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
This is a lovely risotto recipe that is flavoursome and it’s easy to make. A great mid-week dinner inspo. I have adapted it to be vegan and for two portions. Choose a nice Italian wine, like Valpolicella, so that you can enjoy the rest with the meal. Recipe…. Red Wine Risotto servings – 2 cooking… Continue reading Red Wine Risotto
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
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.
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
On a Monday evening my daughter comes round for dinner, before she and hubby go to Art class. They’ve been going for a few weeks now and enjoy the relaxation of doing Art and it’s a release from their hectic jobs.
Faye is a vegan , this is a great excuse for me to try out new recipes or make stuff up and also for me to have ‘Meat Free Monday’! I also wanted to make something that would be very easy so I wasn’t slaving over a hot cooker when I could also be spending a bit of time with Faye before she goes off with Dad!
For tonight, I fancied making a bean chilli. So when I was doing my food shop I came across a tin of Mixed Beans in a Spicy Tomato Sauce. I thought that this would be a great base to add to. The sauce itself does have a spicy flavour but I found it needed more ‘oompf’ so I added more chilli.
Well it turned out lovely and I would definitely make it again. It made enough for two decent portions and Faye took home the leftovers for her lunch tomorrow.
- tin of mixed beans in spicy tomato sauce
- tin of butter beans
- tin of chopped tomatoes
- 1 green bell pepper -chopped
- 1 red bell pepper – chopped
- 2 green jalapeno peppers – sliced (mine were home grown and not that hot, so you may want to change depending on the heat of your chilli)
- 1 onion – chopped
- 1 large clove garlic – finely chopped or use garlic press
- 1/4 tsp chilli flakes (or more if you want it hotter)
- 1 tblsp olive oil
- salt and pepper to taste
- heat the olive oil in a large pan and add the bell peppers, jalapeno peppers and onions and cook gently for 5 minutes until soft
- add the garlic and chilli flakes and cook for a few seconds
- then add the mixed beans and tinned tomatoes and gently simmer for 10 minutes until it thickens.
- Add the butter beans and gently heat through for about 5 minutes, being careful that they don’t go mushy
- season to taste and serve with wholegrain rice with a dollop of mashed avocado mixed with lemon juice and black pepper
I hope you find this recipe useful, even If it gives you some inspiration to make your own version ♥
I made these blueberry muffins as I had a load of buttermilk left over from another bake I made, I bought too much! So, I didn’t want to waste the stuff and found this recipe for gluten free blueberry muffins. It makes a large amount of mix and the recipe said that it makes 15 muffins, it looks too much but do cram the mixture in your large cases as they come out so nice and big and fluffy. They are crammed full of blueberries which seem to explode into little purple bite fulls of yumminess during the cooking.
So without further ado, here is the recipe for you to enjoy… … Continue reading
On Sunday my son Brad and his wife Faye came round for brunch. They are both into healthy eating and so I thought I would do an alternative to the usual cooked breakfast. Inspired by a couple of recipes from my Eat Healthy magazine I did roasted sweet potato, butternut squash and red pepper frittata, homemade ‘baked’ beans and grilled gluten free sausages by Heck. It went down really well and was surprisingly filling.
The baked beans were a combination of two recipes, I just took the flavours I like and the ingredients I had and a little bit of hey presto!
Here is the recipe if you fancy having a go yourselves:
- coconut oil for frying
- 1 red onion finely chopped
- 1 tin of cannellini beans
- 1 tin of mixed beans
- 1 tin of chopped tomatoes
- 200ml passata
- a large tablespoon of tomato puree
- 1 tbsp Tamari
- 1 tbsp Worcestershire sauce
- 1 tbsp maple syrup
- 1 tbsp coarse-grain mustard
- In a small frying pan, gently fry the onions in the coconut oil for about 10 minutes until they are nice and soft
- drain and rinse the beans and add to a large saucepan
- add everything else and the cooked onions
- bring to the boil and simmer for at least 30 minutes, the longer you simmer the thicker the sauce.
They were very simple to make and a lot healthier than the usual tinned baked beans.
They also bought me a beautiful flower arrangement for the table, it’s from their favourite florist Penny Jane Flowers in Leigh-on-sea.
Last night the men in our lives were out and about in town with their respective amigos, so my daughter, Faye, came round and we decided to have a cook off and then settle down to watch the film The Dressmaker. A proper girls night in! … Continue reading
I am addicted to granola and yoghurt with a smattering of fruit for breakfast. I have tried many brands of gluten free granola, some of which are lovely and some had a strange vegetable oil after taste, all of which are quite expensive. With this in mind I thought how hard can it be to make my own. … Continue reading