RECIPES

  • Oat Banana Pancakes

    These delicious pancakes are full of so many wonderful nutrients for the body.

    They are fab for all the family and are also great to keep in the fridge for an on-the-go breakfast or snack.

    INGREDIENTS

    • 1/2 Cup of Oat milk (or any milk of your choice)
    • 2 Eggs
    • 1 Eggs White
    • 1 Banana
    • 1 1/2 Cups of rolled oats
    • 1 tsp Chia Seeds
    • 2 tsp Baking powder
    • 1/4 tsp Himalayan Salt (whatever salt you have is fine)
    • 1 tsp Vanilla Essence (optional)
    • 1 tbsp Honey/Maple Syrup (optional)

     


    METHOD
    Pour all the ingredients in a blender/nutribullet/vitamix, blend until smooth. Heat pan and melt either butter or coconut oil. With a ladle pour the pancake mixture in for your desired size. When you see bubbles (2-3 mins), turn over and cook on the other side for 1-2 minutes. Drizzle with honey or maple syrup, the toppings of your choice or just devour au natural ;-).

    Enjoy!

  • National Tequila Day

    Gone are the days of bad tasting tequila done quickly as a shot with salt & lime to disguise the lingering harsh throat burn.

    Tequila has been making a silent come back as a delicious drink to sip with ice or made into a yummy cocktail. The harsh tequilas that we drank in our teens and twenties were most likely Mixos, which have only 51% of Agave Syrup in them, the other 49% is made up of cheap syrups and flavours.

    Always look for 100% Agave Syrup. The Agave plant takes 6-8 years to harvest, so this is definitely a liquor that takes it time to get right and thus deserves to be slowly enjoyed.


    SPICY MARGARITA

    A measure of Blanco Tequila

    Sliced Jalepeno

    A splash of Triple Sec (optional, replace with a small bit of orange juice or omit)

    Freshly squeezed Lime Juice

    A splash of freshly squeezed Lemon Juice

    A squeeze of Syrup (Agave to keep in the tequila spirit, or any syrup that you fancy)

    A splash of Soda

    On Ice

    Pair with Nachos, Guacamole & Salsa


    THE PALOMA COCKTAIL

     

    A measure of Blanco Tequila

    Fresh Lime Juice

    Fresh Grapefruit Juice

    Syrup to taste (optional)

    Soda

    On ice

    Pair with Fish Tacos, cooked on the BBQ for that extra deliciousness!

  • Turmeric Coconut Dahl

    www.naturallynourished.com

    By Erica Rodriguez

    naturallynourished.co.uk

    www.naturallynourished.co.uk

    Erica: Dahl has to be one of my go-to’s for a quick, full flavoured, protein and fibre packed meal. I’m a big fan of food that has ‘scoopability’ factor where knives are not needed in the mix! The sautéed kale adds some green goodness and texture and the acidity of the tomatoes cut through the creamy coconut, adding some freshness and bringing the dish to life. Add fresh chillis if you like a little extra fire! Ginger and turmeric are very grounding spices and add a soothing, subtle warmth to your belly.

    Dahl freezes well so you can make a big batch and have some ready for those nights you don’t feel like getting your cook on!


    prep time: 15 minutes   cook time: 30 minutes   serves: 4


                                      INGREDIENTS

    • 400g red lentils
    • 1 medium onion ~ diced
    • 4 cloves garlic ~ minced
    • 6 leaves of cavolo nero kale (stalks discarded) ~ sliced
    • 1 large tomato ~ finely diced
    • 5cm piece of fresh ginger root ~ peeled & minced/grated
    • 1 tsp Himalayan salt
    • pinch of black pepper
    • 1 Tbsp ground turmeric
    • 1 tsp ground cumin
    • 2 tsp ground coriander
    • 2 tsp nigella seeds (black onion seeds)
    • Small bunch of fresh coriander ~ finely chopped
    • 1 Tbsp coconut oil
    • 1L water
    • 400ml coconut milk
    • 2 Tbsp natural unsweetened yogurt (or coconut yogurt if vegan)

                                                METHOD

    1. Add most of the coconut oil (save some to sauté the kale!) to a medium/large saucepan over medium heat. Add the garlic, ginger, turmeric, ground coriander, cumin, black pepper and onion. Cook for 3 minutes until onions becomes translucent and the spices smell fragrant. Stir regularly.
    2. Add the lentils and salt and cover with the water. Bring to the boil and then reduce the heat. Add the coconut milk and let it simmer for 20-25 minutes, stirring occasionally.
    3. Then place a small frying pan over medium heat, add the remaining coconut oil and the kale. Cook for 5 minutes and stir regularly.
    4. Serve up in bowls and top with the tomato, kale, a swirl of yogurt, the fresh corriander and a sprinkle of nigella seeds. Sit back and enjoy!

     

                      NUTRITIONAL BROWNIE POINTS

    • Numerous studies have shown curcumin, an active constituent of turmeric to exert direct regulative effects on the human gut microbiota. It has the ability to promote growth of the beneficial bacteria such as bifidobacteria and lactobacilli whilst inhibiting growth of pathogenic bacteria.
    • Curcumin has also been widely studied for it’s anti inflammatory, antioxidant, antiaging and chemopreventive activities. It’s bioavailability (absorption rate) is enhanced when combined with fats like coconut milk and piperine – an active constituent of black pepper.