Miso-sesame carrot and turmeric roasted cauliflower salad

This salad is like sunshine in a bowl. It’s inspired by my favourite dish at the gorgeous LLS cafe near me in Hampstead, which if you’re ever in the area you have to visit! It’s also amazingly good for you thanks to the anti-inflammatory superpowers of turmeric and all the beta carotene packed into the carrots, not to mention good fats from the seeds. And then there’s the cauliflower – YUM. I’ve recently become a bit of a cauliflower addict (ok a lot of a cauliflower addict) although growing up I was never really a fan. But what changed? Well I discovered roasted cauliflower, which turned my world upside down to say the least. It’s just so delicious, and roasted in some olive oil, turmeric and a little pinch of salt? Phoar. Continue reading

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Chocolate peanut butter truffles 


I created these little beauties to celebrate mine and Mr H’s second wedding anniversary. I know you’re traditionally supposed to give paper (or is it leather, I forget) but the way to a man’s heart is through his stomach and the way to my man’s heart is chocolate and peanut butter.

To be honest it’s the way to my heart too, which is perhaps why our marriage works so well – a mutual love of all things chocolatey and peanut buttery – it’s as good a foundation for a relationship as any in my book! 

These delicious truffles are so ridiculously easy to make, but they taste absolutely heavenly. Plus they only use 5 ingredients! I’ve started making these for people for gifts now because they just go down so well and no one can believe that they’re healthy! Go try them for yourself – I think you’ll love them too! 

Ingredients 

  • 1 cup cacao butter
  • 6 tbsp cacao powder
  • 8 tbsp maple syrup
  • 4 tbsp peanut butter 
  • Pinch of Himalayan salt 

Simply melt the cacao butter in a bowl over a saucepan half full with boiling water, stirring until melted, then remove from the hob stir in the maple syrup, followed by the cacao powder, peanut butter and salt. Once it’s all smooth, pour into moulds and leave in the fridge for 15 minutes to set. That’s it!

    Love, Mrs H xx

    Cranberry and pecan chocolate fudge 

     

    My mum lives down in Cornwall, right near St Ives, which if you’ve not been is well worth a visit as it’s really beautiful, especially in the summer. It’s a lovely little seaside town with cute shops, delicious restaurants and stunning nearby beaches, so it probably comes as no surprise that I really look forward to visiting her down there when I can. Mr H loves it when I visit my mum too as not only does he get a bit of peace and quiet and the time to do whatever new DIY project he’s dreamed up that week, but I always bring him back one of Cornwall’s finest delicacies, some good old Cornish fudge. Continue reading

    Featured recipe: Derek’s BBQ shroom buns, courtesy of Tesco’s Food Love Stories

    I never quite realised until I started my market stall at Hampstead Market in January just how many people are turning vegan. I know it might be ‘in vogue’ at the moment, but whatever people’s reasons behind the craze, it’s so great that so many of us are becoming more aware of our health and what we are eating, as well as contributing to a greener planet and less animal suffering. It’s win win if you think about it! Continue reading

    Cookies and cream ice cream shake 


    I made this shake a couple of weeks ago because I fancied something a little bit indulgent, it was a hot day (well for May anyway) and I was craving cookies and cream.

     Turns out that this delightful beverage not only hit the spot BIG TIME in my book, but Mr H loved it too and has been requesting it ever since. It has most certainly therefore become the flavour of the month as far as shakes are involved! 

    It definitely tastes super creamy and indulgent (which is why I’ve called it an ice cream shake and not a smoothie) but it’s packed with good fats from the cashew butter and slow release energy from the oats and bananas. So all in all it’s a bit of a winner really – perfect if you fancy something that tastes totally heavenly, takes 5 minutes to make, is good for your body and fills you up until lunchtime! So what are you waiting for…go get your shake on!

    Serves 2

    Ingredients 

    • 2 medium ripe bananas 
    • 1 cup ice
    • 4 medjool dates 
    • 1/2 cup oats
    • 4 tbsp cashew butter 
    • 2 tbsp cacao nibs 

    Blitz all the ingredients except the cacao nibs in a blender for around a minute or so until smooth, then pop in the cacao nibs and whizz for another 10 seconds. Pour into glasses and enjoy! Berries optional.

    Love, Mrs H xx

    Chocolate covered Oreos 


    I’m sure I’ve told you this before, but every time I go to the US my visit includes at least one visit to some sort of CVS, Duane Reade or the like. I don’t know what it is about American pharmacies, but they totally shit all over Boots and Superdrug. My favourite aisles are the nail polish aisle (oh to behold the colours) and the snacks aisle, although the latter is more to buy presents for friends and family these days than to buy myself any such sugar-laden delights. Continue reading

    Roasted butternut and red onion salad with tahini dressing and roasted pine nuts 

    This dish came about after Mr H, baby H and I visited my brother in Sydney in December last year. While we were out there we went to some amazing middle eastern restaurants, and butternut squash (or pumpkin) seemed to be on the menu everywhere, so I kinda got into it in a massive way. That and acai bowls, but that’s a different story for a different recipe.  Continue reading

    White chocolate and raspberry cheesecake

     

    In the Hollingsworth household, every family meal warrants the appearance of my mother-in-law’s white chocolate and raspberry cheesecake. It’s become somewhat of institution – she once made a Baileys cheesecake instead and all hell broke loose, so she’s definitely learnt her lesson there! Be it a Sunday roast or a birthday gathering, you can count on two things – firstly that you will go home ridiculously full up (the food is amazing and enough to feed at least one small army) and secondly that a white chocolate and raspberry cheesecake will feature as part of the ever-abundant dessert buffet. And for good reason – there’s something undeniably perfect about the combination of tart, juicy raspberries with the rich, creamy sweetness of white chocolate. Continue reading

    Super AB&J balls 

    A few weeks ago, I realised I was stuck in an energy ball rut. The ultimate first world healthy food blogger crisis if you will. I’ve just been so busy with everything that when it comes to making snacks for myself and Mr H to have during the week I’ve been relying on the same old flavours over and over and to be honest with you I was getting a little bored. Add to that the fact that baby H has now decided she loves energy balls too (but not near bedtime, big mistake made there which will not be repeated) so I thought it would be good to make a flavour sans cacao (because of the caffeine which when added to babies does not an early bedtime make) and with lots of super duper ingredients.

    We all know peanut butter and jam (aka PB&J) but I wanted to create an almondy version, and pair it with acai instead of your standard strawberry/raspberry combo for something a little bit special. Which is exactly what these guys are. They’re SO easy to make, really good for you and above all, delightfully tasty. Whats not to like?

    Ingredients

    • 1 cup medjool dates
    • 1/2 cup almond butter
    • 1/2 cup almonds
    • 1 tbsp acai powder
    • 2 tbsp coconut oil
    • A pinch of Himalayan salt
    • Optional: goji berries to decorate

    Simply pop the ingredients in a food processor and whizz up until they form a sticky mixture. Roll into balls and pop in the fridge or freezer!

    Love, Mrs H xx

    Butternut, cauliflower and apricot slow cooker dal 

    I love a good dal, especially in the winter. It’s warming, nourishing and comforting, full of spice and just so tasty – basically everything you need to ‘stoke up your little fire’ as my mum would say on a cold day. Today is one such day, I’m sitting here in my slippers and dressing gown trying convince myself that I don’t actually need to leave the house (I do), but before I brave the arctic conditions outside I’m going to write this article and give the great outdoors a chance to warm up a little first.

    But back to dal. I’ve already told you how much I love it, but sometimes I don’t feel like eating a whole bowl of lentils, so I wanted to come up with a legume-free version, especially as some of my family don’t eat beans or lentils at all and I wanted to create something they would enjoy too. 

    I also love my slow cooker. Like big time. And even more so since the arrival of baby H. The good thing about this is there’s literally 10 minutes of preparation which you can do at any point during the day, then chuck the food in the slow cooker, push on and get on with your day. Fast forward to dinner time and the crock pot will have worked it’s magic and all you need to do is a little mashing – it’s THAT easy! 

    I won’t waste any more of your time though (and I really do need to go out now, those groceries won’t buy themselves unfortunately) but I will say that if you’re in the market for a comforting and nourishing meal, this is just the ticket! 

    Serves 4-5

    Ingredients

    • 1 large white onion, finely chopped
    • 1 tbsp coconut oil
    • 1 tbsp fresh ginger, finely chopped
    • 3 garlic cloves, peeled and finely chopped
    • A large butternut squash, peeled and chopped into chunks 
    • A large head of cauliflower, cut into florets
    •  6 dried apricots, finely chopped  
    • 2 tsp garam masala
    • 2 tsp ground turmeric
    • 2 tsp ground cumin
    • 1 bird eye chilli 
    • 2 cups vegetable stock
    • 1 can light coconut milk
    • handful of fresh coriander to serve 

    To make the paste, sauté the onion, ginger, garlic, chilli and spices on a medium heat for around 5 minutes or until the onion and garlic goes translucent, then pop this in your slow cooker with all the other ingredients except the coconut milk. 

    Cook on ‘high’ for 4 hours, then mash well (the veggies should be super soft so this should be really easy) and stir in the coconut milk. Leave to cook for another 10 minutes then serve in a bowl with some fresh coriander on top and a side of brown rice or quinoa – a winter warmer at its best!

    Love, Mrs H xx