Brekkie Style Savoury Pancakes

Asian Roasted Aubergine

2 aubergines

Spring onions

Feta (optional)

Fresh coriander

1 tbsp rice wine vinegar

2 tbsp tamari or nama shoyu

Sesame oil (or olive oil) marinated with 2 crushed garlic cloves and fresh herbs chopped

1 red chilli

Freshly ground pepper

Sides

Steamed broccoli

Griddled green beans

Tamari-Roasted Button Mushrooms, Spinach + Butternut Squash

Courgette Laksa

Method

Preheat the oven to 180C.

Cut each aubergine in 1cm thick slices. (Don’t cut until the bottom of each aubergine!).

Using a spoon, marinade the aubergines with the tamari, olive oil and season with pepper.

Fill in between the slices with thinly sliced pieces of feta.

Wrap aubergines completely in foil and bake in oven for 30-40 minutes, until they become soft.

Serve with chopped coriander, red chilli + spring onion and your choice of vegetables on the side.

Spicy Stuffed Peppers

1 aubergine, diced

1sp ground cumin

1 tsp turmeric

1 tsp ground coriander

1/2 tsp chili flakes

5 ripe tomatoes

2 cloves garlic, peeled

thumb-sized piece fresh ginger

juice of 1 lemon

400g chickpeas (tinned or pre-soaked)

4 bell peppers (red, orange or yellow), halved and de-seeded

large handful fresh coriander

sea salt + black pepper

olive oil

1. Preheat oven to 180 degrees, and heat up roasting pan with olive oil.

2. Bake aubergine with oil and seasoning until golden. Add dry spices after 15 minutes and return to the oven.

3. Add chickpeas and continue to roast for another 10 minutes. Remove from oven and set aside.

4. For the tomato sauce, blend garlic, tomatoes, and ginger. Season well and add a kick of spice and herbs, if you wish. Pour tomato sauce into a pan and cook for 5 minutes. Add chickpeas and aubergine and cook for around 15 minutes or until sauce has thickened.

5. Place peppers cavity-side down, drizzle with oil and season well. Cook in oven for 10 - 20 minutes, do not cook fully.

6. Squeeze into tomato sauce mixture the juice of 1 lemon (to taste), and stir in coriander leaves. Season again if necessary.

7. Turn peppers cavity-side up and spoon chickpea filling into each half. Bake until peppers are soft and ready to serve.

8. This can be served with fresh yoghurt from Yeo Valley or a plant-based yoghurt of your choice (try cashews blended with lemon juice and garlic!!).

Moon Bite Cookies



MOON BITES

200g mixed nuts (cashews, Brazil nuts, almonds, pecans, hazelnuts)
100g dried morello cherries (or dates)
1 tbsp mixed seeds + flax seeds
100g ground almonds
75 mls nut or oat milk

optional: desiccated coconut

Method

1. Pulse everything except for milk in a food processor until fine.

2. Add milk and pulse until a dough forms.

3. Shape 1 tsp sized pieces into moon shapes on a lined baking sheet.

4. Bake at 180ºC for 10-15 minutes.

More options

Vanilla or orange Medicine Flower Extract can be added for a different taste. Try ground cinnamon and/or ginger to give an extra bite!

BERRY + COCONUT CHEESECAKE

BASE INGREDIENTS

108g Almonds

75g Coconut flour

108g soaked dates

3 tbsp coconut oil

3 tbsp cashew butter

1⁄2 tsp vanilla

pinch sea salt

1 tbsp orange blossom

Pulse all together in food processor to make the cheesecake base. When a dough like consistency has formed, transfer to a silicon mould or cling film lined-cake tin and press firmly into base.

CHEESECAKE INGREDIENTS

108 mls maple syrup

250 mls coconut milk (chilled)

50 mls coconut oil

10g xylitol

2 tbsp fresh lemon juice

325g cashews, soaked and drained 1 tsp vanilla powder

150g blueberries

Blitz cheesecake filling in blender (it’s helpful to add liquids to jug first, to prevent the blender from clogging). When smooth, pour onto cheesecake base and chill until firm.

Decorate with plenty of fresh berries and serve!

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Wild Mushroom + Turmeric Soup

10 Shiitake mushrooms, grilled

3 King Oyster mushrooms, sliced + grilled

½ red onion or shallot

2 carrots, chopped

1 stick celery, chopped

Brussels sprouts

1 cup quinoa

1L water

sea salt + black pepper

oil or ghee

dried mixed herbs

2 tbsp coconut milk/cream

½ tsp sweet paprika

½ tsp turmeric

1 tsp cumin seeds

1. Heat 1 tbsp oil in a medium pan over a low heat and add cumin seeds when hot.

2. Sauté vegetables (shallots/onion, Brussels, carrots, celery) until soft.

3. Add other ingredients except mushrooms and coconut, bring to the boil, then reduce heat and simmer for 15-20 minutes or until quinoa is cooked.

4. Meanwhile, if mushrooms are not already cooked, heat a griddle pan with oil and cook mushrooms for 3-6 minutes on each side or until golden. Season with sea salt and dried herbs.

5. Remove from the heat and let sit for 10 minutes, then stir in coconut cream.

6. Season to taste, serve into soup bowls and top with your hot sautéed mushrooms.

Meatless Carb-free Courgette Lasagne (tastes better than the original!)

Enjoy this delicious recipe with family or freeze into portions for a quick and easy HEALTHY snack any time. You’re welcome :)

8 courgettes, sliced lengthways

400mls passata

2 cloves garlic

4 tbsp dried oregano

400g tin chopped tomatoes

1 red chilli, chopped (avoid seeds if you don’t like spice!) 50g spinach

100g mushrooms (optional)

5 tomatoes, quartered

feta cheese, crumbled (optional)

olive oil

sea salt + black pepper

1. Drizzle courgette + quartered tomatoes with olive oil and season well. Roast in oven at 180C for 20 minutes, turning half way through.

2. While courgettes are cookgin, blend passata with chilli, garlic cloves and a pinch salt. Sautee mushrooms in a pan with oil.

3. Line base of a glass dish with courgette, then top with passata and some tinned tomatoes. Add another layer of courgette and repeat with more sauce and mushrooms. Repeat with final layer of courgette.

4. Sprinkle final layer of tomato with cheese + roast tomatoes on top.

Stuffed Aubergines

1 aubergine, halved lengthways + scored

1 tsp chilli flakes

olive oil

1 tbsp Harissa paste or pesto

½ cup quinoa, cooked

1 tbsp pine nuts

1 tbsp mixed herbs

sun-dried tomatoes, chopped

½ cup spinach

goats cheese

1. Drizzle oil + salt over aubergine + roast at 220C for 30 - 40 mins or until soft.

2. Meanwhile stir sun-dried tomatoes (+1 tsp oil from the jar) with quinoa, harissa + mixed herbs and heat in pan. Stir in spinach.

3. Scoop out aubergine flesh (be careful, keep the skin intact) + stir flesh with quinoa.

4. Fill aubergine skins with quinoa mixture, top with pine nuts, chilli + cheese and return to oven on 180C for 10-15 minutes.

Mild Aubergine + Coconut Curry

Ingredients

Oil (coconut, olive or sesame oil)
2 aubergines, cut into chunks
1 onion, finely chopped
2 cloves garlic, crushed
1 inch piece ginger, grated
1 tsp cumin seeds
1 tsp coriander seeds, crushed
1 tsp turmeric
1/2 - 1 tsp chilli powder or flakes
400ml coconut milk
1 tbsp tamarind paste
1 tbsp Mani Life peanut butter
handful fresh coriander + lime to serve

Method
1. Heat 2 tbsp oil in pan. Cook the aubergine in batches until soft and golden. Reserve aubergine for later.

2. No need to clean out the pan - add the onion and cook until soft and translucent. Add garlic and ginger and cook until fragrant. Then add the spices (cumin, coriander, turmeric, chilli).
3. Add the coconut milk, Mani Life peanut butter and tamarind. Simmer gently and stir until peanut butter and tamarind are well combined and the curry is smooth. Use a hand blender to make consistency even smoother.

4. Add the aubergine and simmer for 15 minutes or until softened.

5. To serve, stir through coriander.

PEAR + STRAWBERRY SCONES

PEAR + STRAWBERRY SCONES

DRY INGREDIENTS
100g coconut flour
250g steel cut oats
1 tsp baking powder
1 tbsp cinnamon
¼ tsp sea salt
60g dried apricots

WET INGREDIENTS
1 “flax or chia egg”, (or you can use 1 regular egg, beaten)
360 ml oat/coconut milk
2 ripe bananas
3 tbsp maple
Orange blossom
1 pear

METHOD
1. Preheat oven to 200C.
2. Combine dry ingredients well in a large bowl.
3. Mash banana in medium bowl and add remaining wet ingredients. Stir well.
4. Core + cube the pear and add to wet mixture.
5. Add wet mixture to dry ingredients and combine well until a sticky dough forms.
6. Cut dough into 10 - 14 even rounds and place on a lined baking tray.
7. Bake in oven for 30-45 minutes or until golden.
9. Serve hot or cold with strawberries, yoghurt, jam custard, coconut yoghurt or fresh banana ice cream!

5-Ingredient Gluten-Free Bread

QUINOA BREAD - makes enough for 1x bread pan

120g quinoa, soaked overnight

100g chia seeds, soaked in 200mls water over night

40ml olive oil

juice of 1 lemon (about ¼ cup)

1tsp baking powder

Soak quinoa and chia seeds separately overnight. Cover quinoa with enough water to be completely covered and leave both in the fridge overnight.

In the morning, preheat oven to 180C.

Drain the quinoa.

Pour olive oil and lemon juice into blender.

Add ½ the drained to the blender with other ingredients and blend until almost smooth.

Add chia seeds, baking powder and blend again until almost smooth.

Stir in remaining quinoa and pour mixture into a grease-proof paper lined pan.

Optional: Sprinkle mixed seeds on top and place in oven for 60-80 minutes.

This bread is great for toasting!

Blue Spirulina + Blueberry Granola

INGREDIENTS

400g steel-cut oats

1/2 jar Pip + Nut Blueberry + Almond Butter

Lemon juice

200mls maple syrup

pinch sea salt

3 drops Medicine Flower Extract (Strawberry, Orange or Blueberry)

1 tsp blue spirulina powder (use less if you use regular spirulina)

50g macadamias, crushed

50g dried mulberries (optional)

1. Preheat oven to 100C.

2. Mix nut butter with lemon juice, salt, medicine flower extract, spirulina powder and maple syrup.

3. Stir in oats and mix well.

4. Stir in macadamias.

5. Spread to about 1 inch thick on a greaseproof-lined baking sheet and press firmly.

6. Cook for 40 minutes. Flip, and cook for another 20 - 40 minutes.

7. Stir in mulberries and enjoy.

PEAR + MULBERRY CAKE (GLUTEN-FREE.. etc)

PEAR + MULBERRY CAKE

DRY INGREDIENTS
100g coconut flour
250g steel cut oats
1 tsp baking powder
1 tbsp cinnamon
¼ tsp sea salt
60g dried mulberries
(or apricots)

WET INGREDIENTS
1 egg, beaten
360 ml oat/coconut milk
2 ripe bananas
3 tbsp maple
Orange blossom
2 pears

METHOD
1. Preheat oven to 200C.
2. Combine dry ingredients well in a large bowl.
3. Mash banana in medium bowl and add remaining wet ingredients. Stir well.
4. Core + finely slice 1 pear. Save for decoration.
5. Core + cube the other pear and add to wet mixture.
6. Add wet mixture to dry ingredients and combine well until a sticky dough forms.
7. Transfer mixture to a square baking tin lined with grease proof paper and decorate with slices of pear.
8. Bake in oven for 45 minutes or until golden.
9. Serve hot or cold with custard, coconut yoghurt or fresh banana ice cream!

Macadamia + Rose Granola

Tahini ½ cup
⅓ cup maple syrup
1 tsp Vanilla pods or powder
½ tsp cinnamon
¼ tsp sea salt
2 cups oats
1 cup macadamia nuts, roughly chopped
Rose petals from here

Preheat oven to 180C.
In a large bowl, combine maple syrup, sea salt, vanilla, cinnamon, and tahini. Stir well.
Stir in oats.
Spread out thinly and evenly onto a lined baking sheet, pressing the mixture together.
Bake for 10-15 minutes, then remove from oven to flip. Bake for another 5-10 minutes.
Stake and stir granola a little in between baking.
Allow granola to cool, then toss with dried rose petals and nuts.

RAW PEANUT BUTTER BROWNIE BITES

CHOCOLATE LAYERS

150g pecans (or any other nuts or seeds)

200g dates (pitted)

1 cup coconut flour (or any other flour)

60g cacao powder

1 tsp vanilla

2 tbs coconut oil, melted

I added strawberry medicine flower extract, but you don’t have to!

PEANUT BUTTER FILLING

300g peanut butter (or any other nut or seed butter)

1 tsp vanilla

1 tbsp maple syrup (or sweetener of choice.. add extra if you wish)

4 tbsp coconut oil, melted

juice of 1 lemon

CHOCOLATE LAYER

1. Blend nuts/seeds in a food processor until a fine meal, then transfer to a mixing bowl.

2. Place pitted dates into food processor and pulse into a smooth paste. You can use the coconut oil to get it to combine more easily if required.

3. Mix flour + cacao powder into the mixing bowl and then stir in date paste, vanilla. Use a spoon or your hands to combine well enough into a dough. Use coconut oil gradually to combine, but do not let dough become too oily.

4. Cut the dough in half and press 1/2 into a silicon mould or lined square baking tin.

NUT BUTTER FILLING

1. Mix nut butter, sweetener and vanilla in a medium bowl.

2. Gradually stir in melted coconut oil and lemon juice, to taste.

3. Spread this over the chocolate layer in baking tin!

4. Freeze or chill and allow to firm up.

5. When nut butter is firm enough, you can press the remainder of the chocolate dough on top of the filling. Press firmly!

6. Refrigerate and slice into slithers or squares before serving.

Instagram: @victoriaadams

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OAT-FREE HEMP + CACAO GRANOLA

200g cacao nibs
225g hemp hearts
75g dried strawberries
100g Brazil nuts
generous pinch sea salt
1 teaspoon vanilla powder
1 Tbsp maca
1 tsp orange blossom
125 mls maple syrup

1. Grind all ingredients, except strawberries in food processor until roughly combined.
2. Add water to help combine mixture and pulse.
3. Transfer to a lined baking tray, pack tightly and cook for 10-15 minutes at 180C. When golden, flip and bake for another 10-15 minutes or until cooked through.

You could also dehydrate this instead on a low setting in the oven or dehydrator for 12 - 15 hours.

Sapna Ji's Traditional Curries

After 4 weeks in India, here are a few recipes that I would love to share with you. I learnt how to make Dal Makhani, stuffed paratha and aloo gobi from our chai walla Rajeev’s wife Sapna, in their traditional indian kitchen.

Let me know if you make this at home. I hope you enjoy this as much as we did!!

DAL MAKHANI
250g black beans
250g kidney beans
1 ½ cups water
2 ½ tbsp Onion, ginger + garlic paste (4 or 5 onions, 1 clove garlic, 1 inch ginger ground)
½ tin fresh tomatoes, blended with 1 green chilli
Salt
1 ½ tsp turmeric
1 tsp veg masala (sabji)
2 healed tsp ground coriander 
¼ tsp red chilli powder
½ tsp garam masala
1-2 cups Channa Dahl (yellow split peas, boiled and then ground)
1 tbsp ghee
Large knob butter
100mls cream

Soak kidney beans + black lentils several hours
Cover beans with water and bring to the boil. Boil for 30 minutes.
Heat 1 cup oil in large pan.
Add onion garlic ginger paste.
Add 2 ladles tomato and bring to the boil for 5 minutes.
Add salt, turmeric, vegetable masala (sabji), Garam masala, red chilli powder.
Add channa dahl, ghee, butter, and a touch more sabji masala. Stir well.
Stir in cream, and serve.

ALOO GOBI
Oil of choice
1 small Cauliflower, chopped into small florets (keep the leaves!!)
2-3 potatoes, sliced into wedges
1 tsp Cumin seeds
1 small onion (red or white), chopped
½ tbsp onion garlic ginger paste
1 ½ tsp salt
1 tsp turmeric
2 tsp ground coriander
1 tsp sabji masala
2 tbsp fresh tomato paste, blended with green chilli 

1. Heat oil and add cauliflower.
2. When cauliflower has turned slightly golden, remove from the oil with a slotted spoon and keep to one side.
3. Add potatoes to hot oil and fry. When slightly golden in colour, reserve with cauliflower.
4. Heat oil in pan and add cumin seeds and onion.
5. Add cauliflower and potatoes.
6. Shred cauliflower leaves and add to pan.
7. 1 ½ tbsp onion garlic ginger paste, 1 1/2 tsp salt, 1 tsp turmeric, 2 tsp ground coriander, 1 tsp sabji masala, and 2 tbsp fresh tomato paste.
8. Simmer until vegetables are cooked.
9. Stir in fresh coriander leaves before serving.

PARATHA 
Paratha Stuffing:
Paneer, grated
1 potato, boiled and grated
1 onion, diced
1 green chilli, thinly sliced
plenty fresh coriander leaves, chopped
2 tsp salt
2 tsp ground coriander powder
¼ tsp garam masala
¼ red chilli powder
(You can actually fry the above mixture with oil and cumin seeds as a separate alternative dish!)

Paratha dough:
2 cups wheat flour
1 cup souji (semolina)
1 ¼ tsp salt
2 tsp oil
1 ½ tbsp Liquid asafoetida
1 - 4 cups water
The dough should be a thick consistency.

1. Roll into small balls, and then with a rolling pin into discs about 12cm diameter, ½ cm thick.
2. Add filling, then wrap.
3. Dust ball in flour, then roll again using rolling pin (light pressure!)
4. Add to flat pan over medium heat, cover with a little oil, and let cook. Flip after a couple of minutes.

RASPBERRY LOVE CAKES

BASE INGREDIENTS:

5 Goji Bars from Creative Nature Superfoods

1 tsp beetroot powder

2 Medjool dates, soaked 15 mins in water and drained

1 tbsp desiccated coconut

CHEESECAKE FILLING:

100ml coconut oil

1 tin coconut milk

200g raspberries, fresh or frozen

25g xylitol

TOPPING: fresh raspberries

1. Pulse all BASE INGREDIENTS in food processor until a dough forms.

2. Press dough into silicon moulds, or cake tin double-lined with cling film.

3. Blend CHEESECAKE FILLING ingredients in a high-speed blender until smooth.

4. Pour cheesecake filling over base and leave to set in fridge or freezer.

5. Decorate with fresh raspberries or rose petals.

STRAWBERRY COCONUT MANDALA CHEESECAKE

BASE INGREDIENTS
108g Almonds
75g Coconut flour
108g soaked dates
3 tbsp coconut oil
3 tbsp cashew butter
½ tsp vanilla
pinch sea salt
6 drops Medicine Flower Orange Extract

Pulse all together in food processor to make the cheesecake base. When a dough like consistency has formed, transfer to a silicon mould or cling film lined-cake tin and press firmly into base.

CHEESECAKE INGREDIENTS
108 mls maple syrup
250 mls coconut milk (chilled)
100 mls coconut oil
2 tbsp fresh lemon juice
375g cashews, soaked and drained
450g strawberries

Blitz cheesecake filling in blender (it’s helpful to add liquids to jug first, to prevent the blender from clogging). When smooth, pour onto cheesecake base and chill until firm.

Decorate with fresh berries and enjoy!

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CHIA PORRIDGE

I LOVE this recipe. Chia pudding is a delight but can often feel sloppy or like it didn’t quite hit the spot. Have you ever tried chia gently heated so that it’s more like porridge? Delicious, comfort food, filling but doesn’t cause bloating!

RECIPE

INGREDIENTS

Makes enough servings for the whole family, or store it in the fridge for the week days before work.

¼ cup chia seeds

½ tin coconut milk

2-3 cups water

½ tsp matcha powder, maca or lucuma

smashed raspberries/strawberries

1 tbsp honey or maple syrup

Optional: desiccated coconut or coconut flakes

METHOD

1. Soak chia in coconut milk and ½ cup water for 15 minutes in pan, then add flavourings.

2. Gently stir over heat until warmed through, no need to boil. Add extra water to desired consistency.

3. Sprinkle with granola, rose petals, coconut, berries, as you wish!