Afternoon pick-me up juice

You know what it's like, you get to 3.30pm and crave a sugary, caffeine-hit. But instead try this zingy, antioxidant packed, metabolism boosting, energy lifting jar of good health!

Ingredients:
1/2 cucumber
1inch ginger
1 small apple
2 sticks of celery
1 large handful of spinach

Put all ingredients in your juicer and enjoy!

If you don't have a juicer, halve the quantities
and blitz in your blender with half a cup of water.

Vegan low-fat (but sweet) apple cake

I was trying to work out how to use up 6 slightly soft apples and a few wrinkly satsumas - this was the perfect solution (especially as I had no eggs in the fridge). 

Ingredients:

650g apples (any type), peeled, cored and cut into small chunks
100g brown sugar
100g self-raising flour
1 tsp baking powder
50g chopped nuts
50g sultanas (optional)
1 tsp cinnamon
1/2 tsp ground nutmeg
Juice of 4 satsumas or 1 lemon

Method:

Mix the apple with the juice in a large bowl. In a different bowl, combine the flour, sugar, baking powder, spices and nuts. Mix well with the apple until there are no floury bits - add a little warm water if it doesn't turn into a cake-like consistency.

Grease a large cake tin or square tray with vegetable oil or butter. Fill the tin with cake mixture and spread.

Bake in a pre-heated oven at 180 degrees C for around 1 hour (the apple makes the mixture quite wet so it needs this long - if it starts to burn, cover with aluminium foil). Serve warm.

Choccie chickpea brownies

Yes, I was cynical too - chickpea brownies? Really? But they're actually really tasty - and contain no flour, eggs or butter so perfect for all you gluten and dairy free peeps. As they're made with chickpeas they also pack a mean protein punch so are perfect for a post gym or low GI snack.

Ingredients:

400g of tinned chickpeas (drained and rinsed)
2 tbsp raw cocoa powder
4 tbsp agave syrup or maple syrup
4 tbsp coconut oil
2 tsp orange essence or 1 tsp vanilla essence
2 tbsp dark chocolate chips
1 tsp baking powder

Method:
Blend all of the ingredients except for the chocolate chips in a food processor (I used a hand blender due to my lack of kitchen equipment!). Then stir in the choc chips. Lightly grease a baking tray with coconut oil. Spread the mixture about an inch thick on the tray.

Bake in a pre-heated oven at about 180 degrees C for around 30 minutes. Leave to cool for 20 minutes and then cut into pieces.

It's root veggie time!

Spicy parsnip soup 

Make the most of the gorgeous root veggies starting to come into season now - here in France there are parsnips, butternut squash, amazingly shaped and coloured squash, pumpkins (as seen in my previous post!).

Root veg are cheap, packed with antioxidants (beta carotene especially) and high in fibre- the perfect nutritious winter warming food.

Try this easy parsnip soup now the days are shorter and you're craving hot comforting dishes.

Ingredients:

2 large parsnips, peeled and sliced
1/2 leek, sliced
1/2 tsp turmeric
1 tsp cinnamon
1/2 tsp nutmeg
1 tsp dried coriander
1/2 tsp cayenne pepper or chilli powder
1 tbsp coconut oil
750 ml reduced salt chicken or vegetable stock

Method:

Heat the coconut oil in a large saucepan and add the leeks. Reduce heat and sweat for around 5 minutes. Add the spices, stir and heat for a minute or so. Next add the parsnips, stirring to cover in the spices. Add around half of the stock and cook over a medium heat for around 5 minutes. Then add the rest of the stock, cover with a lid and cook over a low-medium heat for around 10-15 minutes until parsnips are tender.

Leave to cool and then blend. Gently reheat when ready to serve.

The colour of Italy

Thought I'd share a few of the beautiful foods you can only find in a true Mediterranean market (and luckily in Italy everything's half the price of the French Provencale markets!)

So beautiful it actually could be a painting! The taste of autumn. 

Perfect for stuffing with ricotta

Too pretty and shiny to eat

The carb lover's dream

Spaghetti squash with shrimp

I can't believe I haven't cooked spaghetti squash before! It's so simple, delicious and is a great low-carb, high-fibre alternative to real spaghetti for when you need a lighter option.

This is a twist on Martha Stewart's spaghetti squash shrimp recipe (thanks Martha for the inspiration!)

Ingredients: Serves 2

1/2 spaghetti squash
1/2 tbsp coconut oil
1 garlic clove
150g large prawns (peeled)
1/2 tsp chilli flakes or chopped fresh chilli
handful of fresh parsley
balsamic vinegar
salt and pepper
peas, spinach or any other veg of choice, steamed

Method:
Cut the spaghetti squash in half lengthways and season with a little salt and pepper. Spread the coconut oil over the cut side of the squash and place face down on a baking tray. Bake in a pre-heated oven (180 degrees C) with a little water for around 45 minutes.

Ten minutes from the end add the chopped garlic, prawns, chilli and a drizzle of balsamic vinegar to the tray.

Remove from the oven and shred the spaghetti from the squash using a fork. Mix with the prawns, parsley and veg in a large bowl, adding salt, pepper to taste.

Quick mid-week dinner (not eggs on toast)

As much as I love eggs on toast, sometimes you need a dinner that feels a bit more exciting. And this little gem can be prepared in less than 30 minutes - 20 if you're super hungry!

Coconutty fish stew

Ingredients (makes 1 v.large or 2 small s

ervings)

1 small onion, diced
2 garlic cloves, finely chopped or crushed
1 tomato, chopped
1/2 red pepper, sliced
1 tsp dried coriander
1/2 tsp turmeric
1/2 tsp chilli flakes (or less or more to taste)
150ml coconut milk
handful of king prawns
1 fillet of white fish (pollock is an economical & sustainable choice)
splash of hot water
1 tsp tomato ketchup or HP sauce (secret ingredient that isn't so secret!)
1 tsp fish sauce
1/2 lime (juice only)
frozen spinach or any other veg you wish to add

Method:

Fry the onion and garlic in a little oil until soft. Then add the spices, fish sauce, lime juice, tomato & pepper. Add the coconut milk and a little hot water and bring to the boil. Reduce the heat and add the prawns, fish and frozen spinach. Keep at a medium heat and cook until fish and prawns are cooked through.

Serve with choice of brown rice, chapatti or on its own for you carb-phobes!