Tag Archives: plant based recipe

Life begins at fifty – Healthy Life #4 Best smoothie ever!

Standard

Thank you so much for joining me again on ‘Life begins at fifty – Healthy Life’. Thank you for liking my posts and following me for more. It’s been lovely to visit your blogs too, and something struck me…I don’t know where any of you are starting your Healthy Life journey from, I mean, I was already a vegetarian (a wheat free one at that!), so I’d already made changes from my previous typical British ‘meat and two veg’ type diet in my twenties and then again, in my thirties.

Making changes to eating habits isn’t easy because that’s what they are…habits, and we get really hooked on them. I remember the realisation that I might never be able to eat wheat based bread again, and how impossible that seemed, but after more than twenty years, I don’t really think about it.

This recipe is something everyone can try, and it ticks a number of the boxes on Dr Gregor’s Daily Dozen (You can find out more about plant based eating and Dr Gregor here https://nutritionfacts.org/)

My good friend Cate gave me the recipe for this awesome smoothie….and I’ve tweeked it for even more goodness!

1 cup blueberries

1/2 cup cherries

1/2 banana

2 cups spinach (or 3)

2 tablespoons ground flax seeds

1 tablespoon peanut butter

6 dates and/or tablespoon date syrup

2 tablespoons cocoa powder

11/2 cups of water (warm if using frozen berries)

2 teaspoons maca powder

2 teaspoons spirulina powder

This makes enough for two people and is great for elevenses or as a boost during the day. The additions I’ve made are the final two, maca powder and spirulina. Maca powder is high in certain minerals including potassium, calcium, magnesium and zinc as well as some B vitamins including B3 (niacin). Its also a good vegan source of iron. Spirulina is known as a nutrient-dense food and is packed full of vitamins, including vitamins A, C, E and B vitamins, as well as a whole host of minerals such as calcium, magnesium, zinc and selenium. In particular, vitamin C and selenium are both antioxidants and help protect our cells and tissues from damage. This algae is also an excellent vegan source of iron.

One glass of this smoothie ticks off 1 berries, 2 fruits, 1 greens, flax seeds and nuts and seeds off your daily dozen and I promise you, you won’t taste the spinach at all! We often add 3 cups of spinach if the blender will take it.

Feel free to experiment….would kale work in this? Can I add more banana to make it more creamy? Or avocada? Or mango?

Have fun and experiment with this versatile and healthy smoothie.

Join me next time when I introduce you to one of my favourite YouTube channels and for an insight into my lunch time salad bowl!

 

 

 

Advertisements

Plant based recipe of the week – week 11 – Two Potato Vindaloo

Standard

My good friend Cate loaned me her Yotam Ottolenghi cook book and I found this recipe. I’ve cooked it half a dozen times now because it’s delicious! Do not be afraid that it is a vindaloo – it’s full of tasty spice but not too hot. I rewrote the recipe in a way I could use it more easily than the way it is printed in the book, and I’ve given you the options I used when I didn’t have exactly what the recipe called for. Once you’ve made it a few times I’m sure it will become one of your ‘go to’ favourites….in our house it’s now  affectionately known as 2PV.

Two Potato Vindaloo

8 cardomon pods        )

1 tbsp cumin seeds     ) a) dry roast these and add to… * in a pestle and mortar and grind.

1 tbsp coriander seeds)

1/2 tsp cloves*

1/4 tsp turmeric*

1 tsp paprika*

1 tsp cinnamon*

 

b) cook the following on a medium low heat for 8 minutes or until shallots are brown

2 tbsp vegetable oil

12 shallots 300g (I used 4 small onions)

1/2 tsp mustard seeds

1/2 tsp fenugreek seeds (I used 1 tsp panch puran)

Stir a) into b) and add c)

c) 25 curry leaves (I left out once and dish was still fab!)

2 tbsp fresh grated ginger

1 red chilli, finely chopped

Cook for 3 minutes and then add d)

d) 3 ripe tomatoes, chopped (I used 1 tin tomatoes, 1 tbsp tomato puree, 1 tbsp ketchup)

50ml cider vinegar

400ml water

1 tbsp sugar

1/2 tsp salt to taste

Bring all to the boil and simmer for 20 minutes, then add e)

e) 400g potatoes, chopped into bite sized pieces

2 small red peppers (I used 1 red and 1 green)

Cook for another 20 minutes then add…

400g sweet potatoes, chopped into bite sized pieces.

Uncover pan for 10 minutes to thicken

I did all the prep first, leaving the skins on the potatoes. This dish tastes good immediately, but fabulous the next day and it freezes well.

Do pop back for more plant based recipes, book reviews, interviews, dance and magical musings. Bright blessings xx

Plant based recipe of the week – week 10 – Holly’s Jammy Flapjack

Standard

My children visited at the end of August and I was looking for a different cake to bake to go with my lemon curd slice, which you can find here https://wendysteele.com/2017/12/04/plant-based-recipe-of-the-week-week-2-happy-birthday-to-me/

Camping with my tribe, we all brought food to share and Holly brought along this delicious flapjack, so I thought I’d share the recipe with you all.

Holly’s Jammy Flapjack

 200g butter/margarine

175g golden syrup

300g porridge oats

200g jam

Preheat oven 200C/Fan 180/ Gas 6.

Grease 20cm X 20cm tin and line with greaseproof paper.

Melt margarine and syrup. Turn off heat. Stir in oats.

Press half the mixture into the tin. Spoon over the jam. Spread over the rest of the mixture.

Bake for 20 minutes until golden.

Cool and cut into 12 bars.

 

I used dairy free margarine and doubled the recipe to in the baking tray above.

 

Enjoy this delicious sweet treat. For more tried and tested plant based recipes, type ‘plant based recipe of the week’ into the search box on the home page. Do pop back again soon.

 

Getting the balance right part 2

Standard

It’s life, isn’t it? Mind and body, work and play, life is all about balance.

Living in a renovation project makes balancing really difficult. There’s always something to do on the house, byre or land, but since stopping smoking on 21st January, I’ve struggled to find a balance for my body.

The terrible gnawing pangs in my stomach could not be sated with food. I found that out after a couple of weeks, but even though I stopped eating so many granola bars, my hormones were going balastic. My IBS symptoms and menopausal symptoms returned with a vengeance. The new HRT my doctor insisted on didn’t agree with me and I gained weight really fast. My usual six hours of dancing each week wasn’t enough to stop me continuing to gain weight and on top of that, I wanted to cry every morning because I couldn’t have a cigarette.

That’s when I decided to start walking and counting steps every morning. It began with 1k in the morning, and then I made it morning, noon and night. It quickly rose to 2k when I discovered that was approximately one mile. Every morning when the alarm goes off, I get up and walk around our land, sometimes accompanied by Loki, who loves being carried around.

I do the same at lunchtime and in the evening and these past two weeks I’ve added in 3 barrows full of brambles and 3 Wendy barrows of stones moved, to try to achieve every day. This gives all my arm and back muscles a good work out too.

But this exercise has to fit around my writing plans for August; to complete the fourth Lizzie Martin Witchlit book, The Eloquent Witch. And then, of course, there’s marketing and promotion. I’m using my power naps, but my family is visiting next week and I’ve less than half of the novel completed.

Have I got the balance wrong? I hope not because I’m feeling more energised. I don’t know if I’ve lost weight because I don’t have scales but there’s no doubt the equator-like ring around my middle is decreasing…and last night on the river bank, I jogged the length of it for the first time. I asked myself the question ‘Can you jog?’ It’s been over thirty years since I’ve run and I’m going to build up to 1k steps, 200 jog and 200 walk and repeat, by the end of the month.

Balance of mind and body has to be a personal thing, but if walking, dancing and maybe even jogging, give me more energy and keep my depression away, enabling me to write and enjoy life more, I’m going for it. I’m sure the plant based diet helps too, with fresh vegetables from the garden.

For tried and tested plant based recipes, type ‘plant based’ into the search box on the home page.

 

 

 

First Harvest

Standard

I know we’re already more than two weeks into August, but I wanted to share tipping out that first potato bag for potatoes to cook for dinner. Rootling through the earth, glossy potatoes appear as if by magic. Our first harvest this year, earth rubbed off and cooked immediately with sausages, peas and onion gravy. Delicious!

Our little veg garden is giving and giving, thanks to the donations of plants from friends and neighbours.

We’ve had runner beans and peas which went into curries.

This week we had our first marrow, rescued before the slugs helped themselves and cooked up in curry for our Tribal Unity camping weekend. There are some apples on the trees too and we’re hoping they grow a little bigger before they get nibbled! Our single tomato plant is laden and the onions and leeks are coming on. I’m growing fennel too, so I’m looking forward to finding tasty recipes to use that in as I’ve never cooked it before.

Eating fresh vegetables makes you feel good and I can’t wait to get our ‘potting shed come greenhouse’ up ready to start growing from our own seeds.

For tried and tested plant based recipes, type ‘plant based’ into the search box on the home page.

Appreciate the first harvest and the wonders of nature.

Plant Based Recipe of the Week – week 9 – Chickpea and Spinach Curry

Standard

This is one of my favourite recipes at the moment and we’re eating it at least once a week, either with dahl or Tracy’s Curry https://wendysteele.com/2018/05/18/plant-based-recipe-of-the-week-week-7-tracys-curry/

Chickpea and spinach curry, affectionately known as ChiSpi (rhymes with hifi), in our house was originally a recipe by Hari Ghotra called Sholay Saag (Kale and Chickpea Curry). I enjoyed it with the kale, but I found it a strong, overpowering flavour for my taste buds. One day I had fresh spinach in the fridge and thought I’d give it a go. This is the link to Hari’s website with lots of recipes, tips and ideas for cooking authentic Indian Food https://www.harighotra.co.uk/

Chickpea and Spinach Curry

1-2 tablespoons of  rapeseed oil

½ tspn mustard seeds

1 tspn cumin seeds

1 large onion, diced

4 garlic cloves, crushed

4 plum tomatoes (I used a tin of tomatoes)

800g/2 tins of chickpeas, drained and rinsed

1 tspn salt, or to tast

1 heaped tspn coriander seeds, crushed (can use powder)

1 green chilli, chopped (or red if you don’t have a green one)

200g spinach (or chopped kale)

1 green chilli, sliced for garnish

  • Heat the oil in a lidded pan over a medium heat and when it’s hot add the mustard seeds and then the cumin seeds.
  • Stir for a minute until you can smell the aroma of the cumin seeds and the mustard seeds stop sizzling, then add the diced onions.
  • Fry the onions for 15 minutes until they start to brown, then add the garlic. Fry together for 4 minutes before adding the tomatoes, stir and leave to cook for a few minutes. Add a little water if required.
  • Add the crushed coriander, green chilli, chilli powder, turmeric and salt and leave to cook on a gentle heat until the tomatoes start to break down and create a thick masala sauce (about 10 minutes).
  • Turn the heat up to thicken the sauce a little if required.
  • Add the chickpeas and stir to coat them with the masala. Add a splash of water and let them simmer for 5 minutes.
  • Add the spinach (or chopped kale) a handful at a time, stirring in between. Leave this to cook for 5 minutes until kale is soft and tender. Top with the sliced chilli and serve.

Take time to make the masala sauce… it’s worth it. This recipe benefits from reheating so if possible, make and refrigerate overnight.

 

I’ll leave you with a lovely photo of Jibby (the feral cat who came with the house) and Odin (one of the latest pair of rescued cats to come and live us), watching the sunrise.

Stay safe, stay healthy and enjoy life. Bright blessings xx

 

Plant based recipe of the week – Week 8 – Lisa’s Vegetable Curry

Standard

Apologies for the delay in posting. I’ve not been trying new recipes, but instead eating food I know will be good while I focus on the latest Witchlit novel, The Flowerpot Witch, which will be published on Thursday 21st June.

But I did cook this curry again last week and remembered to take photos for you.

This curry is from my friend Lisa. It’s delicious with dahl and rice or with popadoms or naan…. in fact, it’s just delicious!

Lisa’s Vegetable Curry

2 tablespoons oil

2 onions

1 tablespoon fresh ginger

Vegetables:

My favourite – ½ butternut squash, 1 large sweet potato, 2 carrots (plus 1 head broccoli, 200g spinach)

2 teaspoons garam masala (I ran out and used 1 tspn madras curry powder and was good)

Salt

3 whole peppercorns

Big bunch of fresh coriander

1 tin of coconut milk

1 heaped tablespoon of peanut butter

Green pepper

150g green beans

Fresh parsley (optional)

Fry chopped onion for about 2-3 minutes until softened.

Add ginger and cook for about one more minute

Add chopped vegetables – you could try parsnips, peas, potato or swede. (I chopped up a whole butternut squash and roasted in the oven for about ten minutes and used the other half for making soup)

Add garam masala, salt, peppercorns, the chopped stalks of the coriander and, if you have it, about a teaspoon of a kebab spice mix containing chilli and dried mango. (I checked out Ras Al Hanout and used that. It contains coriander, paprika, turmeric, cinnamon, cumin, ginger, black pepper, white pepper, cayenne, salt, pimento, cardamom, cloves, nutmeg and aniseed)
Continue to cook for about 5 minutes stirring constantly.

Add a tin of coconut milk and a heaped tablespoon of peanut butter.
Bring to the boil while stirring then leave to simmer for about 45 minutes.

If using cauliflower or broccoli then add after about 25 minutes. (I added green pepper and green beans with the broccoli)

After about 30 minutes taste and add more spice/peanut butter if you think it is needed.

If using spinach add it about 8 minutes before the end.
At the end add a large handful of chopped fresh coriander and/or parsley. (You can leave out both but fresh coriander is fab in this dish)

If freezing don’t add spinach or fresh herbs until you reheat.