OMG! How can it be Friday already?? This Friday Ferment video is all about how to ferment in brine. Super easy and not as messy as the last weeks ferment. Carrots and dill is such a great combo works with protein and vegan dishes. Quickly to make and 4 days of patience ans voila you got some tasty carrots full of health promoting bacteria. Have a fantastic weekend!
It looks like we need something warming after Trick or Treating tomorrow.
10 degrees C and 40% chance of rain is the weather forecast here in London.
This recipe for a vegan Pumpkin Spice Latte will most certainly do the trick after an evening running after the kids – warming and festive in equal measures.
My Pumpkin Spice Latte comes with coffee and the kids have a tea based one.
Pumpkin Spice Latte – Coffee Based
– 1 cup milk (I like oat milk)
– 1/2 cup coffee
– 1 tablespoon maple syrup – 2 drops of stevia (I like Nutri Nicks stevia) – 3/4 teaspoon of pumpkin spice mix – vegan squirty cream
Pumpkin Spice Latte- Tea Based
– 1 cup rice milk
– 3 tablespoons strong cinnamon tea
– 1 tablespoon maple syrup
– 2 drops of stevia (I like Nutri Nicks stevia)
– 3/4 teaspoon of pumpkin spice mix
– vegan squirty cream
Direction: Make the coffee or tea. Warm the milk, Mix or whisk everything but the cream. Pour into a cup and squirt cream on top and sprinkle with cinnamon if you want.
Happy Monday! I got a new recipe for you: Theperfect no-bake STAR-BAR! Filled with top-notch nutrients and very popular as a snack in my house.
I keep them in the freezer on a plate and the kids just go and take one when they need a yummy pick-me-up. They are star shaped to make them look like cookies and also I love stars 🙂 Have them with a cup of warming liquorice or cinnamon tea and they will keep you full and satisfied for a long time.
I bring one with me when I pick up my hungry boy from school or pop one in his school bag if he has an after-school club.
Chop up the dried fruit. Put everything in the food processor and mix until a ball is formed. This takes a few minutes.
Flatten the dough so it’s about 0.5 centimeter thick, then using a star-shaped cookie cutter make shapes. Done!
You can store them in the fridge or freezer for later use.
Good Morning from the breakfast table! A long lazy weekend feast or a quickie before you rush out and seize the day. Breakfast really sets you up for the day. I have to admit I’m not a big breakfast eater unless I’m in a hotel or later in the day, so it has to taste good and it has to be nutritious.
With kids in school I’m obsessed with giving them a healthy start as I have no idea what they will be eating during the day.
Below are a few of my favorite breakfast recipes. They work equally well for a long lazy weekend feast as a quick breakfast on the go (with some prep).
My first tip because the kids love it is SPROUTED & DEHYDRATED GRANOLA. Gluten and nut free and vegan. A refreshing start to the day! You’ll find the recipe here (click!)
This Orange Chia Breakfast is so juicy!Recipe here (click)
Strawberry Bircher! Easy to prepp the night before and so summery and filling at the same time! Recipe here (click!)
Who doesn’t love chocolate and raspberries! This is always a hit and no one suspects they are eating avocado 😉 Recipe here (click!)
Caramel Flavored and light. A mix of carob, chia and banana. Yum yum! Recipe here (click!)
For more Breakfast Recipes like vegan raspberry and vanilla yoghurt and coconut porrige with apple go to categories under breakfast here (click!)
Time for the third video in our Cooking With Kids series. Today we are making a super delicious, nutritious and easy to make VEGAN BOWL!
It’s been super fun to record these videos with my 10-year-old.
Being the master negotiator from birth he managed to get a really good fee out of it! It’s going to be spent on extra RAM for the laptop and digital outfits and silly dances on Fortnite.
– rice for 4 people we use organic short grain brown rice
– 225 gram smoked tofu
– 2 large carrots
– 1 1/2 cup of sweetcorn
– watercress a handful per person
– tamari to taste
– the greens from the spring onions
– 1/4 cup tamari
– 2 teaspoons toasted sesame oil
– 1 teaspoon grated ginger
– pinch of chilli flakes
Instructions: Boil the rice. Make the shoyu marinade. Add the cubed tofu. Assemble in a bowl: Rice, carrots, sweetcorn, watercress, tofu and spring onion. Add tamari to taste. Serve
Mushrooms are a beauty food! But I’m normally not a big fan, and the kids hate them. I only like Marinated Mushroom recipe HERE and the above recipe. If you are old enough to remember the number one bestseller Fit for Life you might be familiar with this recipe 🙂
So what is so beautifying about mushrooms?
Mushrooms comes with anti-inflammatory action which has been linked to aging and most disease. They help boost immunity which in turn help fight off inflammation. They are also low in calories and at the same time very nutrient dense. Containing 15 vitamins minerals and phytonutrients, including folate and hard to come by Vitamin D and Selenium. Mushrooms can be a good substitute for meat as it has that denser texture that you might miss if you are used to eating meat. It’s really important to only eat organic mushrooms as they absorb and concentrate whatever they grow in.
Mushrooms with Garlic and Lemon – 300 gram Mushrooms
– 2-3 Garlic Cloves
– 1 Tablespoon Coconut oil
– 2-3 Tablespoons of Fresh parsley or 1 teaspoon of dried
– Fresh Lemon Juice about 1 Tablespoon
– Salt & Black pepper to taste
Directions: Wash and slice the mushrooms. Saute the garlic and mushrooms in the coconut oil until soft. Add salt and pepper to taste. Squeeze some lemon juice in. Add the chopped parsley. Serve.
It literally takes two minutes!
I either serve it as a side dish or on top of pasta made of lentils.
I’m not going to lie. This is not a super healthy treat. But it’s so much better for you then the bog standard shop-bought salted caramel sauce.We love it on pancakes as a special treat. Is gorgeous on cake, ice cream or just straight from the jar. Coconut sugar is still sugar so if you are on a strict no sugar diet this is not for you. But if you want something sweet, coconut sugar is a better choice than ordinary white sugar. It contains minerals like iron zinc potassium and some calcium which may offer some health benefit.
Hope you like it!
Vegan Salted Caramel Sauce Ingredients:
– 1 Tin of full fat coconut milk 400ml
– coconut sugar 1/2 Cup
– 1/2 teaspoon vanilla powder
– 1/4 teaspoon sea salt
This weeks veg-box came with a bunch of mini turnips and fat chunky broad beans, there was also a recipe that I changed slightly, as usual 🙂
Turnips are packed with Vitamin C, Vitamin E and the B Vitamins, It also contains potassium and fiber.
Broad beans are full of folate (folic acid) vitamin B6, Iron, Copper and manganese.
And because they are grown locally and dispatched pronto to my door, they really are bursting with goodness!
A bunch of mini turnips (cut so they are the same size)
About 13 fresh broad beans, podded
Zest from 1 lemon and some of the juice to taste.
A handful of fresh coriander leaves
1 1/2 teaspoon of ground cumin
1 tablespoon Raw Organic Coconut Oil
Himalayan crystal salt, black pepper
Organic Virgin Olive Oil
Gently boil the cut turnips for about 5 minutes, add the broad beans and simmer for another 2 minutes.
Drain and put in cold water.
Now you can peel off the thick skin of the pods if you thick it’s to rough.
Heat up the raw coconut oil in a cast iron pan or other pan (don’t use non-stick), add the turnips and broad beans and gently fried until it’s got a nice colour.
Add the lemon, cumin, salt and pepper, fresh coriander, salt & pepper.
And last drizzle over some top-notch organic olive oil. (Olive oils should not be heated so you get all the health benefits from the oil)