Tag: lactose free recipes

Author inspiration, Spicy, VeganLeave a comment

Sri Lankan Curry Powder

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Coriander seeds Cumin seeds Fennel seeds Cinnamon Cardamom Cloves Fenugreek Black peppercorns Black mustard seeds Chilli Roast them on the stove top to accentuate the aromatic qualities Remove from the heat and blend to a powder Store in an air tight container in the fridge and it will keep for ages Add to coconut milk, garlic, red onions and meat, fish or vegetables and simmer – remember to add lime juice for an amazing, authentic curry. (This is a Sarah tweak on a Rick Stein recipe!) Continue reading Sri Lankan Curry Powder

Author inspiration3 Comments

Super Simple Tips for High Energy & Clarity When You’re Super Busy!

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My latest Huffington Post Blog … Enjoy! Busy times for me at the moment! I’m working in an animation studio as a producer leading a team of twenty artists to complete two very complicated television commercials. We are working at least twelve-hour days, six or seven days a week. As usual, we are on tight deadlines and have the demanding expectations from clients and our own internal high standards that we set for ourselves. They are our professional foundation. Everyone who works in any capacity in the corporate or sales world will be familiar with this!!. The health of my … Continue reading Super Simple Tips for High Energy & Clarity When You’re Super Busy!

Breakfast, Snack, Vegan2 Comments

Rachel’s Coconut Milk & Almond Smoothie

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100ml coconut milk 1/2 tspn carob powder 4 tablespoon almond meal 1 tablespoon flax seed meal 2 tablespoon non dairy protein powder (optional) 1 tspn coconut oil 100ml almond milk (more or less depending how thick you like it) Small glug honey Put all ingredients in blender and whizz until all combined Yummy and filling for breakfast I also add some vanilla powder and some mineral powders too Continue reading Rachel’s Coconut Milk & Almond Smoothie

Saucy, Vegan, Vegetable3 Comments

Catalonian Escalivada Sauce

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Fiona shared this traditional recipe from the Catalonia region of Spain. It’s traditionally served over barbequed onions, but could be served with meat, fish, vegetables or salads or as part of a mezze or snack! Blend red peppers/capsicum, tomatoes, garlic, olive oil, roasted almonds with lots of parsley and lime juice. Serve with toasted chopped hazelnuts and pine nuts on top. Fiona had it with a salad of advocado, celery and roasted beetroot Yummy 🙂 Continue reading Catalonian Escalivada Sauce

Author inspiration, Vegan, Vegetable2 Comments

Pushkar Aubergine/Eggplant Curry

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I had a wonderful baby aubergine curry in Pushkar, Rajasthan and it goes something like this … Make a paste with onions, garlic, cumin, garam masala, turmeric, coriander stalk and root and chilli. Fry this in some oil for a few minutes to bring out the flavours and then add fresh or tinned tomatoes, cardamon pods, mustard seeds and aubergine. Simmer gently for 40 minutes and serve with fresh coriander and a squeeze of lime juice. Lovely as a stand alone dish, or served with grilled fish, chicken or lamb. Continue reading Pushkar Aubergine/Eggplant Curry