Tag: glutenfree

We tend to have a lot of cooked beets in knocking around in the fridge. Last night I was thinking about what to eat for dinner and rustled up this beauty.

The beets will turn the cauliflower pink! So it’s like a totally pink bowl. It’s so pretty.

If you don’t have any leftover beets, you can boil them in water for 45 minutes until fork tender.

INGREDIENTS

For the vegetables:

  • 1 tbsp olive oil
  • 1 red onion, cut into strips
  • 200g cauliflower, cut into thin slices
  • 2 cooked small beets, peeled and cut into slices
  • 100g baby spinach
  • 3 tsp capers (or sub chopped green olives)
  • Salt & pepper

For the millet:

  • 1 cup millet
  • 2 cups water
  • 1 vegetable stock cube
  • 1 bay leaf

To serve:

  • 1 tsp hulled hemp seeds
  • 1 tsp olive oil

  1. In a cast iron skillet add the 1 tablespoon of oil and heat on a medium heat. Add the sliced onion. Cook for 2-3 minutes until the onions soften.
  2. Start the millet, in a saucepan add the millet, water, stock cube and bay leaf. Heat the pan on a high heat until the water begins to boil. Once the water boils, turn the heat down to low and cover. Set a timer for 15 minutes.
  3. Add the sliced cauliflower to the skillet and cook for 4 minutes until the cauliflower takes on some colour.
  4. Add the spinach. Stir until the spinach is wilted.
  5. Add the capers and stir well. Season with salt and pepper.
  6. Once the millet has cooked, fluff it with a fork. Discard the bay leaf.
  7. Add the millet to a bowl, top with the cauliflower and beets. Drizzle with the teaspoon of olive oil and top with the hemp seeds.

 

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About a fortnight ago the kind folks over at Frill contacted me to see if I’d like to try their range of frozen smoothies. Obviously I said yes because 1) smoothies 2) it’s frozen so ICE CREAM 3) it’s vegan! 4) the packaging has a hella cute bear on it.
Frill were really great in getting the products to me (considering they are frozen!) in a little bag complete with Frill sticker. I looked seriously cool on the tube home that night.

At the moment Frill comes in three flavours: Intense chocolate, Bursting Berries and Refreshing Green. Crunchy Nuts and Fresh Strawberry are coming soon!
As well as being completely vegan and gluten-free,Frill has the added bonuses of having 10 x the fibre of regular ice cream and half of the sugar. All the sweetness in Frill comes from the sugars in fruit – so there’s no added sugar!

You can eat Frill straight from the freezer or leave it in the fridge to soften it up. It also tastes great blended with juice or nut milk to make a smoothie!

I’ve really enjoyed trying Frill. I kicked off with the Intense Chocolate which was definitely intense! I’m a huge dark chocolate fan and this had a really distinct and rich chocolate taste. My mum loved it too and said you couldn’t tell it wasn’t dairy ice cream. I don’t think this flavour will last long in the house.

The Bursting Berries is equally delicious albeit not as rich tasting as the chocolate! I feel like it would make a great post-extravagant dinner treat where you want something sweet but don’t want to feel bloated or sad!

Chocolate  and berries aside, Refreshing Green is probably my favourite. It’s packed with fruit and vegetables including spinach, celery, avocado, basil, dates, apple, pineapple and mango. It has a really bright, fresh taste. I’ve whipped up a quick smoothie bowl using Refreshing Green which I will post below!

One of the things I really love about Frill is the convenience. I get jealous of a lot of people who have time to make elaborate smoothies and “nice creams” and all that jazz before work. With Frill all I have to do is scrape it out of the container into a bowl and I know I’m getting a whole bunch of fruits and veggies into my diet.

Would I buy Frill again? I can say with confidence I definitely would! I just need to remember to carry that Frill freezer bag with me!

If you like what you’ve seen here, you can find Frill on sale in Waitrose and Wholefoods stores in London. You can follow Frill on their social media at:
Facebook
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FRILL BOWL (Refreshing Green Smoothie Bowl)

INGREDIENTS

  • 2 cups Refreshing Green
  • 1/4 cup unsweetened almond milk
  • Toppings of your choice: fresh fruit, hemp seeds, nut butter, granola etc.

  1. In a blender, add the Frill and almond milk. Blend on low for 20-30 seconds until smooth.
  2. Pour into a bowl and top with your favourite smoothie bowl toppings!

 

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I don’t eat gluten-free very often. I happen to be quite a big fan of it (hello seitan) but I understand that it can make some people pretty ill!

These breakfast cookies take about 20 minutes to make. Sweetened with maple syrup and golden raisins! Because of the quinoa flour these cookies have the bonus of having protein – so you can shove one of these cookies in the mouth of the next person that asks you where you get your protein from!

(The beautiful walnut scoop and pinch pot I’m using in these photos is from Luke of Hope in the Woods)

INGREDIENTS

  • 1 cup Quinoa flour
  • 1/2 cup Gluten-free oats
  • 1/2 cup Grade B Maple syrup
  • 1/3 cup Coconut oil
  • 1/2 cup Almond butter
  • 1/4 tsp Cinnamon
  • 2 tsp Vanilla extract
  • 1/4 tsp Sea salt
  • 1/4 cup Golden Raisins

  1. Preheat the oven to 350f. In a saucepan add the coconut oil, almond butter, maple syrup, cinnamon, salt and vanilla. Heat on a medium heat until all the ingredients are melted together. Whisk until smooth.
  2. In a bowl add the quinoa flour and oats. Pour in the melted mixture and stir together. Add the golden raisins and mix to combine.
  3. Scoop out  two teaspoon amounts of mixture and roll into a ball using your hands. Place on a silpat or baking parchment lined tray and then press them down using a fork.
  4. Bake the cookies for 12-15 minutes, rotating half way until they are golden and firm to the touch.
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Fresh turmeric is sort of hard to come by here but I went on a special pilgrimage to Wholefoods for this recipe. You might want to wear gloves if you’re using the fresh stuff as it turns your hands yellow! Feel free to sub with the dry stuff if you don’t want to go on a pilgrimage like me!



These are perfect picnic food!

INGREDIENTS

  • 240g chickpeas, drained and rinsed
  • 4cm piece of fresh turmeric, peeled and grated or 1 tbsp dried turmeric
  • 25g bunch of parsley, roughly chopped
  • 1 tsp smoked paprika
  • 1/2 tsp cinnamon
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 2 cloves of garlic
  • Zest and juice of half a lemon
  • Salt and pepper to taste

  1. Preheat the oven to 375f. Line a baking tray with silpat or parchment paper and set aside.
  2. In a food processor combine all the ingredients and process until a dough forms. Using a teaspoon spoon scoop out the falafel dough and roll into balls using your hands.
  3. Place the falafels on the baking tray and repeat until all the mixture is used up. I ended up with 16.
  4. Bake the falafels for 20 minutes, turning once or until crispy. Serve with hummus in wraps or with salad!

 


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It’s finally getting a little bit warmer here! I actually took off my jacket today. So it’s coming up to prime elderflower cordial weather. I recently noticed that our neighbour had an elderflower bush and the majority of the blooms were hanging over into our garden….so out came the telescopic hedge trimmer.



If you’re harvesting elderflowers in urban areas, make sure they haven’t been sprayed by any nasties. If you aren’t sure – leave them!

INGREDIENTS
Adapted from River Cottage

  • 10-15 elderflower heads
  • Peel of half of a grapefruit
  • Peel of half of a lemon
  • Juice of 3 lemons
  • 1.5 litres of boiling water
  • 1kg granulated sugar

  1. After you’ve havested your elderflowers, give them a very good rinse under running water to dislodge any bugs. Pick over the flowers to remove any dead or dry blooms.
  2. In a big pot add the flower heads, grapefruit peel and lemon peel. Pour over the boiling water, cover and leave to infuse for at least 8 hours, preferably overnight.
  3. The next morning, drain the infused liquid through a nut milk bag or double muslin and discard the elderflowers and peel.
  4. Pour the liquid back into the pan and add the lemon juice and sugar. Heat the pan on a low heat whilst the sugar dissolves then bring the heat up to medium to simmer the liquid.
  5. Cook for about 10 minutes until all the sugar is dissolved.
  6. Pour into sterilized glass bottles or jars, allow to cool then store in the fridge.



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Since the dawn of aquafaba and the vegan meringue bandwagon I’ve been using a lot of cans of chickpeas. Usually, I’m more bothered about the liquid than the chickpeas themselves. This weekend, I was doing some recipe testing using aquafaba as an egg replacer and ended up with a can of chickpeas that I had no use for.



Normally I would make Isa’s chickpea of the sea faux tuna salad but I had been thinking about protein rich work snacks and so the spiced roasted chickpea was born. You can use these as a salad topping (hello, protein crouton) or just eat them as a snack!

INGREDIENTS

  • 1 can of chickpeas, drained and rinsed
  • 1 tbsp coconut oil, melted
  • 1 tsp garlic powder
  • 1 tsp cumin powder
  • 1 tsp turmeric powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper

  1. Preheat your oven to 350f. Melt the coconut oil in a small saucepan and set aside.
  2. In a bowl, add the chickpeas and spices. Pour over the coconut oil and stir thoroughly until the chickpeas are well coated in spices and oil.
  3. Bake on a non-stick baking tray for 20 minutes or until golden and crispy, turning half way.
  4. Once cooled, store in an airtight container in the fridge.



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One of my absolute favourite things to drink in the US is the yerba mate drinks by Guayaki! Unfortunately I can’t get them here in the UK so I decided I would have to make my own version. Here I’m using berries to flavour my yerba but feel free to experiment – one of my favourite Guayaki flavours uses elderflower!



The tea is made from the leaves of the Yerba Mate shrub. It has a grassy taste similar to green tea. Yerba may reduce allergy symptoms and help with diabetes and high blood sugar. Because Yerba Mate contains compounds that suppress appetite many people drink it before meals to promote weight loss. However, for me, it’s bonus is in its caffeine. As someone who is coffee caffeine sensitive (as in jitters, anxiety, general feelings of death) Yerba Mate is a welcome relief. You’ll be pleased to know there’s no nasty crash either!

If you own a juicer, feel free to juice the fruit in the way you normally would. I will be using the straining method in this instance.

INGREDIENTS

To brew the tea

  • 1 pint of cold water or 1 pint of warm but not hot water (if the water is boiling, the tea will take on a bitter taste)
  • 2-3 yerba mate teabags (I use Teapigs)

To make the juice

  • 125g blueberries
  • 150g raspberries
  • 1 cup of water

For the blend

  • 3 tbsps maple syrup
  • Ice (optional)

  1. The night before you want to drink the tea, pour the water into a jug and add the tea bags. Cover and leave in the fridge to brew. If you’re pressed for time, you can brew the tea with warm water the following day and add ice to cool.
  2. In the morning, add the blueberries and raspberries to a blender with 1 cup of water. Blend until a thin juice forms.
  3. Using a nut milk bag or double muslin, strain the juice into a bowl. Discard the pulp.
  4. Return the juice to the blender. Discard the yerba mate teabags and add the brewed tea to the blender. Add the maple syrup. Blend together, adding more sweetener to taste.
  5. Serve chilled with ice.



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After our adventures in Honee Cashew Butter making my husband Brian suddenly got a gleam in his eye. It was his “I’ve thought of some really delicious food idea” gleam. And so, the melted ice cream smoothie was born. No dairy, no problems.



INGREDIENTS

  1. Add the banana, avocado, nut butter and ice to the blender jug. Top with the chocolate milk.
  2. Blend on high until smooth and creamy. Serve immediately.

Note: I haven’t been sponsored by Silk I just think their nut milks are awesome!


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If you’d told me last week I’d be blogging about making vegan meringue I would have told you to shut up. But lo! the impossible is possible.

And how is it possible? Because of CHICKPEAS! That’s right. This recipe is based on that slimey chickpea brine that you pour down the sink when you open a can of chickpeas. Insane, right? The whole vegan meringue party started when  someone on the aptly named What Fat Vegans Eat Facebook group posted about their recipe testing with chickpea water. This is a band wagon I wasn’t about to miss.

Science wise I have no idea how this works but I’m just happy it does. Some people have reported that their meringue tastes a little too “beany” using chickpeas so feel free to sub for any white bean if you prefer. The bean taste disappeared in baking for me.

I’ll probably be blogging a few more recipes using this technique in the near future.

In regards to chickpea meringue and all its wonders you can check out https://www.facebook.com/groups/VeganMeringue/ or http://aquafaba.com to find out what other people are making!!!

INGREDIENTS

For the vegan chickpea meringue

  • 1 can of chickpeas, liquid drained off – my liquid came to just shy of 1 cup
  • 1 cup of icing sugar (powdered sugar)
  • 2 vanilla beans, scraped
  • 1/2 tsp cream of tartar

For the coconut whip

  • 1  250ml carton coconut cream
  • 1 tbsp maple syrup

  1. Preheat your oven to 200f/100c. Prepare your baking sheets by lining them with parchment paper. Set aside.
  2. In the bowl of an electric mixer or using a handheld mixer (beating by hand will NOT work here) (using the balloon whisk attachment) begin to beat the chickpea brine.
  3. Beat on medium until the mixture starts to resemble a white foam – my mixer took about 5 minutes but it all depends on the strength of your machine. Add in the cream of tartar.
  4. The meringue will start to form soft peaks. Next, add the sugar gradually.
  5. Once the sugar is incorporated add in the vanilla bean paste.
  6. Keep beating for an extra 5 minutes or until stiff peaks have formed in the meringue.
  7. Either spoon the meringue straight onto the parchment paper or pipe using a bag into a circle shape – making sure the edges are slightly higher. Form an indentation in the middle of each meringue using a spoon.
  8. Bake the meringues in the oven for 2 hours. DO NOT OPEN THE DOOR BEFORE THE FIRST HOUR IS UP.
  9. Once the 2 hours are up, turn off the oven and leave the meringues to cool for half an hour.
  10. Whilst the meringue is cooling, prepare the coconut whip. In a mixer using the beater attachment whip the coconut cream and maple syrup until it forms soft peaks. Set aside.
  11. Remove from the oven and then peel them carefully away from the parchment paper. They should be fully dry and make a hollow sound when tapped.
  12. To assemble the pavlovas, spoon a little of the coconut whip into each indentation and top with raspberries.

The meringue should keep for a couple of days but will begin to become sticky to the touch after the first 24 hours or so.
Only add the coconut whip just before serving – any moisture coming into contact with the meringue will cause it to eventually collapse.

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At first these were going to be a granola bar..but things change. I’ve drizzled these with chocolate because I’m a horrible person but if you want to keep it healthier you can leave it off.

INGREDIENTS

  • 1 1/2 cups of dried apricots
  • 1 cup raw unsalted cashews
  • 1/2 cup smooth cashew butter (I used Meridian)
  • 1/4 cup desiccated coconut
  • 2 tbsp coconut oil, slightly warmed
  • 1/3 cup/80g  dark chocolate

  1. In a food processor add the cashews and blitz on high until they resemble a coarse soil. Then add the apricots and blitz again until they are broken into small pieces.
  2. Add the coconut, coconut oil and cashew butter. Process on high until the mixture starts to come together. It will form into a sort of sticky dough.
  3. Using a teaspoon, scoop out the mixture and then using your hands roll them into a ball.
  4. Place on a parchment lined baking tray and then chill in the fridge for 30 minutes.
  5. Whilst the balls are chilling, prepare the chocolate drizzle. Melt the chocolate to a heat proof bowl over a saucepan of boiling water.
  6. Using a spoon drizzle the chocolate over the balls and then put them back into the fridge to set for around 30 minutes.
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