Kale, chickpea and sweet potato cakes 

Kale, chickpea and sweet potato cakes 

I last posted a recipe in January and effectively it feels like a lifetime ago. The last three months have flown out of the window, and although loads has been happening, I feel like I’ve gotten nothing done! Do you think we can press the reset button and just go back to the 1st of January (without the hangover)  

This recipe was a quick one, developed over maybe 20 minutes using what I had in my fridge and pantry. That’s the best type of cooking, I believe, because you are able to experiment and create, which is always a good thing. 

Handle these babies with care, as they are fairly fragile, but pack power, crunch, and loads of flavor!  

Kale, chickpea and sweet potato cakes


  • 1 large sweet potato, roasted in the oven until soft, remove skin 
  • 3 big leaves of curly kale, stalks removed 
  • 1 cup of chickpeas 
  • 2 cloves of garlic, minced 
  • 1 small chilli, chop finely 
  • 1 cup of peas (I blanched them in vegetable stock to just soften them) 
  • 3 purple spring onions 
  • A hand full of soft herbs, I used coriander and basil 
  • 1 cup of Panko crumbs / or normal bread crumbs 
  • 1 cup of white sesame seeds 

Process all the ingredients in a food processor, besides the breadcrumbs 

Season well with salt and pepper 

Remove from the food processor and add to a bowl. 

Add half the the breadcrumbs, you want a slightly firm, but not dense mixture, basically able to shaped but not too stiff. 

If you need to add more breadcrumbs, do so. 

Shape them as you big or small as you want, I got about 12 mini cakes 

Coat in sesame seeds 

Place on a greased tray and bake in an oven on 200C until they are slightly golden 

It’s a fragile cake, so handle with care 

   
    

  

  

  

❤️

Green Sauce! 

Green Sauce! 


Going a tad bit crazy for this sauce. 

Well, it’s not a sauce per se, more like a thick salsa that’s not a salsa….get what I mean? Maybe I can call it a thick guacamole??? It has the magical avocado…it also has load of fresh herbs, pistachios, and some kick with jalapeños!


You can use this on ANYTHING. Nachos, fish, chicken, steak, a dipping sauce for sweet potato fries, or those awesome mozzarella sticks, use it as a dressing for a pasta salad or as an add on to a crudités platter! It’s endless!!! It’s also quick, all into a food processor and go go go!


So on a mission to always find GOOD alternates, that still taste amazing, look good and are healthier than mayonnaise, processed tomato sauce or all the other stuff that you accumulate in that side door of your fridge!

Although shelled pastachios are a bit pricey, it’s worth the splurge, and a 200g bag gives you enough nuts for at least 3 recipes. (So a good investment, as this will become a staple and an addiction)

Green Sauce

  • Servings: 6-8
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Ingredients

1 avocado

1 cup of flat leaf parsley and coriander, loosely packed – combined

1 jalapeño pepper, seeds and ribs removed

2 cloves of garlic

Juice of two limes

1/2 cup of water

1/2 cup of olive oil

2 teaspoons of salt

1/2 cup of pistachios

Method

Add all ingredients besides the pistachios, into a food processor, pulse until combined. Add the pistachios and blend.

Taste for seasoning, but it should be all good and delicious!


❤️🍴

Amazing gluten free pasta!!! 

Amazing gluten free pasta!!! 

So what happens when you can actually feel the effect that gluten has on your tummy?? 

I’m not one to jump on any quick fix diet, detox or cleanse, but I have started (after many years of eating really badly) listening to my body. You can actually do that you know!? After years of battling, I figured out that I am actually lactose intolerant, and stopped eating the wonderful creamy pastas that I always gravitated to. I also stop eating processed dairy, and stick to Parmesan, that I put in almost everything!!!

Gluten on the other hand, you can actually feel the difference after you have eaten a gluten free dish and one that is filled with gluten. Here’s the challenge…loads of restaurants offer the two options, try one then another time, try the other.

SEE!!!!!! Can you feel the difference??

So here, a quick recipe, to make a handmade pasta, that once you master, it will become a staple, and you’ll serve it at least once a week! The sauces and/or toppings, are only as limited as your imagination.

Gluten Free Pasta

  • Servings: 4 Adults
  • Difficulty: Patience is needed
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Ingredients

1 cup of brown rice flour

1/2 cup of tapioca starch

1/2 cup of buckwheat flour

Generous pinch of salt

1 handful of basil

3 eggs

1 tbsp of water

  • Place the eggs into a blender, with the basil, and blitz until the basil is fine.
  • Transfer to a bowl, and add the water, and salt. Mix well.
  • Add the dry ingredients and mix well, until all incorporated. Transfer to a floured surface and knead for about 5 minutes.
  • If you have made normal pasta before, you will not that it’s not as stretchy due to the lack of gluten. Wrap the kneaded ball in plastic wrap. Leave to rest for 30 minutes.
  • Divide into quarters, keep them covered and only take out the piece that you are going to roll out.
  • Take one portion, keep your surface floured, and roll out, to as thin as you can with a rolling pin.
  •  Carefully cut to the pieces that you need, lasagne, or thick tagliatelle.
  • Transfer to a flat container and leave to rest to one side
  • Boil a pot of water as you would normally, add some olive oil and salt, and semi cook the pasta for 2 minutes, and then place it into iced cold water.
  • Once you have figured out your sauce, toss your semi cooked pasta through your sauce. This will help thicken your sauce and your pasta will take on all that yummy flavor! If you making lasagne, layer it as you would normal pasta and bake!

                 

Quick brown rice sushi bowl

Quick brown rice sushi bowl


I love sushi and sushi salads, and although it’s generally healthy for you, most places cover and coat everything in sweet chili sauce (high in sugar) or that amazing tasting (but not good for you) Japanese mayonnaise (Kewpie). 
So this quick and easy thrown together recipe is the perfect “at home” sushi eating option. Serve it with grilled fish, or sashimi, toss in some prawns or flaked chicken if you want, the list of options and ideas are endless because this base is such a good and tasty salad!

Brown Rice Sushi Bowl

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

1 cup of brown rice (cooked to the packets instructions and kept warm)

Salad

1/2 cucumber, peeled, seeded and cut into cubes

1 carrot, peeled and cut into cubes

1 cup of cooked edamame beans*

1 tspn each of white and black sesame seeds

4 kale leaves, stalks removed and cut into bite size pieces

A good handful of coriander and mint, chopped

2 TBSP of olive oil

Pink Himalayan salt, only if needed for seasoning

Dressing for rice 

100ml of Rice wine vinegar

2 TBSP of sugar

Dressing for salad 

Juice of 1 lime

2 tablespoons of tamari or regular soy sauce

Method

Add all the salad ingredients into a bowl and mix

In a small pot, add the two ingredients for the rice, bring to the boil and make sure the sugar is dissolved. Mix this into your warm rice. The warmth helps absorb the mixture.

Leave to cool.

In the salad bowl, pour over your lime juice and tamari, and mix well, scrunching up the kale, check for seasoning. You might need to add a pinch of salt!

Now mix the rice and the salad base together and VIOLA! Done!

Serve as you please! Even on its own!

❤️🍴

*edamame can be found in any good grocery store or Chinese specialty shops,  but if you can’t seem to track them down, you can add peas, or chopped up fine beans. If you can only find the edamame pods, cook them as per instructions and just removed the little gems from the inside!

Sweet potato pasta

Sweet potato pasta


There’s a million different ways to make something taste good. Ok, maybe not an exact million…but there are many ways to add sparkle to a dish to make it yummy. 

Sweet potato is in a league of it’s own and currently I seem to be using it in almost everything. The other day I made gnocchi, and please let me tell you that it is the most AMAZING gnocchi that I have EVER eaten, sweet potato fries, baked in the oven are a must, also added to chickpeas and lentils to make an amazing vegetarian “burger” or just added to a pot of curry.

This concept of using it as a mock pasta, has obviously been around for some time, I did some research and went onto a few sites to gain ideas, and there are many recipes and many variations.

I kept the sauce simple, and didn’t feel the need to make it heavy or “meaty” , so it remains healthy, light and soooooooo yummy!!!!!  

Sweet Potato Pasta

  • Servings: 2-4
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Ingredients 

2 large sweet potatoes : about 800g (orange flesh variety)

A julienne cutter or spiralizer

Any sauce you might like : I used fresh tomatoes, capers, some chili, baby spinach and garlic. I tossed that all together in a pan with the cooked pasta.

A pot of water

Olive oil

Salt

Garnish : grated Parmesan, fresh herbs, micro leaves.

Method

Top and tail the sweet potato and then julienne slice or spiralize the vegetable.

Add salt and olive oil to the water and bring to the boil.

Carefully add sweet potato in handful batches to the water, and cook until al dente.


Transfer each batch to a bowl of ice cold water and set aside until you are ready to reheat and serve.

When you have figured out your sauce, drain the sweet potato and toss in a hot pan covering with your yummy sauce.

It’s that simple and easy!

❤️🍴

Gnocchi gnocchi on heavens door! 

Gnocchi gnocchi on heavens door! 

They are little pillows of goodness, that melt in your mouth and are coated with a thick and creamy tomato ragout that’s flavored with oregano and basil, with hints of garlic and roasted onion. Are you hungry yet???????

To top it off these are a sweet potato type and I’ve used gluten free flour. Although not vegan, it is vegetarian, but it’s such a hearty meal that you can serve it to a meat eater and they will fall in love with you.

Sweet Potato Gnocchi

  • Servings: 6-10
  • Difficulty: If this is your first time, take it step by step
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Ingredients

1kg sweet potato

1 egg

Pinch of salt

250g of gluten free flour or normal, which ever your prefer.

90g of baby spinach

10ml of baking powder

Method

Place the sweet potatoes in a microwaveable bowl and cover. Pop into the microwave for 15 minutes on high and gather all your other ingredients.

Prepare a pot and fill it up to 3/4 full with water. Put this on the stove top and allow to simmer. You using this to boil your gnocchi later, but once it has heat, add your baby spinach and let it wilt (this takes a whole of 1 minute) – take out and put it straight into a colander. Leave to drain and cool slightly. Know squeeeeeeeeze the excess liquid out of it in a clean dish cloth. Chop.

Ok, carefully peel the potatoes with the back of a knife, and mash into a bowl. Just be careful, as its hot. Add all the remaining ingredients. And mix.

Now. The mixture is sticky at first, but keep working it with your hands. Once you’ve gathered into a ball in the bowl, transfer it to a well floured surface.


Wash your hands and now keep them floured.

Start cutting slices out of your ball and start shaping them.

I find that if you do this, it’s easier to shape into the pillows.

You’ll get about 15 “logs”

Once you’ve done this you can know start cutting and shaping into gnocchi.



You can use a paddle or just a plain old fork.

I like to keep it rustic, it just looks better and homemade.

Transfer into a floured oven tray.

Now add to the boiling water, about 15 at a time.

These take a really quick time to cook, the minute they start floating to the surface, remove them from the water and transfer them to a oiled oven tray.

You can reheat then the classical way, warm some butter and add sage leaves, wait for the butter to start foaming and add the gnocchi and toss until warm, I served these in a thick tomato sauce with fresh herbs and grated Parmesan.

This dish is delicious. It’s light because of the gluten free flour and sweet potato, so you could eat an entire bowl.

❤️🍴

Kelp me out? 

Kelp me out? 

 

I feel like I could forever be writing about how good hemp, kelp, Kale and cashews are for you. 

I’m not a doctor and don’t have any type of qualification to allow me to preach about health benefits, but I am a chef and I am a human being and I can “feel” the goodness that my internal organs jump up and down with when I eat, drink and generally digest these food items. 

When I see something I like or taste something that gives my mouth a slight “foodgasm” I always tend to say “This (fill in the blank) though!” – so wether it be a “man” an “ice cream” or a “spring roll”, those are generally the next words out of my mouth. 

Ok. So…This sauce though!!!!! 

Man oh man oh man! 

It’s rich, thick, decedent and sooooooooo good for you, that you will actually make it in bulk and keep it in the fridge. It’s like my Kale pesto that’s always around, this green sauce and I are destined to have a long and very eventful relationship.

Algae and green hemp dressing/sauce

Ingredients 

1 cup of warm water 

1/2 cup of hemp seeds 

1 cup of cashews 

3 whole garlic cloves 

Juice of 1 lemon 

2 TBSP hemp oil 

1 TBSP protein powder 

1 tbsp spirulina 

1 tbsp of kelp powder 

2 tbsp of rock salt 

Method 

BLEND! (How easy???) 

The best part of this finished product is that it can be drizzled over everything from chicken to fish, salads to roasted vegetables and it’s an even better accompaniment to chopped Kale that’s bound for the dehydrator for Kale chips! 

Heaven? This sauce though! 

❤️🍴