A quick fix

Hello! And massive apologies for the gap in posts - in fact I think gap is a bit of an understatement, seven months counts as more of a gaping chasm. But don't worry, I've got a whole bunch of recipes to share with you over the coming days! And here's a double whammy to start us off. 

First on the menu is a simple breakfast fix - both filling and healthy, which your sweet tooth will love.

Breakfast in a hurry

3 tbsp reduced plain yoghurt of your choice (I really like this Alpro Soya one, which has a slight vanilla flavour)

1 x banana (sliced)

1 tsp LittlePod vanilla paste

a splodge of agave syrup

Instructions:

Combine all the ingredients in a bowl, and dig in! Perfect if you don't have much time in the morning.

 

And for lunch...

Who doesn't like cheese on toast? It's the perfect fast snack, and would be lovely served with rocket salad, dressed in olive oil, balsamic vinegar and a dash of LittlePod vanilla essence.

2 x slices of good quality bread

Dash of olive oil

Crumbly goats cheese

1 tsp LittlePod vanilla paste

Instructions:

Lightly toast the bread, then rub the olive oil in and stick under a grill. When it's got nice and crispy, top with the goats cheese and LittlePod vanilla essence and grill for a bit longer, until the cheese is starting to turn gorgeously gooey. Enjoy!

Now I promise to add more recipes soon, until then, enjoy! And get ready for LittlePod coffee extract launching soon, ooooooh!

Optimistic Spring Salad!

The sun was out ALL DAY! That warrants a lovely swim and a energy boosting salad I think. I have recently bought Yotam Ottolenghi cookbook called Tender, which has been a real inspiration. I've always loved veg, but Ottolenghi takes them to the next level. And yes! He is a fan of LittlePod! I can't wait to visit his restaurant, I'll keep an eye out for vanilla-based meals - apparently he uses LittlePod in the kitchen.

My spring salad has all the sweetness and freshness that Spring has to offer, with a little chilli kick to help shrug off the last fingers of Winter. Enjoy as a light dinner or perfect packed lunch. I'm doing both!

Optimistic Spring Salad
serves 2

Ingredients:
1 x courgette
1 x carrot
1 x sweet red pepper
1 x smoked mackerel fillet
10 cherry tomatoes
4 freshly picked basil leaves
1 tbsp sesame seeds

1 tbsp organic olive oil
1/2 tbsp agave syrup
juice of 1/2 a lemon
1 x garlic clove, finely chopped
1/2 tsp dried chilli flakes
1 tsp LittlePod vanilla extract

Instructions:

Top, tail and peel the carrot, and don't put your peeler away! Peel the rest of the carrot into wide ribbons, and do the same to your washed courgette. Quarter the cheery tomatoes, and use scissors to chop the basil leaves into thin strips. Add these all to a large mixing bowl, and crumble in the mackerel fillet. Add the sesame seeds and mix with salad servers.

To make the dressing, combine all the remaining ingredients in a small jug, using a spoon to mix well. Pour this all over your salad, and toss, coating everything in the dressing.

Serve with a fresh white wine, it's that easy! Believe me, this is going to become a favourite.

Vanilla, Agave Syrup & Cocoa Nib cookies

New year, new recipes! Also, new ingredients. I've been researching the impact the foods we eat have on our bodies (due to a recent cancer diagnosis of a close family friend) and was recommended Anticancer: A New Way of Life by Dr David Servan-Schreiber. With this in mind, I raided Wholefoods and found a lovely sweet alternative to sugar. And here's the good news - it works perfectly with vanilla! Sorry for the lack of photo, they disappeared too fast, the guys at work couldn't tell that they didn't have the normal naughties in! I'm a complete agave convert.

Ingredients: 

1 cup agave syrup

1 cup butter (room temperature)

2 tsp LittlePod vanilla extract

1 egg

3 cups wholewheat flour

1 tsp baking powder

1/2 tsp salt

1/3 cup cocoa nibs

Instructions:

Preheat oven to 375F. Mix syrup, vanilla and egg in large bowl. Stir in flour, baking powder, salt and nibs to make a stiff dough. On a greased baking tray, dollop teaspoons of the mixture, leaving about 2inches between each cookie. Bake in the oven for 10 minutes, or until a golden brown. Cool on a wire rack and keep in a tin to keep them fresh. 

(recipe adapted from pastrywiz.com)