Hearty Chicken and chipotle stew

Ingredients: Serves 4

3 garlic cloves, peeled and finely chopped
500g skinless, boneless chicken thighs
1 carton of tomato passata (or tinned tomatoes)
1 onion, finely diced
1 red pepper, deseeded and diced
20g butter
1 tsp smoked chilli flakes
1/2 tsp dried thyme
250ml chicken stock (or I used a chicken and noodle cuppa soup!)
50g dried wholewheat pasta (I used penne)
50g frozen peas (optional)
Black pepper

Method:

Heat the butter in a large casserole dish over a medium heat, add the garlic and onion and saute until softened. Turn the heat up and add the chicken thighs, browning evenly. Add the remaining ingredients minus the peas and bring to the boil. Reduce to a simmer, cover and cook for around 30 minutes. Add the frozen peas 5 minutes before the end of the cooking time and leave the lid off for the final five minutes to thicken the sauce slightly.
Serve! If you're extra hungry add some green veg and crusty bread to serve. Or a dollop of creme fraiche and fresh herbs for an tasty touch.

Peanut butter lovers...this one's for you 🥜♥️

Peanut butter cookies (no added sugar)

I've said many times I'm not one of those accurate cheffy type recipe creators who weighs everything accurately - crazy me. This was another 'let's make it up as we go along' recipe. But it turned out pretty good. Don't be scared to experiment when it comes to cooking - what's the worst that can happen?
Stevia is a sugar alternative that is one of the better alternative sweeteners. It's a natural South American sweetener that is around 30-40 times sweeter than sugar gram for gram. Like all 'new' health products, the verdict is still out on the overall health benefits but there are no known side effects currently known unless eaten in excessive quantities. As it contains zero calories, it may be a healthy option for those trying to lose weight and diabetics. That said, this recipe would still be fairly low sugar if you switch for regular sugar.

Ingredients: Makes 16 small cookies

100g oats (I used M&S Scottish whole oats)
100g peanut butter (I used Whole earth crunchy but you could use anyone you like)
1/2 tsp baking powder
1 egg
splash of milk or milk alternative
4 tbsp stevia (or sugar)
1/2 tsp cinnamon (or more if your a big fan).

Cream the peanut butter and stevia (this means whip it up in a frenzy!). Then add the egg and keep the frenzy going. Next add the oats, baking powder and milk. If you want less 'flapjacky' cookies this is where you can put everything into a food processor so you get a smoother cookie. Otherwise mix well.
Lightly grease a baking sheet with coconut oil or butter and put drops of the cooking mixture onto the tray. Cook in a preheated oven at 180 degrees C for around 8-12 minutes (depending if you want flapjacky or crunchy!). Cool on a wire tray.

Golden latte - for all your aches and pains!

Lots of you will have heard me raving about the benefits of turmeric recently - from reducing tooth ache, helping with joint inflammation and even helping with depression.
But aside from eating tons of curries, it can be tricky to get turmeric in your diet. So why not try this delicious alternative to your cappucino? As this drink doesn't contain caffeine, it's a perfect pre-bed calmer.

Ingredients:

1/2 inch fresh turmeric, peeled (or 1/2 tsp ground turmeric though the flavour won't be as mellow)
Pinch of black pepper (helps with the absorption of turmeric)
1 tsp coconut oil
200ml your favourite milk (I like almond or oat)
Sprinkle of cinnamon, nutmeg or any other spices you like
1 tsp honey or other sweetener

Method:

In a blender, blitz the turmeric, spices and milk until smooth. In a small pan, heat the coconut oil and add the milk mixture. Warm over a gentle heat and then serve with a tsp of honey or sweeten to taste.

Retreat recipes - vegan energy balls

There's no need to fork out on expensive healthy vegan snacks when you can whip some up in minutes. The best bit about these nutritious protein balls is that you can substitute any of the ingredients for whatever you find in your cupboard or supermarket (within reason of course). One of our attendees suggested adding rum to the cacao balls, not a bad shout!

We made ours using the amazing Vitamix  but you can use any high powered food processor or blender.

Most of these will keep in the fridge for around a week, or can be frozen.





Simple apricot coconut balls

Ingredients

1 1/2 cups of soft dried apricots (or if using the harder ones, soak in a little boiling water for around an hour before to plump up!)

½ cup desiccated coconut

An additional ¼ cup of desiccated coconut

Juice of 1/2 a lemon (optional)

Blend the apricots and 1/2 cup of coconut in a food processor, until they are combined and smooth in texture. You may need to add a little extra water.

Place the additional ¼ cup of coconut onto a tray or large plate.

Roll the apricot mixture into balls (about a heaped teaspoon per ball). Place the balls onto the tray where you put the additional coconut. Roll the balls until they’re all covered in coconut. Serve straight away or place the apricot balls into an air tight container and refrigerate.


Lime and matcha bites 

Ingredients

1 cup unsalted cashews

1/2 cup desiccated coconut

Juice and zest of 2 limes

2 tablespoons syrup (malt, honey, coconut)

2 tablespoons coconut oil, melted

1 teaspoon matcha green tea powder (optional)


Blend all of the ingredients in a food processor until smooth. Roll into small balls and place on aluminium foil on a baking sheet. Refrigerate until set and keep refrigerated until ready to eat. You can roll in extra desiccated coconut to finish.

Apple pie bites

Ingredients

1 cup pecans or walnuts

1 cup dried unsweetened apple rings (or 2 fresh apples, decored and quartered)

¾ cup pitted dates

1 tsp cinnamon

1/2 tsp nutmeg

pinch of himalayan salt

1/2 tsp ginger


If using fresh apple, blitz in the food processor and place between a few sheets of kitchen roll to absorb the excess moisture. Break the nuts down in a food processor. Add the rest of the ingredients and mix until a dough forms. Roll into balls. Refrigerate.

Raw cacao coffee truffles

Ingredients

1 cup pitted Medjool dates (about 15 whole dates)

½ cup almonds or other nuts

¼ cup raw cacao powder (or unsweetened cocoa powder if you can’t find raw)

2 tablespoons ground coffee

1 tablespoon chia seeds or other seeds (optional)

Pinch of salt

1/2 tsp vanilla essence


Combine all the ingredients in a food processor. Pulse until the almonds are in very small pieces and the mixture holds together when squeezed. Using wet hands, form into twelve 1-inch balls.

Peanut butternana ice cream

This is possibly THE easiest, yummiest, healthy vegan dessert recipe you can whip together in less than 5 minutes. 

My amazing chef friend Nic made this on our last retreat and it was a hit. Kids will love it too. 

I always keep some frozen bananas slices in tupperware in the freezer so that I can add them to smoothies or blitz with some coconut milk or almond milk for a simple pud. It may sound obvious but peel the bananas before freezing!

Ingredients:

1 banana frozen chopped up into pieces

2 tbsp coconut milk

1 -2 tbsp peanut butter (you could also use almond or cashew nut butter)

Method:

Using a food processor add the banana and peanut butter and 1 tbsp coconut milk. Blitz then add more coconut milk until just smooth but not too runny. Serve garnished with chocolate grated on top or dessicated coconut on top. 

Tomato soup with a kick

Whenever I'm ill or feeling in need of a hug in a mug (oh god, did I actually just write that? yes i did) Heinz or Campbells Tomato soup is the only thing that does it for me. But feeling virtuous today I decided to make my own tomato and lentil soup. Obviously with added chilli as I am a chilli addict.
Really easy to make and can be frozen or kept in the fridge for a few days.

Ingredients:

1 tbsp olive oil

1 onion, roughly chopped

2 celery sticks, roughly chopped

1 carrot, peeled and roughly chopped

1 garlic clove, finely chopped

1 tsp ground cumin

½ tsp ground coriander

150g split red lentils

1.2 litres reduced salt vegetable stock

400g can plum tomatoes 

2 tsp tomato purée

1 tsp dried chilli (less if you don't like the hit)

Any dried herbs you'd like to add (I used something called 'Grandma's salt' from Tiger of all places!)

Method:

Heat the oil in a saucepan. Add the onion and cook over a low heat for 7–8 minutes, stirring occasionally, until beginning to soften. Stir in the celery and carrot and cook for 3 minutes, stirring frequently. Add the garlic, cumin, chilli and coriander and cook for a further minute, stirring constantly.

Add the lentils, stock, tomatoes with their juice and tomato purée . Bring to the boil, reduce the heat, then half-cover the pan with a lid and simmer for 25–30 minutes until the lentils and vegetables are soft. Blend using a stick blender and serve!

I am beautiful cookies

Ingredients

1/2 cup coconut oil

1 egg

1/4 cup coconut flour

1/4 cup spelt flour

1 tsp vanilla essence

2 tbsp vanilla protein powder (optional)

1 tbsp lucuma powder

1/4 cup honey, coconut sugar or sugar of choice

1/4 cup desiccated coconut

2 tbsp I Am Beautiful superfood blend (you could also use raw cacao or superfood powder of choice)

1 tbsp raw cacao nibs (optional)

1 tsp baking powder

1/4 cup almond milk (or milk of choice)

Method

Beat the coconut oil, egg and sugar. Then add the rest of the ingredients, adding as much or little of milk as needed. You want the mixture to be sticky but not runny. 

Grease a large baking sheet with coconut oil and drop cookie dough onto sheet. Bake in a pre-heated oven at 180 degrees C (350 F) for around 12 minutes - until edges are golden brown. 

About

I Am Beautiful Powder is a blend of 13 beautifying superfoods - it contains pea protein, rosehip, lucuma, camu camu, goji berry, acai, beetroot, green leaf stevia, matcha, moringa, sea buckthorn, schizandra and shilajit. It’s 100% vegan and contains just 34 calories per serving. It makes a great addition to smoothies, porridge, juices, or is perfect for baking! Get yours here www.naomis.kitchen

Lime and ginger raw 'cheesecake'

Ingredients:

Topping

4 ripe avocadoes

8 limes

2 tbsp honey or brown rice syrup

4 tbsp coconut oil, melted

Base 

4 cups of whole oats (could use buckwheat or quinoa flakes if you're avoiding gluten)

4 tbsp coconut oil, melted

12 dates, pitted (if using medjool dates 8 is enough)

1in fresh ginger peeled and sliced

In a powerful food processor first blend the oats and ginger until almost flour like. Melt the coconut oil gently in a pan or microwave and add to the oats with the dates. Add a little warm water and blend until the mixture becomes sticky. 

Spoon the mixture into a lightly greased cheesecake tin and press down until tightly packed. Refridgerate. Wash your food processor and add the avocado flesh, juice of 8 limes and zest of two. Then add the honey and melted coconut oil. Blend well until smooth. Add more honey or lime to taste. Pour onto base and refrigerate for a couple of hours or until ready to eat. 

Christmas gifts for chocoholics

These really simple decadent chocolate bites are perfect for that foodie friend who will turn their nose up at a Cadburys variety box!

Ingredients:

150g almonds, roast for 5-10 minutes until golden and then chop (you can use any nuts you like)
150g dried fruit (I used raisins and dried mango - random but all I had in the cupboards! But it tasted great and just goes to show any dried fruit will do).
2 tbsp raw cacao powder
100g spelt flour (you can use any flour you like)
80g brown rice syrup - again you could use honey, agave or syrup - if using honey or syrup you might need a little less as it's already pretty sweet.
2 tbsp coconut oil (or you could use butter), melted
1 tsp ground cinnamon
1 tsp ground mixed spice
4 tbsp water
pinch of salt


Method:

Once the almonds have roasted, leave to cool and then mix with the dried fruit and rest of the dry ingredients. In a bain marie (bowl over boiling water), melt the coconut oil and pour in the syrup, stirring well. When combined, pour into the fruit and nut mix, adding water if needed until thoroughly mixed. Line a baking sheet with aluminum foil or baking paper. Pour the mixture onto the tray, pressing down with a spoon until well compressed. Bake for around 30 minutes at 150 degrees C. Remove from oven, leave to cool and then cut into small squares.
Keep refrigerated and then enjoy!