Recipes

Cashew Rose Ice Cream Nom Noms


Cashew Rose Ice Cream Nom Nom

I’m not going to hang around in this post, I’ll just get to the point… these little dairy-free, gluten-free ice cream mini bites are utterly delicious!

Using cashews and coconut milk for the creamy base and adding a touch of rose flavouring, with a dose of superfood in the name of goji berries thrown in… this is the ultimate feel good treat with nothing to feel guilty about (unless you eat the whole recipe to yourself!!). Ooh I can see your mouth watering already! So let’s get to the recipe… so simple you can make it right now. (more…)

Dark Chocolate Rice Cakes – Make At Home And Get Twice As Many For Half The Cost!


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Recently I have fallen in love with dark chocolate rice cakes . The brand in particular I have fallen for are these ones (in fact these are the only brand of chocolate rice cakes I have seen!):

Kallo Dark Choc Rice Cakes

I have been having 2 of these for my afternoon snack together with an apple and it’s just the perfect afternoon pick-me-up. What could be better than a fresh, crunchy apple accompanied by the delights of comforting, crispy rice cakes smothered in dark chocolate? I know! Nothing!!

BUT, I have to say that these little beauties are very expensive. Even when you buy them on BOGOHP (buy one get one half price), you still feel it in your purse. They are around £1.80 a packet and for that you only get 8 thin dark chocolate rice cakes. They don’t last long, as you can imagine.

Kallo Dark Choc Rice Cakes

So what is a girl to do when she longs after these rather expensive little items? Make her own of course (and make them cheaper)!

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Rose & Goji Berry Raw Chocolates – To DIE For!


Raw Chocolates

So the picture above means you already want to make these for yourself, right?! And so you should! These solid dark chocolates remind me of a Turkish paradise (ok, a ‘Turkish Delight’ paradise anyway) and as you crunch into them you find the delicate flavour of rose and also little chewy pieces of goji berries, all tantalising your taste buds. It’s a sensation not to be missed I promise. These are only my second venture into the world of raw chocolate making, so I’m pretty pleased they came out looking like this and also tasted so great!

After watching a programme on TV about raw chocolate making, where they showed a quick overview of the process and the types of ingredients involved, but didn’t give any quantities of each, I decided I would just have a go for myself. As with most times I decide to ‘try’ something,  I just winged the quantities and added a few of my own ingredients, weighing and writing them down in case I came up with a genius recipe I’d want to repeat. The first batch were not bad, but they weren’t perfect – they didn’t have that ‘snap’ that chocolate has when it’s bitten into or broken apart, being softer than they should be. I put this down to two things – firstly I added quite a quantity of coconut oil which, as you probably know, is fairly soft even when in its solid state; secondly, I went overboard adding powdered ingredients, so the liquid was swamped and therefore couldn’t ‘set’ into a solid again. Oh and finally, I didn’t reheat the chocolate mixture to enable it to set with a lovely glossy coat. Lessons learned. Moving on to my second batch…

(Before I go on I should say sorry to my friend Jenny, who got some of the first batch but still insisted they were lovely! The second batch was MUCH better I’m pleased to say – as verified by 2 other friends – and this is what I’m sharing with you today.)

Armed with the knowledge of how NOT to make a crisp chocolate, I started over, this time with less powdered ingredients and MUCH less coconut oil.

This is my recipe for Rose and Goji Berry Raw Chocolates.

Ingredients (makes about 30 chocolates, depending on mould size used):

Blackcurrant, Banana & Chia Layered Breakfast Recipe


Yesterday I spotted a tub of frozen blackcurrants at the supermarket and could NOT resist buying them, as they are one of favourite fruits ever. I remember eating them in a not-so-healthy way when I was young, when I would buy a blackcurrant pie from the bakers and devour it as I walked around town, but these days I can do without all that pastry around the berries and just appreciate the fruit by itself!

Blackcurrants contain a high concentrations of vitamin C, with just 100 g of fresh blackcurrants providing more than 3 times the recommended daily intake. They’re also packed full of phyto-nutrients and anti-oxidants, providing health benefits such as protection against cancer, aging, inflammation, and neurological diseases. So what’s not to love about these deep purple packets of yumminess?

In this recipe I also use chia seeds, which are powerfully healthy little seeds of wonder! They contain a high concentration of Omega-3 essential fatty acids and are also full of amino acids (protein building blocks), providing another highly nutritious and important layer to this recipe.

I’m guessing (hoping!) that as you look at the picture below, you’re thinking, “Ooh, how do I put together that absolutely delicious looking breakfast dish?”.

Well wait no longer, the recipe is right below. I have split it into sections to make your preparation easier. It’s a great idea to make the blackcurrant jam and the chia date pudding at least an hour before you’re due to assemble the layered breakfast, so that they have cooled and absorbed the liquid respectively, in time. I made these two parts of the recipe in the evening then just layered everything up in the morning ready to eat.

Blackcurrant Banana Chia Layered Breakfast

Ingredients (serves 2):

Blackcurrant Jam Layer

  • Half a cup of blackcurrants (fresh or frozen)
  • 1 tbsp. sweetener of your choice, eg. agave nectar, maple syrup, stevia, date syrup etc.

Chia Date Pudding Layer:

  • 200ml (almost a cup) unsweetened almond or coconut milk
  • 3-4 dates
  • 3 tbsp. chia seeds

Other layers:

  • 1 banana
  • 170g pot Greek yogurt (I used 2% Fage but any will do)
  • ⅓ cup of your favourite granola mix (I used Lizi’s Low GI Granola)

Method:

  • Make the blackcurrant jam by heating the blackcurrants and sweetener in a pan on the stove top on a low heat, stirring until the blackcurrants fall apart somewhat, then tip the mixture into a food processor and whizz up until smooth. Set aside to cool then refrigerate.
  • Make the chia date pudding by whizzing up the dates with the milk in a blender or food processor (it doesn’t have to be perfectly smooth), then pour into a bowl with the chia seeds, mix well, cover and refrigerate for at least half an hour or overnight.
  • Layer up the breakfast by adding layers of sliced banana, Greek yogurt, blackcurrant jam and chia date pudding, until you are almost to the top of your dish/glass. Top with a sprinkle of granola and there you have a beautiful breakfast that will keep you full for hours and provide many nutrients, protein and healthy fats to start your day with.

Nutritional Info:

Per Serving: 403 calories 49g carbohydrates 14g fat (2g saturated) 12g protein

Of course if you can’t find blackcurrants you can swap them for blueberries, blackberries or raspberries and they will provide an equally tasty jam.

So there you have it, now there’s nothing stopping you from having a nutritious and delicious breakfast any day of the week!

Enjoy!

Janice.

Super Healthy Orange Pepper Hummus


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On a Saturday night, who doesn’t fancy some tortilla chips with a tasty dip? You don’t? Well you can tune out now if you don’t! For the rest of you, here’s my favourite recipe for a tasty hummus dip, that will save you lots of wasted calories and unhealthy ingredients that off-the-shelf dips are often guilty of containing.

This is literally a 2 minute recipe, all you have to do is get the ingredients out of the fridge/cupboard, wash and chop them, chuck them into the blender and blitz.

Ingredients

  • 1 orange bell pepper, washed, cored & roughly chopped
  • 1 spring onion, washed & trimmed
  • 1 200g / 8oz can chickpeas in water, drained
  • 1 heaped tbsp. tahini
  • 1 tbsp. extra virgin olive oil
  • ¼ to ½ tsp. ground cumin (adjust to taste)
  • ½ to 1 tsp. garlic powder, or ½ to 1 tsp. minced garlic (adjust to taste)
  • ¼ tsp. paprika
  • 1 tsp. freshly squeezed lemon juice

Method

  • Add all ingredients to a food processor and blend on medium/high speed until smooth.

Simple as that! Dip your favourite chips into it, knowing that you have added decent amount of proteins and healthy fats to your Saturday night treat, and have also cut out any artificial ingredients that are often contained in commercially produced dips.

Enjoy!
Janice.

Think You Don’t Like Broccoli? Think Again! (Gorgeous Cheesy Broccoli Soup Recipe)


I hope I’ve got your attention from the title of this post… I would go as far as to say that even someone who thinks they HATE broccoli is going to love my latest  creation. Bold statement? Yes! True? I hope so! Leave me your comments when you’ve made it 🙂

Cheesy Broccoli Soup

First of all I have to apologise for not writing a post for some time. I could make excuses such as I’ve been busy working, looking after family, working out, working on other projects etc… and all of those would be true, but I guess once I’d not blogged here for a while it was just harder to get back to it. This is not to say I’ve not had a million things in my head I’ve wanted to talk about, because I have, but just that I haven’t got round to it. Sorry!

So, here I am now with a recipe that I’m most confident you will LOVE! This is neither a complicated recipe nor one you may not have seen in similar form before, but with my magic ingredient I’m sure you will have another new take on broccoli soup very soon. It’s low in fat, high in protein and great for those cold winter days when you long for something comforting and satisfying.

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Book Review! Satisfying Eats by Melissa Monroe McGehee


Satisfying Eats: Grain Free, Sugar Free & Hunger Free CookbookA couple of weeks ago I saw a post from a fellow cookbook author, Melissa Monroe McGehee, asking if any fellow authors or restauranteurs would have time to help her out by doing a review of her book, “Satisfying Eats : Grain Free, Sugar Free & Hunger Free Cookbook” – this was an offer I took up readily! Any chance to go through a whole bunch of recipes and share my opinions with my fellow health- & food-fanatics is always greatly received.

I had already purchased Melissa’s book last December so I was familiar with the content but hadn’t studied it with the thought that was needed to write a complete review, so I started at the beginning again, and turned page after page, taking in Melissa’s reasoning for gravitating towards a grain-free and sugar-free existence, her inspiration for going down this route and of course the many recipes in the book. So let me share with you what I found in this wonderfully thought out book.

First of all, the full title of Melissa’s book is “Satisfying Eats: Grain Free, Sugar Free & Hunger Free Cookbook”. This pretty much gives away the premise of the book – to provide recipes that are free from all grains and added sugar, that are satisfyingly tasty and do not leave you hungry. Ok, so I like the idea of not going hungry and I certainly want to be satisfied by my food, meaning I will not want or need to snack my way through the rest of the day. Sounds good. But why grain free and sugar free? This is where Melissa’s story and introduction comes in.

Wheat Belly bookMelissa had often struggled with her weight and suffered from long-lasting migraine headaches with her first pregnancy. One day she stumbled upon the book “Wheat Belly” by Dr. William Davis. Some of you may be familiar with this book, it explains the concept that wheat and other types of grain bring about terrible inflammation in our digestive system, leaving us bloated, carrying extra fat and less able to absorb nutrients from the other foods that we eat. By eliminating grains from the diet, it is thought that we may more easily stabilise blood sugar levels throughout the day, have better sleep and improved mood, have less bloating and quite importantly have less belly fat. We all want that, right?!

Baby Boy (more…)