Healthy banana squares
These little treats are wheat-free, dairy free, sugar-free, and they can even be fat-free if you wish to leave out the avocado and the sunflower seeds (but you wouldn’t want to do that!).
With all these omissions, you might be thinking they must be tasteless, right? Wrong. They really taste pretty good, and the slow releasing carbs help mitigate the natural sugars from the bananas. Plus you can use any over-ripe bananas that may be loitering in your fruit bowl waiting to be thrown away.
These squares deliver a perfect cake-y hit (I need my cake-y hit) without any of the bad stuff. Don’t expect them to rise too much – they have a denser, more filling consistency.
I used a little stevia to add more sweetness (I use the NOW brand of stevia sachets, called Stevia Balance). In the UK, you can now buy Truvia from most large supermarkets. Stevia is calorie-free, derived from a plant, and doesn’t spike your blood sugar. Continue reading
Following on from my review of Kew’s Global Kitchen Cookbook, today I’m featuring one of the recipes from the book.
It’s one of the easier ones, and I was drawn to it because it required some stale bread as a main ingredient, and I happened to have a large chunk of sourdough bread that had headed that way!
I’d intended to use it for croutons (I find sourdough makes great croutons), until I realised it was so hard I risked damaging my precious Global knife trying to cut it up. This recipe actually requires you to soak the stale bread until it becomes soggy. Perfect!
Skordalia is a bread based sauce from Greece which goes well with grilled veggies, fish or chicken. It derives its name from skordo, which is the Greek word for garlic. Continue reading
If you’re an avid foodie, cook or healthy eating enthusiast (like me!), you’ll no doubt have any number of world ingredients stored in your fridge – ginger, coriander, avocados, maybe some olives, some medjool dates, perhaps even some tamarind. The list of these natural, international ingredients could go on and on.
These days, we don’t even consider many of these ingredients to be exotic. Thanks to the wonders of modern transportation, they’re everyday fare that we know we can buy whenever we need them.
So the latest publication from The Royal Botanic Gardens, Kew – Kew’s Global Kitchen Cookbook (101 Recipes Using Edible Plants From Around The World) – comes as a great reminder of the source of such worldly delights, the fascinating history surrounding their arrival on our shores, and how they’ve been put to culinary use over the centuries. Continue reading
With its natural sweetness, pumpkin is the perfect ingredient for creating a low or no-sugar, guilt-free treat. This pumpkin slice is full of pure, healthy ingredients, and the result after baking is a moist, dense, lightly-spiced slice. The addition of hemp protein powder will ensure that it’s a slow release snack that also serves up a healthy dose of omega-3s.
You could make it totally sugar-free by taking out the honey and adding a little stevia. It’s also dairy-free and gluten-free. A triple, healthy whammy! Continue reading
I seem to have a habit of adding chorizo to soup these days. I do find it a great way to quickly add some flavour and spice to a recipe. There’s always some in my fridge, for occasions such as these.
Soup like this is always better made with a homemade vegetable or chicken stock, but as I was in a hurry (ie, nothing to eat for lunch!) I used an organic stock cube here, and the chorizo (plus a few dried mushrooms) helped to add more depth.
I was going to call this a hearty kale soup, but then I realised it wasn’t. It’s actually lovely and light, yet filling and warming at the same time. It’s more winter broth, than winter soup. And the main ingredients came from my rather unexpected organic veg delivery this week. Continue reading
These healthy little scones may not win many beauty contests, but flavour-wise they’re right up there. Coffee and hazelnuts are a classic combination (walnuts also, which you can use if you prefer), although they might not be a flavour combo you’re used to experiencing in a scone. To make these even more tasty, I’ve topped them off with a lovely hemp and honey cream cheese.
Let’s not forget the protein – I’ve used raw, cold-pressed, natural hemp protein from GOOD – which turns these scones into a healthier and more tummy-filling snack. Perfect for elevenses or a post-workout bite. Continue reading
Creamy pumpkin soup made with hemp milk and drizzled with pumpkin oil. Serve with crispy soldiers coated in hemp seeds and parmesan
I know what you’re thinking – not ANOTHER recipe for pumpkin soup. Admittedly, this time of year such recipes are everywhere – but personally, I can never have too much pumpkin. It’s really not a chore. My little boy isn’t yet old enough to know what Halloween is, so all the pumpkins in our house proceed directly to culinary use!
This pumpkin soup recipe has a few unexpected twists and turns. Notably, I’m using super-healthy hemp milk to make it silky smooth and add a delicate hint of nuttiness, and there’s also curry leaves and cumin thrown into the mix.
I still remember an amazing pumpkin soup I tasted a few years back in a cosy little family restaurant in the Austrian Tyrol. It was around this time of year, and the restaurant was a beautiful traditional wooden building, with big comfy cushions scattered on bench seating, low hanging lamps and the warmth of a semi-open kitchen. Continue reading