10 Minute Organic Banana Cranberry Breakfast Oats February 23 2015, 0 Comments
Occasionally our weekday breakfasts start to feel a bit boring. It's difficult to take as much pleasure in boiled eggs and toasted bread as you would a fried egg sandwich or blueberry pancakes. We started experimenting with quick and healthy breakfast recipes for mornings when a green smoothie just won't suffice.
This is a gluten-free and vegan recipe, full of protein, fibre, omega 3 and antioxidants.
Serves 2 in 10 minutes with 3 easy steps.
2 slightly green, organic bananas
1 cup organic rolled oats (we use Bob's Red Mill pure, traditional rolled oats)
1/2 cup organic cranberries (no sugar added)
1/4 cup organic sunflower seeds
1 tablespoon milled organic seeds (we use a mix of 50% flax, 25% pumpkin and 25% sunflower)
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 tablespoon Grade A maple syrup
1 cup organic, unsweetened almond milk
1. Place a small pot on your stove over medium heat. Into your pot, cut your bananas lengthwise down the middle and then into bite size pieces. Pour in your maple syrup and stir to caramelise your bananas.
2. In the same pot, add your almond milk, oats, cranberries, cinnamon, ginger and stir. Reduce heat to medium low and simmer until your oats have absorbed must of the moisture from the almond milk.
3. Last, add your milled seeds and sunflower seeds. Stir to combine and serve.
Dairy Free Cane Sugar Free Salted Caramel Sauce February 09 2015, 0 Comments
Not too sweet and slightly salty, this rich salted caramel sauce goes well with just about everything.
You only need five natural ingredients to make delicious dairy-free and cane sugar-free caramel. This recipe makes a little over a 1/2 cup of caramel, but will not be quite as thick as traditional dairy and cane sugar caramel.
1/2 cup organic coconut palm sugar (we use Biona)
4 tablespoons water
1 cup coconut milk
1 1/2 teaspoons vanilla extract
2 healthy pinches of sea salt
1. Add your coconut sugar and water to a small sauce pan and bring to a slow boil, whisking occasionally to melt your sugar.
2. Once your mixture has reached a boil, whisk in your coconut milk, vanilla extract and salt.
3. Reduce heat to medium and simmer for about 15 minutes. Watch your mixture carefully to ensure it does not burn or boil over.
4. Once your caramel is a rich golden brown colour and has thickened slightly, remove from heat and allow it to cool for 10-15 minutes before serving. Your caramel will keep in the fridge for a week (if you can stop yourself from eating it all in one go!) in an airtight container and can be served cool or warm.
We like to put this caramel on almost anything. Try it drizzled over banana bread, farm fresh green apples, sticky toffee pudding or ice cream.
Organic coconut sugar is unrefined and made from the liquid nectar of the coconut blossom. Coconut palm sugar is a low GI sweetener with a glycemic value of 35, compared to regular cane sugar, which is typically GI 68.
Kale, Plum & Marcona Almond Salad October 07 2013, 0 Comments
We love this salad as a side dish or on it's own for a bright and light Autumn lunch. Feel free to substitute your favourite citrus or leafy greens.
2 tablespoons organic extra-virgin olive oil
1 tablespoon organic balsamic vinegar
1 teaspoon grated lemon zest (make sure to use unwaxed, organic fruit)
1 teaspoon grated blood orange zest (see note above)
2 tablespoons fresh lemon juice
2 tablespoons fresh blood orange juice
a pinch of coarse sea salt (we like to use pink Himalayan)
a pinch of crushed black pepper
2 very large heads of organic kale (rinsed, dried and torn)
2 ripe organic black or red plums (pitted and quartered)
1/2 cup of Marcona almonds (feel free to substitute pistachios or your favourite nuts)
1. To make your dressing: In a small bowl, whisk together olive oil, balsamic vinegar, citrus juices and zest and season with salt and pepper.
2. In a large bowl, toss your kale, plums and almonds.
3. Drizzle in your dressing, toss well and serve immediately.