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.
‘I said to the almond tree, speak to me of God, and the almond tree blossomed’
I love this recipe as it is naturally gluten free with lots of healthy ingredients and an antioxidant bonus from the raw cacao. It is gooey and chocolatey, without having dairy or chocolate. Great for a sophisticated adult dessert or a children’s lunchbox (my juxtaposed life).
Both almonds and coconut are nourishing to the tissues according to Ayurveda, like an internal moisturiser.
Taste testers, Mr. B and Baby B both liked them, with Mr. B wanting some vanilla ice cream over the top.
Ingredients
1.5 cups almond flour
¼ cup raw cacao
¼ cup desiccated coconut
1 tsp. baking powder
2 eggs
2 tsp. vanilla extract
¼ cup coconut oil
¼ cup almond milk
4 tbsp. maple syrup
Method
Grease a muffin tin with coconut oil and pre-heat the oven to 325F
Mix the dry ingredients and wet ingredients separately. Combine the two and mix till well combined and there are no lumps in the mixture
Spoon the mixture into the muffin tin (I used an average 12 muffin, muffin tin)
Bake for 12-15 minutes or until the tops spring back when touched
‘If you don’t eat well, you won’t be able to think, sleep or love well’
My little one has been quite ill recently, having spent a couple of days at school and contracted a few bugs at the same time, including RSV. Over the last few weeks, have been trying to make sure he eats food that helps his tummy (these tend to be bland BRAT – Bananas, Rice, Applesauce, Toast) but that he can taste, as he is super congested. The biggest issue has been making sure he drinks and eats enough during the day, as he very quickly lost his appetite.
These pinwheels are outside of my wheelhouse, as they use store bough puff pastry, which is not gluten free. This does help with the ease factor for other mothers out there, as the pinwheel concept is a great one for sneaking veggies into fun looking snacks and there are endless permutations and combinations that can be done. They can also be made and frozen, so are good for batch cooking, They’re also great as canapes, so adults and kids can both delight. Mr and baby B both approved.
Ingredients
1 puff pastry sheet, thawed
1 tsp. EVOO
1 shallot, small dice
1 clove garlic, crushed
1-pound baby spinach, chopped
4 tbsp. vegan cream cheese
Method
Lay the puff pastry sheet out on a floured surface
In a frying pan heat the olive oil, on a low medium heat add the shallot and a punch of salt. Cook till soft. Add the garlic and stir for 30 seconds.
Add the spinach and turn over with tongs until wilted
Add the cream cheese to a bowl and mix in the prepared spinach mixture
Spread the mixture onto the puff pastry
Roll up the puff pastry
Place in the fridge for 30 minutes to firm and preheat the oven to 400F
Line a baking pan with parchment
Once the pastry is firmed, cut into ½ inch wheels and place on the parchment, spread apart (will expand in the oven)
Bake for c. 25 minutes, or until golden brown and crisp
‘The delicate sweetness of just picked vegetables, is always worth savoring’
I made this dish for the wider family on thanksgiving, alongside a number of other veggie dishes. This was the only one that was eaten, as apparently you don’t need to eat veggies on thanksgiving unless they have marshmallows on them. It is an addictive dish with a nice crunch from the beans and breadcrumbs, a salty element from the cheese and a kick of garlic. It goes well with so many different dishes and I have also served it with pasta for Mr and Baby B.
Ingredients
1lb fresh green beans
2 cloves of garlic, crushed
1oz pecorino or hard vegan cheese, grated
½ cup GF breadcrumbs
Method
Blanch the beans (boil hot water, add a pinch of salt, add the beans for 1 minute and then rinse them in cold water).
Heat a tsp of EVOO and add the garlic, sauté for 30 seconds, add the breadcrumbs and then the beans, stir fry for 2 minutes until well combined
‘If you combine good flavors, food turns into an orchestra’
This is a great dish that has a ton of healthy ingredients but tastes gooey and indulgent. It has layers of deep flavour but is super simple to make. It doesn’t look too fancy, but it was the showstopper at a recent brunch I hosted. The great thing about it, is it is adult and kid friendly, can be used as a dip or a spread in sandwiches or an infant cracker.
I use cashews, nutritional yeast and lemon to create the creamy cheesy sauce. The tapioca starch creates a chewy gooey texture. Cashews are high in protein, magnesium and iron, which is why they are a favorite for sauces in our house.
Ingredients
1.5 cups of raw cashews
2 cups filtered water
1/3 cup nutritional yeast
2 tsp. fresh lemon juice
½ tsp. salt (add more to taste)
¼ cup tapioca starch
1 tbsp. EVOO
1 small white onion, diced
3 large garlic cloves, minced
1-2 jars of artichokes, drained and quartered
4 cups spinach
Method
Add the cashews to a bowl and pour boiling water over the top, let soak for at least 10 minutes, drain and add to blender
Add the water, nutritional yeast, lemon juice and salt to the cashews and blend till smooth
Add in the tapioca starch and blend again
Heat the oil and sauté the onions and garlic for a few minutes with a sprinkle of salt, add the spinach and allow to wilt. Add mixture to the blender as well as the artichokes and blend to a smooth consistency
Add to an oven proof pan and broil for a few minutes
‘Funny, how one good cookie can calm the mind and elevate a troubled soul’.
I used to make these cookies at the restaurant. It was like quiet sweet meditation. They are more like a healthy granola bar in the form of a cookie, so can be eaten any time of the day. I love the subtle sweetness from the dates and maple and the satiating grounding nature from the oats and pecans. They are addictive so make sure you make a large batch.
This recipe was taken from Divya Alter’s new book, ‘the joy of balance’ and they are served at Divya’s Kitchen in NYC.
Ingredients
200g pecan halves
¼ cup coconut oil
200g rolled oats, divided
44g sorghum flour
44g amaranth flour
½ tsp. cardamom
½ tsp. ground cinnamon
½ tsp. baking soda
¼ tsp. salt
½ cup maple syrup
2 tbsp. almond milk
2 tbsp. fresh lime juice
1 tsp. vanilla extract
60g pitted dates, finely chopped
90g carob chocolate chips
Method
Preheat the oven to 300F. Line a baking tray with parchment paper, spread the pecans over it and bake them for 10 minutes or until fragrant and slightly darker
Once cool, roughly chop 75g (3/4) cup and add the rest to a food processor
Add half the oats to a bowl and half to the food processor and grind the oat/pecan mix to a fine meal. Add to a bowl with the whole oats. Add the sorghum, amaranth, masala, cinnamon, baking soda and salt. Mix well.
In a separate bowl whisk together the maple syrup, coconut oil, almond milk, lime juice and vanilla. Fold in the chopped dates and chocolate chips.
Add to the dry ingredients and combine to make a sticky dough
Place some coconut oil on your hands or in a 1/3 cup and shape the cookies
Bake the cookies for 30 minutes or until they are golden, they will firm up more as they cool
‘You melt my heart like ghee on fresh hot paratha’
I love to try new gluten free Indian flatbread recipes, as roti and paratha are staples in Indian cuisine. The great aspect of Indian flatbread is that it is only made with a few ingredients and is also yeast free. This version uses ancient grains which gives a hearty dense and satisfying taste, as well as a nutrient dense flatbread containing iron, selenium, magnesium, calcium and protein. I like to eat them straight from the pan or with piping hot dal. Mr B likes them on their own, as does Baby B.
This recipe is from Divya Alter’s new book, ‘the Joy of balance’.
Ingredients
¾ buckwheat flour (1/4 cup for dusting)
1 cup amaranth flour
1 tsp. salt
2 tbsp. olive oil
1 tbsp. ghee/coconut oil
1 tbsp. finely chopped fresh cilantro (optional)
Method
In a medium bowl, mix the buckwheat, amaranth flour, salt and cilantro if using. Rub in the olive oil and then add in 2/3 cup warm water. Knead the ingredients together into a smooth and soft dough, c. 5 minutes
Divide into 8 balls, cover with a damp kitchen towel
Dust a smooth surface and rolling pin with flour and roll into a disc, c. 2 mm thick and 6 inches in diameter
Preheat a cast iron pan and brush with ghee, place the paratha in the middle, lower the heat to medium low. Once the top and sides begin to bubble, brush with a little ghee and flip over with a spatula, cook the second side for another minute or two, brush the top and edges with ghee and gently flip to the original side cook for a few more seconds.
Transfer to a basket and cover so they don’t dry out.
‘Imitate the rice stalk, the more grains it bears, the lower it bows’.
I love Divya Alters new book, the joy of balance. The recipes are simple, healthy and the knowledge is vast. I also had the honour of making a small contribution during the photography session and feel a personal connection to the recipes as they nourished me through my pregnancy.
I like this recipe for a light dinner. I make the rice in the afternoon to serve with lentils and then use the rest for an evening stir-fry. Mr. B loves this dish with a little spice, Baby B will try a couple of spoonful’s, my mum has it with yogurt and pickle and noted it reminds her of my grandma’s turmeric rice. I like it just as it is.
Ayurvedic Spice lesson
Turmeric – cleanses liver, breaks down fat in the liver, improves digestion and immunity, adds luster to the skin
Cumin – stimulates digestion, eliminates toxins, relieves congestion, helps with absorption of nutrients and fertilizes friendly bacteria
Ginger – Improves digestion and circulation, breaks down fat in the stomach, relieves constipation
Curry leaves – supports liver detox, purifies blood, manages cholesterol and blood sugar and cleanses the cellular system
Ingredients
2 tbsp. ghee or olive oil
¼ tsp. turmeric
¼ tsp. cumin seeds
1 tsp. fresh grated ginger
5 fresh curry leaves
¼ tsp. salt
½ cup nuts
1.5 cups cooked basmati rice
1 tbsp. fresh lime juice
Fresh herbs to garnish – dill, coriander, parsley
Method
Heat the ghee/olive oil over a medium low heat, gentle cook the turmeric until it starts to darken in color, around 5 seconds
Add the cumin seeds and toast for 10 seconds
Add the ginger and curry leaves and stir until the leaves are starting to darken and crisp
Add the salt and nuts and toast until the nuts are slightly golden, approx. 30 seconds
Add the cooked rice, increase the heat to medium and stir fry the mixture until the rice is all yellow, 5 minutes
Add the lime juice, mix, switch the heat off and serve warm
Tis the season for all things pumpkin. In that ‘spirit’ granola had to be on the menu. It is a super simple recipe. I added in pumpkin seeds and candied ginger to the original recipe to ramp up the taste. I like to use this in yogurt for breakfast or dessert and it can also be used on top of some stewed apples to simulate an easy apple pie.
Ayurvedic Spice lesson
Ginger – Improves digestion and circulation, breaks down fat in the stomach, relieves constipation, reduces mucus and inflammation, antiviral, antibacterial
Nutmeg – Calms the mind, promotes sleep, relieves coughs and colds
Cinnamon – Improves circulation, relieves coughs and colds, helps with glucose and carbohydrate metabolism
Ingredients
3 cups GF rolled oats
1.5 cups raw pecans
½ cup raw pumpkin seeds
3 tbsp. raw cane sugar
½ tsp. sea salt
½ tsp. ground ginger
½ tsp. ground nutmeg
1 tsp. ground cinnamon
¼ cup olive or coconut oil
1/3 cup maple syrup
1/3 cup pumpkin puree
1 cup chopped candied ginger (optional)
Method
Preheat the oven to 325F
Mix all the ingredients, in order of the list apart from the candied ginger
Spread the mixture on a lined baking tray
Bake for 12 minutes and then mix, bake for another 12 or until starting to brown
Apologies for the delayed blog. We moved house to be closer to nature, both for the balance of my own temperament and my little one’s development. Moving house and ‘starting again’ is no small feat, throw in an under one and it can be somewhat hectic and overwhelming. When life starts to get a little crazed, my go to is a grounding soup, full of health and vitality to keep you going.
This soup is perfect for the situation, the autumn weather and the season. It has lentils for protein, spinach for iron (adding lime to help with your iron absorption) and pumpkin for grounding.
Pumpkins have long been used as a natural sedative. The earth element dominates pumpkin making it heavy, grounding and nutritive. The mild sedative effect, supported by its magnesium and potassium content, helps reduce tension in the body and relax the muscles. It also contains tryptophan which encourages sound sleep and a balanced mood by increasing serotonin.
In this recipe the heating spices, such as turmeric and mustard seeds are balanced by the cooling spices such as cumin and coriander. The spinach and fresh cilantro are an additional support for your liver.
Ingredients
½ tsp. mustard seeds
1 tsp. cumin seeds
1 shallot or 1 cup finely diced fennel
1 tbsp. grated fresh ginger
3 cloves garlic, crushed
1 tsp. ground cumin
1 tsp. ground coriander
½ tsp. turmeric
1-2 cups roasted pumpkin
1 cup red lentils
1 cup chopped tomato
2 tbsp. lime juice (more to taste)
½ tsp. salt
1 cup spinach
¼ cup chopped fresh cilantro (to serve)
Method
In a 3-quart saucepan, add 2 tbsp. ghee or olive oil on a low heat. Add the mustard and cumin seeds, once they start to sizzle add the shallot/fennel, ginger, garlic, ground cumin, turmeric and coriander. Add 2 tbsp. water so they don’t dry out. Cook till soft, around two minutes
Add the roasted pumpkin, lentils, tomato and 6 cups of water. Bring to the boil and then down to a simmer
Cook for 20 minutes or until the lentils have dissolved into the soup
Add the salt and lime. Add more to taste
Add the spinach and cook together for 1-2 minutes, so that it wilts into the soup
‘She said nothing with her voice and everything with the way she cared for you.’
It only made sense this week to feature a recipe with cardamom in it, after the beautifully written interview my dear friend Kate Ray from soft leaves wrote about my culinary journey and relationship with cardamom. To read the full article and to subscribe to her blog follow this link:
I discovered my love of cardamom through my Grandmothers food. She used it in sweet and savoury dishes. It was in her Friday vegetable rice as well as her chai and desserts. You’ll find it featured in many of my dishes on the blog, in cookies, scones and tea. I love it for its calming effect on the nervous system and natural sweet aroma. It also reminds me of my grandma. Not just due to the dishes she used it in, but in how she made me feel.
‘The fragrance of cardamom instantly brings me joy and calms me, like an overwhelming feeling that whatever is going on, it is going to be okay.
That’s how I felt being around my Grandma.’
This sweet masala is based on a recipe from Divya Alter’s, ‘What to eat for how you feel.’ It is typical of a sweet Ayurvedic spice mix, due to the balance and type and effect of spices used. I increased the cardamom and vanilla in this recipe, making it a little sweeter.
This spice mix is great for baking, in oatmeal or in warm milk (dairy or homemade almond milk works perfectly) as they help with the digestion of carbohydrates, sugars and dairy.
Coriander and Fennel are cooling and counteract the heating nature of cinnamon. They also both help regulate digestion.
Cinnamon is sweet and pungent. It clears congestion, promotes digestion of carbohydrates and balances blood sugar.
Green cardamom is sweet and pungent. It helps with protein metabolism and calms the nervous system.
Rose petals are sweet and cooling. They soothe the heart.
Vanilla is sweet and astringent. It has a cooling and calming effect and improves the appetite and libido.
Ingredients
1 tbsp. coriander seeds
1 tbsp. fennel seeds
1 tbsp. dried rose petals
1.5 tsp. crushed cinnamon bark (around 1 inch)
1 tsp. cardamom seeds
1 tsp. vanilla extract powder
Method
Place all ingredients in an electric grinder or spice mill and grind to a fine powder. Store in an airtight jar, away from light
