July 29, 2014 § 4 Comments
I recently got to go to a great event at Whole Foods (literally heaven on Earth) called Yoga for Foodies which is pretty self explanatory, as basically, we did yoga and got to try some amazing dishes from Natasha Corrett’s new book, Honestly Healthy For Life.
The book is amazing and I got some inspiration from it to make some zucchini noodles as soon as I got home. I whipped up a super quick dressing and put it in the noodles with some avocado, tomatoes and cucumber for a simple lunch, but it turned out amazing – super decadent and creamy and rich but super healthy and good for you!
Tahini has a multitude of benefits as it’s full of protein (great for anyone on a plant based diet), alkaline, one of the best sources of calcium, contains a TON of vitamins and mineral.
If you haven’t jumped on the tahini bandwagon, you better get on now!
Zucchini Noodles with Tahini Dressing vegan, gluten free, dairy free
A handful of cherry tomatoes, sliced in half
Chunk of cucumber, sliced
1 avocado, cut into cubes
Sesame seeds, for garnish
optional: shredded chicken, prawns, sugar snap peas etc.
For the tahini dressing
2 tablespoons light tahini
Apple cider vinegar
Extra virgin olive oil
Water, to thin
Salt and pepper, to taste
note: feel free to use a spiraliser if you own one, but I use a box grater to make my ‘noodles’, which is a tip from Izy’s blog!
Get a box grater and make the courgettes into noodles by grating it down the grater once (you may want to watch the video to understand this).
Once done, set aside.
Make the dressing by combining the ingredients and add more salt, lemon juice, etc to taste and make sure it’s a good consistency (you don’t want it to be too thick or it will clump and be quite cloying).
Mix the noodles with the dressing and scatter with other vegetables.
July 22, 2014 § 4 Comments
If you’ve been keeping up to date on my blog, you may know that I’m currently in Tokyo!
I adore travelling and seeing new places and most importantly, trying new foods, BUT one thing I don’t enjoy… plane food. I just find it quite unappetising for some reason and I never feel that hungry anyway, and that’s when snacks come into place!
I always bring a range of fresh fruit and vegetables. Great things to bring are carrots, cherry tomatoes, cherries, blueberries and nuts. I also drink loads of water on the plane as it’s so important to keep hydrated.
I hope I’m not the only one saying that I feel like a raisin coming out the plane (wow, I am great at descriptive writing).
These are basically a super snack. They require only 2 ingredients, they’re gluten free, dairy free, vegan, full of fibre. Seriously, what more could you want! They taste so amazing with hummus or with some cheese (they make the perfect sophisticated party appetiser).
Flaxseed Crackers vegan, gluten free, dairy free
1/2 cup milled flaxseeds (I used Linwoods)
1/3 cup water
Pinch of sea salt
optional: oregano, garlic, rosemary, paprika (any dried herbs and spices work nicely!)
note: I use about a 2:1 ratio of flaxseeds to water, but add the water slowly, as you don’t want it too soggy or too dry.
Preheat your oven to 170ºC.
Mix the ingredients and any other optional ingredients.
Spread out as thinly as you can onto baking parchment. I use my fingers, but you can also use spatula.
You also want to make incisions into them, so they break apart easier when they’re done.
Once spread out, put into a hot oven for 25 minutes. (keep an eye on them at the 20 minute mark).
By this time, they may be dried out enough to separate.
Separate them apart and leave them in the oven for 5-10 minutes extra so they are crisp. Let them cool then store in an airtight container.
July 18, 2014 § 1 Comment
As you probably know, I’m a huge fan of oatmeal. Since I also love coconuts, I thought I’d try out a bit of a tropical flavour and it worked so well! The flavour of coconut and banana and nuts go super well together and the dollop of coconut yoghurt on top gives it that decadent feel!
I’m sure you could always make this into overnight oats and it would be equally delicious!
Sorry that there’s no video this week by the way – if you saw my last post, you’d see that I’m away so I’ve scheduled posts for the next 4 weeks! This oatmeal cooks the same way as you would make my other recipes, whether its banana bread oatmeal or strawberry oatmeal – so you can check those posts out for a tutorial!
Coco-nutty Oatmeal vegan, gluten free, dairy free
1 part oats
1 banana (1/2 mashed to put into the oatmeal)
1 part coconut milk
1 part boiling water
Handful of nuts
1 tablespoon of flaxseeds (I used Linwoods)
Dollop of coconut yoghurt (I used COYO)
Soak the oats in boiling water for about 15 minutes in the pan with the lid on.
After 15 minutes, add the coconut milk, mashed banana and flaxseeds.
Cook on a low heat for about 5 minutes until desired consistency.
Serve in a bowl with bananas, chopped nuts and a dollop of yoghurt.