Monday, 24 September 2018

Roasted Tomato and Red Pepper Soup

roasted tomato and red pepper soup

I've been making this soup for so long that I was surprised when I realised that I hadn't shared the recipe before now. It perfectly combines tomato and red pepper, with the flavours intensified thanks to the roasting process, and what's more it's so easy to make.

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

Serves 2

Ingredients:
6 tomatoes (400g), roughly chopped into 1/6ths
2 red bell peppers (300g), de-seeded and roughly chopped
1 clove garlic, peeled but left whole
Sea salt & black pepper
3 tbsp olive oil
500ml vegetable stock
Sprigs of basil leaves, to serve

Method:
1) Preheat the oven to 180 degrees C
2) Place the tomatoes and red pepper, along with the garlic, in a roasting tin. Season with salt & pepper and drizzle with the olive oil. Roast for approximately 40 minutes, turning halfway through the cooking time. Remove and set aside to cool.
3) Place the roasted vegetables, along with any of the oil, into a blender and add the vegetable stock. Blend until smooth.
4) Reheat to serve and sprinkle with the fresh basil.

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

Wednesday, 19 September 2018

Carrot Cake Porridge

carrot cake porridge

It's been a while since I shared a porridge recipe- not least because we've been blessed with a scorcher of a summer so my breakfasts haven't revolved around this warming dish in the way that they tend to in the cooler months.
My mum always starts her day with porridge topped with raisins and nutmeg because, having spent a lot of time in the Caribbean, she's a strong believer in the spice's powers- which include anti-inflammatory properties. Today's porridge recipe incorporates both raisins and a little nutmeg but takes things to the next level in a breakfast which is reminiscent of cake/ dessert. It's still good for you, with at least one vegetable portion (more if you increase the raisins slightly), protein rich nuts and, of course, oats which boast lots of benefits. I can't wait for you to try out this recipe! It really captures that classic carrot cake flavour and is such an indulgent way to start the day!

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

Serves 1
Enjoy immediately

Ingredients:
1/3 cup gluten free oats
1 cup almond milk (I always use unsweetened)
1 small carrot, grated
1/2 tsp ground cinnamon
1/4 tsp ground ginger
Pinch ground nutmeg
1 tbsp raisins
1 heaped tbsp pecans
1 tbsp maple syrup

Method:
1) To make the porridge, combine the oats and almond milk in a small saucepan and cook over a medium heat on the hob, stirring regularly.
2) When the porridge comes up to a simmer, add most of the grated carrot (keeping back a pinch or two for the topping) along with the spices: cinnamon, ginger and nutmeg. Stir to combine. Continue to cook until the mixture has thickened and most of the liquid has been absorbed, approximately 5- 10 minutes. Stir in the raisins.
3) Meanwhile, make the caramelised pecans by placing the nuts in a small frying pan along with the maple syrup over a medium heat on the hob. Bring up to a boil and cook for a couple of minutes to caramelise, taking care not to burn.
4) Pour the porridge into a bowl and top with the caramelised nuts (& any remaining maple syrup from the pan) and the remaining grated carrot. Enjoy immediately.

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

Monday, 17 September 2018

Raw Lemon "Cheesecake"

raw lemon cheesecake

I served this at a recent event and it may well have been one of my most popular desserts yet. It's everything a "cheesecake" should be- creamy and indulgent, yet a light enough dessert to still be enjoyable after dinner- and this one has the added plus points of being gluten free and vegan friendly, naturally! I love serving this with a homemade warm blueberry compote- simply simmer together blueberries with a little water and a splash of maple syrup (to taste). As this is a rich "cheesecake", you will need to take it out of the freezer further in advance than others on Halo Eats- even I've been caught out by this as I'm so accustomed to the other recipes- but don't worry, it will hold its shape and have the benefit of the zesty lemon flavour being even more pronounced if you serve it this way.

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

Serves 8-10

Ingredients:
125g almonds
175g medjool dates, pitted
3 lemons (I always use unwaxed)
Pinch sea salt
300g cashew nuts, soaked overnight, drained & rinsed
1 x 160ml can coconut cream
150ml coconut oil (liquid)
100ml maple syrup
Edible flowers, to decorate (optional)

Method:
1) Grease an 8 inch springform cake tin with a little coconut oil.
2) Whizz the almonds in a food processor to finely chop. Add the medjool dates, zest of 1 lemon and salt and whizz again until the mixture starts to stick together. Press into the prepared cake tin and refrigerate to set for a couple of hours.
3) In a clean food processor, whizz the cashews to break up. Add the juice of the 3 lemons, along with the coconut cream, coconut oil and maple syrup and whizz until smooth and creamy.
4) Stir in the zest of 2 of the lemons to combine. Pour the "cheese" mixture on top of the prepared base and place in the freezer to set overnight.
5) To serve, remove from the freezer at least one hour before serving. You can remove the "cheesecake" further in advance but you'll need to keep it refrigerated. Decorate with edible flowers, if desired.

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

Friday, 14 September 2018

Raw Pad Thai

raw pad Thai

This is a really delicious and fresh tasting dish with a rainbow of veggies to get you well on your way to five a day! It's packed full of flavour and is so simple to prepare. I've suggested a variety of chopping methods to keep things interesting but if you don't have a spiraliser or want to make this dish even simpler, feel free to chop the vegetables thinly as desired. If you are making this for one, I'd recommend sticking to the quantities in the recipe and enjoying the leftovers for lunch the following day as it's so addictive that I'm sure you'll want more! Just be sure to separate the veggies out into two portions so that you can add the dressing freshly to the second portion the next day, to avoid them going soggy. If you're making the two portions together, why not make the dressing in the large bowl first then add the vegetables to save on washing up. Garnish with a sprinkling of fresh coriander (optional) and a wedge of lime to serve.

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

Serves 2

Ingredients:
1 large carrot, made into flat noodles using a vegetable peeler
1 courgette, spiralised into noodles
1 red pepper, very finely sliced
1/2 small red cabbage, very finely sliced

For the dressing:
3 tbsp smooth peanut butter
3 tbsp water
1 tbsp tamari
1 tbsp maple syrup
1 clove garlic, crushed
1/2 inch piece ginger, grated
Juice of 1/2 lime (use 1 lime if this doesn't yield much juice- taste the sauce to check first!)
Pinch chilli flakes

Method:
1) Place the vegetables into a large mixing or salad bowl. Toss together to combine.
2) Make the dressing by whisking together the peanut butter, water, tamari, maple syrup, garlic, ginger, lime juice and chilli flakes.
3) Immediately before serving, toss the vegetables together with the dressing.

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

Wednesday, 12 September 2018

Courgette and Chive Quiche

courgette and chive quiche

Yes, you read the title of today's recipe correctly! You may be wondering how quiche can be gluten free, dairy free and vegan friendly but I've captured the essence of a classic quiche in this healthy alternative recipe. Many vegan friendly quiches contain tofu to replace the egg but I prefer to avoid tofu- nonetheless, the centre of this is spongy and full of flavour thanks to in-season courgette along with chives. If you're short on time, you can make up to step 4 in advance (i.e. the day before). I really hope you'll give the recipe a try- it's the perfect summer lunch or dinner, served alongside a fresh salad and can be enjoyed hot or cold.

Three great health benefits: good source of Omega 3 fatty acids, promotes healthy skin, anti-inflammatory

Serves 4

Ingredients:
For the base:
1 tbsp chia seeds
1 cup ground almonds
1 cup buckwheat flour
Pinch sea salt

For the centre:
1 tbsp olive oil
1 small onion, finely chopped
1 large courgette, chopped into circles
1 cup chickpea (gram) flour
1/4 cup nutritional yeast
1 tsp ground turmeric
1/2 tsp gluten free baking powder
Sea salt and black pepper
1 cup almond milk (I always use unsweetened)
1/4 cup chives, finely chopped

Method:
1) Start by making a chia "egg" by mixing together the chia seeds with 3 tbsp water. Set aside for 20- 30 minutes, until a gel forms.
2) Preheat the oven to 180 degrees C. Grease a 9 inch tart tin with a little coconut oil.
3) Place the chia egg in a food processor along with the ground almonds, buckwheat flour and salt. Add 1/4 cup water, a little at a time, and continue mixing until the ingredients come together as a "dough".
4) Press the dough in an even layer into the prepared tart tin. Poke holes in the bottom with a fork. Bake for 20 minutes. Remove from the oven and set aside.
5) Heat the olive oil in a large pan over a medium heat. Add the onion and lightly fry to soften. Remove the onion and evenly distribute it over the cooked quiche base.
6) You may need to add a little more olive oil to the pan at this point. Add the courgette and lightly fry to caramelise. Remove from the pan and evenly distribute on top of the onion on the cooked quiche base.
7) Make the quiche centre by stirring together the chickpea flour, nutritional yeast, turmeric, baking powder and plenty of salt & pepper in a mixing bowl. Whisk in the almond milk to form a batter. Finally, whisk in the chives.
8) Pour the herby batter over the onion and courgette in the quiche base. Bake in the preheated oven (180 degrees) for 30 minutes. Allow to rest for 5 minutes before serving.

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

Monday, 10 September 2018

My Favourite Beetroot Juice

my favourite beetroot juice

As the name of this recipe suggests, this is my favourite beetroot juice and the one that's my "go-to" more than any other. I love the flavour combination of earthy beetroot, sweet carrot and apple and spicy ginger & of course, the gorgeous pink colour imparts instant happiness too! This juice is packed full of goodness and it's the first thing I reach for when I'm feeling a little under the weather for whatever reason so I thought it'd be a useful recipe to share to coincide with the inevitable return-to-school bugs!

Three great health benefits: boosts immunity, supports the body's detoxification process, promotes healthy skin

Serves 1
Enjoy immediately

Ingredients:
2 beetroot
3 carrots
1 apple
1 inch piece ginger

Method:
1) Starting with the ginger, feed the ingredients through a juicer one at a time. Pour into a serving glass and enjoy immediately.

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

Share:

Friday, 7 September 2018

Baked Beans

Baked Beans

I recently realised that most of the breakfast recipes here on Halo Eats are for sweet options, which doesn't necessarily reflect my reality. Well, not at weekends anyway. Sure, during the week, I'll invariably blitz up a smoothie for an on-the-go breakfast and it's no secret that I'm a big fan of a warming bowl of porridge in the colder months. That said, I also love savoury breakfasts and particularly enjoy them at weekends, when I have a little more time. This may be something as simple as the Instagram famous, avo on toast (one of my favourites), or something a little more substantial.

Beans on toast used to be one of my favourite foods (and does anyone remember those baked bean pizzas?! I adored them as a teenager!) and is arguably one of the ultimate comfort foods thanks to its nostalgic associations. These days, I tend to avoid processed tinned baked beans, which since changing my eating habits I now find taste too sweet in any case. With that in mind, it seemed logical to create my own version of baked beans, which I love to incorporate into a weekend breakfast or brunch. These are rich, tomatoey, smokey and slightly sweet. It may take a little bit more effort than reheating the contents of a can but trust me, it's so worth it.

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


Serves 2

Ingredients:
1 tsp olive oil
1 small onion, minced in a food processor or very finely chopped
1 clove garlic, crushed
1 x 400g can cannellini beans, drained
1 tsp sweet smoked paprika
1 tbsp tomato puree
1 x 400g can chopped tomatoes
2- 3 tsp (to taste) blackstrap molasses
Sea salt and black pepper

Method:
1) Warm the oil in a saucepan over a medium low heat on the hob. Add the onion and lightly fry for a few minutes before adding the garlic. Lightly fry for a further 1-2 minutes.
2) Add the beans, followed by the paprika and tomato puree. Stir to combine.
3) Stir in the tinned tomatoes and molasses. Season with salt & pepper. Simmer for approximately 15 minutes, until the liquid has reduced and the sauce has thickened.

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

Wednesday, 5 September 2018

Jackfruit Lettuce Wraps with Plum Sauce

jackfruit lettuce wraps with plum sauce

Whenever I used to have a Chinese takeaway, one of my favourite dishes was pancakes with plum sauce and as I don't think that I'm alone in that, I wanted to create a healthy & vegan friendly version. I'm so excited to share this recipe with you, with a plum sauce which perfectly captures the classic oriental flavour along with jackfruit for that "pulled meaty" texture and fresh lettuce wraps. It's difficult to get across just how good this is so I really hope that you'll try it for yourself!

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

Makes 8 wraps
Enjoy immediately

Ingredients:
6 plums, de-stoned and roughly chopped (280g)
1 clove garlic, crushed
1 inch piece fresh ginger, grated
1 (small) red chilli, de-seeded and finely chopped
1 cinnamon stick (2 inches)
2 tbsp maple syrup
2 tbsp tamari soy sauce
2 tbsp water
Freshly ground black pepper (few twists)
1 gem lettuce, washed and outer leaves removed.
1 tbsp coconut oil
1 x 400g can young jackfruit pieces, drained and rinsed

Method:
1) In a small saucepan over a medium heat, place the plums, garlic, ginger, chilli, cinnamon, maple syrup, tamari, water and pepper. Stir and bring to the boil. Allow to bubble for a few minutes before reducing the heat to low and simmering for approximately 10 minutes, until the liquid has reduced (stirring regularly). Remove the cinnamon stick.
2) Meanwhile, remove 8 of the lettuce leaves (keeping them intact so that they will act as "wraps" and place onto a serving plate ready to fill.
3) Warm the coconut oil in a medium frying pan on the hob over a medium temperature. Add the jackfruit pieces and fry for 5-6 minutes, stirring regularly.
4) Break the jackfruit pieces up using a fork so that they resemble "pulled pork". Add the plum sauce and cook for a further 1-2 minutes, stirring regularly.
5) To serve, divide the jackfruit mixture evenly between the lettuce "wraps" and enjoy immediately.

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

Monday, 3 September 2018

Porridge Bread

porridge bread

I know that some coeliacs can't tolerate oats so I'm so pleased that I can as they feature heavily in my diet. Oats themselves are gluten free- although the protein in them (avenin) is similar to gluten- but the production methods mean that there is a high risk of cross contamination hence me buying specially produced (& annoyingly, far more expensive!) gluten free oats. Oats are packed with health benefits including promoting healthy skin thanks to the B vitamin, Biotin and are a good source of soluble fibre, making them beneficial to digestive health- to name just a couple of their positive properties! I wanted to share this oat based Porridge Bread recipe with you today as it's a healthy alternative to the shop bought processed gluten free breads available. This is such a simple bread recipe but makes a loaf which is packed full of goodness. The sprinkle toppings are merely a suggestion- feel free to switch these up for your favourite chopped nuts and seeds. There's something a little bit addictive about this bread and it works well with sweet and savoury toppings alike- don't just take my word for it.. try it with healthy baked beans, smashed avo, chia jam or nut butter and enjoy!

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

Makes 1 loaf

Ingredients: 
1 tbsp chia seeds
300g gluten free oats
60g seeds (I used a mix of hemp seeds, sunflower seeds and pumpkin seeds)
1/2 tsp bicarbonate of soda
Generous pinch sea salt
400g coconut yoghurt
1 tbsp blackstrap molasses
1 tbsp almond milk (I always use unsweetened)

For the topping: 
2 tsp hemp seeds
1 tbsp sunflower seeds
1 tbsp gluten free jumbo oats

Method: 
1) Start by making a "chia egg". Combine the chia seeds with 3 tbsp water and set aside for approximately half an hour, until a gel forms. 
2) Preheat the oven to 180 degrees C. Line a loaf tin with baking paper. 
3) In a mixing bowl, combine the oats, 60g seeds, bicarbonate of soda and salt. 
4) Stir in the chia egg, coconut yoghurt, blackstrap molasses and almond milk until thoroughly combined. 
5) Place the mixture in the prepared loaf tin, using a spatula to smooth the top. Sprinkle the top with the hemp seeds, sunflower seeds and jumbo oats. 
6) Bake for 50 minutes. Cool completely in the tin before slicing.

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

Friday, 31 August 2018

Beetroot Berry Smoothie

beetroot berry smoothie

Sweet berries and earthy beetroot combine in this pretty-in-pink smoothie.

Three great health benefits: boosts immunity, good source of antioxidants, helps support the body's detoxification process


Serves 1
Enjoy immediately

Ingredients: 
2 small beetroot
1/2 cup frozen mixed berries
1/2 cup coconut milk

Method: 
1) Pass the beetroot through a juicer and collect the juice. The yield should be approximately 1/2 cup.
2) Place the beetroot juice in a blender along with the other ingredients and blend until smooth. Enjoy immediately.

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

Wednesday, 29 August 2018

Green Juice with Lime and Ginger

Green juice with lime and ginger

I've been drinking green juices a lot lately and really feel that they've been beneficial to my overall health and wellbeing. I love experimenting with different flavour combinations and this one features zesty lime and fiery ginger for a subtle kick.

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

Serves 1
Enjoy immediately

Ingredients:
2 handfuls spinach
2 sticks celery
1 apple
1 lime, peeled
1/2 cucumber
1 & 1/2 inch piece ginger

Method:
1) Starting with the ginger, feed the ingredients through a juicer. Enjoy immediately.

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

Monday, 27 August 2018

Spinach and Artichoke Dip

spinach and artichoke dip

I've wanted to create a healthy Spinach and Artichoke Dip for some time now. I love both of the key ingredients and it's no secret that I love to whip up a dip on a weekly basis, switching up the flavours to keep things interesting, for an easy snack, spread or addition to nourish bowls. That's part of the reason why I wanted to create this recipe, the other being the fact that most spinach & artichoke dips are either baked, or laden with unnecessary creamy ingredients, or a combination of both- neither of which particularly appeals to me. Necessity is the mother of invention, after all. This version isn't just delicious but also packed full of goodness- just one example being the fact that the lemon juice will aid in the absorption of iron from the raw spinach. I'm all about optimising ingredients' benefits. This recipe is admittedly a little heavier on the ingredients, for a dip at least, but makes a big batch which will serve you well whether you're entertaining or simply want to meal (snack?) prep for the week ahead.

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

Makes 1 large bowl

Ingredients:
1 x 400g can cannellini beans, drained
160g artichoke hearts (from a jar, packed in olive oil & drained)
1 handful spinach
2 cloves garlic
Juice of a lemon
2 tbsp extra virgin olive oil
2 tbsp water
1 tsp Dijon mustard
Sea salt and 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 
Share:

Friday, 24 August 2018

Peach, Banana and Orange Smoothie

peach banana and orange smoothie

This sweet, fresh and creamy smoothie is perfect for summer- it even tastes of sunny days! What's more, it packs in three portions of fruit and vegetables.

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

Serves 1
Enjoy immediately

Ingredients:
1 peach, stone removed and roughly chopped
1 frozen banana
1 orange, peeled and roughly chopped
1 cup almond milk

Method:
1) Blend all of the ingredients together until smooth and enjoy immediately.

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

Wednesday, 22 August 2018

Peanut Butter Stir Fry

peanut butter stir fry

One of the aims of Halo Eats, which I really hope to achieve, is proving to people that healthy eating isn't about deprivation- whether it be the ever popular "Nutella" Brownies (recipe here) or today's savoury recipe, I'm all about showing that you can, of course, indulge.
For me, peanut butter is one such way to indulge- my obsession is ever growing and I love experimenting with the rich butter in savoury recipes as well as the classic sweets. My Peanut Butter Curry (recipe here) continues to prove popular and I recently trialled the ingredient with an oriental twist, the result being today's recipe. This stir fry is packed full of flavour, whilst also being high on the veggie content. It's quick and easy to prepare in one pan, making it an ideal mid-week meal for those days when you're short on time but don't want to forgo delicious and healthy food choices. There's a depth of flavour to it- creamy nuttiness, fiery ginger and a slight kick of spice and the combination of vegetables & noodles keeps the textures interesting. I really hope that you'll give this recipe a try and I'm sure that it'll become one of your go-tos!

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

Serves 2
Enjoy immediately

Ingredients:
1 heaped tbsp crunchy peanut butter
2 tbsp tamari soy sauce
Juice of 1 lime
1 tsp maple syrup
1 tbsp coconut oil
1 small onion, finely chopped
2 cloves garlic, crushed
1.5 inch piece root ginger, grated
1 red chilli, finely chopped (de-seed if you wish to reduce the heat)
1 small broccoli, cut into florets (approx 150g)
1-2 carrots, cut into thin batons
5 closed cup or chestnut mushrooms, cut into quarters (approx 100g)
85g brown rice noodles, cook according to packet instructions
100g sugar snap peas
1 red bell pepper, cut into batons
Small handful of peanuts (approx 25g)

Method:
1) Start by making the peanut butter sauce. Whisk together the peanut butter, tamari soy sauce, lime juice and maple syrup in a small mug, bowl or jug. Set aside.
2) Melt the coconut oil in a wok over a medium heat on the hob. Add the onion and lightly fry for a minute or two before adding the garlic, ginger and chilli. Lightly fry for a further minute or two.
3) Increase the heat and add the broccoli and carrot. Stir fry for a couple of minutes (add a small splash of water if required).
4) Add the mushrooms, cooked noodles, sugar snap peas and red pepper and stir fry for a further minute or two.
5) Give the sauce a quick stir and then add to the wok, stir frying for a minute. Stir through the peanuts. Serve immediately.

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

Monday, 20 August 2018

Harissa Roasted Aubergine

harissa roasted aubergine

If you're a regular follower of Halo Eats then you'll probably realise that I love harissa. I've been using the North African paste increasingly this year as it imparts such a wonderful flavour whether added to stews, side dishes or snacks (such as my Harissa Roasted Almonds). As aubergines are known for their versatility and flavour carrying properties, it made perfect sense to pair the two together, the result being today's recipe. This makes for a quick and easy dinner with a side of quinoa (try it with my Jewelled Herby Quinoa) but as it's equally delicious served hot or cold, I also enjoy it as a salad or addition to a nourish bowl the following day. It has a tangy citrus flavour with smokey harissa and a hint of spice which I hope you'll love as much as I do!

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

Serves 2

Ingredients:
2 aubergines, chopped into bitesized cubes
3 tbsp harissa paste
1 tbsp olive oil
1 tbsp maple syrup
Juice of 1 lemon
Sea salt and black pepper

Method:
1) Preheat the oven to 200 degrees C.
2) Place the aubergine on a baking tray.
3) In a bowl, mix together the harissa paste, olive oil, maple syrup, lemon juice and salt & pepper. Pour over the aubergine, ensuring that all of the pieces are evenly covered in the sauce.
4) Bake for 25 minutes, turning halfway through the cooking time.

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

Monday, 13 August 2018

Watercress Pesto Pasta

watercress pesto pasta

This is the perfect mid-week meal in minutes. It's quick and easy to prepare, with few ingredients (most of which are "store cupboard essentials") and yet is satisfying and so flavourful.

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

Serves 2
Enjoy immediately

Ingredients:
250g gluten free pasta
200g frozen peas
1 tbsp almonds
1 clove garlic
2 handfuls watercress
Juice of 1/2 lemon
4 tbsp extra virgin olive oil
Sea salt and black pepper, to taste

Method:
1) Prepare the pasta according to packet instructions. 2-3 minutes before the end of the cooking time, add the peas to the same saucepan and boil together with the pasta until cooked. Drain and return to the saucepan.
2) While the pasta is cooking, make the watercress pesto. Whizz the almonds in a food processor until finely chopped (but not "breadcrumb" texture). Add the garlic and whizz again, followed by the watercress, lemon juice, olive oil and salt & pepper. Stir into the pasta and peas. Enjoy immediately.

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

Wednesday, 8 August 2018

Tenderstem Broccoli with Romesco Pepper Sauce

tenderstem broccoli with romesco pepper sauce

This is the sort of recipe that I love to serve up to those who claim not to like vegetables or say that they're "boring". It's so packed full of flavour that I could quite happily eat this alone, although it is included as a side dish. The Romesco sauce is something of a "cheat's" version- it's simple to make and I'm sure that once you try it, you'll come back to it time & time again. You can even make up to step 2 or 3 in advance. Most Romescos contain tomatoes but I didn't want to detract from the sweet roasted red pepper flavour, which is balanced by acidic apple cider vinegar and giv
en a very subtle spice thanks to the inclusion of chilli. It really livens up the broccoli but you'll also probably be left with a little of the sauce, which can be kept refrigerated in an airtight container for a few days.

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

Serves 2

Ingredients: 
1 red pepper, de-seeded with the green stem removed, & roughly chopped
1 clove garlic, skin left on
2 tbsp + 2 tsp olive oil (use extra virgin olive oil for the Romesco Pepper Sauce
1 small red chilli, de-seeded
3 tbsp ground almonds
1 tbsp apple cider vinegar
Sea salt and black pepper
200g tenderstem broccoli
2 tsp flaked almonds

Method: 
1) Preheat oven to 180 degrees C.
2) Place the chopped red pepper and garlic clove in a roasting tin and drizzle with 2 tsp of the olive oil. Roast for 20- 25 minutes. Remove from the oven and set aside. Peel the garlic (be careful if you do this while it's hot!).
3) To make the Romesco Pepper Sauce, whizz together the roasted red pepper (along with any oil from the roasting tin), garlic, chilli, ground almonds, apple cider vinegar, 1 tbsp extra virgin olive oil and salt & pepper in a food processor. Set aside.
4) Next, heat 1 tbsp of the olive oil in a large pan or wok over a medium heat on the hob. Add the broccoli and stir fry until cooked but still firm. Place on a serving dish and drizzle with the Romesco sauce & sprinkle with the flaked almonds.

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

Monday, 6 August 2018

Mango, Avocado and Black Bean Salad

mango avocado and black bean salad

This fresh and flavourful salad is simple to prepare but so delicious. It's satisfying, without leaving you feeling bloated, and perfect for summer. I originally intended this to be a side dish but the reality is that I love it equally on its own or as a side dish and really hope that you'll enjoy it as much as I do.

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



Serves 2-3
Enjoy immediately

Ingredients:
1 x 400g can black beans, drained and rinsed
1 mango, chopped into small cubes
1 red chilli, de-seeded and finely chopped
Juice of 1 lime
2 tbsp extra virgin olive oil
Sea salt and black pepper
1 Avocado, chopped into small cubes
Small bunch coriander (approx 5g), finely chopped

Method:
1) In a large bowl, combine the black beans, mango, chilli, lime juice, olive oil and salt & pepper. Set aside for a few hours.
2) Immediately before you're ready to serve the salad, stir in the avocado and coriander.

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

Friday, 3 August 2018

Moroccan Aubergine and Chickpea Salad with Harissa Dressing

Moroccan aubergine and chickpea salad with harissa dressing

This spicy and flavourful salad, which can be served hot or cold, is topped with the most delicious dressing which I'm sure you'll love as much as I do!

Three great health benefits: boosts immunity, good source of plant-based protein, promotes healthy skin

Serves 1-2

Ingredients:
1 aubergine (300g), chopped into bitesized pieces
3 tbsp olive oil
1 tsp hot smoked paprika
1 tsp ground cumin
Sea salt & black pepper
1 x 400g can chickpeas, drained
1 handful spinach

For the dressing:
4 tbsp extra virgin olive oil
Juice of 1 lemon
1 tsp maple syrup
1/2 tsp harissa paste

Method:
1) Preheat oven to 200 degrees C.
2) Place the aubergine in a roasting tin, drizzle with 2 tbsp of the olive oil and sprinkle with the paprika and cumin, ensuring that all of the pieces are evenly coated. Season with salt & pepper.
3) Roast the aubergine for 15 minutes then add the chickpeas and a further 1 tbsp of the olive oil, ensuring that all of the chickpeas and aubergine are evenly coated. Roast for a further 15 minutes. Remove from the oven and set aside to cool.
4) When the aubergine and chickpeas are cool, toss with the spinach.
5) To make the Harissa Dressing, whisk together the olive oil, lemon juice, maple syrup and harissa paste. Drizzle over the salad to serve.

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

Monday, 23 July 2018

Watermelon, Cucumber and Mint Salad

watermelon cucumber and mint salad

Nothing screams summer more than watermelon and in this refreshing salad, I've combined it with hydrating cucumber and fresh mint, along with a zesty lime dressing. It's so simple but the quality of the seasonal ingredients means that it's a combination which tastes amazing, works well with many dishes and is unusual enough to make it an impressive dish to serve guests. Case in point, I served this at the recent Lunch & Learn event where it proved popular with all of the attendees. I can't wait to hear what you think.

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

Serves 1 as a salad or 2 as a side dish
Enjoy immediately

Ingredients:
150g watermelon flesh, roughly chopped into cubes
1/2 cucumber (approx 125g), roughly chopped into cubes
Approximately 6 fresh mint leaves, roughly chopped
1 tbsp extra virgin olive oil
Juice of 1/2 lime
Sea salt and black pepper, to taste

Method:
1) Mix together the watermelon, cucumber and mint in a bowl. Stir gently, taking care not to break up the delicate watermelon.
2) For the dressing, whisk together the olive oil and lime juice and season with salt & pepper. Drizzle over the salad to serve.

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

Monday, 16 July 2018

Jammy Dodgers

Healthy Jammy Dodgers

I've said time and time again how much I love making healthy versions of favourite treats and these are perhaps the ultimate, a twist on the oh-so-nostalgic childhood favourite, Jammy Dodgers. I first made these when I was procrastinating from chores and having one of those "I don't want to adult today" days. They may not have helped achieve progress with my chores but they certainly satisfied the need for comfort. These are best eaten when fresh- certainly within a day of making them, just in case you needed any excuse!

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

Makes 14 cookies
Store in an airtight container

Ingredients:
250g buckwheat flour
Pinch of sea salt
6 tbsp coconut oil (liquid)
6 tbsp maple syrup
1 & 1/2 tsp vanilla extract
1/2 recipe of Raspberry Chia Jam (recipe here)

Method:
1) Preheat the oven to 180 degrees C. Line a baking tray with a silicone sheet or baking paper.
2) In a mixing bowl, stir together the buckwheat flour and salt. Add the coconut oil, maple syrup and vanilla and stir to combine.
3) Bring the mixture together into two balls of roughly equal size. Roll the balls out, one at a time, into thin even sheets (biscuit thickness), using a rolling pin. Cut into circles- as you're making a sandwich cookie, you'll need an even number of circles. Cut holes or shapes e.g. stars into the centre of half of the circles (this is optional but adds to the classic Jammy Dodger effect). These will form the top of the cookie sandwich.
4) Place on the baking tray and bake for 12 minutes, rotating the tray halfway through the cooking time. Remove from the oven and set aside to cool completely.
5) Sandwich together by placing a small dollop of raspberry chia jam onto each of the plain circles. Top each with one of the circles with a shape cut out.

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

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 

Share:

Monday, 9 July 2018

Raspberry Chia Jam

raspberry chia jam

If you're yet to try making chia jam then I urge you to do so- it's a revelation! Clever chia seeds help to set soft fruit into a jam-like consistency, requiring the addition of far less sugar than traditional jams and in any case, the sweetener is refined sugar free. Raspberries are probably my favourite soft fruit, hence today's recipe, but feel free to switch this up for other berries. It's so easy and is wonderful on top of porridge, pancakes, toast, etc..!

Three great health benefits: good source of Omega 3 fatty acids, good source of antioxidants, promotes healthy skin

Makes 1 small jar
Keep refrigerated

Ingredients:
300g raspberries
3 tbsp maple syrup
4 tbsp chia seeds

Method:
1) Place the raspberries and maple syrup in a small saucepan, along with 2 tbsp water. Cook over a medium heat on the hob for 10-15 minutes, stirring regularly.
2) Remove from the heat and stir in the chia seeds. Set aside to cool.

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

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 
Share:

Wednesday, 4 July 2018

Strawberry and Vanilla "Cheesecake"

strawberry and vanilla cheesecake

Strawberries are synonymous with this time of year thanks to Wimbledon and the fact that they're now in season. What's more, they contain the highest vitamin C content of all the berries. Whilst they're of course, delicious served on their own au natural, I also find them inspiring as an ingredient and enjoy creating recipes with the juicy red berries, perhaps because they're inevitably crowd pleasers. I've served this Strawberry and Vanilla "Cheesecake" at a couple of events and it always proves hugely popular and is a great way to show that you can enjoy indulgent desserts even when following this way of eating.

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

Serves 8-10 

Ingredients:
125g almonds
175g medjool dates, pitted
Pinch sea salt
300g cashews, soaked overnight and drained & rinsed
100ml coconut oil (liquid)
60ml maple syrup
1 tbsp vanilla extract
350g strawberries, hulled

Method: 
1) Grease an 8 inch springform cake tin with a little coconut oil.
2) Whizz the almonds in a food processor to finely chop. Add the medjool dates and salt and whizz again until the mixture starts to stick together. 
3) Press the almond & date mixture into the prepared cake tin and refrigerate to set for a couple of hours. 
4) Meanwhile, make the "cheese" layer. Place the cashews in a clean food processor and whizz to break up. Add the coconut oil, maple syrup and vanilla extract and whizz until smooth and creamy. 
5) Remove approximately half of the "cheese" mixture and dollop randomly onto the prepared base. 
6) Add the strawberries to the remaining half of the "cheese" mixture and whizz in the food processor to blend. Dollop onto the prepared base and swirl with the vanilla mixture. Don't over mix- you don't want to combine the two flavours, simply swirl lightly as this will create a pretty layered pattern when serving. 
7) Freeze overnight to set. Remove from the freezer approximately 20 minutes before serving. Decorate with strawberries or fresh mint leaves to serve. 

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

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 
Share:

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 
Share:

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 
Share:

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 
Share:

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 
Share:

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 
Share:

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 
Share:

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 
Share:

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 
Share:

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 
Share:

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 
Share:

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 
Share:

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 
Share:

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 
Share:

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 
Share:
© halo eats | All rights reserved.
Blog Layout Created by pipdig