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Tag: healthy recipe

Sweet Potato Pancakes

sweet potato pancakes

It’s nearly Pancake Day and I’ve been avidly testing out my pancake recipes. Actually, who am I kidding? I love pancakes and we eat them nearly every weekend!

 

While plain pancakes are great, I love adding different ingredients to them to give them a healthy twist.

 

Sweet potatoes are wonderful to add to pancakes. They add a lovely moistness and a depth of flavour, especially with the cinnamon.

 

sweet potato pancakes with coffee

Makes 15-20 pancakes

What you need:

200g plain flour

1 tsp baking soda

1 tsp ground cinnamon

15g melted butter

200g steamed sweet potato

2 eggs, separated

200ml almond milk

1/2 tsp olive oil

 

How to make it: 

  1. Peel and roughly chop the sweet potato. Steam until they are soft and tender. Put them into a bowl, mash and set aside to cool.
  2. Melt the butter under low heat, ensuing it doesn’t begin to brown. Set aside when melted.
  3. Combine all the dry ingredients into a bowl. Mix until the flour, baking soda and cinnamon are fully combined.
  4. In a separate bowl, combine the mashed sweet potato, egg yolks, almond milk and melted butter.
  5. Whisk the egg whites until they form foamy peaks. This helps make the pancakes light and fluffy. Set aside.
  6. Form a well in the middle of the dry mixture and slowly add the wet mixture, gradually mixing them all together until they form a smooth, thick batter.
  7. Slowly fold in the egg whites to add more air to the batter. Leave to stand for a few minutes.
  8. Put your cast-iron pan on your stove on medium heat.
  9. Turn your oven on to 170C.
  10. Take your olive oil and brush it on to the surface of the pan so it’s lightly coated.
  11. Take an ice cream scoop and add heaped portions of the batter to the pan. Depending on the size of your pan, you should be able to make 3 or 4 pancakes at a time, taking care to keep them evenly spaced.
  12. Let them cook for 2 minutes or until they start bubbling on the surface. Flip them over and cook for 1-2 more minutes.  Repeat until all of the batter has been cooked.
  13. While you’re cooking the pancakes, put the already cooked pancakes on to a plate and slide them into the oven to keep warm, covering them with tin foil so they don’t overcook.
  14. Serve with a dollop of maple butter or maple syrup. You can also add some chopped banana or fresh blueberries.
  15. Enjoy!

Autumn Pumpkin Waffles

autumn pumpkin waffles

I’m still on a pumpkin kick, adding it into as many dishes as possible to fully capture that lovely autumn feeling. They’re such an amazing vegetable, full of energy producing B vitamins, immune boosting zinc and fibre for your digestive system. And the seeds are such powerhouses – don’t throw them away! Wash them, and then toast them with a bit of olive oil, sea salt and your favourite herbs for a lovely snack.

 

We recently bought a waffle maker, partly to add a bit of diversity to breakfast, partly because I had such happy nostalgia about having big waffle breakfasts when I was growing up. And what better recipe to add pumpkin to than waffles?

 

If you get your timings right, you end up with waffles that are crisp on the outside, moist and fluffy on the inside.

autumn pumpkin waffles

 

What you need:

180g chestnut flour (you can also use wholemeal flour instead!)

1/4 tsp baking soda

2 large free-range eggs

275ml almond milk (or organic whole milk, if dairy works for you)

4 tbsp fresh pureéd pumpkin

1 tbsp ground cinnamon

20g melted butter

 

How to make it:

  1. Sift the chestnut flour, baking soda and cinnamon into a medium sized bowl and stir until the ingredients are combined.
  2. Crack the eggs and separate the egg yolks and whites, setting the yolks aside.
  3. Whisk the egg whites until they are frothy. This is key for really fluffy waffles!
  4. Slowly fold the milk into the dry mixture, then add the egg yolks and pumpkin.
  5. Add the butter and stir.
  6. Slowly fold the egg whites in the mixture until the egg whites can no longer be seen. Do not over fold!
  7. Leave the batter to stand for at least 10 minutes so the milk and baking soda have enough time to interact.
  8. Warm up your waffle maker.
  9. Once the waffle maker is warm, I like to brush a little oil across the plates to stop the waffles from sticking and to help the waffles get crisper.
  10. Use a spoon to to drop the batter in, making sure to cover each plate. Take care not to overfill or the batter will leak out the front and side. (Trust me on this –  I learned this the hard way!)
  11. Let the waffles cook for at least two minutes or until they are the consistency you like. I like a softer waffle, but M likes crispier waffles so I leave his on for a bit longer.
  12. Once you’ve made your waffles, top with the toppings of your choice. I like adding toppings like chopped fresh fruit, fruit compote, grated coconut and crushed nuts.
  13. Enjoy!

Cinnamon Pumpkin Pancakes

pumpkin cinnamon pancakes and coffee

I love making pancakes on the weekend. Something about the ritual of measuring out the ingredients and gently stirring, folding and mixing them all together is so calming to me.

 

My son loves his weekend pancakes and I now have the challenge of creating new recipes to keep things fresh and exciting and educating his palate with new flavours.

 

It’s fall and the shops are replete with pumpkins, which made me feel a bit homesick. Actually, I’m pretty sure the homesickness started around Canadian Thanksgiving when M made a butternut squash and pumpkin pie to celebrate. Nevertheless, I put together this pumpkin pancake recipe to celebrate this amazing ingredient.

 

pumpkin cinnamon pancakes

What you need:

180g chestnut flour (you can also use wholemeal flour instead!)

1/4 tsp baking soda

2 large free-range eggs

250ml almond milk (or organic whole milk, if dairy works for you)

3 tbsp fresh pureéd pumpkin

1 tsp ground cinnamon

10-15g melted butter

 

How to make it:

  1. Sift the chestnut flour, baking soda and cinnamon into a medium sized bowl and stir until the ingredients are combined.
  2. Crack the eggs and separate the egg yolks and whites, setting the yolks aside.
  3. Whisk the egg whites until they are frothy. This is key for really fluffy pancakes!
  4. Slowly fold the milk into the dry mixture, then add the egg yolks and pumpkin.
  5. Add the butter and stir.
  6. Slowly fold the egg whites in the mixture until the egg whites can no longer be seen. Do not over fold!
  7. Leave the batter to stand for at least 10 minutes so the milk and baking soda have enough time to interact.
  8. After 7 minutes, warm up your cast-iron pan on medium heat. After a few minutes, add a tablespoon of your oil of choice and make sure the bottom of the pan is completely covered.
  9. Turn the stove down to medium-low heat. Cast-iron pans conduct heat really well, so a little heat goes a long way.
  10. Use an ice cream scoop to drop the batter in. I like to make pancakes on the smaller side so they are easier to flip.
  11. Once bubbles start to form on the edges of the pancakes (normally after a minute or so), flip them over. Chestnut flour tends to cook a bit faster than wheat flour so you’ll need to keep a close eye so they don’t burn. I learned this the hard way!
  12. Once you’ve made all your pancakes, top with the toppings of your choice. I like toppings such as fresh fruit, compote, dried coconut, chopped nuts and cacao nibs.

Sweet Potato Sliders

sweet potato and pulled pork sliders

This weekend, I really fancied an open-faced sandwich, but had no bread in the house. I shuffled through the cupboards and found a bag of sweet potatoes and decided to see what sweet potato ‘bread’ tasted like. Stay with me… it was pretty good.

 

I brushed an oven tray with olive oil and grilled them for 20 minutes on each side.

 

And topped with some mashed avocado, broccoli spouts and pulled pork that I had in the fridge. A simple, yet filling lunch, so these are definitely getting added into my lunch repertoire!

sweet potato and pulled pork sliders 2

What you need:

1-2 large sweet potatoes

2 tbsp olive oil

Any desired toppings – the sky’s limit here! Anything you would normally put on toast, from sweet to savoury, you can put on these sliders!

A large baking tray

Baking brush

 

How to make it:

  1. Pre-heat the oven to 180C
  2. Slice the sweet potatoes into 1 cm slices
  3. Brush both sides of the sweet potato slices with the olive oil
  4. Put the tray into the oven on the highest shelf and bake for 20 minutes or until they are soft and slightly browning.
  5. Take the tray from the oven and turn the sliders over and bake for another 20 minutes or until they match the texture and colour of the other side.
  6. Remove from the oven and let stand for 5 minutes.
  7. Top with your chosen toppings and enjoy!

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Anti-Inflammatory Turmeric Tonic

turmeric tonic

For the last four years, I’ve had the weirdest bit of joint inflammation in my right index finger. It gets worse when I’m tired, eating poorly and drinking too much alcohol. I never thought about it too much and just chalked it up to a bit of arthritis, unless it was accidentally pushed or I needed to open a jar.

 

Last year, I went to see a naturopath at my college for some general coaching. I happened to mention my ‘dicky’ finger to her and she recommended taking two Pukka Wholistic Turmeric capsules in the morning for a few months to see if that made any difference.

 

And you know what, the capsules made a little difference. I started to wonder if there was more I could do, so started looking into ways of eating and drinking the raw turmeric root. Turmeric root has anti-inflammatory, antioxidant and liver detoxification properties through its active compound curcumin, which is why you might have noticed more chatter about this plant in the last year. Research has shown that curcumin from turmeric in its food form is more bioavailable, especially consumed with a pinch of black pepper.

 

So I decided to start drinking a turmeric tonic in the morning to see if I could relieve some more of the sore feeling in my ‘dicky’ finger. After many trial runs, here’s the recipe I use every week.

 

This tonic has made a huge difference to my finger – to the point where I notice when I’ve forgotten to have my shot of tonic in the morning. Try it!

 

NB: please avoid this drink if you are on blood thinners, as turmeric and blood thinning medication can cause excess bleeding.

turmeric-tonic-ingredients

 

What you need

1 grapefruit (exclude this if you are any medication as grapefruit contains naringenin, a phytonutrient that can interfere with CYP450, an important family of enzymes that help break down toxins in phase I liver detoxification. This can cause adverse reactions to medication.)

3 lemons

1-2 orange, if you need to exclude the grapefruit

2-3 thumbs of fresh turmeric root

1 thumb of fresh ginger

1 tbsp raw organic honey

200mL filtered water

Large blender cup / Nutribullet cup

 

How to make it 

1. Cut the citrus fruits in half and squeeze the juice into your blender or Nutribullet cup. Take care to remove the seeds, but to keep the pulp.

2. Wash the turmeric and ginger and drop them in with your citrus juice.

3. Add the honey, black pepper and water.

4. Blend for at least 30 seconds and decant into a glass storage jar.

5. Drink a shot’s worth each morning.

6. Keeps in the fridge for 7 days (if it lasts that long!).

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Curried Cauliflower Soup

curried-cauliflower-soup

I’ve been a bit fluey the last couple of days. It’s almost like there’s been a dominoes of illness in my house and I was the last one standing. I dislike being ill (does anyone actually like it?) and do everything I can to get back to full health as quickly as possible.

My list of flu remedies always includes: lots of rest (or as much as I can get with a little 3 year old that loves to give Mama rough and tumble cuddles that will “make her feel better”), steaming hot showers, turmeric tonic with added oil of oregano (or this version for a kick!), Pukka lemon and ginger tea and many soups with homemade bone broth.

I tried out a warming cauliflower soup this afternoon, as I was craving soup and I had a massive head of cauliflower I wasn’t exactly sure what to do with. I love food with a little heat, a little kick, so this was exactly what I needed on this cold and rainy day in London.

What you need:

1 small onion, sliced thinly

3 cloves of garlic, sliced thinly

1/2 red pepper, diced

1 tbsp cooking fat (I used ghee)

1 medium / large cauliflower, leaves removed and roughly chopped

2 tbsp garam masala

1 tbsp dried coriander

1 tsp salt

500mL bone broth / stock (or vegetable stock for vegans / vegetarians) – you may need to add less broth, depending on the size of the pot you’re using

1 large cooking pot

Optional: 1 tbsp coconut cream or 1 sprig fresh coriander to garnish (per bowl)

How to make it: 

1. Place the pot on medium-low heat and add your chosen cooking fat. Once the oil is heated (this should take 1 minute max), add the onions, garlic and red pepper. If the onions start to brown too quickly, turn the heat down slightly – you’re sweating the vegetables to bring out the flavours. Sweat for 5 minutes or until the onions and garlic are translucent.

2. Add 1/2 tsp salt, 1 tbsp dried coriander, 1 tbsp garam masala and stir until all the vegetables are coated in the spices. Cook for 1 more minute, stirring so nothing sticks to the bottom of the pot.

3. Add the cauliflower, stirring so it is incorporated with the rest of the mixture. Then add 100mL of the stock. This will help the cauliflower soften, rather than fry. Add the rest of the salt and garam masala. Stir and let it cook for 5 minutes.

4. Add the rest of the stock, stir and bring the soup to a boil. Let it boil for 5 minutes. Taste and if necessary, add additional salt to suit your palate.

5. Stir the soup, reduce the heat and let simmer for 30 minutes.

6. Take the soup off the heat and blend with an immersion blender until it is completely smooth.

7. Enjoy!

Serves 4

I Tried It: Making Ghee

Have you ever used ghee? Ghee, a clarified butter, is known as ‘liquid gold’ in some South Asian cultures because it comes from the revered cow. The process of making ghee removes the milk solids and water and leaves you with lovely golden liquid that solidifies as it goes to room temperature.

I started using ghee a few years ago when I started eating paleo. It’s a very versatile fat with an exceptionally high smoke point, which means that it’s great for high temperature cooking – frying, grilling, searing, etc.

My bug bear with ghee is that organic, grass-fed versions can be very expensive. Last week, I was chatting with my mother and she mentioned that she wanted to try making it herself, and I thought, hmmm, why don’t I try it as well. And what do you know, it was so easy that I’ll be making my own from now on!

What you need:

2 blocks of unsalted grass-fed butter

A cast iron pan

A ladle

A ceramic bowl

Cheesecloth or fine mesh strainer

A large glass jar to store the ghee

How to make it:

1. Place your cast iron pan onto the stove and put the burner on medium heat.

2. Place the two blocks of unsalted butter into the pan.

3. As the blocks melt, the milk solids will rise to the top. When the blocks have completely melted and the liquid starts to bubble, turn the heat off. This should take about 5-7 minutes.

4. Use your ladle to pass the liquid through the strainer, with the ceramic bowl underneath to catch the ghee. If you end up using a fine mesh strainer rather than a cheesecloth, you may need to strain the mixture twice to completely remove all of the milk solids. Once this step is complete, you should be left with beautiful golden ghee.

5. Let the ghee cool for a few minutes before pouring into your glass container. Stored in the fridge, where the ghee will solidify, it should last for at least a month, if you use clean utensils when cooking with it.

freshly-made-ghee

P.S. When I was making this, I wondered what I should do with the leftover milk solids. I did some quick Googling and found that some people save them and crumble them onto their morning porridge, brown them to add a lovely buttery taste to stewed fruit, pancakes or anything else you would normally use butter in. Some people even spread the milk solids onto toast!

The Easiest Frittata Recipe

easy-frittata-hot-out-of-the-oven

Aside from their significance as a major plot point in the Harrison Ford – Rachel McAdams film, Morning Glory, frittatas are one of those recipes that everyone seems to have their own little twist on. And why not? Their versatility means that even the newest of cooks can make a lovely frittata.

 

What you need:

At least 10 large free-range, organic eggs (the more eggs you use, the denser the frittata will be – no bad thing!)

Vegetables of your choice – I chose 1 cup of collard greens and 1 tomato for my version

Protein of your choice – I used 1 cup of diced chorizo in this recipe, but have also liberally used shredded pork, chicken and beef, as well as many varieties of cheese in the past

Chopped herbs of your choice – I used 1 sprig each of fresh thyme and rosemary

Salt and pepper

1 tbsp olive oil

Non-stick pan

Oven

 

How to make it:

1.  Break all the eggs into a bowl and beat them together, until all the yolks and whites have combined.

 

2. Add your chopped veg, protein and herbs to the egg mixture and stir until everything is combined.

 

3. Turn on your oven to 175C.

 

4. Add the olive oil to your non-stick pan, making sure that there is a light coating of oil across the pan and turn on the stove to low-medium heat.

 

5. Pour the frittata mixture into the pan, stirring so that all the veg and protein ingredients are evenly distributed. Use the tomatoes to create a nice pattern on the top of the frittata.

 

6. Leave to cook for 5 minutes or until the edges of the frittata start to crisp up.

easy-frittata-cooking-on-the-stove

7. Remove the pan from the stove (not forgetting to turn it off!) and place it into the warm oven. Let it cook for 20 – 25 minutes, or until the frittata is firm to the touch and there are no runny areas around the top.

 

8. Remove from the oven. Using a pallet knife or something similar, lift around the edges of the frittata so that it is easy to slide out of the pan, on to a plate.

 

9. Let cool for 5 minutes and enjoy!

easy-frittata-ready-to-serve

Easy Potato Latkes

This is an easy recipe for those mornings when you want something substantial and savoury, but aren’t in the mood for something with eggs or bread.

Latkes are so underrated. They should be on more menus because you can cram so much goodness into them and no one’s the wiser, especially my little three year old!

My version has a bit of apple, garlic and onion in it and you could even make it with grated sweet potato or squash too. The main component just needs to be a starchy vegetable, especially if you’re not using flour as a binding agent.

If you want to save time in the morning, you can make up the raw mixture the night before, put it into the fridge and pull it out 10 minutes before you need to start cooking to bring it to room temperature.easy-potato-latkes-with-greek-yoghurt-and-pulled-porkMakes 10

What you need: 

3 large white potatoes

1/4 onion

1/4 apple

2 cloves garlic, peeled

2 tsp salt

a sprig of fresh thyme

1 large egg

2 tbsp olive oil or duck fat

a non-stick pan

Greek yoghurt

How to make it:

Grate the potatoes, onion, apple and garlic into a bowl. I don’t bother peeling the potatoes or apple beforehand, as there’s a lot of nutrients in the skin.

Put the grated ingredients into a kitchen towel or muslin.grated-latke-mixture-ready-to-squeeze-outSqueeze out as much moisture as you can. The drier the mixture is, the better it will bind together when it cooks.squeezing-out-the-moisture-from-the-latke-mixturesqueezing-out-the-moisture-from-the-latke-mixture1latke-mixture-all-squeezed-out-with-no-moistureCrack an egg into a bowl and beat until the egg yolk and white are combined.adding-the-egg-to-the-latke-mixturePut the mixture back into the bowl with the beaten egg and add the salt and thyme leaves. Then combine until the egg mixture has covered all of the grated ingredients.latke-mixture-ready-to-fry-upPut your chosen fat into the pan and turn the stove onto medium heat. If the heat is too high, the outside will cook too quickly.

In the meantime, turn your oven on to 50-70C.

Working in batches of 3 latkes, spoon 1 heaping tablespoon of the mixture per latke into the pan and then flatten then out with the back of the spoon so that each latke is even. Cook for 3 minutes per side.latke-mixture-pressed-into-the-panpotato-latkes-frying-in-the-panWhen each batch of latkes is cooked, transfer to a plate in the oven so they stay warm while you cook the others.easy-potato-latkesServe with a dollop of Greek yoghurt. I also like to eat my latkes with shredded pork or chicken, to make them even more filling. Enjoy!

Chestnut and caramelised apple and pear pancakes


I’ve been on a massive pancake kick recently. It’s probably because I associate pancakes with the comfort food of my childhood and right now, I seem to like the idea of getting a bit of comfort through food. Analyse that how you will.

 

Other foods in my comfort food list include French toast, macaroni cheese, spaghetti, roast chicken, chocolate cake, reuben sandwiches, guava duff and conch fritters. Every time I eat any of these foods, I get a burst of nostalgia and craving for the comfort of family and friends. What feelings do comfort foods give you?

 

I’m sure there’s lots of science behind why we choose particular foods as our designated comfort foods – the dopamine hit that these carbohydrates, fats and sugars give us, along with the soothing levels of satiety, probably give us the first hint!

 

Do salad or fruit ever factor into someone’s definition of comfort food? I would like to meet you if this is you!


As part of my pancake kick, I’ve been trying to create more nutritious versions that give you all the comfort with all the healthy benefits. And I love these chestnut pancakes. Adapted from an old recipe for Italian chestnut flour crepes, I love topping them with caramelised fruit. Recently, I’ve been doing a mix of pears, apples and plums – generally going for whatever is seasonal.

 

What you need:

Pancakes

180g chestnut flour

1/4 tsp baking soda

2 large free-range eggs

250ml organic whole milk / almond milk

Caramelised fruit

2 small apples / pears

a pinch of cinnamon

a tab of unsalted butter

 

How to make it:

  1. Sift the chestnut flour and the baking soda into a medium sized bowl.
  2. Crack the eggs and separate the egg yolks and whites, adding the yolks into the dry mixture.
  3. Whisk the egg whites until they are frothy.
  4. Slowly fold the milk into the dry mixture, then add the egg whites.
  5. Fold the mixture until the wet and dry ingredients are combined. Do not over fold!
  6. Leave the batter to stand for at least 10 minutes so the milk and baking soda have enough time to interact.
  7. Chop the fruit into small wedges.
  8. Put a small non-stick pan on the stove on low-medium heat and add a tab of butter.
  9. Once the butter starts to bubble and go brown, add your fruit and cinnamon.
  10. Stir your fruit occasionally and remove from heat once it has gone soft and a bit sticky.
  11. After ten minutes has passed, put another non-stick pan for your pancakes on low to medium heat so it has time to warm up.
  12. Once your pan is warm, use an ice cream scoop to drop the batter in. I like to make pancakes on the smaller side so they are easier to flip.
  13. Once bubbles start to form on the edges of the pancakes (normally after a minute or so), flip them over. Chestnut flour tends to cook a bit faster than wheat flour so you’ll need to keep a close eye so they don’t burn. I learned this the hard way!
  14. Once you’ve made all your pancakes, top with fruit. You can also add raw cacao  and enjoy!

Sweet Potato & Dukkah Crisps

sweet potato crisps

We’re into the dog days of summer and the weather has gotten exceptionally warm here in London. No complaints here – I adore hot weather and any opportunity to spend some time getting some vitamin D.

Happily, my enforced furlough at work has coincided with this heatwave and I’ve been spending a lot of time in the kitchen, playing around with new recipes and ingredients.

Last week, I tried the Beetroot Crisps recipe from Gwyneth Paltrow’s new book, It’s All Easy. It wasn’t successful for me, so I made my own twist on the recipe. I knew it was successful when I got a text from M telling me they were ‘the bomb’. 😊

sliced sweet potatoes with dukkah

What you need:

2 large sweet potatoes, washed. (don’t bother peeling them – the skin has loads of nutrients!)

4 tbsp dukkah spice blend

4 tbsp olive oil

Sea salt

A mandoline

sweet potato crisps just out of the oven

How to make it:

  1. Preheat your oven to 175C.
  2. Place your mandoline over a small bowl and use it to make circles of sweet potato. Slice up both sweet potatoes.
  3. Use a baking brush and brush 1 tbsp of olive oil over a large baking tray.
  4. Place the sweet potato circles on the tray, making sure they are evenly spaced and don’t overlap.
  5. Brush 1 tbsp olive oil over the sweet potatoes, making sure they only have a light coating. Too much olive oil and the sweet potatoes won’t crisp up.
  6. Take 2 tbsp of the dukkah spice blend and sprinkle it over the sweet potatoes.
  7. Sprinkle a pinch of sea salt over the sweet potatoes.
  8. Place the tray into the top shelf of the oven for ten minutes.
  9. After ten minutes, move the tray to bottom shelf of the oven.
  10. Take the tray out of the oven and let it cool for 5-10 minutes.
  11. Transfer to a bowl and repeat steps 3-10 with the rest of the ingredients.

Enjoy!

Stories I loved this week.

wembley stadium

I got my exam results this week and I’m officially out of my funk! Without fully realising it, I’ve been really stressed out about getting my results back and it’s had a knock-on effect on other parts of my life. When I got my mark and saw that I had passed (with flying colours!), it felt like a weight off my shoulders.

And now the weekend’s here and I’m looking forward to pottering about, heading to a few children’s birthday parties with little J (he’s almost 3 and he has a fabulous social life!) and checking out Soho Farmhouse with some friends. Here’s hoping we have some great weather too!

I have been really getting into using my pressure cooker this week and I’m really enjoying going through Nom Nom Paleo’s pressure cooker recipes. The Instant Pot really is a game-changer!

It’s amazing what Olympic / professional athletes eat and utterly unsurprising they gain so much weight in the off-season. (Bon Appetit)

More reasons why breast milk is amazing. There are compounds (human milk oligosaccharides) in it that were previously thought to be indigestible, now known to there specifically to good bacteria in the baby’s gut. So cool. (The New Yorker)

Is your gut making you sick? (The Guardian)

How community supported agriculture is becoming messy in the US. (New York Times)

I really want to try this earl-grey glazed salmon. (Hemsley + Hemsley)

6 things you need to know about marketing yourself as a practitioner. (Dr. Jill Carnahan)

Cinnamon, Date & Cashew More Balls

date, cashew, seed and cinnamon balls

I made these very moreish date, cashew, seeds and cinnamon balls on Saturday and needless to say, they were almost all gone by Monday morning. Hence the name, more balls – you know, because you want more!

They’re a really nice variation on the date bars I usually make and seem to hold their shape better too. Perfect for picnics, lunch boxes and post-workout snacks!

What you need:

25 medjool dates, pitted (I really like the Ocado own brand dates – they’re really good quality and inexpensive)

100g cashew nuts

75g sunflower seeds

75g sesame seeds

3 tablespoons cinnamon

1 blender (I prefer to use my Magimix to break down the dates and seeds)

How to make it:

1. Add the cashews, sunflower seeds, sesame seeds and 2 tablespoons of cinnamon into a blender and pulse until the mixture is crushed and blended.

2. Drop the dates into a blender and pulse until they are combined.  It’s super important to stop before the dates turn paste-like, as this will make it much harder to roll the mixture into balls.

3. Add the dates to the dry mixture and combine with your hands until the wet and dry ingredients are fully combined.

date, cashew, seed and cinnamon mixture

5. Wet your hands slightly (this makes the dates less sticky), take some of the mixture and roll it into golf sized balls.

date balls and mixture

6. You should be able to make about 20 – 25 more balls from the mixture, depending on how generously you size the balls!

7. Take the rest of the cinnamon and dust it over the top of the finished more balls and enjoy! They should keep for about 5-7 days, if covered, but I bet they go faster than that!

date, cashew, seed and cinnamon more balls

Refreshing Strawberry and Mint Ice Lollies

strawberry, raspberry and mint ice lolly

It’s FINALLY summer here in London and I’ve been experimenting with some fun warm weather recipes. You know, the type of food that you want to eat when the temperature rises and you desperately need to cool down.

I made this ice lollies at the weekend in less than 10 minutes (not including freezing time!) and they went down a treat.

What you need:

1 cup strawberries, washed and hulled

1/2 cup raspberries, washed

150ml coconut water (I like Rebel Kitchen)

3 medium-sized fresh mint leaves, chopped (You can use 1/2 teaspoon of dried mint if you don’t have any fresh mint)

Ice lolly moulds

A freezer (!)

strawberry ice lollies about to go into freezer

How to make it:

  1. Wash and hull your strawberries, then drop them into your blender cup. I use my Nutribullet for this, but a hand blender or Magimix would work just as well.
  2. Add the washed raspberries.
  3. Pour in the coconut water.
  4. Add the fresh mint.
  5. Blend until strawberries and raspberries are smooth.
  6. Pour into your ice lolly moulds and freeze. Depending on how cold and full your freeze is, the lollies will be ready in about 2-4 hours.
  7. Save the leftover mixture for more lollies or use it in your morning smoothie!
  8. Enjoy!

Roasted Broccoli with Avocado Oil & Za’atar

I’m a huge fan of Middle Eastern food, especially the seasonings and spices. Dukkah, which is actually more of a spice blend than a spice, is on constant rotation in my kitchen and I’m starting to use za’atar a lot often more too.

What is za’atar? It’s a blend of sesame seeds, dried sumac, salt, dried oregano, cumin and dried marjoram. The combination of these herbs is quite powerful, so a little za’atar goes a long way!

A really easy way to try za’atar is to sprinkle it on broccoli or kale- you can then roast or eat as is.

Last night, I made a roast chicken for dinner and roasted broccoli with avocado oil and za’atar was a lovely side dish.

Here’s how I made it:

  1. Heat oven to 180c.
  2. Chop 2 medium sized heads of broccoli into florets and place on a baking tray.

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  1. Drizzle 2 tablespoons of avocado oil over the broccoli so they are lightly covered.
  2. Shake 2-3 teaspoons of za’atar blend over the broccoli.
  3. Give the tray a little shake to ensure that all florets have some oil and za’atar on them.
  4. Roast in the oven for 15-20 on the bottom shelf to avoid burning.
  5. Remove and enjoy!

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Do you cook with za’atar? What’s your favourite recipe?

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