This curry is so easy and really warming and filling! You want to cook this in a super big pan if it’s not going in a slow cooker. This creates about 4/5 portions. You can add a couple of diced chicken breasts, if eating meat.
- 5 large potatoes
- 2 large carrots
- 2 onions
- 2 cans chickpeas
- 200grams red lentils
- 500ml veg stock,(normally 2/3 Kalo cubes)
- 3 tblsp mild or medium curry powder, (I like a mixture of both)
- Additional sprinklings of paprika, garlic salt, cumin, turmeric, cayenne pepper, (make it as hot as you like).
- Salt and pepper
A taste of fruity, natural heaven, this simple muesli is so fresh and filling. A great way to start the day.
- 3 tbls Bio yogurt
- Small banana
- 4 tbls porridge oats
- Couple handfuls chopped walnuts
- 5 dates
- Handful raspberries
Just dice all the fruit and mix up the remaining ingredients with the yogurt. Then enjoy!
Playing with my new slow cooker, I made a favourite all orange ingredient, soup of mine and it was fun to just let it simmer away all morning. In fact in only took around three and a half hours until it was ripe for the hand blender. This recipe has evolved each time I’ve made it, and today I think it’s reached the peak of flavour. It’s a thick, harty soup for cold days and hungry tummy’s.
- 2 large sweet potatoes
- 5 large carrots
- 1 large onion
- 2 cans, drained butter beans
- 175grams of red lentils (around 6 handfuls)
- 3/4 can coconut milk
- 2 veggie stock cubes in 700ml water
- 5 tblsps curry powder (mild or medium depending on how spicy you like it)
- Salt, pepper, splash cayenne pepper
- Peel and chop veg and add to either your slow cooker or very large soup pan, (if using soup pan you may need to top up the stock water a little more).
- Literally chuck in all the ingredients and allow to simmer until ripe to blast with the hand blender
- You can play with adding more spice or coconut milk to make hotter, or cool it down again with the milk.
- Serve with a swirl of coconut milk, dash of spice ontop and eat with bread. Alternatively, because it has a chunky Indian taste, a nan bread or chapati may be nice for dipping.
Enjoy the veggie, curry, coconut orange soup and share with your buddies if you dig it 😉
A great and quick way to use up your veg and also get some lunchtime protein is to have a fritter, mmm! You can also make it vegan by using a chia seed alternative to eggs, see below. There are only three staple ingredients and it takes minutes to make.
- 2 medium courgettes or one large
- 2 eggs or 3 tblsps chia seeds with 9 tblsps water
- Half mug wheat / gluten free flour or buckwheat / brown rice flour
- You’ll need a jelly cloth or kitchen cloth to squeeze excess water from the courgette
First time making healthy homemade chocolate today, and it’s rather gorgeous! Just three staple ingredients needed. It’s so totally easy, so get cracking and make some if you haven’t yet tried the experience.
Here’s the recipe:
- 3/4 cup cacao
- 1/4 cup coconut oil
- 4-6 tblsps date syrup, (can use agave, coconut blossom, maple syrup or honey)
For extra taste I added a sprinkle of chopped fruits and nuts:
- Pecan nuts
- Kiwi fruit
- Dedicated coconut
- Heat the coconut oil
- Once it’s a liquid take off the heat and sieve in the cacao powder with a whisk
- Add your natural sweetener and whisk
- Transfer the chocolate to a tin, with grease proof paper if it’s not non-stick
- Allow to set in the fridge for 20-30mins
- Slice and keep in fridge for up to a week
The raw fruit does make it a little wetter but I didn’t mind imperfect slices and I liked having fresh fruit combined. If you want firmer slices then use dried fruit and nuts only. You could also up the amount of chocolate for thicker chunks.
Enjoy! And share your choco stories or variations…
I’ve finally got my houmous mix down! It’s always been too bland in the past but the answer for me was more garlic and lemon. If you like it strong then you may like this variation.
- One can chickpeas
- 1 and half lemons squeezed
- Whole large garlic or 4/5 cloves
- 2 tblsps light tahini
- 2 tblsps water
- 2 tblsps olive oil
- Salt and pepper
I add about half a tsp of each spice. Then just blitz it all up, simple!
It’s wheat / gluten, dairy and sugar free. Plus if you’re a vegan, you’re in luck! This dish is popular with my family and friends, in fact I’ve given out the recipe frequently so thought I’d add it here. It’s great to make a huge pan full for parties, simply add an extra can or two of beans and top up on the veg. You’d need to cook the double amount in two casserole dishes however.
It still tastes just as good after freezing, so you can store portions and eat day after day. It never gets boring and you can make it as hot as you like. You can play with the spices and get it how you like it.
What you need:
I love potatoes, with my friends I’m renowned for my “jackets” with everything, but a diet that has been working for my recovering health is one with reduced carbs. Hence the sweet potato indulgence. Apparently they are better for you and have more vits and mins than your average tatty. This is potato at its best like my mum used to cook when I was young. However I’ve created a yummy sweet potato twist with this dish…
I normally drizzle in hemp or Soya milk as an alternative to milk, but I’d run out on a day I just couldn’t resist my potato yearning. You could also cut the cheese, or use vegan cheese making it dairy as well as wheat free. This recipe fills one loaf tin and feeds two, or just the two inside of you!
- 1 large jacket potato unpeeled
- 1 large sweet potato unpeeled
- 1 small onion
- 3 cloves garlic
- Couple handfuls of cheese (optional)
- 4 tablespoons soya / hemp or milk
Simply gorgeous, this is! Nothing like blowing your own trumpet, but I’m sure that eating well, in addition to loving the cooking experience, really adds to recovering our health. Also for those of us who feel great anyhow, it surely sustains vitality.
I adore Italian food and it’s been really annoying at times, with eating wheat / gluten free, that I feel I miss out. However I’ve been experimenting more lately with brown rice pastas and homemade sauces, hence my lasagna success.
I eat dairy infrequently, so I added some to this bechamuel sauce for a treat, but to be honest, it didn’t need it and so would taste great without.
Here’s the script:
- Gluten / wheat free pasta sheets
- 1 large courgette
- 1 red pepper
- 2 carrots
- 3 portobello mushrooms
- 1 onion
- 4 cloves garlic
- Half veg stock cube
- Handful crushed walnuts or pecans
- 500 grams passata
- Mixed Italian herbs, salt and pepper
For the bechamuel sauce –
- 400ml soya milk or hemp drink
- 50g butter or coconut oil
- 50g brown rice flour or buckwheat flour
- Optional handful cheese, vegan cheese
- Cut up all the veg fine, grate the carrot and crush the garlic
- Add to saucepan with olive oil and herbs
- Cook for 10 mins until soft
- Add the nuts and passata and cook for a further 5-10mins
- Place the butter or coconut oil in another pan
- Once it’s runny, take off the boil and add the rice flour slowly, stirring out any lumps
- Now with the paste, slowly add the soya milk
- Once thick add the optional cheese and take off heat
- Soak 6-8 pasta sheets for 5 mins
- Turn oven on to 200 degrees
- Place a layer of the veg sauce in your baking tray
- Add a layer of pasta sheets
- Next layer with bechamuel sauce and veg
- Add a final layer of pasta sheets
- End with bechamuel sauce ontop and a sprinkle of cheese is desired
- Cook for 30-40mins until slightly brown
- Serve with salad
The soya milk tastes better than a milk version and the nuts give it a lovely crunch
If you make this or have any other versions, add your comments below 🙂
I love to make banana bread and because I’ve been cooking so much with cacao lately, I added it to my latest batch and it’s simply divine.
This loaf is wheat / gluten free and sugar free, only gaining the natural sweetness from the bananas. You can even make it vegan, by substituting the eggs for a mix of chia seeds and water. This creates a coagulated mixture, which is a great egg substitute.
- Mixing bowl
- Greased loaf tin
- 3 ripe bananas (best when squashy)
- 2 eggs
- 1 cup wheat/gluten free flour (I use doves farm)
- Half cup brown rice flour
- 1 sachet baking powder or half tsp
- 1 tbl sp cacao powder
- Quarter cup pecans or walnuts
- 1 tbl sp chia seeds
- 1 tbl sp linseed mix
- Sprinkle mixed spice or cinnamon