Summer Fennell and Mung Bean Salad

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I got the inspiration for this dish from a tabouleh recipe, wasn’t quite sure if it would work but it turned out to be super yummy and perfect for the hot summers day that we have.

Shopping List
Mung Beans
Fennel
Fresh Mint Leaves
Fresh Parsley Leaves
Lemon Juice
Olive Oil
Salt

Cook the mung beans until soft and set to one side to cool.  Thinly slice the fennel, steam until soft and also allow to cool.  Finely chop the parsley and mint leaves and place the chopped leaves, mung beans and fennel into a bowl and stir.  Take the juice of a lemon or two and in a blender blend with equal amount of olive oil and a little salt.  Have a taste of this dressing (should be nice and lemony) before adding to the mung bean and fennel mixture.  Pour the dressing into the mixture, give a good stir and taste again.  Add more lemon, oil, mint, parsley or salt if needed.

Mushroom Rice

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Super simple to make, this delicious vegan mushroom rice dish is almost a meal in itself and is a great way to use up left over rice.  Will compliment most dishes and really easy to taylor it to the flavour to best suit your meal.

Shopping List
Brown Basmati Rice (left over rice is great in this recipe)
Mushrooms
Onion
Courgette
Olive Oil
Cumin

These are the ingredients that I used for the dish in the photo but you really could use anything.  I began by slicing the mushrooms into quite small pieces, covered in a little oil  and then placed in the oven to roast for about 1 hour – stir every 15 minutes or so to prevent burning, and roast until they are browning nicely.  Chop the onions into small pieces and then fry in a little oil in a wok, I used a little cumin here but really you could use what ever you like or nothing.  When the onions are beginning to brown add the rice and stir well until hot throughout.  I grated a green courgette and a yellow courgette for colour and added right at the end and cooked just for a little while to keep the courgette crunch.  Stir in the mushrooms and your done.

Try experimenting with different herbs and different veg too.  Spice up your rice!

Vegan Cauliflower Cheese!!

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So, have finally arrived at the yoga retreat for the summer and already we are cooking some delicious vegetarian recipes, like this amazing vegan cauliflower cheese.  You will not believe that it doesn’t have cheese in it, its tastes so wonderfully cheesy!  This is the first time I have made it myself and every little bit was eaten with lots of mmmm’s and “wow are you sure this is vegan?” comments.  A huge big thanks to Charlie for this delicious recipe!

Shopping List
Cauliflower
Oil – could use any that can be heated
Flour – I used gluten free
White Miso
Umesu (vinegar)
Garlic – crushed
Rice Milk (or soya milk)
Nutmeg
-(optional)

Cook the Cauliflower – steam or boil, or you could try roasting in a little olive oil and salt for extra taste.

While the Cauliflower is cooking, heat the oil, roughly a tablespoon, in a saucepan and add flour until you have a thick paste or ‘roux’.   Then gradually add the milk and stir or whisk until there are no lumps, keep adding milk until you have the right consistency.  Crush the garlic well, and go easy, it will be very overpowering if too much is used.  Again will depend on how much you are making so I would recommend adding a very little at a time until it tastes right.  Heat for a little longer (this will cook the garlic and soften the taste a little)  Then turn off the heat and add a teaspoon of sweet white miso and a teaspoon of umesu.  The sweet white miso will sweeten the taste and the umesu will make the sauce taste more salty.  Keep adding and tasting until you have found your perfect cheesy taste.

Place the cooked cauliflower in a baking dish and cover with the sauce, you could sprinkle a little nutmeg over the top if you like nutmeg.  Place in the oven for about 10-15 mins to brown the top.

You could use any vegetables really, Broccoli is also delicious in a vegan cheesy sauce!

learn to enjoy YOUR OWN food!!!

Very interesting talk on food, home cooking, and the corporate ways of feeding/duping us.

ps, apologies for the lack of posts recently, I have been moving house, in storage and sofa surfing for a couple of months!  Will post more very soon when I, at long last, am in my new pad :-)   xx

Roast Sweet Potato with Sprouted Seeds and Houmous

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This has got to be the most trouble free, simple, delicious recipe of all; I love sweet roast potatoes, I love sprouted seeds, I love love love houmous, I love easy recipes, cant go wrong really – stick the potato in the oven, time for a quick yoga practice and chuck it all together when done!  I actually made this recipe for the first time purely by what I had left over in the fridge and it has quickly become one of my favourites.

Shopping List
Sweet Potato
Sprouted Beans/Seeds (I used a real mixture of alfalfa & broccoli seed, aduki & mung bean and chick pea sprouts! or you could sprout your own?)
Houmous (or make your own, recipe coming soon)
Olive Oil
Rosemary
Sea Salt
Black Pepper

After scrubbing your sweet potato under water, rub the oil, salt, pepper and rosemary into the skin and pop into a hot oven (180℃) for 30-50 mins depending on the size of your spud.  The skin will be crisp and you should be able to stick a fork easily into the centre when done.
Chuck on a large handful of sprouts and a huge dollop of houmous and you are ready to tuck in.
Super simple, super easy, super delicious!!!

Hettie’s Easy Pea Soup

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This has to be the easiest, quickest most delicious, healthy soup recipe ever.  Big thanks to the gorgeous Hettie, for this super simple, soup in a flash recipe.

Shopping List
Peas – fresh or frozen
Bouillon
Fresh Mint Leaves

yup its that simple!

In a saucepan just cover the peas in water, (I like thick soup) you can always add more water later if needed.  Add bouillon, a little to start, you can add more if needed.  Gently heat until just hot, this will ensure that lovely sweet, fresh pea taste.  Turn off the heat, add mint leaves and blend with a hand blender.  Taste, add more mint/water/bouillon/salt if needed.

Easy peasy!

Berry Chocolate Green Smoothie

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I love a green smoothie, and this one is my favourite recipe at the moment, I will quite often have one for breakfast, they are super nutritious, quick and easy to make, great to set you up for a busy day working and delicious after morning yoga practice.
Being a chocolate lover, but unfortunately being a little sensitive to caffeine, using carob powder gives that wonderful chocolaty flavour that goes so well with berries, without the disadvantages of consuming chocolate.
If you want to make a green smoothie you will need a high powered blender to break up the cells of the green leaves, I use a Vitamix.  My friends commented that you would have to be mad to buy such an expensive machine, but I have to say that it has been worth every penny.  I use it pretty much every day and it is extremely good at what it does.
There is a whole host of information out there regarding the benefits of drinking green smoothies, I personally would say that I feel good when I drink them, I somehow feel more awake in the morning after drinking a green smoothie.

Shopping List
Green Leaves – I used the carrot top leaves in the photo, they are quite peppery so less needed if you are new to green smoothies, spinach is less strong so perhaps could use more of these
Berries – I used frozen blackberries, any will do, fresh or frozen
Ripe Banana
Almonds – handful, soaked overnight in water
Coconut Water – you could use almond milk, rice milk, plain water….
Spirulina – 1 teaspoon, perhaps less if you are new to spirulina
Carob Powder – 1 large teaspoon, or more if like me you love chocolate!
Acai Berry Powder – ½ teaspoon

Add the leaves, berries, almonds and liquid to the blender and blend at a high speed (for about 30 seconds if using a Vitamix).  Once the mixture has become liquid turn off the machine, add the banana and the superfood powders and blend again.  I have given a couple of guidelines for amounts in this recipe, but do play around with it, different flavours in different amounts create new tastes and experiences.

I feel that it is worth mentioning here that it is always good to use a variety of leaves, eating too much of anything, good or bad, can often lead to problems and/or boring habits.  So although this may become your favourite recipe too, use different leaves and fruits often, try different things – and don’t forget to let me know if you invent a good one! x

The best Miso Soup Recipe in the World – well I think so ;- )

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In this post we look at how to make the most delicious, simple to prepare, Miso Soup – this hearty twist on the traditional macrobiotic recipe is perfect for a healthy meal in a hurry, just incase your yoga posture practice goes on a little longer than expected, it is super warming and nourishing.  The ingredients for this soup are incredibly supportive of a healthy diet, not only does it include plenty of fresh veg but it also contains the many healthy benefits of using Miso.  Miso is made from unpasturised, fermented, whole soya bean puree.  Miso soup can also be a nice thing to have at breakfast time as it is easily digested and helps to balance blood sugar levels.

Shopping List
Onion – chopped
Carrots – chopped
Fresh Ginger – finely chopped or grated
Sprouting Broccoli – chopped
Daikon – grated (sometimes know as Mooli, it’s not essential if you can’t find it anywhere)
Bouillon
Miso Paste (I used brown rice miso in this recipe)
Coconut Oll
Toasted Sesame Oil

Finely chop the onions and ginger and in a saucepan (with a lid) sauté in a little coconut oil until the onions are soft and translucent.  Then add water and stir in the bouillon and carrots and simmer for 10-20 mins.  Leaving the heat low, add the broccoli and daikon and as soon as the water begins to simmer again turn off the heat, this will leave your veg fresh and crisp – if you like your veg really crisp then you could even turn off the heat just before you add the broccoli and daikon so that they are raw but warmed.  Leave the soup to cool for a minute or so before adding the miso, this will ensure the healthy bacteria within the miso will be preserved (if you cook miso at a high heat these beautiful little bacteria will be lost)  I like plenty of flavour so I use a quite a lot of miso, start with a spoonful and taste, you can always add more – you may want to use a little sea salt but remember, the miso has quite a salty flavour so go easy.  I also find it easy to mix the miso paste with a little of the soup liquid in a separate bowl before adding to the soup as it prevents lumps.

Once you have the taste that you like, for just a little extra extravagant indulgence, add a few of drops of toasted sesame oil.

You could also include seaweed in this soup – I usually add wakame, cut into very small pieces and added with the water.

Mung Bean & Coconut Curry

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This dish really is a super simple vegetarian recipe, quick to make, incredibly tasty and  is a wonderfully nutritious easy bean dish to suit most tastes, perfect after a forest walk, or yoga practice.  Accompany with short grain brown rice and you will have a delicious hearty meal.

Shopping List
Mung Beans – pre soaked and cooked with kombu
Carrots – chopped into small pieces
Celery – sliced into small pieces
Coconut milk
Creamed coconut
Bouillon
Coriander powder
Cumin powder
Sea salt

In just a little water, just enough to cover the bottom of the pan but not all the veg, steam/simmer the carrots and celery briefly to soften a little.  Add the bouillon, coriander & cumin and taste.  I like to leave off the heat now for 5 mins just to let the flavours infuse a little but probably not needed.  Stir in the cooked beans and coconut milk and again taste – if you feel that it needs to be a little sweeter add the creamed coconut now, if you feel the taste needs to be a little stronger add a little sea salt or more coriander & cumin.

You could also add a seaweed to this dish, Arame would be good – it has a more subtle taste and smell than some of the other stronger seaweeds.  It’s also very easy to prepare, just soak in hot water for 10 mins then add to the dish (remember it swells up quite a bit so go easy with the dried stuff)

Chilli Bean Stir Fry

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After a delicious yoga practice yesterday afternoon I felt like eating something spicy,  and so I came up with this yummy, incredibly simple vegetarian recipe.

Shopping List
Kidney Beans
– pre cooked with kombu to aid digestion
Leeks
Carrots – grated (I used purple carrots hence the rather purpleness of the photo)
Daikon – grated (type of radish)
Sprouting Broccoli
Fresh Coriander
Ginger – fresh grated or powdered will do
Sweet Smoked Paprika
Paprika
Cinnamon – ground
Coconut Oil
Sea Salt
optional Chipotle Paste – to make it extra hot

In a wok or large pan, heat the olive oil and then stir fry the leeks, add ginger, both paprikas and a pinch of salt and continue to stir fry until leeks are soft.  Add cooked beans and continue to cook for a couple more minutes until beans are hot.
At this point taste a little, remember you will be adding more veg so the flavour will need to be quite strong at this point, is it spicy enough for you?  would you like it hotter?  if yes add the chipotle paste, go easy its rather fiery (or chilli powder will do but remember it will take a little longer for the flavour to come out).  Would you like a little sweetness? try adding a small amount of the cinnamon powder now.
I like my veg to be only just cooked so added the carrots, daikon & broccoli right at the end and turned the heat off to preserve the crunchy freshness of the veg.  Stir in some roughly chopped coriander and serve.

I served this dish with millet which I cooked with a little wakame seaweed, the sticky, mild, sweetness of the millet perfectly complimented the spicy beans!

I made quite a lot and so Im looking forward to making a spicy soup out of the leftovers today :-)