Browsing Tag

Vegetarian

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!

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!

Guest Recipes

‘Feel Great’ Clean Apple Crumble

March 22, 2016

By Izzy Reuss
Founder of mygoodnessberlin

Our bodies are incredible and have the potential to feel great! I know this because I have experienced the transformation from feeling just “good” to feeling great on my journey to a clean, plant based lifestyle. I think sometimes we can become satisfied with feeling good, so we don’t work towards going further and achieving greater things… actually our bodies are capable of so much more than we are aware of. This crumble is full of goodness so you can feel GREAT after a delicious dessert!

You will need:

  • 1 red apple
  • 2 tsp cinnamon
  • 1/2 cup sultanas
  • 1/2 cup blueberries or blackberries
  • 1/2 cup of dates (pitted)
  • 1/2 cup almonds
  • 1/2 cup oats
  • 1/2 cup Almond milk (Coconut milk also works)

crumble1

Method:

This is super simple. Cut the apple up into chunks and put them in a pan over a medium heat and pour boiling water over, not too much, just enough to cover it all, then stir in the cinnamon. I like to cover the pot as the apple softens much faster, this way it should take 7 – 10 mins. While you’re here preheat the oven to 180°C.

While that is cooking, roughly chop the almonds, the dates (this is a little sticky so you can use a blender if you like) and mix them together in a bowl. Add the oats and the milk and mix. This is your crumbly bit.

crumble2

Once your apple is nice and soft you drain out the water, fill your oven friendly dish and mix in the blueberries and sultanas. Of course you can just leave it as apple crumble if you like but I love adding berries or rhubarb. You can get creative. Then spoon your mixture on top to cover your fruit.

Pop it in the oven then leave it to cook for 20 minutes. Obviously if you make a much a bigger one it may need a little longer but you are aiming for it to look nice and crispy on top. That’s literally it, it takes about 15 minutes to prepare and it tastes so good! You can serve it up as dessert, or I like having it for breakfast because it’s so full of wonderful energy giving goodness!

crumble3

Thanks Izzy for sharing this amazing recipe! x

Sweet

Blueberry & Coconut Bliss Balls

March 15, 2016

When I’m craving something sweet, I always try and have a batch of blissballs stored in the fridge. I keep leftovers in the freezer and take a few out at a time so I have them to munch on when I’m ready for a super quick snack!

This recipe is only made up of four ingredients, and I’d say they are pretty much store cupboard staples so I’ll bet you’ll have them ready to go!

Here’s how I made them…

Ingredients

  • 100g of cashews
  • 100g of dates
  • 100g of blueberries
  • 50g of desiccated coconut

Method

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! I covered mine in Arctic Power Berries raw pressed blackcurrant powder and extra coconut.

They can be stored in the fridge or freezer.
Makes about 14.

Savoury

Chickpea, Coconut & Lime Curry

March 2, 2016

This is such a quick and simple curry to make, it’s ideal for a mid-week dinner and easy to make extra and save for lunch the next day. It’s also great to freeze, which is always good knowing you’ve got a tasty and nutritious meal ready to dive into when time’s short!

The best part of the curry is adding the lime. It’s such an important part of this dish, it really brings the flavours to life – so don’t skip that bit!

Here’s how I made it…

Ingredients

  • 400ml tin of coconut milk (I used the reduced fat version)
  • 
400g chickpeas, cooked
  • 1 aubergine
  • 1/2 red pepper
  • 200ml of stock (chicken or vegetable)
  • 
1 clove of garlic, crushed
  • 1 tsp of chopped ginger
  • 1 tsp of ground cumin
  • 
1 tsp of garam masala
  • 1/2 tsp of turmeric
  • 1 tsp of chilli flakes
  • 1 tsp of tamari (soy sauce)
  • 1 tsp of maple syrup
  • juice of half a lime
  • ground black pepper to season
  • handful of fresh basil

Method

In a medium pan, add the coconut milk, garlic, ginger and stock. Dice the aubergine and red pepper into small cubes and stir in. Next add the dry spices (cumin, garam masala, turmeric and chilli flakes) and stir well. Leave to simmer for 10 minutes.

Drain the chickpeas and rinse, add to the pan with the tamari sauce and maple syrup and leave to cook for a further 5 minutes. Just before serving, squeeze in the lime juice and season with ground pepper.

Serve with rice and garnish with fresh basil.

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.