Spicy apple porridge with parsnip cream

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After sweet potatoes brownies, pumpkin pie and beetroot chocolate cake I thought why the poor parsnips don’t get involved in sweet dishes? I know exactly what are you thinking but trust me this super silky, smooth parsnip cream will change your mind especially if you have it with a comforting, sweetly spicy bowl of porridge. Parsnips in my opinion are completely underestimated, they are actually jammed packed with vitamin C, antioxidants, potassium, calcium and  fiber, making this generally considered boring vegetable our close to home superfoods!

I would recommend to make the parsnip cream the night before you are having the porridge, or even few days in advance, as it will help to give it a thicker consistency.Store it in a air tight jar in the fridge and it will last for at least a week.

Make 2 generous bowls of porridge

Ingredients:

Parsnip cream:

1  medium size parsnip

1/2 cup of almond milk

1/2 teaspoon of cinnamon

1 teaspoon of maple syrup(or more if you feel it needs more sweetener)

Spicy Apple porridge:

1 medium size Apple, grated.

1 cup of old fashioned oats

2 cups of almond milk

1 teaspoon of cinnamon

1/2 teaspoon of ginger powder

1/2 teaspoon of all spice powder

Possible toppings:

goji berries

chia seeds

almond butter

kiwis or other fresh fruits

To make the parsnip cream peal the parsnip, chop it into bite size pieces and steam it for about 15-20 minutes until soft and tender. Transfer it to a blender and add the almond milk, cinnamon and maple syrup. Blend it until smooth. Pour the cream into a jar or air tight container and let it set in the fridge overnight. This is totally optional but it helps the cream to have a thick and silky consistency.

for the porridge: pour the 2 cups of milk into a sauce pan onto medium-low heat. Once the milk starts to warm up add the 1 cup of oats, the grated Apple and all the spices. Cook the oats for at least 5-10 minutes, stirring from time to time to make sure the porridge doesn’t stick to the bottom of the pan. Once all the liquid has been absorbed and the oats are cooked down divide the porridge into two bowls. Serve it with a generous spoonful of the parsnip cream, goji berries, chia seeds and the fruit of your choice. To take it to the next level add some almond butter and you will go to breakfast heaven!;)

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Coconut and orange truffles


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These are the easiest and the quickest sweet treat ever! They literally take 10 minutes to whip up and they totally hit the spot when you crave something sweet and morish at the same time. The coconut shreds and the coconut oils create a fudgy and creamy consistency, while the orange zest add a hint of tanginess making these truffles taste absolutely irresistible! Completely gluten free and refined sugar free,these little guys are also packed with incredible fatty acids from the coconut which are so important for healthy, glowing skin.

Make about 10 balls

Ingredients:

1 cup of dried coconut + about 1/2 cup for rolling the truffles

1/4 of a cup of coconut oil

2 tablespoon of rice malt syrup or honey ( you want to use quite a sticky sweetener that will help the truffles to stick together)

2 teaspoon of orange extract

the zest of 1 orange plus extra for decorating

Simply put 1 cup of coconut shreds, the coconut oil, the maple syrup and the orange extract into a a food processor and pulse for about 2 minutes until a sticky dough ball starts to form. Remove it form the food processor and put into a bowl and fold in the orange zest. Shape the dough into small balls gently rolling them between your hands. Coat the balls in coconut shreds and place in the fridge to set for at least half an hour. Before serving sprinkle them with some orange zest.

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Oaty banana and blueberry breakfast muffins

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Up to a couple of years ago I used to think that the so called “breakfast muffins” sold in most coffee shops were actually a good for you breakfast, they had few pumpkins seeds on top of them, the label claimed full of fibre etc.. You get the drill. Well, little I know they normally tend to be full of refined sugar, fat, preservativd and they actually have very little “good for you” ingredients. There is something very comforting and quite decadent about have cake or muffins for breakfast so I had to come up with a seriously nourishing recipe which actually make you start the day in the best way. These muffins are completely sugar free as the (very ripe) bananas act as natural sweetener, the oats are full of fibre and will help you feeling full until lunch time and finally the blueberries add some incredible antioxidants and vitamins. Super easy to make, these beauties will seriously make you look forward to get up in the morning!

Ingredients:

2 mashed ripe bananas

2 tablespoon of coconut oil

1 teaspoon of apple cider vinegar

3/4 of a cup of almond milk or any other non diary milk

2.5 cups of oats

1 teaspoon of cinnamon

2 teaspoon of vanilla extract or vanilla powder

2 teaspoon of baking powder

1 cup of frozen or fresh blueberries

to decorate:

a handful of blueberries

oat flakes

maple syrup ( optional) but it gives the muffins a nice shine

Preheat the oven to 180 degrees and grease with some coconut oil a muffin tin.

Start by grounding the oats into flour in a food processor. Put the flour into a mixing bowl and add the baking powder and the cinnamon. For the wet ingredients: melt the coconut oil on a very low heat until it’s completely liquid, pour it into a clean bowl and add the mashed bananas, the almond milk, the apple cider vinegar and the vanilla extract. Whisk everything together and pour the mixture into the bowl with the oat flour, gently fold in the blueberries. Once all the ingredients are well combined pour the batter into the muffin tin, filling about 3/4 of each tin. Press down few blueberries on each muffin and sprinkle with some oats. Brush them with a bit of maple syrup for a golden shiny coat.

Bake for 25-30 minutes until a toothpick come out clean. Leave them to cool in the tin for at least 10 minutes before transferring them to a cooling rack.

They taste absolutely heaven with a generous dollop of almond butte spread on top.

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Apple and sweet potatoes caramel

I have to admit that since I made this apple and sweet potatoes caramel I just couldn’t stop eating it, spoon after spoon I polished off the two jars I made just 2 days ago. I don’t know why it took me so long to realise that apple and sweet potatoes are a match made in heaven! They are both naturally sweet so you don’t you need to add any maple syrup or honey, the cinnamon and the star anise adds a subtle spicy warm flavour while the orange and the lemon juice give an hint of freshness making this caramel highly addictive! It also so versatile, it literally goes with almost everything, porridge, overnight oats, chia puddings, spread it on top of muffins or cookies. My favourite combination is with coconut yogurt on toasted bread with some chopped pecans on top, I know it might sound a bit weird but give it a try and you won’t regret it!

Make 2 large jars

ingredients:

8 apples

2 sweet potatoes

1 teaspoon of cinnamon

1/2 teaspoon of star anise

1/2 teaspoon of ginger powder

the juice of 1/2 orange

3 tablespoon of lemon juice

Start by pealing the apples and the sweet potatoes and chop them into bite size pieces.

Place the sweet potatoes,apples, all the spices, lemon juice and orange juice into a slow cooker and let it cook on a low heat overnight or for at least 7 hours. That will allow to cook the apples and the sweet potatoes gently, resulting in a much more creamy and silky consistency. After 7 hours pour the compote into a blender and blend until smooth. Transfer back to the slow cooker and keep cooking it for another hour.

The caramel should be now quite thick, smooth and creamy. Let it cool and then pour it into jars or air tight containers, keeping it in the fridge and it will last for at least 3 weeks, if you don’t eat it before 🙂

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Anti inflammatory yellow split peas hummus

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Hummus is definitely one of my favorite food staple to keep in the fridge, combined with some crackers or carrots sticks it  makes the perfect mid afternoon snack or starter to any meal. I normally stick with the traditional chickpeas as the main ingredients but last weekend I decided to spice things up a bit and try yellow split peas instead. The consistency is slightly thicker and the flavour a bit more hearthy but I am totally in love with the end result. I have added turmeric to make give it an even brighter golden colour and obviously for its endless health benefits. Just to mention few, turmeric is a potent anti inflammatory, helps preventing cancer, improves liver function, helps lower cholesterol and finally it’s has shown to prevent and help healing acne.

Ingredients:

1 cup of dried split yellow peas

the juice of 1 lemon

1 clove of garlic

1 tablespoon of tahini

3 tablespoon of extra virgin olive oil

1 teaspoon of turmeric powder

1/2 teaspoon of cumin powder

salt and pepper to taste

smoked paprika to decorate

soaked in water the yello split peas for at least 8 hours or the night before.

drain the peas and rinse them with fresh water, put them in pan covered with water and cook them for at least 25-30 minutes on a medium heat until they are soft.

once they are cooked drain them and set them aside to cool for at least ten minutes. Once they have cooled off put the peas into a food processor or into a high speed blender with the remaining ingredients apart from the paprika and blend until a creamy paste forms. If you feel it’s too thick just add a bit water gradually and blend again.

transfer into a bowl or a container and dust with the paprika and a drizzle of olive oil.

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Orange and cacao brownies

These are hands down the best brownies I have ever made! Jaffa cakes have always  been one of my favourite treats, something about the richness of the chocolate and the zestiness of the orange always  tickles my taste buds. These brownies I would say are my healthy version of a Jaffa cake, they are packed with antioxidants thanks to the raw cacao, loving skin fats thanks to the ground almonds and coconut oil and the fresh orange juice add precious vitamins and minerals. They are completely gluten free and full with plant based goodness, perfect for a cold and rainy afternoon or any other time!;)

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Ingredients:

1.5 cup of ground almonds

1.5 cup of brown rice flour

1/2 cup of raw cacao powder

1 teaspoon of baking powder

2 teaspoon of arrowroot  powder

1.5 tablespoon of ground flax seeds mixed with 3 tablespoon of water

100g of dark chocolate (I have used Om bar chocolate)

3 tablespoon of coconut oil

the juice + the zest of 1 and 1/2 large oranges or 2 small oranges

1/2 cup of maple syrup

1/2 cup of coconut sugar

1/3 of a cup of almond milk or any other non dairy milk

1 pinch of salt

for the frosting:

14 medjool dates

4 tablespoon of raw cacao powder

the juice of 1/2 orange

4 tablespoon of water

the zest of 1 orange to decorate

Start by preheating the oven at 180 degrees.

Lay baking paper into your baking tin of choice.

To make the flax egg simply wisk the ground flax seeds with the water in a bowl and put it on side until the flaxseeds have absorbed the water and assumes a gel consistency.

In a bowl mixed the dry ingredients: ground almonds, brown rice flour, baking powder, arrowroot powder, raw cacao powder and the pinch of salt.

To melt the chocolate put one pan with water on a hob and place a glass/ ceramic bowl on top of it with the dark chocolate and the coconut oil. Keep the heat quite low so the chocolate and the oil will melt gently without burning. Once it’s all melted put it in a bowl with the remaining wet ingredients: honey, the juice and the zest of the oranges, the almond milk, the flax egg and the coconut sugar. Whisk everything vigorously and then mix it into the bowl with the dry ingredients. Combine everything together and pour into the tin covered with baking paper. Bake in the preheated oven for 30-35 minutes.

Take  the brownies out of the oven and leave to cool in the tin for 20 minutes before taking them out of the tin to put them on a cooling rack.

To make the frosting simply pit the dates and put them in a blender together with the raw cacao powder, the orange juice and the water. Blend until a smooth paste form, if it’s too tick add a bit more water.

Once the brownies are cooled off smother with the chocolate frosting and grate the orange zest on top to decorate. Cut the brownies in square slices and enjoy!

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Chestnut Pancakes with blueberries and orange compote

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This has to be by far my favourite Autumn breakfast! Chestnut flour gives the pancakes such s rich,dense flavour and because it’s naturally sweet you don’t need to add any sweetener in the batter making it a very low sugar breakfast. Chestnuts are a very good source of protein, high in calcium and in vitamin C, one of those very important vitamin for healthy, radiant looking skin.  I love topping my pancakes with coconut yogurt and crushed pistachios and this super speedy blueberries and orange compote, I find the zestiness of the orange goes really well with the sweeteners of the chestnuts.

ingredients:

For the batter:

1 cup of chestnuts flour

1 cup of almond milk or any other non diary milk

1/2 teaspoon of cinnamon powder

3/4 of a cup of blueberries

For the compote:

1/2 cup of blueberries

juice of 1/2 orange + the zest

1 teaspoon of maple syrup (optional)

toppings:

coconut yogurt

chopped pistachios

Start by making the blueberries and orange compote, simply put the blueberries, maple syrup and the juice + zest of the orange in a sauce pan at a very low heat. Cook the compote for about 10-15 minutes, keep stirring throughout, the blueberries should be all dissolved and it should have quite a thick consistency. Leave it on one side.

Mix together the chestnut flour and the cinnamon powder, add slowly the almonds milk whisking vigoursly to avoid any lumps. Heat up a non sticking frying pan and pour the batter to form 2 or 3 pancakes depending on the size of the pan. Let cook the pancakes on one side until they start to form little bubbles on top, about 2-3 minutes, then flip them on the other side and let them cook for the same time.Keep cooking the pancakes until you finish all the batter.

Simply plate the pancakes, pour the blueberry compote on top and add some generous spoonfuls of coconut yogurt and finish to decorate with chopped pistachios.

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