Wondering what to have for dinner? Read this


Everyone has days when they don’t have a clue what to buy for dinner, let alone what to cook for dinner. I’ve even gone to a shop with the intention of buying something for dinner but ended up with a conglomeration of random foods, none of which had the potential to be put together to form a decent meal! That’s why it is never a good idea to go shopping after a day of revision and exams… Ah, university life! Way before I started this blog, I used Instagram as a platform for sharing many of my daily meals and culinary creations in the hope of inspiring others to eat healthily, and I still do. Now I have this blog, though, I thought it would be good to do a post, or perhaps a series of posts, of some pictorial inspiration for meals. As I’m a very visual person, I feel pictorial inspiration is the most effective and I hope it encourages each person who reads this to try something different for their evening meal.

I always try to come up with different meal ideas and I try rarely repeat a meal on Instagram. I love the variety that comes with creating new dishes and serving ideas. Now that I’m in my early 20s I find I’m happy to eat the majority of foods and certainly wouldn’t say I’m too fussy about food, providing it’s reasonably healthy and not full of chemicals! I used to really dislike olives, for example, but now will happily eat them. The reason for my initial dislike was that many years ago when I was at a childhood friend’s party, I mistook a bowl of olives for a bowl of grapes. Olives could not be more different in taste to grapes and so the hatred of olives was born! That is, until I tried them again a few years ago, the first time since the childhood incident, and discovered they are actually quite nice so long as you aren’t hoping to bite into a nice plump, sweet, juicy grape.

Digressions on olives aside, the following meal ideas consist of various sources of protein and a range of sides. Hopefully they will give you some idea as to what you would like to have for dinner:

1. Salmon with pea and lemon risotto 

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Basic method:

Salmon

Simply bake salmon, seasoned how you like it, wrapped in foil for 18-20 minutes at 180C in a fan oven.

Side 1

Bake tomatoes and yellow peppers too, with a little olive oil, in either the same or a separate foil parcel. Use a separate parcel if you’d like the side to have more bite and bake in the oven 10mins before the salmon is ready.

Side 2 (makes two sensibly-sized portions)

For the risotto, make up a quantity of stock from one low-salt organic vegetable stock cube (follow instructions on packet or use about 500ml of homemade stock). Then fry arborio rice in unsalted butter for a few minutes before adding the stock one cup at a time. Each time you add the stock stir well until it is all absorbed in the rice. Once nearing the end of the stock add a handful of frozen peas and the juice from a wedge of lemon (or more depending on your preferences). Stir in the remaining stock and add a little more lemon to taste. Finish by seasoning with freshly ground black pepper.


2. Ballotine of chicken breast 

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 Basic method:

Chicken

There are many ways to fill a ballotine of chicken breast. Some suggestions are as follows:

  • caramelised onions and goat’s cheese
  • asparagus and parma ham
  • sun blush tomatoes, basil, and reduced fat mozzarella

Here is one of my recipes for ballotine of chicken breast with the full method of cooking: click here

Rice

Boiled white rice or, the healthier option, brown rice.

Baked peppers and tomatoes 

Same as Dish 1. You can also add some balsamic vinegar before baking.  Can you tell I like having that side? It is just so wonderfully simple yet scrummy and quick.


3. One pot clean-eat creamy veggie bulgar wheat

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This dish is great on its own as a vegetarian dish or can be used as a ‘bed’ on which to serve a turkey breast steak or chicken breast. It would also be a nice accompaniment for a fillet of pork.

The full method and recipe for this can be found in one of my earlier blog posts: click here

NOTE: This dish can easily be made gluten free by using quinoa instead of bulgar wheat.


 

4. Duck with deliciousness!

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Basic method:

Score the skin of the duck in a criss-cross pattern. Pan-fry the duck and keep draining the fat off (for timing see the packaging of the duck you buy, it varies with size – approx. 6-8mins). Transfer the duck to an ovenproof dish skin-side down and cook for to your preference of rare or medium or well-done. (Again consult the packaging of the duck for timings.)

Sides:

Steamed fine green beans, boiled blend of puy lentils and quinoa, and salad leaves (including rocket and red chard). The salad and blend of grains was dressed with a simple honey and mustard dressing.


  5. Tuna salad

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This is ideal if you have under 5 minutes to prepare something to eat. It is very quick and really nutritious making it a perfect pit stop dinner in a hurry. It also contains 2 of your 5 a day.

Basic method:

The salad consists of a combination of a tin of tuna chunks, 1 portion of cooked pre-cooked quinoa (use a microwaveable packet or cook in advance), 1 portion of sweetcorn, 1 portion of peas, a tbsp dried cranberries, and homemade lemon juice, black pepper and natural yoghurt dressing. If you’d like less sweetcorn and peas half each quantity. Note: This will mean you only have 1 of your 5 a day rather than 2.


 6. Three Bean Chilli

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This is a really good nutritious meal packed with plant-based protein. It contains 4 of your 5 a day too. It can be as hot as you like or can easily be made milder by adding just a dash of chilli or excluding it completely and using smoked paprika instead of chilli for a rich smoky tomato and pepper flavour.

Note: If you like a lot of heat, why not add some tobacco sauce.

It is really easy to double or triple the ingredients in this and re-heat it the next day or you could serve it cold as a filling in a tortilla with some raw baby spinach leaves for lunch.

I have blogged the recipe for this dish in the past which you can see by clicking here.


 

7. Salad Nicoise style dish

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Basic method:

The photo of this meal is pretty self-explanatory. I used flaked cooked salmon for this and served it with:

  • 1 sliced boiled egg
  • a handful of spinach
  • approx. a 1/3 cup sweetcorn (either use frozen cooked then cooled or tinned that has no, or minimal, salt/or sugar added)
  • 1/4 sweet red pepper sliced
  • 2 medium-sized cold sliced new potatoes

Seasoning:

Black pepper and lemon juice over the salmon and pepper on the potatoes.


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Have a great day,

Helen x


 

Copyright©HLDCblog // Helen Redman 2015.

Recipe for a Colourful Smoothie

Header As well as being a passionate foodie and advocate for healthy living, I am also an artist. This means I love, like, really love, colour! Shades, hues, and tones are all awesome to me. (I actually own a book which consists solely of annotated swatch-like squares of colour…) A new series of paintings on which I’m currently working, involves a lot of ochre pigments, specifically yellow and golden. So, I think the fact that ochre is currently on my mind is perhaps why my mind gravitated towards creating this smoothie today as the finished drink gives a somewhat light ochre’y finish! I had it as part of my breakfast.

It goes lovely with a big bowl of muesli. The fact my muesli contains a variety of dried fruit – pineapple, papya, raisins, and banana – in combination with the ingredients of the smoothie resulted in a breakfast with a pretty tropical feel. Always good to brighten up an overcast Scottish morning!

Let’s push the grey clouds away with this sunny smoothie.

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Here’s the recipe:

Mango-Coconut Smoothie                                                                                                  Photo

  • 1/2 a fresh mango
  • 1 cup coconut milk
  • 1cm root ginger
  • 1 tbsp flaxseed
  • 1 tbsp chia seeds

Put everything in a blender and whizz till smooth.

It’s so simple yet packed with goodness and super scrumptious and sweet.

If you like a thick smoothie, chill for a while before serving as the chia seeds and flaxseed will naturally thicken the smoothie.

P.S If you’d like to take a look at some of my art, you can find my art profiles on Facebook, Instagram, Tumblr, and Twitter. The first painting from my new, aforementioned series will be revealed soon so keep checking back to those profiles, or give me a follow and you can find my art adding some creativity to your newsfeed!

Also, as usual, you can find me Tweeting, Facebooking, and Instagramming on behalf of this blog too. Links below:

// www.twitter.com/hldcblog

// www.facebook.com/hldcblog

// www.instagram.com/hcrinstacam


 Copyright©HLDCblog2015.

My perfect light and fluffy pancake recipe

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Ok, so I have made quite a lot of American-style pancakes in the past but each time I made them I used a recipe from cookery websites or bloggers. Since I have had my own blog I have been thinking I need to create my own healthy recipe for pancakes which I could share with you. This recipe was intended, originally, to merely be an experimental first attempt which would, hopefully, improve with trial and error. BUT, it actually proved to be a success the first time around with no altering needed! I think I’m going to have to give my genes some credit as my Scottish grandmother was apparently fantastic at making Scotch pancakes (a Scottish equivalent of American pancakes but smaller in size.) Hence, I’m thinking that I may have inherited some of her natural baking ability as she never used recipe books but cooked from scratch to great effect nonetheless.

I just love pancakes so I’m going to very much enjoy using this recipe a lot myself! Also, as a student, there was a cafe I used to frequent mainly for the fact they cooked the best pancakes in town. (Those who have studied at The University of St Andrews like me will know the one to which I’m referring!) Now that I have mastered how to make my own pancakes I don’t have to leave the comfort of my home to enjoy a lovely plate of pancakes!!

One last thing, before I get to the recipe, I know that this blog is focussed on healthy eating and inspiring healthy living and pancakes are not traditionally seen as very healthy at all, everyone needs a treat every so often. These pancakes are also a reasonably healthy recipe without things such as melted butter, oil, lots of refined white sugar etc. They are sweetened minimally with maple syrup, a healthy natural low-sugar content sweetener.

Right, without anymore delay – here is the recipe!

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Perfect pancakes

Ingredients:

  • 1 cup self-raising flour
  • 1 cup buttermilk
  • 1/2 tsp baking powder
  • 1 tbsp maple syrup (add more if you’d like them sweeter)
  • 1 egg

Method:

1. Mix all dry ingredients in a bowl

2. Beat the egg and combine with the liquid ingredients

3. Add the liquid ingredients to the dry ingredients and combine. Do not over mix, you do not want an entirely smooth batter, but a thick, slightly lumpy one.

4. Heat a pan and add a small amount of healthy cooking oil (such as coconut) or low-fat unsalted butter.

5. Add some batter (about a quarter cup per pancake) and cook the pancakes, turning each once when bubbles form on the top.

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TIP: The first pancake is often a write off, but don’t be disheartened by this. It is just because the oil is awkward the first time around heat-wise, if that makes any sense at all?! You should see what I mean, though.

NOTE: The cooked pancakes should be evenly browned on both sides and cooked through.

7. Serve and enjoy!

Serving idea (more serving suggestions below):

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More serving ideas:

  • Sliced bananas and Greek yoghurt
  • Strawberries, Sliced Kiwis and maple syrup
  • Fruits of the forest
  • Homemade blueberry sauce
  • Frozen yoghurt and flaked almonds
  • Melted high cocoa content dark chocolate and strawberries

Hope you enjoy the pancakes as much as I do!

Helen x

For more recipes, food pics, and meal ideas, follow the blog on Twitter, Facebook, Instagram, and Pinterest 🙂


Copyright©HLDCblog2015

 

6 Scrumptious Smoothies

HeaderBack in January I had a series of posts each containing a recipe of mine for a healthy smoothie. I decided it would be nice to put links to them all in one place, so will do so in this post.

Here is the collated collection of smoothies in the order in which they were published:

1. Clean Green Energy Machine

This is a rich, creamy and very filling drink full of energy and nutrients.

• Key ingredients: Banana and Avocado •

2. Tropical Dream

Missing the summer sun at all? I may have a quick fix DIY solution… Bring the sun to you, in the form of a sunny smoothie!

• Key key ingredients: Mango and banana •

3. Breakfast Smoothie with a Kick

Start the day with a sweet smoothie with some heat

• Key ingredients: Cherry and ginger •

4. Good Morning Smoothie

Tired? Half-asleep? Click above for the perfect cure.

It is a refreshing smoothie that is made using a combination of store cupboard tinned fruit and fresh fruit.

• Key ingredients: Kiwi and Grapefruit •

5. Detox Green Smoothie

This is my tried and tested ‘Detox Green Smoothie’ recipe packed full of antioxidants.

• Key ingredients: Kale, Celery, and Pear •

6. Pina Colada Style Smoothie

It is cool, creamy, and sweet yet has a hint of heat from the stem ginger adding a subtle kick.

• Key Ingredients: Pineapple and Coconut Milk •


There you go, a selection of smoothies I created for the start of this year. They are all great as a snack for on-the-go, or drinking as soon as you make. Feel free to customise them as you fancy, too. It’s great to experiment in the kitchen. After all, if no one did, everyone would be eating from a very limited range of meals!

If you liked this, remember you can subscribe to the blog to get new posts sent straight into your email inbox.

Additionally, you can follow me on Twitter where I post daily a healthy ‘Tip of the Day’, as well as other posts inspiring healthy living.

If mouth-watering images of food is right up your street, I can also frequently be found with a camera in hand photographing quite a lot of what I eat in a week to post on Instagram, so click here to see the photos!

Finally, I’m also on Facebook, so if you’d like to see meal ideas, links to my blog posts, and foodie pics in your Newsfeed, click that lovely LIKE button on my page!

Have an awesome, healthy day,

Helen x


Copyright©HLDCblog//Helen Redman 2015.

Perfect Weekday Breakfast

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Extra early morning start? Make overnight oats the night before. Breakfast will be ready and waiting for you when you wake up! Overnight oats is a great alternative to porridge, and requires no cooking. The oats and chia seeds will swell and thicken overnight making a delicious filling breakfast dish. There are a number of recipes around but this is my one.

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Recipe: Berry Overnight Oats

They are ‘berry’ good!

  • 1/2 cup rolled oats
  • 1/2 cup milk
  • 1/3 heaped cup frozen berries
  • 1 tbsp chia seeds
  • 1 tsp maple syrup (optional)
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Step 1 before stirring

1. Add everything to a bowl or mason jar and stir

2. Cover with cling film or the mason jar lid and chill overnight

3. Remove cling film, stir once more, and eat!

(Note: All of my photos are from overnight oats I only left for around 3/4 of an hour (long story…) rather than overnight. Chilling overnight is recommended for a thicker result – hence the name ‘Overnight oats’  obviously!)

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Basic Nutrition:

This breakfast provides a great source of slow-release energy and iron from the oats, fibre and a number of other nutritional benefits from the chia seeds (a superfood tracing back to Aztec times), calcium in the milk, and vitamins from the berries.

Don’t forget to subscribe if you’d like to keep up with this blog:

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You can also find me on Twitter, Instagram, and Facebook where you’ll find healthy eating tips, mouth-watering photos, and links to my recipes.


Disclaimer: Nutritional information is solely from personal research and general knowledge. I am not professionally qualified in nutrition. 
Copyright©HLDCblog//Helen Redman 2015.

10 Healthy Wrap Fillings

HeaderHere is a handy list of suggestions for what to fill a tortilla wrap with. I love having a generously filled wrap for lunch as they are super convenient (protein, carbs, and veg in one), quick to make, and easy to grab and go.

Also to keep the wrap as healthy as possible, try to use wholemeal or 50/50 tortillas rather than white ones.

10 Healthy Wrap fillings

1. Hummus, rocket, red pepper, and feta cheese

2. Chickpea, cous cous, Harissa dressing, and salad leaves

3. Chicken /or lentil dahl, mint yoghurt dressing, baby spinach, and fresh coriander leaves

4. Red onion, goats cheese, and baby spinach

5. Turkey bacon, iceberg lettuce, and tomato

6. Chicken, sliced olives, cous cous, lettuce, and a mint yoghurt dressing

7. Smoked salmon, cucumber, low-fat cream cheese, and freshly ground black pepper

8. Feta cheese, fresh basil, tomatoes and black olives (add salad leaves too)

9. Red peppers, grated carrot, hummus, and watercress

10. Pre-cooked bean chilli, spinach and natural yoghurt. Fancy bean chilli but don’t have a recipe? No problem! I have one from one of my earlier blog posts here.

I hope there was something there that sounds great to you. Have a food-tastic day! 😉

Helen x


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Copyright©HLDCblog2015.

5 Guilt-free Sweet Snacks

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Step away from the biscuits, muffins, pastries, and chocolates. Here is little list of satisfying sweet snacks which you can indulge in freely and with no feelings of guilt as each one is healthy. They are all free of anything artificial, free of refined sugars, and free of added fat. Instead, they are filled to the brim with nutrients, natural sweetness, and a mouthwatering taste. Also, for those in the USA currently watching the Superbowl, this is a tempting list of snacks.

So, who’s hungry?


 1. Avocado and banana whip

  • This is a nutrient-rich snack.
  • Blend 1/2 a ripe avocado and a whole ripe banana with a hand-blender for a delicious sweet snack.
  • Add some cinnamon or fresh ginger if desired.
  • If not using a ripe banana then you may need to add some maple syrup or honey to sweeten.
  • Serves one to two.
  • TIP: Add some cocoa powder for chocolatey goodness!

 2. Sliced banana and almond butter

Simply slice a banana and top the slices with some of the nut butter.

Tip: If you don’t want so much of the nut butter, make banana / nut butter ‘sandwiches‘ instead as this will limit the amount of butter you use.

Variations:

  • Peanut butter or hazelnut also works well.
  • Dried apple rings can also be used instead of the banana

 3. Baked apple

This is a snack my mother often prepared for me as a child and I often helped by stuffing it. It is a good child-friendly recipe.

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To make:

  • Core an apple using a corer. Make sure you line it up centrally or you’ll end up with it going in diagonally and leaving part of the core remaining (I speak from experience…)
  • Once cored, fill the apple with sultanas, honey, a little coconut oil, and cinnamon.
  • Bake the apple in an oven for 15-20mins (or until soft) at 200C.
  • Serve with Greek yoghurt

TIP: This also makes a great dessert.

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4. Oats

Oats have to be one of my favourite ingredients ever. They are very versatile, can be eaten as they are, or cooked, and can be added to both sweet and savoury dishes.
These can be used to make hot or cold bowls of deliciousness.
NOTE: If you require it to be gluten free just use gluten-free oats rather than ordinary ones.

Ideas:

  • Cold: Serve oats with milk, honey, grated apple, and pecan nuts.
    Or try this cold serving idea
  • Hot: Cook oats with water (milk or 50/50), and stir in frozen berries or fresh berries. Sweeten with maple syrup if desired.
Cold serving suggestion (see link above for method)

Cold serving suggestion (see link above for method)

Hot berry oats (porridge)

Hot berry oats (porridge)


5. Frozen banana ice-cream

This is unbelievably cool. Get it, cool?! (Sorry, I can’t help making that joke…)
But it is honestly a really incredible snack when blended in a blender because it develops the look and consistency of banana ice-cream. (Albeit, ice-cream with no unhealthy refined sugar, added colouring, and cream.)

  • To try for yourself, simply cut a banana into chunks, and freeze.
  • Once frozen, place the banana pieces into a blender, and blend until the pieces are combined into a thick, ice-cream looking substance.
  • NOTE: Do not, as I did the first time (very rookie mistake), freeze a whole banana with the skin on. It’s not difficult to work out why that failed to work!

Frozen banana ice-cream


Hope you enjoy the snacks as much as I do. They are ones which I regularly make for myself.


Disclaimer: Biscuits, muffins, pastries, and chocolates are, of course, fine to eat in small amounts, occasionally, just not all the time! And anyway, once you’ve tried the above snacks, you may no longer be tempted by those ones.


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Feel free to comment below with your favourite sweet snacks or pop me a Tweet. I’d love to know!


 Copyright HLDCblog2015.

Pina Colada Style Drink

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This is a superbly delicious drink which is made from only three ingredients and takes just a few minutes to prepare. It is cool, creamy, and sweet yet has a hint of heat from the stem ginger adding a subtle kick. As a non alcohol drinker, this is a great alternative.

I have seen a few pineapple and coconut ‘juice drinks’ sold in shops which consist of pineapple juice from concentrate, sugar, sweeteners, water, coconut ‘flavouring’, and sometimes even added colouring. Pineapple and coconut is, in my opinion, a match made in heaven so in creating this recipe, you can enjoy the taste of the two flavours combined, but in an entirely natural and wholesome way free from anything artificial.

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This is the sixth smoothie recipe in my January smoothie series aiming to help you kick off the new year in a healthy way. Links to the previous recipes can be found at the bottom of this page. Back to this post now.

Pina Colada Style Smoothie

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Here is the recipe:

  • 1 cup chopped pineapple (either sweet fresh pineapple or drained unsweetened tinned pineapple)
  • 1 cup chilled coconut milk (I tend to use a coconut milk that is made like other nut-milks, such as almond, i.e. it has water added and is not the sometimes high fat tinned versions)
  • Approx. 1 1/2cm slice fresh stem ginger

NOTE: The amount of ginger varies depending on the size of the root, and of your liking of ginger – add more or less as desired)

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Method:

Add everything to a blender and blitz until thoroughly blended and smooth.

Garnish with a sprinkling of desiccated coconut and/or a wedge of pineapple.

Sit back and enjoy!

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Tips:

  • For an extra cool drink add 1/2 cup ice cubes before blending
  • If you would like an alcoholic version then add some rum

Here are the links, as promised earlier, for my previous smoothie recipes:

  1. Creamy Green Energy Machine
  2. Tropical Dream
  3. Breakfast Smoothie with a Kick
  4. Good Morning Smoothie
  5. Detox Green Smoothie

Would you like more recipes like this? Then be sure to SUBSCRIBE to the blog (link over to the right) You can subscribe via email or via a WordPress account.

I can also regularly be found Tweeting here, posting foodie pics here, and Facebooking here, so feel free to follow me on any or all of those platforms 🙂

Have a nice day,

Helen x


 Copyright©HLDCblog2015.

A Traditional Burns Supper

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For this post, I thought I would write a little bit about a traditional Burns Supper which is eaten by many every year in Scotland on the day of, or close to the late bard (poet) Robert Burns’, birthday January 25 called Burns Night. It is a supper (evening meal) which typically consists of eating a traditional Scottish dish, toasting with whisky (for the adults), reciting poems written by Burns, and the playing of bagpipes. Suppers vary in formality and can sometimes just consist of eating the dish.

The purpose of the supper is to celebrate the life and poetry of Robert Burns. Burns was a 18th Century Scottish poet who is regarded by many as being the best ever Scottish poet. His legacy is thus celebrated greatly in Scotland. Each year, in the approach to his birthday, school children across the country practice reading and learning Burns’ poems in order to recite them in class. There is usually an award for the best recitation. Personally, I never did too well. I blame it on the fact I’m not wholly Scottish, and was actually born in England!

If you’d like to read some of his poetry to find out what the Scots language is like and what his poetry is like, then this is a link to a website with all of his works: http://www.robertburns.org/works/ As this is a food blog, however, I will now give a wee (Scots word for small) description of the dish which is traditionally served. It is comprised of three elements.


Haggis

The main part is haggis. Haggis is a somewhat odd food, and is frequently met with suspicion from visitors to Scotland! It is made from various organs of pigs or sheep, mixed with grains, usually barley or oatmeal, and a blend of spices and salt. They come in varying sizes, from small individual ones to high ones to serve a large dinner party. It is, unsurprisingly, the ‘organs’ part that causes suspicion and also the fact that the mixture is cooked in a sheep’s stomach. It really doesn’t sound very appealing when it is described initially but it is actually very tasty, I think so anyway. The main taste when eating is that of the spices and salt so you can easily forget that the not-so-appetising ingredients are in it! It is certainly a food, nonetheless, that is often a ‘love it’ or ‘hate it’ one. At formal Burns Supper, it is traditional for the haggis to be ‘piped in’. This means that the haggis is brought to the table while a bag piper plays.

Haggis


Neeps

‘Neeps’ are a Scottish root vegetable. ‘Neep’ is short for turnip but outside Scotland, turnip tends to refer to a different root vegetable, similar, but different in flesh colour and size. (Swede is the more common word for neeps outside of Scotland.) The neeps are peeled, cut up, and boiled until soft and then mashed. They have a sweet taste and a look, when cooked, similar to mashed sweet potato – a rich orange colour.

Neeps


Tatties

‘Tatties’ is the Scots word for potatoes. These are boiled and mashed with butter and milk and served along with the haggis and neeps. There is a nice contrast in textures and taste in the three components of the dish. The haggis is meaty and salty, the neeps, sweet and juicy, while the tatties finish the dish off with a neutral-type savoury taste.

Tatties

Here is the full Burns Supper dish when served:

Burns Supper

To follow the haggis dish, a Scottish dessert such as Cranachen is usually served. Cranachen is delicious and is one of my not-so-healthy treat foods! It consists of lots of cream, berries, toasted oatmeal, and (sometimes) lashings of whisky.


The supper is frequently concluded with toasts to the memory of Burns and comes to a close with the singing of Auld Lang Syne (history and words here), a famous traditional Scottish song. All the guests will stand and link arms while singing.

Hope you have enjoyed this wee whirl into Scottish culture,

Helen x

For more of my foodie pics, info. and cooking tips, you can follow me on: TwitterFacebook | Instagram.


External links for more information on Burns Supper and Scotland:

http://www.robertburns.org

http://www.scotland.org/features/the-history-and-words-of-auld-lang-syne/

http://www.visitscotland.com/about/ 


Copyright©HLDCblog2015.

Smoothie 5: Detox Green Smoothie

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This post focusses on my tried and tested ‘Detox Green Smoothie’ recipe. Since the beginning of the year I have been drinking a number of smoothies regularly – usually to start my day. See earlier posts. This green smoothie is one of my recent creations. It contains many green elements: avocado, kale, kiwi, celery and pear. Sweet and savoury blends are the best way to go when making green smoothies to avoid the unappetising watery-veg-puree which will often occur if you fail to add anything naturally juicy, such as a pear, to a smoothie containing leaves such as kale.

The smoothie is rich in antioxidants, vitamins, and fibre. In addition, the water adds hydration and naturally occurring sugars provide energy. This is an ideal smoothie to drink in the morning but can easily be enjoyed at any time of the day. If you have never eaten kale before, though, it may be better to use spinach first as it will ease you into the taste of green smoothies (spinach is milder and easier to blend). Also, if you have a hand blender rather than a full-sized blender then spinach may again be a better option as the result will be smoother. You can use a hand blender with the kale if you don’t mind a more textured smoothie. I use kale with both hand blenders and full-size blenders as I’m not fussed but I know other people who insist on smoothies perfectly smooth so the option is yours!


Here is the recipe:                

Smoothie

Detox Green Smoothie

                                               

Ingredients:

  • Photo

    Avocado

    1 cup raw kale

  • 1/2 of a ripe hass avocado
  • 1/2 kiwi
  • 3/4-1 cup water (depends how thin you like the smoothie)
  • Approx. 1/4 stalk celery
  • 1 ripe conference pear

Method:

1. Make sure everything is washed, peeled, and in suitably sized pieces.

2. Add all ingredients into blender and blend until smooth

Screen Shot 2015-01-20 at 17.06.09

Kiwi fruit

3. Check consistency to decide if you would like to add more water.

4. Serve and enjoy

Note: Green smoothies are not to everyone’s taste but they are VERY good for you so hopefully you’ll enjoy this one!

If you would prefer a completely different type of smoothie, try this ‘Tropical Dream’ smoothie (recipe here).

For more of my recipes, foodie pics, and meal ideas, follow this blog (button over to the right of this post if viewing on a desktop computer), or find me on Twitter, Facebook, Instagram, and PinInterest.

Helen x


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