recipes

buckwheat and quinoa pancakes

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Buckwheat & Quinoa Pancakes with Orange Sauce (Gluten Free) Makes 10 large pancakes These amazing pancakes are best eaten warm on the day but will also freeze well. To re-heat, wrap them in a layer of baking paper, then foil so they don’t dry out and put them in the oven. Uncooked leftover batter can be kept covered for a day in the fridge. Ingredients 1 cup whole buckwheat groats 1 cup whole quinoa 2 cups of milk (your choice) 1 tablespoon yoghurt or 1 teaspoon of lemon juice 1 egg (optional) ¼ cup coconut milk 2 tablespoons of melted coconut oil, ghee or butter 1 tablespoon of rapadura...

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healthy recipes blog – leek and broccoli frittata

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healthy recipes blog – leek and broccoli frittata

It was late on Monday night and we were hungry, tired and didn’t have much on offer in the fridge. I turned to an all time favourite in these situation and we were enjoying a meal in minutes. potato, leek and broccoli frittata 1 potato and cooked until tender skin off or on1 leek 1 red onion 1 clove of garlic 1 tablespoon olive oil knob of butter a handful of broccoli florets blanched until tender in the hot potato water a handful of grated cheese (cheddar, feta, parmesan, whatever you have handy) 3 eggs gently beaten (more if you want a substantial meal) Fry the onion, leek and garlic...

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pumpkin, red lentil & coconut soup

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pumpkin, red lentil & coconut soup

Pumpkin red lentil and coconut soup Gluten and dairy free Serves 4 This has to be the easiest and most delicious pumpkin soup of all time.    1 can coconut cream 1 cup of red lentils 1 litre of chicken or vegetable stock ¼ of a medium butternut pumpkin cut into cubes 1 large carrot cut into large chunks 2 red onions chopped 2 cloves garlic finely chopped 2 tbsp freshly grated ginger, or more to taste Salt and pepper to taste juice of one lemon or lime coriander to garnish plain yoghurt to garnish (optional) In a large saucepan add the coconut cream. garlic, onions, ginger pumpkin and...

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autumn delight

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autumn delight

Autumn is the time of year where I feel most connected to my UK roots, with the crisp leaves and return of chestnuts, apples and pears, I’m really comforted by it all. My Italian mother in law brought over a sprig of holly for me last weekend, as she knows it reminds me of winter ‘back home’ as it does her, I can’t get over the colour of those plump red berries. She also brought with her a bowl full of the sweetest home grown mandarins, still attached to the the branch, with leaves all glossy and fresh. This kind and generous gesture reminds me how connected we are to...

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rhubarb & apple crumble

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rhubarb & apple crumble

Oh my, how I love crumbles, I made this gluten free version the other day and shared it with friends, everyone had a glow in their cheeks afterwards. Filling 4 granny smith apples, peeled and cut into chunks ¼ cup water ½ bunch rhubarb, leaves removed, trimmed, washed and roughly chopped 1/3 cup stevia (or you could use sugar) Crumble ½ cup chestnut flour (you could also use almond/hazelnut meal or coconut flour) 90g, chopped unsalted butter (use coconut oil of your vegan) 1/4 cup stevia (or sugar) ¼ cup pecans ½ teaspoon cinnamon 1/2 teaspoon mixed spice grated zest of one mandarin a few...

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