Clean Green Soup Bowl & Green Smoothie video

Although I didn’t plan any major detox programme for January, I have made a commitment to some small dietary shifts. Becoming best friends with my blender again was my main goal in order to include smoothies and blended raw soups, particularly of the green variety into my diet on a daily basis. 

Eating more blended green drinks/soups is a great way to pack in fibre and chlorophyll rich nutrition which helps our body to naturally cleanse without too much effort or deprivation.

Tonight was the return of my Spicy Green Energy Soup. Something simple, enjoy eating with spa like serenity then experience the hidden kick!

Green Energy Soup
Serves 1
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Ingredients
250mls water
Juice of 1 lime
1 large cucumber, roughly chopped
A good handful (approx 100g) of spinach or other dark greens such as kale or parsley
A pinch of salt
A good splash of hot sauce to taste (I used Habanero)
1 ripe avocado
Optional: sprouted seeds such as mung beans to garnish
Instructions
Put the water, cucumber, spinach, salt and hot sauce into a blender and puree.
Add the avocado and process briefly to blend. Be careful not to over process or you end up with a mousse!
Pour into a large bowl and garnish with the sprouts.
SUPERNOURISHED http://supernourished.com/
I’ve also been having lots of morning fruity green smoothies check out my YouTube premiere and if you enjoy please subscribe more video action to come soon!

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Gluten-Free Almond Biscotti

Almond Biscotti

 

 

Happy November! Baking is a part of my regular autumnal ritual and having some healthy treats to enjoy with a cup of tea in the afternoon is easily achievable in a very short space of time. Since my last baking post, I’ve been experimenting in the kitchen with some old favourites. These biscotti rely on a combination of almonds, buckwheat and rice flour and hold together really well with no need for xanthan gum or other binding agents. A small amount of coconut sugar adds just enough sweetness for my palate and the use of a simple fruit puree to bring the biscuits together, means no need for eggs. Don’t be put off by having to twice bake these biscuits. The only tricky part is to go gently when slicing for the second bake and they should still hold together beautifully. They don’t have the characteristic hard interior of a traditional biscotti, but they certainly look the part and are no less delicious. 

  

 

Almond Biscotti (GF, DF, V)
Yields 12
Biscotti are traditional 'twice baked' biscuits from Italy. This low-sugar, gluten-free and vegan version has a soft, light nutty texture.
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Ingredients
150g Almonds (skins on)
100g Rice flour
100g Buckwheat flour
1 teaspoon baking powder
1 teaspoon salt
50g Coconut sugar
100g Coconut oil (solid)
100g Mixed dried fruits
100g Fruit puree (eg apple)
Instructions
Preheat oven to 180C, 350F, Gas4. Line a baking tray with parchment.
In a food processor (with the S blade attachment), blitz the whole almonds until you get a course flour. Next add the rice flour, buckwheat flour, baking powder, salt and sugar and pulse lightly to combine.
Add the coconut oil and pulse until the biscuit dough starts to come together in damp clumps. Add the mixed dried fruits and fruit puree and pulse lightly to combine until you have a soft dough.
Turn out the dough onto the lined tray and form into a long rectangle approx 2cm high (approx 25cm long by 10cm wide). Put into the oven and bake for 15 minutes until lighly golden.
Remove the tray from the oven and carefully cut the cooked dough widthways into 12 slices. Turn the biscuits out on the tray so the inner biscuit is facing upwards. Cook for a further 10-15minutes until golden brown. Leave to cool on a rack.
SUPERNOURISHED http://supernourished.com/

Berry Buckwheat Scones Recipe

I’ve been experimenting a lot recently with grains and wholegrain flours and wanted to use buckwheat flour to make a scone (recipe testing for an upcoming class).  I played it safe and only used 50% buckwheat and 50% wholegrain spelt (being gluten free a 100% buckwheat scone would have probably resulted in crumbs!).

My go-to basic scone recipe is from Nigella’s How To Be a Domestic Goddess (Lily’s Scones p67), which is a super-light, sugar-free recipe and serves as my perfect formula for a limitless combination of sweet or savoury tea-time delights.  I’ve followed the exact recipe for classic scones, cream and jam for many an afternoon tea party;  here I’m only following the recipe as a ratio guide of flour and raising agents to wet ingredients. As well as turning this formula into a wholegrain version, I also switched out the dairy and used coconut oil and a dairy-free milk.

The idea for the swirl of berries that offer little juicy explosions throughout these scones, was inspired by a post from 101cookbooks earlier in the week for Buttermilk Berry Muffins. I loved the sound of these muffins and as I had some frozen berries lingering in my freezer, I decided to experiment by making a scone in the same vein.  

Despite being a wholegrain flour blend the scones were still light and soft in texture and the taste of strawberries in the berry mix offered a tantalizing hint of summer afternoon teas to come.

[gmc_recipe 1184]

Happy Green Valentines Day: Kale Salad Recipe

I love all greens and I’m having a particular love-in with kale at the moment. I went on a trip to Stoke Newington Farmers Market on Saturday and came back with a variety of chard and kale all from Ripple Farm Organics.

Once I got home I thought that I might have slightly overdone it on the kale front, so in order to avoid finding some sad, limp, yellowing greens in my fridge later in the week I set about washing and prepping my green bounty so it would store well and be ready to use throughout the week. A bit of time spent on Saturday afternoon with the salad spinner, meant I was able to make the most from my kale and enjoy a week of glorious green enhanced meals:

Saturday afternoon: Kale & Apple Juice – mainly using the stems leftover from prepping the curly kale

Sunday Lunch: Chard stew with a stock base of leeks, miso, garlic, chilli and a tin of canellini beans stirred in towards the end.

Monday lunch: Green smoothie made with bananas and kale (creamy nut milk base)

Tuesday night: Kale Salad with sliced apple and hemp seeds. This was a big hit and I’m sharing a variation on the recipe below.  I served the kale salad with sumac roasted squash and brown lentils & couscous.

Wednesday night: a variation on what I like to call my ‘Spanish Stew’ a smoked and spicy paprika and garlic infused passata sauce with beans, olives, peppers. I added shredded cavolo nero at the end and cooked it just enough for the greens to wilt but still retain their vibrancy. 

I hope my menu from the week has inspired you to get creative in the kitchen with kale. Adding a daily portion of dark leafy greens to your daily diet is a really supernourishing health tip and trust me you will feel more radiant, glowing and energised.

One thing I didn’t make was kale chips, but definitely on my list for next week!

Pear, Pecan, Kale Salad

1 large bunch of curly kale, washed and destemmed, 1 large pear, ½ cup pecans

Vinaigrette: 2 tablespoons white wine vinegar, 60ml (1/4 cup) extra virgin olive oil, 1 tsp Dijon mustard, 1 small garlic clove, minced, ¼ tsp salt

In a bowl, whisk together the vinaigrette ingredients.  Place the pecans on a baking sheet and bake for up to 10mins until golden-brown.  Tear the kale leaves into bite-sized pieces place in a medium bowl and coat with the salad dressing (you can massage the leaves at this point to give a more cooked appearance and texture).  Halve and core the pear then slice into thin slices. To serve the salad arrange the kale on a plate and sprinkle with pear and pecans.   Variation: Swap the pear for apple and use any nuts or seeds in place of pecans.

 

 

Bake yourself warm: fruity soda bread recipe

There are two things I’m dreaming of right now to keep me warm this chilly, snowy Friday afternoon.

First a steaming bowl of soup for lunch to keep those chills at bay and then some homemade bread. Baking bread always ensures a warm, cosy hug permeates my kitchen. This recipe for fruity soda bread is a teatime treat delicious with a steaming mug of tea.  As much as I enjoy making yeasted bread, soda-bread is much more instantly gratifying, as you can have warm bread on the table within an hour or so and it’s perfect to whip up on the fly if you have friends over for brunch on the weekend.

Although Christmas and all its spicy fruity glamour is a distant memory, a simple fruit loaf with a sprinkling of spice is always spot on comfort food, whatever the season.  For a gluten-free version just switch the flour for gluten-free flour and gluten-free oats. Traditionally soda bread calls for buttermilk or yogurt, which I don’t have in generally as I usually stick with dairy free products. I find the soya milk or Kara Coconut milk works a treat and ideal if you are dairy intolerant.  I don’t give exact amounts of fruit and nuts this can be up to you and depend what you have in the cupboard. I made a really nice spelt loaf earlier in the week with walnuts and apricots (about 50gs of each).

 FRUITY SODA BREAD

300g Wholemeal flour

150g fine milled Oats or oat flour (grind oats in a blender to a fine texture)

1 tsp bicarbonate of soda

1 tsp salt

Small handful of walnuts

Small handful of raisins

Small handful of prunes, chopped

Small handful of linseeds and sesame seeds

1 tsp cinnamon

350mls dairy free milk (or buttermilk)

Turn the oven on to preheat to 220 degrees.

Line your chosen baking tin (either a regular loaf tin or an 18cm round cake tin works well).

Mix the flour, baking powder, oats, cinnamon and salt in a large mixing bowl.  Mix in the nuts and dried fruit. Next pour the milk into the dry ingredients, then mix together well, but don’t overwork. You should have a wet dough.

Transfer dough into the lined tin, it can be nice to sprinkle some extra oats or small seeds on top. Score the loaf along the length (or make a cross on a round loaf). This makes for a professional appearance and it also aids in the cooking process.

Place in the oven at 220 degrees, after 15mins reduce the oven to 200 degrees and cook for a further 30mins. The loaf is ready when it is nicely colored and risen and should sound hollow when you tap it underneath.