Tag Archives: food

Rock My Bowl Recipe

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I’ve recently come across Rock My Bowl, and tried the cacao sea salt granola this week.  Which is amazing and I really don’t think the bag is going to last very long unless someone hides it from me!

Founder Rebecca, only started the company in January of this year and has kindly given us a recipe to share with you and answered a few of our guest blog post questions.  If you try the delicious smoothie bowl, please share and tag on instagram so we can see.

Where do you live and with whom?
I live in Brockley with my partner Robbie he owns more clothes and shoes than any one I have ever met before!  and our 3 year son Jude.

How was Rock My Bowl born?  Where can we find you now/over the summer?
I started Rock my bowl because when I had my son I realised that having a substantial and delicious start to the day was so important but yet many people don’t eat breakfast or just shove a piece of cold toast in they’re mouth. I began experimenting and spending a lot of time in the kitchen. I never intended to make it a business but I had been making my granola ,porridge and elaborate salads for friends and family for years and everyone kept saying to me you should have a cafe/food business. After turning 40 last year I just decided to go for it … I have been amazed at the response.
Rock my bowl is at druid street market every other Saturday but also we have so much great stuff going on. A new 6 week brunch market in Hackney from 24th July. a pop up in Old street underground station for 2 weeks in September. Everything we do is usually on IG or our website.

What is the favourite bowl to eat in your house at the moment?
We eat a LOT of my porridge at home,I always have it for lunch when i’m doing events. My partner who used to eat crumpets for breakfast is the one who tends to get a pretty incredible bowl every morning (That’s usually the first image I post) For me I have a power bowl every day.. it’s basically a small bowl of fruit. yoghurt,  sometimes grains and lots of superfoods and boosters and a generous sprinkle of granola.

What/who inspires you?  Are you very health conscious?
My biggest inspirations are the chef Anna jones. Her books are my absolute favourites and the authors of the blogs www.greenkitchenstories.com and www.mynewroots.org
Incredible recipes and images and i use them both in my everyday cooking.

I’m pretty health conscious.. I have always made exercise a huge part off my life and i’m not particularly nice when i don’t work out. At the moment it’s a class at Frame or a workout from Youtube. Healthy eating tends to come hand in hand with that. That said I believe in balance.. I eat out a lot and I certainly don’t skip the desert. I have attempted to give up coffee and Gin but it’s just not any fun.  My weakness is an almond croissant from Little bread pedlar. I probably have one once a month although i think about them most days!!!!

BerryCoconutSmoothieBowlsmoothie bowl methodRock My Bowl

Remember to share if you try, have a lovely long weekend x

Easter Chocolate Cake

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It’s Easter at the end of the week, so we have a chocolate fudge cake recipe for you to make and share if you’re having a friends/family chocolate filled weekend.  The recipe is from Cookie & Biscuit, amazing baker of vegan treats.

Ingredients
220g white spelt flour
80g cacao powder
1tsp bi carb
1tsp baking powder
1tsp salt
240g coconut palm sugar
400ml non dairy milk
2tsp apple cider or white vinegar
2tsp vanilla extract
125ml melted coconut oil

 Frosting
200g vegan butter
200g icing sugar
80g cacao powder
1tsp vanilla extract

 Preheat oven to 165c, and prep 2 baking round 8inch baking pans.

Sift the flour then mix in all of the dry ingredients, making sure they are well combined.

mix together all of the wet ingredients,  apart from the coconut oil and add to the dry ingredients.  Mix together then add the coconut oil.  Make sure not to over mix.  Pour mixture into your two cake tins and bake for 20-25minutes.

Whilst the cake is in the oven, make your frosting and set aside or put it in the fridge until needed.  Once your cakes are baked and completely cool, sandwich the two together with some of the icing then cover the cake with the rest.

I added a couple of mini eggs to the top for decoration (optional).

Share and enjoy! x

Many more delicious recipes from Cookie & Biscuit here.

Coral from 42 Juice

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Excited to have this guest post from Coral, one half of 42Juice.  The Brighton based company aim to make juicing accessible for everyone and to cleanse and heal people in a beneficial and natural way.  Coral is pregnant with her second child and gives a little insight into her daily diet during pregnancy.

Where 42 Juice began:

We started 42 Juice in 2013 and our shop opened in September 2014. We started the company after my brother fell seriously ill a few years earlier, we saw first hand that through diet and nutrition he managed to heal himself and come off a lot of medication. We wanted to be able to share this with other people and make organic juices more easily accessible after we had seen what a positive impact they had on our lives.

Where do you live and with whom?
I live with my daughter and her father in Brighton, just by the lovely seaside.

What is your favourite juice at the moment?  Does Ava like them?
My favourite juice has to be our Healing Green juice, its packed full of dark green leafy veg like spinach and Kale – but also has an apple to sweeten slightly, The balance is just perfect and you know you are getting some goodness into your bod. Ava surprisingly loves all our juices… She says that she’s grown a little bit bigger and stronger after every juice!

Where is your favourite place to eat and thing to do as a family at the moment?
I have 2 favourite places to eat in Brighton, one is the restaurant where one of our juice bars is based called ‘SIX’ in Hove, it has the yummiest selection of Organic food. Another is a place called Silo where they source all their food as locally as possible and make everything on site, they aim to have no waste and have such positive ethics and values.

Our favourite thing to do at the moment is going to visit my dad, who lives in a log cabin – completely off grid in the forest. as spring is starting to appear its just becoming so beautiful, to watch it all come to life. I feel like Ava learns so much being surrounded by nature and I love watching her confidence grow.

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Coral:

With regards to my daily routine when it comes to pregnancy and diet, It has gone up and down so much within the last few months. You may think that owning a juice bar means that I’m constantly guzzling the green stuff. Well… Sorry to say it, but during the first trimester of this pregnancy the smell of Kale kinda sent me sideways! I was really confused and a bit upset as I felt guilty that my little baby might not be getting all the nutrients he/she deserves, was I just being a wuss?!
Luckily, week by week my healthy appetite came back and that feeling has now passed and I’m actually loving my fresh green juices again! I’ve found that juicing has really helped with my energy levels and are a really easy way to make sure you are getting a load of raw vitamins and minerals to me and the baby.

I’m 18 weeks pregnant at the moment and my daily diet looks a bit like this:
(obviously changes a lot from day to day depending on where we are and what food I can get my hands on…)

7am
Green Juice (made with Ava’s help – I find that if she helps to make it then she’s more likely to drink it.)
Handful of spinach and Kale, a cucumber, 1/2 an avocado, a slice of fennel, a stick of celery, 1/2 a lemon, a handful of alfalfa sprouts, a thumb of a broccoli stalk and an apple.

9am
If I’m at work then I’ll often make a smoothie packed with berries and banana, throw in loads of hemp seeds and spirulina for protein, add some coconut oil then blend with our home made almond milk.

We also sell the best shots of tumeric, ginger, lemon and orange. These are Amaaaazing as tumeric is a fantastic superfood and has SO many healing properties. So I’ll often have one of these mid morning too.

11am
If i’m peckish then and apple and a handful of nuts normally keep me going until lunch.

1pm – Lunch
Roast vegetables are my calling at the moment, with some lentils or aduki beans a dollop of hummus and toasted tamari seeds… Works so well! I’m loving sweet potatoes, aubergine and cauliflower with loads of garlic at the moment. I also try and add some kind of fermented food into the mix, like sauerkraut so that I know we are getting some raw, live probiotics, which are really important for anyone, especially when you pregnant.

3pm – afternoon slump
Beetroot juice is great at giving you energy and I love our ‘Unbeetable’ juice at 42. Its cold-pressed carrot, beetroot, apple and lemon.
I’m pretty addicted to hummus at the moment so as an afternoon snack I love cucumber and carrot sticks dipped in organic hummus.

6pm – dinner
Okay, raw broccoli and kale salad might not sound appealing, but if you marinate it right – this really works and is SO good for you, Kale is high in iron which is super important when pregnant.
This is nice with avocado, sprouts and sprinkled with hemp seeds with falafel or almond cakes lightly cooked in coconut oil – adds a bit of density to the salad.

Evening – If I get that late night urge ( which is more often than not) I LOVE booja booja cacao dairy free, organic ice cream. Or a coconut based yoghurt, fruit and granola.

Don’t get me wrong, this isn’t my diet every day and as I said, I’ve only just got back into my healthy self.

Its really important to try and remember to take a good quality pregnancy mulitvitamin throughout pregancy, to make sure you aren’t missing any nutrients that are vital for the growth of your growing baby. And don;t hold back on healthy fats… ‘low fat’ diets are complete B.S and aren’t good for anybody, especially not pregnant mamas.

Its all about balance and trying to feel comfortable and healthy in your body, it will make your pregnancy a whole lot easier. Gentle yoga classes are a great thing to incorporate. Just try not to worry about whatever you are doing, you are growing a human being inside of you and that can be EXHAUSTING. Don’t give yourself a hard time about any of it, the baby can sense your happiness… And we all want a happy baby!!

Follow 42Juice on instagram here.

Follow Coral on instagram here.

Visit 42Juice here.

Choc Nut Spread

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chocspreadMade my first jar of chocolate nut spread today.  It might not look too pretty, but it tastes amazing.  There are quite a few sugar free nutella recipes out there, but I used this one from Deliciously Ella.  Mainly because it contains 3 ingredients and I had them in the cupboard.

Mine isn’t as smooth as it should be, as I was impatient so didn’t blend the nuts for 10minutes like the recipe says.  Also because I used my nutribullet to blend and you can’t keep that on for that length of time.

Ingredients:
2 cups of hazelnuts1/2 cup maple syrup
3 tbsp raw cacao
1/2 cup water

Bake the hazelnuts at 180C/gas mark 4 for about 10 minutes, then take them out of the oven and allow them to cool.

Once the hazelnuts are cool place them in a food processor and blend for about 10 minutes, until they totally break down.

Then add the maple syrup and cacao and blend again, before gradually pouring in half a cup of water – it is important to make sure that the first three ingredients are properly mixed before you add the water.

Love Food Recipe Week – Cake of Dreams

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Our final guest recipe of the week is from Francesca, mother of two, maker and baker of the most amazing and appropriately named Cake of Dreams.  I am definitely going to be trying these at the weekend with the boys.

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What to make for someone you love….? For us it has to have a little bit of magic to it. Heart shaped pink pancakes for Valentine’s breakfast. Heart-shaped whatever we can get away with, year round, in this house. Despite making cakes for a living, we aren’t big on sugar or wheat at home, for general wellness reasons, so lately all the fun for me is developing sugar/wheat free variations of the things we desire. With all this in mind, we set about making a variation on the ultimate romantic pastry treat, the Courtesan au Chocolat from Grand Budapest Hotel. Indiana is ever my sous chef and loved this bake, it’s a really easy and fun one for kids to join in with. We kept ours pretty simple, but there’s loads of scope to make them as elaborate as your imagination will allow.

Gluten-free Strawberry & Chia Love Buns

For the choux buns…

225g water
60g butter
115g gluten free plain flour (we used Dove’s Farm)
3 eggs
pinch salt

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Preheat oven to 220C. Heat the water, salt and butter in a medium saucepan until the butter is melted and the mixture has just come to the boil. Remove from the heat, quickly mix in all the flour with a wooden spoon. Return to a low heat and stir vigorously until the dough becomes a smooth, sticky mass that comes away from the sides of the pan, about 3 minutes. Remove from the heat. In a separate jug crack the eggs and whip them up until just frothy.

Place the dough in the bowl of a stand mixer (ideally, or you could use a hand held beater or just your own big muscles). Once the dough has cooled to just warm, add a little of the egg at a time, mixing thoroughly until smooth between additions. You’re aiming for a smooth, shiny dough that has the consistency of thick batter, so stop adding the egg once you get to this stage. For us this was *almost* all the egg.

Place the dough in a piping bag, and either snip the end to leave a round opening or use a large round piping nozzle. In the absence of a piping bag a zip lock bag works ok for this!. Pipe your dough onto a baking tray lined with parchment. You want three different sizes to build your tower. Indy loved the piping and it doesn’t really matter if it’s done a little messily, so great for kids to have a go at. Once you have piped all your blobs use a finger dipped in water to smooth over any peaks.

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Bake for 20 minutes, then lower the temp to 180C and bake another 20 minutes. Turn off the oven, remove the buns & use a skewer to carefully poke a hole in the bottom of each one. Then return to the baking tray upside-down (hole-slide-up!) and place back in the (now off) oven an additional 20 mins.

For the strawberry & chia custard…

400g fresh strawberries, chopped & mashed (we used a potato masher)
2 tbsp coconut sugar
2 tbsp maple syrup
2/3 tsp balsamic vinegar
1 tbsp coconut oil
2 tbsp chia seeds
1 egg yolk (optional, just adds a little creaminess)

Cook the strawberries over a medium heat until they are liquid and slightly reduced. Remove from the heat, add the remaining ingredients and stir, then leave to stand. Cool completely in the fridge.

To assemble…

Pipe your custard into the buns one by one, via the little hole you made with the skewer. This will be much easier with a proper piping nozzle, but isn’t impossible with a makeshift piping bag. We also filled some of our buns with CoYo coconut yogurt. Once the buns are filled, mix up your icing. As the rest of our buns were so noble & healthy we allowed a little sugar at this stage, for the simple reason that it looks better. If you want to keep yours sugar free you can mix up melted coconut oil, maple syrup and freeze dried raspberries for a lovely pink glaze.

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To ice…

1 cup sifted icing sugar
1 tbsp almond or rice milk
natural food colouring – you can buy these or make your own. We used powdered beetroot and a few drops of blackcurrant jam mixed with acai powder for ours. Freeze dried berries are also fabulous.

Make up your basic icing then transfer to different bowls before adding your colours. Dip the buns into the icing and then stack them. If you would like them to be especially sturdy you can mix up a royal icing with egg white and icing sugar, beaten until it has the consistency of toothpaste, and use this as a glue to stick them together. This would also be perfect for piping decorative aspects. We used some berries, freeze dried berry chunks and non toxic glitter to decorate. I’ll be honest, we ate them incredibly quickly. They were delicious.  Definitely one to make again, and there are so many variations on fillings that would be yummy – chocolate custard, or coconut milk custard if you want to skip the dairy. Make them and pop them in a little box for the one you love, it’s too easy not to…

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Q&A below with Fran:

Where do you live and with who?
I live in Walthamstow with my husband & two kids Pablo (6) & Indiana (3) & an assortment of house spiders for pets.

How did you start making your cakes and turn it in to a business?
I always loved cooking/baking and was constantly offering to make friends’ birthday cakes, and the odd wedding cake. Over time guests at parties I had baked for started to get in touch to commission cakes themselves, and it began to feel like a real way to earn money that slotted in with motherhood & minimized my need to outsource childcare. It took off and grew very quickly, which has been fabulous. Plus it’s hugely more fun than a desk job…

Do your kids love cooking with you?  Do you bake healthier versions with them?
We cook together as much as possible. The kids enjoy mucking in (and arguing over who gets to break the eggs) and I love that it gives them more of an understanding and appreciation for food & ingredients. There’s not a lot they won’t eat, or at least try. Indy especially won’t really let me cook anything without her, and at least twice a week we put loud music on and have a bit of a pancake making party. Despite my reputation for big sweet cakes, at home we are largely wheat/dairy/sugar free, so most of the things we bake together are my recipe experiments & tests for healthy versions of exciting treats.

What is the favourite flavour in your house at the moment?
We are big Mexican food lovers, and I always have masses of fresh coriander in a bowl on the table, assuming it will just be for me…but recently they have declared their love for it too and sprinkle it on most things. Indy now has an imaginary dog called Coriander, so strong is their love. They also think they love marmalade, because of Paddington, but after pleading with me to buy some it turns out they don’t. Though they will never admit it. And they dare each other  to eat little dots of sriracha sauce the size of pinpricks then fall about in hysterics when their tongues burn.

You can order one of Fran’s cakes here and follow on instagram @cakeofdreams or Francesca herself here.

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Love Food Recipe Week – Cookie & Biscuit

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This recipe is from South London, U.S mama Danae.  Founder of Cookie & Biscuit, maker of delicious vegan treats for kids and adults.  These heart shaped treats look like perfect love cookies♡

Vegan Blondies

150g vegan white chocolate
100g coconut oil (or vegan butter)
100g coconut palm sugar **
2 tbsp milled flax seed + 90ml water
1 1/2 tsp vanilla extract
200g flour (I used half white spelt and half buckwheat)
Pinch of salt
*optional add ins
120g shelled nuts or
100g dried cranberries

Preheat oven to 170C
Melt chocolate & coconut oil in a double boiler (do not let base of bowl
touch the water)
In a small bowl mix the flax and water and set aside for at least 5mins
Once melted add the sugar, stir well
Then add flax mixture and vanilla extract, mix well
Next add the flour, salt and any optional add ins

Spoon mixture into prepared baking dish (8inch X 8 inch square pan)
Bake for 25-30 minutes until golden brown, the centre should be a bit soft
to the touch
Let cool completely then enjoy!

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** You can sub granulated sugar for coconut palm sugar, but I have not tried
it so I can not guarantee the results

*** I topped my blondies with almond butter- LUSH!

visit cookie & biscuit here or follow on instagram @cookieandbiscuituk

Love Food Recipe Week – Lizzie Loves Healthy

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Our next recipe this week for Valentine’s, comes from the very talented mum of three Lizzie King.  Founder of Vitalove frozen baby food and the lady behind Lizze Loves Healthy.  You must visit her site. It’s full of great recipes, lots of gluten and sugar free goodness you and the kids will love.  Also follow @lizzieloveshealthy on instagram for daily tips and recipes.

Vanilla Berry Cream Cake

A delcious, totally healthy revamp of a classic Victoria sponge.

This is a fabulous celebration cake and looks the part for any occasion, as well as dinner parties and afternoon tea! It was invented for a girl who doesn’t like cake – but is wild about berries and cream – this was a breakthrough!

Honey is a delicate and delicious addition in sponge and with some vanilla cream, and tons of fresh fruit is way sweet enough.

INGREDIENTS

4 Eggs
250g (GF) Self-Raising Flour
250g Butter (Coconut Oil)
1 ½ tsp Baking Powder
Sea Salt
1 tbsp Vanilla
4 tbsp Raw Honey
1 tsp Apple Cider Vinegar

TOPPING INGREDIENTS

1 pot 285ml Double Cream (coconut Cream)
1 tbsp raw honey
1 tsp vanilla bean paste/powder
350g assorted seasonal berries
250g redcurrants

Oven at 180

Melt the butter with the honey, and leave off the heat to cool slightly. Whisk eggs with an electric whisk til smooth and pale, slowly add the butter mixture. Sift flour, baking powder and pinch of sea salt slowly into wet mixture, don’t over mix as it will become dense.

Pour into lined 8/9inch cake tin. Cook for 20-30 minute in the centre of the oven until golden brown on top and skewer comes out clean.

For the topping, whip the cream until fluffy, add vanilla and honey gradually, and keep whipping until firm enough to spread. Leave in fridge until cake has cooled.

Slice cake through the middle and spread with 1/3 of the cream and dot with chopped berries. Put the top half on and spread thickly with the remaining cream and decorate with berries. Enjoy!

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A little Q&A with Lizzie:

Where do you live and with whom?
I live off Ladbroke Grove, West London. With my husband and 3 children, Jethro, Calypso and Phoenix.

What did you do before you started your blog, courses and Vitalove range?  What plans do you have for your business this year?
I worked on films as a script editor before having children. I have lots of exciting plans starting with writing my first cook book to other things I can’t talk about yet!

Where are your favourite child friendly places to eat in London?
We don’t eat out in London a lot – mainly because I always have so much food at home that needs eating! But we love The Wolseley for birthday breakfasts. Pizza East right next door to us. And there’s a great Sushi place called Kulu Kulu Sushi that we meet my husband from work at sometimes.

What’s the favourite meal of the moment in your house?
My Buckwheat Pancakes have been a family obsession for a few years now, but the dish of the moment seems to be Crispy Duck Pancakes and avocado on toast for breakfast is having a moment after they kept stealing mine!

Love Food Recipe Week

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As it’s Valentine’s Day at the weekend (whether you’re a partaker or not), we have some delicious recipes through the week from some great bakers.

First, is a recipe from Alana.  This mama of 2 has gorgeous photos on instagram of her family life in LA.  If you don’t follow her, go and take a look @mamainlalaland.

These donuts look amazing, and great fun to make with your little ones.  Bet they love decorating them and popping a few in their mouths on the way!

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Here is Alana’s go to recipe for these mini baked donuts:
http://www.itsalwaysautumn.com/2014/10/20/quick-easy-baked-cake-mix-donuts-recipe.html

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A little Q&A with Alana:
Where do you live and with whom?
I live in Los Angeles with my husband Brandon and my two kids, Declan who is 6 and Everly who is 3.

Where do you and the kids like to hang out at the moment?
Los Angeles is full of kid friendly places we love to frequent. On any weekend you can find us at the Los Angeles County Museum, {LACMA}, The Farmer’s Market, Grand Central Market, the beach, or our favorite park!

Where is your favourite place to eat?
Some of our favorite restaurants are Umami Burger, Al Gelato, C&O Trattoria, Home State, and Pieology for a good ol’ pizza.

West Dulwich Summer Fair

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26427 LWD Spring Fair artwork V10_FrontWe will be here this Saturday, so if you’re local(ish) and fancy a trip down come and say Hi.  Double good news because we’ll be next to our gorgeous buddies Cookie and Biscuit trying not to eat all of their goodies.  We were here at Christmas and it was very busy, lots of things to do and see for the kids and have a nice meander in the sun.

Recipe Week – Cheyenne (Hugo Loves Tiki)

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Our last recipe post of the week is from the talented Cheyenne.  Mum of 2 gorgeous boys, photographer (love her ig accounts), and creator of the brand Hugo Loves Tiki.  Cheyenne has shared a couple of their favourite regular recipes here.  I’ve tried the choc/kale shake and it was good.  The boys liked it too 🙂  Her food always looks clean, simple and good to share with the whole family, lots of paleo inspired meals and roasted veg.

Choc/Kale Shake

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In a blender:

first: I do more spinach than kale as the texture of the shake with mostly kale is too hard for me to drink.

1-2 handfuls of spinach
and 1 handful of kale (no stalks, they will make the shake taste bitter) Also, baby kale can be used if the curly kale texture is too chunky to swallow.

cocoa powder (nothing added) I eyeball mine. probably 3-4 tablespoons.

2-3 drops of organic stevia to sweeten since the cocoa powder has no sweetener and can taste bitter without it.

1 banana and/or frozen berries  (frozen fruit keeps the shake cold without watering it down)

fill with your choice of milk: almond milk, organic raw milk, or coconut milk.

blend.

Easy Homemade Chicken Soup

This feeds 3-4 with leftovers

approximate measurements as we make a large stock pot and eye everything and throw in until it looks the way we like.  We cut the vegetables to a size that fits in a spoonful.

Whole organic chicken
4-6 cups org carrots cut in short chunky circles
2 cups org celery sliced thin (easy on the celery as it is pretty powerful and can overtake the flavor if you put too much in)
4-6 cups org potatoes cut in thumb size bites
2 cups of org zucchini sliced thin
2 cups of org squash sliced thin
1/2 head of garlic cloves kept whole
loads of braggs 24 org seasoning (to taste) OR loads of rosemary and thyme
pepper and salt (pink Himalayan if you can) to taste (i put in a ton of salt at the end until it tastes the way I like it)
1/8 cup of bacon grease or your choice of fat i.e. org lard, raw butter, or coconut oil (you will want to see the top of the soup have an oily sheen)
1-2 packages of Cappello’s paleo fettuccine pasta. cut into thirds or fourths.
org lemons
a couple handfuls of organic spinach or kale (remove the stalks from kale)

Chicken and garlic cloves in a stockpot.  Fill with water over the chicken.

Cook for an hour until chicken is cooked through.

cut veggies while chicken is cooking.  Cut into spoonful bite sized pieces.

take chicken out, separate and shred all the viable meat from the bone, fat, and skin.

If the broth has a bunch of chicken fat and pieces…strain. You can leave the garlic in or take it out.

Add all veggies, herbs, bacon grease, and chicken back into the broth.  Cook another hour.

If broth is too low, add more water.

Once potatoes and carrots are soft add S&P to taste.  I add a lot of salt for that salty fat flavor.  This is also where I add more fat if needed for a creaminess.

Add cut fettuccine pasta.  (1-2 minutes to cook)

Then add handfuls of organic spinach or kale and fresh lemon juice and zest to brighten it up.

serve

You can find Cheyenne on instagram here and Hugo Loves TIki here and definitely take a look at Hugo Loves Tiki that’s been on the blog before.


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