Oven baked muesli

August 24, 2016 § Leave a comment


This gluten free breakfast option is a real crowd pleaser. Banana & chia seeds act as a binding agent, whilst nuts give the muesli amazing crunch.

You’ll need:

2 ripe bananas

1 tbsp almond butter

2 tbsp natural sweetener (I used date syrup)

2 cups of oats

1/2 cup of almonds – roughly chopped

1/2 cup of cashews – roughly chopped

1/2 cup of dried apricots – roughly chopped

1 tbsp chia seeds

1 tsp cinnamon

Start by pre-heating the oven to 190°C (gas mark 5).

Mash banana until it becomes smooth. Add almond butter, date syrup and mix it together. Then add rest of the ingredients and mix it until oats, nuts & apricots are covered in a sweet paste.

Lay the mixture onto a baking tray and bake it for about 20mins or until your mix starts to brown.


Home made almond milk

August 23, 2016 § Leave a comment


Home made almond milk is so incredibly easy to make. Basic recipe requires only almonds and clean water, but you can also add vanilla, cinnamon, natural sweetener or anything else to flavour the milk.

I prefer unflavoured and unsweetened almond milk as I can then use it as a base for porriadge, muesli, puddings or as a substitute milk for my tea.

To make almond milk you’ll need:

1/2 cup of almonds

3 cups of clean water

Method: Soak almonds overnight or at least 6hrs. Drain almonds and rinse then until the water runs clear.

Place almonds and fresh water in a blender and blend it for couple minutes until it becomes smooth and creamy. Strain the mixture through a cheese cloth, nut bag or a clean kitchen towel. Pour into glass jar or pitcher and store in fridge for up to one week.

20 minute seafood stew

August 21, 2016 § Leave a comment


This hearty one-pot seafood stew is seriously delicious and incredibly easy to make. 

To make the sauce base you’ll need:

A handful of cherry tomatoes

Tomato sauce (any)

1 bulb of garlic

Chives and a dullop of olive oil.

Fish – you can use any type of white & oily fish, but this is what I used:

250g Salmon – cut in pieces

500g of white fish – I used a mix of cod & Vietnamese cod

200g raw prawns

400g raw mussels

Start by making a sauce. Cut garlic, chives and cherry tomatos in rough pieces and gently fry them in olive oil. Add tomato sauce and bring it to boil. When the sauce is steaming, add a mix fish, mussels and raw prawns. Boil for 7min or until mussels have opened their shells. Enjoy!

Simple oven baked swordfish

August 20, 2016 § Leave a comment


This simple recipe is amazing when you want to impress your guests and serve something a bit more unusual.

To make swordfish: mix crushed garlic, juice of 1/2 lemon and gulp of olive oil. Cover fish with the paste and put in the oven for 15min. Add rosemary towards the end.

Serve with steamed broccoli & top it with some walnuts & pomegranate.

Voila!

Raw salted caramel brownie bites

August 15, 2016 § Leave a comment


I’m literally nuts for these raw salted caramel brownie bars! They melt in your mouth and are so incredibly yummy I literally can’t stop eating them.

To make a batch you’ll need:

Base:

1 cup of walnuts

1 cup of almonds

5tbsp raw cocoa powder

7 dates, soaked in warm water & drained

5tbsp date syrup (or any other sweetener)

Icing:

1tbsp coconut butter

2tsp almond butter

10 dates soaked in warm water & drained

1, 1/2 tbs chia seeds

Sea salt

Cocoa powder & pistachio nuts – for dusting & garnishing at the end

Method:

Blend walnuts & almonds in a blender until the nuts are an almost even consistency. Add cocoa powder, dates, date syrup and mix thoroughly until the mixture forms a dough-like consistency. I used my hands to do this.

Press the mixture firmly into a shallow baking tray and leave to refridgerate for 10 minutes.

In the mean time, mix all icing ingredients together and pour over the brownie dough. Dust with some cocoa powder & garnish with pistachio nuts. Voila! It will be best enjoyed when kept in the fridge.

Gorgeous sundried tomato pesto

August 14, 2016 § Leave a comment


This pesto is my all time favourite. It’s so full of flavour and has a good kick to it. Walnuts are great substitute for cheese so this dip can be enjoyed by anyone who is lactose intolerant.

Ingredients:

1 cup of basil

1 bulb of garlic

Handful of walnuts

7 sundried tomatoes

1/2 fresh lemon juice

Dullop of extra virgin olive oil

To make this pesto simply grind all ingredients using a mortar & pestle. Season for taste & voila! 

For smoother consistency use a blender.

Strawberry-chilli-chia jam

August 14, 2016 § Leave a comment


This jam uses natural sweetener and is so full of goodness. It will make such a great addition to your breakfast buns or meat dishes & it’s so easy to make.

To make 600ml of jam you’ll need:

500gr fresh strawberries

1 and 1/2 lemons (juice & zest)

2tbsp chilli flakes & 1 fresh medium hot chilli

4tbsp chia seeds (to make it more jelly like)

3tbsp natural sweetener (I used agave syrup)

Start by chopping strawberries and adding them to a sauce pan. Squeeze in lemon juice, zest & sweetener and gently simmer the mix for about 10 minutes. As soon as strawberries have formed compote like texture, add chilli and chia seeds and simmer until the mixture has formed jelly like consistency.

Take it off the hob & fill in sterilized jars. This jam should last for 4-6 weekes when kept in a cool place.

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