Summer smoothie bowls

Here are two of my favourite summer smoothie bowl recipes, with lots of delicious flavours and healthy ingredients. Great to kickstart your day and add a bit of creativity to breakfast. They look pretty too!  You can find the recipe for them over on Thought Clothing’s website. 

Summer Smoothie Bowl Recipe Ideas

Photography & food: Emma Harrel Photography

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Coconut Granola Recipe

If you’re ever going to make granola then this recipe is the one to try! It’s so easy and you can pretty much mix and match your own ingredients. Also you’re most likely to have a bunch of the ingredients in your cupboards already, so no need to go shopping!

Granola is a great addition to any breakfast, be that over your favourite yogurt, as a topping on a smoothie (turning it into a smoothie bowl!), or simply on its own as a snack!

For this recipe I’ve used some delicious coconut oil supplied by Hum & Crumble, a natural food shop selling lots of delicious vegan food products. Hum & Crumble are a great place to buy your whole foods from such as coconut flour, chia seeds, cocoa nibs and much more because they’re all ethical, organic and a lovely bunch of people!

I’ve used ceramics made by Melisa Dora in this shoot too. Her cobalt coloured bowl is just lovely against the bright pink raspberries, and I love her speckled blue dish to go with it. If you’re looking for some new handcrafted ceramics for your kitchen or for a beautiful gift to give somebody, check out her website where you can view the full range! Melisa Dora Ceramics

Photography: Emma Harrel Photography

Ceramics: Melisa Dora Ceramics

Coconut Oil in the granola recipe: Yum & Crumble

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Ingredients

1 tbsp coconut oil, 1 tsp cinnamon, 1 cup jumbo oats, 1/4 cup currants, 1/3 cup mixed nuts pulsed once, 1/4 cup coconut desiccated, 2 tbsp maple syrup

Method

1/ Dollop the coconut oil onto a large baking tray and place in the oven at 160 C. Once the oil has melted thoroughly mix all of the ingredients together in the tray.

2/ Then place back in the oven and bake for 10 minutes or until starting to turn golden brown.

3/ Leave to cool then place into a container for when you want to use it!

Vine Tomato & Chunky Guacamole Bites

It’s May and the sun is making an appearance, so here I’m bringing to the table a bright & light dish! This works really well as a weekend brunch, a weekday lunch, a starter or an appetiser at a dinner party. It’s pretty versatile too, you can play with the flavours as you wish, oh and did I mention it’s healthy?! Think juicy pan fried on-the-vine tomatoes, zingy lime infused avocado with a hint of chilli. Take a look at the recipe if you fancy making these beauties, it’s below the photos 😉

If you’re wondering about the beautiful ceramic tableware I’ve used in this shoot, wonder no further! They are handmade by London based ceramicist Melisa Dora, you must take a look at her website & Instagram! The feel of her ceramics are lovely to touch, delicate & the perfect weight. The glaze has been applied so neatly and feels really smooth. Watch this space, there’ll be more recipes featuring Melisa Dora’s ceramics coming very soon!

Photography & Recipe: Emma Harrel Photography

Ceramics: Melisa Dora

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Ingredients

Serves 2

1 ripe avocado, two sprigs of vine tomatoes, 1 clove of garlic finely chopped, 1 red chilli de-seeded & finely chopped, 1 large spring onion finely sliced (I used the dark ends to garnish the dish), the juice of half a lime, 2 of the vine tomatoes sliced finely, 1 teaspoon of coconut oil, 1 teaspoon of oregano, your favourite bread sliced and toasted.

Method

1/ Heat the oil in a small frying pan over a medium heat than place the on-the-vine tomatoes in the pan and sprinkle the oregano over them. Meanwhile you can prepare your guacamole.

2/ Slice open the avocado and scoop it out into a bowl, add the garlic, spring onion, tomato, lime and a good grinding of black pepper. Mix together with a fork, occasionally mashing a little, I like it to be nice a chunky!

3/ Slice your bread and toast it. Once the tomatoes have browned a little then they’re ready, simply load up your slices of toasted bread with a good heap of guac then plate it up with the tomatoes on the side. Sprinkle some of the spring onion over the top and some chilli if you like.

4/ Enjoy!

Chilli & Chickpea Curry

For this post I’m sharing a recipe I made in celebration of the widely used ingredient, the chilli. Chillis come in all shapes and sizes, and there are so many different varieties globally. India is probably one of the more known countries for supplying and using the chilli, so what better than making a curry for this shoot! I settled on a Jamie Oliver recipe to use as inspiration. Chilli, tofu & chickpeas make up this curry, served with rice, naan and mango pickle. A fresh and comforting dish that’s healthy and just gets better the older it gets! Recipe below the photos.

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Ingredients

1 red onion, 1 garlic clove, 200 g tofu, 1 fresh red chilli, 2 tbsp olive oil, 1 tbsp ground coriander, 2 tsp ground cumin, ½ tsp cayenne pepper, 1 tsp turmeric, 1 tin of chopped tomatoes, 2 tsp paprika, 2 tsp garam masala, ½ a lemon,

Optional (if you’re making a feast!): Pickle (lime or mango), mango chutney, fresh lime, parsley or coriander, naan bread, poppadum

Method

  1. Slice the onion & finely chop the garlic clove & chilli.
  2. Drain the tofu & wrap a clean tea towel around it, place on a chopping board (wooden is preferred). Then put a weight on top of the wrapped tofu, such as a heavy book, this drains the water out of the tofu. Leave for 15 mins.
  3. Heat the oil in a pan, add the onion and chopped garlic, and cook gently until the onion begins to brown.
  4. Add the ground coriander and cumin, cayenne and turmeric. Cook for 1 minute. Stir in the tomatoes and half a tin of water. Simmer for 10 minutes.
  5. Meanwhile, cut the tofu into cubes & heat 1 tablespoon of oil in a frying pan and cook the tofu over a low heat for around 10 minutes or until golden brown & crispy. You will need to turn the tofu regularly to ensure it doesn’t burn.
  6. Drain, rinse and stir the chickpeas into the tomato sauce, heat through, then add the paprika, garam masala, lemon juice and seasoning to taste, plus more water if it looks too dry.
  7. Stir through the tofu. Serve with basmati rice (optional) naan & pickle. I like to squeeze lime juice over the top and garnish with parsley (because I’m no a fan of coriander!)

Raspberry & Coconut Cake // Thought Clothing

Happy Easter! It’s been a while since my last blog post, and this is a shoot I thought I’d share. Here are a few snaps from a recipe I made for the sustainable clothing brand Thought Clothing. It’s a Raspberry & Coconut cake which I’ve layered with raspberry jam and coconut icing, it’s also dairy and egg free. You can read more about it and find the recipe over on the Thought Clothing’s blog here: Raspberry & Coconut Cake for Thought Clothing

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Smoked Roasted Garlic Soup

I saw some big brown bulbs of smoked garlic at The Spice Shop in Brighton and, falling in love with the smell, I thought they would lend themselves well to a Winter warmer soup. After a little perusing online for a delicious sounding garlic soup, I came across this one from Country Living: Garlic Soup Recipe. I slightly adapted it to be vegan (plus I didn’t have any white wine), so used soya cream, vegetable stock and dairy free butter and didn’t include the wine. It’s a thick and creamy soup packed with lots of garlic goodness, I have to be honest though, I’m not going to share my interpretation of the recipe underneath my photos like I usually do when I share a recipe, because I think the white wine would have really made the dish sing. Therefore I’ll share the photos I took of the soup and you can try the original recipe through this link if you want to have a go! Country Living Garlic Soup Recipe.

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Photography: Emma Harrel Photography