Vegan Cashew Chow Mein

This simple and quick recipe is perfect for a midweek dinner.

What You Need:

2 Handfuls Cashews
1 pinch of Golden Caster Sugar
2 Teaspoons of Chinese 5 Spice
4 Tablespoons of Vegan Soy Sauce (I use This )
600g Thin Soba Noodles (Get there here )
5 Cloves of Garlic
Medium knob of Ginger
2 Tablespoons Coconut oil (or sesame)
5 Spring Onions
2 Handfuls of Edame Beans Frozen
2 Radishes
2 Tablespoons of Sesame Seeds
Handful Fresh Corriander

 

How To Make:

Simply start by prepping all the ingredients, crush the Garlic Cloves right down, peel and finely grate the ginger and thinly slice the spring onions.

Bring a large Saucepan to the heat add in 1 tablespoon of coconut oil and wait until melted. Once hot add in the spring onion, Ginger and Garlic. Cook for 2 Minutes.

Meanwhile, bring a separate pan of water to the boil and follow the noddle cooking instructions.

Next, Add the Cashews and Edame Beans, allowing to cook for a further 2 minutes.

Mix in the 5 spice, Soy Sauce and sugar along with the remainder of the oil, stirring continuously.

Once the noodles are cooked add these as well as half of the coriander and sesame seeds and mix together for around 5 minutes.

Remove from the heat and serve in bowls with sliced radish, sesame seeds, coriander and an extra slug of Soy on top.

Enjoy

 

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Almond Milk

Are you an Almond milk drinker? – like it in your coffee? Porridge?

Well this recipe for Almond milk will get you wondering why haven’t you been making your own before it sure has me! It’s so easy and it means you know exactly what you’re putting in your body!

So you will need an Almonds, almond milk bag, you can buy this here. You will also need a sealable container/jug you can store it, a blender, a large bowl

So here we go… take 1 cup of almonds and soak these over night in water.
The next morning, rinse the almonds and pop in a blender, this doesn’t need to be a super powerful one. Add 3 cups of water and blend until smooth.

Next take your nut bag and a mixing bowl and strain the almond milk through the nut bag, squeezing to ensure you get all the juice out.

Transfer the mixture to your sealable jug and voila! Delicious Almond milk that will last up to 4 days in a sealed container in the fridge! Enjoy.

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Easy Granola

I have been super busy these post months! But I have got some delicious recipes and some great things to talk about so keep your eyes peeled and your bellies ready for a treat!
This is the first of a few recipes to try this is a delicious breakfast treat you can prepare at the weekends ready for the week (if you can keep it in the Jar that long).
**please note all the ingredients I use are Organic

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You’ll need:

  • A variety of nuts, I use raw Cashews and Almonds – 2 handfuls of each
  • Seeds – I use raw Sunflower Seeds -2handfuls
  • Goji Berries – 1handful
  • Oats – 4handfuls
  • Desicated Coconut – 1handful
  • Acacia Honey -2-3tablespoons
  • Pinch of Salf
  • Dash of cinamon
  • 1/3 of a vanilla pod

To make:
(this step is optional) Soak the nuts seeds and Goji Berries in water for a minimum of an hour.*
Pre heat the oven to 150°C (fan).
In a bowl mix the berries and nuts with the oats,Acacia honey, Salt, Cinamon and Vanilla.
Take a sheet of baking paper and lay the mix down evenly.
Place in the oven untill starting to brown.
Sprinkle the Desicated Coconut over the browning mixture and place back into the oven.
Once golden brown remove from the oven and leave on the side to cool.
Place into an drystore pot and serve portions for breakfast along with almond milk, and fresh berries.

*I soak the nuts, seeds and berries to release any toxins and help with digestion.

 

Cauliflower Base Pizza

So for my birthday I was super lucky and a great friend brought me a brilliant book by ‘Sarah Wilson’ called ‘I Quit Sugar’. This is a truely delicious cauliflower based pizza and it’s super healthy too! I’ve adapted the recipe myself but you can pretty much put whatever you want onto it. I couldn’t not share this with you all!

A great way to eat healthily and deliciously this January,  

So to make this delicious pizza (enough for 2), you will need;

For the base:

1 cauliflower- grated, cooked, drained and cooled

100g goats cheese

1 egg

Sea salt and pepper to taste
Topping:

2 tablespoons of Passata

4  tenderstem Broccoli  stalks

1 finely sliced red onion

2 eggs 

And whatever else you fancy really
To start pre-heat the oven to 200C. So to make the base mix all the ingredients together. Flatten the mixture out to around 1cm thick onto baking trays the mixture can make 2 large or 4 small pizzas spending on how you want to divide the mixture. Cook these for around 30-40min until the base is crusty.

Remove these from the oven and the add your topping, really this can be of your choice or you can use my suggestion. If using my suggestion, smear the Passata over the base and lay your toppings on top leaving the egg till last. Find somewhere to crack the egg, and then place into the oven for a further 10-15 mins (or until the egg is cooked)

Serve warm and enjoy!

Beetroot Brownies

Following the The Great British Bake Off I have been inspired to get back into the kitchen! Trying to sneak a healthy twist in there too. I came across this delicious recipe on BBC Good Food and made a couple of amends to make it gluten free. I also use all organic ingredients as a preference! This is a must try as they are truly delicious!

  • 500g Whole Raw Beetroot (3-4 medium beets)
  • 100g Unsalted Butter, plus extra for the tin
  • 200g Bar Plain Chocolate (70% cocoa)
  • 1 tsp Vanilla Extract
  • 250g Golden Caster Sugar
  • 3 Eggs
  • 100g Brown Rice Flour
  • 25g Cacao Powder
keeping my fingers stain free, and getting messy!

keeping my fingers stain free, and getting messy!

  1. Start with Beetroot, I pop on a pair of rubber gloves so I don’t get Beetroot stained fingers. Then peel and chop the beetroot, pop in a steamer and cook until soft.
  2. Pre-Heat the oven to 180C/160C fan/gas 4. While the Beetroot steams, butter and line a 20 x 30cm tray bake or small roasting tin. Roughly break the chocolate and cut the butter into cubes and pop into a blender with the vanilla. Once the Beetroot is tender, add this to the blender and mix it up until you have a smooth mixture. (The heat from the Beetroot will melt the butter and chocolate)
  3. Pop the Sugar and Eggs into a large bowl, and whisk together preferably with an electric whisk until it is thick, pale and foamy. Gradually spoon in the Beetroot mixture, and using a large metal spoon, fold the mixture in. Trying to retain as much air to the mixture as possible.
  4. Sift in the Flour and Cacao powder, gently folding into the mixture to make a smooth batter
  5. Pour the mixture into the prepared tin and bake for 25-30mins or until the brownies are completely risen and there’s a tiny bit of mixture left on the knife when you check the centre of the bake. Once cooked cool in the tray and cut and enjoy!
delicious and soft here's the final thing (they didn't hang around long)

delicious and soft here’s the final thing (they didn’t hang around long)