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!

Creamy Strawberry Smoothie

Ingredients:

(Serves 1)

6 ripe spotty bananas

1 cup fresh or frozen strawberries

In a blender place the ingredients add about 3 cups of water and pulse blend, making sure a vortex doesn't form (this would oxidise the bananas making them taste funny). Once smooth pour into a cute jar and enjoy! Perfect for on the go :) 

Chips and Ketchup - 100% homemade

Ingredients:

(Serves 1/2)

6 large potatoes

1 can tomatoes

1/2 lemon juice

2 tbsp maple syrup

1/4 tsp chilli flakes

Chips:

Rinse and chop the potatoes into chip sized pieces and add to a pan of water, bring to the boil and simmer for 15-20 minutes until soft. Cover a large baking sheet with tin foil and turn your oven and/or grill to 180 degrees celcius. Once potatoes are soft, drain and spread evenly onto the baking sheet and bake for 5-10 minutes checking frequently until slightly golden. Turn and bake for a further 5 minutes until crispy but not too brown. 

Ketchup:

Drain the liquid of the tomatoes into a bowl and add the flesh to a pan, turn up to low heat. Using a folk or a hand blender mash the tomatoes down to a thick sauce and allow to bubble for 15 minutes. Once thickened add the chilli flakes, lemon juice and maple syrup. Stir and allow to cool. 

Finally serve the chips and ketchup and enjoy! :) 

The Perfect Jacket Potato

Ingredients:

(Serves 1-2)

4 large potatoes *

1/2 large avocado

1 large sweet red pepper

Oven temperature: 200 degrees celcius 

Time: 1hr30 

Firstly set your oven to 200 degrees celcius. Rinse and dry your potatoes, prick the skin about 3 times with a folk and place on the middle shelf of your oven. Set the timer for 1hr 30 mins. 

Once cooked take out the oven and place in a bowl. Cut an 'X' through the top of the potato and squeeze to form an opening. Scoop out a chunk of avocado and place on top. Slice up your pepper and serve. Superb! 

* I buy my potatoes in bulk from my local farmer at £6 for a 25kg bag :)

Potato Tomato Salad

Ingredients:

(Serves 1)

5 medium potatoes

1 can tomatoes or 5 fresh tomatoes

1 tsp mixed herbs eg oregano/ basil

1 handful mixed lettuce

Peel and chop potatoes into quarters and place in a pan, bring to the boil and cook until soft (about 20 minutes). In a bowl add the tomatoes and herbs and blend together with a hand blender or in a blender. Heat if desired. Drain your potatoes and add to a large bowl, allow to cool for a creamier taste and pour the tomato sauce over the top. Place on your mixed lettuce and enjoy!

Hint: to save time just chop up the potatoes in their skins, cook, allow to cool and peel the skins off. 

Keeping it Simple - Parsley Pasta

Ingredients:

(Serves 2)

500g (dry) corn/ rice pasta

1 handful fresh parsley 

1 lemon 

Boil the kettle and pour into a large pan, half fill with water. Once the water is boiling pour in the pasta, stir and allow to cook on medium heat for the time specified on the label (around 8-12 mins). Meanwhile, finely dice the parsley. Taste pasta to test if it's done, then strain. Add to a large bowl, top with parsley and a big squeeze of lemon juice. Done :) yum. 

Tip: for best health eat with lettuce and a litre of water :) 

Simply Rice and Runner Beans

Ingredients:

(Serves 1 or 2)

2 cups (dry weight) White Thai jasmine rice

2.5 cups water

As many runner beans as you can get hold of mine are homegrown 

Pour the rice into a pan and rinse gently, pour the water away then add the 2.5 cups to the pan. Cover with a lid and heat on high until bubbling, then simmer for 10 minutes. Make sure you taste it at this point. All the water should be absorbed and the rice should be fluffy. 

Hint: don't remove the lid at all until 10 minutes have passed. 

Meanwhile; with the scissors just snip the runner beans into centimetre pieces and steam until soft. 

Add all to a bowl and dig in. Yum. 

P.s. this recipe make x4 of this bowl