Watercress, leek and potato Soup. 

Watercress, leek and potato Soup. 


Mmmmmmmmmmm….it’s winter! This must be one of my favorite flavor combinations as far as soup goes! It’s creamy, filling and so tasty. The watercress also gives it a peppery tang. 

It’s a one pot wonder and in under an hour, you have a really tasty dish!

Watercress, leek and potato soup

  • Servings: 4-6
  • Difficulty: easy peasy
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Ingredients 

50g of butter

100g of watercress

800g of washed and cut leeks

6 medium potatoes (about 1kg) peeled and cut into discs

2L of good quality vegetable stock
Salt and pepper

Method

In a pot, add the butter and leave to melt, wait until it starts to foam, add your leeks and watercress. Sauté slightly.

Now add your potatoes and give it a big stir. Allow it to sauté and keep stirring it to avoid it sticking to the base of the pot.

Add your stock and bring it up to the boil.

I then turn it down to a simmer, and in about 30 minutes your potatoes will be soft enough to blend the entire mix.

Add to a blender in batches and blend until smooth. I season with pink Himalayan salt and fresh black pepper.

A little tip to keep soups interesting is adding a pesto drizzle instead of cream when you serve it.

I made a quick sundried tomato and pea pesto to serve with this soup.

The base for pesto is always the same

  • Olive oil 
  • Parmesan 
  • Pine nuts (or blanched almonds) 
  • Garlic
  • A herb of choice, and 
  • Seasoning 

I find that you don’t need to use herbs, as pulses, like peas and edamame work really well in place of them. Sundried tomatoes take on an almost “meaty” texture, so it tricks your mind into thinking that the soup might be meat based!

Bon appetite ❤️🍴

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.

❤️🍴

Leaning tower of patties 

Leaning tower of patties 

Aaaaaaaahhh man. I’ve been on a bit of a “I need to leave my technogical devices alone” break. But in saying that, I missed my little blog. Anyway! Back to business. 

These are awesome, yummy, taste amazing and are so filling that one with all the trimmings was enough for me!

The recipe is quick and easy and will work great for vegetarians, meat free Monday situations or just as a side to a meat dish, because we all love creative side dishes!!!!! Also, high in protein and low in carbs, they kick ass for part of a training/eating plan.

Portabella Mushroom Patties

  • Servings: 6-8 100g patties
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Ingredients 

2 cups of portabella mushrooms (just heads, chopped)

2 cups of cooked cannellini beans or cooked black beans

1 cup of minced broccoli

60g of chopped red onion

3 XL eggs beaten

1 cup of gluten free bread crumbs or Panko crumbs

2 TBSP of minched garlic

1 tsp of salt

1 tsp of pepper

3/4 cup of grated Parmesan (vegetarian friendly)

Method 

Add all ingredients into a big bowl.

Mix!

Simple.

Set aside while you heat 2 TBSP olive oil in a pan. Shape the mix in your hands (I used a half cup measure for each pattie) and gently place into the heated oil. The patties crisp up so deliciously that eating them straight from the pan needs to be put on hold.

I served mine with a sundried tomato aioli and a micro green and cucumber salad. But you can stretch your imagination and serve them anyway you like.

The mushrooms give this recipe a “meaty” texture and the beans make it ridiculously creamy and soft inside while its golden and crispy on the outside!

So yummmmmmmm!

❤️🍴

The muffin (Wo)man 

The muffin (Wo)man 

You best believe that these are totally amazing…and healthy!!!!!!! Get out of town! Purleeeeeeeeeeease! Pick your jaw up from the floor and hear me out!

Warm All spice and cinnamon, soft apple, sticky sugar….ooooooh em geeeeee….! It’s a party in my mouth!  It evokes memories of apple crumble, without all the butter and flour, they also have a kick of coffee in them, so it’s the perfect snack for on the go, or just generally anytime of the day. Omit coffee for kiddies lunch boxes.

Also something new that I’ve learnt today is how to make “flax eggs” – so this recipe is not only gluten free but it’s actually totally vegan.

Ground flax or chia meal is mixed with water and this replaces the chicken egg in the recipe. So wether vegan or suffering from allergies or just eating healthier this recipe is a winner all round.

The ratio for the flax egg is as follows : 1 TBSP of either ground flax or chia meal to 3 TBSP of water. Stir it with a spatula, scraping down all the sides, and leave to sit for 15 minutes or so. You will land up with a thick gloppy mix. 

Vegan Apple and Coffee Muffins

  • Servings: 12 muffins
  • Difficulty: easy
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Ingredients

1 1/2 cups of gluten free flour

1/2 cup of xylitol (or white sugar)

2 tsps of baking powder

1 tsp of all spice

1 TBSP of good quality ground coffee

1/2 cup of almond milk

1 FLAX egg

1/4 cup of canola oil

1 tsp of vanilla extract

3/4 cup apple (finely chopped and peeled)

1/4 cup chopped pecan nuts

For top :

3 tsps of brown sugar

1 tsps of cinnamon

Method 

Make your flax egg and set to one side.

Set your oven to 180C and prepare a muffin tin.

Sieve your dry ingredients : flour, sugar, baking powder, all spice and coffee.

In a small bowl, mix the almond milk, flax egg, oil and and vanilla extract.

 

Combine the dry and wet ingredients and fold in the apple and nuts. It’s a fairly sticky and thick dough, but mixing it by hand with a spatula works better than in a mechanical mixer.

Ok!

Scoop into your muffin tin and top with a good sprinkling of the cinnamon and brown sugar mix.

Bake for 15 minutes or until a skewer comes out clean.

 

❤️🍴

 

 

Savory smiles 

Savory smiles 

Let’s just say that bread is and will always be my weakness. I try not to eat it, not that I suffer from a gluten situation, but because it really does take longer to break down because it’s sooooooo processed! 

Ok. So step in recipe construction and creation, and me, trying to figure out how I can make this work and happen. I found a few recipes on various sites and blogs and I’ve adapted them all a bit to make this one amazing, ridiculously tasty and delicious loaf.

We know that you can use Zucchini in bread, you can also use gluten free flour, but then it tends to taste like cardboard, you can play around with oat bran and rolled oats or anything that you actually like and enjoy eating. This is a mashup of about 4 recipes, and let me add, the mashup is actually really REALLY good.

Savory Bread Loaf

  • Servings: 1 loaf
  • Difficulty: easy
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Ingredients 

1 cup of almond meal

1/2 cup psyllium husk

1/2 cup buckwheat flour

1 tsp of baking powder

2 cups of baby spinach, chopped

1 small onion, chopped

1/2 cup of mushrooms, chopped

1/4 cup of sundried tomatoes

3 tablespoons of fresh thyme, chopped

2 free range eggs

1 zucchini grated

2 TBSP of EV olive oil

1 TBSP of nutritional yeast

1 tsp of ground cumin

1 tsp of garlic powder

Pinch of rock salt

Method 

Preheat oven to 170C

Prepare your bread tin

In a bowl mix together almond meal, psyllium husk, buckwheat flour, baking powder and salt.

Fry the onion, mushrooms and spinach until soft (add these to a dry pan, and add a small amount of water to help loosen the mix of it starts to stick)

Add the remaining ingredients and the fried ingredients to the flour mix and combine well.

Spoon mix into loaf tin and bake for 40 minutes or until cooked through.

Allow to cool before slicing.

❤️🍴

Zucchini more-chini! 

Zucchini more-chini! 

 

Yesterday I made these bad boys. I put the recipe on the Instagram post I did about them. www.instagram.com/foodbyjill

So this got me thinking, if I can use ground almonds for crumbing chicken, then surely I can use them in place of panko crumbs for roasted zucchini fries. 

Recipe process… *tick tock tick tock 

And viola!  

 

Same process as the chicken : eggs, ground almonds, Parmesan (vegetarian) and seasoning. 

Ingredients  

250g zucchini, washed and topped

3 eggs, whisked

200g almond flour 

1/2 cup of Parmesan, finely grated

2 TBSP chopped parsley 

Salt and pepper 

Method

Set your oven to 200C 

Prepare an empty colander over an empty bowl 

Mix the almond, Parmesan, parsley and seasoning 

Cut zucchini into thick matchsticks 

Dunk the zucchini into the whisked eggs and coat

  

Now the tricky part – transfer the zucchini from the bowl into the colander. Let the excess egg strain off 

In a big bowl, add handfuls of zucchini at a time, and dust with the almond mix (if you add it the other way around the almond mix becomes lumpy and you will loose the entire mix….yes, I learnt this the hard way!) 

Place onto a greased oven tray and space them nicely to make sure they roast well. 

  

Ok….pop in the hot oven and leave to roast for 8 minutes, then toss about with a lifter and leave to roast for another 8 minutes (oven temps and times may vary, so keep an eye on them) 

 

Serve these on their own, ontop of soup, as a side….any actuall way you can think of. 

Side note : I seasoned them with more salt and grated Parmesan when they came out of the oven. 

❤️🍴

keeeeeenwaaaaaa = quinoa 

keeeeeenwaaaaaa = quinoa 



An ancient grain….high in protein and lacks gluten, they also contain essential amino acids like lysine and good quantities of calcium, phosphorus and iron. 

This recipe makes some yummy quinoa patties, that can be served with a side salad, or even as a side to a roast chicken or lamb dish. 

Ingredients 

1/2 cup of your favorite vegetables – grated or chopped. I used carrots, peas and corn 

1/2 onion 

2 cloves of garlic 

3 large eggs 

2 and 1/2 cups of cooked quinoa 

Salt and pepper to season 

Zest of half a lemon

1/2 cup of gluten free bread crumbs 

1/2 cup of gluten free flour 

1/2 cup of vegetarian Parmesan grated 

1 TBSP of coconut oil 

Method 

Heat the tablespoon of coconut oil in a pan, add the onions and garlic. Fry until golden, now add your vegetables and fry until al dente. 

Add all the remaining ingredients into a bowl, besides the gluten free flour, reserve this for later. To this, add the cooked vegetable mix and combine.  

Leave the mix to sit for about 10 minutes. The bread crumbs will soak up any excess moisture. If you find that the mix is still to wet to shape (this depends on the amount of egg, and even though all large eggs have the same amount of liquid, they vary), add the flour. 

Place your pan on a medium flame/heat and spray & cook the surface. Shape patties and place them onto the hot pan. Allow to seal and brown before you flip. I would give them about 4 minutes on each side. Lower the heat if need be! 



Serve these straight out of the pan, or store them in the fridge once cooked and munch of them with the snack craving attacks.  

❤️🍴

Universal foods 

Universal foods 



Pizza and pasta, potatoes and pastry. Why do they all start in a “P” ? Let’s not forget cheese, maybe donuts and cake! 

All these are generally, now a days, not on the top of the “you may eat as much of this as you want” list. (That’s a pity)

Lactose intolerance, gluten free me and all the other food problems we sit with because of overtly processed food is actually such a downer! 

I’m lactose intolerant. My favorite thing in the entire world is cheese sauce!! On toast, grilled,  all over pasta, and over chicken, all over anything. But alas, I cannot and shouldn’t be putting cheese or milk or cream anywhere near my face! 

Luckily I can get my hands on lactose free yoghurt, I also eat Parmesan, as its a hard cheese and less processed and I try to only eat pizza like once a month! 

Ok….I’m rambling…I found a recipe by Melinda Novak, she has a blog at www.cookingalamel.com, for a Creamy Greek Yoghurt Mac and cheese. 

I’ve tweaked the recipe a bit to suit me. 

Ingredients 

2 cups of macaroni – gluten free or not (raw) 

1 cup of mature cheddar (grated)

1/2 cup of Parmesan (grated) 

1/2 cup of lactose free yogurt or Greek yoghurt 

1 garlic clove finely chopped 

Salt and pepper to taste 

Method 

Cook the pasta until al dente.

Before you strain your pasta, remove 1 cup of the water, and keep to one side. 

In the same pot that you’ve cooked the pasta, add the garlic and stir about to release the oils and to start cooking it. 

Pop the pasta back into the pot, with half a cup of the water. Add the cheese and stir until it melts. 

Pour in the yogurt while you continue to stir the pasta. Season with salt and pepper. 

If it starts getting toooo thick, pop in the remaining water. 



You are faced with an extremely creamy and cheesy Mac’n Cheese…which is slightly healthier than the white sauce based alternate! 

❤️🍴

Butterfinger licking goodness

Butterfinger licking goodness

How good do these look? 

They are ridiculously rich and decadent and sweet and yummy! Bonus….they are good for you!!! Boom! 

Ingredients 

Base: 

1/2 cup of walnuts 

1/2 cup of cashews 

1/2 cup of dates 

Pinch of salt 

3 TBSP of psyllium husk 

Choc topping: 

3/4 cup of coconut oil melted 

1/2 cup of honey or rice syrup 

1 cup of raw cacao 

1/4 tsp vanilla paste 

2 silicon muffin pans 

Ready? 

Mix the nut and dates in a bowl, add half to a food processor and process. Add the remaining mix, and process until all the dates are broken down and you have a breadcrumb like texture. 

Transfer to a bowl, mix through the psyllium husk. 

Shape the base mix into your muffin trays, I find about one heaped tablespoon in each gives you the right thickness. 



Set aside 

In a blender, add your topping ingredients. Blend on high until the texture becomes smooth and resembles melted chocolate. 

Now work fast, spoon the cacao mix over your already prepared bases, a tablespoon in each is over enough. 

Pop the trays into the fridge and leave to set for at least 2 hours. 

Gently remove them from the moulds and place them between wax paper into a airtight container and store them in the fridge! 

Delicious 

Recipe adapted from @therawtarian

❤️🍴

Chocolatey goodness 

Chocolatey goodness 

Edit

I have been following Laura-Jane, on Twitter for a long time. I also, obviously follow her on Instagram and pop in on her website www.therawtarian.com weekly to see what’s new and what tickles my tastebuds. 

As I have said before, I’m not on any level completely raw, but I find that the “snacks/sweets/desserts” on her site are easy and they taste amazing. It also really helps to rather have two raw cookies than eat two shortbreads, especially if you are trying to keep the kilograms down and are just open to have a healthier lifestyle. 

Her recipe for “Best Raw Chocolate Cookies” are RIDCULOUSLY easy! Like sooooooooo easy!!

Ingredients 

1 cup of almonds 

1 1/2 cups of cashew nuts 

1 cup of dates 

2 tablespoons of agave nectar (I used rice syrup) 

1 TBSP of coconut oil 

1 TBSP of vanilla extract (I used 1 teaspoon of vanilla paste) 

1/2 cup of cacao powder 

1 pinch of sea salt 

Process the almonds and cashews in a food processor until they almost resemble flour. Add dates, agave nectar, coconut oil, vanilla and cacao. 

Blend until fully incorporated and sticky. 

Shape into cookies and keep covered in the fridge for up to 5 days. 

❤️🍴