This incredible “Cheeze” Cake is another of the amazing dishes that I discovered during my stay at the Amatara Wellness Resort in Thailand! It makes for such a beautiful dessert and the added bonus is that it packs a healthy punch too! Continue reading Mango “Cheeze” Cake
This rice bowl is another one of my super simple to make recipes that doesn’t take much time at all to create! It’s essentially a selection of some of my favourite foods combined to make a delicious lunch or dinner option.
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If you know me then you will know that I LOVE all things hot and spicy – but that doesn’t mean that you have to spice yours up if you don’t want to!
The following recipe makes enough to serve two to three people – depending on how big you want your bowl to be.
- 125g of cooked brown rice
- 400g of cooked black beans, drained and rinsed
- A handful of coriander
- 1 garlic clove, chopped
- 1 red chilli, deseeded and chopped
- 2 inches of fresh ginger, chopped
- 3 small sweet potatoes, chopped into small chunks
- A handful of cashew nuts
- 2 small handfuls of pumpkin seeds
- Extra-virgin olive oil
- Tamari soy sauce
- 1 lime, sliced in half
- Maple agave (or your favourite natural sweetener)
Start by preheating your oven to 200C or 400F. Next, place your sweet potato chunks on an oven tray and drizzle a generous amount of olive oil over them. Roast the potatoes in the oven for 20 minutes.
Place the cashew nuts and pumpkin seeds in a separate oven dish and roast with the potatoes for the final seven minutes of the 20 minutes.
While the sweet potato and the nuts and seeds are roasting you can turn your attention to making your salad dressing. For this you will need to place the ginger, the red chilli, and the garlic in a bowl. You can then take the lime halves and squeeze as much juice as you can into the bowl. Add four tablespoons of olive oil to the mix with two tablespoons of the tamari soy sauce and two tablespoons of the maple agave – or your favourite natural sweetener! Whisk the contents of the bowl together.
Next, take a large handful of the rice and place into each bowl, alongside a large handful of the sweet potato and the black beans and the nuts and seeds. You can then pour the salad dressing over the top of each bowl and sprinkle with coriander.
Want to learn more about how eating more plant-based foods can enhance your health? Click here now to check out my starter guide!
This salad is so incredibly simple to make that even with the busiest of schedules you could still whip it up for lunch for yourself every day! Gathering and preparing the ingredients will take less than five minutes and then you will be enjoying it in no time! This salad contains a delicious range of ingredients that are all bursting with nutrients. Choosing this recipe for lunch is a great way to boost your energy levels and your mood as you head into the afternoon, especially if you have begun to feel your energy drop mid-morning.
Cumin is a super nutritious spice and, in my opinion, isn’t used nearly enough in cooking! It is most popular in cuisines from the Middle East and India, but it brings such a great punch of flavour that it can really improve a wide range of dishes, both in terms of taste and nutrition. Studies have been conducted into the possible anti-diabetic properties of this healthy little seed. The results of these studies demonstrate that cumin can help to reduce low blood sugar. Cumin has been used throughout history to aid the digestive process and ease indigestion. It is also rich in magnesium which you must obtain through dietary sources as the body does not produce it.
To make this salad for two people you will need the following ingredients:
1 ripe avocado, diced
1 cup of cherry tomatoes, chopped
1 cup of black olives
2 cups of pre-cooked quinoa
400g of canned chickpeas, drained
1 teaspoon of ground cumin
A handful of fresh coriander, chopped
1/2 a cup of raw cashew nuts
1 tablespoon of extra-virgin olive oil
A dash of salt and pepper
Simply add all of the ingredients into a big salad bowl and mix together well before serving onto two plates. It’s that simple!
This is a recipe from an upcoming course on my e-learning portal, The Flexi Foodie Academy – head there now to check out what’s already on offer!
This creamy soup is a super simple way to eat spirulina without having to taste it! If you are a fan of raw foods then just skip heating the soup—it tastes great either way.
If you have heard me talk about spirulina before then it is most likely in a smoothie recipe as it is great for adding a burst of nutrition to smoothies! However, you can also add it into soups to give them a healthy boost. Far from just being good for your body, spirulina is good for your brain too.
Spirulina is a type of bacteria that grows in both fresh and salt water. Its use as a superfood dates all the way back to the Aztecs, and with good reason. Just one tablespoon of spirulina contains an impressive four grams of protein, as well as beneficial amounts of thiamin, riboflavin, niacin, copper and iron! It also contains smaller, but still beneficial, amounts of a wide range of other nutrients that the body needs.
Experts have argued that gram for gram, this could actually be the most nutritious food on the planet!
To make this soup for two people, you will need the following ingredients:
2 cups of raw cashew nuts
2 cups / 16fl oz / 450ml of water or vegetable stock
2 cups / 5oz / 140g of kale
2 cups / 5oz / 140g of spinach
1 avocado, peeled and de-stoned
A handful of fresh cilantro (coriander), trimmed
1 inch (2.5cm) fresh root ginger, peeled
2 cloves of garlic, peeled
1 tbsp of spirulina
1 tsp of cumin
First you will need to place the cashew nuts and water into your blender and blitz for about five minutes. By this time your mixture should be smooth, but if it’s not then keep going until it is!
Next, add the rest of the ingredients to the blender and continue to blend until everything is completely smooth. This should take between one and two minutes. You can then pour the soup into a medium saucepan and heat on a low heat for 10–15 minutes. Finally, divide into two bowls and serve immediately. As I mentioned before, if you want to consume the soup without heating it up then that is totally fine too!
Not keen on veggie burgers? Well, I urge you to give this recipe a try! Top with your favourite relish, pickles, onions, tomatoes, or mustard and enjoy!
Eating a range of nuts on a daily basis is amazing for your health. Although every nut is different when it comes to its nutritional profile, they can all bring bountiful benefits to your body. This recipe calls for three different types of nut, and they all have something fantastic to bring to the table!
Cashew nuts are a good source of plant-based protein and also contain a wide range of minerals, such as zinc, magnesium and iron. Consuming an adequate amount of magnesium has been connected to maintaining your memory function as well as reducing anxiety.
Almonds are a good source of calcium which is essential for healthy bones. They also contain an abundance of vitamin E which is great for the appearance of your skin. Some people opt to eat the flaked version of this nut but I always recommend the whole thing. This is because the skin of the almond is full of heart healthy compounds known as flavonoids.
Brazil nuts are a fantastic source of selenium which helps to regulate your thyroid levels. Selenium also contributes towards the function of your immune system and helps wounds to heal faster.
To make six of these mixed nut burgers, you will need the following ingredients:
1 cup / 8oz / 225g bulgur wheat, uncooked
1/3 cup / 1.8 oz / 50g raw cashew nuts, finely chopped
1/3 cup / 1.8 oz / 50g raw almonds, finely chopped
1/3 cup / 1.8 oz / 50g raw Brazil nuts, finely chopped
2 tbsp of ground flaxseeds
6 tbsp water
1 tbsp coconut oil plus extra for cooking
1 tbsp wholewheat (all-purpose) flour
1/2 tsp ground cumin
The first step is to bring a large pan of water to the boil and cook the Bulgur wheat for 10 minutes, or according to packet instructions. After this time, you can drain any excess water and set aside to cool.
Place the chopped cashew nuts, almonds and Brazil nuts into a large bowl. (To ensure that the nuts are finely chopped, you might want to give them a quick blitz in your blender or food processor.)
Add the ground flaxseed, water, coconut oil, flour, and cumin into the bowl with the nuts. Stir well to ensure that all of the ingredients are well combined. Once the Bulgur wheat is cooled to room temperature, add it to the bowl and stir well to combine.
Divide the mixture into six equal parts and then form your patties by rolling into balls and gently flattening with the heel of your hand. You can then drizzle a little coconut oil into a large skillet (frying pan) and leave to heat for a couple of minutes. When the oil is hot, add the patties and fry for five minutes each side.
Serve in whole-wheat buns or with your favourite salad dish.
This soup is a particular favourite of mine as it is perfect for both lunch and dinner. Making a big batch of it is enough to refuel my husband and I at lunch time and also to fill all four kids up in the evening! The combination of vegetables, nuts, herbs and spices means that it’s not just satisfying the hunger pangs but also really nourishing the body in the process!
Cashew nuts contain an incredible amount of goodness and are especially great for heart health, muscle growth and fighting infection. Add to that the turmeric, which from my previous post, we already know is a health god of spices, and cumin which boasts a massive array of health boosting properties!
The absolute first thing you need to do when making this soup is soak the cashew nuts for at least four or five hours and it’s better if you do it overnight! So before you go to bed put your cashew nuts in a cup and pour in enough water to cover. Leave the cup in the fridge and they will be ready to use in the morning.
With these ingredients you will make enough for four servings:
Half a cup of cashew nuts
A bunch of broccoli
Six and a half cloves of garlic
One and a half onions
Pink Himalayan salt
One and a half cups of sweetcorn
One cube of veg stock
Four cups of water
So for the puree, cut one bunch of broccoli into florets; half will be used for the puree and half for the garnish. Boil the florets in water with the cloves of garlic and half an onion. After a few minutes, remove half of the florets and place them in cold water to cool them down until they are cold. Boil the remaining broccoli for a further ten minutes.
Once the broccoli, garlic and onions are boiled, blend them together with a splash of almond milk and a tablespoon of dairy-free butter. Chuck in a dash of salt, a pinch of paprika and half a clove of raw garlic.
Moving on to the soup, fry a chopped onion in some oil over a medium heat with four cloves of garlic. After a few moments, add in a teaspoon of cumin and a teaspoon of garlic and continue to fry. After another minute add in half a cup of the soaked cashew nuts and the one and a half cups of sweetcorn. Now is the time to pour in four cups of water, bring it to the boil and then let it simmer for one hour.
After this hour has passed, add a cube of veg stock into the pan and continue to simmer for another half an hour. You can now blend it to a fine consistency and add more salt if necessary. Your soup is now ready to be served into bowls. Once you have done so, pour as much puree as you like over the top and also position a couple of pieces of the previously blanched broccoli in the centre of each bowl to decorate. Enjoy!