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Recipe Blog

LET FOOD BE THY MEDICINE AND MEDICINE BE THY FOOD

My wish for you is to Live Better, Strive Harder, Be Bolder, Dream Bigger, Climb Higher and Seek Greater.
My vision is to help people create food that is delicious, easy to make and high in nutrition,
so that food once more becomes a vehicle to fuel your body, mind and soul.

Pecan and Date Oat Cookies (GF, V)

By , October 29, 2022

‘Funny, how one good cookie can calm the mind and elevate a troubled soul’.

I used to make these cookies at the restaurant. It was like quiet sweet meditation. They are more like a healthy granola bar in the form of a cookie, so can be eaten any time of the day. I love the subtle sweetness from the dates and maple and the satiating grounding nature from the oats and pecans. They are addictive so make sure you make a large batch. 

This recipe was taken from Divya Alter’s new book, ‘the joy of balance’ and they are served at Divya’s Kitchen in NYC. 

Ingredients

  • 200g pecan halves
  • ¼ cup coconut oil
  • 200g rolled oats, divided
  • 44g sorghum flour
  • 44g amaranth flour
  • ½ tsp. cardamom 
  • ½ tsp. ground cinnamon
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • ½ cup maple syrup
  • 2 tbsp. almond milk
  • 2 tbsp. fresh lime juice
  • 1 tsp. vanilla extract
  • 60g pitted dates, finely chopped
  • 90g carob chocolate chips

Method

  • Preheat the oven to 300F. Line a baking tray with parchment paper, spread the pecans over it and bake them for 10 minutes or until fragrant and slightly darker
  • Once cool, roughly chop 75g (3/4) cup and add the rest to a food processor 
  • Add half the oats to a bowl and half to the food processor and grind the oat/pecan mix to a fine meal. Add to a bowl with the whole oats. Add the sorghum, amaranth, masala, cinnamon, baking soda and salt. Mix well.
  • In a separate bowl whisk together the maple syrup, coconut oil, almond milk, lime juice and vanilla. Fold in the chopped dates and chocolate chips.
  • Add to the dry ingredients and combine to make a sticky dough
  • Place some coconut oil on your hands or in a 1/3 cup and shape the cookies 
  • Bake the cookies for 30 minutes or until they are golden, they will firm up more as they cool

Buckwheat and Amaranth Paratha (GF, V)

By , October 22, 2022

‘You melt my heart like ghee on fresh hot paratha’

I love to try new gluten free Indian flatbread recipes, as roti and paratha are staples in Indian cuisine. The great aspect of Indian flatbread is that it is only made with a few ingredients and is also yeast free. This version uses ancient grains which gives a hearty dense and satisfying taste, as well as a nutrient dense flatbread containing iron, selenium, magnesium, calcium and protein. I like to eat them straight from the pan or with piping hot dal. Mr B likes them on their own, as does Baby B. 

This recipe is from Divya Alter’s new book, ‘the Joy of balance’. 

Ingredients

  • ¾ buckwheat flour (1/4 cup for dusting)
  • 1 cup amaranth flour
  • 1 tsp. salt
  • 2 tbsp. olive oil
  • 1 tbsp. ghee/coconut oil
  • 1 tbsp. finely chopped fresh cilantro (optional)

Method

  • In a medium bowl, mix the buckwheat, amaranth flour, salt and cilantro if using. Rub in the olive oil and then add in 2/3 cup warm water. Knead the ingredients together into a smooth and soft dough, c. 5 minutes
  • Divide into 8 balls, cover with a damp kitchen towel
  • Dust a smooth surface and rolling pin with flour and roll into a disc, c. 2 mm thick and 6 inches in diameter
  • Preheat a cast iron pan and brush with ghee, place the paratha in the middle, lower the heat to medium low. Once the top and sides begin to bubble, brush with a little ghee and flip over with a spatula, cook the second side for another minute or two, brush the top and edges with ghee and gently flip to the original side cook for a few more seconds.
  • Transfer to a basket and cover so they don’t dry out.

Lime Rice Pilaf (GF, V)

By , October 15, 2022

‘Imitate the rice stalk, the more grains it bears, the lower it bows’.

I love Divya Alters new book, the joy of balance. The recipes are simple, healthy and the knowledge is vast. I also had the honour of making a small contribution during the photography session and feel a personal connection to the recipes as they nourished me through my pregnancy. 

I like this recipe for a light dinner. I make the rice in the afternoon to serve with lentils and then use the rest for an evening stir-fry. Mr. B loves this dish with a little spice, Baby B will try a couple of spoonful’s, my mum has it with yogurt and pickle and noted it reminds her of my grandma’s turmeric rice. I like it just as it is.  

Ayurvedic Spice lesson

Turmeric – cleanses liver, breaks down fat in the liver, improves digestion and immunity, adds luster to the skin

Cumin – stimulates digestion, eliminates toxins, relieves congestion, helps with absorption of nutrients and fertilizes friendly bacteria 

Ginger – Improves digestion and circulation, breaks down fat in the stomach, relieves constipation

Curry leaves – supports liver detox, purifies blood, manages cholesterol and blood sugar and cleanses the cellular system

Ingredients

  • 2 tbsp. ghee or olive oil
  • ¼ tsp. turmeric
  • ¼ tsp. cumin seeds
  • 1 tsp. fresh grated ginger
  • 5 fresh curry leaves
  • ¼ tsp. salt
  • ½ cup nuts
  • 1.5 cups cooked basmati rice
  • 1 tbsp. fresh lime juice
  • Fresh herbs to garnish – dill, coriander, parsley

Method

  • Heat the ghee/olive oil over a medium low heat, gentle cook the turmeric until it starts to darken in color, around 5 seconds
  • Add the cumin seeds and toast for 10 seconds
  • Add the ginger and curry leaves and stir until the leaves are starting to darken and crisp
  • Add the salt and nuts and toast until the nuts are slightly golden, approx. 30 seconds
  • Add the cooked rice, increase the heat to medium and stir fry the mixture until the rice is all yellow, 5 minutes
  • Add the lime juice, mix, switch the heat off and serve warm

Pumpkin Pecan Granola (GF, V)

By , October 11, 2022

‘Sugar, pumpkin spice and all things nice’.

Tis the season for all things pumpkin. In that ‘spirit’ granola had to be on the menu. It is a super simple recipe. I added in pumpkin seeds and candied ginger to the original recipe to ramp up the taste. I like to use this in yogurt for breakfast or dessert and it can also be used on top of some stewed apples to simulate an easy apple pie. 

Ayurvedic Spice lesson

Ginger – Improves digestion and circulation, breaks down fat in the stomach, relieves constipation, reduces mucus and inflammation, antiviral, antibacterial

Nutmeg – Calms the mind, promotes sleep, relieves coughs and colds

Cinnamon – Improves circulation, relieves coughs and colds, helps with glucose and carbohydrate metabolism 

Ingredients

  • 3 cups GF rolled oats
  • 1.5 cups raw pecans
  • ½ cup raw pumpkin seeds
  • 3 tbsp. raw cane sugar
  • ½ tsp. sea salt
  • ½ tsp. ground ginger 
  • ½ tsp. ground nutmeg
  • 1 tsp. ground cinnamon 
  • ¼ cup olive or coconut oil
  • 1/3 cup maple syrup
  • 1/3 cup pumpkin puree
  • 1 cup chopped candied ginger (optional)

Method

  • Preheat the oven to 325F
  • Mix all the ingredients, in order of the list apart from the candied ginger
  • Spread the mixture on a lined baking tray
  • Bake for 12 minutes and then mix, bake for another 12 or until starting to brown
  • Let cool and mix in the candied ginger

Red Lentil, Roasted Pumpkin and Spinach Soup (GF, V)

By , October 3, 2022

‘Gourd vibes only’

Apologies for the delayed blog. We moved house to be closer to nature, both for the balance of my own temperament and my little one’s development. Moving house and ‘starting again’ is no small feat, throw in an under one and it can be somewhat hectic and overwhelming. When life starts to get a little crazed, my go to is a grounding soup, full of health and vitality to keep you going.

This soup is perfect for the situation, the autumn weather and the season. It has lentils for protein, spinach for iron (adding lime to help with your iron absorption) and pumpkin for grounding.

Pumpkins have long been used as a natural sedative. The earth element dominates pumpkin making it heavy, grounding and nutritive. The mild sedative effect, supported by its magnesium and potassium content, helps reduce tension in the body and relax the muscles. It also contains tryptophan which encourages sound sleep and a balanced mood by increasing serotonin.

In this recipe the heating spices, such as turmeric and mustard seeds are balanced by the cooling spices such as cumin and coriander. The spinach and fresh cilantro are an additional support for your liver.

Ingredients

  • ½ tsp. mustard seeds
  • 1 tsp. cumin seeds
  • 1 shallot or 1 cup finely diced fennel
  • 1 tbsp. grated fresh ginger
  • 3 cloves garlic, crushed
  • 1 tsp. ground cumin
  • 1 tsp. ground coriander
  • ½ tsp. turmeric
  • 1-2 cups roasted pumpkin
  • 1 cup red lentils
  • 1 cup chopped tomato
  • 2 tbsp. lime juice (more to taste)
  • ½ tsp. salt
  • 1 cup spinach
  • ¼ cup chopped fresh cilantro (to serve)

Method

  • In a 3-quart saucepan, add 2 tbsp. ghee or olive oil on a low heat. Add the mustard and cumin seeds, once they start to sizzle add the shallot/fennel, ginger, garlic, ground cumin, turmeric and coriander. Add 2 tbsp. water so they don’t dry out. Cook till soft, around two minutes
  • Add the roasted pumpkin, lentils, tomato and 6 cups of water. Bring to the boil and then down to a simmer
  • Cook for 20 minutes or until the lentils have dissolved into the soup
  • Add the salt and lime. Add more to taste
  • Add the spinach and cook together for 1-2 minutes, so that it wilts into the soup
  • Garnish with cilantro before serving

Sweet Soothing Masala (GF, V)

By , September 18, 2022

‘She said nothing with her voice and everything with the way she cared for you.’ 

It only made sense this week to feature a recipe with cardamom in it, after the beautifully written interview my dear friend Kate Ray from soft leaves wrote about my culinary journey and relationship with cardamom. To read the full article and to subscribe to her blog follow this link: 

https://kateray.substack.com/p/the-secret-ingredient-cardamom

I discovered my love of cardamom through my Grandmothers food. She used it in sweet and savoury dishes. It was in her Friday vegetable rice as well as her chai and desserts. You’ll find it featured in many of my dishes on the blog, in cookies, scones and tea. I love it for its calming effect on the nervous system and natural sweet aroma. It also reminds me of my grandma. Not just due to the dishes she used it in, but in how she made me feel. 

‘The fragrance of cardamom instantly brings me joy and calms me, like an overwhelming feeling that whatever is going on, it is going to be okay. 

That’s how I felt being around my Grandma.’ 

This sweet masala is based on a recipe from Divya Alter’s, ‘What to eat for how you feel.’ It is typical of a sweet Ayurvedic spice mix, due to the balance and type and effect of spices used. I increased the cardamom and vanilla in this recipe, making it a little sweeter. 

This spice mix is great for baking, in oatmeal or in warm milk (dairy or homemade almond milk works perfectly) as they help with the digestion of carbohydrates, sugars and dairy. 

Coriander and Fennel are cooling and counteract the heating nature of cinnamon. They also both help regulate digestion.  

Cinnamon is sweet and pungent. It clears congestion, promotes digestion of carbohydrates and balances blood sugar. 

Green cardamom is sweet and pungent.  It helps with protein metabolism and calms the nervous system.   

Rose petals are sweet and cooling. They soothe the heart.

Vanilla is sweet and astringent. It has a cooling and calming effect and improves the appetite and libido. 

Ingredients

  • 1 tbsp. coriander seeds
  • 1 tbsp. fennel seeds
  • 1 tbsp. dried rose petals
  • 1.5 tsp. crushed cinnamon bark (around 1 inch)
  • 1 tsp. cardamom seeds
  • 1 tsp. vanilla extract powder

Method

  • Place all ingredients in an electric grinder or spice mill and grind to a fine powder. Store in an airtight jar, away from light

Baked Mung Lentils (GF, V)

By , September 10, 2022

Anyone know knows me, or has been following this blog for a while, knows I love mung lentils.  From my grandma’s mung dal to my own mung lentil burgers, pancakes and frittata’s, if you can make it using mung, I will give it a go.

From an Ayurvedic perspective mung (or moong) is sweet, cooling and tri-doshic (meaning it is good for all constitutions). It is high in protein, fibre, nutrients and is easy to digest. Ayurvedically speaking it is known to nourish the tissues and strengthen the immune system and is known as the queen of lentils. 

I discovered this particular lentil dish at the Indian restaurant Sona in NYC. It came beneath some pani puri. At first my friend Marissa and didn’t know if we should eat it, but of course nothing was going to stop us trying (if you know Mari and I, you’ll know we will try most foods at least once). What we gained was a delicious snack and a perplexed waiter!

Of course, I immediately worked out how to make a healthy version, baking not frying the mung. This is a simple recipe and you can change the seasoning, making it a healthy and versatile snack. I made an everything bagel seasoning version for Mr B and he loved it. 

Ingredients

  • 1 cup mung, soaked overnight
  • 2 tbsp. EVOO
  • ½ tsp salt
  • ½ tsp pepper
  • 1 tsp. chaat masala (optional)

Method

  • Drain and wash the soaked mung lentils and then leave them to dry in a sieve or on a kitchen towel
  • Preheat the oven to 425F and line a baking tray with parchment paper
  • Mix the dried mung with the oil, salt and pepper
  • Lay out flat on the parchment paper
  • Bake for 20 minutes and then turn the oven off. Check every 5 minutes for the mung to turn golden brown and remove when ready (too long and they will go black and hard)
  • Let cool and then store, add chaat masala and/or other seasonings and store in a glass jar 

Caramel apple soft serve (GF, V)

By , September 4, 2022

‘All you need is love…and maybe a little ice cream’. 

I copied down this recipe from a book on cleansing, as I thought it sounded so delicious that it would encourage people to want to eat it and therefore cleanse. It is made our star ingredient for liver cleansing, apple but due to the banana and dates, tastes like caramel ice cream. 

It also takes only a few minutes to make. Ice cream for breakfast? Yes, please!! You are welcome Mr and Baby B!

Apple – The malic acid in apples helps to open the ducts that run through the liver, allowing the liver to more easily flush. Polyphenols in apples keep the serum and lipid levels of the liver under control. Apples have anti-inflammatory properties that help to protect against fatty liver.

Ingredients

  • 1 apple, diced and frozen
  • 1 banana, diced and frozen
  • 2-3 medjool dates, pitted
  • 1 tsp. vanilla extract

Method

  • Place all ingredients in a food processor or high-speed blender and blend till smooth. Add a little water if necessary, a teaspoon at a time and scrape down to get a smooth consistency. Serve immediately. 

Butter Bean Puree with Dukkah (GF, V)

By , August 28, 2022

‘I’d rather have a cupboard full of herbs than a closet full of heels’

This dish was inspired by my friend Kim. Literally one of the nicest people I have met. She mentioned using canned butter beans to make puree, how much time it saved and how tasty it was, and I was won over. I’ve made this puree before with dried beans (Ottolenghi recipe) and I have to say, I couldn’t tell the difference. 

I paired it with a Dukkah, a middle eastern condiment made of herbs, spices and nuts. Adding some thyme and a squeeze of lemon to give it a zaatar pivot. 

Thyme – Has a beautiful fragrance. It is also an antibacterial. It contains thymol which has been extracted and is used in cough mixtures. 

Kalonji – Also known as Nigella seeds, Kalonji has been known as a natural remedy to cure just about anything. This is due to its powerful antioxidant properties, it’s antibacterial and anti-inflammatory properties.

Ingredients

Puree

  • 1 can butter beans
  • 4 garlic cloves, crushed
  • 2 tbsp. lemon juice
  • ½ cup olive oil
  • ¼ tsp. Himalayan salt 

Dukkah

  • 70g hazelnuts
  • 2 tbsp sunflower seeds
  • 1 tbsp. cumin seeds
  • 1 tbsp. coriander seeds
  • 2 tbsp. sesame seeds
  • ½ tsp. kalonji/nigella seeds
  • 2 tbsp. fresh thyme leaves
  • 1 tbsp. fresh lemon juice
  • 2 tbsp. EVOO
  • ½ tsp. coarse salt

Method

  • Drain and wash the butter beans
  • Place in a blender with the garlic, lemon juice, olive oil and salt
  • Bake the hazelnuts and sunflower seeds for 5 minutes at 300F, let cool
  • Dry roast the cumin, coriander and sesame seeds until you start to smell the herbs, let cool
  • Add the nuts, seeds, toasted herbs, kalonji, EVOO and salt into a pestle and mortar and crush together. Top the puree. 

Tofu Nuggets (GF, V)

By , August 21, 2022

‘The mind is like Tofu; it tastes like whatever you marinate it in’. 

This is an extremely simple recipe, to be used as a teether, a protein rich food and a crouton for adult meals, it’s a nice staple as it is simple to prepare and can be used in many ways. 

I made this originally for Matteo, as the marinade is light but ended up using it in salad and a sandwich for Mr. B.

Many people don’t like Tofu as they think it is bland, but I love it as it is a blank canvas and you can paint it to match your recipe or your mood. If this is a piece of art, I would say it is in pastels. 

Ingredients

  • 1lb extra-firm tofu
  • 1 tbsp. maple syrup
  • 1 tbsp. tamari
  • 1 tbsp. rice wine vinegar
  • 2 tbsp. sesame oil
  • ½ tsp. black/white sesame seeds (optional)

Method

  • Place the tofu on a chopping board lined with kitchen towel, cover with more kitchen towel, another board and something heavy to squeeze the maximum amount of water out. 
  • Cut the tofu into 2-inch pieces and place in a container
  • Mix the rest of the ingredients apart from the sesame seeds and pour over the tofu, mix and let marinate for an hour
  • Heat the oven to 400F and place the nuggets on some parchment paper and a baking tray, bake for 30 minutes, turning once. They will firm up more out of the oven, so don’t over bake. 
  • Before baking you can sprinkle sesame seeds on top. If making for a child, I’d suggest not doing that as they will end up absolutely everywhere!!