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Palak (Curried Spinach) | Cherish Recipes | Vegan

With thanks to Veganuary.com for this idea! 

  • ½ cup/70g cashews

  • 2 tablespoons coconut oil
  • ½ small red onion
  • 2 tablespoons lemon juice
  • 1 inch/2 cm fresh ginger, roughly chopped
  • 2 large garlic cloves, crushed, or ½ teaspoon garlic powder
  • 3½ cups/800g spinach
  • 1 teaspoon curry powder
  • ½ teaspoon sea salt
  • ½ teaspoon nutmeg

 

This is so easy!

It goes well with a simple “rice” and a curry sauce. You can also eat it over a salad or use it as a thick dip for sprouted bread/crackers or veggies.

To be honest though, it could easily be a main course on its own – it’s so delicious and filling.

Cooking Instructions

Combine all ingredients in your food processor.  Warm in saucepan with sunflower oil and enjoy!

Done!

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Cherish Nourishment - Child friendly Hungry Caterpillar Cake

Leonie Hart is a gem, in fact she's quite a super woman that I met whilst working in the arts for DanceXchange.  Ma Harts Kitchen is a charming, love filled, funny, tasty blog and with permission I have a child friendly cake recipe for you. The blog has interesting ideas for Child Led Weaning too, so that may be of interest to some folks out there!

The Very Hungry Caterpillar Cake

375g self-raising flour
1 tsp cinnamon
75g caster sugar
Juice and zest of 1 1/2 lemons
3 eggs, beaten
240ml olive oil
675g apples

Preheat oven to 180C. Lightly grease a bundt tin and line 8 cups of a cup cake tin with paper cases.

Mix flour, cinnamon, sugar and lemon zest in a large bowl. Make a well in the centre and add the eggs, olive oil and lemon juice. Mix well until smooth.

Peel, core and cube the apples and fold into the cake mixture and spoon into the prepared tin and paper cases.

Bake the smaller cakes for 15 minutes until lightly browned and the large cake for 35 minutes or until browned and a skewer comes out clean.

For the icing (enough for the cake and 4 buns)

300g full fat cream cheese
2 apples
Glug of apple juice
2 tsp cinnamon
2 tbsp maple syrup
Red and green NATURAL food colouring
Chocolates for the eyes, nose and feet (I used chocolate chips and a matchmaker)

Peel core and chop the apples. Put in a saucepan with a glug of apple juice and cook over a low heat for 5-10 minutes until soft and reduced in volume. Purée with a stick blender.

Whisk the cream cheese, add the apple purée and continue to whisk. Add the maple syrup and cinnamon and whisk until light.

Take out a few spoonfuls to colour red (for the head). Divide the remaining icing between two bowls making one a darker and one a lighter shade of green.

To assemble the cake

Cut the circle in half. Place one half with the ends facing down. Cut the other half in half again and place each section on either end with the ends facing upwards.

Use the green icings alternately to create stripes and a red section at the end for the head. Use the chocolate for the features and feet.

Cut, eat and enjoy and keep the baby wipes handy!!

For more on Ma Harts Kitchen click here

 

 

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Cherish Nourishment - Spiced Pumpkin Burrito

A fan of Mexican food? Me too. Enjoy.

Spiced Pumpkin Burrito

I love a good wrap but sometimes a collard wrap just does not cut it (or the gluten-laden kinds). It took a few tries before I was fully pleased with the result of these gluten-free tortillas but now I can’t stop making them. Filling them with the season and making a Spiced Hokkaido Pumpkin Burrito was a winner in our home and therefore it ended up here. For you. Ready for all those holiday-y high vibe healthy meals. Note: be careful, the sour cream just might make your tastebuds disco dance.

Raw sour cream sauce
1 cup cashew nuts
1 tsp apple cider vinegar
1/4 tsp good quality salt
1/4 tsp lemon juice
1/4 tsp powdered turmeric

1. Soak the cashew nuts in water for at least 5 hours, thoroughly rinse and add to a high speed blender with the rest of the ingredients (or use an immersion blender). Blend until smooth. Spoon into a small plastic bag and refrigerate while making tortillas, roasted pumpkin and bean mix.

Spiced Hokkaido Pumpkin Filling
1 hokkaido pumpkin, around 1 kg cubed (peel if not organic)
1/2 tsp smoked paprika powder
1 tsp cinnamon
1/2 tsp caraway powder
1/2 tsp cardamom
2 tsp virgin coconut oil or ghee

1. Preheat the oven to 190 °C / 374 °F
2. In a large bowl, combine spices and oil, add the cubed pumpkin and toss until coated.
3. Add to a lined baking sheet and bake for 15 minutes. The pumpkin should not be mushy, that is a major disadvantage when making the burritos. Make tortilla breads and bean mix while the pumpkin is in the oven.

Tortillas
makes 5-8 breads
1 1/2 cup buckwheat flour
1 cup brown rice flour
1/2 tsp baking powder
4 tbsp virgin coconut oil/canola oil/ghee + a lil’ bit extra for frying
2 cups water
1/3 tsp good quality salt
pinch of chili

1. Combine all dry ingredients in a large bowl. If using coconut oil, gently melt in a warm water bath before adding that and the water to the bowl. Thoroughly combine all ingredients using a whisk.
2. Add a drizzle of coconut oil, canola oil or ghee to a frying pan (medium heat) and then a very large spoon-full of tortilla batter (ahem ”dough”). Spread it out really fast & evenly (this is crucial) into a thin round tortilla using a steel pancake turner or the like. Flip once the upside looks completely dry which takes a little less than 1 minute. The tortilla is done when the characteristic dark spots appear on the side that you fry last. Stack tortilla breads on a plate and cover completely with a tea towel. This will keep them bend-able and easy to work with when making the burrito. You need to keep them stacked under this tea towel until all are fried, this way they will be perfectly soft once it’s time to arranging the wraps. So no cheatin’!

Bean mix
2 cups / 400 g cooked black beans
1/2 stalk celery, finely chopped
1/2 leek, finely chopped
1 tsp virgin coconut oil /ghee

1. On medium heat, heat oil in a sauce pan, add celery and leek and cook until tender and slightly translucent. Add beans and cook until warm. Combine with the roasted pumpkin in a large bowl or directly on the lined baking sheet.

To serve
1 heaping handful fresh cilantro (leaves)
2 handful arugula
1 avocado, peeled & cubed

Arrange
Place a tortilla bread onto a plate, Spoon pumpkin/bean-filling onto the bread. Not too much – remember, you need to be able to roll it. Take the sour cream from the fridge, cut off a tiny piece of one edge of the plastic bag. This way you will be able to easily squeeze it out over the pumpkin/bean- filling. To finish, add arugula, cubed avocado and cilantro leaves and roll into burritos. If you want to be able to eat this creation sort of on-the-go I suggest wrapping it up in baking parchment paper. Either way – enjoy!
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To read more about this dish and it's creator click here







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Cherish Nourishment - LENTIL KEDGEREE & POACHED DUCK EGG

I love Arainu, she's my best friend. She has kindly given me permission to share one of her delicious  recipes, I hope you enjoy this!

'The last few weeks my husband and I have had a mini obsession with poached duck eggs. During a beautiful trip to the Wye Valley we spotted these milky white eggs in a local farm shop and starting to experiment with making the perfect creamy poached eggs with them. They go really well with spiced rice, a comforting meal with a high protein content (the lentils and eggs) and a satisfying chilli kick.

LENTIL KEDGEREE & POACHED DUCK EGG

Ingredients

100 grams Puy Lentils

1 Mug of Basmati Rice

1 Large Onion sliced

3 Large cloves of Garlic minced

1 Teaspoon Carom seeds

1 Teaspoon Nigella seeds

1 Teaspoon Turmeric powder

1 Teaspoon Coriander powder

1 Teaspoon Cumin powder

1/2 Teaspoon of Chilli powder

Large Handful of Coriander chopped leaving a few sprigs for garnish.

50g of Butter

Tablespoon of Oil (any- Vegetable or Sunflower oil)

Teaspoon of salt and black pepper to taste

2 Duck eggs

1. Place the rice and lentils in a saucepan, add 1/2 teaspoon of salt and cover with 2 and a half cups of water. Heat until boiling with the lid on for 15-20 mins until the rice is fluffy and the lentils are cooked.

2. Heat the oil in a pan and fry the spices (Carom, Nigella, Coriander, Cumin, Turmeric) until they smell toasted and are browning, the aroma will be intoxicating! Add the onions and garlic and fry until caramelised, this can take up to 15-20 mins so this is good to do at the same time as your rice is cooking.Add the butter and 1/2 teaspoon to the mixture and stir and put the heat on very low to let all the flavours mingle.


3. Now it’s time to poach the eggs. This method is fairly foolproof I’ve found! Put a pan of water on to boil and add a dash of white wine vinegar or malt vinegar. When the water is bubbling, crack the duck egg into a small bowl or ramekin. Stir the boiling water with a spoon so you create a ‘whirlpool’ effect and immediately slide in the eggs into the boiling water and poach for 3 minutes exactly with the water gently bubbling. Once the time is up, gently remove the eggs with a slotted spoon onto a paper towel to dry the eggs a little.

4. Combine the rice/lentils and the onion mixture until the rice is enveloped in the spicy golden juice. Fold in the chopped Coriander and you are ready to serve! Spoon the rice into bowls and top with a poached duck egg. Once you cut into the egg, the yolk will ooze into the rice…yum! Garnish with some Coriander leaves and salt and pepper

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Cherish Nourishment - Macadamia Goji Bliss Balls

Macadamia Goji Bliss Balls

 

A delicious, indulgent-tasting sweet treat that benefits from a range of superfoods and ready in only ten minutes!

  • 10 dates, pitted
  • 50g ground almonds
  • 2 tbsp raw cacao (or cocoa powder)
  • 1 tbsp maple syrup
  • 2 tsp solid coconut oil
  • Pinch Himalayan pink salt
  • 30g macadamia nuts, chopped small
  • 30g goji berries
  • 30g desiccated coconut

Preparation

Serves: 12

Cooking Instructions

  • Put the dates, ground almonds, raw cacao, maple syrup and coconut oil in a food processor and pulse on a slow speed to begin with. The ingredients should start to clump together; once this happens you can increase the speed to create a smooth paste.
  • Combine the mixture in a bowl with the macadamia nuts and goji berries.
  • Roll into small balls and coat with the coconut.
  • Store in an airtight container in the fridge.

For more on this treat and vegan food click here

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Cherish Nourishment - Banana & Buckwheat Pancakes with a Nordic Superfood infused syrup

Lelde one of my good friends introduced me to buckwheat. I totally love it now so this one is for you Lelde! From the lovely Earthsprout!

Banana & Buckwheat Pancakes with a Nordic Superfood infused syrup

Nordic Superfood infused syrup
3 tbsp rice syrup
1 tsp lime juice
2 tsp Nordic Superfood Mix

1. Whisk together the ingredients in a glass using a fork. Set aside while you make the pancakes.

10-15 midsized pancakes
1 cup buckwheat flour
2 tsp baking powder, aluminum free
1/4 tsp salt
2 ripe bananas
4 tbsp chia seeds
1 1/3 cup oat/nut/seed milk
2 tbsp coconut oil, melted
4 drops of stevia concentrate (or a tbsp maple syrup/honey)

1 tbsp coconut oil, for frying
1 cup mixed berries, as topping

1. Thoroughly combine flour, baking powder and salt in a bowl.
2. Add the rest of the ingredients to a food processor and blend until all is well combined, fold batter into the bowl of dry ingredients.
3. Heat up a cast iron frying pan (no non-stick, please!), add just a little bit of coconut oil between each pancake and fry them just over medium high heat. Flip when one side is ready (time depends on your pan and stove). Keep a close eye:)

Arrange
Pile the pancakes on plates, sprinkle with berries and drizzle with Nordic Superfood infused syrup. Hello rainy day indulgence!

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Cherish Nourishment - Green Galore – Kale soup w ginger cream (raw)

Soup glorious soup by my top lady at Earthsprout 

Raw Green Galore Kale soup

Are you ready for the ultimate and luscious alkaline kick? Let this kale soup enter your life and you will be surprised at how easy (and filling) these super healthy foods can be. Not into raw soups? Fry the roughly chopped veggies in a knob of coconut oil in a saucepan until tender, add the liquid and spices and then blend. Ps. the raw ginger cream is outrageously dreamy, don’t skip it.

Raw Kale soup
Makes 7 cups

2 cups kale, packed
1 midsized zucchini
1 small leek (green part too)
2 handful parsley, roughly chopped
1 stalk celery
2 avocados
1 small lemon, the zest
1 clove garlic
1/4 tsp himalayan salt or other high quality salt
1 tbsp virgin olive oil
1 tbsp tamari
1 tsp balsamic reduction
pinch of chili powder (depending on the heat of your chili)
3 cups water

1. Rinse and prepare the leek, kale, parsley, celery and zucchini and pop them into a high speed blender (alternatively an immersion blender will do the job but the result won’t be as smooth) with the rest of the ingredients. Add more water if you feel like a lighter soup.

Raw Ginger cream

1 cup pine nuts
1 cup water
2/3 tsp salt
1 tsp nutritional yeast
1.5 tbsp finely chopped ginger root

1. Soak the pine nuts beforehand for a minimum of 5 hours, this will make them more easily digestible and leave you with a smoother cream. Rinse thoroughly after soaking.
2. Peel the ginger using a teaspoon and finely chop up 1.5 tbsp
3. Add all ingredients to a high speed blender and blend away until very creamy.

Arrange

Pour soup in bowls or glasses, add a couple of spoons of ginger cream (swirl if you wish) a drizzle of olive oil and some freshly cracked black pepper. Enjoy the summer abundance!

For more on the soup and Earthsprout click here

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Cherish Nourishment - Gluten Free Sourdough Pizza

Here she is again Elenore from EarthSprout. I love Pizza. no really, I will happily eat them every day. So much to say about them but instead lets focus on the object of desire itself. I had my first sourdough pizza in London and it was so yum.  Now even the Coop do them! here's one better for when you really want to treat yourself!

Pizza dough
Makes either 4 smaller pizzas or 1 big

1 1/2 cup gluten free sourdough starter
1 cup whole buckwheat flour
1/2 cup quinoa or millet flour
1/3 cup flax meal
1/4 cup water
2 tbsp organic olive oil, virgin
1 tsp high quality salt
1 tsp honey, optional

1. Measure 1 1/2 cup sourdough and add into a large bowl.
2. Either grind your own flours from whole grains & seeds in the blender or use store bought and add those to the bowl of sourdough starter along with the water, salt, olive oil and optional sweetener. Gently stir/fold into a sticky dough using a wooden spoon or a spatula. Drizzle with a little oil, cover with plastic wrap/cling film.
3. Put on the the light in the oven – no heat- and put the bowl in the middle of the oven between 4-8 hours. You can prepare this dough in no time at all in the morning and be ready for pizza night when you come home from work! Or prepare it the night before, refrigerate overnight and put it in the oven (with only the light on!) in the morning.

Suggested warm toppings
Tomato sauce (a can of whole organic tomatoes, 1 clove garlic, 1 cut onion, some french herbs, salt)
Kale
Asparagus
Button mushrooms
Organic vegan or dairy based cheese (we’ve tried both sprouted rice mozarella, rawmesan (recipe to come) and dairy mozzarella

Suggested cold toppings
Baby leafy greens
red onion rings
chives
fresh herbs

Baking the pizza in the oven
1. Preheat oven to 200° C / 390° F
2. Sprinkle a little amount of flour onto a lined baking tray, divide dough in 4 (as seen in picture above), press into thin pizza crusts with generously floured hands/dough. 
3. Prebake crusts without anything on for 8-10 minutes or until slightly browned underneath.
4. Arrange warm toppings (see suggestions above) and bake pizza for another 7-10 minutes or until your toppings of choice are done.
5. Arrange cold toppings (see suggestions above) onto the pizza and enjoy with a big hearty salad and a smile.

Grilling the pizza
1. Get the grill going. If you have a grill thermomether then see if you can keep the temperature around 200° C/ 390° F. If not, check on your pizzas regularly to make sure they don’t burn.
2. Sprinkle a generous amount of flour onto a grill friendly baking tray or a baking stone, divide dough in 4 (as seen in picture above), press into thin pizza crusts with floured hands/dough.
3. Prebake crusts without anything on for around 5 minutes or until slightly browned underneath.
4. Arrange warm toppings (see suggestions above) and bake pizza for another 5-10 minutes or until your toppings of choice are done.
5. Arrange cold toppings (see suggestions above) onto the pizzas and enjoy with a big hearty salad and a smile. It’s summer!

For more on this recipe and about this wonderful woman click here

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Cherish Nourishment - Creamy Raw Blueberry Cheesecake

I love my friend Arainu, she's smart, kind, gorgeous, a wonderful yoga teacher and she's feed me lush food over the past 15 years of our friendship.  I had a total foodgasms when I tried her raw cheesecakes, now I share this secret gem with you. Divine supream pleasure.

This is better than the real deal baked dairy treat in my opinion. Not only does it taste divine it is really good for you, chock full of nuts and healthy oils. You really must try this, I have converted a few sugar addicts to this raw treat, tasting is believing!

Creamy Raw Blueberry Cheesecake

plate: 24 cm Flan dish

 

Base

10 dates

2 handfuls of almonds

 

Creamy filling

2.5 cups of cashews soaked overnight and then drained

1/2 cup organic virgin coconut oil

1/2 cup lemon juice

1/2 cup raw canadian maple syrup

1 tablespoon vanilla extract

 

 

Blueberry topping

1 cup of fresh blueberries

5 dates

Tablespoon of maple syrup

Pulse the dates and almonds to make the filling, when they are a grainy texture pour straight into the flan dish and press into the dish all the way to the sides evenly and smoothly. Place the dish into the freezer to harden a bit whilst you make the filling. Rinse out your food processor and then add all of the ingredients needed for the filling and blend for longer than you think to gain a creamy consistency with no lumps. Keep scraping down the sides after a minute to ensure everything is mixed up really well. I find it usually takes around 5 minutes of blending, sometimes more. When it is very smooth, pour the filling on top of the base and freeze for an hour. Now make the the topping by blending ingredients for a few seconds until a spreadable texture. Set aside the mixture until the you take the cheesecake out of the freezer. Spread the mixture evenly over the cake (make sure it is semi frozen) and then freeze again, ideally overnight. When you would like to serve it, take it out of the freezer for around half an hour before. You may keep it refrigerated afterwards if there is any left!

 

For more from this goddess click here

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Cherish Nourishment - Vietnamese Rice Paper Rolls

Vietnamese Rice Paper Rolls

This is the start of a few summer recipes that will help you on your way to feeling great. 

Remember its not how you look that’s important, its how you feel. 

When you eat deliciously fresh plant based food, you always feel better! 

15 - 20 Mins

  • 8 small rice paper wrappers

  • 60g rice vermicelli

  • 8 Fry’s Family battered prawns, lightly fried

  • 1 tbsp chopped basil

  • 3 tbsp chopped mint leaves

  • 3 tbsp chopped coriander

  • 1 carrot, finely sliced (julienne strips)

  • 2 lettuce leaves, chopped

  • 2 avocados, sliced

  • 3 tablespoons hoisin sauce

  • 1 teaspoon finely chopped roasted peanuts

Preparation

This recipe serves 4 as a starter.

Cooking Instructions

  • Boil rice noodles for 3 to 5 minutes.

  • Rinse thoroughly with cold water and drain well so they don’t stick together.

  • Fill a large bowl with warm water.

  • Dip one wrapper into the water for a few seconds (1-3 secs) to soften.

  • Lay wrapper on the plate and place 2 Fry’s prawn halves, a handful of noodles, basil, mint, coriander, lettuce, carrots in a row across the centre, leaving a few cm of the wrapper uncovered on each side.

  • Lay the avocado slices over the top.

  • Fold in uncovered sides of wrapper, then tightly roll to enclose the filling.

  • Repeat!

  • Sauce: Mix the hoisin sauce and peanuts together.

  • Serve the rice paper rolls with hoisin-peanut dipping sauce.

For more lush vegan recipes click here

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Cherish Nourishment - Chia Pudding

Chia is an incredibly nutritious seed and is probably going to make its way into most of my recipes! 

This tiny seed certainly packs a punch. And even better, it is usually organic and sustainable!

I call this a pudding, but feel free to eat for breakfast, snack or after dinner treat.

 

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