Last week I was at home, waiting patiently for a delivery that was meant to come anytime between 7am and 7pm (such a helpful timeframe, not) and then it dawned on me – it was nearing lunchtime, I was pretty much under house arrest and I hadn’t thought to buy myself anything to have for lunch. First world problems I know, but bear with me.
I scoured the kitchen, but unfortunately my fridge resembled a scene from the Arctic (barren, white and cold) so I rooted through the cupboards to see what I could find there. Luckily I always have a bunch of tinned things on hand (because you never know when you’re going to get snowed in?) so I got thinking. I banned mayonnaise from our house a while ago and started making Mr H tuna and sweetcorn ‘mayo’ using tahini, lemon juice, cumin and tamari instead and he loves it, so I thought what if I sub the tuna (which I don’t tend to eat because of the mercury content amongst other reasons) for mashed beans instead? It didn’t look like Mr delivery man was going to turn up any time soon, so I had time to experiment.
Now I can tell you that it was super yummy but I think you probably guessed that as it would be a bit weird for me to post about a crappy lunch I had one day. But yes, it really was super yummy! It’s definitely up there as one of my favourite speedy lunches now as it’s so easy to make and requires very little forward planning in terms of needing to buy stuff. Why not give it a go?
- 1 can butterbeans, drained
- 1/2 cup drained tinned sweetcorn
- 1 tbsp tahini
- Juice of 1/2 a lemon
- 1/2 tsp cumin
- 1/2 tbsp tamari (or soy sauce)
Pop the butterbeans in a bowl and mash with a fork for a couple of minutes until they have the consistency of mashed potato (but don’t worry if it’s a bit lumpy still). Alternatively if you have a high speed blender like a Vitamix or NutriBullet you can take the lazy option and just whizz them in there for 30 seconds or so.
Once that’s done, add all the other ingredients and stir well so that everything is nicely combined. Spread onto bread or pop on top of your salad – it’s a great baked potato filling too!
Love, Mrs H xx
I’ve never been to the Black Forest (apparently it’s in Germany?) but in my head it’s a bit like Katy Perry’s video for California Girls but just full of chocolate gateaux instead of sweets. Imagine it – a whole forest where the trees are made out of chocolate cake with cream and berries on top. So actually I kind of don’t want to go there as I have a feeling I might be a little disappointed.
For me, any cake (or any food for that matter) that involves chocolate, cream and berries is a total winner but of course if, like me, you’ve ditched the gluten, dairy and refined sugar then your traditional Black Forest gateaux is probably off the menu. But before you get too sad let me assure you that these Black Forest cupcakes are equally as creamy, chocolatey and delicious, if not more so.
As always they’re really easy to whizz up, and they’re a great one to bake with kids too! And whilst they might not grow on trees I think they’re pretty perfect!
- 2/3 cup almond butter
- 1 cup ground almonds
- 1/2 cup buckwheat flour
- 3/4 cup almond milk
- 1/3 cup cacao powder
- 3 tbsp maple syrup
For the frosting
- 1 1/3 cup coconut cream
- 4 tbsp maple syrup
For the berry coulis
- 1/2 cup mixed berries
- 2 tbsp maple syrup
To make the cupcake batter, combine the ingredients in a mixing bowl and stir well until all combined. Spoon this into cake cases and bake at 180 degrees for 20 minutes or until a fork comes out clean. Leave the cakes to cool while you make the frosting and berry coulis.
For the frosting, just combine the coconut cream and maple syrup in a bowl,stir together well and leave in the fridge until you are ready to ice the cakes.
To make the coulis, pop the berries and maple syrup in a blender and blend for a minute or so until smooth.
Once the cakes have cooled, pipe or spoon the frosting on top and swirl in the berry coulis.
Love, Mrs H xx
This little recipe is dedicated to our lovely livers. We often forget about them and make them do things they really don’t like (i.e. process alcohol) but because we can’t see them we rarely stop and think about how they might be feeling. Our livers are often pretty overworked trying to filter and detoxify all the rubbish we send them on a daily basis, so they need a little helping hand every once in a while. It’s worth noting that if we do neglect them too much, we start seeing dark under eye circles, bad skin and we get hit with headaches and crazy tiredness, so it’s definitely best to give our livers a break every once in a while. Continue reading
I’m not a massive ice cream person these days, but when I was younger we’d always have raspberry ripple ice cream at my grandparents house for dessert, and I used to love it. So I guess this recipe is somewhat of a nostalgic one, but with a healthy twist. Raspberries are one of my favourite berries, I get so excited when they come into season (and so sad when they go out of season, but I guess that’s what my freezer’s for) and this year I was desperate to go raspberry picking. However with the arrival of baby H we had a pretty busy summer so we never quite managed to go, but it’s definitely on my list for next year! If you have any recommendations of where’s good to pick them near London please do let me know!
But back to the raspberry ripple, if you’ve checked out the rest of my recipes you’ll know I LOVE a raw cheesecake, so of course it seemed only right to get a raspberry ripple version on the blog too! These beauties not only taste absolutely scrumptious but they look so pretty too, they make a fabulous dinner party dessert and they went down a treat recently when I took them to my niece’s fifth birthday party. I hope you love them too!
For the base
- 1 1/4 cup dessicated coconut
- 1 1/4 cup cashews
- 1 cup dates
- 1 tbsp coconut oil
For the raspberry ripple layer
- 1 cup coconut cream
- 1 cup cashews, soaked in water for at least four hours
- 1/4 cup coconut oil, melted
- 1/2 cup frozen raspberries
- 4 tbsp maple syrup or honey
To make the base, pop the ingredients in a food processor and blend for a couple of minutes until they form a sticky mixture. Spoon this into moulds and press down evenly, then place in the fridge while you make the raspberry ripple layer.
For the raspberry layer, place the coconut cream, cashews, coconut oil and maple syrup in a food processor or high speed blender for around five minutes until they form a smooth and creamy mixture. Spoon half of this in a bowl and set aside. Add half the raspberries to the remaining half and blend again until creamy.
Take the remaining raspberries and break them up into small chunks, then scatter them in the moulds and spoon alternate teaspoons of the plain and raspberry mixtures on top until the moulds are full. Use a skewer to swirl the mixtures together to get the ripple effect. Place the moulds in the freezer for at least two hours to allow them to set, then remove from the freezer half an hour before eating. Top with a little raw chocolate for extra deliciousness!
Love, Mrs H xx
Did you know the addition of lemons to sweet desserts can be traced all the way back to Medieval times? In those days citrus fruits were pretty expensive in the UK, so these sort of puddings were only enjoyed by the super wealthy. Of course nowadays we can all pop to the shops and grab a couple of lemons for £1, which is great because these balls are too good to miss out on! Continue reading
I’m finding more and more that I keep running out of time – I always seem to be rushing around and I honestly don’t know where the days go. People used to tell me that time gets quicker as you get older and I definitely believe it now. I also think that because I’m doing something I love I’m not just sitting at a desk twiddling my thumbs and clock watching, but whatever it is I have to really make a conscious effort to spend a little time each day being mindful, for my own sanity if not everyone else’s! Continue reading
Shepherd’s pie is just the ultimate comfort food isn’t it? Whatever the season it just makes you feel all warm and lovely, like a big hug on a plate. My mum used to make it quite a lot when my brother and I were little so it also evokes happy childhood memories, as I’m sure it does for lots of you guys too.
I’m a massive fan of chia seeds; I sprinkle them in my porridge, on my soups and salads, I love a good chia seed pudding and they’re amazing as an egg replacer in vegan baking. So when the lovely people at Of The Earth Superfoods sent me some of their chia seeds as part of their Organic September campaign I was super excited to get in the kitchen.
Chia seeds are touted as a superfood, and for good reason as they have about a zillion and one health benefits – they’re packed with antiodixants, fibre, omega 3s and protein, as well as being great for your skin, heart, digestive health and lots more. Pretty damn super if you ask me! Continue reading
You know that phrase ‘when life gives you lemons, make lemonade’? Yeh that one. I just HATE it. Well I don’t hate the original phrase so much, it does make sense and I get the meaning behind it but what I hate is how people change the ending to stupid things. For example, ‘when life gives you lemons, grab the tequila and the salt’ (don’t, because alcohol is a depressant so if life has given you the proverbial lemons i.e. you’ve had a rubbish time then alcohol is probably not the answer) or ‘when life gives you lemons, make orange juice and leave the world wondering how you did it’ (firstly that’s just stupid as it’s not even possible and secondly I really doubt the world cares enough to actually be bothered how you performed some sort of citrus magic trick). Continue reading