Buckwheat Waffles

GF Waffles

I have this problem at the moment: I want nothing more than to have a lie-in on the weekend but my belly wakes me up and tells me it needs food! So I left my husband in bed this morning and went to make us both some yummy, guilt-free waffles. This is a variation on the last batch of waffles I made (which you can see here), as these ones are not vegan. They are, however, gluten-free, dairy-free, refined sugar-free and simply delicious 🙂 fun to make with the kids too. (The cleaning of the waffle iron is not such fun though!)

Ingredients

1 cup buckwheat flour
1 and half tbsp coconut palm sugar
1 and half tsp baking powder
1 tsp baking soda
Pinch salt (I used Himalayan)
1/2 tsp ground cinnamon
1 cup almond milk (can also use coconut milk, hemp milk or oat milk)
4 tbsp vegan margarine or coconut oil, melted but at room temperature
2 eggs
1 tbsp maple syrup

Toppings of choice: I used maple syrup and almond butter

Method

Preheat the waffle iron as you want it extra hot.

Mix all the dry ingredients in a bowl: buckwheat flour, sugar, baking powder, baking soda, salt & cinnamon.

In another bowl mix the wet ingredients and whisk together: milk, eggs, margarine and maple.

Pour the wet mixture into the dry and mix really well, making sure all flour is incorporated from the bottom of the bowl.

Pour the batter onto the hot waffle iron and leave for around 10 minutes, or until you can see they are crunchy on the outside. This recipe makes 4 waffles, and my iron holds two at a time so I put the first two in the oven on a low heat to keep them warm while I made the next two.

Enjoy!

Love,
Lauren

Raw Chocolate & Coconut Mousse

Chocolate Coconut Mousse

Pregnancy has got me craving something sweet after a meal (or all the time?!) and although I am totally happy with my 80%/20% lifestyle in which, during the 20% I allow myself to eat out, have the odd pizza or have a processed chocolate bar, I have to remember that my continued remission is not something to take for granted; it is a product of continuous maintenance on my part and that maintenance comes in the form of diet and homeopathy. If I get slack on either one I could see the arthritis coming back at any point and now, more than ever, with a baby on the way, I need to make sure that I stay strong and healthy, especially because carrying extra weight could also impact my joints if they are not kept healthy and supple enough. It is constant work, this keeping healthy business, but I can’t think of anything more worth it.

Sometimes people say to me, ‘we can’t afford to eat organic’ or ‘I don’t have time to make those meals’. In some cases this is very true, but a lot of people who say these things to me would happily go out on a Saturday night and spend £150 on a meal, or buy a new pair of shoes, or spend the evening in front of the TV. There is nothing more precious than our health and prevention is better than cure so ditch the dinner out and save yourself some money and put it towards buying organic, and spend an extra hour in the kitchen once or twice a week preparing fresh lunches and snacks like this one here. I have to sacrifice many things to be able to afford organic food, superfoods and my supplements, and it shouldn’t just be a case of ‘well that’s ok because you had a disease but I don’t’. Because if you ever get diagnosed with something, from arthritis to cancer or the millions of others that people suffer from, you will wish you did all you could to prevent it, for you and your children. There are ways around EVERY SINGLE HEALTH ISSUE, you just need to be willing to work hard enough and remember that a lifetime consuming the chemicals that are found in every single thing you eat or drink that isn’t organic, WILL lead to disease. Don’t do it to your bodies, not in this day and age when there are so many options. Enjoy an organic, superfood lifestyle! And if you need any help getting started, feel free to drop us a line so we can help.

Ingredients

Chocolate mousse layer:
Half cup pecans
1 frozen banana
Half an avocado
Half a cup of almond milk
1 heaped tbsp raw cacao powder
1 tsp maple syrup
Half tsp vanilla extract

Coconut mousse layer:
2 frozen bananas
The cream from the top of a can of organic coconut milk (save the watery part for cooking)

Optional toppings:
Raw cacao covered goji berries
Desiccated coconut

Method

You will need a high speed blender to make the ‘ice cream’ from bananas. I use a Vitamix.

Put the pecans in the blender and blend well until they form a fine meal. Then add the banana and blend until smooth, followed by the rest of the ingredients and blend until smooth. Add this to fill just over half a small glass.

Wash the blender out then add the 2 bananas for the coconut layer until smooth but not melting, then add the coconut cream and blend quickly so combined but not melting.

Add this to the top of the chocolate layer then top with your choice of toppings. I used cacao covered goji berries and desiccated coconut.

I hope you all enjoy this as much as my husband and I will enjoy it after our dinner tonight!

Love,
Lauren

P.s. I had some leftover from the coconut layer so I used this as a milk / yoghurt replacement with my homemade granola this morning. Was lush!

Coconut mousse granola

Roasted Butternut Quinoa Salad

Butternut Quinoa Salad

When people ask me what my go-to gluten free, yet easy to make, lunch is, I tell them quinoa. It takes around 10 minutes to make and you can either make it that day or the day before and keep a tupperware full in the fridge for a few days. You can also add to it whatever you happen to have in the fridge at that time. In order to make it a bit more filling, I added butternut squash to it this time. You can add some grilled halloumi too, if you fancy, I just wanted to keep this one dairy-free. Quinoa is such an amazing source of protein that you don’t need to add any meat or fish (you can if you want to – if it’s organic of course 🙂 ) But you don’t have to all the same. This will give you all the protein you need.

Ingredients

Quinoa (add as much as is needed for the amount of people you want to feed)
1 butternut squash
Half a cucumber
3 spring onions
2 fresh beetroot, steamed and chopped
Generous handful of cherry tomatoes
2 carrots, shaved into ribbons through a potato peeler
Handful of pine nuts
1 tbsp lemon juice
Pinch salt (I used Oryx desert salt here)
Black pepper

Method

Preheat the oven to 180 degrees.

Cook the quinoa as per the packet instructions. When it is ready, transfer to a bowl and set aside to cool.

While this is happening, peel the butternut squash and chop into bite-size pieces. Transfer onto a prepared oven tray and drizzle with olive oil. Roast for around 40 minutes, stirring occasionally with a spoon to make sure all pieces are coated by the oil.

While it’s in the oven, chop up your vegetables and add them to the bowl with the quinoa.

Add the lemon juice, salt and pepper and stir well, then take the butternut out the oven and add to the top.

Serve straight away or wait until cooled and keep in the fridge.

Enjoy!

Love,
Lauren

White Chocolate Mulberry Fudge

 

White Chocolate Mulberry Bars

This is such a simple recipe and so healthy. Dried white mulberries contain less than half the natural sugar of raisins and other dried fruits. They are high in fibre and in protein – just 1/3 cup contains 4 grams of protein and 20% of your daily fibre needs. They also contain powerful antioxidants which help to protect your heart from damage from some toxins. Raw cacao butter is a source of healthy fats, which optimise organ function.

I’ve added no sweetener as the natural sweetness of the mulberries is enough for me. However if you would prefer it slightly sweeter you could add a bit of raw honey or organic maple syrup.

Ingredients:

100g raw cacao butter
100g organic dried white mulberries
1/8 tsp Oryx Desert Salt
1/4 tsp organic vanilla powder
2 tbsp almond butter

Method:

Gently melt the cacao butter over a very low heat. Be careful not to raise the temperature too much as this will destroy the nutrients found in raw cacao products. I normally turn the stove on for a few minutes, then turn it off and put the saucepan on the plate – the residual heat is enough to melt the cacao butter.

Place the mulberries in a food processor and process until they are broken up into a meal. Alternatively you could grind them in a coffee or spice grinder. Add the remaining ingredients and process to combine.

Spread into a dish lined with baking paper or clingfilm and allow to set, then cut up into blocks. It can be kept at room temperature if it’s not too hot – you might want to put it in the fridge if you have temperatures over 30 C.

Health & happiness!

Love,
Raine

Fruit & Nut Loaf

2

Once again my appetite has increased. Apparently this happens at the 23 week mark as the baby goes through a big growth spurt. I’m wanting to snack all the time so I’m needing to make healthy snacks that are filling and nutritious and this is honestly one of the best things I’ve made!

Ingredients

2 apples
1 tbsp coconut palm sugar
1/4 cup water
1 and 1/2 cups buckwheat flour
1/3 cup pecans
8 medjool dates
1/3 cup raisins
1/3 cup almond milk
1/4 cup maple syrup
1 tsp cinnamon

For the glaze:
2 tbsp almond butter
2 tbsp almond milk
Pinch Himalayan salt

Method

Preheat the oven to 180 / gas mark 6 and prepare a silicone loaf tin by cutting enough baking paper to cover just the bottom then grease the whole thing with vegan margarine.

Prepare homemade applesauce by putting the apples with the water and sugar in a saucepan and cook until soft. When soft, mash the apples into a puree and add to a large bowl. Leave to cool for 10 minutes.

Chop the dates into small pieces and add these to the bowl, then put the pecans into a pestle and mortar and bash until chopped but not crushed into a meal, add to the bowl.

Add the rest of the ingredients to the bowl and mix thoroughly.

Once mixed, pour into the loaf tin and bake for 20-30 minutes depending on your oven. It should come out the oven as soon as the fork comes out of the cake clean, you don’t want to over bake it.

Leave to cool on a wire rack for 10 minutes before turning out onto a plate.

Make the glaze by mixing all the ingredients then spreading it over the top, If there is any left you can use this to spread on each slice as a spread.

Serve hot out the oven or once cooled.

Enjoy!

Love,
Lauren

Vegan White Chocolate Cookies

White choc cookies 1

Pregnancy cravings have struck! I am craving cookies and biscuits like never before, especially in the afternoon. I’ve given in and had a few ‘naughty’ Belgian chocolate covered biscuits because I don’t agree with depriving yourself to the point of being miserable. I’d say that my healthy lifestyle makes up for 80% of the time, and the other 20% is when I eat out or at other people’s houses or fancy a treat. I don’t want to be the person who goes out for dinner and can’t have anything on the menu. Since cleansing myself and getting into remission, I no longer have any intolerances so my body accepts everything, I just don’t agree with eating all that unhealthy stuff all the time. But every now and then, if I fancy a biscuit, I have it! That being said, the cravings have got a bit mad so I had to make some healthy ones to keep at home and these really do satisfy the craving 🙂

Ingredients

1 can chickpeas, rinsed then patted dry
2 tbsp organic natural peanut butter (I use Meridian)
3 tbsp almond milk
1 tbsp coconut oil
3 tbsp maple
1 tbsp sized chunk of cacao butter
3 tbsp buckwheat flour
1 tbsp coconut palm sugar
1 tsp baking powder
1 tsp bicarbonate of soda (not essential, but I find it gives the outer layer of the cookie a crunchier texture)
Pinch of Himalayan or Oryx salt (I used Oryx desert salt)
Generous handful of vegan white chocolate chips (or any chocolate chips of your choice)

Method

Preheat oven to 180 (gas mark 6) and line a baking tray with baking paper and grease it slightly with coconut oil.

Put the chickpeas, peanut butter, almond milk and coconut oil in a food processor and blend until smooth.

Then add the maple, cacao butter, buckwheat flour, coco sugar, baking powder, bicarb and salt and process again until smooth and sticky.

Transfer the mixture to a bowl and add the chocolate chips and mix in.

Take cookie sized balls of the mixture in your hand, roll then press down to a cookie shape on the prepared baking tray. Dampen your hands slightly if it is too sticky. Repeat until mixture is finished.

Put in the oven for 12-15 minutes or until you see they are very slightly golden but do not over bake. They will continue to harden once they come out the oven. Transfer baking sheet that they are on, onto a cooling tray or wire rack until fully cooled.

Served best with a cold glass of almond milk!

Enjoy!

Love,
Lauren

Paleo Brownies

Paleo Brownies

These brownies are gluten- and grain-free, and by using stevia and only a small amount of honey to sweeten they are very low in carbs too. The use of almonds, flax, egg and avo means that they’re a decent source of protein; and the coconut oil, along with the flax, is great for controlling cholesterol. A truly guilt-free treat!

Ingredients

65g raw cacao paste
80g organic virgin coconut oil
60ml raw almond butter
60ml raw honey
2 eggs
1/2 cup ripe avo
2 tsp vanilla extract or 1 tsp vanilla powder
1 cup ground almonds
60ml ground flax seed
1 tsp stevia powder
1 tsp ground cinnamon
a pinch of Oryx Desert Salt
1 tsp aluminium-free baking powder
1/4 cup chopped raw pecan nuts

Method

Preheat the oven to 180C and grease a square baking dish with coconut oil.

Place the cacao paste, coconut oil, almond butter and honey in a glass or steel bowl which can fit over a saucepan. Fill the saucepan with water and bring to a simmer. Place the bowl over the saucepan, gently melting the ingredients.

Mash the avo with a fork until smooth. Whisk the egg and vanilla, and combine with the avo. Set aside.

Combine the ground almonds, ground flax, stevia, cinnamon, salt and baking powder. Set aside.

Once the chocolate mixture is completely melted and whisked together, slowly pour it into the egg mixture whilst whisking vigorously, to prevent the heat from scrambling the egg. Stir in the dry ingredients and the chopped pecans.

Spread the batter into the baking dish and bake for about 20 – 25 minutes. Allow to cool before cutting into squares.

Health & happiness!

Love,
Raine