Archive | August, 2014

Salted Dark Chocolate, Ginger and Chia Tea Breakfast Bars

28 Aug

These healthy bars are not just a fab way to start the day, they’re also a yummy sweet treat!

You will need:
1 x 500g bag of fruit and nut muesli (your brand of choice)
50ml of golden syrup
200ml chia tea (double strength)
75g coconut oil (warm)
150g crystallized ginger, chopped
For the topping:
100g dark chocolate
50g coconut oil
Sea salt to dust

Method:
First start by making the tea. Add two chia tea bags to 200ml boiling and let it sit for 10 minutes.
Next, in a bowl, add the muesli, ginger, coconut oil and golden syrup and give it a good mix.
Add in the tea when cooled.
Place the mixture in greased square baking tray and bake in the oven at 150° C 45-50 min or until golden brown.
Meanwhile get started on the topping. Melt the chocolate and coconut oil in a bowl over a pan of simmering water, making sure to stir regularly.
Once the bars are cooled, pour over the melted chocolate and then sprinkle with a little sea salt.
Cut into 12 even bars.
They should keep up to 10 days.
Enjoy, Eoin

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Onion Seed ‘Cauliflower Rice’ with Dee’s Moroccan Veg Pot

16 Aug

This a fantastically simple and tasty recipe, plus it’s low carb, GF and 100% vegetarian goodness. You can also season it like regular rice by adding, spices, onion, or beans!

You will need:
1 Dee’s Moroccan Veg Pot
1 large cauliflower
2 tsp of onion seeds
100ml vegetable stock
1-2 tbsp of coconut oil/olive

Method:
Remove the green leaves from the cauliflower and the bitter core. Chop into quarters and grate, either using a food processer or a bit of elbow grease and an old fashioned hand-held grater! You should be left with a cauliflower rice-like texture.
Next heat some oil in a wok or a large pan and cook the onion seeds for about 1-2 minutes.
Add in the grated cauliflower and cook for 2 -3 minutes. Add in half the stock and cook for 2-3 minutes more until the cauliflower is soft, repeat process until all the stock is used.
Finally, heat the Veg Pot according to the instructions, serve with the cauliflower rice and enjoy!

Top Tip:
It should keep in your fridge for about 3-4 days after cooking.
Try adding in other ingredients to spice it up like- smoked paprika and cumin (see picture), saffron and lemon zest or onion and coriander. The list is endless.

Healthy and tasty lunch 🙂

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Juice of the Month

11 Aug

Carrot and citrus zing

This zesty juice is the perfect refresher at the end of a hot day with its fresh tart taste.

You will need:
1kg of carrots
1 pink grapefruit, with skin
1 orange, peeled
1 lemon, with skin
1-2 inches of fresh ginger

Method:
Cut up all of the ingredients so they’ll fit into your juicer. Juice until you get the desired consistency.

Top Tip:
If you’re not a big fan of a tart tasting juice, you can remove the skin from the fruit and just juice as above.

If you have a citrus press use it and then juice the ginger and carrots with a juice extractor, if not just just all in the juice extractor !

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Kale and Mushroom Cannelloni with Dee’s Leek and Onion Sausages

8 Aug

The idea for this recipe came about after I was shopping the pasta aisle and was suddenly hit with a fab idea for some tasty cannelloni!

You will need:
12 cannelloni shells
1 tin of chopped tomatoes with herbs
For the filling:
2-3 tbsp oil
1 pack of Dee’s Leek and Onion Sausages, chopped
150g kale
100g mushrooms
2 gloves of garlic
1 tsp of wholegrain mustard
1 onion, diced
For the white sauce:
25ml oil
25g flour
250ml dairy free milk

Method:
Bring a large pot of water to the boil and half cook the cannelloni shells (see pack for details, usually around 5-7 minutes) remove and allow to cool.
For the filling, remove the stems from the kale and blanch in the cannelloni water for 1-2 minutes. Remove from the pan, squeeze out the excess water and roughly chop.
Heat some oil up in a frying pan and cook the onion and mushrooms together until golden brown. Add in the garlic and cook for 1 minute more. Remove from pan and allow to cool.
Next start on the white sauce. Using the same pan, add in some oil and the flour and cook on a low heat for 2 minutes. Add in the dairy free milk and cook for 3-5 minutes more until it starts to thicken.
Add the kale, onion and mushroom mix to the pan, along with the wholegrain mustard. At this point take it off the heat and add in the chopped Dee’s Sausage (they will cook in the oven.)

Stuff the cannelloni shells generously with the mixture and place them in a baking tray. Pour over the tin of chopped tomatoes and bake in the oven for 10-12 minutes at 180° C.
Should serve 3-4 people.
Enjoy, Eoin 🙂

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