Chia Seed Porridge with Kuzu and Berry Compote

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This is an odd one for breakfast, taken from Honestly Healthy for Life.

Chia seeds are tasteless seeds – and all you do is soak then in milk – we used Almond Milk and Hazelnut Milk  – and a half teaspoon of cinnamon.

This has a completely different texture to an oat based porridge, but you do have to soak the seeds for some time. It says 30 minutes in the recipe – but I’d say a couple of hours might be better. That’s what we did.

The texture is a bit frog-spawny. Freya didn’t like it. I thought it wasn’t too bad.

The compote went really well with the porridge. There was also a sprinkling of almonds.

The compote is made up of raspberries, blackberries, agave syrup, vanilla extract and kuzu. The ingredients are boiled up and simmered and that’s pretty much all you have to do.

Kuzu is one of my ‘special’ ingredients. It’s a gluten free starch made from the kuzu root, which is used for thickening.

Unless we can’t find another use for the Chia Seeds we have I imagine we won’t be making this again. Although it is supposed to be really good for you, it’s relatively tasteless.

Raw Green Curry with Courgette Noodles

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Been wanting to make this one all week!

You really need a high speed blender to make this one. Otherwise you’re not going to be able to make the sauce smooth enough. I already tried with my Magimix and it was way too lumpy (something I also found with the Hot Chocolate). Magimix’s aren’t made for pureeing nuts! Fortunately Freya’s mum had a Vitamix I could borrow – so I went and did that.

To my delight she also had a birthday present for me. A voucher to eat at ‘Terre a Terre‘ in Brighton. Allegedly the best vegetarian restaurant in the UK. Freya has been wanting to eat there for quite some time – so I wonder where that idea came from !

You’ll also need a Spiraliser. Essentially a spiraliser makes spirals out of vegetables. I’ve got a cheap one that I bought from Amazon – which was apparently essential for making anything from the cookery book ‘Raw’ – which I have yet to make anything from.

I supposed you could julienne the courgettes but then they wouldn’t look like noodles. Obviously it would still taste the same!

Anyway – back to the recipe. You blitz cashews, coriander, fresh curry leaves, garlic, red chilli, lime juice, ginger and coconut milk (and some other herbs and spices) until you get a smooth paste. It goes a lovely avocado green colour.

You add this paste to your spiralised courgettes, beansprouts, mange tout, sugar snap peas, baby sweetcorn and sliced red peppers, mix it all together and serve it with a few cashews on top for decoration.

This dish is incredibly tasty. And crunchy. And fresh. And very very mild. Barely a curry at all.

You’d be convinced there were avocados in there too – but I think that’s just the mind tricking you because of the colour of the sauce.

I think if I were making this again I’d want to make it more spicy. This is certainly the mildest curry I’ve every eaten. Maybe more ginger or more red chilli would have done the trick.

It did feel like something was lacking. I just don’t know what it was. I loved it though. I’ve just been spoiled by the Honestly Healthy for Life book this week – from which this recipe is taken.

Raw Hemp Granola Bars

Raw Hemp and Granola BarsOne thing Freya and I are very bad at is snacking. If we are going to the boat for a few hours we’ll always pop into a shop and come out with cookies, crisps and other bad things that we really shouldn’t be eating. More often than not we buy cheese and bread – even worse. I blame the supermarkets – they never have anything wholesome and healthy for you to grab. In fairness if we were to plan a bit better we’d always have something to take with us – but we never do.

Anyway – in light of me struggling to keep any food down at the moment – I thought I’d knock up some healthy bite sized snacks.

Honestly Healthy for Life has a number of snacks, the first one I’ve chosen is the Raw Hemp Granola Bars.

These are really easy to make. There’s no cooking (obviously – it says raw) – but you will need a blender to blitz everything together.

These bars contain coconut oil, rolled oats, pumpkin seeds, sunflower seeds, hemp seeds and dates. Mine contained some figs too because I’d run out of dates and made the volume up with something similar. Annoyingly I needed the figs for another dish but that will now have to wait !

These taste amazing – a squidgier version of the Granola that I made earlier in the week. I’ll certainly be knocking up batches of these each week instead of being naughty with the Waitrose Chocolate Chip Cookies. That said – the recipe says it makes 12 – I’ve probably made 30. And they only keep for a week – so just bear in mind you’ll be eating a lot of them – or generously giving them away.

They might even do for our weekly team meetings at work – cake isn’t good for you guys !

Quinoa, Lemon Kale and Sesame Beetroot Salad

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This is another offering from Honestly Healthy for Life. Freya made this one as I was feeling poorly and she insisted I sit down and rest while she did the cooking.

I really can’t go on about Quinoa enough. It’s so versatile and takes on the flavours of any liquid you cook it in. This recipe is no exception. Most of the dishes in this book cook the quinoa in bouillon.

We eat a lot of roasted beetroot – so I was glad to see a few beetroot dishes in the Honestly Healthy book.

The dish contains beetroot, kale, broccoli tips, leeks, lemons and onion – and of course quinoa.

Kale is amazingly dark and is apparently also a superfood – so I guess I’ll always be substituting it for greens or cabbage in future dishes. There’s a whole array of nutrients in kale – but I won’t bore you with that.

It’s supposed to have some bee pollen on it – but mine has mysteriously gone missing from my Amazon delivery – so it ended up being a vegan dish. It was also supposed to have mint but we seemed to have run out.

When you eat it there are an explosion of flavours and textures in your mouth. The kale and the broccoli is still crunchy, the beetroots are rich and there is a lovely citrus lemon running through it too. It also has a vinegary sour taste that comes from the mirin and the brown rice vinegar. It all comes together beautifully.

This dish is a definite keeper. I’ll be making this regularly. It keeps well too – I had some leftovers today (cold) and it was still as yummy as last night – although the kale and broccoli had gone a bit soft. You could probably keep the dressing separate to the dry ingredients and throw them together at the last minute if you want it for work lunch the next day.