Walnut 'Popcorn'

I tried this as an experiment after becoming disillusioned with the snacks available at the supermarket. For example, a seemingly innocent pack of popcorn is typically loaded with lots of sugar and preservatives which I don't want to put into my body!

The walnut popcorn could not have turned out better. It tastes just like caramel popcorn and is perfect for weekend move nights. It's also a great alternative to popcorn with arguably more nutritional benefits; it's a good source of Vitamin E (good for skin health), is full of antioxidants (helping your body combat environmental and toxic stress) and omega-3 fats (great for brain health and a strong immune system).

Ingredients

300g pack of walnuts 

2 tsp maple syrup

Method

1. Pre-heat the oven to 180 celsius.

2. Chop the walnuts into small pieces.

3. Place the walnuts on a baking tray and drizzle the maple syrup over them.

4. Cook the walnuts for 8 minutes (be careful of keeping an eye on them as too much longer could burn them).

I love how the walnuts become deeply nutty after being toasted in the oven. They are a super tasty alternative to the typical supermarket sugar-laden snack and I will be making this popcorn again soon!

- Anna

Creamy Vegan Pasta

I normally reserve Sundays for 3 things – cooking, chilling and eating. There’s nothing that feels nicer on a Sunday evening than snuggling down on the sofa to watch a film along with a bowl of your favourite comfort food. Yesterday was no different; I was craving something really hearty but nourishing at the same time. I pretty much threw all of these ingredients together and the end result was delicious. It tasted so much more indulgent that it actually was, and I’m really getting the hang of making creamy sauces using gluten free, vegan ingredients. Who says you need dairy to make a creamy pasta sauce?!

Ingredients (serves 2)

Gluten-free pasta (I used this one from Dove Farms). Use however much you would normally want

1 courgette cut into small chunks

1 red onion, diced

1 green onion, diced

5 stems of long-stem broccoli, cut into 1 inch chunks

4 large handfuls of spinach

2 garlic cloves, to be chopped and sprinkled on top of the finished dishes, raw

For the sauce

3 tbsp tahini

5 tbsp extra virgin olive oil

1 tbsp apple cider vinegar

A few drops of tamari

Juice of ½ a lemon

1 tbsp water (to thin the sauce)

Method

1. Cook the pasta for approx. 15 minutes, or until soft

2. Pan fry the courgette, onion and broccoli until they have all softened, then add the spinach for the last couple of minutes, taking the pan off the heat when the spinach has wilted

3. Drain the pasta and split into two bowls. Mix in half of the sauce

4. Split the vegetables between each bowl, then add the rest of the sauce and mix it in until all of the pasta and veggies are evenly covered

5. Enjoy!

- Anna

A Greek Food Odyssey

It has been a while since I last posted as I have been on holiday in Zakynthos, Greece. I spent a truly amazing week there with one of my sisters and was lucky enough to relax, rest and rejuvinate for an entire week.

We made sure to have a good balance of chilling and exploring, and had the pleasure of staying at a hotel that offererd a great range of vegan-and-gluten-free-friendly food. I have to admit that I was a little nervous before going on the holiday as I like to keep on track with my plant-based, gluten-free eating whilst I am travelling, however I needn't have worried as the chef and staff were more than happy to make meals to accomodate my needs (and my sister who is vegetarian); that being if we couldn't find something in the buffet, which boasted a large fresh salad bar and more than 10 hot food dishes ranging from jasmine rice to sauteed aubergine for both lunch and dinner. Whilst I steer clear of all meat and dairy products, I do indulge in sea food from time to time so had to have some of the fresh octopus on offer at the buffet!

Interestingly, the hotel grows all of its food organically at its farm which is located next door. This meant we also got to enjoy freshly produced extra virgin olive oil every day which was so mouth-wateringly delicious that we found a way to incorporate it into our breakfast, lunch and dinner every day! To top this all off, the hotel was adult-only and nestled in the hills of the southern side of the island, so we got to enjoy complete peace and quiet. Check out the hotel if this interests you - I cannot recommend it enough: http://kerivillage.com.

View from the hotel's restaurant

My sister enjoying a sunrise meditation at a lovely
spot we found outside of our room

We had one day of bad weather so decided to go exploring Zakynthos Town which was a half an hour drive away. Before our holiday I did some research on restaurants in the town and stumbled upon a vegan restaurant based in the heart of the town called Yard of Taste (found on www.happycow.net - a global database of vegan restaurants). My sister and I had lunch here and it was some of the best veggie food we have ever tasted. All of the food was organic and homegrown and the culinary creations were outstanding. I had a multigrain salad which included buckwheat groats, quinoa, aduki beans and pine nuts smothered in a creamy vegan citrus dressing. Their hummus was also to die for - so fresh and rich in flavour.

On top of that the decor was like a Pinterest board come true; a mix of boho prints and vintage furniture that all fitted so well together. We could have stayed there forever. We also got to meet the lovely owner who told us all about her passion for fresh, whole foods and the idea behind the restaurant. As the only vegan restaurant in Zakynthos, I can only imagine that business will boom over the coming months.

If you find yourself wanting to book a sunny getaway then I cannot recommend Zakynthos enough. It is easier than you think to keep up your healthy eating habits whilst you're abroad, and if you reach out to the place you are staying at before you travel there (which I did) as well as extensively comb Trip Advisor reviews, then you can ensure that you book the right place to meet your needs. It also means no fuss once you arrive!

I am really impressed with the offering of fresh, healthy foods in Greece and it shows that the current rise in demand for healthy vegan food is spreading everywhere, which is great. And if you do find yourself somewhere that doesn't quite match up to your healthy food requirements then it doesn't hurt to travel armed with a good supply of Nak'd bars, just in case.

Now that I'm back I'll be posting some more recipes and photos, so watch this space!

- Anna