If you love apple pie then these Apple and Cinnamon Energy Balls are for you. They take minutes to prepare and are perfect to keep in the fridge or wrap up and pop in your gym bag. These bite size wonders are a nutrition powerhouse […]
I’m excited to have been working with yourzooki.com the past couple of months on some recipes using their incredible fish oil. They approached me after seeing what I was doing with it anyway – it’s a staple in our house because my kids think it’s […]
**This is not an advert** because the cider in this bottle was made from the apples on that tree in my garden behind it!
Well some of them at least are in the mix because last year we took the Bramley apples we couldn’t eat or turn into jam to a local co-op cider press and received a quote of absolutely top notch cider as a result. If you have fruit trees you know you won’t use all the fruit from it’s well worth investigating anything like this near you.
I hate food waste but know there’s only so much jam and apple based food I can make so this is something I am keen to stay involved with. And – basically free booze right?!?
Pepper season is almost upon us and soon gardeners and markets will be awash with these veggies which are certainly a staple in my home. There’s a special place in my heart for the long pointed variety which have a thinner skin and flesh, making […]
Homemade ice pops were pretty much the only way you were going to get an ice pop when I was a kid. There was a choc-ice and maybe a Mini Milk if you were lucky. But certainly not the crazy array on offer at supermarkets […]
Beans are such a gift to anyone looking to eat healthily but save cash. Whether you buy them ready-cooked in a tin or dried and boiled (which I do in bulk and freeze in portions) they are ones of the cheapest ways of getting protein in your diet. They also don’t have to be boring! These Mexican Beans are so tasty thanks to the smokiness of the smoked chilli and the cayenne pepper tang. Best of all they are easy to make, gluten-free, vegan and freeze brilliantly. Which makes them fabulous as a quick meal on toast, in a baked potato, with rice, in a burrito or with a side of quinoa and salad.
As well as containing a vegan source of protein, beans are also packed with fibre, good carbs, antioxidants to fight everything from aging to cancer and are wonderful for gut health – which impacts on the whole body. The cooked tomato and peppers are also bursting with goodness so you will feel nourished and fuller for longer if you make this dish the centre of your meal.
And while it looks and smells like it’s been stewed for ages on a campfire, these Mexican Beans will only take about 20mins from start to finish to make! If you want some extra spice then you can add a little tabasco or more cayenne. I buy my smoked chilli’s from the supermarket, not as amazing as those I brought back from Mexico but they taste great.
- Splash of sunflower or coconut oil
- 1 red onion, finely diced
- 2 cloves of garlic, minced
- ½ yellow pepper, finely diced
- ½ green pepper, finely diced
- 600-650g cooked mixed beans of your choice, drained if using tinned
- 1 large smoked chilli
- 500g passata
- ½ teaspoon cayenne pepper
- Step 1 Cook the onions with the lid on over a medium heat until soft, around 5mins should do it. Add a splash of water if they are catching.
- Step 2 Add the chopped peppers and garlic, a splash of water and cook again with the lid on until the peppers are soft. This should take 5mins.
- Step 3 Add the chilli and cayenne pepper, stir well and add the passata. Cook with the lid off for 5mins over a medium heat, the sauce should be gently bubbling.
- Step 4 Add the cooked beans and combine well. Cook for another 5 to 10mins until the beans are heated through and the sauce thick.
These crackers have just the most unexpected texture, you think they will be rock hard but they are just so airy and light. They are simple to make and keep well so you can always make a double batch. Absolutely packed with omega 3, the […]
Korma is one of the favourite curry choices on takeaways across the UK. But it’s also one of the most calorific, commonly packed with cream. And some of the jar versions also pack a rather hefty sugar punch too. But this Easy Healthy Korma Sauce […]
This vegan, gluten free, sugar free ‘fudge’ is certainly high on taste and the special squidge which makes fudge well, fudge! It took a few attempts to get this Chocolate Caramel Fudge just right but each one was just as yummy so don’t worry if your quantities are a little out or you want to change the nut butter. I have put in peanut only because it’s the cheapest.
If you have not heard of lucuma powder it’s a great addition to your kitchen cupboard for giving a caramel flavour without using sugar. The powder, which is stocked in health food shops and many supermarkets now, is made from the lucuma fruit and is high in potassium, iron and zinc. It’s also high in fibre and a fab addition to green smoothies and milkshakes too. It might look a little pricey but actually you only use a little at a time so is reasonable in the long run.
You can sprinkle some cocoa nibs on top for extra chocolate flavour and crunch or some freeze dried raspberries, bee pollen, seeds – whatever takes your fancy. Or nothing at all!
Chocolate Caramel Fudge
- 50g coconut oil
- 2 teaspoons lucuma powder (or maple syrup)
- 40g cocoa powder
- 60g peanut butter
- 100ml dates
- 100ml milk of your choice
- A couple pinches of cocoa nibs, optional
- Step 1 Soak the dates in the milk for 30mins.
- Step 2 Blend together the dates, milk and all the other ingredients until it makes a thick paste.
- Step 3 Line 2lb loaf tin with baking parchment or a silicone liner.
- Step 4 Compact and smooth the fudge mixture into the tin and sprinkle and pat down the cocoa nibs if using.
- Step 5 Chill for at least an hour before cutting into cubes. Store in the fridge.