Sunflower seeds in particular, offer a good replacement for nuts because they taste very nutty. I like to dry roast mine by shaking them in a very hot pan over high heat for a few seconds to add that roasted flavour. Portion size comes into this as well as although they are very high in fibre, minerals and vitamins [Vitamins E, B complex, magnesium, … Read More Calorie Counter #2
Category: Snacks, Condiments and Finger Food
Local melons are cheap and abundant right now and paired with apples and ginger they make a great chutney. I like the idea of capturing them in their freshness and keeping them for the winter months. It is important to use fresh melons for this recipe not over-ripe ones or those that have been in the fridge for a while. You can use any … Read More Preserving Summer Fruits: Melon Ginger Chutney
Mozzarella sheets can simply be rolled up with your favourite vegetable and herbs to make these pinwheel appetizers, great to serve with drinks or as a starter before a summer barbecue. You will need: 1 large sheet of fresh mozzarella 2 aubergines a bunch of fresh basil leaves a pinch of dried basil leaves black pepper Tomatoes for garnish [ I use the sweet … Read More Aubergine Basil Mozzarella Pinwheels
Overnight oats make the most brilliant breakfast and I also like them as a dessert or light lunch. They are also ideal for a light take-to-work packed lunch. The apples in these oats are lightly stewed. Sweetener is optional depending on how sweet you like . A bigger quantity of the apples can be prepared and kept in the fridge for a week and … Read More Cinnamon Apple, Walnut and Blackberry Overnight Oats
Travis used a variety of breads to make high protein sandwiches with some delicious fillings. Fibre Bread with Pesto, cottage cheese, avocado, tomatoes and fresh basil . Multigrain Bread with scrambled eggs, mushrooms, red peppers, spring onions, cinnamon and cream cheese Multiseed Bread with smoked salmon, mayonnaise, cucumber and rucola Wholemeal Bread with turkey breast, hummus, pesto and lettuce Fresh ingredients make … Read More Making high protein healthy sandwiches
Smoothie Bowls are a way to boost healthy eating and nutrition all around.
Instead of drinking a smoothie, it ca really replace a meal as they are Delicious filling and nutritious.
You need one high speed blender and some frozen fruit usually to include a banana. If you do not like banana swap with avocado, cannelini beans or frozen zucchini for a similar creamy texture.’
I made a breakfast bowl for 2 on tv this week because it is the meal we tend to skip and breakfast that gives such a good boost in terms of energy levels that lasts all day when the right ingredients are chosen.
I am always left with the memory of where I got a first taste of something I really like that leaves an impression on me. I remember way back traveling from Malaga to Granada when I first came across this delicious fig ‘bread’ with flavours reminiscent of Arab sweets, in one of the villages on the Sierra Nevada. I have been making it ever … Read More Figs and Pan de Higo [vegan, gluten free]
I love to incorporate in small amounts into recipes such as soups, smoothies and salads as well as raw desserts. Not only is it rich in vitamin B vitamins, C, and E and provides a good source of calcium, zinc and iron but I love its caramel flavour. Always add in small quantities.
Today I share a Portuguese/Spanish favorite, best served with a strong cheese. Membrillo originated around the 4th century and I hope it lives on forever. A few weeks ago I cut a big batch of quince. I just love this fruit, high in pectin that you need no binding agents when it is added to any dish. There seems to be two varieties on … Read More Quince Paste [Dulce de Membrillo]
So much citrus still in mum’s garden and before the season comes to an end I want to make use of this abundance and try out some new things rather than just another pot of jam or marmalade.
And this Seville curd is unbelievable, the texture, consistency, the flavor of the bitter orange balances the sweetness in the curd and I left bits of grated rind in it which make it more vibrant. Dedicate half an hour to standing at the stove and stirring gently and continuously until the curd is thick enough to coat the spoon. Other than this, it is the easiest of recipes as you just throw in all the ingredients together in one pot. The day after it was made, the curd sets with the consistency of the smoothest spread ! Really yumm.
Hyssop is growing in the garden and there is a lot of it. With a strong aromatic minty and bitter flavor, it is quite an unusual herb these days. But it has been around for a very long time and made its mark in the Old Testament when Moses ordered the Elders to mark their doorknobs with hyssop dipped in lamb’s blood.