Gluten Free Bread

I'm not a big bread eater but the people I live with are and as most bread we buy has so much sugar and isn't as natural or organic as I would like I have decided to make my own bread.

I want my family to cut down on Gluten so I tried this recipe. 

The bread was tasty and fluffy although it did come out a bit too crumbly so I may need to practise this a bit more to perfect it. Either way, it tasted really good and at least I know what my family and I are eating. 

Ingredients:

220g Rice flour
80g Millet (flour)
40g chick pea flour
20g Raw sugar Cane / Panela
140g corn flour
2 tsp of chia seeds in water or flax egg
1 tsp dried yeast
1 tsp salt, I prefer himalayan salt to sea salt due to contamination.
40g mixed seeds
400g water
30g of olive oil
1 tbsp apple cider vinegar
2 large egg subs (I use chick pea flour with water).

Recipe:

1. Line a loaf tin with baking paper and set aside.
2. Mix all the flour and sugar in a bowl.
3. Add chia with water, yeast, salt, mixed seeds, water, oil, cider vinegar and egg substitute and mix well.
4. knead the dough and then transfer to loaf tin.
5. Leave the tin for aprox 45mins, so the dough can rise, it should double in size.
6. Pre-heat the overn at 180ºc ten minutes towards end of resting time.
7. Bake bread for 40-50 mins in oven at 180ºc.
8. Remove the bread and let it cool before cutting into slices.

Smoothie Idea

My favourite Porridge Recipe

Breakfast is such an important meal yet so many of us tend to skip it. We either have a quick coffee or tea and maybe get something down us but in general, people don't dedicate themselves to eating something nutritious. Food is so important because we are what we eat and it's so important to try and eat as healthily as possible. Furthermore, it helps us to stay active and energetic all the way till lunchtime. So why don't we eat breakfast? Is it time? Not hungry?
No matter your excuse your habit needs to change now.
You need to start gradually and build up your appetite.
When I was younger I never liked porridge, I think it's partly due to the fact I didn't know how to make it properly but since I have learnt how to make a simple bowl of Porridge I now add some amazing ingredients to make it even more appetising.

In this post I will explain how to make a simple porridge and then you can add extra ingredients according to your taste buds.

Ingredients:
50g Porridge oats
350 ml water / plant based milk
pinch of salt

Extras:
1 banana
1 tsp vegan protein
1/2 tbsp Chia Seeds
1 tsp Cinnamon
1 tbsp Peanut Butter



Recipe
1. Put oats, water and salt in a saucepan.
2. Put at a high heat and bring to boil.
3. Once it begins to boil, bring to a low heat and leave to simmer for 3 - 4 mins. While it is simmering you can add the mashed banana and any extras to give the porridge more flavour.
5. Serve

Courgette and Apple Tater Tots

The other day I was looking up different recipes with courgettes as I had a large bag of them and needed inspiration.

Nakoa's birthday is coming up so I'm deciding what's going to be on the menu. Don't want any family members rolling their eyes at the 'Vegan menu ' selection. Then I saw the Tater Tots and just the name sounds so fun and appetising. The recipe I saw was for courgettes and I made two batches. One with courgettes and the other with apples.

Today I tried out apple (top) And courgette (bottom) tater tops.

These are so simple to make, they only require 4 ingredients and I think these are great finger foods for a party/gathering. 

They can be served at kids and adults parties or just to have as a side dish at home like what I'm doing now  

follow the recipe below and if you want to make the apples tots then replace the courgettes for apples. It's that simple. 

3 large potatoes, peeled

2 courgettes, grated (large holes)

1 tsp salt

Olive oil

- Place potatoes in a large pot and cover with cold water. Bring water to a boil and cook potatoes for 20-30 minutes, until fork tender but still hard in the middle. Drain water and let potatoes cool until they are comfortable to handle. You want them to still be warm.

- Preheat oven to 220ºC. Grate potatoes on the large side of a box grater and put into a large bowl. Grate each courgette and squeeze out the liquid using a clean dishtowel or kitchen roll. 

- Place grated courgette into the bowl with the potatoes and add 1 teaspoons salt. Use your hands to mix everything together.

- Line a large cookie sheet with parchment paper. Use your hands to form small cylinders with the mixture. Use about 1 tablespoon per tater tot. Place the cookie sheet in the freezer for about 10 minutes to allow them to firm up.

- Brush the top of each tater tot with a small amount of olive oil.

- Bake tater tots until browned a crispy, about 30 minutes flipping halfway though.

 

- Serve with ketchup or bbq sauce if desired, or why not try my vegan sour cream which you can find on here.

Moroccan Red Lentil Soup with Chard

In my last post I mentioned that I bought Chard from the local farmer, which means its a week of cooking different dishes with Chard before it goes to waste.

I always try to pack my dishes with all the food your body needs in a day; legumes, grains, fats and oils, leafy greens and veg. (Fruit tends to be in my smoothie)
For starters I prepared a red lentil Moroccan soup and as the main course; spicy chardslaw with pumpkin and hemp seeds (in previous post), potatoes, red quinoa.
Super filling and tasty. Great for this miserable weather we are having. I do like a bit of rain, the city needs it but I do hope it's not like this all bank holiday weekend. This dish is excellent for autumn/winter.

INGREDIENTS:

- 2 Tbsp olive oil

- 1 medium onion diced

- 2 medium carrots diced

- 2 large cloves garlic crushed

- 1 tsp ground cumin

- 1/2 tsp ground ginger

- 1/2 tsp ground turmeric

- 1 - 2 chilli's 

- 1/2 tsp Himalayan salt

- 1 tin diced tomatoes (400g)

- 1 cup dried split red lentils

- 8 cups of vegetable stock

- 1 bunch chard (stems removed and roughly chopped)

  

     DIRECTIONS:

- In a large saucepan heat the oil. 

- Sauté the onion and carrot over medium-high heat until soft and beginning to brown, (7 minutes).

- Add the garlic, cumin, ginger, turmeric, chili flakes, and salt. (Cook 1-2 minutes more). 

- Stir in the tomatoes, scraping up any brown bits from the bottom of the pan, and cook until the liquid has reduced and the tomatoes are soft, (5 minutes).

- Add the lentils and stock. Bring to a boil, then reduce the heat and simmer uncovered until the lentils are soft, (10 minutes). 

- Fold in the chard and cook until wilted, but still vibrant, 5 more minutes. Taste for seasoning.

- Serve the soup in bowls with a wedge of lemon on the side and some crusty bread or croutons.

Nutty Energy Balls

Good morning.
Have you had breakfast yet?
If you haven't, why not try this walnut energy bliss balls?
Really easy and fairly quick to make: 
Tasty for whole family. Has been Nakoa approved.

INGREDIENTS:
1 Cup of Walnuts
1/2 cup of oat flour or oats
1 1/2 cup pitted Dates
3 dried Apricots
2 tbsp raw cacao powder
Pinch of salt
Dash of Vanilla extract
2 tbsp coconut oil

Coatings:
Coconut flakes
Chia seeds
Cacao powder

DIRECTIONS:
- Put all ingredients into a blender or food processor.
- Process of ingredients until it makes a flour/dough
- Press the mix into balls with your hands, add more coconut oil or dates if it's too crumbly or dry.
Roll in the coatings.
.
Enjoy 🖒


ESPAÑOL:

INGREDIENTES:
- 1 Taza Nueces
- 1/2 taza de harina de avena o avena
- 1 1/2 taza Datiles deshuesada
- 3 orejones de albericoque
- 2 cucharadas de Cacao crudo en polvo
- Pizca de sal
- chorrito Vanilla
- 2 cucharadas de aceite de coco

Capa:
- Coco rallado
- Semillas de Chia
- Cacao

DIRECCIONES:
- Poner todos los ingredientes en el batidora o trituradora
- Triturar hasta que se haga una masa
- Prensar la masa en bolas con las manos, añade aceite de coco si la masa es muy seca.
- Rodar encima los capas
.
Disfruta 🖒

Spicy Chard-Slaw

Close to my house there is a lady who sells fruit and veg grown from her farm. You can tell everything is organic from the colour and smell of each piece of food. The lemons are triple the size of a lemon you would find in most supermarkets and even green grocers.

We try and go as often as possible and buy whatever is in season. This week she has chard as well as some other great vegetables. There was normal white and green chard and then there was this beautiful green and fuchsia pink one. I asked what was the difference and she explained that the taste maybe a little different, perhaps more bitter. As I bought a good bunch it meant I had to get different recipes that included chard.

This week I made a Morroccan Red Lentil soup and this lovely Chard-slaw, (instead of coleslaw).

It was very easy to make and was a winner at lunch. Very refreshing and great to go with potatoes or as a side dish at a BBQ.

INGREDIENTS:

- 1 medium bunch Swiss chard
- 1 Avocado, medium

- 1 Large or 2 small carrots (Peel and grate the carrot on the large holes of a grater)

- 1 Onion (thinly sliced)

• - 2 - 3 tbsp Lime juice (depends on how tangy you like the dressing to be)
• - 1 tbsp Mexican hot sauce

• - 1/2 tsp Salt

• - 1/4 cup Vegetable oil

• - 1/2 tsp Cumin, ground
• - 1/4 cup Pumpkin seeds, roasted

• - 1 tbsp Water

DIRECTIONS:

- Place the onion and hot sauce in a large bowl and toss to combine; set aside while you make the salad and dressing.

- Wash, cut and remove the stems of the chard. Thinly slice crosswise into ribbons. Transfer to the bowl with the onions (do not mix). 

- Peel and grate the carrot and add to the bowl of chard and onions; set aside.

- Scoop the flesh of the avocado into a blender. Add the lime juice, oil, water, cumin, and 1/4 teaspoon of the salt. Season with pepper, and blend until smooth. 

- Transfer the dressing into the bowl of Swiss chard and add the pumpkin seeds and add a pinch of salt.

- Mix the dressing so ingredients are fully covered and then transfer the slaw to a serving bowl and top with more pumpkin seeds before serving.

Personal Recommendation: 

• This salad is even tastier refrigerated. It can be made ahead and refrigerated up to a day in advance. Toss again and drain off any excess liquid before serving.

Vegan Friendly Recipe: Porridge for Breakfast

 What do you have for breakfast in the mornings?

We all know that breakfast is the most important meal of the day, so why do most of us skip it?

We are all in a rush and like to get extra minutes in bed and this is one reason why we don't bother. Then mid morning comes and you are starving. I know waking up a bit earlier in the morning to eat seems like a chore in itself, or most of you don't have an appetite in the morning but if you get used to eating something you will wake up with an appetite for something and you can turn this into your ritual.

Wake up, be grateful for being alive, get ready for work / school and make yourself a breakfast that is healthy, nutritious and yummy.

Since my baby was born I started to lose weight at a fast rate, this is due to my very active lifestyle and fast metabolism. I was getting worried that I'd lose too much weight so instead of skipping breakfast I made sure I had it every morning and my partner told me to try porridge.

"Oats are among the healthiest grains on earth.

They’re a gluten-free whole grain and a great source of important vitamins, minerals, fibre and antioxidants.

Studies show that oats and oatmeal have many health benefits.

These include weight loss, lower blood sugar levels and a reduced risk of heart disease."

Source: https://authoritynutrition.com/9-benefits-oats-oatmeal/

In the beginning I wasn't too keen to be  honest, porridge to me was a boring dish that reminded me of when I lived in the UK and my dad would eat it before work to keep his belly warm and so he could last till his break. I associated porridge with cold, why would I eat this in sunny Barcelona? But I needed to eat something healthy and cereal contains so much sugar that I knew I needed a change,

Nowadays with social media we can get plenty of ideas and inspiration and that's exactly what  I looked for.

I wanted to eat porridge but add some flavour to it and I did.

Ingredients:

1/2 cup Oats

2 cups of water

Pinch of salt

Banana

Goji Berries

Grated Coconut

Cacao

Method:

1. Put oats, water and salt in a saucepan.

2. Put at a high heat and bring to boil.
3. Once it begins to boil, bring to a low heat and leave to simmer for 3 - 4 mins.

I added the goji berries into the porridge so they would cook as I usually add them in raw but they can get a bit too chewy. Add some cacao (1 tbsp)

I have this every day (I change up the added ingredients) with freshly squeezed orange and grapefruit juice and chia seeds. If I don't have my juice I feel like i'm missing something. It's good to feel that for something healthy, right?