Quinoa Pizza Base(Vegan + Gluten-Free)

Photo on 25-03-2017 at 19.00

You will need:

Quinoa,   Water,    Baking Powder,   Cayenne pepper.

Soak 1 cup of Quinoa for 15-30 minutes.

Drain.

Add 1/2 teaspoon of  backing powder and half of cayenne pepper.

Add 1 cup of water and blend in a nutri-bullet or other high speed blender.

Line a baking tray (with sides) and pour out mixture into tray.

Back at 180 for about 25 minutes or until crisp and golden.

Add toppings as desired!

In this photo I made my own sauce and my home-made vegan ‘Mozzerella’

 

Recipe for Choc Chip Pie (Gluten-free and Vegan)

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Ingredients and method:

3/4 cup vegan spread (margarine)

1/2 cup brown sugar

3/4 cup coconut sugar

Mix well (beat with a fork)

Now add:

1tsp vanilla essence

flax egg (1 desert spoon of fox seed mixed with 2 desert spoons of water  leave to stand for 5 mins until thick like the consistency of an egg) – prepare this at the beginning.

1 3/4 cup rice flour

3/4 teaspoon baking powder

Milk free chic chips

Stir in and mix well with a fork until mixture is thick.

Grease a pie dish and lay in a sheet of baking paper.

Pou mixture into dish.

Bake at 180 for approx 20 mins.

 

 

 

3 Ingredient ‘Cookies’

No fat, no sugar, no wheat, no dairy!

These three ingredient cookies are quick, easy and nutritious. An ideal snack, post workout bite or a delicious breakfast.

3 ingredient ‘cookies’

What you need: Bananas, Oats, cinnamon (raisins -optional)

Mash 2 bananas in a bowl, add one cup of oats and mix together thoroughly.

Sprinkle in some cinnamon (approx one teaspoon)

(Add a handful of raisins?)

Make small cookie shapes and place on baking tray.

Bake on 180 for 15 mins or until golden and firm.

Keep in an air tight box for up to 2 days max – ideally finish on the same day.

Photo on 03-02-2016 at 11.20

Serious about Salads: Try the Vegetable Challenge!

Can you do the vegetable challenge?

‘What’s the vegetable challenge?’ I hear you ask…. Well, it involves two large salads everyday, thats’s all! Salads are really the most versatile and healthy option there is and you can get as creative as you like. My rule is the base should be greens, (cos lettuce, romaine or mini gems work very well) I then usually mix this with a bit of spinach or darker greens for more minerals. Fill your bowl with greens then add your toppings….

I recommend:

Beetroot, avocado, sweetcorn (organic), Quinoa, beans, lentils, sweet potato, dairy free pesto, dairy free mayo, tofu pieces, hummus….

Some ideas:

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Bed of Greens, beetroot, mange tout, chickpeas (with garlic, cumin, paprika, veg stock  splash veg milk), baked sweet potato pieces, vegan mayo.
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Bed of greens, grated carrot, broccoli (washed in boiling water) tofu, hummus + olive oil + pinch of salt.
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Greens, with avocado dressing, beetroot, mange tout, cucumber slices, quinoa + dairy free pesto, baked sweet potato, hummus.
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Courgetti, spinach, tofu pieces + dairy free pesto.

Feel the Difference when you fill up on raw foods!

Wheat-Free Nut Roast-for absolute nutters!

NUTS, OATS, BUCKWHEAT FLOUR ARE THE MAIN INGREDIENTS FOR THIS NUTTY DELIGHT…..

So the conventional recipe for the winter classic ‘Nut Roast’ is full of bread crumbs, and lets face it most of us sensitive folk will do anything to avoid this venomous grain. Lets remember why…

Modern wheat has been described as the “perfect, chronic poison”. It is not the gluten but the wheat that is highly toxic as wheat is drenched with the toxic chemical/pesticide Roundup several days before harvesting the grain. Roundup allows for a bigger and better harvest, it is a weed killer, not meant for digesting. Eating weed killer may cause a wide range of health problems from cancer to allergies.

Tip: Try organic spelt bread and products or make your own – you’ll notice the difference!

My Nut Roast Recipe which uses buckwheat flour instead of wheat (buckwheat is gluten free and very nutritious) and oats instead of bread crumbs. This is the recipe (+ adaptation):

3oz Ground nuts (almonds/ hazelnuts/cashews

3oz Oats or oatmeal

2oz Margarine, vegetable oil or coconut oil

1 tsp marmite (optional)

1 large grated carrot (optional but recommended)

1/2 pint vegetable stock

Mixed herbs: marjoram + thyme

1 Garlic clove crushed

2 oz Buckwheat Flour

Method:

Cook oil/marg in pan until liquid. Stir in flour until thick. Gradually stir in stock until mixture has a sauce like consistency. Add herbs, garlic (and marmite). Keep stirring on low heat for 5 minutes.

Remove from heat and add oats and nuts.

Shape into loaf or put into a tin (lined with grease-proof paper). Cook for about 30-40 minutes at 180.

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Serve with roast potatoes and vegetables.

Adaptation:

Instead of using grated carrot – Sautee 1 finely sliced leek in coconut oil until transparent for approx 15 mins on low heat. Add half nut roast mixture to tin – make a layer using all the leeks before covering with remaking nut mixture.

So, save a turkey this Christmas and do your body a favour -quit wheat for good and have a Nut Roast!

Courgetti

By adding more raw fruits and vegetables to your diet you can obtain maximum nutrition from these foods and better absorption of the nutrients. The nutrients from raw foods are more abundant and result in cleaner blood and healthier cells. This is our mission.  The superior nutrition you get from raw foods will return your cells to their more  natural functioning – the benefits are endless. Because raw foods are easy to digest, this frees up your energy enabling it to focus on its purpose, which is healing and cleansing. I try to eat 50% raw and I do this by having raw foods with (almost) every meal.

This is one of my easiest, most convenient raw recipes…

For the courgetti, you can buy fancy machines which are over-priced… OR for 10 euros I bought what looks like a potato peeler but actually makes these lovely noodles, look out for them in good kitchen shops:

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Grate/peel your courgettes until you get to the seeded middle ( you can juice this later). Your courgetti will look like this:

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For the sauce you will need:

3 tomatoes

1 small red bell pepper

Clove of garlic

Pinch salt and pepper

Tablespoon Nutritional Yeast (optional)

Blend ingredients and serve with avocado garnish.

Voila!

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Magical benefits: Lemon Water

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Drinking lemon water in the morning and/or drinking it throughout the day on a regular basis, can significantly improve your health. Get into the habit of this and it will naturally become part of your daily routine!

Some of the most notable benefits include: Cleansing of the liver, reduction of inflammation, better digestion, assistance in weight loss, promotion of healthy skin rejuvenation, boosting of immune system, assistance with the fighting of viral infections, gives a great Energy boost, and can be used in skin care (See ‘The Skin Guide’)

Ideas:

Squeeze half a lemon into a cup of warm water- drink on an empty stomach!

Fill your bottle with filtered water, squeeze in half a lemon – Take to work or exercise class for a refreshing and vitalising drink!

Create a jug or bottle of water infused with lemon slices and/or cucumber slices (leave overnight or for a minimum of five hours) for a fresh tasting, energy boosting, refreshing drink at home or on the go!

Table Scones

Gluten Free Table scones.

These Table scones are ideal for Breakfast snacks or an alternative to cake. Serve hot or cold, plain or with your favourite fruit jam.

Prepartaion: 4 tsp of chia seed soaked in a glass of cold water for 15 minutes (or until gooey)

Ingredients:

Buckwheat (sarrasin) flour 4 cups; 4tsp chia seeds soaked in water; 1tsp baking powder; 1 cup Vegetable Milk  (Rice, oat or nut); 3 cups water; 1 tsp Cinnamon; 1 – 2 tbsp coconut sugar; 2 handfulls of raisins (optional)

Method: Put your flour in a large bowl, add the baking powder, cinnamon and coconut sugar, make a hole in the middle and pour in the soaked chia seeds.

Using a hand blender, blend the mixture from the middle, gradually add the milk and water until you have a thick but smooth mixture. Add the raisins

Using a ladle and a good non-stick (pancake) pan, drop small amounts of mixture onto the hot pan, flip over after about 3 minutes.

Thank you for reading and enjoy your scones!

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