- Ali
Hazelnut Truffles - Vegan, gluten free and raw
Try these Vegan, Gluten Free, and Raw Hazelnut Truffles and tell me you can't go refined sugar free!
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Plant based
- Ali
Chocolate banana bread
If you’re anything like us, you’ll always have the odd over ripe banana in the fruit bowl. Here's what I do with them.
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2 favourite Red Cabbage Recipes
I’ve always loved red cabbage and fresh home-made coleslaw. I think it is a throw back to spending time with my Auntie Tede (my grandmother’s sister) who married a country man and lived in what I thought of as the depths of the country side when I was growing up. She had coal fires and a doll’s chest which I remember was as big as I was. We were allowed to explore upstairs and bring a perfectly preserved china doll, complete with glass eyes and beautiful home-made clothes, down to the parlour to play with. Her home-made lunches were always a real treat and she would spend what seemed to me to
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- Ali
Spiced Roast Beetroot Hummus
You know how much hummus we go through in the Hutchinson household. So much in fact that I’m always looking for new ways to spice up a batch so when I saw Dr Rupy’s spiced beetroot side dish I felt the need to experiment with it and create hummus from it too. Here’s my take on it. You can eat the beetroot as a side dish once it’s cooked so if you have more than 300g beetroot and want to make hummus and a spicy beetroot dish just cook more beetroot, add more spices, and serve the roasted beetroot straight away as a side dish with a roast or curry. Ingredients 300g beetroot scrubbed and cut into
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Ali's Lemon and Poppy Seed Protein Biscuits
I was off to a business network yesterday and wanted to take a sweet treat which was almost sugar free to show just how delicious eating sugar free can be. I’ve been eating what I call ‘clean’ – mostly plant based and wholefoods - for almost 4 years and it has quite literally changed my life. I no longer have the debilitating headaches I used to suffer with, my brain fog and lethargy have lifted, I’m energised throughout the day and I sleep really well. My skin glows and my hair grows so fast my hairdresser can hardly keep up! These little zesty Lemon and Poppy Seed Protein Biscuits were what
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Hot Chocolate Oats
You ’ ve probably all worked out that we all love oats in this house. Being gluten intolerant I ’ ve found it important to create interesting breakfasts to keep me away from pining for toaste and crappy cereal. This month has been all about oats as it ’ s cold on a Saturday morning when Miss H takes to the rowing lake and getting something warm inside her (and me if I ’ m using the time she ’ s rowing to walk the dog, is key to our survival) – that ’ s perhaps over egging it but you get the gist! Anyway we love these oats. I soak them overnight to make sure they ’ re super swollen before I
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Ali's Almond Joy Energy Balls
You know how it is. You have a favourite recipe that you make week in and week out for months and then something changes and you forget all about it. Well that’s what happened to these delicious energy balls. I simply stopped making them – no idea why as I love them, I’d just forgotten all about them. I remembered them this morning and cooked up a batch (technically there’s no real cooking involved so even the kids could make them. I think that using a good quality plant based protein is key here as the whey variety really isn’t serving you. Have a go and let me know what you think
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Chilli and rosemary seedy crackers (Vegan)
We love these tasty seedy crackers straight from the tin but they are equally nice with a spicy topping. You can experiment with the flavours but I’ve found the sweetness of the molasses and the fiery nature of the chilli work really well. Ingredients 125g quinoa flakes 50ml rapeseed oil 250g pumpkin seeds 130g sunflower seeds 50g linseeds 3-4 tbsp finely chopped fresh rosemary ¼ tsp salt 1 – 4 tsp dried chilli flakes, to taste 200g molasses Directions Preheat the oven to 170°C/Gas 3. Line a 19–20cm baking tray with baking parchment. Put the quinoa flakes into a large, dry frying pan over a
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- Ali
Vegan Chickpea Wraps
Vegan Chickpea Wraps These versatile Chickpea wraps are perfect as an accompaniment to curries or stews but work equally well as a salad wrap or with fajitas. I got the inspiration from the wraps they make on the Italian coast of Liguria. Here they are cooked on a super hot griddle often to great proportions and cut into triangles to serve along side fresh fish and salads. They are delicious on their own or experiment with adding flavours to the batter and sprinkling fresh herbs on top too. Some of our favourite flavours are below. Makes 8 Ingredients 200g gram (chickpea flour) ¼ teaspoon sea
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- Ali
Three Classic Overnight Oats Recipes for a Winter Treat
I’ve been experimenting with overnight oats for a while but I think it’s important to get the flavours right and add some texture too or all you end up with is a mushy goo. If that’s been your experience too, give these three delicious flavours a try – they have become staples in our household. The brilliant things about Overnight Oats is that they’re so easy to make, all you need to do is throw all the ingredients into a bowl or screw top jar – I love an old fashioned Kilner jar, give it a stir and put it in the fridge until morning (or 3 hours if you’re in a super hurry!) We love them in
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