All posts filed under: For Veggie lovers

Spooky Pumpkin Pancakes

Published by Angelee

These babies are so light, so fluffy and so good they will have you howling for more Awooooooo! Ingredients 6 tbls pumpkin puree 1 1/2 cup of spelt flour 1 cup milk 2 tbls maple syrup 2 tsp baking powder 1/2 tsp cinnamon 1/2 tsp nutmeg pinch of salt 2 tbls melted butter maple syrup to serve Method Whizz the pumpkin flash to a puree consistency making sure you don’t add any pips in. In one bowl mix the flour, spices, salt and baking powder. I another bowl whisk together milk, pumpkin, butter, egg, and maple syrup. Fold the mixture into the dry ingredients. Grease a flat pan over a medium heat and pour about 1/4 cups of batter to make each pancake. Cook about 2-3 minutes on each side and serve with maple syrup:))))

Nutty Bites

Published by Angelee

I don’t know about you but in the winter I need even more energy. I literally need someone to kick me out of my bed! I kind of want to eat more, do less and drink more! So I find that rather than getting into some internal struggle called ‘guilt’… feed into it (within reason). So I came up with this recipe, theses mini mouthfuls that satisfy a sweet craving and a great little energy boost, the kids love it too. So when your bodies craving warmth and a sweet fix…pop one of these in your mouth and put a hat on! Ingredients 100g walnuts 100g pistachio 100g almonds 100g hazelnuts 100g cashews nuts 50g sunflower seeds 50g melon seeds 25g of grated coconut Method Place all the nuts minus the coconut into a blender and blitz to a coarse consistency. Depending on your blender you may need to split the nut mixture in half. Get a large frying pan and place it on a high heat, add the nuts that have been blitzed and …

Crank up your Cauliflower

Published by Angelee

Serves 2-4 The humble cauliflower is such a gem of a veg, its a true chameleon. It will adapt to its surroundings or even take on a completely different form like a pizza base or rice like consistency. This recipe is a twist on classic indian dish ‘Aloo Gobi’ which literally means potatoes, cauliflower. My version makes the cauliflower the king in a celebration of flavours that will make your tastebuds stand up and salute the royal Cauliflower! No frying involved just baked in the oven to lock in all that flavour and goodness. Serve with indian flat bread, roti or great as stand alone x Ingredients 1 Cauliflower 2 inches of ginger 4/5 chillies 1 tsp cumin seeds 1/2 tsp turmeric 1 tsp garam masala 1 tsp salt olive oil Method Pre-heat the oven at 180c Remove the leaves from the bottom of the cauliflower. Cut the long stem with a sharp knife. Cut the stem close to the cauliflower. You may break the florets with hand or cut them with a knife. I …

Power boosting paneer and poached egg warm salad

Published by Angelee

Post work out boost… you’ll be flexing your muscles like popeye with this super, protein hit salad. INGREDIENTS Ready in 15min Serves 1 1 egg ½ courgette, sliced 100g long stem broccoli (about 4-5 stems) 4-5 medium sz mushrooms, sliced 1 tsp coconut oil Spinach, large handful 100g paneer, cubed Salt and pepper to season METHOD I find the easiest way to poach an egg is to use a shallow frying pan. Half fill the pan with water, while that’s coming to the boil, pan fry cubed paneer (recipe for making at home coming soon but can also buy this amazing super food). Cook for about 3 minutes then add the sliced courgettes, broccoli, mushrooms and cook for a further 3 minutes until the veggies are charred but still al dente. In a large bowl mix the paneer mixture with the spinach leaves. Dish onto a plate and add the egg on top. For the poached egg, ensure the water is simmering in the shallow pan. Crack an egg into a small bowl, then …

Post hot flow yoga quick fix

Published by Angelee

I kind of fell into this recipe rather than taking time to create it. To be fair there isn’t much cooking going on, rather assembling ingredients together. So it was my Tuesday morning session with Patricia. Patricia is smiley super fit Brazilian yoga teacher, who runs a fusion class…something between yoga and insanity. As I stagger out I feel like need to feed my muscles, asap! This recipe is great for post work out… quick, high in protein and seriously satisfying, if you are just cooking for yourself half the ingredients and you can keep half in the fridge for later or the next day. INGREDIENTS Ready in 15min Serves 3-4 200g couscous 200ml boiling water ½ tsp ground cumin 240g tuna (two small tins) 240g chickpeas (1 tin) ¼ tsp mustard (I like English) ½ lemon, squeezed 2 tomatoes, quartered coriander, handful salt and pepper to taste METHOD Place the couscous in a shallow dish then pour over the boiling water. Cover the dish with cling film, and allow the couscous to swell up and all the water should be absorbed. …

Black lentil soup aka Dal!

Published by Angelee

Full on flavor, high in protein and releases slow burning energy better still ridiculously easy. INGREDIENTS 200g of black lentils 1600 ml cold water ½ inch finely chopped ginger 3 cloves of garlic, crushed 1 small, finely chopped onion ½ tin tomatoes ½ tsp cumin seeds 1 tsp salt ½ tsp turmeric ½ tsp garam masala handful of coriander METHOD Wash the lentils in cold water, add to a pan with the water. Bring to the boil, add the chopped ginger, garlic cloves, onion and 1/2 teaspoon cumin seeds, 1/4 tsp salt and simmer with the lid on the pan. Cook for about 1 hour or until the lentils have split add either ½ tomato tin or 2 finely chopped tomatoes. Cook for a further 10 min or until the lentils are soft and the Sauce has thickened, if the sauce is too thick add boiled water to have soup like consistency. Finish with freshly chopped coriander and the garam masala. So satisfying x This dal work well accompanied by either flat bread (roti recipe …

Gluten free Roti’s

Published by Angelee

For those of you looking for a gluten, wheat, sugar free flat bread look no further! Been trailing out different flours, this one hit the spot on flavor, texture and ease of handling the dough. A mixture of millet and buckwheat, high in protein and full of B vitamins. Spice up your life with a curry and these babies!!! INGREDIENTS (serves 3-4) 100g buckwheat flour 100g millet flour 25ml warm water METHOD Add both flours together in a mixing bowl and gradually add the water whilst kneading together. You want to make a firm dough so use the water sparingly and don’t add it all if it is not required. Make into six small mini balls. Have a little buckwheat in a separate plate to use whist rolling the balls into 5/6 inch round circles. Using the buckwheat flour if the roti start ticking to the surface, while you are rolling it out. Using a flat pan(like a pancake one) on a medium heat roll each one out individually and cook on each side. Press …