The Compassion Edit

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Monday, 6 May 2019

Delicious summer vegan overnight oats


We have been lucky enough to have some beautiful sunny weather recently and this has made me crave summer berries and bircher muesli! This recipe is super easy and has the healthy fats from all the seeds, fibre from the oats and vitamin C from the berries. It is healthy, colourful and delicious!


Ingredients

1/3 cup of organic oats
1 tbsp of chia seeds
1 tsp each of sunflower seeds, pumpkin seeds and flaxseeds
2/3 cup of non-dairy milk - my favourites are Oatly whole milk, Plenish Cashew milk and Rebel Kitchen Whole Coconut Mylk as they are all so creamy
1/2 cup of fruit - such as fresh or frozen berries or 1/2 sliced banana
1 tsp of coconut shavings 
1 tsp of Maple Syrup or 1 tbsp of organic fruit compote

Optional
1 tbsp of dairyfree yoghurt (my favourite is the Vanilla Coconut Collaborative)
1 tbsp of almond butter (my favourite is Pip & Nut Coconut Almond Butter)


Method

In a cereal bowl, mix together the oats, seeds and milk, stir thoroughly, cover with a small plate and pop in the fridge overnight.

The next morning, stir in 1 tsp of maple syrup or 1 tbsp of fruit compote (more or less depending on how sweet you like it), add more milk or a spoonful of dairy-free yoghurt and top with seasonal fruit, coconut shavings or some almond butter. Find a cosy nook or sunny spot in the garden and enjoy!

What are your favourite Spring and Summer breakfast recipes? x







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Wednesday, 24 April 2019

Epic Vegan Sushi


Before I went vegan, my sister and I used to meet at Sticks'n'Sushi in Wimbledon and gorge on the Hells Kitchen Rolls, seaweed salad and various sticks. I loved the combination of tempura shrimp, avocado and hot sauce! I am currently recipe testing a vegan version of our favourite selection for my upcoming cookbook but in the meantime, this is my own vegan sushi recipe, packed full of umami flavour!

Ingredients

Tofu dressing

1 tbsp of toasted sesame oil
1 small bunch of coriander finely chopped
1/2 inch of ginger grated
1/2 lime juiced
1 green chilli finely chopped (I like thai chillies as they are hotter but you can deseed if you prefer a milder flavour)
2 garlic cloves crushed
1 tsp of dark soy sauce or tamari
1/2 tsp of Maple syrup or coconut sugar for touch of sweetness to balance the sour, salt and chilli

The Sushi

1 pack of Nori sheets
100g of Sushi Pickled Ginger (I like Clearspring as I use the leftover liquid to season my sushi rice)
200g Sushi Rice cooked according to packet instructions (I like Clearspring Organic Brown Sushi Rice) and the pickling liquid from the Sushi ginger mixed through once cooked
1 glug of toasted sesame oil
1 x Pack of Taifun Japanese-Style Tofu Fillets - these are my favourite as they have a crispy texture and marinated flavour but any marinated tofu fillets would work here
A small handful of sesame seeds
1/2 Avocado thinly sliced
1/2 Red Pepper thinly sliced
1/4 Cucumber thinly sliced
2 tbsp Vegan mayo (Follow Your Heart or Hellmans) or Sriracha Mayo
1/2 lime juiced
1/2-1 tsp Wasabi paste (depending on how hot you want the mayo to be) plus extra to serve
Freshly ground black pepper
Dark soy sauce
Sriracha Hot Sauce
A sushi rolling mat, sharp knife and chopsticks

Method

For the Tofu Dressing

In a medium sized soup bowl, mix the sesame oil, maple syrup (or sugar), coriander, grated ginger, lime juice, green chilli, crushed garlic and soy sauce and set aside.

For the Wasabi-Lime Mayo

In another small bowl, mix the juice from the other half of lime with the vegan mayo and wasabi paste and season with black pepper.

For the Tofu

Add the sesame oil to a frying pan and turn heat up to medium. Once the pan is hot and the oil starts to spit, add the tofu - the Japaenese tofu comes in 2 thin slabs, so I fry them as they come for a couple of minutes on each side, so they are cooked through and crispy on both sides (if your tofu is chunkier, you may want to split it down the middle so that you have 1/2 inch thick slabs). Then transfer to a plate, spinkle over the sesame seeds and slice up into thin slices. Then pour over the Tofu dressing.

Assembling the Sushi

Now to assemble the sushi rolls! Lay out a sheet of nori on your sushi mat, 1/3 way up from the bottom, put a neatly packed this line of sushi rice on first, then top with a some of the red pepper, avocado, cucumber and tofu on top all the way along. The just below the rice add a thin line of the wasabi-lime mayo (this will act like glue when you roll your sushi up and has an incredible flavour). Then using the sushi mat, gently roll the sushi up, pulling the mat under it, to help roll a nice tight roll. Then slice into inch thick slices, top with a slice of sushi ginger, some wasabi paste (careful it goes through your nose if you add too much haha!) and Sriracha, dip into the soy sauce and enjoy!

This is perfect for a date night or girlie night in and even better with a fresh juice for lunch or with homemade lychee Martinis for dinner - goo. Tag me @thecompassionedit on Instagram if you make this, I would love to see your pics! What are your favourite Japanese dishes? x


























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Monday, 22 April 2019

Ultimate Aztec Hot Chocolate



Serves 2 people

Ingredients

500ml Non Dairy Milk - My favourites are Oat, Hazelnut and Cashew Milk
25 g light muscovado sugar or xylitol (add more if you prefer your hot chocolate sweeter)
50g 66/70 % dark chocolate broken into small chunks
1/4 tsp ground ginger 
Pinch of ground cayenne
Handful of mini vegan marshmallows, a squirt of vegan canned whipped cream and chocolate shavings
Optional - shot of spiced rum or whisky 

Directions

Heat the milk, sugar and cocoa powder in a pan on the hob and simmer for three minutes. Add the chocolate to the pan and stir to melt.

Add the ginger and cayenne. Using an electric hand whisk, blend for one minute. Bring the hot chocolate back to simmer for two minutes. 

If adding rum or whisky, take off the heat and leave to cool for 2 minutes before stirring in the rum or whisky.

Pour into 2 large mugs and top with whipped cream, vegan marshmallows and chocolate shavings or hundreds and thousands

Find a cosy spot inside or outside by a fire pit and enjoy!
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Why Spring is the best time to put plans into action!


My dad is a keen gardener and is still trying to get me to enjoy weeding, bless him for trying but he says winter is the time for planning and preparation in the garden. He kindly helped us weed, trim back, re-soil and plant back in February, so we can now enjoy the first few buds and flowers emerge now that Spring is here! Why am I banging on about weeding? Well this is the first winter I took this planning and preparation advice and applied it to my life goals. Rather than dread the first week of January, I embraced this cosy, quiet time and used the longer time spent indoors to clear-out clutter and stagnation in my home (something I would have usually left until Spring), read books to motivate and inspire (The Million Dollar Blog, The Working Woman's Handbook and An Edited Life) and set about formulating plans to achieve some personal goals for the coming year. I was lucky enough to get a Law of Attraction planner (vegan friendly) from my wishlist at Christmas and this really helped me set realistic goals for the coming weeks and months.

In previous years I have simply written off January and February, missing out on these precious early months of R and R, planning and preparation for the year ahead. I am so glad I chose to utilise them this year, as Spring is the best time to put winter planning into action. Spring is the season of new life and new beginnings. More daylight means more energy and the motivation to set best laid plans into motion. Be it a Spring detox, a new workout regime, starting that blog you've been banging on about for all these years (yes, that's me), applying for a new job or just doing something you've always wanted to try. Make this Spring the one you tackle those life goals and who knows, by next Spring you may have just achieved them!


What do you hope to achieve this year? x


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Champneys Spring Spa Day


Spring is finally here! The birds are singing, the sun is shining and my grey legs are finally seeing the light of day - sorry everyone! Despite being a January baby, I loathe winter and definitely feel the effects of SAD in the depths of January and February. Post-Christmas, I am only good for slothing under a heated blanket, eating dirty vegan food and as the cliche goes, binging Netflix series. I will certainly not be down the gym, juicing or committing to fitness resolutions whilst my toes are cold and the nights are long. Come Spring however I feel like a new woman, there is an energy that comes with more sunlight and warmer weather, you can almost feel nature emerge from hibernation and now is the time I feel ready to put my plans into action - be it fitness, testing new recipes or booking a much-needed spa day!



My sister is 7 months pregnant and my mum kindly treated us to a Champneys Spa day back in March for some much needed pampering and catchup time before out little nephew arrives. Champneys Forest Mere is set in beautiful countryside overlooking a lake and the moment you arrive and slip into fluffy robes and slippers, you can feel your shoulders drop and can just focus on chilling (or hitting the gym and classes if the mood takes you), eating lovely clean food and sipping Sencha Green tea on the sunny terrace.

Beautiful vegan bircher muesli and exotic fruit are on offer on arrival and an array of rainbow salads and hot dishes for lunch. Steam-rooms, ice-rooms, hydrotherapy pools and various classes follow and a much needed bespoke massage for the 3 of us. As usual a giggle in the outdoor hot tub as I mistakenly plant my bottom infront of a powerful water jet only to be propelled into a unsuspecting stranger. All part of the fun!

It really is a blissful retreat and we have since agreed to make it an annual Spring treat for the 3 of us. I like the idea of having mini rituals throughout the year. What do you love about Spring? x
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