Brown Rice Sushi

I do love sushi. Probably a bit too much. Here is a recipe for guilt free, gluten free, vegan rolls of pure happiness!

  • 1 cup of short grain brown sushi rice
  • Carrot, avocado, cucumber, pepper (all cut up into little matchsticks, be careful slicing your avocado it gets a little slippery)
  • Tamari (for you gluten free people) / Soy Sauce (for those who aren’t)
  • Brown Rice Vinegar
  • Cider Vinegar
  • Salt / Pepper
  • Lemon
  • Pickled ginger! Lots of pickled ginger (check the labels, some pickled ginger is sneaky and contains barley. If your worried slice up raw ginger very finely, this works well too, it can just sting your nostrils a bit!)
  • Nori sheets

You’ll also need a sushi rolling mat. I got mine from the world foods section in Waitrose, they have a whole shelf with Japanese goodies (I actually got the whole list from there). Also try amazon.

Cook the sushi rice to the packet instructions. I bought Clearspring brown sushi rice. Rinse your rice and then soak it for 60 minutes in 2 1/2 cups of water. Season your rice with a pinch of salt and pepper and squeeze of lemon.

Once you’ve done this bring the water to boil and cook for 40 minutes. Set your timer to 35 minutes and check on it! Mine cooked rather quickly. Once your rice is cooked add your brown rice vinegar and cider vinegar. I did this to taste. Start by adding a tablespoon of each and mixing, taste it and see what you think. I ended up adding 3 tablespoons of brown rice vinegar and 2 tablespoons of cider vinegar. Once you’re happy with the combination let your rice cool down. No one likes warm sushi. Unless you do? Weirdo

Cooling your rice also gives you ample opportunity to cut your veggies up. You’ll be surprised, you don’t need as much as you think! If you are in the mood for hummus and crudités later though, chop away my friends!

I used half an avocado, 2 carrots, a small chunk of cucumber and one yellow pepper. More than enough! Lets just say I had lots of hummus later that day!

Once you’ve cut up your vegetables and your rice has cooled down, its time to start rolling!


Place a sheet of nori onto your sushi mat shiny side down and smooth your rice in a thin layer leaving a bit of a gap at either the top or bottom depending on which way you want to roll. This part can be a little tricky, sushi rice becomes rather sticky! so just use the rice vinegar on your hands if it gets a little out of control.

Add a little line of a combination of your vegetables at the top your topped rice nori sheet.

Get rolling!


Once you’ve used up all your rice and have made a few sushi logs. Slice them up and look in wonder at your rainbow rolls! Serve with your Tamari / Soy Sauce & ginger and bet you wont be able to not to eat them all in one go.


Bridget Jones’ Daiquiri

Cocktails with literature? Yes please!

Show your faithfulness and have one for her.

  • 4 – 6 strawberries, or mixed berries
  • 1/2 of a lemon
  • 1 bottle of champagne

Get rid of the green bits of the strawberry, if you don’t know this trick yet I strongly suggest you try it!

Add the freshly hulled strawberries, the juice of the lemon and if you’re feeling rather naughty a pinch of sugar to a blender. Whiz away until you have a fruity coulis. The original recipe suggested adding the champagne to the blender also. I think you might recreate this scene though if you did…

bjd (8)

Once blended add the fruit to a champagne glass and top up with bubbles and give it a little stir and enjoy!

If you fancy more literature with your cocktails or cocktails with your literature, have a look at Tequila Mockingbird by Tim Federle available on Amazon.



Courgette, Broccoli & Pea Pesto Pasta

I don’t think I can really articulate how damn tasty this is. It kinda has all the good health guys in it too. Have a go and let me know what you think.

This can be made with either a store bought pesto or home made. I like to make my own. I know it requires a bit more time, prep, washing up and the use of a blender, but it’s totally worth it.

You can generally whack anything into it too.

For this I did the following:

A pack of pine nuts

A pack of brazil nuts

Lots of basil, I used the entire pack! It smells incredible and really adds that pesto smell and flavour the more the better I say!

Lemon juice, I squeezed one and half into this

Big handful of rocket & spinach

One clove of garlic, finely chopped or minced.

A splash of olive oil

Blend it all together. You end up with quite a bit which is great as it can keep in the fridge for around a week.

For the pasta I used the following ingredients:

Brown rice pasta




Chia seeds for a bit of added crunch at the end (more on this later)

Bring the kettle to the boil. Add a good handful of pesto pasta, slice up your courgette and broccoli and add it to the pot with your peas. Season with salt and pepper, I tend to add another generous squeeze of lemon juice too. Bring the pot to the boil then simmer for a around 5-8 minutes. Test the pasta out to see if it’s cooked. If it’s still on the chewy side give it a few more minutes until it’s cooked.

Once your happy, drain the water and add 2 tablespoons of your pesto and mix it all up until everything is covered in your bright green sauce.

Then sprinkle some chia seeds on top and grab a fork and enjoy!

While you’re enjoying, read the health benefits of broccoil and check out what you’re filling your body up with and smile in the smugness my friends!



Eating a high amount of cruciferous vegetables has been associated with a lower risk of cancer; namely lung and colon cancer. Studies have suggested that sulforaphane, the sulfur-containing compound that gives cruciferous vegetables their bitter bite, is also what gives them their cancer-fighting power.

Researchers have found that sulforaphane can inhibit the enzyme histone deacetylase (HDAC), known to be involved in the progression of cancer cells. The ability to stop HDAC enzymes could make sulforaphane-containing foods a potentially powerful part of cancer treatment in the future. Sulforaphane is now being studied for its ability to delay or impede cancer with promising results shown in melanoma, esophageal, prostate and pancreatic cancers.

Another important vitamin that broccoli contains, folate, has been shown to decrease the risk of breast cancer in women. Adequate intake of dietary folate (in food) has also shown promise in protecting against colon, stomach, pancreatic and cervical cancers. Although the mechanism of protection is currently unknown, researchers believe that folate’s protective effects have something to do with its role in DNA and RNA production and the prevention of unwanted mutations. There is no evidence that folate in supplement form provides the same anti-cancer benefits.


Poor vitamin K intake is linked with a high risk of bone fracture. Just one cup of chopped broccoli provides 92 micrograms of vitamin K, well over 100% of your daily need. Consuming an adequate amount of vitamin K daily, improves bone health by improving calcium absorption and reducing urinary excretion of calcium.

Broccoli also contributes to your daily need for calcium, providing 43 milligrams in one cup.


The antioxidant vitamin C, when eaten in its natural form (in fresh produce as opposed to supplement form) can help to fight skin damage caused by the sun and pollution, reduce wrinkles and improve overall skin texture.

Many people automatically think of citrus fruit when they think of vitamin C, but did you know that broccoli provides 81 milligrams in just one cup? That is more than what you need in an entire day.

Vitamin C plays a vital role in the formation of collagen, the main support system of the skin. Vitamin A and vitamin E are also crucial for healthy looking skin, both of which broccoli provides.


Eating foods with a natural fiber like broccoli can prevent constipation, maintain a healthy digestive tract and lower the risk of colon cancer. Adequate fiber promotes regularity, which is crucial for the daily excretion of toxins through the bile and stool. Recent studies have shown that dietary fiber may also play a role in regulating the immune system and inflammation.


According to the Department of Internal Medicine and Nutritional Sciences Program of the University of Kentucky, high fiber intakes are associated with significantly lower risks of developing coronary heart disease, stroke, hypertension, diabetes, obesity, and certain gastrointestinal diseases.

Increased fiber intake has also been shown to lower blood pressure and cholesterol levels, improve insulin sensitivity, and enhance weight loss for obese individuals.

Thats just BROCCOLI. Gluten Free Vegans 1 – Meat Eaters 0

It begins…

So you’ve ditched sugar, gluten, and now you’re vegan?


Are you nuts?


That’s generally the response, but those of you who have congratulations! I feel like a bit of an imposter really I haven’t done it for so long (so little in fact, that I’m not going to spill the beans on that one just yet….it’s longer than a month though!) I also had a fleeting moment of weakness in the early stages due to too much red wine and the ease of ordering Dominos online….I feel I need to be honest!

So this is my first post. I didn’t really know what to say. The cursor has been blinking for a while, ever so often and I have just been watching it not typing…..

I thought I’d say why I’ve decided to change my eating lifestyle and why I decided to blog about it.

I used to eat like a monster. Three teaspoons of sugar with my tea, which I’d have about fifteen times a day (I love tea, and my mother and partner in tea crime could can definitely second that) I’d drink fizzy drinks like they’d gone out of fashion, processed foods were my source of fuel. I was a bit of a yo yo dieter too, who hasn’t? You try anything and everything. You hear these latest things and think ‘yeah, okay, I’ll give it go’ to not much avail. Hey Zeus.

First off I thought I’d cut the sugar out, which was difficult but doable. Tea was now completely sugar less. My skin started to clear up and I felt as though I had much more energy. Amazing. I watched a few health documentaries on Netflix and came across ‘Fat Sick and Nearly Dead’, and it kind of dawned on me that it really matters what we fuel our bodies with. We are all these amazing biological machines and we can control how we treat them. So why do we treat them like trash? With that in mind I read up on a few things and then decided to go all out and turn into a gluten free vegan. Pretty all out.

I’ve decided to start a blog because I wanted to embrace my inner Carrie Bradshaw of course! I’ve always been a huge fan of writing things down. I have memories in diaries from years gone. I feel it’s very important to document things, I love reading over things I have written down locked away in my diaries from teens. They are quite amusing and also embarrassing at times. Normally written in glitter pen or smelly gels that have become scentless over the time spent in the bottom of my stationary drawers. I feel that maybe if I can share my findings and experiences whilst being a gluten free vegan someone out there might actually find them helpful. I’ll include recipes and amusing along the way. I’m looking forward to the new journey this will bring. Embrace it because I think it will be brilliant and make the best version of you!

Peace out x