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Homemade Baked Beans

Recipe:

Homemade Baked Beans

These are great on toast as a quick and easy breakfast, but of course you could use them in other ways too if you’ve not got much time in the mornings. They could be great as a part of a main dish too.

Makes 2 Portions
Total Time: 20min
Prep: 10min
Cooking: 10min
Storage: 5 days in the fridge

Ingredients

  • 10ml of oil
  • 1/2 a red onion
  • 2 garlic cloves
  • 1 tablespoon of tomato purée
  • 1/2 tsp smoked paprika
  • 1/4 tsp dried thyme
  • 10g of brown sugar
  • 10ml of soy sauce
  • 1 x 400g of tinned cannellini beans, drained weight – 240g
  • 100g of tomato passata
  • A pinch of black pepper

Method

  • Heat the oil in a saucepan,
  • Add the finely diced onion and minced garlic.
  • Cook over a medium heat for 5 minutes until soft and translucent.
  • Add the tomato purée, paprika, thyme, brown sugar and soy sauce, and cook for 5 more minutes
  • Add the beans and the tomato passata, and simmer for at least 5 minutes, until the mixture is piping hot and the sauce has thickened and reduced a little
  • Season generously with black pepper – you probably won’t need any salt at all because of the soy sauce, but add it if you think it needs it.
  • Serve warm on toast or as part of a main dish

Equipment needed:

Chopping board, Chef’s knife, Thick based saucepan, Wooden spoon

Download Recipe PDF

Homemade Baked Beans

Homemade Almond Milk

Recipe:

Homemade Almond Milk

Cartoned milk alternatives are ok but not even close to making your own, they tend to contain a very small percentage of actual nuts and have 99% of the time been cooked to preserve and improve shelf life. Making your own is the only way and its super easy too!

Makes 1.5litres
Total Time: 10min
Prep: 12hr (soaking time)
Storage: 5 days in the fridge (freezes well)

Ingredients

  • 250g activated almonds
  • 1L filtered water
  • 20ml coconut nectar
  • 1/2 teaspoon of pink himalayan salt
  • 1/2 a Teaspoon of ground cinnamon

Method

How do I activate my almonds?

Activating is something that I do to enhance the nutrients that you are getting out of your nuts and seeds. Its as simple as just soaking them in filtered water. This breaks down the nuts and makes them a lot easier for you body to digest. I soak hard nuts or nuts with shells overnight or as long as 24 hours and soft nuts like cashews for only 2-4 hours. When you soak nut they can start to ferment so before you use them make sure you drain them off and give them a quick rinse. Do not use any of the water that you have been soaking them in.

  • Activate your almonds by soaking your nuts
  • In a high speed blender place your almonds and water.
  • Blend on full speed for about 2 minutes to make sure that its as smooth as possible with as little bits in as possible.
  • Strain your milk through a really fine sieve or use a nut milk bag
  • Keep the pulp as you can use it for many things
  • Put your milk back into the blender
  • Add in your cinnamon, salt and coconut nectar
  • Blend again just for 10 seconds to incorporate the other ingredients
  • Drink and enjoy, or use for smoothies bases, in your tea and coffee and many many other things.

Equipment needed:

Measuring jug, blender, fine sieve, large mixing bowl

Download Recipe PDF

Almond Milk

Granola

Recipe:

Granola

Granola is a great oats-based breakfast. This recipe is worked out to 75g portions so sticks to the 40g of oats recommended daily allowance. Granola is quite high in sugar so I wouldn’t recommend it for an everyday breakfast. Instead enjoy it as a once a week indulgence with some yogurt and berries.

Makes 1.5kg of dry granola (approx. 20 x 75g portions)
Total Time: 1hr 5min
Prep: 20min
Cooking: 40-45mins

Ingredients

  • 500g rolled oats
  • 30ml coconut oil
  • 100ml of coconut nectar or maple syrup
  • 50g of raisins
  • 100g of desiccated coconut
  • 2 teaspoons of ground cinnamon
  • 50g of pumpkin seeds
  • 30g of chia seeds
  • 30g of golden linseeds
  • 100g of pitted dates
  • 80g of chopped pecans
  • 80g of chopped almonds
  • 10ml rapeseed oil to line the baking trays

Method

  • Pre heat the oven to 140c
  • Firstly make the dry mix into a large mixing bowl.
  • Melt down the coconut oil by standing it in a bowl of warm water, this can take up to 10 minutes for it to fully melt so its a good idea to get it on first.
  • Roughly chop the almonds, pecan nuts, dates and add to a large mixing bowl with the oats, desiccated coconut, pumpkin and chia seeds, raisins and cinnamon.
  • Mix all of these together well in the bowl for the dry mix.
  • Pour in the coconut oil and coconut nectar to the mixing bowl
  • Getting hands in mix the coconut oil and syrup in trying to coats every single oats and seed.
  • Spread the mix evenly on a baking tray, or even between two, the thiner that it is on the trays the more evenly it will cook.
  • Add to a preheated oven at 140 degrees for 40-45 minutes, turning and swapping the tray around every 15 minutes and giving the granola a little mix to keep it cooking evenly.

Equipment needed:

Oven, Chopping board, Chef’s Knife, Large mixing bowl, 2 baking trays

Download Recipe PDF

Granola

Guacamole

Recipe:

Guacamole

Guacamole – the King of Dips. A dish of mashed avocado mixed with onion, tomatoes, chilli peppers, and seasoning. Good for so many things, whether it be as a dip or on toast – Love Love Love! Use cucumbers, carrots, celery, or any other veggie as your dipping stick, and enjoy a healthy way to shovel this dip into your mouth.

Makes a sharing sized dipping bowl or avocado on toast for 6
Total Time: 10min
Storage: 2-3 days in the fridge (best made fresh)

Ingredients

  • 1/2 a red onion
  • 2 whole salad tomatoes
  • The juice of 1 whole lime
  • A small handful sized bunch of coriander
  • 1 whole red chilli – deseeded if you don’t want it too spicy
  • 3 whole avocados
  • A pinch of Himalayan pink salt
  • A pinch of ground black pepper

Method

  • Finely dice the red onion, tomatoes, coriander and 1/2 of the red chili
  • Place all of this to the mixing bowl.
  • Squeeze the juice of one into the bowl using hands to catch any seeds that may fall in
  • Cut the 3 avocados in half lengthways working around the stone (watch the video lesson for tips on how to do this safely.
  • Remove the stone from the avocados and scoop the avocados out into the mixing bowl using a spoon
  • Mash avocado against the side of the bowl with a fork and combine it well with the other ingredients.
  • Place into the serving bowl
  • Garnish with red chili on the top

Equipment needed:

Chopping board, Chef’s knife, Small mixing bowl, A fork or hand blender, Tablespoon, Serving bowl

Top Tips:

Watch the video for tips on how to choose the perfect avocado.

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Guacamole

Houmous

Recipe:

Houmous

If there is one thing I could learn and live off as a result of this course, this would be it. I love houmous so much I could have it with almost anything. Be sure to give this a go and have a good play around with some different variations of it too.

Makes a good size dipping bowl
Total Time: 15min
Storage: 5 days in the fridge

Ingredients

  • 1 x 400g, can of drained and rinsed chickpeas
  • The juice of 1 whole lemon
  • 2 cloves of garlic (peeled)
  • 30g of tahini paste
  • 20ml of cold pressed rapeseed oil
  • 1 pinch of Himalayan pink salt
  • 1 pinch ground black pepper

Method

  • Place the chickpeas into the hight speed blender – a high speed blender is always my preference for hummus to get it as smooth as possible (a Nutribullet will work fine for this too) or alternatively if you have neither a food processor will work just won’t get it to the super smooth consistency that we want
  • Add all of the other ingredients to the blender and season well
  • Blend on full speed for 1-2 minutes until the hummus is super smooth
  • Serve and enjoy

Equipment needed:

High speed blender or food processor, Spoons, Chopping board, Chef’s knife

Additions:

I love to play around with houmous and when creating new flavours there are so many options and things that work so well. Here are a few ideas:

Beetroot hummus – Roast one whole beetroot and add it into this recipe

Chilli hummus – Add cayenne pepper to this recipe. I will leave the quantity down to your preference

Adding tomato salsa to hummus like I have done here in this video lesson is also a huge winner.

Top Tips:

If you don’t have a high speed available to you and you are using a food processor, a good way to get your houmous smoother is to peel the chickpeas. It is a bit of a tedious job but is well worth it and will make all the difference.

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Houmous

Scrambled Tofu

Recipe:

Scrambled Tofu

Simple tofu scramble, a vegan alternative to scrambled eggs. It’s so easy to make, high in protein and only requires a few ingredients! I feel like scrambled tofu has got a bad rep for tasting bland and not all that exciting, don’t be put off trying this recipe – trust me it tastes awesome and I use it all the time.

Makes 4 portions
Total Time: 10mins
Prep: 5mins
Cooking: 5mins

Ingredients

  • 5ml of rapeseed oil
  • 300g pack of silken tofu – (I use clearspring organic tofu and is quite widely available)
  • 1 clove of garlic
  • One sprig of fresh thyme
  • 10ml of tamari (or Gluten Free soy sauce)
  • 1/4 teaspoon of chilli powder
  • 1/4 teaspoon of turmeric
  • 1/2 a red pepper
  • 3 spring onions
  • Salt and pepper to season

Method

  • Drizzle a small amount of rapeseed oil into a saucepan and bring it up to a medium heat
  • Finely dice the red pepper and finely slice the spring onion
  • Add minced garlic and thyme to the pan followed by the red pepper and spring onions
  • Add a pinch of salt, pepper and the tamari to season.
  • Add the whole pack of tofu draining slightly first followed by the turmeric and chilli powder, stir to combine with the whisk, breaking up the tofu into the mix to resemble scrambled eggs.
  • Cook it out for a few minutes and then serve

Equipment needed:

Chopping board, Knives, 1 non stick saucepan, Whisk, Teaspoons

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Scrambled Tofu

The Perfect Scrambled Eggs

Recipe:

The Perfect Scrambled Eggs

Scrambled eggs are a big favourite in the breakfast world and for me they are one of those things that just has to be cooked perfectly or they are ruined. I may sound like bit of a food snob but I didn’t name this lesson the perfect scrambled eggs for no reason…

They should be soft and absolutely not overcooked with a great yellow colour. Once you know how its super easy and there will be no going back from the perfect scrambled eggs.

Makes 1 portion
Total Time: 8min
Prep: 4min
Cooking: 4min

Ingredients

  • 2 eggs
  • 50ml of almond milk
  • A pinch of Himalayan pink salt
  • A pinch of ground black pepper
  • 5ml of cold pressed rapeseed oil

Method

  • Add the almond milk and the eggs to a mixing bowl
  • Place a small saucepan on a medium heat
  • Then add a drizzle of the cold pressed rapeseed oil and allow to come up to heat.
  • Add the almond milk and eggs from the mixing bowl to the saucepan, breaking the egg yokes once they are in the pan.
  • Constantly stir the mix as it begins to thicken and catch on the pan.
  • Just before it looks like it’s cooked, take it off the heat and allow to continue cooking in the heat of the pan.
  • Season with a pinch of salt and pepper, mix well before serving with breakfast.

Equipment needed:

1 mixing bowl, measuring jug, saucepan or frying pan, wooden spoon

Top Tips:

Always season the scrambled eggs at the end, never at the beginning, the eggs don’t need to seasoning from the beginning and it can also discolour the eggs which we don’t want when we are trying to keep the bright yellow colour of the yolks.

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The Perfect Scrambled Eggs