Archive | April, 2013

Dee’s Vegan Breakfast Energy Bars

30 Apr

Do you not have time to prepare breakfast in the morning or do you prefer to wait a while until you feel hungry?  Do you need something to give your children running out the door or do you eat on the go?  If so,i these breakfast bars are perfect for you, they take 25 mins to bake and breakfast is sorted for the week! Easier to eat on the go than oatmeal too!

These breakfast bars are ideal and so easy to make.  The bars you see on sale in shops can be FULL of butter, sugar,  artificial additives, sweeteners and all sorts of weird ingredients, it’s so much easier, healthier and cheaper to make your own, and I’ll bet you have most of the ingredients already in your cupboard!.


300g or porridge oats (handy tip pour all the  dry oats into the baking tray/ovenable dish you wish to use if the oats don’f ill the tray add in some more, I like to use the Organic ones)

50g honey (or agave nectar if vegan)

2 tbsp olive oil

50 g chopped prunes

2tbsp raisins

Bag of unsalted mixed nuts (170g) crush these before use

1 bag of mixed seeds (I like to use Helen’s Linseed Crunch from Aldi) use half a bag

1tbsp raw cacao nibs

200ml water

1 tbsp flour (plain flour or rice flour if coeliac)


Mix all the dry ingredients in a big bow.  Melt the honey and oil together in a small pan, add to the dry ingredients.  Add the water and lastly the flour and mix well.  Line a baking tin/oven-proof dish with foil and lightly oil.  Press the mix in well and flatten.  Cook at 160 for about 20 mins until brown and firm to touch.  Remove from oven, place on a wire rack to cool, remove the tinfoil and slice into bars.  This recipe makes 12 large bars of 24 smaller ones.

If you use linseeds you may wish to grind them first if you have digestive issues.  If you are not used to eating seeds you may wish to increase your water intake as seeds like linseeds absorp water, this helps your digestion too : )

Enjoy!  Experiment by adding frozen raspberries, dried cranberries whatever you fancy!  Dee xx

Store in an airtight container and these should last the week!

Dee's Breakfast Energy Bars

Dee’s Breakfast Energy Bars


Dee’s Indian Inspired Veggie Feast

23 Apr

Who says vegetarian food is boring? The flavour combinations of this feast are so tasty.  If you have celery and carrots in your fridge this dish is a tasty way of using these up.  Serve with potato and spinach, a lentil Dal and a vegetable jalfrezi and this is a super cost efficient feast for 6!  These recipes are gluten free and vegan! Enjoy.   The photo’s still have steam rising and I was short the fresh coriander but it still tasted delish!

Dee’s Celery and Carrot Indian Side


6 sticks of celery, chopped

2 carrots, chopped

1 green chilli, chopped

1 onion, chopped

2 cloves of garlic, crushed

1/2 teaspoon of turmeric

1/2 teaspoon of mustard seeds (got these in Tesco)

2 curry leaves (find in your local spice shop)

2 tbsp of oil

1/4 tin of coconut milk

Method:Put the oil in pan, add the mustard seeds and curry leaves, when the mustard seeds start to pop, add the onions and chillis and fry for a few minutes, add the celery and carrots and continue to fry,  crush the garlic and turmeric together with a mortar and pestle and add to the pan, then add the coconut milk, cover and simmer on a very low heat for 20 mins.

Dee’s Potato and Spinach Indian Side


2 garlic cloves crushed

2 tbsp oil

1 inch piece of chopped ginger

1 onion, chopped

7 medium potatoes diced (par-boil by placing in a microwave with water for 5-6 mins)

1 red chilli (or chilli flakes)

1 tsp cumin seeds

1 tsp mustard seeds

1 tsp turmeric

6 frozen spinach pieces (defrost before using)


Heat the oil, fry onion, garlic and ginger.  Add in the parboiled potatoes, all the spices and the spinach, stir, cover and cook for 15 mins on a low heat.


Dee’s Yellow Split Pea Dal


300g yellow split peas

2 tsp cumin seeds

1 tsp of cayenne pepper

5 tablespoons of fresh coriander

2 chopped tomatoes

salt to taste


Weigh out 300g of yellow split peas, rinse and boil with 1L of water, reduce heat and simmer until soft for approx 30-40 mins.  If you are left with too much water, drain it off at the end.

In a frying pan, add a tablespoon of oil, and the spices, add in the chopped tomatoes.  Add this mix to the cooked lentils and leave on a low heat for 5 mins.

We used the Green Saffron Jalfrezi spice mix to make the main tomato based dish.  There are lots of veggie jalfrezi recipe if you wish to make it yourself.

Serve with basmati rice.

Dee's Vegetarian Indian Thali

Dee’s Vegetarian Indian Thali




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