Wednesday, 11 July 2018

Maca Power Breakfast Smoothie

maca power breakfast smoothie

This smoothie tastes creamy and indulgent, with a hint of caramel thanks to the inclusion of maca and a hit of comforting cinnamon. It is sweet with a slightly malty flavour. I've called it a breakfast smoothie largely because that's how I've been enjoying this smoothie recently, plus the inclusion of oats seems fitting for the morning but of course, you can make it at any time of day!

Three great health benefits: boosts immunity, energy boosting, beneficial for heart health

Serves 1
Enjoy immediately

Ingredients:
1 frozen banana
1 cup almond milk (I always use unsweetened)
1 tbsp gluten free oats
1 tbsp smooth cashew butter
1 tsp maca powder
1/2 tsp ground cinnamon
1/4 tsp vanilla extract

Method:
1) Place all of the ingredients in a blender and blend until smooth and creamy. Enjoy immediately.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 

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Friday, 6 July 2018

Loaded Aubergine

loaded aubergine
I wasn't entirely sure what to call this dish, which is probably apparent in the rather unimaginative title but I didn't want to let such matters delay my posting of this recipe as it's the perfect light summer supper. Inspired by holidays in the Med, this is packed with fresh flavours and is simple to make, leaving you time to enjoy the summer sunshine. 

Three great health benefits: boosts immunity, good source of fibre, beneficial for digestive health

Serves 1
Enjoy immediately

Ingredients:
1 aubergine
1 tbsp + 2 tsp extra virgin olive oil
1 clove garlic
2 sprigs fresh parsley
1 small tomato
6 green pitted olives
1 tbsp capers
1 tbsp pistachio kernels
1/3 red chilli (de-seed if you wish to reduce the heat)
Pinch dried oregano
Juice of 1/2 lemon
Sea salt and black pepper

Method:
1) Preheat oven to 180 degrees C.
2) Cut the aubergine in half lengthways and score the fleshy inside with a criss-cross pattern. Drizzle with 2 tsp of the olive oil. Bake (criss-cross side facing up) in a roasting tin for 25-30 minutes.
3) Meanwhile, whizz together the garlic, parsley, tomato, olives, capers, pistachio, chilli, oregano, remaining olive oil, lemon juice and salt & pepper in a food processor to roughly chop.
4) Turn the oven off. Place the mixture from the food processor on top of the aubergine and return to the warm (but off) oven for 5 minutes. Serve immediately.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 
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Monday, 2 July 2018

Banana Bread Bliss Balls

Halo Eats banana bread bliss balls

This is the recipe for one of the Bliss Ball flavours that I sell locally. Some people have said it's crazy that I sometimes share the recipes for the products which I sell through Halo Eats. Maybe they're right but I'm inclined to disagree. By sharing the recipes, it enables those who aren't able to access the Halo Eats Bliss Balls where they live to try them and I also feel that it showcases what an honest and wholesome product it is, with few ingredients. I don't see sharing as a threat and in any case, I guess it's no different to people who buy sandwiches for convenience- we all know how to make them but sometimes, it's just handy to buy something that someone else has made for you! Whether you buy these or try making them yourself, I hope you'll enjoy.

Three great health benefits: good source of fibre, beneficial for brain health, anti-inflammatory

Makes 10
Keeps for approx 1 week refrigerated in an airtight container and freezes well for a couple of months

Ingredients:
125g walnuts
2 tsp ground cinnamon
150g medjool dates, pitted
1 banana
150g gluten free oats

Method:
1) Whizz the walnuts in a food processor to finely chop. Add the cinnamon and whizz again before adding the dates, followed by the banana and then the oats.
2) Form into balls. Refrigerate for at least an hour to set.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 
Photo credit: with thanks to www.tiffany-matthews.com 
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Friday, 29 June 2018

Herby Buckwheat Tabbouleh

herby buckwheat tabbouleh
I've previously posted a recipe for Quinoa Tabbouleh (click here) and whilst I still enjoy that recipe, I wanted to post another version as tabbouleh is perfect for sunny weather and it's always nice to have a little variety! Despite its name, buckwheat is naturally gluten free and is an ingredient which features prominently in my kitchen. It may not have quite as many nutritional benefits as the powerhouse that is quinoa but it's nice to offer as something a bit different. This salad has been my go-to for lunch recently and my boyfriend has even said that it's his new favourite- high praise indeed! I'm not going to deny that it's pretty garlicky but it is balanced by the fresh flavours of the other ingredients including classic tomato & cucumber, jewel-like juicy pomegranate and a trio of herbs. What's more, when I have this for lunch, it's so satisfying that I feel full until dinner without the temptation to snack. The recipe can be made in bulk if you need a slightly unusual salad to take along to a BBQ and it also keeps pretty well in the fridge, making it perfect for meal prep.

Three great health benefits: boosts immunity, helps support the body's detoxification process, beneficial for heart health

Serves 4

Ingredients:
1 cup buckwheat groats, rinsed
1 & 1/2 cups vegetable stock
2 tomatoes, finely chopped
1 spring onion, finely chopped
1 clove garlic, crushed
1/2 cucumber, finely chopped
Few sprigs mint, finely chopped
Few sprigs parsley, finely chopped
Few sprigs coriander, finely chopped
1/4 cup pomegranate
2 tbsp extra virgin olive oil
Juice of 1/2 lemon
Sea salt and black pepper, to taste

Method:
1) Combine the buckwheat groats and vegetable stock in a saucepan and simmer together (stirring regularly) for 15 minutes over a medium heat on the hob, until almost all of the stock is absorbed. Place a lid on the saucepan, reduce the heat to low and cook for a further 5 minutes until all of the liquid is completely absorbed. Set aside to cool completely.
2) Add the remaining ingredients and stir together to combine.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 
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Wednesday, 27 June 2018

Easy Acai Bowl

easy acai bowl
If you've spent any time scrolling through foodie accounts on Instagram, then you'll be all too familiar with the oh-so-grammable acai bowl. Acai bowls are essentially a smoothie bowl based on the Brazilian super fruit, which has a deep purple colour. As with any smoothie bowls, they're the perfect summer treat, whether it be for breakfast, a post gym snack (ideal following a HIIT workout thanks to the powerful free radical fighting antioxidants) or dessert. The following recipe is so easy and of course, you can adapt it to your taste- for example, reducing the liquid quantity if you prefer a thicker base and alternating the toppings for your favourites or whatever you have on hand. However you decide to enjoy this recipe, don't forget to Instagram your creation (otherwise, is it even an acai bowl?!).

Three great health benefits: good source of antioxidants, beneficial for bone health, promotes healthy skin

Serves 1
Enjoy immediately

Ingredients:
1 frozen acai berry packet
1 frozen banana
1/2 cup coconut milk
1 tbsp granola
1 tsp coconut flakes
1 tsp goji berries
8 blueberries
3 strawberries, halved

Method:
1) Place the acai, banana and coconut milk in a blender and blend until smooth and creamy. Pour into a bowl and add the toppings.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 
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Monday, 25 June 2018

Turmeric Hummus

turmeric hummus

I've wanted to share a recipe for Turmeric Hummus for some time now and I'm not entirely sure what's taken me so long! I've previously mentioned that I eat a lot of hummus and whilst I'll come back to Classic Hummus (recipe here) time and time again, it's also nice to switch things up by featuring other flavours. I most recently made this as part of a special dinner I prepared for Fathers' Day, when the weather was grey & miserable so I wanted to add some sunshine to the proceedings, which the colour of this certainly does whilst the hummus also packs a flavour punch!

Three great health benefits: boosts immunity, good source of fibre, anti-inflammatory 

Makes 1 bowl

Ingredients:
1 x 400g tin chickpeas, drained (if desired, hold back a few chickpeas for decoration)
2 cloves garlic, peeled
Juice of 1 lemon
3 tbsp extra virgin olive oil
3 tbsp water
2 tbsp tahini
1 tsp ground turmeric
1 tsp ground cumin
Sea salt and black pepper
Sprinkling of paprika, to decorate (optional)

Method:
1) Place all of the ingredients in a food processor and whizz together until smooth and creamy.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 
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Friday, 22 June 2018

Harissa Roasted Carrots


harissa roasted carrots
I love taking everyday, readily available vegetables and creating recipes based around them to provide inspiration for new ways to serve. Hopefully it helps liven up mealtimes and makes it that little bit easier to incorporate your 5 a day (or more!). This recipe features harissa, which I can't get enough of at the moment, to add interest to carrots. I've opted for rainbow carrots but feel free to use regular.

Three great health benefits: boosts immunity, promotes healthy skin, beneficial for eye health 

Serves 2
Enjoy immediately

Ingredients: 
1 tbsp coconut oil, liquid
450g rainbow carrots, scrubbed and trimmed but with the tops left on
1 tbsp + 1 tsp rose harissa paste
Couple of sprigs of flat leaf parsley, chopped

Method: 
1) Preheat oven to 200 degrees C. Chop the carrots in half lengthways. 
2) Toss the carrots together with the coconut oil and harissa paste in a roasting tin, ensuring they are evenly covered. Roast for 40 minutes until cooked through. 
3) Place on a serving plate and sprinkle with the chopped parsley. Enjoy immediately. 

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 
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Wednesday, 20 June 2018

Baked Avocado Fries with Spicy Roasted Tomato Salsa

baked avocado fries with spicy roasted tomato salsa

Baked Avocado Fries may sound like the strangest thing but I promise that once you try them, you'll be hooked! They're the perfect "junk" food (with a healthy twist of course!) for enjoying alongside the World Cup... or not, if you prefer your food without a side of the offside rule. Even my usually cynical boyfriend and dad love these! They taste seriously indulgent and are crispy on the outside, encasing creamy avocado and are perfectly accompanied by the spicy roasted tomato salsa.

Three great health benefits: boosts immunity, good source of fibre, promotes healthy skin

Serves 1, or 2 as a snack
Enjoy immediately

Ingredients:
For the salsa:
4 tomatoes (275g), cut into 1/6ths
1 small onion, peeled and quartered
1 clove garlic, peeled but left whole
1 red chilli, roughly chopped (de-seed to reduce the heat)
2 tbsp olive oil
Sea salt & black pepper
Few sprigs fresh coriander (or substitute with flat leaf parsley if you're not a fan!)

For the fries:
1 large ripe but firm avocado, peeled, stoned and chopped into thick "fries"
2 tbsp chickpea (gram) flour
Sea salt & black pepper
2 tbsp almond milk
1 tsp olive oil
5 tbsp polenta
1 tbsp nutritional yeast
1/4 tsp cayenne pepper

Method:
1) Make the salsa in advance. Preheat the oven to 180 degrees C.
2) Place the tomatoes, onion, garlic and chilli in a roasting tin. Drizzle with the olive oil and season with the salt & pepper, making sure that all of the ingredients are evenly coated. Roast for 30- 40 minutes. Remove and set aside to cool.
3) Prepare the avocado fries. Preheat the oven to 200 degrees C. Line a baking tray with a silicone mat or baking paper.
4) Place three bowls in a row. In bowl one, place the chickpea flour and season with salt & pepper. Mix together with a fork. In bowl two, whisk together the almond milk and olive oil. In bowl three, combine the polenta, nutritional yeast and cayenne pepper.
5) Dip the avocado "fries", one at a time, into each of the bowls, starting with bowl one with the chickpea flour, followed by the milk mixture and finishing with the polenta combination. Place the prepared avocado "fries" on the baking tray and bake for 20 minutes (until golden), turning halfway through the cooking time.
6) While the "fries" are cooking, place the cooled salsa ingredients into a food processor along with the coriander. Whizz together to combine and then pour into a serving dish.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 
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Monday, 18 June 2018

Gazpacho

gazpacho

Time to fess up... I never actually used to like gazpacho. Don't get me wrong, all of the ingredients appealed to me but I simply couldn't get my head around the concept of "cold soup". Of course, the climate in Andalusia, Spain where gazpacho hails from, is somewhat warmer than where I grew up so perhaps that had something to do with my failure to grasp the concept too. I started playing around with recipes for it when my boyfriend told me how much he enjoys gazpacho and in turn, it led me to rediscover the soup. For obvious reasons, this version omits the bread and optional egg, which some classic recipes include but you won't miss them as this gazpacho is so packed full of fresh flavours and goodness. My boyfriend has stated that this is one of his favourites of all of my recipes and I must say that I love serving it for a light lunch, starter or dinner on a hot day. I hope that you will try it whether you're a long time fan of gazpacho or need convincing, as I did! Now we just have to cross fingers for sun!

Three great health benefits: boosts immunity, promotes healthy skin, good source of antioxidants 

Serves 3
Serve chilled

Ingredients:
550g tomatoes
1/2 red bell pepper, de-seeded and roughly chopped into small pieces
1/2 cucumber (approx 250g), roughly chopped into small pieces
1/2 red onion, roughly chopped into small pieces
1 clove garlic, crushed
4 tbsp extra virgin olive oil + a little extra for drizzling
1 tbsp apple cider vinegar
Sea salt and black pepper, to taste

Method:
1) Place the tomatoes in a medium bowl and cover with boiling water. Set aside for 5-10 minutes. (This step will make it easier to peel the skins off the tomatoes.) Peel the skins from the tomatoes and place in a blender.
2) Add the red pepper, cucumber (leaving 1/4 to one side for later) and red onion to the blender and blitz until blended together.
3) Add the garlic, olive oil, apple cider vinegar and salt & pepper and blend until smooth.
4) Refrigerate to chill until needed. To serve, sprinkle with the remaining cucumber as "croutons" and drizzle with a little of the olive oil.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 
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Friday, 15 June 2018

Strawberry and Banana Smoothie

strawberry and banana smoothie

I regularly reach for smoothies as a quick breakfast at this time of year and whilst I have my go-to recipes which I can make practically without thinking, it's also nice to switch things up & experiment with new flavours. This is the latest version I've been making, which incorporates a tablespoon of my Almond and Coconut Butter along with a little coconut oil, which combined with the strawberries and bananas simply tastes like summer!

Three great health benefits: boosts immunity, beneficial for bone health, good source of antioxidants

Serves 1
Enjoy immediately

Ingredients:
1 & 1/4 cups almond milk (I always use unsweetened)
1 cup strawberries & banana, chopped (I used frozen)
1 tbsp Almond and Coconut Butter (recipe here or use almond butter)
1 tsp maple syrup
1 tsp virgin coconut oil

Method:
1) Place all of the ingredients in a blender and blend until smooth.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 
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Wednesday, 13 June 2018

Mac' and "Cheese"

mac and cheese

Whenever I'm asked what my essential piece of kitchen equipment is, I answer a food processor. In reality, I love my kitchen gadgets and there are others which some may consider non-essential but which I use so regularly that it's hard to contemplate being in the kitchen without them (my citrus rasp is up there on the list of "can't-live-withouts"!). That said, a food processor really will make this way of eating an absolute breeze. It's hard to imagine being without one. I love the versatility of what can be created using a food processor. Aside from handy time savers such as grater attachments, the standard blade makes light work of creating raw desserts & treats, energy balls, pestos, dressings, hummus and other dips, falafels and burgers, and pasta sauces such as this vegan friendly "cheese" sauce.

This Mac' and Cheese is creamy, flavourful and indulgent. I've always thought of Mac' and Cheese as the ultimate comfort food- perhaps in part because of its nostalgic quality. This is no exception- although it has added feel good factor thanks to the inclusion of B12 rich nutritional yeast. What's more, it packs in a hidden vegetable through the butternut squash but I sometimes add a handful or two of spinach to up my intake (the lemon juice in the sauce will help in the absorption of iron from the spinach too). Normally, I'm all for mindful eating but this dish begs to be eaten slovenly in comfy clothes whilst having a relaxing evening!

Three great health benefits: boosts immunity, beneficial for digestive health, beneficial for bone health

Serves 2
Enjoy immediately

Ingredients:
75g cashews, soaked for at least 6 hours or overnight and drained & rinsed
125g butternut squash, peeled and roughly chopped
1 tsp olive oil
250g brown rice macaroni or penne pasta
1 clove garlic
6 tbsp almond milk (I always use unsweetened)
4 tbsp nutritional yeast
Juice of 1/2 lemon
1/4 tsp turmeric
Sea salt and black pepper, to taste
Sweet paprika

Method:
1) Preheat oven to 180 degrees C.
2) Place the butternut squash in a roasting tin and drizzle with the olive oil. Roast for 25-30 minutes.
3) Boil the pasta in a large saucepan as per the packet instructions. Drain and return to the saucepan.
4) While the pasta is cooking, whizz together the cashews, butternut squash, garlic, almond milk, nutritional yeast, lemon juice, turmeric and salt & pepper in a food processor until smooth and creamy.
5) Pour the "cheese" sauce over the pasta and stir to thoroughly combine. Sprinkle with a little paprika to serve.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 
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Monday, 11 June 2018

Choco' Nut Smoothie

choco' nut smoothie

This has been my go-to energy boosting smoothie lately. It tastes so indulgent and is perfect for satisfying sweet cravings.

Three great health benefits: boosts mood, energy boosting, beneficial for heart health

Serves 1
Enjoy immediately

Ingredients:
1 frozen banana
300ml almond milk
1 tbsp raw cacao powder
1 tbsp smooth peanut butter
1 tsp virgin coconut oil
1 tsp maple syrup
Dash sea salt

Method:
1) Place all of the ingredients in a blender and blend until smooth.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 
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Friday, 8 June 2018

Broad Bean and Spinach Falafel

broad bean and spinach falafel

I adore falafel but because I eat them quite regularly, sometimes I like to switch up the recipe to keep things interesting. In this version, I've swapped the traditional chickpeas for broad beans and added spinach & parsley. They taste fresh & green- just like they look! The texture is soft, spongey and satisfying, making for the ideal lunch or dinner. I love serving these with minted coconut yoghurt which balances the slightly bitter "green" taste.

Three great health benefits: boosts immunity, good source of fibre, anti-inflammatory.

Makes 7-8
Enjoy hot or cold

Ingredients:
375g frozen baby broad beans
1 tbsp olive oil
80g spinach
3-4 sprigs parsley
2 tbsp gram (chickpea) flour
1 clove garlic
1 tsp ground cumin
Sea salt and black pepper

Method:
1) Place the broad beans in a saucepan of boiling water and boil for 3-4 minutes. Drain and set aside to cool.
2) Preheat oven to 200 degrees C and grease a baking tray with the olive oil.
3) Place the broad beans in a food processor along with the spinach, parsley, gram flour, garlic, cumin and salt & pepper. Whizz until smooth.
4) Shape into domed balls, approximately the size of golf balls and place on the baking tray. Bake for 30 minutes. Enjoy hot or cold.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 
Photo credit: with thanks to www.tiffany-matthews.com 
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Wednesday, 6 June 2018

Almond and Coconut Butter

almond and coconut butter

I like making my own nut butters but it's actually been a while since I last created a recipe for one. I decided to add coconut to the classic almond nut butter to give a summery twist. This tastes incredible on its own or with raspberry chia jam on top of toast, waffles, smoothie bowls, pancakes or porridge but for an added sense of indulgence, I also like to add a sprinkle of cacao nibs when using it.

Three great health benefits: promotes healthy skin, beneficial for bone health, energy boosting. 

Makes 1 jar
Keeps for a couple of weeks refrigerated in a jar or airtight container

Ingredients:
2 cups almonds
1 cup coconut flakes
Large pinch sea salt

Method:
1) Place the almonds in a food processor and whizz for approximately 1 minute, until they resemble crumbs.
2) Add the coconut flakes and salt and whizz until smooth, creamy and glossy. The time this takes will depend upon the power of your food processor and may require patience (mine took approx 10 minutes). It's important to pause every minute or so to scrape down the sides of the bowl and also to prevent the motor from overheating.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 
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Monday, 4 June 2018

Carrot and Sweet Potato Korma

carrot and sweet potato korma

I've posted quite a few curry recipes now but I wanted to create a milder version for those who can't tolerate spice. Personally, I rarely opt for korma (growing up with a South American mother has given me a pretty high spice tolerance!) but this particular recipe was inspired by my PT & friend, Alice, who doesn't like spicy foods but told me that she wants to be more adventurous in the kitchen. I hope that this will inspire Alice and others alike to try out this healthy twist on the classic Korma which tastes fragrant & flavourful (& even if you're a spice fiend like me, it's so yummy & easy to make that it's worth giving a try!). I like to serve this with quinoa as a lighter option than rice because it already contains carbs with the sweet potato.

Three great health benefits: promotes healthy skin, boosts immunity, anti-inflammatory 


Serves 2-3
Enjoy immediately


Ingredients: 
2 tbsp coconut oil
1 onion, finely chopped
3 cloves garlic, crushed
1 inch piece fresh ginger, grated
1 tsp ground turmeric
1 tsp garam masala
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp hot chilli powder
3 carrots, chopped (200g)
2 small sweet potatoes, peeled and chopped into bitesized pieces (325g)
1 x 400ml can coconut milk 
3 tbsp desiccated coconut (I always use unsweetened)
3 tbsp ground almonds
Sea salt & black pepper
2 tsp flaked almonds

Method: 
1) Warm the coconut oil in a large saucepan over a medium heat on the hob. Add the onion and lightly fry for a few minutes until softened. 
2) Next, add the garlic and ginger and cook for a further minute, stirring constantly.
3) Stir in the spices (turmeric, garam masala, cumin, ground coriander and chilli) and cook for a further minute.
4) Add the carrot and sweet potato and stir, ensuring that they are covered in the spice mixture. 
5) Add the coconut milk and simmer over a medium heat for 10 minutes, stirring regularly, before adding the desiccated coconut & ground almonds. Season with salt & pepper. Stir and simmer for a further 5- 10 minutes until the vegetables are cooked through. Sprinkle with the flaked almonds to serve.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 
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Friday, 1 June 2018

Warm Aubergine Salad

warm aubergine salad
I love aubergines and generally always have one or two in the fridge, especially at this time of year when they are in season. I've previously raved about their versatility. This extends to their inclusion in salads too where their "meatiness" makes for a more substantial and satisfying dish, with this flavour-packed warm salad being the perfect example. I've included an easy dressing which incorporates cashew butter- it's ideal for those times when you crave a creamy dressing but don't want to wait for cashew nuts to soak.

Three great health benefits: beneficial for brain health, good source of fibre, boosts immunity.

Serves 1 as a main dish
Enjoy immediately

Ingredients:
1 aubergine (mine weighed 300g), chopped into bitesized cubes
2-3 tbsp olive oil
Sea salt and black pepper
2 handfuls rocket
1/4 cup walnut pieces
3 tbsp pomegranate seeds

For the salad dressing:
1 tbsp smooth cashew butter
3 tbsp extra virgin olive oil
Juice of 1/2 lemon
1 tsp Dijon mustard
Sea salt and black pepper

Method:
1) Preheat oven to 180 degrees C.
2) Place the aubergine in a roasting tin and season with salt and pepper. Drizzle with the olive oil, ensuring that all of the aubergine pieces are evenly coated. Roast for 20 minutes.
3) Meanwhile, make the salad dressing by whisking together the cashew butter, extra virgin olive oil, lemon juice, Dijon mustard and salt & pepper. This will make more dressing than you need but you can keep the excess in an airtight container in the fridge.
4) Place the rocket in a serving dish or bowl and top with the warm aubergine, walnut and pomegranate. Drizzle with the dressing. Enjoy immediately.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 
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Wednesday, 30 May 2018

Herby Lemon Hummus

herby lemon hummus

It's easy to forget dill if you've given up fish but it's such a lovely, fresh & fragrant herb that lends itself really well to dips so I wanted to celebrate it with this twist on a classic hummus. I first served this Herby Lemon Hummus at the Easter NamasTEA event and guests loved it so I hope you'll try the recipe. It's lovely served with crudities but I also really enjoy it with my Beetroot Simple Seeded Crackers (recipe here).

Three great health benefits: boosts immunity, helps support the body's detoxification process, beneficial for bone health

Makes 1 bowl

Ingredients:
1 x 400g chickpeas, drained
1 clove garlic
1 tbsp tahini
5 tbsp extra virgin olive oil
Few sprigs of fresh dill (approx 10g)
Few springs of parsley (approx 10g)
Juice of 1 & 1/2 lemons
Sea salt & black pepper

Method:
1) In a food processor, whizz together all of the ingredients until smooth and creamy.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 
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Friday, 18 May 2018

Channa Masala

channa masala
Whenever people ask me how best to transition to this way of eating, I always recommend curries. They're great whether you're starting this journey or want to introduce others to the lifestyle and are useful additions to the repertoire for those who are old hands at living this way. Curries are naturally packed with flavour and feel like a treat thanks to their association with takeaways, plus they work really well with a veggie base. For those reasons, everyone should have a good channa masala recipe and I really hope that this version will become your go-to.

Three great health benefits: boosts immunity, good source of fibre, anti-inflammatory.

Serves 4

Ingredients:
1 tbsp coconut oil
1 onion, finely chopped
4 cloves garlic, crushed
1 inch piece ginger, grated
2 green chillis, finely chopped (de-seed if you wish to reduce the heat)
1 & 1/2 tsp garam masala
1 tbsp ground cumin
1 tbsp ground coriander
1 tsp hot chilli powder
1/2 tsp ground turmeric
1 tbsp tomato puree
2 x 400g tins chickpeas, drained
1 x 400g tin chopped tomatoes
2 handfuls spinach
1 handful fresh coriander, roughly chopped
Juice 1/2 lemon
Sea salt and pepper, to taste

Method:
1) Heat the coconut oil in a large pan over a medium heat on the hob. Add the onion and lightly fry for a few minutes until softened.
2) Next, add the garlic, ginger and green chillis and stir over the heat for a further minute.
3) Stir in the spices (garam masala, ground cumin, ground coriander, chilli powder and ground turmeric). Note that the mixture will be very dry at this point.
4) Add the tomato puree, followed by the chickpeas and tinned tomatoes and stir to combine. Swish 300ml water into the empty tomato tin and add to the pan. Simmer for 20-30 minutes. Season with salt & pepper.
5) Add the spinach, coriander and lemon juice and stir, cooking until the spinach is just wilted.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 
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Monday, 14 May 2018

Chickpea Nicoise Salad

chickpea nicoise salad

Today's recipe is a twist on the classic nicoise, replacing the tuna and egg with a plant based source of protein in the form of chickpeas, which will also pack in added fibre. I've always thought of nicoise as a fairly substantial and satisfying salad and this version is no exception. It's named after nicoise olives but if you can't find them, feel free to substitute kalamata olives. Either way, it's fresh tasting and flavourful- perfect for summer!

Three great health benefits: boosts immunity, good source of fibre, promotes healthy skin

Serves 2

Ingredients:
300g new potatoes (I used Jersey Royals)
100g green beans, trimmed
4 handfuls (100g) mixed salad leaves (I used watercress, rocket & baby spinach)
100g baby plum or cherry tomatoes, chopped in half
50g pitted nicoise or kalamata olives
1 x 400g can chickpeas, drained and rinsed

For the dressing:
4 tbsp extra virgin olive oil
2 tbsp apple cider vinegar
1 tsp Dijon mustard
Sea salt and pepper, to taste

Method:
1) Place the potatoes in a saucepan filled with cold water. Bring to the boil for 15-20 minutes, until cooked. Set aside to cool.
2) In a separate saucepan, boil water then add the beans. Boil for 5-7 minutes, until cooked. Set aside to cool.
3) Chop the potatoes and beans in half.
4) To make the dressing, whisk together the olive oil, vinegar, mustard and salt & pepper.
5) Layer up the salad by placing the mixed leaves in a large bowl and topping with the potatoes, beans, tomatoes, olives and chickpeas. When ready to serve, drizzle with the dressing, to taste.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 
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Wednesday, 9 May 2018

"Bounty" Smoothie

Bounty smoothie

This creamy smoothie takes inspiration from the classic coconut chocolate bar and is ideal for satisfying sweet cravings.

Three great health benefits: boosts mood, good source of fibre, helps regulate blood sugar levels

Serves 1
Enjoy immediately

Ingredients:
1 cup coconut milk
1 frozen banana
2 tbsp unsweetened desiccated coconut
1 tbsp raw cacao powder
1 medjool date, pitted

Method:
1) Place all of the ingredients in a blender and blend until smooth. Enjoy immediately.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 
Photo credit: with thanks to www.tiffany-matthews.com 
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Monday, 30 April 2018

3 Step Tahini Breakfast Bars (Nut Free; No Bake)

3 step tahini breakfast bars

So many of my recipes contain nuts- they're one of my favourite ingredients and what's more, they tend to feature heavily with this type of eating. That said, I do sometimes get asked for nut free recipes, particularly by mums wanting to encourage healthy eating in their children but being restricted by school "no nuts" policies. With that in mind, I created today's recipe for these Tahini Breakfast Bars. As an added bonus, they're no bake, simple to make and a great "grab & go" breakfast option, so they are perfect for busy lifestyles!

Three great health benefits: beneficial for heart health, good source of fibre, promotes healthy skin

Makes 16 bars
Keeps for approx 1 week refrigerated in an airtight container

Ingredients:
200g gluten free jumbo oats
225g medjool dates, pitted
75g unsweetened desiccated coconut
5 tbsp tahini
5 tbsp date nectar
1 tsp ground cinnamon
Pinch sea salt

Method:
1) Line a 10.5 x 8 inch rectangular brownie or cake tin with greaseproof paper.
2) Place all of the ingredients into a food processor and whizz until the mixture sticks together.
3) Press the mixture into the prepared cake tin and refrigerate for a few hours, or overnight, to set. Cut into bars.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 
Photo credit: with thanks to www.tiffany-matthews.com 

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Wednesday, 25 April 2018

No-Bake Layered "Nutella" Squares

no bake layered "Nutella" squares

I've been wanting to post a Millionaire's Shortbread recipe on here for some time but I'm afraid you'll have to wait a little longer. The other day, I wanted to make a layered treat and I decided to get creative, resulting in me coming up with these No- Bake Layered "Nutella" Squares which are simply divine! A crumbly oaty base, with a sweet fudgey "Nutella" layer, topped with silky healthy homemade chocolate and chopped hazelnuts. So so good! The ingredients list may look long but many of the ingredients are repeated in different layers so there's actually only ten ingredients. My "Nutella" inspired recipes on here always prove popular but I think these squares are the best yet! I really hope that you'll make them.

Three great health benefits: boosts mood, good source of fibre, promotes healthy skin

Makes 16 squares
Keep refrigerated

Ingredients:
For the Base:
125g gluten free jumbo oats
125g almonds
3 tbsp coconut oil (liquid)
2 tbsp maple syrup
Pinch sea salt
For the Fudgey "Nutella" Layer:
50g hazelnuts
350g medjool dates, pitted
100g hazelnut butter
2 tbsp coconut oil (liquid)
1/2 tsp vanilla extract
Pinch sea salt
For the Chocolate Topping:
1/4 cup cacao powder
1/4 cup coconut oil
1/4 cup maple syrup
For the Topping:
50g hazelnuts

Method:
1) Line an 8 inch square cake tin with greaseproof paper.
2) Start by preparing the base. Whizz together the oats and almonds in a food processor to form a crumb like texture. Add the coconut oil, maple syrup and salt and whizz together in the food processor to combine.
3) Press the crumbly oaty base into the prepared cake tin (it'll be a thin layer) and refrigerate for at least 30 minutes to set.
4) Meanwhile, prepare the "Nutella" layer. Start by very briefly whizzing 50g hazelnuts in a clean food processor to roughly chop (they should remain chunky). Tip into a plate and set aside. Repeat (for the hazelnut topping).
5) Next, whizz the dates in the food processor until they come together in a thick, caramelly mass.
6) Add the hazelnut butter, coconut oil, vanilla and salt and whizz together to form a smooth, thick paste.
7) Stir in the 50g chopped hazelnuts and smooth the fudgey "Nutella" layer on top of the base in the cake tin. Refrigerate for at least an hour to set.
8) Make the chocolate topping by melting together the cacao powder, coconut oil and maple syrup in a small saucepan over a medium heat on the hob. Remove from the heat and set aside to cool slightly, allowing the mixture to thicken but not set. Pour on top of the "Nutella" layer and sprinkle with the chopped hazelnuts. Refrigerate for at least 30 minutes to set before cutting into squares.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 
Photo credit: with thanks to www.tiffany-matthews.com 

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Monday, 23 April 2018

Black Bean Chilli

black bean chilli

It may seem like a strange comment but black beans are one of my favourite pulses- there's something about their unctuous flavour that I really enjoy so I wanted to create a chilli recipe in celebration of them. This is a comforting, warming chilli that packs in the veggies. I love serving it with brown rice and a side of creamy avocado to complement the rich flavours.

Three great health benefits: boosts immunity, boosts mood, good source of fibre

Serves 4

Ingredients:
2 tbsp coconut oil
1 onion, finely chopped
2 cloves garlic, crushed
1 red chilli, finely chopped (de-seed if you want to reduce the heat)
1 & 1/2 tsp ground cumin
1 tsp smoked paprika
1/2 tsp cayenne pepper
2 red bell peppers
1 carrot, grated
1 tbsp tomato puree
2 x 400g tins black beans, drained
1 x 400g tin chopped tomatoes
1 tbsp cacao powder
Sea salt and black pepper

Method:
1) Melt the coconut oil in a large saucepan over a medium heat on the hob.
2) Add the onion and lightly fry for a few minutes until softened. Add the garlic, followed by the chilli, and fry for a further minute.
3) Next, add the cumin, paprika and cayenne pepper and stir. Add the red peppers and fry for a further couple of minutes.
4) Stir in the carrot and tomato puree, before adding the black beans and chopped tomatoes. Half fill the empty chopped tomato tin with water and slosh around. Add to the saucepan. Season with salt and pepper and simmer for 30 minutes.
5) Stir in the cacao powder and simmer for a further 10 minutes.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 
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Friday, 20 April 2018

Avocado Hummus

avocado hummus
Sometimes I simply can't decide between guacamole and hummus- they're both so good! Ok, it's not exactly the biggest problem but I decided to overcome the dilemma by combining the best of both in this creamy Avocado Hummus. I've recently been enjoying this with seasonal roasted veggies but it also works really well as a dip served with crudities when entertaining.

Three great health benefits: boosts immunity, promotes healthy skin, good source of fibre

Makes 1 bowl

Ingredients:
1 x 400g can chickpeas, drained
1 ripe avocado, peeled and stone removed
Juice of 1 lime
1 clove garlic, peeled
4 tbsp extra virgin olive oil
4 tbsp water
1 tbsp tahini
1 tsp chilli flakes
Sea salt and black pepper, to taste

Method:
1) Place all of the ingredients in a food processor and whizz together until smooth and creamy.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 
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Wednesday, 18 April 2018

Tropical Green Smoothie

Tropical Green Smoothie

The return of warmer weather means that I'm embracing smoothies once again. I most regularly enjoy them when I need a grab & go breakfast but of course, they're great any time of day. Don't be put off by the inclusion of kale in this smoothie- I promise that you can't taste it. This sweet and creamy smoothie is reminiscent of tropical holidays, thanks to the combination of mango and coconut.

Three great health benefits: boosts immunity, beneficial for eye health, anti-inflammatory.

Serves 2
Enjoy immediately

Ingredients:
2 cups coconut milk
1/2 cup frozen mango
Handful kale
2 medjool dates, pitted
1/4 tsp ground turmeric

Method:
1) Place all of the ingredients in a blender and blend until smooth. Enjoy immediately.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 
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Monday, 16 April 2018

Peanut Butter Curry

peanut butter curry

Don't knock it until you've tried it- this Peanut Butter Curry may just be one of my favourite recipes which I've created yet! The ingredients list may look long but it largely comprises store cupboard essentials and the lentil base means that it's an affordable dish to make. Peanut butter adds a depth of flavour whilst the spices add a warming kick. I tend to make curries in advance because they always taste better once the flavours infuse and whilst this does get better over time, it also tastes great the day it's made making it the perfect choice for batch cooking and a quick meal alike.

Three great health benefits: beneficial for digestive health, good source of fibre, boosts immunity


Serves 4-5

Ingredients: 
1 heaped tbsp coconut oil
1 onion, finely chopped
3 cloves garlic, crushed
1 inch piece fresh ginger, grated
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp ground turmeric
1/2 tsp cayenne pepper
1/4 tsp hot chilli powder
2 x 400g tins green lentils, drained
1 x 400g tin chopped tomatoes
500ml vegetable stock
1/3 cup (80ml) crunchy peanut butter
2 large handfuls spinach

Method: 
1) In a large saucepan over a medium heat on the hob, melt the coconut oil. Add the onion and lightly fry until softened. 
2) Next add the garlic and ginger and fry for a further 1-2 minutes before adding the spices (cumin, coriander, turmeric, cayenne pepper and chilli). Stir to combine. 
3) Add the lentils and stir ensuring that they are evenly coated with the spice mixture.  
4) Add the chopped tomatoes, followed by the vegetable stock and stir. At this point the curry will look rather watery but don't worry as it will reduce as it cooks! 
5) Increase the heat and add the peanut butter, stirring to dissolve.
6) Reduce the heat and simmer for 20 minutes, stirring occasionally.
7) Finally, add the spinach and stir into the curry, heating through just until it starts to wilt.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 
Photo credit: with thanks to www.tiffany-matthews.com 


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Wednesday, 11 April 2018

Matcha Chia Pudding

matcha chia pudding

There's something strangely addictive about Matcha and I love experimenting with it in different recipes. My latest creation is this unashamedly green chia pudding which is quick & easy to prepare in advance and makes for the perfect dessert, or can even be enjoyed as an indulgent breakfast.

Three great health benefits: energy boosting, good source of Omega 3 fatty acids, anti-inflammatory.

Serves 2

Ingredients:
2 tsp matcha powder
2 tsp maple syrup
1/4 cup chia seeds
1 & 1/4 cups cashew milk

Method:
1) In a small bowl whisk together the matcha powder with 1-2 tbsp hot water until it is smooth and there are no powdery lumps remaining. Stir in the maple syrup.
2) In a bowl, combine the chia seeds with the cashew milk.
3) Thoroughly stir the matcha mixture into the chia seeds and cashew milk, ensuring the mixture is combined well.
4) Refrigerate for a few hours or preferably overnight. Stir before serving.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 
Photo credit: with thanks to www.tiffany-matthews.com 
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Monday, 9 April 2018

Simple Seeded Crackers (plus a variation)

simple seeded crackers

Ever since I first recipe tested these crackers, I've been obsessed with them! They're so simple to make and I love how clever chia seeds work their magic with water to fuse the mixture together. I enjoy eating them with hummus and other dips, and they also work well crumbled into smaller pieces and used in place of croutons as a topping for soups and salads.

Three great health benefits: boosts immunity, promotes healthy skin, beneficial for heart health

Makes 16
Store in an airtight container

Ingredients:
3/4 cup sunflower seeds
3/4 cup pumpkin seeds
1/2 cup hulled hemp seeds
1/2 cup chia seeds
1/4 cup flaxseed
1/4 cup sesame seeds
1 & 1/2 cups water
1 tbsp dried Italian herbs
Sea salt and black pepper

Method:
1) Preheat oven to 180 degrees C. Line two baking trays with silicone mats or greaseproof paper.
2) Combine all of the seeds, together with the seasoning, in a mixing bowl.
3) Add the water and stir thoroughly to combine. Set aside for 15 minutes. Stir.
4) Place the seed mixture onto the prepared baking trays, dividing equally between the two. Use a palette knife to spread the mixture into a thin, even layer. Bake for 30 minutes. Allow to cool completely before breaking into crackers.

Beetroot Simple Seeded Crackers Variation:
Replace the Italian herbs with 1 tbsp beetroot powder. Follow the method as above.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 
Photo credit: with thanks to www.tiffany-matthews.com 
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Friday, 30 March 2018

Not Cross Buns

Not X Buns

It seemed only fitting to share a "Hot Cross Buns" recipe for Good Friday. I've called this healthy alternative "Not Cross Buns" as they are a raw version, which nonetheless perfectly captures the flavours of the classic. They are even topped with the traditional crosses! I served these at the Spring NamasTEA event last weekend, where guests were treated to an hour of yoga followed by a healthy afternoon tea, and was thrilled that many cited these as their favourite treat out of those offered.

Three great health benefits: beneficial for brain health, good source of fibre, promotes healthy skin

Makes 16
Keeps for approx 1 week refrigerated in an airtight container and freezes well for a couple of months

Ingredients:
180g walnuts
125g almonds
250g medjool dates, pitted
175g raisins
2 tbsp coconut oil (liquid)
Zest of an orange, grated
2 tsp ground cinnamon
1/8 tsp ground allspice
Pinch grated nutmeg
Pinch sea salt
50g sultanas
1/3 cup coconut butter
2 tbsp maple syrup

Method:
1) Whizz the walnuts and almonds in a food processor to form a crumb-like texture.
2) Add the dates, raisins, coconut oil, orange zest, cinnamon, allspice, nutmeg and salt and whizz together. Stir in the sultanas.
3) Shape into miniature "buns" and refrigerate for a few hours, or overnight, to set.
4) For the "X", melt together the coconut butter and maple syrup in a small saucepan over a medium heat on the hob. Remove from the heat and set aside to cool slightly, but not completely, just until the mixture thickens.
5) Place into a piping bag and create an "X" on top of each of the "buns". Refrigerate to set.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 
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Wednesday, 28 March 2018

Raw Mango and Ginger "Cheesecake"

Raw Mango and Ginger Cheesecake

This indulgent dessert is perfect for special occasions- not only does it taste incredible and will "wow" those who aren't accustomed to this type of eating (& those that are!), but it is also designed to be prepared in advance.

Three great health benefits: good source of fibre, promotes healthy skin, boosts immunity

Serves 8

Ingredients:
1 cup almonds
3/4 cup medjool dates, pitted
2 tsp ground ginger
2 cups cashew nuts, soaked overnight and drained & rinsed
300g fresh mango
1/3 cup coconut oil (liquid)
1/4 cup maple syrup
Juice of 1/2 lime
Edible flowers to decorate (optional but looks lovely!)

Method:
1) Grease an 8 inch springform cake tin with a little coconut oil.
2) Place the almonds in a food processor and whizz until finely chopped. Add the dates and ginger and whizz again until the mixture starts to stick together. Press into the prepared cake tin and place in the freezer to set.
3) Meanwhile, prepare the mango layer. Place the cashews in a clean food processor, along with the mango, coconut oil, maple syrup and lime juice and whizz together until smooth.
4) Pour the mango mixture into the cake tin and smooth the top. Freeze overnight to set. Remove from the freezer approximately 20 minutes before serving. Decorate with edible flowers to serve.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 
Photo credit: with thanks to www.tiffany-matthews.com 
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Friday, 23 March 2018

No- Bake Orange and Cashew Breakfast Bars

No Bake Orange and Cashew Breakfast Bars

These sweet, oaty bars are a healthy alternative to shop-bought cereal bars and provide the perfect energy boost when you're in a hurry. I've named these "breakfast bars" simply because they are an on-the-go twist on my Cashew and Orange Granola recipe (if you liked that, you'll love these!) and both my boyfriend and I have been reaching for them in the mornings a lot lately but they can, of course, be enjoyed at any time of day.

Three great health benefits: boosts immunity, beneficial for bone health, good source of fibre

Makes 16 bars
Keeps for approx 1 week refrigerated in an airtight container

Ingredients:
1 cup cashews
2 cups gluten free oats
4 tbsp sunflower seeds
Zest and juice of 2 oranges
1 tsp ground ginger
Pinch sea salt
1 cup medjool dates, pitted
2 tbsp smooth cashew butter
2 tbsp coconut oil, liquid
2 tsp date nectar (optional)

Method:
1) Line a 10.5 x 8 inch rectangular brownie or cake tin with greaseproof paper.
2) Place the cashews in a food processor and pulse a few times to coarsely chop. Tip into a mixing bowl and add the oats, sunflower seeds, orange zest, ginger and salt, stirring to combine.
3) Next, whizz the dates in the food processor, gradually adding the orange juice followed by the cashew butter. Whizz until it forms a sticky mixture.
4) Add the sticky date mixture to the mixing bowl, along with the coconut oil and date nectar, if using. Stir thoroughly to combine.
5) Press the mixture into the prepared cake tin and refrigerate for a few hours or preferably overnight to set. Cut into bars.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 
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Wednesday, 21 March 2018

Simple Cauliflower Rice

simple cauliflower rice

Cauliflower is in season at the moment so, as you can probably tell, I've been experimenting with lots of recipes using it as a key ingredient. It seemed only natural to share my take on Cauliflower Rice, which is a staple within the health & wellbeing community. Use it in the same way that you'd use regular rice- I love it as a curry accompaniment thanks to the subtle yet zesty lime (which can be omitted if you prefer a plain "rice"). It's actually quicker & easier to make than regular rice, isn't as stodgy and as an added bonus, packs in an extra vegetable portion.

Three great health benefits: helps support the body's detoxification process, beneficial for digestive health, boosts immunity

Serves 2
Enjoy immediately

Ingredients:
1 cauliflower, outer leaves removed and chopped into florets (mine weighed 500g)
1 tbsp coconut oil
Pinch sea salt
Zest of 1 lime
Juice of 1/2 lime

Method:
1) Place the cauliflower in a food processor and whizz until it resembles rice.
2) In a wok or large pan, heat the coconut oil over a medium heat on the hob. Add the cauliflower and stir fry for 2-3 minutes. Add the salt.
3) Add the lime zest and juice and stir fry for a further minute. Enjoy immediately.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats
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Monday, 19 March 2018

Shepherd-less Pie

Shepherd-less Pie

Shepherd's or cottage pie was a staple in my house growing up and it remains a running joke that my mum will make it whenever guests are arriving for a visit. She has a point- it can be made up in advance and then heated in the oven when needed. It was only a matter of time before I shared a recipe for "Shepherd-less" Pie (aka gardener's pie or vegan shepherd's pie), combining a lentil filling and sweet potato topping. This vegan friendly version has the same comforting credentials as the original and following in my mother's footsteps, I like to make it in advance so I simply need to pop it in the oven to heat through when I'm ready (with or without guests!), plus, as with most dishes like this it tastes better once the flavours have had a chance to infuse together. Kale and quinoa, etc.. are all well and good but sometimes, you simply want comfort food and that's where this dish comes into its own!

Three great health benefits: beneficial for digestive health, boosts immunity, good source of plant-based protein

Makes 1 large pie

Ingredients:
4 sweet potatoes, peeled and chopped (mine weighed
1 tbsp olive oil
1 onion, finely chopped
2 cloves garlic, crushed
1 stick celery, finely chopped
1 carrot, finely chopped
150g mushrooms (I used Closed Cup), finely chopped
2 x 400g tins green lentils, drained
2 tbsp tomato puree
Leaves from 3 sprigs fresh thyme
2 tbsp liquid aminos
Sea salt and black pepper

Method:
1) Place the sweet potatoes in a large saucepan filled with water and bring to the boil. Boil for 15- 20 minutes until soft. Drain.
2) Mash the sweet potatoes using a potato masher and season to taste with salt & pepper.
3) While the sweet potatoes are cooking, prepare the filling. In a large pan over a medium heat on the hob, warm the olive oil. Add the onion and lightly fry for a few minutes, until softened.
4) Add the garlic, celery and carrot and fry for a further 1-2 minutes.
5) Next, add the mushrooms and lentils, followed by the tomato puree, thyme and liquid amigos. Stir to combine and cook for 5- 10 minutes. You may need to add a splash of water if the mixture looks too dry. Season with salt and pepper.
6) Place the lentil layer in an overproof dish (I used a lasagne dish) and top with the sweet potato mash, smoothing it out to an even layer. I like to make a rough pattern on the top using a fork.
7) Preheat the oven to 180 degrees C (do this at the start if you're not making the pie in advance). Bake the pie in the oven for 30 minutes, until the top starts to crisp slightly.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats
Photo credit: with thanks to www.tiffany-matthews.com 

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Friday, 16 March 2018

"Blueberry Pancakes" Smoothie

"blueberry pancakes" smoothie

"Blueberry Pancakes" Smoothie I hear you ask? I KNOW! This thick and creamy smoothie really tastes reminiscent of blueberry pancakes and is perfect for satisfying sweet cravings.

Three great health benefits: beneficial for heart health, helps regulate blood sugar levels, good source of fibre

Serves 2
Enjoy immediately

Ingredients:
1 & 1/2 cups almond milk
1 frozen banana
1/2 cup blueberries (I used frozen)
2 medjool dates, pitted
2 tbsp gluten free oats
1 tbsp coconut oil
1 tbsp chia seeds
1 tsp vanilla extract

Method:
1) Place all of the ingredients in a blender and blend together until smooth and creamy.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 
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Wednesday, 14 March 2018

Kale Caesar Salad

Kale Caesar Salad

For years, Caesar Salad was my go-to lunch of choice but when I changed my eating habits, I thought that it would mean saying goodbye to the crisp leaves covered in indulgent creamy dressing. I wanted to create a healthy version and this recipe is truly a revelation. I actually prefer this to the original and am so pleased to have been able to create an alternative way to enjoy my old favourite. The creamy, garlicky dressing is light but tangy thanks to the combination of capers, lemon and dijon. It requires a little forward planning, simply because the cashews need to be soaked in advance, but otherwise is actually a very simple recipe that really captures the classic Caesar flavours.
Note: I've just realised that I've ended up posting this recipe right before the "Ides of March" which was completely coincidental but I rather like the Shakespearean reference!

Three great health benefits: good source of fibre, boosts immunity, beneficial for bone health 

Serves 2

Ingredients:
4 generous handfuls of curly kale, washed and with the thick stalks removed
1/2 cup cashews, soaked overnight and drained & rinsed
1/4 cup water
2 tbsp extra virgin olive oil
Juice of 1/2 lemon
1 clove garlic
1 tbsp capers
2 tsp Dijon mustard
Sea salt and black pepper
Sprinkle of Easy, Cheesy Parmesan (to taste)

Method:
1) Whizz the cashews, water, olive oil, lemon juice, garlic, capers, Dijon mustard and salt & pepper in a food processor until a creamy dressing comes together.
2) Massage the dressing into the kale. I find it best to use your hands for this, to help break down the cellulose and transform any bitter flavour & toughness, helping the flavours to infuse.
3) Finally, sprinkle a little "Easy Cheesy Parmesan", to taste, before serving.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 
Photo credit: with thanks to www.tiffany-matthews.com 

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Monday, 12 March 2018

"Bounty" Bars

Bounty bars

I love taking something which is considered a "naughty treat" and putting a healthy twist on it. Whilst there's arguably nothing wrong with the odd indulgence, I like to show that following a healthy lifestyle needn't be about depriving yourself- quite the opposite! Since I've switched my eating habits, I actually prefer the flavour of whole foods based on natural ingredients. Case in point? These "Bounty" Bars. Bounty was always the chocolate bar I could take or leave, despite enjoying the concept of coconut and chocolate, whereas I simply can't get enough of these tempting treats which taste so so good! They're pretty easy to make too so I hope you'll give them a go.

Three great health benefits: boosts mood, good source of fibre, anti-inflammatory

Makes 10
Keep refrigerated

Ingredients:
For the Coconut Centre:
2 cups desiccated coconut (I always use unsweetened)
1/2 cup coconut oil (liquid)
2 tbsp maple syrup
For the Chocolate Coating:
1/4 cup coconut oil
1/4 cup maple syrup
1/4 cup cacao powder

Method:
1) Place the desiccated coconut in a food processor, along with the coconut oil, and whizz for 5 minutes. Stop the food processor every minute or so to scrape down the sides and also to prevent the motor from overheating. After a couple of minutes, add the maple syrup and continue to whizz.
2) Form the coconut mixture into "bars" of your desired size. I opted for miniature bars, approximately the size of medjool dates. Refrigerate overnight to set.
3) Make the chocolate by melting together the coconut oil, maple syrup and cacao powder in a small saucepan over a medium heat on the hob. Remove from the heat and set aside to cool slightly to thicken but not set completely.
4) Dip the coconut bars into the chocolate, ensuring each bar is evenly covered. Refrigerate for at least an hour to set.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats
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Monday, 5 March 2018

"Nutella" Granola

"Nutella" Granola

My "Nutella" recipes always prove popular. In fact, the recipe for Healthy "Nutella" Brownies is consistently the most popular on the site. It's perhaps unsurprising given that chocolate and hazelnut are a match made in heaven! I've combined the classic pairing in this granola recipe, which works equally well as a breakfast or snack option.

Three great health benefits: beneficial for heart health, promotes healthy skin, boosts mood

Makes approx 4 cups
Keeps for 1 month in an airtight container

Ingredients:
1 & 1/2 cups gluten free oats
1 cup almonds
1 cup hazelnuts
Pinch sea salt
1/4 cup coconut oil, liquid
1/4 cup maple syrup
1/4 cup cacao powder
1/2 cup raisins

Method:
1) Preheat oven to 150 degrees C and line a large baking tray with a silicone mat or greaseproof paper.
2) In a large bowl, combine the oats, almonds, hazelnuts and salt.
3) In a separate bowl, mix together the coconut oil, maple syrup and cacao powder to make a chocolate sauce.
4) Pour the chocolate sauce mixture into the large bowl with the dry ingredients and stir well to thoroughly combine.
5) Tip the granola mixture onto the lined baking tray, spreading it out into a thin, even layer. Bake for 30-35 minutes. Set aside to cool.
6) Once the granola has cooled, stir in the raisins ensuring that they are evenly distributed.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 
Photo credit: with thanks to www.tiffany-matthews.com 
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Friday, 2 March 2018

Spicy Parsnip Cakes

spicy parsnip cakes

There's something childlike and nostalgic about savoury baked cakes- whether it be fishcakes or vegetable cakes. I wanted to create my own healthy version of this comforting food, with today's recipe being the result. I've used in-season parsnip as the main base, as it's lighter than potato and its sweetness works really well with the spicy flavours. I love serving this with a fresh vinaigrette drizzled salad for lunch or dinner and I often make the mash mixture in advance so I simply have to bake the Spicy Parsnip Cakes when I want them.

Three great health benefits: boosts immunity, good source of fibre, anti-inflammatory.

Makes 5 cakes
Serve hot

Ingredients:
525g parsnips, peeled and chopped into even sized pieces
275g potatoes, peeled and chopped into even sized pieces (same as the parsnip)
1 red chilli, finely chopped (de-seed if you wish to reduce the heat)
1 clove garlic, crushed
1 tbsp coriander, finely chopped
1 tsp cayenne pepper
1 tsp ground turmeric
1/2 tsp ground cumin
Sea salt and black pepper
1 & 1/2 tsp olive oil

Method:
1) Place the parsnips and potatoes in a large saucepan and cover with plenty of cold water. Bring to the boil on the hob over a high heat. Boil for 15 minutes, until the potatoes and parsnips are cooked. Drain.
2) Mash the parsnips and potatoes together using a potato masher. Set aside to cool.
3) Add the chilli, garlic, coriander, cayenne pepper, turmeric, cumin and salt & pepper and mash together, ensuring the mixture is thoroughly combined.
4) Preheat oven to 180 degrees C. Grease a baking tray with the olive oil.
5) Shape the parsnip mash mixture into "cakes" (like fishcakes or burger patties) and place on the baking tray.
6) Bake for 25- 30 minutes. Serve hot.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 
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Wednesday, 28 February 2018

Carrot and Ginger Soup

carrot and ginger soup

Since my return from holiday, we've been hit by snow which has been something of a shock to the system! I've been craving warming soups and stews along with curries, comforting pasta and baked potatoes oozing with fillings. One of the dishes I've been enjoying is this Carrot and Ginger Soup, which tastes delicious and is so simple to make, with just 5 affordable and readily available ingredients (plus salt & pepper). I like to make a big batch (doubling or even quadrupling the recipe) on Sunday ready for the week ahead and it's worth noting that it freezes well too, which I do in individual portions ready to defrost for lunch or a simple supper as needed.

Three great health benefits: boosts immunity, beneficial for digestive health, rich in antioxidants

Serves 2 

Ingredients:
2 tbsp coconut oil
1 onion, chopped
1 & 1/2 inch piece fresh ginger, grated
350g carrots, chopped
1 litre vegetable stock
Sea salt and black pepper

Method:
1) Heat the coconut oil in a large saucepan over a medium heat on the hob.
2) Add the onion and lightly fry for a couple of minutes, until softened.
3) Next, add the ginger and fry for a further 1-2 minutes before adding the carrots and stirring.
4) Add the vegetable stock and bring to the boil. Reduce the heat and simmer for 20- 30 minutes until the carrots are softened. Season with salt and pepper, to taste.
5) Place the soup in a blender (you may need to do this in batches) and blend until smooth. Reheat to serve.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 
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Monday, 26 February 2018

Easy, Cheesy "Parmesan"

easy cheesy parmesan

If you're not accustomed to this style of cooking and eating then making your own dairy-free "parmesan" is likely to sound a little crazy and probably difficult too. The reality is that it couldn't be easier and really captures that cheesy taste. I like this sprinkled over salads and pasta dishes- any way that the original parmesan would be used!

Three great health benefits: boosts immunity, beneficial for bone health, promotes healthy skin

Makes 1 small bowl
Keep refrigerated in an airtight container

Ingredients: 
1/4 cup cashews
1 tbsp nutritional yeast
Pinch garlic granules
Pinch sea salt

Method: 
1) Place all of the ingredients in a food processor and whizz until the texture resembles a fine crumb.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 

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Wednesday, 21 February 2018

Warm Turmeric Roasted Cauliflower and Chickpea Salad with Creamy Dressing

warm turmeric roasted cauliflower and chickpea salad with creamy dressing

If you've ever thought that salads aren't satisfying or that they should be solely reserved for summer, then you need to try this. In-season cauliflower is spice roasted with chickpeas to add a warming element that's wonderfully filling. The creamy dressing balances the mild spice flavour and slightly bitter rocket leaves, whilst the inclusion of vitamin C rich lemon juice aids in the absorption of iron from the rocket. As the name of this recipe suggests, I love serving this salad warm but it also tastes great cold if you prefer to make it in advance.

Three great health benefits: anti-inflammatory, helps support the body's detoxification process, good source of fibre

Serves 2

Ingredients:
1 cauliflower, outer leaves removed and chopped into florets (mine weighed 500g)
1 tbsp coconut oil, liquid
1 tbsp ground turmeric
1/4 tsp ground cumin
1/4 tsp cayenne pepper
Sea salt and black pepper
1 x 400g tin chickpeas, drained
3 handfuls rocket

For the dressing: 
2 tbsp coconut yoghurt
2 tbsp water
1 tbsp tahini
Juice of 1/2 lemon 
Sea salt and black pepper

Method:
1) Preheat oven to 200 degrees C.
2) Place the cauliflower in a roasting dish with the coconut oil and sprinkle with the spices, tossing to ensure that the florets are evenly covered. Roast in the oven for 20 minutes.
3) After 20 minutes, add the chickpeas, again tossing to ensure that they are also evenly covered in the spices. Return to the oven for 10 minutes.
4) Meanwhile, make the dressing by whisking together the coconut yoghurt, water, tahini, lemon juice and salt & pepper.
5) To serve, place the rocket in a serving dish and top with the roasted cauliflower and chickpeas. Drizzle with the creamy dressing to taste.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats
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