Gold Turmeric Granola

If you have been following for a while you probably know how much I have been obsessed with turmeric, I have literally been having it in everything! Most people think of turmeric as a spice to have only in savoury dishes, I on the opposite, love using in sweet dishes, like porridge, smoothies and baking.

Turneric boosts incredible anti inflammatory properties and it’s has also been proven to help preventing cancer, therefore it’s definitely a spice you want to use more in the kitchen. I love the subtle spicy flavour combined with the coconut chips and the agave nectar and because if its bright yellow colour this granola is also one of the prettiest I have ever made! J

Ingredients – make a regular size jar

1 cup of jumbo oats

½ cup of mixed nuts of your choice (I have used a mix of almonds and walnuts)

½ cup of pumpkin seeds

½ cup of buckwheat groats

½ cup of unsweetened coconut chips

2 teaspoon of turmeric powder

1 teaspoon of ginger powder

3 tablespoons of melted coconut oil

2 tablespoons of liquid sweetener of your choice (I have used agave nectar)

Method

Start by preheating the oven at 150 degrees Celsius.

Roughly chop the nuts. You can also use a food processor, just make sure they are not turning into flour, you still want to have quite generous size pieces.

Place the oats, chopped nuts, pumpkin seeds, buckwheat groats, coconut chips, turmeric and ginger powder into a mixing bowl. Pour over the melted coconut oil and the liquid sweeter of your choice. Mix everything well together.

Line a baking tray with parchment paper. Spread the granola mixture onto the baking tray using a spatula or the back of a spoon. Bake the granola for 1 hour. Every 15-20 minutes make sure to give the granola a good stir so it will bake evenly. The granola will be ready once it starts to turn into a darker yellow colour.

Remove the granola from the oven and let it cooled down completely.

.Once the granola has cooled down store it into a hair tight jar for several weeks.

 

 

Continue Reading

Double Chocolate Granola

This granola is by far the best granola that I have ever made! It’s perfect for those morning when you need an extra motivation to get out of bed or for those days when you need an extra morning treat. I love serving it with some almond or coconut milk and some fresh strawberries (it makes the milk go all chocolately!) It also makes a great afternoon pick me up when you need something sweet but not too heavy. I personally love adding sultanas or raisin as I love the flavour combination with the cacao, but if you are not a big fan please feel free to leave them out.

Ingredients:

1 cup of jumbo oats

½ cup of raw coconut chips

½ cup of roughly chopped hazelnuts & almonds (you can use other nuts too, I just love the combination between hazelnut and chocolate)

½ cup of sunflower seeds

½ cup of sultanas (optional)

3 tablespoon of melted coconut oil

3 tablespoons of raw cacao powder

2 tablespoons of agave nectar (use more or less depending on your personal taste)

1 teaspoon of cinnamon

70gr of good quality dark or raw chocolate – I have used Raw Halo

Start by preheating the oven at 150 degrees Celsius.

Roughly chop the nuts. You can also use a food processor, just make sure they are not turning into flour, you still want to have quite generous size pieces.

Place the oats, chopped nuts, sunflower seeds  and coconut chips into a mixing bowl. Add the cacao powder, cinnamon and mix everything together. Pour over the melted coconut oil and the agave nectar. Give it a good stir until everything is nicely coated.

Line a baking tray with parchment paper. Spread the granola mixture onto the baking tray using a spatula or the back of a spoon. Bake the granola for 1 hour. Every 15-20 minutes make sure to give the granola a good stir so it will bake evenly. This is very important as it will be prevent the granola from burning.

10 minutes before the granola has finish baking melt the dark chocolate. Heat a pan full of water on a medium heat. Cover it with a ceramic or glass bowl. Place the chocolate in the bowl and let it melt gently.

Remove the granola from the oven and place it into a mixing bowl. Add the sultanas (if using) and give it a stir. Transfer the granola into a mixing bowl and pour over the melted chocolate. Mix everything again. You want to try to coat as much as possible the granola with melted chocolate. Spread the granola once again onto the baking tray covered with the parchment paper and let it cool for at least 1 hour until the chocolate has solidified.

Store the granola in an air tight jar for few weeks.

 

 

 

Continue Reading

Fully Loaded Veggie PHO with glazed sticky tempeh

 

After visiting Vietnam a couple of months ago I completely fell in love with one their most popular dish, Pho. Normally Pho is based around a bone broth and normally served with seasonal veggie, chicken or beef.

My version is made with a rich veggies and mushrooms stock and served with meaty sticky tempeh chunks. I love how warming, comforting and filling this dish is without being too heavy. Ideally you want to make your stock in advance so you can just throw some veggies and the tempeh in and your meal will be ready in no time!

If you can’t find tempeh sliced tofu will work perfectly as well.

 

For the veggie stock:

 1 white onion

 4-5 cloves of garlic

 1  piece of ginger (about a thumb size)

 1 fresh red chilly

 1 tablespoon of miso paste

 1 tablespoon of coconut oil

 1 stick of lemongrass

 2 medium size carrots roughly chopped

 2 stick of celery roughly chopped

 5 chopped chestnut mushrooms

 2 litres of filtered water

 Salt to taste

 Pho Ingredients:

 1 packchoi roughly chopped

 3 spring onions

 A generous handful of greens of your choice ( I have used kale but spinach or spring greens will work as well)

 6 oyster mushrooms

 1 fresh red chilly ( just half if you like it mild)

 Few slices of fresh ginger

 About 200gr of rice noodles

 A generous splash of tamari and Sesame seeds to sprinkle

 For the sticky glazed Tempeh:

 ½ block of Tempeh (buy organic if possible)

 1 tablespoon of coconut oil

 3 tablespoon of tamari sauce

 1 flat tablespoon of agave nectar or maple syrup

Start by making the stock. I personally prefer to make the stock on Saturday or Sunday when I have got plenty of time (for best results is better to let the stock simmer for at least 5 hours) so I can enjoy  a hot bowl of pho throughout the week.

Roughly chop the onion, garlic, chilli and ginger.

Into a big pot heat up 1 tablespoon of coconut oil. Once melted add the chopped onion, garlic, chilli and ginger. Sautee for about 5 minutes until the onions are starting to turn golden brown.

Add all the other veggies plus the 2 litres of filtered water. Bring the stock to boil them turn the heat down to a simmer. Put the lid on and let it cook gently for 4-5 hours.

Once the stock is ready adjust with salt and pepper. Strain all the liquid to a fine sieve. Discard the cooked veggies (unfortunately because they have been cooked for so long there isn’t much goodness left in them to do anything with!).  Store in stock in a jar or an airtight container.

When you are ready to make your pho start my cooking the sticky glazed tempeh:

Slice the tempeh into generous bite size pieces.

In a frying pan heat up one tablespoon of coconut oil. Once hot add the tempeh and let it cook onto 1 side for a couple of minutes until it starts to brown. Keep turning the tempeh pieces until they are evenly golden brown. Add the tamari sauce and cook for another couple minutes. Finally add the agave nectar and toss the tempeh pieces around so they all get coated. Turn the heat off and let the tempeh rest in the pan.

To make your pho. In medium size pot pour about 3 cups of your veggie stock. Bring it to boil.

Add the rice noodles, chopped kale (or the greens you are planning to use), packchoi, chopped mushrooms, spring onions, sliced ginger and fresh chillies. Let it simmer on a medium heat for about 5 -7 minutes until the veggies arte tender and the noodles are cooked.

Serve in bowls with the sticky glazed tempeh, fresh coriander, sesame seeds, a squeeze of lime and a splash of tamari sauce.

Continue Reading

Granola Chocolate Chip Muffins

img_7913

These muffins are the ultimate guilt free treat! Although they are completely gluten free they are still super fluffy and moist I love how the Liz’s granola adds such a lovely crunch! They are the perfect afternoon pick me up or they also make a great breakfast on the go.

Makes about 7-9 muffins

Ingredients:

1 cup of ground almonds

¾ cup of oat flour

¼ tapioca flour

2 teaspoon of baking powder

teaspoon of vanilla extract

½ cup of liquid sweetener of your choice (I have used rice malt syrup)

¼ cup of almond milk

70 gr of good quality dark chocolate (at least 70% cocoa) chopped in very small pieces

¼ cup of Liz’s Pecan and treacle granola

Start by preheating the oven at 180 degrees Celsius.

Line a muffin tin with paper muffins cases.

If you are making your own oat flour simply place the oats into a blender and blend until they turn into flour.

In a bowl mix the oat flour, ground almond, tapioca flour and baking powder. Mix well together.

Add the rice malt syrup and the almond milk. Mix very gently everything together, don’t over mix it as you want to have the batter nice and fluffy. Gently fold in chopped chocolate.

Fill each case with 2 tablespoons of the batter, don’t press it down. Sprinkle the muffins with the granola.

Bake the muffins in the oven for 25 minutes. Don’t bake them for longer otherwise they will become too dry.

Continue Reading

Matcha Green Tea Granola

img_7590

I always been a fan of making my own granola. However I was a little bit hesitant when I made the first batch of this Matcha Green Tea granola as I wasn’t sure how the normally quite bitter Matcha powder would have worked with the other ingredients. It turned out to be better than I could ever imagined! I love how the earthiness of matcha goes so well with the sweetness of the maple syrup and sultanas. The delicate flavour of coconut chips goes also so well with the slight bitterness of the Matcha. All in all this is officially my new flavoured granola!

I love serving it with fresh berries and coconut yogurt but even with just a splash of any milk of your choice would be utterly delicious. It’s also a great breakfast for those sleepy morning when you need an extra boost of energy to start your day.

 

Ingredients – make a regular size jar

1 cup of jumbo oats

½ cup of mixed nuts of your choice (I have used a mix of almonds and pecans)

½ cup of pumpkin seeds

½ cup of flaked almonds

½ cup of sultanas

½ cup of unsweetened coconut chips

2 teaspoon of Blue Bird Matcha Green Tea Powder

3 tablespoons of melted coconut oil

2 tablespoons of liquid sweetener of your choice (I have used agave nectar)

Method

Start by preheating the oven at 150 degrees Celsius.

Roughly chop the nuts. You can also use a food processor, just make sure they are not turning into flour, you still want to have quite generous size pieces.

Place the oats, chopped nuts, pumpkin seeds, flaked almonds and coconut chips into a mixing bowl. Pour over the melted coconut oil and the liquid sweeter of your choice. Mix everything well together.

Line a baking tray with parchment paper. Spread the granola mixture onto the baking tray using a spatula or the back of a spoon. Bake the granola for 1 hour. Every 15-20 minutes make sure to give the granola a good stir so it will bake evenly. The granola will be ready once it will turn into a nice golden brown colour.

Remove the granola from the oven and place it into a mixing bowl. Add the sultanas and give it a stir.

Add in the matcha powder and mix again. You want to try to coat as much as possible the granola with the matcha powder.I find it easier to use my hand to mix everything together.

Once the granola has cooled down store it into a hair tight jar for several weeks.

Continue Reading

Protein Raspberry & Chocolate truffles

img_7437

These little truffles are literally bites of heaven! Apart from looking incredibly pretty they are packed with skin loving antioxidants thanks to the raspberries powder and with amazing plant protein thanks to Pealicious vegan protein powder.

They are super easy to throw together and they make a great gift to bring to a dinner or birthday party.

Makes 10-12 truffles depending on the size

Ingredients:

1 cup of raw cashews

3 tablespoon of raspberry powder

2 tablespoons of agave nectar

2 tablespoons of melted cacao butter

1 tablespoon of Pealicious protein powder

For the chocolate topping:

100gr of good quality dark chocolate

 

A handful of cacao nibs to decorate

Place the cashews into a food processor and let it blitz for 7-10 minutes until they start to turn into a buttery paste. It almost need to resemble shop store cashew butter. Make sure to scrape the sides from time to time to make sure everything get blended well.

While the cashews are in the food processor melt the cacao butter. Heat a pan full of water on a medium heat. Cover it with a ceramic or glass bowl. Place the cacao butter in the bowl and let it melt gently.

Add the melted cacao butter and all the remaining ingredients to the food processor and blitz for a further minute until everything is well combined. You should have a relatively sticky, firm dough. Roll it into balls and place them in the fridge to firm up for at least 2 hours.

Remove the balls from the fridge and dip them into the melted chocolate. Sprinkle them with cacao nibs (optional) and let them cool for at least 1 hour. Enjoy!

Store them in the fridge in an airtight container for up to 2 weeks.

Continue Reading

Chestnut and Chocolate Mousse

img_6454

 

This super festive pudding couldn’t be simpler! It takes no time to make so it’s ideal for the holiday season when you are already busy preparing lots of other things. It’s super rich and decadent but still packed with healthy fats and protein thanks to the chestnut and coconut milk. It’s so incredibly creamy and silky too that I promise nobody will ever guess is completely dairy free!

Ingredients: Makes about 5 pots depending on the size

1 can of full fat coconut milk

250 gr of cooked chestnut or chestnut puree

100 gr of good quality dark chocolate ( I have used Raw Halo)

2 tablespoon of coconut syrup

1 teaspoon of vanilla extract

Toppings:

Pomegranate seeds

Chopped nuts ( I went for chopped pistachios)

Heat a pan full of water an a medium heat. Cover it with a ceramic or glass bowl. Place the chocolate in the bowl and let it melt gently.

Place the cooked chestnut and coconut milk into a blender until smooth and creamy. Pour the mixture into a bowl and add the melted chocolate, coconut syrup and vanilla extract. Whisk everything together until is all combined together.

Pour the mousse into small pots. Place in the fridge to set for at least 2 hours. Sprinkle with the chopped nuts and pomegranate. Enjoy!

Continue Reading

Warm Carrots, Chestnut & Figs Festive Salad

img_6190

As we get further into winter we all crave warming, comforting food. Cold salad definitely don’t get anybody excited this time of the year. This carrot, chestnut and figs salad is the perfect example of a warming winter salad. It packs so many gorgeous colours too, so it will look beautiful while also tasting amazing. The roasted carrots and chestnuts are sweet and tender, while the lamb lettuce and the pomegranate add a nice fresh note. The pomegranate and balsamic dressing adds a tangy edge that brings all the elements of the dish together. This salad is obviously ideal as a side dish but it’s great as main meal too, just add some cooked quinoa or some crumbled goat cheese to make it more filling.

Ingredients:

  • 60 gr of lamb lettuce
  • 1 pack of Merchant Gourmet cooked chestnut
  • 3 medium carrots
  • 4 fresh figs
  • ½ pomegranate
  • ½ cup of chopped pistachios
  • For the dressing:
  • 3 tablespoons of olive oil
  • 1 teaspoon of balsamic vinegar
  • The juice of the ½ pomegranate
  • 1 tablespoon of coconut oil or olive oil for roasting
  • Salt and pepper
  1. Start by preheating the oven at 180 degrees Celsius.
  2. Wash and peel the carrots and chop them into big chunks
  3. Toss the carrots into some coconut oil or olive oil and season them with salt and pepper
  4. Roast them in the oven for 30-40 minutes until they are soft.
  5. While the carrots are roasting make the dressing. Before removing the seeds from the pomegranate squeeze it with your hands onto a bowl until the juice come out. You should get at least 3 tablespoons of juice.
  6. Mix the pomegranate juice with olive oil, balsamic vinegar, salt & pepper. Remove the seeds and leave them onto side
  7. slice the figs lengthways in 4 pieces, chop the chestnut in bite size pieces.

 

  1. Once the carrots are cooked place them into a salad bowl and add the lamb lettuce, sliced figs and chopped chestnuts.

 

Continue Reading

Chestnut and Apple Spiced Porridge

img_6666

This porridge is literally a warm hug in a bowl.  It’s the perfect breakfast for cold winter mornings or when you have a little extra time to treat yourself to a soul warming bowl of creamy goodness. I love how the chestnuts combined with almond butter create the most indulgent of the consistency. Although this porridge is wonderfully rich and comforting is still packed with lots of fibre, healthy fats and protein, making it the perfect breakfast to power you through all day.

Ingredients

  • 1 cup of oats
  • 1 of almond milk
  • 2 tablespoon of almond butter
  • 1 teaspoon of cinnamon
  • ½ pack of Merchant Gourmet cooked chestnuts
  • For the stewed apples:
  • 1 apple sliced in lengthways slices
  • 1 teaspoon of cinnamon
  • ½ teaspoon of ground ginger
  • ½ teaspoon of ground nutmeg
  • 1 tablespoon of date syrup
  • Toppings:
  • Chopped pecans
  • More date syrup

 

 

With a fork mash the chestnut until you have a crumbly kind of flour.

To make the stewed apples simple place the sliced apples and all the spices into a pan with a splash of water. Put the lid on and cook them gently on a medium-low heat for about 20 minutes until they are soft but still keep their shape. Add the date syrup and cook for another minute. Remove the pan from the heat and leave it on one side.

To make the porridge: place the oats into a pan with the almond milk and cook them on a medium heat for 5 minutes until most of the liquid has been absorbed. Add the almond butter, the crumbled chestnuts and the cinnamon and stir everything together. Cook for another 5 minutes until the porridge is thick and creamy. Add more almond milk or water if needed.To serve pour the porridge into a bowl and add the stewed apples on top. Sprinkle with some chopped pecans and drizzle with more date syrup.

 

Continue Reading

Chocolate Chip Mint Smoothie

img_5494

This smoothie tastes so decadent and so indulgent and is yet so healthy and packed with amazing plant goodness. It will satisfy any chocolate cravings and thanks to avocado it will keep you feeling satisfied for longer. I love the flavour combination between the richness of the raw cacao and the freshness of the We Are Tea Peppermint Tea, which is also great to ease and speed digestion.

Ingredients – serves 1

1 frozen banana

½ avocado

1 tablespoon of almond or cashew butter

½ cup of brewed cold We Are Tea Peppermint Tea

1/3 cup of almond milk

2 tablespoon of raw cacao powder

Toppings:

Fresh mint leaves

Cacao nibs

Fresh fruit (I personally would recommend strawberries)

Granola

Coconut chips

This recipes couldn’t be simpler! Place all the ingredients (apart from the toppings) into a blender and blend until smooth and creamy. I love serving my smoothie in a bowl and top it with my favourite toppings like granola, fresh berries and mint leaves.

Continue Reading