Gluten Free Sweet Potato and Coconut Milk Pastie!

Gluten Free Sweet Potato and Coconut Milk Pastie!



(Serves 2)
Ingredients:
Pastry -

300g gf doves flour
1 tbsp flaxseed
1/4 tsp oregano
1 tsp baking powder
2 tbsp coconut oil
100ml water

Filling-
3 medium sweet potatoes
1 can kidney beans, drained
1/2 can coconut milk
1 tsp medium curry powder

Sides-
1 head spring greens
1 cup frozen peas

First, place the sweet potatoes straight into the oven as they are whole at 200°C for 45 minutes.

Meanwhile in a bowl add the flour, flaxseed, oregano and baking powder. Put the coconut oil in a microwavable bowl and melt in the microwave for 40 seconds. Then add this to the flour and mix in along with the water, adding it gradually until a dough ball forms. Use your hands to form the dough. Line a baking sheet with baking paper or oiled tin foil. Then split the mixture in two and flatten out 2 long pizza shaped pastry shapes.

In a separate bowl add the kidney beans and coconut milk and once the sweet potatoes are soft, carefully take them out the oven and peel off the skin (and eat it) then mash and add to the mixture. Add the curry powder and mix well. Place a large dollop of mixture on one side of the pastry and fold over to close and form the pasty! Pierce holes in the top and bake in the oven for about 30 minutes.

Whilst they're nearly done tear some spring greens (collard greens) or cabbage into a frying pan along with water and peas, then steam fry until vibrant green. As the water evaporates, replace with more.
Carefully take out the oven, chop in two and serve!

Watch me make this in my latest VLOGMAS DAY 1 2016 video:




Gluten Free Sweet Potato and Coconut Milk Pastie!

Raw Red Cabbage Cashew Salad Lunchbox

Raw Red Cabbage Cashew Salad Lunchbox

Serves 1

Ingredients:

1/8 red cabbage

2 handfuls frozen sweetcorn

2 medium broccoli florets 

1/2 avocado

1/2 lemon juiced

1 handful cashews 

1/4 tsp turmeric 

1 inch fresh ginger

Slice up some red cabbage really small and add to your lunch box, add the frozen sweetcorn (this will defrost by lunchtime), tear up the broccoli and add then slice round the avocado stone, twist in half, gently stab out the stone with a knife, peel the avocado and slice thinly then add, add the lemon by chopping off one end and using a fork or spoon scoop out the juice straight into the lunchbox. Then crush the cashews and add along with some grated ginger and a sprinkle of turmeric. Add in a fork and you're done! 

Raw Red Cabbage Cashew Salad Lunchbox

Massaged Kale & Millet

Massaged Kale & Millet 

Serves 2-3

Ingredients:

200g millet

1 small sweet potato, diced 

1 tsp tahini 

Massaged kale: 

4 stalks kale 

1/2 lemon juiced

1/2 red onion, fined diced 

1 tbsp syrup

1 tbsp sunflower seeds

1/4 tsp turmeric

1/4 tsp paprika 

2 sprigs parsley 

Place the millet in a wide based pan, pour over boiling water and bring to the boil, add the diced sweet potato then simmer for 15 minutes (you may need to add more water during cooking). Once all the water is absorbed and the millet is fluffy swirl in a tsp of tahini. 

Meanwhile, peel the leaves off the stalk and tear into small pieces into a large bowl. Add the lemon juice, onion, syrup, sunflower seeds, turmeric and paprika massage with your hands for 5-10 minutes until well broken down and combined. This breaks down the cell walls of the kale making it less bitter and easier to eat. 

Top with parsley and serve! 

Massaged Kale and Millet 

One Pot Vegan Pesto Pasta with Broccoli!

One Pot Vegan Pesto Pasta!

Everyone loves pesto pasta, I've put my twist on the recipe by adding broccoli and using a super product from Tesco ~ basil puree! 

(Serves 1-2)

Ingredients:

150g dry spaghetti 

1 head broccoli 

2 handfuls spinach 

3 large sundried tomatoes, diced

1 tbsp basil puree 

1 tbsp sunflower seeds 

1 handful rocket (optional)

1 fresh tomato (optional) 

Hold the dry spaghetti in both hands and twist to break in half, add to a ceramic frying pan. Finely dice the broccoli by tearing off bite size pieces and add enough water to just cover and bring to a boil. Cook for about 10 minutes until soft. Add in the spinach and wilt down, allow the liquid to evaporate off. Mix in the sundried tomatoes, basil puree and sunflower seeds. Serve! Top with fresh tomato slices and rocket!  

Watch the video here: https://youtu.be/mlUB3p4DyJY

One Pan Vegan Pesto Pasta!

Coconut Vegan Double Cream!!

Coconut Vegan Double Cream!!

I discovered this incredible recipe the other day and was so blown away at how simple and delicious this coconut cream is! 

(Makes a whole jug) 

Ingredients:

1 can full fat coconut milk 

2 tbsp coconut syrup or golden or maple

1/4 tsp vanilla extract 

Place the can of coconut milk in the fridge until it's super cool. This is key for it to whip up. For speedy cooling place in the freezer for about 15 minutes. Open the can and pour into a bowl. Using either an electric whisk or a manual one whisk up until desired thickness, mix in the syrup and vanilla and serve! 

How easy is that! Serve over stewed fruit, apple crumble, vegan cake, frozen fruit, or even breakfast cereal. In the photo it's poured over my raspberry cashew cheese cake! 

Watch the video here: https://youtu.be/YPAMZLzfdd0

Coconut Vegan Double Cream!!

Oreo Cashew Cheese Cake!

Oreo Cashew Cheese Cake!

I made this amazing cheese cake for my house mates and they absolutely loved it! All you need is a cute pie dish, a blender and an oven.

(Makes 1 shallow cheese cake)

Ingredients:

2 packets of Oreo biscuits

500g cashews, soak for 1-3 hrs

1 lemon

4 tbsp coconut syrup or agave

100ml water

1 handful crushed raspberries

Chocolate Glaze:

1 tbsp coconut nectar

2 tsp cacao powder

2 tsp coconut oil

Twist the oreos and take out the creamy middle and set aside in two separate bowls. Crush up the biscuit part until its super crumbly and mix with a few tbsp of water to form a squishy mouldable dough. Line the dish with some baking paper, scrunch the paper up and then it will mould easier to the dish. Spread out the biscuit to form the base and place in the oven for 15 minutes  at 200 degrees celsius. Meanwhile,  place the soaked cashews into a blender along with the juice of the lemon, the syrup and about 100ml water. Blend until super smooth. Add in the cream from the oreos if you desire. Pour the thick mixture onto the cooled base, smooth out and top with the crushed raspberries. Mix the chocolate glaze ingredients together, melting the coconut oil in a pan if needed and drizzle on top of the cheese cake. Pop in the freezer for 2 hours or the fridge overnight. Serve! 

Oreo Cashew Cheese Cake!

Broccoli Cheese Bake! Gluten free vegan

Broccoli Cheese Bake! Gluten free vegan

An amazing broccoli cheese which is a twist on the typical cauliflower cheese. Made with a super cheesey almond cream sauce. This is so great as a display piece to serve on the table and carve for dinner. 

(Serves 2-4)

Ingredients: 

1 large head broccoli 

200ml Ecomil almond cream 

2 inches soya mature cheese, grated (Tesco)

1/4 tsp garlic powder

1/4 tsp dried oregano 

1 tbsp crushed cashew nuts 

2 medium tomatoes, sliced 

Chop the stalk off the broccoli and save for another recipe. Place the broccoli head on a baking tray lined with baking paper and bake in the oven for 30 minutes on 200℃ until soft. Meanwhile, in a bowl mix the almond cream, cheese, garlic, oregano and cashews. Once the broccoli is cooked pour the cheesey sauce over the top and bake for a further 15 minutes, add the sliced tomatoes over the top and further bake for 15 minutes until golden. Then serve with courgette noodles, spaghetti, roast potatoes or rice. Delicious! 

Broccoli Cheese Bake! Gluten free vegan

Mustard and Basil Chickpea and Broccoli Salad

Mustard and Basil Chickpea and Broccoli Salad

I find I get the most enjoyment out of my food when it takes me a while to munch through it. This lunch is perfect for that, it's full of flavour and has you munching through it for 15 minutes. 

(Serves 1)

Ingredients:

2 mini cucumbers sliced lengthwise 

1/3 can chickpeas

5 medium heads broccoli diced 

1 tsp wholegrain mustard

1/2 tsp basil purée

1 inch soya cheese finely diced 

Add all the ingredients to a lunch box and take to work! Don't forget a fork. This lunch is great to take along with a pot of walnuts and a Granny Smith apple.  

Mustard and Basil Chickpea and Broccoli Salad

Raw Courgette Noodles & Roasted Chickpeas with a Creamy Sweet Potato Sauce

Raw Courgette Noodles & Roasted Chickpeas with a Creamy Sweet Potato Sauce

A twist on raw hclf eating and cooked style, mixing raw courgette noodles with cooked roasted chickpeas, so so good! And a raw sweet potato and avocado sauce that makes it a perfect creamy fun healthy meal. 

(Serves 1)

Ingredients:

1 can chickpeas

1 tsp curry powder

1 courgette

1 medium sweet potato, diced 

1/2 avocado 

Drain the chickpea aquafaba juices into a blender and place the chickpeas on a lined baking tray, mix in the curry powder and bake in the oven on 200 degrees celcius for 20 minutes. Meanwhile, add the diced sweet potato and avocado to the blender and blend until smooth. Using a spiraliser or julienne peeler turn the courgette into noodles. Mix in the sauce and top with the roasted chickpeas and some fresh basil. Delicious. 

Raw Courgette Noodles & Roasted Chickpeas with a Creamy Sweet Potato Sauce

5 minute Pot Lunch: Chickpea, Basil Salad and Tomatoes

5 minute Pot Lunch: Chickpea, Basil Salad and Tomatoes 

So I had no time to make lunch the night before so as I was making breakfast I put this tasty combination together. All done in about 5 minutes, from fridge to bag. No cooking and minimal chopping. 

(Serves 1)

Ingredients:

1 handful rocket

1 handful spinach 

1 handful broccoli stalks 

1 large tomato, sliced 

1/2 can chickpeas 

2 " soya cheese, cubed 

1/4 tsp garlic powder

1/4 tsp mixed herbs

1 tsp basil puree 

Add all the ingredients to a lunch box container. Throw in a folk, a small pot of nuts, a piece of fruit and head to work. 

5 minute Pot Lunch: Chickpea, Basil Salad and Tomatoes 

6 Hour Satisfaction Breakfast! Raw Berries & Seeds.

6 Hour Satisfaction Breakfast! Raw Berries & Seeds

This breakfast keeps me satisfied, the cravings at bay and focused on the tasks of the day for 6 whole hours! You can switch it up with different fruit or switch the seeds up for different types. It's as quick as cereal and so cheap you'll be wanting it every morning. 

(Serves 1)

Ingredients:

1 large handful frozen mango

1 large handful frozen raspberries 

1 handful frozen or raw banana 

1 tbsp buckwheat groats*

1 tbsp flaxseed 

250ml boiling water 

1/4 tsp cinnamon 

Mix all in a bowl and top with the boiling water. This thaws the fruit and allows the flaxseed to thicken the water. Serve and enjoy! 

Using frozen fruit saves on time chopping as you can just pour it in the bowl. 

I hope you enjoy and let me know if you keep satisfied for up to 6 hours! 

*buckwheat groats are seeds which are more starchy unlike normal seeds which tend to be more fatty. They can be eaten like this raw or can be cooked to become fluffy. You can buy them from Tesco, Waitrose and most health food shops. 

6 Hour Satisfaction Breakfast! Raw Berries & Seeds

Pear and Courgette Noodle Salad (raw vegan)

Pear and Courgette Noodle Salad (raw vegan)

I've been loving my raw salads for lunch everyday for the past few months. They're so refreshing an surprisingly satisfying! Gluten free, vegan and even raw! 

(Serves 1)

Ingredients:

2 handfuls spinach

2 pears, diced 

1 courgette

1/2 red bell pepper, diced 

1 tbsp mixed seeds 

1 lemon, juiced 

To your lunch box add the spinach, then the diced pear and pepper, using a peeler peel the courgette over and over to form strips. Mix in the seeds and add the lemon juice. Pop in the fridge for lunch. If left overnight the lemon juice nicely marinades the veggies. Super tasty! 

I hope you enjoy this recipe. The sweetness of the pear and the crunchy veggies make a perfect deliciously healthy lunch. Take on the go with you along with a crisp green apple and a pot of nuts. Yummy!

Pear and Courgette Noodle Salad (raw vegan)

Courgette Noodle Steam Fry | Oil Free Gluten Free Vegan

Courgette Noodle Steam Fry | Oil Free Gluten Free Vegan

I've been absolutely loving my steam fry's recently! They're so quick and easy, just veggies thrown in the frying pan with water and spices. In today's steam fry I used courgette turned into noodles. Just like asian noodles but made from veggies! So good!



(Serves 1)
Ingredients:

1 medium courgette
1/2 head broccoli
100g sweetcorn
5 medium mushrooms
2 tbsp cocofina aminos (15% DISCOUNT CODE: bestfollowers http://www.cocofina.com/store/)
1" ginger
1/2 tsp oregano
few sprigs fresh parsley

In a frying pan, preferably a ceramic non stick add about 100ml water and bring to a boil. Meanwhile, using a julienne peeler create long courgette noodles and add to the pan, dice the mushroom and broccoli and add also, along with the sweetcorn, add more water if needed. Once well combined and at a raging boil, stirring frequently add the cocofina aminos and oregano, then grate the ginger into the mix too. Once all soft and well combined serve topped with fresh finely diced parsley.

Here's the recipe video: https://youtu.be/EM9g9hEcINA

I hope you like this super simple recipe and have a go at making it yourself.

Lots of love,
Robyn x

Courgette Noodle Steam Fry | Oil Free Gluten Free Vegan

Butternut Squash and Hummus Soy Sauce

Butternut Squash and Hummus Soy Sauce

This is a super tasty combination you guys so must try! Just chopped in half and popped in the oven until golden and topped with tastiness! 

Ingredients:

(Serves 1 to 2)

1 medium butternut squash

2 tbsp hummus

2 tbsp Cocofina coconut aminos soy sauce (15% off code: bestfollowers http://www.cocofina.com/store/)

1 tbsp mixed seeds

1/2 handful parsley, diced 

Chop the squash in half lengthwise and place in the oven on a lined baking sheet. No need to spend time scooping out the seeds as they come out super easy once baked. Bake for about 45 minutes on 200 degrees celsius turning upside down half way through. Once it's cooked dice into bite size chunks. Top with hummus, coconut aminos, seeds and parsley. Enjoy! Mix the hummus and aminos together for the most amazing flavour!

This was so tasty, minimal chopping and just thrown in the oven and topped with yumminess. Hope you try it!

Robyn x

Butternut Squash and Hummus Soy Sauce

Curried Millet and Pea Steam Fry

Curried Millet and Pea Steam Fry

I've been enjoying millet recently, it tastes similar to couscous yet is a Wholefood and gluten free. Here i made a super simple veggie millet stir fry with no oil but water instead so I called it a steam fry aha. 

(Serves 1)

Ingredients:

80g millet

1 medium carrot, diced

80g frozen peas

80g frozen sweetcorn 

1/2 red bell pepper, diced

1/4 tsp parsley

1 tsp medium curry powder

1-2 tbsp Cocofina coconut soy sauce

In a wok or large frying pan add about 300ml water along with the millet and carrot and bring to a boil. You could cover with a lid to speed up the cooking. Cook until almost soft, about 20 minutes then add the spices, herbs, peas, pepper and sweetcorn. Stir together for a further 5/10 minutes, add more water if needed then serve! Top with some coconut soy sauce! Tasty!

You can get 15% off the coconut soy sauce with the code: bestfollowers http://www.cocofina.com/store/

Hope you enjoy!

Lots of love,

Robyn

Curried Millet and Pea Steam Fry