Saturday, 18 November 2017

Raw and Sugar Free Blueberry and vanilla Chia Jam

This delicious Blueberry and vanilla chia jam is so easy to make and healthy too.

The great thing about this jam is that you can make it with any kind of berries that you have at hand.
You can also make it with frozen berries.

All you need are 5 ingredients and you're on your way to making some awesome jam and best of all it requires no cooking :)

Ingredients :

2 cups of fresh/frozen Blueberries
1/2 cup of real maple syrup
juice of 1/2 a lemon
4 Tbs of chia seeds
1 tsp real vanilla extract

method :

Add The blueberries to a high speed blender of food processor.

Now add the maple syrup, Lemon juice and vanilla extract.

Blend until everything comes together (just a few pulses)

Pour into to a large bowl and add the chia seeds.

Stir well.

Now pour into clean jars. Mine made 2 jars.

Add the lids and let them set in the fridge for an hour.

Now your yummy jam is ready for you to eat.

The consistency should look like this.

Use the jam any way that you enjoy :)

I enjoyed some with some almond yogurt .

Store in the fridge for up to 2 weeks.

Thursday, 16 November 2017

Healthy Raw salted caramel

This Salted caramel is not only healthy but very delicious and easy to make.
This caramel is sugar free and can be used in baking, drizzled on Nicecream, in your oatmeal or absolutely anything you would use Caramel in. 
I love to dip apple slices in mine.

Ingredients :
1 cup of dates (soaked in cold or warm water until soft)
2 Tbs of unsalted peanut butter
2 tsp of vanilla paste (see recipe) or vanilla extract
1/2 tsp of Himalayan salt
Reserved water from soaked dates as needed.

Method :
Soak the dates with warm water over night or for half an hour until soft and remove the stones.

Add the dates to a food processor and keep the water that they have been soaking in aside. 
Now add in the rest of the ingredients apart from the date water.

Start off by pulsing to break everything down and then blend on the first setting.

Add a Tbs at a time of the date water until you get the desired consistency of your caramel.

Now your caramel is ready to be bottled up and stored in the fridge for when you are ready to use it :)

I hope you try this recipe out and let me know what you think.

Thank you for visiting my blog :)

Monday, 13 November 2017

Lentil, mushroom and chestnut Loaf

Being vegan doesn't mean that you have to miss out on a Sunday roast or a festive dinner. 

This delicious Loaf is very easy to make and packed with protein and lots of flavour. 

There's really no need to go out and buy expensive alternatives when you can easily make it at home and adjust the flavours the way you like them.

Ingredients :
1 can of cooked green lentils (I used Biona organic)
1 cup of oats
1 small onion 
Mushrooms as needed
cooked chestnuts as needed
1 tsp garlic powder
1 tsp Himalayan salt
1 tsp Smoked parika
1 tsp dried mixed herbs
A couple of splashes of liquid aminos
2 Tbs nutritional yeast
1 tbs Sriracha
1 chia egg ( 2 Tbs of chia seeds in 4 Tbs of water left to set)

Method :
Pre heat your oven to 200c/400F
Add a cup of oats to a food processor and pulse a few times to have a coarse flour.

Now add all of the ingredients apart from the lentils and chia egg.

Pulse until it comes together.

Now it's time to add the lentils and the chia egg.

Give it a few pulses until everything is combined and put the mixture into a lined loaf tin and spread evenly as possible.

Make the glaze :
Add half a cup of ketchup, 1 tbs of Apple cider vinegar, 1 tsp of garlic powder, pinch of Himalayan salt, Pinch of black pepper, 1 tsp sriracha and one 1tsp of black strap molasses.

Spread half of the glaze on the top of the loaf.

Bake for 30 minutes and then add the rest of the glaze and bake for another 30 minutes.

Check the loaf with a skewer and if it comes out clean it's ready :)

Serve and enjoy with your favourite sides.

I hope you enjoy this recipe.
If you would like a firmer texture, feel free to add bread crumbs to your mixture before baking. This loaf has a soft seitan style texture.

Sunday, 17 September 2017

Oil free Sriracha Hummus

There's absolutely no need for you to buy Hummus in tiny tubs for a silly amount of money when you can easily make twice as much very easily and cheaply too. 
This delicious middle Eastern chickpea dip is very versatile and you can switch it up however you like and control the amount of spices that you use and the thickness that you like too.
I love spicy dips so I decided to make this a spicy sriracha Hummus and wow it tastes amazing I strongly urge you all to make your own at home, you will never buy it again I promise you!

1 can of chickpeas (washed and drained)
1 Tb Tahini (sesame paste)
Juice of one lemon
1 large clove of garlic
1 tsp Cumin powder
1/2 tsp Himalayan salt
1/2 tsp ground black pepper
2 Tbs Sriracha
1/2 cup of filtered water

Method :
Add everything to a food processor apart from the water.

Pulse it a few times and slowly add the water until you get the perfect consistency that you like. 
I used the full half cup of water but it's your preference and your hummus so you do you :)

It's now ready :)

Store it in a container with a lid and keep it the fridge until you are ready to use it.

This Hummus should last a week in the fridge.
Enjoy with raw veggies, in sandwiches, wraps or anything you like :)

Saturday, 19 August 2017

Raw carrot cake protein balls

If you love carrot cake like I do , then look these protein balls are for you. Not only do they taste like carrot cake but they are healthy and you wouldn't even think it.
These Protein balls are very easy to make and super delicious so give them a try, you won't regret it.

Ingredients :
1 cup of medjool dates
1 large carrot (shredded)
1 Tbs pure maple syrup
1/3 cup of almond meal (ground almonds)
1 tsp cinnamon powder
1/2 tsp nutmeg
1/2 tsp ginger powder
2 tsp Hemp protein powder
2 Tbs peanut butter
1 tsp vanilla extract
pinch of Himalayan salt
1/3 cup of desiccated coconut plus extra to roll balls into.

add all of the ingredients into a food processor.

Pulse the mixture until it all comes together into a sticky mixture.

Now roll the mixture into bite sized balls and place them on a plate lined with parchment paper. Roll some in coconut and leave some as they are (if you wish)

Place them in the refrigerator for 15 minutes and then transfer them into a container and keep in the fridge.

Enjoy these carrot cake protein balls when you crave something sweet or need a quick energy boost.

These protein balls will last a few months in the fridge or indefinitely in the freezer.

Enjoy :)

Thursday, 17 August 2017

Vegan Worcestershire Sauce

The original Worcestershire Sauce has anchovies in it which makes it unsuitable for vegans and the store bought vegan versions are far too expensive and don't even come close in taste.
This quick and easy vegan version tastes and smells like the real deal and I guarantee that you'll never buy store bought Worcestershire sauce again after making this.

Ingredients :
1/2 cup Organic Apple cider vinegar
4 Tbs filtered water
Juice of one lemon
1 Tsp Blackstrap Molasses 
1 tsp brown sugar
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp ginger powder
1/4 tsp cinnamon powder
2 tsp English mustard
1/8 tsp chili powder

Method :
Add all of the ingredients in to a jar and give it a good shake.
Store in the refrigerator.
Shake well before using.

This this Worcestershire sauce gets even better as it ferments sitting in the fridge.

This recipe makes just over a cup so feel free to double it if you would like to make more.

Enjoy friends :)

Saturday, 12 August 2017

Raw Cacao and Peanut butter Protein Balls

These Raw cacao and peanut butter protein balls are so delicious and very easy to make. They taste very much like a guilt free version of a snickers bar.
These Protein balls don't contain any refined sugars so feel free to treat yourself to this healthy snack whenever you have a craving for something sweet or feel a little low in energy.

Ingredients :

1 cup of Medjool dates
2 Tbs Raw cacao powder
1/2 cup of ground cashews (raw)
1 Tbs Hemp protein powder
1 tsp Maca powder
3 Tbs of peanut butter
pinch of Himalayan salt


Put all of the ingredients into a food processor.

Pulse a few times until it all comes together like gravel and when you press the mixture it sticks together like this.

Roll the mixture into small bite sized balls and refrigerate for 15 minutes until set.

Now transfer the protein balls into a container and store in the fridge for a month or indefinitely in the freezer. 

These are great for hikes and after workouts or even snacks to take away with you while you're out and about :)