I have to admit to a new little obsession of mine…Halloumi cheese! I have no idea why it has taken me so long to get hooked on it, but I am sooo glad I am! 😉 I’ve tried it in restaurants as a tapas dish and liked it but never thought of trying it at home…until now that is! I looooove how salty it is! Pre-dinner munchies hit me last night as I was preparing dinner and so admittedly, I fried up a couple of pieces of halloumi and ate them on top of some fresh italian bread with a drizzle of olive oil! ahhhhhh…so delicious! It really hit the spot. Needless to say, I didn’t finish my dinner. Oops!:)

For anyone who hasn’t tried halloumi before, it can be compared to the texture and saltiness of feta cheese. It is an unripend, brined cheese, made from a combination of sheep’s, goat’s and at times cow’s milk. Mostly popular in middle eastern cooking where its high melting point makes it perfect for grilling! The salty flavour and squeaky texture goes so well with the sweet pears and crunchy walnuts in this salad, while the beautiful beetroot stains it a purpley colour.

A lighter version of this salad can easily be made without the quinoa if you prefer. As with my quinoa, pancetta and radish salad, you can really use your imagination and combine a multitude of different veggies and nuts. Quinoa has quite a neutral, nutty flavour which allows the veggies you chose to really shine. It is nutritionally loaded with goodness, a wheat free alternative and contains a full amino acid profile which makes it a complete protein. Quinoa is wonderful for those on a vegan or vegetarian diet who need to boost their protein consumption. Packed with anti-inflammatory properties, fibre and low GI, it’s really no wonder why its popularity has soared in the past few years.

I must admit, it took a while for me to like it. I think a large part of why I didn’t like it at first was because I wasnt washing it correctly before cooking it. Thus giving it a bitter, soapy, dishwater taste. It is ESSENTIAL to give it a good soak and rinse over a 30 minute period to wash away the naturally occurring saponins on the grain coating. Not only does it taste better but it is much easier for the gut to digest.

Well now that I’ve finished blabbering, I will get the recipe written up for you. I hope you like this variation as much as we did! Your biggest challenge will be to not eat all the halloumi while grilling it for the salad!;)  Enjoy! xxx

I am so excited to share this recipe with you!!! These would have to be my favourite raw, healthy snacks on the go.  In fact, as I write this post, I am sampling my fourth caramel bite from todays batch!:) These crunchy, chewy, silky, sweet, salty, caramel cups are the closest you will get to the flavour of the full fat version of the naughty caramel slice. Except this recipe is packed with healthy, raw, energy boosting ingredients.

My favourite thing about these cups is that my kids are none the wiser that they are actually ‘healthy’ snacks! Within a minute of their first cup being devoured, all I hear is, “more, more, mummy, more!” I love hearing those words, especially when I know that they are eating a snack thats healthy for them.

We all know how good nuts are for us, so I need not explain their benefits to you, however the wonderful superfood, raw cacao powder, has its own unique properties too. Cacao is the raw, unprocessed form of chocolate. Made from peeled and cold pressed cacao beans, it is high in antioxidants, protein, fibre and a large variety of vitamins and minerals. One or two spoonfuls added to your raw baking and smoothies will give you a surprise added health benefit without sacrificing the delicious chocolatey taste. Just remember to not heat raw cacao powder as this kills all its lovely properties.

The process to make these caramel cups is a little lengthly, but not at all complicated. Most of the time is actually leaving them to set in the fridge. Preparation time is a synch! Above is a picture of the first layer going into my mini muffin tray. On second thought, I should have used my silicone mini muffin moulds as they would have popped out a lot easier. But either way, it still works. The baking tray method is a little bit fiddly and getting them out can crack the chocolate layer. Not that it matters because within a day you won’t have any left to worry about presentation anyway!

Below is a picture of the smooth and creamy caramel layer spread over the almond base.

The last but not least, raw chocolate layer carefully spooned over the top. A sprinkle of sea salt  lifts these little cuties to the next level! A total salted caramel, flavour explosion in your mouth. Trust me on this one! My caramel cups are perfect substitute to curb those late afternoon and post dinner sweet cravings.

I hope you and your family enjoy indulging in this healthy little sweet treats!

Let me know how you go!

xxx

I just LOVE, LOVE, LOVE, this salad! So fresh, healthy and vibrant in appearance and ingredients. I was grocery shopping and came across some beautiful baby zucchini and baby fennel, I just had to get them and make this dish. It can easily be made by finely slicing regular sized zucchini and fennel however. This fresh and simple fennel salad, is so quick to make! Finely slice your veg, dress with olive oil and lemon juice, salt and pepper…DONE!

My soft spot for this salad lies in the fennel. Whilst its not your every day common vegetable and its liquorice/anise flavour does attract some haters. I am hoping to convince those haters otherwise. Being a vegetable mostly used in mediterranean cooking, I grew up eating a lot of fennel! My mum used to give my brother and I large fennel bulb pieces to chew on to sooth our teething as babies. Both its texture and composition being perfect for soothing sore gums. Apart from the baby teething benefits, the health benefits are quite wonderful too. It is high in dietary fibre and vitamin C, making it a powerful antioxidant and immune system booster. Many gut healing diets, such as ‘Gaps’, suggest the use of fennel due to its strong properties which help to improve digestive health.

Combining this wonderful, unused veg with the other equally as wonderful and healthy ingredients results in a really tasting, healthy, nutrient rich combination. It is a super versatile side to almost any dish or just perfect if you’re after a fresh light lunch.

Enjoy!

xxx

Whilst there are hundreds of versions of paella out there, this version is by far the most successful for me in my everyday kitchen. It is super easy and even easier when everything is chopped up and ready to go, and of course very tasty. No need for any fancy paella pan either!

Feel free to mix it up with your favorite meat and fish selections as traditional paella, depending on its regional origin, really can be a combination of different proteins and vegetables. I have also tried this dish without sherry, substituting it with larger quantities of chicken stock, but have found that the addition of sherry gives it a far better flavour! Also, if you have your own beautiful home made stock, this will make all the difference!

My last but most important tip is to try your very hardest to not mix the paella during cooking time. It is so, so, so, tempting to mix it to check if its burning, but trust me, its well worth avoiding temptation. This is what allows the rice at the bottom to develop that famous crunchy layer that adds a wonderful texture and flavour. I have to admit, nerves sometimes do get the better of me! At just over half way, I peel back the smallest section of rice in the middle of the pan, with a small spoon, to double check its not too burnt. However in saying this, my husband loves the burnt bits the best!;)
I hope you enjoy!

(Recipe adapted from the lovely Lorraine Pascal)