Watermelon and I have never gotten on well but now I’d like to take the time to apologise to watermelon. I’m sorry that I lumped you in with all the other melons (I’m looking at you, disgusting honeydew) when you are infact delicious. Also apologies to my husband Brian who has been telling me that watermelon is the greatest ever for like the last six years and I refused to believe him. He is right about food almost all the time and I really should just listen to him!
Now that’s out of the way – I have another snack food to review. The kind folks over at Ape sent me some of their coconut curls to try. They come in two flavours, lightly salted and lightly peppered.
They have no added sugar, are gluten-free, high in fibre and they’re dried into the curls instead of being fried! They are also under 110 calories if you’re into that sort of thing.
I really enjoyed the coconut curls – especially the lightly salted ones. They’re crunchy but not too chewy and not overly salty. After I shot the photos for this post I stuffed the rest of them into my mouth. I think they would make a really great crouton on top of a savoury salad – especially the lightly peppered ones!
I decided to make a fruit salad with the coconut curls – a nice texture change between soft mango and the icy crunch of watermelon. Watermelon, salt and lime go very well together so the lightly salted coconut curls work really well here. A refreshing summer breakfast or dessert.
You can find Ape on their website, Twitter, Instagram and Facebook.
- 200g watermelon, cut into small chunks
- 1 ripe mango, peeled and cut into small chunks
- 1 packet of Ape lightly salted coconut curls OR 20g coconut chips + 1/8 tsp sea salt
- Juice of half a lime
- In a bowl combine the watermelon, mango and lime juice. Toss together until coated. Sprinkle over the coconut curls and dig in!
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My honey boo camera is back from repairs! I’m so glad to have it back! Now we can resume a hopefully more normal posting schedule. If you need your Canon fixed and you live in the UK – check out Fixation – they are great!
A couple of weeks ago I was sent some Ichai Tea to try and review. Before I got into coffee chai was my number one thing – but I only ever really drank the Twinings teabags and overly sweet soya ones from Starbucks. So when Gaia (who also sent me the Ugly drinks to try, thanks Gaia!) asked me if I wanted to try the Ichai I said FOR SURE!
The Ichai came in a big box with a handwritten note, a normal sized metal tea caddy of Spicy Chai and some smaller sample bags of blend 8, 3 and 7. Number 8 being the Classic Chai, number 7 the Vanilla Chai and number 3 the Ginger Chai. There are 8 blends of Ichai in total and you can check them out here. There was also a loose leaf tea infuser that goes into your cup – this was such a godsend because I had nothing to brew with. I’m happy to say this thing works like a charm.
The first thing I noticed when I opened up the tea was the smell! So fragrant and rich. Ichai is a loose leaf tea blend with real spices – so there are whole cardamom pods and pieces of cinnamon. It’s magic really.
I absolutely loved the Spicy Chai and my second favourite was the vanilla #7. I’ve found before that vanilla flavoured teas can be a bit fake tasting but this was amazing! A total comfort tea.
I have no qualms in saying I would happily buy more Ichai – I’m definitely getting a bigger size of the vanilla! Goodbye old dusty Twinings bags, hello legitimate luxury Ichai!
I wanted to use the Ichai in a recipe so I’ve come up with a chai almond milk recipe below. If you can’t find Ichai where you live make sure you get your hands on a high quality, highly spiced loose leaf chai – it honestly makes all the different.
You can find Ichai online on here
- 1 cup raw almonds, soaked in water for approximately 8 hours or overnight
- 4 tsp of Ichai spicy chai loose leaf tea
- 4 cups bottled or filtered water, divided
- 2-3 soft pitted dates
- 1/4 tsp vanilla powder
- First brew the tea, add the tea to a teapot and pour over about 1 cup of boiling bottled water or add the tea to a saucepan with the water and bring to a boil.
- Once the tea has begun to brew, set aside to cool. After 10 minutes, discard the tea.
- Drain and rinse the almonds then add them to the blender.
- Add 3 cups of bottled water and blend on high until the almond milk is smooth. Strain the mixture through a nut milk bag unless you like your milk very thick.
- Pour the strained milk back into the blender and add the pitted dates. Blend on high until smooth. (If your dates are very hard, soak them in boiling water for 5 minutes to soften.)
- Pour the cooled tea into the almond milk, add the vanilla powder. Blend on low until well incorporated. Taste for sweetness – if not sweet enough you can add another date.
- Pour the milk over ice in your favourite glass and enjoy! This also makes a rich and beautifully spiced porridge.
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This Sunday my mum and I took a trip down to Ozone Coffee in Old Street to grab some brunch.
Being the organised vegan that I am I did some research beforehand on their website and was happy to find that they currently have three vegan friendly dishes on their brunch menu (and three on the week day menu including 2 main dishes!)
Obviously Ozone serve impeccable tasting coffee – my previous trip here was to grab a take-away soya latte and it’s definitely one of the best coffees I’ve ever had. They use Bon Soy milk which in my opinion is THE best soy milk for coffee.
However, at the moment I’m avoiding drinking soy milk on a daily basis since it seems to have the effect of turning my skin into that of my sixteen year old self. Happily though, Ozone serve The Pressery‘s almond milk (for an extra 50p).
My mum and I both had a latte (mine with the almond milk), the coffee blend at the moment being the Empire Blend with notes of dark chocolate, sweet and orange rind. We both definitely detected the dark chocolate!
To eat I chose the Turkish style scrambled tofu menemen with smokey tomato & chilli on seeded sourdough bread and a side of herbed avocado. The other vegan options included Banana & almond milk chia pudding with nectarine & popped wild rice and Bruschetta with smoked romesco, burnt cucumber, heirloom tomatoes & seeds. Obviously there is the vegan staple of chips as well!
The scrambled tofu was very delicious – not too spicy and went very well with the herbed avocado. A successful brunch. After eating we had a look in their cake case and I was so pleased to see a vegan friendly cake! A chocolate and avocado – which we obviously had to take home with us.
I’m looking forward to seeing what vegan friendly options Ozone have planned for their autumn menu but I would come back here for the coffee alone.
You can find Ozone Coffee Roasters online, on Twitter and on Instagram.
1 Leonard Street
London EC2A 4AQ
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