Search

Vilma, reporting live from London

Nutritious chocolate milkshake

This is by far my all time favourite chocolate shake. It’s so rich, chocolatey and full of goodness. What’s more, it takes 5 mins to shake it up!

To make 2 shakes you’ll need

1 avocado

1 banana 

1 cup of unsweetened almond milk or any other plant based milk

5 pitted dates

40g dark chocolate (you can substitute this with 2 tbsp raw cocoa powder)

Garnish:

Fresh strawberries

Desiccated coconut

Fresh mint

Blend it all together, add garnish and enjoy the ultimate chocolate milkshake!

Advertisements

No-yeast, no-rise veggie pizza


This is literally the best pizza recipe ever. It is easy, fuss free and doesn’t take forever to make.

To make a dough you’ll need:

1 1/2 cups of flour (I used stoneground wholemeal flour)

1/2 cup of milk

3 tbsp virgin coconut oil – melted

1 tbsp extra virgin olive oil

2 tbsp flaxseed – milled

1 tbsp chia seeds – milled

salt & dried rosemary

For the tomato sauce you’ll need:

2 tomatoes – chopped

5 slices of chargrilled pepper (from a jar) – chopped

4 cloves of garlic – minced

1 tbsp tomato paste

salt & chilli flakes

For the topping:

100gr feta cheese

2 tbsp soft cheese

Handful of dried chanterelles (mushrooms)

Basil for garnish

Start off by soaking chanterelles for an hour.

Pre-heat the oven to 180C and start making the dough.

To make dough simply whisk together the dry ingredients then stir in both oils and milk until a dough forms. If the dough is too dry add more milk 1-2 teaspoons at a time until the dough comes together. Knead the dough with your hands about 10 times and then form it into a ball. Cover the bowl with a towel and let the dough rest 10 minutes.

In the meantime, simmer all ingredients for the sauce in a pan until tomatoes and pepper start forming a light, but chunky paste. Leave to cool for 15min. For smooth tomato sauce, blend it for 2 mins.

Divide the dough in half for two smaller pizzas. On a non-stick baking sheet roll the dough out into a circle, poke the dough with a fork and then bake it plain for 8 minutes.

Remove the dough from the oven, smother the top with soft cheese, tomato sauce and crumble feta cheese and chanterelles on top. Return the pizza to the oven and bake for 15 minutes. When ready, garnish with basil leaves and tuck in straight away.

Cashew – ginger energy balls


Starting my morning with these incredible cashew – ginger energy balls. They smell like cake and are so creamy.To make a batch of 15 energy balls, you’ll need:

1 cup of cashews

1 cup of oats

1 cup of dates

Generous thumb size ginger – peeled

1/2 tsp cinnamon

Simply whizz all ingredients in a food processor and roll into balls.

If you don’t have a food processor, use a blender and grind nuts and oats before adding the rest of the ingredients. Blender will make a bit more chunkier dough, but it will still be just as nice.

Almond & cashew energy balls

These energy balls are such a treat, a perfect snack when you’re feeling tired.

To make 20 energy balls, you’ll need:

1 cup of dates

1 cup of oats

1/2 cup of almonds

1/2 cups of cashews

1 tbsp vanilla powder

3 tbsp raw cocoa powder

3 tbsp coconut oil – melted

Simply blend all ingredients until the mix forms a sticky dough. Roll into balls and decorate with milled roasted almonds.

Nut free sunflower seed – apricot energy balls

These energy balls are such a great nut free alternative. They are not too sweet and roasted sunflower seeds adds a lovely crunch to every bite.

To make 20 – 25 balls you’ll need:

1 cup of sunflower seeds

1/2 cup of oats

1, 1/2 cups of dried unsulphured apricots

3 tbsp raw cocoa powder

3 tsp cinnamon

Pre-heat the oven to 180C and roast sunflower seeds for 10 mins or until they start to turn golden brown. Take out of the oven and leave to cool for 30 mins.

Next blitz all ingredients in a food processor for about 3 mins until sunflower seeds start to release its oils and the mix starts to form a sticky dough.

Roll the mix into balls and enjoy! Keep your energy balls in an airtight container in the fridge. They will stay fresh for about 2 weeks.

Simple hazelnut – cocoa energy balls

These hazelnut energy balls are a dream! Hazelnuts and oats are high in magnesium, which helps prevent heart attacks and strokes by relaxing blood vessels, aiding the heart muscle and regulating blood pressure.

This recipe uses 5 simple ingredients and will make approx 25 – 30 energy balls:

2 cup of oats

1 cup of hazelnuts

2 cup of dates

6 tbsp raw cocoa powder

6 tbsp coconut oil – melted

Pre-heat the oven to 180C. Roast hazelnuts for 8 mins. Take out of the oven & rub off most of the skin. This is important as hazelnut skins can add bitterness.

Add all ingredients to a food processor and blend until the mixture forms a sticky dough.

Roll into balls and enjoy! Store these energy balls in an airtight container.

Stuffed pumpkin


Pumpkin is so versatile and this autumn inspired recipe will provide a satisfying meal for six.

You’ll need:

1 medium pumpkin, about 1kg

500g lean minced beef

4 cloves garlic – peeled & minced

Dullop of extra virgin olive oil

1 red onion , peeled and finely chopped

2 tomatoes – chopped

1 sprig of fresh rosemary

chilli flakes, salt, freshly ground black pepper

½ teaspoon ground nutmeg

½ teaspoon ground cinnamon

1 cup of basmati rice

200g dried apricots

50 g shelled pistachio nuts

1 cup of water

Preheat the oven to 230ºC/450ºF/gas 8. Cut the lid off the pumpkin and reserve it. Scoop out the seeds with a spoon and keep them to one side. You can make a lovely snack from seeds by rosting them with chili, salt & red pepper. Make the hollow where the seeds were a little bigger by scooping out some more pumpkin flesh. Chop this pumpkin flesh. Heat a frying pan over a medium heat. Pour in a splash of olive oil, then add the chopped onion and garlic and fry for about 3 mins. Then add the minced meat, pumpkin, tomatoes, seasoning and half the rosemary. Cook gently for 15 minutes or so until the pumpkin has softened and minced meat has cooked (but not browned).

Meanwhile, mix extra virgin olive oil with cinnamon, nutmed, chilli powder & salt and then rub the inside and outside of the pumpkin with it. Place the pumpkin in the oven and cook for 20mins.

Whilst the pumpkin is baking, add water, rice and dried apricots to the pumpkin mix and mix thoroughly. Bring the mix to the boil and simmer for 5 minutes (no longer or the rice will end up overcooked later).

Take the pumpkin out of the oven. Tear off a sheet of tin foil that’s large enough to wrap the pumpkin in a double layer and lay on top of a baking tray. Place the pumpkin on top and spoon the meat & rice mixture into it, then place its lid back on. Wrap it up in the foil and bake in the oven for about an hour. The pumpkin is ready when you can easily push a knife into it. Bring it to the table and open it up in front of everyone to marvel at. Scoop out the filling and cut the pumpkin wall down as you go.

Save

Save

Beetroot brownies (gluten & refined sugar free)


These beetroot brownies are a treat! Gooey middle with nuts and a firmer outer layer smothered with sweet icing & crunchy hazelnuts make these brownies a perfect afternoon treat.

Beets are naturally sweet so you’ll be able to use less natural sweetner than usual.

For the brownie base you’ll need:

500g beets

4 tbsp chia seeds soaked for 10mins in 8 tbsp of water

2 ripe bananas

9 tbsp raw cocoa

4 tbsp honey

5 tbsp melted coconut oil

1 cup of buckwheat flour

100g hand chopped hazelnuts (roasted, skin removed)
Icing:

2 tbsp melted coconut oil

2 tbsp honey

2 tbsp raw cocoa powder

2 tbsp almond butter

Start off by cooking beetroot skin on in boiling water (nothing added). Cook for about 30mins, remove from the stove, drain (save a little bit if water for later) and leave to cool.

When the beets have cooled, puree them with a little bit of beet water until a smooth mix has formed. Add the beet puree and mashed bananas to the rest of the brownie base ingredients and mix thoroughly.

Pre-heat the oven to 180C. Pour the brownie dough into a cake tin and bake for about 30mins. Take out of the oven and leave to cool.

To make the icing mix together all ingredients and leave in the fridge for 30mins to firm up. Spread the icing over the cake and garnish with hand chopped roasted hazelnuts. Enjoy!


Slow cooked Moroccan lamb

This is such a warming winter recipe. Cinnamon amd dried apricots give the lamb such a lovely & fragrant taste you’ll absolutely love it.

To serve 6 you’ll need:

1 tablespoon cumin

2 teaspoons coriander

1 1/2 teaspoons salt

1/2 teaspoon fennel seeds

1 teaspoon black pepper

1 kg trimmed boned lamb shoulder, cut into chunks

4 tablespoons olive oil, divided

1 large onion, finely chopped

1 tablespoon tomato paste

2 cups water

1 cup dried apricots

2 large tomatoes, chopped

2 cinnamon sticks

1 tablespoon minced peeled fresh ginger

1/2 lemon – peel grated & rest of it sliced

2 tins of chickpeas – drained

Start by grinding all spices in pestle & mortar. Add lamb and toss to coat. Next coat the lamb in olive oil. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Working in batches, add lamb to skillet and cook until browned on all sides, turning occasionally and adding 2 more tablespoons oil to skillet between batches, about 4 minutes per batch. Transfer lamb to slow cooker or a pot.

Add onion and tomato paste to drippings in skillet. Reduce heat to medium; sauté until onion is soft, about 5 minutes.

Add water, apricots, tomatoes, cinnamon sticks, ginger, lemon peel & sliced lemon and cook on low heat until lamb is tender. When meat is ready, stir in drained chickpeas and leave to cook for another 30mins. It will take about 8 hrs in a slow cooker or 5 hrs when cooked in a pot.

Create a free website or blog at WordPress.com.

Up ↑

%d bloggers like this: