Summer Nectarine, Apple & Raspberry Crumble

DSCN9962

So it’s been a while… again.

*lengthy essay coming up, so feel free to skip this bit and head to the bottom for the recipe!*

I’ve been away for a month in Tokyo where I really enjoyed myself and it was so lovely to not think about anything apart from relaxing and having a good time. Not thinking about any work and really letting myself take a rest. I think that break really benefitted me. It wasn’t that I wasn’t inspired before but there was a time in the midst of exams where I made such simple and basic meals that I didn’t feel like they were ‘worthy’ of sharing.
I’m sure anyone else who blogs or is a content creator understands this feeling of creating things that ‘aren’t good enough’. I put these in inverted commas because I feel like it’s all to easy to be so hard on yourself and sometimes it’s hard to remember that you’re your own worst critic.
Now that I’m back and well rested I feel so inspired and I’m excited to get into the kitchen and try and make something delicious. I craved that feeling for a while, of being passionate about creating and I feel like I’m back in the gist of it all.

DSCN9964

Anyway, back to the recipe!

I adore crumbles so much and my favourite has to be rhubarb – I love the tartness and sweetness that contrast against the crumbly oaty topping. However, rhubarb season is all over and I thought it would be best to work with available fruits like nectarines which are so sweet at this time of year. The apple in the crumble has a bit of bite which adds a nice texture and the raspberries add the tartness that provides a wonderful contrast.

The crumble is delicious too and packed with goodness like desiccated coconut, cashew butter and cacao nibs as well as oats to keep it traditional.
The oats also make it acceptable to eat this for breakfast, right? 😉

DSCN9960

Summer Nectarine, Apple & Raspberry Crumble vegan, gluten free, dairy free
Serves 4 small portions

This summer crumble is a wonderful ode to the ripe and sweet summer fruits that are readily available. Feel free to swap the fruit to suit what you like, maybe switching the berries. In autumn, pears and cinnamon would make a delicious filling, and would work equally as wonderfully with the ‘buttery’ oaty topping.
I also want to mention that you can substitute coconut sugar for regular brown sugar with great results.

For the topping:
100g rolled oats
2 tbsp cashew butter
2 tbsp coconut oil, softened/ melted
2 tbsp coconut sugar (you can use less or more depending on how sweet you want it)
1 tbsp desiccated coconut
Pinch of salt
1 tbsp cacao nibs (optional)

For the filling:
1 nectarine (you could also use a peach), cored and diced
1 pink lady apple, cored and diced
Handful of raspberries
3 tbsp water
1 tbsp coconut sugar

Preheat the oven to 180ºC.

Mix all of the topping ingredients apart from the oats in a large bowl.
Add the oats slowly, starting with 50g and adding them until you think the texture is perfect. The topping should be crumbly but there should be some chunks.

Put the nectarine and apple in a pan with the water and sugar and let it simmer for around 5 minutes until the fruit is hot but the apples have a bit of texture to them. Add more water if needed.

Place the fruit in the bottom of oven safe jars and top with fresh raspberries.

Place the crumble on top and place in the oven for 15 minutes until piping hot.

Serve as they are or top with oat cream (my personal favourite), coconut yoghurt, or a dairy free cream alternative.

 

 

Green Smoothie

Green Smoothie | Add A Little

GUYS.

I’m beyond excited.

It’s finally come.

Green Smoothie | Add A Little

My nutribullet arrived!! I’ve wanted one for so so so long and then I won one in a competition yada yada yada but it’s finally here – seems like Christmas came early!

I was slightly overwhelmed as to what to make first; vegan mac ‘n’ cheese, baba ganoush, hummus, vegan pesto, creamy tomato soup – the possibilities are endless!

In the end I settled for a green smoothie!

I’ve got to say: I’m a massive green smoothie lover, however I’m quite specific that I don’t like it to be full of fruit, I like it to be about 60:40 on the veg to fruit ratio.

Green Smoothie vegan, gluten free, dairy free
Serves 1

This delicious smoothie is a perfect afternoon pick-me-up as well as a portable breakfast: it would be great to add in a handful of oats or some chia seeds in here to keep you fuller for longer!

2 handfuls of kale
1/2 banana, frozen
1/4 avocado
Squeeze of lemon
Knob of ginger
water of almond milk, adding until desired consistency

optional: mint, dates or stevia to sweeten

Add all the ingredients to your blender and blend until smooth.

Serve straight away, adding ice cubes if preffered.

Green Smoothie | Add A Little

 

Kale and Orange Salad

Kale and Orange Salad | Add A Little

Another summer salad recipe for you! I’ve actually already done a simple massaged kale salad recipe, but I decided I wanted to mix it up a bit and have something different!

Kale is a SUPER POWERHOUSE OF AMAZING-NESS.
I mean, you probably already know the multitude of reasons why you should be eating kale now. It’s got a ton of Vitamin K, A, C, calcium, iron, filled with iron and fibre and so much more. Seriously, you need to get on this bandwagon if you haven’t already!

Kale and Orange Salad | Add A Little

I made a super creamy (but vegan!) tahini dressing which is perfect with the slightly bitter leaves of the kale and the orange segments really lift the dish and make it summery and the juice makes it sweet and delicious!
I also added chickpeas on top just for some protein and fibre to keep me full, but it’s still great without and you can serve it as a side salad. I also think it would taste great with some roasted almonds for some crunch!

Hope you have a wonderful day!

Kale and Orange Salad vegan, gluten free, dairy free
Serves 1

Tahini dressing
3 or 4 handfuls of raw kale (make sure to take off the stems)
1 orange, segmented

optional: chickpeas, chicken, roasted almonds.

Massage the kale with the dressing.

Add the oranges and fold in with your fingers so they don’t break down.

Put in the fridge for an hour or two if you have time so the kale can breakdown and take in the dressing.

When serving, top with the chickpeas or roast nuts, as you don’t them to get soggy in the fridge.

Kale and Orange Salad | Add A Little