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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.

Zaatar Taro Baked Fries (Gluten Free, Vegan)

By , March 19, 2022

I should really call these disappearing fries as every time I make them and leave them on the counter, half of them are gone by the time I come back (mentioning no names, Mum and Mr. B)

They are delicious and taste similar to normal fries, although they seem to crisp up better.

I now use taro exclusively when cooking at home instead of white potatoes. As although it is starchy it contains two types of carbohydrates that are beneficial for your blood sugar level. Fibre and resistant starch. Taro has double the fibre of white potatoes. Since fibre is not absorbed it has no impact on blood sugar levels and can slow down digestion and absorption of other carbs preventing a blood sugar spike after a meal. 

‘Taro is highly valued in Ayurveda as a prebiotic food, with its slippery nature it binds to toxins seated in the colon and blood and drives them out of the body.’ Taro is Pitta and Vata pacifying and can aggravate Kapha in excess. 

Ingredients

  • 3-4 Large Taro
  • 1 tbsp. Zaatar seasoning
  • ½ tsp. garlic powder
  • ½ tsp salt (more to add to taste at the end)
  • ½ tsp. pepper
  • 3 tbsp. olive oil

Method

  • Preheat the oven to 450F or turn your oven to convection (a dryer heat at 400F)
  • Wash, peel and cut the taro into wedges or pieces of a similar size
  • Pat dry with a paper towel
  • Place into a bowl and toss with the olive oil, then the seasonings
  • Line a baking tray with parchment paper
  • Place the taro on the tray in a single layer
  • Bake for 30 minutes, or until the edges start to brown, turning once. 
  • These are flavorful on their own so don’t need a dipping sauce

Almond Flour Lemon Yogurt Cake (Gluten Free, High Protein)

By , March 12, 2022

‘Timeless and versatile, almonds are an organic shade that speak to authenticity and all that is natural’

I found this recipe in Goop, when looking for ‘alternative’ flour recipes. I love using almond flour, as it such a wonderful whole food ingredient and brings a natural sweetness to the recipe. Almonds are also full of magnesium, vitamin E, monosaturated fats and protein. They are grounding and nutritive. 

I substituted almond yogurt for the dairy element, it worked well and helps to keep the cake moist. I also served a slice with yogurt and some lemon curd to reinforce the dominant flavours. 

Given these ingredients are mainly almonds and eggs, I could serve this to Mr B for breakfast, which he was mighty pleased about.

Ingredients

Serving: 6

  • 2.5 cups lightly packed almond flour
  • 2 tsp. baking powder
  • ½ tsp salt
  • 1 cup almond yogurt 
  • ½ cup maple sugar
  • 2 eggs
  • 1 tsp. vanilla extract
  • ½ tsp. almond extract
  • Zest of 1 lemon
  • ¼ cup of EVOO

Method

  • Preheat the oven to 350F
  • In a large bowl, whisk the flour, baking powder and salt
  • In another bowl whisk together the rest of the ingredients
  • Add the wet to the dry ingredients
  • Line an 8-inch cake tin with parchment paper and brush lightly with EVOO
  • Transfer the batter to the tin and use a spatula to spread it evenly
  • Place in the middle of your preheated oven and bake for 35 minutes or until the cake is brown and a toothpick comes out clean
  • Let cool before eating

Vegan Cashew Cheese Sauce (Gluten Free, Vegan)

By , March 6, 2022

‘Just say cheese’

When I turned to vegetarianism at the tender age of 13, one of the things I missed most was my mum’s roast lamb. She would make it at Christmas, Easter and on request for special occasions. One of the things that made up for giving this up was to get extra portions of her cauliflower cheese. 

Silky and luxurious was the sauce, that I later found out was made up of a roux turned into bechamel with cheddar to finish. Being British, only cheddar was used, not the 15-cheese pile up I tend to see over here in the states. 

Over the years, I ended up eating cutting out cow’s milk but still craved my childhood dish and my mum was kind enough to work out how to make dairy free versions to satiate my cravings. When she was in New York with me recently, I had the chance to cook for her and nervously served up this 5-minute cashew version. To my surprise and delight, she loved it. I served it in a pasta bake with veggies and gluten free brown rice pasta, so was even more surprised when she asked for a second portion. 

So, this recipe is dedicated to my mum. Thank you for nurturing me with your food and being open to trying mine. 

Ingredients

  • 2 cups cashew milk
  • 6 tbsp. nutritional yeast
  • 3 tsp. yellow miso
  • 2 tsp. garlic powder
  • 2 tsp. onion powder
  • 1 tsp mustard powder
  • ¼ tsp. ground nutmeg
  • Salt and pepper to taste

Method

  • Add all ingredients to a blender and blend. Taste and add salt and pepper or other seasonings as desired. 

Buckwheat Waffles/Keto Coconut Flour Waffles (Gluten Free, High Protein)

By , February 26, 2022

‘We have to remember what’s important in life: friends, waffles and work, or waffles, friends and work. Either way work comes third’.

Lucky for me, making waffles is my work as a chef. It is also my obsession, having realised that you can have wholefood, healthy waffles for breakfast, whilst working at Divya’s Kitchen where they were made with lentils, rice and even had turmeric in them. I like waffles as they are adult and kid friendly, easy to make gluten free and great to freeze and just pop in the toaster when needed.

Below I give you two recipes, the coconut flour ones are paleo friendly and the buckwheat are gluten free. The buckwheat ones are the lightest waffles I have ever tasted and actually taste better after freezing and toasting. Mr. B loves the coconut flour ones as he loves the taste of coconut. I complement them with fruit and some shredded coconut to add to the experience. I like the buckwheat ones with blueberries and a little cardamom infused maple syrup.

Ingredients

Serving: 6

  • 3 tbsp. vegan butter/coconut oil
  • 4 large eggs
  • 1 tsp. vanilla extract
  • 3 tbsp. monk fruit sweetener
  • 4 tbsp. coconut cream
  • ½ cup coconut flour
  • ¼ tsp. salt
  • 1 tsp. baking powder

Method

  • Preheat the waffle iron
  • In a large bowl mix the butter, eggs, vanilla extract, monk fruit and coconut cream. Whisk until well combined
  • Add the coconut flour, baking powder and salt and stir well
  • Let the batter sit for 5-10 minutes (to let the coconut flour absorb the liquid and thicken the batter)
  • Pour 1/3 cup of batter into the waffle iron
  • The waffle is ready when the steam has dissipated, and the waffle is golden brown. In my waffle iron, that takes, c.3 minutes

Buckwheat waffles

These are possibly the lightest and crispiest waffles I have ever tasted. They have a rich and nutty flavor from the buckwheat. I like using buckwheat as not only is it gluten free, but it has a high antioxidant and fiber content.

From an ayurvedic perspective buckwheat is dry and heating. It is nutritive, grounding and strengthening. Buckwheat is known to dry up mucus in the respiratory system, pacifying Kapha.

Ingredients

Serving: 6

  • 1 cup buckwheat flour
  • 1 tbsp. coconut sugar
  • 1.5 tsp. baking powder
  • 1 tsp. baking soda
  • ¼ tsp. salt
  • ¼ tsp. cinnamon
  • ¼ tsp. cardamom
  • 1 cup buttermilk (1/4 cup almond yogurt mixed with ¾ cup water)
  • 4 tbsp. melted coconut oil or ghee
  • 1 large egg/1 tbsp. flax meal with 3 tbsp water

Method

  • Preheat the waffle iron
  • In a medium mixing bowl, whisk together the buckwheat flour, sugar, baking powder, baking soda, salt, cinnamon and cardamom
  • In a liquid measuring cup mix the yogurt and water together and then mix in the melted butter and egg
  • Pour the wet into the dry mixture and stir them together
  • Let the batter rest for 5-10 minutes
  • Add 1/3 cup of batter to the waffle iron
  • The waffle is ready when the steam has dissipated, and the waffle is golden brown. In my waffle iron, that takes, c.3 minutes

Breakfast Oat Cookies (Gluten Free, High Protein, Vegan)

By , February 19, 2022

‘It’s much harder to be sad, when eating a cookie’

I love these cookies, as they take 5 minutes to make and 10 minutes to bake. They are great for kids, with the sweetness coming from the banana, protein from the nut/seed butter and great fibre from the oats. They are pretty much the equivalent of a bowl of porridge but in a much more appealing form. This means you can put them in a packed lunch, grab them on the way out or even use them as bribery with your kids. Mr. B is my tester for all things sweet and he found this ‘extremely satisfying’, so I am sure kids would too. LOL

Ingredients

  • 2 mashed bananas
  • ½ cup peanut butter/seed butter
  • 1 cup GF oats
  • ¼ cup vegan choc chips/raisins

Method

  • Preheat the oven to 350F
  • Mix all ingredients together
  • Scoop the cookies onto a parchment paper lined baking try, 10-16 depends on size preference
  • Bake for 10-15 minutes, or until starting to brown. Flipping once.
  • Will firm more as they cool

Black Rice Porridge (Gluten Free, Vegan)

By , February 12, 2022

‘Man’s mind once stretched by a new idea, never regains its original dimensions’

I love it when a recipe expands and changes your perspective. Amy Chaplin’s Book, Whole Cooking Every Day is great for this, as she is taking your every-day items, like porridge and creating new varieties of them, keeping your chef mind and palate active. Every recipe is simple to execute on too, making it easy to integrate into your every day. I particularly like the combination of fennel, cardamom, raisins and orange zest, giving it a sweet fragrant taste. Mr B likes a simple porridge, so I make a more savoury preparation for him, topping it with a little cinnamon. 

Ingredients

  • ½ cup almonds, soaked overnight in 2 cups of water
  • 2 tsp. fennel seeds
  • 1 tsp. ground cardamom
  • 1 cup black rice, soaked overnight in 3 cups water
  • Pinch of salt
  • ½ cup golden raisins
  • 1 tbsp. orange zest

Method

  • Drain and rinse the almonds (I popped off the skin, but you don’t have to) and transfer them to an upright blender
  • Add the fennel seeds, the cardamom, water, salt and 4 cups of water. Blend until smooth.
  • Add the rice and pulse until it is coarsely ground 
  • Pour into a medium pot, bring to the boil and then down to a simmer
  • Cook for 25-30 minutes or until the porridge is cooked and nice and creamy. Stir every few minutes to prevent sticking to the bottom of the pan
  • When ready, let rest for 5 minutes and then stir in the golden raisins and orange zest
  • Add berries or maple syrup for sweetness if desired and/or granola for texture

Snickerdoodles (Gluten Free, High Protein)

By , February 7, 2022

‘Home is where heart is. Heart is where cookie is. Math clear: Home is cookie’ – Cookie Monster

This recipe uses coconut flour, used predominantly by the paleo community for its high fibre, low carbohydrate quality. The flour has good fats and protein, is nutritive and satiating. 

Coconut flour absorbs more moisture than other flours, making the product denser and heavier. It has a nutty, sweet taste, which Mr B loves. If you don’t like the taste of coconut, then substitute in a little almond flour. 

Due to its high fibre content, including coconut flour in your diet promotes stable blood sugar, good digestion and heart health. It may also support a healthy body weight as part of a balanced diet.

Coconut is considered a divine plant in the Vedic traditions. It is used in sacred ceremonies. It is considered a stress buster, good for the digestive and metabolic systems.

Ingredients

  • ½ cup almond butter
  • ¼ cup maple syrup
  • 1 tsp. vanilla extract
  • 1 egg
  • ½ tsp. flaky sea salt
  • ½ cup coconut flour
  • ½ tsp. baking powder
  • ¼ cup coconut sugar
  • ½ tsp cinnamon powder

Method

  • Preheat the oven to 350F
  • Stir together the almond butter, maple syrup, vanilla and stir till well combined
  • Add the egg and mix thoroughly
  • Add the salt, coconut flour and baking powder. Mix well.
  • Combine the coconut sugar and cinnamon in a separate bowl
  • Roll the dough into 10-12 small balls and roll in the cinnamon sugar
  • Place on a parchment lined baking tray and bake for 12 minutes
  • Let cool to room temperature, this will firm them up

Crustless Quiche (Gluten Free, High Protein)

By , January 29, 2022

‘The difference between a tart, a pie and a quiche are a blur’ – Yotam Ottolenghi

This crustless quiche or zucchini bake is a great batch recipe and can be eaten for breakfast, lunch or dinner. The veggies used can be changed for variety and it can be cut up and placed in lunch boxes for a kids and adults alike. It’s not too dissimilar to Mr B’s Italian frittata, just a little GF four added and less eggs.

Perfectly simple and simply perfect.

Ingredients

  • 2 zucchini, thinly sliced
  • 1 shallot, small dice
  • 3 garlic cloves, crushed
  • ¼ cup olive oil
  • 4 eggs
  • 1 cup GF flour
  • ½ cup pecorino
  • ½ cup GF breadcrumbs
  • ½ tsp. salt
  • 1 tsp. pepper
  • ½ tsp. oregano

Method

  • Preheat the oven to 375F
  • Grease a casserole dish with olive oil
  • Rinse the zucchini, disregard the tops and bottom. Thinly slice using a knife or a mandoline, approximately 1/8-inch slices.
  • Lay the zucchini out on kitchen towel, salt and leave for 10 minute. Wipe off the excess moisture
  • Add the diced shallot to a bowl, add the pressed garlic, add the oil
  • Beat the eggs and add them to the bowl
  • Add the zucchini
  • In another bowl, add the flour, baking powder, pecorino, salt, pepper and oregano
  • Add the dry ingredients to the wet and mix till well combined
  • Pour into the casserole dish, smooth to make the top even
  • Bake for 50-60minutes, or until the top is golden brown
  • Let it rest for 10 minutes before serving

Ginger, Sesame and Pepper Granola (Gluten Free, Vegan)

By , January 22, 2022

‘If you only master one spice in your life, master pepper, it has more power to transform a dish than any other’

I am not a big chilli eater, but I am a fan of spice. So often these two are mixed up. People say to me in earnest, I can’t eat Indian food as I can’t tolerate spice. There are all sorts of wrong with that statement and why they think they need to go out of their way to tell me, LOL. But that is a conversation for another time and blog. 

Spicing is an art form. 

Spices can be used to warm or cool you, to hurt or heal you. 

In the summer I try and avoid to many heating spices and in the Winter, I add them in to warm up my digestive and metabolic systems. My favourites are cinnamon, nutmeg, ginger, black pepper, turmeric and mustard. I love them in chai, porridge and granola. This granola is also a little less sweet than normal and so I add it to savory dishes too. The spice is subtle, gently heating the more you eat. Mr B likes heat, but doesn’t like salty sweet, so for him I reduced the sea salt and increase the maple syrup a smidge. 

Ingredients

  • 1.5 cups GF rolled oats
  • 1 cup chopped nuts (e.g. pecans and walnuts)
  • 2.5 tbsp. black/white sesame seeds
  • ¼ cup maple syrup
  • 1 tsp. roasted sesame oil
  • 2 tbsp. sesame oil
  • 1 tsp. tamari
  • ½ tsp. ginger
  • 1 tsp. ground black pepper
  • Flaky sea salt 

Method

  • Preheat the oven to 300F
  • Mix the oats, nuts and sesame seeds
  • In a separate bowl mix the maple syrup, two sesame oils, tamari, ginger and black pepper
  • Mix the dry and wet ingredients together
  • Place on a baking tray lined with parchment paper
  • Sprinkle over the salt
  • Bake for 15 minutes, then mix. Taste for salt and add if needed
  • Bake for another 15 minutes
  • Let cool. Store in an airtight glass jar. 

Italian Frittata (Gluten Free, High Protein)

By , January 15, 2022

‘Food is the ingredient that binds us together’

This dish was requested by Mr B. It is something his mum makes in all different forms, changing the vegetable dependent on the season. His favourite is the squash blossom version, which they make a lot as they produce them in their garden. The asparagus and artichoke ones come next. It’s an easy dish, one pot and a slow bake. It is made like a cake in a round bottomed pan, flipped over and placed in the middle of the table for sharing. Simple, healthy fare. It can also be made quickly, so if you only know that your son is coming over for an extra visit, when he calls you on his way, you can make it in a jiffy. 

I have also made a vegan version using mung beans, like ‘Just Egg’ so you can substitute that mixture in here if you’d prefer. 

Ingredients

Serving: 6

  • 1 zucchini, grated 
  • 3 garlic cloves, crushed
  • 2 tbsp. ghee/olive oil
  • 1 tsp. soma salt
  • 9 eggs
  • ¼ cup oat milk
  • ½ tsp. ground pepper
  • 1 cup GF breadcrumbs
  • ½ cup pecorino, grated

Method

  • Preheat the oven to 300F
  • Squeeze as much water out of the zucchini as possible, using a kitchen towel or paper towel
  • Mix the eggs, milk, salt, pepper, breadcrumbs and cheese
  • Season with salt, pepper and any other seasonings you like
  • Melt the oil/ghee, add the garlic and gently fry for 10 seconds, then add the zucchini and sauté for 30-45 seconds, till the remaining moisture has gone
  • Add the egg mixture and mix, let cook for 2-3 minutes to set and then place in the oven for 30 minutes or until set (toothpick in the middle that comes out clean)
  • Let cool before serving