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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.

Baked Mung Lentils (GF, V)

By , September 10, 2022

Anyone know knows me, or has been following this blog for a while, knows I love mung lentils.  From my grandma’s mung dal to my own mung lentil burgers, pancakes and frittata’s, if you can make it using mung, I will give it a go.

From an Ayurvedic perspective mung (or moong) is sweet, cooling and tri-doshic (meaning it is good for all constitutions). It is high in protein, fibre, nutrients and is easy to digest. Ayurvedically speaking it is known to nourish the tissues and strengthen the immune system and is known as the queen of lentils. 

I discovered this particular lentil dish at the Indian restaurant Sona in NYC. It came beneath some pani puri. At first my friend Marissa and didn’t know if we should eat it, but of course nothing was going to stop us trying (if you know Mari and I, you’ll know we will try most foods at least once). What we gained was a delicious snack and a perplexed waiter!

Of course, I immediately worked out how to make a healthy version, baking not frying the mung. This is a simple recipe and you can change the seasoning, making it a healthy and versatile snack. I made an everything bagel seasoning version for Mr B and he loved it. 

Ingredients

  • 1 cup mung, soaked overnight
  • 2 tbsp. EVOO
  • ½ tsp salt
  • ½ tsp pepper
  • 1 tsp. chaat masala (optional)

Method

  • Drain and wash the soaked mung lentils and then leave them to dry in a sieve or on a kitchen towel
  • Preheat the oven to 425F and line a baking tray with parchment paper
  • Mix the dried mung with the oil, salt and pepper
  • Lay out flat on the parchment paper
  • Bake for 20 minutes and then turn the oven off. Check every 5 minutes for the mung to turn golden brown and remove when ready (too long and they will go black and hard)
  • Let cool and then store, add chaat masala and/or other seasonings and store in a glass jar 

Caramel apple soft serve (GF, V)

By , September 4, 2022

‘All you need is love…and maybe a little ice cream’. 

I copied down this recipe from a book on cleansing, as I thought it sounded so delicious that it would encourage people to want to eat it and therefore cleanse. It is made our star ingredient for liver cleansing, apple but due to the banana and dates, tastes like caramel ice cream. 

It also takes only a few minutes to make. Ice cream for breakfast? Yes, please!! You are welcome Mr and Baby B!

Apple – The malic acid in apples helps to open the ducts that run through the liver, allowing the liver to more easily flush. Polyphenols in apples keep the serum and lipid levels of the liver under control. Apples have anti-inflammatory properties that help to protect against fatty liver.

Ingredients

  • 1 apple, diced and frozen
  • 1 banana, diced and frozen
  • 2-3 medjool dates, pitted
  • 1 tsp. vanilla extract

Method

  • Place all ingredients in a food processor or high-speed blender and blend till smooth. Add a little water if necessary, a teaspoon at a time and scrape down to get a smooth consistency. Serve immediately. 

Butter Bean Puree with Dukkah (GF, V)

By , August 28, 2022

‘I’d rather have a cupboard full of herbs than a closet full of heels’

This dish was inspired by my friend Kim. Literally one of the nicest people I have met. She mentioned using canned butter beans to make puree, how much time it saved and how tasty it was, and I was won over. I’ve made this puree before with dried beans (Ottolenghi recipe) and I have to say, I couldn’t tell the difference. 

I paired it with a Dukkah, a middle eastern condiment made of herbs, spices and nuts. Adding some thyme and a squeeze of lemon to give it a zaatar pivot. 

Thyme – Has a beautiful fragrance. It is also an antibacterial. It contains thymol which has been extracted and is used in cough mixtures. 

Kalonji – Also known as Nigella seeds, Kalonji has been known as a natural remedy to cure just about anything. This is due to its powerful antioxidant properties, it’s antibacterial and anti-inflammatory properties.

Ingredients

Puree

  • 1 can butter beans
  • 4 garlic cloves, crushed
  • 2 tbsp. lemon juice
  • ½ cup olive oil
  • ¼ tsp. Himalayan salt 

Dukkah

  • 70g hazelnuts
  • 2 tbsp sunflower seeds
  • 1 tbsp. cumin seeds
  • 1 tbsp. coriander seeds
  • 2 tbsp. sesame seeds
  • ½ tsp. kalonji/nigella seeds
  • 2 tbsp. fresh thyme leaves
  • 1 tbsp. fresh lemon juice
  • 2 tbsp. EVOO
  • ½ tsp. coarse salt

Method

  • Drain and wash the butter beans
  • Place in a blender with the garlic, lemon juice, olive oil and salt
  • Bake the hazelnuts and sunflower seeds for 5 minutes at 300F, let cool
  • Dry roast the cumin, coriander and sesame seeds until you start to smell the herbs, let cool
  • Add the nuts, seeds, toasted herbs, kalonji, EVOO and salt into a pestle and mortar and crush together. Top the puree. 

Tofu Nuggets (GF, V)

By , August 21, 2022

‘The mind is like Tofu; it tastes like whatever you marinate it in’. 

This is an extremely simple recipe, to be used as a teether, a protein rich food and a crouton for adult meals, it’s a nice staple as it is simple to prepare and can be used in many ways. 

I made this originally for Matteo, as the marinade is light but ended up using it in salad and a sandwich for Mr. B.

Many people don’t like Tofu as they think it is bland, but I love it as it is a blank canvas and you can paint it to match your recipe or your mood. If this is a piece of art, I would say it is in pastels. 

Ingredients

  • 1lb extra-firm tofu
  • 1 tbsp. maple syrup
  • 1 tbsp. tamari
  • 1 tbsp. rice wine vinegar
  • 2 tbsp. sesame oil
  • ½ tsp. black/white sesame seeds (optional)

Method

  • Place the tofu on a chopping board lined with kitchen towel, cover with more kitchen towel, another board and something heavy to squeeze the maximum amount of water out. 
  • Cut the tofu into 2-inch pieces and place in a container
  • Mix the rest of the ingredients apart from the sesame seeds and pour over the tofu, mix and let marinate for an hour
  • Heat the oven to 400F and place the nuggets on some parchment paper and a baking tray, bake for 30 minutes, turning once. They will firm up more out of the oven, so don’t over bake. 
  • Before baking you can sprinkle sesame seeds on top. If making for a child, I’d suggest not doing that as they will end up absolutely everywhere!!

Garden Pasta Sauce (GF, V)

By , August 14, 2022

‘Gardening trains you to think ahead and care for other living organisms responsibly. Truly infinite are the life lessons this hobby has to offer.’

My father in law is an avid gardener. He is out in the garden every day. He carefully cultivates his own produce and eats it every day. He likes to tell me that his garden is organic, more organic than any farm of shop proclaims. I love this. He used to tell me that the organic label was a sham and that vegetables couldn’t be grown without pesticides. Today he claims his garden is chemical free. 

I am happy to take anything he offers me and, in the summer, some of the plants grown in abundance. One day I came home to a box full of vegetables, it was hot, and I didn’t have any room in the fridge, so I cooked the whole lot together into one big pasta sauce. Mr. B said it was the best sauce he had tasted. 

It’s simple, easy to make and one pot. Give it a go and feel free to substitute anything you have an abundance of. 

Ingredients

  • 3 tbsp. EVOO
  • 1 tbsp. garlic/3 cloves, crushed
  • 8 tomatoes, diced
  • 2 eggplant, diced
  • 2 zucchini, half moon
  • Hand full of green beans, small slice
  • Hand full of torn basil

Method

  • Warm the oil over a medium heat
  • Add the eggplant and toss in the oil until soft
  • Add the tomatoes and cook with a little salt until they start to breakdown
  • The tomatoes should release water but if the sauce gets a little dry, add a little water, ¼ cup at a time. Add the garlic. 
  • Add the zucchini and green beans
  • Throw in the basil just before serving 
  • Serve with GF pasta, adding salt, pepper and chili flakes to taste 

Sweet green cashew dressing (GF, V)

By , August 5, 2022

‘Real cooking is more about following your heart than following a recipe’

Mr B loves a sweet greens salad, it is to do with the great variety of vegetables, protein add-in’s but most of all the spicy cashew dressing. The company recently posted the recipe on their Instagram account, noting it had too many ingredients for anyone to actually make it at home. They also wrote some of the ingredients in code, like 3 tsp of umami, which I decided to interpret as mushroom powder. I changed a few other items, for example, using roasted sesame oil versus sesame oil and brown rice vinegar (as an ode to Chef Elliot from ICE) instead of rice wine vinegar. I also added a boat load more cilantro, because from an Ayurvedic perspective the more fresh herbs the better. The result is a creamy, flavourful sauce that can be used on just about anything. Mr. B approved. 

If there is something you eat at a restaurant that you want me to try and create a version of, let me know in the comments or email me at [email protected]

Ingredients

  • 1.5 cups cashews, soaked
  • 2 tbsp. crushed garlic
  • 1 cup fresh cilantro
  • 2 tbsp. roasted sesame oil
  • ¼ tsp. chilli flakes
  • 3 tsp. mushroom powder
  • ¼ cup maple syrup
  • ¼ tsp. ginger powder
  • ¼ cup lime juice
  • 1/3 cup brown rice vinegar
  • 1/3 cup EVOO (optional)

Method

  • Soak the cashews in hot water for 30 mins-3 hours, drain and blend until they start to break down
  • Add all other ingredients and blend till well combined and smooth
  • Adjust to your own taste

Watermelon Canape (GF, V)

By , July 30, 2022

‘If you focus only on the seeds of a watermelon, you miss the sweetness of the meat’

I’ve been buying a lot of watermelon to keep the family hydrated during the various heat waves we have had on both sides of the pond. My baby Matteo loves to use it as a teether, my mum loves the sweetness and for Mr B I thought I would add some heat.

I have served this as a canape and palate opener as part of a tasting menu, hence the fancy picture. More often I through this all into a bowl and serve it when doing a BBQ or picnic.

Ingredients

  • 4 cups of watermelon
  • ¼ cup cilantro, chopped
  • 1 small jalapeno, deseeded and thinly sliced
  • Juice of 1 lime
  • 2 tbsp. Olive oil
  • Pinch of pepper
  • ½ tsp extra flaky sea salt

Method

  • Cut the watermelon into bite size pieces
  • In a small bowl mix the rest of the ingredients apart from the salt. Taste and adjust to your own palate
  • Spoon the dressing over the watermelon and sprinkle with the flaky salt

Ayurvedic Apple Sauce (GF)

By , July 16, 2022

‘’Surely the apple is the noblest of fruits’

This apple sauce is divine and according to my sister-in-law, tastes like Christmas Apple Custard. I made it originally to mix with baby oatmeal for my son but now it is in high demand across the household. 

Not only is it healthy and tasty, but as with all my recipes, it is easy to make. You can also vary the spice infusion, to create different flavour profiles and different energies. I like cinnamon for the morning for example, as it is a heating spice and fires you up for the day. Cardamom I would use for a more calming energy, perhaps for breakfast on the weekends, or for tempering a teething bought. 

Mr. B loves all things American and Christmas, so for him this is what this congers up. Matteo loves anything sweet and from mama. So, this family approved. 

Ingredients

  • 4 sweet apples. 2 peeled, all cored and diced
  • Filtered water
  • 1 tbsp. ghee
  • 1/8 tsp. cinnamon

Method

  • Add the apples to a pot and fill with filtered water to just above the apples
  • Place on a medium heat covered until the apples are soft
  • Let cool and blend with the ghee and cinnamon
  • Store in the fridge in an airtight glass container

Courgette Pancake (GF)

By , July 10, 2022

‘Food is our common ground, our universal language’

Feeding is an important part of my son, Matteo day. He likes discovering new textures and tastes and seems to like most everything he eats, at least so far. He is a very social being, as kids go and loves to eat with other people at the table. I have therefore taken to making things that are simple enough for an infant but complex enough for an adult and this recipe is one such dish that worked well. 

These are little pancakes, that you can add a variety of flavours and vegetables to. You can serve it with a dipping sauce or two and it can be eaten for breakfast, lunch or on the go. It can also be batched and frozen. 

I use coconut flour as it makes the dish gluten free, but all adds in healthy fats, protein and fibre. I added garlic and a little olive to add some taste without adding salt. Mr. B, Mum and Matteo loved them. Recipe approved. 

Ingredients

  • 1 courgette, grated
  • 1 garlic clove, crushed
  • 2 grated olives (optional)
  • 3 eggs, scrambled
  • ¼ cup coconut flour
  • EVOO or ghee

Method

  • Grate the courgette sprinkle with a little salt and place in a sieve for 10 minutes. Squeeze the water out of the courgette after 10 minutes. 
  • In a bowl, add the crushed/grated garlic clove to the courgette and olives if using and mix
  • Add the eggs and mix
  • Sieve the flour into the mixture and let stand for 10 minutes. The coconut flour will absorb some of the moisture. If after 10 minutes you need it to the thicker, add a little more. You are looking for a thick pancake batter consistency
  • Add EVOO or ghee to a pan and add a tablespoon of the mixture, flattening with the back of the measuring spoon. Cook until edges are browning and then flip. Place in a preheated low oven to keep warm and to make sure it is cooked through. 

Leek, Pea and Courgette stew/soup (GF, Vegan)

By , July 2, 2022

‘We may think we are nurturing our garden but of course it is our garden that is nurturing us’

I love summer vegetables; I taste a lot of sweetness in them when they are in season. Leeks, courgettes, celery, peas. It brings forward the sweetness of the summer. This dish really utilises those veggies and brings out their unadulterated flavour. 

You can serve this as a stew, just add less stock or as a soup. You can add no stock, as the veggies will create their own, vegetable stock to add more nutrients or chicken stock to add more protein. I like to add sprouted mung beans for some extra veggie protein and some texture too. I add croutons, some extra pepper and a few chilli flakes for Mr. B. 

Ingredients

  • 2 tbsp. EVOO or ghee
  • 2 leeks, washed and cut into rounds
  • 3 cloves garlic, crushed
  • 2 courgettes/zucchini, cut into half moons
  • 2 sticks of celery, diced
  • 1 tsp. white miso
  • 500ml stock
  • 1 cup peas
  • Salt and pepper
  • Lemon zest/fresh herbs (basil/mint/parsley)/drizzle of EVOO/truffle oil to serve/finish

Method

  • Heat the oil/ghee in a deep pot. Add the leaks and a pinch (1/8thtsp) of salt. Sauté until soft, around 6-8 minutes.
  • Add the zucchini and celery and cook for a few minutes
  • Add the garlic and miso paste and stir in, cook for 30-45 seconds
  • Add the stock, bring to the boil and then down to a simmer for 10 minutes
  • Add the peas 6 minutes into that 10-minute simmer
  • Season with salt and pepper to taste