recipe

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…)

Advertisements

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


20140215-210844.jpg

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.

(more…)

Mug Cake. Pan Cake. Pancake. Is There A Difference?


This week a friend posted that they were making a Microwave Mug Cake, but another friend commented that they didn’t have a microwave, and asked if there was any way to make these in a pan instead. So I said I’d do a little experiment for her and see if would work.

And so the ‘Pan Cake’ idea was born. Say with me… Pan Cake. Not pancake (all one word) but Pan Cake. Cake in a pan, different you see…

Or is it?

When you look at the recipe below you might think, umm, that’s a pancake recipe. And you’d actually be right. It could be used as the mixture to add to a large frying pan and make lovely light & fluffy pancakes. And delicious they would be too. But I wanted to make Pan Cake. Cake in a pan.

What I realised when I was thinking over this little challenge was that in fact most ‘microwave mug cake’ recipes do indeed have very similar ingredients to a healthy pancake recipe. There always seems to be an egg involved, some sort of floury stuff, a little oil and often in many of the recipe I find myself drawn towards, some protein powder (for us health & fitness nuts!).

So would the microwave mug cake recipe indeed work when cooked in a pan? I thought I better make two lots of identical mixture, then try it both ways.

Here are the ingredients and the pictures of both the Pan Cake and the Microwave Mug Cake, as you can see they turned out to be quite different. I’ll see you below for the taste test, comparison and conclusion.

(more…)

Prune Shortcake Cookies


Don’t let the title put you off these gorgeous-tasting cookies!!! Prunes are optional and the shortcake hints only at the flavour, not the assumed ingredient list!

So I still have your attention? Good!

Prune Shortcake CookiesI wanted to share these cookies with you because I simply can’t believe how good they taste, bearing in mind they have none of your traditional cookie ingredients in them. They’re gluten, dairy and wheat-free. But before I get to the recipe, just a few snippets of information about a couple of the ingredients.

Firstly, I have used coconut oil in this recipe. For those of you thinking, “Wait a minute, you said this was a healthy recipe yet you’re pouring oil into the mix?”, let me tell you a bit about coconut oil. For a start, yes it is technically a saturated fat, due to the type of chemical structure it is composed of. You can usually tell which fats are the saturated ones as they will generally be solid at room temperature (unless you’re lucky enough to live in a very warm climate).  Coconut oil indeed sits on the shelf as a solid and only melts at a temperature above 24 degrees Celcius. However, coconut oil is different from most other saturated fats, as it is made up of Medium Chain Triglycerides (MCT’s), which is just a fancy way of saying its structure is a little different from other saturated fats, and this type of structure is one that is readily assimilated (gobbled up!) by the body, meaning you use the energy from coconut oil straight away and don’t store it in your fat cells as you might with other saturated fats. Perfect! When buying coconut oil you should make sure it is COLD pressed, VIRGIN coconut oil. This is the best quality oil you can get. Coconut oil is also one of the few oils that can be used at high temperatures, as its structure does not break down under heat and saves us from those nasty free radicals, which only cause premature ageing. So all round, coconut oil is a great oil to use for cooking with. It also has other fantastic health benefits such as helping protect from mental degeneration, aswell as beauty benefits when used as a moisturiser or as a hair conditioner. Look it up!

Ground almonds (or almond flour as some of you know it) is quite literally almonds that have been ground very finely. Usually it’s the blanched almonds that are used to make the flour, so you don’t get the brown ‘skin’ of the almond in the meal. I have used measurements in cups of ground almonds here, but make sure you pat down the flour into the cup, or you could end up with some air and less almonds than you thought.

So, with that said, onto the recipe. I hope you will make these cookies, they literally take less than 15 minutes including baking time, so what’s to lose?

Prune Shortcake Cookies

Makes 12 small cookies. Each cookie contains 91 calories, 7g carbohydrates, 5g protein, 7g fat (1g of which is saturated fat), 3g sugar.

Ingredients: (more…)