In a bid to spice things up in the kitchen (recipe variety wise) I’ve found myself buying a few new cookbooks of late. One of which has been ‘Eat Smart’ by Niomi Smart the clean eating, almost-vegan YouTube sensation. I follow Niomi on YouTube and, although not vegan myself, I found myself trying out a couple of the recipes she’s suggested in her videos; her hummus has been a staple in my lunchbox for a good few months now. When she mentioned that she was releasing a cookbook, her video hadn’t finished before I was pre-ordering a copy.
I’ve made a few things from the book now and mostly they’ve gone down very well. In addition to the ones below, the Mexican Chilli Bowl on page 99 deserves a special mention. It’s absolutely delicious with a dollop of sour cream and a few cheeky nachos!
Mauritian Masala with Coconut and Coriander Rice (p.106)
The first time I made this curry I had to strip down to my bra to eat it. Sweat was coming out of all orifices; I followed the recipe to the letter and it was way too hot for a northern girl like me. The second time I made it I was wary and so underdid the spices. By the third time I think I just about got it right. Of course, I’m much lazier than Niomi and opted for garlic paste and ginger paste rather than crushing/grating my own.
- 200g brown rice
- 1 teaspoon of coconut oil
- 1 onion (chopped)
- 2 teaspoons of garlic paste
- 2 teaspoons of ginger paste
- 1 tablespoon of mild curry powder
- 1 teaspoon of turmeric
- 1 teaspoon of cumin
- 200g of butternut squash (sweet potato works equally well)
- 1 tablespoon of fresh thyme leaves
- 1 small courgette (cut up into pieces)
- 1 red pepper (cut up into pieces)
- 2 tablespoons of fresh coriander
- 2 tablespoons of desiccated coconut
- Cook rice according to packet instructions.
- Heat the coconut oil in a frying pan and add the onion. Let it cook for approx. 5 minutes.
- Add the garlic and ginger and stir. Add the spices and stir to coat the onion.
- Add the squash and thyme leaves with 1/2 cup of water. Season with salt and pepper and cook for a few minutes.
- Add the courgette and pepper with 1 cup of water. Simmer for approx. 20 minutes depending on how thin/thick you want your sauce to be. Cook until squash is tender.
- Once the rice is cooked, drain it and mix in the chopped coriander and coconut.
- Serve the curry with a sprinkling of fresh coriander on top (if you’re a bit poncy like me!)
I’ve found myself having this rice with everything – it’s delicious!
Having got to grips with some of the savoury recipes in the book I headed over to the back to sample the sweet treats. My favourite one so far is the Blueberry & Coconut Flapjack (so much so that the recipe book now opens itself to that page).
Blueberry & Coconut Flapjack (p.220).
I took these into work for a review and they were gone before lunchtime. One of my colleagues even asked for the recipe.
- 3 ripe bananas
- 300g rolled oats
- 90g desiccated coconut
- 150g blueberries
- 90ml of coconut oil
- 50g coconut sugar
- Preheat oven to 180°c. Line a 20cm square baking tin with greaseproof paper.
- Mash the bananas with the back of a fork until smooth and set aside.
- Mix the oats and coconut in a large bowl and add the blueberries.
- Melt the coconut oil in a pan over a low heat, add the coconut sugar and stir until the sugar has dissolved. Stir in the mashed bananas.
- Add the wet ingredients to the dry ingredients and stir to combine.
- Put the mixture in the baking tin and press down.
- Bake in the oven for approx. 30 minutes until golden.
- Slice into 12 squares whilst it’s still warm.
Overall I think Niomi’s book was a good investment for me. I bought it from Amazon on pre-order and it cost me £12. I do think that was a tad expensive seeing as I could get it cheaper now in the supermarket, but I have enjoyed the recipes and it’s one that I’ll keep on my bookshelf for a long time.
If you try any of the recipes please let me know.
Have a happy and healthy week.
Around the Corner Fitness.