Tag: cooking
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Butternut Squash & Yellow Mung Dal (+Spelt Flour Chapatis)
Dal is a wonderfully wholesome, balancing dish full of plant-based protein and minerals like magnesium and zinc and lots of fibre. As we transition from Winter to Spring, this is a great time to start bringing in more naturally detoxifying, alkalinising plant-based meals to help you feel lighter and brighter as the days get lighter…
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Recipe: Blood Orange, Sesame & Almond Loaf Cake
It’s blood orange season, and whilst they’re not totally native to the UK, oranges have been imported to Britain since the 15th century, so I’ll take that… As we’re in the second half of winter, vitamin C is still really important, and there aren’t many natural sources of it around right now. Vitamin C is…
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Wild Garlic & Nettle Soup
Throughout the lockdown, many of us have been for daily walks, bike-rides and runs, and even discovered completely new routes to venture along. If you’re lucky enough to live close to fields, hedgerows and the countryside, you’ll have probably seen lots of Spring plants emerging over the past month or so. Spring is a time…
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Recipe: Healthier No-Bake Millionaire Shortbread
Originally known as the ‘caramel slice’, complete with condensed milk, sugar and butter, the ‘millionaire shortbread’ is one of those sweet treats that is definitely a favourite in our house, although ours has some very different ingredients. You can find a few healthier millionaire shortbread items in the supermarket in the ‘free from’ section, but if you’re…
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Plum & Berry Tarts
With easier-to-digest spelt flour, 100% plant-based ingredients, seasonal fruits and warming Cinnamon spice, these sweet autumn treats are easy to make, and perfect for serving hungry guests. Enjoy them with a cup of tea, or pack a couple to bring on a blustery Autumn walk! INGREDIENTS 1 ½ cups spelt flour ½ cup coconut oil…
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Fig & Pesto Flatbread
With September being fig season in the UK, this is the perfect time of year to get creative with the sweet, jammy and delicious fruit. Baked into cakes and crumbles, and used as an accompaniment to sharp cheeses, figs are great with both sweet and savoury dishes. This recipe is a satisfying savoury flatbread ideal…
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Blueberry, Plum & Pear Cake
A celebration of seasonal and sweet ripe fruits, this cake uses a combination of spelt flour and ground almonds to give it a springy sponge-like texture. The abundance of fruit used in this recipe means you can really cut down on the amount of sweetener or sugar you might usually use. Try it this week…
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Moroccan – Style Amaranth Tabbouleh
High in plant based protein, gluten free, full of antioxidants and calcium and easy to digest, amaranth is the ancient grain cultivated for over 8000 years, and still going strong today. Whether its porridge, cookies, cous cous alternatives or salads, amaranth is very versatile and easy to cook. This recipes takes the Lebanese tabbouleh and…
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Chickpea Pancake Pizza
A healthy yet satisfying and totally tasty alternative to pizza, these protein packed chickpea bases are easy to make and cook quick enough to make midweek. Unlike a dough-based pizza base, these ‘pancake’ pizzas are far lighter and easier to digest, and of course since you’re the one making them, you choose exactly what goes…
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Springtime Parsley & Basil Pesto
As we welcome the Spring Equinox this week, it seems appropriate to make something green and full of life. The beginnings of Spring are very much a transitional time of the year in terms of living with nature. After the heaviness and hibernation of Winter, it’s important to recognise whether there’s a need to re-set…
