Rainbow Carrot Salad

Rainbow Carrot Salad

Rainbow Carrot Salad

Our Rainbow Carrot Salad takes advantage of our fab veggie box from Riverford this week! Just in time for Valentines Day we’ve whipped up a quick, simple, nutritious and gorgeous side or starter to make your loved one smile. This colourful collation is packed full of vitamins and micronutrients. Where carrots really shine is as a source of vitamin A. One cup of carrots provides a whopping 428 percent of the recommended daily intake. Vitamin A is an important nutrient for healthy immune system functioning. It protects and supports cell membranes to help fight infection and increases white blood cell activity. So you’re not just putting a smile on someone’s face but you’re also protecting their immune system, now that’s love!

Ingredients

Bunch of Rainbow Carrots

3 tbsp avocado oil (we love Hunter & Gather)

1 tsp caraway seeds (or cumin seeds)

1 tsp fennel seeds

Salt & cracked pepper to taste

1 dessert spoon almond butter

To Serve – Two large handfuls of baby Rocket leaves and a handful of Walnuts

Rainbow Carrot Salad

Method

Preheat oven to 180c. Scrub carrots and then halve or quarter lengthways depending on size of your carrots.

Place in roasting dish and drizzle over half of the avocado oil. Sprinkle over seeds and season with salt and pepper.

Roast for 20-30 minutes until tender when pierced with a knife.

in a small bowl mix together the remaining oil with the almond butter and season to taste (I like to use the toasted seeds that are loose in the roasting dish to add to the dressing).

To assemble place a layer of Rocket in serving bowl. Top with half the carrots and drizzle with half the dressing. Then repeat a second layer. Sprinkle over walnuts if desired. Enjoy x

Note – Fancy a dessert for afterwards, how about our Chocolate mousse?

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Cauliflower Steak

Cauliflower Steak

Cauliflower steak - main

If you’re joining in with Veganuary and are in any way concerned about missing meat you have to try our Cauliflower Steaks. Once this super veg roasts it caramelises and becomes unctuous and delicious. We love the humble cauliflower and it’s many and varied health benefits. Cauliflower Steaks are a powerhouse of nutrients, including anti-inflammatory Vitamin C, digestive-supportive fibre and glucosinolates, which are sulphurous compounds that help us detoxify and neutralize carcinogens.

Cauliflower Steak – Serves 3

GF, DF, refined sugar free, grain free, keto, vegan.

1 large head of cauliflower

3 tbsp coconut oil melted

1/4 cup tahini**

1- 1.5 tbsp Maple Syrup***

Pink Salt and Cracked Pepper to taste

1 clove crushed garlic (optional)

Cauliflower steak - recipe

Method

Preheat oven to 180C Slice the cauliflower into steaks approx 2cm thick Place in a roasting dish/cooking stone. Drizzle over 2 tbsp of the melted coconut oil and season with salt and cracked pepper.

Place in the oven and cook for 15 mins. Meanwhile in a small bowl mix together the last tbsp of coconut oil with the tahini and maple syrup along with the garlic if using.

Drizzle 2/3rds of the mixture over the cauliflower and then bake for a further 10-15 minutes. Remove from the oven and serve alongside a fresh salad and some sweet potato wedges. 

Ineke’s note ** I have recently started using the brand “Belazu” which I love, they make there tahini using traditional stoneground methods and the tahini is runny and has a slightly hint of salt from the methods they use to make it

*** You can also use honey, which some people prefer. Or omit it entirely if strict keto.
ENJOY 🙂

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Sweet Potato Wedges

Sweet Potato Wedges

Sweet Potato Wedges

Sometimes only sweet potato wedges dipped into Hunter Gather Mayonnaise will do! There’s something very comforting about these and so they make regular appearances on our winter menu at home. We love to top them off with roast almonds when they need to look a bit more snazzy and just smother them in mayo when they don’t. How do you eat yours? Don’t forget to tag us in your images if you do make anything from our site, we love to see your Nourishing creations.

Sweet Potato Wedges – Serves 2 as a main course with vegetables and a salad, or 3-4 as a side.

2 Sweet Potato or 3 smaller ones

1 tbsp melted coconut oil or avocado oil

1/2 tsp smoked paprika

1/2 tsp ground cumin (or cumin seeds)

2 pinches salt

Cracked Pepper

Roast almonds, sliced (optional)

Method

Pre-heat oven to 180C. Using a sharp knife cut the sweet potato in half lengthways and then into quarters or thirds lengthways creating wedges. Place into a large roasting dish or baking stone.

In a small bowl mix together the oil of choice, smoked paprika, cumin and salt. Drizzle evenly over the wedges. Season with cracked pepper and bake for 15 minutes.

At this point you can remove and toss gently before placing back in the oven for a further 15 minutes. Once tender and lightly brown remove.  Sprinkle with some sliced roast almonds. ENJOY! 

Ineke’s Tip – We love ours with a Hunter and Hather mayonnaise. Have you tried their mayocado vegan mayonnaise?

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Chocolate Mousse

Chocolate Mousse

Chocolate Mousse - Nourish

Our Chocolate Mousse is nourishing and delicious and contains only 4 ingredients! It’s also perfect for serving when you have guests who follow a free-from diet as it is suitable for those following, gluten, dairy and grain free diets. Why not try it during Veganuary? We guarantee you won’t miss the dairy and it’s so quick to make that it may become a favourite in your house like it has in ours.

Chocolate Mousse – Serves 3-4

GF, DF, refined sugar free, grain free, vegan

1 cup of cashews

6 pitted Medjool dates

3 tbsp cacao powder

1/3 cup melted extra virgin coconut oil

1/3-1/2 cup water

Place the first four ingredients into a high speed blender, blitz until finely chopped. Add in the water and blend until smooth adding in a little extra water as needed until desired consistency is reached.

Store in fridge, or eat straight from the pot 🙂 Enjoy…

NOTE – Can be stored for up to 3 days in the fridge. Or frozen for a month.
Ineke’s serving suggestion for a impressive looking dessert Serve with CoYo vanilla yoghurt and a few fresh raspberries and blueberries, topped with a crumbled cacao macaroon, or a couple of our mini cacao bites! Delish! 

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Keto Cinnamon Nut Butter Cups

Keto Cinnamon Nut Butter Cups

Keto cinnamon butter cups

Sometimes all that you need is a little bite of something to stave of a craving, step in our Keto Cinnamon Nut Butter Cups. These are perfect as they contain plenty of healthy fats to help you to feel satisfied more quickly. So easy to make and keep in the fridge.

Nut Butter Cups – Serves 6

100gm dark chocolate (see our recipe to make your own)

2-3 tbsp of your favourite nut butter (I have used Jakes Boost – Super Variety)

Method

Melt your chocolate in a bowl over a pot of boiling water. Fill your mould 1/3 fill of the melted chocolate. I often use my little finger to then coat the sides of the mould, or you could use a small tsp.

Allow to set briefly and then spoon in about 1/2-1 tsp or a little more depending on your type of mould of the nut butter. Top with chocolate and gently tap your mould on the bench to avoid air pockets and get an even coating over the top.

Allow to set briefly on the bench and then place in the fridge to complete harden. ENJOY!

keto butter cups recipe image


Keto Cinnamon Nut Butter Cups – Serves 4

50gm dark chocolate (anything over 80% works well – or use our recipe and decrease sweetener, increase cacao powder and add in a pinch of cinnamon)

1 heaped tbsp of your favourite nut butter (I used Jakes Boost – Super Variety)

1 tbsp soft coconut oil

1/4 tsp cinnamon 

Melt your chocolate in a bowl over a pot of boiling water. In another small bowl mix together the remaining three ingredients.  Fill your mould just over 1/2 way with the nut butter mix.

Top with chocolate and gently tap your mould on the bench to avoid air pockets and get an even coating over the top. Allow to set briefly on the bench and then place in the fridge to complete harden. Store in fridge. ENJOY!


NOTE FOR ABOVE TWO RECIPES: These are delicious and perfect to keep in your fridge or freezer. Use whatever nut butter you have, I like ones with a little crunch, but equally a smooth nut works well too.

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Nourishing truffles

Nourishing truffles

Cacao and Brazil Nut truffles

Nourishing Truffles

Who fancies one of our nourishing truffles? We’ve been looking for greener ways to celebrate the festive season. One sure fire way to make sure that there is no gift waste is to give a yummy, edible gift! Our Cacao or Brazil Nut flavours are the perfect gift for the foodie friend in your life. Both flavours are full of nourishing ingredients and are both dairy and gluten free. Why not keep a batch in the fridge for those last minute guests, they are delicious with a festive drink like our Chai Latte with Oatly.

Gluten and dairy free

Recipes make 12 truffles

Ingredients – Brazil Nut Truffles

6 large Medjool dates

1/2 cup organic coconut

1/2 cup brazil nuts

pinch of pink salt

2 tbsp melted coconut oil

1/3 cup of ground almonds

Method

Place the dates, coconut, brazil nuts and salt into a food processor. Blitz until finely chopped and add the melted coconut oil. Continue to mix until the ingredients will stick together.

Add the ground almonds and pulse gently.

Shape into balls or use an ice cream scoop. Pop into the fridge to harden and then either eat with or without dipping into chocolate. These won’t last long!

Christmas vegan truffles - Nourish

Ingredients – Cacao truffles

7 large Medjool dates

2/3 cup pecan nuts

1 cup walnuts

3 tbsp cacao powder

3 tbsp melted coconut oil

3 tbsp maple syrup

Method

Blitz together the dates, pecans and walnuts until finely chopped. Add in the cacao powder until thoroughly mixed.

Fold in the coconut oil and follow with maple syrup and process until it reaches a dough like consistency.

Roll into balls and place into the fridge to firm up. Once firm dip in melted chocolate and leave to cool.

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