As we’re heading towards cold season, and I’m currently living with an insufferable Italian with a cold, I thought I’d share my recipe for my Té Orribile (Horrible Tea). This is the name  that the aforementioned Italian gave it, and if he would just give in and drink it, his cold would be gone by now. It is an acquired taste I’ll admit, but for me, and everyone who dares drink it, it’s very effective in clearing sinuses, coughs and sore throats. I usually only need one or two for my cold to disappear.

When I was a kid I loved making potions. As I’ve gotten older I’ve steered away from mixing milk, washing up liquid and orange juice (it never did taste that nice), and tried focusing more on ingredients containing healing properties. A lot of my inspiration comes from my mum, who always has a remedy for me to drink when I’m feeling ill; whether its bicarbonate of soda for nausea, sage tea when I have a sore throat, or citricidal when I have a stomach bug – 9 times out of 10 the remedies work. Mum knows best! We like to encourage our bodies to use their natural healing instincts and have always preferred using natural and homeopathic medicines for what ails us.

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For one serving: 

Ingredients

• 4 tsp organic apple cider vinegar
• Juice of 1/2 a lemon
• 1 tsp locally and ethically sourced honey
• 1/4 tsp cayenne pepper
• Hot water

 

Method

Mix all ingredients together in a mug that makes you happy – like my map mug pictured, fill with hot water and stir.

 

Health benefits

Apple cider vinegar is packed with health benefits. It can kill many types of harmful bacteria, lower blood sugar levels, reduce cholesterol and fight diabetes. It can improve your heart health, hel

p you lose weight and even help fight cancer cells. It’s recommended to have at least 1-2 teaspoons mixed with 5-10ml of water every day.

Cayenne Pepper can act as a natural pain killer, help fight infections and boost your metabolism.

Lemon is a great source of vitamin C, which helps protect the immune system; helps to maintain the pH balance of the body, and is a natural detoxifying agent.

I stress in opting for locally and ethically produced honey. A lot of mass produced honey isn’t ethically sourced, and has been bulked out with sugar, losing it’s health benefits. Natural honey can alleviate allergies, coughs and is rich in antioxidants; these healing properties make it a great ingredient for when fighting a cold.

 

I’ve always loved Indian food, and I really enjoyed finessing this recipe, inspired by my travels around India, a country famed for its delicious and vegetarian cuisine.

My memory of what happened a week ago isn’t great, but I’ve tried my best to recollect my time in India. I’ve since started keeping a travel diary when I go away.

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Delhi, with an official population of almost 19 million people, was my first stop and probably the biggest culture shock I’ve had whilst travelling. With an exuberant torrent of noise, colour and flavours, I decided early on that I just had to throw myself into the flow and embrace the adventure, or risk being overwhelmed and missing it. A mantra I picked up there is: “the only thing you are in control of is your reaction”.

The next stop was Agra, and the Taj Mahal – a surreal sight after seeing so many photographs of it. What was also surreal was the amount of Indian people wanted to take my picture, or have their picture taken with me. People actually gave me their babies to hold while posing next to me for a photo. I’m socially awkward at the best of times, so being continuously mobbed by strangers made me uncomfortable to say the least. I’ve since read about a lot of fellow pale, blonde women receiving the same treatment, which I can’t help but find bizarre.

After a six hour terrifying car journey, on unfinished roads and with lorries driving on the wrong side, I found myself in Jaipur. With it’s abundance of beautiful architecture, history, culture, colours, food – everything I wanted from India – it was hard not to fall in love. Jaipur was a poignant place for me. While visiting the Amer Fort, I was offered an elephant ride, and ignorant as I was at the time, I accepted. As the mahout beat the top of the elephant’s head, reassuring me that her skin was so thick she couldn’t feel it, I felt horrified, and silently cried for the duration of the ride as, for the first time, I realised how cruel and unjustified this practice is. This pushed to me to research more about elephant domestication, and the horrors behind it, which I urge everyone to do themselves.

After Jaipur I flew to Goa, where I stayed in a guesthouse mainly run by chickens, and had my first taste of Jain food. Pilaf (a mild flavoured rice dish), parathas, sookhi moong daal and so much more. I’m a big lover of garlic, onions and chilli, especially in Indian food, so to enjoy dishes without any of these ingredients came as a surprise
to me. My time in Goa was slightly sullied when I had a reaction to my malaria pills and sunburn (they don’t mix well). I spent a few days looking a bit like the elephant man but soon recovered and took a fifteen-hour train journey down to Kerala. My final and by far, favourite Indian state.

I stayed on the cliffs of Varkala (sounds like something out of Game of Thrones doesn’t it?). With it’s friendly people and chilled atmosphere, it was a hippie haven. Rather than indulging, I decided to try and see as much as possible, and walked until it felt like my legs would drop off. By the time I got my guesthouse in Kollam, I felt I deserved some R&R and chilled in a hammock on the edge of the Ashtamudi Lake for a few days.

In Kollam I ventured to the blissful backwaters of Munroe Island, the most serene and
calming place I’ve been. The locals living on the Island were so friendly and relaxed;eating, drinking and healing from the Island’s resources. I could have stayed forever.

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Ingredients

Feeds 4-5 (depending on how big you like your portions)

• 2 onions
• 1 aubergine
• 1 butternut squash
• 5 garlic cloves
• 400g can of chickpeas, drained
• 400ml coconut milk
• 250 ml Oatly cream
• 10 cherry tomatoes
• 3 heaped tsp medium curry powder
• 1 1/2 tsp turmeric
• 1/2 tsp cayenne pepper
• 1/2 tsp chilli powder
• 1/2 tsp cumin
• 1 tsp garam masala
• 1 tbsp tomato purée
• 1/4 tbsp garlic purée
• 4 tbsp sunflower oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 250g brown rice
• 750 ml water

 

Method

1. First, chop the butternut squash and aubergine into roughly 1-inch sized cubes, place on to two oven trays, and roast at 180°C (fan oven) in 2 tbsp sunflower oil, and the salt and pepper until soft.
2. Finely chop the onion and garlic and fry in the rest of the sunflower oil, until softened and add the roasted vegetables.
3. Chop the cherry tomatoes and add them, along with the spices and tomato and garlic purée and stir until all the vegetables are covered.
4. Add the chickpeas, coconut milk and patly cream and stir until combined.
5. Bring to the boil and leave to simmer between 30-60 minutes, stirring every 10 minutes.
6. Add the brown rice and water to a pan (or rice cooker – if you don’t have one, put it on your christmas list) and bring to the boil, then simmer until the water has evaporated and the rice is soft.

 

Health Benefits

The health benefits that come with a lot of Indian cooking are countless. Turmeric is a great anti inflammatory and antioxidant, especially when paired with pepper. Cayenne pepper can help lower blood pressure, increase metabolism and reduce your risk of cancer. Cumin is a rich source of iron and aids digestion. Garam Masala helps increase vitamin, mineral and protein absorption, making it a winning addition. I will include more on the health benefits of these spices in an Ayurveda post in the future, because I need a lot of space to list all of the incredible benefits they offer!

When I think of Spanish food, what typically comes to mind are things like chorizo, jamón, calamari – not the most appealing cuisine for a vegan. So when I went to visit my friend living in Madrid, I didn’t have the highest of hopes for what was on offer. Luckily my obsession with food usually takes a bit of a backseat when I travel, and I tend to accept whatever is available, even if it is just patatas bravas (minus the bravas).

But on this visit to Spain, I was more than pleasantly surprised to see Oatly adverts on the metro, vegan options on menus and in supermarkets and just a general increase in understanding. Its always so encouraging to see a growth in veganism, especially in places that have entire shops for ham.

My friend and I went to a vegetarian restaurant called Superchulo, located in Malasaña – the Shoreditch of Madrid and a neighbourhood definitely worth visiting. The interior of Superchulo reflects its bohemian surroundings, with plants hanging from the ceiling, exposed brick, wooden furnishings and soft lighting, its a millennial haven. And the food. Oh the food!

I ordered the “Chulisima” Burger, made with beef-style soya and topped with tomato, cucumber and caramelised onion and sandwiched in a soft sesame seed bun. It came with a side of roasted rosemary wedges and homemade tomato salsa. On the menu it comes with cheese but I ordered it “sin queso” and repeatedly stated “soy vegana” (my Spanish is limited). 

My friend ordered the Thai Buddha Bowl, already vegan-friendly on the menu, and included courgetti, firm tofu, peanuts, asparagus, sesame crackers and miso sauce. Thankfully for our friendship, I find it easier to share food when both meals are equally delicious. 

It was enough food to make eating dessert a struggle, which is a bit of a conundrum for me, but both meals were worth it. The staff were so friendly and helpful, and they made it so easy to change vegetarian orders to vegan ones. I would recommend this place to anyone, whatever your diet requirements. All the pictures are taken on my phone, so excuse the low quality, but I am impressed with myself for remembering to actually stop and take pictures of the food at all before demolishing it.

 

 

I had a friend over for dinner the other night, and meeting her diet requirements (nothing cheesy, nutty or herby) can be a struggle sometimes. I thought I’d be safe with some kind of tomatoey pasta (with the basil and oregano tucked away and the Violife safely unopened). On discovering that I had run out of passata (of course – I live with an Italian), I was forced to get creative. So, while trying to be a good hostess, chatting and keeping my dinner guest’s prosecco topped up, I started to wing it, hoping that a part of my subconscious would dredge up some unknown culinary skills.

So while attempting to multi-task, I threw some aubergine, courgette and butternut squash in the oven, and half way through cooking I decided to blend the butternut squash with some Oatly cream.

My friend loved it and even finished mine! And I’m such a good hostess that I didn’t stab her in the hand with my fork; plus, I’d had a late lunch.

Feeds 2 people (depending on how hungry you are).

 

Ingredients

• 200g pene pasta – Rummo or De Cecco
• 1 medium sized butternut squash
• 1 courgette
• 1 aubergine
• 1 red onion
• 3 garlic cloves
• 200 ml of Oatly cream
• 2 1/4 tbsp sunflower oil
• 1 tbsp olive oil
• salt and pepper to taste

 

Method

1. First, pre-heat the oven to 180 degrees (fan oven).
2. Then cut the butternut squash into roughly half-inch cubes. Halve and quarter the courgette and aubergine and cut into half-inch chunks.
3. Put the butternut squash on a baking tray, adding 1 tbsp of sunflower oil and cover with a generous pinch of salt and pepper and mix together with your hands or a spoon, until all cubes are covered. Do the same for the courgette and aubergine on a separate baking tray.
4. Transfer both trays to the oven for 25 minutes. Check and turn over the vegetables and bake for another 15 or until they start to brown and soften.
5. Meanwhile, halve and thinly slice the red onion and fry in the rest of the sunflower until soft, then add the garlic and fry both until browned.
6. When the butternut squash feels soft, transfer to a food processor and add the Oatly cream, olive oil and another generous pinch of salt and pepper. Blend until creamy.
7. Next, add the pasta to boiling water, and a pinch of salt and stir. Boil for 10 minutes or until the pasta is al dente.
8. Using a spoon, mix the blended butternut squash in with the pasta, add the onions and roasted veg and serve.

Healthy Benefits of this meal

The nutritional benefits of butternut squash, garlic red onions, courgettes and aubergines are numerous. Containing vitamins A, B6, B12, C, E and K, and minerals like potassium, magnesium, manganese and protein – these vegetables are good for blood pressure, eyesight, bones, skin, the immune system, digestion and more.

Pasta contains fibre, iron and B12, helping the digestive system and oxygenating and regulating blood cells. Who knew pasta could be good for you?

 

 

This recipe originated in my boyfriend’s Nonna’s kitchen in Sicily. In between lava chasing (from a safe distance of course), volcano climbing, beach hopping and granita eating, I had the best roast potatoes I have ever had (sorry Mum, yours are great too). I almost stabbed his Dad in the hand with a fork to get more – did I mention I like food?

We stayed with his family for 5 days and I put on almost a stone in weight – I’m not exaggerating. Anyone who knows Italians, knows that they are feeders, and it was Easter, so of course we had at least three courses for every meal, plus scarpetta (wiping the plate clean with bread after a meal, which was one of my favourite Italian discoveries). I’ve since attempted to make these potatoes; it’s a fine art between getting good potatoes, very good olive oil, and getting the temperature settings just right. I played around with different methods, and eventually found that using water and a lower oven temperature really helped. The steam from the water keeps them fluffy and the lower temperature stops them from burning too quickly. My method is probably quite laborious for roast potatoes, but it is worth it!

To feed 4 (but we will happily eat them all between two of us):

Ingredients

• 6 organic white potatoes – medium sized
• 1 tbsp dried rosemary
• 1 tsp himalayan salt
• 1/4 cup (60 ml) olive oil – I use Il Casolare extra virgin olive oil

Method

1. Fill a large pan with water and bring to the boil.
2. Add the potatoes whole and par-boil, or until you can stick a sharp knife through to the middle and it slips off easily. Meanwhile, preheat the oven to 160 degrees (fan oven).
3. Drain the potatoes (save 2 cups (480 ml) of the water). Wait for them to cool, then slice them at roughly half a centimetre each. 
4. Spread them over 2 baking trays (around 30×40 cm) and cover in salt, rosemary and olive oil, using your hands to get each potato covered. Then add the water and roast in the oven.
5. After 30 minutes, take the tray out and turn the potatoes over, then continue to roast for another 15 minutes or until golden brown.

On the occasion pictured below, I served them with Vivera vegan steak and salad and it was so good I literally dreamt about it that night.

 

The ingredients in this recipe have loads of nutritional benefits. Potatoes contain B6, potassium, fibre and vitamin C. Rosemary has fibre, iron, calcium and folate. Olive oil has vitamins E and K.

These nutrients help with brain function, kidneys, heart, digestion, immune system, blood cells, bones, skin, blood circulation and much more!

So if you’re on a diet and trying to stay away from white foods – remember how good these roast potatoes are for you!! Plus, if you’re like me, delicious food makes you happy, and that can only be good for you.

I don’t know why its taken me so long to start a plant-based food blog. I guess it’s because I tend to wing it when I cook, so actually stopping to look at, and write down what I’m putting in my meals took a lot of patience and memory – neither are my strong suit. The same goes for photographing my food – even out for dinner, I’m usually halfway through a beautifully presented, chocolate cheesecake, when I look up, cheeks full like a hamster preparing for winter, and see my dinner partner’s food, untouched, as they Instagram it; and I would swallow my food, kicking myself for not capturing a delicious vegan dessert on camera, to look at and fantasize over later. My mum always says I must have been a prisoner of war in a past life because I eat like I haven’t seen food in months.

 

So, I’ve decided to combine my passions of eating and photography, with a long lost passion – writing. I’m rusty, so bear with me while I travel off on every tangent that pops into my head, as my fingers sporadically hit the keys like they’re trying to get away from my hands.

A bit about why I decided to stop eating animals:

I was 17 when I became vegetarian. The trigger for me was when a vegetarian friend said: “If you wouldn’t kill the animals yourself, you shouldn’t be comfortable with someone else doing it for you.” I’m not sure why, but that hit home for me, and as if a light switch went on, I couldn’t eat animals anymore. My mindset changed.

 

The struggle was real, at first. Looking through the endless lists of ingredients (before possible allergen ingredients were emboldened and you actually had to read), fantasizing about sausage rolls, having to cook all your own meals because your mum refuses to cook two different ones. But convenience was no longer an acceptable justification for me. So I persevered.

My conception of food started to change. As I began researching how to live on a vegetarian diet and get all the nutrition you need, a vibrant new world of tastes, ingredients and recipes opened up to me. I fell in love with food (in a perfectly healthy way I promise); I learned which foods had which nutrients and how healing certain foods can be. After a year of being vegetarian, I started to look into veganism and slowly started to adapt it into my life. I don’t have animal products in my diet, apart from eggs and honey – but only if I know the person who has the bees and chickens. To make my life easier, I usually refer to myself as vegan, although I feel that there can be a lot of rules and restrictions just sticking to one firm belief. I feel that everyone should find their own path, stand for something, but be fluid in their opinions and just try to do as little harm as possible.

As well as food and photography, my other passion is travelling; but as a lot of people know, on a vegan diet, food and travelling don’t always make the best companions. When I travel, I love to immerse myself in different cultures, the colours, the sounds, the atmosphere and the food – but this can be difficult as a lot of places are still lacking in vegan-friendly options. Of course, there are very few places where you won’t be able to eat anything on a vegan diet. Almost everywhere will have fruit, vegetables and legumes, so I never find it too difficult to stick to my convictions. And things are changing rapidly. More and more I see an increase of understanding and respect of what vegetarian and vegan mean (of course you will always get the occasional twat who quips your diet choice with ‘but bacon though’). Maybe one day my three great passions will flow smoothly alongside each other.

Anyway, that’s basically what this blog will be about, food, travel and photography. I’ll be adding recipes, photos and travel tips for people interested in plant-based diets. I hope you enjoy!