A lovely creamy hummus dip rich in fibre and protein to keep you fuller for longer and balance stress and reproductive hormones.
Don’t be put off by the quantity of ingredients this is actually easy when everything is weighed or measured out.
If you are eating gluten free but craving that bready texture, these might do the trick!
A delicious nutty sweet treat with no refined sugar. Great after an autumn walk with a cup of tea.
This is a fresh and summery hummus for a hot day. I am not providing the full recipe- it's more of a list of ingredients so just play with the flavours and see what happens!
This is so delicious, zingy and creamy. I love the balance of mango with cardamom. It is a dairy from alternative to yogurt so is very adaptable but I like it best on its own. Cardamom can be soothing for the digestion and cinnamon helps to balance blood sugar.
This is my favourite hummus, it has a smooth texture and always comes out a success.
This banana bread is gluten free, butter free but contains eggs. You wouldn’t be able to tell that it is gluten free as it is moist in the middle with a firm crunch around the edges.
Fire cider is a folk remedy with potent ingredients. The horseradish is a traditionally used decongestant, ginger and chilli are warming, garlic and onion are anti-microbial, lemon and vinegar may boost digestion by stimulating the vagus nerve. It can be used as a dressing, a soothing drink or an invigorating and restorative pick-me-up.
A hearty breakfast full of nuts and seeds that are rich in good fats and protein to balance blood sugar and keep you going.
A spiced savoury pancake or wrap with simple ingredients but delicious flavour and amazing texture. This is one of my favourite recipes that I keep coming back to. It is versatile too as it can be kept for a few days in the fridge and eaten cold.
A delicious spicy green bean side dish. Perfect next to curry, rice and dhal.
Lentils are a valuable source of protein, fibre and nutrients in the diet. Red lentils are a particularly good store cupboard basic as they can be cooked in 20 minutes without soaking. This dhal can easily be adapted and added too. I added peppers, spinach and curry leaves with the onions in the photo attached and topped with a sprinkling of chilli flakes.
Beans make a soft moist cake that is also full of healthy fibre which supports a healthy gut.
Serves 6-8 as a starter
2 x 400g cans of butterbeans or 500g of butterbeans soaked and cooked at home (reserve the liquid and a some beans for decoration
6 tsp tahini
2 garlic cloves, crushed
1 tsp crushed sea salt
6 tbsp lemon juice
6 tbsp quality extra virgin olive oil (plus extra for drizzling)
Paprika to garnish (optional)
Coriander, edible flowers or parsley leaves (optional)
Rinse the butterbeans in cold water and tip into the food processor. Add the tahini, crushed garlic, salt, lemon juice and seven tablespoons of the reserved liquid from the cans. Turn on the food processor and slowly pour in the oil while it runs. When the mixture is fully combined and smooth, tip it into a serving dish. Drizzle with some more extra virgin olive oil and decorate with a whole beans. Sprinkle with paprika and herbs or flowers for colour.
Adapted from River Cottage Light and Easy by Hugh Fearnley-Whittingstall
Makes 4 large scones or 8 small scones
100g ground almonds
100g buckwheat flour plus extra to dust
100g white rice flour or Doves Farm gluten free plain flour
2 teaspoons baking powder
¼ teaspoon fine salt
100ml unsweetened almond milk or oat milk
1 large egg or ‘flax egg’ 1 tbsp ground flax seeds and 2.5tbsp water
Preheat the oven at 200 degrees centigrade or gas mark 6. Line a baking tray with baking parchment
In a bowl, combine the ground almonds, flours, baking powder and salt.
In a jug beat the almond milk, egg and 100ml of water. Pour this into the dry ingredients and mix.
Scrape the dough out onto a well-floured surface and sprinkle with more flour. Pat it into a round, 13-14cm in diameter and 3-4cm high. Cut into quarters or eighths and carefully transfer each piece to a baking tray. Bake for 30 minutes until risen and lightly golden.
Transfer onto a wire rack and leave to cool completely. Slice in half and trickle with oil extra virgin hempseed, olive oil or spread with butter to serve. Serve with soup, hummus or pate or anytime instead of bread.
Adapted from Oh She Glows by Angela Liddon
1/3 cup (75ml) sun dried tomatoes (dry, not from a jar in oil)
1 ½ (375ml) boiling water
1 cup (250ml) raw hulled sunflower seeds
1 cup (250ml) gluten free oats or buckwheat flakes
¼ cup (60ml) hemp hearts
¼ cup (60ml) pumpkin seeds
¼ cup (60ml) white sesame seeds
2 tablespoons (30ml) black sesame seeds or more of the white ones if you wish
2 tablespoons (30ml) whole chia seeds
3 tablespoons (45ml) ground chia seeds
1 ¼ teaspoons of garlic powder
1 large clove of garlic grated, crushed or thinly sliced
2 teaspoons (10ml) dried oregano
1 teaspoon (5ml) coconut or natural cane sugar
1 teaspoon (5ml) dried basil or thyme
¾ (4ml) fine sea salt, or to taste
1/8 teaspoon (0.5ml) cayenne pepper or to taste (optional)
Preheat the oven to 300 degrees Fahrenheit/ 150 degrees centigrade. Either line two baking trays with baking parchment or rub on a layer of coconut oil.
Place the sun dried tomatoes in a bowl and cover with boiling water. Set aside to soak for 5 to 10 minutes.
In a large bowl stir together all the other ingredients.
Blend or finely chop with sun dried tomatoes, reserve the water. Add the chopped tomatoes and the soaking water to the mixture and stir.
Transfer half the seed mixture to each baking sheet. Spread the mixture out to form some sort of rectangle about with an even thickness of about 5mm/ ¼ inch.
Bake for 30 minutes then remove from the oven and cut into cracker shapes. Carefully turn each cracker over using a spatula. If not easy to turn or remove from parchment paper, then don’t bother turning them over.
Return to the oven for 20-25 minutes until cracker are dry.
Can be stored in an airtight container in the fridge or frozen. Can be toasted to give them a crispy texture.
3 tablespoons of date syrup
2 tablespoons melted coconut oil
1 teaspoon of vanilla extract
120g desiccated coconut
30g sunflower seeds
200g dark chocolate (70%)
Rub coconut oil into a small baking dish.
Put almonds in food processor and grind for 5 minutes (stop for a while after a few minutes if the processor gets hot). When the nuts become soft like a butter or are ground smooth add the date syrup, coconut oil, vanilla, and a pinch of salt. Blitz to combine. Add the coconut and sunflower seeds and blitz again.
Boil a kettle and add a small drizzle of water if the mixture is not sticky enough to hold together. Push into baking tray so it is about 2cm thick and put in the freezer for a few minutes.
Break the chocolate into a bowl and put over a saucepan of hot water to slowly melt. Take the almond mixture and score into hunks. Serve hunks out onto a baking sheet and press together into squares if necessary. Put back into fridge or freezer. Make sure the chocolate is melted smooth then wait until it is cool and not too runny. Take the hunks one by one and holding one side with forks or fingers dip into the melted chocolate and lay back onto baking sheet. Drizzle remaining chocolate over the top and add a pink of salt crystals to the chocolate hunks if you wish. Put into the fridge to cool.
Quantities are not included but why not experiment- that's what I did- good luck!
Hodmedod’s split dried fava beans
Sunita light tahini
Extra virgin olive oil
Boil beans for about 20-25 minutes until they are soft and then drain, retain some of the water in a cup. Cool the beans and then add them to a blender with the lemon juice, olive oil, garlic, salt, parsley and tahini. Blend until smooth with about half a cup of the cooking water from the beans to loosen the texture, spoon into a bowl, drizzle with olive oil and serve. Store in the fridge.
4 pieces dried mango
4 dried apricots
seeds from 2 cardamom pods
1 cup desiccated coconut (250ml American cup measure)
1.5 cups water (250ml American cup measure)
1 teaspoon of rapadura or sugranat sugar (optional)
ground cinnamon to garnish
Soak all ingredients together for 1-2 hours. Then just blend until smooth and creamy. Serve with a garnish of cinnamon. Voila!
By Leyla Kazim at jamieoliver.com
Serves 6-8 as a starter
2 x 400g cans of chickpeas (reserve the liquid and a few chickpeas for decoration)
4 tsp tahini
2 garlic cloves, crushed
1 tsp crushed sea salt
6 tbsp quality extra virgin olive oil (plus extra for drizzling)
3½ tbsp freshly squeezed lemon juice
Coriander or parsley leaves (optional)
Rinse the chickpeas in cold water and tip into the food processor. Add the tahini, crushed garlic, salt, lemon juice and seven tablespoons of the reserved liquid from the cans. Turn on the food processor and slowly pour in the oil while it runs.
When the mixture is fully combined and smooth, tip it into a serving dish. Drizzle with some more extra virgin olive oil and decorate with a few whole chickpeas. Sprinkle with paprika and finely chopped coriander or parsley leaves, for colour.
285g Doves Farm plain gluten free flour
1tsp bicarbonate of soda
1/2 tsp salt
110g coconut oil or butter, plus extra for greasing
90g Sucranat (raw cane sugar)
100g apricots sliced in thinly
4 ripe bananas mashed
85ml oat milk
1.5 tsp lemon juice
1 tsp vanilla extract
Preheat the oven to 180c/ gas mark 4. Sift the flour, bicarb, and salt into a large mixing bowl. In a separate bowl, cream the butter or coconut oil and sugar together until light and fluffy. Mash the bananas and add the to the chopped apricots then to the flour mixture with the eggs, oat milk, lemon juice and vanilla extract. Mix everything together well.
Grease a 20cmx12.5cm/8in/5in loaf tin or similar (mine was wider) and pour the cake mixture into the tin. Transfer to the oven and bake for about an hour or 70 minutes or until well-rise and golden brown on the top. Remove from the oven and cool in the tin for a few minutes, then turn out onto a wire rack to cool completely before serving.
Adapted from Fermenting Foods Step by Step by Adam Elabd.
A special thank you to Rachel Harries for sharing this recipe and your tips with me!
The recipe can be adapted in any number of ways. If you don’t have lemon try orange, if you don’t have these herbs try other ones and if you can get horseradish don’t worry.
1 lemon cut into 8 pieces
¼ white onion chopped
1 thumb sized piece of fresh horseradish root grated to chopped
6 cloves of garlic sliced and bruised
5cm (2 inches) fresh ginger root chopped
5cm (2 inches) fresh turmeric root chopped
4 tbsp fresh thyme or 2 tbsp dried thyme
1-2 sprigs of fresh rosemary
350ml (12 floz) unpasteurised apple cider vinegar
1 litre (1 ¾ pint) jar
Pack and press ingredient into large sterilised jar. Pour the vinegar over the top to cover the ingredients leaving space between the top of the vinegar and the top of the jar. Cover tightly with the lid and infuse at room temperature, away from light for 2-8 weeks. Strain the vinegar and bottle, store at room temperature.
350g quinoa, buckwheat or porridge oat flakes
150g almonds, hazelnuts, cashews or walnuts or a combination or mixture of them all roughly chopped or ground
150g pumpkin or sunflower seeds (you could also include a sprinkling of ground of whole or hemp flax seeds)
a pinch of salt
50ml melted coconut oil
100g maple syrup or grated apple
2 teaspoons vanilla extract (optional)
Preheat the oven to 150C or gas mark 2, line two baking sheets with baking parchment.
Put flakes, nuts, seeds and salt in a large bowl and mix. Combine vanilla extract with 50ml water and add to the mixture along with apple, maple syrup and mix thoroughly.
Spread the mixture out on the baking sheets and bake for 50 minutes or until golden all over. Stir mixture after 25 minutes and swap the trays around on the oven shelves. Then leave to cool. Store in an air tight container.
Serve with plant milk, live yogurt or kefir and chopped fruit.
Adapted from World Vegetarian by Madhur Jaffrey
225g/ 8oz chickpea flour
1 tsp cumin
½ teaspoon turmeric
¼- ½ teaspoon cayenne pepper
1 teaspoon salt (pink Himalayan if possible)
6-7 tablespoons olive oil
Sift flour spices and salt into a bowl. Very slowly add 475ml/ 16floz water stirring constantly. Stop when the batter is still paste like to get rid of all the lumps. Then continue adding the rest of the water. Set the batter aside for 30 minutes (if you don’t have time it is possible to skip this step). Strain the batter through a sieve if there are still lumps.
Put 1 teaspoon of oil in a 14-15cm/5 ½ inch non-stick frying pan and set over a medium heat. When hot stir the batter from the bottom and pour about 4 tablespoons into the frying pan. Tilt the frying pan around to spread out the batter. Drizzle another teaspoon of oil over the top. Cook the pancake for about 2 minutes or until the base has golden red spots. Turn the pancake over for about 2 minutes or until it is cooked like the other side. Remove the pancake to a place and cover with an upturned plate. Repeat, this recipe makes about 10 pancakes.
Crispy gram/chickpea flour pancake
Adapted from Madhur Jaffery's Indian Cookery
450g fresh green beans
4 tablespoons olive or coconut oil
1 tablespoon whole black mustard seeds
4 cloves garlic, peeled and very finely chopped
1/2-1 hot, dried red chilli, coarsely crushed in a mortar
1 teaspoon of salt
1/2 teaspoon of sugar or honey
Freshly ground black pepper
Trim the beans and cut them into 2.5cm lengths. Blanch the beans by dropping them into a pot of boiling water and boiling rapidly for 3-4 minutes or until they are just tender. Drain immediately in a colander and rinse under cold running water. Set aside.
Heat the oil in a large frying pan over medium heat. When hot, put in the mustard seeds. As soon as the mustard seeds begin to pop, out in the garlic. Stir the garlic pieces around until they turn light brown. Put in the crushed red chilli and stir for a few seconds. Put in the green beans, salt and sugar or honey. Stir to mix. Turn the heat to medium low. Stir and cook the beans for 7-8 minutes or until they have absorbed the flavour of the spices. Add the black pepper, mix, and serve.
Green beans with mustard seeds, ginger, garlic and chilli
Adapted from River Cottage Veg Everyday by Hugh Fearnley- Whittingstall
250g red lentils
1 teaspoon ground turmeric
¾ teaspoon fine Himalayan salt
2 tablespoons olive or coconut oil
1 teaspoon cumin seeds
1 onion, halved and finely sliced
Put the lentils in a pan with 800ml cold water and bring to the boil. Skim off any scum, then stir in the turmeric and salt. Lower the heat and simmer, uncovered, for about 15 minutes, stirring or whisking vigorously every now and then, until the lentils have broken down completely and you have a puree- the consistency of a thick soup or porridge. You can whisk in a little hot water from a just- boiled kettle if you need to think it. Keep warm in the pan.
When the dahl is cooking or nearly done, heat the oil in a frying pan over a medium heat. Add the cumin seeds for a couple of minutes until browned and fragrant. Add the onion and fry for 5-10 minutes until golden brown. Tip the mixture on to the hot lentils in the pan, cover and leave for 5 minutes, then stir in the onions and cumin. Taste and adjust the seasoning.
Dhal with a chilli flake garnish
For the cake:
2x400g of butter beans (or 500g of home soaked, cooked and drained beans)
The seeds from 1 vanilla pod or 1.5 teaspoons of vanilla extract
4 free range organic eggs
100g ground almonds
2 teaspoons of baking powder
100g melted coconut oil
A pinch of salt
For the lemon icing (optional):
200g silken tofu
2 tablespoons coconut oil
The juice and zest of 1 unwaxed lemon
2 tablespoons of set honey
1 teaspoon orange blossom water
Preheat the oven to 190 degrees centigrade/ 170 if fan/ gas mark 5. Get all your ingredients together, and grease and line a 20cm springform cake tin. Drain the beans.
In a food processor blitz the drained beans, honey and vanilla seeds until smooth, then add the eggs one by one, pulsing as you go. Tip the whole lot into a mixing bowl and gently fold in the ground almonds, baking powder, melted coconut oil and a pinch of salt. The batter may be a little looser than you’d expect from a cake batter, but don’t worry.
Pour the mixture into the prepared tin and bake for 45-60 minutes depending on your oven. The cake is ready when it is golden brown on top, firm to the touch and a skewer comes out clean.
For the icing if using, put all the ingredients into a blender and blend until very smooth and shiny, scraping down the sides from time to time if you need to. This will take about 3-4 minutes. Transfer to a bowl and pop into the fridge to set while the cake is cooking and cooling.
Once the cake has had its time, take it out of the oven, leave it to cool for 5 minutes in the tin, then cool completely on a rack.
Once cool, top with the icing and either grate over lemon zest or top with candied lemon. To make candied lemon peel, peel the zest off a lemon, drop it into boiling water for a couple of minutes, then transfer to a pan and add a couple of tablespoons of maple syrup. Place over a high heat for a couple of minutes, until the peel becomes translucent. Transfer to a greased- lined plate and don’t touch until cool.
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