stop worrying

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chocolate mousse cake in the sun

Choose a cake recipe, chocolate is good, vanilla would be nice too. Bake cake in two 9″ sandwich tins and cool. Prepare the mousse by blending a box of silken tofu with a heaped tablespoon of icing sugar, a tablespoon of  cocoa powder (also heaped) and a tablespoon of coconut oil which won’t heap in this heat so two splodgy spoonfuls will do 🙂 The coconut oil goes in at the last minute of blending; you will see the mixture thicken and it’s this ingredient that makes the mousse light and slightly fluffy… Put some between the cakes and pile the rest on top.

Eat in the sun, or in the shade; in bed or in the bath, it matters not, just eat…

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pie

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A recipe we’ve been having quite a lot with all this cold weather… aduki bean and amaranth pie (a variant of red dragon pie).

Two smoothies

green

pink

Green: spinach, mango, apple, Chia Seeds, water.

Pink: blueberries, banana, avocado, orange and pineapple juice.

kale chips

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I finally get kale chips. They are delicious, crunchy and more-ish, just like deep fried potato chips… but they are just dried kale. If made in a dehydrator they are also raw and full of lovely enzymes 🙂

Wash a bag of kale (or large bunch picked from garden, roll on summer), tear up and remove any tough stems. Massage it with a teaspoon of olive oil and a little seasalt. I used olive oil with a spoon of soy sauce and some pepper instead. It was intensely peppery, the flavours condense, so be sparing 🙂 Dehydrate for an hour or two until crisp and gorgeous. Alternatively you can bake them in an oven for 10-15 minutes, obviously they will not be raw but still delicious and healthy compared to crisps.

Stockli dehydrator linked above as that is the one we own, but spotted this Andrew James one for a fraction of the price which looks similar. Also worth noting that the Vitamix now has competition from this high power blender, half the price with good reviews…

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wild garlic and snowdrops

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The wild garlic seems to be early this year 😀

recipes: creamy carrot and wild garlic soup and wild garlic pesto

wintry chocolatey fairy cakes – gluten free

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Rich. Soft. Gorgeous. Simple.

Mix together: 2 (heaped) tablespoons of Doves Farm Gluten Free Self Raising flour, 2 (heaped) tablespoons of ground almonds, 2 (heaped) tablespoons of cocoa, a pinch of xanthan gum and a pinch of bicarb. Add 2 tablespoons (not heaped) of golden syrup  and the same of melted coconut oil. Use soya milk to mix (add until good thick batter is achieved, was about half a cup). Spoon into twelve cake cases. Bake at 200C/400F for about 10 minutes. Cool (instruction, not observation).

Fudgey topping: melt 70g of good quality dark chocolate with a teaspoon of golden syrup and a teaspoon of marg. Plop onto cooled cakes and decorate for the season.



easy peasy meal

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Some of us sampled Redwood’s latest products. ‘Dear God,’ and ‘Magnificent,’ were among the exclamations heard.

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The cheezly bubbled up during cooking which was exceptionally easy: remove packaging and cook for 10-12 minutes at 200C.

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The gluten free among us had a magnificent – there’s that word again – salad of lettuce from garden, cuke, avo and red pepper dressed with hemp seed oil and lime juice. Oh, and this:

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Mini Moos

Recipe: take 3 packs of moo free mini moos three packs and arrange like so, in sunshine or rain.

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EAT!

Our favourite was the bunny comb, the little pieces of crunchie-esque candy are delightful (side note: we have a recipe for crunchies here). The sultana ones were reminiscent of Cadbury’s fruit and nut (been a long time but we recall) and the originals are smooth, mild and gorgeous, as moo free chocolate always is.

Available from: Goodness Direct, Amazon.co.uk and many other places as detailed here

Also check out the competition on the moo free website to win chocolate goodies including those above 🙂 Closing date July 30th 2012.

gluten free broccoli and sweetcorn quiche

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This is a dish we enjoy so much we’ve had it twice in the last week. Using Orgran’s pastry mix instead of flour, it really is delicious.

I mainly ignored the packet instructions and just made the pastry how I normally do, probably using a bit more fat (Pure marg) and water than recommended. One pack makes enough pastry for two 10 inch quiches. Roll out to fit your greased dishes.

For the tofu topping (again I am listing amounts for two family size pies, adjust as required) blend two packs of silken tofu with a little black salt (Kala Namak), several sprigs of fresh rosemary and a half teaspoon of turmeric and then mix in a tin of drained sweetcorn. Place a par boiled, sliced head of broccoli evenly over the pastry bases and pour the tofu mix over. Top with sliced tomatoes and bake at 200C for half to three quarters of an hour.

On a sidenote, I bought the silken tofu from Approved Food, in date, for 50p a pack, making it much more affordable than usual. It’s probably not in stock now, stuff like that sells out fast, but it’s worth checking for vegan goodies regularly.

Current read, because lets face it, I’m unlikely to write another post devoted to books anytime soon: The Death of Eli Gold, it’s very good.