Thai Aubergine & Rice Noodle Curry

Tags

aubergine, basil, chilli, coconut, coriander, curry, ginger, gluten free vegan, gluten- free, healthy, homemade, lemongrass, nutritious, rice noodles, thai, thai green curry, vegan, vegetarian

This dish could possibly be the epitome of what good, fun, cooking is to me- a cauldron of beguiling, heady scents, a symphony of textures. Cooking where you have a recipe but chance to throw caution to the wind; not focusing on chopping that ingredient just so, nor adhering to exact quantities.

This is a hearty feast of a curry. Spiked with the classic Thai flavours and coddled in the majesty that is rich coconut milk. The aubergine cooks down into fleshy perfection, and the noodles add that irreplaceable joy that comes from slurping perfectly spiced broth.

I’ll give you my take on Green Thai Curry paste but totally take the invitation to tweak to your own tastes, ditch the coriander, no problem, tone the heat down, go ahead. This is just a canvas on which you can personalise to your hearts content. The paste itself has a great shelf life of 2+ weeks once in the fridge, though you can always portion up and freeze the remainder to have to hand for a quicker but still outrageously delicious green curry.

(Serves 2)
Green Thai Curry Paste:

• 4 cloves Garlic
• 1 thumb fresh Ginger, peeled
• 4 small green Chillis, deseeded or not
• 1 small Onion
• 1 stalk Lemongrass, roughly chopped
• 1 generous handful of both fresh Coriander and Basil (Thai Basil if available)
• 1 tbsp Tamari
• zest and juice 1 Lime (or 2 Kaffir Lime leaves)
• 1/2 tsp ground White Pepper
• 1 tsp both Coriander and Cumin Seeds
• 1 tbsp Coconut Milk
• 1/2 tsp Chorella/ Spirulina Powder (optional and mostly for colour)

1. Blend all ingredients until fairly smooth

Aubergine & Rice Noodle Curry:

• 1/2 Aubergine, cut into 1inch cubes
• 1/4 cup Green Thai Curry Paste
• 1 Onion, sliced
• 3 cloves Garlic, roughly chopped
• 1/2 thumb Ginger, cut into matchsticks
• 6 small dried Red Chillis (or to taste)
• 1/4 head Broccoli, cut into small florets
• 1/2 cup Broad Beans
• 1 Carrot, peeled
• 1/4 cup Cashews, toasted
• 2 Radish, finely sliced
• 400ml Coconut Milk
• 200ml Water
• 1/2 Organic Stock Cube
• generous handful of Flat Rice Noodles
• 1/8 cup both of fresh Coriander and Basil
• 1 tbsp Coconut Oil

1. Marinate the aubergine in the paste and leave for 1 hour (or overnight if you have time)
2. Use a mandolin or a peeler to finely slice the carrot, set aside with the radish and cashews
3. Heat the oil in a large pan and add the onion, cook until softened then add the aubergine and cook for 5 minutes
4. Add the garlic, lemongrass, ginger and chilli and cook for a further 5 minutes
5. Add the remaining ingredients, except the noodles and bring to boil, lower the heat and cook for 20- 20 minutes
6. Add the noodles and cook for 5 minutes
7. Serve the curry and adorn with the carrots, radish and cashews

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Carrot Cake (Raw)

Tags

carrot cake, cinnamon, clean eating, compassionate, date syrup, dates, ginger, gluten free vegan, gluten- free, healthy, holistic, nut-free, nutmeg, nutrition, oats, orange, raw, raw cake, rawvegan, sunflower seed frosting, vanilla, vegan, vegetarian

Oh carrot cake, how i love thy. Long have you wowed the world with your spicy, vegetabley goodness. But my gaaad! The amount of oil you require! Shame on you for being so deceptively delicious. A health food you are not.

Oh wait, whats that? You don’t have any oil today? And no refined sugar? What? And no refined flours? Next you’ll be telling me you’re a compassionate cake? Oh really! You are?

You see, today i am talking to Green & Leithy’s RAW carrot cake and as hard as it was, i just had to eat her. Let me tell you- she tasted gooood. Sweet, subtly spiced, moist (yuk but i had to say it) and with a good bite to it. The frosting it lighter and less creamy than a cashew cream but still deliciously rich and satisfying.

This is one of the rare raw desserts you could totally have for breakfast and not worry about the fat content- yes, even good fats should be enjoyed in moderation (we did in fact eat in two mornings in a row). It keeps you nice and full and not in a heavy or buzzing- offa sugar kind of way.

Nutritious, delicious and compassionate. Pretty groovy as cakes go.

(Makes 1 8″ cake. Keep in the fridge but if you’re not going to eat it all right away, i’d slice it up and keep it in the freezer)

Sunflower Seed Frosting:

• 1 1/2 cups Sunflower Seeds, soaked for 12 hours then drained
• 1/2 cup Date Syrup (or preferred sweetener)
• 2 tbsp Coconut Oil, melted
• 2 tbsp Orange juice
• 1/4 tsp Vanilla Powder
• 2+ tbsp Water

1. Blend all ingredients until very smooth, adding water slowly until you have a thick but spreadable mix

Cake:

• 3 medium Carrots, grated
• 1 1/2 cups Oats, ground into flour
• 1 cup Dates, pitted and roughly chopped
• 1/2 cup Coconut flakes, dried
• 1/2 cup fresh Pineapple, cut into chunks
• 1/2 cup Sultanas
• zest of 1 Orange
• 1/2 tsp Cinnamon
• 1/2 tsp Ginger
• pinch of Nutmeg

1. Add all ingredients to a blender and blitz until fairly smooth but with a few chunks remaining
2. Spoon 1/2 the mix into an 8″ cake tin, lined with parchment, and press down firmly with a spoon/ your hands
3. Spoon 1/2 the frosting on top, cover and freeze for a few hours until the icing is solid
4. Add the remaining cake mix and top with the remaining icing
5. Re cover and pop in the fridge for a few hours
6. Decorate with nuts/ seeds/ edible flowers

Green Smoothie Sessions- Immunity Support

Tags

blueberries, cabbage, camu camu, clean eating, compassionate, cranberries, ginger, gluten free vegan, gluten- free, goji berries, green smoothie, green smoothie sessions, health, holistic, immunity, kiwi, minerals, nutrients, nutrition, raw, rawvegan, rose hip, turmeric, vegan, vegetarian, vitamin C

This is my go- to smoothie when i start to feel a bit under the weather. Full to the brim with vitamin C and loads of other fantastic minerals and goodness. Its delicious, fruity and easy to digest, meaning all the fantastic nutrients get absorbed quickly to where they’re needed most.

I make a big batch of this guy and consume in the first few days of cold/ flu symptoms. I also add more turmeric and cayenne to my Sunshine Tonic and make a larger glass than usual. On top of these, i make a few vitamin packed juices to glug through the day. My favourite right now is Carrot, Pink Grapefruit, Orange and Ginger- so, so yum and you can literally feel the health boosting enzymes getting straight to work.

(Makes approx 1 litre)

• 1/2 cup Cranberries
• 1/2 cup Blueberries
• 1/4 Rosehip Syrup
• stalk + 3 florets Broccoli
• 1 cup Red Cabbage
• 1/2 cup White Cabbage
• 1 Pear
• 1 Banana
• 1/2 tbsp Camu Camu (optional)
• 1 tsp Turmeric
• 1/2 tsp Ginger
• 4 cups Water
• 1 Kiwi
• 1 tbsp Goji Berries

1. Reserve the kiwi and goji as garnish, blend the remaining ingredients together until smooth

Buckwheat Granola

Tags

breakfast, buckwheat, cardamom, chia, cinnamon, clean, flax, ginger, gluten- free, granola, green smoothie, healthy, nutmeg, nutrition, pumpkin, raw, raw vegan, seeds, sesame, sunflower, vegan, vegetarian

So, how do we face this year?

For me, with love, honesty, intention and spirit. And for all this we need energy- straight up, brilliant, clean energy.

I want to share with you what i do, i.e, how i fuel myself throughout the day. With the thought that our bodies are truly temples guiding the recipes and tips i offer. Yes our bodies- the true work horses of our existence. We want them happy, healthy and full of as much good stuff as we possibly can.

I start my day, first thing, no matter what, by drinking a litre of water. It both flushes the body and floods it with oxygen- this pretty quickly wakes up all your beautiful cells. Shortly after that i make a tonic, sunshine tonic if you will. Warm (or hot) water mixed with a pinch of turmeric and the juice of 1/2 a lemon. If i’m feeling a bit sluggish i will add 1/2 tbsp of Cider Vinegar, really sluggish and i add a pinch of both ginger and cayenne pepper. This tonic is not only the brightest, happiest colour but it instantly gets your metabolism going, and alkalises your system. The turmeric has awesome anti inflammatory properties and ginger and cayenne are anti- bacterial and great for digestion.

Then, when i’m hungry, i have a big bowl of green smoothie. I’m going to start a series called the Green Smoothie Sessions so i’ll leave out the recipes just now but its always vegetable dense, all, if not more of your five a day and delicious. I top my bowl with whatever fruits and seeds i have to hand- i like to have a mixture of textures in there to keep things exciting. Which is where the Buckwheat Granola comes in.

I love, love, love having something amidst all the green grooviness to sink my teeth into and granola is obviously a good option. However, i don’t really want all that much going on when i’ve already got a bowl full of awesomeness. My Instagram feed is constantly littered with beautiful breakfast bowls and this is where i first encountered Buckinis. In short, activated, flavoured and dehydrated buckwheat, intrigued, i set to making my very own. Once i’d soaked my Buckwheat i thought, what the heck, may as well put the dehydrator to good use and throw into the mix what i would top my smoothies with anyway. And so, 8 hours later, the granola emerged.

Its a lighter granola than most- i omitted nuts and used but the slightest amount of oats so theres really just heaps of seeds, some coconut flakes and some deeeelicious spices. Gently fragrant and perfectly crunchy- happy days. As it is, its rammed full of protein, omegas, calcium, magnesium, vitamin E, fibre, the list goes on. Perfect fuel for your perfect body. Its keeps you full but not heavy and does wonders for your bones and muscles.

So, please, start your day with foods that will nourish, replenish and excite you and this granola will certainly help.

(This makes 1 small-ish jar so you can fully increase the quantity to last you as long as you need and if you don’t have a dehydrator- no worries at all, simply cook in your oven at the lowest setting for a few hours with the door ajar or bake at 180c for 10 minutes if you’re not fussed about the rawness)

• 1/2 cup Buckwheat (soaked for 12 hours or sprouted, for even more nutrition)
• 1/4 cup Oats
• 1/2 cup of Seeds- i used a mix of Sunflower, Pumpkin, Flax, Sesame, Chia
• 1/4 cup Coconut Flakes
• 1 tbsp Agave Nectar (or liquid sweetener of choice)
• 1 tbsp Maple Syrup (not raw so again its your choice)
• 1/4 tsp Cinnamon
• pinch of each: nutmeg, ginger and cardamon

1. Once activated (or sprouted) drain your buckwheat and rinse really well (it releases a funky goo so make sure that all rinsed off)
2. Transfer to a mixing bowl and stir in the remaining ingredients until everything is fully incorporated
3. Tip onto a baking sheet and dehydrate at 42c for 8 hours (or bake) until dry and crispy. Keep in a clean, sealed glass jar for about 2 weeks

Compote, Chutney & Jam- Sugar Free, Delicious Gifts

Tags

apples, balsamic vinegar, blackberries, caramelised onion, cardamom, chia seeds, chirstmas, chutney, compote, dates, fig, gifts, ginger, gluten- free, homemade, jam, pears, raw, red wine vinegar, sugar free, thyme, vegan, vegetarian, whiskey

So it seems this year i am actually 100% on schedule for getting this whole christmas thang going. Cue a few cups of good, fresh coffee and some Bert Jansch, a “few” hours in the kitchen and hey presto- homemade, gourmet gifts, all jarred and ready to rock.

Yep, half a day is all you need to get yourself on the homemade, healthy, high vibe gift wagon. Each of these preserves is delicious, full of love and full of nutrition. Thats right, we’re making nutrition decadent this year.

How about the stunning, whiskey kissed chutney? Onions are fantastic for ridding free radicals, reducing imflamation, are anti- oxidants and enhance your immune system. Vinegar has anti bacterial properties and the chia seeds pack heaps of omega fatty acids.

The jam is packed with anti oxidants, immune boasting minerals and vitamin C. The dates a fantastic souce of fibre and again, chia seeds bringing the omega party.

The compote, rammed with amazing flavours that are wonderful for easing digestion, full of fibre and vitamins that reduce blood pressure.

All in all, not what you’d usually expect from luxurious Christmas conserves. Guilt free, health giving and incredibly tasty. Give your loved ones something they’ll not only enjoy but also won’t cause any clogged arteries or expanded waist lines!

Ginger, Cardamom & Fig Compote:
(Makes 5 jars, Vegan, Gluten Free, Sugar Free)

• 24 Figs, soft dried, roughly chopped
• 6 inch thumb of Ginger, finely chopped
• 8 Pears, cored, roughly chopped
• 2 tsp Cardamom, freshly ground
• 600g Apples, cored, roughly chopped
• 4 tbsp Water

1. Pop all the ingredients into a large, heavy based pan
2. Cook for 40- 60 minutes until the fruit is very soft (you may even mash it up a wee bit)
3. Carefully spoon into sterilised jars, leaving an inch free at the top, cover each jar with parchment and replace the lids
4. Pop the jars into a large pan with enough water so that the compote is fully submerged (with the tops of the jars above the water line)
5. Boil for 10 minutes to reseal the jars

Caramelised Onion & Whiskey Chutney:
(Makes 5 jars, Vegan, Gluten Free, Sugar Free)

• 12 Red Onions, sliced 1/4″ thick
• 3 Red Chili, finely chopped
• 8 sprigs of dried Thyme, crumbled
• 300ml Red Wine Vinegar
• 300ml Balsamic Vinegar
• 1 tsp Sea Salt
• 3 tbsp Olive Oil
• 3 tbsp Whiskey (Single Malt is preferable)
• 3 tbsp Chia Seeds

1. Pop the oil in large, heavy based pot, heat on a medium/ high heat
2. Immediately after, add the onions, thyme, salt and chilli
3. Cook for 30 minutes or until the onions are very soft
4. Add the whiskey and both vinegars, cook for 40 minutes or until the liquid has reduced by half (you’ll want to turn down the heat after about 15 minutes)
5. Stir in the chia seeds and spoon into sterilised jars (sealing again as detailed above)

Leith’s Blackberry Jam:
(So called because the fruits were foraged just up the road but you could use any berry of choice, makes 5 jars, Raw (except for the sealing process) Vegan, Gluten Free, Sugar Free)

• 6-8 cups Blackberries
• 2 cups Dates, soaked for 2 hours
• 1 cup Water (use that which you soaked the dates in)
• 4 tbsp Chia Seeds

1. Blend all the ingredients, except the chia seeds until pretty uniform but still with some whole berries
2. Stir in the chia seeds and let sit for 20 minutes
3. Spoon into sterilised jars and reseal as above

Smokey Roots & Beans…

Tags

beans, celery, chill, coriander, cosmos, courgette, faith, garlic, ginger, gluten- free, happiness, hope, leek, onion, parsnips, peas, roots, smoked paprika, smokey, sweet potatoes, sweetcorn, tamari, tomato, vegan, vegetarian

I believe in the inherent fantasticness of the comos- that everything happened and happens exactly when and how its meant to. This thinking can at times be a bitter pill to swallow, but faith compels me forward. And right now, you know i am sitting here, thanking the universe for its unspeakable brilliance.

Thanking it for unravelling itself as it has, for giving me the greatest gift i could ever hope to wish for. For slowly manifesting itself into my very idea of happiness. Yes, life is hard and it takes a good deal of effort and work to get things even ticking along, but the universe is kind and omnipotent and can see things further and wilder than i can even imagine. I am sitting here today with so much love in my heart. And hope- the single most important thing (in my mind) that we can possess and nurture, and i am full of it.

I guess today i am blessed with the providence to see, or get a hint at the magic thats really going on out there. And simultaneously, i am blessed with the (rare) chance to really appreciate who i am and what i’ve accomplished thus far. I beat myself up in so many (not relevant for here) ways that i never take stock and thank myself (and the world and all my glorious loved ones) for everything that is. Here and now.

So yes. It was a conversation, about a month or so ago, where i just knew, in my gut and heart, that the world was conspiring to provide exactly what we dreamed and wished and long so hard for. And last night, on my way home, it sunk in. And so i wanted to share this (mysterious) and incredible experience with you. I guess, in case on the off chance, you’re needing reassurance about this crazy old life. Have faith, be strong and wait it out. If you want something enough, its just around the corner. Keeping working and dreaming and believing- miracles do happen.

In the meantime, cook yourself a big ‘ol pot of these smokey roots and beans. Breathe it in, nourish yourself and maybe even thank yourself, you know, for sticking at it and being you.

(Serves 4-6, Vegan, Gluten Free)
For the sauce:

• 500ml Passata
• 1-2 cups Water
• 1/4 cup fresh Coffee
• 1 tbsp Tamari
• 2 tbsp Smoked Paprika
• 1/2 tsp Chipotle/ Cayenne Pepper
• 2 tbsp Fresh Coriander
• 1/2 tsp Sea Salt
• 1 tbsp Ground Peppercorns
• 1 tbsp Tomato Puree
• 1 large chill, finely chopped
• 3 cloves Garlic, minced
• 1 large thumb of Ginger, minced
• 1 Red Onion, diced
• 1 stalk of Celery, sliced
• 1/2 Leek, sliced
• 1 tbsp Coconut Oil/ Olive Oil

Vegetables:
(Go with what you’ve got to hand, the sweet potatoes add a creaminess i wouldn’t like to remove, the parsnips a wonderful subtle sweetness and the beans work fantastically with the two but its up to your supplies/ desires)

• 1/2 cup mixed Beans, cooked and washed
• 1/2 Courgette, sliced
• 1 Sweet Potato, diced
• 1 Parsnip, diced
• 1/2 cup Sweetcorn
• handful of Sugar Snap Peas

1. Heat the oil in large pot, add the onion, leek, celery and salt and cook for 5 minutes on a medium heat
2. Then add the ginger, garlic, chilli and peppercorns, cooking for a further 5 minutes
3. Add the courgette, cayenne and paprika and cook for another 5 minutes
4. Add the remaining ingredients, except the coriander and peas, cook for 15 minutes
5. Add the peas and coriander and cook for 30 minutes, or until the sweet potatoes are tender
6. Serve with Savoy Cabbage leaves/ rice/ cauliflower rice/ wraps etc

Kaeng Phet (Red Thai Curry) Paste…

Tags

coconut, conscious eating, coriander, culture, cumin, flavour, garlic, ginger, gluten- free, green and leithy, kaeng phet, knowledge, lemongrass, paprika, red chill, red thai curry, vegan, vegetarian

The other day was one of those where the fridge had amassed far too many odds and ends of vegetables. I love those days, but sometimes i long for simplicity. I question whether my cooking would benefit from a pinch of minimalism. I wonder wether you lovely folk would prefer if things were more paired down, cleaner.

I’m sure i could walk that line. I could attempt a sleeker recipe. I could settle on even one flavour and go from there. But even writing this makes me uneasy. I can feel the epic tin of spices shaking its head from the kitchen. See for me, cooking is like painting, is like witchcraft, is like dancing. Its pure intuition, gut feeling and relentless curiosity.

I don’t think i would be staying very true to my nature if i actively changed the way i create food. But then, experimentation and challenge are the greatest steps forward a person can take. So maybe i will one day dip my toes into those new waters, but for now i think i’ll hang out in my usual spot- under a tree, in the forest.

With all this rambling in mind i will say two things that largely underpin my philosophy in life. 1: the world is lacking in magic, i want/ encourage/ actively seek the energy of anything bubbling with magic. 2: my favourite colour is all the colours, you know, like rainbow glitter. These two thoughts guide me in few placer stronger than my cuisine. I love the continual journey of taste- learning and following flavours to where ever they lead me. Understanding the properties of each flavours profile, getting to know what aspects work with others, what can be paired and what needs to be used with caution.

Cultural cuisine is therefore perfect in this respect. I spend a lot of time (probably more than i’d care to detail) learning about the dishes and flavours of other cultures. Finding out what plants, spices, herbs are fundamental and using this knowledge to inform my practice/ experiments in my own kitchen.

Although i know i will probably never come close to authentic in terms of overall preparation/ taste, i feel my confidence continually growing and my knowledge increasing with every step. And from this knowledge, a whole world of fun arises- fun that usually involves throwing this and that into the cauldron that is my cooking pot. The results are part of the journey, sometimes they work, sometimes they don’t, but the learning part just makes it all the more worth it.

And so we come to the curry and in fact, full circle in this diatribe. Curry/ stew/ soup- they’re all groovy for using up the waifs and strays that linger about in the back of our fridges. And Red Curry- Kaeng Phet, well thats just a swell hot, sour and creamy feast of flavours right there. Big pan, a couple o’ cabbage leaves, two forks and some pretty impressive appetites. Good night ladies, ladies goodnight.

But really, i can’t stop there can i? What with all this blank white inter- space and all those awesome flavours, nah… The secret (if its even a secret at all) is balance. Yes each ingredient boasts a robust flavour, but when carefully proportioned they all work so well together. Each working as a cog for a particularly beautiful grandfather clock (if you will). The main differences lying in the use of red chilli and paprika. Lots of both, if thats how you roll- but pleasantly tempered with fresh notes from the ginger and lemongrass. The garlic and coconut mellow things out into a dreamy, heady pungency. And yes, go to town with the old veg you’ve got kicking around, just remember to throw them into the pot accordingly (i.e. get the thicker/ longer to cook veggies in at the start and work from there, green, leafy folk and the delicates in towards the end).

(Serves 4, Vegan, Gluten free)
For the paste:

• 2-4 Red Chilli
• 1 stalk Lemongrass
• 4 cloves Garlic, grated/ minced
• handful fresh Coriander
• 1 1/2 tbsp Paprika
• 1/2 tbsp Cumin Seeds
• 1/2 tbsp Coriander Seeds
• 1/2 tsp Sea Salt
• 1 tbsp Tamari
• 1 generous thumb fresh Ginger, grated/ minced
• 1 tbsp dried Seaweed

1. Toast the seeds until fragrant, then pop into a pestle with the paprika and salt, bash until fine
2. Chop the lemongrass in half, keep the top half whole but bruise slightly, chop up the root end
3. Add all ingredients to a blender/ pestle, except the bruised lemongrass and blitz/ bash until smooth

For the curry:

• 1 1/2 tbsp Coconut Oil
• 2 Red Onions
• 1 stalk Celery
• 1 Carrot
• 1/2 Aubergine
• 1/2 large Courgette
• 1/4 head Cauliflower
• 1/4 head Broccoli
• 1/2 cup Peas
• 2 handfuls Spinach/ leafy greens
• 1 can Coconut Milk

1. In a large pan heat the oil
2. Add the onions and celery and cook on a medium heat for 5 minutes or until soft
3. Add the paste and cook for a further 5 minutes, making sure the paste doesn’t burn- if its starting to go that way, add a small amount of coconut milk and reduce the heat slightly
4. Add the carrots, courgette and aubergine and cook for a few minutes, stirring to coat the veg in the paste
5. Next, add the coconut milk, bruised lemongrass, broccoli and cauliflower, bring the pot to a low simmer and cook 15- 25 minutes (you want the veg cooked but not at all mushy)
6. When 5 minutes is left, stir in the peas and spinach.

RAW Japanese Noodle Bowl…

Tags

black french beans, carrot, chilli, courgette, garlic, ginger, gluten- free, japanese, noodles, raw, raw vegan, red cabbage, runner beans, sesame, spring onion, tamari, vegan, vegetarian, zoodles

Now, you may know, or at least have some inkling that i dislike following recipes. Hilarious since i’m the procurer of a recipe blog right?! Well, the reason is that i am usually left with that sinking feeling that, had i just followed my instincts, things would turn out a lot better. So full circle, perhaps i’m hoping that by following my recipes, you guys won’t be left with culinary sadness, or the mild melodrama which seems to follow my attempts.

To get back to the point, yes, when a recipe reels off a list of ingredients longer than the size of my computer machines web page, i get a little demotivated. Surely anything that involves that many ingredients involves an equally long saga in the kitchen? Well not this recipe my friends. Not this recipe at all. Here is the perfect work-with-what-you-got dish. Yes, i hope you utilise the flavours i suggest but the vegetable elements- well you can play with whatever you’ve got hanging about. Its simply a case of prepare, marinate, rest, eat. Simplicity with the added element of superb taste (yes really) and a wholly satiating meal.

As a note- this makes a pretty huge bowl of food. Huge enough for two or more but also raw, and thus has the surprisingly joyous ability to allow you to eat the whole thing- hans solo (i.e. great after a few glasses of vino, later than bedtime supper).

(Serves 2/4/1, RAW, Vegan, Gluten Free)

Marinade:

• 1 Red Chilli, finely sliced diagonally
• 1 small thumb fresh Ginger, grated/ minced
• 1 clove Garlic, grated/ minced
• 1 tbsp Sesame Oil
• 2 tbsp Fresh Coriander
• 1 tbsp Tamari
• 1 tsp Rice Vinegar
• juice and zest of 1 Lime
• 1/2 tsp Tamarind
• scant pinch of Sea Salt

1. Whisk all ingredients in a cup until well combined

Vegetables:
(You need the noodle base but you could equally use carrots, cucumber, daikon radish)

• 1 Green Courgette, julienned
• 1 Yellow Courgette, julienned
• 1 Carrot, julienned
• 1/4 small Red Cabbage, sliced very fine with a mandolin
• 1 Red Onion, sliced very fine with a mandolin
• 6 Black French Beans, sliced
• 3 Runner Beans, sliced
• 4 Radish, finely sliced
• 2 tbsp sesame Seeds
• 2 Spring Onions, finely sliced
• 1/4 Red Pepper, thinly sliced
• handful Fennel tops (to decorate)

1. Pop all the vegetables into a large bowl
2. Pour over the marinade and use your hands to incorporate everything well
3. Leave to rest for at least 1 hour

Banana & Sunflower Seed Clafoutis…

Tags

banana, brunch, cinnamon, clafoutis, coconut, flax egg, ginger, gluten- free, maple, sunday, sunflower seeds, vanilla, vegan, vegetarian

For all the purists i guess this would be more accurately called a flaugnarde?!?! Anyway, had i known on Sunday morning that we would be blessed with an expected foraging bounty of Redcurrants, i probably would have made this dish for dinner. Since my over excited Sunday baking shoes couldn’t contain themselves- i came up with this…

Traditionally akin to a soufflé/ baked pancake- esque affair, i was keen to see if i could replicate a vegan, gluten free version. One that could hold its head high next to its namesake? Stoicism aside- we were more than happy with the resulting dish.

Imagine if a soufflé, a pancake and a banana bread went dancing, then fell over in a merry drunken heap… this would be what the kind staff would have to scrape off the dance floor (hideous analogy but i like to imagine food kicking it!).

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It starts with a perfect crust, caramelised into sweet mapley, chewy heaven. Jewels of fleshy banana woven around nutty, crunchy sunflower seeds. Oh and then you break through to the middle- spiced dates enveloped in billowy coconut, banana silk. This has an unfathomable lightness, given that there are no eggs or sugar and just the smallest amount of flour. Then the final texture is again that sweet, crisp crust- infused in coconut oil and meltingly satisfying.

This is the brunch dreams are made of…

(Serves between 2-6, Vegan, Gluten free)

• 3 Flax Eggs (3 tsp ground flax seeds + 9 tsp water)
• 1 cup Oat Milk (or other plant milk)
• 3/4 cup Coconut Flour
• 1/2 cup Self Raising (gluten free) flour
• 1 1/2 tsp Baking Powder
• 1 cup mashed Banana + 1/2 sliced in 1/2″ disks
• 12 Dates, chopped
• 1/4 cup Date Syrup (or Agave)
• 2 tbsp Maple Syrup
• 1/2 tsp Cinnamon
• 1/4 tsp Ginger
• 1/4 tsp Sea Salt
• 1/2 tsp Vanilla
• 3 tbsp Sunflower Seeds
• 2 tbsp Coconut Oil

1. Heat your oven to 180c
2. Make your flax egg and set aside for 10 minutes
3. Mix the flours and baking powder with the spices, salt, dates and 1/2 tbsp sunflower seeds
4. Pop the coconut oil into a skillet and pop into the oven
5. Whisk the syrups together with the milk, vanilla and the flax egg
6. Fold the wet ingredients into the dry, stir in the mashed banana and mix well
7. Carefully remove the skillet, pour in the batter, arrange the banana disks on top and sprinkle the remaining seeds, finish with a touch more cinnamon
8. Bake for 45 minutes then turn the oven off, leave the skillet in the oven for a further 15 minutes
9. Allow to cool for 20- 30 minutes before eating (it will burn you mouth, a lot otherwise and its taste develops as it cools)

Mango, Lime & Ginger Dressing…

Tags

coriander, dressing, garlic, ginger, gluten- free, lime, mango, raw, vegan, vegetarian

Heres a quick, fresh and exciting (yes exciting) dressing for all your culinary goodness.

It takes about 3 minutes to whip up which means its perfecto for livening up salads, grains, steamed or roasted vegetables. Its tangy yet sweet and keeps for about a week, so its an excellent little guy to have on hand when inspiration/ time is low and hunger is high.

I used (my new!!) spice grinder to whizz this baby up but you can totally create it in a pestle and mortar.

(Makes 1/2 jar, Vegan, Gluten Free, RAW)

• 1/2 Mango frozen or fresh (i used frozen but fresh would be quicker)
• 1 clove of Garlic, grated
• small thumb of Ginger, grated
• 2 tbsp fresh Coriander
• zest and juice of 1 Lime
• scant pinch of Sea Salt
• 2 tbsp Coconut/ Olive Oil
• 1-2 tbsp Water (depending on how thick you’d like it)

1. Either whiz up in a blender or bash up all the dry ingredients in a pestle until a paste is formed, slowly add the oil the the water until its your desired consistency
2. Keeps in a clean jar in the fridge for up to a week