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.

Thai spiced quinoa cakes2

Enjoy 🙂

Carrot Cake Balls

carrot cake balls

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 🙂

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 🙂

 

Sweet Potato & Spinach Curry

Sweet Potato & Spinach Curry

I hadn’t realised when I wanted to make a curry from scratch it would be so difficult.  Trying to get the spices just right nearly defeated me but I kept on trying and I am so glad I did.  This curry is lovely and creamy with just enough heat but if you prefer more heat then add an extra chilli or more curry powder.

The ingredients list for this recipe may seem long but I promise you it will be worth it.  I normally use a curry paste when I make a curry but I always wanted to make my own from scratch.  My mum used to make great curries from scratch and now I wish I’d paid more attention to what she was doing!

Like most curries, this tastes even better the next day.

Serves 4-6

Ingredients

-1 red chilli, seeds removed

-large thumb size piece of ginger, peeled

-4 cloves of garlic, peeled

-1 Tbsp. coconut oil or olive oil

-1 red onion, peeled & diced finely

-1 tsp. curry powder

-2 tsp. garam masala

-1 tsp. ground coriander

-1/2 tsp. ground cinnamon

-1 tsp. turmeric

-2 Tbsp. tomato puree

-1/4 cup desiccated coconut

-2 medium organic sweet potato, peeled and diced (large dice)

-1 x 400ml can of light coconut milk

-1 x 400ml can of cannellini beans, drained & rinsed well

-approx. 180g of baby spinach, rinsed

Sweet Potato & Spinach Curry2

How To Make

First put the chilli, ginger and garlic in a mini food processor and process until very finely chopped.  If you don’t have a mini food processor you can crush the garlic and finely chop/grate the chilli and ginger.  The processor just saves time!

In a large pan heat the oil over a medium heat and add the onion.  Cook the onion gently for 4-5 minutes until it starts to soften.  Next add the garlic, ginger and chilli and cook until it becomes fragrant, about 2 minutes.

Add the spices and cook for another minute then add the tomato paste.  Cook the tomato paste for about 5 minutes as this helps remove any bitterness.  You may need to reduce the heat to prevent the spices burning.

Next add the sweet potato and give everything a good stir.  Pour over the coconut milk and fill the empty coconut milk can with water and add this to the pan too.  Add the desiccated coconut and cannellini beans, giving everything a good stir.

Put the lid on the pan and bring everything to a boil.  Reduce heat to a high simmer and cook for approximately 20 minutes or until the potatoes are just becoming tender (cooking time will depend on the size of your diced potato).

Add the spinach and cook until wilted and the potatoes are ready.

Serve with brown rice or buckwheat.

This curry can be stored in an airtight container in the refrigerator for 2-3 days.

Enjoy 🙂

 

 

Satay Sauce

Noodle salad with satay

This dressing is extremely quick and easy to make and has proved to be popular amongst my friends and family that I thought I’d share it with you all.  You can use it as a pour over sauce (great on noodle salads), a marinade or as a dip.

I use crunchy peanut butter as I like the texture but you can use smooth if you prefer.  Ideally your peanut butter will not contain anything other than peanuts – no added salt or oils.  I use the Meridian brand but there are many other good ones available.

If you prefer a thicker sauce just use less coconut milk but you can easily adapt the recipe to your liking.

Ingredients

-2 Tbsp. peanut butter

-1/4 cup tinned coconut milk

-1 red chilli, seeds removed & finely chopped

-thumb size piece of ginger, peeled & finely grated

-1/2 tsp. curry powder

-1 Tbsp. tamari

-1/2 Tbsp. sesame oil

-juice of 1/2 lime

Satay Sauce

How To Make

Place all the ingredients in a bowl and mix together.

Store in an airtight container in the fridge for up to 3-4 days.

Enjoy 🙂

Chilli & Lime Smashed Avocado on Toast

smashed avocado

I don’t think this is technically a recipe as it is so easy to put together but I had to share it with you all as it’s one of my favourite things to eat right now.  I have an avocado every day, whether it be in a smoothie, as a dip, served like this or eaten straight out of the skin with a skin of lemon juice on top.

I sometimes have this avocado on toast with a poached egg on top which makes a great brunch or quick evening bite to eat.

Serves 1-2

Ingredients

-1 ripe avocado

-1/4 red chilli, finely chopped

-1 spring onion, green part only, finely chopped

-juice of 1/2 a lime

-salt to taste

-2 slices gluten free bread (I use Biona buckwheat rice bread)

-a few fresh coriander leaves (optional)

How To Make

Pop your bread in a toaster to toast.

Whilst the bread is toasting, peel, remove the stone from the avocado and roughly mash (smash) the flesh in a bowl.

Add the chilli, lime juice, spring onion and salt to taste to the avocado.  Stir well.

Place your toast on a plate, top with the avocado mixture and scatter over the coriander leaves if using.

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Enjoy 🙂