Wednesday, 2 July 2014

No-bake Energy Balls

After a run, under a warm rain, in a summer day...



Makes 8-10 balls:
Cashews (soaked overnight - 1 cup)
Oat flakes
 (1 cup)
Dates (12 - pitted)
Cocoa (raw - 1 tbsp) opcional

1) Combine cashews, oats and dates in a food processor. Pulse until the ingredients have broken down into crumb-sized pieces. Scrape the edges of the bowl and beneath the blade to make sure nothing is sticking.
2) Add the cocoa powder.
3) Process continuously until the ingredients clump together and gather into a ball.
4) Make small balls. Store the bars in the fridge and enjoy.

Wednesday, 4 June 2014

Cashewcake

Soft, delicious and full-bodied... almost raw, vegan... 
Serves 4:
Walnuts (75g)
Dates (pitted - 75g)
Oat flakes (25g)

For filling :
Cashews (raw - 100g)
Lime juice (fresh - 2 tbsp)
Agave (2 tbsp)
Coconut oil (1 tbsp)

1) Soak the cashews in a bowl of water for a couple of hours or overnight.
2) Add walnuts,dates and oats to a food processor and blend until sticky. 
3) Press the mixture into a lightly oiled pie plate.
4) Place in the freezer while you make the cashew cream.
5) Rinse and drain the cashews then add them to a blender with the lime juice and agave. Blend until super smooth and creamy with no texture at all. Once you have achieved that you can add the coconut oil and give it another quick blend.
6) Spoon into the pie shell and freeze until firm.

Tuesday, 20 May 2014

Broad Beans and Seitan in Tomato Sauce

Earlier in my life picking broad beans was a family affair at my godparents house. These childhood memories were revived during last weekend visit to S&M. Today me and N podded and cooked them, the result was a fragant, delicious and fulfilling meal!


Serves 2/3:
Broad Beans (400g)

Seitan (200g - cubed)
Corianders (1 tbsp - chopped)
Garlic (2 cloves - minced)
Olive Oil (1 tbsp)

Tomato purée (3 tbsp)
Salt
Pepper

1) Cook the broad beans in water until tender. Drain.
2) Heat the olive oil in a frying pan over a medium heat add the garlic, seitan, broad beans, tomato purée and corianders.
3) Season and cook for 3 minutes.

Tuesday, 1 April 2014

Oat Cookies

Oaty, chewy and delicious!

Makes 6-10 cookies:
Semolina (1 tbsp)
Rolled oats (100g)
Non-hydrogenated margarine (50g)
Muscovado Sugar (50g)

1) Preheat the oven to 160C.
2) In a bowl mix oats, semolina, margarine and sugar.

3) Spoon onto a baking tray and shape into rounds.
4) Bake for 15 minutes or until golden brown.

Saturday, 29 March 2014

Oat-Fig Balls


Makes 10
Cashews (raw - 50g)
Figs (dried - 6)
Cocoa
(powder - 1 tsp)
Maca (powder - 1 tsp)
Oats (1 tbsp)
 

1) Soak the cashews at least 2 hours.
2) In a food processor, blend the cashews. Toss in the figs, cocoa, oats and maca and let them whirl for a minute or two. The dough is ready when you can easily pinch it together with your fingers.
3) Roll the misture into balls. It helps if you wet your fingers a bit.
Chill in the fridge for at least an hour or enjoy right away.

4) Store in the fridge.

Wednesday, 26 March 2014

Sauteed Kale

Serves 4:
Kale (400g)
Garlic (3 cloves - minced)
Olive oil (2 tsp)
Salt and pepper

1) Roughly slice the kale.

2) Heat the oil in a frying pan, add the garlic.
3) Add the cabbage and sauté for 5 minutes.
4) Season, to taste, with salt and freshly ground black pepper.

Tuesday, 25 March 2014

Walnut Muffins

Fragant and delicious...
Makes 6 (small - 65 mm): 
Whole wheat flour (75g)
Apple puree (60g) Dark-brown sugar (2 tbsp)
Walnuts (ground - 25g)
Olive oil (1 tbsp) Cinnamon (ground - 1 tsp)
Baking powder (1 tsp)
Water (1 tbsp)
Lemon juice (1 tbsp)
1) Preheat oven to 180C. 2) Line muffin cups with paper or foil liners. Set aside. 3) In a large bowl, mix together all the ingredients until combined. 4) Divide batter evenly among cups. Bake until a toothpick inserted comes out clean, 20 to 25 minutes.