We’re celebrating this week with a fragrant bowl of yumminess, here’s our National Curry Week recipe! Our Eggplant and Vegetable Korma curry is a warming soothing bowl of goodness that the whole family can enjoy together. With curry firmly the Uk’s favourite dish we know we’ve got a winner here! Why not serve up some of our Coconut macaroons for pud? We like to think that the refreshing, zingy taste of passionfruit would be delicious after this meal.
* Don’t forget to tag us if you make this and we’ll send you a little pressie in the post!
National Curry week Paste recipe
1 onion (peeled and roughly chopped)
4 cloves peeled garlic
1 large knob ginger
1 green or red chilli (seeds removed and roughly chopped)
1 large handful fresh coriander, incl the roots
3 kefir lime leaves, roughly chopped and stems removed
Place all ingredients in a processor and blitz until you get a paste. Adding in more oil if needed, it wants to be a paste consistency. Store in a glass jar in fridge until needed. Lasts for up to 10 days in fridge. I often cover it with a little oil drizzled on top.
Cut into cubes of half thin rounds 300 gm chicken cut into strips or 1/2 cup cashew nuts 6 cherry tomatoes quartered 1 red pepper, seeds removed and cut into 1-2cm cubes 100gm cashew nuts, dry roasted and chopped (can use a mortar and pestle to crush them) 225gm green beans Cracked pepper and pink salt to taste
Sauté the curry base for 10-15 mins on low in a little coconut oil (stirring every now and then). Add in the coconut milk, sugar if using. Add in the aubergine and cook on low heat for 6-8 mins until softening. Add in chicken if using and simmer 7-8 minutes (if not using, then just continue to cook the aubergine sand add in the extra cashews at the end). Finally add the peppers, tomatoes and beans and half the crushed cashew nuts and simmer for 5 mins until beans are just cooked but firm to bite. At this point if not using chicken, add in the 1/2 cup cashews and mix well. Season. Serve on its own with fresh spinach if desired or with quinoa. Sprinkle with remaining crushed cashews. And ENJOY!
– I often use frozen beans if fresh not available. – If your mix becomes too dry you could add in extra coconut milk or fresh stock (not cubes). This will vary depending on whether using gas, induction or flat surface stove top.
– In the curry base I have left out the onion before due to dietary requirements and it still tastes delicious!
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Our Banana Picnic Loaf is the perfect thing for when you want to pack up and picnic. It’s simple to make and is a total crowd pleaser. Who doesn’t love a banana loaf? Full of healthy fats and plenty of fibre from the banana and carrot it’s perfect for any time of the day. If you’ve got a big walk planned you might also love to take some of our energy bites along too for that energy slump at the top for a steep hill. We love to have one of these in the freezer for snack attack emergencies!
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Serves 10 – Suitable for a Paleo diet.
Dairy, gluten, grain and refined sugar free (replace eggs with flaxseed ‘egg’ for vegan recipe)
1 cup ground almond
1/4 cup coconut flour
1 tsp baking powder
1 tsp cinnamon
1/2 cup roughly chopped toasted hazelnuts + 1/4 cup extra to put on top
Our orange almond cakes are a really delicious gluten free option if you’re making cakes for today’s Cupcake Day. This is a lovely bake that makes the whole house smell amazing, the scent of orange and spice is evocative of a festive time of year. Top them either with a yummy orange drizzle or our chocolate avocado frosting.
Serving size 12
3 oranges 2 cups ground almond (we like to use the almond pulp from when we make our own almond milk – why not replace 1 cup with this and have a go?) 5 heaped tbsp honey 1 tsp baking powder 1/4 tsp ground cinnamon 5 eggs (separated)
Preheat the oven to 170c.
Place oranges in a saucepan, cover with water and bring to a simmer. Simmer on low heat for 1 hour. Drain and allow oranges to cool.
When oranges have cooled a little, roughly chop into quarters and place in food processor and process until fairly smooth, adding in the honey as you mix.
Next add 5 egg yolks and blitz until creamy.
Add in the almonds, baking powder and cinnamon and blend well.
Beat egg whites until soft peaks have formed.
Finally fold through 5 beaten egg whites. and pour into cupcake moulds (we use a silicone financier mould).
Bake at 170 degrees for 20-25 minutes, until skewer comes out clean.
Lovely served with coconut or Greek yogurt or make one of the toppings below.
3 Tbsp water 1 cinnamon quill 2 Tbsp honey 1 tsp orange zest Juice of 1/2 an orange
Place all ingredients in a saucepan. Simmer on very low heat until reduced. Drizzle over cake, and decorate with orange segments.
Serve with coconut or Greek yoghurt.
Chocolate Avocado Frosting
2 soft avocados 5 large medjool dates squeeze lemon juice 1 tsp vanilla paste or vanilla powder 6 Tbsp coconut oil 3 Tbsp cacao powder
Process (or use a vitamix) the avocados, dates and lemon juice until fairly smooth. Add in cacao, followed by vanilla and oil.
Blend until smooth. Spread over cooled cake and Enjoy….
There’ something about beautifully coloured foods that gets our mouth watering before we’ve even eaten and this fennel, green bean salad with poppy seed dressing is no exception! We love the cleansing taste of fennel and mixing it up with green beans and this yummy dressing is yummy. It’s pretty enough to take a pic of, and if you do then don’t forget to tag us in your pics, you might just win a sharing pouch of your fave flavour of our sharing pouches of macaroons.
225g green beans (ends trimmed)
1 medium bulb of fennel
2 baby gem lettuces
1/2 large yellow pepper or 1 small pepper
1/4 cup walnuts
3 tbsp pumpkin seeds
Heat a pan with water and steam the beans until just cooked through.
On a board, thinly slice the fennel and the pepper. You could also use a mandolin for this if you have one. Roughly cut the lettuces into quarters lengthways. Slice the avocado into strips.
In a bowl mix together all the ingredients except the lettuce with half of the dressing below. Then layer this between chunks of lettuce in your serving bowl. Drizzle with remaining dressing and serve.
Juice of 1 orange
1 & 1/2 tbsp roasted pumpkin seed oil (or you could use avocado oil from Hunter & Gather)
It’s defintely Great British BBQ weather and we’re firing up the barbie, so we’ll need out trusty instant bun recipe to hand. This bun recipe is gluten and grain free and is quick and easy to throw together. We’re thinking delicous, fragrant, herb stuffed Portabello mushrooms with Hunter & Gather aioli, popped into one of our buns! Why not try it with our yummy Fennel and Green Bean Salad with Poppy Seed Dressing. What would you pop in your bun?
(Makes 3-4 depending on size)
1 1/2 cups ground almond
2 tsp baking powder
3 tbsp psyllium husk
7 tbsp ground linseed (flaxseed)
1 tbsp apple cider vinegar
200ml boiling water
2 tsp poppy seeds (optional)
First mix together in a small bowl 3 tbsp of the ground linseed with 8 tbsp water. Leave to thicken for 10 minutes
Preheat the oven to 170C.
In a large bowl mix together the remaining linseed with the ground almond, baking powder, poppy seeds and psyllium husk. Add to this the vinegar and the flaxseed/water mixture.
Mix together well. Finally add in the boiling water and mix well until you have a dough consistency.
Shape into buns and place on a hot baking tray or a stone. (You can use lightly damp hands to shape if easier to stop the dough from sticking to your hands).
Bake for 55-60 minutes. Remove from the oven and allow to cool before cutting and filling with your favourite toppings!
Our Easy Chocolate Spread is an absolute winner with the smallest members of the Nourish team. It’s also pretty popular with the rest of us if we’re honest! Without all the nasties you might find in store bought chocolate spreads this is packed full of goodness and feels like a treat. We like to serve ours with our banana pancakes as a breakfast. Or why not dip some fruit into it as an after school snack?