Festive gingerbread cookies

It's this time of the year again!! What better way to start the culinary festive season than with home made gingerbread cookies? There are delicious, easy to make and kids love decorating them. Gingerbread cookies look pretty on the Christmas tree or would make a perfect gift.

This recipe is very simple and will fill your kitchen with a wonderful smell of Christmas happiness.

Prep time 10-15 mins, baking 8-10 mins

Here's what you need:
350g of plain flour
1tsp of baking soda
1tsp of ground ginger
1tsp of cinnamon 125g of butter
1 egg
175g of soft brown sugar or coconut sugar
4tbsp of golden syrup or if you want a healthier option use date syrup or maple syrup
toppings to decorate - raisins, nuts, chocolate buttons, pumpkin seeds... the choice is yours.

Here's how to do it:
In a large bowl mix flour, baking soda, ginger and cinnamon then add butter. When adding butter cut it in small cubes and mix with the flour to create a breadcrumb texture - the best way would be to mix by hand.
Add sugar. In a separate bowl whisk the egg with the date/golden syrup then add to the flour mix. Combine all, shaping a large sticky ball. Then place the dough in the fridge for around 10-15 mins.
Preheat the over to 160 degrees and prepare a large baking tray with baking paper on top.
Get the dough out of the fridge and on a large flat surface sprinkle a bit of flour and start rolling out the mixture, but using a bit at a time. When rolling out the dough you want it to be around 5 mm thickness. Using cookie cutters, start cutting out shapes, then decorate. If you're planning on hanging the gingerbread cookies on your tree, make a hole before baking, using a straw works great!
Place the baking tray in the oven and bake for around 8-10 mins.

Take the gingerbread cookies out of the oven and cool on the cooling rack then repeat with the rest of the dough. They will keep fresh for around 10 days in an air tight container. Enjoy.

Banana and chia seed pancakes

Lovely, scrumptious banana and chia seed pancakes are a perfect dish for a family breakfast. The banana adds extra sweetness and chia seeds create nice crunch and are a great source of omega 3. This is a nice and easy recipe and will make you around 7 medium sized pancakes.

Here's what to do.

You will need:
1 banana
1 egg
125g of plain flour, you can also use wholemeal
300ml of milk, plant milk works nice too, I really like almond milk
1 table spoon of chia seeds
coconut oil for frying
for toppings use maple or date syrup, natural yogurt, fresh fruit or chocolate spread


In a large mixing bowl first sieve in the flour, then add egg, lightly combine. Pour the milk slowly and start whisking. Mash the banana with a fork and add to the pancake batter. As a last ingredient add chia seeds. Prepare a medium sized pan and melt a bit of coconut oil, just so the pancake doesn't stick. Pour enough mixture to cover around the edges of the frying pan, but do not make it too thick. Lightly brown on one side then flip the pancake to the other side.
Make sure it's cooked throughout, take off heat then repeat this process to make more pancakes.

You can top your pancakes with anything really, but my favourite option is a dollop of natural yogurt, fresh fruit and a nice coat of maple syrup. Yum!!

BEETROOT CRISPS

Easy, delicious and healthy - those beetroot crisps are a must try!

I got this weirdly shaped beetroot from my local organic veg bag scheme and they inspired me to experiment with veggie crisps.

This is such a simple recipe, but still full of lovely flavour. Beetroot is a great source of iron, folic acid, fibre and potassium.

Here's how to do it.
Prep time 5 mins, baking 15 mins

You will need:
2 or more beetroots, depending on how many crisps you would like to make - I used this cylindra shaped beets, but you can use the standard type
olive oil to sprinkle
sea salt
fresh rosemary

Preheat the oven to 180 degrees.
Peel and cut the beets in round, fairly thin disc shapes. Place all in a bowl, sprinkle with sea salt, drizzle olive oil and add fresh rosemary. You can also add ground black pepper if you want to add a bit of heat to the crisps.

Once all mixed up, lay the beetroot discs on a baking tray, using greaseproof paper so they don't stick. Make sure you scoop out all the oil and rosemary too.
Place in the oven on the middle tray. Bake for around 10 mins then turn the crisps over and bake for another 5 mins till they get crispy.
And here you are, beetroot crisps ready.

Pumpkin and kale soup

It's pumpkin time of the year again! What a glorious vegetable, so versatile and pretty looking. I absolutely love its vibrant orange colour and often use pumpkins in my house as decorations during Autumn months, but you can do SO much more with this amazing vegetable... Roast it, bake a cake or make nutritious, warming soup.

Pumpkins are rich in vitamin A, which is great for our eyesight. Eating pumpkins can boost immune system - they are a solid source of vitamin C. It's one of the best-known sources of beta-carotene, which is a powerful antioxidant.

Pumpkins are amazing - next time you're carving one, don't throw away the flesh, instead use it to make some delicious meals. Or even better use the whole pumpkin :-)

If you buy the right variety you can even eat the skin!

Kale adds interesting flavour and lots of amazing health benefits too.

Prep time 10 minutes, cooking around 30 minutes

Here's what you need:

1 small sized pumpkin

a handful of kale

2 garlic cloves

1 small onion, finely chopped

1 stock cube - to make 500ml of stock (I recommend Kallo for lower salt content)

half a tsp of turmeric

half a tsp of cinnamon

half a tsp of ground ginger

pinch of chilli flakes

salt and black pepper to taste

nigella seeds to decorate and for added crunch

a drizzle of olive oil

a dollop of coconut oil for frying

Here's how to do it:

Pre-heat the oven to around 200 degrees. Wash and chop the pumpkin - the variety I bought didn't even require peeling the skin. Place in an oven dish, drizzle with olive oil and crush two garlic cloves and scatter over the pumpkin. Place in the oven for around 20 minutes (until the pumpkin in nice and soft).

In the meantime chop the onion, heat the coconut oil in a large pan, then fry until soft. Add the turmeric, cinnamon, chilli and ginger. Fry for a couple minutes. Add washed kale, stirring it continuously so it doesn't burn. Fry for few minutes. If the pumpkin is ready, add it to the frying pan, then pour the stock.

Wait until it starts boiling, then cover and simmer for around 10 minutes. Add salt and black pepper to taste. Take off heat. Blend it all to create a smooth consistency adding more water depending on how creamy/watery you want it to be. 

Sprinkle with some nigella seeds for added flavour. Enjoy, what a treat!! Long may continue the pumpkin season.

Sweet potato and squash soup

Autumn is definitely here, the mornings are cold and sharp and my appetite has definitely increased.
Eating warming meals, prepared using seasonal ingredients is very important in maintaining good health and balance. I recently had an introduction to Ayurveda at my weekend school, and what was really interesting, is that we should stay aligned with nature and seasons when cooking. This soup is a nice and easy example of using seasonal veg and preparing a light, but filling and warm meal - just what our body needs in colder months.

Prep time 10 mins, cooking time 30 mins

Here's what you need:
1 small squash - peeled, deseeded and cut into chunks
1 small sweet potato - peeled and cut into chunks
1 medium onion
2 garlic cloves
half a tsp of turmeric
1 tsp of cumin
black pepper to taste
pinch of chilli
500ml of stock - this would be either 1 stock cube or homemade stock - if you're using cubes I recommend Kallo (they are organic and have less salt than standard cubes)
coconut oil for frying

Here's what to do:
Peel the veg and chop into chunks. Peel the onion and finely chop. Heat the oil in a pan. Fry the onion until soft. Add crushed garlic and the spices and fry for few minutes. Then add the sweet potato and squash and fry for few minutes, stirring it so it doesn't stick to the pan. Next pour the prepared stock, wait until it comes to boil then reduce the heat and simmer for another 25 minutes.
Once the squash and sweet potato are soft take off heat and transfer all (including the liquid) to a blender to create a smooth cream. Once blended move back to the pot and add black pepper to taste.
If you like you can serve it with a dollop of cream and some pumpkin seeds or some lovely bread.

energy balls

If you like snacking or have kids that do, you'll find this post interesting :-)

Energy balls are a lovely and healthy substitute for the things we grab when we crave something sweet or need a quick energy fix. They are filling and really satisfying.

Only few ingredients needed, and you're good to go! You can find recipes all over the internet or you can be as creative as you wish in making your own combinations.

I'm going to share few that are my favourites. I found some good recipes on Madeleine Shaw's website and also just by browsing Internet.

Here's how to do them:

DATE and ALMOND BALLS (this recipe makes 7):

100g pitted dates

60g flaked almonds

1/2 tsp of cinnamon

1tsp of coconut oil

pinch of sea salt

In a food processor first grind the almonds, then add the rest of the ingredients and blend until all combined and form a sticky paste.

Scoop and bit of mixture out and form a round shape with your hands. Store in a fridge. They are ready to eat right away.
Dates are natural sweets, provide a wide range of nutrients, being a very good source of potassium.

HORMONE BALANCING MACA BITES (6-7 balls):

100g of pitted dates

50g of cashew nuts

1 tbs of coconut oil

75g of pumpkin seeds

maca powder - just enough to coat the energy balls

Again using a food processor, first crush the cashew nuts, then add the remaining ingredients apart from maca powder and blend until all combined. Shape round balls then roll them in maca powder.

Store in the fridge.

Maca is a root found in Peru and it works great in balancing our hormones, boosts energy and stamina.

The same recipe can be repeated to make coconut or raw cacao bites.
Simply roll the balls in your coating of choice.
Raw cacao has antioxidants, helps to boost our mood and provides minerals like magnesium, iron and potassium.

And who said snacking was bad for you?

It's time for carrot cake

Hello October!
I'm celebrating the new coming season with a delicious cake recipe. Carrot cake filled with mixed nuts, pumpkin seeds, cinnamon and orange zest definitely speaks autumn to me :). This cake is one of my favourites to make - all ingredients go in one pot, then oven, then my tummy...
You simply have to give it a go, the vegetable oil keeps it moist and fresh for quite a while - that is if you can keep it for more than 2 days!!

Prep time around 15 mins, baking 45-50 mins

Here's what you need:
**I'm using cups to measure out ingredients, the key is to use the same cup size to measure all, you can use tea cups or glasses but stick to one size.**

for the cake:
2 cups of finely grated carrots - it comes up to around 4 medium sized carrots
2 cups of brown sugar
2 cups of white plain flour or wholemeal plain flour
1 and 1/4 cup of oil - I like using grapeseed or rapeseed oil
4 free range eggs
2 tsp of cinammon
2 tsp of baking powder
2 tsp of baking soda
pinch of salt
handful of chopped mix nuts, raisins or pumpkin seeds - you can add all or just pick ones you like

for the icing:
2 tubs of soft cream cheese - around 200g each
2 tablespoons of butter
3/4 cup of icing sugar
few drops of vanilla extract
few drops of lemon juice
orange zest - this is optional, but adds lovely flavour!

Here's how to do it:
Preheat the oven to 180 degrees. Prepare a round cake tin (I like using butter and bread crumbs to line the tin - you can find more info and a picture of this method in my 'i LOVE cake' post, or use baking paper to line the bottom of the tin).
Peel and grate the carrots. In a mixing bowl beat the eggs with sugar. Gradually add flour and oil, keep mixing. Next add grated carrots, baking powder, soda, cinnamon and nuts/seeds that you are using. Mix all to combine well. Transfer to the cake tin and bake in the middle of the oven for about 45-50mins.

You can use a skewer to check if the cake is baked in the middle - when you pierce the cake it should come out fairly dry, if after 50 mins of baking it's still looking wobbly and wet in the middle, bake for a bit longer.
While the cake is baking, you can start preparing the icing. In a small pot melt the butter then take off heat and add icing sugar, with a wooden spoon mix so both ingredients combine well. Add all of the soft cream cheese and mix, it's nice to use an electric hand mixer to make a more fluffy mixture, but just using a spoon is ok too. Add a few drops of squeezed lemon juice, vanilla extract  and orange zest if using - I would use no more than a heaped tea spoon. Taste your icing to check if you need to add more sugar or lemon juice - depending on how sweet or sour you like it. Once you're happy with the taste of your icing place it in the fridge until it needs to go on the cake.

Once the cake is ready take it out from the oven, place on a cooling rack and cool down.
When it's not so hot anymore, I like cutting it half way, taking the top off so it cools down quicker.
When it's ready divide the icing into half, spreading one half on the middle of the cake and the remaining mixture on top.

And here it is. It goes really well with a nice cup of tea or coffee and it's perfect in the morning, afternoon or evening, all day everyday :-). Happy autumn.