Review: Hemsley + Hemsley Cafe

Hemsley + Hemsley Cafe Review | Add A LittleI met the lovely Hemsley sisters on their ‘Good and Simple’ book shoot last year (wow, how time flies!) and I’ve been eager to try out their cafe ever since I heard about it (especially after trying their food and knowing how delicious it was)! I’m such a big fan of their ethos of eating whole foods that do good and make you feel good.

Their cafe, situated on the new Body studio on the third floor at Selfridges, embodies their positive attitude towards healthy eating with bright and flavoursome dishes.
They have a wide range of choices to cater for any dietary needs. I’ve heard that the slow cooked chicken stew with cauliflower rice is particularly delicious and the salmon burger in the flaxseed bun caught my eye. However, on the particularly sunny day in London I was craving a salad. Knowing the Hemsley sisters, I knew I was in for a treat.
Because of the many choices (it was too hard to pick just one!) I went for the mix of the three: puy lentil salad with thinly sliced beetroot, tart apple, dried cranberries with a light maple vinaigrette; sesame soba and carrot noodles; and quinoa with roasted vegetables and brazil nut pesto.

I loved that I was able to try all three and the generous portion for £10 was a steal! My favourite was definitely the quinoa with roasted vegetables. It was packed with different flavours and textures and the pesto added a basil punch to the dish. Next time, I will definitely opt for a large serving of this.

They had a range of drinks and I went for the hardcore green juice as I’m a sucker for it when I see it on a menu! It was filled with green vegetables and herbs which gave it a lovely light flavour. Don’t worry, if you’re not so keen on the liquid vegetables, they also have a range of smoothies and hot drinks.
As well as this, of course they have some desserts options such as chocolate chip cookies, carrot cake and their famous paradise bars.

I highly recommend checking out the cafe as it’s a place that anyone can go and enjoy the food on offer. Although their food is free from gluten, grains and refined sugar, the meals they serve are packed  with flavour and substance and their wide range allows anyone to enjoy the food. But be warned that it’s very small so I would say to go early if you want to get a seat!

Hemsley + Hemsley Cafe
Website: No website, but read more about it here.
Address: 400 Oxford Street, Marylebone, London W1U 1AB
Opening Hours:

Buckwheat Salad

Buckwheat Salad | Add A Little

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!
Buckwheat Salad | Add A Little

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.Buckwheat Salad | Add A Little

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). Buckwheat Salad | Add A Little

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 | Add A Little

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.

Link Love Sunday

Link Love Sunday | Add A Little

Hey everyone! I’m here just for a quick post today to show you my favourite links from the week – lots of delicious and drool worthy recipes! (ps. I’ve finally got a recipe ready for Tuesday so keep your eyes peeled 🙂 )

This creamy pumpkin polenta with balsamic roasted beets is a hug in a bowl.

Texture party happening here! (pictured above)

These white bean burgers with fennel slaw look beautiful.

These black beans are my idea of heaven.

I would devour this whole ginger sesame roasted cauliflower.

These roasted carrots and onions with fennel and mint are a fancy side!

Thai sweet potato wedges. I repeat. Thai sweet potato wedges!!

And these black rice noodles with roasted squash *heart emoji*

Can’t go wrong with finger food, especially these baked veggie samosas.

I’m trying out loads of grains recently and this winter millet salad looks amazing.

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