I've decided to give plant based living a trial for the next few weeks, mainly because I feel that during the kids holidays, my enthusiasm for being inventive in the kitchen has waned slightly and this is such a great way to get stuck in there again and get the creative juices flowing!
Admittedly it is only day two and I had a slight fail on day one due to using ghee when proudly cooking my chickpea and sweet potato curry (my husband took great pleasure in pointing this out!) but so far, I'm really enjoying it.
I am trying my best not to use replacement products such as 'vegan cheese' etc but more to develop natural flavours that will nourish my body.
Today's lunch was a delicious carrot, broccoli and cashew nut stir fry with a tahini dressing that I tend to throw on anything I can get my hands on! It's worth making extra dressing and store it in a jar as it can totally transform the flavour of your dish.
This literally took 10 mins to make and I just used my julienne peeler for the carrots as I couldn't be bothered to wash my spiraliser!
For the stir fry:
Broccoli florets lightly steamed
Small handful of raw cashew nuts
Chestnut mushrooms, sliced
1 Large carrot, spiralised
1 Tsp Olive oil
1 Tsp Tamari
1 Tsp Toasted sesame oil
For the Dressing
1 Tbsp Tahini
Juice of 1 Lime
1/2 Tsp Maple Syrup
Heat your olive oil in a wok and toss in your broccoli, carrots and mushrooms
Add your tamari and sesame oil and give it a good stir
Throw in your cashew nuts and let them brown a little
Mix your dressing ingredients together and drizzle over your stir-fry and enjoy!
Ok, I am totally done with the longest winter EVER! With three kids at home, I need to find something for them to do that's not eating their body weight in Easter Eggs...
We have opted for a day of crafts and baking today- eeek! My slight OCD is screaming at me right now but we are going for it. I find that if the kids are involved in preparing and baking their healthier snacks then they are much more likely to eat them. Here are some of the recipes that we love making together and the kids enjoy munching on. Let me know in the comments below if you give any of them a try.
Banana and Oat Cookies
1 Banana Mashed
1 Cup Oats
1 Tsp Ground Cinnamon
Preheat your oven to 180
Mash your banana and mix in your oats and cinnamon
Gather a tablespoon amount and lay out on a lined baking tray
Bake for 10-15 mins
Leave to cool and enjoy with a delicious herbal tea!
These are the easiest things to make and take all of 3 ingredients. They are also a great one for very little hands to get involved with!
1 Can chickpeas, drained and rinsed
2 Tbsps raw cacao
1 Tbsp coconut oil, melted
1 ½ Tbsp coconut sugar (or maple syrup)
1 Tsp cinnamon
1 Tsp vanilla extract
½ Tsp nutmeg
Preheat your oven to 190 and line your baking tray with baking paper
Next place the chickpeas into a bowl and add all the ingredients and let your little one get their hands dirty by combining all the ingredients, ensuring every single chickpea is covered.
Spread the chickpeas out on the baking paper and place in the oven for 40 minutes stirring and turning occasionally.
Once baked, turn off the oven, open the oven door and leave in there for another 15 minutes.
Cookie Dough Balls
1 Cup Cashew Nuts
¼ Cup Rolled Oats
5 Pitted Dates
1 Tbsp Maple Syrup
1 Tbsp Nut Butter
½ Tsp Vanilla Extract
Pinch of Salt
1 Tbsp Chopped 90% Dark Chocolate
Blend the cashew nuts and oats in a food processor to create a fine flour
Add the dates and process again until finely chopped
Mix in the maple syrup, nut butter, vanilla and salt and process until combined.
If it’s too dry, add a tbsp of water
Pulse in the chocolate chips until combined
Roll the mixture into balls and place in the fridge for at least 30 mins to set
Prepare 8 cup cake cases in a muffin tray
2 Cups Brown Puffed Rice
2 Tbsp Coconut Oil
2 Tbsp Raw Cacao Powder
1 Tbsp Maple Syrup
1/2 Cup Raisins
Melt the coconut oil on a low heat in a large pan
Once melted, add in the raw cacao powder and stir until combined
Remove from the heat and stir in the maple syrup
Pour in your brown puffed rice and raisins and coat well
Place an equal amount in each case and place in the fridge until set
These will need to stay in the fridge to avoid melting!
These are so much better than the ones that your kids make at nursery- although, they are pretty good!
I use Rude Health Brown Puffed Rice for these which you can buy from Sainsbury's. They are also great to have as a cereal alternative served with some coconut yogurt and fruit!