Pitaya, also known as dragon fruit, is without doubt one of my all-time favorite fruits. It feels like such a treat anytime I have it, which is, unfortunately, not offen enough. I remember the first time I tried it, on a trip to China a few years ago, and being utterly fascinated by its appearance and taste. Since then, it’s always had a special place in the (large) part of my heart dedicated to food. Then, last summer, I discovered dried pitaya, at an unforgettable food market in Aix-en-Provence, where we stocked up on lots of exciting things for our journey home, including passionfruit cubes and dried aloe vera [something I had no idea even existed].
Moving to London has made plant-based eating so incredibly easy. I have a basic kitchen all to myself in my tiny little studio and a food cupboard filled with all the makings of yummy plant-based meals, snacks and treats – from regular grocery stores and health food shops like Whole Foods, Planet Organic and Holland & Barrett. And for eating out there’s only a dizzying amount of exciting options. It’s become so natural to eat and crave plants all day every day, and to be able to order indulgent food, desserts and go out for hot chocolate with friends. So much so that, while back home in Switzerland over Christmas, it was almost with shock that I realized cheese and meat actually still exist, and that vegan options can be hard to find. (While I’m exaggerating slightly, it really was strange seeing all the dairy, meat and fish in the fridge at home and wondering what there was for me to eat!).
Yes, I’ve become very spoiled here in London, and am living in a little plant-based food bubble. It was interesting, therefore, to leave that comfort zone recently on a week-long holiday at the wonderfully scenic western coast of Wales, and I thought I’d share some of my experiences with you here.
Things I’m Glad I Did:
Pack lots of snacks! – I never leave the house without food, and always have an apple, energy bars and nuts with me, so this was certainly a no-brainer for a week-long holiday. I readily admit that this was the most exciting part of packing. This time I decided to mix things up a bit by bringing some new goodies as well, and I’ll share the highlights with you here:
The “All Day Breakfast Bar” by Olly Bars – this oaty bar was a nice change from my usual date and nut based energy bars, like nakd and Primal Pantry bars
The chocolate covered goji berries from the Planet Organic Raw 46 brand were a clear favorite – absolutely delightful. I also quite liked the Salted Hazelnut Vanoffee from The Raw Chocolate Company, as light chocolate is not usually my thing and it was an interesting change!
Energy balls: the day of my trip I made these Almond & Blueberry protein balls by Deliciously Ella. They’re packed with nutrition and are my favorite energy balls. I stored them in the fridge when we arrived at the holiday flat (where they didn’t last too many days, however, due to the frequent snacking!).
Now, I always say I’m a Meridian girl when it comes to my peanut butter, but these Pip&Nut squeeze packs were a godsend for the first morning when we hadn’t yet had time to buy groceries.
Research – It was definitely disheartening when my Happy Cow App for once failed me and came up blank, after typing in the name of the village we stayed in. But it did help me find a pub in a nearby town we visited that had labeled vegan options (hooray!). Also, as I knew we were driving through Cardiff, I made sure to check out the options there and discovered Anna Loka – a super cool fully vegan cafe with a mouthwatering menu. It was so nice trying a new fully vegan place (I had the tempeh burger with the best sweet potato fries ever, and my boyfriend the Caribbean curry). We also both got takeaway wraps for our – sadly separate – journeys home: me to London and him back to Switzerland.
Stay at a place with a kitchen – While we only cooked one meal (who wants to spend their holidays washing pans?), we were definitely glad of the food prep opportunities we had in our holiday flat. We made yummy and nourishing bowls of muesli topped with ground linseeds, blueberries, nuts, banana, peaches and peanut butter for breakfast. Once I also made some delicious banana peanut butter chia pudding with chia shots I had in my bag from a recent event. Starting the day with a breakfast you’re happy with is so important, and if we’d stayed at a hotel I definitely would have been more limited.
Challenges
Limited options for groceries – As we stayed in a very small town it was difficult getting some of the things I consider basics. In vain, and with increasing despair, did I peruse the shelves for hummus. And even plain (i.e., non yogurt-covered) rice cakes remained elusive. We were, however, able to buy staples like bananas, apples, muesli, almond milk and peanut butter – allowing us to make nutritious breakfast bowls (pictured above) and always have fruit with us on our coastal walks – as well as kale, to add some greens to our takeaway dinners (see below).
Eating healthily – My choice to eat a fully plant-based diet is based on the belief in its health benefits, and I have developed a true passion for whole and minimally processed plant-based foods. I soon realized, though, that always eating whole foods-based, balanced meals just wasn’t going to happen in the Welsh hinterlands. I accepted my fate at our first grocery trip, when I resignedly put the palm-oil containing jar of peanut butter into the shopping basket (why didn’t I bring a small jar of my favorite Meridian pb?). From then on I just went with the flow, happily enjoying a meal of chips with a side salad (iceberg lettuce) at a remote pub, or grazing my way through salt and vinegar crisps and energy bars on another occasion. A holiday is about being relaxed, after all, and enjoying foods you might not regularly have. Plus, it’s extra nice when you do discover your favorite options – you should have seen me light up when I saw hummus on the menu at a pub one evening!
Best Food Memory
We were lucky enough to have a gem of an Indian restaurant just a minute from where we were staying [in the course of my research I had already checked out the menu and made a mental note of this veggie-friendly place] and ended up getting takeaway from there three times that week. Ordering takeaway is not something I’ve done very often, and it felt very novel and extremely satisfying picking up delicious food to take back to our cozy apartment. It became a short-lived, but much loved ritual – me putting the food into little dishes while my boyfriend set up a little oriental table in front of the couch, and then enjoying chana masala, veggie curry and the dreamiest veggie-stuffed naan while snuggled up under a blanket and listening to the rain lashing down against the roof.
In conclusion, I had a wonderful time in Wales and didn’t let food-related challenges faze me. I discovered new snacks and treats, reconnected with childhood holiday memories while tucking into a big basket of chips and realized I’m obsessed with Indian takeaway. I’m also proud of myself for not packing my handheld blender with me (something I came very close to doing) – proving to myself I can survive without smoothie bowls 😉 (One of the best things about being back, though, is – of course – having my favorite breakfast again).
Oats are one of my ultimate comfort foods. I used to regularly have overnight oats for breakfast with mashed banana and hemp protein, but since making my first smoothie bowl I rarely have them for breakfast. Instead, I’ve been indulging in my love of oats later on in the day, as a quick, warming dinner or the perfect post-workout lunch. They’re full of carby goodness and are wonderfully versatile! It’s so easy to switch things up, adding different ingredients to the porridge, or playing around with toppings.
I have been happily eating my way through many of London’s plant-based and plant-eater-friendly restaurants over these past few months. During that time I have also had my share of vegan pizza – the best of which I’d like to familiarize you with, for when those pizza cravings hit!
Hi everyone! Today I’d like to share a recipe with you from the lovely Emma. I had a tough time choosing as all her recipes look and sound amazing and are mostly centered around breakfast or dessert (or both! check out her latest recipe for Banoffee Pie Oats!) , which is my absolute favorite kind of food.
These fudgy sweet potato brownies look incredible and I can’t wait to make them once I have an oven again! Do check out her site for more fabulous recipes, as well as all things running-related. Hope you enjoy!
Crepes are something I never ever liked making. Pancakes, sure! But crepes? I had the prejudice that they’re super fiddly and will surely end in a scrambled mess. And since going plant-based, I honestly hadn’t given them a thought. Until, that is, I found a brilliant and super simple recipe by the inspiring James Wythe from Healthy Living James.
Having had great success with his sweet ones, I decided to make a savory version, so I would be able to indulge in my newfound love of crepes at any time of day! The result: fabulously green, soft crepes that went so well with the hummus spread inside, the cherry tomatoes adding a burst of freshness and some smokey paprika for a bit of heat. Delicious and also an easy way to get in some more greens! So let’s get started:
Sweet, sticky, chewy, gooey... these little caramel-y squares are my new favorite indulgent treat! Great to have in the fridge to offer friends or, of course, to sink your teeth into whenever you feel like a little pick-me-up. You get the caramel-like flavor of the dates and maple syrup, which, with the hint of vanilla and cacao, is utterly irresistible. The walnut butter adds to the luxurious texture, enhancing without competing against the flavors.
I’m back with more purple goodness! 😀 (click here to check out my purple sweet potato falafels and find some information on the nutritional benefits of purple sweet potatoes).
Due to requests I received on Instagram, I’m sharing these purple sweet potato pancakes with you here. They’re adapted from the Sweet Potato Pancakes by Deliciously Ella and reflect my fascination with these vibrant tubers. Quick to make (especially if you cook the sweet potato in advance) and super satisfying, they are especially irresistible with walnut butter and maple syrup – I can’t even begin to describe how good they were, so you’ll just have to try them yourself!
Having read about their health benefits in connection with the traditional Okinawa diet, purple sweet potatoes have been the object of my curiosity for many months now (for more on this scroll to the very bottom). Once I finally got my hands on these elusive tubers I knew I wanted to make something special. Inspired by the sweet potato falafels from the MaE deli and a sweet potato falafel wrap from Crussh, I set out to create my own, and thus, these purple patties were born.
These sweet, starchy gems are so satisfying with their soft, mushy texture and the lovely flavors of the coriander, garlic and hint of chili coming through. And – as all my recipes – they’re quick to make (especially if you cook the sweet potato beforehand), so let’s get right to it!
Purple Sweet Potato Falafels
Makes: ca. 10-12 falafels
Ingredients
200 g cooked purple sweet potato
200-230 g chickpeas (drained & rinsed)*; my carton was 380g before draining
ca. 2 heaped tbsp flour (I used wholemeal spelt)/ as much as you need for the mix to bind**
salt to taste
chili powder
half a 30g bunch of fresh coriander, chopped (the rest you can sprinkle on top)
drizzle of garlic-infused oil (alternatively use olive oil and add some crushed garlic or garlic powder)
coconut or olive oil, for cooking
* I take the skin off the chickpeas as they’re easier to digest that way, but feel free to skip this step if that’s not something you’re concerned about. (Although, I have to say, there’s something strangely satisfying about popping out the chickpeas!)
**The amount of flour can vary depending on the individual ingredients / how much liquid they contain. The key thing is that you end up with a mix that can be rolled into balls.
Method:
Mash the chickpeas in a large flat bowl with a fork (or use a food processor, but don’t over-process; they should still be crumbly and a bit chunky), add the sweet potato and mash as well (or again, if you’re looking for less manual labor, just purée – I was lazy and wanted to avoid cleaning another piece of equipment, but it didn’t take very long at all).
Add in your flour and season with salt and chili, before adding the chopped coriander and a drizzle of garlic-infused oil into the gloriously purple mess. Mix together with your hands (yes, they will get purple!).
Now, the fun part: roll the mix into evenly-sized balls. I made 11, but this will obviously depend on the size you prefer. I also flattened mine a bit at the end, as I didn’t want them perfectly round. (Wetting your hands before can make this slightly less messy.)
Next, simply heat some coconut or olive oil in a pan and cook the falafels on both sides for a few minutes. It’s basically just about warming them up and getting a bit of a crisp on the outside.
Serving suggestion:
While the falafels are sizzling away in a pan, cook some buckwheat noodles (the ones I use by King Soba only take 5 minutes) in salt water. A minute or two before they are done, add in some courgetti or other quick-cooking veg. Drain and serve with your lovely purple falafels. Drizzle with a nice oil, or create a quick little sauce by combining tahini, maple syrup, lemon juice and water. (I used this lovely black tahini, by Sun and Seed, as it contrasts so nicely with the purple!). Finally, sprinkle with sesame seeds and more coriander to finish off the dish.
Hope you enjoy!
Feel Good Fact: Like their orange cousins, the purple sweet potatoes are a good source of fiber and vitamins. Additionally they contain anti-inflammatory anthocyanins (notably also present in blueberries), which are linked to heart health and improved eyesight.
Interesting Fact: Purple sweet potatoes made up a large part of the traditional diet of the Okinawa Japanese, whose life expectancy was among the highest in the world, with a lower occurrence of heart disease and certain types of cancer (e.g., breast cancer and prostate cancer). For more on the traditional Okinawa diet check out this short, informative video.
This is one of my absolute staple dishes that I make all the time. It’s so incredibly simple and makes me feel great every time I eat it. It’s so easy to prepare, quick to cook and all you’re left with is one pan to clean – not quite as convenient as shoving a pizza into the oven, but almost 😉 It’s a very useful dish to have on your radar for when you’re feeling lazy, uninspired or simply have no time but still want a warm and nourishing meal.
Blueberrysmiles 