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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.

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)

Salted caramel halloumi and apple

By , March 20, 2015

Gluten free, carb free with a bit of sweet and salty

This is one from my ‘seven minute meal’ collection

Ingredients (makes 3 portions)

  • 100g halloumi
  • 2 green apples, cored and cut into 2cm slices
  • a pinch of salt
  • a drizzle of honey if you want more of a contrast in flavour

Method
Place the haloumi and apple slices in a hot non-stick frying pan. Move the pan around so that the halloumi fat covers the apples a little

Cook on both sides so that the halloumi is brown and the apples caramel in colour.

Finish off with a pinch of salt and/or a drizzle a bit of honey if you want more of a contrast in flavour!

This was taken from Sarah Wilson’s, I quit sugar book. It is an inspired recipe, I would never think about putting these two ingredients together. Genius!

Decadent chocolate brownies

By , March 19, 2015

Decadent chocolate brownies

-Gluten free, dairy free, nut free

I found this recipe on Eat Drink Paleo, who adapted it and I adapted it once more. This brownie is moist in the middle and has a rich decadent taste. It was one of the taster’s favorites so far and no one guessed the secret ingredient!

Ingredients

  • 1 large sweet potato or 2 small (white or orange is fine)
  • 6 tbsp. soft or melted coconut oil (can use olive oil)
  • 2 tsp. vanilla extract or essence
  • 4 tbsp. raw honey (add more if you have a sweet tooth)
  • 6 tbsp. raw cacao powder
  • 5-2.5 tbsp. coconut flour
  • 1 tsp. baking powder
  • I tsp. baking soda
  • 2 eggs

As with all cake type mixtures, the accuracy doesn’t need to be perfect for a good result.

Method

Preheat oven to 185 °C/ 365 °F. Line a deep baking tray with grease proof paper

  • Combine the grated sweet potato, eggs, vanilla, honey, coconut oil in a large mixing bowl and stir together till well mixed. Then add cacao powder, baking powder and baking soda and stir. Finally add the coconut flour. Avoid adding too much as it absorbs moisture and so may dry out the brownies. You are looking for a gloopy consistency in the mixture.
  • Once combined pour the mixture into the lined baking tray (any tin is fine really as long as the layer is at least one inch thick, just adjust cooking time and keep a closer eye if you make it thicker).
  • Cook for 25-30 minutes, or until you can put a toothpick through and it comes out clean. Remove from the oven and allow to cool for 5-10 minutes before removing from the tin and slicing. It is easier to slice once cooled, although I have to admit I didn’t wait.
  • Enjoy!

Salted Caramel Chocolate Tart

By , March 18, 2015

Salted Caramel chocolate tart

-Gluten free, dairy free and delicious

I found this recipe on Eat Drink Paleo; it is great not only because of the end product but also because you can use all three parts of the recipe for other things.

(I used the base for other tarts/puddings – pumpkin for example)

(I used the middle as a raw pudding base for paleo banoffee pie but you could just eat it on it’s own)

(I used the excess chocolate topping to create raw dairy free chocolate, by putting the left over mixture in an ice cube tray and placing in the fridge)

Ingredients

For the base

  • 150g cups ground almonds
  • 75g cup hazelnuts
  • 2 tbsp. coconut oil melted or soft
  • 1 egg
  • 1 tbsp. maple syrup or honey
  • 1 tsp. vanilla extract or essence

For the caramel filling

  • 150 g pitted dates (about 20 Medjool dates, soaked in boiling water for at least 10 minutes)
  • 75g coconut cream (coconut milk was used in the eBook)
  • 1 tbsp. soft or melted coconut oil
  • 1 tsp. vanilla extract or essence
  • 1 tsp. sea salt or Himalayan pink salt
  • 2 tbsp. crushed almonds

For the chocolate topping

  • 100 g coconut oil
  • 6 tbsp. raw cacao powder
  • 1 tbsp. raw honey
  • 1 tsp. vanilla extract

Method

Preheat oven to 180 °C/ 355 °F. Grease a tart tin

Start with the base. The recipe uses raw hazelnuts but I decide to do a little toasting beforehand to give them richer flavour. Heat a small frying pan and add the hazelnuts. Cook over medium heat for 3-4 minutes, swirling frequently to prevent burning, until lightly browned on all sides. Remove and cool for a few minutes.

Place the hazelnuts in a food processor. Reserve 2-3 tablespoons for later. Grind and process into fine meal, for about a minute. Add the ground almonds, coconut oil, egg, maple syrup (you can use any other natural sweetener) + vanilla. Blend again until the mixture comes together.

Scoop the mixture out and make it into a large ball. Place and flatten between 2 sheets of baking paper (about 50x50cm). With a rolling pin, roll out the base to about 3mm thick (mine was more like 5cmm). When rolling, start from the middle and roll to the edges in different directions. Peel the top layer of baking paper off then flip the base over the tart tin. Be gentle.

Just fill in any gaps with your fingers. Make sure the area where the sides and the base meet is filled, a little thicker if possible. Place a round layer of baking paper over the base and fill with baking beads. Bake in the oven for 10 minutes, remove the baking beads and bake for a further 10 minutes or until golden brown. I turned the oven to 170°C for the second 10 minutes. Set aside to cool, in the tin.

Now for the filling: Drain the water from the soaked dates. In the food processor, whiz the dates, coconut oil and vanilla until they foam a thick paste. Add the coconut cream or milk and salt, whiz again until really smooth (about a minute, scrapping the sides as you go).

Spread the caramel mixture over the base and place in the freezer for about 20-30 minutes. You can sprinkle the crushed hazelnuts over the base before adding the caramel but I sprinkled mine on top of the chocolate layer.

Now to make the chocolate topping: In a bain marie (a bowl placed over simmering water), melt the coconut oil, honey and vanilla. Stir until combined. Sift in the raw cacao powder (I just added it in without sifting) and whisk continuously until smooth. I’d say about 20-30 seconds; you don’t want to overcook it. Pour the chocolate topping over the caramel and spread with a spatula. Sprinkle with crushed hazelnuts. Place in the freezer for 5 minutes.

Gluten free, dairy free: Savoury muffins

By , March 18, 2015

Gluten free courgette and chorizo muffins

– Gluten free and dairy free (ex-chorizo will make them meat free)

Ingredients (multiply as needed)

  • 160g rice flour
  • 160g almond meal
  • 80g coconut flour
  • 3 eggs
  • ½ cup virgin olive oil
  • ¼ cup water
  • ½ tsp salt
  • ½ tsp garlic powder or freshly chopped
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 medium courgette
  • 3 tbsp chorizo
  • 3 tbsp chopped sun-dried tomatoes

Optional extra;

  • Swap the chorizo for ham, or cheese
  • Can use tapioca flour instead of rice flour

Method

  • Heat the oven to 180c
  • Combine all the flours, baking soda and powder, salt and garlic powder
  • Using a whisk, mix through well. In another bowl wisk the 3 eggs, olive oil and water. Add the courgette, chorizo, sun-dried tomatoes and the liquid mix to the dried ingredients and mix through with a wooden spoon until well mixed. You should have a very thick/claggy mixture with your hands.
  • Grease 8-12 muffin cases/tray with olive oil. Using a spoon fill the cases till almost full to leave room for the muffins to rise a little.
  • Bake for 20-25 minutes. Take out of the oven and let them cool down for a few minutes before removing from the tray. Place a wire rack and serve while they are still warm.