“I Accidentally Ate
the Whole Thing”

One of the best things about following bloggers from all over the world, is being treated to views like this…

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And this…

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Oh, and this…

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But, there’s also some beauty in knowing that food is such a universal language. Something that we all agree on.

When Anisa Kazemi shared her blog, I Accidentally Ate the Whole Thing, with us this week, it really hit us that smoothie bowls, raw food and coconut water are just as relevant over in the gorgeous, hidden landscapes of New Zealand, as they are here in the hustle and bustle of London. We think that’s a pretty wonderful thought, don’t you?

For all we know, New Zealand could have invented the smoothie bowl! It’s anyone’s guess. (NB. If you actually know who invented the smoothie bowl, please enlighten us!)

So, in celebration of the worldwide, Instagram phenomenon that is the #smoothiebowl, we wanted to share this gorgeous recipe with you from Anisa’s blog (from all the way up there ^ in those gorgeous NZ mountains… Not jealous at all.)

Coconut Water Smoothie Bowl
by I Accidentally Ate the Whole Thing

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Ingredients:
1 cup unsweetened natural coconut water (we recommend Chi, obvs.)
2 small frozen bananas
1/2 cup frozen blackcurrants
1/4 cup plain unsweetened yoghurt (dairy free if vegan etc)
1 tbsp rolled oats (omit if gluten intolerant)
1 tsp honey (or maple syrup if vegan)

Method:
Place all ingredients in a food processor, whizz away until nice and smooth, then finish with a combination of your favourite toppings. Enjoy!

Click here for the full article, as well as plenty more recipes from I Accidentally Ate the Whole Thing.

Follow @anisakazemi and @chicoconutwater

 

Autumn Sweet Potato and
Coconut Oil Recipes

Today marks the 1st October, one of our favourite months. Not only do we get all the excitement of Halloween, we get all those beautiful Autumn colours and foods too! Namely, autumn/winter vegetables! Amongst our favourites of these seasonal autumnal vegetables, is the sweet potato; an extremely bright, delicious and versatile veg, packed with vitamins and minerals.

The sweet potato can be boiled, baked, roasted and fried, just like a normal potato, and tastes particularly good when cooked in Coconut Oil. The health benefits of Coconut Oil are plenty, and it’s a much healthier alternative to most other cooking oils. See: The Lowdown on Coconut Oil to find out more. 

To celebrate the beginning of Autumn, here’s some of our favourite Sweet Potato and Coconut Oil recipes to keep you healthy and warm this October…

Wholefoods Market Coconut Roasted Sweet Potatoes Recipe

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Ingredients: 

  • 2 tablespoons coconut oil
  • 2 pounds sweet potatoes, cut into 1-inch chunks
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon grated lime zest

Method: 

Preheat oven to 400°F. In a small saucepan, melt coconut oil over medium heat. Toss potatoes with oil, salt and pepper together in a large bowl until evenly coated. Spread potatoes in a single layer on a large rimmed baking sheet. Roast, stirring occasionally, until tender, about 40 minutes. Transfer to a serving bowl and toss with lime zest.

 

Lobster & Swan’s Vegan Sweet Potato, Carrot and Ginger Soup

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Ingredients:
1 Tbsp coconut oil
2 red onions, diced
2 gloves garlic, crushed
1 green chilli, diced
1″ fresh ginger, grated
1 large sweet potato, chopped
5 large carrots, peeled and chopped
1Tbsp vegan vegetable and gluten free stock
Salt and pepper
A fresh boiled kettle of water
Optional basil leaf for decoration

Method:
Set a large pan over a low heat add the coconut oil, once melted add onions, garlic and chilli and cook for 3-5 minutes until softened.
Add the potato and carrots and grated ginger to the pan, stir for a minute or so then pop in the stock and stir for a further minute. Pour over a kettle full of boiled water (roughly about 1.6L) and season with a little salt and pepper, I never go over board with the seasoning and let who ever is eating the soup add more to their preference.Turn up the heat and bring the soup to the boil, once it’s bubbling lower the heat back down and simmer for 40 minutes.
Check the veg is soft then take soup off the heat and let it cool for 30 minutes or so before blending.
Enjoy with some crusty bread or some buttered rice cakes.