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Date and Chocolate Fudge Slices

Date and Chocolate  Fudge Slices

50 g soft dates

100g nuts (e.g. walnuts & almonds)

Optional extras: Desiccated coconut/seeds/ oats

(I added the above)

1 tsp vanilla extract

Pinch salt

2 tabls melted coconut oil

 

Blend all except the coconut oil to a breadcrumb consistency

Add liquid coconut oil and blend in

Add more of any the ingredients to your taste

Press down onto greaseproof paper in a flat pan.

Put into fridge.

Melt dark choc and spread over the top.

Or use a mix of cocoa with melted coconut oil

and a little maple syrup and spread on top

Cut into slices and return to fridge.

This entry was posted on March 29, 2018, in Recipe's.

Chickpea and Sweet Potato Stew

2 tblsp of sunflower oil

3-4 sweet potatoes, sliced into 2cm thick pieces

1 tblsp agave/honey

Salt & pepper

1 onion, peeled and chopped

1 tsp cumin seed

1 tsp coriander seed

2 tins chickpeas, drained and rinsed

100g baby spinach

Handful coriander

  1. Heat oil in a large frying pan and fry the sweet potatoes on each side until starting to caramelise.
  2. Add about 500ml water and the agave/honey. Season well and cook over a medium heat until the potatoes are starting to get tender (about 20 mins).
  3. Add the chickpeas and some water. Cook out for another 5-10 minutes, and then add spinach.
  4. Add the sweet potatoes and any juices left in the pan, carefully mix so the potatoes don’t break up.
  5. Serve in bowls along with good bread and fresh coriander leaves.
This entry was posted on April 8, 2016, in Recipe's.

Apple and Pear Crumble

2 pears
2 apples
Cinnamon

Crumble

185 g (3 oz) rolled oats
60 ml (2 fl oz) sunflower oil
orange rind
½  teasp cinnamon

Peel, core and slice the pears and apples and place in a casserole dish, sprinkle with cinnamon. To make the crumble combine all the ingredients

Place the crumble mixture on top of the fruit. Bake in a preheated oven 180 C for 20 mins or until crumble is crisp and golden.

Variations You can sweeten the crumble with rice syrup, or honey or maple syrup. You can also add ground almonds and chopped walnuts to the crumble mixture. Plumbs can be used instead of pears.

This entry was posted on April 8, 2016, in Recipe's.

Tasty Tofu Veggie Burgers

For 6 burgers you will need:

 1lb firm tofu

2 tblsp tamari

1 tsp chopped garlic

1 tsp each dried oregano, basil

2 tblsp chopped fresh parsley

2 tblsp chopped red pepper (optional)

2 tblsp grated carrot

1 tblsp chopped scallions

½ cup bread crumbs

1 egg, beaten

½ cup olive oil

Salt & pepper

 

  1. Drain the tofu and mix all the ingredients, except the oils.
  2.  Leave the mixture to sit at room temperature for 10 minutes and then shape into burgers, coat with extra breadcrumbs when shaped.
  3.  Heat the oils together in a large pan and fry the cutlets on both sides until brown, drain on a paper towel.

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This entry was posted on August 28, 2011, in Recipe's.

Chickpea and Sweet potato stew

2 tblsp of olive oil

3-4 sweet potatoes, sliced into 2cm thick pieces

1 tblsp agave or honey

Salt & pepper

1 onion, peeled and chopped

1 tsp cumin seed

1 tsp coriander seed

1 tin chopped tomato, and a good squeeze of tomato puree

2 tins chickpeas, drained and rinsed (or soak dried chick peas overnight and cook till soft)

100g baby spinach

Handful coriander

 

Serves 4

 

  1. Heat oil in a large frying pan and fry the sweet potatoes on each side until starting to caramelise.
  2. Add about 500ml water and the agave or honey. Season well and cook over a medium heat until the potatoes are starting to get tender (about 20 mins).
  3. Add the tomato puree and tinned tomatoes, and the chickpeas.  Cook out for another 5-10 minutes, and then add spinach.
  4. Add the sweet potatoes and any juices left in the pan, carefully mix so the potatoes don’t break up. 
  5. Serve in  bowls along with brown rice or good bread and fresh coriander leaves.

 

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This entry was posted on August 28, 2011, in Recipe's.

Quinoa and Red Grape Salad

175g (6oz) Quinoa

450 mls (3/4pt) water

2 tblsp flaked almonds

250g (8oz) seedless red grapes, halved

3-4 spring onions, chopped

4 tsp clear honey

4 tsp cider vinegar

Salt and pepper

 

  1. Boil Quinoa in water and simmer for 15 mins, then leave to stand till cold.
  2. Toast almonds.
  3. Mix together the Quinoa, grapes, spring onions, honey and cider vinegar, salt and pepper.
  4. Add almonds just before serving and serve on little gem lettuce and watercress.   
  5. 

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This entry was posted on August 28, 2011, in Recipe's.

Carrot and Coriander Soup

1 tblsp vegetable oil

1 onion , sliced

450g/1lb carrots, sliced

1 tsp ground coriander

1.2 litres/2 pints vegetable stock

large bunch fresh coriander, roughly chopped

Salt & freshly ground pepper

 

Serves 4

  1. Heat the oil in a large pan and add the onions and the carrot.  Cook for 3-4 minutes until starting to soften.
  2. Stir in the ground coriander and season well.  Cook for 1 min.
  3. Add the vegetable stock and bring to the boil.  Simmer until the vegetables are tender.
  4. Whizz with a hand blender or in a blender until smooth.  Reheat in a clean pan, stir in the fresh coriander and serve. 

 

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This entry was posted on August 28, 2011, in Recipe's.