Before I started working at Whole Foods Market I had no idea how many different types of squashes there are. Most of us know the classic orange pumpkin, and if you live in the UK, Ireland or US there is often Butternut squash available in most supermarkets. Last weekend I went to the Temple Bar farmers' market and found this beautiful pale green little pumpkin squash. 

Comparing with the picture below, it's clearly a Blue Hubbard Squash (no 8). I love the color of the skin and on the inside there is a sweet-tasting orange flesh.

First I had the idea of roasting the squash in coconut oil and toss it with some rocket salad, walnuts and a citrusy dressing. The stormy Dublin weather made me change my mind and the squash instead turned into the most warming soup, I call it "Sunshine soup", and it's so simple to make.

I simply roasted the squash in two halves in the oven, and then mixed the soup creamy in my blender. Served with smashed avocado on sourdough bread, this really is a super filling lunch or dinner. It's also completely vegan and so nutritious! 

You get your healthy fats from:
Coconut milk
Sesame Seeds
Avocado

For some added protein:
Red lentils

While using deliciously nutritious spices such as:
Nutmeg
Ginger
Chilli

Sunshine soup with toasted sesame and avocado sandwiches
For a soup serving 4 people (large servings) you will need:

1 squash
1/2 cup (120 g) red split lentils
1 can coconut milk
1 tbsp olive or coconut oil
1 knob fresh ginger
1 tsp chilli
freshly grated nutmeg
1 tsp salt
1 black pepper
1 half juiced lemon

Preheat your oven to 180°C/360°F. Cut the squash in two halves and remove the seeds. Pour some oil over the two halves and rub the oil into the pumpkin flesh with your hand. 

Place the two halves on a tray with baking paper, cut sides facing down. Bake in the oven for 35-40 minutes or until soft (might vary depending on the size of your squash). 

In the meantime, rinse the red lentils and bring water to boil in a pan. Add lentils and let simmer for 6-7 minutes. Drain the lentils off water, cover with the lid and leave off to the side.

Take the squash out of the oven, pierce it with a fork to make sure it's softened. Let it cool. Open a can of coconut milk, grate the ginger and nutmeg and juice the lemon. 

Use a spoon to scoop out the flesh of the pumpkin and place it in a blender. Add the lentils, coconut milk, ginger, nutmeg, chili, salt, pepper and lemon. Mix on low speed for 2 minutes. 

* Toasting sesame seeds
Add a dry pan over high heat and add the sesame seeds. Toast for about 2 minutes until fragrant and the oil is released from the seeds. Shake the seeds in the pan once in a while so that they don't burn. 

** Preparing avocado sandwiches
Slice thick slices of a good bread such as sourdough. Cut open a ripe avocado and use a knife to cut out squares in both halves. For example, slice from top to bottom and then make squares by cutting from side to side. Then take a fork and smash the avocado flesh before spreading onto the bread. Slice up a tomato, discarding the seeds. Use chilli, salt, pepper and olive oil for seasoning.  

Preparing for baking!

Bon Appétit! 

Some of you might remember this entry from our LA wedding in May. About 4 months later, in September this year, we made our way to Marrakech, Morocco, for our wedding party. We wanted to bring our friends and family together, for the first time, to celebrate this special event with us. I had never been to Morocco before, but thanks to my french family we found Riad Pachavana. In this riad, we could host our guests for the weekend. We arranged a simple wedding ceremony on their rooftop and danced and dined to Moroccan drums throughout the night. It was the most magical weekend of my life, the scenery, the people, the food and our hosts.

I would love to share some photos with you on some of things I came to enjoy, from Dublin airport, all the way to Marrakech and back. Here we go!

Early risings can be tough, I like to dress comfy and find a healthy treat at the airport to make it a little easier. I usually bring some homemade flapjacks or protein bars with me, and pick up something like a green juice. 

Marrakech. It is said Marrakech is called the red city because of the terracotta-coloured buildings, walls, alleys and plazas made with red clay and chalk. The light is beautifully reflected and makes the city shine.

Our first lunch. Moroccan salad selection; carrots, aubergine, pumpkin and spices. A masala with lots of cumin. 

Colorful almond pastries for dessert. 

Moroccan salad selection at Jardin Majorelle. 

My dessert of choice; sliced oranges with orange blossom water and cinnamon.

Loved seeing people interact on the street, the liveliness, the passion for handicraft; and the fruit, spices and herbs in every corner. 

The peacefulness of our riad.

The carefully selected yoga spot of the weekend; surrounded by sky, petals and flower pots.

And so it was time to be the groom and bride for the second time around this year. 

On our last day we went to a SPA to enjoy hammam, peeling and relaxation. We chose the SPA "A thousand and a night" which had this beautiful ceiling. The hammam was steaming warm, the peeling rough, and the tea in our bathrobes a real sweet treat. 

Namaste Marrakech, I can't wait to meet you again. 

What once used to be a relatively unknown little seed, causing my already quite health trend savvy customers at Whole Foods Market to go, Chia - what?... has today become so popular it's even carried by big supermarkets such as Tesco.

I first learnt about chia when reading Born to Run by Christopher McDougall. In his book, he tells the story of the Tarahumara Indians who he companions in the depth of Mexico’s deadly Copper Canyon valley in order to learn the secrets of the world's best distance runners. He finds out that the Chia seed is one of the staple foods in the diet of these incredible endurant runners, who also live with an uncanny health and serenity.

So what's so special about these little seeds? Well, they have an impressive nutritional proflle. They are high in essential fatty acids, are loaded with antioxidants (more than blueberries), they contain many vitamins and minerals (including more calcium than milk), and they also have lots of fibre and protein. And according to this Huffington post article, chia seeds have the perfect balance of fatty acids, with 30% of their fat coming from omega-3 and 10% from omega-6. Bam!

And what do I do with them? 
I like to sprinkle them on salads or smoothies, but whenever I can - I try to soak them. This makes them even more filling and it helps your body to benefit from this powerhouse of a seed. 

You've got two options here, you can either soak them in water making a drink known as "Chia Fresca", or you can make the renown "Chia Pudding".

Chia Fresca
For one person

1 big glass of cold water, still or sparkling
1 large lemon or lime, sliced
1 teaspoon chia seeds

To taste, a natural sweetener of choice - stevia, honey, maple syrup, or coconut sugar + refreshing herbs like mint or basil.

Stir together all the ingredients. Leave in the fridge for 5-10 minutes to allow the chia seeds to soak up water. Stir occasionally so the seeds don't settle. Enjoy!

Chia Pudding
Serves one person

2 tbsp chia seed
1/2 cup (120 ml) plant milk (I often use almond, hazelnut or coconut milk)
a pinch of vanilla powder
a few fresh berries
1/2 tsp cinnamon

I usually prepare my chia pudding the night before I want to eat it, or in the morning before leaving for work. That way, it has time to soak well in the fridge. If you prepare it first thing in the morning, place it in the fridge while you get ready for work or school, and then pop it in your bag. 

To make the pudding, place two tablespoons of chia seeds in a bowl or container. Pour half a cup of the milk on top, and add vanilla. Use a chopstick or fork to stir the chia so that it dissolves evenly in the milk. If you use a container, you can also place a lid on top and shake it. 

Let set in the fridge for 20 minutes and leave up to 48 hours. Add berries and sprinkle wth cinnamon before serving. Enjoy!