Monthly Archives

February 2016

Breakfast

Apple & Raspberry Oats

February 25, 2016

Breakfast is probably my favourite part of the day, especially when I’ve made it the night before and it’s ready and waiting in the fridge. It also means I can start the day knowing I’ll be full of energy and not scrambling around for snacks at 10 o’clock!

Overnight oats is one of my go-to breakfasts, it takes 5 minutes to prepare and it’s so easy to swap and change the flavours. I’m loving adding grated apple at the moment, it adds a fresh texture and taste to the creamy oats.

Layering fresh fruit with oats is a great way to add more nutrients to your breakfast, and it just so happens to look extra pretty too!

Here’s how I made it…

Ingredients

  • 1 apple, peeled and grated
  • 45g oats (gluten free if needed)
  • 165ml of milk (I use coconut, almond or rice)
  • 1 tbsp of ground almonds
  • 100g fresh raspberries
  • 1 tsp of honey or maple syrup
  • 1/4 tsp of cinnamon

Method

Peel and grate the apple into a bowl, add the rest of the ingredients except for the raspberries, honey and cinnamon (I usually put the bowl on top of the weighing scales and add everything in). Stir well until all mixed together.

Next, add the raspberries to another bowl with the honey and cinnamon. Using the back of a fork, mash the berries together until pureéd.

Layer up the oats and raspberry pureé evenly and leave in the fridge overnight. Or if you don’t want the oats to turn pink, layer it together in the morning.

 

 

Sweet

Chocolate Chickpea Bliss Balls

February 23, 2016

Who would have thought chickpeas & chocolate would be so good together?!

I love experimenting with new flavours and creating bliss balls is one of the quickest (and tastiest) ways of exploring combinations. Previously I made raw cookie dough bites with chickpeas and almond butter, and they were awesome, so I knew I was on to a good thing throwing raw cacao into the mix!

Super easy to make, and ideal before or after a workout for an instant mini protein hit. Here’s how I made them:

Ingredients

  • 400g tin of cooked chickpeas, drained
  • 100g of cashews
  • 2 tbsp of raw cacao
  • 1 tbsp of maple syrup or honey
  • pinch of sea salt

Method

Begin by draining the chickpeas and rinsing under cold water, then pat dry to remove any excess water as this can make the mix too wet. Next add the cashews to a food processor and blitz until a fine crumb, then add all of the other ingredients and process until a sticky dough form. You might need to scrape down the sides to help the dough stick together.

Next take out spoonfuls of the mix and shape into balls, pop into the fridge to firm up and then snack away!

They can be stored in the fridge or freezer.
Makes about 16.

Sweet

Rhubarb & Almond Slices

February 21, 2016

The idea of sweet and sour rhubarb compote mixed with a light almond biscuit style base, literally makes my mouth water! They’re quick and easy to make (the recipe is based on my blueberry and almond cookies) and while the base bakes, you make the rhubarb compote.

You can double the rhubarb quantities and reserve half to use with other dishes, such as spooned over yoghurt, spread on toast or even added to smoothies.

Here’s how I made them…

For the base

  • 150g ground almonds
  • 1/2 tsp of baking powder
  • 1/2 tsp of cinnamon
  • 2 tbsp of coconut oil
  • 2 tbsp of coconut sugar (or maple syrup/honey)
  • Additional 1-2 tbsp of milk (if needed)

For the Rhubarb compote

  • 150g fresh rhubarb
  • 1 tbsp of coconut sugar (or maple syrup/honey)
  • 2 tbsp of water

Method

Preheat the oven to 180° c (fan) and line a baking tray. In a bowl add the ground almonds, baking powder and cinnamon and mix together. Add the coconut oil and sugar to a low heated pan and melt together. Pour into the dry ingredients and stir together, add the additional milk if the dough is a little dry (I added 2 tbsp of coconut milk) and keep mixing until a ball forms.

Transfer the dough to the line baking tray and using you hands, flatten and shape the mix until approx 1cm thick. Pop into the oven and bake for 20 minutes.

While the base is baking, chop the rhubarb into small pieces and add to the pan with the water and sugar, heat on low to medium and stir until the rhubarb softens and becomes a thick compote, this only takes 5 or so minutes. Turn off the heat and set to one side.

When the base is golden brown, remove from the oven and leave to cool slightly so it firms up. Next spread the rhubarb all over the base. For the crumble topping, I used a handful of flaked almonds, pistachios and pecans which I crushed into a small pieces and then spread on top evenly. Pop back into the oven for 5 minutes to toast the nuts and then leave to cool before cutting into slices.

Makes 6-8 slices.

Sweet

Blueberry & Almond Cookies

February 18, 2016

The kitchen smells amazing… I was craving a sweet treat, and these cookies are super quick to make! Here’s how I made them:

Ingredients

  • 150g ground almonds
  • 75g blueberries
  • 25g flaked almonds
  • 1/2 tsp of baking powder
  • 1/2 tsp of cinnamon
  • 2 tbsp of coconut oil
  • 2 tbsp of coconut sugar (maple syrup or honey)

Method

Preheat the oven to 180°c (fan) and line a baking tray. In a mixing bowl add all of the ingredients except the coconut oil and sugar, and stir together. Add the coconut oil and sugar to a pan and melt together. Pour into the mixing bowl and stir until a sticky dough ball forms, add 1 tbsp of milk if the mix is a little dry. Using a spoon divide the mix into 8 balls and flatten in your hand, pop on the baking tray and bake for 20 mins. Leave to cool and then munch away!

Savoury

Smoky Beans on Toast

February 18, 2016

Really craving this comfort food right now! If anyone fancies making it me, here’s my recipe…

Ingredients

  • 1 clove of garlic, chopped
  • 1 tsp of ginger, grated
  • 1/2 tsp of chilli flakes
  • 1 tsp of smoked paprika
  • 1 tsp of balsamic vinegar
  • 1 tbsp of tomato purée
  • 1 roasted red pepper (jar)
  • 200g chopped tomatoes
  • 400g cooked borlotti beans

Method

In a medium pan add the garlic, ginger and chopped tomatoes. I use tinned tomatoes as it’s much quicker! Chop the roasted red pepper into small pieces and add to the pan, then add the rest of the ingredients and cook for 10 minutes until the sauce bubbles and thickens. Serve over toast, I loaded mine on top of homemade garlic spelt bread.

Smoothies

Green Power Bowl

February 18, 2016

This is an awesome green smoothie for someone trying it for the first time, it’s loaded with spinach but the sweetness of the fruit and coconut milk disguises any ‘green’ taste! Here’s how I made it:

Ingredients

  • 1 frozen banana, chopped
  • 1/4 cup of mango, ideally frozen
  • 1/4 cup of pineapple, ideally frozen
  • big handful of spinach
  • cup of coconut milk
  • tbsp of oats

Method

Simply blend all of the ingredients together until lovely and smooth, add a little more milk to make it as creamy as you like.

Snacks

Lemon & Poppy Bliss Balls

February 17, 2016

One of my favourite ways of recipe testing is by making bliss balls, they’re the perfect little bite sized treat and the possibilities are endless! I’ve used cashews and coconut as the base and the zingy lemon makes them super refreshing. Here’s how I made them:

Ingredients

  • 100g cashews
  • 25g desiccated coconut
  • 2 tbsp of coconut cream
  • 1 tbsp of honey or maple syrup
  • 1/2 tbsp of poppy seeds
  • juice and zest of 1/2 lemon

Method

Blitz all the dry ingredients in a food processor until a fine crumb, then add the coconut cream, syrup and the zest of a full lemon but just 1/2 of the juice. Blitz until sticky and then make bite sized shapes in your hands. Makes 10. Store in the fridge or freezer.

Breakfast

Chocolate Butter & Apple Bircher

February 15, 2016

Sometimes breakfast is best eaten at dinner! Especially when it’s smothered in homemade chocolate sauce… Here’s how I made it:

Ingredients

  • 1 apple, peeled and grated
  • 45g oats
  • 1 tbsp of seeds
  • 165ml of plant milk
  • 1 tbsp of raw cacao
  • 1 tbsp of almond butter
  • 1-2 tbsp of water

Method

Start by making the Bircher, peel and grate an apple in a bowl, add the oats, seeds and milk and stir together. Leave in the fridge overnight. To make the chocolate butter sauce, add the cacao, almond butter and water to a pan on low heat and melt together.

Snacks

Sweet & Salty Chickpeas

February 15, 2016

It’s one of my favourite healthy snacks, you can add them to lots of different dishes or just munch them as they are! Here’s how I made them:

Ingredients

  • 400g of cooked chickpeas
  • 1/2 tbsp of coconut oil
  • 1/2 tbsp of honey or maple syrup
  • 1/2 tsp of smoked paprika
  • 1/2 tsp of ground cumin
  • 1/2 tsp of cinnamon
  • 1/2 tsp of sea salt

Method

Preheat the oven to 180°c (fan). Drain the chickpeas and dry them in a clean tea towel, discard any shells as they can burn easily. In a pan, heat the rest of the ingredients until liquid, add the chickpeas to the pan and stir until covered. Pour onto a tray and into the oven, bake for 30 mins but shake them every 10 mins to stop them burning. I added 100g of pecans and took them out after the first 10 mins. Munch away!

Sweet

Sweet Blackstrap Malt Loaf

February 12, 2016

A twist on a classic, this healthy version is made with blackstrap molasses, buckwheat flour and chia seeds – making it vegan, gluten and dairy free! Here’s how I made it:

Ingredients

  • 2 ripe bananas
  • 200g buckwheat flour
  • 4 dates
  • 2 tbsp of chia seeds
  • 2 tbsp of blackstrap molasses (I used @meridianfoods)
  • 100g raisins
  • 1 1/2 tsp of of baking powder

Method

Preheat the oven to 160°c (fan) and in a bowl add the chia seeds with 8 tbsp of water, stir and set aside. In a food processor add the bananas, flour, dates and molasses. When the chia seeds have started to form a gel, add to the processor and then blend everything together until a sticky dough forms. Spoon into a bowl and add the raisins and baking powder, stir together and then spoon into a lined loaf tin. Pop into the oven for an hour, leave to cool before eating! The chia seeds make the loaf quite sticky, but this reminds me of the shop style ones – only tastier!