Thank you all for the birthday wishes! Yesterday I turned 41 and filled my day with, family, friends and food! As well as a considerable amount of cake throughout the day, a friend organised a raw vegan lunch with the Chef Tina Barrat, previously from Maya Cafe who now dedicates herself to private events. One of the (many) highlights was this raw cacao “cheeze” cake above made of cashews and agar agar while infused with frankincense oil, possibly the number one essential oil
A vegan friend first made me this salad, using a recipe from her Thermomix cookbook. In the absence of such a time saving yet costly device, I resorted to the old fashioned technique of chopping by hand. I also tweaked it to reduce the glycemic index of the dressing. This is also a celebration of the veggies found in my seasonal bag from Eat Fresh hence the seasonal aspect. While they are all nutritious in themselves, broccoli is a veggie that's always in my fridge these days
This is a super quick family pudding using fresh bananas and a homemade chocolate sauce which contains just three ingredients: cacao powder, coconut oil and maple syrup. Is it therefore dairy-free and refined sugar free. You could sprinkle some dessicated coconut on top or shavings of frozen coconut cream, for a dairy-free ice-cream effect. Simply pop a carton of coconut cream in the freezer... If you do apply this chocolate sauce to ice-cream or anything frozen, it will hard
Here is a slightly more elegant way of presenting an old classic, in muffin cups bought at Twinsco and taster forks from Jason's. The presentation was possibly lost on my husband's cricket team but I think the wives liked it... What you need: 2 cups couscous 2 cups boiling water or vegetable/chicken stock 1 courgette 1 red pepper 1 green pepper 2 cloves garlic minced 1 sweet potato 1 red onion Half cup freshly chopped coriander Half cup freshly chopped parsley Plenty of good
There are plenty of ways to liven up breakfast time with these coconut based wraps from Green Vitamin. These are raw, paleo, gluten-free, soy-free, low calorie, vegan and low-carb! Now breathe... Above you can see the cacao coconut wraps with sunflower seed butter, yoghurt, granola, pitted black cherries, dates, cacao nibs and almonds. Litter your table with every fresh/dried fruit, seed and nut that you own along with yoghurt, granola and sticky spreads o help glue the wrap
Summery weather calls for drinks & dips, and pico de gallo (tomato salsa) is something I could eat with a spoon, never mind the tortilla chips (although clearly I ate a whole packet while shooting this). What you need: 6 large tomatoes, skinned & deseeded 1/2 red onion finely chopped 1/2 cup freshly chopped coriander 1 clove of garlic minced 1 red chilli 1 green chilli (for colour, or just use 2 red ones) 1 tablespoon coconut sugar 1 tablespoon of your finest olive oil Juice
This is (one of my) current guilty pleasures and could not be simpler. Apart from being very moreish, there are many health benefits of eating miso which is made from fermented soya beans. It contains all the amino acids so is a complete protein, aids digestion, is a powerful probiotic, rich source of B12 and has been reported to reduce risks for breast and other cancers. Since this is white miso, my kids didn't even notice it mixed into butter and certainly didn't complain
Everyone in my household seems to have a bit of a funny tummy and I in particular have been craving miso soup to settle it. Miso is a form of fermented food containing soy beans, Koji (culture of cooked rice/wheat/soy) and salt. It's particularly good at protecting our bodies from radiation and heavy metals which is why the Japanese have been eating more of it since the earthquake: the dipicolonic acid in miso bonds with strontium and removes it from the body. It's also a nat
These were just an excuse to use my new coconut flour. The recipe is from Empowered Sustenance and a pretty good result re bake, texture, lightness and moisture BUT why did I expect the foul-smelling, raw buckwheat honey (also a new purchase) to smell less like cow manure after a 15 min bake?! Is this stuff always like this?! A good reminder of garbage in is garbage out... I would definitely try this gluten-free, vegan, paleo recipe again but with a sweeter smelling honey...
Or ideal as a mid-afternoon snack which meant I had to make excuses come supper time as to why I wasn't so hungry.... The layers are: 1 Fresh, pitted cherries.
2. Granola from Bob's Red Mill.
3. Raw dairy-free coconut yoghurt from Green Vitamin - possibly best yoghurt on this planet
4. Flaked almonds and cacao nibs. Read more healthy AND interesting breakfast ideas here... #blackforest #breakfastparfait #dairyfree #vegan #gf #glutenfree #granola #greenvitamin #bobsredmi
This is a type of "hidden" sauce, hiding a carrot and some dried apricots in a classic tomato & onion pasta sauce. You can't taste the dried apricots but they sweeten the sauce (and far better to use these than white sugar like I used to...) plus they are high in iron. To boost the protein content of the meal, we used a penne pasta made entirely from organic red lentils, produced by Tolerant Foods and sold at SpiceBox Organics in HK. This pasta also suitable for those follow
Chickpeas/garbanzos roasted in garam masala. This was adapted from Sarah Wilson's book "I Quit Sugar" which is one of my current favourites - healthy recipes free of refined sugar and relatively simple to make. Ok, so she recommends to activate/sprout your chickpeas overnight before you start but I was HUNGRY and had had a bad day so I rushed home to open a bottle of wine and try this using tinned chickpeas. Drain them, mix with one tablespoon of garam masala (and am sure thi
This might look a bit O.T.T for one mummy's breakfast but life is too short for toast & butter every day, plus the kids went crazy for the raspberry layer, so everyone is happy! Chia seeds are full of omega-3 (more than salmon in fact) and are supposedly helpful in weight loss in that they absorb ten times their weight in water and make you feel fuller for longer. Fingers crossed! What you need: To make a simple chia pudding: 1 cup of milk (cow's, soya, almond, rice - whateve
This was the subject of the May newsletter... 5 salads you can eat at home for lunch, alone or with your tai tai friends, else pack for the office. Light and summery, they each contain a different source of protein: meat, fish, pulses, cheese and nuts. 4 are meat free, 4 are gluten free, 1 is vegan and they are all delicious and nutritious! Read all our salad recipes here. #glutenfree #vegan #meatfree #healthybutfillingsalads #summerysuppers #taitailunches
Here is a quick lunchtime dip/spread for mummy or sandwich filler for the kids' packed lunches. It's very adaptable and you could substitute the fava beans for edamame/soybeans. I blitzed an avocado in the blender with lemon juice, broad beans (fava beans are the same thing), garlic and salt. This was for the kids, then I added a pinch of cayenne pepper for myself, or you might prefer a fresh chilli to spice thing up. Dip raw vegetables into it or spread it on toast or crac