Tortilla

👬12🕞30 min

vegan, sugar free

You can make these Mexican flat breads thin or thick, depending on your preference. Great recipe to make with your kids, who can then fill them with whatever they like.

Ingredients

cups all-purpose flour
1/2 teaspoon salt
3/4 cup water
3 tablespoons olive oil

 

Method:

In a large bowl, combine flour and salt. Stir in water and oil. Turn onto a floured surface; knead 10-12 times, adding a little flour or water if needed to achieve a smooth dough. Let rest for 10 minutes.

Divide dough into eight portions. On a lightly floured surface, roll each portion into a 7-in. circle.

In a large non-stick pan, cook tortillas over medium heat for 2 minutes on each side or until lightly browned. Keep warm.



If you would like your tortillas crispy, just simply divide dough instead 8 portions into 12 (make them thinner).

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Super Healthy Flapjacks – no butter or sugar

vegan, GF, sugar free

👬 24 slices 🕜10min prep + 40min baking

It can be frustratingly difficult to find a healthy flapjack recipe that isn’t loaded with butter, sugar or syrup. If you would rather not load up on these ingredients, here is an alternative recipe to try. 

Ingredients:

200g mix seeds – I can recommend 5 seeds mix from Shipton mill
250g figs
250g dates
100g agave syrup or any sweetness you like.

Method:

Place the dates and figs in a food processor and blitz until combined. Mix all the ingredients together. Put in to cake tin ( I used 20x20cm tin) lined with greaseproof paper, or silicone bun cases. You can also make them in to cookies by placing the mixture in cookie shaped blobs on the greaseproof paper.

Bake for about 40 minutes at 170 degrees C. Or until they are browning and you can smell the lovely aroma. Enjoy playing around with variations of ingredients.

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Miso Tahini Hummus

vegan, GF

👬 2 cups 🕜10min

Try hummus with the addition of miso. Completely unexpected twist.

Ingredients:
2 cups cooked chickpeas, if from the can drained
2 cloves of garlic, chopped
1/4 cup tahini
1/4 cup white miso
1/2 cup ice water
fine grain sea salt and freshly ground black pepper
olive oil for serving

Method: 

To make this simple Miso Hummus Recipe, add all ingredients to a food processor.

Then just puree until you reach your desired consistency… chunky or extra smooth.

Sprinkle paprika over the top, if you like, then dip away!

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Kitchari

vegan, GF

👬 4 🕜10min prep + 40min cooking

Kitchari is an ancient Ayurvedic dish meaning 'mixture', usually of two grains. There are many versions of this dish however this particular one is very nourishing and easy to digest. Please note theo options below for some alternatives.

Ingredients:

1 tablespoon ghee or coconut oil
1⁄2 teaspoon cumin
1⁄2 teaspoon turmeric
1⁄2 teaspoon grounded coriander
2 bay leaves
100g red lentil
100g basmati rice
1⁄2 tablespoon Himalayan pink salt

You can adapt this dish to your own taste by adding combinations of:
- Carrots
- Sweet potatoes
- Pumpkin
- Red peppers
- Good quality cornichons

Method:

1. Carefully pick over rice and lentil to remove any stones. Wash each separately in at least 2 changes of water.
2. Warm the ghee in a medium sized saucepan
3. Add the spice mixture and sauté for one to two minutes.
4. Add rice and lentil and sauté for a further couple of minutes.
5. Then add 6 cups of water and bring to the boil.
6. Once boiling reduce the heat to a medium-low. Cover and cook until it is tender (approx.30-40 minutes). If you are adding vegetables to the dishi, add the longer cooking vegetables such as carrots and beets halfway through the cooking. Add the vegetables that cook faster such as leafy greens near the end.

N.B Add more water if needed. Typically, kitchari is the consistency of a vegetable stew as opposed to a broth. Garnish with fresh coriander and add salt to taste (optional).

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flax seeds cracers

vegan, GF

👬30🕝prep 15 min + 30min cooking

A simple recipe that even the ‘beginners’ to health food and anti-inflammatory lifestyle and diet can make.  No special kitchen gadgets to make these!

Ingredients: 

150g whole flax seeds

aprx 5tbsp seeds (sunflower, pumpkin ect.)

1 tsp sea salt

1tsp pepper

Method:

Mix all ingredients in a bowl and let set for 10-15 minutes, until it forms into a gel. While waiting, place a sheet of parchment paper on a cookie sheet and heat oven to 175 degrees. Once the flax seeds have ‘gelled’, spread out onto parchment paper evenly. Place in oven and let bake for about 15minutes. Take out of oven after 15 minutes and then use parchment to flip crackers. Let bake for another 15 minutes until firm. Once fully baked, either break them into cracker-sized pieces or cut with scissors for neater presentation.

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cheesecake

vegan, GF, sugar free

👬12, 🕝20min + freezing

Probably the best raw chocolate orange cheesecake in the world !

Ingredients:
For the base:
210g hazelnuts
100g dates (pitted)
2 tbsp cacao powder
1tbsp coconut oil (melted)

For the top:
200g cashew nuts (soaked)
finely grated zest and juice of 2 large oranges
110 ml coconut oil(melted)
60ml date syrup

Method:
For the base:
Line a cake tin with greaseproof paper.
In a food processor (blender) add in the hazelnuts, dates, cacao powder, coconut oil. Whizz on high until it resembles breadcrumbs.
Firmly press the mixture into the lined tin and pop into the freezer.

For the top :Drain the cashew nuts and pop them into a food processor (blender) along with the orange juice, orange zest, melted coconut oil and date syrup. Blend on high speed for around 5-8minutes, until smooth.
Pour the creamy orange layer onto the base and pop the tray back into the freezer to set.
Allow the cheesecake to set fully. This will take around 4-6 hours – I left mine overnight.

To serve, defrost the cheesecake for around 15-20 minutes until fully defrosted.

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