Raw Tropical Buckwheat Bircher

Morning you lovely bunch! I’ve had the best bank holiday weekend ever! Saturday my Mum and I went out for breakfast at a place in Sheffield called the Depot bakery. It was incredible and a really nice atmosphere and setting. I went for the sourdough toast with poached eggs, avocado and smoked salmon! Aka the best smoked salmon I’ve ever ever ever had and my Mum went for the brioche french toast with blackberries and figs. As we were leaving breakfast, the heavens opened at it absolutely chucked it down, my floaty trousers were no longer floaty and more legging like.. and we had mud splatters all over our feet. We got into the car and laughed it out and then headed to town, as originally planned and wondered round John Lewis to dry off. After that the sun came out and we went to have a wonder round the Sheffield food festival. I picked up some Almighty foods nut butters – caramel and choc and also three of their beautiful chocolate bars. I also treat myself to a frozen coconut ice cream in a coconut half, topped with a hobnob like peanut butter biscuit, raspberries and coconut! Ummmummm. I also (being the foodie I am) picked up some vegetables that I’d never tried before. These things excite me ok.. I got some morel mushrooms which intrigued me by the look. I also got some wild asparagus for the same reason. It looked more like green lavender with it’s thin stalk and delicate top. After a lot of retail therapy, we headed home and had a lovely Indonesian dish from my new favourite cookbook, 26 grains and watched hacksaw ridge! Sooo good! Then Sunday I made my Mum and I, buttered garlic morel mushrooms on sourdough with poached eggs and parmesan (see Instagram) so good! They looked like pine cones on the outside and had a hollow interior. I bet they’d be perfect in a creamy sauce with various other mushrooms and stirred through pasta. I then made my Mum and I a little picnic and we headed off to lady bower for the most lovely walk in the sun. Then we went back home and enjoyed the rest of the sun, had sundaes and chilled on our bargain sun loungers. To end the lovely day, I made my Mum and I a lovely trout and fennel risotto and we watched Harry Potter with coconut milk hot chocolates. Perfect! On Monday I was up early and off to London with my paps for the day. We started off in Covent Garden. I bought myself some new note pads as that’s where I write all of my recipe ideas and also a new floral phone case. We then walked to planet organic to get my friend her birthday present and also my self a few/rather a lot of treats. We wondered back to Covent Garden to try the 26 grains cafe in Neal’s Yard. It was rammed but we managed to grab a seat pretty quickly. I had a chai latte and my Dad had a berry smoothie (tastes like a milkshake) I went for the Nordic spiced porridge as I had a savoury breakfast and fancied something sweet. Plus I felt as though I had to try what originally made the cafe what it is today. It was incredible! Soooo creamy, so comforting and warming, Topped with pear, cacao crumble, yoghurt and honey. So so so so good! My Dad went for the salmon, broccoli, wild rice and spelt bread. He said it was incredible and that we need to go back. I agreed. We then had a wonder round the shops before walking to Selfridges, looking in shops on the way and then went to have a drink in the Hemsley cafe and a look round the food hall. I also saw Jasmine Hemsley and regret not saying anything but hey ho! After getting up early and walking round all day. So we got the tube to Bank to the Ned Hotel. A new swanky hotel in London. It’s safe to say it’s the most luxury hotel I’ve ever been in. It was so grand, posh and well, incredible. We happily sat chatting for two hours in one of the 10 restaurants. I enjoyed a green juice and my Dad a cocktail. We couldn’t get over how special the hotel made us feel. Just so so luxury and well done out. The service was on another level too. We had booked a table in the Malibu Kitchen so we headed there after our drinks and got stuck in to the simple yet out of this world menu. It was a sharing concept. So whenever and whatever dish was ready first, they’d just bring it and so on. But we had the dishes we ordered anyway! I went for the avocado dip with raw spring vegetables to start and my Dad had padron peppers. Then for main I had the most incredible raw pizza! It tasted just like pizza! So authentic and fresh. A raw courgette and almond base topped with cashew cheese, tomatoes, olives, basil and oregano. Honestly crazy good! My Dad had the juiciest chicken I’ve ever tried ever with spicy basil yoghurt, tomatoes and grapes. Everything was presented so beautifully (see my Instagram) and tasted 10x better! We were both so full but I had my eye on the raw chocolate cake so we decided to share. Oh my I’m so glad we did! Raw fudgey chocolate with just the right balance of sweet and dark with a nutty base, raspberry sauce and whole raspberries. It was a fight for who got the most! I’m definitely going to try and recreate. We then left full and happy and very grateful and headed back home on a late and very tiring train. This week I’ve been developing my summer chocolate box. My peanut butter praline boxes are now available on my website and my summer box will be coming your way within the next few weeks. So far theres a chocolate chip cookie dough, lemon drizzle, salted caramel, peanut maca fudge and a cardamom orange truffle. Just one more to develop and I’m thinking raspberry! Be sure to keep an eye on my Instagram for when they become available. I’m also now stocked in the Porter Brook Deli, on Sharrowvale road in Sheffield. A limited number of my Spring boxes are available so snap them before they are gone!

Today I’m sharing one of my early morning train breakfast ideas. When I’m up and off early to London, I always prep myself something for breakfast, to eat on the train as I know they’ll be nothing I can/want to eat. This would be great for an early morning at work/school or just as a fresh and unique summer morning breakfast.

Enjoy xx

​Ingredients – Serves one

 

50g buckwheat – soaked overnight, drained and rinsed

12g almonds, soaked overnight, drained and rinsed

50g blueberries

60g vanilla coconut yoghurt

1 passionfruit

10ml cashew milk

0.5 tsp raw honey

1 tbsp almond butter – I used a blend of coconut and almond

25g blueberries

1 piece raw chocolate, chopped

1 tsp dessicated coconut

10 tiny mint leaves, finely chopped

Method

The night before –

Soak the buckwheat and almonds in a bowl of water overnight.

In the morning –

Drain the buckheat and almonds, rinse well.

Pour into a bowl with the blueberries, yoghurt, passion fruit, milk and honey and mix well to combine.

Pour into a bowl or jar if you want it to look pretty.

Dollop on the almond butter and scatter over the bluebrries, chopped chocolate and mint leaves.

Sprinkle with coconut and dig in.

Enjoy,

Leitchy xx

Jambalaya

It’s Friday and We’ve had a full week of sunny and blooming boiling weather! Everyones more positive and happy when it’s warm! I love it! So yesterday the health inspector came and I got my 5 star food hygiene certificate! I then spent the rest of the day doing admin, enjoying the weather at meal times, developing some ideas for new products for my shop and next months chocolate range! All very exciting! I’ll be letting you know more next week!

As I mentioned on Wednesday, I’ve started to reintroduce less processed grains and gluten back into my diet after excluding due to a lot of poor digestive issues. (read more) As my stomach has been absolutely fine these past few months and is now only affected by my mood, I thought I’d slowly try and reintroduce things. So far I’ve been absolutely fine with sourdough and barley. I’m not sure how the rice effected me as I was feeling very stressed that evening, so I’m going to try it again this weekend and see how I get on. I’m 90% sure it was probably my mood but we’ll see. I’m loving this new ‘journey’ of experimenting and finding what works and what doesn’t. I’m rediscovering old favourites, flavours, textures and ways of cooking and incorporating new foods again. It’s really exciting and I feel so much more free. It’s amazing how positive I’m being about it and how exciting I’m finding it rather than scary. I’m not worried if it upsets my stomach, if It does well at least I’ve tried and know I’m not restricting my self for no reason. I don’t want to cut out something wholesome for no reason, its not good for you to restrict yourself both physically and mentally. It’s also nice not having a label anymore. I mean, I’ve got used to eating grain and gluten free and I actually don’t find it restricting, unless I’m out as I’m an experimental cook and love finding alternatives for things. But I’m also really interested in nutrition and new flavours as I am a real healthy foodie, so the options the better. As long as its natural, healthy and wholesome, I’m happy. I’ll be sure to keep you in the loop with my journey though, as I’m sure others going through the same or similar things will be interested.

So today I’m sharing my take on a family favourite dish, Jambalaya. My Mum used to make this one regularly when we were younger with rice, prawns and pork. To be fair it wasn’t ever super unhealthy, it just used a lot more chorizo (not the 100% kind) , red meat and we used white rice. This version used chicken instead of pork, a lot less chorizo as a little goes a long way, no prawns as they burn my throat (yet to try them again) and quinoa instead of rice. It tastes exactly the same, I actually think it works better with quinoa as it adds a risotto like texture, sort of similar to paella and it soaks up more flavours.

Enjoy my Leitchy tribe xx

Ingredients – serves two

100g quinoa, soaked overnight, drained and rinsed

0.5 tbsp avocado oil

30g 100% chorizo, sliced

2 skinless and boneless chicken thighs, cubed

1 red onion, diced

2 celery sticks, sliced

1 large red pepper, cut into chunks

salt and pepper

2 garlic cloves, sliced

2 salad tomatoes, diced

0.5 tbsp smoked paprika

a pinch of cayenne

0.5 tsp dried thyme

0.5 tsp dried oregano

1 bay leaf

0.5 tsp ground cumin

1 tbsp tomato puree

100g frozen peas

100g green beans, cut into small pieces

400ml boiling water

half a lemon, juiced

120g skinless cod, chunked

4 spring onions, finely sliced

a handful of chopped coriander

Method

Drizzle the avocado oil in a large deep pan.

Add the chorizo and chicken and fry until the chorizo is golden.

Add the onion and celery and fry over a low to medium heat until soft.

Chuck in the pepper, seasoning, garlic, tomatoes, spices, herbs, puree, peas and beans and stir to combine.

Pour in the rinsed quinoa, water and lemon juice and bring to the boil.

Turn down to a medium simmer for 20 minutes – add the cod after 10 minutes.

Once the water has all been soaked up and the quinoa is soft, remove from the heat and divide between two bowls.

Top with the spirng onions and coriander.

Enjoy,

Leitchy xx

Sunshine Spiced Roast Squash Baked Eggs

Good morning my lovely lot! I hope you all had a fabulous weekend! I spent Saturday coming up with lots of exciting ideas for my shop and products and general LeitchyCreates ideas. Also background shopping for food styling which was very successful and you will have probably seen my new theme and background on instagram! I love it! Sunday I had a chilled morning followed by a lovely (but demanding) sunny and warm walk in the countryside with my Momma, healthy ice cream sundaes in the garden, a delicious chicken egg fried rice and pudding and Harry Potter in the evening! Perfect! Monday was back to business and chocolate making! I also started to reintroduce grains and gluten back into my diet. Now as you know if you’ve been following me for a while or if not check out my about I cut out grains and gluten when I got diagnosed with a lot of stomach digestive issues. Since doing so, I managed to stop taking 25 tablets a day (since last June) and I now only get stomach upsets when my mental health isn’t so clever. I’d say my stomach has been absolutely fine (food wise) since Christmas. As I’m in a really good place mentally and physically, I decided it was time to start introducing things! The more options the better right?! So on Monday I experimented with sourdough and was absolutely fine! I’m not going to really try any other bread and if I do have bread it will be from a bakery only with very few ingredients as possible. But saying that, if I fancy trying another loaf I will! I’m also going to stick with wholesome grains and ones that have been the least processed. So ancient and pseudo. For now anyway. Basically I’m going to carry on eating unprocessed, natural whole foods and eat what I fancy under that bracket, when I fancy! I’m so proud of myself and how far I’ve come. Even this last month I’ve come so far. I would’ve been so scared to try grains and gluten because of the worry of old symptoms. I’m in such a good place right now, I’ve decided I want to grow LeitchyCreates, I’m determined and I’m happy. I think that’s why now I feel ready to reintroduce things as I’m feeling so much happier and positive and therefore know even if my stomach doesn’t like something I try, it will digest better than it would if I was feeling low or super anxious. It’s crazy how my digestion and relationship with food has gone on such a whirlwind of a journey. I’d say right now is the healthiest I’ve ever been with food. Even before my eating disorder I never had a great relationship with food. I saw it as a comfort and something to do when I was bored and I thought skipping meals was ok and following advice from magazines about eating a single rice cracker for breakfast was ok! Now I eat three hearty meals a day, 3 snacks if my body needs it and a nibble on whatever takes my fancy in the moment. I’m not saying my relationship with food is now perfect because its not and these things take time but I’d say I’m 90% there rather than being at the other end of the scale from that this time last year. I’m learning more and more about being mindful and how to switch negative foods and low moods into positive ones. Also how to look at how far I’ve come rather than how far I’ve got to go. Thank you to everyone that has supported me in my journey so far. I don’t know where I’d be without those few. It’s an amazing community we are in, when used right and I can’t wait to see myself and others grow around me. The world is literally our oyster.

Oh and just to let you know, LeitchyCreates will always be grain and gluten free, refined sugar free, soy free and 100% natural and vegan.

Now, today I’m sharing the most comforting one pan baked egg dish I think I’ve ever made. I roasted the squash the night before for ease in the morning and then it was all ready to chuck in the pan in the morning. I served this with coriander and sauerkraut. A dollop of full fat yoghurt or coconut yoghurt wouldn’t go a miss either.

This dish would be totally acceptable for lunch or dinner too with a chickpea socca for dunking!

Enjoy xx

Ingredients – serves one

200g butternut squash, cubed

salt and pepper

1 tbsp coconut oil

1 onion, diced

2 garlic cloves, diced

4 cherry tomatoes, halved

0.25 tsp mild chilli powder

0.5 tsp tumeric

0.25 tsp ground ginger

0.25 tsp salt

a pinch of pepper

40g creamed coconut, chopped

150ml water

a handful of spinach

2 eggs

a handful of chopped coriander

Sauerkraut – optional

Method

The night before –

Pop the squash in a roasting dish with a pinch of salt and pepper and roast for 35 minutes – until golden.

Leave to cool before covering and popping in the fridge overnight.

In the morning –

Melt the oil in a frying pan and fry until golden. Add the onion and fry until golden. add the garlic, tomatoes and spices.

Stir to combine and then pour in the coconut cream, water and spinach.

Once wilted and the tomatoes have gone all soft, make two holes for the eggs and crack them in.

Sprinkle over the coriander and cover with a lid.

After 4 minutes the whites should be cooked and yolk still runny. Remove from the heat and slide onto a plate.

Scatter over some extra coriander, dollop on the sauerkraut and serve.

Enjoy,

Leitchy xx

Fish, Chips and Mushy Peas

Hello, hello hello! What a week! A weird week with a good ending! So last Saturday I attended Balance festival with my favourite foodies! I tried Everything! Went to Everything and ate and drank EVERYTHING! It was such an amazing day which gave me an amazing buzz, a lot of lovely people and I want to be there doing a stall next year! The dream! Along with all the other foodie stalls! This year calls for pushing LeitchyCreates to the full! So a few weeks ago I mentioned I was going to do a personal training course. Well it got cancelled last Friday and at the time I thought it was the end of the world but you know what, it was the best thing that could of happened! So for the past few weeks, since booking on to the course, I’ve been so low, so tired, so emotional, so anxious and basically not myself and I felt myself slipping into old ways. I think I wanted to do it for the money and for a reliable income! Plus if I wasn’t doing the foodie scene, the fitness would be next in line. However, the foodie seen is 100% more exciting for me and I found it impossible to focus on me and my business when trying to learn a whole new subject. Also the work scared me and not in an exciting way! Just a scary, stomach in knots, dreading, wanna cry in a hole way…. haha! So I spent the first half of the week looking for a course and stressing and then Wednesday I realised, what the hell am I doing?!!?!? and decided and got so excited about the future of LeitchyCreates. I am a foodie through and through and I do believe in myself. My chocolates having been going so so so well and I’ve got so many ideas for new products and different ranges on my website. All under the raw theme. I’ve also got a few events I’m planning and other things I’m going to keep under the hush hush until I have them all planned out with dates and things so that I can share. I also want to do the Sano school of nutrition online course. That was made definite after I spoke to them on Saturday and I can’t wait to get started it and practicing it through my own recipe development. So I think thats everything for this week! I’ve also been doing a lot of baking for todays stall at Nuffield Health in Sheffield. I’ll be there from 9am – 1pm and non members and members are welcome! I dropped off my raw chocolate cheesecake at Foundry Coffee roasters cafe in Sheffield and don’t forget my chocolate boxes are now available on my shop!

Have a lovely weekend!

Ingredients – serves one

1 courgette, cut into chip like sticks

1 tsp avocado oil

salt and pepper

100g frozen peas

a handful of cury parsley, finely chopped

1 tsp olive oil

salt and pepper

1 tbsp lemon juice

1 tsp avocado oil

150g skinless salmon fillet

1 egg

2 tbsp ground almonds

salt and pepper

a handful of pea shoots

a heaped spoonful of sauerkraut

Method

Preheat the oven to 210 degrees.

Line a tray with parchment.

Pop the courgette sticks on the lined tray and drizzle over 1 tsp of avocado oil and a pinch of salt and pepper.

Mix well and spread out.

Pop in the oven for 20 – 25 minutes – until golden.

Heat a pan over a medium heat and add the peas, fry until cooked and turning golden.

Pour into a bowl with the finely chopped parsley, olive oil, a pinch of salt and pepper and the lemon juice. Mix and mash with a fork as much as possible.

Whisk the egg in a shallow bowl and pop the ground almonds with a pinch of salt and pepper in another. Dip and coat the salmon fillet in egg and then pop in the other bowl coat and roll  in the almond mix.

Drizzle 1 tsp of avocado in a frying pan over a medium heat, place the salmon fillet in the pan and fry on each side until golden.

Pop the crispy salmon fillet on a plate with the mashed peas, courgette chips, a dollop of sauerkraut and a handful of pea shoots.

Enjoy,

Leitchy xx

Sweet Potato Chocolate Mousse

Morning! I made this on Sunday and fell in love at first bite so I thought it was only right I shared the love! Behold the best healthy chocolate mousse breakfast bowl ever! Ummummm so sweet, indulgent, luxury, creamy and rich! You will want to make a big batch of this one so that you can have it a few mornings and for pudding, throughout the week.

Feel free to swap the peanut butter for almond and play about with different toppings too. Strawberries, mango, orange (in and out) would be delicious too! Get creative and don’t forget to tag me in your recreations so that I can repost them on my story! @leitchycreates

Enjoy my Leitchy tribe xx

Ingredients – serves one

145g sweet potato, peeled and chopped

boiling water

1 ripe banana

3 tbsp raw cacao powder

1 tbsp maca

1 tbsp peanut butter

a pinch of salt

50ml cashew milk

2 tbsp vanilla coconut yoghurt

1 heaped tsp peanut butter

frozen raspberries

buckwheat granola

cacao nibs

Method

Boil the sweet potato in a pan until soft.

Drain and pour into a high speed blender with the banana, cacao powder, maca, peanut butter, salt and cashew milk.

Blend on high until silky smooth.

Scoop the mousse into a bowl.

Top with the yoghurt, peanut butter, a small handful of frozen raspberries, a scattering of granola and nibs.

Enjoy,

Leitchy xx