Buckwheat Salad

Hello! It’s been a while… like, a long while! How have you been?

So once again, it feels like it’s been forever since I last blogged but I’m back with a delicious, light and flavourful recipe – perfect for the nearing of spring!

The recipe starts with buckwheat groats, a new find of mine as it’s a fantastic grain for salads as it’s heartier than quinoa with great texture and a little bite.

We then pile in a mixture of steamed and raw vegetables that add vibrancy and tons of different textures (yep, I’m really into texture at the moment).

Then we mix it all up with a super simple vinaigrette and serve (I like it with massaged kale and a lot of coriander)!

Buckwheat salad vegan, gluten free, dairy free
Serves 2

This salad is made from a variety of different vegetables and buckwheat, which allows for a heartier salad. The vegetables are of course interchangeable – I’m sure some beetroot would work wonderfully as well as grilled or roasted vegetables like peppers, zucchini and aubergines. I’ve made a simple vinaigrette to dress it with but pesto also works wonderfully and it works especially well if you tear in some basil leaves instead of coriander and add some sun-dried tomatoes and olives.

1 cup cooked buckwheat
Handful of green beans
Around 5 broccoli florets
1/2 zucchini (you can use cucumber)
2 handfuls edamame
Handful of coriander (including stalks), chopped finely and reserving a few leaves to serve
2 tablespoons extra virgin olive oil
1/2 lemon
1 tablespoon apple cider vinegar, optional
Salt and pepper, to taste

Steam the broccoli, green beans and edamame for around 4 minutes, until they are bright green.

Julienne zucchini then cut into small cubes.

Mix the vegetables and buckwheat, adding the chopped coriander at this point.

Top with extra virgin olive oil, lemon, salt and pepper and mix.

When serving, sprinkle with remaining coriander and a squeeze of lemon to brighten the flavours.

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Zoodles with a Herb & Tahini Dressing

I seriously think this is one of my most beautiful posts – just look at the colour of all these beautiful vegetables!

Not gonna lie, there is a slight photo overload but I don’t even care because I could stare at these zoodles forever. Just imagine if I had some edible flowers on hand. *heart eye emoji*

Not only do these look incredible, but they taste amazing too! I’ve seriously been living off this recipe, plus a few add ins, ever since I got back to London!

So how’s everyone been? I can’t believe summer is pretty much over – I guess I was having so much fun that it went by like a flash!
I’m actually quite excited about Autumn though – not too cold that my circulation stops but also cool enough to layer up and be cozy!

Zoodles with a Herb & Tahini Dressing vegan, dairy free, gluten free
Serves 2

This is a beautiful and easy lunch idea. It makes the most of the wonderful summer produce and highlights all the flavours. The dressing gives it a nice creamy richness whilst the herbs lift the dish and add a nice spark of flavour. Feel free to add in any extra vegetables, I love adding cherry tomatoes as they add a lovely sweetness, but fruits like pomegranate works equally well to add a pop of colour and sweetness!

2 zucchini (any colour)
1 tbsp light tahini
1 tbsp lemon juice (or substitute with apple cider vinegar)
Water, to thin it out (start with a teaspoon and work your way up until desired consistency)
Herbs of your choice, I like coriander and parsley
A few radishes, sliced thinly
Sea salt and black pepper

To make the dressing, mix the tahini, lemon juice and water.

When fully combined, add the herbs and salt and pepper.

Leave the dressing to the side and spiralise your zucchini. You can also use a julienne peeler.

Mix the zoodles and the dressing and leave to ‘marinade’ for about 10 minutes so the zoodles soften slightly.

When ready to serve, top with radishes and remaining herbs, as well as any other vegetables or fruits.

Fully Loaded Green Fried Rice

So I’m back and feeling refreshed after 2 weeks off from here (although I did post a new video of my July Favourites last week!)

I’ve been conjuring up new ideas and so excited to bring you lots of delicious recipes!

Today I’ve kept it fairly simple because I had a lot on my plate (hehe) so when I’m rushing around and running errands all I really want is something quick but tasty and filled with vegetables (I’ve been craving them since I’ve been away!).

Also, I can’t wait to show you photos from Tokyo because obviously it was amazing and I’ve got the funniest stories to tell you all – hopefully it will be up for Friday!

Fully Loaded Green Fried Rice vegan, gluten free, dairy free

This fried rice is the perfect quick meal, as long as you have leftover rice, or even grains like quinoa, it will come together in under 15 minutes! I also love adding herbs like coriander or mint to this as it really livens the dish and gives a fresh flavour and you can also add some sweetness with coconut palm sugar to give a well rounded flavour.
I’ve decided to leave measurements out as it’s really up to you what ratio of rice to vegetables you want, but I personally like to keep it around 50:50.

Leftover brown rice
Broccoli, chopped into small pieces
Zucchini, chopped into small pieces
Frozen peas
Lemon (or lime)
Tamari (or soy sauce)
Grated ginger
Toasted sesame oil (or coconut oil)
Sesame seeds, to serve

Heat you pan to about medium and put 2-3 tablespoons of boiling water into your pan and add the broccoli.

Stir the broccoli around and when it al dente, take it out the pan.

Give your pan a quick wipe with a tissue to make sure it’s dry and add you oil and ginger.

Add the broccoli and zucchini and once warm, add the brown rice.

Constantly stir and in the last minute, add the frozen peas which should thaw out quickly.

During this time, add the tamari and lemon and optional coconut palm sugar.

Turn the heat off and at this point, you can add herbs of your choice.

Serve with a sprinkling of sesame seeds and a wedge of lemon or lime.