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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.

Paleo Gluten Free Bread and Immune Boosting Elderberry Basil Seed Jam (High Protein, Gluten Free, Vegetarian)

By , October 30, 2021

I found this recipe whilst I was in a waiting room, in a clean eating book called, ‘A good food day’.  I liked it as it is a gluten free bread made of minimally processed whole foods, in contrast to the store-bought gluten free breads that tend to have refined starches and chemical additives. The ground almonds also gives the bread a slightly sweet taste making it good for sweet or savoury toppings. 

I made some elderberry jam to go with the bread. Elderberry jam is great for the cold and flu season as it is extremely high in antioxidants and anti-inflammatories. Elderberries are said to be the number one antiviral herb on the planet, with the flavonoids and antioxidants deactivating viruses. They are known for their high vitamin C and polyphenols. You can use the jam on toast, in your porridge or with a plate of cheese.  

I used basil seeds in this recipe instead of pectin as a thickener. Basil seeds have calcium, magnesium and iron. They are packed with fibre, support your gut health and are a good source of omega 3. I tablespoon has 2g of protein. 

Ingredients

Serving: 1 large loaf

  • 1.5 cups almond flour
  • 3 tbsp. coconut flour
  • ¼ cup ground flaxseed
  • Pinch of sea salt
  • 1.5 tsp. baking soda
  • 5 large eggs
  • ¼ cup EVOO
  • 3 tbsp. honey
  • 1 tbsp. apple cider vinegar

Method

  • Preheat the oven to 350F and lightly coat a 9×5-inch non-stick loaf pan
  • In a food processor, combine the flours, ground flaxseed, salt and baking soda. Pulse till the ingredients comes together. Add the eggs, olive oil, honey and vinegar and pulse to combine
  • Pour the batter into the loaf pan and bake for 40 minutes or until the top is golden brown and a toothpick comes out clean.
  • Let cool in the pan.

Serving: 4-6 small jars of jam

  • 2 cups of elderberries (fresh) (if using dried, rehydrate with 8 cups of water overnight)
  • 4 tbsp. basil seeds
  • ½ cup blueberries
  • 1 tbsp. vanilla essence
  • ½ lemon
  • 2-4 tbsp. honey

Method

  • Place the berries in a large pot and bring to the boil. Lower the heat to a simmer for 20 minutes, stirring often. 
  • Add blueberries and basil seeds. Stir for 1 minute. 
  • Mix well and add lemon juice.
  • Remove from the heat and let cool before adding honey. 
  • Let cool and then place in the fridge to set up

*If using dried berries, simmer in the water you used to rehydrate them until most of the water has evaporated

Amaranth Porridge (Gluten Free, Vegan)

By , October 23, 2021

“I was able to bring the souls from the past back to life.” Amaranth

Amaranth is a great alternative to oats in the morning. It is packed with protein, releases energy slowly and is packed full of minerals and vitamins. Similar to quinoa, amaranth contains anti-infammatory and antioxidant phytochemical that have the potential to reduce the risk of cancer, cardiovascular disease, diabetes, and obesity.

It only takes 15-20 minutes to cook and can be made into many sweet or savoury preparations. It is an ancient grain, used as far back as the Aztecs. Today it is still a staple in India and Africa. 

From an ayurvedic perspective, Amaranth is a strengthening, nutritive and satiating grain. It is predominantly made up of air and earth, Kapha and Pitta pacifying. It’s dry and light qualities dry up excess mucus and congestion in the respiratory system. It is also a diuretic and due to the relatively high iron content, a blood strengthener. 

Ingredients

Serving: 12-18 cookies 

  • 1 cup amaranth
  • 2 cups water
  • ¼ tsp. salt (soma if you have it)
  • ½-1 cup almond milk (optional)
  • ½-1 cup baked walnuts (optional)
  • ¼ cup cacao nibs (optional)
  • 1-3 tbsp. maple syrup or sweetener of choice (optional)

Method

  • Bring the water to a boil
  • Add the amaranth, scrapping down any seeds into the water
  • Bring down to a simmer
  • Cook for 15-20 minutes or until the water is absorbed
  • Serve here and hot, or add some almond milk and continue to cook

Raw Black Sesame Cookies (Gluten Free, Vegan)

By , October 16, 2021

This is a simple recipe, full of protein, vitamins and minerals. It is a great kids or Mr. B snack, with an interesting contrast of sweet and savoury from the mix of the dates and the tahini/sesame seeds. 

The recipe is from @oliviathechef one of the most innovative chefs @iceculinary where I recently completed my Health Supportive Culinary Degree.

I’ve had the recipe stored for a long time and thought now was a great time to try it given that sesame is a great source of protein, iron, magnesium, vitamin E, calcium and good fats making this a great prenatal and post partum snack.

In Ayurveda, sesame seeds are seen as a blood, muscle tonic and overall strengthener. They are great for Vata and Kapha especially, but since they are made from earth and fire, Pitta should minimize. In excess they can also be channel blocking to all doshas so be careful with tahini especially as it is very concentrated.

Ingredients

Serving: 12-18 cookies 

  • ½ cup black sesame seeds
  • 1.5 cups pitted dates
  • 1.5 cups almond meal
  • 2 tsp. vanilla extract
  • ¼ cup black tahini
  • ¼ tsp. sea salt

Method

  • Place sesame seeds in a pan and toast for 2 minutes
  • Grind them in a mortar and pestle
  • Add all ingredients to a food processor 
  • Process for 1 minute or until well combined
  • Scoop cookies and flatten, you may need to wet your hands so the mixture doesn’t stick
  • Top with black and white sesame seeds
  • Dehydrate for an hour or until firm at 150-165F

Seasonal pumpkin recipes

By , October 9, 2021

Baked Gluten Free Pumpkin Donuts with Pecan Maple Glaze and Gluten Free 

Pumpkin Waffles 

‘I can smell autumn dancing in the breeze. The sweet chill if pumpkin and crisp sunburnt leaves.’ 

Seasonal eating is a core principle in Ayurveda. Not only is it better for the environment to eat locally and seasonally but the foods match the changes in the weather associated with the season and thus helps us stay balanced.

Pumpkin is the perfect example of this. As autumn brings in a fluctuation in weather, pumpkin with its predominant earth element acts as a grounding force. It is nutritive and acts as a natural sedative due to its tryptophan content, which increases serotonin. 

Both of these recipes have been adapted to be naturally gluten free and vegan. They are full of healthy, nutritionally dense ingredients, so suitable for breakfast or dessert. Mr. B loves all things pumpkin as it reminds him that the holidays are around the corner, so our house tends to take on a cosy aroma around this time of year with tones of pumpkin, cinnamon and nutmeg. 

Ingredients

Serving: 6 donuts

Donut recipe

  • ¾ cup oat flour
  • ½ cup pumpkin puree
  • ½ cup coconut sugar
  • ¼ cup coconut oil
  • ½ tsp. ground cinnamon
  • ¼ tsp. ground nutmeg
  • ¼ tsp. ground ginger
  • ½ tsp. vanilla extract
  • 1/8 sea salt
  • ¼ tsp. baking soda
  • 2 tsp. apple cider vinegar

Maple pecan glaze

  • ¾ cup pecans
  • ¼ cup maple syrup
  • 2 tbsp. coconut oil
  • ¼ cup water or coconut milk
  • 1 tsp. vanilla extract
  • 1/8 tsp. salt

Method

  • Preheat the oven to 350F and grease a donut pan with coconut oil
  • In a bowl mix all the ingredients, in the order listed
  • Transfer to a piping bag or a zip lock, cutting off the corner so you can pipe the batter
  • Pipe the batter into the donut pan and bake for 20 minutes or until lightly golden
  • Leave to cool in the pan for at least 15 minutes. They will firm up a little more.
  • Tip the pan out and tap to release. Place on a drying rack.
  • For the maple glaze, add all the ingredients into a blender and blend until smooth
  • Brush on, dip or drizzle the glaze onto the donuts
  • Sprinkle with pecans to serve

Pumpkin Waffles

Ingredients

Serving: 6 waffles

  • ½ cup red lentils
  • 1 cup oat milk
  • 1 cup pumpkin puree
  • 1 tsp. vanilla extract/powder
  • 1 cup brown rice flour
  • 1/3 cup oat flour
  • 1 tbsp. GF baking powder
  • ½ tsp. soma salt or Himalayan salt
  • ½ tsp. ground cinnamon
  • ¼ tsp. ground nutmeg
  • ¼ tsp. ground ginger
  • 1/3 cup raw organic cane sugar 
  • 1 flax egg (1 tbsp. ground flax + 3 Tbsp water) 

Method

  • Soak red lentils overnight. In the morning, wash till the water goes clear and drain
  • Place in the blender with the milk , pumpkin puree and vanilla
  • Blend until smooth
  • In a bowl mix the dry ingredients, whisk till well combined
  • Add the dry to the wet mix and whisk, add flax egg and whisk again
  • Heat up your waffle maker, pour ½ cup batter into the middle of the waffle iron, cook for 3 minutes or until the waffle maker light goes from green to red
  • If you open the waffle maker and want a darker waffle, unplug the waffle maker and let the waffle sit for another few minutes
  • Top with cinnamon and maple syrup 

Healthy Homemade Baked Beans (Gluten Free, Vegan)

By , October 2, 2021

‘One should not attend, even the end of the world, without a good breakfast’

I love baked beans. They were a staple of an English breakfast and a comforting, easy dinner when I was based in the UK. They are high in sugar however, so I was delighted to see a recipe for baked beans using natural ingredients and a healthier source of unrefined sugar, whilst at culinary school. 

The great thing about these beans is that you can increase and decrease the sweetener to your taste. Using only half the amount of maple syrup works for my palate or substituting brown rice syrup. You can also use any bean you’d like.

Mr. B didn’t grow up with beans for breakfast, more biscotti, but is a fan of these and a more savoury breakfast/brunch.

Ingredients

Serving: 4 cups 

  • 1.5 cup of small beans (I used Anson Mills heritage red island peas)
  • 2 tbsp. white miso
  • ½ tsp. sea salt
  • ¾ cup tomato puree
  • ½ cup maple syrup
  • 1 tbsp. Dijon mustard

Method

  • Preheat the oven to 325F
  • Cook the beans, either in a pressure cooker for 5 minutes or on the hob for c. 45 minutes or until cooked through
  • Drain the beans and reserve the cooking liquid
  • Mix the miso. Salt, tomato puree, maple syrup and mustard and whisk. Add the cooked beans.
  • Bake in a casserole dish, covered for 45 minutes or until the sauce has thickened. If the beans dry out, add a little of the reserved bean liquid. 
  • Feel free to adapt by taking the sugar level up and down, adding spice/chilli or vegan sausage

Sichuan Peppercorn Soba Noodles (Gluten Free, Vegan)

By , September 25, 2021

‘The food of the true revolutionary is the Sichuan pepper, he who cannot endure it, is unable to fight’.

This is a great recipe, from Bon Appetit. It utilises pouring hot oil over the aromatics, as a technique to release both the aroma and prepare the dressing. 

Using Sichuan peppercorns in this recipe creates a building heat, which Mr B loves. I had to add more noodles and veg half-way through, as my tongue is not as heat resistant, LOL. 

You can use the dressing as a dressing or dipping sauce for other dishes and you can mix the vegetable selection to help you get rid of whatever is in the fridge.  

Ingredients

Serving: 4 serving 

  • 1 tsp. Sichuan peppercorns
  • 4 scallions, thinly sliced (reserve some of the greens for garnish)
  • 4 garlic cloves, finely chopped
  • 2 tbsp. white and black sesame seeds
  • 1.5 tsp. crushed red pepper flakes
  • ½-cup sesame oil
  • ½-cup tamari
  • 2 tbsp. brown rice vinegar (optional)
  • 1 cup cooked corn kernels
  • 12 oz. green beans, topped and tailed, thinly cut into 2-inch pieces
  • 8oz. GF soba noodles

Method

  • Grind the Sichuan peppercorns in a mortar and pestle or a spice grinder, leaving the texture as course
  • Transfer to a heatproof bowl and add scallions, garlic, sesame seeds and the red pepper flakes
  • Heat the oil in a small heavy-set pot and pour over the mixture. This technique is classically used in Sichuan cooking and releases the aromatics without burning them.
  • Stir in the tamari and vinegar if using. Season with salt and let cool.
  • Blanch the green beans in a pot of water with salt, c. 1 minute. Using a slotted spoon, transfer to a cold bowl of water. Drain and set aside.
  • Return water to a boil and add soba noodles. Once cooked, drain and run under cold water
  • Add noodles, cooked corn, beans and dressing and toss to coat
  • Leave for at least 30 minutes to let marinate
  • Serve with fresh green herbs and the greens of some scallions 

Braised Tofu (Gluten Free, Vegan)

By , September 18, 2021

‘Simple ingredients prepared in a simple way – that’s the best way to take your everyday cooking to a higher level’ – Jose Andres

I adapted this recipe from one I found in Bon Appetit. I love the braising technique as it adds a huge amount of flavour to the food and decreases the need for cooking using oil. It leaves the food moist (making it one of the favoured Ayurvedic cooking techniques) and with a flavourful liquid that can be used like a sauce or slurped directly from the bowl at the end of the meal.

If you prefer your sauce a little stickier, like Mr B, add a little cornflour slurry (1 tsp of cornflower with 1/2 cup water) and this will thicken it up.   

I served this with Carolina Gold Rice which I had purchased from Anson Mills, a company dedicated to bringing heritage grains and flour back, beneficial for flavour, crop diversity, health and the integrity of farming.  

https://ansonmills.com

Ingredients

Serving: 2-4 servings 

  • 2 Tbsp. olive oil
  • 1 peppers, ribs/seeds removed, sliced
  • 1 red chili, deseeded, sliced (optional)
  • 1 shallot, sliced
  • 4 garlic cloves, chopped
  • 1-inch ginger, peeled, grated
  • 1 packet, firm organic tofu, cut into cubes
  • 2/3 cup mirin
  • ½ cup. Tamari
  • 1 tbsp. red wine vinegar
  • ¼ cup water
  • Salt to taste

Method

  • Heat oil on a medium-low heat. Cook the peppers, chilli for a few minutes until soft (3-5 minutes)
  • Add shallots, garlic and ginger and cook for a few minutes, c.2 minutes until fragrant
  • Add tofu, mirin, tamari, vinegar and ¼ cup water
  • Bring to a simmer, reduce heat and cook till braising liquid has reduced by half, basting and turning the tofu often to make sure the flavor is evenly distributed
  • Season with salt at the end
  • Serve with rice

Ayurvedic Almond Biscotti (Gluten Free, Vegan)

By , September 12, 2021

‘If we were not meant to have midnight snacks, why is there a light in the fridge….??’

I’ve been craving coffee recently, just the smell of it draws my senses in. This is rather strange, since I don’t usually drink coffee. I drink a variety of tea, herbal, caffeinated and spiced. This is one of the few cravings I have had since being pregnant, that is out of bounds with what I usually like and just confirms to me the nature of my baby’s Italian heritage is strong. 

Mr B has been making me almond milk, decaf coffee to satiate this craving and so I decided now was a good time to develop a healthy biscotti to pair with this delight.

This recipe is based on one I learned at school with a few adaptations. I switched in oat flour as a substitute to sorghum, as I wanted to make this ‘flourless’ (I ground the almonds to make almond flour and oats to make oat flour). Most people have oats and almonds in this house so I thought this would make it easier, plus oat adds more natural sweetness. I decreased the maple syrup and I added sweet masala (a mix of cardamom, cinnamon, pepper) to help with digestion and metabolism.  

Ingredients

Serving: 10-12 biscuits  

  • 10 tbsp. almond flour
  • 2 tbsp. tapioca flour
  • ¼ cup oat flour (homemade or store bought)
  • 1 tbsp. flax seeds, ground
  • ½ tsp. sweet masala (optional)
  • ¼ tsp. baking powder
  • ¼. Tsp. baking soda
  • 3 tbsp. maple syrup
  • 3 tbsp. coconut oil
  • ¼. tsp. almond extract
  • Pinch sea salt
  • ¼ cup thinly sliced almonds

Method

  • Preheat the oven to 350F
  • Line a baking sheet with parchment paper
  • In a medium bowl, whisk the dry ingredients together (almond flour to baking soda)
  • In a separate bowl mix the rest of the ingredients, except the almonds
  • Pour wet into the dry ingredients and mix well to combine
  • Roll the dough in the sliced almonds
  • Roll out to 2 7-inch by 1.5-inch logs and place on the baking tray (the log will expand so make sure there is enough room or use 2 trays)
  • Bake for 20 minutes or until golden brown
  • Cool for 10 minutes and then slice into ½-inch slices
  • Re-bake for 5 minutes if you prefer your biscotti harder
  • Transfer to a cooling rack
  • Eat on their own or dip into coffee or Indian tea

Spinach Corn Curry (Corn Palak Sabzi) (Gluten Free, Vegan)

By , September 4, 2021

‘Live in each season as it passes; breathe the air, drink the drink, taste the fruit.’

I love discovering new ingredients in the farmers market. This year I found baby corn. Baby corn is actually the early picked maize. At this point it is softer and has less starch and sugar. I bought little ears that were about 7-inches long, roasted them, chopped them and put them straight in the curry. This is because the cob is softer so you can eat the whole thing, adding more fibre to your dish and a little less preparation in your cooking. 

For the curry, I blended the spinach, onions, tomatoes, garlic and spices and then cooked that mixture, making this a short cut recipe. I also used cashew nuts instead of cream and added almond yogurt for some probiotics and a sour elements. 

Ingredients

Serving: 2-4 serving 

  • 1 bunch spinach (2 cups packed spinach)
  • ¼ cup coriander leaves
  • ¼ cup fresh mint leaves
  • 2 cups chopped tomatoes
  • 1 small shallot
  • 10-15 cashew nuts
  • 1-inch ginger
  • 3-4 cloves garlic
  • 2 tbsp. EVOO or ghee
  • 3 cups corn
  • 1 tsp. cumin seeds
  • 4. tsp. asafoetida
  • 1 tsp. salt
  • ½ tsp. chilli powder
  • ½ tsp. Turmeric
  • Almond yogurt for garnish

Method

  • Place the whole baby corn in the oven for 20 minutes. Let cool and chop into 1-inch pieces.
  • Place the spinach, coriander, mint, tomatoes, shallot, ginger and garlic in a blender and blend to a puree. 
  • Add some oil or ghee or half of each to sauté pan on a low heat, add the cumin seeds and asafoetida
  • Add the puree as soon as the cumin starts to crackle. Cook the puree until the oil and puree start to separate and the raw smell starts to dissipate, 5-8 minutes
  • Add the chilli, salt and turmeric, cook for 2-3 minutes, taste and adjust for seasoning
  • Add the corn and cook in the masala on a gentle heat whilst you make some rice or roti
  • Add a couple of tbsp. of almond yogurt before serving (optional)

Honey Lemon Cake (Gluten Free)

By , August 28, 2021

‘The smell and taste of things remain poised a long time, like souls, ready to remind us…’ 

This is a beautiful moist gluten free cake from Nik Sharma of a brown table. It is a beautiful blog and there is always an interesting culinary twist to be inspired by. This cake caught my eye due to the combination of lemon, honey and rosemary and because it uses no flour, just blanched almonds as the base. 

Mr. B loved the cake but not so much the rosemary, as it brings a savory tone and he is sweet all the way. That is why I have noted it as optional.

Ingredients

Serving: 8 serving 

  • 4 eggs
  • 255g honey
  • 60ml extra virgin olive oil
  • 1.5 tbsp. rosemary leaves, chopped (optional)
  • 60ml fresh lemon juice
  • Zest of 2 lemons
  • 360g blanched almond flour
  • 1 tsp. baking powder

Method

  • Preheat the oven to 400F. Grease and line a round 9 inch/23cm springform pan and line with parchment paper
  • In a large bowl whisk together the eggs, honey and olive until well combined
  • Whisk in the rosemary if using, the lemon juice and zest
  • Finally fold in the almond flour and baking powder
  • Pour the mixture into the cake pan. Place in the oven for 50 minutes, rotating once half-way
  • The cake will be done when a skewer comes out clean and the internal temperature reaches 200F
  • Let cool for 15 minutes and transfer to a serving plate
  • Serve with almond yogurt and strawberries