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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.

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

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