With winter sticking around for a few more weeks than expected (or desired) I've been consuming a lot of porridge in the mornings.
I have always grown up in the kitchen and around the table. As a child, the mornings would consist of me sitting at the counter watching my parents prepare our food as the morning haze would begin to lift in my mind. As an adult, when I return home, its much the same. Except now, no one is dragging me out from under my cozy duvet, it's the time that I treasure most and look forward to.
When I'm back in London, I try my best to have mornings of a similar style. Not having to be in the office until ten each day, I'm lucky to have slower, more drawn out mornings. Here's a peek into what my morning rituals consist of on most days.
- Wake up at 6AM
- Boil the kettle before starting daily 15-mins of meditation
- Drink tea while writing down 5 small things that I'm thankful for
- Write a list of 5 things that will make the day a success
- Read a book or magazine for 30-mins; something inspiring!
- 1 hour of work on In Clover Magazine before getting ready for work
CHOCOLATE CHIP BANANA BREAD RECIPE
In the month of July I decided to do go vegan, this was to encourage me to find new recipes, try new things and change my perception on food. This recipe was a favourite find from that month. I hope you enjoy it as well!
1 loaf tin
2 cups all-purpose unbleached white flour
1/3 cup sugar
1/2 tsp baking powder
1/2 tsp baking soda
dash of salt
3 medium, very ripe bananas
juice of 1/2 lemon
1/2 cup coconut oil
1 cup vegan chocolate chips *I recommend these!
1. Preheat oven to 375 degrees F.
2. In a big bowl, combine all dry ingredients and sift well with a fork or a whisk. In a medium bowl, mash the bananas, leaving some small chunky bits. Add the oil and lemon juice to the bananas, and combine well.
3. Add the wet ingredients and the chocolate chips to the big bowl with the dry ingredients, and combine well until just mixed. (Don’t over mix!)
4. Pour the batter into a loaf pan. Bake for 45 minutes. Since heat varies by the oven, you should check the loaves using a knife. I always take it out when it's slightly underdone. The pan it's in is hot and the bread will continue to cook. This method has worked wonders for me, giving me perfectly cooked loaves each time!
Food is a main focus in my life, good wholesome produce and flavours that ignite the senses -thats what I'm about. This salad came from having a few random things in the kitchen and not so sure how to combine them. I've recently started using the search tool on Food52 to find new recipes (I know, I know it's about time). By using it, I discover new flavour combinations, it also challenges me to work with what I've got. This Carrot and Avocado Salad was the first result when I began my search. I was intrigued by the roasted citrus dressing that was paired with it. If you don't have an orange handy, I've used limes in it's place before and it still works really well!
- 2 pounds of carrots, 3 to 4 inches long, 1/2 inch thick
- 1 orange
- 1 tsp of cumin seeds
- 2 garlic cloves
- 1 tbsp of fresh thyme leaves
- 1/2 cup of extra virgin olive oil
- 1 tsp of red wine vinegar
- Freshly ground black pepper
- 1 tbsp of sugar
- 1 Avocado, cut into 12 wedges
- 2 cups of mixed baby sprouts, herbs and microgreens
- 4 tbsp of creme fraiche (optional)
- 2 tbsp of toasted sunflower seeds
- 2 tsp of toasted sesame seeds
- Cut the orange and lemon in half and juice half of each one, reserving the juice and the unjuiced halves, and discarding the juiced halves. Combine the cumin, garlic, thyme, 2 tablespoons of olive oil, the red wine vinegar, red pepper, 1 teaspoon of the orange juice, and 1 teaspoon of the lemon juice in a blender and blend until smooth. Season the marinade to taste with salt and pepper. Add the marinade and the unjuiced citrus halves to the carrots and toss to combine. Spread the carrots and citrus halves on a rimmed baking sheet and bake until the carrots are slightly shriveled with a few brown spots, about 20 minutes. Allow the carrots to cool to room temperature.
- Meanwhile squeeze the juice from the roasted citrus halves into a small bowl. Add the remaining fresh orange juice, lemon juice, remaining 6 tablespoons olive oil, and the sugar. Season the dressing to taste with salt and pepper, and whisk to combine.
- Divide the carrots and avocado slices onto four plates. Divide the greens among the plates on top of the carrots and avocado. Add a tablespoon of crème fraiche to each salad. Sprinkle sunflower seeds and sesame seeds over each plate.
- Drizzle several tablespoons of dressing over and around each salad (reserve any remaining dressing for another use), and serve immediately.