Power Up and Move!

Ritualise your next pre – movement with this power packed blendie…

Self made Self blended Self treat

Juicy Oranges, Unwaxed Lemon, Fair Trade Bananas, Coconut Kefir, Shelled Hemp, Himalayan Pink Salt, Extra Virgin Olive Oil

Va Va Voom!

Energise!

Size really doesn’t matter, A True ‘Badass‘ comes in all sizes!

A reminder that we can make an impact no matter how big or small our intentions are – just ensure they enhance everyone:)

Self made, Self filled, Self treat

Organic ghee, pink Himalayan sea salt, mixed nuts/sesame seeds filling a luscious Medjool date.

Delicious, Power Packed, Satisfying.

Giselda’s Self Treats

Welcome and thank you for visiting.

A space where I humbly share the little Treats that increase my everyday joy.

Why (Why Not!) – Self Treat?

A soothing balm, an unconditional friend, a non judgemental ‘stop’ time…..

A time to cherish ‘ME’ – and all those who step into my space:)

  • Treating my body with the delicious food I cook, Nourishing
  • Delicate smelling oils I choose for the sensuous lotions I create, Tantalising
  • Focused yoga asana’s I favour to align with my breath, Connecting
  • Expanding my knowledge through ideas writers of books choose to share, Affirming
  • Glorious music that I allow to vibrate through my entire being, Rejuvenating

Huge Gratitude to all the Penguins who step into my space – all your nudges are soul expanding!

A Nutty Christmas Fudge

Ingredients

  • 1 Can of condensed milk
  • 50g Dark Chocolate
  • Handful of nuts, toasted and chopped

Method

  1. Bring condensed milk to a gentle bubble
  2. Stir condensed milk until it thickens and leaves the sides (as shown below)
  1. Turn off the heat and add broken pieces of chocolate
  2. Once chocolate is melted, add chopped nut pieces, leaving a little to add on top of the fudge
  3. Empty into a tray and smooth the top
  4. Press down extra chopped nuts
  5. Once cold, cut or break into pieces

Lord of the Sliders

Ingredients

  • 1 x pack shredded Ham Hock (Waitrose cooks ingredients) or from your local butcher 
  • 1/2 onion
  • Chipotle or BBQ sauce
  • Chilli powder (optional)
  • Mini slider buns

Method

  1. Chop onions and fry
  2. Add ham hock
  3. Fry till ham is heated through
  4. Turn heat down and add sauce to taste

You can add a pinch or more of chilli powder or fresh chopped chillies.
Off heat, cut buns in half and fill!! 

Macaroni Cheese Lover (cheekily vegan!)

Super easy Vegan Macaroni and Cheese

Ingredients- Serves 1

100g Macaroni (or other similar sized pasta)

1 large fresh broccoli or cauliflower sliced

1 whole tinned butter beans with water, puréed

Hard vegan cheese, grated

Mixed dried oregano and thyme, to taste

Salt and pepper, to taste

Method

  • Cook pasta in salted boiling water (see pasta package for approx. cooking time)

Whilst pasta is cooking

  • Sauté garlic until fragrant and brown tinged
  • Add puréed butter beans
  • Add herbs
  • Add grated cheese, vegan or dairy
  • Add salt/pepper to taste
  • Mix until heated through
  • Drain pasta when it is to your preference of cooked, add the sauce
  • Put in a bowl and add fresh sliced broccoli and extra grated cheese
  • Grill, or eat as is

I add chilli powder or flakes for an extra kick

The Chipstead roti and crab, potato mash, Winterdale cheese supper

Ingredients 

  • 8 medium-sized roti 
  • 1 Crab (Mikey’s Plaice) 
  • 2 large potatoes
  • 1 chilli pepper (chopped)
  • 1/4 leek (chopped)
  • ~125g of Winterdale Cheddar Cheese
  • Lemon*
  • Salt*                                                    * To taste 

Method

  1. Boil 2 large potatoes. When they are soft, peel and mash them. Transfer to a large mixing bowl
  2. Add the leek and chilli
  3. Add the crab
  4. Mix throughly 
  5. Squeeze ~1/2 a lemon into the mixture and add the salt
  6. Grate cheese into the bowl and mix again
  7. Heat the (flat) pan and drizzle on some rapeseed oil to crisp the roti
  8. On a plate, place a roti and spoon out some of the mixture on to cover approximately 1/2 the roti. Fold over the roti in half so that the mixture is covered (see video/images) 
  9. Place the folded roti onto the hot pan and press down with a spatula until crispy and brown on both sides, with the cheese melted. Remove from (flat) pan, and cut in half. 

The wonderful thing about this recipe is that it just serves as inspiration for a myriad of other fillings that may be used instead!

Jom Makan!

Love and peace always,

Giselda. 

Learning to Stir Fry

Ingredients 

  • A medium piece of Salmon (chopped) (from Mikey’s Plaice
  • 1/2 red onion (chopped)
  • 3 pak choi florets (chopped)
  • Rapeseed oil (for frying)
  • 2 medium-sized roti 
  • 2 tbs spicy paprika*
  • 1 tbs cumin seeds*
  • 2 tbs Worcestershire sauce*
  • 2 tbs dark soy sauce*
  • 1 lemon (rind)*
  • Coriander*                                                       *Or to taste

Method

  1. Heat the oil in a pan
  2. Fry the onion with the cumin seeds and spicy paprika 
  3. Once the onions have softened slightly, add the salmon and mix throughly to coat it with the spices
  4. The length of time you cook the salmon depends on your preference, approximately 3-5 minutes
  5. Tear the roti roughly into strips and add into the pan
  6. Add the Worcestershire sauce and dark soy sauce
  7. Add the pak choi and coriander
  8. Grate the lemon into the pan to get the rind 
  9. Stir through to make sure all the ingredients are nicely mixed

Jom Makan!

Love and peace always, 

Giselda x

50 Shades of Autumn – warming Butternut and Carrot curry

Ingredients – Serves 2

2 x Garlic Clove

1 x Small Red Onion

1 1/2 in Fresh Ginger

1 x Small Butternut Squash

1 x Medium Carrot

200g Organic Plain Tofu

1tsp Cumin Seeds

1/2tsp Turmeric Powder

1 large pinch Dried Curry Leaves

2x Tbsp Spicy Paprika – please use less or a non spicy paprika if spicy not enjoyed

2x Tbsp Tomato Puree

2 Cups of Water – or more if needed to cook butternut

Rapeseed Oil

Method

  1. Roughly chop onion, ginger and garlic
  2. Remove skin of butternut squash, scrape out seeds and cut into small cubes
  3. Heat pan and pour a generous glug of rapeseed oil
  4. Add chopped onion, garlic and ginger.  Fry till slightly coloured.
  5. Add cumin seeds, turmeric, handful of dried curry leaves (optional).
  6. Add paprika
  7. Add butternut squash and stir to coat in oil and spices
  8. Add tomato puree and water.
  9. Add salt and cover with a lid and leave to simmer gently till butternut squash is soft
  10. If water evaporates, add more and stir occasionally
  11. When squash is cooked, grate carrot, crumble tofu and add frozen peas
  12. Stir till all warmed through and take off heat
  13. Serve with roti or grain of choice