Creamy coconut rice pudding

Sometimes a little comfort food is in order.

Whilst for many of you the world is warming up and the sunny skies of summer are most definitely on the way, here in the UK the weather has been shocking! Just a few weeks ago it was officially announced we were in a drought having has such little rain during the first few months of the year….but oh my has April made up for that shortage! It has been grey and rainy non-stop and if I didn’t know better it feels as though we’ve skipped Summer and gone straight through to Autumn.

So, how can I remedy that situation?…by making yummy food of course. This is the perfect comfort food for spring, summer autumn or winter, subtly sweet and tropically coconutty, this little dish can be served either hot or cold for breakfast, dessert or as a snack any time of the day. Super versatile- just the way I like it!

I’ve never before made rice pudding from scratch and didn’t realise how easy it actually was. If you don’t have a Thermomix (which stirs it for you), you will need to keep a close eye on the hob and stir frequently, but otherwise it’s so easy. I’m surprised I haven’t tried it sooner.

I use Arborio (risotto) rice here as my first attempt to ensure a super creamy dish, buy you could use brown rice, I will give that a try next time.  The coconut milk teamed with the dates, maple syrup  and warming spices make for the perfect taste combination, you can add extra maple syrup or dates to taste if you wish for a sweeter treat.

I served this as dessert and it was very filling and satisfying, the ‘sink back on your chair with a smile once you’ve scraped the bowl clean’ type of satisfying!

Recipe: Creamy coconut rice pudding

Makes 6 servings

Ingredients

• 200g Arborio rice
• 400g coconut milk
• 1 tbs ground chia seed
• 600g boiling water
• 50g maple syrup or agave
• Handful of dates
• 1 tbs vanilla powder or paste
• ½ tsp cinnamon
• Sprinkling of nutmeg to serve                         

Method

Chop the dates finely by hand or in a food processor.  Add all the ingredients to a large pan, bring to the boil and simmer for 20 minutes stirring frequently. Once the rice has cooked, stir through the maple syrup and then allow the rice mixture to sit for a few minutes to thicken before serving.

Serve with fruit, coconut flakes or a simple sprinkling of grated nutmeg.

Can be kept in the fridge for a couple of days.

peanut butter and lentil dip

I love this dip so much I haven’t really had much need for exploring other dip or hummous type recipe in recent weeks…and that is very unlike me! I’m actually surprised I haven’t got it up on here before now.

So simple. I use my freezing method and whip up a big batch (often doubling the recipe) and then freeze dollops ready for when I need a dip or sandwich filler at short notice.

This dip is deliciously smooth and creamy and with a lovely warming amount of spice. Not overly spicy (well that’s up to you!) but just super tasty and also smoky if you use smoky chipotle sauce (I really recommend you do!) I love the peanutty taste, if you make your own PB make sure you roast the peanuts first to give it a great depth of flavour. You could of course use other nut butters if you fancy, although I find peanut butter has a strength of flavour that works really well with the lentils.

I nearly always serve this dip warm with a load of raw veggie sticks, as that’s my personal preference, but if you prefer it cold….go right ahead.  If serving from frozen, defrost a ‘dollop’ and then mix through with a spoon, adding a splash of oil or milk alternative as necessary to get a good cream texture. Warm through in the microwave for a few seconds…and there you have it..

So, how would you dress this dip up? When I’m not simply ‘dipping it’, I use it as a base for a sandwich or a wrap, I have also used it to fill a jacket potato…now that was yummy! With a little more liquid it would probably make a great pasta sauce too.

Get creative…have fun!

Recipe: Peanut Butter & Lentil Dip

Makes approx. 3 cups worth

Ingredients:

• 1 tbs oil

• 1 onion- chopped

• 1 cup red lentils

• 2 cups veg stock

• 1/3 cup peanut butter (or other nut butter)

• ½ tsp each garlic powder, cumin powder, chilli or smoky chipotle sauce

Method:

Cook the onion in oil for approx. 5 minutes to soften. Add the lentils and veg stock and cook for 20 minutes. Drain the lentil mixture and return to a food processor/blender. Add the remaining ingredients and puree all together to get a thick smooth dippy paste.

Store in the fridge (eat within 2-3 days) or spoon serving sized dollops on a baking sheet and freeze individually on the sheets before removing and storing together in the freezer.  Simply defrost to serve. Also created warmed through as a hot drip, dressing or sauce.

30 day green smoothie challenge!

Ok, so here’s the thing. Green Smoothie’s have got me curious…

I hadn’t really given them much thought in the past although this debate caught my attention a while back, and I guess that is when I first became much more aware of their seemingly huge following.

Randomly I had bought my dad this book for Christmas last year (although he hasn’t used it!) and the other day whilst at his house, I plucked it from the book shelf, and for the first time read it properly.  It gave some interesting counter arguments to the issues raised in the debate I referred to earlier and the evidence was also persuading.

In addition to this I had been putting together my thoughts for Mantra for Monday no. 17 and then it occurred to me…..why not take a '30 day Green Smoothie Challenge'! My contribution to trying something new for 30 days.

I am apprehensive I’ll admit. I’ve only lightly dabbled with any form of green smoothie in the past, and to be honest I haven’t quite got my taste buds around it. But what better chance to experiment than a smoothie for 30 days- I’m hoping by the end of the experiment I will have refined and tweaked my recipes to concocted some delicious new flavours, I’m also curious to see how my taste buds adapt. (Scroll down to gets hints and tips for green smoothie making). I will report back with a update post in 30 days time!

Who’s with me in this experiment? Always been curious…now is the perfect time to try!

So, here goes!  

Today’s green smoothie no. 1 was:

• 2 cups spinach
• 1 medium banana
• ½ cup frozen mango pieces
• 1/3 cup cucumber
• 1 cup water

This made two large servings.

(I’ll be having the second serving tomorrow to save preparations every day)

The result? It was palatable but will take a little gettting used to before I come to love it!

The smoothie looks so much prettier in its constituent parts than when blended together- I might invest in a covered cup/flask so that I’m not distracted by the luminous green colour as a reminder!

P.S If I’ve bored you already then you don’t need to read on…. However you really should, because I have summarised what I consider to be the most interesting and useful extracts from the book to help you understand and prepare green smoothies.

The following notes are taken more or less directly word for word (page references given).

Pg.7 greens contain all the essential minerals, vitamins, and even amino acids that humans need for optimum health. The only nutrient not found in greens is vitamin B12.

Pg. 19 It’s important to rotate the greens used in your smoothies. Plants carry a trace of alkaloids in their leaves to ensure the animals will move on to eat other green plants and will not exterminate any one species. In small quantities these alkaloids strengthen the immune system, however if you continue to consume one plant type for many weeks without rotation, eventually the alkaloids can accumulate and cause minor symptoms of ‘poisoning’. We do not have to rotate fruits in the same way since they do not (or rarely) contain alkaloids as ripe fruit is intended by nature to be eaten in order to spread the seeds. The author recommends rotating at least 7 varieties of greens.

Pg. 22-23 List of common edible greens:

Amaranth, arugula (rocket), beet greens, bok choi (pak choi), celery, chard (all types), collard greens, endive, frisee lettuce, kale (all types), mitsuna, lettuce (all types), radicchio, romain lettuce, spinach, watercress, wheatgrass. Also the leafy tops of vegetable such as pumpkin or squash leaves, carrot tops, cucumber leaves, grape leaves, radish tops.

Many herbs, wild edibles and weeds can also be used such as clover, dandelion, stinging nettles, sorrel, lovage….etc.  (I have to admit I am a little hesitant when it comes to wild plants so I plan to utilise predominantly cultivated greens).

Pg. 27 Blending vs juicing. Juiced ingredients oxidize faster than their blended counterparts. The main advantage of juices is that they require little digesting and can be assimilated immediately into the blood stream, allowing the digestive system to rest. However juices are also seen as a ‘fracture food’ missing the essential component of fibre along with its antioxidants. Humans could not live off juices alone whereas smoothies are a complete food.

Pg. 33 You can use sweet fruit, dates, raisins, figs and prunes to sweeten smoothies for a beginner. You can freeze greens if they cannot be used within a couple of days. Green smoothies can be kept up to three days in the fridge if necessary although best consumed fresh.

Pg. 45 Green smoothies are not combination of fruit and vegetables since greens are just the leaves and do not contain starch whereas vegetables do. It is also best to use ripe fruits as unripe fruits contain enzyme inhibitors which slow down the action of our digestive enzymes. Unripe fruit also has a higher starch content and less fruit sugar which makes it harder to digest. The author notes that the fibre in the greens slows down the absorption of sugar from fruit, making green smoothies suitable for people with a high sensitivity to sugar.

Pg. 47 The author does not recommend adding nuts, seeds, oils, supplements or other ingredients to the green smoothie because most the these items slow down the assimilation of smoothies into your digestive tract and may cause irritation and gas.

Pg.107 ‘Green puddings’ are thicker smoothies that can be eaten with a spoon. Green puddings don’t usually contain any water and are often thickened with chia sees, dates, coconut or fruit high in pectin.

Guidelines for preparing green smoothies:

• Prepare first thing in the morning for the amount to be consumed within one day (ideally).
• Sip slowly
• Don’t add anything except greens, fruit and water.
• Drink on its own and not as part of a meal.
• Do not add starchy vegetables
• Don’t add too many ingredients to one smoothie. Keep it simple.
• Rotate greens to maximise nutritional input and rotate fruits to maintain taste variety.
• Eat organic ingredients and ripe fruits wherever possible.
• Use a powerful blender for the smoothest result and speediest turnaround.
• If using a powerful high speed blender it is not necessary to peel organic fruits such as mangoes, apples, kiwis and pears.
• Fruits rich in soluble fibre and pectin will make the smoothie creamier and prevent any separation- try banana, strawberry, mango.
• Remove the large stalks from greens such as kale to reduce bitterness.

Quinoa ‘meat’ balls

Remember these ‘meat’balls’?

And these burgers?

Well, it was really just a matter of time before I combined the two to get a gluten free, high protein hit with a nice spicy smoky kick!  I typically eat a lot of nuts, seeds and beans to maintain a good protein intake, but what I love about these balls is that they focus more on pulses and grains, plus the fact they are perfect for a snack on the go, to toss on top of a salad, to wrap up in a tortilla or to slather in sauce….

I’ve now made these countless times and I pretty much keep to the same proportions and flavours each time, although I nearly always double or triple the batch so I have plenty to freeze.  The ones  in the photos were rolled in polenta prior to baking to give a little crispy coating for my wrap but I often just leave them plain and then they look more like the original

‘meat’ balls.  The only significant difference between these balls and the originals that used rice,  are that these balls tend to be slightly dryer, I think it was the rice that gave them more of a chew so feel free the substitute rice for the quinoa to get a GF version closer to the original if you prefer.

Right, I’m off…I’m on a huge baking mission today since yesterday was sabotaged by my broken down car which had to get to the garage at short notice, therefore my plans for the day had to be totally re-written. Oh well, I guess that’s life… you just have to roll with it sometimes.

On my list to do:  this month’s Daring Bakers Challenge, soup, dips and these meat balls to stock up my freezer. Some more smoosh bars, and also some chia pudding experiments planned…watch this space!

 P.S The tortilla sauce in the photo is a lentil and peanut dip (soon to come)....so good!

Recipe: Quinoa ‘meat’ balls

Ingredients

• ½ cooked lentils
• 1 cup cooked quinoa
• 1 cup mixed wholegrain high protein flours  (gram, buckwheat, oatmeal)
• 2 tbs ground flax
• 2 tbs soy sauce
• 2 tbs oilve oil
• 2 tsp lemon juice
• ½ tsp salt
• ½ black pepper
• 1 tsp balsamic vinegar
• Pinch nutmeg
• ½ chilli powder
• ½ parika/cayenne pepper
• 1 tsp garlic powder
• 1 tsp molasses
• 2 tsp mustard

Method

Mix everything together in a large bowl. Mixture should be sticky but manageable. From apricot sized balls and place on a parchment lined baking sheet.(

optional- rolls in polenta for a cripy coating prior to baking).

Bake at 180C for 25- 30 minutes turning over half way through. These freeze well.

(Adapted from my regular 'meat' ball recipe)

Coconut cakes…with a twist!

I have so much coconut!!

I ordered a 25kg sack load of organic coconut flakes some months back as it was such a good deal at that size…however I am trying to get through it before it begins to dry out.

I use a lot of desiccated coconut flakes for making coconut butter …it’s so cost effective that way, however there is a limit to how much coconut one person can eat! So recently I’ve been using lots of extra coconut in my granola bars, in my smoosh bars, and of course in this chocolate slice and in this coconut ice too.

You may see a few more coconut inspired treats coming along in the next few weeks!

So, today I thought a coconut cake was in order. This cake also uses coconut flour which I also have in my regular baking supplies (just not in such vast quantities), it’s something I actually don’t use that often, often forgetting it’s there or simply using the coconut flakes instead.

It’s a really great but strange flour. Great because it has a delicate flavour and texture, is gluten free and high in fibre. But strange in that it is very ‘drying’ and absorbs liquid so you’ll find that the proportions of liquid in a recipe and the consistency of the batter are different to the norm. Don’t let that put you off- it’s fun to try new things!

This cake has a really delicate crumb, and is light and moist probably helped by the extra coconut and banana. I kept the sweetness fairly low so that it did not overpower and took on more of a ‘teabread’ type sweetness with the raspberry preserve adding an extra sweet kick. Feel free to increase the agave or add some stevia if you like. The coconut-raspberry combo was inspired by these tarts…oh they were so good and so I just had to get the combo going again. The coconut ‘bombe’ also worked really well with the warm gooey raspberry centre.

 coconut 'bombe'

coconut cake with raspberry drizzle

Recipe: coconut cake with raspberry delight

1 x 21cm loaf tin (or smaller tin plus one small microwave cake see below)

Ingredients

• 1/3 cup each coconut flour, tapioca starch, buckwheat flour
• ¼ cup dessicated coconut flakes (plus more for topping)
• 1 tsp baking powder
• Pinch salt
• 1 small banana- mashed
• 1 tsp ground chia mixed with 2 tbs water
• 1/3 cup orange juice (or pineapple juice/non-dairy milk)
• 3 tbs agave syrup (more to taste)
• 1 tsp rum extract
• Sugar free raspberry jam- for glaze

Method (for loaf)

Mix all dry ingredients together in a medium bowl and then add wet ingredients. Mix together gently but well.

Note the coconut flour is very ‘drying’ so the batter will not be as runny as normal cake batter. It will probably be very light and airy.

Spoon the batter into a loaf tin (or a smaller loaf tin plus small round microwavable bowl-see below). Smooth the top of the batter and cover with a fairly generous layer of desiccated coconut flakes, gently press them into the batter 180C for approx. 30 mins until the top is golden and toothpick inserted into the centre of the cake comes away clean. Note- I loosely covered the loaf with tin foil after being in the oven for 10 minutes to ensure to coconut flakes did not burn.

Allow to cool slightly in the loaf tin before lifting out. Drizzle with raspberry jam whilst still warm and allow to cool fully before serving.

Method (for mini ‘bombe’)

serves 2

Keep aside approx. ½ cup of cake batter. Lightly oil a small microwavable round bowl (approx. 10 cm diameter rim). Sprinkle 1tbs of desiccated coconut flakes in the bottom and then carefully top this will ¼ cup cake batter. Spread the batter evenly across the bottom of the bowl. Dollop 1 generous tsp of raspberry jam into the centre of the batter before covering with the remaining  ¼ cup of batter. Smooth evenly ensuring all the jam is fully covered.

Cook in the microwave for 90 seconds. Lightly touch centre to check if cooked and if still wet cook for another 30-60 seconds as necessary.

Chocolate banana sponge pudding

What do you get if you cross a mug cake with chocolate cashew custard?

…This dish of indulgence!

Can you believe that this rich, smooth, chocolatey dessert full of globs of choc chip sponge cake is actually healthy?

…well now is the time to start believing.

You may remember my love for the super simple choco-banana cashew custard, and so I couldn’t resist taking it that little bit further and adding another level of fun.

This is another recipe where the ingredients and method would appear much more complicated that in reality. To give you a quick summary… you make an ‘oversized’ mug cake in the microwave (total 5 mins) then blend up some cashews and add in the other custard ingredients (total 5 mins). Cut the cake into cubes and pile into an oven dish then pour the custard over the top (total 5 mins). Bake in the oven for about 15 mins…see, super simple! I prepped the dish ready and then baked it whilst we ate first course, perfectly timed for dessert.

I say this dessert is healthy, but I warn you now it is also very filling. I definitely overestimated the portion sizes!! I made this dessert for my family after Sunday lunch last weekend, there were four of us and although we managed to polish it off between us, I would definitely suggest that this makes a dessert more suitable for 6 of even 8. But hey, I’m not stopping you from hogging it (I wouldn’t blame you!) I’m simply warning you that it will fill ya right up! This would easily store in the fridge for a day or two.

My inspiration for this pud originally came from vegan bread pudding recipes I’d come across but just didn’t jump out at me enough. I also wanted a gluten free spin on things if I could…so the result was a cakey-saucy combo. Another level of comforting pudding indulgence that most certainly ticked all the boxes, knocking bread pudding to the floor! Note that although I have used spelt flour here (it’s what I had to hand at the time) you could easily opt for a GF combo along the lines of this recipe.

Recipe: Chocolate banana pudding cake

Serves 6

Ingredients- choc chunk cake

• Makes one 7” round cake pan (thin layer) or approx. 4 cupcakes
• ½ cup white spelt (or sub GF mix)
• 3tbs agave syrup and a few grains of stevia!
• Tiny pinch salt
• 1 tsp baking powder
• ½ tsp baking soda
• Approx. ¼ cup soy milk
• 1 small banana- mashed well
• ½ tsp vanilla extract
• Handful of chocolate chunks

Method

Mix all dry ingredients together in a medium bowl and then add wet ingredients. Mix together well adding the chocolate chunks last.

Spoon the batter into a smallish approx. 7” round or square cake pan, or cupcake trays.

Either cook the cake for approx. 2 ½ mins in the microwave (use a sillicone cake pan) or oven bake for approx. 15-20 mins until cooked through and slightly golden.

Once cooked, allow to cool for a couple of minutes before cutting into rough 2cm cubes. Pile the cubes into a small (approx. 7”) but deep oven dish.

Note: I used the microwave method as I was using the cake as a base for a chocolate pudding. The microwave gives a slightly chewier texture which worked well for my needs but oven baking would be superior for serving as a regular cake.

Ingredients- choc cashew custard

Makes 4 small bowls

• 250 g cashews (soaked in water for min. 4 hours, then drained) *
• 220g water for blending
• 1 tsp vanilla extract
• 1 pinch salt
• 2 tbs agave syrup (more to taste)
• 1 large ripe banana
• ¼ cup cocoa powder
• Extra agave to taste as necessary
• Rapadura/coconut sugar for glaze

Method

Drain cashews and discard the soaking water. Blend cashews with remaining cream ingredients in a powerful blender for approx.1 minute until smooth.  *note: if you have a very powerful blender such as a Thermomix or Vitamix, you could blend the cashews without soaking first as I did..

Add the cocoa powder and banana and blend for another 30 seconds until thick and smooth. Add a little more agave if you prefer a sweeter custard.

Pour the chocolate custard mixture over the cake cubes in the oven dish, ensuring a full coverage.

Sprinkle a little rapadura or coconut sugar over the top before placing in a pre-heated oven at 200C for approx. 15 mins until the surface browns and the sauce fully heats through.

Serve immediately.

Carrot cake pancakes

So, on Saturday pancakes got to me again….!  I hadn’t planned for this little distraction at all since I had a nice bowl of oats lined up in my head (hmm, that sounds odd?)

But then Facebook happened and somebody had posted about pancakes- how much they really wanted some….so then I really wanted some too! So I figured I really ought to do something about that.

Meet the newest addition to the pancake family. Carrot cake pancakes!

It’s still only a relatively small pancake family but there are plenty more flavour combos bubbling away in my mind awaiting a future weekend brunch trial.

Check these ones out too:

• Spiced apple pie
• Blueberry and banana
• Sweet chestnut and cranberry

What’s your favourite flavour?

You will see the note below about carrot content. I made these originally with quite a large carrot, and therefore the ratio of ‘wet ingredient to dry’ was fairly large as carrot releases more moisture whilst cooking. You will see from the photos that the pancakes were more dense and moist than fluffy, I liked it this way as a nice change but my mum (who I’d shared them with) preferred a slightly fluffier version. Therefore I have slightly reduced the amount of carrot in the recipe below. Also note that the carrot should be finely grated so that it cooks through quickly.

P.S wish me luck for tonight, as I have my first new Pole Fitness class to teach…I’m a big ball of nerves and excitement!

P.P.S do you notice how there are 4 pancakes in these photos yet the recipe makes 6- well guess who ate four pancakes and who ate two! (yes I was hungry!)

Recipe: Carrot cake pancakes

Makes approx. 6 smallish pancakes 

Ingredients

• ½ cup white spelt flour
• 4 tbs oats
• 1 tsp cinnamon or mixed spice
• ¾ tsp baking powder
• pinch salt
• 1 smallish carrot finely grated (or larger carrot for a less fluffy pancake)
• ½ tsp vanilla extract
• 2 tbs maple syrup
• 1/3 – 1/2 cup orange juice
• 1tbs melted coconut butter

Method

Mix coconut butter, orange juice and vanilla in a bowl and heat in microwave to melt the coconut butter into the mixture. Combine dry ingredients in a separate small bowl then add the wet and mix. Add finely grated carrot last and lightly mix through. Spoon dollops on a lightly oiled hot frying pan and fry till golden for a few minutes each side.

Serve with soy yoghurt and walnuts with a dusting of extra cinnamon as desired.

Note: when I first made these I added a medium- large carrot to the mixture which made for a wetter pancake due to the moisture in the carrot as it cooks. I enjoyed this texture, but if you prefer a more traditionally fluffy pancake then you may wish to reduce the carrot as noted.

Simple Mediterranean focaccia- gluten free

Gosh, this weekend has become quite eventful!

It’s not something I’ve drawn a lot of attention to, but I have mentioned it in this post, and I also gave a little teaser in this silent sunday that I am a pole fitness instructor, having recently qualified and looking to set up more classes of my own. Well, fingers crossed but all seems as though it could be coming together, I have a venue and now just need to drum up some interest for people to sign up for a taster session this coming tuesday…..so it is all very exciting! My phone has been 'dinging' with text and facebook notifications all morning.

Friday is often my main day of baking, but yesterday ended up being so chaotic running in and out the house I barely had half an hour to sit down. This recipe was a thought in the back of my mind a few days ago, I had scribbled some notes on paper and was then reminded of it as I realised I needed a quick and speedy lunch. I was so happy when it turned out so much better than I’d anticipated!

So here you have it, a super quick and simply gluten free focaccia. Note, this is not an ‘authentic’ focaccia as it doesn’t use yeast but is in effect a quick bread based on this flatbread recipe.

I baked the bread instead of grilled it since I could not flip it over with its topping in place, it worked so well and the olive oil glaze creates a lovely crisp crust to the soft bread dough below. Of course you could use regular flour instead, I tried using spelt with my flatbread recipe and that worked just fine.

This would make the perfect starter, or you could pair this with a summery Mediterranean salad or simply as a ‘rip and dip’ bread teamed up with something like this. Oh, and the pungent aroma from the oven of the freshly baked rosemary leaves was amazing, I was sad I had to go out since I could have stayed in the kitchen all with that lovely lingering Mediterranean smell!

Recipe: Simple mediterranean focaccia

Makes 3-4 rounds (depending on size)

Ingredients

• 1 small onion- sliced
• 2 handfuls of cherry tomatoes- halved
• Small handful of fresh rosemary leaves
• Olive oil- for drizzling
• Sea salt- for sprinkling on top

--------------

• 200g gluten free self-raising flour mix (I used Doves Farm mix which contains rice, potato, tapioca, maize and buckwheat flours) or regular flour if non GF
• 1-2  tsp mixed dried herbs
• 150g soy yoghurt (or natural yoghurt if non vegan)
• Up to 50ml water
• ½ tsp salt to taste
• 2 tbs nutritional yeast- optional

Method:

Prepare the onion and tomatoes and set aside.

Mix the flour dried herbs and salt in a medium bowl then add the yoghurt and water and stir through, using your hands at the end as necessary. This should result in a lovely soft dough.

Divide the dough into 3-4 equal sized pieces and form circular patties with your hands approx. 1cm thick. Dust lightly with a little more flour if they are quite sticky to touch. Lay on the parchment lined baking sheet and sprinkle with salt and pepper if desired.

Press the onion sliced lightly into the dough and gently press the cherry tomatoes cut side up into the dough. Drizzle or brush the surface of the dough patties with olive oil and then sprinkle with the rosemary and the salt

Bake in a pre-heated oven at 200C for approx. 20 mins until the tops are slightly golden. Serve immediately.