The Spicy Oompa Loompa

Sometimes the weather is chilly, your nose is runny and you just want a big bowl of hot and punchy soup to cuddle up with.

This is one of these times.

Featuring an earthy trio of pumpkin, sweet potato and carrot and the spicy flavour hit from freshly grated ginger and red curry paste, all tempered with the creamy deliciousness of coconut milk. Its a winter winner for sure.

 

The Spice Oompa Loompa

Olive Oil (or coconut oil)
1 Brown Onion, roughly diced
1 Garlic Clove, crushed
Fresh Ginger (piece about 5cm long), peeled and grated
1 tbsp Red Curry Paste
Small bunch of Carrots, washed and roughly chopped
1/4 Butternut Pumpkin, peeled and chopped into small pieces
1 Sweet Potato, roughly chopped
1 cup Coconut Milk
3 cups Vegetable Stock


Optional: Extra coconut milk, chia seeds and fresh coriander to top.



Heat the oil in a large saucepan and saute the onion, garlic and grated ginger until the onion is soft. Add in the curry paste and cook for a further 2 or 3 minutes to cook the paste. Add in the carrot, sweet potato and pumpkin and stir well to cover everything in the curry paste.

Add in the coconut milk and vegetable stock and bring to the boil then turn the heat down to a simmer and allow to cook for around 30-40min or until the vegetables are completely softened. Remove from the heat and allow to cool slightly before blending with a stick blender until completely smooth.

Reheat on the stove if necessary and serve topped with an extra drizzle of coconut milk and a scattering of chia seeds and torn coriander.

What the?! Two posts in two days! Craaaaazzzyyyy!

Shock and awe aside, today I decided to share with you two recipes for my current favourite breakfast option: Overnight Oats. 

Not only are these oats packed with fibre, protein and just plain delicious, but they are also so easy and convenient! I usually throw them together in a screw top jar before I go to bed and take them to work with me in the morning. No fuss or messing around when your trying to get out the door!

Now because variety is supposedly the spice of life, I have two different variations of these oats and I want you guys to let me know which you prefer!

PB + Heeyyyyy!

The first flavour is a little number I call PB + Heeyyyy! 
This is my usual go to simply because its super quick and easy. As you will see in the recipe below I like to use PB2 rather than normal peanut butter purely for the sake of calorie cutting but you can use the traditional version if you prefer (PB2 is essentially peanuts which have been roasted and had a lot of the oils removed so you have all the flavour but less of the fat ). Also, in the recipe I used almond milk but you could use coconut, soy, dairy, whatever you choose.

Carrot Cake-Walk

The second flavour is a little number I made up yesterday called Carrot Cake-Walk.
Basically I had seen versions of raw carrot cakes around the Internet and thought, why should your oats be missing all that carrot loving? Well no longer! Time for that great carrot cake sweetness to make the move to breakfast. 


Both sound pretty good right? So here is what you'll need:

Ingredients:

 

PB + Heeeyyy

1/3 cup Rolled Oats (or instant)
2 tbsp Chia Seeds
1 tbsp PB2 powder (or normal peanut butter)
2 tsp Sweetener (you can use stevia, natvia or even equal if you choose)
5 or so Pitted Dates, roughly chopped 
1 cup Almond Milk (or coconut, soy, dairy, whatever you like)
 

Carrot Cake-Walk

1/3 cup Rolled Oats (or instant)
2 tbsp Chia Seeds
1 small Carrot (shredded or blended in a food processor)
1/4 tsp Cinnamon
1/2 tsp Mixed Spice
1 heaped tbsp Shredded Coconut
2 tsp Sweetener (you can use stevia, natvia or even equal if you choose)
5 or so Pitted Dates, roughly chopped 
1 cup Almond Milk (or coconut, soy, dairy, whatever you like)



The process is exactly the same for both, simply stick everything into a jar, stir or shake to make sure it is all well combined and stick in the refrigerator overnight. Voila! 


So now you all know how simple it is go and test out these wonder jars of oaty-goodness and let me know which flavour you think comes out on top. Though lets face it, when your eating these babies, everyones a winner!

 

Carrot cake = Good!

Individual sized carrot cupcakes = Amazing!

Individual sized carrot cupcakes topped with cream cheese and candied carrot tuille = SHUT UP AND TAKE MY MONEY!

 

Carrot and Cream Cheese Cupcakes

Makes ~10 cupcakes

For the Cupcakes

125g Self-Raising Flour

1/2 tsp Bi-Carb Soda

2 tsp Cinnamon, ground

Pinch of Salt

150g Caster Sugar

1 cup Pecans, chopped

2/3 cup Vegetable Oil

2 Eggs

2 large Carrots, grated

For the Cream Cheese Icing

250g Cream Cheese

500g Icing Sugar

100g Butter 

1 tsp Vanilla Extract

To Decorate

2 cups Pecans

Candied Carrot Tuilles (see this recipe for how to make them)

To make the cupcakes, start by combining the first six ingredients in one bowl and the remaining ingredients in a separate bowl, whisking the wet mixture until combined. Add the wet mixture into the dry and stir until totally combined. 

Divide the cupcake mixture between 10 cupcake cases and bake at 180 degrees C for 20-25min until cooked through when tested with a skewer. Set them aside to cool completely. 

To make the icing, beat the butter and cream cheese in an electric mixer until totally combined and light. Beat in the vanilla and then gradually add in the icing sugar and continue beating until the entire mixture is smooth. 

Use a knife to spread a thin layer of icing over the top of the cooled cupcakes. Take half of your decorating pecans and place them in a zip lock bag, then use a rolling pin to crush them finely. Sprinkle the crushed nuts over the top of the cupcakes, making sure they are well covered all the way to the edges. Shake off any excess nuts which didn't stick in the icing. 

Place the rest of your icing in a piping bag fitted with a star-shaped tip and pipe a swirl of icing on top of each nut-covered cupcake. Top each with an extra pecan and a candied carrot curl.

That's it! Enjoy XO