Tart bursting with flavour and nutrition! MUST TRY!

I have the PERFECT recipe for you. This is it, look no further. I have found the holy grail of flour less quiche and boy is it delicious ( thanks to Honestly Healthy!!) Not only delicious but can easily be altered to be completely vegan, gluten free and paleo. Um hello! Winning. So after a long time I have decided to share this secret with you. It is perfect if you want to impress someone, have people over or make for a picnic! Just do it! the best part of it is that it is sooooo super easy. Stupidly simple. 

Enjoy this recipe and please please please feel free to share the love!

Incredible, Delicious, Mouthwatering Summer Tart!

Ingredients

Crust: 

200 g ground almonds (raw)

Handful basil

4 Tbs Sunflower Oil

1/2 tsp Caraway seeds

Himalayan Salt ( to taste )

1 Tbs Water

100 g pumpkin seeds (raw)

50 g Sunflower Seeds (raw)

Marinade:

2 cloves garlic

4 Tbs Sunflower or Rapeseed Oil

1 Tbs fresh Thyme sprigs

Himalayan Salt

Cracked Black Pepper

2 Tbs Vinegar (balsamic or if completely gluten free use apple cider vinegar)

Filling 

400 g Spinach

500 g Tomatoes (I used a mixture of cherry tomatoes and whole large tomatoes)

75 g hard goats cheese (eliminate if vegan.)

Method

Pre heat your oven to 175 C. Line a tart tray/tin with baking parchment. In a blender ( I always use my trusted old vitamix but any other one will do!) add the almonds, basil, sunflower oil, caraway seeds, water and half of the pumpkin seeds. Pulse the mixture till it becomes smooth. Simply turn it on and off till it is all combined. Add the rest of the seeds and gently pulse for a few time just so you keep the texture of the nuts a little rougher. 

Press the mixture into the baking parchment in the tin. This will make the crust. Make sure it is evenly pressed and comes up the edges properly. Use your fingers and be as precise as you can. Place in the oven for 25 -35 mins or until it becomes golden!

In the meantime quarter your four large tomatoes and halve the cherry tomatoes. make sure you use premium tomatoes! The sweeter and juicier they are the better the tart will be!!Chop the garlic finely. In a big bowl combine the ingredients for the marinade and place the tomatoes in the marinade. Place the dressed tomatoes and marinade in the oven and roast the tomatoes for 10 mins in the oven. 

While the tomatoes are in the oven, take the spinach and place it in a cauldron. Bring a kettle to boil and pour over the spinach and let drain off. pour cold water after and then squeeze out the remaining moisture using your hands or paper towels. Chop the spinach finely and drizzle gently with olive oil. 

Remove the crust from the oven and press the spinach at the base of the tart and add the tomatoes on the top. Sprinkle with grated goats cheese (tofu if vegan or nothing at all) and garnish with thyme or basil! 

Place in the oven for 20 mins and serve immediately or let cool and have later! Either way its absolutely amazing!

Enjoy!

Raspberry chia coconut porridge

This morning I found some frozen raspberries in my freezer. Yum I thought and perhaps I shall warm them up with yoghurt, for an indulgent post run & yoga morning workout. Then I remembered  I have a super busy day running around London for work and then finish my shift late today and thought perhaps no. I need some thing more. So I made this amazing new recipe I choose to share with you all. I call it the Raspberry Chia Porridge (no oats though), Its full of fibre and coconut to sustain you for many hours on the run. Delicious hot or cold! :)

Raspberry Chia Porridge

Ingredients

1/ 2 Cup frozen raspberries

1/2 Cup coconut milk (I used Eco Mill unsweetened)

1/3 Cup desiccated coconut

3 Tbs Chia seeds

Method

Gently defrost the raspberries in the coconut milk on low heat. Let absorb and simmer for 5 mins. Add the chia and coconut and let simmer for another 5 mins. Stirring occasionally. When all the milk is absorbed and the chia are swelling remove from heat and let sit for another 5 -10 mins. 

Serve with banana, or kiwi and a dash of coconut yoghurt or greek yoghurt. Add homemade granola for added crunch or flaked almonds and goji berries. 

Enjoy!

Clean Mango Salsa

Seeing as it is bbq season creeping up upon us here in Europe with the warmer weather finally arriving I thought I would share one of my favourite salsas. This is super simple, yet delicate and delicious. If you have something spicy then this is perfect to balance the spice out. I paired it with BBQ Cajun Spiced chicken thighs and homemade guacamole and steamed corn on the cob. Perfectly filling and nutritious!

Clean Mango Salsa

1 ripe mango

1 small red onion

5 springs curly parsley (or coriander)

3 large tomatoes, seeds removed

1 Tbs Sunflower Oil

1/2 Tbs Vinegar, Apple Cider

2 Pinches Himalayan Salt (High in Minerals and excellent to use!)

Method

Simply chop the mango, tomatoes, and red onion into small pieces. The finer the better. Make sure they are all roughly the same. Combine and add the oil, vinegar and salt. Chop the herbs and stir in gently. Let sit aside for roughly an hour and serve with choice of mains. 

This is fantastic with anything spicy. Specially spicy seared tuna! Yum!

Enjoy 

Clean Mango Salsa

Serving suggestion. Grilled Cajun Chicken, Steamed Corn with Himalayan Salt, Guacamole

Nutty Quinoa Power Lunch!

Hello all! 

So sorry for the silence for the past couple of weeks. I have got a new job and with that some hours that take some getting used to. So my precious kitchen hours have been put on hold, but its all for the greater cause of being able to make a living, right!?

Anyhow, I have snuck in a few hours finding some yummy things for you all to try. This for example is my nutty quinoa and vegetable salad. So good, so gluten & dairy free and so vegan! I hope you all enjoy! 

Ingredients

1 cup cooked quinoa (white, red or black)

1 large broccoli

2 carrots

1 zucchini

1 pack green beans

1 handful brazil nuts

1 handful walnuts

1 handful pecan nuts

2 Tbs chia

3 Tbs black sesame seeds

Dressing 

1/3 cup Olive Oil

5 Tbs Tamari Soy

2 Squeezes of Agave (to taste)

1 cm of fresh ginger grated

3 Tbs Rice Vinegar

Method

Chop the raw (washed and dried) broccoli, carrots and (peeled) zucchini into small cubes. Steam the beans for a few minutes then immediately pour cold water on them and chop them into smaller pieces with the other vegetables. Feel free to add whatever veggies you have lying around your fridge. Add the vegetables to a large bowl and add the quinoa. Chop the nuts finely or add them to your Vitamix or blender and blitz quickly till they are in smaller pieces. Add them to the quinoa and vegetables. Last drizzle the chia and sesame seeds on the mixture. 

In a separate bowl add all the dressing ingredients. Be careful here and add as much as you like depending on your own taste and preferences. I adore ginger so I tend to use a lot of it. The agave is just to balance it all out. However, skip it entirely should you be on a no sugar / sweet diet. 

Note: I use no salt in this recipe and if you want to, then try and stick to himalayan salt it contains minerals and has health benefits. 

Add the dressing to the quinoa and place in the fridge for 2 hours. Serve on its own or with salmon! 

Enjoy x

Guilt and Gluten Free Banana Bread with Dark Chocolate Chips

Hello all!

 So I have gotten my bake on and always wanted to try a gluten free version of banana bread. Now as I am a total chocolate addict I simply HAD to add the choc but it is easily removed. If you use dairy free chocolate the recipe becomes vegan as well. Its a win - win recipe. This is perfect for freezing as well and just wrapped in baking parchment and stuck in the toaster for when you have people over for tea! Or just eat the whole thing... although I would not recommend that to anyone. 

Happy Banana Bread Baking!

Ingredients

2 Cups Gluten Free Flour

2 Tsp Baking Powder

2 Tsp Baking Soda

1 Tsp salt

1 Tsp Xantham Gum (unless you are using all purpose flour which already contains the gum)

3 Tsp Cinnamon

1/2 C Rapeseed Oil / Coconut Oil

2/3 C Agave Nectar/ Maple Syrup

2/3 C Almond Milk

1 Tsp Vanilla Extract

3 Ripe & Mashed Bananas

1/2 C Walnuts

2 C Dark Chocolate Chips (use dairy free if you can)

Method

Preheat the oven to 165 c. Lightly coat a loaf tin with oil. I chose Coconut Oil. Whisk all the dry ingredients together. Then carefully add the oil, agave, almond milk & vanilla to the mixture. Use a spatula to fold in the mashed bananas and chocolate chips and walnuts. Make sure they are combined well and pour over to the loaf tin. Bake in middle of oven for 35 mins. Check that it is well done by putting a toothpick in it and if it comes out clean its done. 

Enjoy!

Layered vegetable terrine! For when you want to impress guests!

I saw a recipe for this somewhere on Pinterest, skipped the recipe part and just looked at the pictures and thought I should try it. Now I just used what little I had in my fridge so it's rather short stacked, but will add lots more yummy veggies next time! This is perfect to serve to guests, that you want to impress. The best part is that you just add vegetables to your taste and preferences! Now mind you this is my first attempt so will get better with practice but so far I'm rather happy! Perfect if you are a looking for a quick lunch option as well. Best way to get rid of all your left over veggies on Sunday and refrigerate and eat for the beginning of the week.

This recipe is for the one I made, feel free to use more or add other things using your imagination! That's what cooking is all about!

Ingredients

1/2 bag spinach leaves

4 stalks of fresh Basil leaves

1 avocado

1 red pepper, cut longitudinally

1 yellow pepper

126 g goats cheese

8 small potatoes thinly sliced into rounds

2 celery stalks

1 small yellow onion

1 clove garlic

2 tsp coconut oil

1 tsp curry powder 

Method

Pre heat your oven to 200 c. 

Line a loaf tin with plastic foil. Chop the celery, onions and garlic finely. Heat 1 tsp coconut oil in a frying pan. Add the curry powder and then the celery, onions and garlic. On medium heat cook till soft. Remove from heat and set aside in a bowl to cool. 

In the same pan heat the other tsp coconut oil and add the peppers. Cook on low heat till soft. Wrap in kitchen roll to absorb the remaining moisture. Set aside

Place the spinach and basil in the frying pan and heat gently till reduced. Wrap in paper when reduced and squeeze out all moisture. Let cool. 

Cook the potato slices on a baking tray in oven for roughly 15 mins or until golden. Set aside and cool. 

Layer the terrine. Make sure you alternate colours! I added the spinach and basil first, then the peppers, then the fresh avocado which was thinly sliced, then crumpled goats cheese, celery and onion mixture and last the potato. 

Place baking parchment on the top and weigh down with things you have I'm the fridge. I placed cans on top. Refrigerate for min 8 hours. Overnight is best!

Just pop it out of the tray using the plastic foil as guidance and turn upside down. Viola! 

Delicious! 

Enjoy! 

Delicious Quick And Simple Lunch Pasta

Lunch during the weekdays are usually forgotten or rushed. It's rather simple. Plan ahead. The night before just make a double batch for dinner, and save the leftovers for lunch. It's rather anti-social eating leftovers at your desk everyday but if you aim to eat homemade twice a week thats better than the processed sandwiches, salads and other food stuff you tend to grab in a hurry. This is a delicious recipe, so simple and so lovely. It even tastes better the day after. 

Enjoy!

Ingredients:

Serves 1 -2 

1 Cup Gluten Free Pasta

1 Tsp Virgin Coconut Oil

1 Zucchini, Finely chopped

1 Carrot, Finely chopped

1/2 Red Onion

Handful Chopped Chives

Himalayan Pink Salt ( to taste )

25 g Goats Cheese

1 Tsp Apple Cider Vinegar

Optional: Parmesan to Garnish.

Method:

Lightly heat the coconut oil in a large frying pan. Add the carrots, zucchini and onion. Cook till soft, and add the chives, vinegar and crumble in the goats cheese. Let sit for a few minutes on low heat. Stir occasionally. 

Bring a pan of water to boil and cook the pasta for 8 mins. Drain and rinse well. 

No oil needed, just add the vegetables to the pasta and serve immediately. Add Parmesan should you wish. 

Alternatively you can use quinoa instead of pasta if you are avoiding starch-rich foods. Brown Rice Pasta is a great alternative to ordinary wheat pasta, it doesn't leave you feeling heavy and bloated afterwards. However, with everything, if you eat too much even gluten free pasta, will make you feel bloated so watch your portions and ingredients carefully. 

a little bowl of heavenly simple pasta

Gluten Free Pizza. Just because. And just because its so good!

Happy Weekend all my lovely green leaners!

I hope everyone has had a great week, I know I have! Full of energy and happiness. I am sharing a lovely recipe today. Pizza. The source of life! Yumazing. What better comfort food than this? Like all my recipes, feel free to adjust and tweak as you feel would suit your diet better! 

Ingredients

1 dl = Roughly 1/2 Cup.

2 dl Soy Flour

2 dl Rice Flour

2 dl Potato Flour

1/2 dl Psyllium Husks

1 Tsp Salt ( Preferably Himalayan Pink Salt)

42 g Fresh Yeast

50 g Room Temperature Butter

3 1/2 dl Water

Method

Combine all the dry ingredients and add the water, yeast and butter. Knead for a few minutes, till dough like. Let it rest in the bowl for 30 mins. 

Pre heat your oven to 250 C. Place a baking tray in the oven and heat. 

Part the dough and shape into pizzas. Chose your thickness, or thinness. Add preferable toppings. Brush the baking tray quickly with coconut oil, before placing the pizzas. Place in the oven for 10-15 mins or until the crust is golden and toppings are cooked. 

Enjoy!

Friendly Fibre Gluten Free Bread

The other day I played around with the recipe I already had for bread. I wanted to make it more fibre rich plus add some chia. So this is what I made and boy oh boy does this recipe make for a lovely loaf of bread. Its incredibly easy to make and very versatile, perfect toasted. This bread is not suitable for lactose intolerant people or vegans.

Friendly Fibre Gluten Free Bread

1 dl = roughly 1/2 Cup

Ingredients

1 1/2 dl Buckwheat Flour (make sure it is Gluten Free as some are gluten contaminated)
1 1/2 dl Rice Flour
1 dl Linseeds (I use Golden Linseeds)
1 dl Pumpkin seeds
1 dl Sunflower seeds
3 Tbs Chia Seeds
1/2 Psyllium Husks
1 Tbs Bicarbonate
1 1/2 Tsp Salt
1 Pinch Cumin
2 dl Natural Yoghurt
4 dl Milk
1/2 dl Agave
1 Tbs Olive Oil
1 Egg white

Method

Pre heat your oven to 250 c. Mix the dry ingredients, in a bowl. Combine well. In a separate bowl combine the wet ingredients. Add the wet ingredients to the dry ingredients and transfer the mixture into a loaf tin. Make sure you have oiled the loaf tin. Add more sunflower and pumpkin seeds on the top.

Place the tin in the oven and decrease the heat to 180 C.

Bake for 1 hour.

Once done let cool on a wire rack and serve whilst warm.

Delicious to toast as well.

Enjoy!

Crazy good Almond salad

Imagine the most delicious tuna salad. Salivating? Now take away the tuna and replace it with Almonds. Huh? I know, sounds odd. But trust me when I tell you this is truly one of my new favourite things to eat. The next time I am throwing a dinner party I am serving this. So all my friends know already, this is your welcome nibble. Amisa does this gluten free crisp bread which is heavenly and served with the almond salad on top is just too darn good. 

Almond Salad / Spread

Ingredients

1 Cup Raw Almonds

2 Celery Sticks, Finely chopped

2 Shallots , Finely chopped

1 Small clove garlic, Finely chopped

4 Small Spring Onions, Finely chopped

4 Tbs Amisa Egg free Mayo

2 Tbs Organic Dijon Mustard

1 Tsp Himalayan Salt

Method

In a bowl soak the almonds in water overnight. Keep in the fridge. At least 3 hours. Let them plump. Rinse and drain well. Place in powerful blender and blast till flaked and looks almost like "tuna".  Add the rest of the ingredients and mix well. Add or reduce salt to taste. Alternatively you can add 1/2 granny smith apple finely chopped. 

Chill for 2 hours and serve. It keeps well for a week in the fridge but there is no way it will be there that long!! 

Enjoy (I know I did :)

Traditional Pad Thai Gluten Free

When I was travelling around the world I made it a mission to be taught to cook traditional meals from each country I visited. While I was in Thailand I did a full day cooking course and learned how to make everything from curry paste to rice and noodle dishes. This dish is thanks to Mama Yaya who took me into her kitchen and taught me some incredible things. Pad Thai has been a favourite for as long as I could remember, and I thought I would give it a go. Thai cooking is full of palm sugar, gluten and various other things disguised as being healthy, so be aware. I modified my version to suit my lifestyle; nutritious, sugar free and gluten free. It tasted just as nice as the original version. You don't have to compromise flavour when cooking healthy. This is proof of that. As all my recipes, feel free to add more or less of everything depending on your preferences. That way you make it your own, special Pad Thai as well.

Pad Thai

Serves 4

Ingredients

1 Pack Gluten Free Noodles 

4 Shallots, finely chopped

1 Clove Garlic finely chopped

1 Small Red chilli, finely chopped

4 Tbs Sesame Oil (alternatively use Coconut oil - which has proven to increase metabolism)

2 Tbs Fish Sauce

1 Handful Raw Unsalted Peanuts, chopped 

2 Tbs Gluten Free Soy Sauce 

1 Lime

1 Cup Bean Sprouts (fresh & Organic)

1/4 Cup Chives, roughly chopped

1 Tbs Tamarind Paste

1 Cup Chicken, shrimps, tofu, beef (All optional depending on preference and diet)

2 Tbs Agave Syrup (Optional) The Thai kitchen uses 4 tastes, Sweet, Sour, Salty and Spicy. 

Fresh Coriander

Method

Pre soak the noodles 20 mins in water in room temperature. (Read instructions on brand of noodles, but traditional pad thai noodles just need a soak before frying.)

In a wok heat the sesame oil. Add the garlic and shallots and fry till they turn yellow. Add the soy, agave, red chilli, fish sauce, tamarind and prawns, tofu, chicken or beef. Toss frequently then cover the wok and let the flavours infuse and intensify for 4 mins on medium heat. Finally add the soaked noodles, bean sprouts and chives. Toss frequently and cover again under reduced heat. Squeeze juice from 1 lime in.  Serve immediately, with the peanuts, a wedge of lime, fresh chilli and coriander as garnish. 

Enjoy!