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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.

Ayurvedic Gatorade (GF, Vegan)

By , June 25, 2022

‘This drink is not just a want but a need’

This drink is called Ayurvedic Gatorade by Divya Alter, next to fresh coconut water this is one of the best electrolyte drinks you can have, hydrating you down to a cellular level. 

Citrus also ignites Agni in the summer, which can get depleted and fatigued as you lose water and electrolytes through sweat. The old Ayurvedic texts mention a lot of citric drinks to help replenish us through the hotter months and keep our energy balanced. 

I gave this to my sister in law, Shalu and my mum and they loved it and found it very refreshing. Ayurvedically speaking you should drink this at room temperature, but they both liked it with a little ice.  

Ingredients

  • 1/8 tsp cumin seeds
  • 2 cups spring water
  • 1 lime, freshly squeezed
  • 2 tbsp. fresh mint leaves
  • 1 tbsp. raw sugar
  • 1 pinch salt

Method

  • Dry toast the cumin and grind
  • In a blender add all the ingredients, blend. Strain through a cheesecloth or fine sieve
  • Serve at room temperature

Gunpowder Potatoes (GF, Vegan)

By , June 18, 2022

‘Not all of us can be a truffle. Most of us are potatoes, and that is a very good thing’ – Massimo Bottura

These potatoes pack a powerful punch. They are a side dish but are also the star of the show. I served them with a marinated tofu steak for half the family, whilst the other half had fish. 

I love new recipes, that change the ordinary into extraordinary without much effort. The spice mix I use here, is actually the one my grandmother used for most of her dishes. Turmeric (anti-inflammatory), cumin (good for digestion), coriander (good for digestion), chilli powder (good for the metabolism) and methi (good for carbohydrate metabolism). You can vary the chilli powder based on your spice preference, but there should be enough for the taste to give a little bit of a bang. Hence the name. Mr. B loves these potatoes with the spice tuned up and can be crying due to the heat but will still say I could have added more. 

Ingredients

  • 1lb small new potatoes
  • 3 tbsp. EVOO
  • 1 tsp. turmeric
  • 1 tsp. Kashmiri chilli powder
  • 1 tsp. cumin powder
  • 1 tsp. coriander powder or crushed coriander seeds 
  • ½ tsp. kasoor methi (dried fenugreek) (optional)
  • ½ tsp. salt
  • 1 tsp. cracked black pepper

Method

  • Boil the potatoes until tender (15-20 minutes)
  • Preheat the oven to 180c/350F
  • Drain the water and crush them with the bottom of a mug
  • Place in a bowl and mix in the oil, then add the spices
  • Roast in oven until crispy, taste and add more salt and pepper if desired
  • Optional: Serve with some fresh coriander and a pinch of lime
  • If you make them too spicy, serve with some almond yogurt with a pinch of cumin

Strawberry Basil Cooler

By , June 12, 2022

‘A word of encouragement, is as refreshing as a cool drink, on a hot summers day’

I was talking to a dietician recently about how to increase the iron in my diet (essential for breastfeeding) and she mentioned how important it was to take a look at your vitamin C intake. This is because foods that are naturally high in vitamin C, help your body absorb iron. You can pair your iron intake with a drink with vitamin C or accompany it on the plate with something with vitamin C. A squeeze of lemon on your greens or in your lentils is an easy way to do this, or fruit in your green smoothie.

This infused water is a great way of doing this, is a sugar fresh alternative to soda and a lovely refreshing drink. 

Mr B loves basil and strawberries and was pleasantly surprised by the combination, with a culinary suggestion of making it into a daiquiri.

Ingredients

  • 4 strawberries, sliced
  • 6 basil leaves, roughly torn
  • 12oz water

Method

  • Add the strawberries, basil and water to a tall glass
  • Let infuse into the water for 5 minutes before serving

Brownie Oatmeal (Gluten Free, Vegan)

By , June 4, 2022

‘Brownies are magical’

Everyone knows that brownies are magical, and no one will every turn one down, so this oatmeal brownie is the perfect dish. It is savoury and satiating and can be eaten as a dessert or breakfast. The flax and oatmeal add a healthy dose of fibre and so it keeps you fuller for longer. The flax also has omega-3’s. The original dish was made with real chocolate and was a lot sweeter, I substituted this for cacao nibs giving the dish a bitter edge, increasing the antioxidants and making it vegan. Mr. B prefers the version with chocolate chips and made the culinary suggestion of adding in M&M’s. 

Ingredients

  • 2 cups coconut milk
  • ½ cup maple syrup
  • 1/3 cup peanut butter
  • 1 tsp. vanilla extract
  • 2 cups rolled oats
  • ¼ cup raw cacao
  • 1 tsp. GF baking powder
  • 1 tbsp. flax seeds
  • 1/8 tsp. salt
  • 1/3 cup carob chips/cacao nibs

Method

  • Preheat oven to 350F. 
  • Add all wet ingredients in a bowl and all dry ingredients in a separate bowl. Mix together and pour into a 6×9 inch baking pan/casserole dish.
  • Bake for 40 minutes. Slice once cooled.

Italian one pot lentils (Gluten Free, Vegan)

By , May 28, 2022

‘Do not be afraid of simplicity’

This is a lentil soup that is made by Italian’s on New Year’s Day, but I have made it a staple in our household. It is simple to make but packed with flavour. This is because you put all the ingredients into one pot and make a vegetable stock at the same time as the lentils are cooking. The whole dish takes less than 30 minutes and is delicious and satiating. 

I serve it with bread for Mr. B who likes the lentils not the broth, but for me this is the best bit. The quiet simplicity of a vegetable stock made of the humble mirepoix. 

Ingredients

  • 1lb dry lentils*
  • 4 cloves garlic, crushed
  • 1 medium white onion, diced
  • 2 stalks of celery, diced
  • 2 carrots, diced
  • 4 bay leaves
  • 2 tsp. salt
  • 2 tsp. pepper

Method

  • Soak the lentils overnight. Rinse and drain in the morning
  • Add the lentils to a large pot and fill with water, 2 inches above the lentils
  • Add all the other ingredients
  • Heat to a rolling boil, let boil for 5 minutes and skim off any foam
  • Cover and cook until the lentils are soft, another 15-20 minutes
  • Serve with a drizzle of EVOO

Notes:

  • You can serve with ghee if not vegan
  • You can you any lentil that holds its shape, e.g. green/brown/beluga

Fennel Citrus Herb Dressing (Gluten Free, Vegan)

By , May 21, 2022

‘I believe the future is vegetables and fruit, they are much sexier than a piece of chicken’ – Jose Andres

This is a great dressing that can be used on salad, on pasta or as a dip. It’s a great way to get extra veggies into your food, since it uses a whole fennel bulb. It is also a great way to use fennel if you are not a fan of the aniseed taste as it doesn’t dominate in this dressing. 

I added this to a salad of chicory leaves, as it is a great counterpart to the bitter leaves. Eating bitter leaves at the beginning of a meal supports the production of stomach acid and therefore digestion. Bitter foods also support your liver function. Mr. B loves this dish, as his dad grows chicory in his garden, so he, like many Italians grew up with this beautiful bitter leaf. 

Ingredients

  • 1 medium fennel bulb, chopped
  • 5 tbsp. EVOO
  • 3 tbsp. lemon
  • ¼ cup cashew nuts
  • 2 scallions, chopped
  • 2 garlic cloves, crushed
  • 1 tsp. salt
  • 1 tbsp. nutritional yeast
  • ½ tsp. tamari
  • 1 cup basil or other herbs

Method

  • Add all of the ingredients to the blender and blend till smooth
  • Add more olive oil or a little water if you want to thin out the dressing

Pasta Puttanesca (Gluten Free, Vegan, Non-Vegan option)

By , May 14, 2022

‘Life is a combination of magic and pasta’

Puttanesca is a pasta source from the south of Italy, from Napoli traditionally made with black olives, garlic, chilli and capers. It is known to have anchovies, but this is from a neighbouring town in Lazio and is optional. The name is often translated as ‘woman of the night’ but due to the word origin, Puttana, however there is an alternative naming story. It is said that in the 1950’s, in Ischia, a chef was asked to put a meal together late at night, throwing together whatever was at hand, ‘facci una Puttanata qualsiasi’ and this is where the name came from. I think I like this version and sounds about right to me. 

What I love about this sauce is that it literally takes minutes to cook and is ferociously tasty. If you do decide to use the anchovies, you can barely taste them, so it is a good way to sneak some extra protein and omega-3 in.

Anchovies are a great source of protein (17g in 3oz) omega-3 fatty acids, selenium, B12 and calcium. 

Ingredients

  • 3 tbsp. EVOO
  • 4 garlic cloves, crushed
  • 4 anchovy fillets (one tin), chopped(optional)
  • ½ tsp. chilli flakes
  • 1 can tomato puree (14oz)
  • ½ cup black olives, sliced
  • 2 tbsp. capers
  • ½ tsp. black pepper
  • 1 tsp. oregano flakes
  • ¼ tsp salt, if not using the anchovies
  • 1 cup parsley leaves or/and torn basil leaves

Method

  • Heat the oil on a medium heat
  • Warm the garlic, add the anchovies and chilli flakes
  • After around a minute/before the garlic goes brown. Add the tomato puree, black olives, capers, pepper and oregano 
  • Cook for 5 minutes and then taste for salt
  • Add GF pasta of choice, mix in 
  • Add the parsley/basil and serve hot

Pear Chia Pudding (Gluten Free, Vegan)

By , May 7, 2022

‘Mothers plant the seeds of love, that bloom forever’

I love this use of the chia seed. It makes for a great breakfast and really sets you up for the day. The coconut butter and cashews in the pudding add a lovey richness and the fruit a natural sweetness.  

Chia means strength in the Aztec language, as the Mayans used them for high energy and endurance. Chia is a functional food, a food that offers benefits beyond its nutritional value, such as lowering cholesterol or improving gut health. 

Two tablespoons of chia seeds (1oz, 28g) contains 4 grams of protein, 18% of your RDA of calcium. They are the richest plant source of omega-3 fatty acids and are a complete protein. They contain a mainly soluble fibre and mucilage (I love and hate that word, like moist) which slows down digestion, can prevent blood sugar spikes and promote the feeling of fullness. They also bind to toxins and move them out of the body.  

Ingredients

  • 3 firm but ripe pears, peeled, cored and diced
  • ½ cup orange juice or water
  • Pinch of salt (1/8thtsp)
  • ½ cup cashews
  • 2 tbsp. coconut butter
  • 1 tsp. vanilla extract
  • 6 tbsp. chia seeds

Method

  • Place the pears, orange juice and salt in a pot, bring to the boil and then down to a simmer until the pear is soft, c. 5-7 minutes. Let cool.
  • Once cooled place in a blender with the cashews, coconut butter and vanilla. Blend till smooth.
  • Place in a bowl and mix in the chia
  • Place in the fridge to cool and keep stirring, every 15minutes for an hour to make sure the chia is properly mixed in
  • Place into serving containers (approximately 4 servings) and back in the fridge overnight to thicken further. 

Beluga Lentils (Gluten Free, Vegan)

By , April 30, 2022

Beluga or black lentils are also known as the caviar of lentils as they hold their shape well and so look like the fish equivalent. They are easy to digest and a great source of protein, iron and fibre. 

In the pursuit of as many non-heme sources of iron as possible, this is a staple in our household. It is also a tasty, one pot recipe. The original recipe is from Divya Alter’s Ayurvedic cookbook and I adapted it slightly to make it even easier. 

Cumin and coriander are used for taste and digestion, I like the use of celery or fennel as the base, you can substitute for onion if you want something a little fierier. Mr B liked this with black pepper creating a warm dish (suitable for Kapha) and I prefer it without (Pitta) so add it as a garnish instead of into the recipe. Dill and lime also make a great addition to finish.

Ingredients

  • 1 tbsp. olive oil or ghee
  • 1 tsp. cumin powder
  • 1 tsp. coriander powder
  • 1 celery stick, diced
  • 1.5 tsp salt
  • 1 tsp. pepper (optional)
  • 1 cup beluga lentils, soaked and washed

Method

  • Warm the oil or ghee, add the cumin, coriander and celery. 
  • Cook on low for a few minutes, add 4 cups of water, the lentils and salt.
  • Bring to the boil then down to a simmer until the lentils are cooked, c. 30-40 minutes
  • When the lentils are ready, remove from the heat. Add lime and dill to serve.

Paleo Okonomiyaki (Cabbage Pancakes) (Gluten Free, Vegetarian)

By , April 23, 2022

‘Street food, I believe, is the salvation of the human race’ – Anthony Bourdain

Over my lifetime I have come to realise that I like street food more than restaurant food, appetisers more than entrees and finger food more than a main course. I don’t know where this is because I like the variety it provides or if I have fond memories of occasions from my childhood which always featured the former versus the later dishes. 

I first had okonomiyaki in Tokyo. A friend took me to an okonomiyaki place after we had some sake and needed a second dinner to soak up the alcohol. It was the first time I had eaten anything other than sushi in Tokyo and I had no idea what it was. It was quintessentially the opposite of sushi, a pancake fried with veggies and noodles inside. I thought it bizarre at first, having assumed that all Japanese food was super healthy, but quickly realising that this was just based on my narrow western experience. I have always loved food for this quality, being able to expand your palate and cultural awareness at the same time. 

This version of okonomiyaki is a little healthier, using almond flour instead of white flour, cabbage and no noodles. It comes together quickly and so can be made in-between bath and bedtime for those with kids. Mr B said he didn’t want dinner and then ate more than half of his share as they smelt so good. He noted it as his favourite cabbage forward dish to date. 

Ingredients

  • 4 cups shredded cabbage
  • 4 scallions, sliced thinly on the diagonal 
  • ½ cup almond flour
  • 4 small eggs/3 medium eggs
  • 1 tbsp. tamari
  • 1 tbsp. minced garlic

Method

  • In a large bowl mix the cabbage, scallions and almond flour
  • In a small bowl, mix the eggs, tamari and garlic
  • Combine the two and mix completely
  • Heat a tablespoon of oil in a frying pan, heat to a medium heat and add around half a cup of the mixture to the pan. All in all, this measure will make around 8 small pancakes
  • If not eating immediately you can warm and oven and place them in when done, this also crisps them up