Easy Summer Chia Hibiscus Cooler

Ah its the start to the weekend and in contrast to the past couple of days that called for bowl food, this late afternoon the sun has come out all shining with an invitation to go out, doss and sit in the garden sipping something to welcome that chillax (chill and relax) Friday Feeling.

Today for the crazy kids we have non-alcoholic cocktails aka mocktails and coolers .  This is no ordinary cooler, it is made from edible flowers and chia seeds. 

Whole Fava Beans Stew with Peppers

August has brought us high winds and rain and a wanting for bowl food .

Have you ever had whole fava beans?  If whole fava beans had a personality, it would be the fictional character Fonzie from the American sitcom Happy Days biker in a leathery rugged jacket, all tough on the outside - but a sweetheart on the inside.  So here is my second recipe with whole fava beans still in their handsome jackets.  The last recipe I made with whole fava beans was Somalian Fava Beans and they were utterly delicious. 

Little Red Bottle of Annatto Achiote Oil

Since picking up a copy of Viva Vegan by Terry Hope Romero all those years ago, I have been making her popular vegan Chorizo sausages recipe.  Her newer cookbooks Salad Samurai and Protein Ninja are on the wish list too, but I still find myself dipping into Viva Vegan now and again, and did so recently with her Veneuzuelan Black Beans.  

However, the last time I made the vegan chorizo sausages was when I was on my vegetarian adventure and I made what had become a popular dish on the menu Chorizo, potato Quesadilla's, but haven't made any since as I struggled to find vital wheat gluten in Wales.  But now I am able to find some as most independent places that stock vegetarian and vegan ingredients sell vital wheat gluten.  My trouble now is getting hold of annatto seeds, also known as achiote seeds for making Achiote oil.  

Achiote oil is not hard to make, the hardest part is acquiring achiote seeds. When I lived in Glasgow I was able to pick this up at Lupe Pintos in the West End, but now I live in the Welsh valleys, I love it - but some ingredients are not easy to find, so a trip to the city, whether its Cardiff or Bristol is always welcome.  

Well I found some achiote - annatto seeds and I decided to make some chorizo sausages.  If you can't find the seeds, don't worry - you can still make the vegan chorizo sausage recipe without it, but it does add something....mostly colour.