‘Really that easy?’ seedy crackers

Well Friday has come around again. It’s been a positive week. I’ve been pushing myself and training in new ways. I feel absolutely goosed, but thankfully for all the right reasons. Although after this mornings pasting, I may struggle to walk in the morning and then I won’t feel so special.

I’m posting an easy snack recipe this week. I had a little play around and worked out that you can create a brilliant seedy cracker using water as the binding agent. Crispy, snappy and super seedy, these crackers are gorgeous on their own, but really moreish with a bit of cheese, a smidge of honey or dunked in a good dip.

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To make 12 crackers, each with around 75 calories, here’s what you need:

  • 150g seeds. Equal measures of the following works well – sunflower seeds, pumpkin seeds, chia seeds, poppy seeds and flaxseeds.
  • 125 ml water.
  • Generous sprinkle of Himalayan salt.
  • Optional addition of 1/2 teaspoon of chilli flakes and a teaspoon of dried rosemary.

It shouldn’t be this easy but it is…

  1. Pre-heat oven to 170 degrees C.
  2. Add 125 ml water to your seeds and leave for 15 minutes for the water to absorb.
  3. Spread as thinly as you can on a lined baking tray. I’d say you want to aim for a thickness of 3 or 4mm.
  4. Sprinkle with salt.
  5. You can then add the rosemary and chilli flakes on one half of the cracker mix – creating 2 types of finished crackers.
  6. Place in the oven for 20 minutes.
  7. Remove and cut into the sizes you want the crackers to be.
  8. Pop back in the oven for about 20 further minutes until they really crisp up.
  9. Store in a really good airtight container.

This is one of those ones that gives back massively based on the ratio of effort vs. end result.

Happy Friday xx

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Curried meatballs with cumin and cinnamon rice

I’ve not been very consistent with my posts this past few months. We’re winding into gear now. No really we are. We’ve got a timetable of post-school activities on the fridge. That is most definitely the green light, the go go go for routine and structure.

It doesn’t mean I’ve not been experimenting and trying out new recipes. In fact I’ve enjoyed not thinking too hard about it all and leaving the notepad and pen to one side for a while.

This week’s post features a fabulous Indian dish. I like the dry warmth of spices in this one, it’s lively but not powerful enough to take your breath away. In fact although spiced, this dish is rather fragrant and light.

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It works well with both lamb and turkey. I’m just not a big meat eater personally and enjoy the lighter, leaner turkey version. To make enough for 4 people you will need:

For the meatballs:

  • 4 garlic cloves, chopped finely
  • 500g turkey mince or lamb mince
  • 1 teaspoon of garam masala
  • 1 teaspoon of hot chilli / regular chilli powder
  • 2 birds eye chillies, chopped finely
  • 1 large egg

For the rice:

  • A little coconut oil
  • 1 large white onion
  • 4 teaspoons of cumin seeds
  • 4 bay leaves
  • 2 cinnamon sticks
  • 200 grams basmati rice (white or brown)
  • 450 ml water

Serve with:

  • A handful of fresh coriander
  • A good squeeze of lime
  • 1 ripe sliced mango, natural yoghurt with chopped mint

To make, you’ll need around 45 minutes in total.

  1. In a large bowl combine the meatball ingredients and season.
  2. Wet your hands, then shape between 12 and 20 meatballs depending on preferred size.
  3. Cover and place in fridge till you need, or at least for a few minutes to settle.
  4. On a medium heat fry the meatballs in a pan till completely sealed with a brown finish.
  5. Leave to one side until you’ve completed step 8. At this point place in oven for 20 minutes on 150 degrees Celsius.
  6. To make the rice fry the onion in a frying pan till really soft – give this at least 10 minutes.
  7. Add the cumin for 5 minutes before adding the bay leaves, cinnamon, water and rice.
  8. Bring to the boil, then drop the heat low and pop the lid on.
  9. Keep on the heat till the water is absorbed and the rice is steamed, soft and tender. This should take 20 minutes, but you need to test, potentially adding a little water too. Keep an eye on the process for the last 5 minutes.
  10. When the rice and meatballs are ready, remove the bay leaves and cinnamon. Plate up with a generous squeeze of lime, some sliced mango, plenty of fresh coriander and a dollop of minted yoghurt.

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It’s making me hungry just typing this.

Try it – it’s truly delicious

x

The lean green breakfast juice

OK it truly has gone well. We’ve been to new places, seen people we love, learnt new things and laughed a lot. We’ve also let go more than normal, barely stopped and run with less routine…

…So ROLL ON SCHOOL. I am more than happy to move into September. I like getting a tighter grip on normality and claiming back a few more moments of peace, quiet and order.

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For me, week 1 of the new term is about getting BACK TO BASICS. I’m taking the first few days to replenish and nourish but also to give my digestive system and liver a bit of a break.

Here’s my favourite lean green breakfast juice. I default back to this one all the time. It’s my comfort blanket of juices and always makes me feel really good about myself. If I start the day on this one, I keep on track all day.

Using a centrifugal juicer, extract the juice from the following:

  • 2 green apples
  • 1/4 of a pineapple
  • 1/4 cucumber
  • 1 lime
  • About 10 mint leaves (put inside 2 chunks of pineapple to get as much juice as you can)

Then add a quarter of an avocado, blend and serve with lots of ice.

Take your time over drinking.

Quick tip: We all get mission drift from time to time. When we wake up tired or in a rush it’s easy to dodge the promise we made to ourselves the night before. It’s a good idea to prep the ingredients in the evening and seal them in sandwich bags. It means the morning job is the easy part.

To get BACK TO BASIC’S:

  1. Start the day with hot water and lemon
  2. Follow with a juice/smoothie, thinking about what’s missing from a nutrition perspective
  3. Exclude caffeine, alcohol and all refined sugars
  4. Incorporate a different juice/smoothie or a soup for lunch
  5. Eat a simple and light high protein evening meal.
  6. Don’t eat in the 3 hours before bedtime

If you try a few days of this, you’ll be feeling brighter, leaner and sleeping deeper by the end of the week. It’s a great way to get completely back in the game and fuel yourself with optimism for the next chapter ahead.

Happy new term.

x