Tasty Treats: Sweet Spiced Popcorn

Who doesn’t love tasty treats? I find myself looking out for them and thoroughly enjoy making them and of course eating them! During a recent conversation I remembered this recipe, it’s not only quick and easy, it’s a really tasty treat too! 

Sweet Spiced Popcorn

Sweet Spiced Popcorn  photo source: absolutelyayurveda.com

Sweet Spiced Popcorn
photo source: absolutelyayurveda.com

Time: 10 minutes

1-2 cups of popping corn

2 tbsp of coconut oil (olive oil is fine if you don’t have coconut oil)

2-4 tbsp of agave syrup (maple syrup works well too)

1-2 tsp of cinnamon

1/2 tsp of sea salt (optional)

Heat the oil in a pot (make sure the pot you use has a lid, you’ll need it). Add the corn to the pot once the oil is hot (hot but not burning). Once you’ve added the corn, cover the pot with the lip and shake the pot every 10 seconds or so to prevent the corn from sticking or burning. Remove from the heat once the popping has begun to slow down. The corn will continue to pop for a while. Pour the popped corn into a bowl.

Pour the agave over the popcorn and mix it well, covering all of the corn. Sprinkle the cinnamon over the corn mixing it as you go so that the popcorn is covered evenly. Do the same with the salt if you wish.

Once that’s done, you’re ready to serve! I suggest making big batches, this popcorn never lasts long in my house!

** Note: It is important to use organic corn. The majority of corn grown in the US is GMO corn. Keep in mind that corn is also used in a vast amount of processed foods from hamburgers to baby formula and enriched flour, the list is endless. Make sure you read the labels of the food you buy and try to buy organic produce when and wherever you can.

Sending out oodles of love, light and magical fairy dust! @love_ur_insides

Sending out oodles of love, light and magical fairy dust! @love_ur_insides


The Ultimate Winter Warmer: Lentil Soup

Greetings awesome beings! It’s finally winter! And if you’re in a place like I am, it’s going to be winter for a while! I must admit, I love the winter! Yes, it’s cold but it’s fresh, outside is peaceful and calm and snow is so incredibly beautiful! Winter also gives us a whole bunch of winter veggies to play with! Recently I’ve been craving lentil soup. Having never made one, I came up with this really simple dish that’s delicious, nutritious, inexpensive to create and it tastes divine too!

Prep time: 15 minutes

Lentil soup beginning to end

Lentil soup beginning to end

Cooking time: 40 minutes

3 cloves of garlic

1tbsp of olive oil

1 onion diced

1tsp fresh ginger, chopped

1 cup of lentils

2 cups of peeled and thickly sliced carrots

2 cups of thickly sliced celery

1 large potato, cut into thick-ish cubes

1 pint or half a litre of vegetable stock

Making the soup:

To start heat the olive oil in a pot and add the onions, ginger and garlic. Cook until the onions begin to turn clear. Add the lentils (pre washed) and stir for a few minutes. Add the vegetables and then the stock and some salt to taste. I like to add enough stock to cover the veg and leave it to cook and add later if I want a thinner consistency. Bring the soup to the boil and then allow to simmer for 30 minutes or so, checking periodically. Remove from heat once the lentils are soft and the vegetables are cooked (30 to 40 minutes).

This is a very simple recipe and it’s one that you can add to with your favourite vegetables or herbs.


Sending out warmth, love and light! 

Pecan, Apple and Carrot muffins… It’s time for some winter goodness!

Winter makes me crave warm homely food. Soups, curries, casserole, bread, muffins and all that other hearty goodness to keep our insides warm.

In my kitchen, it’s muffin time!

This was a bit new for me! Although baking was my introduction to cooking many many moons ago, it’s been a really long time since I’ve baked anything. I was asked to make some muffins and here’s what I came up with!

Carrot, apple and pecan muffins.

Carrot, apple and pecan muffins.
@love_ur_insides (Instagram)

Prep time: Approx 30 mins

Baking time: 20-25 mins

Makes 12 large muffins


50g unsalted butter, cut into cubes

75g spelt flour

25g cane sugar

50g rolled oats

15g sunflower seeds

25g pumpkin seeds

1tsp water

1tsp sunflower oil

1tbsp raw honey

Muffin Mix:

300g spelt flour

2tsp baking powder

2tsp cinnamon

pinch of salt

4 organic eggs

160 ml (2/3 of a cup) sunflower oil

280g cane sugar

2tsp vanilla extract

200g roasted apples (chopped into small pieces)

220g grated carrots

100g pecans

100g rasins

50g flaked coconut (the bigger the flakes the better)

Making the topping: 

In a bowl, add the sugar, butter and flour and use your fingers to create a crumble (try to aviod having large clumps of mixture). Add the oats, sunflower seeds, pumpkin seeds, oil, water and honey and stir until the mixture is even. Set aside.

Making the muffins: 

Set the oven to 325° C

You will need two mixing bowls. In one, sift the flour, baking powder, cinnamon and salt and set aside. In the second bowl whisk the eggs, sunflower oil, sugar, vanilla extract, apples and carrots. Once whisked, add the pecans, coconut and raisins, stir and the fold in the sifted dry ingredients. It is important not to stir the mixture at this point. Carefully fold in the dry mixture and fold until everything is well mixed but do not begin to stir as that will beat out the air that is in the mixture and your muffins won’t rise properly.

Now spoon the muffin mix into your prepared muffin tin – some people prefer to grease the tin with butter, I prefer to use squares of parchment paper that way you can use the corners of the paper to lift the muffins out of the tray with ease!

After you have spooned the mixture into the muffin tins, add the topping to your muffins. You can use a spoon, or your fingers if you don’t mind getting a little sticky. Place in the oven and cook for 20-25 minutes. You will know that they are ready by sticking a knife in the middle of the muffin when it comes out clear.

If you’re anything like me then you’ll not be able to wait till the muffins have cooled before you begin to devour them. I must add though, they taste better if you leave them to sit aside for a couple of hours.

This is a great gift idea coming into the holiday season. Something tasty and made with love for you to take to dinner parties with family and friends.


Sending out oodles of love, light and tasty goodness!

Get Up! Dance! Be Happy!

Movement is monumental for our bodies. It not only helps you to physically feel your best and look your best but it shakes up your energy so that you can feel your best on the inside too. I recently came across this link and I wanted to share it with you awesome beauti-filled beings because it is so incredibly uplifting! I challenge you to watch it for 10 minutes and see if you’re not up and dancing! I can barely stay in my seat to finish writing this blog!

There is a 24 hour video which is really cool too! It gives you the music video for whatever time of day it is. I’ve been using it as my get ready ritual music for the past week and the energy keeps going with me all day!

Get up!


Be Happy!


Sending out oodles of love, tail-feather shaking, and happy rainbow beams to every one of you!

Catch and pass it on!

source: Despicable Me