Creamy Honey & Mustard Dressing

 

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Whoever came up the idea of combining honey and mustard together knows what they were doing, for me, it’s such a winning combination.  I used to love having cheese sticks (when I could eat dairy) dipped in a honey mustard dressing, however, looking back now it was such an unhealthy snack to eat – deep-fried cheese and a thick dressing!

I decided to come up with a healthier dressing and this turned out great first attempt and now is a staple in my fridge most weeks.  I use a dairy free coconut yoghurt which is quite thick so if you can tolerate dairy then natural yoghurt or Greek yoghurt would work well.

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Kale & Pea Soup

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Hello!  I hope everyone has had a wonderful Summer.  I’m back from an excellent vacation.  First up was my beautiful cousin’s wedding and then I went to visit my gorgeous sister as she was renewing her wedding vows with her husband, lots of happy tears were shed this Summer.

I have also been busy practising and conjuring up lots of new recipes for the blog which I can’t wait to share with you.

I am really busy at the moment with college work, starting a new business and blogging and although there doesn’t seem enough hours in the day for everything I wouldn’t have it any other way – I think that’s the difference when you enjoy something in life, it’s not a chore!

I love a good bowl of soup as it’s super easy to prepare and you can pretty much throw anything in a pan!  This soup works well for Summer as it’s lovely and light in flavour.

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Thai Spiced Courgette & Quinoa Cakes

Thai spiced quinoa cakes

This was a recipe that came together when I hadn’t been to the shops for groceries and used whatever was left in my fridge, which wasn’t a lot!!  A courgette and some left over quinoa didn’t really give me a lot of ideas then I found some Thai green curry paste in my cupboard and these little beauties were born!

I’ve tried this recipe with an egg as a binder but I didn’t like the texture it created so I’ve omitted that and much happier with the final result.  I used 3 teaspoons of curry paste as I love some spice and heat but you can start with a couple of teaspoons and see how you like it.  You could use homemade curry paste but for convenience I use a good quality jar of paste.

To save time you can miss out the step of browning the patties first and just put them straight in the oven to bake.

These are delicious hot or cold so great to make ahead to take for packed lunches or on picnics.

Makes 6

Ingredients

-2 cups cooked quinoa (approx 1/2 cup uncooked)

-1 cup grated courgette (approx 1 small courgette)

-2 to 3 tsp. Thai green curry paste

-3 tsp. coconut cream

-2 spring onions, finely chopped

-scant 1/2 cup brown rice flour

-2 tsp. coconut oil/olive oil

How To Make

Pre-heat oven to 180C/355F.  Line a baking sheet with oiled baking parchment.

Place all the ingredients except the oil in a bowl and mix fully until combined.

Take some mixture (slightly larger than golf ball) and roll between palms then squash down to a patty.  Continue to do this until all mixture is used.

Place a large frying pan over a medium heat and warm the oil.  Once the oil is warm place the patties in the pan and cook for a few minutes each side until browned.  You may need to do this in batches.  Place browned patties on the prepared baking sheet.

Cook the cakes in the oven for 15-20 minutes.

Serve hot or cold.

These cakes store well in an airtight container in the refrigerator for up to 3 days.

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Enjoy 🙂

Berry & Spinach Smoothie

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This post is very short as I’m super busy with my studies but I wanted to share this smoothie recipe with you.

I’ve just discovered an amazing coconut milk by Rude Health (I’m already a fan of their rice and almond milk) and it is amazing, just reminds me of being somewhere exotic…not a rainy Scotland!

Serves 1

Ingredients

-1 cup mixed berries (I used strawberries, blueberries & blackberries)

-1 cup coconut milk or almond milk

-2 cups baby spinach

-1 Tbsp. chia seeds

-1 small banana or half an avocado

-handful of ice

Berry & spinach smoothie

How To Make

Place all ingredients in a blender and blend until smooth.

Enjoy 🙂

Carrot Cake Balls

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My favourite cake of all time is carrot cake with lemon drizzle coming a very close second.  Both my grandmothers made wonderful cakes and whenever I visited either of them I usually made a beeline straight for the cake tin to see what was available.

I, unfortunately, did not get the ‘baking’ gene.  I have had many baking disasters but I’ll keep trying and I’m sure one day I’ll figure it out!

These carrot cake balls are very more-ish but they do have a high sugar content due to the dates so they really are meant for a treat.

I’ve made them a number of times now and varied the dried spices and this recipe works the best.  I roll some of the balls in desiccated coconut just to add another texture and flavour but you don’t have to.  The balls are quite sticky but once they’ve been in the fridge they firm up nicely.

Ingredients

-1 large carrot or smaller carrots, peeled and roughly chopped

-1/2 cup walnuts

-1/2 cup cashews

-1 cup medjool dates, stones removed

-1 Tbsp. chia seeds

-1/4 tsp. ground ginger

-1 heaped tsp. ground cinnamon

-1/4 tsp. all spice

-1/4 cup desiccated coconut (optional)

How To Make

Place all ingredients except coconut in a food processor and blend until thoroughly blended.

If using the coconut place in a dish.

Take the blade out of the food processor bowl and using a tablespoon, scoop mixture out and roll between your palms in to a ball.  Roll in coconut if using.  Continue doing this until all the mixture is used up.

Place the balls on a plate and place in the fridge to firm up.

These keep well in an airtight container in the fridge.

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Enjoy 🙂

Kale & Pineapple Smoothie

Kale & Pineapple smoothie

My Dad got me a fab gadget when he was over visiting last year that makes slicing up a pineapple so easy!  The best bit too is you’re left with the shell of the pineapple and some of the delicious juice to drink.

As pineapples always remind me of hot Summer days I was waiting for a hot spell before I stocked up on them and created some recipes.  However,  I think the two days of sunshine we had here in Scotland was Summer this year, eager as I was to use my new gadget I’ve stocked up on pineapples – sliced them up with said gadget and filled the fridge and freezer!

I made this smoothie the other morning after my workout and it is delicious with the heat of the ginger coming through.  It is a thick smoothie so if you prefer a thinner consistency add more milk.

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Serves 1

Ingredients

-2 large handfuls of kale, cleaned and tough stalks removed

-1 heaped cup chopped pineapple

-1″ piece of ginger, peeled

-1 stick of celery

-1 Tbsp. ground flaxseed

-3/4 cup brown rice milk, or your preferred milk

How To Make

Place all ingredients in a blender and blend until smooth.

Pour into a glass and serve.

Enjoy 🙂

 

 

Ginger & Lime Tahini Dressing

Ginger, lime tahini dressing

Well we had two glorious days of sunshine last week and me being ever so positive decided to finally put all my Winter clothes away, bring out my Summer clothes and started trying some Summer inspired recipes I have planned.  It is now cold, grey and raining and I’m wearing a jumper!  I’m hoping this is just a temporary blip in the Scottish Summer.

I love all the fresh fruits and vegetables during the Summer months.  I like trying different ways to incorporate the various foods available into my diet, not all salads have to be limp lettuce, a tomato, cucumber & grated carrots as I have learned!

This dressing gives a lovely punch from the lime and a bit of heat from the ginger.  Ginger is great to help digestion and also is anti-inflammatory so an excellent addition to your diet.  I use lots of ginger in this dressing but if you’re not overly keen use less and adapt to your taste.

salad with tahini dressing

Ingredients

-2 Tbsp. tahini

-1 Tbsp. tamari

-juice of half a lime

-zest of one small lime

-large piece of ginger (approx. 2″-3″ ) peeled & finely grated

-2-4 Tbsp. cold water

How To Make

Place all the ingredients except the water into a small jar.  Add two tablespoons of water first, secure the lid on the jar and give it a good shake.

Check consistency of dressing and if you prefer a thinner dressing add more water.

Stores well in the refrigerator for up to 5 days.

Enjoy 🙂