Spicy Bean & Vegetable Curry

This is my fave spicy curry recipe and it’s so quick and easy to make. I love the blend of freshly grated tomatoes, spices and chillies to make the sauce and the fluffy basmati base soaking up all of the delicious flavours. I have made this recipe spicy as I like hot food but you can adjust it to your tastes by adjusting the chilli quantity.

http://www.lovingfoods.co.uk

I love to serve my curry up with some fermented foods, pickles, sauces etc. These are great for dipping any additional elements like poppadoms and naan bread in. In this recipe I have used the fermented ‘Tumeric and Black Pepper Kimchi’. It’s the perfect addition to this dish for taste and of course for the numerous health benefits that fermented foods may have.

I hope you enjoy this recipe!

Ingredients

4 tbsp of Coconut Oil

1tsp of mustard seeds

1 tsp of cumin seeds

a pinch of asafetida

6 medium tomatoes grated (or blend in a small blender)

1/2 tsp of tumeric powder

1 tsp of ground coriander

1 tsp of ground cumin

3 fresh sliced hot green chillies (adjust for more or less heat!)

2 finely chopped cloves of garlic

1 tsp of grated fresh ginger

1 tsp of sugar

1 tsp of salt

2 tsp of coconut oil

A selection of sliced fresh vegetables

A tin of beans of choice, kidney beans work really well!

Heat the coconut oil on a medium heat in a large flat pan, I use my large flat cast iron casserole pan. Once the oil has melted add the mustard seeds, cumin seeds and asafetida. When the mustard seeds start popping add in the fresh tomatoes. Stir, then add in the tumeric powder, ground coriander, ground cumin, chillies, garlic, ginger, sugar and salt. Leave simmering on a low heat.

Heat up the coconut oil in another pan and add in the sliced vegetables, beans and cook on a medium heat for 10 minutes. Season and then add into the simmering curry sauce. Cook gently for 20 minutes and serve with freshly cooked basmati rice. I use my pressure cooker settings for fluffy white basmati rice, a rice cooker works well too.

Serve up with pickles, sauces, breads and poppadom. Enjoy!

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Love Angie x

Christmas Tree Wholemeal Spelt Rolls

These fluffy rolls are perfect served alongside the ‘Creamy mushroom & chestnut pate’. Serve them freshly baked, warm out of the oven and pour the drizzle over just as your about to eat them. Delicious!

Recipe – Creamy Mushroom & Chestnut Pate

Ingredients

2tbsp of dried yeast

750ml warm almond milk

50g of coconut oil

950g of wholemeal spelt flour

2tsp of salt

1/2 finely chopped red onion

2 finely chopped garlic

1/2 cup of olive oil

Finely chopped rosemary (or other chopped herbs)

Mix the yeast, warm almond milk and coconut oil together in a large bowl and leave for 15mins. Sift the flour and salt into the bowl. Stir together until a dough forms, adding a little extra flour or milk to create a non sticky dough. I love to use the dough hook on my kitchen aid to form the dough and for the kneading but hands work just as well.

Remove and knead the dough for 10 minutes on a floured surface. Return the dough to the bowl and cover with a clean tea towel. Leave to rise for one hour in a warm place.

Tip the dough back out onto the floured work surface and knead it again. Split the dough in half and keep splitting until you have around 26 small pieces.

Place some of them out onto a greased baking tray in the shape of your choice. I decided on a Christmas tree shape. Leave to rise again for 20minutes.

Bake at 200oc for 20-25mins. Meanwhile fry the onion and garlic in the olive oil on a gentle heat until soft. Set aside for drizzling.

Remove rolls and add the drizzle to serve. Best enjoyed immediately. Enjoy!

Moroccan Chickpea and Spinach Stew

I love the textures of this Moroccan spiced dish! The silky spinach, chunky butternut squash and chickpeas cooked in a delicious spicy tomato based sauce. It’s absolutely divine and works well with the cous cous and additional peas to soak up the flavours.

Ingredients

8 tomatoes

Olive oil

2 tbsp of coconut oil

2 chopped onions

3 chopped cloves of garlic

1 stick of celery finely chopped

1tsp of tumeric or freshly grated

1tsp of cinnamon

1tsp of chilli

2 handfuls of chopped butternut squash (I used frozen)

8 cubes of frozen spinach

A handful of red lentils

1 tin of chickpeas (400g)

A bunch of coriander

1lt of vegetable stock

2 cups of cous cous

1 cup of peas

Salt & pepper

Start with the tomatoes, cut in half and place on a baking tray. Drizzle with olive oil and sprinkle with salt and pepper. Roast on a medium heat for 30mins until soft. Blend into a puree and set aside for the sauce.

Heat the coconut oil in a large pan, I like to use my medium cast iron oven proof pot. Add the onions, garlic and celery and cook on a medium heat for 10 minutes. Add the spices and cook gently stirring through the flavours.

Add the vegetables, lentils, chickpeas, vegetable stock and tomato sauce (made previously). Season with salt and pepper and the coriander and slow cook on a low heat for at least 30mins. I like to finish it off in the oven for 20mins.

Boil 3 cups of water in a separate pan and add the frozen peas, cook for a few minutes. Add in the cous cous, season with salt, take off the heat and add a lid to the pan. Leave for 10mins to finish the cooking process.

Serve the stew over the top of the cous cous and sprinkle with some additional coriander.

Enjoy!

Melanzane alla Parmigiana

1 Comment

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.


Cannellini Bean Curry

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

cannellinibeancurry

Please check out my YouTube channel where you will find more recipe videos and other holistic health ideas.

Natural Living You Tube Channel

 

Mexican Veggie Wrap

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!

Natural Living You Tube Channel

Love and Meaty Mushrooms

Angie x

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Grey Berry Smoothie

Ok I know the colour is absolute yuk…but not all of my smoothies come out in beautiful pastel colours! lol! 😉

Super easy to make, simply blend all of the ingredients in the list and add in some of your own if you wish.

Ingredients

Handful of Blueberries

A few tbsp of live coconut yoghurt

A tbsp of Cacao Powder

Banana

A tsp of Super Mushroom powder (you could add in a Superfood Mushroom supplement of choice)

Chia Seeds

A splash of almond milk and Water

This is a super nutritious blend combined together.  Check out some of the links below for further research and information on these superfoods.

Cacao Powder

Cacao powder is chocolate in its raw and natural state, its super nutritious.  Click below for access to a really interesting article on the benefits of Cacao Powder.  There is loads of information online regarding the health benefits of Cacao, I would recommend doing further research in this area.  You can also make your own Raw healthy Chocolate with cacao powder…yes chocolate can be healthy.  You can buy Cacao Powder in the supermarket but I find its better value to buy it in bulk.  Check out the brand below for a high quality raw product.


Sevenhills Wholefoods Organic Raw Cacao / Cocoa Powder 1kg

Super Mushroom Powder

I use a blend from Indigo Herbs, I absolutely love their products and find their powders deep in colour and very high quality.  They are a Uk company.  I’ve added a link to the super mushroom powder that I use below.  There are instructions provided with how much to take, do your research and go easy, its very powerful!

 
Super Mushroom Nutri-Complex – 100g – Indigo Herbs

If you enjoy making plant based foods and would like new weekly recipes.  Please subscribe to my Youtube Channel.  I promise you’ll find some colourful food recipes to make there. 😉

Natural Living You Tube Channel

Any questions regarding this recipe please drop me a comment below.

Love & Smoothies

Angie xx

Green Smoothie Bowl copy

Green Smoothie Matcha Bowl

Approx calories: 335

I made an awesome green smoothie bowl this morning with several superfoods such as Green Matcha, Cacao Nibs and a sprinkle of Goji berries.  These foods are positively awesome and I felt so much energy after eating this bowl of colourful foods this morning.  I’ve provided some info at the bottom of this post about these superfoods and where you can purchase them.

I hope you enjoy this recipe, you can mix it up a bit with the greens and different plant milks etc.  Any questions drop me a line 😀

Ingredients:

2 Bananas

2 Tbsp of Coconut Yoghurt

A handful of spinach leaves

1 Tsp of Matcha

Almond milk – just enough to create a soup like consistency

Goji Berries

Cacao Nibs (Raw chocolate pieces)

Chia Seeds

Sliced fruit of choice

greensmoothiebowl

Blend all of the ingredients together adding the almond milk in slowly so you create a soup like texture.  Sprinkle the Goji berries, Cacao Nibs and Chia seeds on the top and add some sliced fruit of choice.  Enjoy!

Goji Berries

Goji berries come in dried format in this part of the world and they are packed full of nutrients.  You can actually also grow the plants yourself if your feeling adventurous.  Check out the link below for further information:

https://thehealthyeatingsite.com/the-health-benefits-of-goji-berries/

You can buy Goji berries in most supermarkets, I personally buy this brand as it is organic and you tend to get more for your money if you buy in bulk!  You can click on the image to order. Pipkin 100% Raw Organic Goji Berries 500g, All-Natural Non-GMO Large Whole Sun Dried Tibetan Plateau Wolfberry, Certified by The Soil Association, Vegan and Vegetarian Friendly, Gluten Free

Chia Seeds

Chia seeds are fairly easy to come by these days in most supermarkets and I even purchased some from Lidl recently which is a discount supermarket.  If you want to buy them in bulk I personally use this brand, they are of excellent quality.


Sevenhills Wholefoods Raw Chia Seeds 1 kg

Matcha Powder

Matcha powder is one of my favourite superfoods and is apparently one of the most powerful antioxidants on the planet.  It is thought that 1 serving of matcha tea is equivalent to 10 cups of green tea.

This needs to be purchased in high quality for best results, I have personally bought this brand in the past and it is really high quality and I would recommend it.

This is a really high quality matcha and is very expensive for the size of the tin but you really do get what you pay for when it comes to matcha, and this goes for green tea also.  This one is actually very reasonably priced for the size, I have paid much more for this brand before.

http://matchasource.com/health-benefits-of-matcha-tea/


teapigs Organic Matcha Green Tea Powder 80 g

If you have any other questions please drop me a line at angiecadie45@hotmail.com and I will get back to you as soon as possible.

Love and green smoothies!

xx Angie xx

Three Easy Salads

Video

3salads

Three Easy Salad Recipes

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)

Red Wine Vinegar (about 2 tbsps)

2 tbsp olive oil (cold pressed & preferably organic)

Lemon Juice (about 1 lemon)

3 Tsps of Za’atar Herb Mix

Pomegranate Seeds (1 Pomegranate)

Himalayan Pink Salt or Sea Salt

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.

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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.

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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.

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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.

https://www.globalhealingcenter.com/natural-health/himalayan-crystal-salt-benefits/

https://www.reference.com/health/benefits-himalayan-pink-salt-43cc8a4f87d61ace#

Za’atar Herb Mix

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.

Angie x

Wrap Pesto Pizza

Wholemeal Wrap Pizza

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:

https://www.youtube.com/edit?o=U&video_id=STvTUYpESUo

Peace, love & enjoy your pizza!

Angie x