‘Live Well with Happier Cooking and Eating’Inspired Stillness
Tasty vegetarian and vegan recipes from our event ‘Live Well with Happier Cooking and Eating’ 29th July 2018 GCH, London
WATERMELON AND FRESH MINT JUICE
*Watermelon, chilled and chopped into large pieces, some with rind, some without
*Fresh Mint with large stems remove
Method for Juicing
Process in a juicer, one half of the watermelon with the rind on. Add some mint to taste
Method for Smoothie
1. Prep watermelon by chopping into large pieces, most with rind on, some with rind off
2. Add watermelon pieces with the rind trimmed off first to create a liquid, then add the pieces with the rind on.
3. Add the mint to the juicer mid way while juicing as to your taste
4. You can garnish with a mint leaf and serve immediately
HEALTHY BANANA CAKE
makes 1 loaf banana cake
• 1 1/2 cups whole-wheat flour
• 1 teaspoon baking soda
• 1/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/8 teaspoon sea salt
• 3 very ripe medium bananas, mashed
• 1/2 cup unsweetend almond, rice, or soy milk
• 1/4 cup canola oil
• 1/2 teaspoon vanilla extract
• 1/4 cup dried apricots, chopped
1. Preheat oven to 375 degrees. Grease a loaf pan.
2. In a bowl, mix dry ingredients together. Set aside.
3. In a separate bowl, mash bananas until relatively puréed. Add remaining ingredients and stir until evenly combined.
4. Add wet ingredients to dry ingredients. Fold until combined. Mixture should be thick but still able to be poured.
5. Pour into a prepared bread pan and bake for 25 minutes, or until a toothpick inserted in the center comes out clean.
BUCKWHEAT DETOX KITCHEDI
serves 4 people
• 4 table spoons spilt mung bean
• 5 table spoons organic Buckwheat
• 1 tablespoon organic coconut oil
• 1/2 teaspoon organic turmeric
• 1 teaspoon coriander powder
• 1 teaspoon cinnamon
• 1 teaspoon cardamom
• 1 teaspoon organic Himalayan pink salt
• One 2 inch piece of ginger grated fine
• 1 organic courgette sliced into cubes
• 1 organic carrot sliced thinly
• 1stick of celery chopped
• 1 fennel bulb chopped
• Handful of baby kale chopped
• Handful of parsley or coriander chopped
• 1 fresh lime chop in half
1. Place coconut oil in pan and warm through. Then place ginger in a pan on low heat.
2. Meanwhile wash split mung and buckwheat.
3. Add all spices powder to ginger. Stir for few minutes. Then add split mung and buckwheat with 300ml water. Bring to boil.
4. Simmer for 5mins, add all vegetables. Stir and cook on low heat for 15 minutes. Check if you need to add a little more water to ensure it does not burn at bottom.
5. Switch off. Let it continue to cook in its steam. Do not open lid.
6. When serving sprinkle coriander or parsley and squeeze lime juice.
CARROT & SEED LOAF WITH RED BEETROOT SAUCE
Makes 1 lbs baking form loaf
• 4 good size carrots
• 1 cup of pumpkin seeds
• 1 cup of sunflower seeds
• Pink Himalayan salt to taste
• 2tbsp of finely chopped fresh parsley
• 2tbsp of finely chopped fresh rosemary
1. Cut the carrots in chunks and steam them until they are soft. Then place the steamed carrot chunks in a bowl and mash them with a potatoe masher.
2. In a coffee grinder or spice grinder grind the pumpkin seeds and sunflower seeds.
3. In a bowl of mashed carrots add all the remaining ingredients – 1 cup of ground pumpkin seeds, 1 cup of ground sunflower seeds, 2tbsp of finely chopped fresh parsley, 2 tbsp of finely chopped fresh rosemary and pink Himalayan salt to taste.
4. Mix all well together with a spoon. If the mixture seems too dry then add a few tablespoons of soya yoghurt. Once the mixture is well combined transfer it to a 2Lbs bread baking form lined with brown baking paper. Press the mixture evenly inside the lined bread form. You can use silicone spatula to get it pressed down evenly. It is quite important to press it as much as possible as that will hold the loaf together.
5. Bake the loaf in a preheated oven at 200c for 45 minutes. Once the loaf is baked gently lift it out of the bread tin. You will need a good sharp serrated knife to slice the loaf without breaking it. Enjoy!
RED BEETROOT SAUCE
serves 10 people
• 50g cashew nuts
• 1L non GMO soya milk (unsweetened)
• 700g cooked red beetroot
• Juice of 2 good size lemons or limes
• Pink Himalayan salt or black salt 2tsp
1. In a jug type blender (preferably power blenders like VitaMix or BlendTec) place 50g of cashews and 0.5L of non GMO soya milk. Blend for a minute to liquidise cashew nuts.
2. Now add the rest of the ingredients in the blender jug – lemon juice, 700g of cooked red beetroot, 0.5L of remaining non GMO soya milk and 2 tsp of pink Himalayan salt or black salt.
3. Blend all together until a smooth creamy consistency is achieved which will take approximately 3-5 minutes. (If you don’t use a power blender then the consistency will be a little bit less smooth/creamy but it will still taste great!
4. Enjoy the sauce with salad or vegetables.
CASHEW & PISTACHIO TREAT
serves 10 people
100 g grinded Cashew nuts
10gr roasted Sesame seeds
25g liquid Honey
20gr red glassy Cherries cut in small pieces
100g grinded Pistachio nuts
1 pinch Cardamom Powder
2 pinch Anise Powder (optional)
25g liquid Honey
Some desiccated coconut
1. Mix the cashew nuts, sesame seeds and honey. Form into a ball. Roll ball out between 2 cling films into a round shape of about 5mm height.
2. Wrap around one cherry.
3. Mix the Pistachio nuts, cardamom powder, anis powder and liquid honey. Form into a ball. Roll ball out between 2 cling films into a round shape of about 5mm hight. Wrap around the previous formed ball.
4. Roll in desiccated coconut. Store in the fridge overnight to harden. Cut in half with a sharp knife (clean the knife after each cut on wet cloth and dry before the next cut). Enjoy!