englandsword

The Rude Health Thins are great for dunking in hummus, slathering with peanut butter or snaffling bare naked, straight from the pack. But the fun doesn't have to stop there. At Rude Health HQ the Thins have provided an accompaniment to numerous lunches and it's fair to say, we're hooked. Paired with chunks of soft avocado,  smoked makerel pate, leftover curries and hearty soups or just when you need a little something extra. To show just how versatile these tasty little Thins can be, I decided to share with you my top five Thins-inspired recipes... 1. Thins with Goats Cheese & Piccalilli Veg, No Nuts, Wheat Free, Gluten Free 60 mins plus overnight prep. Ingredients 1 Cauliflower, cut into small florets 2 Courgettes, diced 1 Carrot, diced 1 handful of small silver-skinned onions, peeled and halved 1 handful of Green beans, cut into short lengths (adjust veg quantities to your liking) 2 handfuls of Sea salt 3 heaped tablespoons flour 1 tbsp turmeric 1 tbsp ground cumin 1...

We would like to thank Seb Emina & Malcomb Eggs, authors of the 'The Breakfast Bible' for inspiring this blogpost and letting us borrow this fantastic recipe. We've added a Rude Health twist.  Nobody knows how the Staffordshire oatcake really came about. It tastes nothing like its Scottish counterpart. In fact the Staffordshire sort has changed my perception of what an oatcake is meant to be. It has the texture of a moist crumpet/pancake amalgamation, and tastes seriously (deliciously) oaty. Some say that the Staffordshire oatcake came from India? Apparently the men of the North Staffordshire Regiment developed a taste for chapattis during their time there. When the men returned, they tried to duplicate the chapattis they had enjoyed but using local ingredients–and the Staffordshire oatcake / ‘chapatti’ was born. The more credible story is that when the Industrial Revolution arrived, there was a boom in the number of hungry potters in the Stoke-on-Trent area so rural c...

I made rice pudding! That is some classy shit, is it not? I bought this rice mix from the Whole Foods bulk bin that had brown rice, wild rice... fun stuff. This... to this. Classy Carrot Cake Rice Pudding 2 cups rice 5 apples 5 carrots 1 tsp cinnamon 1/4 tsp cloves I cooked it normal styles with twice the amount of water, brought to a boil, simmered for about 40 minutes. Chopped apples and carrots, cooked with the rice. Then I processed it all in the food processor! Happy times! Still looks like rice at this point. Mixy mixy. Boom. I sprinkled some oats on top because it looked terrible as just a big brown glop. But this stuff is crazy delicious, I promise. And I love the wild rice -- because it's chopped up in the food processor, it gives it a great texture akin to walnut crumbles. I also just love wild rice. I didn't sweeten the whole recipe so I could just sweeten each serving at will and save stevia. Added almond milk. SO good. Later on I tried it with almond milk and a lit...

I was invited to another potluck last weekend -- my third in two weeks. Either my culinary reputation is stellar, or my friends are lazy. I brought quinoa salad to the last two potlucks so I mixed it up and made tabbouleh this time! It's not very traditional tabbouleh, as that would have more parsley and would use tomatoes, but I used carrots instead because I had a bunch of them. I also just ended up with more bulgur than parsley so I just went with it. Simple Tabbouleh with Carrots 1 cup bulgur 1 bunch parsley 3 carrots 1 tbsp lemon juice Cook bulgur like rice - twice as much water as bulgur, bring to a boil, reduce to a simmer for 30 minutes or so until soft. Pull parsley off the stems and either chop finely with a knife or in a food processor - I used my processor for the parsley and carrots and it was so easy! Mix all ingredients together. Season as you wish, but feel free to keep it simple because parsley is so tasty. Ta da! I did some more cooking today! I'm surprised be...

I made seitan! I've made BBQ Seitan Ribz with my mom before but I hadn't ever just made seitan. It's so easy, I don't know why it took me so long. I based my recipe off of this log seitan recipe from Hungry Hungry Hippie: http://www.hungryhungryhippie.com/log-seitan/ I didn't measure things very specifically, and I wanted to make a small amount at first to try it out. So my first batch was like this: Mix together dry ingredients - 1 cup vital wheat gluten (I used Bob's Red Mill) 1/2 cup nutritional yeast 1/2 tsp seasoned salt 1/2 tsp garlic powder 1/2 tsp onion flakes Mix with a little less than one cup water and two tablespoons Braggs I mixed it all together and formed it like a log and rolled it up in tin foil, baked for 90 minutes at 325. It was really easy and tasted delicious! I like my seitan juicy yet tough, and this was perfect. I sliced it up and stir-fried it with broccoli, carrots, spinach, garlic, ginger, and rice wine vinegar. Yummm. It turned out s...

I've been out of the house so often that I want to make more easily transportable snacks. I love jerky so I decided to try making some tofu jerky in my dehydrator! I bought a few packages of tofu at TJ's: Sliced them up and coated them with Bragg's, ketchup, garlic powder, paprika, and a little apple cider vinegar. I let them marinate for about an hour and then dehydrated them for about eight hours. They taste delicious! But next time I'm going to slice it thinner (I didn't know how much it would shrink down - not that much, actually) and try and make it BBQ flavored. What it really tastes like, actually, is fried tofu. I would definitely recommend dehydrating your tofu instead of frying it! Exercise: Morning: 10 minutes bike, 10 minute danceathon weights/strength: hamstrings, obliques Evening: 20 minutes bike weights/strength: shadow boxing, glutes Food Diary: Breakfast: Cracklin' Oat Bran with almond milk Lunch: Corn chowder Dinner: Yesterday's split pea s...

My brother is here! He's visiting this whole week and I might not do as much blogging as usual, so I actually wrote this post on Saturday and scheduled it. Yay for planning. I've seen kabocha squash on other blogs but never tried it myself, partly because I was intimidated. But I saw one at Whole Foods the other day and just bought it. I decided to roast it up with some seasonings, partially inspired by this recipe: http://www.justhungry.com/ sweet-and-spicy-roasted- kabocha-squash Sweet and Spicy Roasted Kabocha Squash 1 kabocha squash 1 tsp cinnamon 1/2 tsp chili powder 1 tsp ground cumin 1/4 tsp stevia 1 tbsp Braggs 1 tbsp water Wash your kabocha squash and chop into thin wedges with a big, strong knife. No need to peel! Mix your seasonings and dilute with water and Braggs Dip each squash piece in the seasoning mix and place in a roasting pan. Roast at 400 for 20 minutes on each side or more, depending on the thickness of your slices. I stuck mine in for an extra ten minute...

Today was a relaxed, productive day. I worked out on the bike and lifted weights, wrote postcards to follow up with casting directors I've met, checked out 8x10 proofs for my new headshots, went grocery shopping, posted my old twin bed on Craigslist, and talked on the phone to everyone I know. OK, not quite, but I talked on the phone a lot. Today I have a recipe that is delicious but I must warn you -- there is no way to make this look appetizing. It just looks gross. Avocado puddings (aka chocomole) are popular in the raw food world because of their creamy texture, but they're very high in calories and fat. For a lower-fat and lower-calorie option, try pumpkin pudding instead! Chocolate Pumpkin Pudding 1/4 cup canned pumpkin 1/16 tsp stevia (maybe?) 1 tsp cocoa powder 2 tsp ground flax Mix. That's it. I love how flax tastes and I like that the flax makes the pumpkin less mushy, so I like to add quite a bit. Stevia is very sweet, so don't overdo it. Ingredients - Ground...

I had such an action-packed weekend that I have three blog posts ready to go! I'll be featuring more cute outfits, some awesome recipes, and... more. Today we'll talk about SOUP (I post a lot about soup...) and I'll show you another bar-hopping outfit. I went out three nights in a row this weekend! And because it's me, that means lots of dancing and no drinking. On Friday, after sleeping in, wiped out from my Voyeur visit on Thursday night, I had sketch comedy rehearsal and that night I went to a bar called Rush Street in Culver City with some actor friends. It's a sports bar, so a totally different feel from Voyeur. First I tried a green shirt with some jeggings and heels. But I wasn't feeling it so I tried on a neon green dress I've had since fifth grade. Can you tell how short this thing is? So short, it's more like a shirt now. So I paired it with some leggings and Chucks. Can I just be self-indulgent for a second and say I love my hair? This is Fri...