Wednesday, 13 May 2020

Roasted Broccoli and Almond Salad


roasted broccoli and almond salad

I'm obsessed with this salad at the moment and it's so good that even the usually cynical Mr Halo Eats has been enjoying it too. It's simple to make and has a lovely balance of flavours, with fresh greens, nutty almonds and a creamy citrus dressing.

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

Serves 2 as a main dish or 4 as a side

Ingredients:
1 head broccoli, chopped into florets (mine weighed 350g)
2 tbsp olive oil
75g almonds, roughly chopped
Juice and zest of 1 lemon
1 clove garlic, crushed
1 tbsp tahini
1 tbsp water
1 tsp maple syrup
3 handfuls rocket or mixed salad leaves
Sea salt and black pepper

Method:
1) Preheat oven to 180 degrees fan.
2) Place the broccoli florets into a roasting tin and drizzle with the olive oil. Season with salt and pepper.
3) Roast for 25-30 minutes (until the broccoli is crisp), adding the almonds to the roasting tin for the final 5 minutes. Remove from the oven and set aside to cool completely.
4) In the meantime, make the dressing by whisking together the tahini, lemon juice and zest, garlic, water and maple syrup.
5) To serve, place the roasted broccoli and almond mixture on top of the salad leaves and drizzle with the tahini dressing.

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Monday, 11 May 2020

Spicy Lime and Cayenne Roasted Cashews

spicy lime and cayenne roasted cashews

I don't drink beer but I imagine these roasted nuts would go perfectly with a cold one. They're spicy as well as tangy, thanks to the lime, lending a Mexican vibe. I love munching on these as a snack when I'm craving something savoury and I feel pretty virtuous when I choose them over other snack options, as cashews are packed full of goodness.

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

Makes 1 bowl

Ingredients:
150g cashew nuts
Juice of 1 lime
1 tsp coconut oil (liquid)
1/2 tsp cayenne pepper
Pinch sea salt

Method:
1) Preheat oven to 180 degrees C.
2) Place the cashew nuts in a roasting tin, in a single layer. Toss together with the lime juice, coconut oil, cayenne pepper and salt, ensuring all of the nuts are evenly coated.
3) Roast for 15 minutes, turning halfway through the cooking time. Remove from the oven and set aside to cool completely before serving.

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Friday, 1 May 2020

Mixed Berry and Hemp Seed Smoothie (Banana Free)


mixed berry and hemp seed smoothie

I always keep a pack of frozen mixed berries (sometimes called "summer fruits") in my freezer as they're an affordable way of buying fruit and I find it useful to have them on hand to satisfy sweet cravings, or make a speedy dessert or smoothie. They feature as the star ingredient in today's smoothie, which I wanted to share as the perfect post-HIIT workout smoothie as I know lots of people have been taking part in online classes recently. The berries are a rich source of antioxidants, perfect for fighting free radicals and inflammation (the negatives associated with HIIT) whilst the hemp seeds add a source of protein as well as being rich in magnesium, essential for muscle function. It doesn't hurt that it's wonderfully refreshing and feels like an indulgent treat after that intense class too!
Top tip: This is a banana free smoothie but to make it nut free, simply replace with an alternative milk such as hemp seed.



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

Serves 1

Ingredients: 
1 & 1/3 cup almond milk (I always use unsweetened)
1 cup frozen mixed berries
1 tbsp hemp seeds
1 tsp vanilla extract
1 tsp maple syrup (optional)

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

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Friday, 17 April 2020

Chai Smoothie

chai smoothie


I love the flavour of chai- the blend of spices tastes exotic and I find there's something comforting about it. Halo Eats Chai Spiced Granola is a bestseller so it seems I'm not alone in my love of it!
Most commonly associated with warming lattes, today's recipe features chai in a refreshing smoothie instead. It's perfect for satisfying sweet cravings too.

Three great health benefits: energy boosting, helps regulate blood sugar levels, anti-inflammatory 

Serves 1
Enjoy immediately

Ingredients:
1 frozen banana
1 cup (250ml) almond milk (I always use unsweetened)
1/2 tsp maple syrup
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/8 tsp ground cardamom
Small pinch ground nutmeg
Small pinch ground cloves
Grind of black pepper

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

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Monday, 13 April 2020

Simple Pickled Red Onion

simple pickled red onion recipe

This is a great little recipe to have in your repertoire. It's so easy to make but adds a sweet yet tangy flavour burst to buddha bowls and burgers, as well as being great to use as a sandwich filling, topping for avo toast or a simple relish to serve with curries.

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

Makes 1 jar
Keeps for approx 1 month refrigerated

Ingredients:
1 red onion, thinly sliced
3/4 cup apple cider vinegar
4 black peppercorns
1/2 tsp sea salt
1/2 tsp coconut sugar

Method:
1) Place the sliced red onion in a bowl and cover with boiling water. Set aside for 10 minutes and then drain.
2) Place the onion in a sterilised jar, along with the remaining ingredients, making sure that the onion is covered with liquid. Tightly cover with the lid and refrigerate overnight.

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Friday, 27 March 2020

Oat, Coconut and Raisin Cookies

oat coconut and raisin cookies

As much as I'd like to (I love food, after all), all of the batches of food I make can't be eaten just by myself! I tend to share a lot of my recipe testing efforts with friends and family, helping my waistline, hopefully treating their tastebuds and having the benefit of gaining valuable feedback as part of the testing process. In the example of today's recipe, I took a batch of cookies into the office where they went down a treat! Lots of my colleagues asked for the recipe and here it is!

Three great health benefits: good source of fibre, promotes healthy skin, anti-inflammatory

Makes 8

Ingredients:
100g gluten free oats
75g raisins
50g ground almonds
25g desiccated coconut
60ml coconut oil, melted
60ml maple syrup
1 tsp gluten free baking powder

Method:
1) Preheat oven to 160 degrees C. Line a baking tray with a silicone mat or baking paper.
2) Place all of the ingredients in a mixing bowl and stir together to thoroughly combine.
3) Divide the mixture into eight and roll each into a ball, then flatten to form a cookie shape. Place, with a little distance between each, on the prepared baking tray.
4) Bake for 15-20 minutes. Remove from the oven and allow to cool completely.

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Friday, 6 March 2020

Creamy Cannellini Bean Dip

creamy cannellini bean dip

I always have tins of pulses and legumes in my store cupboard. They're ideal for adding to soups, salads and curries, as well as whizzing up to make my beloved dips. Chickpeas feature most frequently in my dips (hello hummus variations!) but today's recipe uses cannellini beans and it might just be the creamiest dip I've made yet! It has a lovely fresh flavour thanks to the lemons which means it pairs really well with crudités as well as adding to buddha bowls, but the smooth and creamy texture also means that it's incredible spread onto toast.
Top tip: I like to batch roast a few cloves of garlic at the weekend, to have on hand for recipes in the week ahead.

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

Makes 1 bowl

Ingredients:
1 x 400g cannellini beans, drained and rinsed
1 clove garlic, peeled and roasted for 10 minutes
3 tbsp extra virgin olive oil
1 tbsp tahini
Grated zest of 1 lemon
Juice of 1/2 lemon
Sea salt and black pepper

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

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Wednesday, 12 February 2020

Warm Curried Cauliflower and Lentil Salad

warm curried cauliflower and lentil salad


I'm determined to prove that healthy eating needn't be boring- there's far more to it than a dull existence based on rabbit food. Hopefully if you're reading this website, you already agree with this sentiment but if you still need convincing, or know others that do, this warm salad might be the thing to prove the point. It's packed full of flavour and has a lovely balance of textures to keep things interesting, mouthful after mouthful. This may seem like a relatively long ingredients list but many of the items are, for me, storecupboard essentials. 

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

Serves 2 as a main dish or 4 as a side

Ingredients:
1 cauliflower, chopped into florets (mine weighed 450g when prepared)
1 & 1/2 tbsp coconut oil (liquid)
1 & 1/2 tsp ground coriander
3/4 tsp ground cumin
1/2 tsp ground turmeric
1/4 tsp hot chilli powder
1/4 tsp ground ginger
Sea salt and black pepper
1 x 400g tin lentils, drained and rinsed
Juice of 1 lemon
1 tbsp tahini
1 tbsp coconut yoghurt
1 tsp maple syrup
1 tsp water
50g raisins
25g toasted coconut flakes
3 handfuls mixed baby leaves

Method:
1) Preheat oven to 180 degrees C.
2) Mix the spices together in a small dish: coriander, cumin, turmeric, ginger and chilli powder.
3) Place the cauliflower in a roasting tin along with the coconut oil. Season with salt and pepper and toss with the spice mixture, ensuring all of the florets are evenly coated.
4) Roast for 35- 40 minutes, turning halfway through the cooking time. In the final 5 minutes, add the lentils.
5) While the cauliflower and lentils are roasting, make the dressing. Whisk together the lemon juice, tahini, coconut yoghurt, maple syrup and water, until smooth. Set aside.
6) Remove the cauliflower and lentils from the oven and toss together with the raisins and coconut.
7) Place the baby leaves onto a serving plate and top with the cauliflower mixture. Immediately before serving, drizzle with the dressing.

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Monday, 10 February 2020

Cannellini Bean and Kale Soup

cannellini bean and kale soup

This comforting soup is the perfect winter warmer, combining the smooth, savoury flavour of creamy cannellini beans with the freshness of in-season kale.

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

Serves 3-4

Ingredients:
2 tbsp olive oil
1 onion, roughly chopped
2 cloves garlic, crushed
1 carrot, grated
2 x 400g tins cannellini beans, drained & rinsed
1/4 tsp dried chilli flakes
1 litre vegetable stock
Sea salt and black pepper
2-3 handfuls kale


Method:
1) Warm the olive oil in a large saucepan over a medium heat on the hob. Add the onion and reduce the temperature to medium-low. Lightly fry for approximately 10 minutes, to thoroughly soften.
2) Add the garlic and carrot and lightly fry for a few minutes, stirring regularly and making sure that the garlic doesn't burn.
3) Add the cannellini beans, chilli flakes and vegetable stock. Season with salt & pepper. Simmer for 20 minutes.
4) Remove 3 ladles of soup to a bowl and set aside. Place the remainder of the soup in a blender and blend until smooth.
5) Return the blended soup and set aside (unblended) soup to the saucepan and add the kale. Reheat to serve.


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