Search

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.

Liver cleansing sprouted mung salad (Gluten Free, Vegan)

By , July 24, 2021

‘Whenever the brain and heart fight, it’s always the liver that suffers’

The liver deserves some glory.

At more than 3lbs, the liver is the size of a football and the human body’s second largest organ, behind the skin. It holds up to 13% of the bodies blood supply and is a star player in the digestive system. The liver performs over 500 tasks to keep the body healthy, filter food, alcohol, medicine and toxins. 

In this modern life, the liver is under more strain than ever. Thankfully the liver possesses a remarkable ability to heal and rejuvenate itself. This is something that sets the liver apart from other organs.

It is good to help it out once with the foods we eat. According to Ayurveda to support the liver you want to focus on astringent, bitter and sweet tastes whilst minimizing salty, sour and spicy tastes. The bitter taste is especially supportive due to its cooling and cleansing nature. 

This salad is a great tasting dish, and luckily for us every ingredient helps support the liver. I discovered the recipe in the spring and early summer section of Divya Alter’s book, ‘what to eat for how you feel’.

Arugula – Helps to get rid out of the blood stream and neutralizes heavy metals.

Radishes – Radishes are a powerful detoxifier. They reduce the destruction of red blood cells by increasing the supply of fresh oxygen to the blood.

Sprouted mung beans –   Mainly astringent, the humble mung bean is especially good for cleansing and detoxifying. Sprouting them a little, increases their digestibility and nutritional value.

Ingredients

Serves: 4

  • ½ cup whole mung beans
  • 1 tsp. sesame oil
  • 1 tsp. sesame seeds
  • 1 tbsp. grated ginger
  • ¾ tsp. salt
  • 1/8 tsp. asafoetida/hing (optional)
  • ¼ tsp. freshly ground pepper
  • 3 cups arugula
  • ½ cup sliced pink radishes
  • 1 tbsp. lime (optional)
  • 2 tbsp. chopped basil leaves (optional)

Method

  • In a medium bowl, cover the mung beans with 2 cups of filtered water and let them soak at room temperature overnight. Drain and rinse in the morning. Sprout by spreading the beans over a sieve/colander with a towel over them, splash/spray them with water every few hours till the sprouts reach 1/8 inch. Should take 4-6 hours. If you decide to make them ahead of time, they last for c. 3 days if covered and refrigerated. 
  • In a medium sauté pan, heat the oil over a medium-high heat. Add the black sesame seeds, ginger and toast for 10 seconds. Add the salt and asafetida, black pepper and mung beans. Sauté for 5-10 minutes until the spices are absorbed. Add the arugula for 5 seconds.
  • Toss in the rest of the ingredients, mix and serve.

Lentil and Rice Waffles (Gluten Free, Vegan)

By , July 17, 2021

“Can’t get out of bed….please send help….or waffles. Actually just send waffles”

This is a recipe inspired by the waffle we would make for brunch service at Divya’s Kitchen. It was made of lentil flour (freshly milled in the in-house mill, by yours truly) and rice flour (also freshly milled), freshly made buttermilk to name but a few ingredients. We served a savory and sweet version, and bump became somewhat addicted to them (#blameitonthebabybump).

Now that I have finished my 200 hour internship in the kitchen, I needed easy access to these waffles and so decided to make a series of my own, with no dairy or gluten.

This recipe is great as it has protein, fibre, minerals and vitamins but yet taste like your typical breakfast waffles. The waffles are gluten free and vegan, but you could substitute in an egg and dairy milk if you prefer. Add sugar for sweet or no sugar and make them savoury. 

I have been trying lots of different recipes now that I have a waffle maker ($24 Cusineart), including a pakora waffle (which I will post soon). Mr B calls me Waffle Loco/Waffle Crazy, but still manages to finish all the waffles in the house, LOL.

Ingredients

Serving: 6 waffles

  • ½ cup red lentils
  • 1 cup oat milk
  • 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
  • 1 tsp. sweet masala (optional)
  • 1/3 cup raw organic cane sugar (optional)
  • 1 flax egg (1 tbsp. ground flax + 3 Tbsp water) 

*I added a sweet masala with cardamom, ginger, pepper and cinnamon. These spices support the digestion and metabolism of sugar and carbohydrates.

Method

  • Soak red lentils overnight. In the morning, wash till the water goes clear and drain
  • Place in the blender with the milk 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 berries and maple syrup or if you omit the sugar add savory toppings or a cilantro chutney

Tempeh Banh Mi (Gluten Free, Vegan)

By , July 10, 2021

‘You can make any meal into a sandwich and any sandwich into a meal’

Let’s make sandwiches interesting again….

The Vietnamese Banh Mi is one of most complex and tasty sandwiches I have ever eaten. Typically made with chicken or pork, tempeh makes for a great substitute being a complete protein and having a meaty texture. 

This simple BBQ sauce is simple to put together and tantalising to the tongue. Combined with sharp quick pickles and optional heat, this is really a spectacular food combination and a great version of a humble sandwich and street food.

Mr B likes this BBQ tempeh with other things, like in a rice or quinoa bowl, so I always make a double portion.  

From a nutritional perspective, Tempeh is a whole food (versus tofu which isn’t) and complete protein. It has 30g of protein per cup, prebiotics as it is fermented and a high amount of vitamins and minerals, including iron, B12, magnesium and calcium. 

From an Ayurvedic perspective, it is dry, heavy and astringent, making it good for Vata and Pitta, but aggravating to Kapha in excess. 

Always make sure to purchase organic tempeh if you can, as most soya is used for commercial feed and so genetically modified if not organic. You can also now get soya free tempeh, made with barley, brown rice or chickpeas for example. Barry’s Tempeh in New York, Brooklyn, makes all of these fresh and is a brand I would highly recommend. 

Ingredients

Serving: 2 pieces/1-baguette 

For the tempeh

  • 2 tbsp. tamari
  • 2 tbsp. maple syrup
  • 1 tbsp. rice vinegar
  • 1 tbsp. sesame oil
  • 1 tsp. garlic powder
  • 1 tbsp. sriracha (optional)
  • 8-oz tempeh, cut into strips

For the quick pickles

  • 1 cup red wine vinegar
  • ½ cup water
  • ½ red onion, thinly sliced
  • 1 carrot, shredded
  • 1 cup shredded carrots

Baguette suggestions

  • Bake one GF baguette
  • Spread vegan mayo on baguette
  • Add dill pickles or slices of cucumber
  • Add thinly sliced jalapeno 

Method

  • Mix all the pickle ingredients and let sit for 20 minutes
  • Mix all the tempeh sauce ingredients, pour over the tempeh. Let marinate for 20 minutes, bake for 20 minutes at 350F or until firm
  • Allow to cool and then put the tempeh together in the baguette with suggested fillings. Adjust to your own taste

Sambal Tofu with Coconut Rice (Gluten Free, Vegan)

By , July 3, 2021

‘Balance is not something you find, it’s something you cultivate’

This is a great dish, balanced between the sweet cooling coconut rice and the spicy sambal tofu. It will transport you to Indonesia where Sambal originates from. 

It doesn’t take long to make, as you can stir fry the tofu as you are cooking the rice. Mr B likes the sticky sweet coconut rice so much, that I make a double portion and he eats it for breakfast. 

Ingredients

Serving: 2 servings

For the tofu

  • 1 14-oz block extra firm tofu
  • 2 Tbsp. sambal oelek
  • 2 Tbsp. tamari
  • 2 cloves garlic, crushed (optional)
  • 2 Tsp. maple syrup
  • ½ lime
  • 2 Tbsp coconut oil
  • ¼ cup unsweetened shredded coconut

For the rice

  • 1 cup jasmine rice
  • 200ml (1/2 can coconut milk)
  • 1 cup water
  • ½ tsp. sugar
  • ½ tsp. salt

Method

For the tofu: 

  • Thaw the firm tofu, refreeze and rethaw. This will give you a spongier texture. You can skip the double thaw if you prefer
  • Once thawed for the second time, squeeze as much water out as possible and crumble with your finger -tips
  • Heat coconut oil on a low-medium heat and add tofu crumbs. Stir-fry for 5 minutes, until the tofu starts to brown
  • Add the coconut and and stir-fry for 1-2 minutes
  • Mix the sambal oelek, tamari, garlic, maple syrup and lime in a bowl and pour over the tofu. Cook until the sauce and tofu are well combined and fully absorbed, 7-12 minutes. Adjust for seasoning. 
  • Serve with coconut rice.

For the rice

  • Wash the rice until the water runs clear. Add it to a 2-quart pot with all the rest of the ingredients
  • Bring to a boil, then down to a simmer
  • Cook on your lowest flame covered for 20 minutes or until cooked
  • Leave to steam for 5 minutes and then fluff with a fork

Seasonal Veggie Quiche (Gluten Free, Vegan)

By , June 26, 2021

“As you move through this life and this world, you change things slightly; you leave marks behind, however small. And in return, life-and travel-leaves marks on you. Most of the time; those marks-on your body or on your heart-are beautiful. Often, though, they-hurt”

This quote is in honour of the late Anthony Bourdain, whose birthday it was on 25 June. 

My mum used to buy this wonderful cheese and broccoli quiche from Marks & Spencer which she used to serve at every picnic. I was thinking about these memories of us in various parks as kids and decided to make a vegan, gluten free version. 

I wanted to make this easy to make, with simple wholesome ingredients and this is what I came up with. Feel free to use this crust for other things. For the filling, I used seasonal garlic scrapes as a substitute to garlic and onions and added broccoli and sweet potato for variety and taste. 

Mr B hasn’t had many quiches in his life, as this is a ‘British thing’ so he said, but he liked it as he said it looked like a savoury cheesecake and tasted great (lol).

Ingredients

Serving: One 9-inch quiche or 4 mini-tarts

For the crust

  • 1.5 cups almond meal
  • 1/3 cup brown rice flour
  • ½ tsp. sea/soma salt
  • Pinch (1/8 tsp.) pepper
  • 2 tbsp. water
  • 1/3 cup olive oil

For the filling

  • 2 cups of cooked veggies (broccoli, garlic scrapes, sweet potato)
  • 1 cup tofu cream cheese (Tofutti)
  • 1 cup grated vegan mozzarella (Miyoko’s Creamery)
  • ½ tsp. garlic
  • ½ tsp. oregano
  • ¼ tsp. pepper
  • ¼ tsp. red pepper flakes (optional)

Method

For the crust: 

  • Preheat the oven to 400F. Brush the quiche/pie-tarts with coconut oil
  • In a medium bowl add the almond meal, brown rice flour, sea salt and pepper and mix with a whisk. Add the water and oil and mix thoroughly with your hands until dough holds together if you pinch it with your fingers.
  • Pat the dough into the quiche/tart tins, making sure you distribute evenly on the bottom and up the sides. The crust should be ¼-inch. 
  • Wet the tip of a fork and poke the entire crust with holes to prevent bubbles when baking
  • Place in the oven and bake until crust is lightly golden, c. 10-12 minutes
  • Remove from the oven and let cool for 5-10 minutes
  • Put the heat down to 350F

For the filling

  • Mix the cream cheese, vegan mozzarella, veggies and seasoning
  • Add to the cooled crusts and place in the oven for 20-30 minutes at 350F, until set
  • Let cool (c. 10 minutes) before cutting

Rose Almond Delight (Gluten Free, Vegan)

By , June 19, 2021

‘The fragrance always stays in the hand that gives a rose”

This is another beautiful recipe from Divya Alters book, ‘how to eat for how you feel’. It is full of fragrant and calming rose and cardamom and grounding agar and almond. It is meant to serve as a cooling dessert in the summer and early fall. 

Rose water has been used for centuries to promote radiance and youth from the inside and outside. It can be a mood lifter when you are feeling depressed or tired and used topically to hydrate and tone skin.

Agar is a seaweed used as a vegan gelatine substitute and is rich in minerals and soothing to the stomach. 

The almonds will keep you satiated and nourished, and the cardamom will settle your nervous system.

Even Mr B, who doesn’t like cardamom or rose, liked this refreshing take on dessert. He noted it as an Ayurvedic panna cotta. 

Ingredients

Serving: 8-10 pieces

  • 3 tbsp. agar agar flakes
  • ¾ cup raw almonds, soaked overnight, rinsed, drained 
  • ¾ cup raw cane sugar (optional)
  • ¼ tsp. cardamom powder
  • 2 tbsp. rose water (food grade)
  • 1 tsp. dried rose petals (for decoration)

Method

  • In a small pot, soak the agar flakes in 1 cup of filtered water for 20 minutes
  • In the meantime, place the almonds in a heatproof bowl and cover them with 1.5 cups of hot water for 10 seconds, drain immediately and rinse. Meditate while taking the skins off, the ‘jackets’ should come off quite easily
  • Place the peeled almonds in a blender with 1.25 cups of filtered water and blend till smooth
  • Bring the soaked agar flakes to a boil, stir constantly for 5-7 minutes until the flakes have dissolved completely and turned into a gelatinous liquid. Add the sugar, if using and stir to dissolve. Turn off the heat and set aside for a minute
  • Add the blended almonds, cardamom and rose water to the hot agar-sugar mixture and mix well
  • Pour out into individual ramekins or an 8-inch dish (1-inch high). Refrigerate for at least an hour
  • Cut into 2-inch pieces to serve and top with rose petals 

*Notes: I halved the sugar from the original recipe. My grandma also made a version of this with no sugar and pistachios instead of almonds

Buckwheat Cake (Gluten Free, Vegan)

By , June 12, 2021

‘Ayurveda does not preach some staid chastity or morality of abstinence that prevents you from, enjoying this world and it’s pleasures while you are journeying through it. Ayurveda actually validates it by recognizing it as a rooted instinct that needs expression – a healthy one’ 

For the last month, I have been interning as a Chef at New York’s premier Ayurvedic restaurant. The restaurant serves flavourful Globally inspired food, using ingredients to enhance its taste and healing aspects. As a member of the team, I also received a copy of the Chef/Owner, Divya Alter’s book, ‘what to eat for how you feel’, which has some amazing recipes in it, including this one, which I have adapted slightly.

This cake is gluten free, dairy free and tastes like deep dark chocolate without there being a drop of cocoa. It is made of buckwheat flour, a highly nutritious pseudo grain that many consider to be a superfood. It is a good source of fibre, protein and energy. It also has a good amount of calcium, magnesium, iron and vitamins such as thiamine, riboflavin, folate, vitamin K and B-6. It is a complex carbohydrate, has a low GI and keeps you fuller for longer.

From an Ayurvedic perspective buckwheat is astringent, pungent, sweet, heating and slightly heavy. It is used in the treatment of diabetes, excess weight, heart disease, dull Agni and Kapha mucous conditions. In macrobiotic terms it, ‘activates yang reserves’ supporting your bodies sustainable energy from deep within.  

Mr. B loved it and ate it for breakfast, thinking it was a chocolate cake 🙂

Ingredients

Serving: 6-8 pieces

  • 1 cup/130g buckwheat flour
  • ½ cup coconut sugar
  • 2 tbsp. arrowroot flour
  • ½ tsp. cinnamon powder
  • ½ tsp. cardamom powder
  • ¼ tsp. baking soda
  • ½ cup coconut oil
  • ½ cup chopped dates
  • ½ cup applesauce
  • ½ cup almond milk
  • Handful of slivered almonds (for decoration)

Method

  • Preheat the oven to 375F and grease a 9-inch cake tin with coconut oil
  • In a large bowl, mix together the dry ingredients from the buckwheat flour to the baking soda
  • In a food processor, combine the coconut oil, dates and applesauce and process to a puree, then add the almond milk and pulse to mix
  • Add the wet mixture to the dry and stir to combine
  • Spread the batter into the cake tin, smoothing out the top with the back of a spoon
  • Sprinkle on the slivered almonds
  • Bake for 20 minutes or until a toothpick comes out clean when inserted into the middle
  • Let the cake cool down, before taking it out of the pan

Sesame, ginger glazed tempeh (Gluten Free, Vegan)

By , June 5, 2021

‘The belly rules the mind’

This is a great week-day dish, made in less than 15 minutes. It’s also a good way to get veggies onto your family plate or use up leftover veggies in the fridge.

The tempeh supplies 50g of protein in just those 8oz, with extra protein coming from the edamame too. This protein powerhouse also brings 15% of your daily iron needs, 9g of fibre and probiotics. If you like the minimise your soy intake, you can also get tempeh made of wonderful wholegrains like brown rice, chickpeas, millet. 

Mr B loves tempeh and it is keeps him full. It’s a great variation to tofu, given it is a whole food and has the added benefit from the fibre it provides, making it low GI and keeping you fuller for longer.

Ingredients

Serving: 3-4 portions

  • 8oz tempeh, cubed
  • 2 inches ginger, grated
  • 3 cloves garlic, crushed
  • 1 tbsp. sesame oil
  • 1 tbsp. rice vinegar
  • 4 tbsp. tamari or coconut aminos
  • 3 tbsp. maple syrup
  • 1 tbsp. cornstarch or kudzu
  • 1 tbsp. peanut butter
  • 3 tbsp. olive oil, divided
  • 2 cups green beans, cut into 1-inch pieces
  • 1 cup edamame

Method

  • Blend the garlic, ginger, sesame oil, rice vinegar, tamari, maple syrup, cornstarch, peanut butter together until a smooth sauce is formed. Set to the side.
  • Heat a large pan with 2 tbsp. olive oil. Cook the tempeh, flipping so it browns on all sides. C. 5 minutes.
  • Add 2 tbsp. of the prepared sauce and toss to glaze. Remove from the pan.
  • Add the remaining spoon on olive oil and cook the green beans and edamame. You can add any other veggies you like. Cook until starting to become tender, c. 5 minutes.
  • Add the rest of the sauce and the tempeh back to the pan. Cook until well combined.
  • Serve with rice, noodles or quinoa.

High Protein, Lentil Omelette (Gluten Free, Vegan)

By , May 29, 2021

Photo taken from Instagram video

‘What nicer thing can you do for someone than make them breakfast?’

This is a high protein, low fat, high fibre, nutrient dense breakfast. 

You can vary the filling and spices, just like an egg omelette and serve it with sides. The turmeric not only provides antioxidants but also the colour of an omelette and if you choose to add the black salt, you’ll get the eggy taste and smell too (as well as extra vitamins and minerals.

It’s a great dish for on the go and is easy to batch and freeze for later days. Mr B likes it for brunch, and it keeps him full all day.

If you like this recipe, check out my mung frittata recipe also.

Ingredients

Serving: 2 large omelettes

  • ½ cup Chana lentils, soaked overnight
  • ½ cup yellow mung lentils, soaked overnight
  • 1 cup water
  • ½ tsp. turmeric
  • ½ tsp. ground cumin
  • ½ tsp. ground coriander
  • ¼ tsp. Asafoetida/Hing powder
  • 1 tsp. salt (or black salt if you want eggy flavor)
  • 3 cups shredded vegetables of your choice
  • 1 tbsp. fresh cilantro
  • 1 tbsp. fresh mint
  • Coconut oil for cooking

Method

  • Drain and wash the soaked lentils and place them in a blender. Cover with water, c. 1-inch above the lentils and blend for a minute or until smooth
  • Add the spices and pulse
  • Pour into a bowl and add the veggies and herbs
  • Heat coconut oil on a medium flame in a non-stick pan
  • Pour half the batter in and smooth down with a spatula
  • Cover for a minute with the lid on, remove lid and cook further until the edges are crispy and the middle is starting to set, flip pancake and continue to cook for 2-3 minutes, till cooked through
  • You can eat this straight out of the pan, or keep warm/further cook in the oven

Cardamom and Golden Raisin Scones (Gluten Free, Dairy Free)

By , May 23, 2021

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

I am immediately comforted by anything that has the fragrance of cardamom. 

This is not surprising, as Cardamom has a sweet and soothing aroma. It is a natural calmative, helping to settle the nervous system, as well as a powerful antioxidant and antimicrobial. It is no surprise then, that I use cardamom in as many recipes as I can.

I adapted this recipe from the Noglu cookbook. Noglu is the best gluten free café I have found, with branches in Paris, Tokyo and New York. I wanted to learn how to make gluten free baked goods, which don’t taste to different to their gluten-based counterparts. To do this, it seems it is best to adapt the gluten free flour mix to what you are trying to achieve. From the patisseries I have tasted, Noglu seems to have mastered this and so this is where I started. 

The result is a light scone, with a crispy exterior and light interior. 

I added a little everything bagel spice to some for Mr B, who ate these from breakfast and as an afternoon snack. 

Ingredients

Serving: 10-12

  • 230g rice flour
  • 175g cornstarch 
  • 75g almond meal
  • 3 tbsp. guar gum
  • 2 tbsp. baking powder
  • 100g organic cane sugar
  • 1 tbsp. cardamom powder
  • 1 tsp. salt
  • 150g vegan butter, cut into small cubes
  • 100g golden raisins
  • 3 eggs, 2 for mix, 1 for glaze
  • 250ml almond creamer

Method

  • Mix all the dry ingredients together. Make sure they are combined well.
  • Add the butter and mix into the dry ingredient mix till it resembles breadcrumbs.
  • Add the raisins to the mixture and stir.
  • In a separate bowl, whisk 2 eggs and the creamer. Gently combine this into the dry mixture. It should come together like a soft dough. Do not overwork the dough. If it is too dry add a little more creamer and if too wet, add a little more rice flour.
  • Turn out the dough onto a floured surface, cut out scones using a cookie cutter.
  • Place on a lined baking tray. Brush the tops of the scones with the 3rdbeaten egg. 
  • Bake for 20 minutes or until golden brown on top and bottom.
  • Cool on a cooling rack. Eat on its own or serve with vegan butter and chia jam.