Category Archives: Recipes

Veggie Cakes

Gluten-Free, Main Meal, Recipes, Vegan, , , , , , , , , ,

Veggie Cakes

These delicious veggie cakes are a treat to have for a main meal! They are a combination of savoury pancakes, scones and veggie burgers! They are also a great way of using up any leftover vegetables you have in the fridge!

phpOudM7vAM phpyknqMuAM

Makes 12

Ingredients

1tbsp              Coconut Oil

1                      Small Red Onion

1                      Garlic Clove

80g                 Mushrooms

1                      Carrot

1/2                  Sweet Potato

Handful          Spinach

75g                  Quinoa

75g                  Brown Rice

1tbsp               Desiccated Coconut

1tbsp               Ground Flaxseed

500ml              Almond Milk

Method

Preheat the oven to 200C. Bake the sweet potato for 45 minutes.

Now prepare the batter. Add the quinoa, brown rice, desiccated coconut, flaxseed and almond milk to the Vitamix blender. Blend on full power for 30 seconds.

Next, melt the coconut oil in a hot pan. Add the chopped onion and sliced mushrooms. Fry for a few minutes. Add the finely chopped carrot. Lastly add the chopped garlic, cooked sweet potato cut into cubes and the handful of spinach. Now add the cooked vegetables into the batter in the blender. Mix with a spoon.

I use a specialised pancake pan with 4 moulds to cook 4 veggie cakes, but you can add spoonfuls of the mixture to a hot pan to cook. Add 2 dessert spoonfuls of the batter mix to the hot pan, cooking 4 veggie cakes at a time. Cook for 5 minutes on one side then flip over and cook for another 5 minutes or until golden brown on each side. Place the cooked veggie cakes on a plate then cook 4 more.

Serve immediately and enjoy!

Store in the fridge and eat within 3-4 days.

Lemon in Water

Recipes, Smoothies & Drinks, , , , , , , ,

It is important to drink enough water everyday to stay fresh and hydrated! Our body is 90% water. The recommended daily amount is 1500-2500ml which is about 3-5x 500ml glasses of water, juices or smoothies! Drinking water is also fantastic for detoxing and gives you radiant, clear skin!

Every morning I like to have a refreshing glass of lemon juice squeezed into water.P1010161

The benefits of this include:

  • Rehydrates you first thing in the morning
  • Stimulates liver detoxification
  • Stimulates your digestive juices before breakfast
  • Activates your root, solar plexus and throat chakras.

Note: Lemon is acidic and if drunk daily in the long-term it may cause tooth erosion. It is best to drink it through a straw to avoid contact with the teeth.

Ingredients

500ml Filtered water

1/2 Lemon

Method

Pour yourself a glass of water.

Cut a lemon in half and squeeze the juice into the water, making sure to catch the seeds!

Enjoy your refreshing drink!

Quinoa & Mushroom Risotto

Gluten-Free, Main Meal, Recipes, Vegan, , , , , , ,

P1000990This tasty Autumnal dish is high in protein with the mushrooms and quinoa.

I went out to the woods on the day and picked wild mushrooms which taste amazing! Had to identify them first as many wild mushrooms are poisonous!

You would cook the quinoa as you would the rice in a risotto, by simmering and adding water as necessary.  P1010056

Serves 2

Ingredients

1tbsp              Coconut oil

1                     Small red onion

80g                 Mushrooms

1tsp                Thyme

150g               Quinoa

500ml             Filtered water

1/4tsp             Pink Himalayan salt

1/4tsp             Black pepper

Method

Melt the coconut oil in a saucepan. Chop up the onion and add to the hot pan. Now slice the mushrooms and add to the pan. Fry until the mushrooms are browned.

Now pour in the quinoa. Add the thyme and stir in. Fry for a minute, then pour in the filtered water.

Bring to the boil, then put the lid on and simmer for 20 minutes.

Check the pan regularly and add extra water when the quinoa is looking dry. Quinoa absorbs water very quickly!

When cooked, add in the salt and pepper and serve immediately!

Cashew and Almond Milk

Dairy Alternatives, Recipes, Smoothies & Drinks, Vegan, , , , , , , ,

It is really rewarding making your own cashew and almond milk. It is so quick to prepare and just as tasty as the shop bought almond milk, but without the artificial preservatives! I added cashew butter for extra deliciousness! Store your cashew and almond milk in glass bottles to be eco-friendly.

Cashew and almond milk

Makes 1.2L

Ingredients

100g               Almonds

1tbsp              Cashew nut butter

2tbsp              Agave nectar

¼ tsp              Pink Himalayan Salt

1000ml           Filtered water

Instructions

Soak the almonds overnight, changing the water at least once.

Drain the almonds.

Add all the ingredients to a blender and mix for 1 minute.

Pour into glass bottles and store in the fridge.

You can pour your almond milk onto cereal or use it in smoothies!

[amd-zlrecipe-recipe:24]

The Most Delicious Hummus!

Dips & Spreads, Gluten-Free, Recipes, Vegan, , , , , , , , ,

Hummus is my favourite food! I love it on bread or on my baked sweet potatoes! It is a tasty dish that originated in the Middle East. This recipe is so delicious I had to share it with you immediately! It is based on an Abel & Cole recipe (my new favourite all organic supermarket!). It is super quick to make (20 minutes). I have been wanting to post a hummus recipe for a while. Hope you enjoy it!

P1000982

Makes 2 pots

Ingredients

400g can                    Chickpeas

150ml                         Filtered water

1/2                              Lemon

1                                 Small garlic clove

3tbsp                          Tahini

2tbsp                          Hemp oil

2tbsp                          Olive oil

1/4tsp                         Pink Himalayan salt

1/4tsp                         Black pepper

Method

Drain and rinse the chickpeas.

Place them in a pan with the filtered water. Simmer for 7 minutes.

When the chickpeas are simmering, cut the lemon in half and squeeze the juice of one half into a blender. Finely chop the garlic clove. Add in the tahini, oils and 3tbsp filtered water. Season with salt and black pepper.

Next add the cooked chickpeas into the blender. Blend on a low speed for 10 seconds until the hummus is completely smooth.

Pour the hummus out into a container and leave it to cool. Then put it in the fridge to set.

Enjoy it spread on bread or as a dip for carrot sticks! Keeps in the fridge for 3 days.

Note: Ideally store in a glass container. If storing in a plastic container, ensure it has a triangle symbol with a number 5 or 24 inside as these are the only types of plastic that don’t leach into the food!

Roasted Root Vegetable Casserole

Gluten-Free, Main Meal, Recipes, Vegan, , , , , , , , ,

The delicious sweet flavours of the roasted root vegetables combine with the tomato sauce to create a tasty Autumnal dish! I will be making something similar for Christmas dinner with the addition of parsnips and brussels sprouts!P1000921P1000930P1000949P1000961

Serves 2

Ingredients

2                      Carrots

2                      Sweet Potatoes

1                      Red Onion

2                      Garlic Cloves

2tsp                 Cumin

3tbsp               Olive Oil

1 400g can      Chickpeas

350ml              Passata

1tsp                 Oregano

¼ tsp               Pink Himalayan Salt

¼ tsp               Black Pepper

Method

Preheat the oven to 200C.

Wash the vegetables. Cut the ends off of the vegetables and slice them lengthways, arranging them in layers in a baking dish. Add in the peeled garlic cloves. Sprinkle with cumin and generously drizzle over the olive oil.

Place the baking dish in the oven for 45 minutes.

Remove from the oven. Drain the chickpeas and add to the baking dish with the passata. Season with oregano, salt and pepper.

Return the dish to the oven for 10 minutes.

Remove from the oven. Scoop out a portion onto a plate and serve immediately.

Quinoa Porridge

Breakfast, Gluten-Free, Recipes, Vegan, , , , , , , ,

This light and fluffy porridge is delicious and takes only 5 minutes to make! The quinoa flakes are much quicker to cook that ordinary quinoa and can be purchased from most health food stores. Chia seeds and flaxseed give you a boost of omega-3. Quinoa is a good source of protein to keep you feeling full.

P1000907P1000903

Serves 1

Ingredients

75g (5tbsp)                 Quinoa Flakes

1tbsp                          Chia Seeds

1tsp                            Flaxseed

150ml                         Almond Milk

½ tsp                          Ground Cinnamon

Method

Add the quinoa flakes and seeds to a small pan. Pour in the almond milk. Turn on the heat to low.

Once it starts to bubble, cook for 5 minutes stirring regularly.

Turn off the heat. Pour into a bowl. Add a sprinkling of cinnamon.

Serve immediately and enjoy!

 

Optional: Add some diced mango on top.

Vegan Chana Halva

Gluten-Free, Recipes, Snacks, Vegan, , , , , , , , , ,

Halva is deliciously sweet and easy to make! The dessert is popular in the Middle East. This version is made from chana which are chickpeas. It is vegan as I have replaced the butter with coconut oil and the dairy milk with almond milk. My family found it very tasty!

I am fond of Middle Eastern dishes especially hummus, dhal and falafel. Perhaps I had a past-life in Egypt!

P1000860

Makes 9 pieces

Ingredients

150g               Chickpeas

3tbsp              Coconut Oil

150ml             Almond Milk

½ tsp              Ground Cardamom

6 tbsp             Agave Nectar

50g                 Cashew Nuts

50g                 Almonds

Method

Soak the chickpeas in cold water overnight.

Drain the chickpeas and blend them while still wet to form a paste.

Melt the coconut oil in a non-stick pan. Add the chickpea paste and cook for 5 minutes, stirring regularly.

Now pour in the almond milk. Bring to the boil and then simmer on a low heat for 10 minutes, stirring regularly. Add in the agave nectar, ground cardamom and roughly chopped cashew nuts and almonds. Simmer for another 5 minutes, stirring regularly until you have a sticky dough.

Pour the dough into a square baking tray and leave to cool for 30 minutes.

Put in the freezer overnight.

Next morning take the halva out of the freezer to defrost for 1 hour. Cut the halva into rectangles and enjoy!

Store in the fridge.

How to Make Kitchari

Gluten-Free, Main Meal, Recipes, Vegan, Videos, , , , , ,

Kitchari is used in an ayurvedic diet for detoxing the body. It is simple, nourishing food that is easy to digest. Usually I make a large batch and store the extra in glass containers in the fridge to eat for lunch for the next few days.

You can find the full recipe below.

For more video showing how to make my gluten-free, vegan recipes check out my YouTube channel! Cooking to Heal ME

P1000772

Serves 4

Ingredients

1tbsp              Coconut oil

½ tbsp            Mustard seeds

½ tbsp            Fennel seeds

1inch              Root ginger

½ tbsp            Ground turmeric

½ tbsp            Ground cumin

½ tbsp            Ground cumin

150g               Mung beans

150g               Brown basmati rice

500ml             Filtered water

1                     Medium Sweet potato

1                     Carrot

50g                 Frozen peas

¼ tsp              Pink crystal salt

¼ tsp              Black pepper

Method

Melt the coconut oil in a hot pan.

Add the seeds to the hot oil. When the mustard seeds start to pop, add the finely chopped root ginger, turmeric, cumin and coriander.

Now add in the mung beans and rice, followed by the filtered water. Cut the sweet potato into slices and then quarters. Add to the pan with the chopped carrot and pour in the frozen peas.

Bring to the boil. Now put the lid on and simmer for 45 minutes.

Season with salt and pepper and serve warm.

Sweet Potato & Coconut Curry

Gluten-Free, Main Meal, Recipes, Vegan, , , ,

This delicious curry is full of flavour and takes only 30 minutes to prepare! It is my favourite curry and I often take the leftovers into work to have for lunch the next day! It is vegan and gluten-free! I like to cook the rice in with the sauce to save on washing up!

P1000723a

Serves 4

1tbsp               Coconut Oil

1                      Leek

1tsp                 Nigella Seeds

2cm                 Root Ginger

1tsp                 Mustard Seeds

1tsp                 Fennel Seeds

1tsp                 Poppy Seeds

1tsp                 Ground Cumin

1tsp                 Ground Coriander

½ tsp               Ground Cinnamon

½ tsp               Ground Cloves

600ml              Filtered Water

75g                  Frozen Peas

2                      Small Sweet Potatoes

150g                Basmati Rice

75g                  Creamed Coconut

¼ tsp               Pink Crystal Salt

¼ tsp               Black Pepper

Melt the coconut oil in a large saucepan over a low heat. Chop up the leek and add to the pan. Finely chop the 2cm piece of ginger and add to the pan followed by the seeds. Leave to cook for 5 minutes.

Now quickly add in the spices so they don’t burn. Slowly add in the filtered water. Wash and chop up the sweet potatoes into chunks. Add to the pan with the peas. Rinse the rice in cold water and add to the pan followed by the creamed coconut.

Bring to the boil, then simmer for 12 minutes. Stir occasionally and add in extra water if necessary. Season with salt and pepper.

Scoop into a bowl and serve immediately.

Store any leftovers in a container in the fridge and eat within 3 days.