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RECIPES & BLOG — VIVA COLUMN

BEETROOT, BLACKCURRANT AND LEMON SMOOTHIE

Eleanor Ozich BREAKFAST DRINKS SWEET DELIGHTS VEGAN VIVA COLUMN

BEETROOT, BLACKCURRANT AND LEMON SMOOTHIE

Softly scented with cinnamon, this vibrant, glowing smoothie is creamy and invigorating. The sweet and tangy blackcurrants balance out the earthy beetroot, while the squeeze of lemon juice provides a zingy punch. Moreover, it's a great pick-me-up for when you're feeling a little flat, and takes mere minutes to throw together.    Find the recipe in this week's column for Viva. x

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BAKED POLENTA CHIPS WITH PARMESAN AND OREGANO

Eleanor Ozich DINNER VEGETARIAN VIVA COLUMN WHOLESOME BAKING

BAKED POLENTA CHIPS WITH PARMESAN AND OREGANO

These golden polenta chips are dusted in smoked paprika and roasted until crisp. A dip of some sort is quite necessary, such as a simple, homemade aioli. Thick, greek yoghurt flecked with fresh herbs and a little lemon zest is another idea. 4 cups good quality chicken or vegetable stock1½ cups finely ground polenta½ cup grated parmesan2 Tbsp butterA large handful of oregano, finely chopped2 Tbsp smoked paprikaFlaky sea saltOlive oil for drizzling Line a large slice tin or square dish with baking paper, then set aside. Bring the stock to a soft boil, then add the polenta in a steady stream,...

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WINTER SALAD OF FENNEL, APPLE AND FETA

Eleanor Ozich SALADS VEGETARIAN VIVA COLUMN

WINTER SALAD OF FENNEL, APPLE AND FETA

It’s hard to imagine a more refreshing salad than this in winter, or any time of year, for that matter. The combination of salty feta, sweet apple and crunchy fennel makes for a wonderfully cheerful salad thats fresh and invigorating. The best part? it can be thrown together in about ten minutes, and leaves you feeling both fancy and virtuous.  You can find the recipe in this week's column for VIVA. x Eleanor

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PEANUT BUTTER AND JAM SMOOTHIE

Eleanor Ozich DRINKS SWEET DELIGHTS VIVA COLUMN

PEANUT BUTTER AND JAM SMOOTHIE

Voila! here's my recipe for the ultimate, indulgent smoothie. It's rather impressive, quick to make, and tastes like a peanut butter and jam sandwich (well kind of, in smoothie form anyway!). Perfect for kids and grown-ups alike. You can find it in this week's column for VIVA. Enjoy! x

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CRUMBLE WITH TAMARILLOS POACHED IN RED WINE

Eleanor Ozich BREAKFAST SWEET DELIGHTS VIVA COLUMN WHOLESOME BAKING

CRUMBLE WITH TAMARILLOS POACHED IN RED WINE

  The loveliness of tamarillo eludes some people, although when sweetened with honey and poached in a light syrup of red wine, orange and star anise, the result is meltingly tender, and perfectly tangy. This is quite wonderful when spooned over thick, greek yoghurt, or topped with a buttery crumble and baked until bubbling. Find the recipe in this weeks column for VIVA. x Eleanor

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