Monthly Archives: January 2019

Chocolate Brownie Cake

Suitable for Vegans

This cake is soooo delicious and even without the butter and eggs it is so super moist! I would recommend it to anyone looking for a vegan friendly cake recipe and for anyone looking to cook less with eggs or butter.

Ingredients

1 3/4 cups of self raising flour

1 1/2 cups of golden caster sugar

3/4 cups cacao powder

Pinch of salt

1 1/2 cups of hazelnut milk (or other dairy free milk)

1/2 tsp of apple cider vinegar

1/2 cup of organic rapeseed oil

2 tsp of vanilla extract

1 cup of boiling water

Topping:

Hazelnuts

Cherries

4 Tbsp of Cacao Powder ( I used Pacari’s drinking cacao with ginger)

4 Tbsp of Golden Icing Sugar

My ingredients are always organic where possible.

Instructions

  1. Add the flour, sugar, cacao powder and salt to a mixing bowl (I use my trusty kitchen aid) and mix on a low speed together.
  2. Mix the milk and vinegar together in a jug and leave for a few minutes.
  3. Turn the flour mixture back on low speed and slowly add in the oil, milk and vinegar and the vanilla extract and blend together for a minute or so.
  4. Add in the boiling water and mix on low, increasing the speed to medium to ensure its all fully blended.
  5. Pour into a well oiled cake tin, I used a drop of the rapeseed oil to oil the tin.
  6. Bake on 160-180 for around 40 minutes. Poke a stick or clean butter knife through the center of the cake to see if it is cooked through. If it comes out clean its done, if its still sticky it needs some more time in the oven.
  7. Leave the cake to cool.
  8. Add the cacao and icing sugar together in a bowl and add a little hot water splash by splash to mix through to a paste like consistency.
  9. Spread the icing on the cake and decorate with nuts, cherries or fresh strawberries.
  10. Slice and enjoy! Remember to share πŸ˜‰


If you enjoyed this recipe and want to see more recipes and other Holistic Health ideas check out my YouTube Channel by clicking on the link below.


Melanzane alla Parmigiana

Vegan friendly if you use dairy free cheese!

I love grilled aubergines, my kids are not big fans though I’m afraid but they usually manage a little of this dish due to the creamy cheesy texture. They also love a classic Italian tomato sauce so it tends to go down pretty well because of the flavours. You could also add in some sliced courgettes and perhaps roasted red peppers but I like it simple.

I’m afraid after slicing it up and serving it didn’t look as photogenic as I had hoped for ha ha ha but I can assure you it was delicious! πŸ™‚

I made this dish as part of my monthly shopping meal plan which seems to be working pretty well to keep us well fed and organised. Check out my video in the video section or click the YouTube header at the top of the page. I hope you enjoy this recipe as much as I did.

Ingredients

2 aubergines sliced length ways

Olive oil

1 Tin of chopped tomatoes

3 cloves of garlic

2 balls of fresh mozzarella or dairy free equivalent

Parmesan or dairy free equivalent (roughly 100g)

Grated breadcrumbs

Chopped basil (optional)

Salt & pepper

Instructions

  1. Start by slicing and grilling the aubergine under the grill or in a George Foreman type grill with a little olive oil and seasonings. I love my Foreman I use it for so many things. Once all the aubergines are grilled set aside on a plate.
  2. Next you want to prepare the Italian tomato sauce. I would usually cook up my tomatoes and garlic etc. in a pan for this type of sauce but for super time saving prep I’m using my blender (Vitamix). Put the tinned tomatoes, garlic, a dash of olive oil and salt and pepper into a blender and blend until smooth. Set aside in a jug.
  3. Slice up the mozzerella or dairy free equivalent and set aside on a plate.
  4. That’s all the ingredients prepped now its time to assemble together lasagna style.
  5. Using a small lasagne dish pour a little tomato sauce into the bottom of the dish and place a layer of aubergine slices on top. Cover with a layer of mozzerella slices and a layer of tomato sauce. Repeat with the aubergine, mozzerella and tomato sauce until finished and top off with grated parmesan or dairy free equivalent and grated breadcrumbs. You can add some fresh chopped basil on the top here if you have to hand.
  6. Cook in a medium oven about 140-160 for 35 minutes or until completely browned and golden on the top. Serve up with some fresh salad or greens on the side. Enjoy and love!

If you enjoyed this recipe please pop over to my YouTube channel for more recipes and holistic health ideas for you and the family.


Luxury Lemon Curd

Luxury Lemon Curd

This is such a delicious and super easy lemon curd recipe made without eggs and butter. I was using it for the inside of a coconut cake but you could also spread it on scones, toast or spoon a little on other desserts. Its a real treat! Enjoy!

Ingredients

Juice of 2 Lemons

Juice of 2 Limes

1 Cup of Sugar

1 Tbsp of Coconut Oil

1 Tbsp Coconut Cream

1/3 cup of Cornstarch

Pinch of Salt

Pinch of Tumeric

Glass jam jars

Instructions

  1. Add all of the ingredients to the pan and whisk on a medium heat, bring to the boil and lower the heat. Continue whisking on a low heat until it has thickened and all the ingredients are blended together. There should be no lumps left.
  2. I pop my glass jars in the oven on the lowest setting for 15-20mins to sterilise and I use a bowl of boiling water for the seals. Sterilise your glass jars in this way or your own way.
  3. Pour the thick curd into your dry, sterilised jars and cool a little before sealing. Store in the fridge.


Spicy Udon Noodle Soup

This is such an easy recipe to make and with the addition of the Udon noodle its such a filling and delicious soup. The Organic Miso has the added benefit of providing us with beneficial bacteria which may be good for our health and it also contains a range of other essential nutrients.

Ingredients

Vegetables – about 4-6 cups of chopped vegetables of your choice

Garlic – 4 cloves chopped

Red Chilli – 2-4 you can leave out

Spring Onions – 1 bunch chopped

White Miso – 2-3tbsp

I like to use my slow cooker for this recipe as it cooks while I am doing housework or other tasks. You can pop it on the slow cook or the rice setting a couple of times and leave it warming. You can also use a pan on the cooker or any other soup making device.

Add all of the chopped vegetables, garlic, chilli and spring onions to the pan or pot you are using and top up with enough water to cover the vegetables and a little more. Season well with salt and pepper and simmer until cooked through. You can also add a stock cube but I find the Miso adds enough flavour at the end of the cooking time.

Once the vegetables are all ready add the miso into the soup water and stir through well add more miso and hot water if necessary! Serve and enjoy!


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