A First Time For Everything | Sushi at Overseas

When it comes to trying new food I'm a teensy bit of a stubborn person, and so my boyfriend, best friend and sister have been attempting to persuade me to try to sushi for over a year to no avail. But, when I headed to Los Cristianos in Tenerife earlier this summer I realised that I may as well push myself out of my food comfort zone as I was doing it with so many other things over the week that I was away. Unwilling at first to try "proper" sushi, i.e. that containing raw fish, I went for a chicken tempura california roll topped with mango, and it was heavenly (Yo! Sushi really need to get some of this on their menu!). When we returned to this gorgeous restaurant however, I pushed the boat out a little with some smoked salmon and cream cheese maki, as well as some mango maki.

All in all, I'm so glad that my first attempt at sushi was at Overseas Restaurant, and I'm waiting to find somewhere in the UK that lives up to the flavours and quality of presentation we experienced here. 

Where's your favourite place to get sushi?

Clean Tuna Fishcakes

This is an adaptation of a recipe I came across in a magazine a couple of months ago that wasn't so clean-eating friendly. Tuna is probably my favourite fish. Often I find sweet potatoes a little too sweet (hey, I like my carbs savoury!), but the combo of flavours in these softens the sweet taste to make it a little more palatable.

Ingredients (makes 2 servings):

3 slices granary bread / gluten free breadcrumbs

100g sweet potato

2 cans of tuna

1 large tablespoon tomato puree

1 egg

1 clove garlic, crushed

1 teaspoon coconut oil

handful of sweetcorn

Ground black pepper

Sea salt

Chili flakes

1.) Preheat the oven to 180 degrees.

2.) Peel and chop the sweet potato. Put in water to boil. Once it has reached boiling point, allow it to cook for 20 minutes. Mash.

3.) Drain the tuna and place it in a bowl. Add the mashed sweet potato, coconut oil (softened), tomato puree, garlic and seasoning. Mix

4.) Place the breadcrumbs into a bowl and the egg, beaten into a second bowl.

5.) Separate the mixture into four balls, and pat into burger shapes. Dip into the egg and then the breadcrumbs.

6.) Place on a baking tray.

7.) Cook in the oven for 20 minutes.

Enjoy!

Love and Light

Steph 

Baked Cod on a Bed of Sweet Potato Mash

I'm not the greatest fan of the 'fruits of the sea', but I try to sneak a little bit into my diet here and there. This is probably one of my simplest dinner recipes to make that is up on the blog, and incredibly easy to present. Which means that if you're not the greatest cook, or want to show your parents/other half that cooking healthy dinners can be easy and delicious, then this is a pretty good meal to hit them with. I paired it with a side of kale (every food blogger's go-to), but you could very easily add a side salad, other dark greens, or a medley of roasted vegetables. 

Ingredients (makes 1 serving):

1 cod fillet

1 small sweet potato (or half a large one) 

1 teaspoon coconut oil/extra virgin olive oil

2 teaspoons tomato puree 

Juice of 1/2 lemon

Salt

Pepper

Parsley

1.) Preheat the oven to 180 degrees (electric oven). 

2.) Peel and chop the sweet potato. Place in a pan of water and cook for 20 minutes after the water has started to boil.

3.) Season the cod with the olive oil, sea salt, ground black pepper and parsley. Place in the oven and cook for 20 minutes.

4.) Once the sweet potato is soft, mash it with a little bit of coconut oil - this keeps the recipe dairy free and adds a little extra flavour to it. Add some black pepper. If you want, you can add a little cheese to make the mash really gooey!

5.) Place the cod on the potato. Mix the tomato puree with the lemon juice and drizzle over the top, or around the cod. Et voila, it's ready to eat!

Any comments/questions are always welcome

Love and Light

Steph