Friday, October 7, 2016

Friday, September 2, 2016

Chia Breakfast Pudding bowl (GF & DF)

1 cup coconut milk or almond milk
21/2 tbsps chia seeds
1 tbsp maple syrup

Mix the above in a bowl and refrigerate overnight.

Next morning top with fruits of your choice and enjoy.

Serves 1

Sunday, August 7, 2016

Watercress, spinach, rocket, and potato soup (gluten and dairy free)


1 palm-sized potato - peeled rinsed and cubed
2 generous handfuls of leaves from a bag of watercress, spinach and rocket (I got mine from Aldi)
250ml almond milk
salt and pepper to taste


Put all the ingredients in a saucepan and simmer for 30 mins. Blend and serve.

Serves 1

Sunday, July 10, 2016

Chicken and chickpea mediterranean stew


2 large chicken breasts - skinned and cubed
3 cloves garlic - peeled and finely chopped
1 medium onion - peeled and finely chopped
1 leek - trimmed  and roughly chopped
2 tbsp extra virgin olive oil 
20g pitted green olives
400g tin plum tomatoes
1/2 glass white wine
50ml chicken stock
400g tinned chickpeas
1 tbsp finely chopped fresh parsley
1 tsp ground cumin
1 tsp turmeric
Sea salt and freshly ground black pepper


Fry the garlic, onion and leek in the olive oil.
When they begin to soften add the chicken and fry until the chicken is cooked on the outside and the onions and leeks are soft.
Add the remaining ingredients and simmer for 30 minutes.

Serves 4

Wednesday, June 22, 2016

Moroccan Style Chickpea and Yam Stew

This recipe uses quite a lot of spices. I found them all in our local Ethnic supermarket. It is possible to mix your own Ras El Hamout but the blend I bought was delicious and very cheap. It is worth noting the sumaq may be spelled sumac.

3 tbsp coconut oil
3-4 cloves of garlic - peeled and finely chopped
1 small onion - peeled and finely chopped
1" root ginger - peeled and finely chopped
2 tsp cumin seeds
1/4 tsp caraway seeds
1 tsp turmeric
1 tsp cinnamon
1/4 tsp black pepper
2 tsp Ras El Hamout
8-10 saffron strands
1/2 tsp sumaq
1 tbsp honey
4 tbsp ketchup
3-4 carrots, peeled and thinly sliced
3-4 handfuls of Yam, peeled and cubed
1 can chickpeas, drained
enough boiling water to cover the vegetables

Saute the garlic, onion and ginger in the coconut oil. Crush the cumin and caraway seeds in a pestle and mortar. Stir in the rest of the spices then add to the pan and continue to saute gently. Add the carrots and saute a little longer. Add boiling water to cover and stir in the ketchup and honey. Simmer for 20 minutes then add the yam and chickpeas. You may need to add more water to cover these. Simmer for about another 20 - 30 minutes until all the vegetables are tender and the sauce is nice and thick. Serve with brown rice. Serves 4.

Saturday, May 14, 2016

Dehydrator Recipe - Extra fibre flax crackers

A recipe that requires both a juicer and dehydrator.  If you are thinking of buying either, see my reviews: Stockli dehydratorOmega juicer

So you've got the juicer, and you can make lovely healthy fruit and vegetable juices. But don't you feel a bit miffed about wasting all that lovely fibre that is left over from juicing? Well one way to use it is to add it to your flax cracker recipe. The crackers taste great and all that extra goodness goes in you not the compost bin.

I particularly like to make these when I have a carrot and apple pulp.

Put your pulp (1-2 cups) in a food processor along with:
1 cup flax seeds
1 cup mixed nuts
Salt and black pepper
Herbs or finely chopped garllic if desired
Enough water to make a spreadable paste

Blend until soft and spreadable then spread onto dehydrator sheets or baking paper.
Dehydrate at 40 degrees Celsius for 12 hours. Remove from sheets and turn over onto dehydrator trays and dehydrate for a further 12 hours.

Thursday, April 14, 2016

Recipe - Healthy banana bread muffins (gluten and dairy free)


4 oz (120g) dairy free margarine such as vitalite
2 oz (60g) coconut palm sugar
2 large eggs
6 oz (180g) brown rice flour
1 ox (30g) tapioca flour
1 oz (30g)  cornflour
2 tsp gluten-free baking powder
6 ripe bananas
5 oz (150g) sultanas

Preheat the oven to 180 C. (gas 4)
Cream the margarine and sugar
Add the eggs and a little of the flour mixture and beat well.
Put the bananas in a jug or bowl and mash using a hand blender or fork. Stir the banana puree into the misture.
Fold in the remaining  ingredients
Divide into muffin cases (makes about 18)
Cook for about 20 minutes until risen, firm (when pressed gently with a finger) and lightly golden.