Apple & Rhubarb Chia Jam

 

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We are still being blessed with an abundance of fruit! Im so grateful and definitely making the most of it! I needed a way to preserve my pomegranate a little while longer and the most simple refined sugar free jam came to mind. The fruit lend all their natural flavour and sweetness then chia binds it and makes it all jammy in only 3 steps!!!


Ingredients:

3 stalks of rhubarb
half an apple
juice of 2 oranges
zest from one
one pomegranate
4 tbsp hibiscus syrup (hibiscus infused agave)
stevia
chia seeds

Method:
1. Stew the rhubarb and apple in the hibiscus syrup, juice and zest of 2 oranges until it reduces.
2. Add pomegranate and stevia and cook for a few more minutes.
3. Add half the chia seeds, blitz with immersion blender add the rest of the chia seeds and leave to thicken then transfer the fridge when cool.

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Ultimate hot chocolate

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Warm drinks in winter are honestly my best friend.
Hot chocolate is just unbeatable and I have cultivated some amazing vegan combinations.
Starting with a simple superfood base formula:

Ingredients:
1 cup coconut milk
1 TBSP raw cacao powder
a pinch of cinnamon
a few drops of vanilla extract
a pinch of himalayan pink salt
Stevia

Simply whisk all the ingredients together whilst heating in a saucepan on the stove top.

Sea salt and dark chocolate is a great combo so experiment with adding a little more himalayan sea salt for extra minerals.

One of my favourite additions to hot chocolate has to be spicy cayenne pepper, add in a tiny bit at a time until you reach your heat threshold. I almost don’t have one these days. For a super nurturing, detoxifying and comforting drink.

We have been blessed recently with abundant citrus trees around my neighbourhood, beautiful mandarins which I have used for all sorts of things including body scrubs and massage oils to raw deserts and now hot chocolate. Simply grate in a little orange or mandarin zest and a pinch of ginger powder for a luxurious beverage.

I almost forgot how much I loved dark chocolate and ginger until recently! Grated fresh ginger plus a pinch of ginger powder add a beautiful flavour and depth to the rich cacao that is both soothing and anti-inflammatory for your system.

G x

Goop Galangal Broth 2.0 Sweet Potato Patties

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These were probably one of my favourite accidents ever.

Curried Sweet potato patties made from the left over sweet potato from the GOOP Galangal Broth. Unfortunately the recipe measurements are not precise but just use your best judgment.

Ingredients:

1.5 Cups of cooked sweet potato from the goop galangal broth
1/2 cup of Coconut flour
1/2 cup of besan flour
1 TBSP Psyllum husk
1 Flax egg
1 tsp Turmeric
1.5 tsp curry powder
Salt & Pepper

Method:

Puree the sweet potato and simply fold all the ingredients together to form a tough dough. Mould into patties and cook with a little bit of coconut oil on the stove top until brown and firm.

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Served with a simple garlic and coconut oil story fry of tomato, kale and asparagus topped with fresh avocado and coriander.

G x

Goop Galangal Broth

 

 

Still freezing and still loving Goop!
The Coconut Galangal Broth is so warming and comforting whilst being a nutrition powerhouse of good fats and detoxifying ingredients!

I use a mixture of galangal powder and fresh ginger if I can’t get my hands on fresh Galangal and I also leave a small of the sweet potato pieces in the broth when serving because they give a lovely burst of sweetness!

Mothers Day Red Velvet Donuts

So this post is super late as Mothers day was a bit of a difficult weekend for my family – we unfortunately lost my Nanna the beautiful matriarch of our family. But its beautiful that she’s at peace now and it did bring my family together which was really lovely; there truly are blessings in all situations. My poor mother, however spent most of the weekend by her bed side so on mothers day I made her these beautiful raw deserts for breakfast because sometimes chocolate and colour is just what you need.

I was inspired by the Red Velvet Donuts – Recipe from Ascension Kitchen – thank you ❤

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Mine were Matcha & Red Velvet and I tweaked the recipe of course…

Red Velvet:
* 1 cups almond/brazil
* 1 cup cashews
* 1/4 cup coconut flour
* 1/4 cup hibiscus syrup
* 2 tbsp cacao//coconut sugar
* 1 tbsp dried hibiscus flowers
* goji berries
* 2 tablespoons flax meal
* Good pinch of coarse sea salt

Matcha:
* 1/2 cups each almond/brazil
* 1/4 cup coconut flour
* 1/4 cup coconut oil/coconut cream
* 2 tbsp matcha//coconut sugar
* 1/4 cup each pepita sunflower seeds
* goji berries blue berries
* 2 tablespoons flax meal
* Good pinch of coarse sea salt

She;

She made the town troubadour loss for words,
People wrote songs about girls like her,
She makes people stop and stare and she knows it.
She makes men light up in her presence.
This is what she always wished for.
She desired so much and ultimately – just to be desired herself.
Until she realised that no matter what grande scale of adoration you receive,
It can’t make up for you not feeling…

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Soup Glorious Soup !

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I am not ashamed to admit that I have a serious obsession with soup. My excuse would be that its winter; but I don’t really think I need one because its just unbeatable. Twice last week and twice so far this week soup has been the only thing I have eaten all day. Breakfast Lunch and Dinner. To be air it has been a pretty magical time with the variety I have had available to me! From my own variations on tomato, new cafes opening around work dropping off cups of their organic broccoli soup to us at work to introduce themselves. to coming home to dads vegan potato and leek or minestrone. Basically its been a dream come true and I plan on it continuing.

One of the reasons I love soup is because you can get so much out of it flavour wise and nutrition wise! I have been experimenting with recipes from the Gwenyth Paltrow curated blog GOOP.
I am in love with the Hot & Sour Soup from the Good Detox. Its so tasty; So quick and simple to prepare! I make mine with veggie stock instead of chicken, sweet almond oil instead of sesame, a combo of Coconut amigos & Apple cider vinegar instead of the rice wine, besan instead of arrowroot flour and love loading it up with lots of Coriander and Bean Sprouts!

 

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