All posts tagged: healthy recipe

Spinach & Red Lentil Chilli, Guac & Coriander Cashew Cream with Baked Sweet Potato

This is a feel good supper.  It’s filling and hearty without being bloaty and guilty!  I’ve been reading a brilliant book recently called ‘Gut’ by Giulia Enders, its really accessible for unsciency types like me, and really insightful when it comes to understanding how we digest food, how long it takes and what a powerful, totally underrated organ the gut is.  It turns out that if we feed our gut bacteria well and give it enough time and space to give itself a good clean, we can powerfully influence our state of mind, health and well-being.  Food is more than fuel, it’s the very building blocks of our being.  I can’t recommend the book highly enough, and if you’re not convinced here’s a video of Giulia talking about the book.   So back to the gut friendly recipe!  Putting these ingredients together was originally inspired by Deliciously Ella’s Mexican Quinoa Bowl which is a recipe worth checking out.  Although, chilli’s been part of our repertoire since I can remember, the addition of the cashew cream …

Baked Apples… A Little Throwback to my Childhood

My grandparents had apple trees in the garden, crocuses that would grow up below them in early spring, and a tortoise in a pen who lived there in summer.  At the bottom of the garden they had a vegetable garden filled with potatoes, beans, herbs, fruit, salad, cabbages and probably more and it was bordered by roses.  When I stayed with them I always helped to collect vegetables from the garden. Mint for mint sauce, raspberries for pudding, apples for baking and when I went home my grampy would cut a rose for me to take with me. I remember there being so many windfall apples, and apart from making apple sauce, my nanny would make baked apples… She used golden syrup and condensed milk back then and stuffed them with nuts and raisins… My recipe is a little bit different, but most definitely dedicated to her and inspired by those baked apples I enjoyed as a child! For more on storing and preserving apples and autumn produce visit Patrick Whitefield. And for more on …

An Open Letter to Brussels Sprouts & Maple Roast Sprouts with Walnuts & Beetroot

Dear Brussels Sprouts, I think you should know how much I appreciate you.  Firstly you look like a cabbage, grown by a fairy, which makes me want to make a teeny tiny jar of Saurkraut out of you, or put you in the garden of my daughter’s doll’s house. I love that you chose to take all that wonderful brassica goodness and package it in really convenient, almost perfectly human bite sized portions.  I believe you really want us to eat you… I learned today that you contain isothiocyanates and that isothiocyanates promote the elimination of potential carcinogens from the body, and may also lower the risk of heart attack! Thank you so much for those wonderful health giving properties. Thank you too for being a vegetable who endures the cold to give us a winter crop.  You brave and selfless little brussels sprout.  It can’t be easy.  I’m sure sometimes you must envy peas and beans and those summer crops who get so much attention and summer warmth. But brussels sprouts, you provide such …

A Vegan Curry Feast (for hearty meal lovers)… Mushroom Pasanda, Bombay Potatoes & Masala Roast Chickpeas…

Curry is usually Tim’s domain, because he makes a good one!  But I think I might have trumped him (yes I am competitive!)  The Mushroom Pasanda is definitely inspired by our good friends over at Able & Cole but there are a few tweaks here, mainly based on what was in the cupboard or fridge and also because I had some beautiful black cherry tomatoes in my veg box, which I thought would make a good substitute for the tomato puree in the Able & Cole recipe.  They did go beautifully and my mouth is watering now I’m thinking about this dish.  It hits all the right spots and stands alone, without the extras.  We always get a bit indulgent on weekends though which is why I cooked up a storm last night, and why I wont need to eat for several days now!! (ahem…) Ingredients for the Mushroom Pasanda (serves 2): 1/2 large onion 4 cloves garlic 1/2 thumb ginger 1 red chilli (de-seeded) 1/2 tsp coriander seeds 1 tsp each of ground cinnamon, …

Moroccan Chicken Casserole & Giant Cous Cous

This is a warming, spicy dinner of good nourishment.  Great for a cold evening.  It’s hearty and fills the house with a sweet spicy smell…   Ingredients (serves 4): 4 Chicken Thighs 3 preserved lemons (or 1 unwaxed fresh lemon) 3 small red onions (or 1 large red onion) 4 cloves garlic 25 olives 12 organic dried apricots bunch of fresh coriander 2 tins plum tomatoes 2 cinnamon sticks Olive oil For the spice mix: 1 tsp salt 1/2 tsp ground black pepper 1/2 tsp nutmeg 1/2 tsp mace 2 cinnamon sticks 1 tsp paprika 1 tsp ground cumin For the cous cous: around 75g cous cous per person Method: 1. Heat a couple of tablespoons of olive oil in an oven proof dish on the hob. Pre-heat the oven to 180C 2. Place the chicken thighs in the pan and brown all over for around 10 minutes.  Remove from the pan. 3. Chop the onion, crush the garlic and add to the pan that the chicken was in, adding a little more oil if …

Simple Sauerkraut (it’s not just for supermodels!)

Whaaat?  Well what else would you do with a cabbage glut?  Who’s got a cabbage glut you say?  Well, not us exactly, but I do find us with slightly more cabbage than we can comfortably get through.  So with the latest haul from the allotment (and by haul I mean 2 cabbages) I thought I’d give sauerkraut a go!  I’ve read a lot recently about the health benefits of fermented foods.  They’re rich in live healthy bacteria and we can cultivate them ourselves for free!  So before you do as I did and think ‘it’s not for me’… think twice when you next look at a cabbage in your fridge… or on the supermarket shelf for that matter… They’re in season right now, making it easier to pick up cheap, organic, local products at their nutritional best!  This article in the Guardian says pretty much everything I want to say… so if you’re not convinced yet, but still slightly intrigued read more here… particularly the heading on ‘why sauerkraut is good for me’ which names …

A Jerusalem Artichoke Tart and a Naked Autumn Slaw… Oh the scandal!

I know you must all be relieved… I could hear the panic building at the school gates today… “What shall we do with our Jerusalem artichoke glut” you were saying… “wherever shall we find a tasty recipe”… Well, worry no longer… (ahem).  So unless you’re an allotmenteer or, like me, accidentally ordered the ‘fancy’ box from the veg box people (along with two small loaves of bread and 2ltrs of milk you didn’t need) then you probably haven’t a) heard of Jerusalem artichoke or b) got  a glut in the fridge.  There was only a momentary knee-jerk panic reaction to seeing a whole bag of them in the same week as the #WasteNot campaign (speaking of which the milk and bread is being re-homed with a neighbour).  But after a brief consultation with instagram, and a little bit of research, this delicious union of flavours happened… And it’s worth buying Jerusalem Artichokes for, although I couldn’t tell you where to get them, unless you have a friend with an allotment or order the fancy veg …

Holy Guacamole…! The Recipe for immortality…

I have the recipe for immortality.  This is it, and its scientifically proven in that so far I am immortal.  Things could change of course, but I’m going to be kind and share it with you, just to give you all a chance.  And, if the immortality thing turns out well, we’ll all be in it!  Immortality aside for a second, this is a dip packed with nutrients, and ingredients which are rich in healthy fats, vitamins, minerals and, according to this article, anti-cancer compounds.  So as it turns out immortality isn’t such a tall order after all, maybe? Enjoy it on Toast! Ingredients (serves 4 spread on toast): 1 large avocado 2 cloves garlic 4 cherry tomatoes 100g cucumber Juice of 1 lime 1 handful chopped coriander 1 handful chopped watercress 3 tbsp Extra Virgin Olive Oil Generous pinch of cayenne pepper Salt & Pepper to taste 1 handful of toasted pumpkin seeds to serve Method: 1. Scoop the avocado into the food processor. 2. Crush and finely chop the garlic and throw in …