vegan

Cinnamon Raisin Bread

This is a yeast free bread recipe I’ve put together for when you want to bake a quick loaf without all that rising time!

It’s a fluffy, sweet loaf that goes really well with nut butters, jams or even by itself.

Personally – an inch thick worth of peanut butter works best 😉

Serves: 12

Cinnamon & Raisin ‘Bread’

Equipment:

  • Mixing bowl
  • Wooden spoon
  • Measuring cups/spoons
  • Loaf tin
  • Oven
  • Baking paper

Ingredients:

  • 2 cups whole wheat flour
  • 1 ½ tsp. baking powder
  • 1/3 cup almond milk
  • ½ cup organic raisins/sultanas
  • 1 tbsp. ground cinnamon
  • 1 tsp. olive oil, nutmeg, and salt
  • 1 cup fat and sugar free yogurt
  • 2 tbsp. organic honey

Method:

  1. Pre-heat oven to 180⁰C, and line a loaf tin with baking paper hanging over the sides to make it easy to lift the loaf out when cool.
  2. Combine all the ingredients in a mixing bowl and either kneed by hand or with a wooden spoon till a dough consistency.
  3. Pour into the lined loaf tin and bake for approximately 40 minutes – or until golden and crusty.
  4. Once cool enough lift the loaf out of the tin and leave to cool.
  5. Serve with nut butter, or your choice of spread!

nutrition cinnamon raisin bread

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Raspberry & Blueberry Healthy Pancake

This is a pancake for one recipe, but feel free to make mini ones as well.

High in protein, fiber, healthy carbohydrates for energy, and low in unhealthy sugars, this is the healthiest pancake recipe out!

(Trust me, I’ve seen them all)

These pancakes are also vegan friendly – dairy and egg free – but are so fluffy you wouldn’t know!

Makes: 1

Time: 15min

Raspberry & Blueberry Healthy Pancake

Equipment:

  • Mixing bowl
  • Scale
  • Whisk
  • Saucepan
  • Measuring cups & spoons

Ingredients:

  • ¼ cup raspberries
  • ¼ cup blueberries
  • 1/3 cup self-raising whole meal flour
  • 2 tbsp. rolled oats
  • 1/3 cup milk of choice (I used unsweetened almond)
  • 1 tsp. cinnamon
  • 1 tsp. vanilla extract

Method:

  1. Heat a saucepan on medium heat.
  2. Meanwhile, take a mixing bowl and whisk all ingredients till uniform, then leave for 10 minutes to thicken.
  3. When hot enough, cook the batter (I made one giant pancake, but you can cook mini ones too), and flip when ready.
  4. Serve with your choice of healthy toppings; I made a shortcut berry sauce by heating up blueberries and raspberries with a pinch of sugar and spices.

nutrition

Peanut Butter & Raspberry Mini Cookies

Tres healthy!

These cookies are (get ready for it):

VEGAN
HAVE RASPBERRIES (ABOUT TIME KRISSY)
HAVE CHOCOLATE

HAVE PEANUT BUTTER

ARE ONLY 40 CALORIES PER COOKIE

(although I almost consumed the whole batch the minute they came out the oven…wooops)

It was a cold summer night (bit of an oxymoron) but I had the biggest cravings for cookies – and not the healthy kind.

Now I knew I needed to find a healthier alternative, and dug through some old vegan recipes I had been saving for a rainy day, and discovered a cookie recipe worth its weight in gold.

It doesn’t get any better than peanut butter and raspberries in a cookie!

Makes: 16

Time: 30min

Peanut Butter & Raspberry Mini Cookies

Equipment:

  • Mixing bowl
  • Weights
  • Hands (best tools for mixing)
  • Oven
  • Timer
  • Measuring cups & spoons

Ingredients:

  • 1 tsp. cocoa powder
  • 120g ground rolled oats (oat flour)
  • ¼ cup sweetener of choice (I used stevia)
  • Pinch salt, cinnamon & nutmeg
  • 128g unsalted peanut butter
  • 3 tbsp. milk of choice (I used unsweetened almond milk)
  • 1 tsp. baking soda
  • 1 tsp. vanilla extract
  • 16 raspberries (fresh or frozen)

Method:

  1. Line several baking trays with baking paper, and turn oven to 180⁰C.
  2. Place all the ingredients into a mixing bowl and using your hands, combine till a uniform ball of dough.
  3. Roll the dough into 1 inch cookie balls, then place onto a baking tray, finishing off with a raspberry on top of each cookie.
  4. Bake each tray for 12 minutes and leave to cool on the trays.
  5. Consume!

cookienutrientsyaaay

 

 

 

Skinny Chickpea Salad

I have a love affair with all things chickpea.

Hummus, in curry, in salad, in soup, in everything.

What they lack in visual flair, they make up in taste!

This salad is great when eating clean and working on a healthier lifestyle, and the ingredients are not hard to come by.

I didn’t include a dressing with this recipe, however I love using a dash of apple cider vinegar with a pinch of salt and cracked pepper (simple is sometimes best – but if you like creamy dressings, try a combination of a healthy yogurt with mint or basil and garlic.

The nutritional benefits on this recipe are too many to list myself, so check out the stats below 🙂

Serves: 3

Time: 10 minutes

Skinny Chickpea Salad

Equipment:

  • Chopping board
  • Knife
  • Peeler (if required)
  • Large salad bowl
  • Salad servers

Ingredients

  • 2 large carrots (purple or orange)
  • 2 large cucumbers
  • 2 red bell peppers (capsicum)
  • 1 tomato
  • 150g chickpeas
  • 1 head ice-burg lettuce

Method:

  1. Wash and prepare the vegetables according to preference, I prefer to leave the skin on as it has valuable nutrients, but that is personal taste.
  2. Chop the carrot, capsicum, and cucumber into roughly equal sized cubes, throw into the salad bowl.
  3. Carefully dice one tomato and likewise with the ice-burg lettuce, and add to the bowl.
  4. Throw in cooked chickpeas and mix using salad servers.
  5. Serve with your desired dressing and enjoy!

klkjlj

 

 

Basil, Vinegar, & Garlic Sweet Potato

I got a little carried away in Photoshop today, but isn’t that what photography is all about?
Holidays right now and life is fantastic, I managed to get my P plates today (so I can officially drive solo) 😉
I think I will panic the first time I drive by myself, I mean shouldn’t someone be in the seat next to me?
The freedom will be incredible though – I can’t wait just to drive anywhere and everywhere!

What was your first solo drive? Did you buy your own car?
I’m not buying a car, luckily my mum is happy to share hers. I’m probably moving somewhere to study after high school, so I can do without for a while.
My dream car is a mini cooper though – how cute are they!

Back to the recipe.
I have this recent obsession with sweet potato, this vegetable is packed full of nutrients – protein, vitamin A, vitamin C, etc. Couldn’t get much better.
This recipe is great as a quick snack or a small meal,  just add more sweet potato for a bigger serving.
If you are a peanut butter nut like I am, try having steamed sweet potato and peanut butter – it’s INCREDIBLE.

Serves: 1-2

Basil & Garlic Sweet Potato

Ingredients:

  • 1 large sweet potato (preferably organic)
  • 2 garlic cloves
  • 1 bunch fresh basil leaves
  • Pinch salt
  • Pinch white pepper
  • Pinch cayenne pepper
  • 1 tsp. balsamic vinegar
  • 1 tsp. olive oil

Method:

  1. Set up steamer of choice. I use a steamer that works in the microwave, which cooks the sweet potato in approximately 5 minutes.
  2. The skin of the sweet potato contains valuable nutrients, however needs to be cleaned before consumption. Scrub the skin of the potato till shiny and dirt free, then proceed to slice into coins of approximately 5-8cm thickness.
  3. Place the sweet potato into the steamer and cook until soft, but not too long, or they will collapse when tossed.
  4. Set aside to cool.
  5. Finely dice garlic and place into a serving bowl alongside the peppers, salt, vinegar and oil.
  6. Wash the basil leaves thoroughly, and then shred using your hands or a knife. Place into the serving bowl.
  7. Toss the sweet potato in the serving bowl, distributing equally.
  8. Viola! An easy snack or small, nutritious meal (:

ksdjaskldas

 

Healthy Lemon Meringue Pie

We have this lemon tree in the back yard.

And I swear every time I turn around, it’s grown even bigger.

The plus side is that we have a lot of lemons to use up all year round,  but unfortunately lemon is something you can get bored of sometimes.

Luckily, this pie comes in handy for those juicy lemons!
This pie contains a vegan crust and curd, so emit the meringue or replace with a vegan alternative and voila! Vegan lemon meringue pie.

Now for the healthy part:

I modified the crust to emit the egg yolk and butter, as well as the refined sugar and flour, replacing with nutritious ingredients.
Don’t panic about the coconut oil, I have done a fair few hours of research and the fats within the oil are beneficial to the body – so don’t fear the coconut!

The great part is that coconut oil can replace butter, making it a great and healthy alternative! Do not get processed coconut oil however, this stuff is just horrible for you and pretty much has no nutrients.

The lemon curd is adapted from a dessert blogger named: http://dessertswithbenefits.com/, who is an idol of mine and please check out her blog, she posts healthy versions of classic desserts :3

Now for the pie!

Serves: 12 (15cm pie tin)

Healthy Lemon Meringue Pie

Crust:

  • 6.5 tbsp. ice-water
  • 1 tsp. lemon zest
  • Pinch salt
  • Pinch cinnamon
  • ¼ cup oil of choice
  • ½ cup organic coconut oil
  • ½ tsp. vanilla extract
  • 2 cups whole-meal flour (spelt/coconut/etc.)

Method:

  1. Preheat oven to 200C. Grease pie/tart mold if non-stick with oil of choice.
  2. In a mixing bowl, sift dry ingredients together.
  3. Using a wooden spoon, mix in ¼ cup of oil (not coconut yet), as well as the lemon and vanilla.
  4. Using a crumbling technique, add in solid coconut oil and using your hands, rub together with the flour to create a crumb like texture. This process is exactly the same as butter pastry dough.
  5. Gently pour in ice-water, stirring well, till the dough just comes together, but is not saturated. You may require more or less of the ice-water, depending on circumstance.
  6. Press the dough into the pie mold (due to the nature of the dough, this technique will work better than rolling it out), till the mold is completely covered.
  7. Place a sheet of baking paper over the pie crust, then weigh down with pie weights of choice, such as rice, popcorn kernels, etc. Place into the oven and bake for 15-17 minutes.
  8. Remove the baking paper and weights, place back into the oven and bake for a further 10 minutes or until golden.
  9. Place onto a cooling rack, set aside.

Lemon Curd Filling:

  • 1 tbsp. cornstarch
  • ¾ unsweetened almond milk (soy milk/rice milk/oat milk/milk)
  • 6 tbsp. fresh lemon juice
  • 2 drops yellow food colouring (optional)
  • Pinch salt
  • 6 tbsp. unrefined sugar (caster/brown/organic/stevia)
  • ¼ cup organic coconut oil

Method:

  1. Heat milk and cornstarch in a small pot on medium heat, stirring constantly till uniform.
  2. Using a whisk, blend in all other ingredients aside from the coconut oil and turn the heat up to high.
  3. Whisking constantly, stir until thick in consistency.
  4. Turn off the heat, take the pot off and stir in the coconut oil efficiently.
  5. Pour the curd into a bowl and leave to cool at room temperature, stirring occasionally to prevent lumps from forming.

Meringue:

  • 4 organic, free range egg whites
  • ¾ fine sugar (of choice)
  • Pinch cream of tartar (optional – adds stability to meringue)

Method:

  1. Whip egg whites in a clean bowl with an electric beater or by whisk until soft peaks form.
  2. Whisk in cream of tartar, then gradually whisk in grains of sugar until completely dissolved.
  3. The test: To truly know if your meringue is ready, tip the bowl over your head, or somebody else’s 😉 Now if there is no egg in your hair, it’s ready to go!

Creation:

  1. Take the baked pie base, and spread the lemon curd in an even layer.
  2. Pre-heat the oven to 180C.
  3. Gently transfer the meringue onto the top of the pie.
  4. Place the pie into the oven and bake until the meringue is golden and crisp at the peaks.
  5. Take the pie out, and leave to cool on a drying rack for at least an hour, or until the curd has re-solidified.
  6. Devour!

nf

Coconut Spinach Chickpea Curry

I’m so so so so sorry for neglecting my blogging responsibilities!
I have been snowed under just with school, but I’ve also been training for a 12km marathon run, so you guys can forgive me right? 😦
I also got my own electric guitar last weekend – I COULD NOT BE MORE EXCITED!
It’s a really amazing Ibanez second hand guitar, but I love it none the less.

Back to the recipe 😛
This is for all you chickpea lovers out there – yes you!
I have to say, this recipe is definitely wonderfully creamy and reminded me of home (Malaysia) a lot :’)
It’s a healthier, more vitamin packed version of your average curry, with protein from the chickpeas and plenty of goodness from spinach, not to mention the fact that it contains no oils or fats (other than the coconut).
So serve this as is, or with your fav healthy carbohydrate for a complete meal!

Serves: 2/3

Coconut Spinach Chickpea Curry

Ingredients:

©       100g organic baby spinach

©       1 brown onion (sliced)

©       3 garlic cloves (crushed)

©       ½ tbsp. Amchar powder (green mango powder – optional)

©       1 tsp. crushed ginger paste

©       ½ tsp. garam masala

©       250mL water

©       15g coconut powder

©       1 tsp. turmeric powder

©       1 can drained chickpeas

©       1 tbsp. apple cider vinegar

©       2 tomatoes (diced)

©       2 dried chilies

©       1 tbsp. rolled oats

©       Pinch salt

©       Pinch pepper

Method:

  1. Heat a large frying pan on medium heat.
  2. Pour in 50ml water, onions, garlic, coconut powder and spices; Boil until the onion is translucent.
  3. Stir in tomatoes and spinach leaves; add the rest of the liquids.
  4. Boil until the mixture has thickened and become almost dry.
  5. Add in chickpeas and stir well.
  6. Take off the heat.
  7. Serve in dish of choice, with rice, naan, roti, or any other medium, or just by itself!

nutrion info

Godly Guacamole

This guacamole recipe is so so SO delicious.
Imagine creamy, vegan, healthy, tasty goodness.

Godly 😉
That’s pretty much it.
I’m kidding, but this guacamole is absolutely the best you will ever try.
I served it at a dinner party I hosted on Saturday and I think I managed to get a quick taste before it all went!
Enjoy this as a spread or as a dip, or maybe even with a spoon 🙂

Serves: 15

Godly Guacamole

Ingredients

©       1 ripe avocado

©       Juice of 2 limes

©       1 tomato

©       1 tbsp. fat free unsweetened yogurt

©       Pinch paprika

©       Pinch salt

©       Pinch cayenne pepper

©       1 tsp. hummus

©       ½ tsp. harissa paste

Method

  1. Mash avocado in a bowl, until a paste.
  2. Dice the tomato, and add to avocado paste.
  3. Mix in lime juice, skim yogurt and spices.
  4. Serve with slices of lime wedges.

guaca

Pistachio Falafel Balls

I’ve been dying to try this flavour combination – pistachios, nutty and rich, paired with chickpeas – earthy and delicious.

It was worth the wait!
These little balls of goodness are delicious :3
Serve these with sauce of choice, I recommend something spicy and creamy – spiced yogurt dip or perri perri sauce!
YUM.

Best part is – these are 100% healthy, protein packed and delicious.

Serves: 30

Pistachio Falafel Balls

Ingredients:

©       485 drained canned chickpeas

©       90g raw pistachios

©       Juice of 2 lemons

©       Pinch salt

©       Pinch white pepper

©       ½ tsp. mustard seeds

©       1 tsp. harissa paste

©       2 dried chilies

©       ½ tsp. garam masala

©       Pinch dried green mango (amchar) powder

©       Bunch parsley

©       Bunch coriander

©       ½ tsp. chives

©       1 tsp. paprika

©       1 tbsp. hummus

©       Coconut oil

Method:

  1. Preheat oven to 180C. Line a baking tray with baking paper.
  2. Place raw pistachios onto the baking tray.
  3. While waiting for the oven to heat, place all ingredients except coconut oil into a food processor.
  4. Place the pistachios into the oven, and bake for 5 minutes.
  5. Once baked, take out of the oven to cool.
  6. Once cooled, add the pistachios into the food processor.
  7. Process all ingredients until uniform, transfer to a bowl.
  8. Heat coconut oil in a bowl – enough to roll the balls in to coat.
  9. Turn the oven up to 200C.
  10. Roll balls of the falafel mixture, coat in coconut oil and place onto baking tray.
  11. Once all the balls have been rolled, bake for 20 minutes until golden.
  12. Take out of the oven, leave to cool.
  13. Serve with sauce of choice.

kk