well with less that two weeks to go until the release of my ebook, I wanted to share a sneak peak of my Mexican Polenta and Griddled Veggies with Avocado Cream. This recipe will be featured as one of my 7 days, 7 ways plan…it is easy, tasty and oh so good for you. Find out exactly how you can make this lovely creation in less than 2 weeks!
Happy Holidays lovely people!
Whilst we are surrounded by cheer and bright lights all around us, we can all get run down and tired from all the shopping and extra preparations at this time of year…so have a go and whipping up my quick walnut and maple syrup muffins. They’re hassle free yet super tasty and gluten-free, no compromise on flavour here guys. What’s more, you’re getting all the sweetness of the maple syrups but none of the processed sugar you may find in other muffins, the walnuts also provide that wonderful crunch and will fuel you up for many hours. All you need is:
Handful of walnuts, chopped up
3 tbps of maple syrup
Pinch of Himalayan salt
1 ½ cups of ground almonds
¼ cup of melted coconut oil and ghee
1 tbsp of ground cinnamon
2 eggs, beaten
1 tsp of baking powder
½ tsp of grated nutmeg
1 cup of almond milk
Preheat your oven to gas mark 4 or medium high and simply beat your maple syrup, oil (or ghee if chosen) and eggs until thoroughly beaten. Next, fold In your ground almonds, ground spices, salt, baking powder and alternate with your milk. Fold in until just combined and scoop out your batter into your muffin cases and bake for no longer than 20 minutes or until golden brown. Enjoy these muffins guilt free and hassle free!
Comfort and convenience is what we all crave this time of year, so why not whip up my chunky guacamole? It is creamy, tasty and packed full of vitamin e from the avocadoes. What’s more, this is a perfect dip for the festive season so it’s great if you have last minute guests, they will love the flavours and can enjoy it guilt-free. Read on:
All you need is:
½ a medium red onion, finely diced
1 tsp of fresh red chillies or dried chilli flakes
2 ripe avocados, mashed up roughly
1 small handful of fresh coriander, chopped finely
6 ripe tomatoes, chopped finely
the juice of one lime
a generous splash extra virgin olive oil
a pinch of Himalayan salt and cracked black pepper
Simply have your fork at hand and mash all the ingredients up, it couldn’t be simpler! I have served my chunky guacamole with purple sweet potato chips and some extra fine salsa but you can be as flexible as you like with your dip! Go ahead and enjoy it guys
Happy Sunday everyone!
Whether you are beating the crowds for your Christmas shopping or just relaxing at home, my warming winter salad is perfect to fill you up and leave you feeling amazing inside and out. With all the squashes we have around us what better way than to use them in a salad? I have used the red onion squash variety but of course you can use any kind you have to hand. Jerusalem artichokes are also a winner here which I have used, they are equally as delicious and bring a robust and almost mushroomy-like flavour to your salad. Sweet potatoes are also delish and provide those extra vitamins and minerals, sound good so far? Keep reading…
All you need is:
1/2 medium-sized squash, cut into cubes
3 sweet potatoes, cut into small cubes
3 Jerusalem artichokes…wait for it…also cut into cubes!
A decent handful of any salad leaves you have to hand
A handful of cherry tomatoes
1/2 of an avocado, cut into small cubes
1 tablespoon of extra virgin olive oil or avocado oil
Seasoning and extra chilli flakes if desired
Simply heat your saucepan over medium high and toss your artichokes, squash and sweet potatoes in your oil, season well and cook until golden brown and crisp to the touch. Set aside and let it cool down whilst you arrange your salad in the way you wish and simply scatter your delicious and hearty root vegetable cubes on top, what could be easier?
Happy Sunday my lovely readers,
my warming soup is just the ticket for this evenings meal…relax and put your feet up whilst I tell you how easy my soup really is. All you need is 20 minutes…(I promise!) and:
1 butternut squash, roughly chopped,
1 tbp of ghee or coconut oil
1 thumb sized piece of ginger, finely chopped
himalayan salt and pepper, generous pinch of both
1 tsp of turmeric and ground coriander
Simply heat your deep pan over medium high and melt your desired oil. Next, pop in your buttenrut squash and ginger and toss for five minutes. Add your ground coriander, tumeric and seasoning and top it over with 2 cups of water. Leave until your squash has softened which should not take too long and then simply blitz!
Happy Baking guys!
Happy weekend everybody! We finally made it.
Why not celebrate with some delicious food? How about nutritionally dense treats? Yes? Then my chocolate avocado cupcakes will leave you feeling so decadent yet so light and guilt-free. How do you make this luscious avocado butter cream? Let me show you…
All you need for the frosting is:
1 large ripe or 2 medium ripe avocadoes,
3 tablespoons of honey or maple syrup
1 tsp of vanilla extract
2 teaspoons of raw cacao powder
Now I know what you’re thinking. How on earth can the avocado be used in this way? Well folks, avocado has such a bland flavour, it is sort of like a sponge, thus it will soak up all the flavours of anything its mixed with. Vitamin e and the good types of fat surround this wonderful vegetable, this butter cream tastes just like your regular frosting…but with more variation. Give it a go today guys!
With the bountiful produce of root vegetables everywhere, I wanted to show you a delicious way to roast these beauties. They are perfect to have with a garden salad or with some quinoa for the evening. Here I have used 2 golden beetroots, 2 medium sized sweet potatoes, 3 medium sized purple carrots, 1 leek and a generous head of garlic. I simple chopped them into medium sized pieces and drizzled them with 2 tablespoons of melted ghee, a generous pinch of Himalayan salt, 1 teaspoon of ground coriander and coarsely ground black pepper, about a teaspoon as well. I simply roasted them with foil on top for about 30 minutes of a moderately hot oven and then removed the foil to roast for a further 15 minutes. The sweet roasted garlic is perfect with the savoury leeks and caramelised beets. I simply topped it off with some chopped chives and scattered some ruby red pomegranate seeds. You will love it!
Hello lovely people!
As we are currently being treated to a warm and sunny Autumn, I wanted to share with you my creamy coconut ice cream. No ice cream machine is necessary! You will utterly adore this simple and satisfying healthy treat. Read on…
All you need is:
A handful of ice cubs
1 banana (frozen, takes up to 30 minutes only, or overnight)
Pinch of Himalayan sea salt
1 teaspoon of ground cinnamon
2 standard cans of coconut milk, drained
4 pitted dates
1 tablespoon of honey
¼ cup of coconut milk (optional and should only be used if your mixture is too thick to begin with)
1 teaspoon of bee pollen
Simply blitz all of these yummy ingredients in a blender and watch a creamy and smooth ice cream mix form in a matter of seconds! Freeze for a minimum of two hours and then devour! I love this dairy-free alternative to ice cream but I promise you, this is so luxurious and ultra creamy, dare I say…I prefer it to regular ice cream!
You can add many variations to your ice cream such as a berry compote with chia seeds on top or simply some chopped fresh mint as I have done…you can also toast some desiccated coconut or some cacao nibs…the possibilities are endless!
Happy Autumn my lovely readers!
This charming season is bursting with fresh and comforting flavours…warm, all-embracing yet still uniquely fresh, the harvest is starting to surround us. From the fresh apples, the fabulous and vibrant pumpkins to the woody and wild mushrooms…there is really something to satisfy anybody…most of all it is all yummy AND good for you!
Let me remedy those long days at work, school or general busy days with my fennel, chive and carrot soup. I have chosen these flavours as I feel that once cooked together there is a wining trio of favours here, from the aniseed flavour of the fennel to the slightly onion accent of the chives and the warming, sweet taste of the carrots…truly delicious and soothing. My soup is going to give you natural energy and a warm hug from the inside.
All you need is:
3 medium sized carrots, roughly chopped
1 medium sized fennel, thinly sliced
1 bunch of chives, finely chopped
2 leeks, finely chopped
1.5 Tbsp of ghee or coconut oil
1 Tsp of turmeric
1 Tsp of ground cumin
1 Tsp of ground coriander
1 Tsp of chilli oil (for garnishing)
1 Tsp of chilli flakes (Turkish variety is best- ‘pul biber’-this is optional)
3 cups of water
Simply heat your oil over a medium-high flame and toss all your vegetables, tossing occasionally for about 10 minutes. Season with all your spices and bring the heat down for a further 5 minutes. At this point add your water and about ¾ of your chives into your soup. Simmer for at least 3 hours or a little more for a deep flavour and to garnish, sprinkle the rest of your chives and chilli/chilli oil if you chose to use it. Tasty…Healthy…Try it!
With Autumn upon us I wanted to show you one of my all time favourite dishes: Fritters! Although no one really knows exactly where it originates from, I love this fact since so many wonderful sweet and savoury variations have been made. From the Anglo-American to the Asian varieties, there’s no question that this humble street food is satisfying for all. There is one bone to pick with these fritters though and that is the way in which they are made. I am not a fan of deep fried food at all and do not ever recommend it to my readers so how about you try my lighter version which is just as tasty but you won’t have that awful greasy taste! All you need is:
1 medium cauliflower, blitzed into fine bits
1 Tbsp of almond flour/ gluten-free flour
A generous pinch of Himalayan salt and cracked black pepper
1 Tsp of smoked sweet Paprika
1 medium carrot, grated
1 leek, finely chopped
2 Tbsp of melted coconut oil
Simply incorporate all of your delicious ingredients into a large mixing bowl and set aside. Next, heat the first tablespoon of coconut oil in your shallow frying pan over medium heat (not high because it will burn-trust me!) and shape your fritters with a spoon and once your pan is hot enough, drop them in slowly and flatten it into your desired shape. They cook super quickly, so after 1 minute flip them over and watch those fritters multiply! They can be eaten hot or cold, you decide. Give them a go today guys!