10 Healthy Recipes I’m Loving Right Now Leo Bamford 18 May, 2016 Food, Recipes Chocolate Mousse from Goop Serves 4 Ingredients 1 large avocado, pitted and peeled 2 tablespoons almond butter sea salt ¼ teaspoon vanilla powder or vanilla extract ¼ cup brown rice syrup ¼ cup maple syrup ¼ cup raw cacao or unsweetened Dutch-processed cocoa powder ¼ cup almond milk ¼ teaspoon liquid stevia 2 tablespoons coconut oil ½ – 1 cup cashew cream For the Cashew Cream 1 cup organic raw cashews, soaked in water, covered, for at least 2 hours ½ cup filtered water 1 tablespoon plus 1 teaspoon maple syrup a pinch of salt ½ teaspoon vanilla powder or vanilla extract Method In a blender or food processor, combine the avocado, almond butter, a large pinch of salt, vanilla powder, brown rice syrup, maple syrup, cacao, almond milk, stevia, and coconut oil and blend for 2 minutes, or until very smooth. Divide among 4 ramekins; cover and refrigerate for at least 1 hour. Serve topped with a dollop of cashew cream and a pinch of sea salt. To Make the Cashew Cream: Drain the cashews, then transfer them to a high-powered blender, add the remaining ingredients, and blend until smooth, about 2 minutes. Oven Based Asparagus & Eggs from Hemsley and Hemsley Serves 2 For the Main Dish 2 tsp of coconut oil / butter / ghee 2 bunches of asparagus – about 16 spears in total 4 eggs 40g parmesan Sea salt and pepper For the Sundried Tomato Chilli Oil 6 sundried tomatoes 1 clove of garlic 150ml extra-virgin olive oil 1 tbsp of lemon juice A little fresh chilli/cayenne or chilli flakes, to taste Method Preheat the oven to 200°C/400°F Grease a glass, ceramic, stoneware or stainless steel dish (avoid chemical coated non-stick bakeware) with a little coconut oil. Snap the woody ends off the asparagus spears and arrange on the dish. Roast for about 8- 10 mins (depending on thickness of spears) until just tender. Meanwhile make the oil by blending the sundried tomato chilli oil ingredients together using a food processor, or an immersion blender and jug, and set aside. Remove the dish from the oven and crack 4 eggs over the top of the asparagus. Season with sea salt and pepper. Return to the oven and bake for 5 minutes or until the whites are set and the yolks are still runny. Decorate with shaved parmesan, drizzle with the Sundried Tomato Chilli Oil and serve immediately. Tahini Celeriac Remoulade with Quinoa and Walnuts from The Naturalista Serves 2 A handful of parsley, finely chopped A handful of walnuts, roughly chopped Tahini sauce: 2 tbsp tahini 1/4 garlic clove, crushed (optional) 75ml water 1 tbsp lemon juice Salt to taste Start by mixing the tahini sauce in a mini blender or whisking it together with a jug and fork. Since all tahinis are a little different, you may need to alter the water : tahini ratio – you want a creamy sauce that has a richness but also a little tang from the citrus. When you’re happy with it, mix as much as you want into the celeriac and massage lightly with your hands to ensure good coverage. Next, add the quinoa and parsley, and serve immediately, garnished with walnuts. I also like a crack of black pepper on top. Chickpea Salad with Avocado Mayo and Yellow Courgetti from Detox Kitchen Ingredients 100g chickpeas 1 tsp rapeseed oil Juice ½ lemon Pinch salt Pinch cracked black pepper Handful cashew nuts, lightly toasted 2 spring onions, sliced 5 radishes, chopped 100g cherry tomatoes, halved Handful parsley, finely chopped 4 chives, finely chopped For the Avocado Mayonnaise 1/2 avocado 1 tsp rapeseed oil Juice ½ lemon 3 chives, roughly chopped Pinch salt Pinch pepper 1 yellow courgette, grated into thin strips with a julienne peeler Method Soak the chickpeas overnight. Drain the chickpeas and place them in a pan. Cover with twice the amount of water and bring to the boil. Simmer for 2 hours then drain and leave to cool. Or if you are using tinned, simply crack open the tin, drain and rinse thoroughly under cold water. Place the chickpeas in a bowl. Add the rapeseed oil, lemon juice, salt, pepper, toasted cashew nuts, spring onions, radishes, tomatoes, parsley and chives. Mix well and set aside. To make the avocado mayonnaise simply place the avocado, oil, lemon juice, chives, salt and pepper, in a small food processor and blitz until it resembles the consistency of mayonnaise. Place half of the mayonnaise into a bowl and mix with the yellow courgette. Now place the courgetti in a bowl, top with the chick pea salad and finally add a dollop of the avocado mayonnaise and some fresh chili. Dried Apples from Calgary Avansino Ingredients 1/2 cup/125ml (approx. 4 lemons) freshly squeezed lemon juice 4 cups/1 litre room-temperature still water 2 large dessert apples, unpeeled Method Combine the lemon juice in a bowl with the water. Core the apple (an apple corer will come in handy for this if you have one) and slice the apples thinly – no thicker than 2-3mm. Soak them in the lemon water for approximately 30 minutes. Drain the slices and pat dry with clean kitchen towels. Lay on dehydrator trays in single layers ensuring no pieces are touching. Set the temperature to 55C/130F and leave overnight. If you only have an oven, then place the apples on a large baking tray instead and cook in oven at 90C/195F for 1 hour. Turn the apples over and bake for a further 1-2 hours (depending on how crispy you would like them). Check periodically and reduce or increase the cooking time accordingly. Once done, allow to cool and then store in airtight container in fridge for up to 1 month. Chewy Chocolate Cookies from Honestly Healthy Serves 12 Ingredients 110g almond flour 30g raw cacao powder ½ tsp baking powder ¼ tsp pink salt 95g coconut palm sugar 2 organic eggs 80ml melted coconut oil 60g dried dates ¼ tsp vanilla extract Method Pre-heat oven to 175g fan Line a baking tray with baking paper Mix together the almond flour, raw cacao powder, baking powder, salt into a bowl. Melt the coconut oil in a bain marie or on a very low heat you don’t want it too get too hot as you will scramble the eggs. Beat together the coconut palm sugar and eggs and then mix in the coconut oil Finely chopped the dried dates or put them into a food processor. Add the dates to the wet mixture and the vanilla extract and mix together. Mix in the flour mixture into the wet until completely incorporated. Scoop out about a desert spoon of mixture onto the pre-lined baking tray. Make sure that there is about 2inch between each cookie. Repeat until the mixture is finished. You might need another baking tray to finish the mixture off. Put into the oven for 15-20 minutes until hard to touch with a little spring to them. If they are going to dark on the edges take them out sooner. Put onto a cooling rack to cool before enjoying with a cup of tea. Potato Yaki Udon Noodles from Deliciously Ella Serves 2 Ingredients 2 tablespoons sesame oil 2 cloves garlic 1 thumb sized piece ginger 1 red chilli 1 leek 1 red pepper 5 chestnut mushrooms 1 carrot 2 handfuls kale 2 handfuls beansprouts Juice of 1 lemon 1 tablespoon olive oil 2 tablespoons tamari 2 tablespoons sesame seeds 2 spring onions Small bunch coriander 1 large baking potato (600g) Spiralise the potato on the larger setting with your spiraliser. Heat the olive oil in a frying pan and add the potato spirals. Cook for 15-20 minutes on a medium heat, tossing every few minutes to prevent burning and sticking. Taste to test. While that cooks, finely chop the garlic, ginger and half the chilli. Add sesame oil to a frying pan and add the garlic, ginger and chilli. Heat them gently for a few minutes. Slice the leek on the diagonal, slice the pepper thinly and add both to pan. Slice the mushrooms and kale, and grate the carrot then add all to the pan along with the bean sprouts. Pour in the tamari and lemon juice, give it all a stir and leave to cook for a few minutes. Finely slice the remaining chilli, spring onions and the coriander. When the potato noodles are cooked, remove them from the heat and gently combine with the stir-fried vegetables. Plate up and sprinkle with lots of sesame seeds, the chilli, spring onion and coriander before serving. Enjoy! Salted Caramel Chocolate Shake from Lizzie Loves Healthy Ingredients 2 Cups Almond Milk 2 tbsp Cacao powder 2 tbsp pecans 1 tbsp vanilla extract 2 medjool dates 1/4 tsp Pink Himalayan Salt (or good sea salt) Handful of ice Curry Split Pea Soup with Carrots from Naturally Ella Ingredients 1 tablespoon olive oil 2 medium shallots, minced 3 cloves garlic, minced 1 tablespoon minced ginger 3 tablespoons red curry paste (see note) 4 cups vegetable broth 1 cup water 1 cup yellow split peas 2 cups 1/4″ diced carrots Salt, to taste Method Heat a large stock pot over medium heat. Add the shallots and cook until fragrant and soft, 5 to 6 minutes. Stir in the garlic and ginger, cooking for one more minute. Next, add in the curry paste, cooking for another minute. Measure in the stock and water. Bring to a boil, add the split peas, reduce heat to low, and let cook for 35 minutes. After 35 minutes, stir in the carrots and cook for another 10 to 15 minutes until the split peas and carrots are soft. Taste and add salt as needed. Remove from heat and serve with yogurt, cilantro, lime wedges, and scallion greens if desired. Roasted Cauliflower & Za’atar Salad from Greed Kitchen Stories Serves 2 Ingredients 1 head of cauliflower 1 good drizzle of olive oil 1/2 tsp sea salt 1/2 large cucumber, seeded 1 avocado 1 x 400 g /14 oz tin chickpeas (or 200 g cooked) 50 ml / ¼ cup natural yogurt 1 tbsp tahini 1-2 tbsp za’atar spice blend 1 handful parsley 1 handful spinach seeds from ½ pomegranate Method Preheat the oven to 220°C / 450°F. Divide the cauliflower into florets and place on a baking sheet. Drizzle with olive oil and salt and toss until all is combined. Roast for 20-25 minutes, until soft and golden and with slightly crispy edges. Meanwhile, prepare the other vegetables. Divide the cucumber in half. Use a teaspoon to scrape out the seeds and cut into 1 cm / 1/3 inch slices. Cut the avocado in half, remove the stone and use a spoon to scoop out the flesh. Cut into large chunks. Rinse the chickpeas thoroughly. Pour them into a bowl and mix with yogurt and tahini until all is mixed. Remove the cauliflower from the oven and sprinkle generously with za’atar. Add all salad ingredients to a large bowl and toss carefully to combine. Make space in the side and add the yogurt chickpeas. Top with pomegranate seeds and a sprinkle of za’atar. Enjoy!