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Healthy Flapjack Recipe

Healthy Flapjack Recipe

There are certain times when your body craves sweet foods. No matter how hard we try to fight it by eating healthier alternatives, we just can’t shift that craving. Our Oestrogen levels are through the roof and our body simply craves sugar. Instead of constantly trying to fight that craving, if you succumb to it and eat what you fancy, the craving goes away. As a result, you stop walking back and forth to your fridge or cupboards in the hope that something will just pop up that wasn’t there two minutes ago.

I have a huge sweet tooth so I always have to have something sweet ready to hand. I live with my parents at the moment and them Lotus biscuits they have in the cupboard are far too tempting when there’s nothing else for me to satisfy my sugar craving!

This week I made some flapjack because that is exactly what I fancied. You can easily make a vegan alternative of flapjack with vegan butter, golden syrup and oats; simple! However, I don’t like to eat golden syrup or vegan butter because I choose to eat whole plant foods instead. They’re better for our health and that’s what I enjoy to eat. So, it is up to you to which you prefer, and if you prefer the healthy option, keep reading and try these!

I’d have taken better photos for you but the honest truth is, it was dark when I made them and with the help of my family they were all eaten within about 3-4 days. I’ve been busy on the go lately and couldn’t find time to take good pictures, but that doesn’t alter the taste right? 🙂

So, enjoy and I hope you like them!

 

Ingredients:

  • 2 bananas
  • 360g rolled oats
  • 6 tbsp. date syrup (or maple syrup, honey, your preference)
  • 6 tbsp. peanut butter
  • 4 tbsp. coconut oil
  • cinnamon (optional!)

Instructions:

Preheat the oven to gas mark 4 (180 degrees).

Place the oats in a mixing bowl.

Mash the bananas with a fork and add them to a saucepan with the peanut butter, coconut oil, syrup and cinnamon (if using cinnamon). Heat at a low temperature until all combined and delicious.

Pour mixture gradually into oats and combine well.

Once all mixed, grease your baking tray with coconut oil and then transfer your oat mixture into the tray. Press down with fork or spatula until all neat and firm, then pop into the oven.

Cook for 15-20mins, until the top looks nice and golden.

Remove from oven and allow to cool (or if you’re like me, eat when hot).

 

Side note:

These can be eaten hot or cold, but a great indulgence tip. Try mixing together date syrup (or whatever syrup you used for the recipe), raw cacao and boiled water to heat it up a bit. This makes a delicious chocolate sauce. Pour over heated flapjack (I cooked for 30seconds in microwave). It is incredible. Pure indulgence!!

The chocolate sauce, ratio is 1:1:1 (i.e. 1tsp cacao, 1tsp syrup, tsp hot water). Add quantities as desired, you may want to double the sweetness if you prefer it more sweet, its entirely up to you, but just a guidance 🙂

 

Vegan friendly chocolate

Vegan friendly chocolate

Vegan friendly chocolate.

There seems to be a misconception that when you turn vegan you suddenly stop eating chocolate; this is not the case. There are many brands of chocolate offering dairy free options which don’t have to come from the “free from” section. If you like dark chocolate then you will find the transition easy. If you don’t enjoy dark chocolate it could take a while to make the transition however over time you will get used to the taste and start to love it.

It is possible to get milk and white vegan chocolate however it does have to come from the “free from” section because it isn’t naturally made dairy free. As a result the cost will be a bit higher than your regular chocolate bars.

Things to note:

  • not all dark chocolate is vegan so always double check the label.
  • dairy products are mostly always in bold however “butterfat” is sometimes not highlighted; so again double check the label.

Some facts about chocolate:

Chocolate is made from the cacao plant which in its most natural state is actually a health food. Not to be confused with cocoa, cacao is naturally high in antioxidants and has numerous health benefits. Alongside a healthy diet, cacao has the ability to balance blood pressure, lower cholesterol, reduce arterial plaque and ultimately reverse heart disease.

Other health benefits:

  • Its high in magnesium which increases energy levels and protects against osteoporosis.
  • Cacao boosts serotonin levels and endorphins which improve mood and balance mood swings.
  • It contains healthy fats which create chemical reactions for growth, immune function and metabolic function.

I have accumulated a section of photos on my trip around Tesco, finding all the vegan chocolate I could. Other supermarkets and health shops have more choice so you’re never short of options. These are mainstream brands, where as health shops have great raw chocolate varieties (and more!) but at a higher cost.

Other alternatives include raw cacao powder (to create your own great vegan desserts/ treats) and cacao nibs (to add to snacks, smoothies and oats).

Find some of your mainstream varieties below.

Green & Black’s

Tesco’s Own

Lindt

Green & Blacks Thins

Tesco Finest

Bournville

Ritter Sport (not their mint variety)

BENDICK’S

 

To find out more about how chocolate is made, go view my post on how I made chocolate in the Amazon!

Raw Vegan Carrot Cake Cupcakes

Raw Vegan Carrot Cake Cupcakes

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Raw vegan carrot cake cupcakes? Yaaaaaay !!

So, I have made a couple of batches of these cupcakes to try and get the consistency more cakey, however I have come to the realisation that they’ll never quite be a cupcake consistency as they are raw of course, and carrot pulp is wet, therefore I’m working towards something that can not be achieved whilst keeping the taste on point.

I’m sharing this recipe with you because for me they taste awesome, they’re a healthy and delicious alternative to regular carrot cake and although not quite a “cupcake” texture, they look like a cupcake and they taste lovely regardless, ha ha!

I hope you can enjoy them too so let’s get into the recipe.

(Makes 5-6 Cupcakes)

NOTE: This recipe involves juicing carrots. If you do not have a juicer try blending the carrots first in a food processor or blender and then use a muslin cloth to strain as much juice out as you can.

INGREDIENTS:

Carrot Cake Base

  • 1 Cup Carrot Pulp (roughly 3 large carrots juiced)
  • 1/2 Cup Soft Sticky Dates
  • 1/2 Cup Pecans
  • 3 Tbsp Desiccated Coconut
  • 1/2 Tsp Ground Cinnamon
  • 1/4 Tsp Ground Ginger

Cream Frosting

  • 1 Cup Cashews (soaked either overnight or 6-8 hours)
  • 3 Soft Sticky Dates
  • Juice of 1 lemon
  • 1/2 Cup Coconut water

METHOD:

Carrot Cake Base

  1. Start by juicing roughly 3 large carrots, this will give you a cup of carrot pulp.
  2. Add carrot pulp into food processor with all other ingredients and combine into cakey mixture
  3. Spoon into cupcake cases (makes 5-6 large cupcakes or more if making smaller ones)

Cream Frosting

  1. Soak cashews in water overnight or for 6-8 hours and then drain off all water.
  2. Put into food processor with all other ingredients and blend until smooth and creamy.
  3. Spoon and spread onto cupcakes (you will have more than enough frosting so you could always save the extra for more cupcakes, morning oats or anything else you may like to have it with!).

Leave to refrigerate overnight, then enjoy !!

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Cashew Cream

Cashew Cream

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Hello Hello 🙂

I’ve been making batches of raw vegan carrot cake cupcakes recently because it is just what I fancied and sometimes I fancy something sweet but not chocolate? For the cream topping I used this recipe and it is so delicious and moreish!

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Cashew nuts are one of the most versatile wonder foods of a vegan diet and I absolutely love them. Cashew nuts have a softer texture than most nuts and a slightly sweet taste which make them perfect for creating healthy alternatives to your non-vegan foods. My favourite uses for them are most definitely raw vegan cheesecake, cheese pasta sauce (i.e. alfredo, mac and cheese) and cashew cream. But also you could try cashew milk, blended in creamy soups and vegan cheese.

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Try this recipe as not only a cake frosting but also with fresh fruits (strawberries and cream! Yum.), filled into dates or even spooned onto your morning oats too.

It’s sweet and creamy and you will most definitely be tempted to eat it with a spoon too! So lets get into the recipe so you can enjoy it too !!

INGREDIENTS:

  • 1 Cup Cashews (soaked either overnight or 6-8 hours)
  • 3 Soft Sticky Dates
  • Juice of 1 lemon
  • 1/2 Cup Coconut water

METHOD:

  1. Soak cashews in water either overnight or 6-8 hours.
  2. Once soaked, drain off all water from cashews.
  3. Add cashews into a high speed blender or food processor with dates, fresh lemon juice and coconut water.
  4. Blend until smooth creamy consistency.

Eat however you choose!

Store in the fridge.

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Store cupboard essentials

Store cupboard essentials

nuts dates

To lead a healthy lifestyle it is so important to keep your cupboards not only full of good food but full of good, quick and easy foods too. The reason I say this is because there is nothing worse than coming home absolutely starving marvin and only having foods in the cupboard that takes ages to make, i.e. brown rice (who feels me on that one? lol). Also, having full cupboards means that you have everything on hand, options are endless and you are going to eat great food. I buy all my “health” foods in bulk on Buywholefoodsonline (who have their store on Amazon also), then everything else from the supermarkets. These foods are ALWAYS in my cupboards and it might seem a lot to some people, I’m not sure, but for me they’re essentials and if you want to eat in abundance, with variety and flavour I recommend stocking up on these too 🙂 A boring diet isn’t fun so get creative.

Here is my list of store cupboard essentials:

  • Brown rice
  • Brown pasta
  • Quinoa
  • Buckwheat
  • Red lentils
  • Oats
  • Pasatta
  • Chopped tomatoes
  • Chickpeas, kidney beans, butter beans
  • Tahini
  • Nutritional yeast
  • Dates
  • Prunes
  • Chia seeds
  • Goji berries
  • Coconut flakes, desiccated coconut, coconut oil, coconut milk
  • Flaked almonds, whole almonds, walnuts
  • Tamari
  • Apple cigar vinegar and red wine vinegar (because I have vinegar with everything…)
  • Sesame seeds, linseed, flaxseed, pine nuts
  • Spices (paprika, smoked paprika, turmeric, cayenne chilli powder, cumin, cinnamon etc)
  • Hemp powder
  • 100% Maple Syrup
  • Raw Cacao and Cacao nibs
  • Brown rice flour

pastachia

Basic Kale Salad

Basic Kale Salad

This is a basic kale salad recipe which as a basic can be enjoyed in many ways. It can be an accompaniment to a main meal, a light lunch or bulk it up with potatoes, rice or quinoa.

Here are a few little facts about the marvellous green warrior:

  • Rich in Calcium: 1 portion (80g) of cooked kale contains 120mg!!
  • Great source of folate, the naturally occurring form of folic acid in food. (Folic acid: rich in Vitamin B, supports a healthy functioning immune system)
  • Super high in fibre (keeps you regular!)
  • Rich in the Lutein: for optimal eye health (you’ll have vision like a hawk!)
  • Rich in Vitamin A: good skin and vision
  • More Vitamin C than carrots! (17 times more, gram for gram in fact)
  • Excellent source of Vitamin K: normal blood clotting and maintaining normal bones

This recipe contains lots of healthy plant-based protein, good carbs and healthy fats; it’s absolutely delicious and I hope you enjoy it 🙂

INGREDIENTS:

  • 200g Uncooked Kale
  • 1 Lime
  • 1 Tbsp Tahini
  • 1 Tbsp Tamari (or Soy Sauce)

Recommended extras:

  • roasted and cubed sweet potato, cooked rice or cooked quinoa
  • linseeds, sunflower seeds and/ or pine nuts
  • raisins

METHOD:

  1. In a bowl mix together the juice of the lime, the tahini and tamari. Stir until it makes a paste.
  2. Pour mix over the kale and with hands massage the dressing into the kale until it wilts and is fully covered.
  3. Mix in your extras such as sweet potato, rice or quinoa and top with some seeds and rasins.
  4. Enjoy!

kale salad

Green Rocket: Bath

Green Rocket: Bath

The Green Rocket: Bath.

A vegetarian / vegan cafe so obviously it is fantastic !! A quant little treasure in Bath city with pretty interior and many rooms to cater for hungry veggies 😜 I did take my meat eating friend here and he did find it hard to find something initially because everything is very vegan-fied (which we love, obviously…) by that I mean lots of healthy, nutritious ingredients that he doesn’t really enjoy… crazy man. However, he opted for the Satay Noodles dish as it was fairly plain… and he ended up loving it 👌🏼 So happy days ! I, of course, was in absolute food heaven and wanted to eat everything 😍 I opted for the biggest dish on the lunch menu, the mezze, and absolutely destroyed that bad boy 😉 Was luuush. So if you are in the Bath, you MUST check this little beauty out. Did I mention the VEGAN CAKES ?! 😱 Amazing.

Thank you Green Rocket you little beauty you 😚💛✨

Check out their website:

www.thegreenrocket.co.uk 

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