Tag Archives: vegetarian

Split-pea and cumin soup from Marrakech

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Today I take you to Marrakech, the red city of the desert, the Mother of all oasis! We went to the fruit and veg’ souk to choose the ingredients for a very typical Marrocan soup in the warm colours of the flag.

Diced vegetables for a stunning mix of colours

Diced vegetables for a stunning mix of colours

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Ingredients list:

  • Split-peas, one cup
  • Water, 5 cups
  • Carrots, 2 diced
  • Red onions, 2 diced
  • Cumin, 3 Tbsp
  • Parsley , chopped to taste
  • Lemon, ½ squeezed
  • Salt and pepper
  • Bay leaves, 2

 

First wash and chop all the vegetables.

Then melt the onions in a pan (with lid) and 1 tbsp of olive oil. Cook until brownish.

Add the well rinsed split-peas, the diced carrots and churn all into the hot oil for a few minutes.

Add the cumin and the bay leaf with the 5 cups of water.

Season with pepper and a little salt ( I prefer to add the rest of the salt at the end).

Leave on a medium heat for 45 min to one hour. Remove the bay leaves. Check the tenderness of the split-peas and carrots. Serve with parsley and lemon juice . Add salt or water if necessary.

Good food is a journey in itself, it bears a story, it stirs your soul. It takes you away and back…

Enjoy !

 

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Beet hummous with fresh mint

Love the colour!

Love the summer colours!

This is a perfect holiday recipe: healthy vibrant colour and gorgeous taste for a minimum of efforts…

I used mint from the wonderful herb garden that comes with the villa we are staying in here in Crete and I would encourage you to grow a pot of mint wherever you can as it is such an uplifting smell and it grows really fast in pots, on windowsills or balconies in pretty much any climate.

Ingredient list:

  • 1/2 tin of chick pea
  • 1 cooked beetrout
  • 1 spoonful of Tahini
  • Virgin cold pressed Olive oil 100ml
  • Lemon juice of 1 and 1/2 lemon
  • 3 garlic cloves crushed
  • 1 spoonful of ground cumin
  • a small handful of crushed mint leaves

Blitz all ingredients in a food processor (I use a standing blender); adding a bit of olive oil or even water too make it lighter if the consistency is too thick. But I never puree it to finely as I enjoy a bit of texture.

Beetroot is great for joints and particularly important for runners or anybody who wishes to take care of their knees. I love it also for its happy colour !

Butternut squash and ginger soup – make it fiery!

Ginger is still a running theme or obsession of mine currently, so there you go: another ginger recipe but fiery this time and velvety, and so perfectly suited to the cold spell we are having in London at the moment… Will it snow? Will it not?!

IMG_9600Ingredients list

  • Butternut squash
  • Ginger and lemongrass stock by Maggi
  • 200 ml of hot water
  • 100ml of coconut milk
  • 5og of coconut cream
  • 50g of soya cream
  • Fresh red chilli ( to taste)
  • Coriander to sprinkle

Slice the squash in large chunks and take all seeds out but do not peel it- This last step is much easier to take after roasting! No sweat! Take the easy route for once… You can also roast it whole in the oven and chop later, as in my picture!

Roast the sliced squash with a bit of olive oil- I use Olivio at the moment.In a hot oven under grill for 20 min should do. Take the opportunity to roast other roots vegetables or pepper and aubergines at the same time – you can always use those in salads or couscous later!

Peel the butternut slices when ready and soft.

Mix them in the food processor with the stock, boiling water and all the other ingredients – but do be careful with the chilli: you want a gentle kick, not a huge explosion!

If using a Thermomix, get it to heat at the same time as you chop (100°C/speed max/5 min).

Dilute with the cream and coconut milk especially if you find it too strong or too thick: it should be served creamy though, not watery.

Serve hot with a sprinkle of coriander.

IMG_2550While you sip, feeling virtuous and engaged, there is still time to write your New Year resolutions : Why not change the world this year?! One step at a time. Be bold!!! There is much that needs doing… Ok, more soup and wholesome food might be a good start; some exercise will not kill you; but do not stop at that, go further: the future is ours! Lets be ambitious. Lets save the world this year. I mean it. Find a platform, a charity, a movement and go with it. And above all: choose your motto!

No wars, no drugs, no hunger.

It feels good already just saying it.

 

 

Blue smoothie for post-Halloween or Guy Fawkes night!

Recovery smoothie

Recovery smoothie

Ingredients list:

  • Kefir
  • crushed ice
  • Blueberries/strawberry mix
  • Spirulina (½ teaspoon is plenty for one glass)
  • Honey

I mixed this drink for myself one morning on holiday and loved it – so here it is, simple and very refreshing.

Mix the ingredients in the ration that you like but I have listed them above by order of recommended quantity.

Kefir is a fermented goat or cow’s milk drink and is wonderful for your digestive system and Spirulina is a powder made of seaweed that can help your energy levels and is beneficial for all sorts of thyroid or fatigue problems.

Shake and enjoy chilled.

Great Fun Flapjacks (GF)

The name of these gluten-free flapjacks is the result of a bit of banter between my 22 year old nephew and I about finding the right acronym for his condition ! Being gluten-free is undoubtedly a constraint and sometime can be felt as a bit of a stigma, but it is not as complicated to cater for as I first thought and because our nephew is staying with us in London at the time of this writing, I have had to extend my repertoire of coeliac-friendly recipes and this is one of the first that I tweaked for him.  So here is the harbinger probably of a series of gluten-free meals that I will try and share with you.

Whether you are intolerant or not – and the figures here differ from 10 per cent to may be 40 per cent of the population!-, eating a diet lighter in gluten is possibly not a bad habit. It seems to me that we are generally having far too much of it and from food not necessarily associated with wheat! Did you know Malt vinegar, most soy sauces and many industrial products including sausages contain gluten?!

Crunchy with a tender heart

Crunchy with a tender heart

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Ingredients list:

  • Butter, 100g
  • Rapeseed oil, 2 tbsp
  • Treacle, 1 tbsp
  • Porridge oats, 200g (choose Nairn’s GF variety)
  •  Agave syrup, 2 tbsp
  • Muscovado sugar, 50g
  • Xantham gum, 2 Tbsp
  • Mix of sunflower, pumpkin, linseeds, sesame and raisins, 120g

Melt the butter and oil in a medium pan.

Put all the dry ingredients together 
in a big bowl, then pour the melted butter and mix while adding the 
agave syrup and the treacle.

Spread into an oiled tray so that you get 
a depth of about 1 cm. Put in a hot oven at 180° for about 20min. The edges 
must look brown and crispy before you take it out. Let it cool down 
then cut big squares with the tip of a knife. The GF version is more brittle than the original but the magic of the Xantham gum helps in binding it together quite satisfactorily.

Oats are very good at lowering your cholesterol . The agave syrup is a health option because its low glycemic load means that your glucose levels won’t shoot up too quickly, so no hunger pangs straight after and more long term energy.

Coeliac is a very serious and precisely diagnosed, defined, medical condition and unless you suffer from it there is no reason to go gluten-free, but may be going gluten-light carries it own health benefits. If you are interested in this stream, I am sure more “Great Fun” recipes will be coming your way and I hope you enjoy the change and maybe experience some health benefits yourself.