150 C if you have a fan oven or 160 C if you don’t.
  2. Mix the oil, agave syrup and vanilla in a large bowl. Add the remaining ingredients, omitting the dried fruit and coconut, and mix together well making sure that the mixture is fully coated in the syrup etc.
  3. Tip the granola onto two baking sheets (this is important so that the cereal mix can get nice and brown and crunchy) and spread evenly.
  4. Bake for 15 mins, then mix in the coconut and dried fruit, and bake for 10-15 mins more.
  5. Remove from the oven and allow to cool before storing in an airtight container.

This mixture should last well for up to a month. It is yummy with milk or natural bio live yoghurt and can be mixed with fresh fruit for extra flavour and benefits.