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.
SUPERNOURISHED http://supernourished.com/

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.
SUPERNOURISHED http://supernourished.com/
 

 

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!

[youtube_sc url="http://www.youtube.com/watch?v=u507b1nUHdw" title="January%20Green%20Smoothie" fs="1"]

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.

 

 

Pumpkin Seed Pesto

 

I’ve spent most of the weekend on my feet but couldn’t be happier as I was in my element doing my thing at the official launch weekend of Central Street Cookery School. Londoners, be prepared to be very excited about this fabulous new cookery venue; Central Street Cookery School is part of St Lukes Trust, a vibrant community hub in EC1, and is already attracting a lot of interest from talented local chefs to run classes and events.  

I went to check out the venue a couple of weeks ago and knew from the moment I stepped in there that this was going to be a unique place. The space is light and open, with a bright and funky design aesthetic and all the toys any chef could need. With delightful community food gardens planned out the back, this place is set to be a culinary urban oasis.

 As a charity-run cookery school all the proceeds from private events go towards community cookery projects, so the concept behind the venue is something really special. I was thrilled to be asked to take part in the open weekend which was about Food as Art, linking to the Finsbury Arts Festival which was going on around the centre over the weekend.

The buzz on Saturday was amazing, with a real mix of people coming by to sample some food and find out more about the school. Juicing, cake lolipops, ‘eat your own plate’, raw spaghetti and an amazing gingerbread tea set were the main activities on the day. There was also a pop-up kitchen shop with an array of modern and ‘vintage’ cookbooks and donated culinary knickknacks looking for a new home.  

My contribution was to make raw courgette spaghetti which was tossed in a pumpkin seed pesto sauce. To make the courgette noodles I used a gadget called a spiralizer (purchased from www.ukjuicers.com) which generated a lot of interest. The finished dish itself challenged a few preconceptions about raw food and the idea of ‘pasta’. Most people were excited to try the dish and even those who were dubious were thrilled with the taste and texture. Part of the secret to the success of raw pasta is to create a really good sauce, something to delight the tastebuds and also serve as a marinade to slightly ‘cook’ the noodles. I decided to make a pumpkin seed pesto because I love to mix up the nuts I use in my pestos and go beyond the pinenut, which although delicious is not the most budget friendly ingredient. Pumpkin seeds have a great nutrient profile and add a really earthy type of nuttiness which I love. I also used a combination of chives and basil and would encourage you to experiment with different combinations of herbs when making pesto.

 I had a few people asking me for the pesto recipe, so here it is:

 Pumpkin Seed Pesto

1 cup of pumpkin seeds

½ cup of extra virgin olive oil

1 large bunch of chives

1 large bunch of basil

2 cloves of garlic

A large pinch of sea salt (+ more to taste)

½ cup water (+ more if you require a thin pesto)

  • Place the pumpkin seeds in a food processor with the ‘S’ blade attachment and blitz to produce a ground seed mixture.
  • Next add the olive oil, chives and basil, garlic cloves and salt and blitz again until you get a nice chunky paste.
  • Add water to thin the pesto down to your desired consistency.
  • Check for flavour and add more salt to your own taste.

I’m really looking forward to holding classes at Central Street and my first scheduled class should be on 23rd June, 11am-2.30pm:

Decadent Raw Desserts by Supernourished

This class will introduce you to the basics of creating naughty but nourishing raw food desserts. All recipes are naturally gluten and dairy free and use natural sweeteners and other wholefood ingredients. Think chocolate brownies, luxurious cheesecakes, fabulously fruity summer tarts and pots of mini desserts to wow friends and family this summer.

Please email me to pre-register your interest in this class. The cost will be £100 per person

Links:

Central Street Cookery School: www.centralstreet.org

Gingerbread tea set by www.maidofgingerbread.co.uk