Low carb porridge with chia and flax seeds – low carb, vegan, gf, high protein

It’s not carb free, but it does taste great and simulate the consistency of porridge without all the crappy lethargic feeling you get afterwards. I guess it’s high protein too.  Either way I feel far better after eating this than the regular version.

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Ingredients: serves 1 generously

1 tbsp white chia seeds, organic if possible
3 tbsp ground flaxseeds (linseed) with goji berries and sunflower seeds (or 2 tbsp plain and add your own berries /seeds)
1 tbsp gluten free organic porridge oats
1 cup rice milk (or milk of choice)
1 tsp rice malt syrup (or sweetener of choice)
Optional: cinnamon and dried sour cherries

Method:
1. Put everything in a saucepan on a medium/low heat
2. Stir well until mixture thickens to porridge consistency
3. Serve immediately

Enjoy!

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Easiest paleo flatbread ever with Instant vegan savoury cashew cheese

Paleo flat bread, no fuss. And the cashew cheese… Amazing. Superfast. Nicer than any cow-based cream cheese, coming from someone who still occasionally eats dairy. Just mix it up and go… Tangy, salty, savoury, spicy, creamy, yum.

On a side note..  hello 🙂

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Ingredients &  Method – serves 2-4

Super easy paleo flatbread:

Vegan pasta sauce of choice
Ground almonds
Flax seed
Generous pinch of salt

No measurements. Use mostly almonds, a tablespoon or so of flax if you like, salt (more than you think you need – bread is quite salty) , then just enough sauce to make a thick paste.

Spread the paste onto a lined baking sheet, bake at 200 degrees C for about 15 min. Allow to cool before peeling away from your liner.

Cashew cheese:

4 tbsp cashew butter
2 tbsp soy yoghurt
1 tsp dried thyme
1/2 tsp garlic oil
1/4 tsp smoked Paprika
1 tsp pomegranate molasses – do not skip, this is what makes it magic
1 tsp probiotic powder (optional)
2 tsp nutritional yeast
Salt to taste

Mix everything together
Adjust seasoning to taste

Enjoy!

Stove top rice pudding for breakfast – vegan, gf, low FODMAP

This rice pudding takes significantly less time than its baked counterpart, although still longer than most of my other recipes. Next time I’ll make a triple batch then portion it out and store it in the fridge for later use.  You also have to be careful not to let it boil over, so it requires constant supervision. I got distracted and mine boiled over twice
-_-”

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Ingredients – serves 2 generously
100g long grain rice, not easy cook
800ml soy milk
1 tsp organic vanilla powder
2-4 tsp brown sugar or sweetener of choice, optional
Splash of soy milk to serve, optional

1. Put the rice and a little over half the soy milk into a heavy bottomed saucepan. Bring to the boil then simmer for 15 min, ensuring it doesn’t boil over.  The rice will cook and swell and the liquid will thicken somewhat.
2. Add in all of the rest of the ingredients and bring to a rapid boil, stirring all the time. Stirring breaks up the rice grains and thickens the mixture more, 7 minutes later you should be done. If u want it smoother you could use a stick blender, or add a bit more liquid and cook until everything dissolves.
Serve immediately
Enjoy!

Asian style broccoli

I love broccoli in most things, but this has to be one of the absolute best ways to eat it.

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Ingredients – serves 2-3
1 pkt broccoli, steamed, about 250g
Pinch garlic powder
2 tsp soy sauce
1/4 tsp hot Paprika
1tbsp toasted Sesame oil
Toasted Sesame seeds to top

1. Mix everything together
2. Serve immediately
Enjoy!

Incredible korean style crispy green pancakes – vegan, gluten free, low carb, paleo

You know when something tastes so good you can’t resist eating it while you cook, and when you finally get to the table you forget all about things like table manners and cutlery and start tearing bits off with your hands in excitement? This is one of those things. It took me a full 15 minutes of eating before I could muster enough sense to pick up the fork. I’m stuffed now but still find myself longingly staring at the uneaten half of my third helping. Oh yes. This is one to get the fat-pants out for.

Except, it isn’t… It’s almost all veggies, with gram flour, onions, vegan kimchi  (thank you miss Maangchi!) and seasonings – apart from the oil used to fry them in there aren’t that many calories in them at all, for the way they taste. It’s like an amazing, crispy, pakora-like pancake but a billion times better… No overabundance of powdery dough, just the sweet, cruncy green veggies coated in a light layer of delicious, crisp, spicy batter… If I don’t stop describing this thing soon I’ll cave in and finish my plate. Make this. Especially if you find – as we did – a beautiful bunch of beets with greens intact that it’d be a crime to waste. They’re like kale but softer, less grassy and more sweet tasting. Although I’m sure baby kale or de-veined regular kale would work just as well.

Adapted from Maangchi’s kale pancake and kimchi pancake recipe vids on YouTube.

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Here it is next to some stir-fried veggies… Yummm

Ingredients – serves 3-4
1 large bunch of beet greens with stalks, maybe 150g, chopped
1.5 pak choi, washed, sliced
1 medium onion, diced
1 green onion (scallion), chopped
1 medium chilli pepper, de-seeded and chopped finely
1/4 tsp smoked Paprika
1/2 cup kimchi of choice (we used vegan homemade – to Maangchi’s easy recipe with soy sauce instead of fish sauce & pear instead of rice flour slurry)
2 tbsp soy sauce
2 tbsp toasted Sesame oil
1/4 tsp garlic powder
1/4 tsp ginger powder
1/2 tsp salt
About 3/4 cup water
Up to 1 cup gram flour, or as much as required to make a thin batter that coats everything.
Generous amount of oil to fry in (2tbsp per pancake)
Optional – toasted Sesame seeds as garnish

1. Put everything except frying oil and gram flour in a large bowl
2. Mix well then add half the gram flour, mixing and gradually adding more until a thin batter coats everything and there are a few tablespoons more of it at the bottom of the bowl
3. Heat your pan with 2tbsp oil on high, putting ladlefuls of the mixture into it when hot, then flattening them out to make a relatively thin pancake (thinner means crispier and tastier). Fry until crispy on the bottom (around 3 min) then flip using a spatula, or just using the pan if you want to show off. Cook the other side until that’s crispy too, a few more min.
4. Transfer to a plate then start the next pancake in the same way. Stack the pancakes to keep them warm as you cook. Try not to eat too many as you fry!
5. Serve immediately, topped with toasted Sesame seeds if you like.
Enjoy!

Sweet potato & chickpea mash

With sliced green onion, veggie sausage and melted cheese on top. Yum, yum & yum!

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Ingredients – makes 1 bowl

120g steamed or roasted sweet potato, peeled, mashed
100g chickpeas, cooked, drained, mashed
Half a green onion (scallion), finely chopped
1 vegetarian sausage of choice, cooked, chopped
2 tsp mayo of choice (I used egg free homemade)
Salt & pepper to taste
20g grated cheddar to top

Put everything in a bowl apart from cheese
Mix well, then season
Add cheese then melt under the grill or in the microwave
Enjoy!

Very Vanilla Earl Grey Gluten-Free Shortbread & Chocolate Chunk Shortbread (Gluten-Free, Sugar-Free, Nut-Free)

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Very Vanilla Earl Grey Shortbread

Rather than being “plain”, real vanilla is its own sophisticated flavour which is best appreciated on its own or lightly paired with a suitable flavour to bring it out!

  • 1/2 cup coconut flour
  • 1/4 cup natural or artificial sweetener (I used coconut sugar, sorbitol, and the two mixed with regular sugar all with good results)
  • 4 tablespoons butter (or 2 tablespoons butter and 2 tablespoons olive oil)
  • 2 tablespoons tapioca flour
  • 1/4 teaspoon ground vanilla bean
  • 1/4 teaspoon liquid vanilla extract or flavouring
  • dash salt
  • liberal dash of dry Earl Grey tea leaves
  • (a touch of orange flavouring would go quite nicely in these as well)

(Note: Homemade vanilla ice cream with Earl Grey tea leaves is also delicious!) 

Chocolate Chunk Shortbread

Chocolate masks the subtleness of the vanilla…but is its own rich, deep flavour. You will not be disappointed by this!

  • 1/2 cup coconut flour
  • 1/4 cup natural or artificial sweetener (I used coconut sugar, sorbitol, and the two mixed with regular sugar all with good results)
  • 4 tablespoons butter (or 2 tablespoons butter and 2 tablespoons olive oil)
  • 2 tablespoons good quality cocoa powder
  • 1/4 teaspoon ground vanilla bean
  • dash salt
  • 30 g chopped sugar-free (or regular) dark chocolate

One of the few coconut flour desserts which does not require eggs!

1. Melt butter and cool. Add olive oil if using.
2. Stir in sweetener until fully blended. You may need to add a small amount of water if the sweetener is not water soluble, or you could use a hand blender.
3. Add the vanilla flavourings and salt. Stir.
4. Stir in coconut flour until fully blended. It will take some time for the dough to come together; it will be crumbly. If necessary, add a little water.
5. Stir in the Earl Grey tea leaves or chocolate chunks.
6. Work the dough slightly in your hands to help it stick together before patting it down and cutting into desired shape (a small glass works well for round shortbread).
7. Bake for 7 minutes in pre-heated 350 degree (180 degree C) oven. Do not overbake!
8. Remove from oven and cool for 1 hour. (This helps them set.)

These can be crumbly. Adding water will help them stay together, but the more water that is added, the less of a shortbread consistency they will have. Add as little water as possible!

Small sizes are recommended since, unlike regular shortbread, they are very filling. I had best results making 16 small round cookies.

Recipe adapted from Empowered Sustenance (http://empoweredsustenance.com/paleo-shortbread-cookies-coconut-flour/).

Looking for a traditional option? Try Maida Heatter’s famous chocolate shortbread recipe at http://theviewfromgreatisland.com/2011/09/maida-heatters-chocolate-shortbread-cookies.html.

(Maida Heatter is, in my view, the undisputed chocolate expert of our time. When I was a child, I had the great fortune to chance upon an old and tattered baking book of hers at a second-hand shop, with not only outstanding recipes but also great baking tips!)