Raw Courgette Pesto

Ingredients:

250gr Courgettes

50gr. Almonds

20 Basil Leaves

Garlic (optional)
Cherry Tomatoes

Pine Nuts

E/V Olive Oil
Salt

How to Make it:

Shred the courgettes, almond and pine nuts.
Pour into a blender, and add the oil, basil leaves, garlic and a pinch of salt.
Once smooth, it's ready to serve. I would suggest adding a bit of freshly squeezed lemon juice as an addition once it's served.

Enjoy! xx

How to Make Flax Eggs

I am starting to use flax eggs instead of normal free-range eggs, in order to change some of my recipes into vegan recipes.

They don't alter the taste, are super easy to make, and allow for the same texture as eggs, keeping the recipe vegan-friendly.

So today I want to share with you the recipe to make them so you can see just how simple it really is. This might just be the solution you have been waiting for and they feature in my delicious new (vegan) carrot cake recipe!

Image Credit: @theleanandcleaneatingmachine

Ingredients:

Freshly-Ground Flaxmeal

Water

How to Cook:

Simply stir 1tbsp of flaxmeal for every 3tbsp of water.

Mix until blended. This makes 1 flax egg.

How easy was that?? 

So the rule of thumb for making recipes vegan and swapping ingredients is:

1:1

Swap each 1 normal egg for 1 flax egg.

And away you go!

Enjoy xx

Home-Made Guacamole

I absolutely love guacamole. And it's even better when it's home-made as you can ensure quality of ingredients and avoid preservatives.

It is very high in protein but also unfortunately quite caloric. So please eat in moderation. 

Ingredients:

1.5Cup (one can) cannellini beans, rinsed and drained
1Cup fresh spinach
1Tbsp. of olive oil
Half a large ripe avocado
Juice from 1 lemon
2 cloves garlic
Salt & pepper to taste

How To:

Toss it all in a food processor and whirl away! Enjoy as a dip with crackers or veggies, or as a spread on sandwiches (it's great with with smoked salmon!). 

Happy Blending :) x

Baking Amaranth Yeast-Free Bread

Aren't we all fed up of buying broken, crumbled or dry GF bread in our local supermarkets? I for one am tired of it and of the constant disappointment. Which is why years ago, I converted to corn and rice cakes as my alternative to bread.

The other day, I discovered a recipe for Amaranth yeast-free bread and was amazed. 

So here it is, please let me know how you get on.

Search for snacks and sandwiches ideas on my blog to perfectly compliment your freshly baked Amaranth bread. Enjoy it! x

Ingredients:

3 1/3 cups of amaranth flour
1 cup plus 2tbsp arrowroot powder
3tsp baking soda
¾tsp vitamin C powder (optional)
½tsp of salt
¼cups of applesauce
2tbsp of olive oil
1½ cups of water

How to:

Combine flour, arrowroot, baking soda, vitamin C and salt in a large bowl.

Mix applesauce, oil and water.

Stir into dry ingredients until just blended.

Pour into greased 8 X 4 loaf pan.

Bake at 350 for 40 minutes. Turn out immediately and cool on a wire rack.

Number of Servings: 14

Happy Baking! x

Interesting Fact: Amaranth’s protein content is about 13 percent, or 26 grams per cup, which is much higher than for most other grains. To compare, a cup of long-grain white rice has just 13 grams of protein.

How to measure Risotto Rice Portions

So, today I am going to reveal the secret behind Risotto Rice portions.

It is a constant confusion and head-scratcher.

But it is actually quite simple.

Here is a picture of how it's done:

You simply measure it in handfuls. Usually I would calculate 3 handfuls per person, plus add one more at the end. For example if you are making risotto for 2 people: add 3 handfuls x 2 = 6. Plus 1 at the end, so 7 in total.

Easy right?

This is an average rule of thumb, as obviously everyone's hands will be of different sizes, but once you do it a couple of times you will learn to either add or remove a handful.

Happy Cooking!