Tuesday, July 28, 2015

Pumpkin, chick pea and spinnach curry





Ingredients:

1 large chopped onion
3 Tbsp ginger puree
5 cloves garlic
2 Tbsp oil
1 Tbsp ground cumin
1 Tbsp ground turmeric
1 Tbsp ground coriander seeds
2 x tins chopped tomatoes
200 ml coconut cream
2 tsp salt
3 cups roasted butternut pumpkin cubes
1 big bunch chopped spinnach (or frozen)
1 x tin chick peas

1. Cut pumpkin into cubes and roast in the oven until just cooked
2. Saute onion, garlic, oil, ginger until cooked.
3. Add spices and salt mix well
4. Add tomatoes and then coconut cream
5. Mix in chick peas and cooked pumpkin
6. Serve on quinoa or brown rice and enjoy!

Lemon chia poppy seed muffins - Gluten free


I've recently been working with some lovely people with interesting food allergies. It really is great because it's been a long time since I've experimented with recipes and its inspired me to start creating and baking again because I really love doing it.

I'm always one to try and come up with the healthiest alternatives, and lately I've really been enjoying good old fashioned whole grain rolled oats. I soak them overnight and put them in smoothies, I blend them into "flour", make oat milk with water and ground oats...

The possibilities are endless but the best bit is they are soooo good for you check out what the worlds healthiest food site has to say about oats

http://www.whfoods.com/genpage.php/genpage.php?tname=foodspice&dbid=54

Also these are not very sweet so feel free to add extra honey/maple syrup/whatever sugar you like:

2 large lemons
1/2 cup liquid honey or maple syrup 
3 cups oat flour (blend any rolled oats, i use whole grain)
4 tsp baking soda
1/2 tsp salt
2 tsp pure vanilla extract
2 Tbsp ground flaxseeds + 6 Tbsp water (egg replacement)
3 Tbsp oil
1/2 cup coconut cream
3 Tbsp chia seeds
2 Tbsp poppy seeds

1. Preheat the oven to 180 degrees. Combine the lemon zest and honey in a medium      mixing bowl. Add the flour, baking soda and salt, stir to combine.
2. In a separate bowl, whish the lemon juice, vanilla, flaxseeds and water, oil, coconut cream, chia seeds and poppy seeds. Add the wet ingredients to the dry ingredients, stir until just combined.
3. Pour batter into greased muffin tins, you should be able to get 8 large muffins. Bake for 12-15 minutes or until the tops spring back when touched.