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Mango Salsa

Sensing a theme! With a box of 12 Mangoes I have been inspired!

Mango

 

We love our lentil burgers and they are a great easy and quick meal. To liven them up I decided team them with a Mango Salsa, Avocado Guacamole and Sweet Potato Fries (baked in the oven in a fry shape!) Man did this get wolfed down!

Mango Salsa and Guac

 

Mango Salsa

2 Mangoes

1 small red onion

1 tbs chopped coriander (cilantro)

1tbs chopped parsley

Salt and pepper

juice of half a lime

Dice the mango and throw into a bowl. Season with the salt and pepper. Finely chop the coriander with the parsley and red onion and mix in with the mango. Add the lime juice and stir. With 2 young kids I have opted this to be chilli free- but some nice green chilli’s would go a treat in here!

Avocado Guacamole

2 Avocado’s

1 small red onion

1 tbs chopped coriander

7 cherry tomatoes

2 cloves of garlic

Salt and pepper

juice of half a lime

dash of olive oil

Cube the avocado and place in bowl with the lime juice and dash of olive oil. Roughly chop the onion and tomatoes (i like my guacamole chunky) add to the avocado and season with salt and pepper. finely chop the garlic with the coriander and add to the bowl and mix through.

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Mango

My favourite fruit is Mango. Packed with great nutrition like Vitamin C I love their sweet juicy sometimes tangy taste. I really missed the Asian Mangoes when I lived in the UK. Now I have found my supplier from India I am set and am buying them by the box. even though the whole family loves them I wanted to make the most of them being in season right now.

I have read loads of recipes for Raw Jam and it seemed so easy- sugar free and hassle free just 3 ingredients! I love Chia too. It is tough getting my daughter to eat it, she is resisting it even though she sees her brother and I have it every morning. But she has her muesli so I am not complaining! This however is a great way to get her to eat it! On our pancakes, on flatbreads and even in her muesli she is gobbling it up. I am also adding it to my green drinks and Chia and coconut yoghurt for breakfast for my son and I

Mango JamHere it is on my Quinoa Flatbreads

Recipe

2 Ripe Mangoes (flesh)

2 tbs Chia seeds

1 tbs of water.

Depending on how what consistancy (rough or smooth) you like your Jam you can either mash the mango flesh or blitz it in the blender with the water. Add to a jar. Mix in the chia seeds and place in the fridge to ‘set’. I’m not kidding it is as easy as that. I love it. Of course you can do the same with any fruit you like! mix it up a bit- I am going make Pina Colada next with coconut and pinapple and a squeeze of lime, Jackfruit, mixed berry and the cherries and lychee season has begun!!

Every week we have a vegetarian and a fish night. Now that summer is on its way there will also be a raw night. I believe 80/20 ratio fits my families lifestyle completely. 80% of the time we are incredibly healthy- always cook fresh and have a good mix of protein, carbs and fat. the other 20% of the time we have what we want when we want it. I find this helps when we eat out, when the kids are given those foods I dont give them myself by well-meaning others and if you can eat what you want when you want it you are less likely to binge or somehow ‘fail’ oursleves.

In this vein Easter was a little indulgent. There was some rubbish chocolate involved, but there was also some great nutrition there too. I even got my husband a little inspired by raw foods. Since then I thought I would start to get creative with my vegetarian options.

I love salad, craved it in my last pregnancy and would happily eat it every day of the week. My husband is Irish ( he loves his potatos, bread and simple foods). We compromise with meals. Tonight was a big compromise on his part. He ate it but he didnt like it. Thats ok, I enjoyed it and my 10 month old son ate it all up, but my daughter (who is coming up to 3 and a half) decided that she wasn’t having any. Fine too. I explained that there was nothing in there that she didn’t like, and to be fair she tried it. I think we forget how much they absorb and watch. Since my husband was making a fuss- so did she. There was little chance she was going to eat it when she had a model (one she massively looks up too) to copy. Who knows what might have happened if it was just the 3 of us round the table. Think about how many times we say my kids wont eat that, they are fussy eaters. What would happen if we only ever said- lets see what they like and if I am sitting there eating it maybe they might pick up their forks and absorb and watch. 10 times (kid and adult alike) you have to try something before you taste buds adapt. Most of it is all in your head. As long as the taste buds receive sweet, salty, bitter and spicy- they are happy!

Anyway here’s my new fav salad:

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Sprouted Lentil Citrus Slaw and Sprouted Lentil hummus

1 cup of soaked and Sprouted lentils (soak for 12 hours then keep wash lentils morning and night for 2 days while they grow shoots 1-2cm long)

1 large grated carrot

1 Peeled and grated apple (up to here is what my 9 month old son had)

1 cup of finely sliced red cabbage

!/2 Onion finely diced

1/2 tbs finely chopped fresh parsley and mint

1/4 cup of sunflower seeds

Dressing;

juice of half an orange

juice of half a lemon

1/2 tbs Apple cider vinegar

1tbs Olive oil

pinch paprika (had my daughters mix without this ingredient)

Salt and pepper

(whisk together)

Hummus (Whizz all ingredients together in a food processor until reach desired consistancy- add oil and cooking water sparingly)

(3 handfuls of the above lentils)

3 cloves of garlic (roasted-makes the garlic a little sweeter)

1 tbs vegetable cooking water (or stock)

2 tbs olive oil

1 tbs sesame seeds (beware when giving this to infants- can be allergenic. I have had no reaction from my son when they have been previously introduced)

salt and pepper and a little of the above dressing

I am very happy- what do you think?

 

Here is where I got some inspiration for my recipe;

http://deliciouslyorganic.net/lentil-hummus-recipe-grain-free/

http://gnowfglins.com/2010/05/27/3-dishes-from-sprouted-lentils/#

This is my favourite thing to add to my Chia porridge for breakfast. The taste is so vibrant and alive yet still naturally sweet and a great yoghurt tang. I use my dehydrator to incubate it but you could use a yoghut maker or even a bain marie (inside a bowl inside a bowl filled with warm/hot water and cover with a towel! It doesn’t have to be complicated just an even warm temperature for about 12 hours for this yoghurt.

 

1 cup of coconut meat

a drizzle to 1/2 cup coconut water/milk kefir (depending on the wetness of the meat)

Add the meat to a blender or food processor. Add a little kefir to get the yoghurt started. Blend on slow to start with and then on high adding more kefir as necessary until you reach a cream consistency (incidentally this is how I make my coconut cream). Add to your vessels- this makes about 8 portions of yoghurt (with each portion for me and my son being about 3 tbs). I put in my dehydrator at 100 degrees (Fahrenheit- because that is what the dial measures in- normally work in centigrade so its confusing to me) leave for 12 hours! This also means this is a raw yoghurt.

Store in the fridge! Delicious

 

hummus

Hummus

 

One of my favourites snacks with cut veg, and as an addition to flatbreads salads, falafel, or halumi. Super nutritious and really easy to make. Kids love it, especially babies!. This is my version, I have been making it for years but I know some women who have had recipes handed down and make it as part of their heritage for longer than me- I hope they approve of my recipe and welcome their comments and suggestions.

2 cups drained soaked and well-cooked or canned chickpeas, cooking liquid reserved if possible (or you can sprout it)

2 tbs  tahini, or more to taste

2 tbs extra virgin olive oil, plus oil for garnish

1-2 clove garlic, peeled, or more to taste (I tend to roast mine in the oven first for a sweeter taste)

Juice of 1 lemon/lime

Salt and freshly ground black pepper

paprika and chopped fresh parsley leaves for garnish

 

Put the chickpeas, tahini, garlic, and lime juice in a food processor (or a blender for even smoother hummus), sprinkle with salt and pepper, and begin to process; add oil and chickpea-cooking liquid as needed to produce a smooth purée.

Taste and adjust seasoning, adding more salt, pepper, or lemon juice as needed. Serve, drizzled with some olive oil and sprinkled with a bit of paprika and some parsley.

Baked Falafel

Baked Falafel

1 can Chickpeas (you can also use dried chickpeas that have been soaked/sprouted)

½ cup fresh coriander

½ cup fresh parsley

2 cloves of garlic

Salt and pepper

1-2 tbs olive oil

Mix all the ingredients in a food processor adding the olive oil until the right consistency to roll into balls. Heat oven to 180 degrees and brush falafel with olive oil and bake for 10 mins until you can turn them. Bake for 10 more mins. You can also fry them but this way is much healthier! Seen pictured above with Quinoa flatbreads and home made hummus

green drink

I love smoothies and juices (as long as the fibre remains) . I have a smoothie with a protein powder and milk kefir in the morning and I make a green juice in the afternoon to wake me up till dinner! Its a fine line between juice and cold soup sometimes! Coincidently I make mine in my Cuisinart Soup Maker as it has a pretty powerful motor and blade needed to cut through the greens and so I don’t have to peel my apples and pears. I have also made great green drinks with a normal smoothie maker like a Kenwood Smoothie to Go. I just used my green powder. So there really is no excuse! Updated- I now use a German Pool but Ice needs to be added as the motor will heat things up!

You need a liquid base.

Anything goes really here- coconut water ( I have been using coconut Kefir too), Water, cooled herbal teas of your choice (rooibos has a lot of antioxidants in it) or even green tea or tulsi tea (for a calming feel). I have also bought fresh juices (without sugar added) like carrot, watermelon, kiwi, mango when I have been out and not finished them so have thrown them in the juice too. This is helpful when you don’t have a super powerful juicer but want carrots in your juice. You can also use nut milks (here for almond), oat milks or any other liquid not mentioned.

Then you need your greens.

The less full on flavours are spinach, pea shoots, bean sprouts, bok choi, lettuce and frozen peas,. The more earthy or spicy flavours are kale, Swiss chard, rocket, mustard leaves. Try them see what you like. Give them a wash first and greens are more likely to be heavily sprayed so buy organic where possible. I also love broccoli in my juices. A handful should do (40% green to 60% fruit is a popular ratio)

Then your fruits.

I find the juicer fruits better as there can be a lot of fibre in the greens so mixing with a fruit that is going to add some more liquid works well for consistency I like watermelon, honeydew melon, apples, pears and Kiwis. However berries pack a great punch to the juice. Banana’s, mangoes add a lovely sweetness (and smoothness) and pineapples add a great tropical tone! You can go sweet or savoury depending on what you prefer. You could add tomatoes peppers, lemons, herbs (coriander and sweet basil are my favs), radishes any salad ingredient really! Experiment!  I find cutting up fruit and throwing them into bags and in the freezer makes the whole process easier quicker and more like a shake.

Your fats

Chia (soaked in a little water before hand makes the juices a little more jelly like), sesame seeds, ground nuts or nut butter, flax oil, or coconut oil can give your juice an added dimension

Added extras.

If you really want it to pack a punch then adding a green powder (spirulina chorella) Maca powder, cacao (although this doesn’t really temp me with the greens  apparently it is nice!) Protein powder (hemp, pumpkin seed, pea), camu powder (for some extra vit c), goji berries, manuka honey, oats (will really bulk it up!) ginger also gives it real zing both health and taste wise!

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And Voila!! Let me know your favourite…

Quinoa flatbreads with 10 bean burgers

I have a 6 month old who is loving eating, a 3 year old who has an adventurous palate, a gluten intolerant dad who we live with and a husband who is unenthusiastic about eating vegetarian food as he doesnt think it will fill him up (He’s also Irish, the land of meat and 2 veg!) So I am always on the hunt for Gluten free recipes (I am feeling totally different since removing gluten from my diet) and tasty vegetarian meals for my meatless once a week night. I really like these. I made them the size of panjacks and I didn’t read the recipe properly so didnt soak them for as long (surprised?!) as I didnt have time. I also think they would be nice flavoured with cumin or with some turmeric. Also some thyme, rosemary or coriander would be nice too. Will report back on that!

I served these with spicy 10 bean burgers (recipe to follow but a little like my lentil burgers), feta and pomegranate, hummus, tzatziki and a green salad. Surprisingly the burgers were the biggest hit with my 3 year old and with the egg replacement (flax) I could then give them to my 6 month old! Happy days these will be made again!

  • 1 cup raw quinoa (unsoaked, dry Quinoa), pulsed in a grinder or food processor to the desired consistency- I went for just a bit smaller but you could do finer)
  • 1 cup All purpose gluten free flour which is just a mix of different GF flour (if you use some coconut flour add a bit more water)
  • 1 egg (1 tsp ground  flax seed mixed with 2 tsp of water as a replacement)
  • 1 cup water
  • salt and pepper to taste
Directions
  1. Mix the processed quinoa, flour, egg, water, salt and pepper and let it soak for an hour. (I only had time for 15 mins and it was fine!!)
  2. Heat a greased pan over medium heat.
  3. Pour 1/4 cup of the mixture into the center of the pan, cook for 5 minutes, flip and cook for another 5 minutes. (I made them pan-jack size