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Rose veal meatballs with roasted vegetable sauce
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INGREDIENTS – SERVES 5
Roasted Veg Sauce -
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Method -
Preheat Oven to 180 degrees (I have a fan oven) and grab a large roasting tin.
Chop all the sauce vegetables and put in roasting tin, with the ghee and herbs, and salt and pepper them, and roast them for 30 mins.
In the meantime, chop the garlic and basil finely, and mix into the mince meat with salt and pepper to season. Divide them into about 20 meatballs and heat up some ghee/coconut oil and fry them a pan until browned off and cooked through.
Get the spaghetti on and boiling now too. Check the pack for cooking times.
Remove the veg from the oven, grab your hand blender and blitz it into a sauce, adding the maple syrup and paprika.
Then serve the sauce on top of the spaghetti, then plop the meatballs on top, and drizzle with oil and parmesan too if you like! Nom nom!
Preheat Oven to 180 degrees (I have a fan oven) and grab a large roasting tin.
Chop all the sauce vegetables and put in roasting tin, with the ghee and herbs, and salt and pepper them, and roast them for 30 mins.
In the meantime, chop the garlic and basil finely, and mix into the mince meat with salt and pepper to season. Divide them into about 20 meatballs and heat up some ghee/coconut oil and fry them a pan until browned off and cooked through.
Get the spaghetti on and boiling now too. Check the pack for cooking times.
Remove the veg from the oven, grab your hand blender and blitz it into a sauce, adding the maple syrup and paprika.
Then serve the sauce on top of the spaghetti, then plop the meatballs on top, and drizzle with oil and parmesan too if you like! Nom nom!
Anchovy and Olive Gnocchi
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Ingredients – Serves 3
500g Whole Wheat Gnocchi 400g Tin Chopped Tomatoes 150g Black Olives 1 Onion 2 Tbsp Capers 50g Anchovies 1 Green Pepper 4 Garlic Gloves 1 Tbsp Oregano Bunch of Chopped Parsley 1 Chilli Pepper Freshly Grated Parmesan |
Method -
- Chop and prepare all the fresh ingredients (everything except the Gnocchi) and add them all to a large pan, and cook for about 15 - 20 mins, keep the peppers still a little firm.
- In another pan, fill with hot water and boil then turn down to simmer. Add the Gnocchi. It only takes about 2 mins and starts to float to the top when its ready. Drain and add to the other ingredients.
- Take off the heat and mix together.
- Serve immediately topped with parmesan
cauliflower and chestnut soup
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Ingredients - Serves 4-5
1 Tbsp Coconut Oil 1 Large Onion 2 x Small Cauliflower (or 1 very large one) 250ml Milk 1 litre of Organic Vegetable Stock 150ml Fresh Double Cream 200g Chestnuts Salt and Pepper to taste Grated Mature Cheddar on to top serve. |
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Method –
Heat coconut oil and add the chopped onion. Once they have started to soften, add the chopped cauliflower florets and stock and milk. Bring to boil then simmer for about 12 minutes.
Mix in the double cream and salt and pepper to your taste.
Add the chestnuts and blend with hand blender off the heat. Sprinkle the top with the cheddar.
Delicious and souper simple!
Heat coconut oil and add the chopped onion. Once they have started to soften, add the chopped cauliflower florets and stock and milk. Bring to boil then simmer for about 12 minutes.
Mix in the double cream and salt and pepper to your taste.
Add the chestnuts and blend with hand blender off the heat. Sprinkle the top with the cheddar.
Delicious and souper simple!
Lentil & Bean Chilli
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Ingredients – Serves 6-8
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Method -
- Heat a large pan, and add the coconut oil. Once hot, add onion, garlic, jalapeno and red pepper. Season with a healthy pinch each salt and pepper and stir. Sauté for 3-4 minutes, stirring frequently.
- Add 2 Tbsp of the chili powder mix, 1 tbsp of the cumin, paprika, diced tomatoes, cinnamon, tomato paste, and water, and stir to combine. Bring to a low boil over medium high heat.
- Once boiling, add red and green lentils and reduce heat to medium-low or low, so it’s at a gentle simmer. Cook for 15 minutes, or until lentils are mostly tender.
- Next add kidney beans, black beans, 1/4 tsp each salt and pepper, and remaining cumin, chili powder, maple syrup and cocoa powder and stir to combine.
- Bring to a simmer over medium heat, then reduce heat slightly to low and add sweetcorn. Cover and gently simmer for 20 minutes to meld the flavors together. Stir occasionally. Serve with the coriander and yoghurt.
Tofu red thai curry
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INGREDIENTS – SERVES 5
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Method -
Pre heat the oven to 200 degrees. Cover the tofu in the polenta, salt and pepper in a baking tray and pop in the oven for 30 mins turning half way through.
In the meantime, chop all the veggies. In a large hot pan add the red curry paste and warm it through, add the water and stir together, then add the chopped veggies and stir and coat them with the red fluid. Cover and simmer for about 15 minutes until the veg is firm but cooked.
Turn on the Jasmine rice to cook at this point.
Add the coconut milk to the veggies, and the thai basil, Sriracha Sauce, Maple Syrup and Fish sauce. Stir for 5mins and take off the heat.
Take out the roasted tofu, and serve the curry on the rice, with the crunchy tofu on top. Lush.
Pre heat the oven to 200 degrees. Cover the tofu in the polenta, salt and pepper in a baking tray and pop in the oven for 30 mins turning half way through.
In the meantime, chop all the veggies. In a large hot pan add the red curry paste and warm it through, add the water and stir together, then add the chopped veggies and stir and coat them with the red fluid. Cover and simmer for about 15 minutes until the veg is firm but cooked.
Turn on the Jasmine rice to cook at this point.
Add the coconut milk to the veggies, and the thai basil, Sriracha Sauce, Maple Syrup and Fish sauce. Stir for 5mins and take off the heat.
Take out the roasted tofu, and serve the curry on the rice, with the crunchy tofu on top. Lush.
chicken and choritzo jambalaya
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Ingredients - Serve 4
8 Chicken Thighs 100g Chorizo 1 Tbsp Coconut Oil 1 Large Onion 4 Celery Sticks 1 Green Pepper 1 Red Pepper 1 large Courgette 1 Tin of Tomatoes 4 Garlic Cloves 1 Tbsp Paprika ¼ Tsp Cayenne Pepper 4 Springs Fresh Thyme Handful of Fresh Oregano 2 Bay Leaves 200g Risotto Rice (All I had in cupboard!) 450ml Chicken Stock (2 cubes) Salt And Pepper |
Method -
- Sear the chicken thighs in the coconut oil un till the skins and outside look somewhat charred, and take out of pan. Adding the chorizo in too, then and set aside.
- Then add the onion, peppers, celery and garlic to the pan the chicken was seared in, and fry off for about 5 minutes.
- Then add the tin of tomatoes, spices, herbs and bay leaves and mix all together.
- Add the chicken and chorizo back into the pan, add the stock, rice and salt and pepper to taste. Stir and simmer for about 15 mins or until the rice is cooked, stirring and checking it doesn't stick to the bottom of the pan.
- It will thicken, and be a lovely chickeny, sticky, ricey, spicy dish and serve immediately. Lush!
coconut and chocolate cashew cake
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Ingredients – Serves 8
For the base -
For the filling -
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Method -
- Blitz together all the base ingredients and push the mix into a 9 inch spring cake tin forming a tight cake base, and set in the fridge for at least an hour.
- Blitz together all filling ingredients EXCEPT the cocoa. When smooth, spread half the mix onto the base which had been chilling in the fridge. Chill in fridge for another hour to set that layer.
- Then add the cocoa to the remaining mix in the blender and blitz to mix again making the chocolate layer. Then spread the chocolate layer on top, sprinkling the coconut on and lightly pressing it into the top so it stays put.
- Then pop in fridge for another hour before serving. Or it can freeze for up to a month and just defrost when ready to serve.
Mushroom Stew and cauliflower mash
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INGREDIENTS – SERVES 5
For the Stew - 2 Tbsp Coconut Oil 1 Red Onion 1 Carrot 3 Garlic Cloves 1 Tbsp Balsamic Vinegar 1 Tsp Miso Paste 1 Tbsp Tomato Purée 300g Portobello Mushrooms 200g Mixed Mushrooms Chestnut 100g Soaked Porcini 3 Tbsp Polenta 350ml Organic Vegetable Stock 200g Fresh Green Lentils Rinsed 1 Handful Baby Spinach |
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For the Cauliflower Mash -
1 Large Head Cauliflower 2 Tbsp Coconut Oil 2 Garlic Cloves 4 Tbsp Oat Milk 1 Handful Chives Salt and Pepper to Taste |
Method -
- Soak the porcini mushrooms for 20 mins in 150ml of water or so while you chop and prepare all the ingredients and rinse the lentils
- Add the coconut oil, onion, Carrot and garlic to a pan and cook for about 5 mins
- Add the balsamic, miso paste, tomato puree, Portobello and chestnut mushrooms, and drain the porcini mushroom (keeping the liquid) and chop and add them too. And stir and cook for another 5 mins or so.
- Add the porcini liquid, vegetable stock, polenta and lentils, stir in and allow to simmer for 30 mins or so till the lentils have softened. Add salt and pepper to taste if required.
- In the meantime, steam or boil the cauliflower till soft (normally about 10 mins) Add all other mash ingredients and mash them. And serve.
franklins pork, sprouts and peanuts
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Ingredients – Serves 4-6
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Method -
- Cut the skin off the roasting joint and score. Then chop the joint into cubes. Bought from a fantastic local farm shop call Franklins of Thorncote All meat sold is raised on site at the farm. A brilliant find and great selection.
- Mix together in a mini processor the Polenta, Soy, Vinegar, Maple Syrup, Sherry, half the nuts, garlic, ginger and chilli flakes.
- Massage about a 5th of the mix into the skin of the pork and slice it into strips. Tip the rest of the mixture in with the cubed pork and stir together. I then left them to marinate for about 8 hours or over night. The skin I left uncovered to dry out, and the cubed pork in the fridge covered.
- Turn on the oven at 200°c Fan and bake the skin for 20 mins till crisp.
- While that's cooking, add pork mix to large pan and start to stir fry in the ghee. Add the sprouts and the rest of the whole peanuts after about 10 mins. And cook for another 10 - 15 mins. Until the meat is cooked enough to your liking.
- I dished it up with my Super Sauerkraut I’d made a month before. And drizzled some sesame oil on top with the crispy peanut crackling. A perfect combo!
Plant Based Lasagne
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Ingredients – Serves 6-8
1 Box Spelt Lasagne Sheets Almond Parmesan Topping - 1 Cup Almonds 2 Tbsp Nutritional Yeast 1 Tsp Onion Powder The Cashew Bechamel - 1 ½ Cups Cashew Nuts Soaked Overnight 15g Soaked Porcini Mushrooms 1/3 Cup Nutritional Yeast 2 Tsp Lemon Juice 3 Garlic Cloves 1 Tsp Onion Powder ½ Cup Oat Milk Additional Water if needed. Salt and Pepper |
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The Tomato Sauce -
1 1/2 Tbsp of Coconut Oil 2 Medium White Onions 3 Garlic Cloves 75g Mushrooms 2 Courgettes 1 Red Bell Pepper 2 Handfuls of Spinach 2 Carrots 2 Sticks Celery Large handful of Fresh Basil 2 x Tinned Tomatoes 70g Tomato Purée 1 Tbsp Oregano, Salt & Pepper to taste 2 Tbsp Smoked Paprika ½ Litre of the water/broth the porcini mushrooms were soaked in. |
Method -
- Soak the Cashew nuts over night. And soak the porcini mushrooms for an hour or two before cooking.
- Prepare the Almond topping by processing all ingredients together, and set aside.
- Prepare the Cashew Bechamel byt draining the nuts, and blending together all ingredients until a smooth creamy consistancy, adding more water if need be. And set aside.
- Preheat oven at 200 degrees (mines a fan oven so adjust if not)
- Then chop and prepare all vegetables. Fry off the oil, onions garlic, celery and carrots for 5 - 10 mins, then add all other chopped veg, and stir for another 5 mins. And the nadd all other ingredients, and cover and simmer until all veg is cooked.
- Then in a large lasagne tray, layer the tomato sauce, pasta, bechamel sauce until all is used.
- Then sprinkle the almond parmesan over the top and bake for 30-35 mins and serve. LUSH!
BBQ Jackfruit Burgers with homemade slaw
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Ingredients – Serves 4
SLAW - 2 Tbsp Lime Juice Small Broccoli Head 200g White Cabbage I bunch Spring Onions 300g Greek Soy Yoghurt 2 Tbsp Apple Cider Vinegar Salt and Pepper to Taste BBQ SAUCE FOR JACKFRUIT - 100g Tomato Puree 3 Pitted Whole Dates 1½ Tsp Chili Flakes ½ Cayenne Pepper ½ Tsp Smoked Paprika Salt & Pepper to Taste 1 Tbsp Maple Syrup 2 Tins Jackfruit Pulled TOPPING, BUNS AND SIDES - 4 Whole Wheat Buns. I used Gluten Free on this occasion 1 Avocado I also added some Baked Chunky Sweet Potato Chips |
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METHOD -
- SLAW - Slice the cabbage, broccoli and onions. Mix the lime, yoghurt, salt and pepper, and apple cider vinegar. Add more of anything to suit taste. Mix into the sliced veggies and set aside.
- BBQ SAUCE & JACKFRUIT - Blend together all ingredients apart from Jackfruit. Then add the blended sauce and jackfruit into a pan and heat it all through adding a dash or two water to thin out the sauce slightly. Until fruit and sauce is heated. Taste to check there is enough of any of the following to suit your taste, Maple syrup if not sweet enough, cayenne if not hot enough or salt and pepper to taste. Check its right for you.
- BUILD THE BURGER - Heat the buns, add the bbq jackfruit, top with slaw, top with sliced avocado. Serve with Sweet Potato chips.
smoked haddock and cauliflower cheese pasties
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Ingredients – Serves 4
1 Small Cauliflower, Cut into Small Florets 1 Small Red Onion 400ml Full Fat Milk 250g Smoked Haddock 40g Butter 40g Polenta 50g Strong Cheddar, Grated 50g Gruyere, Grated 600g Block Shortcrust Pastry 1 Egg beaten for glazing |
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Method -
- Preheat the oven at 200° (fan) and Chop the Cauliflower and onion up. Add them to a roasting tin and roast for 15 mins.
- While that's in, bring the milk to simmer and add the haddock for 3 -4 mins. Drain and keep the milk and haddock separate for later.
- In a clean pan, add the butter and melt, then add the polenta and stir for a minute, then gradually add the milk stirring all the time and it will start to thicken. Add the cauliflower and onion and then mix in and add the cheeses to melt and then take off the heat. Add salt and pepper to taste and set aside. Turn oven down to 180°.
- Roll out the pastry and cut out 4 side plate size circles. Fill them with the mix and fold and seal them with finger presses. Glaze with the egg. And bake for 25 mins.
- I served mine with some mash. Delish hot or cold!
VEGETABLE COTTAGE PIE
For Mash Topping –
4 Carrots 1 small Butternut Squash 1 Sweet Potato ¼ Cup of Nutritional Yeast Salt and Freshly Ground Black Pepper |
Ingredients – Serves 6-8
2 Tbsp Coconut Oil 1 Large Onion 1 Romanesco Cauliflower 1 Large Carrot 1 Courgette 4 Garlic Cloves (I used my preserved ones) 1 Tsp Crushed Dried Chilli Flakes 1 Tsp Dried Oregano ¼ Cup of Bulgar Wheat ¼ Cup of Spelt Grains 750ml Organic Vegetable Stock 2 X 400g Tin Chopped Tomatoes ½ Cup Kidney Beans (soaked overnight) ½ Cup of Black beans (soaked overnight) ¼ Cup Red Lentils ¼ Cup Green Lentils 2 Tbsp Sun-Dried Tomato Purée ¼ Cup of my homemade Kimchi (optional) Salt and Freshly Ground Black Pepper |
Method -
- Chop and prepare all vegetables. Heat the coconut oil in a large saucepan and add the onion, garlic and large carrot. Cook over a medium–low heat for 10 minutes, or until softened. Add the courgette, Romanesco cauliflower, chilli flakes, salt/pepper and oregano and cook for 2–3 minutes.
- Stir in the spelt and bulgar wheat. Pour in half the vegetable stock and a tin of tomatoes. Let it start to simmer, cover with a lid and cook for 12–15 minutes.
- Turn on and preheat the oven to 180C Fan at this point.
- Add the remaining stock and tomatoes, the beans, lentils, kimchi and tomato purée. Cook for 10 minutes to reduce a little. Taste and adjust the seasoning if necessary.
- In another pan add the chopped butternut squash, carrots, and sweet potato. Boil until all are soft enough to mash. Drain and mash adding the nutritional yeast, giving it a lovely cheesiness.
- In a large baking tray, put the bean and lentil mix in the base, and top with the mash. Sprinkle with chilli flakes and pepper.
- Bake on the middle shelf of the oven for 40 minutes. Remove from oven, allow to sit for a bit and serve. Absolutely delicious!
Caramelised Pear and Brie Tart
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Ingredients - Serves 4
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Method -
- Take out pastry from fridge 10 - 15 mins before using to get to room temperature. Cut into 4 and place on a buttered tray.
- Mix together butter, honey, sugar, balsamic vinegar on a baking tray, and then coat and lay the sliced pears in the tray.
- Then bake both the pastry and the pears in the over for 10 mins on 180° degrees.
- Remove from the oven, and layer the brie on the pastry, then top with the pear mix, then top with pecans. And place back in the oven for a further 10 mins. And serve.
Vegetable Curry with quick Teff Flatbread
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Curry Ingredients - Serves 6
1 Large Red Onion 1 Red Chilli Peppers 4 Garlic Cloves 1 Large Parsnip 1 Head of Cauliflower 1 Broccoli 200g Spinach 150g Brussel Sprouts 2 Tablespoons Ghee 2 Cans Chopped Tomatoes 1 Can Full-Fat Coconut Milk 300g Soaked Chickpeas 1 Organic Vegetable Stock Cube 1 Tsp Himalayan Salt 3 Tbsp Curry Powder 2 Tbsp Garam Masala 1 Tbsp Cumin ½ Tsp Cayenne Pepper Bunch of Coriander Ingredients – Flatbread 200g Teff Flour 250ml Water ¼ Tsp Salt ½ Tsp Baking Powder Ghee or Coconut Oil to fry |
The Day before....
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Method -
- Add the chickpeas to boiling water with stock cube, and bring to boil and simmer for 1 hr.
- In the meantime, chop and prepare the vegetables. Grab a large pot, and add the onions, garlic and chilli peppers to the ghee and fry off for 5 mins or so. Then add the cauliflower, broccoli, parsnip and brussels and continue to saute these too for another 5- 10 mins.
- Then add the spices , curry powder, cumin, garam masala, cayenne pepper and half the salt. Stir so the spices coat the veggies in the pot, then add the coconut milk and tomatoes. And stir it all together.
- Bring these all to boil then cover and turn down to simmer for 10 minutes or so.
- Now add the chickpeas. You can add some of the stock water from the chickpeas if more fluid is required. Stir these in, add the rest of the salt if required. Cover and simmer again for 10 mins or so while you prepare the bread.
- Heat up a large pan with the ghee or coconut oil in for the bread.
- Add the salt and baking powder to the fermenting teff flour (this should have started bubbling a little after sitting for 24 hours) and mix it in.
- Then pour the batter like mix into the hot pan, turn it down low and cover for 7-10 mins, depending on how thick the flatbread is. No need to turn it, it should cook under the cover.
- Serve the curry with the coriander on top and the flatbread on the side. Perfect!
- Note - I just used all the vegetables I had left over in the fridge to throw this together. So you don't have to follow the veg part of the recipe exactly. Just throw in what you have. I had no plans to add the brussels and parsnip until I saw they where hanging about in my fridge.
buckwheat and barberry Granola
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Ingredients - Servings around 7
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Method -
- Preheat oven to 180 degrees.
- In a large mixing bowl, combine all the ingredients, apart from the barberries and apricots.
- Pour in the oil, maple syrup and vanilla. Mix well, until every oat and nut is lightly coated. Pour the granola into a large flat tray lined with parchment paper.
- Bake until lightly golden, about 10 minutes (smells to die for!) then remove from the oven and give them a shuffle as the outside of the trays often cooks quicker than the middle. Then put back in for another 5 mins or so.
- Let the granola cool completely. Top with the barberries and apricots and break up into chunks for storage.
Sweet Potato and Chickpea Stew
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INGREDIENTS – Serves 6
1 Tbsp Coconut Oil 1 Onion 4 Cloves Garlic 1 Thumb of Ginger 2 Tbsp Cumin 2 Tsp Coriander 1 Cinnamon Stick 1 Tbsp Sweet Smoked Paprika 1 tsp Red Pepper Flakes 2 Carrots 2 Sweet Potatoes 1 Small Butternut Squash 1 Tin of Tomatoes 1 ½ Cups Chickpeas (soaked overnight) 1 Litre Vegetable Broth 5 Chopped Dates Salt and Pepper to taste 200g Spinach Coriander to serve |
Method -
- Prepare the butternut squash and sweet potato by peeling and cubing them.
- In a large pan add the coconut oil, add onions and cook until translucent for about 5 minutes. Add the garlic, ginger and spices, cook another minute until coated and smelling fragrant.
- Add the carrots, sweet potatoes, butternut squash, tomatoes, chickpeas, broth, chopped dates, bring to a boil then cover and simmer for 30 – 40 minutes.
- Add spinach the spinach until wilted. And then serve with a topping of coriander.
creole succotash with cheesy grits
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Creole Succotash - Serves 6
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Cheesy Grits - Serves 6
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Method -
- Creole Succotash - In a big pan add the butter, paprika, chopped onion, garlic, green pepper, chilli pepper and celery, and fry of for about 5 - 10 mins.
- The add the tomatoes, edamame beans, butter beans, sweetcorn, bay leaves, thyme, chopped sausage, cubed gammon (I soaked mine a few hours before to tame the saltiness) into the pot, just leaving out the shrimps. Mix and simmer uncovered for an hour.
- Then prepare to make the grits. This takes about 30 mins to make. Boil the water, and slowly pour in the grits whilst whisking to prevent lumps forming. When it gets too thick for the whisk change to a wooden spoon. Then add the butter. Mix every 5 or so minutes, it will cling together in the pan looking like a smooth dough, the butter should stop it from sticking. If you feel its too thick, add some more water. After mixing for 15 mins, add the grated cheese and mix in. Keep intermittently mixing for another 15 mins. Grits does solidify when left standing, this is normal. It can be made into shapes and fried because of this, but I served mine as it came.
- When the Grits is nearly done, and the hour is up on the succotash, add the shrimps into the succotash and mix then in. they normally should be cooked and go pink in about 5 - mins. When they are done. All is immediately ready to serve.
tofu Ramen
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Ingredients – Serves 3
4 Garlic Cloves Roughly Chopped Thumb-Sized Piece Ginger, Sliced 1½ Tbsp White Miso Paste 1 ½ Tbsp Tahini 30g Dried Shiitake Mushrooms 1 Litre Kallo Vegetable Stock 2 Tbsp Soy Sauce 100g (2 X Nests) Ramen Noodles (I used Spelt ones) 1 Head Pak Choi, Quartered 1 Bunch Spring Onions, Finely Sliced, White and Green Parts Kept Separate |
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Topping –
1 Tbsp Coconut Oil 200g Firm Tofu, Cut into Chunky Cubes 3cm Fresh Ginger Shaved into Thin Slices 1 Tbsp Polenta 100g Beansprouts 2 Carrots, Peeled and Shaved into Thin Slices Chopped Coriander Cut Up Sheets of Nori Dried Chilli Threads Greens of Spring Onions |
Method -
- Get out a frying pan, a medium pot for the miso soup (I used one with a pouring spout as you have to sieve the soup into the large pan) and a large pan.
- Chop and prepare all ingredients and separate the prepared toppings from the rest till later.
- Put the garlic, ginger Miso paste, Tahini, Mushrooms, Soy and hot stock all together into the medium pan. One it starts to bubble, turn it down and simmer low for 5 - 10 mins.
- Put the noodles and pak choi into the empty large pan ready for later. Do NOT turn on heat. We will add the miso soup later to cook them.
- Toss and coat the Tofu in the polenta and fry it off in the coconut oil in the frying pan. I adding a dash or two of soy too. Until the polenta is crisp and browning. About 5 - 10 mins. Turn off the heat.
- Now sieve the miso soup on top of the noodles and pak choi and cook for the noodle time on pack normally about 4-5 minutes, and the pak choi wilts.
- I took out the mushrooms from the sieve and added them back into the noodle soup pot and discarded the rest.
- Split the miso soup into 3 large bowls, and cover the soups with the veggies and coriander toppings topped with the Crispy Tofu.
- Sprinkle with more soy and chilli flakes if you want...then get your chop sticks out and tuck in. Delish!!
farro risotto with mushroom and yacon
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Ingredients – Serve 5-6
30g Dried Porcini 4 Tbsp Ghee or Butter for cooking 1 Large Leek 1 Yacon 1 Large Parsnip 350g Farro 150ml Medium Sherry 1 Litres Vegetable Broth 1 Litre of Soaked Porcini liquid 4 Portobello Mushrooms 150g Assorted Wild Mushrooms of choice 2 Tbsp Tahini 1 Tbsp Mixed Herbs 5 Cloves Garlic Bunch of Parsley 150g Soft Goats Cheese 120g Parmesan |
Method -
- Boil up a litre of water and pour over the dried porcini mushrooms and let the sits and soak.
- Use a another boiled litre of water to make up the stock ready.
- In a large wide pan, melt 2 tbsp of ghee and add the chopped leeks, yacon and parsnips. Stir fry in the butter for 5-10 mins.
- Add the farro to the vegetables, then add the chopped porcini mushrooms, and pour over the 2 litres of porcini liquid and stock, and add the sherry. Cover and simmer for about 30 mins until all liquid is soaked up in farro.
- In the meantime, in another poy add all the chopped mushroom to the other 2 tbsp of ghee and stir fry for 5 mins or so and then add the 5 chopped garlic cloves, herbs and tahini. Cook for another 5-10 mins until soft and reduced. Turn off the heat.
- Finally add the mushrooms to the farro pan, then add the chopped goats cheese, parmesan and half the chopped parsley. Turn off heat and mix in until the cheese melts.
- Serve topped with a sprig of parsley. Delish!
mulberry and millet granola
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Ingredients - Servings around 10
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Method -
- Preheat oven to 180 degrees.
- In a large mixing bowl, combine all the ingredients, apart from the barberries and mulberries.
- Pour in the oil, maple syrup and vanilla. Mix well, until every grain and nut is lightly coated. Pour the granola into a large flat tray lined with parchment paper. ( I drizzle oil on it to stop it from sticking)
- Bake until lightly golden, about 10 minutes (smells to die for!) then remove from the oven and give them a shuffle as the outside of the trays often cooks quicker than the middle. Then put back in for another 5 mins or so.
- Let the granola cool completely. Top with the barberries and mulberries and break up into chunks for storage.
preserved lemons and Butter Bean Soup
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INGREDIENTS – SERVES 6
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Method -
- Add Ghee, onion, chopped carrots, chopped celery stalks, garlic, cashews, rosemary and thyme into a large pot and saute for 5 - 10 mins.
- Add stock, butter beans, lemon juice and preserved lemons. Bring to boil and then cover and simmer for about another 10 mins.
- Blend off the heat with a hand blender and add salt and pepper to taste.
- Serve with some coriander on top.
coconut and veggie millet
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Ingredients -
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Method -
- Add the Millet to a saucepan and cover with boiling water to cover the millet by about an inch and add the stock cube in. Bring to boil and simmer for 10 - 15 mins. The water will pretty much boil away.
- While that's boiling, add the chopped leeks, garlic, bay leaves and ginger to the coconut oil, with a little water, and fry them all off for 5 mins. Add the asparagus and kale into the mix and cook until the water has gone or for another 8 or so minutes.
- Add the millet to the vegetables, and stir in the coconut milk, spinach, chopped dates, salt & pepper, lime juice and zest. Chop half of the coriander off the bunch and add to the mix, and stir altogether till the spinach has wilted and all is warmed through, and serve with a sprinkle of fresh coriander.
- Eat on its own, or I had it with smoked haddock one day, and a poached duck egg the next. All delish!
Pot Roast pheasant with sage
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Ingredients - Serves 4
2 pheasants 100g bacon 1 Large onion 2 celery sticks 50g butter 4 fresh sage sprigs 2 Large eating apples 500ml Magners cider 300ml chicken stock 1 Savoy cabbage 100ml double cream Serves 4 Method Heat oven to 190C/170C fan/gas 5. Melt the butter in a large pan that can also be moved into the oven. Add the pheasants and rub in some salt and pepper into the skin., add to the dish and brown them on all sides. Remove and set aside. |
Add the chopped bacon, onion, celery and sage to the dish and cook for 10 mins until the onion is soft and the bacon is crisp.
Return the pheasants to the dish and add the chopped apples. Pour over the Magners cider and the chicken stock and bring to a simmer. Then cover pan with the lid and continue to cook in the pre-heated oven for 25 mins until the birds are cooked.
Take out the pheasants and keep them warm. Return pan to the hob over a high heat. Bring to lightly boil until reduced by half, then add the savoy cabbage, cover with a lid and cook for 3 mins. Add the cream, check the seasoning, and continue cooking for 1 min more. Serve the pheasant on top of the cabbage mixture. Great with roast potatoes and veg!
Return the pheasants to the dish and add the chopped apples. Pour over the Magners cider and the chicken stock and bring to a simmer. Then cover pan with the lid and continue to cook in the pre-heated oven for 25 mins until the birds are cooked.
Take out the pheasants and keep them warm. Return pan to the hob over a high heat. Bring to lightly boil until reduced by half, then add the savoy cabbage, cover with a lid and cook for 3 mins. Add the cream, check the seasoning, and continue cooking for 1 min more. Serve the pheasant on top of the cabbage mixture. Great with roast potatoes and veg!
pearl Barley and Butternut squash risotto
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INGREDIENTS - Serves 4-6
60g Ghee (or coconut oil if no dairy) 1 White Onion 1 Garlic Clove 300g Portobello Mushrooms 300g Butternut Squash 300g Pearl Barley 2 Tbsp Chopped Fresh Sage 1 Litre Organic Vegetable Stock 35g Grated Parmesan Cheese OR 100g Nutritional Yeast (if no dairy is preferred) Salt & Pepper to taste |
Method -
Chop and prepare onions, garlic, mushroom, butternut squash and sage leaves.
Add half the ghee into a pan and fry off the onions and garlic for 5 mins or so.
Add the Mushrooms, squash, and mix in, and then add the pearl barley and chopped sage and combine.
Pour in the stock and mix in. Bring to boil, then turn down heat and cover and simmer for about 30 mins, stirring on occasion.
Then take off the heat and mix in the rest of the ghee and parmesan until creamy. Then serve.
Chop and prepare onions, garlic, mushroom, butternut squash and sage leaves.
Add half the ghee into a pan and fry off the onions and garlic for 5 mins or so.
Add the Mushrooms, squash, and mix in, and then add the pearl barley and chopped sage and combine.
Pour in the stock and mix in. Bring to boil, then turn down heat and cover and simmer for about 30 mins, stirring on occasion.
Then take off the heat and mix in the rest of the ghee and parmesan until creamy. Then serve.
Cheddar and Rosemary spelt Soda Bread
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Ingredients - Serves 4-6
250g Organic Spelt Flour 1 tsp Bicarbonate of Soda Pinch of Salt 50ml Boiling Water 100ml Cold Water 30g Cheddar Cheese 125g Natural Yoghurt A sprig or two of Fresh Rosemary Butter for tin lining |
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Method -
- Pre-heat the oven to 180°c (fan) and prepare the bread tin rubbing some oil around the inside of it.
- Put the flour, bicarbonate of soda and salt into a bowl, stir to combine and sieve into a mixing bowl. Tip any bran left in the sieve into the bowl too.
- Measure the boiling water into a jug and add the cold water, the yoghurt, cheese and rosemary and stir to combine.
- Pour this into the mixing bowl and stir everything together to make a sticky dough.
- Tip the dough into the prepared tin. Brush some oil over a piece of tin foil. And cover the tin with the oil side down, then bake for 45 minutes.
- Carefully remove the tin foil and bake for a further 10 minutes.
- Turn the loaf out of the tin, tap the base and if it sounds hollow the bread is cooked. And cool (a bit...I like it warm) and eat...enjoy!
Preserved Lemon Roast Chicken with Pepper Sorghum
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Ingredients – Serves 4
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For the Sorghum –
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For the Sauce:
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Method -
- In a handheld processor, blitz together all the rub ingredients, and rub it under and over the skin of the bird. Cover it and let it sit in the fridge for up to 8 hours or over night.
- Then prepare the sauce. Chop and prepare all sauce ingredients APART from the Saffron, Lemons and olives. ( Add them later) Put them all in a pan, and cook on a low heat for up to an hour, regularly stirring so it doesn't burn the bottom of the pan. Add the saffron. Then mash or use hand blender to blend it into a thick sauce. Cool and leave in fridge with chicken.
- Pre-heat the oven to 160°c fan, uncover the chicken and roast slowly for about 2 hrs 15 mins, allowing time for it to sit for 15 mins or so when its done.
- While the chicken is cooking, boil the sorghum for an hour in the stock, watching it to keep adding water as the water gets absorbed by the grain.
- About 15 mins from serving time, in a large pan, start to stir fry the other sorghum ingredients, green pepper, onion, chilli pepper, and garlic. The when the sorghum is cooked, add it to the mix along with the preserved lemons, olives and salt and pepper to taste. Mix all together getting ready to serve.
- Start to re-heat the sauce you prepared before, when it starts to simmer add the preserved lemons and olives.
- Serve the chicken on a bed of the sorghum, with the sauce poured on top. Topped with some coriander leaves and sesame oil. Well worth the effort.
Lemon, Rhubarb and Ginger Cashew Cake
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Serves: 10
Ingredients Base 200g Mixed Nuts (Walnuts/Almonds/Pecans/Hazelnuts Was What I Had In My Tub) ½ Tsp Himalayan Salt 80g Dates 2 Tbsp Rhubarb and Ginger Jam (Supplied home made by my pal) 2 Tbsp Coconut Oil 1 Tsp of 80% Cocoa Powder |
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Topping
250g Cashews (Soaked Overnight) Juice of 4 Large Lemons (Zest 3 of these lemons too to add to mix) 100 ml Melted Coconut Oil 2 Tbsp Rhubarb and Ginger Jam (Supplied home made by my pal) 2 Tbsp Honey ½ Tsp of Ground Ginger Ginger Roasted Rhubarb 5-6 Rhubarb Stalks 2 Tbsp Rhubarb and Ginger Jam (Supplied home made by my pal) 1 Inch Knuckle of Fresh Ginger |
Method –
- Add all the base ingredients into a food processor and mix until the nuts are all chopped into small pieces and it is a stick base mix. Add to a 6-inch spring base cake tin and pat into the bottom evenly and then put in the freezer to set.
- Heat the over to 180c, chop the rhubarb into inch pieces, drizzle over the jam and grate or slice the ginger knuckle over the top. Bake for 8-9 mins. Take out mix a little and pop in the fridge to cool.
- Put all the topping ingredients (except the lemon zest) into a blender and blend till smooth. Taste to check sweet or sour (or just the right balance) enough for your taste. Then add in the zest, and mix it in. Take out the base from the freezer and pour the mix on top of the base and smooth it down. Put back in the freezer for a minimum of 3 hours. When ready to serve, allow to thaw a little (around 30 mins in fridge) out side of fridge quicker (sometimes 5 – 10 mins but depends on your local weather!) Slice the cake and serve with a little of the rhubarb mix on top. Lovely!
peanut soup
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Ingredients - Serves 4
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Method -
- Chop all ingredients, and add the onions, ginger, garlic, carrots and courgette to a pan, and add the peanut butter and fry the vegetables in it for a few minutes. Then add the stock and all other ingredients.
- Bring to boil, and then turn down and simmer for 20 mins or so until the carrots are soft.
- Then take off the heat and blitz the mix with a hand held blender to your desired consistency. I like it quite nutty still. And serve. I served sprinkled with more nuts and some seeds, and with half an avocado. It would also be nice a a vegan curry with rice too!
Butternut Squash with crispy bacon and Chilli Basamic
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Ingredients - serves 4
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Method -
- Peel and chop butternut squash and add to Large pan with the ghee and chilli flakes. Stir fry for 10 mins.
- Add the smoked bacon and fry altogether till bacon is crispy for about another 10 mins, add the chestnuts and stir fry for a few more minutes and till squash is starting to char.
- Add the chopped feta and parsley, drizzle over the balsamic vinegar and oil, toss it all together and serve.
vegetable moroccan tagine
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INGREDIENTS - Serves 4-6
3 Tbsp Ghee or Butter 1 Large White Onion 5 Garlic Cloves A knuckle of Ginger (I used my preserved Ginger) 2 Tbsp Ground Cinnamon 2 Tsp Cumin 1 x 400g Chopped Tomatoes 150ml Harissa Paste Zest and Juice of a Lemon Bunch of Fresh Coriander 400g Sweet Potato 5 Carrots 1/2 a Butternut Squash or 1 small one. 1 Courgette 150g Dried Barberries 200g Organic Chickpeas (Soaked overnight) To Serve - Chopped Preserved Lemons/Almonds/Coriander |
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Method -
- Soak the chickpeas overnight in preparation.
- Heat up the Ghee in a large pot/Tagine, add the onions, garlic, ginger and spices and fry off for about 5 minutes.
- Then add the tomatoes, harissa, lemon juice and half the coriander and mix together for 5 mins or so. And now can a cup of water.
- Add all the other ingredients, all chopped into small pieces, and stir to coat with the tomato mixture. It should still be quite a dry mixture.
- Turn the heat down low on the hob, and cover and cook stirring occasionally for 3 hours.
- Serve with the chopped preserved lemons, nuts and coriander on top. Yum!
Red Onion Soup
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Ingredients - Serves 4
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Method -
Heat up the butter /ghee in a big pan, add the chopped onions and fry off for about 15 mins. Add the vinegar, tamari and mustard seeds and stir in for about 5 mins. Add the stock and bring to boil, then simmer for about 15 mins. Add salt and pepper to your taste.
All my onions were hand picked from my plot that morning. So simple, and tasty.
Heat up the butter /ghee in a big pan, add the chopped onions and fry off for about 15 mins. Add the vinegar, tamari and mustard seeds and stir in for about 5 mins. Add the stock and bring to boil, then simmer for about 15 mins. Add salt and pepper to your taste.
All my onions were hand picked from my plot that morning. So simple, and tasty.
goats cheese frittata with Treewell Tomato & spinach salad
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Ingredients – Serves 4
Frittata -
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Salad Topping -
200g Mixed Cherry Tomatoes Bunch of Fresh Dill Sprigs 100g Spinach 50g Soft Goat’s Cheese 1 Courgette OR I used quarter of a large Marrow 1 Tbs Apple Cider Vinegar 1 ½ Tbsp Extra Virgin Olive Oil Salt and Pepper to taste Salad Method - Chop and prep the veg, and mix it all together in a bowl. Set aside until the frittata it done. |
Frittata Method -
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- Once the frittata is cooked, serve with the salad on top or to the side with a sprinkle of remaining goats cheese!
- A fresh summer dish and very tasty! I opened a crock of fermenting sauerkraut too to add to the side too.
Spinach and sweet potato dahl
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INGREDIENTS - SERVES 4
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METHOD -
- Finely chop the onions and fry off in the coconut oil for about 10 mins.
- The add the finely chopped ginger, garlic, green chillies, cumin and turmeric. Combine the spices in so coats all the veg.
- Add the cubed potatoes and coat with the mix, then add the lentils and stock, stir together. Cover and simmer for 20 mins. Or until the potatoes are cooked and the water has soaked into the lentils.
- Add the spinach and mix in until its all wilted.
- Serve topped with the spring onions and basil.
- Super easy and delicious!
tarator salmon
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Ingredients - Serves 4
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Method -
- Heat the oven to 180° . Place the salmon on a baking tray and bake for 10 mins.
- While this is baking, chop and combine the onions, nuts, parsley, sumac, lemon juice and zest and salt and pepper. And set aside. Then blitz the yoghurt and mint in a processor and set aside.
- Take out the salmon and spread a tbsp of hummus on each fillet and put back in the oven for 2 - 3 minutes.
- Take out of the oven and serve covering the fillets with the sumac and herb mix prepared earlier and a side of yoghurt.
- I served with a slice of rye bread, but you can serve with couscous, or rice or flatbreads. Whatever tickles your fancy. And very quick and easy!
Slow roast silverside beef with MOROCCAN apricot sorghum
Dressing -
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Ingredients - Serves 6
Meat -
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Method -
- I slow roasted the beef as I wanted it to cook while I was out. I preheated the fan assisted oven to 50 degrees.
- Then I heated up some ghee in a pan, added the bay leaf, and seared the meat till brown on the outsides, and then put it in the oven for 3.5 hours.
- When I came back I turned up the oven to 100 degrees for another 15 mins. And then look it out to rest before serving.
- In the meantime, I added the sorghum to boiling water, and simmered it with 2 tsps of mixed spice for 40 - 45 minutes.
- While this was happening, I chopped and prepared all other ingredients. I mixed together all the dressing ingredients, and put them aside.
- When the sorghum was ready, I added the dressing and all the other ingredients (apart from the avocados) into the sorghum, and gave it a mix.
- I then served the sorghum, topped with the meat and avocados.
- I think this Moroccan Sorghum recipe, would also be hearty and tasty on its own as a vegan or vegetarian dish.
Quinoa and chia burgers
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8 Burger Recipe
1 ½ Cups of Cooked Quinoa (so about ½ cup uncooked as it triples in size) 1 stock cube 2 Large Carrots Bunch of Fresh Chopped Coriander 1 Tsp Garam Masala Salt and Pepper to Your Taste 5 Tbsp Fine Coconut Flour 5 Tbsp Ground Chia (if you grind it yourself, ensure its ground well into a powder) |
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Method
Ad the quinoa to a pan and cover with water and add the stock cube. Cook the quinoa until water is gone. Set aside.
Finely grate the carrots, grind the chis seeds till a powder and chop up the coriander. Add to the cooked quinoa and mix all these together the with garam masala and salt and pepper.
Boil up about half a litre of water and add the coconut flour until it is a white paste and add it to the mix. Combine well. Then get your hands in and form 6 burger shapes with the mix.
I fried 2 in a pan with ghee and baked the rest in the oven on 180c for 30 mins turning halfway through. I preferred the fried burgers. They were not as dry and stayed together better.
I served with roast veggies and have with horseradish sauce on day and a chutney the other. Lush!
Ad the quinoa to a pan and cover with water and add the stock cube. Cook the quinoa until water is gone. Set aside.
Finely grate the carrots, grind the chis seeds till a powder and chop up the coriander. Add to the cooked quinoa and mix all these together the with garam masala and salt and pepper.
Boil up about half a litre of water and add the coconut flour until it is a white paste and add it to the mix. Combine well. Then get your hands in and form 6 burger shapes with the mix.
I fried 2 in a pan with ghee and baked the rest in the oven on 180c for 30 mins turning halfway through. I preferred the fried burgers. They were not as dry and stayed together better.
I served with roast veggies and have with horseradish sauce on day and a chutney the other. Lush!
Grilled Corn Guacamole
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Ingredients - Serves 4
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Method -
- Grill the corns in the butter, cover them to avoid the spitting butter! keep turning them to get a good char on them. Let them cool and cut off the corn.
- Prepare all the other ingredients, chopping and juicing and add them all into a bowl, adding the corn too. Mix it all together adding the salt and pepper to suit your taste, and serve immediately. Delicious and easy!
- I have served this with boiled eggs, with cheese, and once with burgers. It is also great on its own!
Coconut banana bread
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Ingredients - 10 slices
4 Very Ripe Mashed Bananas 3/4 Cup Coconut Flour 6 eggs 1/4 Cup Coconut Syrup (or Honey or Maple Syrup) 1 Tsp Ground Cinnamon 1 Tsp Baking Powder 1/4 Tsp Himalayan Salt 1 Tsp Vanilla Extract Method - Heat oven to 180c, and line the base of the baking tin with baking paper, and grease rest of the tin. Mash bananas in a bowl. Add all other ingredients and mix with a hand blender until well combined. Pour into tin, and bake for 45-50 mins. Easy peasey, light bready cakey bakey! |
broccoli and beet leaf soup (slow cooked)
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Ingredients - Serves 6
900g Broccoli 200g Beet Leaves 2 Red Onions 5 Garlic Cloves Tbsp Dried Mixed Herbs 2 pints on Vegetable Stock Salt and Pepper to Taste 10 g per bowl Mixed Seeds to serve Method - Chop broccoli, onion and garlic and put in slow cooker. I separated the stems from leaves and added them too. Pour in the stock and herbs, mix and cook in slow cooker on low for 6 hours. Add the beet leaves and cook for another 15 mins. Then blend with a hand blender till smooth, adding salt and pepper to you taste. |
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spelt salad with grilled chicken
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Dressing -
5 Tbsp Tamari Sauce 3 Tablespoons Olive Oil 2 Tbsp Apple Cider Vinegar 2 Tbsp Crunchy Peanut Butter ¼ Tsp Cayenne Pepper 1 Knuckle Freshly Grated Ginger 3 Garlic Chopped or Crushed Cloves 1 chopped green chilli pepper 1 Tsp Himalayan Salt |
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Salad - Serves 6
1 Cup Spelt Kernels 1 Onion 1 Red Bell Pepper 1 Bunch of Spring Onions 1 Corn on the Cob A little Butter, Ghee or Coconut oil (your preference) Bunch of Fresh Parsley Bunch of Coriander 7-8 Fresh Mint Leaves 3 Carrots 1 Parsnip Half a medium Red Cabbage 4 Grilled Chicken Breasts Salt and Pepper |
Method –
- The day before if possible, mix together all the dressing ingredients, and leave in the fridge overnight.
- Toast the spelt kernels pan on medium-high heat until the kernels are browning, and some have popped. Then pour over boiling water and add the salt, and simmer for around an hour. Set aside and allow to cool.
- In a griddle or pan, add a little ghee and griddle the corn on the cob, keeping mostly covered, keep turning it till the corn is blackened in places, and the corn bursts when poked. Set aside and allow to cool. And then slice off the kernels.
- Finely chop all the salad ingredients and herbs and add to a large salad bowl adding the spelt and corn, and then mix in half the salad dressing, and toss until well combined.
- Grill your chicken breast, I kept mine simple with a little salt and pepper. Dish up some salad in a bowl, top with the chicken and drizzle some sauce on top! Perfect summery lunch, and will keep in the fridge for 2-3 days for prep.
Curried Butternut Squash and Carrot Soup
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Ingredients - Serves 5-6
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Method –
Dice the squash, carrots, (I don’t peel squashes and carrots, use all those bad boys! Just top the carrots and remove the seeds from the squash and chop) onions and garlic and fry them in oil for one minute in a large saucepan. Peel and finely dice the ginger. Add it together with the curry powder to the pot and fry for another minute. Tip in the lentils, vegetable broth, coconut milk and give it a stir. Bring it to boil, then turn the heat down and simmer for 15-18 mins until everything is tender Use a hand blender and blend it until smooth then season with salt and pepper. Serve with mixed seeds and drizzle of extra virgin olive oil on the top. |
lamb shank curry
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Ingredients - Serves 4
Curry Paste (Inspired by Heston B recipe) 3 long Red Chilli’s 1 brown onion 1 tsp of galangal (or 2 cm piece peeled and chopped if found!) 2 stalks of Lemongrass 2 tsp ground coriander 1 tsp ground cumin 1 tsp ground cardamom 1 tsp ground pepper 1 tsp salt 2 teaspoons coconut oil Curry 1 170ml jar of coconut cream 4 lamb shanks 2 cups chicken stock 1 cinnamon stick 5 cardamom pods (split) 2 large onions 4 kaffir lime leaves torn 600g potatoes cut into cubes 1 270ml can of coconut milk 1 tbsp of fish sauce 1 tbsp tamarind puree Chopped Peanuts to serve |
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Method -
Combine curry paste ingredients, except oil, in a food processor. Pulse until a paste begins to form. Add oil and pulse until a smooth paste forms. Set aside.
I selected sauté on my slow cooker, LO heat and preheat the cooking bowl. Add coconut cream and cook for 8-10 mins or until curdled and oil has separated. Add the set aside curry paste and cook for 5 mins on HI.
Add the shanks, chicken stock, cinnamon, cardamom, onions, kaffir leaves and mix well. Scatter potatoes over the top. Slow cook for 5-7 hours on Hi.
When cooked, remove shanks and set aside. Stir in the coconut milk, fish sauce and tamarind puree, Taste to adjust seasoning. Return shanks to bowl and warm through. Serve topped with peanuts.
Combine curry paste ingredients, except oil, in a food processor. Pulse until a paste begins to form. Add oil and pulse until a smooth paste forms. Set aside.
I selected sauté on my slow cooker, LO heat and preheat the cooking bowl. Add coconut cream and cook for 8-10 mins or until curdled and oil has separated. Add the set aside curry paste and cook for 5 mins on HI.
Add the shanks, chicken stock, cinnamon, cardamom, onions, kaffir leaves and mix well. Scatter potatoes over the top. Slow cook for 5-7 hours on Hi.
When cooked, remove shanks and set aside. Stir in the coconut milk, fish sauce and tamarind puree, Taste to adjust seasoning. Return shanks to bowl and warm through. Serve topped with peanuts.
Chocolate orange cheesecake
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Chocolate Orange Cheesecake – Serves 12
BASE 80 g Butter 150g Oats 300g Digestive biscuits CHEESECAKE TOPPING 1 tsp Vanilla Extract or 1 Pod 1 tsp Vanilla essence 500g Full Fat Cream Cheese 150g Soft Goats Cheese 125g Coconut Sugar 1 x Large orange 300g double cream CHOCOLATE GANACHE TOPPING 100g Dark Chocolate chopped 125ml Double cream 1 tbsp Butter CANDIED ORANGES TO DRESS 2 x oranges thinly sliced 125g Coconut Sugar |
Method –
Phase 1 -
Grease a 9" springform pan with butter. Toast the oats in a frying pan over medium heat till golden brown for 5-7 minutes, careful not to burn. Add butter and digestive biscuits, stir to combine and turn out in the greased prepared springform pan. Press the mixture into the pan with a spoon and leave it to set in the fridge for 1 hour.
Phase 2 -
Combine cream cheese, sugar, orange zest and juice of 1/2 an orange. Add to the cheese filling the Vanilla Extract along with a teaspoon of vanilla essence. Mix until smooth in a food processor or a stand mixer. In a separate bowl whip your double cream until soft peaks form. Fold half of whipped cream into the cheese mixture. Then gently fold in another half and pour it over the crumb base. Chill in the fridge for 1-2 hours.
Phase 3 –
Fill a large bowl with ice water and set aside. Bring a medium saucepan of water to a boil and add orange slices. Boil for 1 minute then place in the bowl of ice water until cooled. In a large pan over medium heat, bring 125g sugar, 1 cups water and half the orange juice only just to a boil, and heat until sugar dissolves (stir occasionally). Turn heat to medium-low and place orange slices in the sugar-water in a single layer. Simmer (do not boil) the orange slices 45 minutes or until rinds are slightly translucent, turning every 10-12 minutes. Place orange slices on a cooling rack and allow to cool completely, (1 hour or overnight). Keep the excess orangey sugary syrup to add to the chocolate ganache below.
Phase 4 -
To prepare the chocolate ganache, heat double cream in a small saucepan and take it off the heat right before it comes to a boil. Pour hot cream over chopped chocolate, let it sit for 1 minute, then whisk the mixture until well blended. Then blend in butter and 1 – 2 tbsp of the orangey sugary syrup from candying the oranges and whisk a little more. Spread chocolate topping over the cheesecake and put it back in the fridge for 3 hours or overnight.
Before serving run a knife along the edges of your springform to release the cheesecake. Top with sliced candied oranges. Enjoy!
Phase 1 -
Grease a 9" springform pan with butter. Toast the oats in a frying pan over medium heat till golden brown for 5-7 minutes, careful not to burn. Add butter and digestive biscuits, stir to combine and turn out in the greased prepared springform pan. Press the mixture into the pan with a spoon and leave it to set in the fridge for 1 hour.
Phase 2 -
Combine cream cheese, sugar, orange zest and juice of 1/2 an orange. Add to the cheese filling the Vanilla Extract along with a teaspoon of vanilla essence. Mix until smooth in a food processor or a stand mixer. In a separate bowl whip your double cream until soft peaks form. Fold half of whipped cream into the cheese mixture. Then gently fold in another half and pour it over the crumb base. Chill in the fridge for 1-2 hours.
Phase 3 –
Fill a large bowl with ice water and set aside. Bring a medium saucepan of water to a boil and add orange slices. Boil for 1 minute then place in the bowl of ice water until cooled. In a large pan over medium heat, bring 125g sugar, 1 cups water and half the orange juice only just to a boil, and heat until sugar dissolves (stir occasionally). Turn heat to medium-low and place orange slices in the sugar-water in a single layer. Simmer (do not boil) the orange slices 45 minutes or until rinds are slightly translucent, turning every 10-12 minutes. Place orange slices on a cooling rack and allow to cool completely, (1 hour or overnight). Keep the excess orangey sugary syrup to add to the chocolate ganache below.
Phase 4 -
To prepare the chocolate ganache, heat double cream in a small saucepan and take it off the heat right before it comes to a boil. Pour hot cream over chopped chocolate, let it sit for 1 minute, then whisk the mixture until well blended. Then blend in butter and 1 – 2 tbsp of the orangey sugary syrup from candying the oranges and whisk a little more. Spread chocolate topping over the cheesecake and put it back in the fridge for 3 hours or overnight.
Before serving run a knife along the edges of your springform to release the cheesecake. Top with sliced candied oranges. Enjoy!
Minestrone soup
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Ingredients - Serves 6
3 cloves of garlic 1 red onion 2 carrots 3 sticks of celery 2 courgettes 2 leeks 1 large potato 1 x 400 g tin of cannellini beans 50g Pancetta olive oil 1 teaspoon dried oregano 2 fresh bay leaf 2 x 400 g tins of plum tomatoes 1 litre organic vegetable stock 1 bunch of chard 1 bunch of kale 50 g pearl barley 100g Green Lentils ½ a bunch of fresh basil |
Method -
I leave out pasta from this dish, as I don't eat pasta due to it not being a whole food. I added pearl barley and green lentils instead for additional of some good proteins. Peel and finely chop the pancetta, garlic and onion, then fry off for 5 mins in oil in a large saucepan. Trim and roughly chop the carrots, celery, leeks and courgette, then add the vegetables to the pan, and cook for about 10 mins, stirring occasionally. Dice the potato. Drain the cannellini beans and add these and the lentils, pearl parley, cannellini beans and plum tomatoes, then pour in the vegetable stock. Stir well, mushing the tomatoes into the mix. Cover with a lid and bring everything slowly to the boil, then simmer for about 30 minutes. Meanwhile...chop the kale and chard and remove stalks. Add the greens to the pan and cook for a further 5 - 10 minutes. Chop some basil leaves and stir in, saving a few whole leave to top with when serving. |
veal Meatloaf
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Ingredients - Serves 8
1 tbsp extra virgin olive oil 1 brown onion, finely chopped 3 cloves garlic, crushed 2 tbsp thyme leaves, chopped 1 tsp crushed fennel seeds 18 slices streaky smoked bacon 75g fresh breadcrumbs 60ml milk 1 tbsp Dijon mustard 2 eggs 750g veal mince Sea salt and cracked black pepper 1/4 cup maple syrup |
Method
Preheat oven to 180 or 160 for fan ovens. Heat the oil in a non-stick frying pan over medium heat an add the onion for 3-4 minutes until softened then add the garlic, thyme and fennel seeds and cook for 1-2 minutes. Remove from the heat and set aside to cool completely.
Place the breadcrumbs and milk in a large bowl and set aside for 5 minutes or until the milk is absorbed. Add the onion mixture, mustard, egg, veal mince and salt and pepper then mix well to combine. Pack into a tin (shape of your choice!) and put in the fridge for 2 hrs, or freeze for 10 minutes to allow it to set a little.
Take out and lay down the bacon slices,on top of the meatloaf.
Roast for 45-55 minutes, basting with the maple syrup every 15 mins or so, then remove from the oven and rest...and eat! Enjoy meat heads!
Preheat oven to 180 or 160 for fan ovens. Heat the oil in a non-stick frying pan over medium heat an add the onion for 3-4 minutes until softened then add the garlic, thyme and fennel seeds and cook for 1-2 minutes. Remove from the heat and set aside to cool completely.
Place the breadcrumbs and milk in a large bowl and set aside for 5 minutes or until the milk is absorbed. Add the onion mixture, mustard, egg, veal mince and salt and pepper then mix well to combine. Pack into a tin (shape of your choice!) and put in the fridge for 2 hrs, or freeze for 10 minutes to allow it to set a little.
Take out and lay down the bacon slices,on top of the meatloaf.
Roast for 45-55 minutes, basting with the maple syrup every 15 mins or so, then remove from the oven and rest...and eat! Enjoy meat heads!
lentil and squash dhansak
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Ingredients - Serves 6
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Method -
- Add the black rice to some water with an organic stock cube to boiling water and then simmer for 40 mins.
- While that's simmering, chop and prepare the Squash, onions and Kale. Then in another pot add the lentils, squash and kale to salted water, and simmer for 5-8 minutes, then add the onions. Simmer for another 10 mins or so until water reduces tip away any excess water leaving about an inch or so in the pan with the veggies.
- Add the tinned tomatoes, coconut milk, coconut yoghurt, curry paste, and spinach and mix together till well combined. Taste and season if necessary.
- Serve with black rice topped with yoghurt and coriander. Ooooof yes!
festive vegan wellington
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Ingredients - Serves 8
400g Beetroot (Courtesy of Ali's patch at Treewell Farm) 600g Parsnips 100g Chestnuts (chopped small) 4-5 Red Onions (chopped small) 80g Walnuts or Pecans (chopped small) 50g Unsulphured Dried Apricots (chopped small) 8 sage leaves (chopped small) Bunch of Oregano (chopped small) 150g Green Lentils 80g Red Rice (Or any wholegrain rice you like) 150ml Shiraz (or Port or Sherry) |
3 tbsp Coconut or Avocado Oil
1 tsp All Spice 5 Garlic Cloves (chopped small) 2 tsp Smoked Paprika 1 zest of an orange 2 tbsp wholegrain mustard 25g Spelt Flour 1 tbsp Himalayan Salt 1 Vegan Egg (1 tsp flax & ½ tbsp Chia mixed with 4 tbsp water – Mix and sit to ‘jellify’) 2 Jus Rol Puff Pastry – You could make your own. These sheets are vegan. And I decided to cheat. 😉 Not Quite WFPB, but is Vegan) Almond Milk to brush pastry |
METHOD -
- Peel and chop the Beetroot and Parsnips. Put in a roasting tin tossed with 2 tbsp of coconut oil and the all spice, and roast in a pre-heated over (200°C degrees, mines also a fan oven) for 40 mins.
- Put on the rice and green lentils during this time to cook for 30 mins. My rice I cooked for 35 mins, and lentils for 20 mins.
- While they are simmering, in a large frying pan, fry with the remainder of coconut oil the onions and sage for about 10 mins. Then add the garlic, oregano and paprika. And then add in the wine or alcohol of choice. Fry that off until the alcohol has soaked in. And take off the heat until everything else is ready.
- You could spend this time chopping up everything else.
- Once the beets and parsnips are baked (try not to eat them like me) Chop them up small. And add them to the onion mix in the frying pan. Then add all the other ingredients and mix them all together over a low heat.
- Once thoroughly mixed let it cool for a bit. Lay out a large sheet of clingfilm. Put all the mix onto the clingfilm, and you want to roll in into a log. About 20 – 22cms long and chunky. Roll it tight using the clingfilm, them place in the fridge for up to 2 hours to set into that shape.
- Line a baking tray with baking paper. Pre-heat oven to 200°C degrees again. Place one puff sheet on the baking paper as the base and brush with almond milk. Take clingfilm off of chilled log, and place log in middle of pastry sheet. Lay second sheet on top and tuck it in round log. Trim if required around the log. Pinch around the edges to seal. And add a pattern on the top if you fancy it. Brush with more almond milk and back for 35 minutes.
- I served with a cranberry and apple coleslaw as this is quite a filling recipe! But delicious!
coconut and chickpea soup
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Ingredients - Serves 6
3 Tbsp. Virgin Coconut Oil 2 Onions 1 Head of Garlic 1 3”-Piece Ginger 2 Tbsp Curry Powder ½ Tsp Cayenne Pepper 1½ Cups Dried Chickpeas, Soaked Overnight 1 400ml Can Coconut Milk 400ml Alpro Coconut Milk (Or your fave brand) 1½ Cups Split Red Lentils 1 organic veg stock cube Salt and Pepper to taste Toasted Coconut Flakes and Coriander to top |
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Method
Heat coconut oil in a pot on a medium heat. Add the onions, garlic and ginger, stirring until onions are translucent and garlic is golden brown for 5 minutes or so. Add curry powder and cayenne and cook for 1 minute.
Add chickpeas and stock cube in ½ litre of water and stir. Season with salt and pepper. Bring to a simmer; cover with a aired lid or leaving it slightly askew so steam can escape. Cook, adjusting heat to maintain a very gentle simmer and skimming foam from surface as needed, until chickpeas have swelled but are still crunchy for about 25 minutes.
Add coconut milk and lentils to pot, season with more salt if required. Return to a simmer and cook, partially covered, until chickpeas are tender, and lentils have broken down to form a thick broth for another 30 minutes.
Ladle out one ladle full of the chickpeas/onions etc and put aside. Blend the rest with a hand blender until creamy, then add back in the ladle full you took out and mix in.
Serve immediately for it keeps well for 2-3 days, and gets better with age! And top with Coriander and Coconut chips.
Heat coconut oil in a pot on a medium heat. Add the onions, garlic and ginger, stirring until onions are translucent and garlic is golden brown for 5 minutes or so. Add curry powder and cayenne and cook for 1 minute.
Add chickpeas and stock cube in ½ litre of water and stir. Season with salt and pepper. Bring to a simmer; cover with a aired lid or leaving it slightly askew so steam can escape. Cook, adjusting heat to maintain a very gentle simmer and skimming foam from surface as needed, until chickpeas have swelled but are still crunchy for about 25 minutes.
Add coconut milk and lentils to pot, season with more salt if required. Return to a simmer and cook, partially covered, until chickpeas are tender, and lentils have broken down to form a thick broth for another 30 minutes.
Ladle out one ladle full of the chickpeas/onions etc and put aside. Blend the rest with a hand blender until creamy, then add back in the ladle full you took out and mix in.
Serve immediately for it keeps well for 2-3 days, and gets better with age! And top with Coriander and Coconut chips.
addisons Farm Minted Roast Lamb with a Cous Cous & Goats Cheese Salad
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Mint Sauce
Bunch of Fresh Mint Apple Cider Vinegar 2 tsp Honey or Maple Syrup Boiling Water Salad Dressing and Lamb Marinade 3-4 Tbsp Extra Virgin Olive Oil 3 Garlic Cloves Pinch of Ground Cumin 1 Lemon, Zest and Juice Bunch Rosemary Bunch of Mint Leaves Salt & Pepper |
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Cous Cous Salad - Serves 6
1.2kg Lamb Leg (from Addisons Farm) 200g Cous Cous 1 Chicken Stock Cube Bunch Fresh Flat-Leaf Parsley 200g Salad Tomatoes ¼ Cucumber 3 Spring Onions 50g Goats Cheese (I Used Alex James One, Delicious!) |
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Method –
The day before – Chop and mix the Salad Dressing and keep in fridge overnight. Then also make the mint sauce. Chop the mint, put it into a bowl and pour on boiling water, about 200ml depending on how much mint you have. And add the honey. Allow it to sit and cool. Once it has, give it a stir and add the apple cider vinegar. Also, store in the fridge overnight to allow the flavours to fuse. |
In the morning, cover the uncooked lamb with half the oil marinade and let it sit out of fridge until you are ready to cook it. Heat the oven to 200c and cook for 50 mins (I like mine quite pink, so another 5 or 10 mins if you don’t)
Put the cous cous in a bowl and cover the boiled water with the stock cube in and let it site. In about 10 mins fluff it up, it should soak up the water. Add all the salad ingredients and parsley and pour over the remaining salad dressing/marinade. Mix in. And put in fridge to chill.
When the lamb is cooked, let it rest for about 20 mins. And chop it up into chunks, and serve on top of the cous cous salad, with a scattering of the goats’ cheese and with a generous helping of the mint sauce on top. Oh my goodness…this was super special!
Put the cous cous in a bowl and cover the boiled water with the stock cube in and let it site. In about 10 mins fluff it up, it should soak up the water. Add all the salad ingredients and parsley and pour over the remaining salad dressing/marinade. Mix in. And put in fridge to chill.
When the lamb is cooked, let it rest for about 20 mins. And chop it up into chunks, and serve on top of the cous cous salad, with a scattering of the goats’ cheese and with a generous helping of the mint sauce on top. Oh my goodness…this was super special!
shakshuka with (or without!) poached egg
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Serves 4
Ingredients - 2 Tbsp olive oil 1 large onion 1 large red pepper 1 chilli pepper 6 garlic cloves 2 can chopped tomatoes 1 tsp Maple Syrup pinch of salt |
tsp smoked paprika
2 tsp ground cumin 4 tsp chilli powder 1/2 tsp ground cinnamon ½ tsp each cayenne pepper and coriander 3 cups dried and soaked chickpeas 100g Green Queen Olives 4 eggs Fresh parsley and Coriander (picked fresh from my herb garden!) Lemon wedges. |
Method -
First, soak the chickpeas overnight for 24 hours.
Add the olive oil, chopped onion, pepper and garlic to a large pan and cook till soft. Add cherry tomatoes, maple syrup, salt, chopped fresh coriander and spices. Mix up the combination. Then add the chickpeas, olives and ½ litre of water and simmer for 35-40 minutes.
To serve, squeeze lemon onto chickpea mix in serving bowl, then top with a poached egg. And top with a sprig of parsley/coriander. Sooooo good!
First, soak the chickpeas overnight for 24 hours.
Add the olive oil, chopped onion, pepper and garlic to a large pan and cook till soft. Add cherry tomatoes, maple syrup, salt, chopped fresh coriander and spices. Mix up the combination. Then add the chickpeas, olives and ½ litre of water and simmer for 35-40 minutes.
To serve, squeeze lemon onto chickpea mix in serving bowl, then top with a poached egg. And top with a sprig of parsley/coriander. Sooooo good!
crawley farm jerk pork roast
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For the Jerk Marinade - Serves 5-6
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Meat - From G & A Adderson Raw Dairy Farm, MK
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For the apple sauce
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Method –
Put all marinade ingredients in a food processor and blend all together. Tis done!
Spread the marinade over the skin of the joint. You can then marinade this for 2 – 24 hours. Obviously the longer you marinade it, the more intense the flavour.
Turn on the oven to 220°C to warm up. Put the pork skin side up in a roasting tin and chop up the onions chunky and surround them in the tin. Roast the pork for 30 mins to crisp up the skin. Take out and bring the oven temperature down to 160°C.
Return the pork to oven and roast for another hour.
While that’s cooking, prepare the apple sauce. Peel, chop and core the apples and pop them in a pan with a light covering of water and bring to boil then let it bubble on a medium heat for 10 – 15 minutes, or until soft.
Add to a food processor and add the cinnamon, herbs, cayenne, allspice and honey. Blend until pureed or leave a little lumpy if you prefer.
Remove pork from the oven, slice and serve with the apple sauce. I served with a bunch of roast veggies.
Simple…but one of the tastiest meals! Ooof!
Put all marinade ingredients in a food processor and blend all together. Tis done!
Spread the marinade over the skin of the joint. You can then marinade this for 2 – 24 hours. Obviously the longer you marinade it, the more intense the flavour.
Turn on the oven to 220°C to warm up. Put the pork skin side up in a roasting tin and chop up the onions chunky and surround them in the tin. Roast the pork for 30 mins to crisp up the skin. Take out and bring the oven temperature down to 160°C.
Return the pork to oven and roast for another hour.
While that’s cooking, prepare the apple sauce. Peel, chop and core the apples and pop them in a pan with a light covering of water and bring to boil then let it bubble on a medium heat for 10 – 15 minutes, or until soft.
Add to a food processor and add the cinnamon, herbs, cayenne, allspice and honey. Blend until pureed or leave a little lumpy if you prefer.
Remove pork from the oven, slice and serve with the apple sauce. I served with a bunch of roast veggies.
Simple…but one of the tastiest meals! Ooof!
kohlrabi and beetroot soup
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Ingredients - Serves 4
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Method -
- Chop and add to a large pot beetroots, kohlrabi, vegetable stock, garlic and ginger and bring to boil, then simmer for 30 mins until the beets and kohlrabi is soft.
- Take of the heat and use a hand blender to blend the soup. Half way through blending stop and add all the spices and other ingredients, and continue to blend till smooth, adding salt and pepper to taste if need be.
- Once blended, serve with a sprinkle of nuts and seeds. Simple.
WHole food plant based moussaka
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Red Sauce Ingredients - Serves 8
2 Large Aubergines 600g White Potatoes 400g Sweet Potatoes 1 can (400g) Tinned Tomatoes 400g Fresh Blanched Tomatoes (or you can use 2 cans instead) 2 onions 2 garlic heads 2 Tablespoons Balsamic Vinegar 30g Fresh Oregano 1 Tsp of Cinnamon Olive Oil Salt and Pepper to taste Cream Sauce Ingredients - 1.5 Tbsp Chia Seeds 200ml Almond Milk (for chia soak) 350ml Almond Milk (in addition to) 40g Dried Porcini Mushrooms 1 Tsp Nutmeg 200g Greek Style White Block (Vegan Feta Cheese) |
- Soak the chia seeds in the almond milk and set aside. Then soak the Porcini mushrooms in 500 ml boiling water and also set aside.
- Blanche the fresh tomatoes for a few minutes in hot water, and push out the flesh from the skin. Set aside.
- Slice the aubergines about 1 cm thick and dry fry them to char them slightly, or griddle if you prefer. Set aside.
- In a large pan, add the olive oil, and fry the onions, garlic and cinnamon till onions start to soften. Then add the oregano leaves, and the balsamic vinegar cook for about 10 -15 mins stirring regularly.
- Slice the potatoes all about 1 cm thick and add them to the large pan of onions etc. Then drain the Porcini mushrooms and poor in the water, and add the blanched skinned fresh tomatoes and the canned tomatoes. Add salt and pepper to your tastes and cook for about 30 mins. Preheat the oven to 200 degrees.
- To make the creamy sauce, place the mushrooms, chia and almond soak, half the Greek block and the nutmeg into a blender, and mix till smooth.
- The layer the tomato mix, aubergines, and cream sauce into a baking dish (25 cm x 35 cm), finishing with the creamy mushroom sauce on top, and some sliced tomatoes and the rest of the Greek style block on top. Sprinkle on some pepper and nutmeg if desired. Then bake in the oven for 35 mins. I served with a salad and drizzle of balsamic. Filling and delicious!
Potato & Leek Soup
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INGREDIENTS - Serves 6
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Method -
- Heat the ghee in a large pot, and add the chopped leeks and red onions. Fry these off until they start to soften.
- While this is happening, peel the potatoes and chop them into small chunks, then add them to the leeks and onions.
- Add all the other ingredients (apart from the parsley) and simmer until the potatoes are softened.
- Take off of the heat, and blend with a hand blender. Stop and taste, check the seasoning and add more salt and pepper if required. And now add half the parsley, and blend again.
- When seasoned to perfection and your favourite consistency, serve with a decoration of parsley. Sprinkle with some more Parmesan if required.
Home smoked mackerel with ratatouille
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Ratatouille - Serves 6
400g Squash 500g Aubergine 4 Fresh tomatoes 1 Red pepper 1 Green pepper 2 Red onions 1 tsp salt 3 cloves garlic 1 tbsp extra virgin olive oil Handful fresh thyme Handful Fresh basil Salt and Pepper to taste Fish - Whole Mackerel (one per person) 1 Lemon 40 g Butter Fresh Rosemary and Thyme |
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Method -
I used my pressure cooker again for this, and my top stove smoker for the fish.
Heat pressure cooker open on sear setting, add with olive oil and sauté onion and garlic. Add all the vegetables, except the tomatoes. Cook vegetables until soft. Add the tomatoes. Close the pressure cooker and turn onto full pressure and cook for 5 minutes.
Add the chosen wood chips to the smoker, cover with foil and put grate on top. Let it heat and start to char for 10 mins or so with the cover on and closed. Bone the fish and lay it skin down in the smoker and cover with chopped rosemary and thyme, pepper, butter and lemon, close the cover and smoke for 5 - 10 mins.
Serve both immediately. Nom nom nom!
I used my pressure cooker again for this, and my top stove smoker for the fish.
Heat pressure cooker open on sear setting, add with olive oil and sauté onion and garlic. Add all the vegetables, except the tomatoes. Cook vegetables until soft. Add the tomatoes. Close the pressure cooker and turn onto full pressure and cook for 5 minutes.
Add the chosen wood chips to the smoker, cover with foil and put grate on top. Let it heat and start to char for 10 mins or so with the cover on and closed. Bone the fish and lay it skin down in the smoker and cover with chopped rosemary and thyme, pepper, butter and lemon, close the cover and smoke for 5 - 10 mins.
Serve both immediately. Nom nom nom!
veal cottage pie
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Bottom/Base - Serves 8
1 1/2 Tbsp Ghee or Butter 2 Garlic Cloves 1 Medium White Onion 1 Large Carrot 2 Sticks of Celery 1.5 Kilo Veal Mince 2 Tbsp Coconut Flour (Or your flour of choice) 55 g Tomato Puree ½ Litre of Beef or Chicken stock 125 ml Red Wine (Shiraz is my fave) 1 Tbsp Tamarind Paste 1 Tbsp Tamari Sauce 1 Tbsp Balsamic Vinegar 7 Sprigs of Fresh Thyme 2 Bay Leaves Salt and Ground Black Pepper to your taste Top - 1.5 Kg Potatoes 2 Tbsp Butter or Ghee 25 g Parmesan |
Method –
The day before, prepare the bottom as it needs to chill fully before you top the potato. Otherwise they sink into each other. (Or put it in the freezer for 30 -60 mins once it’s done to chill) Fry off the onions and garlic in the ghee, add the carrots and celery until all are softened. Add the Veal (sourced straight from Lodge Dairy Farm, North Crawley) and break it up and cook it till browned. Add all other ingredients for the bottom (base) of the pie. Mix and let is simmer well for 30 mins until it has thickened to a gravy texture. Add the rectangle baking tray you choose to use. Spread across the bottom, and allow to cool overnight in fridge, or use the freezer trick mention earlier. When ready to prepare the dish, turn on the oven to 180c degrees and start to prepare the potatoes (I used my own Desires and Maris Pipers I grew on my plot at Treewell Farm, and I only peeled half of them as I like the flavour and additional nutrition the peel brings). Peel and chop them and boil for about 15 mins till soft. Add the ghee/butter and mash well. Add a little dash of milk if you feel it needs it. Spoon and spread it over the top of the chilled bottom mix and sprinkle the Parmesan on top. Pop in the oven for 30 mins till hot through and Parmesan has browned slightly and crisp. |
low carb Pumpkin Cheesecake
Base
420 g Walnuts Ground In Food Processor 50 g Butter Melted 1 1/2 Tbsp Maple Syrup 1/2 tsp Mixed spice 1/4 tsp Ginger 1 Medium Egg White Filling 500 g Cream Cheese Room Temperature 100g Raw Organic Sugar or 150g Coconut Sugar 170 g Double Cream (6 oz) 90 g Pumpkin Puree 3 Medium Eggs Room Temperature 1 tsp Vanilla Extract 1/2 tsp Mixed spice 1/4 tsp Ginger |
Base - Serves 6-8
Preheat oven to 160C (320F). Using a food processor, blend the walnuts until it forms a crumble texture. Should only take 30 seconds. Place the crushed walnuts into a bowl, and mix the melted butter, maple syrup, egg white, mixed spice and ginger (or pumpkin spice) together until it's combined. Grease a 20cm (7.5") cake tin and spread the walnut base into the cake tin. Press into the bottom and sides until even. Cook in the oven for 10 mins, then set aside to cool. Filling – If you are steaming your pumpkin, place around 1/4 of a medium pumpkin in the steamer, steam for around 15-20 mins until soft. Mash with a potato masher and mix the mixed spice and ginger into the mixture. Set aside. In a large mixing bowl, add the cream cheese, cream, sugar and vanilla extract. Beat together using an electric mixer to ensure the cream cheese combines with the cream. One at a time, place crack the eggs into the filling mixture, mixing thoroughly in between each time you place an egg into the mixture. You can either mix in the pumpkin with the filling in the mixing bowl, or place it in the filling once you've poured it into the tin (and use a skewer to swirl it around). If you're unsure on this technique, just mix it in with the other filling ingredients. Pour into your cake tin with the pre-bake crust. Cover the bottom of the tin with aluminium foil, and place on a tray covered in water (this is what's called a water bath). Place in the oven for 60 mins, or until cooked all the way through. Once the 60 minutes is up, turn the oven off, and gently open the door slightly. This lets the hot air out very slowly, and prevents the cheesecake from flopping. Chill in the fridge for 60 minutes, and you're ready to eat. |
Minty Pea Soup
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Ingredients - Serves - 6
2 Tbsp Ghee 2 Medium Red Onions 2 Celery Stalks 4 Cloves Garlic 4 Sprigs of Thyme 1 Sprig of Rosemary 1 Bunch of Mint Leaves 7 Cups of Garden Peas 2 Cups of Kale 2 Litres of Vegetable stock 100 g of Yoghurt (I used Greek Alpro) Salt and Pepper to Taste |
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Method -
Chop the celery, garlic, onions and herbs. in a big pot add the butter celery and onions. Fry for about 3 minutes. Add the herbs and garlic for about another minute or two. Add the peas, stock and kale. Bring to boil and cook till the peas are soft, normally no more than 10 minutes.
Add the yoghurt and salt and pepper to taste, and grab your hand blender, take soup off the heat and bend till smooth. And then serve. Very quick, and very easy and souper tasty!!
Peas, mint, rosemary and thyme all from my lovely plots at Treewell Farm!
Chop the celery, garlic, onions and herbs. in a big pot add the butter celery and onions. Fry for about 3 minutes. Add the herbs and garlic for about another minute or two. Add the peas, stock and kale. Bring to boil and cook till the peas are soft, normally no more than 10 minutes.
Add the yoghurt and salt and pepper to taste, and grab your hand blender, take soup off the heat and bend till smooth. And then serve. Very quick, and very easy and souper tasty!!
Peas, mint, rosemary and thyme all from my lovely plots at Treewell Farm!
nut roast with white wine gravy
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Ingredients – Nut Roast - Serves 6-8
1 ½ Cups Mixed Nuts 100g Cooked Chestnuts 2 Parsnips 1 Red Onion 2 Tbsp Ghee (or coconut oil if Vegan) 2 Garlic Cloves 2 Carrots 100g Chestnut Mushrooms 100ml of Vegetable Stock 1 Cup Oats 1 Tbsp Tamari Soy Sauce 1 Tsp Mixed Dried Herbs Bunch of Fresh Sage 100g Dried Cranberries ½ Tsp Of Nutmeg ½ Tsp All Spice Salt and pepper |
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Onion White Wine Gravy -
1 Tbsp Ghee 1 White Onion 1/2 Tbsp Organic Cane Sugar 150ml White Wine 1 1/2 Tbsp Apple Cider Vinegar 1 1/2 Tbsp Tamari Soy Sauce 300ml Vegetable Stock ½ Tsp Mixed Herbs 2 Garlic Cloves |
Nut Roast Method:
Onion Gravy Method –
Sauté the onion in the ghee with the sugar and herbs for roughly 10 minutes. Once it’s caramelised and sticky in texture, pour in the wine, apple cider vinegar, lentils and tamari sauce and simmer until the stock is reduced by half. Add the vegetable stock and simmer again for 10 minutes until you are left with a thick gravy.
- Preheat oven to 200º C. Roast the nuts on a baking tray for about 5 minutes. Take out of the oven and allow to cool, then roughly chop. The turn down the heat of the oven to about 180º C
- Chop the parsnips and boil until soft. Allow to cool then mash them.
- Finely chop the onion, garlic, carrots and mushrooms, pan fry with the ghee until softened. Add the vegetable stock, chestnuts, oats, herbs and spices and mix up and fry off a little longer. Add the mashed parsnips and chopped toasted nuts, mix well. Season with salt and pepper to taste.
- Spoon into a lined loaf tin or deep cake pan and cover with foil. Bake for 30 minutes covered. Remove the foil and bake for a further 25-30 minutes uncovered.
Onion Gravy Method –
Sauté the onion in the ghee with the sugar and herbs for roughly 10 minutes. Once it’s caramelised and sticky in texture, pour in the wine, apple cider vinegar, lentils and tamari sauce and simmer until the stock is reduced by half. Add the vegetable stock and simmer again for 10 minutes until you are left with a thick gravy.
haddock and red pepper stew
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Ingredients - Serves 6
6 x 200g Haddock Fillets 6 Red Peppers 3 Fresh Red Chilli’s 8 Large tomatoes 3 tbsp Extra Virgin Olive Oil 4 Garlic Cloves 400g Chopped Onions 60ml Port |
Pinch Saffron 1 tbsp Coconut Sugar or Maple Syrup or Honey Handful of Fresh Basil 1 teaspoon of oregano 3 tsp Smoked Paprika Splash or 2 of Smoked Tabasco Salt and Pepper Bunch of chopped Parsley to serve |
Method –
In a large pan add the oil, chopped onions and garlic, cook for 5 mins and add the port. Bring to boil and reduce for 5 mins or so. Add chopped, de-seeded red peppers and chilli peppers and cook for another 5 mins.
Meanwhile pour hot water over the tomatoes and let them sit for a minute or so, or until you see the skin start to split, and then peel off skin. Slice them, and add to the pan along with saffron, sugar, smoked paprika, oregano, tabasco, and basil and let cook covered for 20 mins or till all if soft and juicy. Season with salt and pepper to taste.
Season the fish with salt & pepper. And add the fish to the pan for 4 -5 mins.
I served min with boiled potatoes and asparagus. Topped with basil and parsley leaves.
In a large pan add the oil, chopped onions and garlic, cook for 5 mins and add the port. Bring to boil and reduce for 5 mins or so. Add chopped, de-seeded red peppers and chilli peppers and cook for another 5 mins.
Meanwhile pour hot water over the tomatoes and let them sit for a minute or so, or until you see the skin start to split, and then peel off skin. Slice them, and add to the pan along with saffron, sugar, smoked paprika, oregano, tabasco, and basil and let cook covered for 20 mins or till all if soft and juicy. Season with salt and pepper to taste.
Season the fish with salt & pepper. And add the fish to the pan for 4 -5 mins.
I served min with boiled potatoes and asparagus. Topped with basil and parsley leaves.
Chestnut jam
Ingredients -
1.5kg sweet chestnuts
600g raw organic sugar
1 tsp vanilla paste or extract
100g Honey
50g Maple Syrup
50ml Amaretto
1.5kg sweet chestnuts
600g raw organic sugar
1 tsp vanilla paste or extract
100g Honey
50g Maple Syrup
50ml Amaretto
Method –
You need 12 x 250ml with sealed lids. I sterilized mine by dishwashing them.
Put the chestnuts into a pan of hot water for 3 -5 minutes or for as long as your fingers can take the heat. WARNING – This takes ages, and ruined my nails, and chaffed under my fingers! Peeling hot chestnuts wasn’t my favourite thing to do! And trying to get the coat of fur off the nut too is hit and miss! Still, we do these things!
Put the peeled chestnuts in another pan, cover with water and simmer for 30 mins. Strain them and keep the strained water for later.
Purée the chestnuts with 100ml of the cooking liquid in a food processor or using a stick blender.
Pour a further 100ml of the cooking liquid into a pan and add the sugar. Heat gently until dissolved. Add the chestnut purée, vanilla paste and honey. Stir until well blended. Bring to the boil then cook gently for 5–10 minutes until well thickened.
Remove from the heat and stir in the Amaretto. Pour into warm, sterilised jars and seal immediately.
Use within 6 months. Store in the fridge once opened.
You need 12 x 250ml with sealed lids. I sterilized mine by dishwashing them.
Put the chestnuts into a pan of hot water for 3 -5 minutes or for as long as your fingers can take the heat. WARNING – This takes ages, and ruined my nails, and chaffed under my fingers! Peeling hot chestnuts wasn’t my favourite thing to do! And trying to get the coat of fur off the nut too is hit and miss! Still, we do these things!
Put the peeled chestnuts in another pan, cover with water and simmer for 30 mins. Strain them and keep the strained water for later.
Purée the chestnuts with 100ml of the cooking liquid in a food processor or using a stick blender.
Pour a further 100ml of the cooking liquid into a pan and add the sugar. Heat gently until dissolved. Add the chestnut purée, vanilla paste and honey. Stir until well blended. Bring to the boil then cook gently for 5–10 minutes until well thickened.
Remove from the heat and stir in the Amaretto. Pour into warm, sterilised jars and seal immediately.
Use within 6 months. Store in the fridge once opened.
Easy Red Lentil, carrot and ginger soup
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Serves 6
Ingredients
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Method
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Marinated top side Beef curry
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Marinated Top Side Beef Curry - Serves 6
Supplied by G&A Adderson Dairy Farm 1.5 kg Beef Topside 500 ml Can of Coconut milk Handful of greens (kale or spinach etc) 100g peas 50g Green Lentils Coriander to serve The Marinade/Paste 8 Large Organic Shallots sliced 6 Cloves of Garlic 1 Tbsp Coconut sugar or Maple Syrup 20g Galangal Paste 6 Fresh Red Chillies 20g Fresh Peeled & Chopped Turmeric 50g Fresh Peeled and Chopped Ginger 1 Tbsp Ground Turmeric 30g Tamarind Paste 2 Lemongrass Stalks chopped (take off tough outer coat) 4 Kaffir Lime Leaves 4 Tbsp Coconut Oil |
Method
Put all prepared ingredients under the Marinade/Paste section in a food processor and mix into a paste.
Add the chunky chopped Beef and mix in. Put in fridge and marinade for 4-24 hours. (I did 24 hours; you can choose how long you marinade it for)
Heat the marinated beef and the paste/marinade in a pan for 10 minutes or so until it starts to brown. Add the coconut milk & lentils and cook on low for 1 – 1.5 hours or until it thickens up. Add the peas and greens about 10 mins from being cooked and season to taste.
I served mine with traditional Caribbean Rice and Peas, sweet potato wraps and fried plantain chips in a sit down and tuck in style! Nom!
Put all prepared ingredients under the Marinade/Paste section in a food processor and mix into a paste.
Add the chunky chopped Beef and mix in. Put in fridge and marinade for 4-24 hours. (I did 24 hours; you can choose how long you marinade it for)
Heat the marinated beef and the paste/marinade in a pan for 10 minutes or so until it starts to brown. Add the coconut milk & lentils and cook on low for 1 – 1.5 hours or until it thickens up. Add the peas and greens about 10 mins from being cooked and season to taste.
I served mine with traditional Caribbean Rice and Peas, sweet potato wraps and fried plantain chips in a sit down and tuck in style! Nom!
Bean and Mixed Nut Burger
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Ingredients - Serves 6
1 Medium Onion 6 x Sun Dried Tomatoes 2 x Garlic Cloves 1 x 400g Can Black Beans 1 Cup Mixed Nuts (I used Walnuts, Pecans, Cashews, Hazelnuts and Pistachios) 1 Flax Egg (1 Tbsp Ground Flax Mixed With 3 Tbsp Boiled Water) Salt & Pepper To Taste |
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Method –
- Heat up the oven to 180° C
- Chop the onion, tomatoes and garlic and fry off in some coconut oil or butter until golden.
- Mix up the Flax Egg
- In a food processor, add together all the ingredients together until it is a stiff mix.
- With your hands, form them into burger shapes (I got 5 out of this mix, decent sized ones)
- Put them on a tray and bake for 30 mins in the middle of the oven.
Lemon & herb Chicken with Quinoa & BEETROOT salad
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Lemon & Herb Chicken - Serves 6
1.5kg Whole Grass Fed Chicken 2 Sprigs of fresh Rosemary 4 Sprips of fresh Thyme 1 Lemon Salt and Pepper 1 Tbsp of Extra Virgin Olive Oil 125 ml water Quinoa & Beetroot - 400g Beetroot 1 tbsp fresh lemon juice 1 tsp Dijon Mustard 150g Feta or Goats Cheese 125ml Extra Virgin Olive Oil 1 tsp Salt and 1 tsp Pepper 300g Quinoa 100g Fresh Parsley 20g Fresh Mint Leaves 60g Pistachios |
Method -
Pat dry off the chicken skin, chop the thyme, rosemary, zest the lemon, (and keep the juice aside) and mix them all together with the salt, pepper and oil. Then rub the mix all over the bird. Sear all sides of the bird on the sear option of your pressure cooker till they are browned off. Take bird out of cooker and put in the trivet stand in and put the bird on top breast side up. pressure cook for 30 mins. (You can also slow cook if like me you have a pressure/slow cooker which takes 4 -6 hours. However I find the bird is just as nice taste wise and tender if pressure cooked, and much quicker!)
While that's cooking, chop the beetroot into bite sizes. Boil the beetroot in a large pan for 20 minutes. Then add the quinoa to the beetroot, top with a little more water and bring to boil them simmer until the water is nearly all gone. Normally about another 15 mins. Taste to check it has softened. Put in fridge to chill.
Now to prepare the dressing for the quinoa and beetroot. In a bowl mix the lemon juice, Dijon mustard and slowly add the oil mixing as you do. And season to taste.
Add the chilled quinoa and beetroot to a large serving bowl, add the chopped parsley and mint leaves. Whisk the dressing and pour over the mix and toss. Scatter the feta/goats cheese and some toasted pistachios.
The chicken should now be ready, and both are best served immediately. This is super delish!!!
Pat dry off the chicken skin, chop the thyme, rosemary, zest the lemon, (and keep the juice aside) and mix them all together with the salt, pepper and oil. Then rub the mix all over the bird. Sear all sides of the bird on the sear option of your pressure cooker till they are browned off. Take bird out of cooker and put in the trivet stand in and put the bird on top breast side up. pressure cook for 30 mins. (You can also slow cook if like me you have a pressure/slow cooker which takes 4 -6 hours. However I find the bird is just as nice taste wise and tender if pressure cooked, and much quicker!)
While that's cooking, chop the beetroot into bite sizes. Boil the beetroot in a large pan for 20 minutes. Then add the quinoa to the beetroot, top with a little more water and bring to boil them simmer until the water is nearly all gone. Normally about another 15 mins. Taste to check it has softened. Put in fridge to chill.
Now to prepare the dressing for the quinoa and beetroot. In a bowl mix the lemon juice, Dijon mustard and slowly add the oil mixing as you do. And season to taste.
Add the chilled quinoa and beetroot to a large serving bowl, add the chopped parsley and mint leaves. Whisk the dressing and pour over the mix and toss. Scatter the feta/goats cheese and some toasted pistachios.
The chicken should now be ready, and both are best served immediately. This is super delish!!!
alternative quinoa and beetroot recipe to above
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See Chicken Recipe above
Quinoa & Candy Beetroot - Serves 6 400g Candy Beetroot 1 tbsp fresh lemon juice 1 tsp Lemon Zest 1 tsp Dijon Mustard 1 tsp Horseradish 1 Bunch of Spring Onions 150g Goats Cheese 125ml Extra Virgin Olive Oil 1 tsp Salt and 1 tsp Pepper 300g Quinoa 100g Fresh Parsley 20g Fresh Mint Leaves 60g Mixed Seeds |
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While the chicken is cooking, chop the candy beetroot into bite sizes. Boil the beetroot in a large pan for 20 minutes. Then add the quinoa to the beetroot, top with a little more water and bring to boil them simmer until the water is nearly all gone. Normally about another 15 mins. Taste to check it has softened. Put in fridge to chill.
Now to prepare the dressing for the quinoa and beetroot. In a bowl mix the lemon juice, lemon zest, Dijon mustard, horseradish and slowly add the oil mixing as you do. And season to taste.
Add the chilled quinoa and beetroot to a large serving bowl, add the chopped parsley and mint leaves. Whisk the dressing and pour over the mix and toss. Scatter the feta/goats cheese and some mixed seeds.
Now to prepare the dressing for the quinoa and beetroot. In a bowl mix the lemon juice, lemon zest, Dijon mustard, horseradish and slowly add the oil mixing as you do. And season to taste.
Add the chilled quinoa and beetroot to a large serving bowl, add the chopped parsley and mint leaves. Whisk the dressing and pour over the mix and toss. Scatter the feta/goats cheese and some mixed seeds.
Peanut and Chard Curry
1 tsp Tamarind
1 Tsp Galangal 4 Tbsp Peanut Butter 1 tin Cherry Tomatoes 1 litre cups Organic Vegetable Stock 1 ½ cups Red Lentils 1 bunch of Chard 2 Courgettes Salt and Pepper to taste Chopped Coriander, Mint Leaves and Peanuts to Garnish |
Ingredients - Serves 4-5
2 Red Onions 1 knuckle of Fresh Ginger 3 Garlic Cloves 1 Tbsp Coconut Oil 2 Red Chilli's 1 Tbsp of Tamari 1 tsp Cumin 1 tsp Garam Masala 
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Method:
Chop the onion, garlic, chilli and ginger and fry with the coconut oil in a large saucepan. Then add the spices (cumin, garam, chilli, Tamarind and Galangal) and cook to release and combine the spices.
Add the tamari and peanut butter and stir. Then add the vegetable stock, cherry tomatoes (break them if they stay whole) and red lentils. Stir and simmer for 20 minutes until lentils are cooked and mix it thickened. Then add the chopped Chard and Courgettes.
Sprinkle the chopped mint, coriander and peanuts on top to serve. All picked along with the Chard fresh from Treewell Farm (Thanks for the Chard Hazera!)
Chop the onion, garlic, chilli and ginger and fry with the coconut oil in a large saucepan. Then add the spices (cumin, garam, chilli, Tamarind and Galangal) and cook to release and combine the spices.
Add the tamari and peanut butter and stir. Then add the vegetable stock, cherry tomatoes (break them if they stay whole) and red lentils. Stir and simmer for 20 minutes until lentils are cooked and mix it thickened. Then add the chopped Chard and Courgettes.
Sprinkle the chopped mint, coriander and peanuts on top to serve. All picked along with the Chard fresh from Treewell Farm (Thanks for the Chard Hazera!)
homemade oat gRanola
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Ingredients - Servings around 10
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- Preheat oven to 180 degrees.
- In a large mixing bowl, combine all the ingredients, apart from the dates/fruit.
- Pour in the oil, maple syrup and vanilla. Mix well, until every oat and nut is lightly coated. Pour the granola into a large flat tray lined with parchment paper.
- Bake until lightly golden, about 10 minutes, then remove from the oven and give them a shuffle as the outside of the trays often cooks quicker than the middle. Then put back in for another 10 mins or so.
- Let the granola cool completely. Top with the dates and break up into chunks for storage.
lentil and mushroom Spaghetti bolognese
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INGREDIENTS - Serves 5
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Method -
- First cover with water and soak the porcini mushrooms for at least 20 minutes.
- Heat up ghee in a large pan. Add the chopped onion, carrot and celery and fry off for 5 mins or so, then add the garlic, chopped portobello mushrooms, peppers, sage, herbs, paprika and the soaked and chopped porcini mushrooms with the fluid they were soaked in and cook for about another 20mins.
- Add the Malbec, and then add the tomatoes, stock, lentils, maple syrup, and season with salt and pepper and cook on a low heat for about 30 minutes. Always checking there's enough water in the pan and its not getting to dry as the lentils soak it up.
- Once the sauce is thick and lentils are cooked well, add some more seasoning if needed and serve with the cooked spaghetti. Topped with the parsley, or parmesan if you choose.
G&A Adderson's Veal Sausage and Green Lentil Hotpot
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Ingredients - Serves 6
Heat the coconut oil in a large frying pan and cook the sausages until browned on the outside.
Remove from the pan, then add in the onion, garlic, green beans and peppers. Fry for 2-3 mins, then add in the wine. Allow the wine to boil until nearly evaporated, then add the green lentils, tomatoes, vegetable stock and some seasoning. Stir and return the sausages to the pan and simmer for 20-25 mins or until the liquid has reduced and the sausages and lentils are cooked through. |
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Festive Christmas Chutney
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Ingredients -
750g cooking apples 1 medium onion 500g fresh cranberries 250g soft pitted dates 2 satsumas 400g unrefined or coconut sugar 200g Soft figs |
½ tsp ground cloves 1 tsp ground ginger 1½ tsp ground cinnamon ¼ tsp cayenne pepper 500ml white wine vinegar 2 tsp salt |
Method
You need 12 x 250ml with sealed lids. I sterilized mine by dishwashing them.
Put the cooking apples, onion, cranberries and dates into a large pan. (all chopped and prepared)
Zest the satsumas over the top, then squeeze in the juice and all the pulp
Add the sugar, ground cloves, ginger, cinnamon and cayenne pepper, then pour the vinegar over and sprinkle in the salt.
Give a good stir, turn on the heat, bring to a boil, then turn down the heat and let it simmer, uncovered, for about an hour until it’s all jammed together.
Spoon into your warm, prepared jars and seal. And ideally let them sit for 4 – 8 weeks to let flavours infuse even more.
You need 12 x 250ml with sealed lids. I sterilized mine by dishwashing them.
Put the cooking apples, onion, cranberries and dates into a large pan. (all chopped and prepared)
Zest the satsumas over the top, then squeeze in the juice and all the pulp
Add the sugar, ground cloves, ginger, cinnamon and cayenne pepper, then pour the vinegar over and sprinkle in the salt.
Give a good stir, turn on the heat, bring to a boil, then turn down the heat and let it simmer, uncovered, for about an hour until it’s all jammed together.
Spoon into your warm, prepared jars and seal. And ideally let them sit for 4 – 8 weeks to let flavours infuse even more.
Potato, Egg and Cauliflower Curry
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Ingredients - Serves 4
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Method -
- Boil the Eggs for 10 - 12 minutes and put them aside in cold water to cool shell before peeling.
- Chop and prepare the ingredients. Add the onions, garlic, chilli and ginger to the butter to fry off a bit until softened.
- Add the potatoes, cauliflower chunks and curry paste to the pot and stir fry for 5-10 mins or so to coat the potatoes and cauliflower.
- Add the coconut milk, half the coriander bunch chopped up and a cans worth of water too to the mix. And add some salt and pepper. Then let it simmer for 25 mins , stirring every now and then.
- Pop the eggs on top and stir in a little covering them will some of the curry sauce.
- Then serve topped with more coriander and the nuts. Lush!
Curried parsnip and potato soup
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Ingredients - Serves 4-6
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Method -
Heat the olive oil and add the chopped onions. Fry for a few minutes and add the garlic, ginger and chop the coriander stems and add them too. And add all the spices and mix for another minute or two.
Then ass the parsnips, potatoes, stock and chopped coriander leaves and bring to boil then simmer for 20 mins or so. Or until they are soft.
Blend with a hand blender and serve.
Heat the olive oil and add the chopped onions. Fry for a few minutes and add the garlic, ginger and chop the coriander stems and add them too. And add all the spices and mix for another minute or two.
Then ass the parsnips, potatoes, stock and chopped coriander leaves and bring to boil then simmer for 20 mins or so. Or until they are soft.
Blend with a hand blender and serve.
Lemon hazelnut and herb millet
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Ingredients - Serves 5
250g millet 200g of chickpeas (soaked for at least 12 hours) 1 ½ litres water 2 x organic veg stock cubes 4 cloves chopped garlic 2 unwaxed lemons (zest and juice) Bunch of spring onions Handful of fresh chopped parsley Handful of fresh chopped dill Handful of fresh chopped mint Handful of fresh chopped coriander 50g chopped hazelnuts Salt and Pepper to taste |
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Method -
Chickpeas take about 45 mins, and the millet takes about 25 mins. So add the chickpeas to the boiling water with the stock cubes. After 20 mins, add in the millet and then simmer for another 25 mins. The water should mostly boil away, if not drain a little off.
Then add all the other ingredients and give it a good mix. Done. So easy!
I have mine with baked cod, and on another occasion baked chicken. But is also super tasty on its own, or with some boiled eggs! Lush!
Chickpeas take about 45 mins, and the millet takes about 25 mins. So add the chickpeas to the boiling water with the stock cubes. After 20 mins, add in the millet and then simmer for another 25 mins. The water should mostly boil away, if not drain a little off.
Then add all the other ingredients and give it a good mix. Done. So easy!
I have mine with baked cod, and on another occasion baked chicken. But is also super tasty on its own, or with some boiled eggs! Lush!
Almond Flour Keto Bread
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Ingredients - 10 Slices
1¼ cups almond flour 5 tbsp ground psyllium husk powder 2 tsp baking powder 1 tsp sea salt 1 tsp cider vinegar 1/2 cup boiling water 3 large egg whites 2 tbsp mixed seeds |
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tomato soup
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Ingredients - Serves 5-6
4 Chopped Carrots 1 Chopped and de-seeded Long Red Chilli 2 Sticks of Celery chopped 2 Medium Onions chopped 2 Crushed Garlic Cloves 2 Tbsp Extra Virgin Olive Oil 2 Organic Vegetable Stock Cubes 2 x Tins Plum Tomatoes 8 Large Ripe Tomatoes ½ A Bunch Of Fresh Coriander 4 sprigs of Fresh Rosemary |
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Method –
- Put first 6 ingredients into a pan and cook for about 10 minutes, or until they start to go soft.
- Mix stock cubes into 1 ½ litres of boiling water and add to pan.
- Add the whole tomatoes and tinned tomatoes
- Bring to boil and simmer for 15 – 20 minutes with lid on.
- Add Coriander and Rosemary and blend until smooth with a hand blender, and season with salt and pepper to your taste. Done….
Walnut Chilli
Ingredients - Serves 6-8
1 tbsp extra virgin olive Oil
1 small sweet onion finely diced
2 carrots finely diced
3 stalks celery finely diced
3 cloves garlic minced
1 tbsp ground cinnamon
1 tbsp ground cumin
1 ½ tsp smoked paprika
2 large chipotle in adobo minced
2 bell peppers finely diced
2 x 425g cans of diced tomatoes
2 cups passata tomato sauce
1 cans black soy beans drained and rinsed
1can of red kidney beans
1 1/2 cups raw walnuts minced
40g dark chocolate finely chopped
½ Tbsp of Salt and ¼ Tbsp pf pepper to taste
2 Tbsp Maple Syrup
Fresh Coriander to serve
Instructions
Heat the oil in a large pot over medium heat. Add the onion, carrot and celery and cook for 4 minutes. Add in the garlic, cinnamon, cumin and paprika and stir until fragrant, about another 2 minutes.
Add the chipotle, bell peppers, tomatoes, beans and walnuts. Reduce the heat to medium-low and simmer for about 20-25 minutes until thick and the vegetables are soft.
Stir in the chocolate and allow to melt. Season with salt and pepper, to taste.
1 tbsp extra virgin olive Oil
1 small sweet onion finely diced
2 carrots finely diced
3 stalks celery finely diced
3 cloves garlic minced
1 tbsp ground cinnamon
1 tbsp ground cumin
1 ½ tsp smoked paprika
2 large chipotle in adobo minced
2 bell peppers finely diced
2 x 425g cans of diced tomatoes
2 cups passata tomato sauce
1 cans black soy beans drained and rinsed
1can of red kidney beans
1 1/2 cups raw walnuts minced
40g dark chocolate finely chopped
½ Tbsp of Salt and ¼ Tbsp pf pepper to taste
2 Tbsp Maple Syrup
Fresh Coriander to serve
Instructions
Heat the oil in a large pot over medium heat. Add the onion, carrot and celery and cook for 4 minutes. Add in the garlic, cinnamon, cumin and paprika and stir until fragrant, about another 2 minutes.
Add the chipotle, bell peppers, tomatoes, beans and walnuts. Reduce the heat to medium-low and simmer for about 20-25 minutes until thick and the vegetables are soft.
Stir in the chocolate and allow to melt. Season with salt and pepper, to taste.
Trail Mix - Breakfast or for Snacking
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Ingredients - Servings around 10
200 g Chickpeas – soaked over night 2 teaspoons coconut oil Salt & freshly ground pepper ½ cup almonds ½ cup walnuts ¼ teaspoon cayenne pepper ¼ teaspoon ground cardamom ¼ teaspoon cinnamon 5 dried figs chopped 8 dates chopped ¼ cup Tiger nuts ¼ cup dried goji berries ¼ cup mixed sunflower and pumpkin seeds |
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Pre heat oven to 180 degrees (fan assisted, adjust if not)
Line a tray with baking paper and spread out soaked and dried out Chickpeas on the sheet, and put on 2 teaspoons of coconut oil, and sprinkle with salt , pepper and cayenne pepper. Roast for 25 mins, take out and shuffle. Add in the nuts and mixed seeds and put it back in the own for 5 - 10 mins. Keep checking they don't get over roasted. Take out and cool.
Chop the dates and figs, and mix all ingredients together and season to taste. This will last 5 - 7 days, and is about 12 portions. Eat with yoghurt for breakfast or a great after workout snack. Full of protein, good fats and natural sugars. Perfect!
Line a tray with baking paper and spread out soaked and dried out Chickpeas on the sheet, and put on 2 teaspoons of coconut oil, and sprinkle with salt , pepper and cayenne pepper. Roast for 25 mins, take out and shuffle. Add in the nuts and mixed seeds and put it back in the own for 5 - 10 mins. Keep checking they don't get over roasted. Take out and cool.
Chop the dates and figs, and mix all ingredients together and season to taste. This will last 5 - 7 days, and is about 12 portions. Eat with yoghurt for breakfast or a great after workout snack. Full of protein, good fats and natural sugars. Perfect!
Whole food plant based korma (vegan)
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Ingredients - Serves 4
½ cup raw cashews 1 cup almond milk 1 ½ tbsp Coconut Oil 2 or 3 tbsp korma paste ½ cup of chickpeas ½ cup of green lentils 1 onion – diced 3 garlic cloves crushed 1 ½ inch of ginger |
½ tsp ground coriander
½ tsp cumin ½ tsp chilli powder Handful green beans chopped Large handful of Kale Large handful of spinach 3 carrots chopped ½ a cauliflower head - chopped salt to taste coriander to garnish |
Method –
The night before soak the chickpeas in water and soak the cashews in almond milk.
In a pan put the chickpeas and green lentils and boil for 20 mins.
In another large pan add coconut oil, ground coriander. Cumin, chilli powder and stir until mixed and oil melted, then add carrots, green beans, kale and cauliflower. Stir fry for 10 mins, then add chopped ginger, garlic and onion and stir fry for another 5 mins.
Blend till smooth the cashews and milk mix.
Drain the chickpeas and lentils and add to stir fried vegs, and then also add the blended cashews and korma paste. Stir to mix. And then add the spinach. Let all ingredients cook for about another 10 – 15 minutes.
Serve with a coriander garnish. I served with a quinoa and buckwheat mix.
The night before soak the chickpeas in water and soak the cashews in almond milk.
In a pan put the chickpeas and green lentils and boil for 20 mins.
In another large pan add coconut oil, ground coriander. Cumin, chilli powder and stir until mixed and oil melted, then add carrots, green beans, kale and cauliflower. Stir fry for 10 mins, then add chopped ginger, garlic and onion and stir fry for another 5 mins.
Blend till smooth the cashews and milk mix.
Drain the chickpeas and lentils and add to stir fried vegs, and then also add the blended cashews and korma paste. Stir to mix. And then add the spinach. Let all ingredients cook for about another 10 – 15 minutes.
Serve with a coriander garnish. I served with a quinoa and buckwheat mix.
Avocado Key Lime Pie
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Serves 10
Ingredients For the base 2 cup ground almonds 5 Tbsp butter, melted 1.5 Tbsp Maple Syrup 1/2 tsp ground ginger 1/4 tsp mixed spice ½ tsp Cocoa 80% powder For the filling 5 very ripe avocados Juice of 3 limes 5 Tbsp Raw Organic Sugar 4 tbsp coconut cream 1 lime, to grate for zest |
Base -
Using a food processor, blend the almonds until it forms a crumble texture. Should only take 30 seconds.
Place the crushed almonds into a bowl, and mix the melted butter, maple syrup, mixed spice, cocoa and ginger together until it's combined.
Grease a 16 cm cake tin and spread the almond base into the cake tin. Press into the bottom and sides until even. Then set aside to cool in fridge.
Filling -
Blend together coconut cream, avocado, sugar, lime juice and zest on high speed until the mixture becomes creamy. Pour the filling over the crust.
Place the cake in the freezer to set for at least 3-4 hours. I like to serve with a drizzle of melted dark chocolate.
Using a food processor, blend the almonds until it forms a crumble texture. Should only take 30 seconds.
Place the crushed almonds into a bowl, and mix the melted butter, maple syrup, mixed spice, cocoa and ginger together until it's combined.
Grease a 16 cm cake tin and spread the almond base into the cake tin. Press into the bottom and sides until even. Then set aside to cool in fridge.
Filling -
Blend together coconut cream, avocado, sugar, lime juice and zest on high speed until the mixture becomes creamy. Pour the filling over the crust.
Place the cake in the freezer to set for at least 3-4 hours. I like to serve with a drizzle of melted dark chocolate.
Chicken, Chickpea and Sundried Tomato Pot Roast
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INGREDIENTS - Serves 4
1 tablespoon coconut oil 8 skin-on, bone-in chicken thighs Himalayan salt and freshly ground black pepper 2 small onions chopped 4 cloves garlic chopped ½ cup of sundried tomatoes (I used organic dried, they can be very salty so above salt may not be needed) 1 x 400g cans chickpeas, rinsed 80g Pearl Barley rinsed ¼ cup harissa paste ½ cup vegetable stock Chopped fresh flat-leaf parsley Lemon wedges |
Preheat oven to 200 degrees. Heat oil in a large ovenproof pot over medium-high heat. Cook chicken pieces in pan on either side for about 4 – 5mins per side to help crisp the skin. Remove from pan.
Add onion and garlic and pearl barley and fry stirring often, until onions soften. Add sun dried tomatoes, chickpeas, harissa, and stock and bring it to a simmer.
Put the chicken back in skin side up and roast until chicken is cooked through for about 25 minutes. Sprinkle with parsley and serve with the lemon wedges.
Add onion and garlic and pearl barley and fry stirring often, until onions soften. Add sun dried tomatoes, chickpeas, harissa, and stock and bring it to a simmer.
Put the chicken back in skin side up and roast until chicken is cooked through for about 25 minutes. Sprinkle with parsley and serve with the lemon wedges.
Spinach and Coconut Soup
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Ingredients - Serves 5-6
1-2 Tbsp Ghee or Coconut Oil 1 Tsp Mild Curry Powder ½ Tsp Ground Cumin ½ Tsp Ground Turmeric ½ Tsp Garam Masala 1 Large Leek 1 Medium Onion 1 Medium Potato 1 Large Courgette 1 Green Chilli 240ml Vegetable Stock 1 X 400g Can Coconut Milk 200g Fresh Spinach 50g fresh Coriander Salt and Pepper To Season Mixed Seeds to top and serve |
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Method -
Heat the ghee in a large pot, the add the spices, onion, chilli and stir for a minute.
Add the chopped leek, potato and courgette and stir to coating the veg with the spices. Cook on over low heat for five minutes or so.
Add the vegetable stock and coconut milk. Cook for another 10 minutes till the potato has softened. Add the spinach and coriander and mix in till wilted.
Then take off the heat and blend with hand blender till smooth. Season some more if needed.
Heat the ghee in a large pot, the add the spices, onion, chilli and stir for a minute.
Add the chopped leek, potato and courgette and stir to coating the veg with the spices. Cook on over low heat for five minutes or so.
Add the vegetable stock and coconut milk. Cook for another 10 minutes till the potato has softened. Add the spinach and coriander and mix in till wilted.
Then take off the heat and blend with hand blender till smooth. Season some more if needed.
Lime and coconut cashew cake
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INGREDIENTS - Serves 8
Crust: 1 cup toasted coconut chips 5 soft dates, pitted 1 ½ tbsp coconut oil melted 1 tbsp maple syrup 30g Pecans 1 tbsp Cocoa Powder |
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Filling:
1 ½ cups raw cashews, pre-soaked overnight ½ cup coconut cream (just the creamy top of the tin) zest of 1 lime ½ cup freshly squeezed lime juice ½ cup maple syrup ¼ tsp salt Lime Layer: ¼ tsp matcha powder ¼ tsp turmeric |
INSTRUCTIONS
1. Process all crust ingredients into a moist sticky crumble in a food processor. Transfer into a 6″ springform pan and press down firmly into a crust. Set aside.
2. Blend all filling ingredients into a completely smooth and creamy consistency in a power blender. Transfer half of this mixture into another bowl and set aside.
3. Add the lime layer ingredients to the remaining mixture in the blender and blend to combine.
4. Pour about a quarter of the lime colour mix into the center of the pan, then a quarter of the lighter colour mix, then alternate this till all the mix is in the tin. When all in, shake slightly to flatten it out. Then use a skewer to swirl some patterns into the top of the cashewcake.
5. Then Freeze overnight. Then thaw out slightly and enjoy!
1. Process all crust ingredients into a moist sticky crumble in a food processor. Transfer into a 6″ springform pan and press down firmly into a crust. Set aside.
2. Blend all filling ingredients into a completely smooth and creamy consistency in a power blender. Transfer half of this mixture into another bowl and set aside.
3. Add the lime layer ingredients to the remaining mixture in the blender and blend to combine.
4. Pour about a quarter of the lime colour mix into the center of the pan, then a quarter of the lighter colour mix, then alternate this till all the mix is in the tin. When all in, shake slightly to flatten it out. Then use a skewer to swirl some patterns into the top of the cashewcake.
5. Then Freeze overnight. Then thaw out slightly and enjoy!
buckwheat mushroom risotto
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Ingredients - Serves 6
2 cups buckwheat 2 Tbsp Coconut Oil 2 Onions 4 Garlic Cloves 1 Litre Organic Vegetable Stock 250g Chopped Chestnut Mushrooms 50g Unfortified Nutritional Yeast 2 Tbsp Tahini 40g Mixed Seeds 500g Sweet Potato 1 Bag of Spinach Bunch of fresh Sage |
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- Slice the sweet potato and roast for 20 mins at 200°c.
- Chop the onion, crush the garlic and pan fry for 5 mins in the coconut oil. Add the sliced mushrooms for a further three mins.
- Add the buckwheat and sage with the veg stock. Simmer for 15 mins. Remove the cooked sweet potato from the oven and chop it up and add to pot.
- Then add the tahini, nutritional yeast, mixed seeds and spinach. Cook until the spinach is wilted. Add a little more boiling water if needed. Add additional seasoning if required.
Vegan Spelt Banana Bread
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Ingredients - 10-12 slices
4 tbsp Coconut oil, (plus extra for the tin) 4 tbsp Extra Virgin Olive Oil 4 Tbsp of Almond milk or cashew milk 1/2 tbsp Apple Cider vinegar 150g Raw Organic Cane Sugar 3 Bananas medium very ripe, mashed 1 tsp Vanilla extract 250g Spelt flour ½ tsp Ground cinnamon 1 ½ tsp Baking powder ¼ tsp salt Method Heat the oven to 180C/ fan 160C/gas 4. Oil a 450g loaf tin with coconut oil and line with a long strip of baking paper. In a large bowl, mix coconut, olive oil and sugar until well combined. Add in the almond milk and vinegar. Then add the bananas and vanilla to the mix and beat with electric beaters. Then finally add the flour, cinnamon and baking powder with ¼ tsp salt and mix with beaters well. Pour into the lined tin and bake for 60 minutes or until risen and springy, and a skewer poked into the middle comes out clean. |
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Spelt, also known as dinkel wheat or hulled wheat, is a species of wheat cultivated since approximately 5000 BC is an unprocessed flour.
Spelt is an ancient grain that's similar to wheat in appearance but has a tougher husk, which helps protect the nutrients inside the grain. Flour made from spelt has a nutty, slightly sweet flavour and can be used in most recipes that call for regular or whole-wheat flour.
The gluten in spelt has a different molecular make-up than the gluten in modern wheat. It is more fragile and more water soluble, which makes it easier to digest. Spelt is also higher in fibre than wheat, and the extra fibre aids in the digestion of the gluten.
Although a relative of wheat, it isn’t classed as wheat. Spelt is an ancient grain that is a sub-species of wheat. People who are allergic to wheat probably cannot tolerate spelt and should avoid it, although some wheat-intolerant people say that they are able to tolerate spelt.
Spelt is an ancient grain that's similar to wheat in appearance but has a tougher husk, which helps protect the nutrients inside the grain. Flour made from spelt has a nutty, slightly sweet flavour and can be used in most recipes that call for regular or whole-wheat flour.
The gluten in spelt has a different molecular make-up than the gluten in modern wheat. It is more fragile and more water soluble, which makes it easier to digest. Spelt is also higher in fibre than wheat, and the extra fibre aids in the digestion of the gluten.
Although a relative of wheat, it isn’t classed as wheat. Spelt is an ancient grain that is a sub-species of wheat. People who are allergic to wheat probably cannot tolerate spelt and should avoid it, although some wheat-intolerant people say that they are able to tolerate spelt.
Spicy black bean soup
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Ingredients - 5-6 Servings
6 red Onions 6 cloves garlic 6 sticks of celery 3 fresh red chilli’s Extra Virgin Olive Oil 3 tablespoons of ground Cumin 2 teaspoons Wholegrain mustard 2 teaspoon ground coriander 1 teaspoon chilli powder Salt and pepper to taste 4 x 400g Tins organic black beans Yoghurt blended with mint leaves (optional) 1 lime (optional) Fresh Coriander (Optional) |
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Method –
- Chop onions, celery, garlic and chilli and put in a large pan with dash of olive oil and cumin, coriander and mustard. Cook for 15 mins stirring regularly.
- Tip in the tins of beans. Juices and all, with 1 tin of water too. Bring to boil and simmer until reduced normally 15 – 25 mins. Spoon out 2 ladles of beans and set aside. Blend the remainder with a hand blender till smooth, thick and creamy. I also blended in some of the fresh coriander.
- Put the 2 set aside ladles back in pot. And season to taste.
- Serve with minted yogurt on top, and sprinkle a little salt, lime juice and coriander on top.
vegan gingerbread biscuits
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DRY Mix -
2 cups spelt flour ½ cup coconut sugar ¼ tsp salt ½ tsp baking soda 2 tbsp ground ginger 1 tsp cinnamon ¼ tsp nutmeg ⅛ tsp cloves |
WET mix -
2 flax egg (2 tbsp Flax meal / 5 tbsp water and let sit for 10 mins to go gluey) 4 tbsp organic Molasses 6 tbsp coconut oil 2 tbsp cashew butter (I used my homemade one) |
Method –
- In one bowl, mix well together the WET mix above.
- In another bowl mix together DRY ingredients except coconut sugar. Mix well until you see no white baking powder lumps and then add coconut sugar and lix this in.
- The combine the wet and dry mixes, until a dough ball forms. I used a hand mixer, then my hands.
- Flour a board. Roll the dough until about ½ cm thick.
- Place board with the dough on it in the fridge for about an hour to set.
- Cut out biscuits in dough, keep re-rolling the left-over dough and make more biscuits.
- They will grow slightly so make sure there is room between them
- Place them all on an oven tray covered with a baking sheet and bake in a pre-heated oven for about 8 min at 175 C.
- They will come out quite soft. You will need to let them cool, and in this time they will harden. So leave them to cool. Unless, like me…you just shove them in your mouth straight out of the oven because I can’t wait for things to cool….
apple, walnut and avocado salad
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Ingredients - 4
1/4 shredded White Cabbage 1/4 shredded Red Cabbage 1 fennel shredded 2 carrots shredded 2 red onions shredded 1 shredded Apple Handful of Rocket Handful of coriander Salt and pepper to taste 150g Soy or Dairy Greek Yoghurt (your choice) 2 tbsp Apple Cider Vinegar Topped with - 1 avocado Walnuts (or your choice of nuts Method Mix together all salad ingredients and top with avocado and nuts! Easy! |
Addisons Slow Cooked Lamb Shoulder Madras
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Ingredients - Serves 6
1.3kg Lamb Shoulder (Or whatever size you want!) Mine came from Addison's Lamb Farm in Milton Keynes. Perfect! 15 Curry Leaves Olive Oil 2 Tsp Mustard Seeds 1 Tsp Ground Turmeric 2 Tbsp Madras Curry Powder Salt and Pepper 2 inches of Ginger 4 Garlic Cloves 3 White Onions 100g Green Lentils 300g Organic Chickpeas (Soaked overnight) 1 Organic Vegetable Stock Cube 400g Tin Plum Tomatoes 200g Coconut Milk 200g Baby Spinach Bunch of Fresh Coriander |
Method –
Turn on slow cooker to sauté. Add oil, mustard seeds, turmeric and madras powder in and mix up with a spoon. Then add the lamb shoulder and sear all around the outside in the mix. Then add all other ingredients except coconut milk, spinach and coriander. Add also around half a litre of water.
Give it a mix and chop the tomatoes into smaller pieces if preferred. Then slow cook on low for 7-9 hours (I did 9 hours)
I then turned my cooker to reduce setting for 10 mins and added the spinach and coconut milk. During this I added some salt and pepper to season, although it didn’t need much. I then pulled out the bones which had fallen apart from the meat.
Spoon it into a bowl and serve with coriander. You can of course serve with rice or breads, but I choose not to. 😉 Enjoy!
Turn on slow cooker to sauté. Add oil, mustard seeds, turmeric and madras powder in and mix up with a spoon. Then add the lamb shoulder and sear all around the outside in the mix. Then add all other ingredients except coconut milk, spinach and coriander. Add also around half a litre of water.
Give it a mix and chop the tomatoes into smaller pieces if preferred. Then slow cook on low for 7-9 hours (I did 9 hours)
I then turned my cooker to reduce setting for 10 mins and added the spinach and coconut milk. During this I added some salt and pepper to season, although it didn’t need much. I then pulled out the bones which had fallen apart from the meat.
Spoon it into a bowl and serve with coriander. You can of course serve with rice or breads, but I choose not to. 😉 Enjoy!
paleo pecan pie slices
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CRUST
1 cup coconut flour 1/2 cup coconut oil, melted 1/4 cup + 2 tablespoons maple syrup FILLING 2 tablespoons ground flax seeds + 4 tablespoons water mixed together, (this makes your flax 'egg') 2 tablespoons coconut oil, melted 3/4 cup coconut sugar 1/2 cup maple syrup 1/2 teaspoon salt 1 tablespoon psyllium husk 2 tablespoons almond milk 1 teaspoon vanilla extract 2 cups pecans, roughly chopped |
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This was stolen and tweaked from Yummily website...be it was so good, it had to be added!
CRUST
Preheat oven to 350°F/180°C. Line an 8 x 10 inch baking tin and set aside.
In a mixing bowl add the crust ingredients (coconut flour, coconut oil and maple syrup) and mix until a soft dough forms.
Press the dough into the lined baking tin in an even layer. Poke a few holes across the crust and bake for 10 minute until the edges are golden. Remove from oven and set aside while you prepare the filling. Reduce the heat to 325°F/160°C.
FILLING
Add the coconut oil, coconut sugar, maple and salt to a medium sized saucepan. Whisk together and melt over a medium-low heat and simmer. Bring up to a boil for about 30 seconds and then remove from the heat.
In a small bowl or cup whisk together the almond milk, psyllium husk, vanilla extract and flax egg until no lumps remain. Pour that mixture in to the sugar mixing and whisk to fully combine.
Scatter 1 cup of the chopped pecans over the prepared pie crust. Stir the remaining pecans into the filling. Pour the filling over the crust.
Place in the middle of the oven and bake for 25 minutes. Remove from oven and let cool for 2 hours before cutting in to. Enjoy!
CRUST
Preheat oven to 350°F/180°C. Line an 8 x 10 inch baking tin and set aside.
In a mixing bowl add the crust ingredients (coconut flour, coconut oil and maple syrup) and mix until a soft dough forms.
Press the dough into the lined baking tin in an even layer. Poke a few holes across the crust and bake for 10 minute until the edges are golden. Remove from oven and set aside while you prepare the filling. Reduce the heat to 325°F/160°C.
FILLING
Add the coconut oil, coconut sugar, maple and salt to a medium sized saucepan. Whisk together and melt over a medium-low heat and simmer. Bring up to a boil for about 30 seconds and then remove from the heat.
In a small bowl or cup whisk together the almond milk, psyllium husk, vanilla extract and flax egg until no lumps remain. Pour that mixture in to the sugar mixing and whisk to fully combine.
Scatter 1 cup of the chopped pecans over the prepared pie crust. Stir the remaining pecans into the filling. Pour the filling over the crust.
Place in the middle of the oven and bake for 25 minutes. Remove from oven and let cool for 2 hours before cutting in to. Enjoy!
Tempeh Satay
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Ingredients - Serves 4
400g Tempeh 2 Whole Fresh Bird’s Eye Chilli 2 Tbsp Extra Virgin Olive Oil, or oil of your choice 3 Tbsp Peanut Butter (I made my own) 2 Tbsp Tamari 2 Tbsp Lime Juice 3 Tbsp Maple Syrup |
Tempeh is the big brother of tofu. It is a plant-based protein stacked full of goodness and is a probiotic due to the fermentation process it goes through to make it. Its low in fat, low in sugar, high in protein, high in fibre and high in minerals and vitamins. It’s made of cooked soybeans then fermented into a block for use. So the only processing that happens is fermentation, and this is what adds those good bacteria probiotics.
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Method
Be prepared to marinate this for 12 – 24 hours, so this will need a little planning.
I made my peanut butter the day before. I put about 200g of peanuts in a processor and mixed them for about 20 mins. Be patient. It will first turn to chunks, then to powder, then after some time the oils start extracting, and it starts to cream up. And eventually, you have peanut butter. (The first time I made this, I added some water to speed up the ‘butteryness’ EPIC FAIL! It went off within days and smelt awful! 2nd batch just blended the nuts, nothing added lasted weeks as it should just like nuts do!
Then I added all ingredients into a bowl apart from the tempeh. Mixed it all up and taste to adjust if necessary.
Chop the tempeh and add to the mix. Covering the tempeh in sauce, and then cover and refrigerate for 12-24 hours.
When ready, cook for 20 – 25 mins at 190°c in the oven, and I served with red and brown rice and peas. Delish and very simple!
Almond and Flaxseed Bread
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10 slices
Dry ingredients 2¼ cups blanched almond flour ¼ cup ground flaxseed ½ teaspoon baking soda ½ teaspoon fine Himalayan salt 2 tablespoons Raw Organic Sugar Wet ingredients 5 eggs** (4 if they are jumbo) 1 tablespoon extra virgin olive oil 1 tablespoon apple cider vinegar Fresh herbs (optional) 2 teaspoons fresh thyme leaves 2 teaspoons fresh rosemary, finely chopped Mixed Seeds or Chia seeds for decoration and crunch |
INSTRUCTIONS
Preheat the oven to 350°F 180 c In a food processor, combine the dry ingredients and pulse them until well combined, about 10 pulses. Add the wet ingredients and mix until well combined, about 20 seconds. Scrape down the edges and add herbs. Pulse another 5 or 6 times to mix the herbs into the dough without puréeing them. The dough will be like a very thick batter but should be thin enough that it wouldn’t roll into a ball. Pour dough into a greased 9×5 bread pan; there will be enough to fill the pan about halfway up. Sprinkle mixed seeds on top. Bake for 30-35 minutes, or until a toothpick comes out clean from the centre. Let cool in the pan for 30 minutes before serving. |
easy mushroom soup
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Ingredients - Serves 5-6
1 Tbsp Extra Virgin Olive Oil 2 Onions (Chopped) 4 Garlic cloves crushed or chopped Bunch of fresh Basil 2 tsp Dried Oregano 2 x 250g packs of White Button Mushrooms 2 x 125g Brown Button Mushrooms 1 x 125g Porto Bellini Mushrooms 2 Large Portobello Mushrooms 2 Tbsp Tamari sauce 400ml Can of Coconut Milk Sea and Black Pepper to taste |
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Method –
- Add the chopped onions and garlic to the oil and fry off a little in a large pan. Add the oregano and fresh basil and stir in.
- Then add all chopped mushrooms and Tamari sauce. Cover and cook for about 15 – 20 mins till the juices from the mushrooms start to come out.
- Add the coconut milk and mix in, cook for another 5 – 10 mins then add the salt and pepper to season to taste.
- Then take out a ladle (ish) of the mix and set aside. Remove the soup from the heat and blend to your preference of consistency. I like mine quite chunky still, then add back the ladle worth of whole soup and mix in. And serve with a spring of basil. Simple and super tasty!
Sardines & Horseradish on Rye & Tomato Dill Salad
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Ingredients - Serves 4
2 Tbsp Hot Horseradish Sauce 3 Tbsp Crème Fraîche 8 Grilled Sardine Fillets 6 Vine Tomatoes 2 Red Onions, Finely Sliced 1 handful of Chopped Fresh Dill 2 Tsp Grain Mustard Bug bunch of Italian Wild Rocket 2 Tbsp Extra Virgin Olive Oil 4 Tbsp Apple Cider Vinegar Salt and Pepper |
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Method -
Slice the tomatoes and onions and put in a bowl with the rocket and dill. Add 1 tbsp extra virgin olive oil, the apple cider vinegar, mustard grain, season and toss together. Then mix the horseradish sauce with the crème fraîche on put aside.
Slice the bread. I used a rye sourdough. Place the sardine fillets, skin-side up and grill for 2-3 minutes.
Top the rye bread with a couple of spoonful’s of the horseradish mix and lay the sardines on top, then add the salad to the side. Utterly delightful!
Slice the tomatoes and onions and put in a bowl with the rocket and dill. Add 1 tbsp extra virgin olive oil, the apple cider vinegar, mustard grain, season and toss together. Then mix the horseradish sauce with the crème fraîche on put aside.
Slice the bread. I used a rye sourdough. Place the sardine fillets, skin-side up and grill for 2-3 minutes.
Top the rye bread with a couple of spoonful’s of the horseradish mix and lay the sardines on top, then add the salad to the side. Utterly delightful!
Liver and Kidney Homemade Pate
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Ingredients - Serves - 6
Fry off the kidneys for 5 mins in the butter, then add the onions until the onions are starting to soften. The add the garlic and liver and all other seasoning and herb ingredients. Fry till kidneys and liver are just done. DO not over cook them as they become toughened. Blend together to your favourite consistency, either coarse, slightly course or a smooth pate. Add to storage tubs. Allow to cool down a little. And then melt the ghee and pour to cover the top of the pate. This seals it when cooled and solidifies. Then it can last 2 -3 weeks in the fridge. Once you break the butter, eat within 3-5 days. Great with any of the breads on this page! |
apple and blackberry breakfast bars
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Ingredients - Serves 10
Oat Crust: 100g rolled oats 95g blanched almond flour ½ cup of mixed nuts (I used walnuts and almonds) ¼ teaspoon salt 1 tsp cinnamon ¼ cup whole hemp seeds ½ cup coconut oil 2 tbsp Erythritol (more or less to suit taste) 2 teaspoons water Apple and Blackberry Filling: 10 oz fresh blackberries 2 Apples 1 tablespoons honey, optional depending on the sweetness of your fruit 2 teaspoons chia seeds Picked the apples and blackberries in the morning, baked in the evening. Fab. . 
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Instructions Filling: Preheat oven to 350ºF. In a food processor, mix blackberries, apples, honey if required, and chia seeds. Put aside to set a little while you prepare the oat crust. Oat Crust: Line an 8 or 9-inch pan with parchment paper or grease lightly to keep crust from sticking and set aside. Place rolled oats, nuts, hemp seeds and salt into food processor and blend until finely ground into oat flour. Add almond flour, cinnamon, melted coconut oil and erythritol, blending until dough holds together when pinched between your fingers. Add a little water, if needed, to form the dough. Reserve ¾–1 cup of the oat dough. Press the remaining crust firmly into the bottom of the pan. Spread berry filling evenly across crust and top with reserved dough crumbles. To get chunky crumbles on top, clench dough tightly in your fist and then roughly break up into large clumps. Sprinkle across berry filling, leaving some berry filling exposed for a more marbled, rustic look. Bake for 25 minutes, until crust is lightly golden and filling has thickened. Let cool completely before cutting into bars. Makes 9 bars |
Bone Broth (for Fasting)
Bone broth is ideal for a fast because it’s full of important macro-nutrients and micro-nutrients, including amino acids, vitamins and minerals; collagen; electrolytes; and even antioxidants like glucosamine. It is reported to help with -
1. Stronger immunity against common illnesses or allergies
2. Reduced symptoms related to digestive disorders
3. Enhance digestion
4. Help towards healthier joints, ligaments and tendons
5. Youthful-looking skin thanks to bones collagen
6. Strengthen bones
7. Help intake of importance minerals like calcium, phosphorous, magnesium, potassium and more.
8. And it helps take away hunger pangs on a fast and feels like a soup has been eaten!
I used cow leg bones, and these you are supposed to slow cook for 24 - 48 hours with Carrots, celery, onions, (and I added) garlic, dried herbs and spices, and Himalayan salt and pepper.
I chose to pressure cook for 8 hours. It was however, quite a chore as it turned out!
1. My pressure cooker only cooks for a max of 2 hours, so I to keep turning it on again every 2 hours.
2. After the first 2 hr stint, I had put it on auto quick release, and it would seem over filled it, causing it to spray broth all over my kitchen...DOH!
3. Once it finally finished, draining and straining a vat of bones isn't an easy thing to do, and again a lot ended up all over my kitchen.
4. It then needed chilling, so I went off to work. Came back and then had to remove the layer of centimetre of fat formed on the top of it, drain it again, and put it into pots for storage. Not after tasting one.
5. Although I know it is super good for you, it is just watering beefy broth, and pleasant enough to drink, and a nice flavour when on a fast day. However, I wouldn't be serving it at a dinner party.
6. THE BEST BIT!! And a pleasant surprise, was the layer of fat! (Not to be eaten on a fast day!) I spread the fat like butter on my homemade almond bread this morning, with my scrambled eggs...and OH MY DAYS..that made it all worth it!! (Well...sort of...it was a bit of a ball ache...!)
So, there you go. My bone broth experience.
1. Stronger immunity against common illnesses or allergies
2. Reduced symptoms related to digestive disorders
3. Enhance digestion
4. Help towards healthier joints, ligaments and tendons
5. Youthful-looking skin thanks to bones collagen
6. Strengthen bones
7. Help intake of importance minerals like calcium, phosphorous, magnesium, potassium and more.
8. And it helps take away hunger pangs on a fast and feels like a soup has been eaten!
I used cow leg bones, and these you are supposed to slow cook for 24 - 48 hours with Carrots, celery, onions, (and I added) garlic, dried herbs and spices, and Himalayan salt and pepper.
I chose to pressure cook for 8 hours. It was however, quite a chore as it turned out!
1. My pressure cooker only cooks for a max of 2 hours, so I to keep turning it on again every 2 hours.
2. After the first 2 hr stint, I had put it on auto quick release, and it would seem over filled it, causing it to spray broth all over my kitchen...DOH!
3. Once it finally finished, draining and straining a vat of bones isn't an easy thing to do, and again a lot ended up all over my kitchen.
4. It then needed chilling, so I went off to work. Came back and then had to remove the layer of centimetre of fat formed on the top of it, drain it again, and put it into pots for storage. Not after tasting one.
5. Although I know it is super good for you, it is just watering beefy broth, and pleasant enough to drink, and a nice flavour when on a fast day. However, I wouldn't be serving it at a dinner party.
6. THE BEST BIT!! And a pleasant surprise, was the layer of fat! (Not to be eaten on a fast day!) I spread the fat like butter on my homemade almond bread this morning, with my scrambled eggs...and OH MY DAYS..that made it all worth it!! (Well...sort of...it was a bit of a ball ache...!)
So, there you go. My bone broth experience.
The Best Falafel
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*The picture on your left shows it served with the Mango and Strawberry Salsa recipe below
Ingredients - Serves 6 (large patties) 500g dry chickpeas – raw are essential, do NOT substitute canned. 1 small onion, roughly chopped Big bunch of chopped fresh parsley about 60g Bunch of chopped fresh coriander about 30g 4 cloves garlic ½ tsp baking powder 1/2 tbsp salt 1 tbsp cumin 1 ½ tbsp ground coriander 1/4 tsp black pepper 1 chilli chopped or 1 tsp of chilli powder Coconut oil for frying |
1. Pour the chickpeas into a large bowl and cover them by about 3 inches of cold water. Let them soak overnight. They will double in size as they soak.
2. Pulse all ingredients together until a rough, coarse meal forms. Scrape the sides of the processor periodically and push the mixture down the sides. Process till the mixture is somewhere between the texture of couscous and a paste. You want the mixture to hold together, and a more paste-like consistency will help with that... but don't over process, you don't want it turning into hummus!
3. Cover the bowl with plastic wrap and refrigerate for 1-2 hours.
4. Shape into balls or burgers and shallow fry until crisp on the outside and fluffy on the inside. Yum!
2. Pulse all ingredients together until a rough, coarse meal forms. Scrape the sides of the processor periodically and push the mixture down the sides. Process till the mixture is somewhere between the texture of couscous and a paste. You want the mixture to hold together, and a more paste-like consistency will help with that... but don't over process, you don't want it turning into hummus!
3. Cover the bowl with plastic wrap and refrigerate for 1-2 hours.
4. Shape into balls or burgers and shallow fry until crisp on the outside and fluffy on the inside. Yum!
Mango and Strawberry Salsa
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INGREDIENTS
2 ripe Mangos, diced 100g Strawberries 1 medium red bell pepper, chopped 1 chopped red onion ¼ cup packed fresh coriander leaves, chopped 1 chilli pepper, seeded and minced 1 large lime, juiced (about ¼ cup lime juice) ⅛ to ¼ teaspoon salt, to taste INSTRUCTIONS In a serving bowl, combine the prepared mango, strawberries, bell pepper, onion, coriander and chilli pepper. Drizzle with the juice of one lime and mix well. Season to taste with salt. For best flavor, let the salsa rest for 10 minutes or longer. |
Spirulina and Caffeine Energy Bombs
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Ingredients - About 20 Balls
Put the dates, walnuts and spirulina into a food processor and process at full speed until a stiff paste forms. Sprinkle the desiccated coconut onto a plate and have another clean plate to hand. Processing the ingredients at high speed will have squeezed the oil from the walnuts, so the paste will be very oily. Break off thumb sized pieces of the paste, roll them into balls, then roll in the desiccated coconut. Place the coated balls on a clean plate. Once you have coated all the balls, place in the fridge for a few hours, which will make them firmer and give them a great chewy texture. |
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treewell farm soup (courgette and Goats cheese soup)
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Ingredients - Serves 5-6
Method Heat the oil in a large pan and fry the leeks for a few mins to soften. Add the courgettes, then cover the pan and cook for 5 mins more. Pour in the stock, cover and cook for about 7 mins. Add the spinach, then cover the pan and cook for 5 mins so that it wilts. Take off the heat and blitz until really smooth with a hand blender. Add the goat’s cheese and basil, then blitz again. |
Cold Cooked Salmon (Keto / Paleo / LCHF)
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Here's something LCHF, Keto and Paleo, very healthy, fresh and lighter to eat and great for the microbiome!
I cold cooked a side salmon by mixing fresh lemon juice and flesh, dill, organic mustard and a little Manuka honey (Erythritol or chosen sweetener fine too if your Keto) salt and pepper. Poured into a platter, put in salmon, topped up with water so the fish is covered. Cover it with a heavy lid ensuring the salmon stays pushed down into the liquid mixture and it fully covered and leave in the fridge for 24-36 hours. Cold cooks it and ready to eat. No polyunsaturates damaged, all good fats in tact and served with fresh sauerkraut and avocado. So many good fats and good bacteria for the gut. With the lemon sauce drizzled, simple and delish! |
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Spelt and oat bread (no nuts or eggs)
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INGREDIENTS - 10-12 Slices
INSTRUCTIONS Heat oven to 170 degrees. Grease (with coconut oil) and flour a 9×5 loaf pan. In a medium bowl, mix the spelt flour, oats, chia seeds, baking powder and salt. In a saucepan, warm the milk, and add the honey and oil and mix together. Mix together the wet and dry ingredients until completely combined. Pour batter into the prepared pan and sprinkle the ¼ cup rolled oats over the top. Gently press the oats onto the batter. Bake for 60 - 70 minutes. Let cool completely. |
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Cauliflower Rice Paella (Keto)
Ingredients - Serves 4
4 tbsp butter
1 link of Chorizo sausage
2 chicken thighs
1 onion finely diced
2 fresh tomatoes diced or 1 jar of diced tomatoes,drained
1 red bell pepper
4 cloves fresh garlic minced
1 head cauliflower
2 cups chicken stock
1 tiny pinch of saffron threads
1 tsp salt
½ tsp black pepper
½ tsp paprika
1 dozen mussel's
4 large king prawns
200g of fresh Squid
fresh parsley chopped and lemon to garnish
Instructions -
Heat the olive oil or butter in a large flat skillet.
Saute the chorizo until browned and remove from pan.
Cut the chicken into bite-size pieces and add to pan.
Cook until cooked through and browned and remove.
In the skillet, saute the finely diced onion, tomatoes, bell pepper and garlic and cook for about 3 minutes on medium heat until onions are translucent.
Using a food processor or cheese grater, grate the cauliflower until it is in small, rice-size pieces.
Add the cauliflower to pan with the vegetables.
Pour in chicken broth.
Add saffron, salt, black pepper, and paprika and simmer for 10-15 minutes or until cauliflower is tender.
While that is simmering, add ½ inch of water to a small pan and bring to a boil.
Add the mussel's cook at least 5 minutes until they have opened up. Do not use any that don't open!
When the cauliflower is starting to get tender, add the squid and the prawns and continue to cook until pink.
When prawns and cauliflower are cooked and cauliflower is bright yellow from the saffron, add the cooked sausage, chicken, mussel's, and oysters to the top of the pan.
Sprinkle with chopped parsley and squeeze lemon wedges on top just before serving.
Enjoy!
4 tbsp butter
1 link of Chorizo sausage
2 chicken thighs
1 onion finely diced
2 fresh tomatoes diced or 1 jar of diced tomatoes,drained
1 red bell pepper
4 cloves fresh garlic minced
1 head cauliflower
2 cups chicken stock
1 tiny pinch of saffron threads
1 tsp salt
½ tsp black pepper
½ tsp paprika
1 dozen mussel's
4 large king prawns
200g of fresh Squid
fresh parsley chopped and lemon to garnish
Instructions -
Heat the olive oil or butter in a large flat skillet.
Saute the chorizo until browned and remove from pan.
Cut the chicken into bite-size pieces and add to pan.
Cook until cooked through and browned and remove.
In the skillet, saute the finely diced onion, tomatoes, bell pepper and garlic and cook for about 3 minutes on medium heat until onions are translucent.
Using a food processor or cheese grater, grate the cauliflower until it is in small, rice-size pieces.
Add the cauliflower to pan with the vegetables.
Pour in chicken broth.
Add saffron, salt, black pepper, and paprika and simmer for 10-15 minutes or until cauliflower is tender.
While that is simmering, add ½ inch of water to a small pan and bring to a boil.
Add the mussel's cook at least 5 minutes until they have opened up. Do not use any that don't open!
When the cauliflower is starting to get tender, add the squid and the prawns and continue to cook until pink.
When prawns and cauliflower are cooked and cauliflower is bright yellow from the saffron, add the cooked sausage, chicken, mussel's, and oysters to the top of the pan.
Sprinkle with chopped parsley and squeeze lemon wedges on top just before serving.
Enjoy!
Terri's Oat Soaks
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Ingredients - Serves 1
Mix Muesli, yogurt and vanilla together and put on top of the honey and apple. Sprinkle on the top the hemp seeds and Omega seeds. Sprinkle on top the Pistachios and Goji berries. (Picture shows without) Cover and put in fridge overnight. |
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Vegetable, Date and Chickpea stew
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Ingredients - Serves 7-8
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Method
Heat the slow cooker to high or low, depending on desired cooking time. Put the tomatoes, onion, garlic, ginger, spices, coriander stalks, balsamic vinegar, oil, lemon zest and ½ the dates into a blender. Whizz to a purée. Pour into the slow cooker. Add chopped carrots. Celeriac and parsnips. Season and cook for 1-2 hours on high or 5-6 hours on low until the sauce is thick and rich-tasting and veg stewed. Stir in the chickpeas, spinach, and the remaining dates, and cook for 60 minutes on low or 12 mins on high. Add the lemon juice and check the seasoning once again, adding more if necessary. Serve with coriander and sprinkled roasted cashews. I roasted some Sweet Potato, Purple Vitelotte potato, Jerusalem artichokes and Celeriac seasoned with sumac and paprika and salt. This is the first time I had cooked with celeriac. (And the one I bought was huge!) So I put some in the stew, roasted some and will mash some in the week. And decide how I prefer to eat it! |
Chia seeds and Coconut Soak
Ingredients - Serves - 4
- 2 cans of Coconut Milk
- 1 cup of chia seeds
- Vanilla Drops
- 3 tbsp Desiccated Coconut
- Honey (or chosen sweetener if preferred) to taste
- Ground Cinnamon
- Ground Ginger
- Walnuts and Goji berries to top
Coconut and Walnut Scottish Oat Cakes
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Ingredients - 12 Oat Cakes
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Winter veg stew with spelt dumplings
SPELT DUMPLINGS –
140g spelt flour 1 1/2 tsp baking powder, sifted 1/2 tsp sea salt 100ml almond or cashew milk 1 tbsp melted coconut oil |
STEW - Ingredients - Serves 4-6
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Method -
Preheat oven to 180 degrees. Chop and prep all veg. put all (apart from the spinach) in large pan on medium heat with coconut oil, bay leaves and salt and pepper. The add the drained pickled onions, allspice and cloves, and then cook for about 15 mins. Add the ale and pearl barley, jam and stock and let it all cook occasionally stirring for about another 5 minutes. Turn off the heat and cover the pot and pop it in the oven for 40 mins.
Make the dumplings. In a medium sized bowl, mix the spelt flour, baking powder, and salt. Add the almond milk and coconut oil and stir. This is a wet, lumpy mixture; do not over mix. Divide into six dumplings. Take out the stew from the oven and stir in the spinach and then plop the dumplings on top of the stew. And put it back in the oven for another 10 to 15 minutes, depending on how moist (or dry) you like your dumplings.
Preheat oven to 180 degrees. Chop and prep all veg. put all (apart from the spinach) in large pan on medium heat with coconut oil, bay leaves and salt and pepper. The add the drained pickled onions, allspice and cloves, and then cook for about 15 mins. Add the ale and pearl barley, jam and stock and let it all cook occasionally stirring for about another 5 minutes. Turn off the heat and cover the pot and pop it in the oven for 40 mins.
Make the dumplings. In a medium sized bowl, mix the spelt flour, baking powder, and salt. Add the almond milk and coconut oil and stir. This is a wet, lumpy mixture; do not over mix. Divide into six dumplings. Take out the stew from the oven and stir in the spinach and then plop the dumplings on top of the stew. And put it back in the oven for another 10 to 15 minutes, depending on how moist (or dry) you like your dumplings.
Coconut Bread
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INGREDIENTS - 10 - 12 Slices
INSTRUCTIONS Preheat oven to 180 C (355 F). Crack the eggs into a bowl and mix for 1 minute until well combined. Add the coconut flour, butter, salt, baking powder and Psyllium Husk, and mix until completely combined. The mixture will become quite thick. Line an 8.5 X 5-inch (21.5 x 12.7 cm) loaf tin with parchment paper and pour the batter into the tin. Level the top with a spatula if uneven. Bake for 50 minutes or until a skewer comes out of the middle clean. Slice and store in the fridge for up to 5 days or in the freezer for up to 2 weeks. This bread freezes well. |
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Pomegranate Chicken with nut and mint cous cous
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Ingredients - Serves 4
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Method -
- Add the Couscous to a bowl, and pour in boiling water to cover the couscous about an inch over it and mix in the stock cube. Set it aside to soak up the stock and water.
- In a pan, melt the butter, and fry off the onions. Then add the chicken breasts to the pan. Start to brown them off on all sides for 5 or so minutes, then add the and the harissa paste and pomegranate juice and mix together. Season well and cover and let it simmer for 10 mins or so, stirring occasionally.
- The add in the pomegranate seeds and stir in. I saved some for the couscous too.
- Now fluff up the couscous and mix in the seeds, chopped mint and almonds.
- Plate up and serve. Easy and lush.
Homemade Carb-Free Granola
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Ingredients - Around 10 servings
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Mix all together. Just pulse all nuts and seeds, not too much so they stay chunky, then hand mix in all other ingredients. Flatten out on a baking paper lined tin, and bake for 15 mins on 160 degrees. Let cool and stiffen, and break up.
The smells were amazing, and so the result! Cereal that I had with some full fat Greek yogurt and a little pear. Oooof yes!! Its 12 portions, so will last me a while too!
The smells were amazing, and so the result! Cereal that I had with some full fat Greek yogurt and a little pear. Oooof yes!! Its 12 portions, so will last me a while too!
Pecan Gumbo with johnny cakes
- Gumbo Ingredients - Serves 4-6
- 1 large onion
3 cloves Garlic
4 sticks of celery
1 bunch of Spinach
1 bunch of kale
2 mixed coloured peppers
200g frozen garden peas
200g soaked overnight chickpeas
3 tbsp red split lentils
200g Okra
1 ½ Tbsp Coconut oil
3 tbsp of Spelt Flour
4 bay leaves
5 sprigs of thyme
80g Pecan Nuts
½ tsp Cayenne Pepper
1 tsp Smoked Paprika
100ml Red Wine
1 x 400g tin of plum tomatoes
Method –
- In a large pan add coconut oil and flour and stir over heat until it thickens. Add in chopped onions, celery, garlic, bay leaves, thyme and peppers and cook for 20 mins watching and stirring it so not to burn.
- Then add the cayenne pepper, paprika and wine and let it reduce a little, then add the tomatoes, chickpeas, pecans and lentils and enough water to cover the ingredients in the pan. And stir.
- Let it simmer for 30 mins. During this time, prepare the Johnny Cakes as per below instructions.
- In the last 5 mins, add the kale, spinach and peas and stir in. Add salt and pepper to taste.
- Fry off the Okra in some coconut oil and salt and sprinkle the charred Okra.
- I served with a mix of quinoa and buckwheat, and a Johnny Cake on top.
Johnny Cake Dumplings
2 cups of spelt flour
1 tsp of baking powder
½ tsp salt
1 cup of ice cold water
3 tbsp coconut oil
Method
- Combine dry ingredients
- Add the ice cold water and form a large sticky ball of dough
- Add enough coconut oil to a heated skillet for pan frying, not deep frying
- Form 6 small balls and then flatten them and place in the hot coconut oil. Turning occasionally, until brown on all sides.
- Place them on top of the Gumbo and serve.
Terri's Black Bean Brownies
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Ingredients -
Preheat oven to 350*F. Prepare an 8x8 baking pan by spraying it with cooking spray. Mix all ingredients in a food processor or blender. Add the beans last and make sure you blend VERY well. Bake for 30 minutes, or until toothpick comes out clean. Allow to cool before slicing. Brownies are approx. 2"x2" in size. |
Blueberry and Maqui Berry Cheesecake
Ingredients for Crust - Serves 6-8
Blueberry filling
Crust
Blueberry filling
- 60 g almonds
- 60 g cashews roasted
- 70 g dates previously soaked for minimum 1 hour
- 1 tablespoon coconut oil
- 2 tablespoons cacao powder
Blueberry filling
- 200 g cashews previously soaked for minimum 4 hours
- 100 g blueberries fresh
- 3 tablespoons maqui berries (I used dried)
- 4 tablespoons coconut oil
- 5 tablespoons maple syrup
- Juice of 1/2 lemon
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Crust
- Line the base of a 16 cm spring form cake tin with baking paper.
- Place almonds and cashews in a food processor and process until they are finely ground. Drain dates and squeeze out any excess water. Add them to the food processor along with coconut oil and cacao powder. Process until mixture sticks together. Adjust sweetness.
- Once it’s all combined, press the crust mixture into the cake tin, making sure you press it out evenly. Place it in the fridge.
Blueberry filling
- Drain the cashews and place them in a blender. Add all the other ingredients: fresh blueberries, dried maqui berries, coconut oil, maple syrup, lemon juice. Blend on high speed until completely smooth.
- Pour the filling over the crust and place the cake in the freezer to set for at least couple of hours or leave it in the fridge overnight.
Before serving top with blueberries and almond flakes.
lime and coconut cauliflower rice
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Ingredients - Serves 8
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Instructions
1. Place half of cauliflower in food processor; pulse until cauliflower is chopped into pieces about the size of
rice. Repeat with the other half. Set aside.
2. Heat oil in large nonstick skillet over medium-high heat.
3. Add cauliflower; cook, stirring frequently, for 4 to 6 minutes.
4. Add coconut milk, coconut, and 3 Tbsp. lime juice. Bring to a boil. Reduce heat to medium-low; gently boil,
stirring occasionally, for 8 to 12 minutes, or until tender and liquid evaporates.
5. Add remaining 1 Tbsp. lime juice, lime zest, coriander, and salt; cook for 2 minutes, or until lime juice
evaporates.
6. Divide evenly into eight serving bowls; garnish evenly with coriander.
1. Place half of cauliflower in food processor; pulse until cauliflower is chopped into pieces about the size of
rice. Repeat with the other half. Set aside.
2. Heat oil in large nonstick skillet over medium-high heat.
3. Add cauliflower; cook, stirring frequently, for 4 to 6 minutes.
4. Add coconut milk, coconut, and 3 Tbsp. lime juice. Bring to a boil. Reduce heat to medium-low; gently boil,
stirring occasionally, for 8 to 12 minutes, or until tender and liquid evaporates.
5. Add remaining 1 Tbsp. lime juice, lime zest, coriander, and salt; cook for 2 minutes, or until lime juice
evaporates.
6. Divide evenly into eight serving bowls; garnish evenly with coriander.
Carrot and walnut cake
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Ingredients - Serves 8-10
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Preheat the oven to 180C / 350F. Grease an 8-inch cake tin with coconut oil.
In a large bowl, add the flour, baking powder and soda, cinnamon, mixed spice and stir to combine.
Add the coconut oil, almond milk, flaxseed mixture, maple syrup, vanilla and vinegar. Stir to combine. And then stir in the carrots and walnuts.
Transfer the mixture to the cake tin and bake for approximately 50 - 60 minutes or until a skewer inserted into the centre of the cake comes out clean.
Leave to cool completely. And enjoy!
In a large bowl, add the flour, baking powder and soda, cinnamon, mixed spice and stir to combine.
Add the coconut oil, almond milk, flaxseed mixture, maple syrup, vanilla and vinegar. Stir to combine. And then stir in the carrots and walnuts.
Transfer the mixture to the cake tin and bake for approximately 50 - 60 minutes or until a skewer inserted into the centre of the cake comes out clean.
Leave to cool completely. And enjoy!
Sweet Potato Chickpea Veggie Burger
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Ingredients - Makes 6 burgers
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Instructions -
Preheat oven to 200 degrees c. Peel and slice the sweet potatoes. Place into a microwave-safe tub. Add in 4 tbsp of water, cover and then microwave for 5 to 8 minutes. Allow sweet potatoes to cool. Or of course you can boil or bake them, whichever you prefer.
Put sweet potatoes, chickpeas, onions, garam masala, coriander. basil and salt into a food processor. Process until everything is combined. Add in peas and mix by hand then form into 6 to 8 patties. Fry with some oil to seal the outsides.
Then move burgers into oven and bake burgers in the oven for 15 minutes till outside is crisp. Take burgers out of the oven and serve.
Preheat oven to 200 degrees c. Peel and slice the sweet potatoes. Place into a microwave-safe tub. Add in 4 tbsp of water, cover and then microwave for 5 to 8 minutes. Allow sweet potatoes to cool. Or of course you can boil or bake them, whichever you prefer.
Put sweet potatoes, chickpeas, onions, garam masala, coriander. basil and salt into a food processor. Process until everything is combined. Add in peas and mix by hand then form into 6 to 8 patties. Fry with some oil to seal the outsides.
Then move burgers into oven and bake burgers in the oven for 15 minutes till outside is crisp. Take burgers out of the oven and serve.
thai squash and pineapple curry
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Ingredients Serves 4
Fry the onion for 5 mins until softened. Stir in the red curry paste, then add the squash, coconut milk and stock. Simmer for 15-20 mins until the squash is tender. After 10 mins cooking, tip in the green beans. Stir in the pineapple and coriander, cooking for just a few mins until the pineapple heats through. Sprinkle with the coriander leaves and then you could serve (as in the picture) with my lime and coconut cauliflower rice. |
Cappuccino Cheesecake (LCHF)
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BASE - 8 Servings
1/4 cup Walnuts, finely ground 1 1/4 cup Ground Almonds 5 Tbsp Butter, melted 2 Tbsp Maple Syrup 1/2 tsp Ground Ginger 1/4 tsp Mixed Spice ½ tsp Cocoa 80% powder OR with Dates – 60 g Almonds 60 g Cashews roasted 70 g Dates previously soaked for minimum 1 hour 1 Tbsp coconut oil 1 Tbsp Maple Syrup 2 Tbsp Cacao Powder Top – 200 g Cashews soaked for minimum 4 hours in 4 x Espresso shots 4 Tbsp coconut oil 4 - 5 Tbsp Maple Syrup Up to 1 Tbsp Cocoa Powder (depending on your preference in dark chocolate flavour strength) Instructions Crust with Dates
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Crust without Dates -
Using a food processor, blend the walnuts and almonds until it forms a crushed crumble type texture. Should only take 30 seconds ish. Place the crushed walnuts/almonds into a bowl, and mix the melted butter, erythritol, cocoa, mixed spice and ginger together until it's combined. Grease a 16 cm (7.5") cake tin and spread the walnut/almond base into the cake tin. Press into the bottom and sides until even. Cappuccino topping
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Keto Vegan Tofu Fritters
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INGREDIENTS - Serves 8
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Toffee Spelt Cake
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Ingredients - Serves 8-10
Toffee Sauce :
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Method
Preheat the oven to 160 degrees and grease your cake tin with a bit of coconut oil.
In a saucepan, bring the almond milk and dates to a gentle simmer. Simmer for 3 minutes, remove from the heat, and cool down. Once cooled pour in a bowl, add the oil, apple sauce and mix.
Gently fold in the spelt flour, baking powder, salt and spices until fully combined.
Spoon the mixture in and pop in the preheated oven for around 30 minutes or until the slightly brown and the cake gently springs back when you touch it.
While the cake is baking, make up the toffee sauce. In a small bowl whisk together all of the toffee sauce ingredients until you have smooth mixture.
Remove cake from oven, let it cool for a few minutes, and then prick with a fork all over.
Pour the toffee sauce all over it and top it up with some lightly toasted pecans.
Preheat the oven to 160 degrees and grease your cake tin with a bit of coconut oil.
In a saucepan, bring the almond milk and dates to a gentle simmer. Simmer for 3 minutes, remove from the heat, and cool down. Once cooled pour in a bowl, add the oil, apple sauce and mix.
Gently fold in the spelt flour, baking powder, salt and spices until fully combined.
Spoon the mixture in and pop in the preheated oven for around 30 minutes or until the slightly brown and the cake gently springs back when you touch it.
While the cake is baking, make up the toffee sauce. In a small bowl whisk together all of the toffee sauce ingredients until you have smooth mixture.
Remove cake from oven, let it cool for a few minutes, and then prick with a fork all over.
Pour the toffee sauce all over it and top it up with some lightly toasted pecans.
