Thursday, 27 November 2014

Lentil carrot soup

Lentil and Carrot Soup

(Serves 1)

100g red split lentils
120g rice
2 carrots
1 tsp mixed herbs
2 tbsp tomato purée
1 cup peas

Bring to the boil a litre of water. To a large pan add the lentils, rice, tomato purée, carrots and herbs. Boil and simmer until soft. Then add the peas, serve.

Thursday, 20 November 2014

Simple Apple Pie!

(Serves 1-2)

200g wholemeal flour
2 apples
1/3 cup sultanas 
50g sugar 
1/2 tsp cinnamon 
About 100ml water

In a bowl mix the flour, sugar and water to form a dough. Split in two and on a floured surface roll out until they're round and thin. Then place one in a dish lined with baking paper. Chop the apples into small chunks and place them in the dish as well, then scatter with sultanas and cinnamon. Place the second rolled out dough on top, use a folk to squish the edges together, and pierce the top. Then bake in the oven for 45 minutes until golden. Serve. 

Wednesday, 19 November 2014

Lentil Linguini Lusciousness

Lentil Linguini

(Serves 1-2)

100g red split lentils
1.5 cups carrots 
2 tbsp tomato purée 
100g frozen peas 
200g linguini 
1/2 tsp mixed herbs 

Bring about a litre of water in a pan to the boil, add the rinsed lentils and simmer. Dice the carrots into small pieces and add along with the tomato purée and herbs. Simmer until all soft, pour into a large bowl and well combine with the peas, set aside. To the same pan bring about 2 litres of water to the boil, add the linguini and cook uncovered for 6-8 minutes. Then drain and serve! It's so good! 

Watch my YouTube video here:

Monday, 17 November 2014

Homemade Bread

Homemade Bread

(Makes 1 loaf) 

200g wholemeal flour
200g plain flour 
1 tsp baking soda
200ml water 

To a bowl add the flour and baking soda, combine and gradually mix in the water using a spatula to form a dough. Place on a baking sheet or in a loaf tin and bake for about 20 mins until a knife comes out clean and it's slightly golden on top. Then serve hot or cold. 

Friday, 14 November 2014

Raw Vegan Chip Butty

Raw Vegan Chip Butty

(Serves 1)

Few sprigs coriander/ cilantro 
1/2 courgette/zucchini 
6 cherry tomatoes
4 soaked sundried tomatoes
6 pitted olives 

Chips and filling:
1 head romaine
3 green or yellow courgette/zucchini 
6 tomatoes
Few sprigs diced coriander/cilantro 

Add all the sauce ingredients to a bowl and blend with a hand blender or just blend in a blender. Blend with a little water until desired consistency. For the chips peel the courgette with a peeler and slice down opposite sides to form a block shape, slice in half and then into chip like pieces. Dice the filling ingredients and serve on a plate with the lettuce. Then fill the lettuce with some fillings, sauce and top with coriander. Enjoy! 

Thursday, 13 November 2014

Low Fat Oat Cookies

Low Fat Oat Cookies

(Makes 5 cookies)

100g oats
50g wholemeal/gf flour
10g sugar
10g golden/maple syrup
1 tsp cinnamon 
1 tsp baking soda
100g water

In a bowl mix all the ingredients and add enough water to make a thick sticky mixture. Spoon onto a baking sheet and bake for about 10 minutes. Then enjoy! 

Friday, 7 November 2014

Peanut Butter Cookies!

(makes 12 cookies)

300g oats 
110g flour (wholemeal/rice)
75g cane sugar
75g golden syrup 
1 tsp cinnamon 
1 tsp baking soda 
3 tbsp peanut butter 
1 bar dark chocolate 
200-300ml water

Using a knife finely chop the chocolate, leaving a few larger chunks. In a large bowl add all the ingredients (apart from the large chocolate chunks) and mix well with a spatula, then spoon onto a baking sheet covered with baking paper. Add the large chocolate chunks on top pressing them into the mixture. Bake in the oven for 10-15mins on 180 degrees celcius. Then enjoy hot or cold, warning: unbelievably tasty! 

Watch the video here:

Monday, 3 November 2014

Cinnamon Oaty Bites

(Makes 10 bites)

1.5 cups oats
2 spotty bananas 
1/4 cup sultanas
1/2 tsp cinnamon 

In a bowl mash the bananas, add the oats, sultanas, cinnamon and mix together. Spoon onto a baking sheet and bake in the oven on 180 degrees celcius until golden for about 10 minutes. Then allow to cool and enjoy! 

Sunday, 2 November 2014

Pumpkin Pie!

(Makes 1 pie)

250g dates
1-2 cups oats
1 medium pumpkin (4 cups puréed)
Alternatively use pumpkin purée
3 tbsp maple/golden syrup
2 tsp cinnamon 
1/2 cup chopped walnuts

Preheat oven to 200 degrees celcius. Slice the top off the pumpkin and scoop out the seeds, chop into slices and place on a baking tray. Cook in the oven until soft - about 45 minutes. Once cooked immediately peel off the skins, scooping out the flesh into a bowl. Then mash with a fork or blend until a smooth purée forms. At this point add maple/golden syrup, cinnamon and mix thoroughly. 

 In a food processor at the dates, pitted and the oats. Process until a thick sticky dough forms. Tip onto a pie dish and using the back of a spoon smoosh into the edges and up the sides to form a pie crust. Then temporarily place either in the freezer or oven to set. 

Then take your pie dish out and scoop in the pumpkin filling, top with chopped nuts and a sprinkle of sugar and bake in the oven for about 10 minutes until golden. Then serve! :)