Hi! I’m so sorry about the lack of updates over here for the past few weeks! As you’ll find out in a few seconds, I’ve been a little busy, but I’m back and hope to be returning to weekly posts from now on. You might have noticed that the site looks a little different as well – I made a few changes and The Foodie Teen is now (finally!) mobile-responsive! On to the big news…
Thanks to your incredible support, kindness, and encouragement over the past year, I’ve got something very, very special to announce and celebrate today…
With absolute disbelief, many, many nerves, and incredible, unspeakable excitement, I’m so honoured to announce that I’m writing a cookbook! A real, hold-in-your-hands, The Foodie Teen cookbook is in the works, and I truly cannot express how terrified, ecstatic, and absolutely thrilled to bits I am. I just cannot stop pinching myself, and every time I think about it (which is pretty much constantly!) my heart starts beating like crazy.
There have been so many times I’ve just wanted to shout it out loud. It’s been so hard to keep quiet until everything was official and confirmed, and I’ve definitely surprised myself by managing to avoid making every single blog post over the last few months consist of endless ‘AAAAH’s!
The hardest thing, though, was to have to wait so long to say THANK YOU to everyone who reads, comments, shares, and likes my photos and recipes – this could and would never have happened without you. Thank you, thank you, thank you!
I know this post has been approximately 98% exclamation marks already, but it gets even more exciting! It’s a complete and utter dream come true to announce that I’m working with the wonderful people at Penguin Random House here in the UK to produce this book. The team there have been so kind and supportive, and I’m absolutely honoured to work with them. I’m definitely in great hands – they’ve published Jamie Oliver, Rachel Khoo, and Elizabeth David, to name just a few from their incredibly inspiring list!
I’ve had the chance to work with some amazing people so far on this journey, including my absolutely wonderful editor Lindsey and the amazing Issy who took beautiful photos of me and my family for the book. I’m just so, so excited to share it with you all!
I’m also thrilled to say that I’ll be donating a part of my profits from the book to charity.
On to the book! It will be filled to the brim with delicious, nutritious, exciting recipes, many beautiful photographs, and lots of healthy lifestyle advice, and it’ll be mostly aimed towards teenagers and young people, which is something I’m incredibly excited about. I’m passionate about the importance of inspiring and empowering the younger generations to reconnect with their body, find happiness, and discover a healthier self through healthy food and lifestyle choices, and I’m truly so, so thankful to you all for helping to make this happen!
Even if you’re not a teenager, you’ll love all of the new, inspiring, and inventive recipes as well as the sections about health, natural skincare, and sustainable living.
If you’re just as excited as I am and want to be one of the first to get your hands on a copy, it’s even available on Amazon Pre-Order right now! The cover shown isn’t the final cover, which will be up by late summer – it’s just a placeholder at the moment! Essentially what pre-ordering means is that you click the pre-order button, receive the book the very day it comes out (so you’ll be one of the first ones – eek!) and don’t pay a penny until your copy is shipped. It’s a great deal for you and it helps boost the visibility of the book to other people as well.
The book will be published in March 2016, so please excuse any quiet periods on the blog as I try to juggle cooking, writing, photographing, book-writing, school and a social life! I’m going to try my very best to keep posting delicious recipes every week, though. You can follow along with book work on social media, where I’ll be sharing lots of sneak peeks and updates, and I’ll be sharing bits in my newsletters as well.
As I type this I’ve written all of the recipes, and it’s been a crazy few months! I don’t think I’ve ever worked harder and I’ve hardly left the house (except for groceries and the occasional yoga class!), but I’m very proud of the end result. Waking up with thoughts of almond butter fudge flavours, finding bits of kale in my hair and spending endless hours washing up has all been worth it – I’m so excited about this book, and I hope you are too.
Lastly, thank you so much for making this dream a reality. A bit over a year ago, when I started this blog on a whim in an effort to chronicle my path back to health through a lifestyle change, I would never have thought that it would turn into something as exciting as a book! None of this would have happened without your support, and I couldn’t be more grateful. Thank you!
coconut blueberry layer cake
Ingredients (serves 16)
For the Cake
- 1/2 cup coconut flour
- 1/2 cup almond flour
- 3/4 cup coconut sugar
- 1 tsp baking soda
- 1 tbsp vanilla extract
- 3/4 cup full-fat coconut milk
- 4 eggs
For the Frosting
- 2 cans coconut milk, left in the fridge overnight
- 1 tbsp vanilla extract
- 2 tbsp maple syrup
- Fresh blueberries, to decorate
1. Preheat the oven to 180C/375F.
2. Grease and line three 6-inch (15cm) cake tins and set aside.
3. Mix together all of the cake ingredients in a large bowl until very well combined.
4. Divide the mixture evenly between the three cake tins, then bake for 30 minutes, until golden.
5. Remove from the tins and let cool completely while you make the frosting.
6. To make the frosting, remove the tins from the fridge, turn them upside down and open them. Scoop the white, fatty layer into a medium bowl, leaving behind the runny coconut water (this can be used in smoothies). Repeat for the other can, then whip the coconut cream with the maple syrup and vanilla extract for 3-4 minutes, until fluffy.
7. Right before serving, place one of the cakes on the serving platter and spread with about a third of the coconut cream. Repeat with the remaining cake layers and coconut cream, then scatter generously with fresh berries and enjoy.