Peach, Rice and Goats Cheese Salad

Hello!! What a busy but super exciting and productive week this has been! Sorry for the short post but I’ve had three exciting meetings this week and I’ve been preparing for my stall this morning at Nuffield health in Sheffield (thats where I am now). This weekend I’m off to London for a wellbeing event, to meet a close friend and an old close friend! I’m very excited and I’ll fill you in via Instagram or on my blog next week! Sunday I’m going to have some me time, as explained on Wednesday! Remember to take time to breathe guys, its so so so important!

So today I’m sharing a summery rice salad, packed full of vegetables, textures, flavours, fruit and healthy fats. Topped with creamy goats cheese, crunchy roasted seeds and acidic balsamic, perfect! Enjoy! P.s. this is a winner at picnics and BBQS!

Ingredients – serves two

125g short grain rice, soaked overnight, drained and rinsed

boiling water

1 tbsp olive oil

1 large onion, diced

2 garlic cloves, diced

salt and pepper

1 courgette, diced

75g peas

100g radish, sliced

40g fresh basil, finely chopped

1 large peach, diced

​Toppings –

 

100g unpasteurised goats cheese, diced

1 heaped tbsp toasted pumpkin seeds

1 tbsp balsamic vinegar

Method

Pop the rice in a pan of boiling water and simmer over a medium heat for 30 minutes or until softened and the water has been absorbed.

Meanwhile, drizzle the oil in a frying pan, add the onion and garlic with a pinch of salt and pepper and fry over a low to medium heat for 10 minutes to soften. Stir through the courgette, peas, radish and basil and cook for a further 10 minutes.

Once the rice is cooked, stir through the cooked courgete mix and peach and divide between two bowls. Top with the diced goats cheese, toasted seeds and a drizzle of balsamic.

Enjoy,

Leitchy xx

Blueberry and Fennel Compote Porridge

Morning guys! I think this is the best summer we’ve had in years. The weather is just stunning!!

So last weekend, I actually put alllllll my work away and just chilled out! Very rare! I normally take weekends ‘off’ but I’ll still spend a morning or an evening working but this I didn’t at all. Saturday morning I reorganised my room and had a good old clean which was probably more satisfying than it should’ve been haha! Then I did some cooking before chilling out all afternoon in the garden, reading my book, listening to podcasts and eating ice cream sundaes! Then Sunday Me and my Mum went on a lovely walk down the side of a river and then sat on a hillside and had a good old picnic. We then went back home for another ice cream sundae and some more reading. I also did some non work related baking, I made some low sugar banana bread for snacks and puddings and breakfast on the go. I like to make a load and shove it in the freezer for something to go to when I don’t have time. I also made my Mum and I a beautiful al fresco tea from the gorgeous Green Kitchen Stories at home book and chilled out in the sun and had a good old natter. A super relaxed and much needed weekend off. This week is going to be hectic but I’m going to take everyday as it comes and make sure I have me time and down time so I don’t get too overwhelmed like I did at the end of last. It takes time to learn to step back but I’m working on it as it’s so important.

So Today I’m sharing one of my new favourite porridge recipes. After getting back from Copenhagen and experiencing Hygge and eating lots of delicious porridge, It’s become my new favourite breakfast option and I’m loving experimenting with various compotes. This one sounds a little strange but it’s honestly magical, paired with creamy yoghurt and the crunch and depth of flavour from the almonds and nibs, perfect. Enjoy.

Ingredients – serves one

​Compote –

50g fresh blueberries

0.12 tsp dried fennel seeds

1 tsp maple syrup

​Porridge –

25g rolled porridge oats

25g rolled jumbo oats

200ml cashew milk

a pinch of salt

​Toppings –

2 tbsp full fat live yoghurt/dairy free yoghurt

1 tbsp roasted almond flakes

1 tsp cacao nibs

Method

Pop the bluebrries and fennel seeds in a small pan with a thin layer of water to cover the bottom.

Pop the pan over a low to medium heat, bring to the boil and then a medium simmer until thick – mash the blueberries with a fork when they are soft. Keep a close eye as it will thicken fast.

Meanwhile, pop the oats, milk and salt in another pan over a low heat.

Stir constantly until thickened.

Pour the porridge into a bowl.

Pour the thickened blueberry compote on one side and dollop the yoghurt on the other.

Scatter the almonds and nibs diagonally down the middle and serve.

Dig in!!!

Enjoy,

Leitchy xx

Tuna and Anchovy Tomato Pasta

Morning guys!! What a busy week but exciting! Actually next week is a whole lot busier but good busy, very exciting busy!

Today I’m sharing a gorgeous simple pasta dish, inspired by my holiday in San Sebastian last year. A tomato based pasta with gorgeous fishy and salty flavours from the canned fish. Seasoned with parsley and parmesan. Perfect summer al fresco dish.

Ingredients – serves three

225g red lentil pasta

420g tomatoes, roughly chopped

70g green olives, halved

3 garlic cloves, sliced

half a thin red chilli, sliced

29g (drained weight) anchovies in oil, finely chopped

112g tuna (drained weight) in oil

35g curly parsley, finely chopped

1 lemon, juiced

0.5 tsp fennel seeds

2 tbsp olive oil

20g parmesan, shaved

Method

Pop the tomatoes into a frying pan and over a high heat until soft and turning golden.

Add the olives, garlic, chilli, anchovies, tuna, parlsey, lemon and fennel and leave to cook slowly over a low to medium heat for 10 – 15 minutes whilst you cook the pasta.

Pop the pasta in a pan of boiling water and boil until soft – 10 – 15 minutes.

Drain the pasta and pour into the pan with the sauce.

Mix well until everything is combined.

Turn off the heat and stir through the olive oil.

Divide the pasta between three bowls.

Top with the parmesan shavings.

Enjoy,

Leitchy xx

Peach and Apricot Smoothie – Healthy and Psyched

Peach & Apricot Smoothie – Healthy and Psyched guest post

Brighten up your morning with this pretty peach and apricot smoothie. It tastes like sunshine in a bowl and even has the goodness from carrots and (optional) superfood maca powder! I love adding veggies into my smoothie bowl because they don’t contain as much sugar as fruit and have lots of vitamins and minerals. Plus, if I eat them at breakfast I don’thave to worry if I don’t manage to squeeze lots more in during the rest of the day.

Top tip: Use fresh ripe fruit for a sweeter and more delicious smoothie.

Ingredients – serves one

– 1 small (60g*) ripe doughnut peach
– 1 (50g*) ripe apricot
– 1/2 (50g) banana
– 2 small (140g) peeled carrots
– 125ml rice milk
– 1 tsp maca powder (optional)
– toppings – golden kiwi, beetroot quinoa puff cereal, salted popcorn
* weight after the stone has been removed

Method

Destone the peach and apricot , then chop them into peices and place in a zip lock bag in the freezer along with the banana.

Blend all of the ingredients until smooth and then add the toppings. If you don’t have a powerful blender you may need to add a little more liquid to help it blend better.

Basil Hummus, Avocado and Pea Toast

Good morning!

So as you know, I went to Copenhagen on Thursday until Sunday. We arrived Thursday afternoon after being delayed 2 hours but hey, I bought a turmeric latte from Pret, some healthy crisps and I was happy reading my book. We also got lunch from Pret as we wouldn’t be there until 2pm. So we arrived very smoothly, I caught the train to central and then another train to the hotel we were staying at. First impressions were that everything was so clean, modern and efficient. Also the health scene was through the rough. I was seeing chia puddings, smoothie bowls, raw cakes and desserts everywhere, I mean, EVERYWHERE. We dropped off our cases, freshened up and headed off to a food market called Torvehallerene. A indoor food market full of seasonal, regional and healthy produce. There were fresh bakeries, fruit and veg stands, juicy bars, wine bars, healthy salad bars, porridge stands, fish and meat counters and more. Basically a foodie like myself’s heaven. So we wondered round there, sampling the odd thing and then sat down with a tub of olives and a drink. We then wondered round the pretty streets, in some gorgeous (but rather pricey) design shops. I bought a few notebooks as I get through them rather fast. After we’d got our bearings, we headed to the station and headed off for dinner. We decided to keep things chilled on the first evening as we’d been up since 2.30 am. I found a organic natural pizza place I wanted to try, so we headed off there for an early tea. The area we had to walk through to get there was a little dodgey but luckily it was busy haha. Anyway, we headed inside and it was dark with low hung lights, wooden benches and cool music. Very trendy and quirky, we loved it. I ordered a organic cold pressed raspberry and apple juice and my Mum and I both went for the Swiss pizza, which was comte cheese, apple, caramelised onions and bacon. Topped with a fresh rocket, parmesan and roasted pepper salad. Absolutely incredible. So so fresh and flavoursome. Also light, for a pizza as it was on a super thin crust! Really recommend the Neighbourhood Organic Pizza if you’re in Copenhagen.

Then on Friday we got up and caught a couple of trains to an area called Nordhavn. I wanted to visit a porridge cafe I follow on Instagram, called Grod. They were the first porridge cafe in the world and now have a few cafes around Copenhagen. We went to the original, so that we could explore the quirky design area around it too. It was so cute inside, with wooden tables, indie music playing and candles lit. My Mum and I both went for the caramel, apple and roasted almond porridge. I added yoghurt, cacao nibs and coconut flakes and my Mum added strawberries. The menu changed seasonally and they only use regional ingredients. I also had a gorgeous chai latte and my Mum had a hot chocolate, which I tried and it was delicious. When we left, I bought a bowl and mug as I’m obsessed with ceramics and also some freeze dried blackberries to decorate my porridge creations with.

We then wondered round the area, mum bought some bits and we had a wonder round a lovely park. Then it started chucking it down, so we headed to the train station to get to place I wanted to visit for lunch called souls. A gorgeous and again, very trendy vegan cafe. I went for the viking salad with vegan meatballs, lentils, smoky kidney bean dip and kraut. Mum went for a hummus and pesto sweet potato sarni. She also tried their homemade lemon and raspberry ade and I had a chocolate fudge cake, you know, for research purposes…

We then jumped on a buss and had a wonder round some more design shops and also to the canal with all the colourful buildings and old boats. I obviously took loads of pictures. That evening we went to the meat packing district near our hotel. I had booked a gorgeous fish restaurant before we went away. We both ordered three medium dishes for main, so I went for the plaice with nettle, kohlrabi and almond puree, the lobster with pea, green strawberry, parsley and bean puree and the seared squid with celeriac, black garlic, blueberry and pine. INCREDIBLE. We also shared a danish cheeseboard – a herby goats cheese, a brie like cheese, a blue cheese (my fav) and a strong cheddar, some rye crisp bread and sourdough with whipped seaweed butter.

Sunday we had planned to go to Nicecream Copenhagen buttttt it didn’t open until 12pm, so I switched around some plans and we headed off to the centre, to go to 42 raw. I had a turmeric latte (my new fav thing) and my Mum and I both went for the buckwheat pancakes with chocolate sauce, coconut cashew cream, banana, apple, blueberries and goji berries. Gotta have pancakes at the weekend. I was super impressed with their dessert selection, the blueberry crumble bar took my fancy, so I got one to take away for later (Which I ate in bed that evening, it didn’t disappoint)

We then went shopping, a holiday must. I bought a few tops, more notepads and some new gorgeous trainers. For lunch and a refuel we went to another organic and natural cafe called Hafina bar. I did want the fennel, chicken and pesto sandwich but there was no bread I could have and I didn’t want to risk getting ill so I went for the vegan mezze plate. Falafels (aka the best falafels ever) hummus, red pepper dip, lime avocado dip, sweet potato, raw crackers, salad, salsa and kraut with a gorgeous raspberry kombucha and my Mum went for a tuna, hummus, avocado and tomato sandwich.

It then started chucking it down again so we walked up a round tower which had a road spiralling all the way to the top. Apparently someone royal (I don’t know the full story or who..) Road a horse and cart all the way to the top. Well we walked, got to the top, ran round with our brollies, fighting against the wind and rain, quickly took pictures and headed back down. Not ideal but you know haha. We had done enough shopping and sightseeing by this point, so we jumped on the train and headed to the nice cream shop I wanted to go to for breakfast. Now.. so the whole thing is vegan, 100% natural, refined sugar free, gluten free and organic etc. They do acai sundaes and peanut butter sundaes, lollies and tubs. I went for a tub as I wanted to try three flavours. So they are banana based but you would’ve never of guessed. They taste, no joke, like proper Italian authentic gelato. INCREDIBLE. I want for blueberry with blueberry swirls and cookie crumble, lemon with toasted cashews and white chocolate and the vanilla with brownie pieces and peanut butter caramel. Oh my… so so so so soooooo good! My mum went for the cookie sandwich with peanut in the middle. Blown away. We then wondered to the Carlsberg factory to see the elephants and have a wonder round the neighbourhood.

That evening, we set off early to walk through the botanical gardens and beautiful rose garden before our meal. The restaurant I had booked was actually in the botanical garden in a lovely summer house. We had some unripe peaches in olive oil, whilst we chose our food. They tasted like olives but with no stone and the same texture as an unripe peach. The stone was apparently in there but soft as they harden up as they ripen. So intriguing. We then had some freshly baked sourdough with whipped butter. For starter I went for white asparagus with spinach, spinach foam and poached eggs and Mum went for elderflower mackerel. For main I went for juicy iberico pork with fresh raw peas, olive sauce and cauliflower puree and Mum went for the butter poached mackerel. Beautiful surroundings and food.

Pre bed dessert.

Sunday was our last day, we got up, packed up and checked out. We caught the train back to the food market where Grod had a stand. We got there just in time as the tables filled up fast. This time I went for the mixed grain porridge (oats, quinoa and chia) with vanilla apple compote, roasted almonds, yoghurt and freeze dried raspberries and Mum went for the same. We also both got lattes, me chai and mum coffee.

We found nearly all the shops were closed Sunday, so we had a wonder, a cuppa in a cute coffee shop and then headed for lunch as we had to head back to the hotel for one to pick up our cases. I saved the best healthy cafe until last. underground and decorated so beautiful with vine. I decided to get my tea to take for a pack up on the plane too. For lunch I went for the creamy curried courgetti with fennel and chilli and Mum went for the middle eastern bowl which I took for the plane home. For dessert I demolished a raw cake tapas board for two… the lime cheesecake was out of this world and the banana bread mousse was lovely but the mint choc cake didn’t have much flavour, neither did the chocolate buckwheat bark. I still felt inspired by presentation though and the cheesecake.

So after that, it was a bit of a mad run to the train station and then off to the airport and back to a big to do list. But I had the best time, I now want to bike everywhere, buy a house hahah and decorate it with all danish designer ware and open a porridge cafe. hahah! Lovely holiday, a little pricey but I loved it.

So this week is back to lots of work but I’m feeling inspired and ready to tackle it all!

Today I’m sharing one of my favourite  open sandwich creations ever. It’s very green, very nutritious and blimey its delicious.

Enjoy xx

Ingredients – serves two

2 large slices of sourdough

Hummus – you only need half the batch

1 can of chickpeas, drained and rinsed

100g basil

1 small clove of garlic

1 tbsp olive oil

0.25 cup water

30g light tahini

30g peanut butter – I used ManiLife 

0.5 tsp salt

half a large lemon, juiced

Toppings –

100g peas, soaked in boiling water for 10 minutes and drained

1 avocado, halved, peeled and finely sliced

a handful of pea shoots, chopped

2 tsp hemp seeds

Method

Blend the hummus ingredients in a food processor until silky smooth, scraping down the ingredients that have travelled up the sides and blending again.

Pour half in a bowl and pop in the fridge.

Toast the bread and put a slice on two plates.

Pour the drained peas into the hummus, saving a few to scatter over at the end.

Mix the peas and hummus together.

Spread the two slices of sourdough with the hummus and pea mix.

Top with the sliced avocado.

Scatter over the pea shoots and remaining peas.

Sprinkle with hemp seeds.

Enjoy,

Leitchy xx