I have been overwhelmed with a recent influx of new followers and likers on FB. Thanks so much! I actually feel like I need to pick up my game a little bit. So I’ve decided to dust off the DSLR and start taking some proper photos. The first are here today with a fast and fresh meal. (more…)
So I tried something new and it turned out so delicious, I thought I better share! I love this because its takes about 30 seconds to make, has no sugar but is a yummy sweet treat. You paleontologists will love this!
Now, my style of cooking is pretty experimental, and I try to keep things as healthy as possible. The other thing about these type of “recipes” is that I sometimes don’t remember exactly how much I put in. Here’s a guide..
Banana date nut slice
2 c almond meal*
1 c dates
1 c desiccated coconut
3/4 c cashew nuts
1/2 – 3/4 c coconut oil
Chop dates and cashews and add them to almond meal and coconut in a bowl. In another bowl, mash up all your wet ingredients together – eggs, oil, banana and vanilla. Then make a well in the dry ingredients and mix!
Pour into a slice tin and cook for about 25 mins or so. Eat hot, cold or frozen!
*Please note… I never use pre made almond meal, I buy bulk almonds (from Aldi mostly) and blitz them in the food processor myself. It’s much cheaper and you get a wholemeal effect from the skin still being on, plus they aren’t blanched or anything. Win!
This delicious and healthy delight is my favourite thing at the moment. Its sooo delicious and makes very good bribery material. My girl loves “Chocolate Ice Cream”, and she will become very compliant at the mention of it.
You can use this recipe as a guideline, and create your own flavour combos. I originally used this recipe from thekitchn.com, and made my own variation.
Vegan Chocolate Ice Cream
1 x bunch of bananas – chopped into bits (raaar!) and frozen overnight
about 1/3 cup cocoa
about 1/3 cup melted coconut oil
about 1/3 cup brown sugar (for an even healthier version use rapadura sugar)
splashes of vanilla
Put all of these things into a food processor and blend! As always, my wish is that you will experiment and test out different amounts of the flavourings to your own taste. I personally like lots of cocoa and vanilla. It comes out so creamy and delicious, I put it in a container and keep it in the freezer. Its the best thing for a healthy summer night treat.
This is the easiest risotto ever, and the things I love about it are, is that it doesn’t turn out all gluggy, because its baked in the oven, and its so quick! No standing around spooning ladles of stock into the pan.
Please note. If you start following my recipes, they are often “around about”. I’m a creative type of cook for the most part, and often don’t measure. I go by feeling. I am however attempting to document what I do.
So heres the recipe:
SUPER EASY MUSHROOM & GREEN BITS RISOTTO
375g chopped mushrooms
3 cups beef stock (or whatever stock you like)
100ml white wine
2-3 sticks celery
2-3 spring onions
2 cups arborio rice
handful fresh oregano
Condiments: (I love extra bits to put in your food. Particularly lemon. You can add things to your taste, and its just delicious fun.
fresh chopped chives
chilli infused olive oil
To make this especially easy, use a pan that you can use on the stove and then put straight in the oven.
Heat the oven at 180 degrees.
Cook mushrooms in butter in the pan on the stove. Put them in a bowl, set aside.
Cook chopped celery and spring onion in the pan. Put mushrooms back in. Add rice, add a bit more butter if you like, then add the stock. The liquid should just cover the contents. Mix in the handful of fresh oregano, some salt and pepper, put the lid on and put it in the oven. Bake for 25mins or until the rice is cooked. Serve with the list of condiments. Mmm enjoy!