Friday, 16 November 2018

Pumpkin Spiced Pancakes

pumpkin spiced pancakes

If ever there was an excuse for hibernating and enjoying the indulgence of a lie-in, autumn is it. Of course, lie-ins inherently lead to brunch and for me, that equals one thing... pancakes! I'm so excited to share this recipe for Pumpkin Spiced Pancakes with you as I'm sure you'll love them and agree that they practically taste of autumn! Rainy day and cozy knits optional, but highly recommended!

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

Serves 2

Ingredients:
1 & 1/4 cups buckwheat flour
1 cup almond milk
1/2 cup pumpkin puree (I use canned)
1/4 cup smooth almond butter
1 tsp gluten free baking powder
1 tsp vanilla extract
1 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
1/8 tsp ground cloves
Approx 4 tsp coconut oil

Method:
1) Place the buckwheat flour, almond milk, pumpkin puree, almond butter, baking powder, vanilla extract and spices (cinnamon, ginger, nutmeg and cloves) into a blender and blend until smooth. It'll form a fairly thick batter.
2) In a small non-stick frying pan, melt 1 tsp of coconut oil over a medium high heat. Add approximately half a ladle of the batter, forming into a circle shape of even thickness and cook for a couple of minutes until it starts to bubble and set. Flip over and cook for a further minute. Remove and set aside on a plate.
3) Repeat step 2, adding more coconut oil as necessary, until all of the pancake batter is used up. Top the pancakes with your favourite toppings- I like maple syrup and fresh fruit.

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

Friday, 9 November 2018

Banoffee Millionaire Squares

banoffee millionaire squares

Before I changed my way of eating, baking was probably my favourite style of cooking. It has always amazed me, and continues to do so, that combining just a few simple ingredients creates something completely different to the components and truly delicious! There have been times when baking has really been my sanctuary as well.. concentrating on the recipe, measuring ingredients and focussing on the task in hand helped me to switch off whilst also providing a feeling of accomplishment and productivity. Today's recipe isn't baking as such- in that it's a raw recipe- but it is amazing how the different components come together to create a delicious and indulgent treat. I served this at a recent event and all of the attendees raved about it- even those who professed not to be fans of banana!

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

Makes 16 squares
Keep refrigerated

Ingredients:
For the Base:
125g gluten free jumbo oats
125g walnuts
Pinch sea salt
3 tbsp coconut oil (liquid)
2 tbsp maple syrup
For the Caramel Centre:
350g medjool dates, pitted
2 tbsp coconut oil (liquid)
1/2 tsp vanilla extract
1 ripe banana (125g)
For the Chocolate Topping:
4 tbsp cacao powder
4 tbsp coconut oil
4 tbsp maple syrup
For the Topping:
25g walnuts, roughly chopped

Method:
1) Line an 8 inch square cake tin with greaseproof paper.
2) In a food processor, whizz together the jumbo oats and walnuts to form a crumb. Add the salt, 3 tbsp of the coconut oil and maple syrup and whizz again to combine, until the mixture starts to come together. Press into the prepared cake tin (it'll be a thin layer) and refrigerate for at least 30 minutes to set.
3) Meanwhile, make the banana caramel layer. Place the dates in a clean food processor and whizz to break up. Add 2 tbsp of the coconut oil and the vanilla and whizz to form a thick paste. Add the banana and whizz again until a smooth paste forms. Smooth the banana caramel paste onto the base layer and refrigerate for at least 30 minutes.
4) Make the chocolate topping by combining 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 banana caramel layer and sprinkle with the chopped walnuts. 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
Share:

Wednesday, 7 November 2018

Salted Caramel Smoothie

salted caramel smoothie

Lots of you loved my recent Salted Caramel Porridge recipe and the reality is that as the temperates drop, warmer breakfasts will no doubt be the order of the day. That said, smoothies do feature regularly as a breakfast on the go for me as well as being my go-to when I need to satisfy a sweet craving in a hurry. This Salted Caramel Smoothie is particularly well suited to the latter, thanks to its creamy texture and sweet flavour. Feel free to replace the almond milk for an alternative if you need to follow a nut free diet.

Three great health benefits: good source of fibre, energy boosting, promotes healthy skin

Serves 1
Enjoy immediately

Ingredients:
1 cup almond milk (I always use unsweetened)
1 frozen banana
1 tbsp tahini
1 tbsp maple syrup
1/2 tsp vanilla extract
Generous pinch sea salt

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

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

Monday, 5 November 2018

Mushroom Stroganoff

mushroom stroganoff

I've been making this dish for years and its one that I come back to again and again, particularly at this time of year. If ever there was the perfect Bonfire Night dish, this is it! It's comforting and warming as well as being quick and easy to make, in under half an hour. The garlicky flavour together with the "meatiness" of the mushrooms adds a satisfying quality, whilst the creamy yoghurt sauce adds a sense of indulgence. I love serving this with wild rice- simply make two big pots to serve a crowd.

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

Serves 3-4

Ingredients:
2 tbsp olive oil
1 onion, finely chopped
2 cloves garlic, crushed
600g mushrooms (I used 350g girolles and 250g chestnut mushrooms)
1 tsp sweet paprika
3/4 tsp grated nutmeg
Sea salt & black pepper
250g coconut yoghurt
Small handful parsley, finely chopped

Method:
1) Place the olive 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) Add the garlic and fry for a further minute before adding the mushrooms. Reduce the heat and cook, covered with a lid, for 10-15 minutes. Stir occasionally.
3) Add the paprika, nutmeg and salt & pepper before stirring in the coconut yoghurt. Cook for approximately 5-10 minutes, to warm through. Stir in the parsley 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 

Share:

Monday, 29 October 2018

Spicy Red Lentil Soup

spicy red lentil soup

I always like to batch cook soup to have in the freezer ahead of the winter. It makes for a quick, warming meal, of course, but my motivation lies mainly in the desire/ need to have homemade and satisfying soup readily available in case I fall ill. This Spicy Lentil Soup covers both bases. It's satisfying thanks to the earthy lentils and has a kick to it which is something I particularly crave when ill. If you're feeling run down or ill, this soup will help you on the road to recovery. That said, there's a slightly superstitious side to me which (sort of) believes that if I'm prepared for any illness that strike, then I inevitably won't get ill- here's hoping! In any case, I hope you'll enjoy this soup- it's one of my boyfriend's favourite recipes from the site.

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

Serves 4

Ingredients:
1 tbsp olive oil
1 large onion, finely chopped
1 stick of celery, finely chopped
2 carrots, grated
2 cloves garlic, crushed
1 red chilli, finely chopped (de-seed if you wish to reduce the heat)
1 tbsp tomato puree
1 x 400g tin chopped tomatoes
175g red split lentils, rinsed
1 litre vegetable stock
Sea salt and black pepper

Method:
1) Warm the oil in a large saucepan over a medium low heat on the hob. Add the onion and lightly fry for a couple of minutes until softened.
2) Add the celery, carrot, garlic and chilli and lightly fry for a further minute or so, stirring regularly.
3) Stir in the tomato puree and chopped tomatoes, followed by the lentils and vegetable stock (swish in the empty chopped tomatoes tin to make sure you obtain all of the juice). Season with salt and pepper.
4) Bring to the boil then reduce the heat and simmer for 20 minutes, stirring regularly.

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

Friday, 26 October 2018

Spirulina Guacamole

spirulina guacamole

I make dips pretty much on a weekly basis. I like to make them at the weekend to serve as an appetiser before our regular family get togethers & I tend to make a lot so that I can enjoy them as an easy snack or addition to nourish bowls, accompaniment to falafel, etc.. during the week. I've mentioned previously that because I make dips so regularly, I like to switch up the flavours to keep things interesting. I was inspired to create more recipes using spirulina, a "superfood" algae renowned for its numerous health benefits so decided to incorporate it into a dip- & the resulting vibrant colour was certainly a talking point at the week's family gathering! Personally, I like the taste of seaweed (which spirulina is reminiscent of) but if you're not a fan (or perhaps if you are trying for the first time) and still want to obtain some of the benefits, simply reduce to 1- 1 &1/2 tsp spirulina powder.

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

Makes 1 bowl

Ingredients:
2 ripe avocados
2 tsp spirulina powder
1 red chilli (de-seed if you wish to reduce the heat)
1 clove garlic
Juice of a lemon
Handful of coriander
Sea salt and black pepper, to taste

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

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, 24 October 2018

"Clear Out The Fridge" Massaman Curry


clear out the fridge massaman curry

It's National Curry Week this week and although I know that I share a lot of curry recipes, I couldn't resist marking the occasion by sharing another one. This takes inspiration from the flavourful yet fairly mild Thai massaman curry and whilst the ingredients list may appear quite long, it can be made with any veggies you have which need using up- hence the name! This is a great addition to your repertoire as it's quick & easy to make, is perfectly suited to advance prep & batch cooking and works well with rice and noodles alike (I really like it with brown rice noodles thanks to the fairly liquid sauce). Note that step 1 can be prepared in advance if you're particularly short on time.

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

Serves 4-6

Ingredients:
1 small onion
2 cloves garlic
1 inch piece ginger
1 red chilli (de-seed if you wish to reduce the heat)
1 stalk lemongrass (trimmed and outer leaves removed)
1 tbsp maple syrup
Juice of 1/2 lime
2 tsp coriander seeds
1 tsp cumin seeds
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp grated nutmeg
2 tbsp coconut oil
Approximately 1kg vegetables (I used 425g broccoli, 350g carrots and 200g sweet potatoes)
3 tbsp almond butter
3 tbsp tamari
2 x 400ml cans coconut milk
500ml vegetable stock
Sea salt, to taste

Method:
1) Start by making your massaman curry paste. Place the onion, garlic, ginger, chilli, lemongrass, maple syrup, lime juice, coriander seeds, cumin seeds, cinnamon, cloves and nutmeg in a food processor and whizz to combine, until a thick paste forms.
2) In a large saucepan, warm the coconut oil over a medium heat on the hob. Add the massaman curry paste and lightly fry, stirring constantly, for a minute.
3) Next, add the vegetables and stir so that the vegetables are coated in the paste.
4) Add the nut butter, tamari, coconut milk, vegetable stock and salt and stir to combine. Simmer for 20 minutes, until the vegetables are cooked through.

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

Monday, 22 October 2018

Black Bean Brownies

black bean brownies

I know that this may sound like a strange recipe but you're simply going to have to trust me on this one! Brownies always prove popular- not only are they an instant crowd pleaser but the proof in the pudding, if you'll pardon the pun, is that they're amongst the most popular recipes on my website, with the Nutella Brownies and Chocolate Orange Brownies both consistently in my top three most read recipes. Don't be put off by the unusual ingredient in these as I'm sure that once you try them, you'll love them as much as the other brownie recipes I've shared.. the black beans add a wonderfully indulgent fudgy texture & I love them so much that I was tempted to really go overboard on the alliteration and call them "Best Ever Black Bean Brownies"!

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

Makes 16

Ingredients:
2 tbsp chia seeds
6 tbsp cacao powder
1 x 400g can black beans, drained
200g ground almonds
120ml maple syrup
60ml coconut oil (liquid)
1 tsp vanilla extract
Pinch sea salt
30g chopped walnuts

Method:
1) Start by making the "chia eggs" by combining the chia seeds with 6 tbsp water. Set aside for half an hour, until a gel forms.
2) Preheat the oven to 180 degrees C. Line an 8 inch square cake tin with baking paper.
3) Place all of the ingredients, including the chia eggs but except for the walnuts, into a food processor and whizz together until smooth.
4) Pour the mixture into the prepared brownie tin and smooth the top to ensure it's an even layer. Sprinkle with the walnuts.
5) Bake for 25 minutes, until firm to the touch. Remove from the oven and allow to cool completely in the tin before cutting into squares.

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

Friday, 19 October 2018

Matcha Smoothie

matcha smoothie

I woke up the other day feeling tired and hungry.. but after pressing the snooze button one too many times, I was also in a hurry. Necessity being the mother of invention, I threw together this smoothie incorporating energy boosting matcha and enjoyed a healthy breakfast on-the-go. It's satisfying and packs in a couple of portions towards your "5 a day", whilst most importantly, being delicious! It certainly helped to perk me up even if I did get out of bed on the wrong side!

Three great health benefits: energy boosting, good source of antioxidants, good source of fibre

Serves 1
Enjoy immediately

Ingredients:
1 frozen banana
1 handful spinach
1 cup (250ml) almond milk
1 tsp matcha powder
1 tsp maple syrup

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 
Share:

Wednesday, 17 October 2018

Beetroot and Cacao Cake

beetroot and cacao cake

I've been wanting to share a recipe for a Beetroot and Cacao Cake for quite some time & was really clear in the design I wanted, etc.. but my delay goes to show just how many recipes I feel inspired to create! It was worth the wait because this turned out perfectly and if I do say so myself, this might just be one of the best recipes I've shared to date! The beetroot adds a subtle earthiness but keeps the cake lovely & moist, whilst the fudgy texture and rich chocolate flavour, complete with indulgent icing make this the ultimate cake! It looks impressive to share and acts as a talking point too. It may sound like an unusual combination (I imagine the first time people heard of using carrots in cake that it sounded strange!) but it does work & I really hope that you'll give this a go!

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

Serves 8-10

Ingredients:
3 tbsp milled flaxseed
1 & 1/2 cups coconut sugar
3/4 cup coconut oil (liquid)
1/2 cup almond milk (I always use unsweetened)
1/4 cup maple syrup
1 tsp apple cider vinegar
1 tsp vanilla extract
3 medium beetroot, grated (mine weighed 230g)
2 & 1/2 cups ground almonds
1 cup cacao powder
2 tsp gluten free baking powder
1 tsp bicarbonate of soda
Pinch sea salt

For the Icing:
1/4 cup coconut yoghurt
1/4 cup maple syrup
2 tbsp coconut oil (liquid)
2 tbsp raw cacao powder

Method:
1) Start by making flax "eggs" by combining the milled flaxseed with 8 tbsp water. Refrigerate for approximately half an hour, until a gel forms.
2) Preheat oven to 180 degrees C. Grease two round 8 inch sandwich cake tins with coconut oil.
3) In a large mixing bowl, combine the flax "eggs" with the coconut sugar, coconut oil, almond milk, maple syrup, apple cider vinegar and vanilla. Stir in the beetroot.
4) In a separate bowl, combine the ground almonds, cacao powder, baking powder, bicarbonate of soda & sea salt.
5) Add the dry ingredients to the beetroot mixture and stir well to thoroughly combine.
6) Divide the mixture evenly between the two cake tins and bake for 35 minutes, until firm to the touch but not over baked. Allow to cool completely in the cake tins before icing.
7) To make the icing, whisk together the coconut yoghurt, maple syrup, coconut oil and cacao powder to thoroughly combine, ensuring that there are no lumps. Use half of the icing to layer the two cakes together and the remaining icing to ice the top of the cake. Decorate with rose petals, if desired.

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:

Monday, 15 October 2018

Easy Miso Curry

easy miso curry

This simple but flavourful curry is perfect for a mid-week meal. As tends to be the case with this type of dish, it tastes even better if made in advance so that the flavours have a chance to infuse. I like to serve this on a bed of brown rice and sprinkled with chopped coriander.

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

Serves 3

Ingredients:
2 tsp coconut oil
1 clove garlic, crushed
1 red chilli, finely chopped (de-seed if you wish to reduce the heat)
1 inch piece ginger, grated
1/4 butternut squash, peeled and chopped into bitesized cubes (250g)
100g chestnut mushrooms
1 red pepper, chopped (150g)
1 x 400g tin chopped tomatoes
1 x 400ml tin coconut milk
1 tbsp miso paste
Sea salt, to taste

Method:
1) Heat the coconut oil in a saucepan over a medium heat on the hob. Add the garlic, chilli and ginger and lightly fry for a minute.
2) Add the butternut squash, followed by the mushrooms and red pepper and stir well.
3) Stir in the chopped tomatoes and coconut milk. Simmer for 10 minutes.
4) Stir in the miso paste and salt and simmer for a further 10-15 minutes, until the squash is cooked through.

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

Friday, 12 October 2018

Pumpkin Spiced Cookies

pumpkin spiced cookies

Lots of you have been asking for autumnal recipes and now that the temperature has started to drop, I've been feeling really inspired! These Pumpkin Spiced Cookies aren't too sweet but contain comforting spices, oh-so-autumnal pumpkin and have a crumbly, cookie-like texture. 

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

Makes 10-12 cookies

Ingredients:
1 cup gluten free jumbo oats
3/4 cup gluten free oats
1/2 cup pumpkin seeds
1/2 cup coconut sugar
1 tsp gluten free baking powder
Pinch sea salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1/8 tsp ground cloves
1/2 cup pumpkin puree (I used canned)
1/2 cup coconut oil (liquid)
1 tsp vanilla extract

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, combine both types of oats along with the pumpkin seeds, coconut sugar, baking powder, salt and spices (cinnamon, nutmeg, ginger and cloves).
3) In a separate bowl, combine the pumpkin puree, coconut oil and vanilla.
4) Add the pumpkin mixture to the dry ingredients and stir well to combine.
5) Using your hands, take a small portion of the mixture and shape into a ball (approximately the size of an energy ball). Squash the ball so that it forms a flattened cookie shape and place on the prepared baking tray. Repeat until all of the mixture is used up.
6) Bake for 20 minutes, until golden. Carefully remove the cookies from the baking tray and allow to cool on a wire rack.

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

Wednesday, 10 October 2018

Salted Caramel Porridge

salted caramel porridge

I've been asked quite a few times where I find inspiration for my recipes and the truth is, it comes in various guises. Sometimes it'll be the desire to experiment with a new ingredient, the ripeness of an in-season ingredient, a craving for a particular flavour, an attempt to recreate a healthy version of an old favourite, the weather, a special memory.. the list is endless! Today's recipe inspiration actually came about through a random internet scroll where I learnt that it's World Porridge Day! I know such days can cause a certain degree of eye rolling but it's no secret that I do love a theme and this, together with the temperature dropping and the fact that I really do believe that everyone can love porridge if they just discover the right way of serving it, meant that I couldn't ignore the opportunity to celebrate this nutritious breakfast! This Salted Caramel Porridge is the perfect celebration- it's indulgent and ideal for autumn.

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

Serves 2
Enjoy immediately

Ingredients:
2/3 cup gluten free oats
2 cups almond milk
1 tsp vanilla extract
1 tbsp maple syrup
1 tbsp tahini
Generous pinch sea salt
1 apple, cored and roughly chopped

Method:
1) Combine the oats, almond milk and vanilla in a small saucepan. Cook over a medium heat on the hob, stirring regularly, until most of the liquid is absorbed and the mixture is thickened (approx 5-10 minutes).
2) Meanwhile, whisk together the maple syrup, tahini and salt in a small bowl until the mixture resembles a smooth caramel sauce.
3) To serve, divide the porridge between two bowls and top with the apple and a swirl of the caramel sauce.

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

Monday, 8 October 2018

Peanut Butter Swirl Brownies

peanut butter swirl brownies

It's been ages since I last shared a brownie recipe with you- but what better comeback than these indulgent brownies complete with peanut butter swirl. They're just soo good and might just be my favourite brownies yet! I've tested these out on friends who don't follow this way of eating and they loved them too so I've been so excited to share this recipe with you!

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

Makes 16 squares

Ingredients:
2 tbsp chia seeds
1 cup maple syrup
1/2 cup coconut oil (liquid)
1/2 cup smooth peanut butter
1 tsp vanilla extract
1/2 cup buckwheat flour
1/2 cup cacao powder
1 tsp gluten free baking powder
Pinch sea salt

Method:
1) Start by making chia "eggs". Mix the chia seeds with 6 tbsp water and set aside for 15 minutes, until a gel forms.
2) Preheat the oven to 180 degrees C. Line an 8 inch square cake tin with baking paper.
3) In a mixing bowl, whisk together the maple syrup, coconut oil and 1/4 cup of the peanut butter, along with the vanilla.
4) Stir in the chia "eggs".
5) In a separate bowl, mix together the buckwheat flour, cacao powder, baking powder and salt to combine.
6) Add the dry ingredients to the mixing bowl and stir thoroughly to combine.
7) Pour into the prepared cake tin (it'll be a fairly liquid mixture) and spread evenly. Using a spoon, dollop the remaining 1/4 cup of peanut butter in 5 or 6 spaces on top of the brownie mixture. Use a knife to run through the mixture and create swirls, taking care not to over mix and lose the effect.
8) Bake for 20- 25 minutes until a skewer inserted into the middle comes out clean. Allow to cool in the tin for at least 15 minutes before slicing.

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

Wednesday, 3 October 2018

Apple and Cinnamon Oat Bars

apple and cinnamon oat bars

For me, apple and cinnamon is such a classic combination which perfectly captures the flavours of autumn and feels so comforting. These bars are inspired by the classic combo and are ideal as a snack or even as a handy breakfast on-the-go. What's more, they're nut free so can be included as a school lunchbox treat. I hope you'll give them a try.

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

Makes 12 bars

Ingredients:
2 apples, peeled, cored and roughly chopped
150g gluten free jumbo oats
100g gluten free oats
100g raisins
1 tbsp ground cinnamon
Pinch sea salt
60 ml (4 tbsp) date syrup

Method:
1) Place the apples, along with 1/2 cup water, in a medium sized saucepan on the hob over a medium heat. Boil together for approximately 10 minutes until the apple is softened. Mash roughly so that you're left with a chunky apple puree. Note: You can do this step in advance, if desired.
2) Preheat the oven to 180 degrees C. Grease a 10.5 x 8 inch rectangular brownie or cake tin with a little coconut oil.
3) In a mixing bowl, combine both types of oats along with the raisins, cinnamon and salt.
4) Stir the date syrup into the apple, then add the apple mixture to the oat mixture and stir well to thoroughly combine.
5) Press into the prepared cake tin. Bake for 20 minutes, until golden. Allow to cool in the tin then slice.

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

Monday, 1 October 2018

Pear and Vanilla Smoothie (Banana Free)

pear and vanilla smoothie

Confession time... I never actually used to like bananas. Now they're my go-to smoothie base as they're an affordable way to instantly add a lovely, creamy texture. That said, through my own personal experience I can appreciate that they're not for everyone so today's smoothie is a banana free option, which still sneaks in a portion of fruit. The combination of pear and vanilla make for an indulgent, sweet smoothie which is wonderfully thick and creamy.

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

Serves 1
Enjoy immediately

Ingredients:
1 large (or 2 small) pear, de-cored and roughly chopped
1 cup (250ml) almond milk (I always use unsweetened)
1 tbsp almond butter
1 tsp vanilla
1 tsp maple syrup
Pinch ground cinnamon

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

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

Friday, 28 September 2018

Broccoli and Brown Rice Salad with Miso Dressing

Broccoli and Brown Rice Salad with Miso Dressing

Let me start off today's recipe post by fully acknowledging that a Broccoli and Brown Rice Salad may be a step too far for some. Let's be honest- it completely conforms to the traditional vegan stereotype, which isn't something that I like to do because I'm all about challenging those views that this way of eating revolves around boring "rabbit food" (don't worry, there won't be a "How to Tie-Dye" post coming soon!). That said, Halo Eats does reflect the way that I eat and for that reason, I couldn't not share this recipe. I love this simple yet delicious dish, which is one I've been enjoying for years. It's a good way to use up leftover brown rice but as I enjoy this so much, I tend to increase the quantity of brown rice when cooking on curry night and then have this as a salad for lunch the following day. That said, it also works well warm. It's really all about the miso dressing, which really packs a flavour punch-  I'm sure you'll find it as addictive as I do & return to this recipe time & time again.

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

Serves 2

Ingredients:
1- 1 & 1/4 cups cooked brown rice
1 head broccoli (300g), cut into florets
1/2 tsp sesame seeds

For the dressing:
1 tbsp miso paste
1 tbsp maple syrup
2 tbsp sesame oil
Juice of a lime
1/2 inch piece fresh ginger, grated
1 tsp tahini
Pinch chilli flakes

Method:
1) Steam the broccoli for approximately 5-6 minutes, until cooked but still crunchy.
2) Meanwhile, make the dressing by whisking together the miso paste, maple syrup, sesame oil, lime juice, ginger, tahini and chilli flakes.
3) Divide the brown rice between two bowls and top each equally with the broccoli. Drizzle each equally with the miso dressing and sprinkle with sesame seeds before serving.

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

Wednesday, 26 September 2018

Pear and Ginger Crumble with Cashew Cacao Topping

pear and ginger crumble with cashew cacao topping

If you follow me on social media then you'll know that I've been sharing recipes inspired by the themes of the latest series of Great British Bake Off each week. I'm really enjoying the series and today's recipe ties in with last night's theme of "Spice Week" and also pays homage to the humble pear, which Noel talked about the previous week as being an under-rated fruit! This comforting crumble may not be much to look at but is the perfect warming dessert as the temperatures drop (of course, the return of "GBBO" also means that autumn is inevitably upon us!). It pairs pears and ginger, already a match made in heaven, with an indulgent chocolatey topping which takes the classic combination to the next level. I think that Paul and Prue would approve!

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

Serves 4- 6

Ingredients:
6 small pears, peeled, cored and roughly chopped (mine weighed 425g)
1 cinnamon stick
1 inch piece fresh ginger, grated
1 tbsp maple syrup

For the topping:
1 cup gluten free jumbo oats
1/2 cup cashew nuts
1 tbsp cacao powder
3 tbsp cacao nibs
Pinch sea salt
1/4 cup smooth cashew butter
2 tbsp coconut oil, liquid
1 tsp vanilla extract

Method:
1) Place the pears, cinnamon stick and grated ginger in a medium-large saucepan and just cover with water. Bring to the boil on the hob and then simmer until the pears are softened (approx 15 minutes). The time taken will vary depending on the ripeness of the pears. Remove from the heat and stir in the maple syrup. Set aside.
2) Meanwhile, make the crumble topping. Place the oats and cashews in a food processor and whizz briefly to break up (you still want the mixture to have some texture to it, it shouldn't resemble breadcrumbs). Place in a mixing bowl and stir in the cacao powder, cacao nibs and sea salt.
3) In a smaller bowl, whisk together the cashew butter, coconut oil and vanilla. Add the nut butter mixture to the dry ingredients and stir to throughly combine.
4) Preheat the oven to 180 degrees C.
5) Place the pears into an ovenproof dish in an even layer and top with the crumble. Bake for 15-20 minutes.

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

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:

Friday, 17 August 2018

Baked Beetroot Falafel

baked beetroot falafel

I'm a long-time fan of falafel and love experimenting with different flavours, with today's recipe showcasing sweet, earthy beetroot. Falafel may, on first impressions, seem like a complicated dish to make (a bit of a faff!) but it's surprisingly simple and this version is no exception. The preparation in this four step recipe is so quick (in fact, grating the beetroot is the longest step!) and once the falafel are in the oven, you're free to carry on with chores or activities. I served these at the Sark fitness retreat which I catered earlier in the year and they proved really popular, even converting those who had claimed not to be fans of the pink root vegetable. They can be enjoyed hot or cold and are particularly delicious served with my Classic Hummus.
Top tip: wear gloves when handling the peeled beetroot to avoid staining your hands!

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

Makes 8 falafel

Ingredients:
3 small beetroot (225g), peeled and grated
1 x 400g tin chickpeas, drained
2 tbsp gram (chickpea) flour
1 clove garlic
1 tsp ground cumin
Sea salt and black pepper

Method:
1) Preheat oven to 200 degrees C. Grease a baking tray with a little olive oil.
2) In a food processor, place the beetroot, chickpeas, gram flour, garlic, cumin and salt & pepper and whizz together until smooth.
3) Form into balls, each approximately the size of a golf ball and place on the prepared baking tray.
4) Bake for 30 minutes.

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:

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