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!!

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)

Pear and Mushroom Salad

Pear and Mushroom Salad

I have been enjoying the simplicity of chopped raw veggies and beans. All just combined in a bowl and enjoyed for lunch or taken to work in a lunch box. 

(Serves 1)

Ingredients:

1 pear 

1 orange 

3 romaine lettuce leaves 

1 medium mushroom 

5 cherry tomatoes 

1/2 can chickpeas

1/3 tsp cumin

Dice all the fruit and veggies and add to a bowl, add the chickpeas to a separate bowl and mash up with a fork then mix in the cumin. Add the chickpeas to the salad and serve! Top with lemon juice or balsamic vinegar if you fancy. Delicious! 

Super simple recipe! Hope you enjoy!

Lots of love, 

Robyn x

Vegan Pad Thai STIR FRY

Vegan Pad Thai STIR FRY

My lovely friends and I decided to do a dinner party and bring along each a starter, main or dessert. So I did the dinner and decided to make a Pad Thai stir fry. Full of lots of vibrant veggies and a lovely warming spice. Here's the recipe!

(Serves 1-2)

Ingredients:

1/2 large sweet potato, julienned 

1/2 head broccoli, diced into strips

1/4 head Savoy cabbage, shredded 

1/2 courgette, spiralized 

1 carrot, julienned or matchsticked 

1/2 red bell pepper, stripped

1 bok choi cabbage, stripped 

1/2 red onion (optional)

1 handful fresh corriander (optional)  

1 tbsp Pad Thai sauce 

1 pack brown rice noodles

5 pistachio nuts, chopped

In a large wok or large pan add add the veggies along with enough water to cover the bottom of the pan. Stir fry on high heat until starting to cook then add the Pad Thai sauce. Cook on medium heat and cover with a lid for 5-10 minutes until soft. Make sure the water doesn't run dry or the veggies will burn. Meanwhile, add the rice noodles to a bowl and soak in cold water for a few minutes, drain and cover with boiling water until soft, drain. Once all the veggies are soft add the rice noodles and chop smaller with scissors. Cook further for a few minutes to combine and serve! Top with pistachios and fresh corriander. Delicious. Also great stored in the fridge in a lunch box and served cold the next day for lunch. 

Watch the video here:  https://youtu.be/4mu0pFAZ0Ik

Let me know what your favourite stir fry ingredients are in the comments. Have a great day!

Lots of love,

Robyn 

Vegan Pad Thai STIR FRY

Kidney Bean Burgers | HCLF VEGAN

Kidney Bean Burgers | HCLF VEGAN 

I've been wanting to make bean burgers for a while now and haven't got round to it until now. Once again a spontaneous recipe which turned out very nice in deed. No food processor needed, just a fork and a bowl. All these ingredients are cupboard staples so should be easy peezy to pop together, along with some fresh parley, perfect. 

(Makes 4 medium burgers)

Ingredients:

1 can (400g) kidney beans (plus 1 tbsp juices)

1 bunch fresh parsley

1/2 tsp chilli powder

1/2 tsp lemon & thyme seasoning

1/2 tsp mixed herbs 

1 tbsp tomato purée

1 tbsp oats 

Preheat oven to 180 degrees celsius. To a bowl add the drained beans (plus 1 tbsp of the juices), mash with a fork. Add the diced parsley, herbs and spices, tomato purée and oats. Mix together until well combined. Onto a baking sheet lined with baking paper either form patties using your hands or pack into heart or round moulds (I used my heart shaped pastry cutters). Then bake in the oven for 20 minutes flipping half way ( used the grill to speed them up). Once firm and slightly crisp on top they're done! Serve with anything you like, spaghetti, in burger buns, with salad, potatoes, rice, chips, kale chips. Or store in a container and freeze. Enjoy!

Here's the recipe video: https://youtu.be/U-N1SNGWADc

I hope you like the recipe and let me know what you think if you make them.

Lots of love,

Robyn x

Cranberry Jam! Vegan

Cranberry Jam

Another festive recipe: Cranberry jam! I made this with my friends as you would have seen in the video. This jam is sweet and tasty with a hint of ginger. The base is apples to reduce the refined sugar needed so is healthier than full sugar recipes. This is such a tasty jam for Christmas dinner or even year round on toast or porridge! 

(Makes 1 very large jar)

Ingredients:

150g cranberries

2 large cooking apples

2 inches fresh ginger

100g sugar (white, brown, coconut)

In a pan add about 150ml water along with the cranberries and peeler and finely chopped apples. Bring to the boil and simmer without a lid. Grate the ginger into the pan and add the sugar. Boil down for about an hour stirring occasionally to form a thick jam. Once reduced, pink and super thick allow to cool and store in a jar. 

I hope you try out this recipe and like it as much as my friends and I did!

Recipe video here:https://www.youtube.com/watch?v=k9WcgW1O4gc

Lots of Love 

Robyn xx

Simply Houmous on Toast

Simply Houmous on Toast

Most of the time when hungry and in need of food I reach for toast. I just love it and it has become my absolute staple. Rice cakes are also great for those avoiding gluten but for me I like walburtons seeded granary wholemeal bread. I usually pop into tesco on my way back from the gym in the evenings to see if they have it reduced, which they often do which is great. I keep it in the freezer to keep it fresh and just pop it in the toaster on the defrost setting for a quick carb hit. Simply served with a spread of houmous, grated carrot, grapes and some lettuce torn into bite size pieces. And yes I had a crumpet on the side aha. 

How to Make Hazelnut Milk!

Easy Peezy Hazelnut Milk!

I usually buy my milk from the shops but today I fancied making it from scratch. And wow what a great idea! It's so much cheaper, more nutritious and tastier, but it does take that little extra effort. I've created this recipe to show you the easiest way to make it using a bedevilled active blend blender and a nutmilk bag. Super cool fact: when soaking the nuts they decrease in fat and increase in protein!

(Makes 1 Litre)

50g hazelnuts soaked overnight 

4 tbsp coconut nectar or any syrup

1 tsp vanilla powder

1 litre water 

Nut milk bag

In your blender add all the ingredients, blend until really milky then place the nut milk bag into a litre jar and pour in the milk. Squeeze the bag and save the nut leftovers for cookies or add to porridge! Lasts in the fridge for a week and you can even dilute it to go further! Use the leftover pulp in porridge or cookies. You could also store the milk once strained in the breville blender bottle as it pours a lot easier, and the blender usually comes with two bottles. 

I hope you have enjoy this recipe as much as I do. It's really delicious in hot chocolate, cereal, porridge and even on its own as a refreshing drink. 

See the video here: https://youtu.be/UhpggoPP0Pk

Have a nuttyful day,

Lots of love

Robyn x

Gravy Gravy Vegan Gravy!

Vegan Gravy!

A roast is made that much more delicious with a splash of gravy but fancy a bowl of pasta with a sauce that's not tomato based? I have the solution. Gravy! Really simple, super warming and satisfying. 

(Makes 600ml)

Ingredients:

600ml water

1/2 peeled apple (optional)

1 tbsp cornflour 

1 tbsp vegetable bouillon 

2 tsp marmite

Bring a pan of the 500ml water to the boil and add the apple, meanwhile in a mixing bowl add the cornflour, bouillon and marmite along with about 100ml cold water. Then pour the hot water apple mixture into the mixing bowl, mix and then pour back into the pan. Simmer until thickened, then serve or allow to mature and reheat. 

This gravy is so delicious, the flavour enhances if it's left for a few hours then served with roasts, chips or even with wholemeal pasta. In the photo I just poured the gravy over the cooked pasta, added some fresh diced orange bell pepper and topped with fresh basil. Absolutely delicious! 

See the recipe video here: https://youtu.be/6hrZozmt0UM

Have a fabulous gravyful day. 

Lots of love,

Robyn x

Mexican Stir Fry Salad

Mexican Stir Fry Salad

I posted this on Instagram today and a few of you wanted the recipe. So here it is! Yesterday I went round my friends house for a fajita night and girls bible study. It was so lovely, we all cooked together and I made my vegan filling of cannellini beans, sweetcorn, red peppers and spices. There was some left over so I brought it home and had it for lunch today! So for the stir fry and salad you'll need:

(Serves 1)

Ingredients:

1/2 can cannellini beans

1/2 can sweetcorn

1/2 red bell pepper 

1-2 tsp chilli powder 

1 head little gem lettuce

1 large carrot

1 medium pear 

1 tbsp hummus 

For the stir fry I used a pan but a wok would be better. Add water to the bottom and bring to the boil. Then add the beans, sweetcorn and pepper stir fry on high heat adding more water if needed until the pepper is almost soft. Then add the chilli powder and further stir fry until well combined and soft. 

Tear up the lettuce, add to a bowl and rinse. Then slice up the carrots lengthwise and across to form sticks and add along with the pear sliced lengthwise. Finally add a dollop of hummus and the stir fry and serve! So yummy! 

I hope you enjoy this recipe, comment down below what you think. 

Have an awesome and scrumptious day. 

Lots of love,

Robyn x

One Wok Veggie Rice Stir Fry

One Wok Veggie Rice Stir Fry

(Serves 1-2)

Ingredients:

1 cup rice

1 courgette

2 carrots

3 cups spinach 

1 tsp bouillon 

Rinse the rice and add to the wok, pour boiling water over until well covered. Using a mandolin slice the courgette into the wok along with the grated carrot. Once the rice is cooked add the spinach and cover with a lid. Once all is cooked mix in the bouillon and serve. Delicious! 

Wholemeal Flat Breads

Wholemeal Flat Breads

(Serves 1)

Ingredients:

100g wholemeal flour 

50ml water

2 tsp pb2

2 tsp syrup 

Mix the flour and water into a sticky dough, heat the ceramic frying pan to medium heat and spread a tbsp of the mixture onto the pan using the back of a spoon. Cook for about 3 minutes, flip and cook the other side. Repeat for the rest of the mixture. Mix the pb2 with a tsp  of water and syrup, spread on the flat bread and enjoy! 

Salsa Hummus Spinach Salad

Salsa Hummus Spinach Salad

(Serves 1)

Ingredients:

1 large handful spinach 

1 courgette 

2 medium tomatoes

1 tbsp salsa

1 tbsp hummus 

In a bowl place the spinach, using a spiraliser create noodles from the courgette, dice the tomatoes and combine in a bowl. Top with salsa and hummus and enjoy! 

Potato Wedges | Oil Free

Potato Wedges | Oil Free

(Serves 1-2)

Ingredients: 

500g white potatoes

200g sweet potatoes

1/2 tsp mixed herbs

1/2 tsp chilli powder

2 tbsp sweet chilli sauce 

Rinse the potatoes and chop the potatoes in half and then into wedge strips. Place on a large baking pizza tray (with holes in it) or covered in baking paper and place the wedges skin side down. Sprinkle with the herbs and chilli powder and bake for 50 minutes on 200 degrees celsius. Then enjoy dipped in sweet chilli sauce. 

Sweet Peanut Butter Sauce

Sweet Peanut Butter Sauce

(Serves 1)

Ingredients:

2 tsp pb2 (powdered peanut butter)

2 tsp sugar syrup (agave, maple, golden or sweet freedom) 

2 tsp water

Simply mix together and serve on toast, pancakes, porridge or crumpets! 

Sweet Potato Falafels

Sweet Potato Falafels

Ingredients:

(Makes 16 falafels)

1 large sweet potato

1 can chickpeas

1 handful basil

1 garlic (optional)

1/2 red onion 

1 tsp cumin

1-2 tsp flour (wheat or rice)

Pre heat oven to 200 degrees celcius. Peel and dice the sweet potato into small chunks and bake until soft. Meanwhile, drain and blend the chickpeas in a bowl with a hand blender. Mix in the finely diced onion, basil, cumin and minced garlic. Then mash in the sweet potato and add flour if needed. Place some flour in a bowl and take some mixture between your palms, roll into balls and then roll in the flour and place on floured baking paper. Bake in the oven for 30 mins turning half way. Serve in lettuce boats! 

Simple Carrot and Tomato CousCous

Simple Carrot and Tomato CousCous

(Serves 1)

Ingredients:

1/2 cup dry couscous

1 carrot

6 cherry tomatoes 

In a bowl add the couscous and pour over a cup of boiling water then cover until all the water is absorbed (about 5 min). Meanwhile using a peeler (I used a julienne peeler) create long strips of carrot and chop your tomatoes in half. Once the couscous is fluffy mix in the carrot and tomatoes and serve! Tastes great with balsamic vinager! 

Homemade Bread

Homemade Bread

Ingredients:

(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. 

Raw Vegan Chip Butty

Raw Vegan Chip Butty

Ingredients: 

(Serves 1)

Sauce:

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! 

Low Fat Oat Cookies

Low Fat Oat Cookies

Ingredients: 

(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!