First an apology........

I am so so sorry for the blog hiatus!!  I started my masters programme in Human Nutrition back in September and juggling working and studying has been a whole new adventure (I might write a separate blog about that).  Plus, I have recently recovered from the LONGEST bout of flu/cold symptoms I have had in might entire life.  I put it down to all the commuting on the train that I am having to do on the train, as opposed to cycling!

 I probably tried out all the home remedies for fighting the flu under the sun; from lemon and ginger tea to echinacea and it just felt like nothing was working!!  The last thing I wanted  to do was think about food, but actually, eating was the best way to keep my energy levels up and get some healing vitamins in me to aid recovery!

One of the easiest meals i could rustle up for myself was soup!!  When my taste buds died and quinoa just was an irritant to my throat, soup was my best friend!!

So, today's recipe is my go to one-pot sweet potato soup featuring my trusted Nutri Ninja!


Sweet Potato Soup
(Vegan & Gluten Free)

2 Sweet potatoes (peeled and chopped)
1 red onion (chopped)
2 cloves of garlic (minced)
1 carrot (sliced)
1 cup of spinach
1 sprig of thyme
1 TBSP dried basil
1 veg stock cube (I used Kallo yeast free veg stock)
1 tsp rapeseed oil
1 TBSP of black pepper
400ml water


Method

-On a medium heat, add your onions, oil and garlic in the pan and saute until onions have caramelised.
-Add all your other vegetable ingredients to the top (except the spinach) along with the water and cover for 20mins)
-Turn off the stove once the soup is cooked and add the spinach on top (the goal is to not cook the nutrients out of the spinach, hence putting it in at the end).
-Divide half of the mixture into the Ninja (or blender of choice) and lightly pulse to your desired texture!

Oooh I can't wait for you to try this one!!  

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I can't believe this is my first recipe post since the summer! Well I am back with a tasty treat for you as I have been inspired by this new season of the Great British Bake Off! I was so excited when I discovered that PETA UK were organising a vegan bake off!! Having looked at some of the finalists over the last three years, I did wonder what on earth I could submit as an entry. I mean, the classic victoria sponge and chocolate cake have already been done, so I had to really think outside of the box and into my pantry.


So as I looked through my cupboards, I saw a can of pumpkin and a pack of poppy seeds and thought I would do a twist on the classic lemon and poppy seed cake and give it an autumnal kick of pumpkin, warming spices and the contrasting texture and taste of passion fruit.


Pumpkin Poppy Seed & Passion Fruit Cake (Vegan & Gluten Free)

Ingredients

Dry Ingredients
300g Gluten free self raising flour
200g Light brown muscavado sugar
1/2 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 tsp xantham gum
zest of 1 lemon and 1 orange
1/2tsp allspice
1/2 tsp cinnamon
​1tablespoon of poppy seeds


Wet Ingredients
300ml Unsweetened soya milk
120ml rapeseed oil
3 tsp apple cider vinegar
​Juice from half a lemon
200g Pumpkin Puree

For the buttercream

75g non dairy margarine
400g icing sugar
1Tablespoon of fresh orange juice
Pulp and seeds from one passion fruit (yes seeds too!!)


Method

-Preheat your oven to Gas Mark 5 and grease a 23cm round cake tin.

- Pour all the wet ingredients in a jug or a bowl and mix thoroughly and set aside for at least 10 minutes.

- In a separate bowl, sift all your dry ingredients. (This step can take a little bit of time as I often find that the brown sugar clumps together, so take your time with this. I promise you, your cake will thank you for it!!)

- Slowly mix the pumpkin puree with the rest of the wet ingredients and then combine all wet ingredients with the dry.

-Add your cake batter to your cake tin and bake for 30-35mins.

-Whilst your cake is baking, add the margarine, icing sugar and orange juice to your food mixer and whizz for up to 20mins. (It might sound long, but it gives it a light and fluffy texture)
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- Warm the passion fruit pulp in the microwave for 20secs and then add to the buttercream mix.

-Once your cake is cooked, take it out of the oven and cool for a couple of hours.

​-Split your cake in half and fill with a thin layer of buttercream and then a layer on top of the cake, with a sprinkling of lemon and orange zest.

I absolutely love this cake!! It kind of reminds me a little bit of a cross between a carrot and jamaican ginger cake! Lovely with a nice cuppa tea! Whether it makes the shortlist or not, I love the fact that it's an opportunity to showcase cruelty free baking that can be enjoyed by all.

XOXO

​P.S you can find out more about PETA on www.peta.org.uk

​ Also, don't forget to checkout the September fitness challenges. We just might need them with all this cake eating! Lol!!