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.

Method: 
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

Method:

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 :)
Enjoy.

Monday, 7 August 2017

Avocado Dressing/Sauce

Homemade salad dressings are so much better than shop bought ones as you can control exactly what goes into them. The shop bought ones have lots of sugar and ingredients that you can't even pronounce.
I had a few ripe avocados to use up so I thought I'd make a dressing with them. I'm so glad that I did as it turned out amazing :) Why haven't I made this before huh?
This dressing only uses a handful of ingredients and it's very easy to make. 


Ingredients :
1 Large ripe avocado
Juice of a small lime
1/2 tsp Himalayan salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp Agave nectar
1 tsp Apple cider vinegar
1 cup of filtered water
1 Tbs Extra virgin olive oil
pinch of chili powder

Method :

Put all of the ingredients into a blender and whiz until nice and smooth.




It should look like this without any lumps.


Pour the dressing into a mason jar and let it chill in the fridge until you are ready to use it.



I used the dressing on a green salad that I made as a side for vegan spaghetti Bolognese .


This dressing should last up to a week in the fridge.
The dressing would also be great mixed into pasta or zoodles.

Enjoy :)

Sunday, 6 August 2017

Chickpea and Mushroom Curry

Curries are so versatile as you can throw just about anything in them to bulk them up. This chickpea curry is full of protein, Vitamin c and iron from the mushrooms and Protein , folate, manganese and fiber from the chickpeas .You get many health benefits from the spices used too.
This chickpea and mushroom curry is very easy to make and super tasty eaten with rice or your favourite flat bread. It also adds some fire in your belly if you like spicy food :)


Ingredients:

1 can of chickpeas
1 can of chopped tomatoes
1 and 1/2 cups of veggie stock
1 medium onion (sliced)
8-10 Medium mushrooms (sliced
2 Cloves of minced garlic
1 Tbs Tomato paste
1 red bell pepper (diced)
2 Tbs of curry powder
2 tsp Garam Masala
1/2 tsp chili powder
2 tsp Tandoori powder
1 tsp Turmeric
1 tsp Coconut sugar
1 pinch of black pepper
1 tsp Cumin and coriander powder
 1 Tbs of oil to fry.

Method :

Gather all of your ingredients and prepare.

Add oil to a large pan and on medium heat fry the onions and garlic for 2 minutes .



Now add all of the spices and tomato paste and cook for a further 2 minutes.




Now it's time to add in the veggie stock and the tin of chopped tomatoes.


Give it a good stir and add in the chickpeas, red pepper and mushrooms.


Stir thoroughly and let it simmer for 20 minutes on a low to medium heat.


Your curry is now ready to eat :)
Serve with rice or any flat bread of choice.


Note : I have not added any salt to this recipe as the veggie stock gives it the right amount of saltiness that it needs so please taste before adding any salt.

Enjoy :)

Sunday, 23 July 2017

Vegan Marzipan

The traditional recipe for marzipan contains egg whites but fear not fellow vegans, we don't have to miss out on this delicious paste of almondyness (made up word).
This marzipan is quick and easy to make and super delicious and only needs a hand full of ingredients. I guarantee it won't last long in your fridge.


Ingredients:
1 and 1/2 cups of almond meal/flour
1 tsp lemon juice
3 Tbs Pure maple syrup
1 tsp Almond extract
1 tsp water

Method :
Add the almond flour to a large bowl


Now add the rest of the ingredients.


Give everything a stir to incorporate all of the ingredients.


Now with clean hands, get in there and squish with your fingers to form a sticky dough.


Now place the marzipan onto a piece of plastic wrap and shape it into a log.


Wrap it tightly and twist it a few times.


Put the wrapped marzipan in a freezer bag and let it set in the fridge for an hour or over night.


Now your marzipan is ready to use however you wish.


The marzipan will last in your fridge for several weeks but I guarantee it won't last longer than a day ;)

Enjoy.

Saturday, 22 July 2017

How to blanch Almonds and make Almond flour

Almond flour is used in many gluten free recipes and baking.
If Almond flour/meal is not readily available to you in your area and you have some raw almonds at hand, here is a quick and easy way to make your own.



Ingredients :
2 cups of raw almonds
Boiled water to blanch

How to blanch almonds :

Add 2 cups of almonds to a bowl


Cover the almonds with boiled water and let sit for 1 minute.


Now drain the water.


Tip the almonds into a clean tea towel and gently but quickly fold the towel and rub the almonds together and the skins will slip of easily.


I let my blanched almonds dry in my oven without it being switched on overnight. But you can pre heat your oven to one 180 and then switch it off and put your almonds in a baking tray and then put them in the oven with the door slightly open until they have dried out. Or better still if you own a dehydrator, use that.



Making the Almond flour/meal :

Add your blanched almonds to your food processor.



Now pulse 2 or 3 times until it looks crumbly.



Now blitz away for a minute or two until you get a fine almond flour.
Be careful not to process it too much as you will release the natural oils and it will start to turn into almond butter.


Now your almond flour/meal is ready to use. At this point you may sift it but I just stored it into a zip lock bag straight away.

How to store blanched almonds and almond meal :

Blanched almonds can be stored in the freezer for up to 2 years.
Almond flour can be stored in your pantry for up to 2 months but I would recommend storing it in the coldest part of your fridge for up to 6 months or better still in the freezer for 12 months.
If freezing, let the flour come to room temperature before using in a recipe.
I hope this has been useful to you all :)