Turmeric latte

Turmeric latte

Such a great winter warmer – deliciously filling, sumptuously healthy and a bit of an explosion of flavour.

Ingredients:

1/2 cup almond milk

1/2 cup coconut milk

1 teaspoon grated turmeric

1 teaspoon grated ginger

1 teaspoon of rice syrup or sweetener of choice

1/2 teaspoon cinnamon

1 teaspoon coconut oil

A pinch of pepper

Method:

Heat the milk to a simmer.  Place all other ingredients in a blender with the heated milk and whizz up until nice and frothy.  Serve with a sprinkling of cinnamon.

Turmeric smoothie

Turmeric smoothie

Here is my simple but delicious turmeric mango smoothie.  Makes 2 glasses.

Ingredients:

2 x small bananas

1 x mango

1 small piece of ginger

1 1/4 cups of almond milk (or preferred milk)

1 medium sized piece of turmeric

1 heaped teaspoon of lacuma powder (optional)

Method:

Whizz it all together in a blender.  Add a dollop of plain yoghurt if you want a thicker smoothie!

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Flaxseed banana bread

Flaxseed banana bread

Ingredients

  • 350g bananas or 3 medium bananas
  • 3 eggs
  • 30g butter
  • 1 tablespoon of maple syrup
  • 1 tablespoon of rice syrup
  • 210g ground almonds
  • 45g ground flax seeds
  • 1/2 teaspoon vanilla paste
  • 1/2 teaspoon baking soda
  • 1 tablespoon of lemon juice
  • 2 teaspoons of cinnamon
  • A sprinkling of mixed seeds including flax seeds

Method:

  • Prepare a bread tin with baking paper
  • Preheat the oven to 170 degrees celcius.
  • In a big bowl mash up the banana and butter
  • With a whisk mix in the maple and rice syrups, vanilla paste, lemon juice, cinnamon, eggs and baking soda.
  • Whisk in the almonds and flax seeds until smooth.
  • Pour into the tin, sprinkle over the seeds and bake for 1 hour or until a skewer comes out smooth.
Spiced Ginger and Chocolate Cookies

Spiced Ginger and Chocolate Cookies

Inspired by Hemsley & Hemsley this recipe is vegan friendly and has no refined sugar.  It’s also the simplest thing to make and turns out nice and chewy and completely delicious!

Ingredients:

  • 440g ground almonds
  • 2 tsp cinnamon
  • 2 tsp allspice
  • 2 tsp ground ginger
  • 1 tsp nutmeg
  • Pinch of sea salt
  • 2 tsp bicarbonate of soda
  • 80g dark chocolate pieces / cacao nibs (the darker the better!)
  • 80g whole pecans roughly chopped
  • 4 tbs of maple syrup
  • 5 tbs of rice malt syrup

Mix in a big bowl the almonds, spices, salt, bicarbonate of soda, dark chocolate and pecans.  Stir in the syrups and shape into flat cookie like pieces.  The dough won’t be too wet so if you need to add a little more syrup for it to stay together then do.  Bake in a preheated over (175 degrees C) for 12 minutes – they should look slightly brown at the edges but very soft in the middle – be careful when placing them onto a wire rack to cool!

Enjoy!

Matcha Latte

Matcha Latte

This is so simple!

In a pan heat up and simmer a mug of almond milk (or milk of your choice).  Add half a teaspoon of powered matcha green tea and whisk together.  I like mine without sugar but for those of you with a sweet toot add an unrefined sweetener of your choice, such as Rice Syrup.

 

 

Marcos’ Mango gazpacho

Marcos’ Mango gazpacho

This recipe is by my favourite chef in the world – Marcos Morey Richardson.  I will most likely feature a few of his recipes on this blog!  My family has been lucky enough to go on holiday to Majorca over the last 9 years and Marcos has cooked so many incredible meals for us – this mango gazpacho is a perfect fresh starter or serve with some bruschetta as a main – as served at the Keith Street Kitchen!

Serves 4

Ingredients:

800g mango (pulp only, stones removed – about 3 medium sized mangoes)

200g water

100g yellow peppers

50g onion

10g white vinegar

75g olive oil

Salt to taste

Method:

  • Add all ingredients to a food processor until smooth, sieve through a very fine mesh.
  • Check for salt and vinegar.
  • Add more water if it’s a little thick.
  • Chill for a good few hours, serve in a glass with a little chopped up parma ham sprinkled on top.

Note: I discovered recently that I have fructose malabsorption – Mangoes are not the worst fruit in terms of high fructose content but I wouldn’t be able to eat this everyday!  I just have to be careful about the other foods I am eating on the same day.  I also halved the amount of onion (high in fructose) and it still tasted fantastic.