Very Berry Smoothie Bowl

Very Berry Smoothie Bowl

I made this super delicious Superfood smoothie bowl for a lazy Sunday breakfast treat. I topped it off with a crunchy coconut oat granola, some dates, a spoon of peanut butter, flaxseeds and a slice of blood red orange (my fave!)

Check out the ingredients and instructions below to make your own delicious and nutritious smoothie bowl

Ingredients

Smoothie –

2 cups of frozen mixed berries

1 banana

2 tbsp of live coconut yoghurt

3-4tbsp of chia seeds

Other Toppings –

Flaxseeds

Medjool Dates

Peanut Butter

Oat Topping –

1 tbsp of coconut oil

1 cup oats

1/2 cup of shredded coconut

3-4 tbsp of sunflower seeds

1 tsp of Manuka honey or alternative sweetener


This recipe is super easy all you have to do is blend up all the smoothie ingredients with just enough water to create a thick smoothie.  Heat the coconut oil gently in a small pan and add the oats, coconut and sunflower seeds.  Stir lightly over a medium heat until lightly browned.  Add in the honey and stir through (do not cook!). 

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Pour the smoothie mixture into a bowl, top with the oat topping and the other toppings.  You can change the toppings and quantities to your liking should you wish to use other things.

Enjoy! 😀

If you enjoyed this recipe check out my other Holistic Health ideas on my YouTube channel.

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Monthly Food Planning

Hey Everyone!

I have saved so much time and money by shopping and meal planning on a monthly basis. I wanted to share my method with you all and hopefully you will also benefit from this method in some way.

Budget

So lets talk money first! I budget £25 per person per week, my children are all eating fairly large meals now but If you had smaller children you could perhaps budget £25 per adult and £10-15 per child. It is entirely up to your own requirements and circumstances but I feel £25 a week per person works out well for us.

So as a family of five our monthly food budget is £125 x 4 = £500 per month

Meal Planning –

I use cookbooks and my own family recipes to plan our meals for the whole month. I usually just plan for Monday to Friday as the weekends can be pretty busy and we tend to eat out sometimes at the weekend so I like to keep options open for the weekend.

I plan all the evening meals, two soups for the week, two baked snacks(cake etc.) for the kids, I also buy several sandwich fillings and have a soup and sandwich most days. I keep the breakfasts pretty loose and buy in ingredients to have porridge, eggs, smoothies etc. Sometimes if I have extra time I will plan a few different smoothies for each week but I tend to make up my own super food smoothie recipes if I am not using my smoothie book.

I also buy in all of the kids school snacks, lunch box items and any other snacks that they like to eat. We don’t really buy biscuits and sweets apart from the odd bar of chocolate but do eat treats when we are out and about. I find if we stock lots of unhealthy snacks in the house the kids and myself included will eat them up too quickly.

I buy all the toiletries and household goods in bulk and any other items needed on a daily basis. I also like to bulk up on a couple of items for the larder/pantry cupboard and choose a couple of things to bulk up on per month such as rice, pasta, tinned foods etc. I find it works out cheaper this way and reduces my monthly shop overall in the long run.

Shopping –

I split the budget up as follows –

1 Monthly Bulk Shop – around £200-250

3 Weekly Mini Top Up Shops – £30-£50

1 Monthly Bulk Order of household, toiletries, larder/pantry goods (usually from amazon) – £100

Sometimes I will have money left over, sometimes I am slightly over budget but it all works out in the end.

This method saves me so much time, money and effort I can’t imagine swapping it for any other at the moment.

Check out the videos below for a look at my monthly hauls and weekly mini top ups. Any questions drop me a line.

Love and happy meal planning!




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 😉


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! 🙂

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!



Sunflower Mince Chilli

I loved this chili recipe made with the Sunflower Mince by ‘Just Whole Foods’ it was super delicious!  You can serve it up with a little cheese, rice and a side salad for a healthy meat free family meal.

To make the recipe you will need the following –

Ingredients

1 Packet of Just Whole Foods sunflower mince

Coconut oil

1 large onion chopped

1 red pepper chopped (optional)

4-5 cloves of garlic chopped

1 chilli seeds removed and chopped

1 tin of chopped tomatoes

1 tin of kidney beans

2 tbsp of tomato puree

2 tsp of ground cumin

2 tsp of paprika

1 tsp of chilli powder

3 tsp of dried chopped coriander

Cheese or dairy free cheese grated for the topping (optional)

Re hydrate the mince as per the packet instructions.  Add a little coconut oil to a large pan and fry the onion and red pepper (if using) on a medium heat for five minutes.  Add in the garlic and chilli and cook for a further 3-5 minutes.  Add in the re hydrated mince and cook lightly for 5 minutes.  Add in the chopped tomatoes, tomato puree, ground cumin, paprika, chilli powder, dried coriander and season with salt and pepper.  You can add more dried chilli if you like it spicy! Cook on a low heat for 20 minutes until all the spices have infused well.

You can serve up at this point with some rice and side salad but if using cheese or dairy free cheese, pour the chilli into a suitable oven container and top with the grated cheese, bake in the oven for 15-20mins on a medium heat until all the cheese is melted.

Serve and enjoy!

You can purchase the sunflower mince from their website at https://www.justwholefoods.co.uk/

or directly from amazon by clicking on the product image below.

If you enjoyed this recipe check out my YouTube Channel for further healthy living, healthy home videos.

Take Care

Love and Healthy Foods!

Angie Milne

Natural Living You Tube Channel


Scotch Broth Soup

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Delicious and warming Scotch Broth soup made with organic beef brisket and fresh organic vegetables!  I also used the beef brisket from this recipe to make slow cooked Mexican beef fajita wraps with guacamole and salsa.  This gave me two nutritious meals out of one piece of meat and was such a time and money saver.

Just what a family budget and busy mum needs!

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This recipe is so easy to make, put it into the slow cooker or rice cooker in the morning and its ready by lunch.  Then you can transfer the cooked beef from the soup into your slow cooker for another meal at night time.  So the beef brisket is used for the soup flavour first off and a little meat for the soup and then slow cooked into a spicy Mexican fajita filling.  Click here for the secondary recipe!  You could also used the stewed brisket for a variety of other meals instead of the Mexican fajitas!

ingredients

You are going to need the following for the Scotch Broth soup recipe:

1 large piece of Beef Brisket (family size)

2 Carrots

2 Parsnips

2 Large Potatoes

Beef Stock

1 large Leek or 2 small

Broth Mix (optional)

Salt & pepper or any other seasonings (herb salt)

Remove the string from the beef brisket if necessary and place into the slow cooker (rice cooker with slow cooking function is also an option). You can chop it up into smaller pieces if necessary but I put it in whole to save time and it works better for the evening recipe.

Chop up all of the carrots, parsnips and potatoes into small cubes and add to the slow cooker.  You can also use turnip or other vegetables or greens you have to hand. This is a great way to use up vegetables from your cupboards or fridge.

Slice up the onions and leeks and add those to the soup, top up with enough water to cover the beef and vegetables, about 2-3 cm above.  You can also add a handful of dried broth mix here but I had ran out – oops!  Set the slow cooker to a medium heat for 3-4 hrs.  Cook until all vegetables are tender and the brisket is cooked through.

Remove the brisket and slice a quarter of it off.  Place the remaining brisket aside for the dinner recipe.  I’ve made Mexican fajitas but you could use it for a variety of other meals.  Shred the small brisket piece and add to the soup, stir through, and add in some chopped herbs and additional seasonings if required.

Enjoy and stay warm this Autumn! 🙂

Angie Milne

 

 


Chocolate Milkshake Recipe

chocolatemilk

I love chocolate milk and especially this healthy homemade chocolate milk recipe made with juicy medjool dates and peanut butter powder!  This recipe is so quick to make and makes a great after school snack for the kids or a treat for the bigger kids at home 😉

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ingredients

Serves 2/3

1 Banana

2/3 Pitted Medjool Dates

1 Tbsp Peanut Butter Powder

3 Tbsp of Raw Cacao Powder

2 Tbsp of Pumpkin Seeds

2 Tbsp of Sesame Seeds

1-2 cups of Almond Milk

Water

You can vary the ingredient quantities a little here and there to your tastes.

Blend all of the ingredients in a high powered blender and serve cold.  Adjust the almond milk or water for your preferred texture.  My favourite is a double cream texture.  In the winter I like to keep the blender on to serve it a little warmer, you could also warm it up on the cooker to make creamy hot chocolate.

Enjoy!

Angie Milne

If you loved this recipe and would like to watch some instructional cooking videos and other holistic health tips and ideas pop over to my YouTube Channel and subscribe to be kept up to date with healthy snacks for all the family!

Natural Living You Tube Channel

 

 


Apple Fall Recipes

Awesome Apple Recipes

I have four delicious apple recipes to make use of my homegrown apples and apples from friends.  These recipes are so easy to make, even supervised children could make them.  My favourite is the toffee apple smoothie!  If anything try this recipe!

Click the video below for the recipes.  You can also find the recipes further down this post.

Toffee Apple Smoothie

2x chopped apples

2-4 x medjool dates

3+ cups of Hemp Milk (or other milk)

Dash of maple syrup

1 Tsp of Cinnamon

Add all of the ingredients into the blender and blend until smooth.  Add in a little extra milk if necessary.  Share with family and friends!

Apple Recipes

Peanut Butter Apple Sandwiches

Oh these are so delicious!  Be warned they are addictive! 😉

Apple Slices (seeds removed)

Crunchy Peanut Butter

Chopped Nuts/Dried fruit/fresh fruit

Slice and remove the seeds from the apples (you can see how I did this in the video above).  Spread a tbsp of peanut butter on one slice, top with chopped nuts or fruit etc. and top with another slice.  Serve like mini apple sandwiches!  These make great after school snacks.

Overnight Apple Oats

I love overnight oats, they are so easily digested once left to soak the whole night.

1 x apple

Organic Oats

Hemp Milk

Additional fruits/veg (I have used pomegranate seeds in the video some grated carrots would be good too)

Cinnamon & Allspice (optional)

Grate the apple into the glass jug or bowl and stir in the oats, add in the additional fruits/vegetables (grated) into the bowl.  I used pomegranate seeds as I needed to use them up from the fridge.  Add in enough oats for 4 people (or less) and top up with hemp milk.  I topped up the hemp milk up and over the oats so that they have enough moisture to soak up. 

In the morning you could pop the oats into a tray and warm in the oven.  I topped with some live coconut yogurt and a dash of maple syrup. Delicious!

Apple Turnovers

These are really handy little snacks for kids and are great for packed lunches or for school break snacks.  My kids had these all week!

Ready to roll puff pastry

Chopped Apples

Cinnamon

Allspice

Caster Sugar

Leave the pastry to come to room temperature and unroll.  You can also make your own pastry but for a super quick recipe ready to roll does the job nicely!  Cut the pastry into rectangles and then into smaller triangles (as seen in the video) then add in some chopped apples and a sprinkle of cinnamon, allspice and a sprinkle of sugar.  Fold in half and close with a fork pressing into the edges.  Sprinkle sugar over the top and serve!  😀

If you enjoyed these recipes please check out my youtube channel for more recipes, holistic health tips and ideas.

Natural Living You Tube Channel