It’s always so helpful to have a quick and easy recipe up your sleeve which uses store cupboard ingredients and tastes delicious too. Even better if it’s accessible to as many people as possible. These healthy flapjacks are great for those who might not […]
Curries are my go-to when I have random veggies to use up, lots of friends to visit or need to meal-prep some lunches in the freezer. I know a lot of people are scared of making their own curies from scratch and the list of […]
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 in a couple of bites with calcium, iron, potassium, magnesium and zinc as well as vitamins B, A and E, protein, folic acid and fibre. They are gluten-free, added sugar-free and vegan. If you aren’t vegan you can also add some Zooki Apple omega-3 oil too and boost their benefits even further.
If that’s not a guilt free snacking I don’t know what is…
Apple and Cinnamon Energy Balls
- 100g dried apple
- 80g soft dates
- 60g pecan nuts
- 2 1/2 tsp cinnamon
- optional 2 tablespoons Zooki Apple
- Step 1 Place all the ingredients into a blender and blitz. You may need to stop and scrape down the sides a few times to make the paste.
- Step 2 Divide into six and roll into golf ball sized balls.
- Step 3 Store the balls in the fridge where they will last for a week.
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 […]
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 […]
I was lucky enough to pick up a massive bag of broad beans when I was visiting my parents recently. As a kid they were my favourite vegetable and I loved shelling them as much as I did eating them.
The velvety pods, trying to guess how many would be inside and how big they would be, it was like an edible treasure hunt. Now my children are getting to experience the same joy which is just so wonderful. Aside from eating some quickly blanched or raw we have been enjoying the beans in some fresh, seasonal dishes too.
This risotto can be enjoyed with or without the creamy goats cheese, you can also swap the butter for several tablespoons of olive oil although I prefer the flavour the butter gives the dish.
Pea and Broad Bean Risotto
- 150g podded broad beans
- 150g frozen peas or podded fresh peas
- 50g butter
- 2 shallots, finely chopped
- 300g risotto rice
- 900ml hot vegetable stock
- 75g soft, cream cheese like goats cheese
- Step 1 In a medium pan of boiling water blanch the beans and peas for 3 minutes. Remove from the hot water and place to one side. I use the water from the pan to make the stock up from a powder form.
- Step 2 In the now empty pan melt the butter over a medium heat.
- Step 3 Add the shallots and cook until soft, about 5 mins. Stir in the risotto rice and cook for a couple more minutes until the rice is starting to look translucent.
- Step 4 Begin adding the hot stock, a ¼ of the amount at a time, over a medium heat. You need to allow every addition of stock to be almost completely absorbed before you add the next. Keep stirring it now and then so you can keep an eye on whether it’s sticking before adding the next.
- Step 5 After around 20mins your rice should be cooked with a little bite and most of the liquid gone. Add the peas and beans to the rice, cook for a couple minutes and then stir in the goats cheese.
- Step 6 Season and serve.
I’m not entirely sure what children ate in the world before houmous. Was there even a world before houmous?!?! Is there a single way of spelling it we can all agree on?!? It’s certainly one of those foods which ends up on the table or […]
This is such a classic in our house. You could call this ‘sleepwalking cooking’ as I make it as I go along with no recipe really. But I have paid attention and written down how to make this Squash and Chickpea Tagine because it’s such […]
Personally, I don’t think there is very much which can go wrong in the kitchen which is a total disaster. Usually there is some kind of fix or adaptation which can be made to make the dish work in another way (or hide some bits which are less than perfect!). This Creamy Vegan Thai Carrot Soup is a perfect example of something great coming from something going a bit wrong.
I was making It’s a Double Hitter – Bean Stew and Bean and Tuna Salad and left the beans on to boil for too long as I was juggling too many things at once. But I had already prepped the potatoes and carrots. Not to worry, the beans were perfect for pate, the potatoes for a different salad and the carrots were a gift for this soup. A fabulous choice if you are avoiding dairy, it’s velvety smooth and rich but with a fab spicy hit! Add a little lime on serving if you are so inclined.
Creamy Vegan Thai Carrot Soup
- 3 large carrots, peeled
- 1 large shallot, peeled
- 1 can of coconut milk
- 200ml water
- 3 teaspoons Thai green curry paste
- 1 teaspoon vegetable bouillon
- Step 1 Chop the carrots and shallots into small pieces.
- Step 2 Place in a small saucepan with the coconut milk, water, bouillon and curry paste.
- Step 3 Stir well and bring to the boil then reduce to a low temperature, cover and simmer until the carrots are soft, around 10mins.
- Step 4 Remove from heat and cool if needs be before blitzing in a blender until completely smooth and adjust thickness with a little water to taste.
The most nutritious jam you will ever make! Strawberry jam (or strawberry jelly depending on where you live) is a childhood staple which travels with us from childhood. But in these more sugar conscious times the fact that even many homemade versions are 50 percent […]