The Ultimate Banana Bread

Nothing says “comfort” like a straight-from-the-oven loaf of banana bread, and this one is incredibly decadent, spongey and super moist. It is naturally sweet thanks to the over-ripe bananas, with undertones of caramel from the date nectar and maple syrup, and a slight spice from the cinnamon. It works perfectly as breakfast, spread with some peanut butter or even on it's own as an afternoon pick-me-up. Like the vast majority of my recipes, it is free from gluten, dairy and refined sugar, and is made from healthy and wholesome ingredients - what's not to love?

Ingredients: 

4 over-ripe bananas

1 cup ground almonds

1.5 cups gluten-free flour (I recommend buckwheat or brown rice flour for the texture)

2 tbsp maple syrup

3 tbsp date nectar

2 eggs

1/2 tsp vanilla extract

1/2 tsp sea salt
1/2 tsp baking powder

2 tbsp melted coconut oil + extra for greasing

2 tbsp ground cinnamon

Optional add-ins: 2 tbsp chia seeds, 2 tbsp cacao nibs, handful of raisins/sultanas, handful of blueberries/raspberries.

Method:

1. Start by pre-heating the oven to 160C and grease a loaf tin with coconut oil. 
2. Whisk the eggs, maple syrup, date syrup, coconut oil and vanilla in a large bowl, then mash the bananas with a fork and add them to the bowl. 

3. In a separate bowl, mix together the flour, ground almonds, salt, cinnamon and baking powder.

4. Add the dry mixture to the wet mixture and stir well. 
5. Pour the mixture into the loaf tin and allow it to bake for 50-60 mins.

6. Allow the bread to fully cool (30 minutes) before removing from the tin.
7. Best served with a thick slab of peanut butter and a drizzle of honey.

I’d love to know what your favourite banana bread add-ins are? Do you like yours loaded with blueberries, crunchy peanut butter, dark chocolate chips, walnuts and pumpkin seeds? Or do you prefer this simple, classic loaf just the way it is?

Raw Cacao vs. Cocoa

Anyone curious about my favourite chocolatey superfood - Cacao - would probably wonder how it differs from cocoa.

I recently undertook a "chocolate-making course at Rococo's flagship store in Knightsbridge, where I discovered the whole process. Cocoa comes from the cacao bean. The beans are a natural antioxidant that have been proven to lower blood pressure, improve circulation, neutralise free radicals, improve digestion, and enhance physical and mental well-being. The seeds are extracted from the raw cacao pods, and they undergo a natural fermentation and drying process that takes up to two weeks. The cacao retains all of its nutrients and is used for raw cacao powder or cacao nibs.

However, to make cocoa, the raw cacao beans are roasted and combined with sugars and fats. The levels of antioxidants are reduced by the heat during the roasting process, which minimises the health benefits.

So if you are looking for a healthier, raw and more natural choice, go for cacao!

SHAKSHUKA

This dish of baked eggs combines spicy tomatoes to give the dish a real punch of flavour whilst the peppers and aubergine provide a slightly crunchier texture. The spinach give you your daily dose of leafy greens and the eggs offer protein as well as deliciously soft, oozing yolk! I love the Middle Eastern taste you get from the za’atar, which is a blend of herbs including sesame seeds, thyme, cinnamon, coriander, fennel and sumac - a single teaspoon completely elevates the flavour! 

Quinoa Porridge

There's nothing like a warming bowl of porridge in the morning, but if you find that oats can be a bit bloating or you are seeking a delicious gluten-free alternative, fear not - quinoa porridge is here! 

Quinoa is a fantastic grain to incorporate into your breakfast since it's packed full of protein, which keep you satisfied and energised throughout the day. I love how the quinoa soaks up the coconut milk which gives the creamiest texture, but my recipe works just as well with almond milk, soya milk or whatever your preference might be.

I love topping my quinoa porridge with persimmon (Sharon fruit), which provides so much natural fruity sweetness plus a whole load of nutrients. The flesh has an irresistibly smooth texture and each bite packs so much juicy flavour. What’s not to love?

I love seeing your recreations, please tag me on Instagram @cerealandpeanutbutter and use the hashtag #cerealandpeanutbutter to share them with me!

Ingredients:

50g quinoa

500 ml coconut milk

1 tsp cinnamon

1 tsp honey

1 tbsp chia seeds

50g mixed berries

1 persimmon

Handful of chopped walnuts/almonds

Directions:

1. Rinse the quinoa and transfer to a pot. 

2. Pour in 150ml of coconut milk and honey. 

3. Bring the pot to a boil and then reduce to a simmer for 10 minutes.

4. Take the lid off your pot and add in the rest of the milk and cinnamon. 

5. Cook for another 4 minutes then take it off the heat, throw in the chia seeds, nuts, berries and persimmon and stir well.

6. Transfer to a bowl, get creative with the toppings and dig in!

How to make your own Hummus!

I have recently found a new obsession: hummus. As hard as it is to believe, I never used to like it. In fact, I used to detest it! Then all of a sudden, after a few years of not tasting it, I tried it and have never looked back! 

Despite being a little pricey in the supermarkets for such a small container, I have become a self-diagnosed hummus addict, which is an expensive addiction to have. That's when I had an epiphany and decided to make my own hummus! And it is absolutely delicious, with a perfectly creamy texture, so how could I not share the recipe with you?

Ingredients

1.5 cups (12 oz) canned chickpeas

2 heaped tbsp tahini

Juice of 1 whole lemon

2.5 tbsp olive oil

3 tsp sea salt

1/2 tsp cumin or garlic salt (or both)

a dash of paprika

2 tbsp water
Optional: fresh/ground turmeric to taste

Instructions

1. Drain and rinse the can of chickpeas.

2. In a food processor / strong blender, pour in the tahini and squeeze an entire lemon.

3. Blend the tahini and the lemon together to create a fluffy texture. 

4. Add in the rest of your ingredients: olive oil, sea salt, cumin, garlic salt, paprika. Blend everything together well.

5. Finally, measure out half of your chickpeas (3/4 cup) and blend them in to the mix, before adding the remaining half until you reach a thick houmous texture.

6. Add in 2 tbsp of water to make the mixture moist and fluffy. Blend again with the water.

7. Store the houmous in an airtight container and keep refrigerated.

I love having it with veggie sticks, dipping homemade sweet potato fries in it, spreading it on rye bread with smashed avocado or dolloping it into my salads!

The Mae Deli by Deliciously Ella

The highly-anticipated opening of The Mae Deli has finally arrived and the deli opened its doors in the heart of London's Marylebone earlier this week. For those of you who haven't heard of Ella Woodward (have you been hiding under a rock?), she is the Instagram sensation with 653,000 followers, the author of the number one best-selling book on Amazon this year as well as the successful blogger behind deliciouslyella.com. The name "The Mae Deli" is an acronym of Matthew (Ella's fiancé) and Ella.

As soon as I stepped foot inside the deli, I could sense the warm and welcoming atmosphere of this gorgeous and cozy setting. Both Matthew and Ella were present and I was fortunate enough to have a lovely chat with one of my all-time healthy inspirations!

The food is based on the Deliciously Ella philosophy, using natural ingredients free from wheat, dairy and refined sugar. The breakfast menu ranges from smashed avocado on rye toast, to healthy bowls of porridge, chia pudding, bircher muesli, açai bowl and coconut yoghurt, as well as a variety of toppings such as toasted seeds and coconut chips.

For lunch and dinner, the mix-and-match concept of Mae bowls allow you to choose from a selection of nourishing plant-based dishes, with options such as maple roasted sweet potatoes, pecan sprouts, miso and sesame glazed aubergine, lemon quinoa, edamame brown rice, pesto broad bean dip and turmeric cauliflower.

For dessert, there is an array of healthy sweet treats, including freshly baked pecan brownies, coconut truffles and power balls made from hemp, chia, flax, almonds, dates, cranberries, goji berries and cacao. I had a brownie and it tasted so incredibly indulgent! 

The fresh juices are all organic and cold-pressed to retain the nutrients and the smoothies are loaded with ingredients such as almond butter, hemp, cacao and oats, on top of fruits and veggies, to up the nutritional content and make them more filling. I had the Green Glow which had such a wonderful creamy texture and tasted delicious!

I also purchased a bag of the toasted coconut, maple and raisin granola, which I can't stop snacking on!

The Deli is located at 21 Seymour Place. Go and check it out - I'm sure you'll love it as much as I do!

Açai Berry Overnight Chia Oats

Here is the recipe for my açai chia oats - the ideal breakfast that balances nutritious superfoods with sweetness and satisfaction for the tastebuds!

Ingredients:
1 mashed ripe banana
Handful of mixed berries
1 tbsp açai powder 
2 tsp chia seeds
3/4 cup oats 
1 tbsp Hi-PRO smooth peanut butter
1/4 cup almond milk
1/4 cup coconut milk

Method: 

1. Mix all ingredients together and stir well. 

2. Place in the fridge and leave to soak overnight. 

3. In the morning, stir again and top with fresh fruit of choice (try pomegranate kernels, blackberries, strawberries and raspberries).

Caramelized cinnamon pears and figs

Instructions:

1. Pre-heat oven 180 degrees.

2. Melt coconut oil on a baking tray in the oven.

3. Slice pears into wedges, slice figs in half and pit the medjool dates. Add blackberries, pecans and pine nuts.

4. Toss in freshly squeezed lemon juice and lots of cinnamon. Drizzle with maple syrup and sprinkle a pinch of coconut sugar.

5. Put pears in the oven on a low heat, covered in tin foil.

6. After 25 mins, remove tin foil, and add the rest (figs, dates, blackberries, pecans, pine nuts) to the oven tray. 

7. After a further 15 mins, remove tray from oven and add to a serving plate. Sprinkle with lemon juice, cacao nibs, more cinnamon and dessicated coconut.

Healthy Reece's Peanut Butter Cacao Carob Cups

My healthy Reece's Peanut Butter Cacao Carob Cups make the most scrumptious guilt-free dessert or the ideal mid-afternoon pick-me-up bursting with superfood powers from the coconut oil, coconut sugar, cacao and carob powder.

Here is the recipe I'm sure you've all been dying to get your hands on!

Ingredients (makes 8 cups) :

8 tbsp coconut oil

3 tbsp cacao powder

3 tbsp carob powder

5 tbsp sweetener of choice - I use half coconut sugar and half maple syrup but agave nectar works too!

1/2 cup organic peanut butter

4 drops vanilla essence

3/4 tbsp honey

Instructions:

1. Melt the coconut oil in a frying pan on a low heat. Stir in the cacao powder, carob powder and your sweetener of choice until it forms a liquid consistency.

2. Place 8 cupcake cases on a lined baking tray.

3. Add 3/4 tbsp of the melted chocolate mixture to each cupcake case.

4. Place in the freezer for 12-15 mins while the chocolate hardens.

5. Meanwhile, put the peanut butter, vanilla essence and honey together in a bowl in the microwave for 30 seconds on a low heat and then stir well.

6. Add an equal amount of the peanut butter mixture to each case then put back in the freezer for 8-10 mins

7. Add 1 tbsp of the remaining chocolate mixture to each case with any toppings you like: try fresh blueberries, dried goji berries, raw cacao nibs, dessiccated coconut or sultanas! Put in freezer for 15 mins.

8. Enjoy!!

Chocolate Chia Oats

Ingredients:

2 tbsp chia seeds

3/4 cup oats

1 cup almond milk

A splash of coconut milk for creaminess

1 heaped tbsp raw cacao powder

Optional: 1 mashed banana, vanilla essence, pinch Himalayan salt

Instructions:

Simple - just throw everything together in a bowl, let it sit for 10-30 mins, and decorate with your choice of toppings - in the photo above I used passion fruit, blackberries, strawberries, blueberries, almonds and raw cacao nibs.

Enjoy!

Two days in Barcelona

During my spontaneous two-day city-break to Barcelona last week, I managed to encompass a huge variety sight-seeing and other activities. My friend and I stayed near the The Placa de Catalunya. We wandered down Las Ramblas, experienced La Bouquería food market, covered the Gothic Quarter on foot, went to the Picasso Museum, had dinner at a tapas restaurant, bought ice-cream from a street-stall during our walk back to the hotel, and went to a bar to get a taste of the nightlife that the city had to offer.

Day 2 began with an açai bowl and a superfood smoothie at the trendy Flax & Kale. We then had the chance to get to know the city's metro system on our way to la Sagrada Família, Gaudi's seminal masterpiece, a breathtaking but unfinished cathedral illuminated by the blue and orange glow of the stained glass windows, and I learned that the construction is expected to be finally completed in 11 years. This was followed by a long walk up the mountain that is Parque Güell for a spectacular view of the whole city, before catching the bus back to Las Ramblas for lunch. We walked along the waterfront and through the narrow alleys and winding streets where we found many hidden gems of cafés and boutique shops, before heading to the airport for our flight back to London!

I would say that the higlight of the trip was feasting our senses in La Bouquería food market with a vibrant display of colourful fruit, fresh vegetables, ice-cream parlours, nuts, seeds and spices. I particularly appreciated the cosmopolitan vibes all over the city and I can definitely see myself living here as part of my year abroad. 

Barcelona: Flax & Kale

On my spontaneous two-day trip to Barcelona earlier this week, I couldn't leave the city without squeezing in a visit to Flax and Kale, a health-focused, trendy "flexitarian" restaurant, meaning it's nearly-but-not-quite veggie. The cosmopolitan vibes reminded me of somewhere between New York and London whist actually being located just off Las Ramblas. 

The menu is almost entirely plant-based, without feeling at all restrictive, and explores some delicious raw options as well as plenty of gluten-free alternatives. I ordered the açai bowl (of course!) with housemade Brazilian chestnut granola crumble, hemp seeds, banana, blueberries, agave syrup and goji berries.

As for the drinks, the juices are all cold-pressed, in order to preserve the maximum nutritional value of their organic ingredients and the smoothies are packed full of superfoods ranging from maca to spirulina. I opted for the Tropical Superfood smoothie made from coconut milk, frozen banana, papaya, mango, pineapple, mac and goji berries, which tasted like a fruity, melt-in-your-mouth ice-cream.

Whilst the price is higher han some of the local tapas bars, I believe that it is perfectly reasonable considering the top-notch quality of the all the fresh produce.

Whether you are vegan, vegetarian, omnivore, celiac or anything else - I can't recommend this gem in Barcelona highly enough!