If you want to serve a dish with that ‘wow’ factor than this is the dressing you need! It will make anything taste delicious and will leave you wanting more. The best thing about this recipe is you really can’t stuff it up!
Drizzle this sauce onto any Asian inspired stir-fried dishes, salads, chicken and fish to really enhance the flavours or even over a classic San Choy Bau recipe – yum!
- 4 tablespoon white miso paste (Clearspring)
- 2 tablespoons tahini
- 3 tablespoons sesame oil
- Thumb size knob of ginger, grated
- 1 tablespoon tamari
- 1 tablespoon good quality balsamic vinegar
- 4 tablespoons warm water (you may need more)
- Few drops of liquid stevia or honey
- Zest and juice of a lime
- 1 tablespoon sesame seeds
- 1 teaspoon chilli flakes
- Combine all ingredients in a large sterilised jar and give it a good shake to make sure all the ingredients are well combined.
I like stocking the fridge each week with delicious, easy to make, healthy sauces which are guaranteed to make any meal taste ridiculously tasty! This week, I have made my very own Satay Sauce which tastes so yummy over anything.
Give it a go and let me know how you find it.
- 70grams pure crunchy peanut butter (I like Pip & Nut)
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon oat milk or any milk
- 1 tablespoon tamari/soy sauce
- 1/2 tablespoon grated ginger
- 1 teaspoon chilli flakes
- 1 spring onion, finely chopped
- 4 tablespoons warm water
- a few drops of liquid stevia or honey (optional)
- salt & pepper to season
- Combine all ingredients together, once all mixed through place the Satay sauce in a sterilised jar and keep refrigerated.
These individual raw vegan caramel slices are TO DIE FOR! They are rich, decadent and packed full of nutritious ingredients providing you with an array of vitamins and minerals! Raw, gluten free, dairy free and packed full of healthy fats – they sure are an explosion for your taste buds! The almond butter, vanilla and maca powder combination gives it a creamy, velvety richness without having to use condensed milk and sugar!
Please note that although every single ingredient in these slices are good for you and host a range of health benefits, these slices are still to be treated as a ‘treat’ so please be mindful of that.
This recipe makes 12 large individual slices hence why the quantities are quite large. You could easily half the whole recipe and place the mixture into a baking tray and cut out individual bite sized squares!
INGREDIENTS – Makes 12
- 1 & 1/2 cups oats – I love to use Flahavans organic oats because they are so creamy
- 1 cup cashews
- 4 tablespoon coconut oil
- 180 grams medjool dates
- Pinch of Himalayan salt
- 1 cup Almond butter
- 3 tablespoon Maca powder
- 360 grams Medjool dates
- 2 teaspoon Vanilla bean powder or essence
- ½ cup GF oats (Flahavans)
- Hot water (around 2 cups, however it will vary)
- Pinch of Himalayan salt
- 1 cup coconut oil, melted
- 1/2 cup cacao Powder
- A few drops of stevia or 2 tablespoons maple syrup
- Pinch Himalayan salt
- 1 cup of warm water
- Brush your baking tray with some coconut oil.
- Place all the base ingredients in a blender and blitz until you have a crumb like texture. Press the mixture into the base of the container that you are using.
- Place the base in the freezer whilst you make the middle caramel layer.
- Next place all the ingredients for the caramel layer in the blender and combine until smooth and creamy, you may have to keep adding water to help it loosen a bit.
- Place the caramel layer on top of the base layer and smoothen out.
- Place the tray back in the freezer for at least 30 minutes
- Add all the ingredients for the chocolate topping in a bowl and mix through, make sure the coconut oil is melted.
- Once the caramel layer has been in the fridge for 30 minutes, place the chocolate mixture over the caramel, make sure it covers the whole tray evenly.
- Place the slice in the freezer for up around 4 hours (or over night)
- Remove the slice from the freezer before serving and let is sit for at least 20 minutes to defrost slightly before serving.
- Enjoy with a nice cup of tea!
- If you are making a large tray of them, make sure that when you cut them, you do so using a very hot knife to slice each individual square.
- Store in freezer for up to a month in an air tight container (if they last that long!)
I love crispy roast vegetables, they are always an easy option when entertaining too.
My honey roast vegetables with a chunky salsa has just taken roast vegetables to a whole new level. Give this recipe a go this festive season as it really is the perfect addition to your Christmas roast!
- 300 grams Butternut Squash
- 5 large Turnips
- 1 tablespoons Olive oil
- 1 tablespoon honey
- Salt pepper
- 2 large handfuls of rocket
- Sprinkle of mixed seeds
Salsa Verde ingredients
- 1-2 large bunches of Parsley
- 1 large bunch mint
- 1 large bunch of basil
- 4 garlic cloves, peeled
- ½ cup capers
- ½ cup sweet little gherkins
- 2 tablespoon Dijon mustard
- 3 tablespoons white wine vinegar
- 6 tablespoons extra-virgin olive oil (good quality)
- Preheat the oven to 180.
- Cut the butternut squash into chunks and cut the turnips length ways.
- Place the butternut squash and turnips on a roast tray and drizzle with the olive oil, honey and salt and pepper. Place in the oven for 30 minutes or until cooked through, check regularly and toss them at the half way point.
- Place all the salsa verde ingredients in a high-powered blender and blitz until combined. Once combined to your desired consistency you may want to taste it and add some salt and pepper to balance out the flavours. If you want it a really smooth consistency you can keep adding in olive oil whilst blending.
- Check the vegetables and make sure they are cooked through.
- Once cooked, place the rocket on a serving platter, add the roast vegetables, seeds and add as much salsa as you please.
- Toss through and enjoy!
After my recent trip to Thailand, I have come back with a new love for Thai food. The Thai’s have an amazing way of balancing out so many ingredients creating the most amazing flavour! Sweet, sour, salty, spicy and bitter flavours are carefully combined to make the most delicious and aromatic dishes!
Below I have created my take on a coconut and lemongrass fragrant rice dish, it really is an easy recipe which will be sure to impress your dinner guests! I like to enjoy it either as a vegetarian option by itself with some added vegetables or it is a great accompaniment to a Thai style curry.
I hope you enjoy it just as much as I do!
- 120 grams brown rice
- 2 kafir lime leaves
- 1 stick of lemongrass
- 1 red chilli (or half depending on how spicy you like it)
- Fresh ginger, about a thumb size
- 1 medium sized shallot
- A large handful or coriander
- 1 tablespoon coconut oil
- 200mil coconut milk
- 100 mil filtered water
- 1 tablespoon Fish sauce
- Fresh lime wedges to serve
- Put the brown rice in a saucepan of cold water, bring to the boil and then lower the temperature down to a simmer for 15 minutes. Drain the rice and set aside. The rice will only be half cooked as it will be finished off in the pan with the spices towards the end of the recipe.
- Place all the following ingredients in a blender, kafir lime leaves, chilli, ginger, shallot, coriander, coconut oil and blitz together to make a fragrant, coarse paste.
- Next place some more coconut oil in a large pan and add the paste mixture into the pan. Cook the paste for about 2 minutes, stirring occasionally.
- Next add the brown rice into the pan along with the coconut milk, water and fish sauce.
- Allow the mixture boil then lower to a simmer for 10-15 minutes or until the rice is cooked through. You may need to add some more water half way to help the rice cook through.
- Serve with some fresh coriander and a wedge of lime.
This is my take on a classic chicken and leak pie – A comforting and super simple dish to make during the winter months! The addition of the sweet potatoes makes this dish a much healthier version with lots of dietary fibre, vitamin A and vitamin C.
This scrumptious pie is guaranteed to be a family favourite. Give it a go and let me know how you get on!
- 400 grams chicken thighs
- Olive oil
- 2 garlic cloves, minced
- 1 large leek, cleaned & chopped
- 150 grams brown mushrooms (I used portobellini)
- 1 lemon, zest and juice of half of it
- 2 tablespoons buckwheat flour (any wholegrain flour will do)
- 50ml water, stock or milk
- 3 tablespoons crème fraiche
- 1 tablespoon Dijon mustard
- 600 grams sweet potato, peeled
- Chicken Stock for the potato mash
- Salt and pepper
- Firstly preheat the oven to 180 degrees
- Peel and chop the sweet potatoes, place on an oven tray and dry roast for 30 minutes or until roasted. If you prefer to steam your potatoes for your mash, then you can do that too however I wouldn’t recommend boiling them.
- Remove the skin from the chicken thighs and cut into 2cm chunks, place them in a non-stick pan to brown along with the prepared chopped leek and salt. Cook the chicken and leek for 5 minutes or until the leeks have softened. Don’t allow the leeks to brown as they will become bitter.
- Next place the minced garlic, chopped mushrooms, lemon, juice & zest into the pan and cook for a couple of minutes.
- Add the buckwheat flour and stir constantly for 2 minutes, this will allow the mixture to thicken up and give it a creamy texture.
- Add the 50ml of liquid of your choice, along with the crème fraiche and mustard. Stir through and take off the heat.
- Spoon the tasty, thick mixture into an oven baked dish and spread evenly.
- Next remove your sweet potato from the oven and place in a bowl ready to mash. I like to add a bit of chicken stock to help loosen up the potatoes for the mash however you can use water or even butter. Mash the sweet potato with some salt and pepper until you have a smooth consistency.
- Place the sweet potato mash on-top of the chicken and leek mixture.
- Bake for a further 10 minutes in the preheated oven to ensure the chicken is cooked through.
- I then like to place my pie under the grill for 5 minutes to give it a crispy, crunchy topping!
One of my favourite ways of cooking is slow cooking – It’s yummy, clean, cheap and nutrient rich. Chuck all the ingredients in one pot and let simmer away for hours – how easy is that!
I experimented today and came up with this delicious recipe. The meat was tender, succulent and the sauce was rich and deep! I hope you like it as much as I did.
Slow cooked beef shin
- 600g-ish of good quality beef shins
- 1 tablespoon olive oil
- 200g Portobello mushrooms
- 2 carrot, chopped
- 2 celery stalks, chopped
- 1 large leak, chopped
- 1 brown onion, diced
- 3 garlic cloves, crushed
- 3 bay leaves
- 6 fresh thyme sprigs
- 1 teaspoons cinnamon powder or 2 cinnamon sticks
- 1 can crushed tomatoes
- 2 tablespoon tomato paste
- 2.5 cups beef or chicken stock
- Salt and cracked black pepper
- Preheat the oven to 170degrees
- Heat the oil in an oven proof dish on the stove and lightly brown the meat on both sides.
- Next add all the remaining ingredients to the pot and stir through.
- Cover the top of the pot tightly with a few sheets of al-foil.
- Place in the pre-heated oven for a minimum of 4 hours or until nice and tender!
- Remove from oven and serve with a creamy sweet potato mash.
This soup is hearty, satisfying and packed full of spices to create a deep delicious flavour. I like making this soup with my home made chicken bone broth for an added extra depth of flavour! Best of all though – it is packed full of nutrients and only contains 388 calories per serve with a whopping 19 grams of protein and 12 grams of dietary fibre!
This bowl of goodness is my take on a winter healing soup! Give it a go, you won’t regret it!
If you want to learn more about the benefits of bone broth, head over to my earlier blog post – Bone Broth Wonders to find out all about them!
- 50 grams pancetta
- 1 Onion, finely chopped
- 1 garlic, finely chopped
- 1 teaspoon coconut oil
- 1 celery
- 1 sweet pot
- 200 grams chickpeas
- 1 carrot
- ½ tsp of each cinnamon, cumin and coriander
- ¼ tsp cayenne
- 400 ml chicken stock
- Parsley to serve
- Salt and pepper to season
- Preheat your oven to 180 degrees Celsius
- Peal and cut the sweet potato into small chunks and place in the oven to roast for 40 minutes
- Whilst the roast potato is roasting, place a saucepan on the stove with the coconut oil.
- Finely cut the onion and place in a the saucepan on a low heat. Start to sweat the onions making sure they don’t catch or burn. Approximately 5 minutes.
- Finely cut the celery and carrots and place in the saucepan with the onions and cook through for a further 3-4 minutes.
- Add the chopped garlic and cook for a further minute
- Add the cinnamon, cumin, coriander and cayenne pepper to the mixture and stir through. Add ¼ teaspoon sea salt.
- Add all the chicken stock and chickpeas to the saucepan. Stir through for a further 5 minutes. Then turn off and allow to cool a bit before blending
- Whilst the broth is heating up, place the pancetta in a pan and cook until crispy. Set aside for presentation.
- One sweet potato has cooked remove from the oven and place in a blender, add the broth mixture to the blender and blend until smooth. Make sure the heat has somewhere to escape so the heat pressure doesn’t explode in the blender.
- Add salt and pepper to taste. Blend again to your preferred consistency.
- Serve up the soup into two bowls, top with the crispy pancetta and parsley!
Don’t forget to tag me in your hearty soup creations!
This fresh and tasty sauce was inspired by the North African paste – Harissa! I drizzle it on everything. It makes any dish absolutely heavenly, it’s great tossed through veg or even added to a homemade burger. As with most my recipes, it is so easy and cheap to make. It certainly tastes better than any store bought condiments and contains absolutely no nasties what so ever – quite the contrary!
Spicy pepper sauce
- 4 Large red peppers
- 1 garlic clove
- 60 grams long red chillies
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp smokey paprika
- 4 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp tomato paste
- Salt and Pepper to taste
- Preheat oven to 200C
- De-seed and cut the red peppers into large chunks. Place the peppers and the garlic on a roasting tray and place in the oven with the garlic clove.
- Meanwhile cut the red chillies and de-seed them or if you prefer your sauce to be fairly spicy, leave some of the seeds in for that extra kick.
- Place all the ingredients in a food processor or blender ready to blend.
- Once the peppers have cooked through and have some nice charring on them, remove from the oven and allow to cool for 5 minutes.
- Place the peppers and garlic in the blender with the other ingredients and blend until smooth.
- Add salt to taste.
- Sterilise a jar and place the spicy pepper sauce in the jar.
- Allow to cool completely before refrigerating.
Baked Spice Pear with Greek yoghurt & crunchy granola
This is one of my favourite recipe creations to date. It has the perfect balance of spice and is not too sweet! You can always poach the pears the day before your dinner party and warm up slightly to serve. If you don’t want to use red wine, you could always add more water or apple juice would work too!
Tender pears, creamy spiced yoghurt and crunchy granola! What’s not to like!
5 tbspoon red wine
1.5 cup water
Juice of 1 lemon
1 cinnamon stick
1/2 tspoon whole allspice
1 star anise pod in half
½ tspoon ground cinnamon
4 inch fresh ginger
100 grams Low fat Greek yoghurt
1 tspoon ground Cinnamon
1 tbspoon honey
Baked granola – I will include this recipe on another blog post.
* Note – You could use toasted flaked almonds instead.
- Peel the pears and cut them in half from top to bottom, leaving the stems intact. When peeling the pairs do it over a bowl to preserve the skins and any juices.
- Core each pear half by scooping out the center with a melon baller or spoon.
- Combine the water, red wine, lemon juice, honey, pear skin and juices with the spices in a medium saucepan and bring to a boil.
- Reduce heat and simmer gently for 2 minutes.
- Place the pears in the saucepan with the juices.
- Poach the pears for 20 – 30 minutes or until tender on a very low simmer with the lid on, turn pears half way through cooking.
- Meanwhile combine all the yoghurt ingredients in a small bowl.
- Whilst the pears are poaching, make the granola or toast the almonds and set aside.
- Once the pears have cooked through, pour a small amount of the syrup in the bottom of a dessert bowl and place the pears on top.
- Serve with the yoghurt and crunchy granola