Tag: recipe

Dessert, Recipes, Snack5 Comments

Rachel’s Nut Butter Brownies

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450g nut butter e.g almond, peanut or cashew, brazil nut etc (almond is our favourite) 1/2 to 3/4 cup honey depending on how sweet you like them 2 eggs 2 teaspoon baking powder Pre heat oven 180 deg C Mix together all ingredients Line a rectangular tray with grease proof paper Pour in brownie mixture Bake 15 – 20 mins so still a bit gooey in the centre Cool and cut into portions and enjoy No one would every guess they were gluten and dairy free Some variations for you to have fun with: Try 1/2 tahini and 1/2 almond … Continue reading Rachel’s Nut Butter Brownies

Dessert, RecipesLeave a comment

Coconut Mistake Cake

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This is a mistake cake because I was making little pancakes and the mixture wasn’t forming or holding – so I lined a loaf tin with baking paper and filled it up with the mixture: 2 cups coconut flour 6 eggs 1 cup coconut water (or a little more, I can’t remember – just feel your way!) 3 teaspoons cinnamon Bake for 30-40 mins at 170oC till golden brown on top and when you skewer it comes out clean Gail thought that it was like an apple tea cake – so maybe next time I’ll try with fresh peeled apple … Continue reading Coconut Mistake Cake

Breakfast, Dessert, Recipes3 Comments

Apple Mousse & Almond Butter

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(Adapted from Alain Coumont’s Communal Table) Fills 4 small bowls or glasses Apple compote Almond nut butter Honey Lemon juice 1 cinnamon stick or a sprinkle of ground cinnamon For the compote, core and peel 4 – 5 apples (about 600g), and then slice them finely. Add them to a solid pan with 3 tablespoons of water and the cinnamon, and put a tightly fitting lid on. Cook over a gentle heat for about 15 minutes until they have softened and become fluffy. Fork them up a bit, remove the cinnamon stick, and process/blend the apples along with the almond … Continue reading Apple Mousse & Almond Butter

Author inspiration2 Comments

The Onion

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I’ve often heard the analogy that healing is “like peeling away layers of an onion”. If only … I have a lot of ‘if only’ running through my mind at the moment and there’s one thing I know for sure – I can’t go back and change them … so how do I accept the not-so-loving choices I’ve made in my life? The unfoldment of the amazing work-in-progress that I am is allowing me the opportunity to choose another way of treating myself – I have been and can be very hard on myself for choices that have not been … Continue reading The Onion

Recipes, Vegetable2 Comments

Rachel’s Easy Pad Thai with Bean Vermicelli Noodles

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Ingredients: Serves 4 1 pack bean vermicelli noodles 20 ml (1tbs) peanut oil 2 cloves garlic, chopped 4 spring onions, sliced, plus extra to garnish 2 red chillies, seeded, chopped 150g green prawns, peeled, with tails on 40ml (2 tbs) fish sauce 2 teaspoons red curry paste 40ml (2 tbs) lime juice 2 eggs, lightly beaten 1/4 cup chopped fresh coriander 1/2 cup trimmed beansprouts 1/4 cup roasted chopped peanuts, to garnish Fried shallots, to garnishPlace noodles in a bowl and pour boiling water over to cover. Set aside for 5 minutes, then drain and set aside.Heat the oil in … Continue reading Rachel’s Easy Pad Thai with Bean Vermicelli Noodles

Author inspiration2 Comments

The Hunger Games

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I’ve recently watched the movie, The Hunger Games – where, in one world, excess exists and the other depravation – and there is no middle ground. Are we playing a game with food at every turn? If so, does the body always lose when we are extreme with food? When was the last time you actually felt hungry?  Eating is obviously essential to our survival, but nowadays we don’t have to get it with a bow and arrow. Though sometimes the market on a Saturday morning feels like a battle field! I’m sat here now on a Sunday morning having … Continue reading The Hunger Games

RecipesLeave a comment

Brussel Sprouts with Bacon, Leek & Cabbage

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Inspired by Sandra Dallimore 🙂 Halve sprouts and toss with olive oil, turmeric and ground black pepper Bake at 190oC for 30-40 minutes till cooked through While the sprouts are in the oven, gently saute bacon and leek in a fry pan with a little more turmeric and pepper Add the sprouts to the bacon and leek and mix well with some fresh cabbage (I used Tuscan cabbage/Cavalo Nero), finely sliced garlic and a little chilli Cook gently till the cabbage wilts and garlic cooks through and serve either on it’s own or as a side dish Sandra also swaps … Continue reading Brussel Sprouts with Bacon, Leek & Cabbage