Browsing Tag

gluten-free

Crushes + Product Reviews, Lunch + Dinner Recipes

Delicious Veggie Nachos Meatless Monday family friendly recipe

20th August 2018

Vegetarian Nachos – an easy meal to prepare that is both child and parent friendly, and as a bonus it’s a time saver too. I use the lovely Santa Anna Nachos which are made from organic, non-GMO corn and have added plenty of gut-loving fibre-rich ingredients. Recipe below.

Ingredients 

serves 4

  • 1 large packet of Santa Anna corn chips
  • 1 or 2 400g tin/s of baked beans (yep, that’s right)
  • 200g / 2 cups of baby spinach, shredded
  • 4 spring onions, finely sliced
  • 1/2 cup of baby Roma tomatoes, diced
  • 1/2 cup of grated mozzarella cheese (or vegan cheese)
  • 2 avocados mashed
  • 1 teaspoon of ground coriander and cumin
  • kosher or pink salt to taste
  • 1 tablespoon of ghee or coconut oil

Start by sauteing the shredded spinach in ghee or coconut oil until it is fully wilted, then add the baked beans, salt & coriander and cumin, gently simmer for 10 min to allow all the flavors to mature.

While the bean & spinach is simmering prep the spring/ green onions and tomatoes, and mash the avocados with a little salt, fresh lemon juice and olive oil.

Then place the corn chips in a deep baking tray, covering them here and there with your bean mixture, then grate over a little mozzarella cheese (as little or as much as your heart desires). and sprinkle some spring onions over the whole dish, then pop it under the grill for a few minutes (about 3 or so).

Once the cheese has melted, remove the baking tray from the oven and serve with dollops of mashed avocado and diced baby tomatoes.

And there you have it, meatless Monday happiness on a plate.

Happy cooking & eating.

 

 

 

Lunch + Dinner Recipes

Lentil Shepard’s Pie (Vegan) Grain, Gluten and Dairy Free.

12th June 2015

Lentil sheperds pie is winter foodporn. Comfort food of the highest order. Here is my version that is meat free, gluten free, grain free, dairy free, low in fat, and stuffed with nutrients (five different veggies),  protein and fibre!

Serves 4-6

Ingredients:

  • 1.5 cups (375ml) of dry green or brown lentils (I used brown)
  • 1 tin of baked beans
  •  500-600ml of good vegetable stock
  • 3 medium carrots, grated
  • 4 large spinach leaves, de-stemmed and shredded
  • 1 brown onion, diced
  • 1 clove of garlic
  • 1 teaspoon or sprig of origanum
  • 1 teaspoon or sprig of thyme
  • 1 teaspoon of paprika
  • 1 teaspoon of mixed herbs
  • 4 tablespoons of nutritional yeast flakes
  • 75 ml Olive oil
  • 3 medium potatoes
  • 2 medium sweet potatoes (also known as yam’s, or jewel sweet potatoes, the orange kind)
  • Salt and black pepper to taste

Instructions:

  1. Saute the onion utill they are soft and translucent.
  2. Add all the other ingredients to the pot, APART FROM THE: olive oil, baked beans, potatoes and sweet potatoes.
  3. Season the lentil filling with salt, and allow the lentils, carrots, spinach, stock and spices to simmer for at least 45 minutes over low heat with the lid on. Add the baked beans 5 minutes before taking it off the heat.
  4. While the lentils are cooking, peel and quarter the potatoes and sweet potatoes. Then cook them in salted water until the are ready to be drained and mashed (hold back a little of the cooking water to mash them with), add the olive oil once mashed and salt to taste.
  5. Once the lentil filling is cooked (lentils should be soft and flavourful), transfer them to your serving dish and cover them with a generous layer of mashed potatoes, pop it under the grill for a few minutes to achieve a crispy topping, and sprinkle over some more nutritional yeast flakes just before serving.
  6. Voila! Serve this dish with some roasted brussel sprouts, making it the perfect winter comfort food meal.
Wellness + Nutrition

Carrot & Sweetcorn Fritters Nutrient dense fritters

28th May 2015

Whenever I make these ‘crispy and delightfully chewy on the inside’ fritters there are never any left-overs, they are quick and easy to throw together and the perfect gluten free sidekick to a bowl of soup, or a crunchy coleslaw salad at lunch, I also sometimes serve them with my avo salsa salad salad (red peppers, avo, red onion, fresh coriander, tomatoes and some lime juice).

I used Health-Connection’s Gluten-Free Flour in this recipe and it works beautifully. I also recently whipped up made some buttermilk crumpets (american pancakes) for breakfasts, using the Health-Connection gluten free flour and they were delicious, with just the right texture and taste to mimick that of ordinary wheat flour…will be posting the recipe soon.

PSX_20150528_174059

But for now, here is my carrot & sweetcorn fritters, crammed full of nutrients like Vit A, C and betacarotene, magnesium and biotin.

Ingredients

Makes approx. 6 -8 fritters

  • 1 cup of frozen, thawed and drained sweetcorn
  • 3 cups grated carrot
  • 1/2 cup of finely chopped spring onion
  • 1 cup of Health Connections GLUTEN FREE FLOUR
  • 1/2 teaspoon of bicarbonate of soda
  • 1/2 teaspoon of fine pink salt
  • 1 teaspoon of ground cumin
  • 1 teaspoon og garlic salt
Instructions

Mix all the ingredients together in a large mixing bowl. Once mixed, add a very small amount of water (just enough to bind the mixture, I use approx. 40-50ml to start….you can always add more if need be). Your cakes should still be firm so they don’t fall apart…but if they do just add a bit more gf flour.

Now form the ‘dough’ into small fat disc shaped cakes (approx 7cm in diameter and 1.2cm in thickness).

Then shallow fry them 3-4 at a time on low heat in coconut oil (one tablespoon per batch should do if you use a non stick pan – I use a teflon free pan!)

Fry them until crispy and golden-brown on the first side, flip them over to do the same on the other side. I always put a lid on for the 1st side so they cook through!!!

These are so good for you and delicious, enjoy cooking them and eating them, as always with ♡ from the yoga kitchen.

Lunch + Dinner Recipes, Soup

Delicious Tomato & Pesto Detox Soup gluten free, grain free

26th April 2015

When you are focusing on eating clean food, and you want to reboot your metabolism with delicious plant-based, wholefoods, this soup should become to one of your staples.

serves 4 generous portions:

Soup Ingredients

  • 8 vine tomatoes, washes and halved
  • 1 tin of chopped tomatoes
  • 1 small sachet of tomato paste (one without too many additives)
  • 4 cups of water
  • 1 vegetable stock cube, or 1 heaped table spoon of veggie stock powder
  • 1 clove of fresh garlic, crushed
  • 1 sprig of fresh origanum
  • 3 table spoons of dried onion flakes
  • 1 table spoon of brown sugar to ‘neutralize’ the acidic taste of the tomatoes
  • pink salt and pepper to taste

Soup Instructions

  • roast the halved vine tomatoes in a oiled baking tray on high heat for approx. 30 min
  • while the tomatoes are roasting, combine all the other ingredients in a soup pot and let it come to the boil, once boiling, turn down the heat to medium and let it simmer for another 30min.
  • remove the roasted tomatoes from their peels with 2 x forks, and add the flesh to the soup, remove from the heat and blend it to a silky smooth consistence with a hand blender

Pesto

While the soup is simmering and tomatoes roasting, combine 2 handfuls of fresh basil leaves, 1/2 cup of raw cashews, 1/2 cup of cold pressed olive oil, juice of 1/2 a lemon, 1/2 teaspoon of salt in the food processor and blend until it is a course pesto, serve your soup with a generous dollop of this green yumminess.

Lunch + Dinner Recipes, Soup

Delicious Tomato & Pesto Soup gluten free, grain free

26th April 2015

When you are focusing on eating clean food, and you want to reboot your metabolism with delicious plant-based, wholefoods, this soup should become to one of your staples.

serves 4 generous portions:

Soup Ingredients

  • 8 vine tomatoes, washes and halved
  • 1 tin of chopped tomatoes
  • 1 small sachet of tomato paste (one without too many additives)
  • 4 cups of water
  • 1 vegetable stock cube, or 1 heaped table spoon of veggie stock powder
  • 1 clove of fresh garlic, crushed
  • 1 sprig of fresh origanum
  • 3 table spoons of dried onion flakes
  • 1 table spoon of brown sugar to ‘neutralize’ the acidic taste of the tomatoes
  • pink salt and pepper to taste

Soup Instructions

  • roast the halved vine tomatoes in a oiled baking tray on high heat for approx. 30 min
  • while the tomatoes are roasting, combine all the other ingredients in a soup pot and let it come to the boil, once boiling, turn down the heat to medium and let it simmer for another 30min.
  • remove the roasted tomatoes from their peels with 2 x forks, and add the flesh to the soup, remove from the heat and blend it to a silky smooth consistence with a hand blender

Pesto

While the soup is simmering and tomatoes roasting, combine 2 handfuls of fresh basil leaves, 1/2 cup of raw cashews, 1/2 cup of cold pressed olive oil, juice of 1/2 a lemon, 1/2 teaspoon of salt in the food processor and blend until it is a course pesto, serve your soup with a generous dollop of this green yumminess.