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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.

Chewy Chia Chocolate Biscuits

By , April 19, 2015

These biscuits taste great and are full of super foods

No slapped hands when the kids go near the biscuit jar, you can actively encourage it!

This was inspired by a deliciously Ella recipe, but adapted to take account of the blog comments to make it a more consistent and easier recipe

I don’t have a sweet tooth, but even I like these as they taste like dark chocolate!

Ingredients

  • 1 cup of almonds
  • 1 cup of walnuts
  • 1 cup of buckwheat flour (I made my own by blending sprouted buckwheat till it formed a fine powder)
  • 3 tbsp. date syrup (can use honey or pure maple syrup)
  • 6-8 medjool dates
  • 6 tbsp. water
  • 3 tbsp. raw cacao powder
  • 3 tbsp. chia seeds
  • 2 tbsp. coconut oil

Optional:

  • You can use Quinoa flour or another gluten free flour instead of buckwheat
  • You can interchange the natural sugar, the original recipe used maple I used date.
  • I find it better to soak to chia seeds in water before using, the original recipe just added the chia and water separately
  • You can interchange the nuts, I used walnuts and almonds but the recipe used hazelnuts and almonds

Method

  • Soak the chia seeds in the water for 10 minutes (this forms a natural glue, so you get a less crumbly biscuit dough)
  • Place the sprouted buckwheat in a blender and blend until fine. If using gluten free flour just place this in the blender.
  • Add the nuts to the blender and blend until fine
  • Add all the remaining ingredients and blend until a sticky dough comes together
  • Pre-heat the oven to 180c
  • Scoop a tbsp. of the mixture into your (clean) hand and roll into a ball, then flatten this with your hands and place on a baking tray lined with grease proof paper (remember this will give you uneven biscuits so you need to remove them from the oven as soon as they start to brown)
  • Keep doing this until you have finished the mixture
  • Bake for 15-20 minutes at 180c until the cookies are slightly browned and firm
  • Leave to cool
  • Once cooled place in an airtight jar.
  • These are full of super foods and healthy so you don’t have to keep them on a high shelf away from the kids, they can have as many as they want!

Vegan Gyoza

By , April 18, 2015

These are little pockets of heaven

I made them for my Grandma’s 91st birthday and they were gone in less than 5 minutes

They freeze well, so make a big batch and pull them out whenever you need them

Dumplings ingredients

  • 2 cups filling (see vegan meat recipe)
  • 15-20 gyoza wrappers

N.B. scale filling and wrappers based on how much of each you have; stick 1 tbsp. filling per wrapper

For vegan meat recipe

  • 1 package of tofu
  • 200g Quinoa
  • 4 spring onions, minced
  • 2 garlic cloves, minced
  • 1 tbsp. grated ginger
  • 2 tbsp. Sesame oil
  • 1 tbsp. soy sauce
  • 1 tbsp. sake
  • 1 tsp. salt
  • ¼ tsp. white pepper
  • 2/3 tbsp. oil for frying

For the dipping sauce

  • 2 tbsp. soy sauce
  • 2 tbsp. rice vinegar
  • Chilli oil (optional)

(Optional: You can fill the gyoza’s with anything you like, it’s another good way of getting rid of leftover veg/meat, just make sure the filling isn’t too wet or dry)

Method

  • Freeze the tofu overnight. Defrost and thoroughly wash and squeeze out as much water as possible. The more you wash and squeeze the more the taste of the soya disappears.
  • Crumble the tofu into small pieces
  • Wash the Quinoa and cook by covering with water and simmering until all the water is gone. Drain and place in a mixing bowl with the tofu
  • Add the spring onions, garlic, ginger, sesame oil, soy sauce, sake and season to taste. This mixture actually tastes quite nice and any left over can be eaten as a healthy side or salad.
  • Wash your hands or put on food-safe glove and mix the filling with your hand, using a kneading action to bring the mixture together
  • Place a wrapper into the palm of your hand then place a spoonful of filling into the centre of the wrapper
  • Dip the fingers of your other hand in a bowl of water, and wet the entire rim of the wrapper. This is what seals the pleats into place
  • At this point you can just seal the dumpling or you can be more fancy and try and pleat with your right thumb and forefinger. This is not as difficult as it sounds, if you fancy trying, this link is where I got the recipe from and has step by step instructions
  • http://www.thekitchn.com/how-to-make-asian-dumplings-from-scratch-cooking-lessons-from-the-kitchn-190431
  • If you are not going to eat the dumplings straight away, place them in a freezer bag and put them in the freezer
  • To cook, add 2 tbsp. of oil to a pan over a medium heat
  • Once the oil is hot, place the gyoza in a pan; fry until the gyoza are starting to tan on the bottom. Add 1cm of water to the pan and place a lid over the top (or foil to cover if you don’t have one) and allow gyoza’s to steam. After steaming allow the remaining water to burn off and fry the dumplings until crispy
  • To make the dipping sauce, combine equal parts of the dipping ingredients and chilli oil to taste

Raw rainbow salad/slaw

By , April 15, 2015

This salad is colourful, healthy and raw

Its great as a side or in sandwiches

The kids will love the colours and their tummies will too!

Salad ingredients

  • ½ a purple cabbage
  • 1clove of garlic
  • 3 carrots
  • 3 spring onions

For vegan mayonnaise;

– 4 oz. silken tofu

– 2 tsp. fresh lemon juice

-2 tsp. Dijon mustard

– 4-6 tbsp. vegetable oil

– Salt

(Optional: The vegan mayonnaise is optional, it lifts the dish and creates coleslaw more than a salad)

Method

– Place the salad ingredients in a food processor and blend until fine

– For the vegan mayonnaise, combine the tofu, lemon juice and mustard in a blender until the tofu is smooth

– While blending, slowly add the oil until emulsified and the mixture thickens

– Add the salt and taste and adjust for seasoning as needed

– Add as much of the vegan mayonnaise to the salad as you desire

– The vegan mayonnaise is very close to the real thing in texture and taste; keep the leftover mixture in a jar in the fridge for every day use

Healthy Happy Easter Bunnies

By , April 5, 2015

Almond Easter Bunny Biscuits

(Hemsley & Hemsley inspired)

(Gluten free/Dairy free)

This cute and tasty recipe is a quick and easy way to celebrate Easter whilst avoiding processed confectionary.

Your kids will love them.

Ingredients

For the body:

  • 125g ground almonds
  • 2-3tbsp. maple syrup
  • 1 egg white
  • 1 tsp. vanilla extract (H&H use almond)
  • Pinch of salt

To decorate:

  • 6goji berries
  • Handful of Cacao nibs (H&H used black sesame seeds)
  • Handful of almond slivers

Method

  • Blend the body ingredients together in a blender until fully combined
  • Chill in the fridge for an hour to make it easier to work with
  • Take a tbsp. of mixture in hand and form into an oval ball shape
  • Place on a baking tray lined with baking paper
  • Make oval balls with the mixture, save a little and make tails too
  • Place 2 almond slivers into each ball as ears, if you want pale ears do this after the biscuit is cooked
  • Bake in the oven for 10-12 minutes at 170c or until golden brown
  • While the bunnies are still warm, take half a Goji berry and push it into the biscuit to form a nose and take 2 cacao nibs and push them in to make eyes
  • Leave to cool and store in an airtight container in the fridge
  • Happy healthy Easter!

Raw bounty bliss balls

By , April 3, 2015

This has the same component tastes as a bounty chocolate bar, but is made of raw ingredients and super foods.

There is no chocolate in it; the chocolate flavour comes from raw cacao.

Raw cacao is a true super food; it is made by cold pressing raw cocoa beans. This preserves all of the living enzymes present in cocoa, along with its nutrients including magnesium, iron, potassium, zinc, manganese and calcium. Due to its potent antioxidants, cacao has been shown to protect the nervous system, slow our ageing process, reduce the risk of cardiovascular disease, stroke and reduce blood pressure.

I guess that is why it is called a ‘super food’.

Good thing it is one of the main ingredients in this recipe!

Ingredients

  • 12 large dates
  • 3 tbsp. nuts (I used walnuts but you can substitute)
  • 2 tsp. vanilla extract
  • A pinch of salt
  • 2 tbsp. water
  • 2 tbsp. cacao nibs
  • 2 tbsp. cacao powder
  • Desiccated coconut for coating

Method

  • Blend all the ingredients together, apart from the coconut
  • Spoon around 1 tbsp. of mixture into clean hands and roll into a ball
  • Put some of the desiccated coconut onto a plate and roll the ball in it until covered
  • Put in a cool place or fridge to set
  • Try not to eat all at once!

Gluten free savoury pancakes

By , March 28, 2015

This is a 7-minute meal

It is one of my own recipes

It is great hot or cold

It is useful for using up leftovers

It is a child friendly recipe and great for the lunch box

Ingredients (makes 6 small pancakes)

  • 2 large eggs
  • 2 tbsp. brown rice flour
  • 0.5-1 tbsp. coconut oil
  • Salt and pepper

Options

  1. Kimchi
  2. Cooked prawns
  3. 2 tbsp. of any leftovers
  4. If you would like a dipping sauce mix 2 tbsp. soy sauce, 2tbsp. rice vinegar

Method

  • Beat the eggs in a bowl
  • Add the flour, season and beat with a fork
  • Add whatever else you like, just make sure it is chopped into small pieces so that it distributes evenly in the pancake batter
  • Heat the coconut oil on a medium heat (you may not need a whole tablespoon if you have a non-stick pan)
  • When the oil is hot, spoon some mixture into the pan
  • Once the edges start to bubble flip it over and let the other side cook
  • You are looking for a golden finish
  • Tasty, quick and easy

Beautiful vegetable crisps

By , March 28, 2015

These are a healthy treat and the kids will love them, as not only are they tasty but colourful too

Ingredients

  • 1 yellow beetroot
  • 1 purple beetroot
  • 1 pre-soaked lotus root
  • A sprig of thyme/rosemary
  • 1 tsp. garlic salt

Method

  • Peel and slice your beetroot and lotus root (I use gloves as the colour can stain your hands)(I use a mandolin to slice, but you can you a knife if you don’t have one)(Do the yellow and purple separately so that the colours don’t leak into each other)
  • Rub the slices with olive oil
  • Finely chop the herbs and rub on to the beetroot
  • Sprinkle the garlic salt on the lotus root slices
  • Bake on a low heat c. 120c for 10-15 minutes or until crisp, if you are in a hurry you can put the heat up to 180c and cook for 5-7 minutes, but be careful not to burn them

Raw hazelnut power bar

By , March 26, 2015

This is one of my own recipes.

It has been described as an energy bar that tastes like a Ferrero Roche.

It is pure and therefore good for you versus other 4pm treats.

Its simple but it works.

Distribute the bars to your friends and aim for comments like, ‘this is so good I could sell it commercially’, ‘the ambassador would love this’ and ‘will you marry me’!

Ingredients

  • 12 large dates
  • 3 tbsp. hazelnuts
  • 2 tbsp. hazelnut butter

Method

  • Soak your dates if you have time as it makes them easier to work with. If they are very soft already or you don’t have time don’t worry about this step just put them in the blender.
  • I toasted the hazelnuts for a deeper taste, but you can skip this step too and just add them into the blender
  • Add the hazelnut butter
  • Blend all the ingredients together
  • Taste and add more of any of the three ingredients to your taste
  • Place in a baking tin filled with foil and push down to make into a brick. Once cold take out and slice into bars.

Truffle chocolate cake

By , March 22, 2015

Truffle chocolate cake – gluten free, dairy free, soya free, nut free

I was doubtful about this recipe, but once I got the right balance it was delicious. It tastes like a cake full of cream and chocolate and it is frankly unbelievable that there is no dairy, nuts, soya or gluten.

This is frankly life changing. Try it for your next birthday party!

Ingredients

For the cake:

  • 260g grated raw pumpkin
  • 2 eggs, lightly beaten
  • 100g maple syrup (can use honey)
  • 100g grams coconut oil (you a=can use other health oils)
  • 2 tsp. vanilla essence
  • baking powder
  • baking soda
  • ½ tsp. sea salt
  • 85g cacao powder
  • 30g coconut flour

Method

  • Preheat the oven to 180c. Grease a baking tin and line with grease proof paper
  • Whisk grated pumpkin, eggs and vanilla with a fork
  • Sift dry ingredients into the mixture and mix well
  • Scrape into the baking tin and smooth the surface until flat
  • Bake for 35-40 mins until a toothpick comes out clean
  • Leave the cake to cool for 10 mins and then run a knife around the edge before turning out onto a rack to cool
  • Spread the vegan chocolate buttercream frosting over the top before placing in the fridge to set

Ingredients

For the icing:

  • 260g cauliflower (1 medium head)
  • 1 tbsp. lemon juice
  • 50g coconut oil
  • ½ avocado
  • 50g maple syrup
  • 50g cacao powder
  • ¼ tsp. sea salt

Method

  • Blend the cauliflower and lemon juice to a smooth puree. Add coconut oil and blend again until smooth and thick. Add the avocado and syrup and blend again. Stir in the cacao powder and salt then blend and refrigerate for a couple of hours to let set
  • Use when needed

Nut free basil pesto

By , March 21, 2015

Nut free basil pesto

Who doesn’t love the combination of cheese, basil and garlic?

I have a friend coming over who is highly allergic to nuts, hence the recipe. What I didn’t realise is the difference in taste without the pine nuts which gives pesto a smooth undertone. Without it and with the substitute of lemon, the taste of the garlic and lemon has more of a kick, but boy is it mighty tasty!

Ingredients

– 50g basil leaves

– 1-2 cloves of garlic

– 1 lemon zested and juiced

– 50g Parmesan

– 4 tbsp. good olive oil

– Salt and pepper to taste (I didn’t need any)

(Optional: Add 1 garlic clove and half the lemon juice and add the rest to taste)

Method

  • Place half the garlic into a blender and pulse till minced.
  • Add the basil, lemon zest, half the lemon juice and the Parmesan and blend
  • Taste and add the other clove of garlic, lemon juice and seasoning to taste
  • Add the olive oil and blend till smooth
  • I like to add it to a summer tomato salad with mozzarella pearls (recipe to come)