Friday, 29 September 2017

Lemon Honey Popcorn



Ingredients:

Popcorn
1 tbsp olive oil
3-4 drops of Young Living Lemon essential oil (can also use lime or orange)
1 tsp runny honey

Method:

  1. Heat the oil gently in the bottom of a pan (must be a pan with a lid). Once the bottom of the pan is covered with oil, put enough popcorn in to cover the bottom of the pan & place the lid on the pan.
  2. Watch and wait until the corn begins popping & once it has finished turn the heat off & place in a large mixing bowl.
  3. Mix the oil with the honey on a teaspoon and mix through the popcorn until evenly coated.

Great to eat with a good film!

NB I use Young Living Essential Oil due to it's known high quality grade & assurance that it is 100% pure essential oil, so completely safe to ingest. Other oils may not be safe to ingest.

Saturday, 16 September 2017

Journal


Just noticed this quote on the front my journal...
...why had I not seen this before?

It may soon be time for me to take that leap into the oceans of the unknown that need discovering! 

Friday, 15 September 2017

Mint, Pea & Halloumi Pearl Barley Stew



I love pearl barley and did you know it's just as good for you as the "superfoods" grain quinao, the difference is usually in the price! Pearl barley is really cheap to buy and is great to use in soups & stews and also as a replacement for risotto rice.

Ingredients:

2 small/medium onions, chopped
2 garlic cloves, crushed
olive oil
2 lemons, zested & juiced
200g pearl barley, rinsed
700ml vegetable stock (made with 2 OXO cubes)
250g halloumi, sliced
small handful of fresh mint, chopped
black pepper
400g frozen peas

Method:

  1. Heat a tbsp oil in a pan, fry the onions for a few minutes.
  2. Add the garlic and lemon zest and fry for another minute.
  3. Add the pearl barley and the stock, bringing the pan to simmer with a lid on.
  4. Allow to simmer for about 30 minutes.
  5. Whilst the pearl barley is cooking, marinade the halloumi in the lemon juice, chopped mint, black pepper and tbsp olive oil.
  6. After 30 mins remove the lid of the pan and add the frozen peas and the marinade from the halloumi, allow to simmer for another 5 mins.
  7. Whilst the peas are cooking, heat some oil in a frying pan and brown both sides of the sliced halloumi. 
  8. Serve the pearl barley stew in a bowl with the halloumi slices on top.

DELICIOUS!

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