Tag Archives: gluten-free

10 Healthy Snack Ideas

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

It has been a while since I last posted an article on my blog. I have been very busy with assignments and studying for my nutritional therapy exam in July! Also mercury retrograde in Gemini made it difficult to move forward with new ideas – but that has finished now yay! And I feel my creative flow is returning! I hope you enjoy my healthy snack ideas!

If you are out and about and want to grab a snack from a shop there are healthy options such as Nakd bars or cereal bars or even fruit. If you have time it is even healthier to prepare your own healthy snacks to bring with you. Below are a list of 10 healthy snacks ideas that you can make and keep in your bag:

  1. Gluten Free Oat Flapjacks – these tasty flapjacks are high in protein and a filling snack.P1010579
  2. Green Smoothie – you can make up your favourite smoothie and keep it with you in a flask for a hydrating drink. P1000324
  3. Raw Chocolate Brownies – these chocolate brownies are the perfect snack for when you have a chocolate craving!Raw Chocolate Brownies
  4. Raw Chocolate Bar – more chocolate to satisfy that chocolate craving!phppHQM7WAM
  5. Vegan Chocolate Muffins – these high protein muffins are a tasty snack.P1000687
  6. Gluten Free Blueberries Muffins – it is summer and blueberries are in season. You could use them to make these healthy muffins.DSCF1295
  7. Raw Mango Cheesecake – who doesn’t love cheesecake!P1000443
  8. Vegan Chana Halva – these are a popular snack in the east.P1000860
  9. Amaranth Gingernut Biscuits – get creative and try out a new grain like amaranth to make biscuits!P1000100
  10. Chocolate Snowballs – my chocolate snowballs were popular when I brought them into college. They are rich and chocolatey!P1000077

Gluten Free Oat Flapjacks

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

Enjoy these tasty gluten free oat flapjacks! They make a great healthy snack or a quick breakfast! Having discovered recently that I can eat oats if they are gluten-free without having a reaction, I’m thrilled to be able to make this vegan version of these tasty flapjacks that I used to make years ago, replacing the butter with coconut oil.

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Makes 9

 Ingredients

100g               Dates

100ml             Filtered water

100g               Coconut Oil

1tbsp              Ground flaxseed

2tbsp              Agave nectar

50g                 Almonds

50g                 Pumpkin seeds

200g               Gluten free oat flakes

Instructions

Soak the almonds and pumpkin seeds overnight.

Preheat the oven to 180C.

Chop the dates and add to a pan with the water. Simmer until the dates are soft.

Now add the coconut oil and allow to melt. Add the agave nectar and mix in.

Chop the almonds and add to the pan with the whole pumpkin seed. Mix well.

Finally pour in the oat flakes and mix thoroughly.

Pour the mixture into a square baking tray and press down firmly with a wooden spoon.

Bake in the oven for 20 minutes.

Remove and leave to cool. Now cut into 9 pieces.

Store in a cool, dry place and eat within a week.

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Nettle Soup

Gluten-Free, Recipes, Soups, Vegan, , , , , , , , ,

This nettle soup is amazing! It’s a gorgeous rich, yellow colour and full of vitamin A, vitamin C and antioxidants!

I was inspired to go nettle picking today in the glorious sunshine! l took a paper bag and collected nettles (wearing gloves!) just a few minutes from where I live! Nettles are in season between April to May and make this delicious, nutty soup!

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Serves 3

Ingredients

Large handful of freshly picked nettles

1tsp                 Coconut oil

1                      Onion

1                      Garlic clove

1                      Large carrot

½                     Large sweet potato

1tsp                 Thyme

1 litre               Filtered water

 Method

Bake the carrot and sweet potato in the oven for 45 minutes at 200C.

Melt the coconut oil in a large heated pan. Chop up the onion and sizzle in the pan, followed by adding the chopped garlic.

Wash the nettles (I used gloves!) and cut off any roots. Pour the water into the pan and add the nettles.

Chop up the carrot and sweet potato and add to the pan. Now add the thyme.

Bring to the boil and simmer for 15 minutes.

Finally leave to cool for a few minutes, then add the soup to a blender or use a hand blender to make a smooth soup.

Serve and enjoy!

Vegan Chocolate Cake!

Cakes, Desserts, Gluten-Free, Recipes, Snacks, Vegan, , , , , , , , ,

Indulge in this delicious, guilt-free chocolate cake made without dairy, eggs or gluten. It is so simple to make and your friends and family will love it! I used the same ingredients as in my Vegan Chocolate Muffins recipe to make this chocolate cake and used my Raw Chocolate Mousse recipe to make the tasty chocolate icing! I plan to make it as a birthday cake on my birthday!

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Cake Ingredients

150g              Quinoa

150g              Brown Rice

1tbsp             Coconut Oil

3tbsp             Ground Flaxseed

5tbsp             Cacao Powder

6tbsp             Agave Nectar

1tsp               Apple Cider Vinegar

3tsp               Baking Soda

1/4tsp            Pink crystal salt

500ml            Almond Milk

Chocolate Icing Ingredients

1                     Ripe Avocado

4tbsp              Cacao powder

2tbps              Agave nectar

300ml             Almond milk

1/4tsp             Pink crystal salt

Topping

100g               Raspberries

Method

Preheat the oven to 180C.

Grease a cake tray with the coconut oil.

Add the quinoa and brown rice into a Vitamix blender and blend on full power for 30 seconds to make the flour. Now add in all the other ingredients. Blend for 30 seconds until well mixed.

Next pour the mixture into the cake tray.

Bake in the middle of the oven for 25 minutes.

When the cake is cooked, leave it to cool for 5 minutes and then carefully remove it from the tray and place on a rack to cool.

Now make the icing. Add the icing ingredients into the blender and blend for 30 seconds on full power until well combined.

Spoon out the icing on top of the cake and spread evenly with the back of a spoon. Place the raspberries around the edge of the cake.

Store in the fridge and eat within 4 days.

Golden Root Vegetable Curry

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

This is my favourite curry recipe at the moment! It is so delicious! And perfect to warm up on a cold day! I use white basmati rice as I have read recently that it is easier to digest than brown rice and I find it is much nicer in curries!

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Serves 3

Ingredients

1tbsp              Coconut Oil

1                     Red Onion

1                     Garlic Clove

1inch               Fresh Root Ginger

80g                  Mushrooms

1tsp                 Mustard Seeds

1tsp                 Ground Cumin

1tsp                 Ground Coriander

½ tsp               Ground Turmeric

½ tsp               Cayenne Pepper

½ can              Coconut Milk

1000ml            Filtered Water

125g                Red Lentils

100g                Green Beans

200g                Jerusalem Artichoke

1                      Large Carrot

1                      Small Sweet Potato

75g                  Basmati Rice (per portion)

Method

Preheat the oven to 200C.

Put the Jerusalem artichoke, carrot and sweet potato on a baking tray. Pierce all over with a fork so the skins do not burn. Place in the oven and cook for 45 minutes.

While the root vegetables are roasting, melt the coconut oil in a large saucepan on a low heat. Chop up the red onion, mushrooms and root ginger and add to the pan. Sizzle the onions and add the mustard seeds. When the mustard seeds start to pop, add in the chopped garlic and spices and stir.

Now pour in half a can of coconut milk. Fill the pan with around 700ml water and bring to the boil. Add in the chopped green beans and red lentils. Simmer for at least 20 minutes.

When the root vegetables are cooked, chop them into cubes and add to the pan.

Next pour around 300ml of water into a small pan. Bring to the boil and add the basmati rice. Simmer for 10 minutes or until all the water is absorbed. Keep the rice in the pan with the lid on to stay warm until ready to serve.

Scoop the curry sauce onto a plate next to the rice. Serve warm. Enjoy!

Gluten-Free, Vegan Quinoa & Brown Rice Pancakes

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

Happy Pancake Day everyone! Today I’m going to be making my quinoa and brown rice pancakes which are gluten-free and vegan! The almond milk replaces the dairy milk and the flaxseed binds the mixture instead of the eggs!

Quinoa & Brown Rice Pancakes

Makes 6Strawberry Pancakes

75g                 Quinoa

75g                 Brown rice

1tbsp              Desiccated coconut

1tbsp              Flaxseed

1tbsp              Agave nectar

300ml             Almond Milk

300ml             Filtered Water

If you have a Vitamix blender, pour in the quinoa and rice and blend until it has formed a fine flour. Alternatively you can cook the quinoa in filtered water for 15 minutes and brown rice for 40 minutes and then place them in the blender.

Add the desiccated coconut, flaxseed, agave nectar, almond milk and water to the blender. Mix until it has formed a liquid batter.

Heat a small pan over a low heat. Pour in enough batter to form a medium sized pancake.

Cook for about 2 minutes until there are bubbles throughout the surface and you can easily peel away the pancake from the pan. Flip over and cook for another 2 minutes until golden brown. Pile the pancakes on top of each other on a plate.

Add a fruit topping of your choice such as sliced banana, strawberries or raspberries. Drizzle with agave nectar and lemon juice. Delicious served with spoonfuls of nut butter.

Serve warm and enjoy!

Valentine’s Day Treats

Articles, Desserts, Gluten-Free, Recipes, Vegan, , , , , , , ,

Happy Valentine’s Day! <3 <3

This is a special day to spend with your loved one appreciating what you have together. Or if you are single you can treat yourself to show yourself how much you love and appreciate yourself!

Why not indulge in my delicious Chocolate Snowballs this Valentine’s Day! Or share a bowl of my dreamy Cashew & Banana Ice Cream!

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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!

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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.

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!

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