Me and my flatmates have an unhealthy obsession with this waffle place a minute away from our flat. We go there an unhealthy amount of time. So one day whilst basking in self deprivation during one of our carb-choco-sugar induced coma, I came across a buzzfeed video on the top 20 dessert recipes. So obviously and non-ironically (I have a problem), I saved it and tagged my flatmates. The next morning I woke to the lovely smell of blueberries and bananas, and I was more than delighted to see my flatmate whipping up some Oatmeal blue berry pancakes. Needless to say they tasted better than they smelt and I was instantly obsessed. She informed me that it was the first recipe in the video and talked me through the recipe. That morning, I woke up with a passion for reforming my eating habits and decided to make it vegan and more healthy, by swapping out the eggs in the recipe for some soy yoghurt and adding some chia seeds. I hope you love this recipe as much as I have come to love it.
1 1/2 ripe banana (the riper the better)
1/2 or 70grams cup of oats
1/2 cup or 75ml of soy or vegan yoghurt
1/3 cup or 70ml full fat coconut milk
2 tablespoons of chia seeds
1/4 teaspoon vanilla extract
1 1/2 cup or 75 grams of blueberries
1 1/2 tablespoon lemon juice
your favourite syrup, maple syrup all the way!!
Vegetable oil (aside from Olive oil)
additionally: dark chocolate shavings
whipped cream juice
Mix the chia seeds with coconut milk and yoghurt and set in a warm area to thicken.
Mash the banana using a fork and a sturdy bowl or alternatively using a food processor.
Mix in the oats with the bananas with about 2 tablespoons of your favourite syrup and 11/2 tablespoon of lemon.
Add the chia seed mixture to the oat mixture and mix in properly, if it is too thick gradually add tablespoons of yoghurt.
Stir in 2/3 cup of the blueberries into the pancake mixture.
Add about a teaspoon of oil to a non-stick pan, and heat on medium-low heat.
Gently add two dollops of the mixture, directly on top of each other.
Flip the pancakes as soon as the sets and is not runny, you might need to lower the heat so the bottom side doesn’t burn.
Repeat until all the mixture has been used.
Serve the pancake with some fresh blueberries, dark chocolate shavings, syrup and we found some awesome soy aerosol whipped cream in Whole foods.
This is a real lazy day staple. Once you batch make the sauce, it is literally so easy to whip up. For days when the laziness is at its peak and I can’t even be bothered to boil some rice, I usually just use Udon noodles, soak them in hot water for a bit and then serve the stir fry on top of the noodles.
1 chicken breast, sliced into strips
3 table spoons teriyaki sauce
1 chilli, finely sliced
1/2 cup or 50 grams of beansprouts
1 medium slide red onion
a handful of sugar snap peas
1 small pak choy
Heat wok and add a tablespoon of olive oil to the pan.
Add the chicken and stir fry until, it is no longer pink in the middle.
In a separate pan, 1/4 fill a pan and place a pan over the pan like in a bain-marie.
Place all the veggies in the sieve, aside form the chili. Cover and steam for five minutes.
Add the Teriyaki sauce and chili to the wok and keep stirring, until well combined.
Add the steamed veggies into the wok and stir again until well combine.
Taste the stir fry to ensure it is well seasoned, if not add a splash of soy sauce until desired taste is achieved.
serve with whatever noodle or rice of your choice and enjoy.
So my first year exams are over!!! Contrary to what you might expect I still feel a heavy burden on my shoulders. This is because I tend to over indulge in chocolates, buttery pastries and my all time weakness, Ben & Jerry’s phish food. So, rather than celebrating my short term freedom I find myself struggling to loose the pounds I’ve piled on and detox of all sugar, fat and lord knows what else.
This year, this burden was particularly augmented by the intense heat in London. So I came up with this dairy recipe ( with a diary free alternative). So this is my mango lassi recipe to help you beat the heat and get one of your five a day.
See tips and shortcuts below.
5 extremely ripe mangoes, (Alfonsos work very well)
(500ml) 2 cups greek yoghurt or coconut yoghurt
optional (80-175ml) 1/4- 1/2 cup of honey or agave
Cube and destone the mangoes.
Place the mango and yoghurt in a blender or food processor and blend until smooth.
Add 1/4 cup of the honey to the blender and blitz.
Keep adding the honey and tasting the mixture until it is to your level of sweetness.
Place the mixture in a freezer safe dish and freeze.
Take dish out of the freezer 30 minutes before serving and enjoy.
Tips and Shortcuts
For when you can’t wait: you can buy frozen cubed mangoes from the supermarket for an instant froyo.
For lazy students and a cheap alternative: you can use tinned mangoes. This makes life infinitely easier and also saves up on washing up and the need for fancy equipment.
Shaksh(o)uka is a dish popular in the middle east and is thought to be originally of Tunisian and Morrocan Origin. It is an easy meal and a good way to take a backseat from carbs and get your five a day in one meal.
It’s perfect for any meal and like you’ll most likely have these ingredients in your pantry.
This is my adaptation of the traditional shaksh(o)uka, I do not in anyway claim to be a novice on how to traditionally prepare this dish.
2 medium eggs
1 medium onion finely diced
1 clove of garlic minced
3 table spoon olive oil
1/4 teaspoon of cumin
1/4 cup of frozen peas thawed-100 grams
2/3 cup finely sliced bell pepper- 117 grams
1/4 cup finely sliced aubergine-60 grams
1 1/2 cups cubed tomatoes- 200 grams
1 small chili minced- 2 teaspoons crushed chili
You don’t need a cast-iron
preheat your oven to 200 degrees Celsius or 390 degrees Fahrenheit.
Heat your cast iron frying pan or a regular flying pan on your stove/ hob.
next add the olive oil to the pan.
Perform the oil test and add the chili, cumin, onion and garlic. Saute for about a minute and a half.
Add the tomatoes and stir for about 4-5 minutes on medium-high heat.
Add the rest of the vegetables and stir for a minute ad a half.
Add a pinch of salt, some black pepper and stir.
At this point you at to turn the stove of and taste the sauce t see if it is seasoned to your taste! again gently add in extra salt, pepper or chili until you are satisfied.
Now if you are using a regular frying pan go ahead and transfer the contents into a shallow casserole dish.
Make two wells in your dish/ cast iron and crack your eggs into each of the wells.
Place the dish/ cast iron in the oven and bake until egg is to your preferred consistency.
For runny eggs – bake for 3 minutes
For well done egg – bake for 7 minutes.
Now you can serve this dish up with some toast sticks or rice crackers.