Delicious dairy-free chocolate biscuits

A healthier option for a sweet treat!

Ingredients

175g organic oats

60g organic sunflower seeds

20g organic cocoa powder/cacao powder

40g organic coconut sugar

100ml organic maple syrup

65g melted dairy free butter or 65ml coconut oil

Method

• Preheat the oven to 180c/160c fan and line two baking trays with parchment paper

• Blitz the oats and sunflower seeds together in a food processor until you have a flour like consistency

• Tip the mixture into a large bowl and stir in the cocoa or cacao powder and sugar followed by the maple syrup and melted butter or coconut oil

• Combine the ingredients into a firm ball and leave in the fridge for 15 minutes

• Then use your hands to make small golf size balls of mixture which you can place on the baking tray and use a fork to gently push down on the ball to create a biscuit shape

  (The other option is to place parchment paper over the mixture and use a rolling pin to flatten it before using cookie cutters. I don’t find this works so well)

• Bake for 11-12 minutes before leaving them firm up on the trays before transferring to a wire rack to cool

  This recipe has been inspired from The Good Stuff by Lucinda Miller.

Balancing miso noodles

A yummy recipe to balance all the festive food!

Ingredients

4 cups of filtered water

8oz organic tofu cut into cubes

2 cups of chopped veg including some green leaves, such as sea beet (which you can forage at Saints and L’Eree), spinach, chard or kale

½ cup of sea veg, wakame works well

2 handfuls of organic rice noodles

2 tbsp of organic red or white or brown miso

Method

• Bring the water to boil in a large saucepan;

• Add the tofu, chopped veg and sea veg;

• Reduce heat to medium and simmer, covered, for about 10 minutes

• Meanwhile, prepare the noodles and add for the last minute of cooking

• Prepare the miso by mixing it in a bowl with some hot water (not boiling) to make a paste. Add to the soup and stir before serving.

  • Please note that you shouldn’t boil miso as this kills the enzymes

This recipe has been inspired from The Everyday Ayurveda Cookbook by Kate O’Donnell

Vata-balancing overnight oats

This is a very easy recipe to make in advance and can stay in the fridge for a few days. Can be helpful during this Vata time of year, might well help if suffering with constipation. Go easy if suffering a Pitta imbalance.

Ingredients

½ cup of organic rolled oats

½ cup plant-based milk

1 tbsp of chai seeds/pumpkin seeds/sunflower seeds

1 tbsp of maple syrup, date syrup or honey (avoid honey if on a Pitta reducing diet)

Vanilla extract to taste

Method

 Mix all the ingredients together in a glass container (straight into a jar which you can take with you to work etc). Cover and refrigerate overnight. You can always top with toasted nuts (avoid cashew and Brazil if on a Pitta reducing diet)

Pea and mint soup recipe

This is a really yummy and gentle soup for the digestive season that leaves you feeling clean on the inside.

Ingredients

1 tablespoon of ghee or coconut oil

I small onion or leek chopped

1/4tsp of turmeric powder

Ground pepper and salt to taste

2-3 cups of garden peas (frozen is fine)

1 litre of vegetable stock

Handful of fresh chopped mint

Handful of shredded spinach, chard or kale

Method

• In a saucepan over a medium heat, heat the ghee/coconut oil and add the onion/leek, turmeric and ground pepper, and saute gently until the onion/leek is translucent.

• Add the peas and stir until coated with the oil and spice.

• Add vegetable stock and bring to the boil

•  Simmer with lid on for ten minutes

• Add the mind and green leaves and heat on low for another minute or so, until the greens have wilted.

• Blend with a stick blender or in a Vitamix and season to taste.