Tuesday, 24 February 2015

The New Leaf Co-op

I have the absolute joy of living with such amazing girls and whom I can also happily call my best friends. They never fail to make me laugh, listen to all my rants and are so sweet. Sorry for gushing but I do truly love them. One of these lovely ladies is my friend Jess. 

(Oh and this beauty also has a blog. Check out it out: brightredwellies.blogspot.co.uk. It's such a great read. Filled with loveliness, as well as all things food and fashion related.)

A friend recently revealed a hidden gem to me. New Leaf Co-op. It's a shop in Edinburgh (Marchmont direction) which sells unpackaged, organic produce, at a very reasonable price. Which is exactly what I like to hear as some places can be so silly expensive. As well, she informed me that at this wonderful place you could make your own nut butter. So I quickly passed this news unto Jess and we went there as soon as we could!

As you could maybe tell, we were super excited. A little too excited? Some might think we're "nuts", but we were pretty eager to try this out. We went on a Saturday which is supposedly happy "Make Your Own Peanut Butter" day. (Monday: Almond, Tuesday: Cashew, Friday: Chocolate Peanut, and every other day: Peanut)

The shop is full to the brim with different types of healthy food, such as fresh fruit, vegetables, teas, spices, juices, tinned goods etc. As well, there is a pick and mix for oats, dried berries, nuts and so much more! It's an absolute treat. Jess and I were literally in awe of the place. The co-op is pretty much an unnecessary-packaging free zone, so nothing comes in fancy or shiny wrappers. Which leaves the good and wholesome food to do the talking. You just bring your own bag or jar and stock up!

After browsing the shop, picking up a few bits and pieces, we very happily began filling our jars with the grounded peanuts. That with a flick of a button, were instantly churned into a thick, creamy butter. Voilà! Easy peasy. As soon as we got home, lids were off the jars, apples were chopped and smugly dunked into the nutty goodness. It tasted very different than the refined sugar and salt laden ones you buy in a shop. Instead this nut butter tasted so natural and delicious. If you're in the Burgh, I would definitely advise a trip to this little treasure cove. It wouldn't be a "waste" of your time!

Wednesday, 18 February 2015

Pancake Day & Coconut Whipped Cream

For Pancake Tuesday yesterday, the girls and I in the flat had a lot of fun going allll out for the occasion. Like I mean pancakes were consumed for breakfast, lunch, dinner....and I may have even had them for supper before bed. As you may have guessed, we are major fans. They are particularly amazing when they're densely nutrient packed aka my Buckwheat Pancakes. Oh and they taste flipping amazing! 

I think we tried literally every delicious topping under the sun, but an absolute game changer (and I think among the top favourites for everyone) was some coconut cream I had whipped up! Literally so easy, but so good. It has the same consistency of whipped cream, but it's healthy and tastes like coconut. Sounds pretty heavenly if you ask me!

The thick, rich creamy loveliness is a rich source of vitamins B,C and E, which help encourage healthy tissue production, as well as repair, Coconut cream is a saturated fat, but contains no nasty cholesterol which other sat fats products do, and helps the body use energy more effectively. So overall, this stuff is pretty great. 

Coconut Whipped Cream

1 can full fat Coconut milk
1 teaspoon Vanilla essence

  1. Place can of coconut milk in fridge for a few hours, preferably over night.
  2. Open can, scoop out solid coconut milk and place into a mixing bowl. Do not add liquid coconut water which is at the bottom. (You can keep that to make smoothies or add into porridge.)
  3. Add in vanilla essence. 
  4. Whip coconut milk for 3-5 until it forms a cream like consistency. 
  5. Serve immediately, or place in a airtight container and keep in the fridge for up to 3 days. You may have to give it a mix before serving if you've kept it in the fridge, as it will harden slightly.

Thursday, 12 February 2015

"Drink Yo Greens!" Smoothie

If you'd like to feel detoxed but are pushed for time, (aka can't make it to the spa today, sorry dahling) then this is your quick fix go-to recipe! I love green smoothies, because unlike the juice form, they contain all the fibre goodness from the fruit/vegetable. Fibre keeps you feeling full for so much longer...as well, another selling point is that this stuff tastes GREAT. Do not fear the mixture of ingredients in this strange concoction or be weary of its hue, it is really rather tasty... if I do say so myself.

This smoothie is seriously nutrient dense and is a great way of getting more fruit/veggies into your diet. Oh, also the lemon juice added will help your body effectively uptake the spinach's non-haem iron. Non-haem iron, found in lentils and green leafy veg, isn't usually completely absorbed compared to haem sources, found in animal sources such as beef and eggs. 

Method: Just throw all the ingredients in a blender for a few minutes until liquidised. Ta-daaa!

2 tablespoons Lemon juice
1 ripe Banana
1 handful Spinach
1 tablespoon Nut butter of your choice
1/3 cup of cold Water

(If you'd like it sweetened a little more, you can always add a dash of maple syrup, however I personally think it's sweet enough. You may have more of sweeter tooth than I do, so please give it a go try and see what you prefer!)

Wednesday, 4 February 2015

Feta, Red Pepper & Spinach Egg Muffins

Note: These are in no way related to the "Egg McMuffin". These are the most delicious, protein-packed, taste-bud tantalising lunch/snack you could opt for. Therefore, may I add again, nothing like the McDonalds fake-egg thingy!

Makes 6 

4 Eggs
2 Spring Onions
1 handful of Spinach
1 Garlic Clove
1 handful of crumbled Feta cheese
1/2 Red Pepper
Pinch of Salt, Pepper and Chili flakes
Butter for greasing muffin tin
  1. Preheat oven to 180oC and grease 6 individual sections of the tin with butter.
  2. Mix eggs together, adding in salt, black pepper, chili flakes and chopped garlic clove.
  3. Chop red pepper and spring onions. Add into egg mixture, along with spinach.
  4. Place in oven for 15 minutes. (They'll be cooked if you give the tin a wobble and they remain stable.)
  5. Crumble feta cheese over egg muffins, and grill for 3-5 minutes until cheese has begun to soften.
  6. Remove from oven and have for breakfast/lunch alongside a salad or buttered toast, as well, they make a yummy snack served on there own. Can be eaten hot or cold.