Strawberry and Coconut Ice Cream
250g (8oz/2 cups) strawberries
225ml (7½fl oz/scant 1 cup) coconut cream
125ml (4fl oz/½ cup) coconut water
2 tbsp agave syrup
¼ tsp vanilla powder
½ tsp xanthan gum
½ tsp lemon juice
Making ice cream doesn’t have to be a tricky game – it takes a little patience
but this recipe is very easy and the chunks of strawberry give it such a great vibrancy.
Chop and gently crush 50g (2oz/generous ⅓ cup) of the strawberries and set
Whizz the remaining ingredients in a blender until smooth. Decant the mixture
into a bowl and stir in the crushed strawberries. Transfer to an ice-cream maker
and freeze according to the manufacturer’s instructions. Put in a freezer-proof
container, cover and freeze until firm.
If you don’t have an ice-cream maker, transfer the mixture to a shallow freezerproof dish and place in the freezer until it just starts to harden around the edges.
Whisk vigorously with a fork to break up any ice crystals, then freeze until firm.
Raw Chocolate Mousse
1tbsp coconut oil
2 heaped tbsp raw cacao powder
2 tbsp agave syrup (or more to taste)
Raspberries or blackberries to serve
Melt the coconut oil in a heatproof bowl and set over a pan of hot water, then transfer to a blender with the avocado flesh and water and whizz until very smooth. Add the cacao powder and agave syrup or honey and whizz again until completley smooth. Taste and add a little more agave syrup, if required.
Put the mousse in a dish for two, or if you prefer, divide the mixture between two ramekins. Chill in the refrigerator for at least 1 hour.
Serve with raspberries or blackberries - delish.
Beetroot or Spinach Pearl Barley Risotto
2 small red onions
2 gloves of garlic
200g pearl barley
3 tablespoons bouillon stock powder
3 tablespoons of sunflower oil
Himalayan pink salt
200g baby spinach or 4 cooked beetroot
zest of one lemon, juice of half a lemon
In a saucepan bring the litre of water to the boil, when it starts to bubble take it off the heat and stir in the stock powder.
Finely chop up your onions and one of the cloves of garlic.
The in a large pan gently sortee them, using 2 tablespoons of the sunflower oil on a medium heat.
Add all the pearl barely and stir it around the pan for a minute before slowly adding the stock.
The Barley should start absorbing the liquid (as a risotto would).
When you have used about half the stock and the barely has absorbed most of the liquid, pour the remaining stock into the pain and allow the barley to cook for a further 15 minute on a medium heat.
Keep an eye on the barely and keep giving it a stir to make sure it is not sticking to the bottom of the pan.
In the the mean time while the barely cooks put all the baby spinach or beetroot into your blender with a pinch of salt and the remaining sunflower oil and clove of garlic.
Whizz up into a smooth puree.
Zest your lemon and roughly chop the coriander.
When the barley is cooked and all the liquid has been absorbed, add your puree into the risotto, cook for a further 3 minutes and then turn off the heat.
Stir in your lemon zest, coriander and juice of half a lemon and serve.
Watch Tash cooking it here... http://www.youtube.com/watch?v=SmK-RmihaPU
Blackberry almond cake
1/4 cup agave
3/4 cups vegan butter
2 1/2 cups ground almonds
1 teaspoon baking powder
1 punnet raspberries
2 teaspoons vanilla essence
40g almonds for garnish
1 punnet black berries for garnish
Pre-heat your oven to 175 degrees
Pour the raspberries into a pan with the water and vanilla essence, bring to a gentle simmer on a medium heat for 7-8 mins and then blend up into a compote or use a whisk if you don't have one then set aside in a bowl and let to cool.
Whisk the eggs and agave together and in a separate bowl, mix the butter and the ground almonds together. Then mix the egg mixture into the almond mixture, adding the baking powder and the raspberry puree to the mix.
Pour into a baking paper lined single loaf tin, scatter the flaked almonds on top and then pop into your pre-heated oven for 15 mins,
Have your blueberries and a piece of tin foil to cover the cake ready.
Then as quickly as you possibly can take the cake out of the oven, pop the blackberries on top of the half baked cake, cover with tinfoil and put back into the oven for 20mins.
After 20mins take the cake out of the oven, stick a knife into it to test, if it comes out clean it will be ready. Leave to cool on a cooling rack then enjoy!
Puy lentil & pomegranate salsa with raw courgette noodles
I cup cooked puy lentils
1 cup of fresh Chervril & dill chopped finely
1 courgette spiralised
Half pomegranate popped
5-7 drops of each mirin, brown rice vinegar, toasted sesame oil
Sunflower seeds for garnish
1 tbl tahini - 1/8 cup water
Half lime -juice
tsp umeboshi plum puree
Spiralise your courgette and put on your plate.
In a bowl put your cooked puy lentils, pomegranate seeds, fresh chopped herbs and mirin, brown rice vinegar & toasted sesame oil and mix together.
In a cup to make your dressing add your tahini and water - whisk until a smooth consistency - don't worry if it looks to curdle you are just not whisking hard enough or for long enough - put some elbow grease into it! Then add your umeboshi puree and lime juice and mix again.
Poor the dressing over the lentils and mix again - serve this over the raw noodles and sprinkle with sunflower seeds.
Quinoa & butternut squash with feta and kale
240g butternut squash (approx ½)
100g red onions
2 table spoons of olive oil
15g parsley coarsely chopped
10g olive oil
dash of mirin sauce
3g – sliced garlic
½ lemon juice
De-skin the butternut squash and dice. Chop the onions into large chunks and put onto a baking tray with olive oil in a pre-heated oven 170 deg. Cook for 20 minutes.
In a separate pan – boil the water with a lot of salt in it. Dunk the kale into the boiling salty water for 2 minutes then drain. While the kale was boiling in a pan put the olive oil and sliced garlic and leave to simmer for 3 minutes so that it infuses into the oil. The pour this over the kale and a squeeze of lemon.
Add the parsley olive oil, mirin and pepper to the quinoa and then serve the squash onions and kale by the side and sprinkle the feta over the top.
Celeriac & Fennel soup
1 onion chopped
1 clove garlic chopped
1 roasted bulb fennel (roast for 30 minutes in a preheated oven 175 deg)
3 tbl sp oil 900g celeriac
1 can coconut milk 2 cups water
1 tbl sp umeboshi plumb
1 zest of orange
Makes 4-5 bowls
In a pan on a high heat add the garlic onion and oil and cook for 2 minutes. Add a 1⁄4 cup of water and 1 tablespoon of boullion, simmer for another 2 minutes on a medium heat. Add 1 cup of water and leave to simmer for another 2 minutes. Add your chopped celeriac & roasted fennel and cover with water. Leave to cook on a medium heat for 40 minutes. Add your coconut milk and 1 cup of water, your umeboshi plum.
Blend and serve with zest of orange over the top.
Steamed baked aubergine
1/2 red onion
1/4 tspoon ground ginger
1/4 tspoon caraway seeds
Pinch of pink salt
3 table spoons of sunflower oil
Pre-heat oven to 175 deg
You are going to make a parcel out of baking paper for your aubergine to go in. Chop your aubergine into approx 3cm half moon pieces. put into the bottom of the parcel and add your finely sliced red onion ground ginger, salt and caraway seeds and drizzel with sunflower oil. Cover with baking paper to make your parcel and make sure the ends are all twisted and folded up so no air gets in.
Place in your oven for 35 minutes until soft and buttery to touch. Enjoy as a delicious side dish!
1/2 cup dried blueberry
1/2 cup dried sugar free cranberry
1 cup sultanas
orange rind and half juice
1 lemon rind
1/4 tsp of grated nutmeg
1 tspoon cinnamon
3 tbs agave
1/2 cup rice flour
1/4 cup chick pea flour (gram)
1/4 cup corn flour
4 tbs coconut palm sugar
1/2 cup of 60g vegan butter (Vitagquell)
Pinch Himalayan salt
1/2 tsp vanilla essence
1.Preheat the oven to 170 deg.
2.Cream together in a bowl the butter and sugar and vanilla essence.
3. Mix together in a separate bowl the flours, xantham gum and salt
4. Pour the flour into the butter mixture and mix together with your fingers to form a dough. Need for a minute and then roll into a ball and wrap in cling film and put in the fridge for 30 minutes.
5. Put all the ingredients for the filling in a food processor or blender and pulse until a rough consistency.
6. Layout your muffin tray and line with a little of the vegan butter.
7. Roll out the pastry on a rice-floured surface until 3mm thick. Using a cutter, stamp out rounds, re-rolling the trimmings to get 14. Use to line the base of the tins. Fill each with 1 tablespoon of mincemeat – don’t overfill or it will bubble out during cooking then with a start shaped cutter cut out 14 stars (hearts or any shapes you have!) and place over the top pushing the edges of the stars down to the bottom pastry rim.
8. put into the oven and cook for 15 minutes - take out the oven and leave to cool - dust with some rice flour and enjoy!
Spooky vegan pumpkin chocolate cake
3/4 cup rice flour
1/2 raw cacao
1 cup of pureed pumpkin with 2 tablespoons of pre-made purred date syrup or apple puree
1 cup of sunflower oil
1 t-spoon bicarb, baking powder, xantham gum
1 cup coconut palm sugar
1 cup agave syrup
1 tspoon vanilla essence
Pre-heat oven to 175 deg
Weigh out all the dry ingredients into a bowl. In a separate bowl mix together the wet ingredients. Slowly mix in the dry into the wet folding and making sure no lumps.
Once mixture is combined pour into a cake tin and bake for 30 minutes until the knife comes out clean.
Either serve as a cake or chop into little squares and enjoy a bite size piece!
Best Hot Chocolate EVER!
500ml coconut milk (kara)
2 large table spoons of raw cacao powder
1 handful of raw cashews
2 table spoons of sweetner (brown rice syrup, agave, sweet freedom or honey)
Blend all ingridents in your blender until smooth (vitamix) then pour into a pan and heat on a low heat until its at your desired temperature. Pour into a mug and slip away into a healthy chocolate coma
English Vegetable Crumble in a Creamy Thyme Sauce
20g Goats Butter
2 cloves of garlic – fine chop
1 x leek – fine chop
100g celeriac - cubed
50g carrot – cubed
50g courgette – cubed
50g cep (chantarelle mushrooms) - chopped
75g roasted butternut squash – cubed
1 tbsp chopped fresh parsley
For the white sauce:
60g plain spelt flour
300ml unsweetened rice or oat milk
Salt and pepper
50g Barley Flakes
25g Flaked Almonds
50g Goats Butter
1 tsp dried rosemary
1 tsp Himalayan salt
Roast the squash.
Melt the 20g of butter in a saucepan.
Add the garlic and sauté.
Add the leek and cook until soft but not brown.
Add the carrot and celeriac and sauté.
Add the courgette and mushroom. Saute.
In a separate saucepan make a roux with the 40g butter and the flour. Add warm milk slowly and keep stirring to combine until the all the milk has been absorbed and the sauce reaches desired consistency.
Add to the veg and combine well. Add the parsley and season.
Heat a large frying pan.
Add the butter and melt.
Add all the ingredients and stir well to combine.
Take off the heat and allow to cool enough so you can squeeze mix together with your hands.
* Layer the filling mix into a baking dish and sprinkle the crumble on top to desired thickness.
Bake in the oven at approx 160 for 30 mins. Serve with blanched green beans and wilted spinach or a large fresh salad.
Carrot and halloumi patties
4 spring onions (40g)
100g Hallumi – grated
1 clove garlic
20g red onion - grated
40g rice flour
2 table spoons of fennel seed
1 eggs white
4 table spoons of olive oil,
2 lime juice
1 t-spoon of agave
Serve 3 on a bed of rocket with the lime dressing.
Chocolate almond cake
50g raw cacao powder
200g agave, sweet
My morning greenness!
1/2 cup of papaya
1/4 cup of pear
1 table spoon of soaked chia seeds
1 table spoon of ground flax seeds
1 shot of E3live
1 tspoon spirulina
2 cups of coconut water
Curried Sweet Potato With Fresh Herbs
2 finely chopped white onions
1 cup freshly chopped coriander
1 cup freshly chopped parsley
1/2 cup cold-pressed organic extra virgin olive oil
2 Tbsp finely minced ginger
2 Tbsp finely minced garlic
2 tsp brown mustard seeds
2 tsp ground turmeric
2 tsp ground curry powder
1/2 - 1 tsp Celtic sea salt
Heat the oil in a wok on high heat and stir-fry the mustard seeds until they just pop.
Now add in the turmeric, curry powder, ginger and garlic .
Stir in the sea salt and onions and cook until the onions are translucent.
Chop up your coriander and parsley in the food processor and stir through the mixture.
Transfer the mixture to a mixing bowl and fold through the sweet potato, yams or pumpkin until uniformly coated with the mixture.
Serve with rice
Wild Mushroom Brown Rice Risotto
50g goats butter
130g chopped onion
30g finely chopped celery
10 g chopped garlic
5 sprigs fresh thyme
3 leaves fresh sage
45g sliced fresh porcini mushroom
90g dried wild mushrooms (re-hydrate in 500ml of warm water)
50g roasted butternut squash (cubed)
1 tsp lemon zest
1 tbsp chopped fresh parsley
1 tsp salt
Add the garlic, thyme and sage.
Add the onion and sauté.
Add the celery and sauté
Add the rice and stir. Cook until the rice goes transparent. Keep stirring.
Drain the soaking mushrooms. Keep the liquid.
Add the porcini and dried mushrooms to the pan. Stir and sauté.
Add a little of the liquid and stir well. Keep doing this as the rice absorbs the water and stir every minute or so.
This rice takes approx 1 hour to cook to a risotto consistency, so add the liquid slowly and stir often.
* To finish add a knob of goats butter and some of the roasted squash.
To serve pile into a bowl and top with the remaining squash, parsley and lemon zest.