SHAKSHUKA

This dish of baked eggs combines spicy tomatoes to give the dish a real punch of flavour whilst the peppers and aubergine provide a slightly crunchier texture. The spinach give you your daily dose of leafy greens and the eggs offer protein as well as deliciously soft, oozing yolk! I love the Middle Eastern taste you get from the za’atar, which is a blend of herbs including sesame seeds, thyme, cinnamon, coriander, fennel and sumac - a single teaspoon completely elevates the flavour! 

Quinoa Porridge

There's nothing like a warming bowl of porridge in the morning, but if you find that oats can be a bit bloating or you are seeking a delicious gluten-free alternative, fear not - quinoa porridge is here! 

Quinoa is a fantastic grain to incorporate into your breakfast since it's packed full of protein, which keep you satisfied and energised throughout the day. I love how the quinoa soaks up the coconut milk which gives the creamiest texture, but my recipe works just as well with almond milk, soya milk or whatever your preference might be.

I love topping my quinoa porridge with persimmon (Sharon fruit), which provides so much natural fruity sweetness plus a whole load of nutrients. The flesh has an irresistibly smooth texture and each bite packs so much juicy flavour. What’s not to love?

I love seeing your recreations, please tag me on Instagram @cerealandpeanutbutter and use the hashtag #cerealandpeanutbutter to share them with me!

Ingredients:

50g quinoa

500 ml coconut milk

1 tsp cinnamon

1 tsp honey

1 tbsp chia seeds

50g mixed berries

1 persimmon

Handful of chopped walnuts/almonds

Directions:

1. Rinse the quinoa and transfer to a pot. 

2. Pour in 150ml of coconut milk and honey. 

3. Bring the pot to a boil and then reduce to a simmer for 10 minutes.

4. Take the lid off your pot and add in the rest of the milk and cinnamon. 

5. Cook for another 4 minutes then take it off the heat, throw in the chia seeds, nuts, berries and persimmon and stir well.

6. Transfer to a bowl, get creative with the toppings and dig in!

How to make your own Hummus!

I have recently found a new obsession: hummus. As hard as it is to believe, I never used to like it. In fact, I used to detest it! Then all of a sudden, after a few years of not tasting it, I tried it and have never looked back! 

Despite being a little pricey in the supermarkets for such a small container, I have become a self-diagnosed hummus addict, which is an expensive addiction to have. That's when I had an epiphany and decided to make my own hummus! And it is absolutely delicious, with a perfectly creamy texture, so how could I not share the recipe with you?

Ingredients

1.5 cups (12 oz) canned chickpeas

2 heaped tbsp tahini

Juice of 1 whole lemon

2.5 tbsp olive oil

3 tsp sea salt

1/2 tsp cumin or garlic salt (or both)

a dash of paprika

2 tbsp water
Optional: fresh/ground turmeric to taste

Instructions

1. Drain and rinse the can of chickpeas.

2. In a food processor / strong blender, pour in the tahini and squeeze an entire lemon.

3. Blend the tahini and the lemon together to create a fluffy texture. 

4. Add in the rest of your ingredients: olive oil, sea salt, cumin, garlic salt, paprika. Blend everything together well.

5. Finally, measure out half of your chickpeas (3/4 cup) and blend them in to the mix, before adding the remaining half until you reach a thick houmous texture.

6. Add in 2 tbsp of water to make the mixture moist and fluffy. Blend again with the water.

7. Store the houmous in an airtight container and keep refrigerated.

I love having it with veggie sticks, dipping homemade sweet potato fries in it, spreading it on rye bread with smashed avocado or dolloping it into my salads!