I would like to say that motherhood made me a lazy cook, but that would just be a lie. Ever since I can remember I’ve been looking for shortcuts and tricks to speed up recipes, and keep cleanup to an almost non existent level. Continue reading
This banana bread will blow your mind Continue reading
Unless you’ve been living under a rock, everyone in the vegan/ allergy world has heard about the miracle that is aquafaba! If you haven’t its okay, my dear little rock dwelling friend, now you know about the miracle that is basically bean juice…..Yes, bean juice, or the brine left behind in a can of chickpeas for the less dramatic. This miracle brine has been a lifesaver for egg-free cooking, being able to be whipped up to make light and fluffy meringue, macaroons, replacing eggs in cakes and baked goods and making the most amazing thick egg free mayonnaise.
This flavourful mayonnaise is something you definitely need to try. Garlicky with the perfect amount of tang, this is a recipe to keep bookmarked and keep making over and over. Its also really versatile, play around with it until you have something that makes your taste-buds sing, if you like more garlic. Add it! This is a perfectly flavoured recipe for me, but we all like things differently. Add some herbs for a fancier mayonnaise or an added taste kick. Just be prepared to feel like a cooking genius, this recipe is that easy to whip up, but will impress all your friends and family.
FLAVOURFUL AQUAFABA MAYONNAISE – serves 16
- 3 tbsp aquafaba, the leftover brine from a can of chickpeas, or freshly cooked beans.
- 1 heaped tsp Dijon mustard
- 1 tsp garlic powder
- 1 – 2 tbsp white wine vinegar
- 1/2 a lemon, juiced and zested
- 1/2 tsp – 1 tsp liquid sweetener
- salt to taste
- 3/4 – 1 cup oil ( I used olive oil, but sunflower or canola would work)
Combine all the ingredients except the oil in a blender or food processor.
While blending on low-medium, start adding the oil slowly. About a tablespoon at a time, until you’ve used up all the oil. The mixture will thicken up fast.
Taste and adjust seasoning.
Transfer to a bowl or glass jar. Store in fridge for 2 weeks. Use on everything!
I’ve fallen madly in love with buckwheat. I just can’t get enough of this little fruit seed ( Yes, you saw that right, these little guys contain no wheat and is completely gluten free), its become my go to breakfast these days. All the things you can do with it is just endless, I’ve been on a breakfast food craze lately so I’ve only gone as far as breakfast food; I’ve made a pretty yummy chocolate buckwheat granola, raw buckwheat porridge, buckwheat porridge parfait, warm buckwheat and the yummiest buckwheat pancakes ever! Maybe soon I’ll venture out of my breakfast food comfort zone and start experimenting with buckwheat even more.
These pancakes are just something special its not your fluffy American pancake, but it also not your thin crepe, its in a whole class of its own with a denser consistency and a whole lot of flavour, that keeps you full and satisfied for ages, believe me! It even keeps me full and I’m in the stage of my pregnancy where I never feel full anymore, I’ve become a grazing animal that’s always looking for a quick nibble. I stacked mine sky high and layered it with fruit and coconut yogurt , it did fall over like a badly stacked pile of pancakes, but the taste did not fade with its downfall!
- Contains disease fighting antioxidants: Helps fight cancer and heart disease formation and helps protect against free radicals.
- Lowers cholesterol and Blood pressure levels: This has actually been a downfall for me as I’ve been suffering from low blood pressure in this pregnancy, but adding a little extra salt with my buckwheat helped prevent that problem.
- Filled with protein.
- High in Fibre and helps improve digestion.
- Filled with vitamins and nutrients : buckwheat is a great source of energy boosting b vitamins, manganese, magnesium, zinc, iron and folate.
STACKED BUCKWHEAT PANCAKES – 14 small pancakes
- 1 cup rinsed hulled buckwheat groats, covered in water and left to stand overnight.
- 1/2 cup water
- 1/2 cup non dairy milk
- 2 tbsp flax seeds
- 4 pitted dates
- 1/4 tsp salt
- 1 tsp baking powder
- 1 tsp apple cider vinegar
- 1 tbsp vanilla extract
- 1/2 tsp cinnamon
- 1 tsp oil
Once the buckwheat has soaked overnight, place in strainer and rinse clean, they might seem slimy, so just rinse them clean.
Place the strained and washed buckwheat in a bowl, add the milk, water, flax seeds dates, salt, baking powder, vinegar, vanilla, oil and cinnamon in the bowl. Use a hand blender to blend the mixture into a pancake batter. If it seems a bit thick add a little more milk.
Heat a pan over medium high heat. Pour batter about 2 tbsp at a time on to the pan. Wait until bubbles start to form and flip. Cook until golden brown. Continue until all the batter is used.
serve with coconut yogurt, syrup, fruit and coconut or anyway you like them. Enjoy!
Before I met Carl, I never knew people could be allergic to potatoes. It just seemed like something so obscene to be allergic to? In so many households potatoes are a staple ingredients and can be served in a plethora of meals. The potato is just so versatile! but from what I’ve learned from completely cutting out potato from my diet , in a stance against silly allergies and so Carl wont feel tempted and be forced to suffer the consequences of eating delicious potatoes because I’m having it ; is that potato is a sneaky little fiend that really loves to keep extra pounds on your body. When I cut potato out of my diet I started noticing my stomach bloat going away, unwanted pounds slipping away in stubborn areas, like my face and stomach and my skin felt and looked clearer. Cutting out potato in the long run just made me feel so much better and I’m glad I can come up with healthier alternatives now.
Its been fun coming up with potato free recipes and surprising my little potato allergy weirdo with things he can eat and that tastes just as good. Baked potato, how about a baked sweet potato! Crisps, try some vegetable crisps instead, mashed potatoes? Lets just replace it all with Cauliflower!
Surprisingly Cauliflower is the perfect substitute for potato, its got a creamy silky texture and is neutral in taste, but the best part about cauliflower is that its just so much better for you ! Cauliflower is filled with nutrients, minerals and antioxidants that can help you fight cancer cells from forming, boost your heart and brain health, is an anti inflammatory and its high in fibre.
This soup is really nourishing and perfect for a cold crisp evening meal, its filled with leeks and garlic that’s great for preventing colds and will aid in your bodies detoxification needs. Keeping you healthy and strong!
CREAMY CAULIFLOWER AND LEEK SOUP – serves 4 – 6
- 1 medium cauliflower head, washed and cut into florets
- 2 leeks, white and green parts only chopped
- 2 cloves garlic, peeled and chopped
- 1/2 tbsp coconut oil
- 3 bay leaves
- 3 1/2 cups vegetable broth
- 1 – 1/2 cups of coconut milk
- salt and pepper to taste
- chives for garnish
- sprinkle of cayenne pepper for added heat.
In a large pot over medium – high heat add the coconut oil, leeks and garlic. Saute until soft and wilted ( stir constantly).
Add in vegetable broth, bay leaves and cauliflower. Reduce heat to a simmer and cook for 20 – 30 minutes until the cauliflower is soft.
Discard the bay leaves.
Let cool slightly, add coconut milk, salt and pepper and blend until smooth. Adjust season and serve with chives. Add more water if you desire a less thick consistency.