Recipe Cacao and Sprouted Buckwheat Crispies This is a healthy chocolate crunch breakfast that will turn your favourite plant milk chocolatey. Buckwheat is a naturally gluten free grain which is perfect for those who have coeliac disease or suffer from gluten intolerance and because it is sprouted, it is easier to digest. Buckwheat is a… Continue reading Cacao and Sprouted Buckwheat Crispies
Category: Healthy Eating
We must but try to eat healthy!
Carrot & Almond Pulp Seed Crackers
Click here to jump to the Recipe Raw Food – The Low Down Another of our college lectures focused on Raw Food. Raw food is made up of fresh, whole, unrefined, living plant-based foods such as: fruits, vegetables, leafy greens, nuts and seeds (soaked and sprouted), which are consumed in their natural state, without cooking… Continue reading Carrot & Almond Pulp Seed Crackers
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Pulses and Grains
In another of our classes, we talked about pulses (legumes) and grains and the importance of incorporating them into your diet. Pulses and grains are a good source of protein and dietary fibre ( the sort that your gut bacteria love to munch on ), they are both a complex carbohydrate; which means they are… Continue reading Pulses and Grains
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Vegan Protein Buddah Bowl
For our Plant-based Proteins class, we learnt all about what a protein is, vegan protein sources, daily protein requirements and health benefits of plant-based proteins. Our assignment was to create a dish that would contain at least 30g of plant protein. So using some of my favourite foods I created a Protein Buddah Bowl.
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Food Photography, Presentation and Knife Skills
In my previous blog I talked about the Vegan Natural Chef course I have enrolled in. The chef’s course is divided into five modules: One of which is Chef Techniques; which, amongst other things, includes knife skills, food photography and food presentation. Over the next couple of weeks, I hope to update you all on… Continue reading Food Photography, Presentation and Knife Skills
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Healthy Lunch Week – Well I Tried!
On Sunday evenings I generally spend half an hour or so thinking about what we will have for dinner for the week so that I can create a shopping list on the Monday. I find this helps me save money and food waste as I am only buying what I need. … Continue reading
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I have a Spiralizer – and I know how to use it!
I bought my Spiralizer ages ago from Lakeland, I can’t remember why, I think it must have been an idea I got from the latest batch of ‘healthy eating’ cook books I bought! Anyway, it sat in the cupboard until just recently when I was reviewing a recipe using butternut squash to make ‘squashetti’. … Continue reading
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Gluten Free Lunchtimes!
Just because you are a coeliac or are gluten intolerant, it doesn’t mean your lunch times have to be boring. Whether you are at work or at home, you should always treat yourself to something nice and tasty and if it’s healthy too, then all the better.
Here is a gallery of recent lunch time treats I have made for myself, hope they give you the inspiration to treat yourselves too! ♥
avacado and chili
Pasta bowl – gluten free pasta with chopped tomatoes and celery with tuna, mayo and chopped spring onions
Crayfish salad – crayfish tails, baby plumb tomatoes, shredded baby gem lettuce,chopped avocado and seafood sauce
Rice salad – white rice with tuna and mayo, chopped baby plumb tomatoes and chopped yellow and orange pepper
GF Newburn Bakehouse seedy wrap with a spreading of mayo, shredded baby gen lettuce, sliced baby plumb tomatoes, sliced roasted chicken and a spoonful of cranberry sauce
Fish finger sandwich – the ultimate snack
GF Newburn Bakehouse Wrap with chicken and avacado
Tomato and basil bruschetta – toasted Schar brown ciabatta roll
Toasted GF Schar roll with mashed avocado and chopped tomato
tomato and spinach omelette with melted cheese
prawn and avocado wrap
scrambled egg and smoked salmon with toasted Schar roll
toasted Schar roll with cream cheese and smoked salmon
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Thai fish cakes
I made Thai fish cakes for supper last night. I wanted to find a recipe that had just fish and not bulked up with potato and the first recipe I tried ended up in a sloppy mess.
This is my adaptation of an Angela Hartnett recipe, I was really pleased with the outcome, the texture was quite meaty and the flavour had a slight spicy kick to it. It’s a personal taste thing, but next time I think I’ll be brave and add more Thai curry paste as we do love it hot! … Continue reading
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Pan Fried Seabass
Growing up, the only fish I would eat were covered in bread crumbs or batter, i.e fish fingers and ‘rock eel’ and chips from the chip shop. I hated the idea of getting a fish bone stuck in my mouth, still do, but over the years I have tried to be more adventurous with my cooking. The great thing is that you can buy fillets or loins of fish that are already prepared and these hardly ever have bones in. To check you just run your fingers over it and if you do feel the odd bone, just pluck it out with a pair of tweezers. … Continue reading
GlutenfreeSally 