Actually, that title should probably read, ‘Radiantly extravagant, (mostly) Raw, (definitely) Vegan Five Layer Tropical Fruit Maple Pecan Birthday Cake, but it wouldn’t fit in the title bar.
Raw Vegan Five Layer Goddess Cake
Category: Nutrition
Eat, drink and be healthy. Low sugar or sugar-free, low GI, Vegetarian, Vegan, Raw, Gluten-free, Candida diet recipes
Bali Baked Beans with Tofu Toasts
Bali-British Fusion cooking, it’s my new thing
and the first incarnation is this twist on beans on toast, which is admittedly pretty well twisted!
Blackberry & Coconut Macaroon Tart
I love Coconut Macaroons, so when I spotted this recipe in Anna Jones’ ‘A new way to eat’ book I had to have a go, but I needed to fiddle with it a bit. I needed to pick my own fruit and use fewer and slightly different sugars. I used coconut sugar, which is soft and brown, so my middle bit wasn’t crisp and white like hers – here is my edited version of Anna’s tart.. Continue reading “Blackberry & Coconut Macaroon Tart”
Homecoming Lunch: pittas & fritters
All together again! Because I’m always on my travels I haven’t seen my bestest friends for a couple of years, so today three of them came over, I made a big celebration lunch for our reunion; we even Skyped in the missing one in Australia which was fun – it’s Saturday night over there so she was a bit far gone on the gin!
Rice, rice baby.
I really love brown rice; short grain, cooked a little too long so it goes a bit claggy. I was once told by an Ayurvedic doctor that I should eat rice for bliss and I realised that she was not wrong at all: put me in a room with a rice pudding and a spoon and I’m not coming out until it’s done. Also ‘Special Rice’ is my favourite comfort dish. it’s basically rice with loads of stuff in it. Remember rice salad that used to get served at buffets in the 80s? Like that but with more than just frozen peas and tinned sweetcorn. When I was working in the veggie cafe in Crete, I had special rice on the menu, sometimes just a simple salad dressing, a handful of chopped herbs and a few jewels of pomegranate was all it took to make it special. Continue reading “Rice, rice baby.”
Mini mezze for tea (supper/dinner – whatever, I’m northern and it’s ‘Tea’)
I’m moving to Morocco in a couple of days so, to get me in the mood, tonight I felt like making a little mezze from the random contents of the cupboard and fridge. It ended up looking like this. In case you are wondering what is in all those little bowls we have, from left to right, caramalised balsamic onions, roasted red peppers and squash, giant couscous, celery, sweetcorn and beetroot salad, vegan sushi, hummus, mung bean and coriander dip and mini toasts. Yes, I am aware that most of these dishes are not even slightly Moroccan, and in fact there are influences of Japan, France, India and Italy in there, what can I say, my palate is well-travelled.
Continue reading “Mini mezze for tea (supper/dinner – whatever, I’m northern and it’s ‘Tea’)”
The greatest breakfast ever made
Oh my, we’ve only gone and done it.
After a few weeks of development, the greatest yoga breakfast of all time has been achieved. I’m not saying it’s easy, or cheap, but it’s worth it.
Sesame poppy seed cookies
More recipes from the yoga kitchen, a little afternoon treat for the guests when they come in from a walk or bike ride.
250g all–purpose/plain or gluten free flour, mixed with 1 tsp baking powder
100ml honey
120g unsalted butter
1 large egg
½ tsp vanilla or almond extract
1 grated lemon or orange zest
100g sesame seeds and 25 g poppy seeds
25 g desiccated coconut
25g Cocoa powder if you want them chocolatey
Stir together the flour, baking powder, seeds, coconut and cocoa if you’re using it.
Melt the butter and honey gently in a pan and mix them together, when a little cool (so the egg doesn’t cook) mix in the beaten egg, essence and zest. Cover the dough with plastic wrap and refrigerate 1 hr.
Roll the dough into 1cm thickness then cut with a cookie cutter, or roll into little balls with your hands.
Place the cookies on the baking sheet. Bake in oven at 160 degrees C for 10-15 minutes until just browned at the edges,
Everything-free cakes
I spend most of my days making food on a yoga retreat, which usually means at least two or three of the group are lactose intolerant, gluten intolerant, sugar-free or any combination of these. So in the int
erests of the group, all the sweet treats that I make are free from all of these things, which has meant substituting the usual culprits (butter, sugar, wheat flour) for Olive oil, honey and gluten-free flour. And what a revelation, so much so I’ll probably never bake with the bad-boys ever again.
French farmers’ market salad
Each week I trot alo
ng to the Mercredi morning market here in Morzine (allez l’alliteration!) to do my food shopping. There is a fabulous bio/organic stall at the back that sells these little spinachy type leaves called tetragonia. They also give you a little bunch of parsley and basil for free because they’re very nice.
So this salad is based on what I bought this week
Also, I’ve got too much rice in my cupboard so I decided to chuck that in there too.
And because I’m in France – I may as well give the french names for it all. Continue reading “French farmers’ market salad”
