Healthy Eating

Summer Squash and Peanut Butter Sabji – Spicy, Rich and Healthy Vegan Curry

We love this kind of curry bowl! So many colours and textures, served with chilli pickle and warm flatbreads, it’s an Indian Thali feast and easy to prepare.

 

Are you missing your Indian takeaways?  Visiting your favourite local Indian restaurant?  Here’s a simple recipe to make your own homemade Indian feast.

 

A really simple, one pot curry (sabji) with a creamy, rich and spicy sauce

 

This is a quick vegan curry for beginners, but it has the flavours anyone will love.  Rich and creamy, without oil, this is a great way of making a delicious, healthy curry and bringing India spice and fragrance to your kitchen.  

If you’re not a fan of peanut butter, this may change your mind.  Once we’ve cooked it through, the peanut butter begins to melt into the sauce and mingle with the spices and tangy tomato, leaving a rich sauce.  It’s not overpoweringly peanut!

The masala sauce is always the key to any delicious curry treat and this one is as simple as popping it all in a pan and cooking. Super quick and easy, no oil and frying, just delicious, big flavours and colours.

In lockdown, I’m trying to make things as accessible as possible. I’ve posted a Wild Mushroom Lasagna and another Quarantine Curry recipe recently, but this one is a new favourite.  I was skeptical to try new ways of cooking curry sauces, I wasn’t sure if they’d lose something essential.  But this is the kind of recipe that may quickly become a weekly staple and when you add some deeply flavoured daal and fragrant rice, plus a little raita, pickle and some crunchy fresh vegetables, you have yourself a top Thali!

 

What’s Sabji?  Thali?  Masala?


Thali is not so well known in the UK, we don’t see it on many Indian restaurant menus for example. But in India, Thali is a daily staple, a rounded, set meal, served daily with a wide range of flavours, textures and nutrients.  Thali is basically the name of a metal plate with many shallow compartments which hold the delicious array of spicy and colourful daals, sabji (curries), flatbreads, pickles and more….. 

It’s my favourite staple meal from any country. Just the sheer diversity of flavours, seasonal vegetables and textures.  Sometimes, you’ll even get a little dessert on the plate. Thali’s are served in many restaurants and hole in the wall type places, some more lavish, some more basic. I find the basic Thali’s are normally my favourites, lighter and healthier.  

A good masala (spice mix) is key and spices are normally ground or bought freshly.  You just can’t substitute the flavour and intense fragrance of freshly ground spices.  You can do this easily at home, especially if you have a pestle and mortar.  There is something important about grinding spices by hand and not relying on technology.  It’s very grounding!  There’s something human about the whole process.  A pestle and mortar seems like we’re inviting the stone age into our modern kitchens.  And as a piece of equipment, it can never be bettered.  

This is not just about the food on the plate, but the techniques that are involved in producing it, techniques handed down from generation to generation.  Techniques that millions have used and honed to create delicious food.  In many ways, the act of cooking ties us all together.  Our shared quest for delicious, nourishing food.  

You might be wondering why we post so many curry recipes!  We love India dearly.  I’ve spent a lot of time travelling all over India and I can’t imagine a more fascinating place to be.  I’d love to go back someday, India filled me with so much inspiration, not just in the kitchen, but in life generally.  India changed my life!  If you’ve visited, you probably know what I’m feeling.  

Use any vegetables you like here, whatever is seasonal and looking top banana. I really enjoyed the squash, we have hardly been going out shopping, so this squash was really appreciated. I prefer it to carrot in a curry. Jane prefers carrot. We’ll agree to disagree there. I love the way squash just breaks down. I left the skin on here, I wanted to cook it well, but not for it to break down into the sauce too much. This whole meal was prepared with no oil, the good fats coming mainly from the peanut butter in the masala.

 

Better than takeaway!  Squash and Peanut Butter Masala – Simple, Healthy, Hearty Vegan Curry



I can’t think of many easier ways of making an Indian feast. Let me know if you’d like the rice and daal recipes. I can post them next, but here’s the curry recipe to get started.

Thanks to everyone who have requested recipes recently. It’s great to see all your cooking adventures over on Facebook (our group is here) and Instagram. It makes my day when I see people cooking recipes from our cooking classes and vegan holidays and there are still a steady stream of posts of recipes from Peace and Parsnips, which is amazing, it’s been over 5 years since our cookbook came out. I should celebrate that soon!!

 

      We loved this curry and will be making it again and again.  We hope you enjoy!!  

 

Let us know if you try this one out, follow our blog, there are more recipes coming soon. You may like our seasonal newsletter, here’s the link to sign up. Secret recipes and pictures of the BHK in full swing.

Mr Will, our fellow collaborator, yogi and cooking amigo from the sparkling Complete Unity Yoga, this one’s for you bro.



Keep it spicy!!


Sending much health and happiness to you from the BHK


 

Recipe Notes

I’ve made this lockdown friendly.  I hope you can all still get some fresh vegetable and have a decent stock of spices in the cupboard.  I’ve omitted fresh ginger, onion. chilli and garlic in favour of dried/ powdered.  It works!!  I’ve never been in a situation to try this out and I can see why my friend says that most Indian restaurants in the UK use dried ginger and garlic in recipes.  The flavours are intense!  A great lockdown sub.  

Use any seasonal vegetables you like here.  Bear in mind that different vegetables take different times to cook.  Hence, we add the courgettes in later.  We wanted them well cooked, soft, but not mushy. 

If you are short of spices, substitute the quantities with any spice mixes you have.  Curry Powder (good all rounder) is very handy, or Garam Masala (warming and fragrant).  

Smooth or chunky peanut butter is fine here.  If you are not a fan of peanuts, try cashew butter or any nut/ seed butter you enjoy.  The nut butter flavours calm when they are cooked.

Coriander would be nice to top this one off.  We didn’t have any, so we tried it with Lemon Balm instead.  Delicious!  Necessity regularly brings much inspiration. 

 

Healthy vegan curry can be rich and delicious!! The peanut butter masala sauce is the star here. No oil and still awsome!

 

Squash and Peanut Butter Sabji – Spicy, Rich and Healthy Vegan Curry

 

The Bits – For 4

1 tin chopped/ plum tomatoes or 400g tomato pasatta

3 heaped tbs tomato puree

2-3 heaped tbs peanut butter (unsweetened)

500ml hot water

 

1 small butternut squash (scrubbed and chopped, skin on)

1 large carrot (scrubbed and chopped)

1 small courgette (chopped)

 

Spices

1 1/2 teas ground turmeric

3 teas ground cumin

3 teas ground coriander

1/2 teas ground cinnamon

3 teas dried ginger

3 teas garlic powder

1/2 – 2 teas chilli powder (you know how hot you like it!)

1 1/2 teas sea salt

 

Optional

Fresh coriander (chopped)

 

Do It

Set aside the courgette and peanut butter.

Place a large sauce pan on medium heat and simply add all the other ingredients.  Starting with the chopped tomatoes, tomato puree, vegetables and then spices.  Stir them until combined, pop a lid on and simmer for 15 minutes.

Now add the peanut butter and courgette.  Stir well and pop the lid back on.  Simmer for 10-15 minutes.  Your sauce should be thick and shiny, with the peanut butter cooked through.  

Taste and add more sea salt and chilli as you like.  Find your ideal flavour!  

You may also like to add some hot water to thin the sauce, a little at a time.  Also, stirring a few handfuls of greens into the sabji is a nice idea now, sliced spinach, chard, kale, whatever you have.   

Serve topped with fresh coriander and all your favourite curry trimmings.   

 

Foodie Fact

We love peanut butter. We even make our own here sometimes.  It’s simple, just roast some peanuts and blend, maybe add a little salt, a touch of cold pressed oil to help it blend. 

But is peanut butter healthy?  I know some people avoid it, even when they enjoy the flavour.  Peanut butter is high in fat, but is a great source of good fats, fibre too.  It’s an excellent source of protein, anti-oxidants and vitamins like E, B3 and B6.  It’s also has a good amount of omega 6 and you’ll also find many minerals like magnesium, iron, selenium, zinc and potassium.

The peanut butter market is varied, some are more pure than others.  Give your jar a read, as usual, the less ingredients the better.  We want to avoid palm oil, refined oils and sugar.  Good peanut butter can cost a little more, but it’s well worth it.  So, peanut butter is healthy, as long as you’re not eating it 24/7.    

 

 

Categories: Curries, gluten-free, healthy, Healthy Eating, Nutrition, photography, plant-based, Recipes, Summer, Travel, Vegan | Tags: , , | 15 Comments

BHK Lockdown Diary – Sunshine, Cakes and Frogs

Welcome! Getting some salad seeds planted in the front garden. We’ve started the veg patch in the back garden this year, trying out a new no-dig method (which is kind-of working out) and we’ve also planted some new trees (which we’re really excited about.  The Elder is the star) 

 

Welcome to lockdown BHK style.  I’ve lost count how long we’ve been hanging out around the garden and house, but we’re the very lucky ones, with a garden and loads of Snowdonian sunshine!  It’s been like Bermuda up here for the past couple of months which has made this whole time feel much brighter for us.  

We’ve been getting on with cooking new recipes, playing with new ideas in the kitchen and in the garden too.  The veg patch is up and running, we have modest ambitions and if we get a few Broccoli floret and a cabbage out of it, we’ll be very happy.  The slugs round here resemble ugly anacondas (I like snakes).  We’ve been really fortunate with all the foragables in the area, loads of sorrell, nettles, hawthorn and crab apple flowers, fresh hawthorn leaves, mints, dandelions, wild garlic, all the joys of spring and early summer.  All that makes for some pretty awesome salads!  

 

Slice of our White Pizza, Vegan Style! Middle-Eastern Flavours – Roasted Cauliflower and Red Onions, Za’atar and Roasted Garlic Puree, Sun-dried Tomatoes, Sumac

 

In these uncertain times (how many times are we reading those words of late!!) we feel blessed to have a local supply of organic veggies.  Our veg box is one of the highlights of the week and Tyddyn Teg are producing an amazing array of fresh local veg for us to base our vegan dreamin’ on.

People keep talking of a new world sprouting out of this, we’re ever hopeful that things will get better and we’ll start taking better care of each other, animals and the world.  One of the key factors for us is a vegan lifestyle, but also keeping food local.  Focusing more on local, sustainable, organic farming.  I don’t like the idea of massive corporations feeding us. I can’t trust those who put profit before health and wellbeing.  I can see from our groups and your emails that many of you are growing your own and from a produce point of view, it doesn’t get any better than that!  I don’t really have very green fingers, but I’m good at getting my hands muddy.  Does that count?        

 

Jane out by the pond, there are loads of frogs, newts and toads this year. We’re keeping it topped up and making shelters for them around the ponds.

 

Vegan Shish Kebab – Marinated Tempeh, Tofu and Oyster Mushrooms with Apricots, Tahini Sauce and Pilaff. Oh, there’s a Beetroot and Ajwain Flatbread too:)  Got to have big colours!!

 

We think we’ve noticed more birds and insects in the garden.  There’s definitely more newts and frogs this year, we’re being invaded!  They try and get into the house, which is very cute.  I was hanging the washing out the other day and a Peregrine Falcon leapt out of a bush.  What sight!  It was amazing to see such a bird of prey up close.  We get the buzzards overhead, but they rarely land near the garden.  We’ve also made friends with the local horses, see below.  Bob, Tanny and Hera are our names for them and they seem to be warming to us.  They’ve started to hang our beside our wall and even lie in the sun just outside our bathroom window.  It’s lovely to wake up to see horses chilling and rolling around.  Every sunset we get a crescendo of grunting horses, blackbirds twittering and the occasional croak from the pond.  

 

Meet Bob – One of the neighbourhood horses who keeps us company in the garden.  We raided there fields the other day and now have a mighty pyramid of horse poo.  For the garden next year. 

 

Pineapple and Pistachio Up-side Down Loaf with a Rose and Cacao Sauce.  Gluten-free.  I’ve had some extra time to experiment with new recipe ideas.  I cook something everyday and have realised I’ll never get through the backlog of recipes I’d like to share here.  Maybe you could give me an idea of what you’d like to see?  I’m sure I’ll have a recipe tucked away somewhere for yah!!  

 

Plenty of brews in the garden to wash down all the cake;) Apparently we’ve both got sun tans from being out in the garden, hanging out with frogs and cabbages.  

 

This is hill at the back of the house, sunset over Anglesey and the Llyn Peninsula, Snowdonia  

 

We’ve got Sorrel coming out of our ears. I love the zesty flavour in salads, stews/ soups

 

Summers really kicking in over here. We’re enjoying loads of salads, this one includes Korean Mint, an interesting member of the mint crew. It looks like marijuana, but tastes like mint crossed with liquorice. Apparently bees, butterflies and hummingbirds like it. So it must be cool.

 

We share pictures regularly and if you’re on Instagram or Facebook pop over and say hello. 

We try to keep the BHK blog up-to-date, but there’s plenty more vegan cooking action and chat over on our Facebook cooking group

 

We’re loving our afternoon walks up the hills. Appreciating more than ever right now!  Overlooking Nantlle Valley, Snowdonia 

 

This is part one, more BHK lockdown pics coming soon.  

 

We’re ever sending positive vibes and best wishes your way. 

 

Happy cooking, L+Jx

 

Categories: healthy, Healthy Eating, Healthy Living, Peace and Parsnips, photography, plant-based, Summer, Vegan, Wales | Tags: , , | Leave a comment

YoVeg! Vegan Cooking and Yoga Holiday 2021 – See you next year in paradise!

The Shining Lights! – Our Vegan and Yoga Cooking Holiday 2019

 

We should have been hosting our YoVeg! Vegan Cooking and Yoga Holiday in Murcia starting today!

 

Memories of  2018, we took a cruise up the coast on that yacht!

 

We’re going to miss you all this year, your positive company, your appetite for life (and lunch) and your generous laughter and kind-heartedness.

 

We’re also missing the beaches, the markets, the chance to swim in the Med, yoga on the terrace and of course, cooking in that beautiful open plan kitchen.  

 

But, we’ll be back next year, fully inspired and energised and it will be even more special to welcome you and see all your smiling faces!

 

Breakfast is served, fresh fruit and Jane’s epic smoothies every morning on the sunny terrace

 

It’s sunny like Spain in Snowdonia right now!  We’ve just been looking at some photos of previous YoVeg! holidays.  Many happy times.

 

We both feel so lucky to do what we do and cook for magical people!  We’ve met many new friends and got so much inspiration from sharing special times with you all and we hope to see you at sometime in 2021!  

 

The villa, a beautiful eco-designed kitchen made the week a joy (for the cooks, this is the view from the kitchen!;)

 

We realise these are uncertain times for us all, but we’ve gone for it!!  

 

We’ve booked the villa for a week in early May 2021 and fully believe that this is something we can all aim for, some light and something to look forward to.  

 

The idea of YoVeg! ’21 will help us move through all these challenges.

 

We may well be running two holidays in our beachside villa next year, as demand has been high.  

 

You will need a good appetite at YoVeg!:)  Will and I are cooking everyday, a nourishing and healthy lunch, followed by an indulgent dinner with decadent desserts

 

Will is taking bookings and enquiries right now over at Complete Unity Yoga

 

CLICK HERE

 

Do get in touch if you’d like to come and join us in stunning Espana

for a blissful week of nourishing plant-based food and a thoughtfully crafted

programme of empowering yoga, events and workshops in paradise.

 

Time for a dip!  Swimming in a nearby cove.  The water is perfect in May (nice and fresh)

 

We have a limited selection of rooms available, doubles, twins and shared rooms with ensuite or shared bathrooms.  

 

Ensuite rooms are in high demand and what we always say is that sharing is a surprise hit!  People who go for our shared rooms tend to make great friends and enter into the community spirit, the togetherness, that naturally arises during these holidays.  

 

Preparing dessert in the YoVeg! kitchen, Mini Avocado and Mango Tarts with Mango and Ginger Coulis.  Bring a healthy appetite!!

 

Thinking about another YoVeg! and our other BHK events, being back cooking with you all, is bringing us lots of happy memories and positivity.  It’s always so much fun!  

 

We can’t wait to see you all again!  

 

YoVeg! Yoga Holidays – Front row seats!  The view from one of our yoga and meditation terraces

 

Sending loads of peace and best wishes to you, your families and friends

 

All meals served outside on the terrace overlooking the beach.  Dinner time in 2018.  Do you recognise anybody?

 

Happy cooking,

 

Lee and JaneX 

 

Our brilliant group 2018 – out on a walk in the beautiful Murcian countryside

   

Here are some more details and pictures from YoVeg! Holidays

 

 

Categories: Cooking Holidays, Cooking Retreats, Events, Healthy Eating, Nutrition, photography, plant-based, Vegan, vegan holiday, vegan travel, yoga, YoVeg! | Tags: , | Leave a comment

Mediterranean Vegetable and Chickpea Bake with Za’atar and Vegan Labneh

Baste with pomegranate molasses, you get a nice crispy layer of melt in the mouth Med Veg, topped with a little Za’atar

 

A fragrant, rich and flavoursome bake, loaded up with zesty spices and the creaminess of vegan labneh (so easy to make at home!)  

 

We baste the top layer of veggies with pomegranate molasses and olive oil, it makes them extra crispy!

This is the kind of centre piece that gets our appetites raving and the best thing, it’s easy to make and you might even have all these ingredients tucked away in your cupboards.

 

Vegan food for everyone, that’s what we’re talking about!!   

 

We wanted the flavours of the Med for dinner tonight!  It’s been ridiculously sunny up here in Snowdonia, perfect weather for a Med Veg bake in the garden.  I was fortunate to visit Palestine recently and brought back some extra special Za’atar from Bethlehem.  Palestine was an incredible place to visit, one of the most hospitable places I’ve been, and the food was outstanding.  I will do a post about it soon.  I must. 

 

Mediterranean Vegetable and Chickpea Bake with Za’atar and Vegan Labneh – Vegan, Gluten-free

 

You might also like our ‘Wild Mushroom Lockdown Lasagna’ recipe right here

 

Top Palestinian Za’atar, bought in Bethlehem

Za’atar

Beautifully aromatic herb mix!!  But not all Za’atar is created equal.  I realised this in Palestine.  There are some captivating spice shops and markets in Bethlehem and I was able to try different grades and types of Za’atar. The one we used here was my favourite, lots of toasted sesame, fragrant mountain thyme and a little twist of zesty sumac there too.

I think many Za’atars contain different quantities of herbs, dried sumac, salt and sometimes other spices.  Traditionally the mix revolves around lots of green herbs, like oregano, basil thyme, thyme, marjoram and savory.  Of course, the best herbs, are harvested wild!  Then dried in the sun.  You’ll find Za’atar used throughout the Middle Eastern part of the Mediterranean, Iraq and the Arabian Peninsula and some North African countries.  The herbs will probably shift slightly as you move around and many of these mixtures are kept as family secrets.  Some Za’atar mixes even contain caraway, cumin or coriander. 

Za’atar is normally served as a condiment, if you haven’t had it sprinkled over warm flatbread with a drizzle of olive oil, QUICK, you must.  I’ve enjoyed this mainly in Lebanon, Man’ouche (Man’oushe…I think it’s spelled a few different ways) for breakfast.

I added it into the lentil and chickpea stew here, it worked really well.  Za’atar can also be used sprinkled over hummus, a seasoning on vegetables and salads.  

I like Za’atar because it has a distinct flavour and I enjoy the subtle changes in the mix, from Turkey to Palestine, you can taste the different herbs used and when homemade, it’s a reflection of the local environment and conditions.    

 

You can check out some of my Lebanese foodie travels here

Seeking falafel perfection!

 

Layers of flavour to enjoy in this bake, the spicy stew, topped with crispy pomegranate veggies, sprinkled with za’atar

 

Tasty bakes like this are ideal for sharing with loved ones and neighbours love leftovers too! Your whole house will be filled with delicious fragrance after cooking this. 

 

Good food shared is soul food!

 

This is a really comforting dish and loads of fun to prepare.

 

If you like the look of this, or even better, get to try the recipe out, please let us know below. You can also join us over on Instagram for more Beach House Kitchen news and photos. 

Also, don’t forget to follow us and subscribe here for our seasonal newsletters.

 

Happy cooking:)

 

Recipe Notes

I will post a vegan labneh recipe.  Basically, strain some unsweetened vegan yoghurt (with cultures) through muslin, leave for a day or two to ferment and develop extra cheesy tanginess.  So easy!  Flavour with herbs, a twist of lemon juice, spices.  We make it all the time here, and it’s better than any shop bought vegan cream cheese we’ve tried. 

Toasting some cumin seeds in a pan and then grinding them in a pestle and mortar or small blender, will really add another dimension to the flavours here.  Well worth the extra little bit of effort.   

No Za’atar? You can use dried thyme. marjoram or oregano, or a mix of the two.   If you don’t have Pomegranate Molasses, try a Balsamic Reduction instead, or something else that’s sweet and sticky.  It will help with the caramelisation. 

 

 

Mediterranean Vegetable and Chickpea Bake with Za’atar and Vegan Labneh

Vegan, Gluten-free

 

The Bits – For 8-10

2 tomatoes 

1 large aubergine

1 large courgette

 

1 tbs cooking oil 

6 cloves garlic (peeled and chopped)

1 large onion (diced)

1 pepper (diced)

1 large carrot (diced)

 

3 heaped tbs tomato puree

400g/1 tin tomato passata/ chopped tomatoes

240g/ 1 tin chickpeas (cooked)

225g red split lentils

1/2 tbs turmeric

2 tbs ground cumin

2 1/2 tbs za’atar

1 litre hot water

 

Sea salt and black pepper

 

Vegan labneh, thick yoghurt or cream cheese (something nice and creamy)

 

Topping

Extra Za’atar

1 tbs pomegranate molasses 

2 tbs extra virgin olive oil

 

Do It

Thinly slice your fresh tomatoes and 2/3 of your courgette and aubergine.  Get them nice and thin, especially the aubergine, it takes a little longer to cook.  Dice the rest of your courgette and aubergine.  

I organise the sliced veggies now, it makes it easier later.  Stack a slice of aubergine, tomato and courgette together, keep repeating until you’ve used all of your slices.  Set aside.   

In a large saucepan, add your oil and fry the garlic on a medium high heat for 1 minute.  Add the onion and 1 teas of sea salt.  Stir, cooking for 5 minutes.  Then add your courgette, aubergine, carrot, pepper and tomato puree.  Stir and cook for 3 minutes.  

Preheat a fan oven, 180oC.  Pop a large baking/ casserole dish into the oven to warm.  

Now for all your spices and a good few twists of freshly ground black pepper.  Add your red lentils, chickpeas, passata/ chopped tomatoes and water to the pan.  Stir, bring to a boil and cook for 12 minutes.  

Taste your stew and add more salt and pepper to your taste.  The flavours should be jumping, if not, time for a pinch more salt!   

 

Top your spicy chickpea stew with generous dollops of creamy vegan labneh or cheese

 

Remove your warm baking dish and pour in the spicy stew.  Top with generous dollops of labneh/ yoghurt.   Arrange your sliced vegetables on top of your stew, see the pictures.  A nice thin layer which snugly meets the edges of your dish.  

Mix together your pomegranate molasses and olive oil in a small bowl and brush on top of your bake.  Giving it all a full coating of the tangy mix.

Pop in the oven and bake for 35-45 minutes, until all is bubbling and your vegetables are looking golden and crispy.  

Serve sprinkled with more Za’atar and a crisp seasonal salad, warm flatbreads and your favourite glass of something special.  I also like a few chilli flakes sprinkled over mine.  

 

Enjoy!!  A vegan centrepiece fit for a sunny day 

 

Foodie Fact

Herbs are of course delicious!  But they also have a huge range of healthy giving properties. Thyme is a superstar ‘erb.  Very high in vitamin C, with loads of vitamin A, K, E and B6, plus LOTS of minerals, like iron, calcium, magnesium AND high in fibre.  Even a little protein in the mix too.  

 

“Give me just a little more thyme……!!”

 

 

 

Categories: gluten-free, Healthy Eating, Nutrition, photography, plant-based, Recipes, Summer, Travel, Vegan | Tags: , , , , | 3 Comments

Thai Coconut, Rainbow Chard and Chilli Noodle Bowl – Immune-Boosting Vegan Soup

A rainbow soul bowl!

 

Comforting, healthy and delicious

 

A light and quick way of cooking seasonal Spring vegetables, in a fragrant thai broth with wholesome noodles

 

This will be my quickest blog post ever. I’ve got a sunny garden waiting for me, filled with bees, blossom and buzzards.  I hope you’re all well and have some space and time to enjoy this sunny Easter weekend.  I’m trying to keep one window open to the world, the turbulence and trauma of what’s going on, but also another window open to nature and pockets of peace.  It can be overwhelming otherwise.       

We’re not traditional, you know this, so we’re eating Thai this lunchtime and will probably have a lasagna for lunch tomorrow (I’ve got a idea brewing, it involves beetroot, as many of the best ideas do.)

This recipe is quick to prepare and packed with a rainbow of immune-boosting goodness.   Wales has been beautiful for weeks now, which is a bit odd, but very welcomed, especially in these crazy days.  I hope you find these posts enjoyable right now, I fully realise there are much more important things going on than noodles.  

I have limited skills as a human.  I’m useless at DIY, although I have been trying of late, like many of you may have?  I’m a keen, but brilliantly average gardener (I do blame the violence of North Walian weather for that one).  I play guitar, I have a unique style, meaning only a limited audience like my songs (anyone seen Spinal Tap?)  But I can cook a bit.  And we’ve got to eat. My calling in life, in many ways, is crafting cookies and carpaccio.  Essential life skills! 

 

The weather has been ridiculous in Wales ever since this CV thing kicked off. Sun, sun, SUN:)  Equals, al fresco noodles.

I like noodles too.  Jane and I have been to Thailand many times over the years and love a good reminisce over a steaming bowl of something special.  We met in South East Asia, so it’s a corner of the world we hold close.  

There isn’t much to say about this one, lots of wholewheat noodles, seasonal vegetables and greens, cooked in a rich, coconut broth, lightly scented with kafir lime leaves. Top if off with chillies and spring onion. Add a little marinaded tofu also for extra yum. What’s not to like!

Enjoy the recipe, pop over to Instagram and say hello, if you try it out, please let us know below and also, happy cooking!!

I’m off…..this is happening….

 

Kind-of the view from the kitchen window (if you jump over a stone wall, climb up a hill, greet a sheep, then stand on a rock). Beach House Kitchen, Snowdonia


Sending healthy vibes your way!

 

A delicious rainbow bowl of immune-boosting goodness. Vegan Thai Coconut and Chilli Noodle Bowl

 

Thai Coconut, Rainbow Chard and Chilli Noodle Bowl – Immune-Boosting Vegan Soup


The Bits – For 2 bowls

5 dried kafir lime leaves

2 large cloves garlic (finely sliced)

1 1/2 heaped tbs ginger (finely sliced)

1 teas chilli (finely sliced)

1/2 tbs coconut oil


100g firm tofu (cut into small chunks)

1 teas tamari/ good soya sauce

1/2 teas toasted sesame oil

40g creamed coconut (the hard stuff, chopped)

1 big handful cauliflower (chopped, use the stems and leaves)

3 mushrooms (sliced)

1/2 bell pepper (sliced)

100g wholewheat or buckhwheat noodles

750ml vegetable stock

2 big handfuls greens (I used rainbow chard, seasonal and delicious, kale would be nice)

Extra tamari/ soya sauce for seasoning

 

Topping

Finely sliced spring onion and chilli


Do It

Fill and boil a kettle.

In a small bowl, gently toss your tofu in the sesame oil and tamari.  Leave to marinade.

In another small bowl, cover the kafir lime leaves with a splash of recently boiled water. Release the fragrance!

In a large saucepan, on high heat, add the oil. Followed by the ginger, chilli and garlic, fry for 3 minutes.

Pour in your stock and kafir lime leaves, adding your creamed coconut, cauliflower, mushroom, bell pepper and noodles. Pop a lid on and bring to a boil, cooking for 3 minutes. Quickly check your noodles are done.  Take off the heat, gently stir in your chard/greens.  Taste and season with more tamari if needed.

Ladle into warmed bowls, topped with fresh chilli and spring onion.  Eat with your favourite set of chopsticks and slurp the soup.  Very important to give noodle soups a good slurp. Slurping is good for the soul. 

Dried kafir lime leaves are not great eatin’, take them out if you like before serving.    

If you’d like it really soupy, add a little more hot vegetable stock.

*Gluten-free option, use your favourite gluten-free noodles.


Foodie Fact 

Coconut is high in good fats that can actually help us lose weight!  It’s a good source of carbs and is filled with essential minerals like selenium and iron, along with a Zeppelin’s-worth of anti-oxidants.    

 

 

 

Categories: gluten-free, healthy, Healthy Eating, Nutrition, photography, plant-based, Recipes, Soups, Spring, Vegan, Wales | Tags: , , | 5 Comments

Moroccan Sweet Potato and Lentil Soup with Yoghurt and Ras El Hanout – Fragrant, immune-boosting bowl of orange radiance

Roasted Sweet Potato, Carrots, Cauliflower and Lentil Soup with Yoghurt and Ras El Hanout – Vegan, Gluten-free

 

A delicious, radiant bowl of orange goodness

A little spicy with a whole lotta immune-boosting properties

 

I hope you and your loved ones are enjoying good health.  We’re ever sending out love and fortitude during these turbulent times.  We’re going to keep bringing the healthy, vibrant recipes to support and nourish our bodies.  Plus, for us, cooking is a great time to chill and find a slice of peace with pots and pans.     

I created this soup to hit the sweet spot, a fine balance between deliciousness and nutritiousness, with the flavours of the souks, the spice markets of Morocco in mind.  This soup is rich and sustaining, creamy and spicy in all the right places.   

I wanted to add some of my (maybe your?) favourite veggies that you may have right now; sweet potato, carrot (beta-carotene superheroes) and cauliflower.  Also adding warming spices in the Ras El Hanout spice mix (winter chills are still hanging onto Spring up here!), vivid turmeric and richly flavoured paprika.  Then a bit hit of fresh ginger for even more immune-boosting ZING!  We also roast the vegetables in this recipe to bring out their natural sweetness and flavour.  

 

IMMUNE BOOST!!

Every ingredient here is a superstar

 

This is immune-boosting from all angles.  The yoghurt is full of pro-biotics, helping our gut to stay well, 70% of our immune system is located in the gut.  Which also likes lots of fibre and pretty much all of the ingredients are good sources of fibre.  

This soup is just what we needed right now!  Our bodies crave this kind of sunshine food, which I seem to cook a lot of when we’re back in the Beach House Kitchen (located on top of a mountain in Snowdonia, Wales, for newbies).  Putting sunshine colours in our pans and on your plates really works.  Eating food this colour means it’s most probably loaded with anti-oxidants and loads of beta carotene too.  Edible rainbows of healthy happiness.  

 

Food to keep us shining!  

 

I used to eat thick, lentil soups, something like this one, in the Rif Mountains in Morocco.  I settled down for a little while up there a good few years ago.  The steaming pots of soup in the morning, with fresh bread and spices, was a great start to the day.  I love soup anytime and would dearly like to go back to Morocco when all this blows over.  The slow pace of life in the mountains of Morocco is inspiring me right now, patience and finding peace being key to riding this strange time out.  

I also stayed with some Berber musicians in a small village in the Atlas Mountains and we basically played music all day, ate together around one big pot and occasionally picked cactus fruits, or went out to play with the goats and kids.  It was a very (very) chilled life.  Jane and I are mainly playing music, cooking and going out to say hello to the local sheep, so there isn’t that much difference really!  Jane’s just remembered that she can play violin, which has opened whole new doorways in our jam sessions.  Good time to find that one out.

Back in the kitchen….this is not a traditional Moroccan soup of course, but it’s inspired by some of my favourite spices from Morocco, where they have some of the best spice markets I’ve been to.  Tucked away in souks, down tiny, winding alleys, they appear timeless.  Not quite the same when you buy them in the supermarket, but if you can, buy your spices whole, then toast and grind them yourself.  When I got back from Morocco, it took weeks for me to stop smelling like cumin.  The spices are potent in those parts!! 

Enjoy this soup and cooking it!  I love having more time in the kitchen nowadays at home to really focus on my cooking, every aspect, from buying and preparing the vegetables, to washing up at the end, the whole act of making healthy, homemade food is important to us. It seems like every aspect can affect my life in a positive way, especially when we’re doing it with a smile on our faces.

Be well and say “hello!” below in the comments or over on Instagram or Facebook.  We’d always love hearing from you.  What country are you in?  Cooking right now for us is like travelling without leaving the kitchen.  I have my favourite Moroccan tunes on when I cook this, wash it all down with some ‘Berber Whiskey’ aka fresh mint tea with a pinch of gunpowder green tea in there.  I haven’t worn my Djellaba in the kitchen yet, but it’s only a matter of time…..          

 

Moroccan Sweet Potato and Lentil Soup with Yoghurt and Ras El Hanout – Vegan, Gluten-free

Recipe Notes 

This recipe makes a lot, by design, get that freezer stocked up or….

Left thick aka not thinning with hot water, this makes for a nice daal also.  I add a little fried garlic and more spices just before serving with rice or warm flatbreads.  

Basically, you can use similar quantities of other veggies here if you’re short of any of these.  I made this again today (the photos are from a few days ago) and I popped a roasted red pepper in there, which was delicious!  The lentils and spices make for a great soup base.

 

 

Moroccan Sweet Potato and Lentil Soup with Yoghurt and Ras El Hanout – Vegan, Gluten-free

 

The Bits – For 8-10 bowls (plenty for the freezer)


7 medium carrots 

3 medium sweet potatoes 

350g/1 small cauliflower

 

200g red lentils

3 heaped tbs fresh ginger (finely chopped)

1 large onion (diced)

2 tbs ground turmeric

1 1/2 tbs ras el hanout (or other spice mix like garam masala or baharat)

1 tbs sweet paprika

2.5 ltrs vegetable stock

200ml unsweetened soya yoghurt 

1-2 tbs cooking oil (I used cold pressed rapeseed oil)

Sea salt

 

To serve

Chopped parsley and chillies

Soya Yoghurt

Lemon Juice

 

Do It

Preheat an oven to 190oC.

Roughly chop your sweet potato, carrots and cauliflower.  Place the vegetables onto a large baking tray (or two), cover lightly with oil and a little salt.  Roast for 25-30 minutes, until soft and slightly caramelised, turning them once during cooking.    

In a very large saucepan, the very biggest one you have.  Warm your oil and then add the onions and ginger, fry for 4 minutes, before adding the turmeric, paprika and ras el hanout, stirring for a minute.  

Now add the lentils and stock, bring to a rolling simmer and leave to cook for 20 minutes. Until the lentils are soft.  Add the roasted vegetables and yoghurt, blending all together until smooth using a stick blender.  Thin the soup with hot water if needed, have a boiled kettle on standby, for the soup, or tea?

For serving – Stir a little lemon juice into some soya yoghurt.  Drizzle over the soup and swirl if you’d like it to look a bit fancy.  Scatter herbs and chillies.  

Enjoy warm, with a stack of flatbreads.

 

Foodie Fact 

Sweet potatoes bright orange colour comes from the beta carotene content, beta-carotene makes Vitamin A, which makes you see in the dark and through brick walls, like a superhero. It will also give you the ability to scale tall turnips and dodge banana bullets….  

Also, sweet potatoes are a good sources of vitamin C, fibre, anti-oxidants (which keep us from rusting), and loads of minerals like manganese, potassium and even copper sneaks in there.     

 

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We’ll be posting more pictures of the Beach House Kitchen soon; the mountains, garden and wild nature of the Snowdonia mountains.  The sun has been shining and the sunsets have been dramatic.  The atomic mandarin has done us proud.  What a peach!    

 

OUR TOP 5 IMMUNE-BOOSTING TIPS ARE COMING SOON!

 

 

Categories: gluten-free, healthy, Healthy Eating, Nutrition, photography, plant-based, Recipes, Soups, Vegan | Tags: , , , , | 1 Comment

Keep our spirits high! Staying healthy and vibrant in challenging times

Lee up on top of Tiger Mountain. We’ve had some amazing weather in the beach house kitchen this week:)

 

Keep our spirits high!!

 

Another week of uncertainty and challenges on the way. Can we still see the potential for positive change in our lives and societies? Can we keep our energy high? Staying generally positive without feeling inundated by news and negativity? We feel this is a big step in enduring what is to come, as best we can, staying on the path of positivity.


Focusing on our health and the health of those around us is so important now. Keeping our immune systems singing.


Jumping helps!

 

Jumping and screaming. The screaming is very important. Good screams. Screams of happiness if you can.  Scream some kindness into the world.  Jump, lightening the load and the pervading heaviness of these times.

 

Let’s take care of ourselves, our body and mind, feeding them well!

 

By taking care of ourselves, we’re taking care of us all:) By cooking healthy, balanced, plant-based dishes you’re making a huge difference on a daily basis in SO MANY ways. In taking steps to a healthy body, a healthier lifestyle, you are officially awesome!! We’ll be doing a wellness blog post this week with our top tips for staying vibrant in times of adversity.

 

Jane!!


I know in my heart (even though I haven’t left the house or hill for two weeks) that you are all pulling together out there and sharing kindness and compassion. It’s folks like you that are the true leaders of our societies. The heart and soul of a brighter future.


Keep jumping, singing, dancing and most of all, loving!  

Plus, lets keep cooking up a healthy life!


Sending fortitude and calm for the week ahead.

⭐️⭐️Shine on!⭐️⭐️

 

Peace and hugs,

Lee and JaneX

from Beach House Kitchen HQ on a sunny Snowdonia day

 

PS – Our cooking group is here is you’d like more recipes and vegan cooking chat with real life, happy home-cooks – Vegan Cooking with Beach House Kitchen

 

Plus we’re even on Instagram

Join us!

 

Categories: Healthy Eating, Healthy Living, photography, plant-based, Vegan | Tags: , , , , , , , | 4 Comments

Charred Piri-Piri Broccoli Steaks with Garlic, Pepitas and Lemon – Vegan

Charred Piri Piri Broccoli Steaks – Vegan

Rock the broc!  

You’re going to love this one, so simple and loaded with flavours; spicy piri piri, garlic, tamari, some toasted, crunchy pumpkin seeds, finished with a squeeze of lemon and mayo. 

So good! The kind of dish we want to just tear into with our fingers

This dish takes 10 minutes and brings out all the amazing flavours of broccoli, with that fiery piri piri and garlic oil and the smoky-ness you get from flash frying the broccoli and then quickly steaming, to get the perfect balance of crunch.  Broccoli is a bit like pasta really (kind of) in that you want that al dente-ness.  Basically, cooked right.   

What do you do with a whole crown of broccoli?  Here’s the answer.  

I know that it’s daunting for some, with memories of squidgy, water logged broccoli from days gone by.  But this will get anyone into broccoli in a big way.  

Add a salad and some nice wholegrains, maybe some warm flatbreads and this dish makes for a great lunch.  Also nice just as it is, a proper vegan tapas or starter. 

Piri-piri (peri-peri, peli-peli, it goes by many names…but means ‘pepper’) is actually a variety of chilli from West Africa. A bird’s eye chilli, I love that name, which packs a punch.  Piri-piri is the Portugese name for it, they went over to Mozambique and loved chillies so much, they started to produce their own.  The piri-piri craze in Europe was born.  So, piri-piri or peri-peri?  They both taste the same. They both work!     

 

Broccoli steaks in the pan, we char the flat edges, leaving the florets vibrantly green. Best of both worlds!!

 

You only need a few ingredients and a bit of know how to take veggies to the next level!

 

You’ll notice these are nicely charred in a very hot pan.  You don’t need to take it quite so far if you don’t want to.  Lightly charred is also cool.  Remember that when you flip the broccoli steaks over, they’re vibrant green, so there’s a great balance of the smoky charred side with the steamed, crisp green side.

This piri-piri and garlic oil with be amazing on any veggies really.  It will keep in the fridge covered for a few days, so make double the quantity and enjoy liberally, at leisure, loving those flavours.   

This one’s fun, an ideal weekender.  Squeeze your lemon on top and grab a pot of mayo, then tear into these with your hands, ripping bits off the steaks and dipping in the mayo.  We did!      

Piri Piri Broc Steaks – What to do with a head of broccoli? This takes 10 minutes and is filled with big flavours

Recipe Notes

When cutting the broccoli, take off the woody base, normally about an inch.  Then cut through the large florets, slicing them in half, this keeps the broccoli together and helps it keep shape in the pan.

Piri piri seasoning is not ground, it’s got bits of chilli and herbs in there.  Recipes for piri piri vary and we like it with a good kick of chilli, paprika and plenty of herbs like oregano, sometimes tarragon and bay leaves, maybe some lemon peel thrown in.  It’s a mighty mixed bag.  I normally make my own, that way you can control you’re favourite flavours and make them sing.  I’ve got a recipe kickin around somewhere……

Get all your prep ready, this dish cooks quickly.  Also, get nicely ventilated, the charred chillies in this dish are cheeky, tickling the lungs and nose.  

You can also cook these on a BBQ, it’s so sunny in Wales at the minute, we could probably crack the BBQ out.  

 


 

Charred Piri-Piri Broccoli Steaks with Garlic, Pepitas and Lemon – Vegan

 

The Bits – For 4 steaks

1 large head broccoli (trim base, but into quarters)

75ml water

 

Piri-piri and Garlic Oil 

1 1/2 – 2 tbs cold pressed rapeseed oil (or whatever you fry with)

1/2 tbs piri piri seasoning

3 large garlic cloves (crushed)

1/2 tbs tamari/ good soya sauce

 

To Serve

1/2 lemon 

Sea salt

2 tbs pumpkin seeds/ pepitas (chopped and toasted)

Mayonnaise

 

Do It 

Get a large, heavy-bottomed frying pan and lid (or something lid-like, a large plate, that covers the pan).  Put the pan over a high heat.  

Mix your oil ingredients together in a small bowl and cover the broccoli steaks with them.  Get them all nicely coated, rubbing the oil in with your hands.  

Once the pan is nicely hot, place the broccoli steaks in, one side at a time.  You should get a nice searing sound once they sit on the pan.  

Cook one flat side for 2-3 mins, with the lid on them, then flip onto the other side.  The lid will help to press them onto the pan, getting them nicely charred.

Once you’re happy with the charring, add the water to the pan and quickly pop the lid on.  Cook for a 2 minutes more, until when you squeeze the stems, there is a little give, slightly softened.  

Serve straight away, on a warm platter.  Sprinkled over the pumpkin seeds and a little sea salt, with lemon wedges and mayonnaise.  A pile/ stack is nice, height looks good in food!      

 

Foodie Fact

As we all know, Broccoli is a rock and roll star.  It also happens to be one of the healthiest things we could ever wish to eat.  Piled high with good stuff like loads of protein and fibre, also vitamin C, iron and a whole raft of anti-oxidants.

 

Eat Broccoli

Live long and prosper

 

We want to keep bringing you recipes in these strange days, something simple and tasty. What would you like to see?
 
Spending quality time in the kitchen is a great antidote to what’s going on in the outside world.  Pour yourself something nice and grab your pots!
 
 
Let us know what’s cooking at home, join our cooking group on Facebook right here Vegan Cooking with Beach House Kitchen.

 

Like this?  More recipes?

Here’s all our BHK recipes in one neat bundle

 

 

 

Categories: gluten-free, healthy, Healthy Eating, Nutrition, photography, plant-based, Recipes, Side Dish, Vegan | Tags: , , , | 2 Comments

Sending Good Vibes! BHK news and how we’re keeping well

In the Beach House Kitchen garden, planning what to plant in the veg garden.  It’s all looking a bit wild at the minute.  Just the way we like it.  I feel like beetroots this year.

Here we are!  Last night’s sunset and scenery in the Beach House.  We’re feeling fortunate and settled, focused on making the best of what we’ve got.  As you’d expect, the garage is filled with lentils!  

 

Nourishing, simple, vegan cooking skills and knowledge is so important at times like this, giving our bodies and minds the good fuel and flavours they need to be healthy.

    

All of our plans, events and other work for the year are cancelled, which feels both expansive and daunting, sometimes at the same time.  We’re sitting, chilling and breathing it all in at the minute.  Seeing what arises and getting prepared for a lengthy spell of uncertainty and big changes in the way we live.  Most of all, we’re staying at home!  

 

Spanish Dreams

We were moving to Spain a month ago and were in the final stages of buying a olive/ fruit farm in rural Spain.  A little slice of paradise, tucked away in the mountains of Murcia, where we could grow Mediterranean crops and make our own olive oil and wine.  I would be cooking homegrown in an outside kitchen and it even had it’s own spring.  We were over the moon to have found such a place, but it turned out that this idea was affected by Brexit and then, BOOM, Coronavirus lands and the rest of our year is turned upside down, shaken, then plonked back down looking bewildered, exasperated and a little afraid.  I’m sure you know the feeling. 

We know that what is to come will be tough, for us all in a variety of ways, each of us will experience uncertainty, loss and fear in one way or another.  We realised we are in a very privileged position and feel deeply for those who are suffering globally from health issues, themselves or within families, friends and communities.  The poorest in the world are the first and worst to suffer.  Also, those who have pressing financial worries and are trying to run businesses and have uncertain work futures.  We especially feel and offer fortitude and support to healthcare and charity workers, as well as other essential, frontline workers. Keeping the systems going that support our societies and our most vulnerable.  We hope you are well protected, healthy and rewarded for your bravery and incredible efforts.   

 

Compassion, community and kindness will get us through.  

 

We acquaint ourselves with the mountains every day. Tiger Mountain is waking up to Spring, overlooking Nantlle Valley and the mighty Snowdon

Support local 

Big shout to our local organic farm superheroes, Tyddyn Teg, who will be supplying ourselves and the local community with organic veg throughout the year. Re-focusing on local produce and small businesses, growing our own food, simplifying and living a more sustainable life is more relevant now than ever.  If you have the means, distributing and investing money locally and to small businesses is so important. 

 

We are well!

Jane and I are well.  We’ve both been ill with cold/ flu like symptoms, but are now on the mend.  We’ve been self-isolating for the required times.  I’m still getting back to full speed and when I’d ready, BHK activities will start popping up again, here and on social media. I have some time on my hands, in fact, it looks like I’m free for most of the year!  

If you’re looking for a vegan chef, let me know?:)

I am sure many of you are being creative and flexible in the way you’re looking at the future. How can we adapt, stay safe and earn a living in these times?  We shall see, but good energy and positivity will go a long way.  

If you need any help with anything vegan cooking, let me know, I’m always open to collaborate or work and support with new ideas and projects.  

 

It would be awesome to communicate and we invite you to be part of our positive on-line communities:

Our Faceboook vegan cooking group is here

We’re also on Instagram 

Let’s eat well!  Share good vibes and tasty treats!  Develop grounding rituals and healthy habits. We hope the BHK is somewhere you can escape to for a while, topping up on happiness and inspiring recipes.   

 

We want to bring you wholesome and delicious vegan food and in the future, events, books and holidays that continue to support our paths towards a healthy lifestyle.  

 

Looking out towards Ireland, across the Irish Sea. I love this rock formation, it looks like an ancient settlement (with a view!) and makes me feel connected to the land and my impermanence in this majestic landscape

Take good care

At this time, we feel it’s essential that we focus on self-care.  Understanding how we can find balance, peace and good health in our lives.  We ever wish to take you on that journey in a holistic way, feeling that good health isn’t just good eating, but good movement, good breath, good mentality, good connections with nature and others, good vibes from the heart and lots of love and positive energy.  

Self-care beginning with the heart, opening up to love.  We feel that having clarity and peace of mind will help us make good decisions, for us and those around us.  

Where’s Janie? Can you see her;) The world may seem to be spinning out of control but nature tells us otherwise.  Beautiful weather and the sights and smells of early Spring are in the air.  Beach House Kitchen, overlooking Llyn Peninsula and Anglesey. North Wales

Good health does not need to be complicated, and even with extended self-isolation and uncertainty, we can still find peace.  Good health does not need to cost anything, we have our mind and bodies, these are the only tools necessary to unlock vitality and wellness.  With regular practice, discipline and good intentions, the techniques below can transform our lives! 

We can exercise well in a small space.  Check out our friends Complete Unity Yoga and their guide to starting a yoga practice at home:

Find Peace and Calm – Yoga at home

We also love these yoga sequences

Also, here are some relaxing and empowering breathing techniques with that dude, Mr Wim. Boost your immune system and find peace:

Life Changing Breathing techniques

Meditation is an excellent practice to calm the mind and boost the immune system.  Jane’s favourite is Tara Brach:

Meditation practice 

Breathe in, smile.  A beautiful meditation here

Fermentation is a delicious way of preparing and preserving food, as well as boosting our health and immune system in general.  We have fermenting recipes here and our favourite fermentation website is Nourished by Nature:

Fermenting Foods – Immune system support and health

You’ll find most of our recipes, except the most recent, right here.  Plenty to choose from:

Simple, healthy vegan recipes from the BHK

We can also put you in touch with excellent therapists and healers; herbal, homeopathic, nutritionists and much more.

 

Our plan

We don’t have one!  Things are changing too quickly at the minute.  We’re getting prepared and trying to be as proactive as we can.  Staying at home and educating ourselves about the situation at hand.  We’ll be regularly turning our thoughts inwards and reflecting, adapting, finding balance, allowing creativity to flow and embracing what we have and the opportunities presented.  Staying alert and aware, asking questions.  Taking regular breaks from phones, social media, news and the like.  Going outside, spending time in nature.       

We’re focusing, as I’m sure you are, on our local situation, supporting family, friends and the local community.  What we can control, we try our best in, what we cannot, we are aware of, but let go.    

 

So, how are you feeling? 

Can we help and support you at this time? 

What kind of foodie things would you like to see us doing? 

 

So much beauty, even in the smallest parts and details of nature.

 

We light a candle for peace after sunset each evening and you’ll all be in our thoughts and prayers.  This BHK community means a lot to us and you’ve all contributed in making our lives a brighter and more fulfilling place to be.  Thank you.  

Wishing you all good health, safety and fortitude!

 

Another storm is here, but they always pass. 

 

Peace and Love,  

Lee and JaneX          

 

We’ve a decent stash of foraged logs. When we get around to chainsawing, we’re looking forward to a summer filled with fires under the stars.

 

Join our MAILING LIST here for exclusive recipes and BHK news 

 

Email us now – hellobeachhousekitchen@gmail.com

 

 

 

Categories: healthy, Healthy Eating, Healthy Living, Nutrition, Organic, photography, plant-based, Recipes, Sustainability, Vegan, Wales | Tags: , , | 8 Comments

Spicy Ethiopian Vegetable and Peanut Butter Stew – Deliciously Simple, Seasonal and Vegan

 

Ethiopian lunches in the BHK are happy times!  

We love the bold flavours and vibrancy of Ethiopian dishes like this.  A creamy, rich, spicy sauce, slowly cooked with seasonal vegetables and flavourful fava beans.

 

This is my version of an Ethiopian Wat (stew/ curry), maybe somewhere between Shiro and a traditional Wat, if you know you’re Berbere from your Radhuni?!  Wat’s can take hours to cook, so I’ve cut the cooking time, without losing any of the flavours.

I’ve basically taken some local, seasonal, radiant Welsh veggies and treated them to an aromatic, creamy sauce, then served it on a warm chickpea flatbread with whole host of colourful trimmings.  It’s a simple dish that looks the part.

I’ve just returned from a little jaunt around the world, stepping out to Israel, Palestine, Rome and Vienna, with a Christmas spell in Murcia.  I’m taking it all in at the minute, having seen so many incredible sites and I’m happy to confirm that the world is still a miraculous place filled with warm hearted people.  I’ve also packed in loads and loads of foodie inspiration and cooking!!  I’ve eaten VERY well, a moveable feast of tasty surprises.

So I thought I’d cook Ethiopian!  A flavoursome curveball.  Recipes from these other fascinating countries will filter through, from notebook, to mind, to pan, to page, but at this time, I can’t forget the Ethiopian meal I had in Jerusalem.  It was the real deal.

Ethiopian Monks

One of my most memorable experiences of the trip was hanging out with the Ethiopian monks/ priest in the Church of the Holy Sepulchre.  A very powerful experience in a peaceful nook away from the hustle and bustle of old town Jerusalem.  Afterwards, me and my Lithuanian travelling buddies, happened upon a traditional Ethiopian restaurant and enjoyed a right old feast.

We ordered Bayenetu, huge platters of colourful dishes, presented on the traditional Injera flatbreads (tangy, fermented, light and fluffy, grey flatbreads, made with the gluten-free Teff flour), pan fried vegetables or gomen (collard green with spices), atkilt wat (normally spiced cabbage, carrots, potatoes in sauce), legume stews like terkik alitcha (a yellow split pea stew), shiro (a rich puree made with chickpea flour) and a mixture of salads.  Woah!

You eat it all with your hands, ripping off the injera and using it to scoop up the array of delights.  As you know, eating with your hands is great fun, dive in!  Just use your right. Always.  I’m told that eating like this is a communal experience in Ethiopia, everyone tucks in off one plate, sometimes even feeding each other, which is a mark of respect and love, although I realise this technique might take some time to catch on in the UK.

The restaurant was also banging out some Ethiopian pop music, with accompanying videos, which added to the atmosphere.  I love Ethiopian music.  The smiling owners were really happy to serve these vegetable platters and mentioned that not many tourists found there way to the restaurant, the place was reassuringly filled with Ethiopians.

Vegan Ethiopia!

I’ve been told that Ethiopians are big meat eaters, but they definitely know how to treat a vegan!  Many Ethiopians are Orthodox Christian, which means ‘fasting’ days, where vegan dishes are traditionally eaten.  I’ve noticed from travelling the world, that when the local religions have a ‘fasting’ day, it normally means some excellent food is coming my way.

As a plant munching traveller, the general set-up is like this; I go to many markets, I love them dearly, a buzzing core of the local scene.  I see all the local produce in big colourful piles and can’t wait to see what the local cooks are up to.  Then, a sinking feeling, I realise that non of the local restaurants are using anywhere near the full range of veggies in the market and this awesome opportunity to celebrate food has been overlooked.  These platters of Ethiopian food, and also those sensational Thali dishes of India, seem to have tapped into the joys of cooking with diverse ingredients.

How does that sound to you?  I’m not speaking from experience here, I’ve enjoyed loads of Ethiopian food over the years but have only spent 12 hours walking around Addis Ababa airport (it’s a long-ish story!) and never made it out into the country.  It looked nice from the plane window!!  Ethiopia is a country I’d dearly love to visit, diverse and rich in culture, this certainly comes across, piled all over Injera.

 

Vegan, Super Healthy and Spicy – Ethiopian Vegetable and Fava Bean Stew  

 

Recipe wise, fava beans can be an acquired taste, we’re talking about the dried ones here.  They are full flavoured and therefore ideal for stews and soups.  If you really, really, don’t like them, go for another red bean.  Kidney or aduki will suffice.  I’ve also added some chickpeas here for a little legume variety.

I’ll post my Berbere spice mix recipe next.  You can use shop bought mixes also.

Nitter kibbeh (clarified butter) is a popular ingredient in Ethiopian dishes.  I’ve gone for peanut butter here, you all know it and most love it.  You can’t go wrong adding a little nut butter to stews and curries, it adds that essential creamy, richness to this sauce.

 

I didn’t have any Teff flour at the minute, so I used Chickpea flour to make these flatbreads. You’ll find a recipe for these in Peace & Parsnips of search the blog. I love chickpea flatbreads/ pancakes, there are a few versions.

 

Recipe Notes

This will make a large panful (a big one).  I like to make more for the freezer or yum leftovers.  You could always half the recipe if you’re cooking for fewer people.

No berbere spice mix?  You can use other spice mixes like Ras El Hanout, Garam Masala, but to make it taste especially Ethiopian, you need the real stuff!  Try making your own?  It’s also widely available in shops/ supermarkets (in the UK that is).

Brown cane sugar, I used jaggery, an unrefined Indian sugar.  This has a lovely caramel flavour.  Use what you have.

Use whatever seasonal vegetables you have around.  What’s local and good?  In North Wales, right now, I’m loving these rampant roots!  I understand the golden beetroots are fairly rare, go for some nice squash, sweet potato or extra carrots instead.

I scrubbed the veg well, but didn’t peel it.  I believe there is more flavour there and there is definitely more nutrients when the skins are on.

I’d recommend cooking your Fava Beans from scratch.  Grab 275g dried fava beans, soak them over night until they are nice and plump.  Rinse well and place in a pan covered with cold water.  Add 1/2 teas bicarbonate of soda, this will speed up the cooking and soften the beans. Bring to a boil and simmer for 35-45 minutes.  Until the beans are soft.

Wat’s in Ethiopia are traditionally very spicy.  Feel free to add more chilli to your stew, but first taste what you have.  Some Berbere spice mixes will already be packing some incendiary heat.

 

Happy days! Ethiopian Vegan Wat for lunch….Beach House Kitchen favourite!

 

Spicy Ethiopian Vegetable and Bean Stew – Vegan and Gluten-free

 

The Bits – For 6-8 big portions for hungry ones

 

1 large white onion (very finely diced)

1 large/ 150g carrot (chopped into chunks)

3 medium/ 250g potatoes (chopped into chunks)

1 large/ 250g golden beetroot (chopped into chunks)

500g cooked fava/ broad beans (reserve the cooking broth)

1 tin chickpeas (drained)

1 tin chopped tomatoes (organic, good ones)

4 tbs berbere spice mix

2 teas ground ginger

4 tbs peanut butter

2 tbs brown cane sugar

700ml hot vegetable stock/ bean cooking stock

Sea salt

2 tbs cooking oil (I use cold-pressed rapeseed oil)

 

Do It 

In a large frying pan or sauce pan, warm your oil on medium high heat and add the onions.  Fry until nicely golden brown, for 8-10 minutes, a nice dark colour, this is a feature of all ‘Wat’s’.

Add the berbere and ginger, stir, cook for a minute.  Turn the heat up and add the chopped tomato and 1 teas salt.  Cook for 5 minutes, stirring.  Intensify those glorious spices and flavours!

Stir in peanut butter and then gradually add your hot vegetable stock.  Bring this sauce to a boil and add the vegetables.  Leave this to bubble away for 20 mins, stirring often.  Add the beans and chickpeas to the pan and cook for a further 10-15 minutes, until the beetroot is cooked.

Now add the sugar and season with salt, thinning out the sauce with a little hot water if you like, the potatoes and beans will thicken the sauce.

Serve with your favourite flatbread, injera if you’re keeping it traditionally Ethiopian.  Add to the plate a selection of vegetables and salads, pan fried cabbage/ greens, chutneys, pickles, fermented vegetables, yoghurt…a riot of colours and textures.  Make it beautiful!

Finish it all off with the nice Ethiopian coffee and your favourite Ethiopian tunes.

 

My Aromatic Vegan Ethiopian Stew, somewhere between Shahan Ful and Doro Wat….

 

Foodie Fact 

Fava beans are an ingredient we don’t use too often in the UK.  I’ve no idea why?  They’re delicious and packed with beneficial nutrients.  They have loads of fibre, protein, folate and minerals like copper, manganese, magnesium, iron and potassium.  Legumes in general are an excellent source of nutrition for all plant-based superheroes and have the benefit of filling us up for a long time.

 

We’re now on INSTAGRAM!  

 

Pop over and say hello, we’re posting regular recipes and updates from the Beach House Kitchen

 

 

Categories: Curries, gluten-free, Healthy Eating, Nutrition, photography, plant-based, Recipes, Vegan, vegan travel | Tags: , , , | 11 Comments

Coconut and Caulilflower Gigglebean Curry with Coriander and Lemon Chutney

Vegan Coconut and Cauliflower Chickpea Curry – Quick, healthy and delicious!

 

A one pan, seasonal curry.  All vegan and very easy to cook.

 

It doesn’t get much easier and nutritious than this to make a crowd pleasing curry.  This really feels like a bowl of spicy abundance, a staple bowl of sunshine.

This was lunch today as Storm Something-or-Other blows itself up outside.  The trees are rocking, the rain’s coming down sideways, even our blackbird has took shelter just outside the kitchen, not fancying getting mixed up in that raging wind.  But we loved this one, so I thought I’d quickly share it with you.  This is the kind of bowl that will fuel happy bellies in our house all the way through the depths of winter and beyond.

Taking this picture was a little tricky, but the colours are there for you, loads of nourishing ingredients meeting in a vibrant bowl of spicy winter comfort food.  The rain is lashing the house, the wind is whipping the world, but we’re cosying up to a curry.  Happy days!!

Chutney is generally a bit different in India to the British variety (fruity, sweet and sour, eaten with cheese etc).  Chutney can mean many things, a whole variety of pastes and sauce bases.  Here, we’re talking a creamy dip, which adds bags of herbs to any plate of Indian food.  This chutney is versatile and will accompany many dishes, add a twist to a noodle bowl, stirred into a soup, drizzle over salads or even add to an Asian-style sandwich.

What we’ll do here is make a nice thick spiced tomato sauce, then cream it up with coconut, chickpeas are radiant in so many ways, add seasonal veg, a fresh and zesty chutney, there’s a wholeness to this kind of eating.  A mild and satisfying curry with minimal fussin and frettin. Jane is not a fan of chilli, so this is a mellow curry.  Light, something non-curry fans (do they exist?!!!) can enjoy.

 

Enjoy this bowlful of home cooked happiness!

 

I hope you get to try this recipe out, let us know in the comments.  Feel free to say hello or sign up to our newsletter here.  There will be lots of new recipes, events and travel stories.  I’m heading to Israel, Spain, Italy and Austria soon.  I’ll be doing some cooking and always enjoying the ride!

Plus, I’ll be posting more about our experiences walking the Camino Portuguese from Porto to Santiago de Compostela.  

 

PS – I’m told that Gigglebeans is a nickname for Chickpeas in Germany, and we like it!!

 

Recipe Notes

Coconut cream is the thick cream on the top of many tins of coconut milk.  A fail safe way of getting a good, defined layer of coconut cream is placing the tin into a fridge for a few hours.  Flip it over and open.  Scoop out the coconut cream.  Reserve the rest for adding to soups, cakes or stews.

Use any mix of seasonal vegetables you like here.

This recipe does make a BIG panful.  It does freeze nicely.

Taking shelter from the storm – Wintery Vegan Chickpea Curry, full of creamy spiciness, loaded up with nutrition and big flavours, plus some spicy red cabbage ‘kraut

 

Coconut and Caulilflower Gigglebean Curry with Coriander and Lemon Chutney – Vegan, Gluten-free

 

The Bits – For 4-6

2 tbs cooking oil (cold-pressed is best)

1 tbs cumin seeds

3 large garlic cloves (finely sliced)

3 tbs fresh ginger (finely sliced)

2-3 teas garam masala

2 teas ground turmeric

150ml hot water

1 tin tomatoes (or equivalent fresh tomatoes)

 

1/2 small/ 400g cauliflower (chopped into chunks)

1 pepper (deseeded, chopped into chunks)

2 tins/480g cooked chickpeas

1 tin coconut milk

 

1 bok/ pak choi (sliced)

3 tbs fresh coriander (finely sliced)

Sea salt

 

Do It

In a large saucepan or frying pan, warm your oil on a high heat, add the cumin seeds.  Stir, then quickly add the ginger and garlic, continue stirring.  Cook for 2 minutes, then stir in your spices, followed by the tomatoes and hot water.  Add 1 teas sea salt and stir.  Bring to a boil and cook for 3 minutes.

Now add your cauliflower and pepper to the mix, stir and cook for 5 minutes.

Pour in you coconut milk and chickpeas, bring to boil again and cook for 5 minutes, more. Check that the cauliflower is cooked, nibble a bit.

Stir in the bok choi and fresh coriander.  Cook for 2 minutes and check seasoning, adding a little more salt if your tastebuds agree.

Serve in a shallow bowl, drizzled with the coriander and lemon chutney.  We added some more freshly chopped coriander and desiccated coconut, along with warm paranthas.  Your favourite rice is also delicious, chopped chillies for spiciness.

All of your favourite curry accompaniments apply too.

 

Coconut and Lemon Chutney 

The Bits – For One Small Bowlful

35g desiccated coconut

60g fresh coriander (with stems)

4 teas lemon juice

4 tbs coconut cream (from the top of a tin of coconut milk)

100ml water

1/2 teas sea salt

 

Do It

Place all into a decent blender.  Blitz on high.  Scrape down the sides and blitz again.  Do this until a creamy chutney is formed.  Taste and add salt as needed.

 

Foodie Fact

Chickpeas are a staple for most of us, so versatile; hummus, stews/ curries, makes an awesome flour (gram), roast them, add them to a cake mix, they know no limitations!!

Maybe you’re not so aware of how amazing gigglebeans are for our dear old bodies.  They’re a good source of protein and fibre, a great start, this means that they’re filling.  They are low GI and are a good source of vitamins and minerals; there’s iron, calcium, potassium and magnesium.

What’s not to love!!

 

Categories: Chutney, Curries, gluten-free, healthy, Healthy Eating, Nutrition, photography, plant-based, Recipes, Vegan, Wales | Tags: , | 5 Comments

The Luckiest Chef!! Vegan Cooking in the Mountains – Snowdonia, Wales

Letting off some steam! A brisk walk around the Nantlle Lake, Snowdonia

When I’m cooking at Trigonos, I take a stroll everyday after lunch. The air is so crisp at the minute, the scenery is always stunning, Snowdon is capped with ice and the the sunlight is rich and golden. The farm is prepared for winter, after another abundant growing season, the tomatoes, squashes, herbs and peppers were a real highlight! A cooks dream!!

The land is resting, re-energising and taking it easy until next growing season.  A veg farm with a view!  

Yesterday, the lake was so placid, like a magical mirror. Precious moments and a perfect way to relax and refresh when working in a busy, hot kitchen. I love it!

The Walled Garden, beautiful flowers and stream. Trigonos is lovely at this time of year.

I do feel like the luckiest cook ever, to be vegan cooking with a lot of local produce in a such a beautiful, positive place. Some of you have visited us up here in Snowdonia, it really is a secret garden, tucked away in the mountains. Tell all your special friends!!

Nantlle Lake like a mirror for the mountain. Snowdon being kissed by the clouds in the distance.  Join us here in August!

I’m just planning my Vibrant Vegan! Holiday, 24-28th August ’20. I’ll announce details soon with lots of new, empowering workshops and healthy, delicious recipes.
It is a time to relax, be inspired and re-energise!!

 

Check out this year’s Vibrant Vegan! right here

 

The lake is perfect for a dip. Very refreshing/ a bit chilly right now!

You can join our Vibrant Vegan! Healthy Plant-based Livin’ group on Facebook for more photos and like-minded folk.

 

The Wilderness, Trigonos. A secret garden of peace and beautiful nature

I already have a long waiting list and it will sell out, please email me on – hellobeachhousekitchen@gmail.com and I’ll add you to our list. You’ll get first refusal for bookings.

Down by the lake, a place to find peace.

I hope to see you sometime in Snowdonia! Have a cosy and comforting festive time filled with peace and prosperity:) Lee

PS – If you own a copy of Peace and Parsnips, this is where many of those pictures were taken:) 

 

Categories: Autumn, Cooking Holidays, Events, healthy, Healthy Eating, Peace and Parsnips, photography, plant-based, Vegan, Wales | Tags: , , , | Leave a comment

Cherry, Pistachio and Cacao Smoothie – Plus Smoothie Jedi Tip

Cherry, Pistachio and Cacao Smoothie

I’m gonna smoothie all the way through Autumn! Winter too! The flavours of chocolate and cherry were made for each other. This one’s got that black forest vibe to it, really simple to make and something a little different in your breakfast bowl.

Start the day with something beautiful, something that inspires your tastebuds, something that gives your body a nice healthy hug.

Today we find ourselves halfway up a mountain (where we live) eclipsed by grey mist, grey skies, with the slate grey ocean raging beneath us.  So, I popped out in a window of sun rays to get this shot of breakfast.  I don’t have anything against the colour grey, I have a grey sweatshirt, but in the foodie sphere, I can’t think of a decent grey food.  Nature did not want us eating grey it seems!

Colours!  Vibrancy!  That’s where were are on this hillside.  BHK bowls packed with things to make you purr.  In fact, we had a grey cat named Buster once (some of you will remember that legend).  He was the greatest dash of grey in this old world I tell you.  I miss him.

Smoothies are one way of fixing yourself up for superb things!  There is no way that a smoothie can be anything but awesome.  Vegan, gluten and sugar free, loaded up with everything the body needs, we even add coconut yoghurt here for a probiotic, gut-friendly, boost.  What is not to LOVE!

If this tickles your fancy, let us know below and let’s talk smoothie and vibrant things, beauty bowls, happy days.

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**Smoothie Jedi Tip**

Start slow, then build it up.  Start blending your smoothie on low and gradually build it up to full steam ahead.  This helps to incorporate all the lumps and chunks and means less scraping and shaking to get it blended properly.  A Jedi fact.

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Recipe Notes

We buy frozen cherries from the supermarkets.  Buying frozen fruits is a great way of preparing for a smoothie-fest.  It also works out cheaper and many of the fruits are frozen ripe, meaning good flavour and a higher nutritional profile.

Go wild with toppings!  We sometimes sprinkle other nuts, muesli/ granola, funky green healthy powders (spirulina, wheatgrass etc), dried berries like raspberry and strawberry are a knockout too!  Occasionally, I rock a drizzle of nut butter or tahini.

 

I’m on Instagram.  Yes, it’s taken me a while…..remember, I’m a mountain dweller, some would say a bit of a caveman in some ways.  But, I’m over there now and sharing my little heart out.  Come and join me, click here!  

 

I will be serving this at some of our upcoming cooking events soon.  It’s just so good!

 

Beauty bowl! Cherry, Pistachio and Cacao Smoothie – Sugar-free, vegan, gluten-free

 

Cherry, Pistachio and Cacao Smoothie

The Bits – For 2

2 handfuls frozen cherries

1 handful frozen banana

2 tbs vegan coconut yoghurt (cultured preferably)

2 tbs cacao or cocoa powder

Plant Milk (of choice, we used hemp milk)

 

Toppings

Chopped pistachios, goji berries, extra frozen cherries

 

Do It

In a large smoothie cup or blender (we use a Ninja), add all the ingredients and half fill with plant-milk.  Blitz on a low setting first, turning it up to high.  Jedi style!

Give it a shake or a scrape down if it’s not blending straight away.

Pour into a bowl, sprinkled with your toppings.

 

Serving suggestions – Sit somewhere sunny and quiet, take a moment, breathe deep (x5 times), enjoy the peace, grab that spoon…..:) 

 

Foodie Fact 

Cherries are wickedly high in anti-oxidants and anti-inflammatory nutrients!  Loaded up with vitamin C and fibre, they’re an ideal winter wonder food.  They can also be awesome for our heart and even help us get a restful sleep.

Cherries.  Yes!  More please.

See, grey can be beautiful!!  Here’s a view from the top of our hill/ mountain. I love this spot!  A great place for cavemen to play….Nantlle, Snowdonia

 

LIKE THIS ONE!  FOLLOW THE BLOG AND RECEIVE NOTIFICATIONS.  

DON’T MISS A BHK RECIPE:)

 

Categories: Breakfast, gluten-free, healthy, Healthy Eating, Healthy Living, Nutrition, photography, plant-based, Recipes, Smoothies, Vegan, Wales | Tags: , , , | Leave a comment

Vibrant Vegan Challenge! Let’s get healthier and happier together

 

A healthy lifestyle promises a brighter future!

 

Do you want more energy? A greater sense of wellbeing?

 

Take the VIBRANT VEGAN! challenge.

 

Our Vibrant Vegan! Snowdonia holiday is fast approaching and we have a challenge for our attendees, and you all, let’s get healthy together!!

We’ve been travelling a lot recently and feeling out of balance, our diet has been all over the place, it’s been an amazing adventure, but we’re so glad to be back in the Beach House after a few years.  We’re feeling grounded and at peace again, the Beach House energy is strong!!

What’s the idea?……

I’m back in my beloved kitchen, surrounded by glorious local produce, fresh mountain air and inspiration to bring you healthy and delicious recipes.  The Beach House lifestyle revolves around a sense of wellness and positivity in life and to tap back into that has been transformational for me.

But it’s not all about a healthy diet, exercise, especially yoga, and positive practices, like meditation, also play a major part in this.  Wellness is a fine balance, it touches and is influenced by everything I do.  It was this motivation and a desire for me to be better and brighter that resulted in the Vibrant Vegan!

 

Let’s get together, form a group of like-minded, open hearted folk who are seeking a exciting new adventure.

 

This challenge is open to anyone, you pick and choose what works with your lifestyle at the minute, just a little taste of vibrant vegan will be enough to get started.  After that…anything is possible!!

I was told by one of my favourite teachers that an ounce of practice is better than a tonne of theory so…..LET’S DO IT!

Vibrant Vegans!!

Here’s the guidelines:

 

– Eat a balanced vegan/ plant-based diet

– Make healthy eating choices, so no white sugar, white flour, alcohol, takeaways or heavily processed, deep fried food. Eat good fats, cold pressed oils and loads of fruit and veg. Eat the rainbow!

– Exercise daily or whenever possible. Even if it’s just a brisk walk, gently stretching or going to a yoga class. Raise our heart rate a little.

– Drink more water. Water is life! Drink water throughout the day.

– Go to bed early. Get 8 hours-ish sleep, your optimum sleep.

– Take deep breaths ofter, we’ll be posting links to videos about this on the group (see below). Breathing right, which may sound a little strange, is the foundation for a healthy, energised life.

 

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You can start the challenge NOW! Why not? We’ve already been doing it for a week and feeling the benefits.

I’ve set up this group especially for everyone who is looking to move towards a healthier and more energised way of being.

 

Click here – Vibrant Vegan! Healthy Plant-based Livin’ to join, there will be loads of support and information. All you need to start a new way of being right NOW!

 

The official start date will be a week before the holiday, 9am Saturday 14th September. This means you can build up to it slowly over the next couple of weeks and then GO FOR IT!

Lots of new, healthy plant-based recipes coming soon….

 

I’ll be posting more here soon.

 

Please leave a comment below if you’re interested, we love hearing from you.

 

Let’s get happier and healthier together!

 

Health is wealth….

 

Categories: Events, Healing foods, healthy, Healthy Eating, Healthy Living, photography, plant-based, Superfoods, Vegan, veganism | Tags: , , | 1 Comment

Vegan On The Road – Andalucia, Spain

Jane and the Happpy Restaurant:)  Cordoba

We’re on the road again!  Out and about around Spain, the fascinating region of Andalucia.  Fillled with history, diverse culture and loads of tasty treats.

We sampled a variety of vegan treats all over Andalucia. Here’s some delicious Smoked Lebanese Aubergines bound together with tahini.

We stayed in central Malaga and were really surprised by the place, loads to see, do and nibble.  We’d recommend a visit and you can even chill on the beach, it’s miles long!  The hill top fort was a real highlight, as well as the old town and Picasso Museum.

There are some great little vegan restaurants, we enjoyed delicious, innovative meals.  Plenty of chilled soups, gazpacho and salmorejo, were always an option for a quick and nourishing lunch or snack.  We tend to eat loads of fruit and fresh veg, or salads, on the road.

Overlooking Malaga, a vibrant place with plenty of historical sights, galleries and some awesome little vegan restaurants.

 

Loved this simple and tasty dish – Grilled Vegetables with Mojo Sauce, Sevilla

In Cordoba we stayed in a small village, 30 mins away from the centre, tucked away behind a hill overlooking the vast plains of Andalucia.  Our room was built into the thick walls of a medieval church/ fort.  The village was sleepy and the main form of transport seemed to be tractor, with the occasional donkey.  Cordoba is the hottest place in Europe and it averaged around 40oC for our stay.

Cordoba is heavily influenced by the Moors and has always been a centre of learning and culture, you can feel that.  It’s a beautiful, stylish place and the Mesquite is simply stunning.  A huge edifice, once a mosque (accomodating 20,000) now converted into a cathedral.  It’s mind boggling in an awe inspiring way.  We were blow away by the scale and complexity of the place.

There are not loads of vegan restaurants, but we found it easy to order a variety of tapas and plates in most joints.  We also bought local produce in the village in a large co-operative.  Mostly organic and our accomodation had a little kitchen.  It was a real pleasure to use the local olives, paprika, herbs, olive oil, wine and sherry in a variety of dishes.  The fruit and vegetables were all so fresh and flavourful.  Paella was definitely on the menu!  I found the food and produce in Andalucia to be some of the best in Spain.

We caught some fiestas (there are so many in Spain!!) Some women in traditional dress coming out of the Mesquite. A hot one for a stroll…40oC! Cordoba

 

Old time Spain. We love it!!

 

Us. Outside the spectacular Mesquite, one of the most amazing buildings we’ve ever seen.  Cordoba

 

Some awesome street art all over Spanish cities. The streets are galleries too.  Sevillla

In Sevillla we stayed in the outskirts, a friendly neighborhood with probably the best fruit seller we’ve ever encountered.  A real pleasure to sample a variety of local fruits that we knew would be fragrant and delicious.

Sevilla city is touristy, as are most of the cities in Andalucia, but it wears it well.  Again, it’s a stylish place with it’s own flavour.  We loved wandering the windy little streets of the old town and getting lost for a while.  The river has a wide promenade, a must for sunset when locals gather, some jogging, some with guitars, most just chilling and enjoying the cool air and ambience.

There are plenty of vegan options all over the city, with a few vegan restaurants.  Add to this loads of cool cafes/bars and the most amazing cathedral we’ve ever seen (and we’ve seen a few on our travels!!) and you’ve got a awesome place to visit.

Pumpkin, Walnut and Spinach Lasagna. Reminded us that we don’t eat anywhere near enough lasagna! Sevilla

 

IMG_20190618_101726

We’ve moved on to Portugal now and are walking the Rota Vincentina, mainly skirting the coastline of southern Portugal.  Our next post will be coming soon with pictures and plant-based pilgrim news……we’re heading all the way to Santiago Compostela in Spain.

 

Jane hanging out beside a Roman Amphitheatre. Malaga was a surprise, it has loads to offer a curious wanderer, plus beaches too.

 

 

Categories: healthy, Healthy Eating, photography, plant-based, Travel, Vegan | Tags: , , , , , | 25 Comments

Delicious Vegan Cooking Highlights….Here’s what’s cookin’ in the BHK!!

Coconut Kulfi with Chargrilled Pineapple, Rose and Chocolate Sauce

Here’s a few highlights we’ve been cooking up this Spring time.  Lots of plant-based treats, we’ve been busy and loving cooking with the fruits, veg and leaves of Spring.

Onion Jam and Black Olive Rolls

We wanted to share something with you before we wander over to Spain, to cook on the beach at our Taste of Bliss ’19 Holiday, cannot wait!!  After that we’ll be walking around Spain and then heading up some old pilgrimage routes towards Santiago Compostela.  Lots of camping, nature, beaches and some awesome vegan food.

Polenta Pizza with loads of goodies....sunflower cream cheese, artichokes, grilled squash and fennel

Polenta Pizza with loads of goodies….sunflower cream cheese, artichokes, grilled squash and fennel

We’ll be back in mid-July and we’ve loads of cool cooking plans for later in the year, events coming up in Manchester, more in North Wales and maybe even a return to Hackney.  Plus lots of private cooking events, which we are loving.  A chance to get creative with unique menus.

Puglian Roast Potatoes with Vegan Parmesan, Garlic, Olives, Artichokes, Parsley from the garden plus lots of fruity olive oil

If you are liking these foodie pics, click like below or leave a comment.  We love hearing from you!

Faro and Nettle Superfood Salad with Pickled Red Cabbage

Come and cook with us, see below for pictures of beautiful Trigonos, the venue for our Vibrant Vegan! Cooking Holiday in September.  Lots of inspiring workshops, delicious plant-based food, walks in beautiful nature.  Celebrate the autumn equinox with us around a bonfire!

Keralan Sweet Potato and Red Pepper Coconut Curry

Being pilgrims for a while, exploring Portugal and Northern Spain means many amazing things to us, but we won’t have wifi!  The BHK will be quiet until later in the year.

Loads of organic produce from the Trigonos land, yellow chard, wild garlic, nettles, curly kale….a cooks dream come true! Get in the pan!!

Double Chocolate, Cherry and Pomegranate Cake

This cake will be served on the Murcian beach very soon!!  We love these flavour combinations and a touch of rose in the chocolate sauce make makes things extra special.

Asian Orange, Ginger and Carrot ‘Slaw – nice colourful salad for Spring

Black Kale, Courgette and Parmesan Frittata

Rainbow Vegetable Tempura with Wild Garlic and Pumpkin Seed Mole

Spring Roots Tart Tatin, served topped with Zaatar and Tahini and Lemon Sauce

Loads of walks in beautiful North Wales, this one is up in North Anglesey. Its been a beautiful Spring, lots and lots of sunshine.

So it’s a little goodbye for now, until later in the year.  We’ll be posting some things on our Facebook and Twitter pages.

Happy cooking and enjoy the sunshine!!

Categories: Cooking Holidays, gluten-free, healthy, Healthy Eating, Organic, photography, plant-based, Spring, Travel, Vegan, veganism, Wales | 8 Comments

Quick Pickled Rhubarb and Ginger plus The Joys of Spring!

Rhubarb, fresh of the land, organically grown

Here’s a really quick and easy way to pickle rhubarb.  I’ve added some ginger, which gives even more intense and beautiful flavour to this pickle.  The method could not be much easier, and it’s a great technique for preserving delicious produce, enough to enliven any meal!

Rhubarb makes a great pickle, maybe you haven’t tried it?  I find it goes well with Middle Eastern salads, anything with a bit of spice.  I also like it with Japanese style salads. It has a real sweet and sour twang!

When this lovely bunch of rhubarb landed in the kitchen we wondered what to do with it?  How to make it shine!  No crumbles here.  I shouted “Pickle!”   Jane shouted “Ginger!”  And it was as easy as that really.

Nantlle Lake looking stunning in Spring (you can just about see Snowdon from here)

 

It has been a stunning week, Spring has been in full swing (and then it snowed/ hailed for a couple of days!)  A Snowdonian Spring!  It has been still and sunny, and this extra sunlight and warmth has meant some surprises in the poly tunnels.

We’ve had some beautiful and colourful, organically grown, produce coming off the land this week at Trigonos.  Owain (our resident Horticulturalist and Organic Superhero) has been appearing in the kitchen with arm loads of all kinds of goodies.

 

Not sure what you call this one? Golden Chard?  I’ll have to ask Owain

 

Most of these are seeds from last year, that have decided to make an appearance in the poly tunnels; ruby chard, swiss chard, purple rocket and some radiant rhubarb!!

 

You know I love this one. Curly Kale.

 

Along with a host of herbs and a scattering of salad leaves, and of course outside, the wild garlic is doing it’s thing.

 

Ruby Chard, love the vibrant colour!

 

I always feel like the luckiest cook alive to have access to this kind of produce.  Especially at this time of year.

 

Purple rocket. The flavour here is amazing! Very peppery and fruity even.

 

Produce picked in the morning and by lunchtime is being served (or pickled).  I love it!

 

Maybe you saw, we recently announced our:

Vibrant Vegan! Snowdonia – Plant-based Cooking and Yoga Holiday, 21st-25th September 2019

This is a rare chance to come over here to beautiful Snowdonia; relax, rejuvenate and get inspired!  Plus, sample lots of dishes prepared by our awesome team of chefs with produce straight from the land, and even have a tour around the farm with Owain and myself.  A little bit of foraging and lots of chat about excellent produce and organic happiness.

For more info leave a comment below or email – info@trigonos.org

The holiday is booking up quickly. Exciting times!!

 

 

Recipe Note

Only use the pink rhubarb stalks, never the leaves.

Any excess pickling liquor can be used in dressings or to marinade tofu, for example.

 

Quick Rhubarb and Ginger Pickle

 

Quick Rhubarb and Ginger Pickle

 

The Bits – Makes 2 jars

500g rhubarb (finely sliced)

300ml apple cider vinegar

300ml water

4 tbs sugar

8 slices fresh ginger

2 bay leaves

 

Do It

You’ll need two clean glass jars with lids.

Gently pack the sliced rhubarb into your jars.  So it’s snug, with a little room left at the top.

Place the vinegar, water, bay leaves, ginger and sugar into a small saucepan.  Bring to a boil.  Pour this mixture over the rhubarb until it’s covered.   I add the bay leaves and ginger to the jars also.  Leave to cool.

That’s it!  Label and date the jars.

If your jars are clean, this will last a long time, one year or more when stored in a cool place.

 

Foodie Fact

Rhubarb is packed full of minerals and vitamins. It’s a source of vitamin C, protein, calcium, fibre and beta-carotene.  Plus a whole lot more.  Much more than just a crumble!

 

Categories: Cooking Holidays, Cooking Workshops, gluten-free, healthy, Healthy Eating, Nutrition, Organic, photography, plant-based, Recipes, Spring, Vegan, Wales | Tags: | 8 Comments

Vibrant Vegan! Snowdonia – Plant-based Cooking and Yoga Holiday, 21st-25th September 2019

Our venue Trigonos, Nantlle Valley, Snowdonia. Photo by Ashley Duckerin

 

TIME TO NOURISH, RELAX AND GET INSPIRED!

 

This Vibrant Vegan! holiday offers a healthier approach to life and delicious plant-based food, space to rejuvenate, learn, develop and chill in beautiful surroundings, reconnect with nature and a sense of well-being.

 

This is a celebration of good living!

 

Your host is Lee Watson (vegan chef and traveller, author of cookbook ‘Peace and Parsnips’ and beachhousekitchen.com, co-host of ‘Meat vs Veg’ TV program) and his team of inspiring and talented teachers, will lead you through a varied program, designed for you, offering new skills, experiences and confidence.

 

Lee cooking at the Ludlow Food Festival last year

 

Vibrant Vegan! is all about energising, enjoying and learning, with an emphasis on vibrant and colourful, seasonal plant-based food. It’s about enjoying life, finding balance, healthy indulgence, finding peace and learning skills to promote well-being and compassion, for ourselves and others.

You’ll meet like-minded people and form new friendships, supported all the time by Lee and his team. Activities are all optional (see below), we’ll have workshops ranging from healthy vegan cooking, empowering mindful walks, a fermentation masterclass, creative crafts using locally foraged produce, bonfire storytelling and hot chocolate, candlelit meditations and more.  A time to feel grounded and nourished.

Our venue is Trigonos, a lakeside retreat centre, nestled in the stunning valleys of Snowdonia, famous for it’s seasonal and delicious food, comfortable surroundings and excellent hospitality. A location described as; ‘heaven on earth!’

 

Energy balls and healthy truffles, ideal fuel for yoga, long walks and swimming – many treats await!

 

Whether you’d like to learn how to prepare fresh and delicious plant-based meals, perfect your yoga, have an adventure in wild nature or just spend time curled up with a book in front of the fire, there is time and space during Vibrant Vegan! for all.

You will feel all the benefits of a whole food, plant-based lifestyle.  Healthy and vibrant living is fun and accessible to everyone.

 

Morning lakeside walk – Trigonos

 

LOCATION

Trigonos is a retreat centre set in the picturesque Nantlle valley, just beneath Mount Snowdon, beside a peaceful lake and forests. A variety of comfortable rooms are available, many with beautiful views.

Lee is a chef at Trigonos and has hosted a number of holidays and retreats here. Trigonos is a ‘secret garden’, a place to get away from the outside world for a while and reconnect with nature, find peace and calm, engaging with new found friends and the breath-taking scenery of Snowdonia.

 

Trigonos sits below Mount Snowdon, spectacular views await!

 

FOOD

Being a vegan chef, healthy and delicious food is one of the main focuses. Lee has created menu’s, using local, seasonal and organic ingredients, some of which are even grown on-site.

From quick dishes you can try easily at home, to desserts and cakes, homemade breads, to curries and attractive salads, a wide range of skills and dishes will be covered. Vegan roast dinner, soups and stews. Prepare for the autumn, with tips on preserving and fermenting.

 

 

Autumn is a time of abundance, this is reflected in the meals, a huge range of flavours and textures, with lots of treats along the way. This is plant-based food that everyone will enjoy!

Lee will also be hosting two cooking demonstrations (see below), where you’ll see how to cook the dishes you are enjoying, plus pick up many new cooking tips.  Lee’s demonstrations are upbeat and fun, with opportunities for you to put an apron on and get involved.

All meals are prepared by the Trigonos team, with love and care, served buffet style in the dining room, overlooking the mountains and lake.

 

You’ll enjoy delicious plant-based treats cooked by Lee and the Trigonos chefs

 

ACTIVITIES

The progam for Vibrant Vegan is varied and involves a host of wonderful, experienced teachers and experts:

A cooking demonstration, One World Vegan Holiday 2017

 

Lee’s vegan cooking demonstrations

Lee will host two vegan cooking mornings where you’ll learn practical skills and knowledge to make creative, nourishing and delicious plant-based food at home. Meals everyone will enjoy, vegan or not!

Learn how to make an awesome Vegan Sunday Roast – simple and tasty gravy, perfect Yorkies, a show stopping centre-piece, Rainbow Tart Tatin, vegan cheese,
a knockout Indian feast with curry and avocado naan, decadent desserts and cake, beetroot and squash buns and sensational umami burgers and chorizo (which can even be bbq’d).

The food you want to cook and eat!

You’ll leave feeling inspired to get cooking at home, with a recipe booklet covering all the main recipes from Vibrant Vegan!

 

“Every meal is a celebration!  An opportunity to nourish ourselves and others and fall in love with food and life.” Lee

 

Laura’s blissful morning yoga

Yoga is an excellent practice to incorporate into our lives. It offers a chance to find balance, positive energy and peace. Laura will be our yoga teacher for Vibrant Vegan!, the classes will be found useful for all levels, absolute beginner to experienced yoga practitioner.

Laura’s yoga promises techniques to ease stress and tension, stretch and strengthen out bodies and connect in a positive way with ourselves.

 

Dinas Dinlle is such a stunning beach

 

Tom’s mindful beach walk**

Tom is an inspiring and experienced leader of groups into the wilderness with his company ‘Nomad – Journey with Purpose’, with a focus on re-establishing our relationship with nature and how that reflects within ourselves and others.

We are so lucky to have him join us to lead an afternoon beach walk along the stunning Dinas Dinlle (loads of pictures of this in Peace and Parsnips), a mini adventure and loads of fun, with breath-taking views of the Snowdon Range, Llyn Peninsula and Anglesey.

 This is no ordinary stroll. This is walking with purpose, walking to discover more about ourselves and our environment.

Tom will also be joining us around our Autumn equinox bonfire, where he and Lee will be telling stories and reading poems. You are invited to join us in sharing a story or poem, or just warm your hands by the fire and contemplate the trees, lake and stars.

This quote sums up Tom’s style:

“Be daring, be different, be impractical, be anything that will assert integrity of purpose and imaginative vision against the play-it-safers…” Cecil Beaton

 

Down at the Trigonos farm, picking curly kale.  The abundance of autumn!

 

Janice’s Fantastic Fermentation Masterclass

We have never met anyone as passionate about fermented foods!  A real Fermentista!! Janice is a macrobiotic health coach and writes the wonderful blog ‘Nourished by Nature’, running regular fermentation classes in and around her Glasgow home.

We love Janice’s enthusiasm for healthy, seasonal and nutritious food, she is a real inspiration for us, and believes:

“We can all make a very positive difference to both our own lives/health, and also environmentally through minimising the negative impact we create from the foods we choose and how we source them.”

Janice will show us how delicious fermented foods, made with simple techniques, can heal ourselves on every level and taste amazing!  We’ll be sampling seasonal kraut, some fermented relishes/chutneys/dips and also some seasonal kombucha flavours!

 

Owain’s vegetable farm tour

Owain is our resident veg superhero! We’ll go for a short tour around the Trigonos farm, where all veg and fruit is grown using organic principles, taking in foraging spots. Owain is an experienced horticulturalist and has been growing veg at Trigonos for years. He will be able to answer questions and help us to appreciate the importance of amazing, fresh produce, with plenty of growing tips.

 

Gillian’s autumnal craft workshop

An afternoon making celebratory door wreaths with locally foraged and hand grown woodland produce and fruits like acorns, alder masts and tiny pine cones.

Gillian Monks is a local druid, quaker, friend and best selling author of last years ‘Merry Midwinter – How to re-discover the magic of Christmas time’.

We’ll spend the afternoon creating autumnal wreaths, broaches/ posies, pine cone gnomes, or anything your imagination conjures. An afternoon with Gillian will help us to learn new skills and celebrate the rhythms, abundance and beauty of nature.

“I have a deep reverence for all that is and a great compassion and love for life.” Gillian Monks

 

Jane leading a mountain walk at our One World Vegan Holiday, 2017

 

Jane’s candle-lit meditation

Jane is Lee’s partner and will be leading our evening meditation, bringing us closer to our breath and a sense of peace and well-being.  The perfect practice for helping to quieten the mind and get a blissful nights sleep.  Jane likes to keep things simple and believes that even a little  meditation can change our lives!

Jane is also famous for her awesome smoothies, which we’ll enjoy every morning at breakfast.

 

Our days are full of activities, all optional, time is given for you to do your own thing, explore the local area and countryside, or just curl up with a book in the library.

Evenings will be spent with drinks by the open fire, an ideal chance to talk, relax and reflect.

 

Other extra activities, that can be booked at your own cost, include:

A range of massage therapies

 

Sunset at Trigonos can be an incredible time

 

PRICE INCLUDES:

 

Four nights comfortable accommodation in tranquil surroundings

 

Jane’s epic morning smoothies

 

Full bespoke recipe booklet

 

Two morning yoga and meditation classes

 

Two creative vegan cooking workshops

 

‘Vibrant Vegan!’ healthy living talk and Q+A
The fundamentals of vibrant living and well-being in mind and body

 

Stunning mindful beach walk

 

Autumn equinox bonfire with storytelling

 

Trigonos vegetable farm tour

 

Wild swimming in the lake

(Swimming in the lake is entirely at your own risk)

 

Nutritious breakfast buffet with home-baked bread and preserves

 

2/3 course lunches and dinners with vegan cheese boards
Prepared by the Trigonos chefs using carefully sourced
local, seasonal and organic produce.

 

Afternoon sweet treats, cakes, and ‘special’ hot chocolate

 

Free-flowing fresh coffee, tea, herbal infusions and fruit bowl – very important!

 

Open log fire for cosy gatherings

 

Free wifi and access to library

 

Vegan chocolate tasting – now a legendary part of our retreats!

 

Plenty of time to just be, find peace, chill
and explore the stunning valley, forests, lakes and quarries

 

Gluten-free, sugar-free and other dietary requirements are catered for and welcomed.

 

Jane and Lee with another glorious Trigonos buffet

 

PRICES

Ensuite
Single, Double, Twin

£579 per person

 

Shared Bathroom
Single, Twin

£499 per person

 

Non-resident rates are also available on request.

 

BOOK NOW

 

Call Trigonos 01286882388 (9:30am – 5:30pm)
or email info@trigonos.org

 

You can also contact us at – hellobeachhousekitchen@gmail.com

 

———

 

Click HERE to find the ‘Vegan Cooking with Beach House Kitchen’ Facebook group where you can connect with other attendees, share photos and pick up new cooking tips.

 

Click HERE to find the ‘Vibrant Vegan Snowdonia’ Facebook page, with up-to-date information on the holiday.

 

Here is Lee’s food blog with lots of recipes to tantalise your tastebuds – beachhousekitchen.com

 

Vibrant Vegan! Down on Dinas Dinlle, the beach where we’ll have a mini-adventure

 

What a Vibrant Vegan! Day looks like (example):

8:00 – 9:30 – Relaxation Morning
Lie in, practice your own yoga in the studio, swim in or walk around the lake*

 

9:45 – 10:30 – Breakfast and Jane’s Smoothies

 

11:15 – 12:30 – Vegan Cooking Demonstration and Talk with Lee

 

12:30 – 13:30 – Lunch with Homemade Soup and Loaves

 

15:00 – 18:00 – Beach Walk with Tom and Lee

 

19:00 – 20:00 – Dinner with Vegan Cheese Board

 

20:30 – Bonfire and Storytelling with Tom and Lee

 

Come and join us!

 

WE LOOK FORWARD TO WELCOMING YOU!

 

———-

** Transport to the beach walk will be using the vehicles we have available.  If you are driving, and have a free seat, we may ask if another guest can take a ride with you.

 

Categories: Cooking demos, Cooking Holidays, Cooking Retreats, Cooking Workshops, Events, gluten-free, Healthy Eating, plant-based, Vegan, Wales | Tags: , , , | 19 Comments

Taste of Bliss 2019, Plant-based Cooking and Yoga Holiday – Spain

The villa’s terrace overlooks a stunning stretch of coastline and beach

4th May – 11th May 2019

Puerto Mazarron, Murcia

 

COME AND JOIN US SOON IN BEAUTIFUL SPAIN.

 

A MEMORABLE, LIFE-CHANGING WEEK AWAITS, FILLED WITH DELICIOUS VEGAN FOOD!

 

Dining and yoga take place outside, in the sunshine

 

Join us in a stunning beach-side villa for a transformational yoga and vegan cooking holiday.

 

Set in the Costa Calida, the jewel of the Spanish coastline, we have arranged a carefully crafted program designed to fully nourish mind and body.

 

A Taste of Bliss Yoga Holiday is bursting with inspirational workshops, delicious plant-based food and life-enriching experiences.

 

Our bright open plan kitchen, where all meals are prepared and our vegan cooking workshop and talks takes place

 

Wander along the stunning beach, unwind on the villa’s sunny terraces, go swimming in the deep blue sea or join excursions to explore the fascinating local area.

This promises to be an unforgettable week.

 

Enjoy time, space, and guidance, to find inner peace and harmony, whilst learning new healthy habits to live a passionate and an enriched life, full of joy and well-being.

 

The beach and mountains, right outside the villa

The Retreat Includes:

✓ 7 nights in our modern villa 10 meters from the beach surrounded by empowering mountains

✓ Jane’s delicious daily morning smoothies

✓ Plant-based food cooked by the cookbook author Lee Watson

✓ Bespoke recipe booklet by Lee Watson

✓ Daily yoga and meditation classes with Will Fisher and Malene Vedel (International Yoga Teachers)

✓ Evening transformational experiences with Will and Malene

✓ Specialised yoga workshops with Will and Malene

 

Our beach side eco-villa for Taste of Bliss ’19

✓ Cooking demonstration/workshop with Lee

✓ Mindfulness and Menstruation, empowering woman’s health workshop with Jane

✓ Day trip to a local Sunday market

✓ Boat trip to a secret beach for snorkelling and swimming

✓ 2 walks/treks to beautiful locations and viewpoints

✓ Optional daily massage treatments

✓ Closing the retreat lunch with an epic view in one of La Azohias best restaurants

✓ Optional airport transfers*

 

View from the villa

4th May – 11th May 2019 (7 nights)

 

Retreat Pricing:

Double Room (2 People) – £919 per person (ONLY 1 LEFT)

Twin Room (2 people) – £919 per person (ONLY 1 LEFT)

 

 

Double En-Suite (1 Person Private) – £1249 (SOLD OUT)

Double Room (1 Person Private) – £1149 (SOLD OUT)

Double En-Suite (2 People) – £949 per person (SOLD OUT)

Twin En-Suite (2 People) – £949 per person (SOLD OUT)

Triple Room (Shared) – £719 per person (SOLD OUT)

 

Book Now = £49 Deposit 

**CLICK HERE**

Time for a dip!  Swimming in picturesque coves, plus a picnic later

Payment of the non-refundable deposit will reserve your space

 

Retreat Leaders: Will Fisher and Malene Vedel senior teachers and founders at Complete Unity Yoga will host this amazing yoga holiday in Spain with Jane Legge and Lee Watson from the Beach House Kitchen.

 

Check out Lee’s cookbook “Peace and Parsnips: Vegan Cooking for Everyone” here!

 

 

 

Reviews of last years Taste of Bliss ’18

 

A wonderful week of Bliss!

“Wow, what a fantastic week this was!
I had been searching for the ‘right’ yoga holiday and this turned out to be exactly what I wanted, needed … and more!
I am just embracing a vegetarian lifestyle and was amazed by the gorgeous food Lee of ‘Beach House Kitchen’ demonstrated and created lovingly for us 3 x daily … plus snacks! and the chocolate fudge cake was the best I have tasted … ever!!
Lee is a lovely upbeat guy and such a creative and enthusiastic chef and Jane is his joyous assistant, who also lead us on some pleasant local beach walks, and delivered a very interesting, meaningful, moon cycle’ class.
Lovely Will and Malene from ‘Complete Unity’ are also a confident, happy, knowledgeable couple and gave us the most fabulous yoga classes and meditation sessions twice daily, usually on the terraces to enjoy the balmy sea air … so calming, uplifting and enlightening, appropriate for all levels of experience.
I also had a wonderful massage from splendid local therapist Carlos, kindly arranged as a last minute extra.
Everyone on the holiday were relaxed in each other’s company and all of us want to book again for next year!

If you are looking for a beautiful, uplifting, happy, nutritious holiday to inspire your mind and body then this is the one to book … if you are lucky enough to get a place on it. 🙂 xx”

– Barb

 

Morning yoga on the terrace

 

If there is one retreat that to go on then this is it.

“What can I say about this experience. It was wonderful in so many levels. The people I met were all different and contributed to making this a fantastic experience.
Will and Malene are gold star Yoga and meditation leaders their youth and exuberance just fills you with joy and love.
The food was wonderful Lee spent a lot of time in the kitchen creating delicious food for us all assisted by the wonderful Jane who’s smoothies are now legendary
If there is one retreat that to go on then this is it.
A truly amazing experience which I would recommend to everyone.”

– Sue

 

A Taste of Bliss ’18

 

It was definitely the best vegan food (actually any food) that I’d ever eaten

“This retreat absolutely lived up to its name in so many ways. The food was simply mouth-watering and wonderfully nourishing. It was definitely the best vegan food (actually any food) that I’d ever eaten; beautifully presented and made with so much love by Lee and the team. Lee Is passionate about plant-based food and was incredibly generous in sharing his wisdom and knowledge with us. The morning smoothies made by Jane were an absolute highlight too!

Will and Malene are an incredible team when it comes to teaching Yoga. They both totally embody their practice and their love and passion for yoga shines through in their teaching. They are so full of wisdom and knowledge and again, were so generous in their sharing of it. Will and Malene are very wise old heads on young bodies.

We had a wonderful variety of classes out on the terraces overlooking the sea. The sound of their rich voices, beautiful movement sequences and meditative practices combined with the warming sun and the sound of the ocean was indeed blissful.

The yoga was suitable for all levels – carefully crafted so that everyone got what they needed from a class. We were always encouraged to listen to our own bodies.

I can’t recommend this retreat highly enough. I came home so brim-full of love and nourishment that I was raring to go again with a renewed vigour and passion for life. Rarely does a week seem enough on a holiday but this one felt like I’d had a full 3-month recharge! Thank you all! ❤ xx”

– Sandy

 

You will need a good appetite at A Taste of Bliss:)

Categories: Cooking Holidays, Cooking Retreats, Healthy Eating, photography, plant-based, Vegan, veganism | Tags: , , , , , | 5 Comments

Thai Red Pepper and Coconut Soup – Vegan

Thai Red Pepper and Coconut Soup – Vegan

Something quick and easy to kick start 2019!

A simple, healthy and delicious soup with some of the Thai flavours I totally love.

This is how I’d like to kick off 2019, a steaming, bright and nourishing bowl of goodness.  Red peppers are packed full of vitamin C and after the festive season, I’m sure a lot of you fancy a pick me up, tasty dishes that are lighter and give our body a big hug.  Comfort food can be healthy and satisfying.  No probs.

This soup contains coconut, chickpeas, turmeric, ginger, loads of my favourite foods.  Bar the Kaffir lime leaves (see below) and lemongrass these are easy to find ingredients, that many of you might have in the kitchen already.

It’s the most wonderful time of the year………………

Of course, January is now officially Veganuary, they’ll be changing the calendars next year for sure!  If you’re trying out Veganuary, you’re not alone, record numbers have signed up worldwide this year.  I even saw it all over the TV around New Year’s, right there, bang in the middle of prime time programmes.  Just awesome to see a vegan lifestyle skyrocketing, being embraced and enjoyed!

The people over at Veganuary have always been lovely to us and we even have some recipes over on their website, check them out here.  Good luck to anyone giving it a go and long may your vegan-ness continue!  Let us know if you need a hand or some advice, we’re fully available for pats on back, big thumbs up and bags of encouragement.  GO FOR IT!!

Nourishing vegan Thai soup

What are Kaffir Limes?  Why are they so awesome!!

Dried kaffir lime leaves can be found in most supermarkets.  I buy them frozen in a local Chinese supermarket, these have been frozen fresh.  They are much better than the dried varieties, but you can use either in this recipe.

I’ve been lucky to travel around South East Asia and work and stay in some beautiful places, some even had kaffir lime trees.  The limes themselves are like big, nobbly limes, with thick piths, very fragrant.  The leaves can be used in all kinds of cooking, it’s essential oils are use in perfumery, and it’s really like a bay leaf with an Asian turbo charged twist.  Their flavour is unmistakable!  When I worked on an organic farm in India, I’d wake up, pick a few leaves and make a refreshing tea with them, watch the lizards and mongoose chase each other.

Eating peppers at this time of year means we have a great source of vitamin C.  Peppers are said to be three times higher in vitamin C than oranges, red peppers are best, but green peppers also contain good levels of vit C.

Beach House Kitchen bowl! Nourishing, light and satisfying. Red Thai Coconut Soup – Vegan

Jane and I have been spending time with family and friends over Christmas, we’ve been to North Yorkshire and Durham mainly and really love the time away with the people who rock our world!!

We’ve actually not stuffed ourselves too much!  We both feel like we’ve lost weight over Christmas, which is pretty unusual.  I go back to the fact that freshly cooked vegan food can be so, so healthy and tasty.  We’ve had many positive comments over Christmas, so many non-vegans digging the food.

I feel like 2019 will be the greatest year for vegans in the UK EVER!  We have some great plans, we’ll be hosting our vegan cooking week in Spain again (click here) and will be announcing new dates for events and holidays in Wales soon.  Exciting stuff and we hope to see you at one soon!  Keep up to date with all our news, recipes and other bits and pieces by signing up for our seasonal newsletter, right here.

One of the main things I’ll be working on in 2019 will be a new cookbook!  I have an idea and a group of recipes that I love, soooooooooooooooo, watch this space:)

Big thanks to all who cooked our recipes over Christmas and New Years and let us know, it was great to see pictures over on Twitter and Facebook, it makes our day!!  We love to see your kitchen creations, you really bring our recipes to life!!

Recipe Notes

You may like to pick the lime leaves out before you blend the soup, but I generally leave them in.

Use the softer, centre piece of your lemongrass.  Discard the tough outer leaves.  You’ll find lemongrass in most supermarkets.

 

Thai Red Pepper and Coconut Soup – Vegan

 

The Bits – For 4-6 large bowls

5 red peppers (deseeded and chopped)
3 medium carrots (chopped)

1 large onion (sliced)

3 heaped tbs fresh ginger (roughly chopped)

2 heaped tbs fresh lemongrass (peeled and chopped)

1 fresh chilli (sliced)

1 can chickpeas (drained)
1 can chopped tomato or passatta
1 can coconut milk

8 kaffir lime leaves
1/2 tbs turmeric
Sea salt

To Serve

Tamari or soya sauce
Lime wedges
Sliced chillies
Chopped coriander

 

Do It
In a large saucepan, add 1 tbs cooking oil, fry the onions and ginger with 1 teas salt until soft, 3 minutes will do.

Then add the carrots, chilli, lemongrass and peppers, fry for 5 minutes, then add the tinned tomatoes, chickpeas, kaffir lime leaves and turmeric, bring to boil and simmer for 10 minutes. Then add the coconut milk and simmer for 5 minutes more, until the carrots are soft.

Blend with a stick blender then season with salt, if needed, and adjust the consistency using hot water if it’s too thick.

Serve with chillies, coriander and lime wedges.  We also love it with sticky coconut rice balls.

Foodie Fact

Kaffir lime has many uses in Asia, not just for the pot!  The lime juice makes a great shampoo, the plant is a natural insect repellent, when used in aromatherapy kaffir lime is relaxing, can reduce stress and help with a good nights sleep, also many people chew the leaves, it is said to help with oral health.

Categories: gluten-free, healthy, Healthy Eating, Nutrition, photography, plant-based, Recipes, Soups, Vegan, veganism | Tags: , , | Leave a comment

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