A few years ago, I visited a food fair in London. At this fair, I stumbled across this wonderful little Greek stand. It was packed with plates of delicious Greek food, including this amazing pie made from spinach, feta and filo pasty. It was called Spanakopita and I was entranced.
Continue reading “Potato, Aubergine and Spinach Spanakopita”
Portobello mushrooms are actually one of my favourite things. Ever. They are so flavoursome and they make the perfect base for this recipe! I actually use three different mushrooms in this recipe. Some may call it overkill, I call it heaven. Before I became vegetarian I used to think of mushrooms as quite bland. I didn’t dislike them, but they weren’t my vegetable of choice. Now we always keep a massive punnet of mushrooms in our fridge at all times and our spice cupboard ALWAYS contains some form of dried mushrooms – normally porcini.
Continue reading “Feta and Spinach Stuffed Mushrooms”
Spring is just around the corner! That means sunshine, flower blossoms and to me – smoothies! I tend to have smoothies for breakfast almost every day in spring and summer. Smoothies are a great way to enjoy all the beautiful fruit that is available in these seasons. They are also a great way to get more veggies into our diet! I find they are a great way to re-boost my immune system if I have been overindulging (in a mountain of Easter eggs…)
This smoothie is a great blend of spinach, bananas, pears, cashews and flax seeds! You can use any blender to make smoothies, but ones with a powerful motor will provide a smoother finish. I use a nutribullet. It is one of my favourite kitchen gadgets and I really get a lot of use out of it. They cost around £99 – quite pricey but you really get a great blender. It has a blending attachment as well as a milling attachment. I make nut milk, nut butters and nut flours in mine as well as smoothies!
My smoothie recipe is super filling. This recipe makes one large glass of smoothie that I find keeps me full for most of the morning. Don’t worry about tasting the spinach. The flavours are masked by the other ingredients! I like to put a couple of cubes of ice in with mine, smoothies are best served chilled! Remember to sprinkle the bee pollen on after you have blended to enjoy the maximum nutritional benefits! I like to soak my cashews before blending. I normally soak a batch overnight. It makes for a really creamy smoothie!
Ingredients:
- 1 small ripe banana
- 1 small ripe pear
- 1 handful of baby spinach
- 1 handful of soaked cashews
- 1 tablespoon brown flax seed
- 1 tablespoon of goji berries
- 1 teaspoon of coconut oil
- A sprinkling of bee pollen
- A few cubes of ice
- Fresh cold water
Directions:
- Wash your spinach and chop the fresh fruit.
- Add all ingredients apart from the bee pollen) to the blender and top up with the fresh water.
- Blend until smooth. Pour into a glass and top with bee pollen!
~ Enjoy! ~
Spring is just around the corner! That means sunshine, flower blossoms and to me – smoothies! I tend to have smoothies for breakfast almost every day in spring and summer. Smoothies are a great way to enjoy all the beautiful fruit that is available in these seasons. They are also a great way to get more veggies into our diet! I find they are a great way to re-boost my immune system if I have been overindulging (in a mountain of Easter eggs…)
This smoothie is a great blend of spinach, bananas, pears, cashews and flax seeds! You can use any blender to make smoothies, but ones with a powerful motor will provide a smoother finish. I use a nutribullet. It is one of my favourite kitchen gadgets and I really get a lot of use out of it. They cost around £99 – quite pricey but you really…
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The Brighton Kitchen 
