My Favourite Recipes

Hey there yogi's!  I love good healthy homemade food.  I try to avoid gluten, a lot of dairy (although I can now tolerate small amounts) and processed foods.  They basically make me feel bad and upset the natural rhythm of my body.  Don't get me wrong I'm no angel, but as long as I keep to these principles for the majority of the time I can definitely feel the benefits.  I hope you enjoy these recipes as much as I do.  See you in class.

Much Love, Tania x

Cashew Chia Bombs

Gluten Free

  • 1/4 cup of Cashew Nut Butter
  • 1/4 cup of Ashgrove Raw Honey 
  • 1 tblsp of Cacao Powder
  • 1 tblsp of Lucuma Powder (or another 1 tblsp Cacao Powder)
  • 1/2 cup of milled Chia Seeds (I grind whole seeds in a coffee grinder)
  • 1/4 cup of ground oats (grind oats to a flour in a powerful blender)

Sesame Seeds, Desiccated Coconut or Coconut Sugar to coat


Method

Mix all the ingredients together in a food processor or by hand in a mixing bowl apart from coating options (unbulleted).  Roll small amounts of the mixture into bite size balls.  Place a small amount of your chosen coating in a ramakin dish and roll the balls around in it one by one to coat.

EtVoila! :)

Squash Falafel

Gluten free, Vegan, Nut Free

These yummy seasonal falafel take a little bit of effort to make but if you use this recipe you should end up with about 24.  These will freeze easily and can be reheated in a moderate oven in about 15 minutes.  You can reheated them in a microwave in a couple of minutes but I prefer to avoid microwaves if possible plus they remain crunchy on the outside if you use the oven.

Ingredients

  • Coconut Oil
  • 2 small squash or 1 medium squash (you can even use pumpkin)
  • 1 1/2 cups of green split peas
  • 1 medium sized onion
  • 4 cloves of garlic, crushed
  • 1 tsp of smoked paprika
  • 1 tsp of paprika
  • 1 tsp of cayenne pepper
  • 3 tblsp of gram flour

Method

Put a desert spoon of coconut oil on a baking tray and place in a hot oven.  While your waiting for the tray to heat up and the oil to melt, prepare the squash by peeling and cutting into small bite size pieces.  Don't forget to save the seeds. I'll tell you what you can do with them later.

Spread your prepared squash over the hot tray and roast until soft.

Meanwhile, cook your split peas.  Place them in a sieve and rinse them, then put them in a saucepan and add approx. 7 1/2 cups of water.  Bring to the boil and then simmer for about 40 mins.

When your squash is ready, place them on a clean tray covered in kitchen paper and allow them to cool.

When your split peas are ready drain them using the sieve and allow them to cool.

Once cooled, put your squash and split peas in a large mixing bowl and mash with a potato masher.  Add diced onion, crushed garlic and seasoning.  Mix together with a spoon and then add your gram flour.  Mix again to produce a dough consistency.  

Roll the mixture into balls (bigger than a Malteser and slightly smaller than a golf ball), place the balls on greased baking trays.  Refrigerate for at least 30 mins.

Cook in a moderate oven (gas 6) for about 30 minutes.  Check the balls after 15 mins and turn them over.  

I used mine as vegan meatballs and made a tomato sauce to put over them.  3-4 balls should be plenty for one serving.  I have frozen the rest for future use.  You can also serve them with a nice salad and maybe a few potato or sweet potato wedges (homemade of course :) )

Tip:  Rinse and remove all the stringy stuff from the seeds you saved earlier.  Dry them as much as possible with a clean tea towel.  Place them in a bowl and drizzle with some olive oil and a good pinch of Himalayan salt.  Roast in the oven for about 12 minutes.  Mix them around a couple of times during cooking.  Once golden brown, place on a plate covered in kitchen paper and allow to cool.  These make a lovely nutritious snack or a crunchy topping to any salad.  Note:  These will pop like popcorn if you cook them for too long so keep an eye on them!! (Not saying this happen to me LOL!)

Enjoy x

Courgette Bars & Courgette Bites

It's courgette season and as they don't freeze well it's can be tricky to come up with interesting ways to get the most out of them.  These bars are really tasty and you'd never know their main ingredient is courgettes.  They are dehydrated too which means they stay raw and retain all their nutrients.  If you haven't guessed it already you'll need a dehydrator for this recipe or an oven with a really low setting.

  • 3 cups of grated courgette (about 3 large but not marrows!)  I used the grater accessary on my food processor.  It's actually brilliant - why haven't I used it before!!
  • 1 1/2 cups of dates
  • 2 tsp cinnamon
  • 1/2 tsp salt
  • 1 cup of desiccated coconut
  • 2 cups of mixed nuts - cashews, walnuts, pecans, almonds (whatever you have in the cupboard)
  • 1/2 cup of raisins
  • 1 tsp of Vanilla Extract
  • 1/2 cup of Psyllium Husk

Grate the courgettes in and place in a large bowl.  Finely chop the nuts in the food processor and then add the dates, cinnamon, salt, vanilla extract & psyllium husk.  Once they are all processed together put them in with the courgettes mix and add coconut and raisins.  Do not add any liquid.  Shape into bars.  This quantity make about 10 bars.  I used a 1/2 cup for each bar which worked out about right.  Place them on baking paper on the dehydrator trays and dehydrate for 1 hour on high.  Reduce the temperature then to 110F and dehydrate for 5 - 7 hours.

Variation: These are actually very filling so I cut them in half for more of a bite size.  Mr Murphy was also missing his chocolate fix so I drizzled melted dark (85%) chocolate on them and topped them off with cacao nibs ;-)

Omega 3 Energy Balls

  • 1/4 cup of Tahini Paste
  • 1/4 cup of Maple Syrup
  • 1/2 milled Chia Seeds (use a coffee grinder or buy pre-milled)
  • 1/4 cup of ground almonds
  • 1 tbsp Cacao Powder
  • 1 tbsp Lucuma Powder
  • Desiccated Coconut for rolling the balls in

Lucuma powder is excellent for boosting your intake of antioxidants,B vitamins and minerals.

In a large mixing bowl, mix together the tahini paste & maple syrup.  Then add the remaining ingredients one by one (apart for the desiccated coconut) mixing each time till you have a nice stodgy paste.  Roll into balls. These can be as big or small as you like but they are quite heavy so don't go too large. Pour out some desiccated coconut onto a plate and roll the balls around in it until they are covered.  If you want more just double the quantity.  Hey presto! Simples :) x

This is a basic granola recipe, once cooked you can add dried fruits of your choice - sultanas, raisins, cranberries, chopped apricots, etc.

Serve with natural yoghurt, fresh fruit & a drizzle of maple syrup for a scrummy, quick & easy breakfast.


Healthy Granola


  • 8oz Mixed Nuts - Brazils, Cashews, Hazelnuts, Pecans, Almonds etc.
  • 9oz Oats
  • 4oz Desiccated Coconut
  • 6oz Mixed Seeds - Sunflower, Pumpkin, Flax
  • 2oz Ground Almonds
  • Large Pinch of Himalayan Salt
  • 4-5 tblsp Coconut Oil
  • 4-5 tblsp Honey

Either roughly chop the nuts by hand or put them in a food processor and whiz around till roughly chopped.  Don't go too mad as it's nicer to have some larger pieces to munch on.  Put the chopped nuts in a bowl and mix in all the other dry ingredients.  Melt the coconut oil in a saucepan and then add the honey, mix together and then pour on top of the mixed dry ingredients.  Thoroughly stir the whole lot together with a wooden spoon and then spread out onto two lined baking sheets.  Put in a moderate oven (gas mark 4-5) and bake for 10-15 minutes.  Keep an eye on it and move it around a couple of times during cooking.  You want it to be very slightly golden.  Once cooled place in a large jar or sealable container.  If you are giving as a gift or want to bulk it up you can add dried fruit immediately.  Personally as it makes a large quantity I store as it is and add my fruit to my bowl when I'm ready to eat.  Enjoy x

Cashew & Pecan Nut Fudge

There's two words for this fudge .... scrummingly moreish!!

  • 1 cup of cashew nut butter
  • 1/2 cup of maple syrup
  • 1/2 tsp of Himalayan Salt (or to taste)
  • 1 cup of chopped pecans
  • 1 tsp of vanilla essence
  • 3/4 cup of ground almonds
  • 1/4 cup of desiccated coconut

In a bowl mix cashew nut butter & maple syrup.  Then add salt, chopped pecans, vanilla essence & mix again.  Finally mix in ground almonds & coconut.  Line a small loaf tin or plastic container with cling film.  Spoon the mixture into the lined container and press down with the back of a spoon.  Put in the freezer for 1/2 - 1 hour.  Take out and cut into squares & devour.  Hide the remaining squares from the rest of the family!! :)

Rhubarb Chia Jam

  • 1lb of chopped rhubarb
  • 3tbsp of light agave nectar, honey or maple syrup
  • 2tbsp of whole chia seeds

Put the chopped rhubarb and agave nectar in a saucepan and heat, stirring regularly.  Continue to heat for about 25 minutes until there is no longer any lumps of rhubarb and the mixture is nice and thick.  Remove from the heat, add the chia seeds and give it a good stir.  Put in pots and allow to cool before closing.

Enjoy with natural yoghurt, homemade scones or custard.


Vegan Chive Pesto

  • Approximately 4 cups of chives - chopped
  • 2oz ground almonds
  • 1 Cup of Nutritional Yeast (for non-vegan you could use grated parmesan)
  • 1 clove of garlic - chopped
  • Extra virgin olive oil (1/4 cup or more)

Put all ingredients into a food processor apart from the olive oil and turn on to finely chop.  Then, while the processor is still on add the olive oil until it's at the consistency you require. Hey, presto or pesto in this case!

Use with pasta, as a spread, dip or sauce.

PS.  I used chives from my garden.  If you grow them after a few years you'll find that they go a bits nuts and spread all over the place.  Using large quantities like this are a great way to thin them out without wasting them.  Another benefit of growing them is that bees love the flowers which are also edible and look great in salads :)