Vegan Blue Buddha Bowl

I have been searching the internet for more of these pasta bowls. Wide and shallow in a  colour that I like, if you know where I can get some different ones let me know. This morning I had three interviews;  one on the phone and two at Magic FM in the West End. I love interviews where the interviewer has done their research and asks interesting, original and thought provoking questions.  I have had a few of those types of interview this week, and the Magic FM one was one of them.

Before I took off on the tube to work this morning, I threw together this bowl. I went to the gym early and did a lacklustre session and then wandered around Wholefoods in search of some organic goodness. The blue corn tortilla chips leapt out at me and have made their way into today’s Bowl. I love the tones of the blue nestled against the green. The major win of this bowl is that no cooking is involved. And I needed a quick fix meal today. The green is baby watercress, which I have never had before. It’s less peppery than the fully blown adult version, do try it if you can find it. Have you made Buddha bowls before? What is your take on them? Enjoy your Day today.. because oh yes. It is FRIDAY! Recipe is below. (Not that you really need it!)  Big love Lorraine xxx

1 large handful of blueberries

1 large handful of blackberries

2 blue corn tortillas, cut into triangles

1 handful of tofu cut into large bite-sized cube

2 tbsp of roasted black sesame seeds

1 handful of baby watercress (can use regular watercress)


1 avocado, mashed up

1/4 spring onion finely sliced

1/4 red chilli pepper finely sliced

1/4 clove of garlic finely chopped

salt and pepper

Wash all fruit and veg and place berries and watercress in the bowl.

Place black sesame seeds in a small bowl, add tofu, salt and pepper and toss.

Cook tofu in a hot pan for around 3-4 minutes or until cooked through.

Transfer to serving bowl.

Mix Guac ingredients together and add to bowl also.

Season with salt and pepper

Drizzle with extra-virgin olive oil.




Asian Style Buddha Bowl with chilli salmon and black bean noodles

I decided today to bake. A clementine and pomegranate cake which is gluten-free. But before that, I thought a salad would be in order to balance things out. As well as the baking I have fallen passionately in love with these Buddha Bowl type eats. Shallow round bowls of goodness with veg, protein and carbs. So much fun to make and photograph and then of course eat! Try doing one for yourself; you can either follow the recipe as per below OR just create your own with your favourite foods. If you do make one, be sure to put the #eatlivebalance so I can admire it and for a chance of a repost on my Instagram account. The sun is trying so hard to give us Spring today in London.  I would welcome that with open arms right now! I try to buy organic as much as possible. I realise that sometimes the price of organic food is prohibitive, but even if it is only one item, my goal is to try and eat something organic at every meal.

Serves 1

1 fillet of salmon

1 large handful of black bean pasta/noodles

1/2 cucumber sliced into discs

2 large handfuls of frozen peas

1 large handful of shiitake mushrooms, finely sliced

1 handful of baby Pak Choy, ends sliced off and leaves pulled apart

1 tsp of roasted black sesame seeds

1 handful of fresh coriander finely chopped

1/2 red chilli finely chopped

1/2 tsp of roasted white sesame seeds

1 tsp of chilli flakes

1/2 clove of garlic, finely chopped

1/2 cm of ginger finely chopped

1/2 tbsp of roasted sesame seed oil

salt and pepper

vegetable oil for pan frying

Get some water boiling in a pan. Add the black bean noodles/pasta and cook according to the packets instructions. Once cooked, drain and set aside and keep warm.

Put a little oil a frying pan. Meanwhile, season the fish with pepper. Then once the oil is nice and hot, fry the salmon for 2 minutes per side or until the fish is cooked to your liking or set it aside (keep warm).

Add the peas to the pan which you cooked the fish in. Pan fry them for 2-3 minutes or until cooked. Pop them in a  small bowl with a plate on top to keep them warm and then set them aside.

In the same pan add the Pak Choy and the mushrooms and cook over a high heat for about 2 minutes. Add the ginger and the garlic cook for another minute and then add them to your buddha bowl. Add the chopped coriander and chopped red chilli to the peas, season if required, toss together and then add them to your bowl along with the mushrooms and the Pak Choy mixture.

Lay the fish in the serving bowl, sprinkle over some chilli flakes. Using a fork twist the noodles into the bowl ( I find it makes it look better for presentation) and then sprinkle over the black sesame seeds.  Add the cucumber to your serving bowl along with the roasted white sesame seed.

Mix the roasted sesame seed oil together in a mug with the rice wine vinegar and a good amount of cracked black pepper. Whisk together and then drizzle over everything.

Eat at once.


Big love

Lorraine x

Meze style bowl with Butternut squash and chick pea falafels

I am loving making these ‘bowls’ of food at the moment. My new book Bake is coming out in a couple of days, and so I have been balancing out the cake with these beautiful creatures. Make this ahead and have it for  lunch a couple of times in the week. It is super filling and vegetarian too, and it can easily be made vegan with a few clever changes if you so wish! The recipe is below. Have a beautiful day!

Serves 1 very big portion

1/2 an aubergine sliced horizontally in to slices

1 handful of cherry tomatoes

I handful of prepared artichokes

1 handful of mixed olives

1 handful of feta

Pea hummus:

2 handful of frozen peas (cooked and drained)

1 tbsp of Greek yoghurt

1 tbsp of extra-virgin olive oil

salt and pepper

1 tbsp of tahini

Butternut squash and chickpeas falafels

1 tin of chickpeas (400g)

1 large handful of butternut squash cooked

1 tbsp of egg

1/2 of a red onion finely diced

pinch of garlic

1 handful of fresh mint and or coriander

Coating (do not add these ingredients to the blender)

1 handful of flour ( I used quinoa flour, but plain is fine)

2 tbsp of sesame seeds (I used a mixture of black and white)


1/4 cucumber cubed

2 tbsp of Greek yoghurt ( I used 0%)

1 pinch of garlic

a small handful of mint leave finely chopped

salt and pepper

Serves 1


Pan fry the aubergines in some oil until they are going blackened and then set them aside to cool .Arrange the tomatoes, artichokes on to the serving plate and set aside and then add the aubergines.


Put all of the hummous ingredients together and blitz until they are smooth adding a little water if need be, season to taste and then set aside.


Mix all of the falfafel ingredients together in a blender to form a thick paste. Then carefully roll them in to approx 8 equal size patties. Put the flour and sesame seed mixture on to a plate and the cover the patties with the flour and seeds and set aside. Once they are all done, pan fry them in a little oil for 1-2 minutes on each side or until they are cooked through.


Mix the tzatiki ingredients together in a bowl and set aside.

Arrange everything in the bowl or plate of your choice. Then drizzle with extra virgin olive oil and serve!






New Book, Eating Well Made Easy!

Hi guys,

So I made a video last week about my new book and and guess what… the book is out TODAY!

I have loved writing this book and will be making a video very soon to shout about how I wrote it and why it has been such an amazing journey. (You can catch that on my YouTube channel soon).

But in the meantime, check out ‘Eating Well Made Easy’ by ME and please do let me know what you think and how you get on with it.

LP x