Chia is here to stay. Chia pudding is most definitely here to stay.
Chia seeds are not a fad or some fashionable ingredient, well actually it is kinda fashionable where food is concerned but put it this way, if Chia was sat in your wardrobe, it would be a classic, one that you can enjoy time and time again and never tire of.
Chia seeds are everywhere. You can find them in snack bars, drinks and treats. Chia seeds are healthy for a number of reasons but they are mainly knows as one of the highest known plant based sources of omega 3 fatty acids.
Chia seeds help control cholesterol, weight and diabetes. When wet, they have a gelatinous coating that helps slow down digestion. They are also full of fibre and protein.
Where can I buy Chia seeds
Most supermarkets stock chia seeds. You can also buy them in bulk on line. I bought mine from Chia4UK where they offer top quality goods at the most affordable prices. They are local too, based in Northumberland.
Play around with fruit quantities in this recipe. In hindsight, I made too much fruit and not enough of the chia mix. Next time I think I’d make it 2/3 chia mix and 1/3 fruit but hey they photos look pretty and colourful and I didn’t have time to start over.
Pulp Fiction | Future Foods and Fresh Pressed Juices and Smoothies
Whitley Bay has come a long way since I was a child. In those days there was no such thing as a ‘clean eating’ cafe which produced fresh, wholesome food on the premises.
But how things have changed and are continually changing in the North East and the whole of the UK for that matter. If you’re local to Whitley Bay and its surrounding area, then you will no doubt have visited the Pulp Fiction cafe in Park View, Whitley Bay or at least heard about it.
When it first opened, I arranged a lunch date with my friends. It was a gloriously hot day so we chose to sit outside at the back of the cafe in a lovely little courtyard area.
It didn’t feel like we were sitting in Whitley Bay that’s for sure. I had high expectations at the time and the menu didn’t disappoint either.
I was really pleased at the selection of dishes on offer. They also had a menu full of fresh pressed juices and smoothies. I tried one of their green juices and I watched them freshly prepare it – so much more satisfying than simply picking up a plastic bottle from a refrigerator. Fresh is most definately best.
The cafe itself is quite quirky. It has a retro feel about it, nothing like some of the boring old cafe’s you’re used to going to.
If you love to watch the world go by then there is outdoor seating at the front of the cafe too.
I don’t have a sweet tooth but I had to try one of their little raw deserts. I opted for a raw cheesecake and WOW. Oh my golly gosh. I even finished my friends who was too full from her main meal.
It’s nice to see decent sized portions and fresh offerings every day. So pleased to see this on my door step. If you haven’t tried it don’t wait a minute longer.
Their mission : To bring you “nutritious, delicious, and medicinal Future Foods and pressed juices”
The delivered on this. Thanks guys and over to you for a little Q&A
How would you describe Pulp Fiction in one sentence?
Pulp fiction is a fresh and funky mid century styled cafe with book exchange, serving future foods and fresh pressed juices and smoothies.
What motivated you to open a café in Whitley Bay?
Paula and Mickey live in Whitley Bay and already had the premises from a previous business. We thought that Pulp Fiction would be well received by Whitley Bay residents as there are lot of health conscious folk living at the coast. We also think it may be received well in other areas too so watch this space!
What triggered your interest in nutritious, wholesome food?
Being that we were all vegetarian anyway going down that root was a natural thing but also the fact that we were all bought up with our mums always cooking from scratch and we spent our childhoods helping in the kitchen. Fresh Vegetables were always on our plates. Since starting our pulp fiction journey we have also realised that food is in fact a medicine so our quest for knowledge continues.
Do you have a typical customer?
Not at all! We have young professionals, OAPs, dogs, children and teenagers. Its great to see teenagers/school kids of that age getting into healthy food.
We get people coming in who are into fitness and yoga, people suffering from illnesses that have turned to healthy eating in order to assist them in getting well, veggies, vegans and carnivores!! We have a lovely diverse mix of people who are into healthy food.
Do you have a signature dish?
We don’t have an actual signature dish as we change our choices every day. We offer a wholesome superfood salad bar alongside fresh daily curries and soups. The firm favourite, however, has to be the sweet potato and kale rosti served with Thai style black rice and quiona and rainbow slaw.
What is your favourite juice?
Rose – I like to make my juices according to how I am feeling and according to what I think my body needs. I nearly always add turmeric as it has helped eliminate my asthma and in winter I have been using more beetroot as I suffer from bad circulation.
Paula – I love a Green Machine which has kale, kiwi, broccoli, celery, apple and lime. It gives me an energy boost which is really needed to run a busy cafe.
What food could you not live without?
Salads because they are so versatile and never boring! (well not the way we make them!)
What is your ideal
- Breakfast – Avocado on toast
- Lunch – Superfood salad with thai sweetcorn quenelle
- Dinner – Vegetarian moussaka served with sweet potato chips….and salad!
- Snack – Since we have opened the cafe we have learned how to make our own clean treats and now love the taste of raw cacao which is great as it is regular chocolates healthier sister and keeps you fuller for longer! We make powerballs, marathon peanut slices and raw bounty bars in the cafe to keep any rumbling tummies at bay!
Where do you get your inspiration for each dish?
Everywhere! We like to make our own recipes up but like to draw inspiration from the Sunday magazines, places we have travelled, and pinterest.
Can you describe a typical day at Pulp Fiction?
Our day starts prepping the salad bar and making our fresh daily curries and soups alongside serving our regulars as they come in for their morning turmeric, lemon and ginger shots, juices and coffees. We make sure everything is ready for when lunch time hits then its all hands on deck serving customers to eat in and take out.
After lunch time we go back to food preparation again, this time for the Cafe we supply in Jesmond – Nineteen Clayton Road. We also try to use our afternoons planning for future months including planning upcoming events such as the Pulp Fiction Pharmacy and also expanding our amazing south facing yardon ready for spring!
What makes you happy?
Helping people be healthy and seeing people having a nice time and relaxing in the cafe.
What tips would you give to remain happy and healthy?
Do what you love and what makes you happy, look after yourself and your well being and eat clean and cut out processed foods.
Thanks guys, what a fab Q&A. I love how they promote the medicinal value of food and I can’t wait to see where else you decide to open. We need more little cafes like Pulp Fiction.
I hope you enjoyed this post. There are so many little ‘clean eateries’ popping up and the subject seems to be on the tip of most peoples tongues these days. The message is definitely spreading and great to see school kids jumping on board too.
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When I first made these and took a bite I thought they tasted like banana flavoured ice cream covered in chocolate. Biting into them is quite literally like biting into a choc-ice lolly, well nearly. You know that initial cracking of the chocolate and then the cold creamy inside – that! But with way more in terms of nutrition.
If you haven’t tried frozen banana I swear it’s the most amazing thing EVER.
Oh my days. I love it when you find a recipe that you’re just so ecstatic about that you could literally shout it from the roof tops. Honestly, I was totally blown away with the result of this Homemade Nutty Granola and I rarely buy store bought granola now. I love getting the mason jar out of the cupboard and thinking, “wow, I made that”. Dunno why, bit silly really but it’s true!
Make your own
For several years I had contemplated making my own granola. I had been purchasing store bought granola for as long as I could remember and it would disappear quite rapidly as I would often enjoy a small bowl in the evening with a big dollop of greek yoghurt mixed in. (Homemade nutty granola satisfies these little evening hunger pangs and there’s just something wonderful about enjoying breakfast in the evening. Isn’t there?)
How it works
Use my recipe as a guideline or simply mix your own favourite ‘bits and bobs’ from a selection of nuts and seeds and bobs ya uncle!
There is one small thing that slightly puts me off granola and that it is typically high in sugar. The reason being is that the ingredients are coated in sweeteners. This recipe uses maple syrup which at the end of the day is still high in sugar but it does contain some minerals and antioxidants which refined sugar does not.
100 grams of maple syrup contains:
- 7% of the RDA of calcium
- 6% of the RDA of potassium
- 7% of the RDA of iron
- 28% of the RDA of zinc
- 165% of the RDA of manganese
Other facts worth noting:
- replacing refined sugar in recipes with an identical amount of maple syrup will cut the total sugar content by a third.
- the glycemic index of maple syrup is around 54, compared to table sugar which has a glycemic index of around 65.
- maple syrup raises blood sugar slower than regular sugar.
As reducing sugar is high on my agenda, I thought I would do a little calculation based on this exact recipe. This excludes any yoghurt, dried and/or fresh fruit that you may add at the end:
- A 40g bowl will yield 18 portions = 5g sugar per portion
- A 50g bowl will yeild 14.5 portions = 7g sugar per portion
- A 60g bowl will yield 12 portions = 8g sugar per portion
That’s pretty dam good. Definitely lower than shop bought varieties that’s for sure. If you are looking to reduce sugar further, then you could either omit yoghurt and fruit and just add milk or fewer berries. Whatever takes your fancy really.
I love the crunch from each bite of this granola and I love the fact that it takes quite a while to eat granola. It’s not over in a flash and you can savour every moment of its yumminess. It has that lovely just toasted and just roasted taste and for some reasons nuts taste 100 percent better when toasted (in my opinion).
Lots of granola recipes include dry fruit but I’ve never really been into dry fruit as I much prefer fresh fruit on my cereal. My eldest loves it with yoghurt on the top and he stirs it all in and makes a big clumpy mess which I secretly do too.
This has everything you need for an energy boosting start to the day. Put your overnight oats aside for a few days and give this a whirl. You won’t be disappointed.
This recipe is an entry into the #Swearbyit challenge with Vita Coco. Find more great coconut oil recipes and tips on using coconut oil at www.swearbyit.com.
If you get round to making this recipe, please let me know what you think. And be sure to sign up for email updates to get more simple and tasty recipes delivered to your inbox.
Lots of us (including myself) still eat meat and by doing so we often overlook other protein sources from the plant world such as pulses.
Pulses such as chickpeas are small nutritional nuggets and sit exceptionally well in salads, currys and side dishes.
Chickpeas are loved around the globe and are usually present in most peoples cupboards but often we’re not quite sure what to do with them. They get passed off as a side dish, or pureed into hummus. In this dish chickpeas are at the heart of this recipe.
Good for you
Chickpeas are high in fibre and most of us don’t really consume enough of it. Fibre is excellent for your digestive health. But maybe less appreciated, is fibre’s other benefits, such as helping to lower the risk of heart disease due to its cholesterol-lowering effects.
Chickpeas are full of vegetarian protein, B-vitamins such as folate, and minernals including iron. They contain folic acid and managnese so really chickpeas are nutritional masters of their game.
Nutrition aside they are also commendable in that they have a low-glycemic index and are gluten and wheat free.
In this recipe I’ve added a sprinkling of fiery chilli, fresh mint and basil and generous glugs of heart-healthy extra virgin olive oil. The fresh lemon juice gives this dish a burst of zestiness too.
This is a great summer dish but I love it at any time of the year. It can be enjoyed hot or cold and prepared the night or even a couple of days before. A dish you’ll definitely make again and again.
Who loves chickpeas? What is your favourite chickpea dish/recipe?
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Keep Smiling x