Healthy Eating Recipes

Rhubarb is one of those vegetables you either love or you hate. When treated with care this ruby red stalk is tart, crisp and citrusy. Usually tossed in too much sugar and boiled until lifeless, I believe the rhubarb skeptics of the world just haven't eaten it cooked properly.  This recipe is incredibly simple and retains the unique integrity of this unusual but delicious vegetable. Orange and rhubarb are the best of friends and the small amount of maple syrup added helps to compliment, not over overpower the rhubarbs tartness. I adore this jam dolloped generously on cinnamon speckled porridge, spread nice and thick on toast or simply eaten greedily with a spoon. Rhubarb, 5 stalks Orange, zest and juice, 1 Maple syrup, 2 TBS Chia seeds, 2 TBS Roughly chop the rhubarb into small pieces and place it in a pan with the orange zest & juice and maple syrup. Place on a low heat until the rhubarb releases its liquid and it starts to break down slightly and get unctuous and soft. Add the chia seeds and stir well, continue to cook until it thickens slightly.  Leave it to cool and refrigerate. Lasts up to two weeks.   

Try these spice scented little morsels to have as an afternoon pick me up with a cup of tea. Bursting with nutrient dense nuts and seeds and packed full of natural goodness. They will satisfy any sugar craving, while skipping on the bad stuff.   Raw, vegan & gluten free RECIPE Walnuts, 1 cupPumpkin seeds, 1 cupAlmonds, 1 cupDried apricots, 2 cupsMaple syrup, 1/4 cupCoconut oil, melted, ½ cupCinnamon, 1 tsp.Ginger powder, 1 tsp.Salt, pinchDesiccated coconut METHOD Blitz the nuts and seeds in a food processor until fine, add the apricots, maple syrup, melted coconut oil, spices and salt. Continue to blitz until in forms a sticky mass. Transfer to a bowl. Form into small bowls and roll in the desiccated coconut. Ready to eat straight away but lasts up to three weeks refrigerated.

Cacao is the purest form of chocolate you can consume, it is raw, unprocessed and contains a surprising amount of antioxidants.

Sauerkraut made in its simplest form contains two ingredients – cabbage and salt. A rather uninspiring pair, which may evoke memories of your Grandmothers overcooked cabbage soup, foul smelling and anemic. Poor ole cabbage is underrated though; it is cheap and cheerful, lasts weeks happily in your fridge and when cared for, adds crunch, life and bulk to an array of dishes. Lets give it a chance.  Sauerkraut brings cabbage to life - when shredded and massaged vigorously with a small amount of salt, something magical happens. The cabbage almost cooks in your hands, reducing in size and imparting a briny liquid. This transformation is the first step of fermentation, a curious process that helps to preserve vegetables. Fermenting your own vegetables can be a daunting concept for some but when you know the basics it really couldn’t be simpler and will open up a new world of possibilities when it comes to transforming humble vegetables. Sauerkraut is punchy, acidic and satisfyingly crunchy and can be used to add vigour to a number of meals. As well as tasting delicious, the fermentation process means your body will prosper from a number of health benefits too. Most importantly gut health – and as my Father would say, “A healthy gut, means a healthy mind.” This sauerkraut recipe is aromatic and citrusy and is a great way for anyone to begin their journey into the exciting world of fermentation. The turmeric stains the cabbage, giving it a sunburnt golden appearance and ginger, garlic and chilli work harmoniously with the cabbage and carrot, to give it a welcoming zing. RECIPE - White cabbage, 1 large- Carrots, 3 large- Ginger, 3 Tbs, grated- Garlic, 3 cloves, minced- Turmeric powder, 1 tsp- Fennel seeds, 2 tsp- Chili flakes, 1 tsp- Lemon, 1, juice- Celtic sea salt, 1 Tbs  METHOD Discard the thick woody outer leaves of the cabbage and wash well. Slice the cabbage finely by hand, using a mandolin or with a slicer attachment on a food processor. Place into a large bowl. Peel the carrots and grate, add to the bowl with the cabbage. Add the remaining ingredients to the bowl. Mix thoroughly with your hands, making sure everything is coated well. Then start to massage the cabbage mixture – the salt should draw out the moisture of the cabbage and begin to get juicy and soft. Keep massaging until the cabbage shrinks in size and the mixture is nice and juicy. Place cabbage mixture into sterilized jars, making sure the vegetables are packed tightly to avoid air from getting in. Cover the sauerkraut mixture with any remaining liquid left in the bowl. Place some baking paper over the sauerkraut to make sure all the vegetables are bathing in the liquid and to prevent oxidation. Close with an airtight lid. Leave the jars to ferment at room temperature for 2-4 weeks (depending on room temperature), 3 weeks is usually ideal. When the sauerkraut is ready it should be soft but still retain a crunch and have a fresh, aromatic and acidic taste. NOTE During the fermentation process the vegetables will expand and liquid will try to escape from the jars. I usually put the jars in a bowl or a plastic bag to catch any juice that might drip from the sides. SERVING SUGGESTIONS Mix sauerkraut into salads for some extra punch. Great in sandwiches too. My favourite way of eating sauerkraut is in on toast with avocado and drizzle of extra virgin olive oil.