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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.

Sweet Potato & Pumpkin Soup (Vegan, Gluten Free)

By , December 20, 2020

‘A well spent day brings happy sleep’ – Leonardo da Vinci

This is a soup that I love to have when I get home in the evening. It is easy on the digestion, satiating and promotes a good night’s sleep. 

Pumpkins have long been used as a natural sedative, due to the relatively high content of magnesium and potassium as well as tryptophan which is known to aid in the production of serotonin. 

Sweet potatoes also help with sleep, due to containing two micronutrients, magnesium and zinc, that work synergistically to create melatonin, as well as being a complex carbohydrate, which helps in the production of serotonin.  

From an Ayurvedic stand-point, this soup helps both Pitta and Vata Dosha’s through the sweetness and grounding. I have also added some classic digestion promoting spices. The soup is also good for Kapha, but you may want to add some hot spice to counter the earth element of the ingredients with some fire. I mix in a jalapeno for Mr B, before serving, just to be on the safe side. 

Ingredients

  • 1 small pumpkin
  • 1 large onion, medium dice
  • 3 garlic cloves, minced
  • 2 medium sweet potatoes, peeled and chopped
  • 1tsp turmeric
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • ½ tsp salt
  • ½ tsp pepper
  • ½ tsp Kashmiri chili powder (optional)
  • 1 litre/4 cups vegetable stock
  • 1 Tbsp. ginger juice, from 1-inch ginger (ginger)
  • 1 tbsp fresh coriander, finely chopped  

Method

  • Peel your pumpkin.  Cut your pumpkin in half, from top to bottom. Scoop out the seeds and guts. Chop into 1-inch pieces. Rough chop is fine.
  • If you don’t want to work with a whole pumpkin, feel free to substitute with cubed pumpkin or butternut squash. 
  • Add 2 tbsp oil to a large pot, heat and add the onion and a pinch of salt. Sweat for 5 minutes or until transparent. 
  • Add the garlic, mix and saute for 20 seconds. Add the sweet potatoes and pumpkin. Mix.
  • Add all of the spices and mix, let cool for 30 seconds.
  • Add the vegetable stock. The mix should be covered, if it isn’t, add some water.
  • Bring to the boil and then down to a simmer. Cook until the vegetables are soft enough to put a knife through. C. 30 minutes.
  • Stir the ginger juice in, if using. Wait for the mixture to cool and use an immersion blender to puree to a smooth texture. 
  • Sprinkle with some coriander to serve. 

Khao Yum Dressing & Peanut Dipping Sauce (Vegan, GF)

By , December 13, 2020

‘Live your life, by a compass, not a clock’

I love to travel to different places, to learn about new cultures, histories, language and food. For me food represents all of these things, and to understand the food, can give a deeper understanding of the culture. 

This pandemic has paused travel plans for most people, and I have been thinking of ways to bring some of the pleasures of travel back, without having to get on a plane. A walk or a hike somewhere you have never been, can stimulate a sense of adventure. A day with just a good book and the image of waves on the screen, can simulate a relaxed state. The smells of a meal, you associate with a foreign place can transport your senses to that country. 

These recipes remind me of the Singapore food markets. The air full of the scents of lemongrass, garlic and chili. The complement and clash of the different cultural spreads as you move from one stall to the next. A true buffet of the senses.  

Khao Yum is a speciality of southern Thailand and is their version of a rainbow salad. It’s healthy and clean, with a wicked dressing. I have given the recipe for a vegan version of the dressing as the traditional recipe normally has fish sauce and shrimp. For the salad, just put together a grain and different coloured vegetables of choice. I always include a fermented vegetable in the winter to help with digestion.

I have also included a true peanut sauce, normally served with Satay (skewers). Satay is a dish often served in Thailand and Malaysia. The peanut sauce complement is complex, featuring lemongrass, garlic, tamarind, coconut milk and a myriad of spices. 

This is a favourite of Mr B, who was surprised to find so many ingredients other than peanuts in a peanut dipping sauce. LOL.

Ingredients

Dressing for the Khao Yum

  • 50g Lemongrass, outer leaves removed and broken down into smaller pieces
  • 30g Ginger
  • 100g Lime juice
  • 100g Infused Tamari
  • 10g Medium spiced chili, minced
  • 25g Shallot, fine dice
  • 5g Garlic, germ removed
  • 70g Coconut sugar
  • 5g Salt

Method

  • Blend all ingredients, apart from the shallots and chili. Put through a sieve/chinois to make sure smooth. Mix in shallots and half the chili, add more if needed.

For the Satay

  • 1 tsp. coconut oil
  • 1 large shallot, finely diced
  • 1 stalk lemongrass, outer leaves removed, chopped
  • 2 large garlic cloves, finely chopped
  • ½ tsp. ground coriander
  • ¼ tsp. ground cumin
  • ¼ tsp. fennel seeds
  • 1 large chilli, seeded and finely chopped
  • 2.5 tbsp. coconut sugar
  • 2 tsp. tamarind paste
  • 1 tbsp. tamari
  • 1.5 cups coconut milk
  • 1 cup peanuts, ground
  • 1.5 tbsp. peanut butter

Method

  • Heat the oil, over a medium heat. Fry the shallots, lemongrass and garlic with a pinch of salt, till soft. C. 3 minutes
  • Add the spices and chilli and continue frying on a low heat for 3 minutes
  • Stir in the sugar, tamarind and tamari. Mix thoroughly.
  • Pour in the coconut milk and simmer to infuse the flavor. 
  • Add in the peanuts and peanut butter and cook for 3-5 minutes (3 for a thinner sauce, 5 for a thicker sauce)

Kunde (Peanut Curry) Vegan, GF

By , December 5, 2020

This is a classic Kenyan dish. It is fragrant, grounding and flavour packed. It’s filling, vegan and when combined with rice provides a complete protein. 

Black-eyed beans are a favourite of mine, as my grandma used to cook them in a deep tomato, onion gravy (recipe also on the blog), once a week. They are a subspecies of the cowpea, on old world plant domesticated in Africa. They are eaten in new years and thought to reflect resistance and bring prosperity. 

In Ayurveda, black-eyed beans are seen as astringent and so good for Pitta and Kapha. They need to be cooked well for Vata and when paired with the right spices can be converted to a wonderful and grounding dish. 

Mr. B thought it was strange to put peanut butter into a savoury dish, as he usually expects it paired with jelly, but loved the hearty earthy undertones that it brought to the dish.  

Ingredients

  • 1 cup of black-eyed beans, soaked overnight 
  • ¼ cup unsalted roasted peanuts or 3 tbsp. peanut butter
  • 2 tbsp. oil
  • 1 yellow onion, small diced
  • 1 tsp. ground coriander
  • 1 tsp. ground turmeric
  • 1 tsp. ground cumin
  • ¼ tsp. salt
  • 1 large tomato, chopped

Method

  • Drain the peas, cover with water 2 inches above the peas. Bring to the boil and simmer until peas are cooked through. C. 30-45 minutes
  • If using peanuts, grind them in a blender or spice mixture till you get the texture of sand
  • Add oil to a pan and heat to a medium heat, add the onion and a pinch of salt and saute till transparent, c. 5 minutes.
  • Add the tomato and salt and cook till some of the moisture is gone. C 2 minutes 
  • Add the coriander, turmeric and cumin and cook till fragrant, c. 30 seconds
  • Add the black-eyed peas, peanuts or peanut butter and one cup of water. Mix in, cook to meld the flavors for a few minutes and taste to adjust for seasoning.

Addendum:

  • The original recipe for this uses canned beans. If you choose to do the same, wash them a few times and try and purchase a low sodium version. 
  • If you like a little spice, add ¼ tsp. chili flakes when adding the spices
  • You can add some green veggies to bulk this dish up a little, just add 5 minutes from the end and simmer.

Kaya (Sweet Potato Coconut Custard) – Vegan, GF

By , November 28, 2020

‘Let us be grateful to people who make us happy; they are the charming gardeners who make our souls blossom’

This is a vegan version of an Asian coconut jam, typically had for breakfast in Singapore and Malaysia. It is normally made with eggs, sugar and pandan leaves, served on toast slathered in salted butter and accompanied with a rich tea. 

Here I have made it using sweet potatoes to replicate the custard texture, some of the sweetness and to add a healthful twist. 

Pandan leaves are used to add a subtle fragrance. They are typical of southeast Asia and used much like vanilla. The flavour is described as grassy with hints of rose, almond and vanilla and it complements the coconut well. If you don’t want to use it, you can sub in vanilla. 

Mr B noted that it could be easily be used as a filling to a pie. Do you think he was hinting…?! 

Ingredients

  • 500g sweet potatoes
  • 1 cup coconut milk
  • 2 pandan leaves, knotted, or ½ tsp. vanilla
  • ¼ cup coconut sugar

Method

  • Pre-heat your oven to 350F.
  • Use a fork to prick the sweet potatoes, brush with a little oil and bake till cooked through, c. 45 minutes
  • Let the potatoes cool, scoop out the inside and place in a blender
  • Add the coconut milk and blend till smooth
  • Tip into a small pan, add the pandan leaves or vanilla and sugar
  • Cook for 20 minutes until the mixture has slightly thickened and darkened in color
  • Let cool and store in a clean glass jar

Pecan Pie (Vegan)

By , November 22, 2020

‘Stress can not exist in the presence of a pie’

With thanksgiving round the corner, I thought it would be good to give you a class dish.

This pecan pie is sweet, indulgent and delicious. The pecans are baked twice and so makes your home smell warm and inviting for hours.

I like to make my own pie crust and tend to do it in bulk and freeze the dough. Like most baking it is process driven and rather therapeutic so a great quarantine activity. You can of course use a store bought vegan pie crust or dough, if you don’t have the time or baking gene.

This is a recipe taken straight from my culinary degree and so should be attributed to ICE Culinary School. It is such a pleasure to be able to learn these new dishes and techniques and a serendipity that the pie lesson was the week before thanksgiving.

Mr B had to endure eating slices of pecan, pumpkin and cranberry pie this week. You must be feeling very sorry for him right now. Especially since it was the week after cookie week!

Yield: One 9-inch tart

Tart

  • 4 cups Pecans
  • 3⁄4 cup Rice syrup 
  • 1⁄2 cup Maple syrup
  • 1 tbsp. Arrowroot flour
  • 1 tsp. Vanilla extract

Glaze

  • 2 tsp. Maple Syrup


– Preheat oven to 275° F
– Roast pecans for about 40 minutes. Remove from pan and allow to completely cool.
– Raise oven temperature to 350° F.
– Roll out half the dough and transfer to tart pan. Chill 15 minutes. Trim edges, allowing 1-inch overhang. Chill rolled dough for another 15 minutes.
– Roll out other half of dough and transfer to sheet pan. Cover and chill until ready to use.
– In bowl of food processor, grind pecans to coarse flour. Add syrups, arrowroot, and vanilla. Mix to combine.
– Pour filling into tart shell. Place top dough over filling, trim and seal edges. Cut a few steam vents or cut in strips and lattice like in the above picture.
– Bake for 35-40 minutes, or until crust is firm. Brush top with glaze 10 minutes before removing from oven.
– Cool and set before serving (about 30 minutes).

If making the pie dough:

For the dough:

Yield: Two 9-inch pie doughs

Dry Ingredients

  • 1+1/3 cup whole wheat pastry flour 
  • 1+1/3 cup unbleached all-purpose flour, plus more for dusting
  • 2 tbsp. Maple crystals
  • 1⁄2 tsp. baking powder
  • 1⁄2 tsp. ground cinnamon
  • ¼ tsp. sea salt


Wet Ingredients

  • 1/2 cup coconut oil, partially solid (refrigerate if necessary) 
  • 2 tablespoon vanilla extract 
  • 4 tablespoons maple syrup
  • 4-10 tablespoons ice cold water 


– In medium bowl, sift together dry ingredients. Use whisk to fully combine ingredients.
– Add oil to bowl (dot around the flour, not all in one place). Using a pastry cutter or clean hands; blend oil into flour. Dough should have coarse, sand-like consistency.
– Add vanilla and maple syrup to dough with wooden spoon. Mix to combine.
– Slowly add water to dough one tablespoon at a time. Dough should just hold together and be moist (but not wet).  
– Place dough in plastic wrap, twisting so it holds together. Flatten to a disc shape and refrigerate 10-15 minutes.

– Remove dough from refrigerator; rest it until workable and can be rolled without cracking. Split into 2 pieces and roll out separately.
– Lay dough on top of parchment. Place second piece of parchment paper on top of dough and roll out.

– Flip the dough and parchment a few times as you are rolling to make sure it isn’t getting stuck to the parchment or getting wrinkles from the parchment.

– Roll the dough until dough is 1/8-inch thick (approx. the size in-between the prongs of a fork) 

– Place 9-inch pie plate over center of rolled out dough. Using sharp knife, cut a circle 1-inch wider than the pie pan. 

– Take a rolling pin and lay the pie dough out on top of it, use it to move over the pie pan and lay in. Shave off the edges of the dough. Place back in the fridge for 10 minutes. 

– Once dough is cold again, prick the bottom with a fork to create air pockets. This will stop the dough from bubbling up. Bake it in the oven for 10 minutes till it is starting to brown, this is called par-baking. 

– Take the pie base out of the oven, add the filling in and add the second pie dough to the top, making holes in the top or form it into strips and create a lattice affect, like in the picture. 

– Bake for another 10-15 minutes, or until golden brown. When you think it is nearly ready, glaze with the maple syrup and bake for another 2 minutes, to give extra shine. 

Maple Glazed Pumpkin Donuts (Vegan)

By , November 14, 2020

‘As you ramble on through life, whatever be your goal, keep your eye on the donut and not on the hole’

With fall in the air, pumpkins are abundant. They are perfect for the autumn as they are grounding and nutritive. They contain high levels of beta carotene, vitamin C, E and tryptophan. Tryptophan helps with serotonin production making pumpkins literally a good mood food. 

I have outlined the recipe for spiced pumpkin puree, which can be used in pumpkin pie, oatmeal or just eaten by the spoonful. Here we are adding it to donuts, giving you a warm pumpkin spiced donut complemented with a sweet maple glaze. 

Mr. B has been asking me to make donuts for years, so this was a gift for him, to be able to ‘wake up and smell the donuts’.

Ingredients (Yield:6)

Donut

  • ¾ cup. Whole-wheat flour
  • 1 tsp. baking powder
  • ¼ tsp. salt
  • ½ cup almond milk (room temperature)
  • 1/3 cup spiced pumpkin puree
  • 4 tbsp. cane sugar
  • 1 tsp. active yeast
  • 2 tbsp. coconut oil
  • 1 tsp. vanilla extract
  • 1 tsp. garam masala (optional)

Maple Glaze

  • ½ cup. powdered sugar
  • 5 tbsp. maple syrup

Pumpkin puree

  • 1 tsp. ground cinnamon
  • 1 tsp. ground ginger
  • ½ tsp. ground cloves
  • ½ tsp. ground nutmeg
  • 2 tbsp. maple syrup
  • 1 medium pumpkin

Method

  • Preheat the oven to 400F
  • Cut the pumpkin down the middle and scoop out the seeds and guts
  • Sprinkle a little salt on the inside of the pumpkin. Lay face down on parchment paper on a baking tray and bake for 45 minutes or until the skin is soft enough to put a knife straight through
  • Once baked, let cool and scoop out the flesh. Blend with the maple syrup, spices and adjust to your taste
  • For the donut. In a bowl, mix the pumpkin puree, sugar, milk, coconut oil, vanilla extract and garam masala. Mix in the yeast and set aside.
  • In a separate bowl mix the dry ingredients. Sieve in the flour, the baking powder, salt and mix to combine. 
  • Add the dry ingredients to the wet one cup at a time and mix till well combined.
  • Set the mixture aside for 15 minutes. 
  • Preheat an oven to 350F and brush a donut pan with coconut oil
  • Once the batter is ready, spoon it into a piping bag or a zip-lock bag, squeezing to one end and cutting the end off
  • Squeeze the batter into the pan. Let it sit for another 10 minutes.
  • Bake for 10-12 minutes, or until you can put a toothpick in, and it comes out clean. The donuts should have risen. Let cool for at least 5 minutes.
  • As the donuts cool, whisk together the maple syrup and powdered sugar to form a glaze.
  • Dip the top of the donut into the glaze and leave on a rack to let set. 

Banana and Chocolate Swirl (Vegan)

By , November 7, 2020

‘A little bit of sweetness can drown out a whole lot of bitterness’

Is there anything better than the combination of the banana and chocolate? 

It’s a classic on the BBQ, makes a wonderful milkshake and a sumptuous banana bread.

This banana bread is vegan. The banana and milk supply the moisture, the flour acts as a binder and the raw cacao adds antioxidants and a chocolate flavor. This is a base recipe, where I wanted to show off the swirl more than anything. Feel free to add a few nuts or chocolate chips if you like. 

Mr B was certainly very happy to be the taster for this one, as he could smell it before it arrived. Since it takes 10 minutes to prep and 45 in the oven, it certainly brings with it some anticipation. 

Ingredients

  • 3 bananas (very ripe)
  • ¾ cup organic cane sugar
  • 2 tbsp. coconut oil (extra for lining the baking tin)
  • ½ cup dairy free milk 
  • 1 tsp. pure vanilla extract
  • 1.5 cups whole wheat flour
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 3 tbsp raw cacao powder
  • 6 tbsp. boiling water (split into 2)

Method

  • Pre-heat your oven to 350F and grease a baking tin with coconut oil
  • Add the bananas to a bowl and mash till a smooth puree is formed
  • Add the sugar, oil, milk and vanilla and whisk till smooth
  • Add the flour, baking soda, salt and cacao powder and mix together till there are no lumps
  • In a separate bowl add the cacao powder to 3 tbsp. boiling water and whisk till smooth
  • Add one cup of the batter to the chocolate mixture and whisk
  • Add the remaining 3 tbsp. boiling water to the plain batter and whisk
  • Take your baking tin and add ½ cup of each batter at a time
  • Once all the batter is in the tin, use a spatula and swirl it through in circles
  • Bake for 45 minutes or until a you can put a toothpick through, and it comes out clean

Cardamom Cookie (GF, Vegan)

By , October 31, 2020

‘Where are you from?

I am from cloves, black pepper and cardamom. Those that built you an empire’

This is a light and fragrant cookie with cooling properties, due to the rose and cardamom and vanilla. Using almonds as the base will also keep you satiated. You can make the almond meal by finely grinding almonds yourself, or to save time you can buy it. 

The recipe comes together easily and including baking time can be done in under 20 minutes. The raw dough is so tasty, that it is tempting to just stop there.

Cardamom is one of my favourite spices. It is an antioxidant, a natural tranquiliser, an antimicrobial and known to flush toxins from the system.

Rose water is a powerful antiseptic, contains antioxidants and in some studies has been found to have antidepressant and antianxiety properties. 

Vanilla is seen as a digestive, an aphrodisiac and when added to food, reduces the amount of sugar needed for sweetening.     

Ingredients

  • 1.5 cups almond meal (store-bought or home-made)
  • ½ tsp cardamom
  • ¾ tsp baking powder
  • ¼ tsp salt
  • 3 tbsp melted coconut oil
  • 2 tbsp maple syrup
  • 1 tsp rose water
  • 1 tsp vanilla extract

Method

  • Pre-heat your oven to 375F and line a baking tray with parchment
  • Add the first four dry ingredients together and whisk to combine
  • Add in the rest of the ingredients and stir with a spoon till the mixture comes together. You should be able to pinch the mixture and it hold together in your fingers
  • Role the mixture into small balls, the size of a quarter/50pence piece
  • Flatten slightly and place on baking tray
  • Bake in an oven for 8-10 minutes at 375F until starting to brown and a little firm
  • Let cool. As they cool, they will firm up a little more 

‘Just egg’ frittata

By , October 24, 2020

‘A good breakfast is a start of a good day’

This is a great vegan substitute for eggs. I was inspired to make this, after using the ‘just egg’ product that can be found in your local supermarket. It is made using an ancient Indian method of grinding whole mung beans. I love the product, but wanted to make it cheaper. This recipe is one tenth of the price and I think it is just as good.

This is a great breakfast, with around 50 grams of protein, coming just from the mung lentils. If you use chickpea flour, there is also additional protein to be had. It is versatile as you can vary the toppings. It is easy to batch as it freezes well. It also takes no time at all, with my favourite blend and bake method. That is what I call a good breakfast.

The use of black salt, or kala namak adds an ‘eggy’ smell and taste, so much so that Mr B told me that the smell of me making eggs was what woke him up. The smell comes from the sulphur contained in this mineral salt. The salt is pinkish-grey, reflective of the mineral content, including iron.

In Ayurvedic cooking this salt is used as a digestive. It is alkalizing and helps reduce excess acid in the stomach. It helps with excess air/gas and so is especially good for those of a Vata constitution.

Mung lentils are high in protein, fibre and low in calories. They strengthen the gut lining and help the body to detox. They also help to neutralise acid in the gastrointestinal tract especially in stomach.

Ingredients

  • ¾ cup split yellow mung bean (soaked overnight)
  • 1 cup of unsweetened coconut milk
  • ¼ cup flour (rice/chickpea)
  • 1 tsp. baking powder
  • 2 tbsp. olive oil
  • ½ tsp. garlic powder
  • ½ tsp. onion powder
  • 1 tsp. turmeric powder
  • 1.5 tsp. black salt

Method

  • Soak lentils overnight. In the morning, rinse and drain. Place in a blender.
  • Add all other ingredients to the blender and blend till smooth
  • You want the consistency to be smooth and like a light batter, if it is too thick add a little more coconut milk, too thin add a little more flour
  • Top with any topping you like. Tomatoes, onions, vegan cheese works well
  • Bake in an oven for 10-15 minutes at 350F until center is firm

Golden Milk Panna Cotta and Chai Spiced Granola (Vegan, GF)

By , October 19, 2020

‘Spice a dish with love and it pleases every palate’ – Plautus

As the autumn starts to make it’s self known, we start to look for warmth and grounding in many places. In our cupboards with heavy knits and blankets. In our kitchen with heavier and warmer foods. In our spice rack with heating and stimulating ingredients.

This recipe brings together two of my favorite recipes, beneficial for the autumn season. Golden milk, or turmeric latte used here in a panna cotta. And spiced oatmeal which I have turned into granola.

If you use the granola on it’s own, be sure to add warm milk rather than grabbing it out of the jar by the handful, like Mr B.

Ingredients
For the panna cotta

  • 3 Tbsp agar flakes
  • 2.5 cups almond milk
  • ½ tsp. cardamom powder
  • 1 Tbsp. turmeric powder
  • ½ tsp. ginger powder
  • ¾ cup maple syrup
  • 1 tsp vanilla extract
  • 1/8 tsp. sea salt

Method

  • Combine agar flakes and milk in medium saucepan and simmer over medium heat until agar flakes have dissolved.
  • Add cardamom, turmeric, ginger, maple syrup, vanilla bean, and salt.
  • Simmer an additional 5 minutes, stirring frequently.
  • Pour into cups or molds.
  • Cool until firm

Ingredients
For the granola

  • 3 cups nuts, roughly chopped (almonds, pecans, hazelnuts)
  • 2 cups gluten free rolled oats
  • 1 tsp. ground cinnamon
  • ½ tsp. ground cardamom
  • ½ tsp. nutmeg
  • ½ tsp. ground ginger
  • ¼ tsp. ground garam masala
  • 1/8 tsp. finely ground black pepper
  • ½ tsp. salt
  • ½ cup pure maple syrup

Method

  1. Preheat the oven to 350°F. Line a baking tray with parchment paper
  2. Add all ingredients to a large bowl. Fold until well mixed.
  3. Pour onto the prepared baking sheet, making sure the layer is evenly spread,
  4. Bake for 15-20 minutes or until golden brown. I mixed the granola a couple of times to make sure it was evenly cooking
  5. Cool completely. Serve or store.