GEORGINA MAY BIRCH

has now moved to: https://www.georgiemaybirch.com

[georginamaybirch]

Change of scene: new website

Hey all, I have now migrated to a new website to focus on my writing and foodie creations over there. Check out > https://www.georgiemaybirch.com

[georginamaybirch]

Vegan mint chocolate and pistachio ice cream sandwich

With some well known flavours and a little asian inspo, these healthy NICE cream sandwiches are addictively moreish so you’ll struggle to have just one (so don’t?).

INGREDIENTS:

Cacao Cookies:

3/4 cup almond meal 1/4 cup pistachios, de-shelled 1/2 cup cacao powder 1/2 cup pitted dates, soaked 1 tbsp unsweetened vanilla protein 2 tbsp pure maple syrup/ liquid sweetener of choice pinch of sea salt Ice cream: ½ pack silken tofu 1 avocado, frozen 1/4 cup coconut milk 2 tsp matcha 1 tsp vanilla extract 1/2 cup fresh mint leaves 1/4 cup vegan choc chips/ cacao nibs + handful of crushed pistachios to decorate

METHOD:

Begin by making the cookies. Add the dry ingredients to a food processor and pulse for 10 secs until combined. Add the dates and maple syrup and blend until a sticky dough mixture.Remove the dough and place on a surface dusted with a little flour. Using a rolling pin/ bottle roll the dough across the surface evenly.Cut out even circles with a cookie cutter until all the dough is used.Place on a flat surface in the fridge to harden.For the ice cream, place all the ingredients (except the choc chips/ nibs) into a high speed food processor /blender and blend until thick and creamy.Stir in the chocolate chips by hand.Remove the cookies from the fridge and sandwich 2 tbsp of the minty ice cream between 2 cookies.Sprinkle the edge with the crushed pistachio and place in the freezer to harden. When ready to serve, remove from the freezer 10 mins before.

[georginamaybirch]

Vegan asian buddha bowl

Bowls like this are pretty much a weekday go-to for me. They should really be called 'leftover bowls' but let's be real, a buddha bowl sounds way more intriguing. So this recipe may seem like a faff because it involves a few elements but make a big batch of each part and take it to work for the week for a yum packed lunch or after-work cba dinner.

RECIPE (serves 2, double up for more)

Takes approx 30mins 

Ingredients:

Spiced quinoa: 1 cup mixed quinoa 1 tsp turmeric ½ tsp cumin ½ tsp paprika

Sauteed veggies: Handful of chestnut mushrooms, sliced ¼ brocolli head 2 handfuls of kale 1 handful beansprouts ½ red onion ¼ small red cabbage sliced ½ cup edamame beans 1 garlic clove, minced 1 inch fresh ginger, minced juice ½ lime 1 tbsp soya sauce ½ tbsp coconut oil or oil of choice Marinated tofu: 100g tofu chopped in to chunks 2 tsp siracha 2 tsp rice vinegar 2 tsp soya sauce 2 tsp fresh lime juice 1 tsp honey

Method:

Start by marinading the tofu.  Squeeze the moisture out of the tofu by pressing down on it firmly with a cloth. Chop and place in a small dish. Make up the marinade and pour over the tofu, reserving a little to pour over later. Toss the tofu to make sure it is all covered and set aside. On to the quinoa. In a small saucepan, add 2 cups of water and bring to the boil. Once simmering add the quinoa and cook for approx 20 mins until all the water is used up and the quinoa is fluffy. Add the spices and stir. Remove and divide between the 2 bowls  (or tupperwares etc) Whilst the quinoa is cooking chop all the veggies. In a wok or frying pan, add the oil or 2 tbsp water and bring up to a medium heat. Add all the veggies, lime juice, soya sauce and spices except for the beansprouts and edamame beans. Cook for around 10 minutes before adding in the edamame beans and beansprouts for a further 2 minutes. Remove and divide between 2 bowls .

Now let’s cook that tofu. Using the same wok (saves on washing up),add the tofu and fry until golden and toasted. Top the bowls with the tofu, extra marinade, a squeeze of sriracha and black pepper. Now get munchinnnnnnnn’ How you serve? Well hun, that’s up to you. Cold, warm, all mixed up or separated neatly. You decide ;) 

[georginamaybirch]

Bakewell bliss

A little different from those Mr Kipling cherry bakewell delights my sister and I were biggg fans of growing up, but those moreish nostalgic flavours are all still there in this healthy bakewell tray bake. A nutty almond base is then topped with homemade cherry chia jam and sealed with a spiced almond layer on top. I wacked a few cinnamon oats (all I had at home) on mine mid way through the bake but ideally use almond flakes. No need for hefty amounts of sweetener as those delish cherries are sweet enough. Using ground almonds as opposed to flour keeps this extra (eww gross word) moist for a few days as well as being gluten free friendly. Allergy info: Gluten free, paleo, refined sugar free and dairy free.

RECIPE The base: 2 cups ground almonds ¼ tsp baking powder 2 ½ tbsp coconut oil, melted 1 ½ tbsp honey 1 tsp cinnamon The jammy centre: 500g cherries/ frozen cherries (or other berries) 1 tbsp chia seeds 1 tsp vanilla essence ½ lemon, juices 1 tbsp protein powder/ coconut flour/ cornflour (any thickener of choice) The top: 1 ½ cup ground almonds 1/3 cup coconut oil, melted 3 eggs (or chia eggs if vegan) 2 tbsp almonds METHOD: First up get making that cherry jam! Add everything except the protein powder or flour into a saucepan. Bring the mixture to a simmer and leave bubbling away for approx 20 mins. Meanwhile, whizz up that base... Preheat the oven to 170C and grease the bottom and sides of the cake pan you're using with a little coconut oil. Stir all the ingredients together in a large bowl or alternatively place in a blender and pulse to combine into a crumble mixture. Spread the base mixture into the bottom of the cake pan and press down firmly to smooth it out. Set aside. Back to that jam. Remove from the heat after 20 minutes or when it looks like a fruit syrup and stir in the protein powder. Set aside while you make the top. Mix the wet ingredients in a bowl and the dry ingredients in another bowl (or in a blender). Add the wet to the dry and stir until evenly combined. Pour the jam onto the almond base and spread evenly. Then pour the final layer over the top followed by a sprinkling of flakes almonds. Bake in the oven for 30 minutes or until golden. Once cooked, leave to cool  before slicing. Serve it up solo, with coconut yoghurt or vegan custard! YUM

[georginamaybirch]

All about that homemade hummus it tastes x100000 times better than shop bought and can jazz it up as you please. I like mine spread on flatbreads with all the toppings. Hummus: 1 can of chickpeas 2 garlic cloves 1 tbsp tahini 1 tbsp lemon juice 1 tbsp oil of choice or water Pinch of sea salt 1 tsp turmeric 1/2 tsp cumin 1/4 tsp cayenne pepper Whack in a blender and blend til creamy deliciousness 😬💁 (at London, United Kingdom)

[georginamaybirch]

Blissfully warm outside in London so all I'm craving is a bad ass salad. This continues a whole lot of components. Wait for it.... Grilled paprika aubergine, kale crisps, beetroot hummus, chickpeas, lettuce, spinach, plum tomatoes, 1/4 avocado, spice baked tofu, yellow pepper, pomegranate seeds & lemon juice and balsamic dressing (at London, United Kingdom)

[georginamaybirch]

TV rainbow dinners because Love island is on obvs 😂✊️ One of my go-to quick dinners: raw phad Thai Shredded red cabbage 50g cooked rice noodles 1 carrot spiralized 1/4 avo Tofu scrambled Handful of coriander Dressing: 1/4 cup lime juice 2 tsp sesame oil 2 tsp rice vinegar 2 tsp Tamari 1 tbsp peanut butter chili flakes to taste (at London, United Kingdom)

[georginamaybirch]

DIY hummus pizzas. An experimentation that I've got to say really worked! Great for entertaining and took about 15mins to make 😊 -flatbreads -homemade sesame paprika hummus -fresh figs -rocket -crushed walnuts -1 tsp balsamic -1 tsp honey - pomegranate seeds -(sundried tomatoes on one) (at London, United Kingdom)

[georginamaybirch]

Fruits and fruits and fruits. The weather in London is 🔥🔥literally feel like I'm on my hols and I'm acting liking it. Fruit bowl cravings and a little daytime in to the night time drinking al fresco 😉👍🏼 Bowl: papaya, strawberries, banana, pineapple, coconut yoghurt, fruit, nut and seed muesli, cinnamon, maca and a lil coconut nectar (at London, United Kingdom)

[georginamaybirch]

Oh snappp. Japanese fusion omelette is what a very hungry but clearly feeling creative Georgie cooked up this morning. I'll whack the recipe up on the blog for this one as I'm going to need to make this baby again... that miso ginger glaze on the mushrooms 🤤 (at London, United Kingdom)

[georginamaybirch]

Yeh so I'm ready to go back now... London what is this? 😭🌧❄️ (at Arugambay, Srilanka)

[georginamaybirch]

It was only right I bought a bowl back with me from Sri Lanka 🙏🏻 This one is... 1 frozen banana 1/2 frozen avocado 1 inch fresh ginger Handful of fresh mint leaves 1 tsp maca 1/4 tsp vanilla 1/2 cup water or vegan milk Toppings: mango, raspberries, shredded coconut, sugar free muesli (at London, United Kingdom)

[georginamaybirch]

Closing off the London staycation by saying hell YAS to all the cake with @rosiexjones 🤗 farm girl done good. (at Farm Girl)

[georginamaybirch]

Because @crosstowndoughnuts knows where it's at! I wanted them all. Can you bring out a dairy free one please? Thankkkks 😬🙏🏻 (at Broadway Market)

[georginamaybirch]

In my element: smoothie bowls and travel planning! I cannot wait until I'm back exploring jungles, hill country, swimming with fishes and eating every fruit in sight! 1 weeeeek 🤗🤗🤗 This bowl is high in allll the good fats to keep me going until a broadway market binge later.. Smoothie: 1/2 avocado 1/2 frozen banana Handful frozen raspberries Handful spinach 1/3 cup almond milk 1 tsp wheatgrass 1 tsp matcha 1 tsp maca Scoop of soya yoghurt Toppings... strawberries, black sesame seeds, flaked almonds, cacao nibs and coconut flakes (at London, United Kingdom)

[georginamaybirch]

Apple cinnamon stacks YASSS! Weekend started right 😏 Pancakes: 1 scoop @nuzest_europe smooth vanilla 1 banana 2 eggs 1/4 tsp baking soda Toppings: Grated apple Mixed berries 1 scoop of soya yoghurt Drizzle of honey (at London, United Kingdom)

[georginamaybirch]

Finally made it to @farmacyuk with two of my fave brunchin babes @meganjhitchcock @jessica.styles_ One course led to another and another and another? This middle eastern bowl was all kinds of yummy! 🤗 FRIYAY indeed (at Farmacy)