Carrot, Strawberry & Ginger Smoothie

Every morning we have a new flavour of smoothie. Having Mr Shivaay Delights working from home gives me the opportunity to spoil him with healthy breakfast shakes.

If I forget then I will be subtly reminded to make him one. So I guess he is enjoying the smoothies that come flying out of our kitchen.

Keep your eye on more fruity and nutritional smoothie recipes coming up!

Hope you’re all are having a beautiful day. Much love, D x

INGREDIENTS

1 medium carrot peeled and chopped
Handful of strawberries
2 apples cored and chopped
Dash of orange juice
Fresh ginger to taste

METHOD

Put all the ingredients into your blender/nutri bullet.  Blitz to a fine blend

Add more water if too thick to achieve desired consistency

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Good Morning Friends ♡

And yummy Vegetarian food!

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Have a brilliant day! Much Love D x

Coconut & Lime Green Thai Curry

Thailand! One place I know I want to visit.  It’s as if it has been calling me to come over for a very long time!  I am extremely drawn to it and one day soon, I hope to go to this beautiful land with my family.

We are very lucky here in the UK as we have so many different types of restaurants and even more fortunate to have some gorgeous Thai restaurants too.  I love the culture, the ambience and the food.

So I wanted to share my green thai curry recipe with you all to enjoy.  I made it at the weekend as a belated Valentine’s meal for my husband and I.  For now this will keep me going until I get to Thailand!

INGREDIENTS

1 large courgette sliced into half slices
1 red bell pepper diced
1 packet mange tout
1 packet baby sweetcorn
Frozen broccoli, cauliflower and carrots
1 tbsp sunflower oil
2½-3 tbsp green thai curry paste
Salt to taste
400ml coconut milk
1 tbsp cornflour if required
lime juice to taste
Lime to garnish
Dessicated coconut

METHOD

• Heat up the oil in a large saucepan.  Stir fry the courgette, pepper, mange tout and baby sweetcorn.  Cook for a few minutes on a medium heat

• Add the paste and stir through, season with salt and cook on a low heat for a further 5-7 minutes

• Pour in the coconut milk,  combine well, if the curry sauce is too thin stir in some cornflour

• Let the curry simmer slowly for 15-20 minutes until the veg has become tender and absorbed the flavours

• Squeeze in a little lime juice at the end and serve on a bed of white fluffy rice

Peri-peri spicy masala chips

A really lip smacking chips masala that I think allows the ordinary though much loved potato chip come to life!

A masala so moreish that you won’t be able to stop once you’ve started! For all those “Nando’s” lovers out there this peri peri mix likens itself to their famous seasoning! And the best thing is you can have as much as you want as you can mix up some more!

I’m bringing this super duper spice mix to Angie’s awesome party over @ The Novice Gardener!…let’s all sprinkle and shake those chips to the music being played! 🙂

INGREDIENTS

1 tsp smoked paprika
1 tsp garlic granules
1/2 tsp salt
3/4 tsp dried coriander
Fresh lemon juice
(Cayenne pepper optional)

2 plates ready made hot crispy chips ~ I oven bake mine so that they are more healthy!

METHOD

• Throw in all the seasoning ingredients into a non stick plate

• Mix well, add the chips and coat well with the masala and finally squeeze a little lemon juice. You can skip the lemon if you want the chips to remain crisp! But I love how it lifts the spices!