Going to Seed

You might know by now that I'm a fan of healthy eating (with the odd bit of naughtiness thrown-in, for good measure).  So, I was keen to taste test the latest version of Munchy Seeds that came my way recently. I've long been a fan of the company's delicious nibbles and found these at least as good as I had anticipated.

Comprising apricot kernels, sunflower seeds and pumpkin seeds; dressed in a tasty savoury combination of koji, seasalt and soy - they sell at £3.50, for 200g.  They're a brilliant munch, all on their own, but also wonderful for sprinkling on salads and stir fries.  The only downside, for me, is that it's a challenge to stop dipping-in, once I've opened the pack...

Christmas spice tea

Instead of buying costly commercial herbal teas, why not make your own deliciously healthy, warming blend? I love the seasonal spice notes of cinnamon and ginger and regularly buy tea bags that feature their flavours.

Sometimes though, I crave something more naturally potent; so, on impulse and in the mood to christen my new teapot, I decided to experiment. I peeled and chopped a 6cm piece of fresh root ginger and broke a cinnamon stick into smallish pieces. Into the pot they went, with boiling water poured over...

I left them to infuse (and enthuse) for about 15 minutes and the result was a brilliantly warming, naturally sweet and spicy 'tea'. Yum! As good once it's cooled, as it is hot; since both the ingredients are woody/roots they can be topped-up with water again up to three times. Cheers and good health!

PS When I do enjoy commercial varieties, Pukka and Hari Tea feature in my favourite mug.

Berried Treasure...

Normally, I’m quite a purist and prefer to blend my own smoothies tailoring them to my taste, mood and ingredients. But, there are times when practicality takes precedence… The other day, out-and-about, late afternoon and all I’d eaten was a piece of fruit. So, thirsty and a little hungry, at the same time, I searched for a snack.

At the supermarket, an intriguing variant caught my eye.  Innocent’s breakfast thickie wasn’t a guaranteed winner but I gave it a try and was happy I did! Lusciously berried, not-too-sweet; the raspberries and blueberries married perfectly with probiotic yogurt and oats.

I’ve been familiar with Innocent since their inception; I love their fun, no-nonsense, practical, healthy approach, quirky sense-of-humour (and tasty products). I admire their quite unique and innovative business model, how they haven't been spoilt by success or strayed from their orignal ethos and how they give back to deserving projects.  A delicious inspiration!

Squid Ahoy!

Thought it was time for another in my occasional series of recipes - this one works perfectly for a super-speedy, protein-rich, Mediterranean flavour-infused treat...

How do you choose what you're going to eat today?  If you're like me, then perhaps you take your inspiration from the market or supermarket, as you shop.  Perhaps you sometimes also need to give yourself a bit of a nudge to veer out of your 'comfort' zone.  So it was for me, a couple of nights ago, as I tried to decide what to make for dinner, while I shopped. At the fish counter, in my friendly local Waitrose, I noticed the squid was on offer and I realised that the last time I had prepared it, myself, was when I was living in Paris, shortly after I graduated.  Dis donc!  

After a reassuring chat with the girls behind the counter, I purchased my two squid tubes (pre-cleaned) and wandered home pondering my concoction of squid in red wine and tomato sauce, as I walked. En route, I thought back to when I was in Paris -  very young, adventurous and a touch naïve - and how I had prepared them totally from scratch, cleaning and all.  The result, as I recall, was a delicious success.

Ingredients:

(Per main course portion)

2 cleaned squid tubes, (approx 7oz/200g)

olive oil or stir fry oil blend

1 small fresh, or dried, red chili, chopped

1 dash/glug of full-bodied red wine

1 small can (1/2 a regular can) chopped plum tomatoes or 1/2 sachet Ella's Organic The Italian One sauce (your favourite healthy tomato sauce would work just as well)

1 tablespoon soya milk

Method:

Rinse the squid under cold water, pat dry with kitchen paper; cut - length-wise - into 1" (5 cm) strips.  Pre-heat your pan.  Pour-in approx 10ml olive or stir-fry oil.  Place the squid slices in the pan, spreading around, (not on top of each other), so that they cook evenly.  After 30 seconds, add the chili, wine, tomatoes (or sauce) and soy milk.  Cook for a further 2-3 minutes, until sauce thickens and squid is tender.  Remove from heat, pour onto a plate or bowl and sprinkle with chopped fresh flat leaf parsley.  Enjoy as it is or to top your favourite pasta or rice.  Buon appetito!

NB  Whatever you do, don't over-cook the squid or it will be rubbery and chewy rather than tender and delicious!

It was too late to add the photo after I'd tasted my 'experiment' - I'll rectify that next time I make it...