Lentil Soup with Ras El Hanout This makes a big delicious batch so I freeze half for another day. ½ tsp rapeseed oil 2 cloves garlic peeled and mashed 2 carrots diced 2 onions diced 1 tbsp tomato puree 2tsp ras el hanout 1tbsp harissa paste 300g chana dal or other lentils / split peas of choice, rinsed 1ltr vegetable stock Heat ½ tbsp oil … Continue reading Spiced Lentil Soup
Autumn is here and this is the kind of thing I love with a cup of coffee, not massively sweet and with some more complex flavours thanks to the dates and mixed spice. I think the whole family will like this and it is really easy to make. Date & Oat Loaf 175g dates 150ml water 200g butter 150g honey 200g wholemeal flour 2tsp mixed … Continue reading Spiced Date and Wholemeal flour loaf
Filled with delicious nuts and seeds they are a perfect homemade savory biscuit. They will keep for an age in an airtight tin, are delicious with anything from nut butters, cheese, hummus – you name it they are perfect for lunch boxes at work or back to school. Chock full of good fats and omegas these will help keep you full and the sugar balanced. … Continue reading Brain Food Spelt Biscotti
These have no butter, no egg and no added sugar. They are a real test of how overused to eating really sweet stuff we are. The reason I write this is that the only sweetness comes from the sweet potato and the small amount of honey brushed on the top and the cranberries. I like them and find them sweet enough but you might need … Continue reading Sweet Potato Cookies
Apart from the fact that this is a delicious recipe on its own, mushrooms are a great substitute for meat if you are vegan and are really good for you. Couple them with the amazing southern style sauce I have included here and you will be in heaven. Serves 4 500g Portobello mushrooms sliced 1 red onion diced 1 quantity of southern style sauce (below) … Continue reading Southern Style Mushroom Sliders
oliveoilandlemon 