I love this curry its so simple to make but so delicious! You can mix the curry ingredients up a little bit to your liking but this is the basic recipe that I use for this recipe.
Ingredients:
Coconut Oil (1-2tsp) use additional water if recipe is sticking
1-2 sticks of cinnamon
5 cardamon pods
3-4 sliced small onions
4 chopped garlic cloves
1-2tsp of chopped ginger
A mix of chopped vegetables like carrots, courgette, peppers etc.
1tsp of tumeric powder or freshly grated tumeric
4-5tsp of chilli powder
4tsp of ground cumin seeds
2 tsp of coriander seeds
4 Large tomatoes grated
Tin of carton of cannellini beans or other beans of choice
Additional chopped greens of choice
1-2tsp of Garam Masala
Salt & Pepper
Bulghar Wheat
Melt the coconut oil in a large pan, add in the cinnamon sticks and cook lightly for a minute or two. Add in the cardamon pods for a few minutes and then the onions, garlic cloves, chopped ginger and chopped vegetables. Add a small amount of water to the pan with the tumeric powder, chilli powder, ground cumin seeds, coriander seeds and grated tomatoes then simmer lightly for around ten minutes until the vegetables are tender.
Add in the beans and some additional greens like spinach or kale and simmer lightly for a few minutes, add the garam masala and season with salt and pepper.
I cook my bulghar wheat in my rice cooker on the white rice setting with a little vegetable stock and sometimes some extra greens. You can also cook it in a pan of water similar to how you would cook white rice.
Enjoy
Love & Bulghar Wheat
x Angie x
Please check out my YouTube channel where you will find more recipe videos and other holistic health ideas.
Oh this was soooo yummy! Lots of fresh colourful vegetables with a little tofu cooked in a Goan Curry paste and coconut milk. This has got to be one of my new favourite recipes, its so easy to make (as most of my recipes are) and is really delicious and nutritious. I had a wholemeal flatbread on the side with this dish and it was perfect for dipping in the coconut sauce mmm. You could also serve this with some brown rice and a few salad items.
Ingredients
Coconut Oil 2 x tbsp
Chopped garlic cloves x 3-4
Fresh Lemongrass (tbsp of chopped)
Galangal (thumb piece of)
Sliced 2 x small red/green chillies
Onions
Broccoli
Colourful Peppers
Courgettes
Goan Curry Paste 3-4tbsp
Coconut Milk x 1 tin
Soy Sauce
Tofu or marinated tofu pieces
Coconut Sugar (Optional)
Stir fry the garlic, lemongrass, galangal, chilies and onions for 5-10 minutes on a medium heat. Add the remaining vegetables and cook through with some additional water until almost tender, add in the Goan curry paste and stir. Add in the coconut milk and a little soy sauce and tofu pieces. Season with salt, pepper and a dash of soy! You can also add a little coconut sugar for sweetness if you like. Cook through until tofu is warmed up.
Serve with rice, breads, salad and smiles!
Enjoy!
Love and Coconuts
x Angie x
If you enjoyed this recipe please click below to subscribe to my YouTube channel for further awesome wholefood plant based recipes! Thank you!
I love this dish, the sauce is light but with a good flavour, you could also use this recipe to make a speedy lasagne! I like to top mine with chopped chilies for some heat and some red onion or other salad ingredients but you could add chillies into the main cooking stage if you prefer. I added some beans into this recipe but they are not essential, I was just using up some fridge ingredients.
Ingredients
Wholewheat pasta
Garlic
Chilies (optional)
Onion
Carrots chopped into small cubes
Celery chopped into small pieces
Green Pepper chopped into small cubes
Vegetable Stock
Lentils
Beans (optional)
Tomato Puree x 4 tbsp
Tinned Tomatoes
Oregano (dried or fresh or parsley)
Chill powder (optional)
Salt & Pepper
Cook the wholewheat spaghetti in boiling salted water for around 15 minutes until cooked through. Meanwhile cook up the chopped garlic, onions and chillies (optional) for a few minutes then add in the rest of the chopped vegetables and a little vegetable stock to simmer away until cooked. Add in the lentils, tomato puree and tinned tomatoes and simmer away for a few minutes then add in the herbs (oregano). Add in a little chilli powder to spice it up if you wish at the end. Add in extra stock to create enough sauce and simmer to thicken. Serve with the cooked pasta.
If you enjoyed this recipe please feel free to subscribe to my youtube channel where you’ll find cooking videos and other holistic health and wellness tips and ideas.
If you have any questions please feel free to drop me a line in the comments below.
I love Mexican food and especially easy mexican recipes! I made this really quick meal tonight for myself. You could mix the veggies up a bit and use your own favourite vegetables. It’s basically some garlic curly kale with mexican flavoured peppers and mushrooms with refried beans, homemade guacamole and homemade salsa. I love using shiitake mushrooms, not only are they super nutritious but they are really meaty and a good replacement for the meaty meals! 🙂 I’ve broken the recipe up as follows:
Salsa
Cherry tomatoes
Lime
Red onion finely chopped
Chilies (optional, I left out as the kids were eating it)
Coriander chopped
Salt & pepper
Chop up all of the cherry tomatoes, blend very lightly if you wish, add in a squeeze of lime, finely chopped red onion, sliced chilies, and chopped coriander and season to serve.
Guacamole
Avocado
Lime
A spoon of salsa
Coriander
Salt and Pepper
Mash up a whole avocado or more if your making a bigger quantity. Add in a squeeze of lime to your tastes, a spoon of the salsa, chopped coriander and season to serve.
Refried Beans
I used tinned mexican beans…mmm…you can make your own by mashing up pinto beans with stock garlic, water and seasonings.
Garlic Kale
Kale chopped
3 Garlic Cloves Chopped
Onion Chopped
Seasonings
Cook the kale up in a little water with the chopped garlic and onions and simmer until tender. Season to serve.
Mexican Spiced Peppers & Meaty Mushrooms
Red Peppers Sliced
Onions Sliced
Shiitake or other meaty mushrooms sliced
Mexican Spice Mix
Fry up the peppers, onions and mushrooms in a little olive oil or water and add the spice mix to your tastes. Season and serve.
Serve everything up in a warm wholemeal wrap and enjoy! If you enjoyed this recipe please subscribe to this website for future recipes and my youtube channel for further recipes, holistic health and wellbeing ideas!
This curry is super easy to make and so delicious and creamy! There are loads of colourful vegetables and greens in this recipe and you could mix the vegetables up a bit depending on what you have available. I served it with some brown rice or you could also use white or some cous cous.
Ingredients
3-4 cloves of Garlic
1 Onion
1 super hot sliced Chilli
Small bunch of Green Beans
1 Red Pepper
Mushrooms ( about 6)
Cannelini Beans ( half a tin)
Sweetcorn ( 4-5tbsp)
Two handfuls of chopped spinach
Curry Powder (4-5tbsp or to taste)
Cream (dairy free – oat or soy)
Brown Rice
Cucumber
Salt & Pepper
Chop up all the vegetables in small pieces, cook the garlic, onion, and sliced chilli in a little water or use some olive oil. Add all the chopped vegetables apart from the spinach and simmer down for about 15-20 mins under everything is cooked through. Add in the spinach, curry powder and seasonings and cook for about 5 mins. Add in the dairy free cream of choice until the recipe is nice and creamy.
Sever with some brown rice and some chopped cooling salad items like cucumber or tomato.
If you have any questions drop me a line or comment below. You can also find video instructions for my recipes and other holistic health ideas on my Youtube Channel. Click below to follow me over there.
This is one of my favourite lunch items at the moment I just love it! 🙂 I’m always on the look out for new sandwich and wrap ideas for lunch and this one just hits the spot. It’s light and you can also mix it up a bit by adding spring onions or perhaps some chopped celery into the mashed chickpeas. You could also add a little mayonnaise or sweet chilli sauce for a different flavour.
Ingredients:
A carton or tin of chickpeas
A good squeeze of fresh lemon juice
Salt & Pepper
Optional (chopped celery, chopped spring onions)
Salad ingredients – chopped tomato, cucumber, red onion, lettuce etc.
Wrap of choice – I used an Italian flat bread
Mash the chickpeas together with the lemon juice and optional ingredients. Season well and add into the wrap, top with the salad ingredients of choice and wrap and serve! Enjoy!
If you have any questions please drop me a comment below.
I don’t make enough salads but when I do I really enjoy them! Here are three very easy salads to make at home and they all compliment each other perfectly. These are great as side dishes to a BBQ, Pizza or Greek style dinner night. I just love all the beautiful colours they create together. I’ve provided the recipes below, I haven’t added any specific quantities on some of the main ingredients as it’s always better in this case to tailor the desired quantity to your own tastes and diet requirements. If you wish you can watch the recipe video on Natural Living YouTube Channel with assembly instructions, click on the link below.
Please feel free to print out this page and keep as a reference.
I would love to see your finished creations please post your pics on my Facebook Page ‘AngieMilneNaturalLiving’ (a link to my page is at the bottom).
Now lets make healthy salad!
Pita Bread Salad
Ingredients:
Pita Bread (cut into squares and lightly fried in olive oil)
Baby Gem Lettuce (chopped into square shaped bits)
Tomato
Cucumber
Green Pepper
Mint or Coriander (freshly chopped or other choice of herbs)
Mix all the chopped and prepared ingredients together in a large bowl add the desired quantity of mixed dressing ingredients, season and serve with some additional herbs & perhaps a slice of lemon on the top to make it look all pretty.
Pomegranate Rice Salad
Ingredients:
Cooked Rice
Pomegranate seeds (1 pomegranate)
Juice of 1 Lemon
Chopped Fresh Parsley or coriander
Sliced Red Chillies
Sliced Red Onion
Himalayan Pink Salt
Black Pepper
Leave the rice to cool a little, then add in all the ingredients and season. Serve with the other salads.
Tomato and Olive Salad
Ingredients:
Tomatoes
Freshly chopped basil, coriander or some parsley
Sliced Red Onion
Chopped mixed olives
Lemon Juice (about 1/2-1 lemon)
Olive Oil (around 2-4tbsp)
Pink Himalayan Salt or Sea Salt
Freshly Ground Pepper
Mix all the prepared ingredients together in a large bowl, add the seasonings and dressing ingredients to taste and serve with a sprinkle of additional herbs and extra olive oil if necessary.
Pink Himalayan salt…
…has many health benefits and you can even purchase it in larger supermarkets now. Personally I would recommend getting your own grinder and buying it in bulk as it can be over priced in places.
If you click on the image above it will take you to my favourite brand of pink salt. I’ve always used this brand and would recommend it. You can also use a cup of this salt in a hot steamy bath and enjoy the benefits of that. Here are a few links to several further studies and information relating to the healing and health benefits of Pink Himalayan Salt, some of which are referenced.
You might be wondering what the ingredient Zatar is?? Well…its a middle eastern inspired herb mix which you can buy in bulk already premixed. It’s awesome in salads, dressings, stews, bakes and once you have a batch it lasts a long time in the cupboard. I would recommend the Greenfield’s brand of Za’atar. It smells so delish! Click on the image for further details.
A really simple lunch meal to make at the weekend or wrap it up for a packed lunch day! 🙂
It’s so easy to make, cook the mushrooms, onions and tomato first then lay the wrap onto a pancake maker or flat frying pan on a low heat. Spread with pesto sauce, sprinkle with rocket leaves, add in the cooked mushrooms, onions and tomato and the remaining ingredients in quantities of your own choice. Season with chopped chilli, salt, pepper and sauce of your liking.
To watch the full video please click on the link below:
I think this might possibly be the quickest recipe yet! It’s so easy and it’s one of those quick meals you need when your having a busy day with the kids or can’t be bothered cooking after work. I love this burger combination!
Cook the burgers up and grill the sliced onions, I use a Foreman Grill but you can also use a grill. Pop the burger into the bun and top with the onions, chopped tomatoes, mayo, chilli sauce or any other toppings of choice. Grilled mushrooms are also delicious! Serve with sweet potato fries or normal fries cooked in the oven. Super easy and quick!
