Yes the invention test… What to do with a bunch of bananas which are over ripe and a punnet of blueberries which are begging to be used in something more interesting and a smoothie, the answer is cake! Well more cake-bread.
4 ripe bananas
225g quinoa flour
1 tsp baking powder
3 tbsp honey
1 tsp vanilla essence
60ml melted coconut oil
1 tsp ground cinnamon
125g fresh blueberries
Turn the oven onto 170c
Line a loaf tin with grease proof paper
Mash the bananas with a fork in a bowl and add all the wet ingredients – honey, eggs, vanilla essence and coconut oil. Mix together
In a seperate bowl combine all the dry ingridents – flour, baking powder and cinnamon
Pour the wet mixture into the dry ingredients and mix well
I’ve finally cracked how to make a white sauce that doesn’t require a thickening agent such as flour, which is great news as not only does it work on moussaka I’m betting it’ll taste great in rice or pasta (gluten free) dishes too.
Mousakka is a bit of labour of love as it does take a bit of prep but the end result it well worth the wait.
400g of organic beef or lamb mince
1 chopped onion
1 chopped red pepper
200g chopped mushrooms
1 clove of crushed garlic
2 tbsps of coconut oil
2 tbsps of olive oil
2 small aubergines
1 tsp garlic salt
1 tsp mixed herbs
1 small carton of passata
For the white sauce
1 tsp English mustard
50g grated Parmesan (optional)
3 tbsps of Greek yoghurt
50 ml almond milk
Fry off the mince (with no oil) and set aside to rest
Fry off the chopped onion, mushrooms, peppers and garlic in the coconut oil
Add the mince back and add the passata, mixed herbs and garlic salt and simmer for 10 minutes
While the filling is simmering slice the aubergine thinly and lay on a baking tray and coat with the olive oil. Bake at 180c for 30 mins turning over half way though.
For the sauce add all the ingredients – mustard, Parmesan, yoghurt and almond milk in a blender and blitz
In a square oven proof dish layer the mince and aubergine and pour the white sauce on the top
Let’s face it, if you’re eating clean, are gluten free, dairy free or vegan, the thought of Christmas and all the food and drink it involves, it can seem like quite a complex time when you want to join in and enjoy all the season has to offer but also still avoiding all the food that you don’t usually eat.
Well, why should we miss out? There’s always alternative ingredients and recipe adaptations which mean we can still enjoy all of the food, and God forbid, serve it to visiting friends and family who I bet won’t even notice the difference.
So, sit back and take a look at my ten best recipe suggestions covering everything from mince pies, to cranberry sauce and stuffing. I’ve trawled the internet so you don’t have to.
Also remember, don’t like a particular ingredient? Fine, change it for an alternative you like (or have), after all these are just suggestions, there’s a million ways to skin a cat!
I love it when I ask the kids what they’d like for dinner and the suggestions that come back are all healthy.
Yesterday my son requested prawn and chicken Thai curry and today my daughter requested “that yummy stuff with the rounds beans in it”. It took me a minute to deduce she meant chick peas, so of course I made it for her – what she meant was stew.
The best thing about this stew is that it uses seasonal ingredients as its flavour base – pumpkins and tons of fresh turmeric.
500g organic stewing beef
1 small pumpkin or squash. I used one small blue ballet pumpkin
100g of fresh turmeric fingers
1 tin of tomatoes
1 tin of chickpeas in water
1 litre of organic beef stock
1 clove of garlic
Melt the coconut oil and brown the meat in a pan
Add the browned meat to a slow cooker
In the same pan brown the onion and garlic which can be chopped roughly into strips
Once soft also add this to the slow cooker
Add the tomatoes, chickpeas and beef stock and stir
Peel and chop the squash/pumpkin into cubes and also add to the pan along with the turmeric which apart from washing needs no prep.
Season with salt and pepper and slow cook for 7 hours.