Browsing Tag

Gluten Free

Smoothies

Chocolate Hazelnut Bowl

December 3, 2016

Chocolate & hazelnut is a classic flavour combination, and one of the best smoothie bowls to make! I used to love Nutella but since I’ve started being much more aware of what I’m putting into my body, I tend to stay away from the shop bought version (Sarah Wilson, founder of I Quit Sugar, has a great article about it here) and make my own using ground hazelnuts, raw cacao and pure maple syrup. It’s so much more tastier too knowing you’ve made it yourself!

Here I’ve made one of my classic smoothie bowls, you can easily swap out the flavours by adding peanut butter or ground almond instead, it’s great to experiment. I’ve also added avocado as I find it makes the smoothie extra thick and creamy. I love topping my bowls with fresh fruit and a handful of granola. I’ll be sharing a homemade granola recipe soon, so keep a look out!

Ingredients

  • 1 banana, chopped and frozen
  • 1/2 ripe avocado
  • 1 tbsp of whole or ground hazelnuts
  • 1 tbsp of raw cacao
  • 1 tbsp of chia seeds
  • 1/2 – 1 cup of milk (I like to use Koko coconut milk)

Method

Simply add all of the ingredients to a blender (I use a NutriBullet) and whizz together until thick and creamy, add more or less liquid depending on how thick you prefer your smoothie.

Top with fresh fruit, granola and seeds. Even a spoonful of greek yogurt would be delicious!

choco-portrait

Snacks

Christmas Spiced Plum Chia Jam

November 20, 2016

Chia jam has been a staple in my kitchen for quite some time now, and I’m excited to share my winter spice plum recipe with you – a perfect gift for Christmas.

Chia seeds are used in lots of vegan recipes, as they often act as an egg replacement, making them ideal for baking cakes, chia puddings and other delicious treats. One of the great things about chia seeds is that they can hold between 9-12 times the amount of liquid they are soaked in, making them a perfect addition to fresh homemade jam.

Many store-bought jams contain huge amounts of sugar, I’ve discovered that you only need a tablespoon or two of maple syrup or honey to sweeten chia jam, and that can only be good thing right!

This recipe makes 1-2 small jars, and will last for 7-10 days in the fridge (with an airtight lid).

Ingredients

  • 475g of plums, stoned
  • 2 tbsp of sugar (I used coconut sugar for a slightly caramelised flavour)
  • 1/2 tbsp of coconut oil
  • 1 tsp of mixed spice
  • 1/2 tsp of vanilla extract
  • 1 tbsp of orange juice
  • 3 tbsp of chia seeds

Method

Preheat the oven to 200°c (180°c fan) and line a baking tray. Stone the plums and roughly chop into small pieces, add to a mixing bowl with the coconut oil, sugar, mixed spice and vanilla extract. Using a spoon, mix the fruit together until evenly coated.

Lay out the fruit on to the tray and pop in the oven, bake for 25-30 minutes until soft and sticky. Leave to cool.

Add the spiced fruit to a blender (I used my NutriBullet) and add a tbsp of orange juice. Blend for a few seconds until roughly smooth. Scrape into a bowl and add the chia seeds. Stir together until well combined and spoon into jars. Pop in the fridge overnight and enjoy spread on toast, with greek yoghurt or give as a gift for Christmas!

plum2

Snacks

Chocolate Peanut Butter Balls

November 16, 2016

This is one of my favourite sweet treats to make, the mix of raw cacao and smooth peanut butter is an absolute dream! I like to make a batch of these as a sweet snack, and I leave a bowlful of them in the fridge and pop the rest in the freezer – then there is always delicious treats at my fingertips.

The secret to making these bliss balls stick together is by soaking the dates in freshly hot boiled water. This makes them extra soft and easy to blend. I also find that you can use any form of dates when you soak them in hot water, which means you don’t have to buy super expensive medjool dates instead.

I’ve used peanuts and cashews as the base of the bliss balls but you can swap these for any type of nut you prefer. They would even taste delicious with almond butter instead of peanut, actually any nut butter would be awesome!

So, here’s my recipe…

You will need:

  • 100g of peanuts
  • 100g of cashews
  • 150g of dates (pitted)
  • 50g of desiccated coconut
  • 2 tbsp of peanut butter
  • 2 tbsp of raw cacao powder
  • 1 tbsp of honey or maple syrup
  • 1 tbsp of ground linseed (optional)

Method:

Boil the kettle and soak the dates in a bowl. Blitz the nuts in a processor until they form a fine crumb. Next drain the dates and add to the processor with the rest of the ingredients and blend until sticky and combined.

Using your hands, roll into small balls and pop in the fridge for an hour. This recipe makes approx 30 bliss balls. Store in the fridge or freezer.

Enjoy!

Guest Recipes

Vegan Lemon & Coconut Cheesecake

November 9, 2016

By Healthy Jon
Creator of healthyjon.com

A raw cheesecake is a great place to start if you are relatively new to healthy dessert making, all you need is a food processor and a freezer. The base consists of; dates & nuts and the filling consists of; cashews, coconut oil, coconut milk & agave/honey/maple syrup etc., then just add flavourings to both to create different varieties of cheesecake. How easy is that!

You will need:

For the base:

  • 15 medjool dates
  • 1 cup of mixed nuts
  • 2 tbsp. of desiccated coconut
  • Zest of 1 lemon

For the filling:

  • 200g of soaked cashews
  • ½ cup of coconut oil (solid)
  • 200ml of coconut milk
  • 4 tbsp. of agave/honey/maple syrup etc.
  • Dash of vanilla essence
  • Zest of 2 lemons and juice of all 3

Method:

  1. Soak your dates for at least 2 hours (preferably 4) then drain, rinse and dry.
  2. Add the nuts to the food processor and blitz until they form a small crumb like texture (do not blitz for too long or they will turn into a powder, just 10 seconds will do), then add the remaining base ingredients and blitz until it starts to come together.
  3. Remove and spread into the base of a spring form pan, making sure it is even all over, pop in the freezer to set.
  4. Clean the food processor then add the dry cashews along with the remaining filling ingredients (melt the coconut oil first) and blitz until VERY smooth, the smoother the mixture, the lighter and creamier your cheesecake will be.
  5. When silky smooth pour over the base, spread flat and pop back into the freezer for 4 hours then serve.

NOTE. This will last quite a while in the freezer so you can make it well ahead of time if you need to, just remember if frozen for more than 6 hours or so it will need about an hour to soften up before you can serve it.

For more delicious recipes from Healthy Jon, visit his website healthyjon.com or find him on Facebook, Instagram, Pinterest & Twitter

Savoury

Grilled Cumin Salmon & Ginger Stir-fry

November 8, 2016

Grilled salmon is one of my favourite mid week meals, it’s simple and quick to make and you can add different herbs and spices depending on what mood you’re in! I like to add chilli flakes, a squeeze of lemon (or lime) and a grind of sea salt and pepper, or sometimes I will add a splash of tamari and a drizzle of honey.

As I like to make the salmon the star of the show, I tend to keep the stir-fry pretty simple. For this recipe I’ve added lots of greens, ginger and also grilled cherry tomatoes. You can add any vegetables you like to the stir-fry, the more the merrier!

Ingredients

  • 1 x salmon fillet (I prefer boneless, remove the skin after grilling)
  • 1/2 tsp of cumin seeds (or ground cumin)
  • juice of half a lemon
  • 1/4 tsp of cinnamon
  • sea salt and pepper
  • 1 inch of fresh ginger (grated)
  • 1 clove of garlic, crushed
  • 5 cherry tomatoes
  • 2 handfuls of spinach
  • 2 handfuls of kale (I LOVE black kale)
  • 1/2 courgette
  • 4 baby sweetcorn (or small handful of prepared corn)
  • 1/4 red or green pepper
  • sprinkle of fresh parsley

Method

Turn the grill on to a medium to high heat and prepare a baking tray with foil. Lay the salmon (skin side down) and the cherry tomatoes onto the baking tray, season the salmon with 1/4 tsp of cumin seeds, cinnamon, squeeze of lemon juice and a grind of salt and pepper. Pop under the grill.

As the salmon begins to cook, chop the vegetables into bite size pieces and start to heat up a wok using a small amount of coconut oil. To the wok, add the rest of the cumin seeds, the grated ginger and crushed garlic, and begin to stir-fry the vegetables leaving out the kale and spinach – these will be added towards the end.

After 10-12 minutes the salmon should be cooked through (check the the deepest part for the flesh to be firm) and the tomatoes grilled. Remove from the grill and leave to one side, add the kale, spinach and lemon juice to the wok and stir-fry until they start to wilt. Remove the skin from the salmon, and serve with the stir-fry. Add a sprinkle of parsley and sesame seeds to garnish!

Sweet

Raspberry Coconut Macaroons

November 1, 2016

After discovering how delicious my blueberry almond cookies were the other day, I decided to experiment with new flavours and came up with this… Here’s how I made them:

Ingredients

  • 150g ground almonds
  • 50g desiccated coconut
  • 75g raspberries
  • 1/2 tsp of baking powder
  • 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, squish the raspberries a little as you mix. 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 10 balls and flatten in your hand, pop on the baking tray and bake for 20 mins. Leave to cool ~ if you can resist!

Sweet

Chocolate Peanut Butter Slice

October 18, 2016

This treat is vegan friendly, gluten and dairy free.

Here’s how I made it:

For the base

  • 2 tbsp of smooth peanut butter
  • 2 tbsp of maple syrup
  • 2 tbsp of coconut oil
  • 50g of oats (gf if needed)
  • 50g desiccated coconut

For the topping

  • 2 tbsp of smooth peanut butter
  • 2 tbsp of maple syrup
  • 1 tbsp of coconut oil
  • 1 tbsp of raw cacao

Method

Start by making the base, in a pan heat the PB, coconut oil and maple syrup together. Pour over the oats and coconut and stir together until sticky, press firmly into a lined cake tin until pressed together. Pop into the fridge while you make the topping. Gently heat the topping ingredients together, be careful not to burn it and then spread over the top of the base and pop back into the fridge to set. I couldn’t wait that long so my base is a little crumbly! I topped it with sesame seeds and raw cacao nibs.

Sweet

Pecan & Raisin Cookies

October 4, 2016

It’s been a while since I’ve made cookies, and today I fancied playing around with flavours! The base of the cookies are made of ground almonds, which makes them melt in the mouth, and I’ve added raisins and pecans for a sweet and nutty hit, give them a try and let me know what you think!

Ingredients

  • 150g ground almonds
  • 100g of raisins
  • 50g pecans, chopped
  • 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 8-10 balls and flatten in your hand, pop on the baking tray and bake for 15-20 mins. Leave to cool and then munch away!

Sweet

Apple Pie Bliss Balls

April 6, 2016

Apple Pie is one of my favourite desserts, it’s like a warm comforting hug! And we all know how much I love bliss balls, so I decided to combine the idea of a classic pudding with a healthy twist – all in mini bite sized pieces…

Lots of recipes tend to use dried apple but I decided to try making them with a real apple and they turned out delicious. The oats and almonds help soak up any of the juice and the dates bind them together, a squeeze of lemon juice helps to keep them from discolouring quickly.

Ingredients

  • 50g almonds
  • 75g oats (gf if needed)
  • 75g dates (approx 10)
  • 1 apple, peeled
  • squeeze of lemon juice
  • 1/2 – 1 tsp of cinnamon

Method

Put the oats and almonds in a food processor and blitz until a fine crumb. Pit the dates, peel the apple and chop into small pieces. Add to the processor with the lemon juice and cinnamon and blitz together until sticky. Using a spoon, roll into balls and pop on a tray. Store in the fridge or freezer, makes approx 12.

 

Sweet

Chocolate Almond Butter Strawberries

March 25, 2016

The Easter weekend is here and that usually means indulging in lots of sweet and savoury treats (I won’t mention the chocolate egg I’ve already eaten…) so I decided to experiment in the kitchen with some of my favourite ingredients and that’s how Chocolate Almond Butter Strawberries were born!

The sauce is perfect for dipping all sorts of fruit in, and if there is any left over you can spread it out on a baking sheet, sprinkle over sea salt and pop in the freezer to harden, it makes the most deliciously rich chocolate to add to breakfast bowls or melt into porridge…

Ingredients

  • 50g almond butter
  • 25g raw cacao powder
  • 25g raw maple syrup
  • 5 tbsp of milk (I used coconut)
  • 250g strawberries

Method

Add all of the ingredients to a heat proof bowl, except for the milk and strawberries, and put over a pan of simmering water (make sure the bowl doesn’t touch the water underneath). Keep stirring as the sauce starts to melt together, add a tablespoon of milk and stir. Repeat until the sauce is lovely and thick then remove from the heat.

Dip the strawberries in the sauce and sprinkle with your favourite toppings, I used crushed pistachios, sesame seeds, raw fruit powder and coconut.

Pop in the fridge to set the sauce, although it will still remain buttery so won’t harden like normal chocolate. Or eat straight away while they’re still warm!