Sunny Days, Friends & Stuffed Peppers (vegan & gluten free)........

So the *finally* has his hat on and is playing nicely! There is something so perfect about early mornings, sunny days, friends and if any one dare moans they are too hot, well….

 

In this lovely sunshine it is important to stay hydrated by drinking lots of infused water (my favourite is by dash-water.com) but food can also play a big part in keeping you hydrated too. Water melon, peaches, big green salads as well as lots of other fruits and veggies can help keep us cool and nourished during these gorgeous sunny days. And some times you just need a little something to go with them, so for me that will always be the stuffed pepper. Super cheap, easy and nourishing this humble veggie can be spruced up into a perfect little treat to be served along side that green leafy salad in the sunshine when your friends pop round…..

 

Stuffed Peppers (serves 2)

• 2 large peppers cut in half and de seeded.
• 1 red onion chopped.
• 1 tsp paprika
• 1 tsp mixed herbs
• 1 tsp minced garlic (I used lazy garlic)
• 1 cup of cooked brown rice
• ½ can of kidney beans
• Handful of frozen sweet corn
• Green leafy salad for serving (I used romaine, kale, cucumber & baby spinach)

 

How To -

• Cook the chopped onions and add the mixed herbs, garlic and paprika.
• Mix into the cooked rice, red kidney beans and sweet corn.
• Stir until sweetcorn is cooked.
• Spoon into the pepper halves.
• Cover in foil and bake them for 45 mins at 180c Gas 4, until tender. Serve with a green leafy salad in the garden with friends. Enjoy!

 

Cheeky Monkey Nice Cream (vegan & gluten free).............

Last night two very exciting things happened – the first is that it was the first sunny evening in what felt like forever and the second was that the amazing wonderful Erica Jayne (http://ericajayne.co.uk/) had kindly given me a bottle of her new vegan toffee sauce* to be her (very happy) tester and of course develop some scrummy new recipes. As I rummaged through the freezer for inspiration I spotted my trusty stash of frozen bananas and memories of my favourite Ben & Jerrys Chunky Monkey ice cream (the one over flowing with sugar, fat and dairy products) I used to love so much came rushing into my head. With a craving to fulfil, a freezer full of frozen bananas and this new super duper toffee sauce to try I could barely contain my excitement – ladies and gents, I am crazy happy to introduce this amazing delicious nice cream!

Cheeky Monkey Nice Cream (serves 1)

·        2 frozen bananas

·        ½ a tablespoon of your favourite nut butter ( I used Pip & Nut Coconut and Almond Butter)

·        2 table spoons of Home Made by Erica Jayne Toffee Sauce

·        1 small handful of walnuts (and a few to sprinkle on top)

How To –

·        In a high power blender (mine is a Kitchen Aid) put all the ingredients in the mixing bowl / jug.

·        Blend until smooth, combined and creamy.

·        Serve immediately with a sprinkle of walnuts on top. Enjoy!

*This gluten free & vegan super duper toffee sauce will be available to buy as part of the Home Made By Erica Jayne Christmas range.