Rose Water, Raspberry & Pistachio Porridge

Porridge is my ultimate breakfast go to but it can get a little dull so here's a recipe that's worth waking up for. 

Breakfast for one: 

1 cup of oats 

1.5 cups of almond milk (I like my porridge stodgy so add more if you like) 

Half a teaspoon of natural rose water essence 

Handful of pistachios 

Handful of frozen raspberries

1 banana 

Mix the oats, almond milk, rose water and raspberries in a bowl. 

Microwave for 2 minutes, stir, microwave for a further 1 minute. 

(This can also be done in a pan on the hob) 

Slice your banana and put around the outside then sprinkle with pistachios. 

Natural Rose Water Essence

My new favourite cupboard essential.

So it's £3.50 for this small bottle so it can seem a bit extortionate when you're doing the weekly shop on a budget. But it's worth the investment (and found in the baking aisle.)

It's all completely natural flavours and sweetens things naturally in just a couple of drops. 

It's also great in hot drinks. I had a really sore throat before an auditon last week so I added a cap full of rose water to boiling water, and squeeze of agave nectar. It tasted amazing and really soothed my throat. 

Mushroom & Bacon Courgetti

When you have a spiralizer the world really is your oyster. Although you can make courgette ribbons with a peeler too...

I am having so much fun recreating my favourite pasta dishes with courgetti, this ones really quick and easy and tastes great. 

Serves 3-4:

1 red onion 

Garlic 

Pack of button mushrooms 

2 courgettes

4 rashers of bacon 

1 tin of cherry tomatoes 

Chilli flakes

Mixed herbs 

Dried basil

Sundried tomato paste 

Prep: dice your red onion, thinly slice your mushrooms and spiralize your courgettes 

Firstly heat up oil in a wok. 

Tip: I use coconut oil, it has so many health benefits- it doesn't turn into a saturated fat when you heat it and it tastes amazing. 

Next add your red onion with garlic and chilli flakes. 

Tip: I use a tube of garlic paste and chilli paste and add a pea sized blob to my cooking, just because I can't stand the smell of garlic on my hands, avoids getting chilli in your eye and it's so much quicker! 

When the onion has softened add the mushrooms, basil, mixed herbs and a big tablespoon of sundried tomato paste. 

Once the mushrooms have reduced chop up your bacon into the pan with a pair of scissors. 

When the bacons cooked add your courgetti. Keep stirring it - it should take around 5-6 mins to soften and cook. Finally add your tinned cherry tomatoes and when the liquid starts to bubble - serve and enjoy! 

Tip: I find tinned tomatoes just make everything taste like metal and are generally horrible but tinned cherry tomatoes have a much nicer sweeter flavour, and look better too! 

Sweet Potato & Rocket Risotto- rice free!

Okay so my spiralizer is the best thing that's ever happened to me but you could make this by grating sweet potatoes too.

To serve one:

1 sweet potato

Half a bag of rocket 

Small bowl of peas

Green pesto- to taste

Prep:

Spiralize/ grate your sweet potato 

Boil a pan of water

When water is bubbling add the sweet potato trimmings. After 7-8 minutes it should have really softened. Boil the peas in the same water for 2-3 minutes. 

Drain. Put back in the pan add as much pesto as you want I'm a pesto fiend so I'm not satisfied until my food is green - but add as you wish! Then add rocket and keep stirring this should wilt the rocket and crush the potato into a ricey consistency. 

Vegan Cream of Mushroom Soup

So my inspiration for this came when my flat mate was tucking into a tesco finest creamy mushroom soup. I was so jealous but determined to make a dairy free alternative - and it really worked! This soup tastes amazingly creamy and there's nothing to feel guilty about. 

Serves 3-4:

Punnet of chestnut mushrooms

5-6 shallots 

Dried shit take mushrooms (optional) 

Garlic (fresh or paste)

Vegetable stock cubes 

Can of coconut milk

Prep:

Slice mushrooms thickly 

Finely chop shallots 

If using dried shit take mushrooms place in booking water to hydrate them until they're soft.

(If not not to worry I just had them in my cupboard and wanted to put them to good use and they added a really nice texture) 

In an oil of your choice fry the shallots with garlic- when softened add the mushrooms. 

When the mushrooms have cooked scoop out a couple of table spoons and keep to one side to keep some texture to your soup. 

Add your vegetable stock to a pint of boiling water and add to the shallots and remaining mushrooms. 

If you're using shit take mushrooms - keep a few to one side with your other reserved mushrooms but add the rest to the pan in the water you hydrated them in because there's sooo much flavour in this water. 

Now add your coconut milk I only used half a can and it was creamy enough but add more if you wish. 

Now once it's all heated through blend with a hand blender to a chunky consistency. Once blended add your mushrooms you kept to one side. Season with salt and pepper to taste. And there you have it you're creamy mushroom soup in less than 20 mins!