Rosemary Oat Apple Crumble with Maple Vanilla Cashew Cream

 

I have a friend staying with me at the moment who works on Saturdays selling apples at West Hampstead farmers market with Malcolm at Pippins Orchard, so we are lucky to have delicious fresh autumn apples in the fruit bowl on our kitchen table. I’m hoping to take a trip over to see them in action apple selling soon and will post some pictures on my instagram feed when I do.

After picking some fresh rosemary in my garden on Monday, I got the urge to try an apple and rosemary combination in the form of this crumble. I had debated whether to simply roast some apples with the rosemary but instead decided to do one of my healthy oat based crumbles with the rosemary blitzed through. I served the crumble with some maple vanilla cashew cream, a great dairy free cream alternative that is also amazing with fresh fruit or fruit compote and granola for breakfast. Recipes for both are below. 

Happy Apple Season!

 

Rosemary Oat Apple CrumbleApples

 

 

 

 

 

 

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Rosemary Oat Apple Crumble
A healthy take on a traditional crumble. Apples are a fantastic seasonal staple and are a great source of quercetin, a flavinoid antioxidant which can keep the doctor away.
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Ingredients
1kg (2.2lb) organic apples
Juice of 1/2 a lemon
100g (3/4 cup) raisins
180g (2 cups) oats or gluten free oats
1-2 tablespoons (a large sprig) of fresh rosemary
1/2 teaspoon sea salt
100g (1/2 cup) brazil nuts (or any other nut)
4 tablespoons coconut oil
2 tablespoons of maple syrup (or honey)
Instructions
Preheat your oven to gas mark 3/160c/325f
Core and roughly chop the apples. No need to peel if you are using organic apples as the skin provides lots of extra fibre. Mix with the raisins and lemon juice, then transfer to a pie dish and pop into the oven while you prepare your topping.
Add the oats, rosemary, salt and brazil nuts to a food process and blitz down a little using the pulse function until you get a coarse flour.
Add the coconut oil and maple syrup to the oat flour and process until the mixture starts to clump into a crumble like texture.
Remove the apples from the oven and scatter over the crumble mixture, distributing evenly. Return to the oven and continue to cook for a further 30-40mins until the topping is golden brown.
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Maple Vanilla Cashew Cream
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Ingredients
120g (1 cup) cashew nuts
250ml (1 cup) water
1/2 vanilla bean or 1 teaspoon vanilla extract
1-2 tablespoons of maple syrup
Instructions
Soak the cashews for 2 hours in fresh water (you may need to soak for a little longer if you don't have a high powered blender).
Drain and rinse the cashews and add to a blender with the fresh water, vanilla and maple syrup. Blend until smooth.
Store in a glass jar in the fridge for up to 5 days.
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Creamy Cashew, Carrot & Cardamom Soup

Creamy Cashew, Carrot & Cardamom Soup
Yields 6
Carrots are a fantastic source of beta carotene and the bioavailability is really maximised when carrots are cooked and pureed. The cashews make this recipe super creamy, no one will believe it doesn’t contain any cream!
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Ingredients
1 large onion, finely diced
1 tablespoon coconut oil
1 teaspoon cumin seeds
5 cardamom pods
750g (1.5lb) carrots, diced
1.5 litres (50 fl oz) vegetable stock
120g (1 cup) cashews
1 lemon, to season
Turkish style mild chilli flakes to garnish
Instructions
In a large pan, sauté the onion in the coconut oil for a few minutes, then add the cumin seeds and cardamom seeds and sauté further until the spices start to toast slightly and the onions become translucent.
Add the carrots and stock to the pan and bring to a boil. Once the stock is bubbling, add the cashews, then reduce to a simmer and cook for 20 minutes or until the carrots are tender.
Once the carrots are cooked, allow the soup to cool, then blend to a very smooth consistency, making sure that all the cashew nuts are totally blended to make the soup creamy (this works best in a jug blender or you can use a stick blender and blend directly in the pan which may mean a slightly chunkier texture).
Reheat to desired temperature and to season with some lemon juice to taste.
To serve, ladle into a soup bowl and sprinkle with some Aleppo pepper (Turkish/Middle Eastern mild chilli flakes).
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Lemon Cauliflower Cous-Cous

I’ve really taken to instagram recently and I’m now sharing on an almost daily basis from my kitchen and life. Here are a few shots from this week, hop on over to instagram and follow me to keep posted of what I’m cooking, eating and doing. 

 I shared a photo of my dinner on Wednesday night which was a classic raw food way of making cous-cous out of cauliflower. With the heat on in London, I wanted a no-cook fresh and energising supper and this is such an inspired way of creating a classic dish raw. You can also use this technique to replace rice in a number of dishes such as sushi and create raw cauliflower rice sushi rolls.   

This cous-cous dish would be a great thing to make in large quantities for a summer party, take this with you to a BBQ and I guarantee you will delight and inspire your friends and family with your delicious and innovative contribution.Recipe Card

Lemon Cauliflower Cous-Cous
Serves 2
A a no-cook, gluten-free, grain-free cous-cous, great for a hot summer day.
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Ingredients
1 small head of cauliflower
8 brazil nuts
1 large bunch of parsley, finely chopped
100g raisins
2 tablespoons of extra virgin olive oil
1 lemon, juice and zest
1 tablespoon of sumac
A good pinch of salt (or more to taste)
Fresh pomegranate seeds for garnishing
Instructions
Break down the cauliflower into large florets, then transfer to a food processor and pulse down briefly until you get smaller pieces.
Add the brazil nuts and pulse down with the cauliflower until you get a cous-cous like texture.
Transfer to a bowl and mix though the finely chopped parsley and raisins.
Add the olive oil, lemon juice and zest, sumac and salt and toss well to combine.
Check for seasoning and transfer to a serving bowl and garnish with fresh pomegranate.
Notes
You can substitute the parsley for any soft herb such as corriander (cilantro).
Orange juice and zest also works well instead of lemon, but be mindful that orange zest can be quite bitter so use to taste.
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Cocoa Love Cakes

Cocoa Love Cakes

I must admit Valentines Day doesn’t usually register on my radar, but somehow I must have been channelling the official day of romance as my plans to make an everyday energy ball turned into something much more decadent, indulgent and heart shaped. Clearly feeling the love!

This started out innocently enough, with some regular oats and some toasted coconut getting blitzed in the food processor to make a ‘flour’. Then came the moment where I took things in a chocolate direction, wantonly adding a good hit of cacao powder; then to add a bit more texture and complexity I threw in some cacao nibs and goji berries, before bringing the mixture together with some raisins and juicy medjool dates. Initially the mix was a bit dry and didn’t look like it was going to come together, normally this isn’t an issue when you are using nuts such as walnuts or pecans as their oils get released creating a good sticky dough. I really wanted to keep this nut free for once so added some melted coconut oil, my thinking being that once refrigerated the little cakes would firm up nicely as coconut oil naturally solidifies once chilled. 

I’m so pleased with the result, definitely an indulgent little treat to share with a friend, lover or yourself any day of the year!

enjoy x

Cacao Love Cakes
Yields 8
Loved up energy balls, perfect for your valentine!
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Ingredients
100g (1 cup) oats (or GF oats)
140g (2 cups) toasted coconut flakes
A pinch of sea salt
6 tablespoons cacao powder
3 tablespoons cacao nibs
4 tablespoons goji berries
8 medjool dates
280g (1 cup) raisins
100ml (6 tablespoons) melted coconut oil
Instructions
Blitz the oats, toasted coconut flakes and salt together in a food processor (fitted with S blade) until you get a fine flour.
Add the cacao powder, cacao nibs and goji berries and pulse lightly to combine.
Next pit the dates and add them to the mixture along with the raisins and process until you get a loose crumbly dough.
Finally add the melted coconut oil and pulse until the mixture becomes sticky and will clump together when pressed.
Prepare a baking tray lined with baking paper and press the mixture into heart shaped cookie cutter moulds, pushing down and removing the cakes from the mould, they should hold together well.
Transfer to the refrigerator to firm up for up to an hour. Store in the refrigerator for up to a week.
Could be frozen.
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Baked Beetroot Falafel with Carrot & Sumac Salad

A random lone beetroot I had lurking in the fridge this week turned regular falafel into something altogether more vibrant. This is a really quick and easy recipe which you could also try with sweet potato, squash or any other earthy root vegetables. I wish I’d taken more pictures, I wasn’t planning a recipe for the blog but they turned out so well I wanted to share.

I served the falafel with a simple grated carrot salad seasoned with sesame oil and sumac and a bit of leftover kale salad I had in the fridge. 

I hope you try these at home, I’ll be adding them to my healthy party foods list!

Beetroot is high in antioxidants, aids liver detoxification and may contribute to lowering cholesterol. It can be roasted or eaten raw in salads and makes a delicious stamina enhancing juice. 

Baked Beetroot Falafel with Carrot & Sumac Salad
Serves 2
A light and vibrant alternative to regular falafel served with a middle-eastern inspired salad
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Beetroot Falafel
1 large beetroot (approx 300g), peeled and chopped
1 tin of butter beans (or other white beans/chickpeas), drained and rinsed
4 tablespoons ground flaxseeds
1 teaspoon ground cumin
1 tablespoon dried herbs
zest of 1 lemon
A good pinch of salt
Carrot salad
2 large carrots (approx 400g), peeled and grated
1 teaspoon sesame oil
Juice of 2 clementines (or 1 orange)
1 tablespoon of sumac
A pinch of mild chilli flakes
A good pinch of salt
Beetroot falafel
Preheat oven to 180c/gas 4
Put the chopped beetroot, drained beans, flaxseeds, cumin, herbs, lemon zest and salt into a food processor fitted with an S blade and process until you get a smooth dough.
Roll the dough into balls (approx 2 tablespoons per ball) and place on a baking tray.
Bake in the preheated oven for up to 30mins until the outside of the falafel have a nice crust.
Carrot salad
In a mixing bowl, toss together the grated carrot with the sesame oil, clementine juice, sumac, chilli flakes and salt.
Serve the beetroot falafel warm or cold with the carrot salad. Would be great in a wrap or served with a wholegrain salad such as a herby quinoa salad.
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