almond and cacao energy balls

vegan, sugar free, gluten free

Ingredients:

200g almonds (1cup)

400g dates (2cups)
4 tablespoon raw cacao powder
2 ½ tablespoon cashew nuts butter
2 tablespoon coconut oil

Method:

Soak dates for 2 hrs before use.

Place everything in a food processor and blend the mixture until it has stuck together.

Scoop 1 tablespoon of truffle mix and roll it into a ball, then roll it in the cacao powder, desiccated coconut or nuts so it`s coated and no longer sticky. Repeat to coat all the balls.

Place in the fridge for a few hours to set, then serve.

Recipe taken from

DELICIOUSLY ELLA

Ella Woodward

2015 by Yellow Kite

 

Phil Haughton

Phil Haughton

Today we will be talking with one of the founders of the Community Farm and the Managing Director of The Better Food Company, Phil Haughton.

Here is what the Community Farm’s website says about Phil:

“Phil has lifelong involvement in organic food and farming.  Experience has come from 5 years farming in Scotland, 5 years working on a city farm with education at its heart and 25 years retailing, wholesaling, growing and delivering organic food with a commitment to sustainability and community throughout.”

GM: You have extensive experience with organic food and farming. What specifically motivated you to open The Better Food Company and what made you decide to offer only organic food?

PH: I have always had a very strong sense of food justice. When I looked at how the food world was developing I knew it I wanted to offer a better alternative and organic helps not only connect producer and consumer but its healthy for people and planet.

The Better Food at Whiteladies Rd

GM: The Better Food Company was established in 1992 as an organic delivery service, operating from a warehouse in St Werburghs. What was the health food scene like in the early nineties? Were people interested in buying organic food at that time?

PH: People have been interested in buying organic food for decades in response to health and environmental issues. The health food scene was strong, but a about me and my health and less about the world view. As the 90’s progressed it became more about the wider isssues of food, farming and soil health.

The Better Food, Whiteladies Rd,, fruit and vegetables

GM: The Better Food Company’s mission statement states that it is ‘organic, local and ethical’ can you give examples of how you practice these ideals throughout your business?

PH: We strive to be at least 75% organic. We work with as many local suppliers as possible, and we aim to have strong ethical relationships with our suppliers, staff and customers.

GM: In October 2010, The Better Food Company opened a second deli in Clifton, Bristol. The layout of the café has been recently changed and there is more space for people to sit and enjoy their meal. What do you think makes this café so popular?

PH: Fantastic staff making good food and really caring about what we offer our customers. Our café space is small, but very different. Eclectic, and relaxed is a appealing to our customers.

Café deli in Clifton  (2011)

GM: Phil you seem to be a very active man, St Werburgh’s store is a well-established food hub, the Community Farm has had a lot of success and the Clifton deli is now a bustling organic food market, as well as the Soil Association events you are involved with. Looking forward do you have any projects or events you are excited about?

PH: I am excited about our third store opening in July. This is great for the people of south Bristol who have little by way of choice for fresh organic food. After that I would like us to be more involved in growing some of what we use in our kitchens. I have always been a farmer at heart and I would like to spend less time on the business and more time in the field, or at least helping us to grow more food.

Café deli in Clifton, (2016)

GM: What about you Phil, what is your every-day diet like? Do you enjoy cooking at home? Do you have a favourite dish? 

PH: I love to cook, I love to share food. I do lots of gardening and now I spend more time travelling and my latest hobby which is pottery. I don’t have a favourite dish, but I love to do delicious things from all the bits that need using up in our fridge at home.

GM: What do you enjoy the most running your own food business?

PH: People are at the heart of it all. Wonderful people, and the privilege of connecting farmers and growers who work so hard and with such care, with our customers and love food and care deeply about where it comes from.

Thank you kindly for your time!

Interviewed by Greg Macalla
find more on: 
http://www.betterfood.co.uk/
http://www.thecommunityfarm.co.uk/

Moroccan Carrot & Buckwheat Crepes with warm broad bean and herb salad

vegetarian, gluten free

This tasteful meal might be a perfect idea for lunch or lighter dinner. It easy to prepare (and all the ingredients can be bought from Riverford) and the pancakes can be made in advance (layer them between sheets of greaseproof paper). It’s a nutritious combination of Moroccan spices, carrots, toasted buckwheat and buckwheat flour. 

 

Ingredients:

1 egg

100g buckwheat flour

300ml milk

600g unpadded broad beans

30g parsley

15g mint

25g pine nuts

50g toasted buckwheat

1 garlic clove

2 small red onions

Moroccan spice pot:

-1 teaspoon ground cumin

-1 teaspoon ground coriander

1 teaspoon paprika

½ teaspoon dried mint

¼ teaspoon ground cinnamon

¼ teaspoon ground ginger

75g sheep white cheese

1 lemon

sunflower oil for frying

salt and pepper

olive oil

Method:

First make the crepe butter. Crack the egg into a large bowl, add the flour and a good pinch of salt. Whisk, gradually adding 300ml of milk to make a smooth batter. Leave to stand while you prepare the beans.

Put a pan of water on for the broad beans. Pod the beans. Once the pan is boiling, add the beans. Cook for approx 3-4 mins, until tender. Drain and refresh under cold water, then peel off the outer skin to reveal the bright green bean inside (you can skip this part, but I prefer the skin off).

Wash and shake dry the mint and parsley. Finely chop the leaves of both. Put the pine nuts in a dry non stick frying pan. Gently heat, stirring regularly, until lightly golden and toasted. Keep a good eye on them as the catch and burn quickly. Transfer to a plate.

Next, make the crepes. Using kitchen paper soaked in oil, wipe the frying pan to coat it. Heat the pan. Using a ladle, add enough batter, swirling it around the pan to cover. Fry for approx 1 min, until bubbles starts to form and it`s golden brown.

Carefully turn and cook the other side.

Transfer to a large baking sheet or ovenproof plate. Repeat with the rest of the batter so you have 4 good ones. Layering each one on the tray witch greaseproof or foil in between to stop them sticking together. Make sure you cover the last one, as they will be going in the oven later.

Put the toasted buckwheat in a pan with twice the volume of water. Bring the boil, cover and cook for 1-2 mins, until some looks soft but you can still see some crunchy bits remaining.

Put your oven on a low heat, 150C. Peal and finely chop or crush 1 garlic clove. Peel and coarsely grate carrots,. Finely slice the red onion.

Heat 2 tablespoons of oil in a frying pan. Add the onion and cook on a low heat for 10 mins, stirring now and then to stop it catching. Add a splash of water if it look like it might. Put the crepes in the oven to gently warm, do this about halfway through the onion cooking time.

Add the Moroccan spice pot and garlic to the onion. Stir for 1 min. Add the carrots and buckwheat. Gently stir to warm through and soften the carrots a little. Remove the pan from the heat. Add the pine nuts and all but 1 tablespoon each chopped parsley and mint. Crumble in the cheese. Season and gently mix it all together.

Fill the warm crepes with a little of the buckwheat and carrot mixture. Roll them up. Gently warm the broad beans in a small pan. Stir in the remaining herbs. Add a squeeze of lemon juice, salt and pepper and glug of olive oil, all to taste. Serve the crepes with the beans.

Recipe taken from:

Kristy Hale, Riverford Cook

www.riverford.co.uk
find more:
Riverford organic recipe boxes

 

braid

vegetarian

Look what we did with pizza!

Ingredients:

For dough:

250g plain flour

150ml warm water

7g fast action yeast

1 tablespoon salt

½ tablespoon olive oil
1 beaten egg

Filing:

½ cup tomato puree

½ tablespoon dry oregano

500g spinach

50g mozzarella

50g manchego cheese

Method:

Mix yeast with warm water and ½ tablespoon sugar and 3 tablespoons flour.
Leave for 10 minutes.

Put flour into bowl and add slowly yeast mixture. Add in to bowl olive oil and remaining water. Add a pinch of salt. Knead the dough for about 10 minutes.

Leave for 1 hour until it doubles in size.

In the meantime prepare the tomato sauce from this recipe.


Roll out the dough on a lightly floured surface until you can make a large rectangle. Using scissors cut edges into middle to leave approx. 10 cm in middle pastry. Please see photos below

Spread tomato sauce, spinach, grated cheese and mozzarella. Fold the pastry in to middle. Brush the pastry all the way round the edge with beaten egg

Leave to double size for 20 minutes.
Bake for 20 mins in 240C. Great served warm.