Tag Archives: recipe

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

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.

Foody Friday and BKD intro

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photo 1I made these blueberry quinoa slices yesterday and had to share as they were super quick and easy.  Gluten free and a pretty nice Friday sweet treat.

200g quinoa flakes
70g brown rice flour
45g shredded coconut
2tsp ground cinnamon
1tsp baking powder
pinch of salt

80ml coconut oil
125ml runny honey

3 large free-range eggs
finely grated zest of 1 lemon
125g blueberries (fresh or frozen)

Preheat oven to 160ºc.  Combine the dry ingredients in a bowl, then heat the coconut oil and honey over a medium heat until melted.  Pour into the dry ingredients and mix.  Add the eggs and lemon zest to the mix.  Then lastly fold in the blueberries.  Transfer to a shallow tin (like for flapjacks) and press down to even out.  Bake for 20-25mins, remove from oven, let cool and then cut in to slices. Yum!

photo 2
Store for 3days in a container or last longer in the fridge.
Recipe came from Mydarlinglemonthyme

New to the Lil’ Beans shop from today, keeping on the food theme is BKD.  BKD produce great biscuit decorating kits that kids adore – believe me!  What’s not to love, make a mess decorating biscuits with edible bits and then you get to eat your art at the end.  We have two kits on the shop, an alphabet one and a 3d dinosaur kit.  We have an introductory discount on the kits for a week, enter ABC or DINO at checkout on either of the kits to receive 20% off.

Leftovers + Black Friday Special

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Yesterday was Thanksgiving stateside, so today is ‘Black Friday’ (think Boxing Day but in the U.S.!)  To celebrate our American half we are offering a special 20% off to our customers from today until 12am, 1st November.  Happy Shopping!

1468633_539133482830365_1315859578_nWe did Thanksgiving a few days early this week and all I’ve done the past few days is try to use up every bit of our leftover Turkey.  I turned to the easiest place for some inspiration (Thanks Martha!) and found this dangerous and incredible recipe.  Quesadilla’s are a major ‘go to’ in our house due to their ease.  The recipe suggests using your oven, though I believe cooking on the stove is much faster and tastes just as nice!

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QUESADILLAS WITH CHUTNEY AND BRIE

  • 4 flour tortillas, (10-inch or burrito-size)
  • 4 tablespoons Dijon mustard
  • 3/4 pound sliced leftover turkey
  • 1/2 cup leftover Cranberry Chutney
  • 8 slices thick Brie cheese (8 ounces)
  • Coarse salt and ground pepper
  • 1 tablespoon olive oil

Brush your tortilla with olive oil and spread mustard on one side.  Place the tortilla onto a heated skillet mustard side up.  Place Turkey, 2 slices of Brie, and Cranberry’s on one side of the tortilla creating a half moon.  Sprinkle with salt and pepper before folding over the plain side of the tortilla.     Once the bottom side of the tortilla looks like it’s done and the cheese has begun melting, flip the tortilla over to cook on the other side.

image. marthastewart.com

A few things for the weekend are: Norwood Feast (Sunday 1st December), Primrose Hill Christmas Fair (1st December) and also in the same area is the Babyccino Kids ShopUp (1st/2nd December).

We are also at the Palace Christmas Pop Up, Fri – Sun, 11am – 5pm until 22nd
December.  3 Belvedere Road, SE19 (Crystal Palace Triangle).

Happy weekend x

 

 


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