Featured

Banana Upside Down Cake

This rich delicious upside down cake has rich flavour thanks to ripe mashed bananas in the the batter and a layer of banana slices in caramel sauce on top. This cake is so soft and moist could serve for breakfast! Rich and dense cake, but very moist at the same time. It’s between bread and cake.

Ingredients

2/3 cup packed brown sugar

4.5 tbsp unsalted butter, cut into pieces

About 3 banans s sliced into 1/4-1/3 inch rounds

For the cake batter

1/3 cup unsalted butter softened

3/4 cup graduated sugar

1 1/2 teaspoon vanilla extract

1/3 cup plain Greek yogurt or sour cream

2 eggs

2 overripe banan -mashed

1 cup all-purpose flour

3/4 cup whole wheat flour

1 1/2 tsp baking powder

dash of sea salt

Method

Preheat the oven to 350f. Grease 8x8x 2 inch square cake pan or 9×2 inch round cake pan. The pan must be 8 cups volume (cake will overflow 8x8x 1 1/2 inch square pan, it has only 6 cup volume.

Spread 2/3 cup brown sugar on the bottom of the pan and scattered in the bottom and scattered pieces of butter 4.5 tbsp place in the oven for 5-7 minutes until butter has melted. Remove from the oven and stir butter and sugar and spread evenly on the bottom. Arrange sliced bananas to cover the bottom. Set aside.

To make the batter in a bowl stir together dry ingredients flour, whole wheat flour, baking powder and salt set aside.

In a large bowl cream 1/3 cup butter and 3/4 cup sugar, add eggs and vanilla and mix to combine. Add the Greek yogurt and mashed banans, and mix to combine.

Turn your mixer on low and add dry ingredients mixture. Mix just to combine. Pour the batter over bananas, smooth the top and bake. Bake 30 minutes at 350 f, then reduce the heat to 325 f and bake for additional 25-35 minutes until the toothpick inserted into the center comes out clean.

Let it cool in the pan completely, or at least until the bottom is barely warm before inverting on the plate. Use a knife to loosen the edges from the pan, place on a plate upside down on top of the pan, then invert cake.

Featured

ORANGE CUPS

Ingredients

Orange cups

4 large oranges

240g ml/8 1/2 fl oz vegan butter milk or/ natural vegan yogurt

1 tsp clear honey

1 tsp vegan chocolate shavings (optional)

Method

Set the freezer to rapid freeze at 2 hours before freezing. to ensure that the oranges stand upright, cut a thin slice from the base of each. cut a lid from each orange and remove the pith and flesh from each. do this over a bowl to catch all the juice. Discard the pith from the scooped out flesh, then chop the flesh to make a chunky puree. Place in a bowl with the juice. And stir in the buttermilk and honey, and pour into a freezer proof container freezer for 1 hour. place the empty orange shells upside down on a kitchen paper and leave to drain.

Remove the orange mixture from the freezer and stir well, breaking up any ice crystals. Return to the freezer for a further 30 minutes, or until semi-frozen. filled oranges upright in a container. freeze for a further hour, or until frozen.

Before serving, transfer to the refrigerator for 30 minutes, to soften slightly. Serve decorated with shaving if using.

Featured

Dragon Punch with Ice Cream

Jamaica’s Dragon Stout, is a beer that has been around since 1920. But with Caribbean heritage, it’s not surprising that’s has molasses flavours. After all, molasses has been used to make rum in Jamaica for more than 260 years. Drangon Stout, a Foreign Extra Stout, is “sometimes referred to as Red Stripe’s darker and stronger brother according to the now defunct Dragon Stout Website.

We could immediately discover strong aromas of molasses and chocolate while we poured Dragon Stout into a shaker pint. it appeared dark mahogany during the pour, but once in the glass it was opaque and black as night. and perched atop it sat a loosely beaded, frothy, mocha-coloured head.

when I was young two of my sisters had Iron deficiency problem, I remember my mom would use dragon or Guinness with condensed milk, raw eggs, and vanilla essence, nutmeg. mix all together and gave it to my sisters as a punch. drinking Dragon alone or Guinness has so much iron. just like molasses.

My sixteen year suffer with Iron deficiency and I use similar method as my mom apart from the dairy and the eggs, my method is I use soya Swedish Glaze Ice Cream, cinnamon, vanilla essence and Dragon Stout. pretty good to help with iron deficiency.

Featured

Cheese & Spinach Muffins – with a pinch of paprika!

Great for breakfast or brunch on the run, these savoury muffins are quick and easy to put together.

Makes: 12

Preparation:

15 minuets, once the flax egg is made

Cooking: 25 minuets

  • 150g (51/2 oz 1/3 cups ) baby English spinach
  • 200g (7 oz 1/3 cups) self raising flour
  • 3 tablespoons nutritional yeast
  • 1 teaspoon of mustard powder
  • 1 teaspoon sweet smoked pa
  • 1/2 teaspoons fine sea salt
  • Freshly ground black pepper
  • 175ml non-dairy milk
  • 25ml vegetable oil
  • 1 flax egg
  • 75g non- dairy cheese, grated

Heat the oven to 190C (375 f/Gas 5). Line a 12-hole muffin tin with paper cases.

Put the spinach in a pan, add a splash of water and set over a medium-high heat. Stir until wilted-it will only take a minute or so.drain the spinach, wrap in a clean tea towel (dish towel) and squeeze out any excess water.chop.

Mix the flour, 2 tablespoons of the nutritional yeast, the mustard powder, paprika salt and pepper in a bowl. In another bowl, mix together the milk, oil and the flax egg.

Mix the wet mixture into the dry – only just enough to combine – then fold in the cheese and spinach.

Spoon the mixture into the prepared paper cases. Sprinkle with the remaining nutritional yeast and bake for 20-25 minuets until firm to the touch and golden. Best enjoyed warm.

img_7627

Featured

Potato & Spinach Vindaloo

 Curry paste

  • 4 cardamom pods
  • 2 teaspoons coriander seeds
  • 1 teaspoon mustard seeds
  • 1 teaspoon fennel seeds
  • 2 cloves
  • 3 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 2 teaspoons hot curry powder (use 1 teaspoon if prefer a milder curry)
  • 2 medium red chillies, seeded and finely chopped
  • 1 teaspoon fine sea salt
  • 2 teaspoons tomato paste (concentrated purée)
  • 40 ml (1 1/4 fl oz) vegetable oil

For the rest of the dish

  • 2 teaspoons vegetable oil
  • 2 onions, chopped
  • 175 g (1 lb 6 oz) tin chopped tomatoes
  • 1 tablespoon castor (superfine)sugar
  • 1 teaspoon fine sea salt
  • 650 g ( 1 lb 7 oz ) boiling potatoes, peeled and chopped into 3 cm (1 1/2 inch) dice
  • 100 g (3 1/2 oz) spinach leaves
  • Chopped coriander to serve

Method

For the curry paste, toast the cardamom pods and the seeds in a dry frying pan until fragrant.

Transfer to a mortar,add the cloves and pound.Discard the empty cardamom pods, shaking out the seeds, and pound to a powder. add the remaining paste ingredients and pound to a wet paste, Set aside.

Heat vegetable oil in a large lidded pan and gently cook the onions for 10 minuets, or until very soft and golden at the edges. Add the curry paste and stir for 3 minuets, being careful not to burn the paste. Add 455 ml ( 16 fl oz ) water, the tomatoes, sugar and salt and gently simmer for 10 minuets. Add the potatoes; they need to be just covered with liquid, so top with a little water if necessary. Cover with the lid slightly ajar and cook for 20 minuets. Remove the lid and simmer for 10 minuets more, or until the potatoes are tender and the sauce thick.taste for seasoning and add more salt and sugar if needed.

Add spinach to the pan, cover and cook until just wilted. If your pan is not large enough to hold the curry and spinach together, wilt the spinach separately and then add. Gently stir to combine the vegetables. Serve immediately, sprinkle with coriander.

Delicious with vegan naan bread, or in my case, a gluten free loaf (I forgot to buy the naan!). 

Chilli meatball and Nacho

Ingredients

400g vegan meatballs, which already in package

By preparing your own vegan mince by using

30g fresh gluten-free bread crumbs

1 vegan egg yolk

1 tsp dried oregano with fresh parsley

Ground black pepper

For the Sauce

1 tsp salt and pepper

70ml olive oil

2 garlic cloves crushed

1 tsp dried chilli flakes

2 tsp paprika

200m water or stock red cooking wine if you have some

1 tin of red kidney beans

2 tins chopped tomatoes

Method

1. To make the meatballs, mix all the ingredients together well

2. Using a desert spoon, scoop out spoonfuls of mix and place on a board. Once divided up this way, roll each balls.

3. Heat the oil in a large, deep pan. Add the meatballs in a single layer and turn frequently to colour.

4. Sprinkle with salt and pepper with pepper, and turn over when they colour some more, they should smell like burger cooking.

5.Once the meatballs are half cooked, add the garlic, chilli and paprika and cook for another minute or so, then add the water, stock or wine and the beans- it should bubble, so bring to the boil properly!

6.Now add the tomatoes to the pan, then take one empty tomato tin, fill it with water and add to pan. Bring it to the boil and simmer for 5 minutes.

7. Preheat the oven to 160C. Mix the cheese and he chips together and place over the the cooked meatballs and sauce.

8.Cook in oven for 15 minutes, or until cooked through and piping hot. and serve with your choice of accompaniments.

Enjoy.

My Chocolate Shake

Forever Lite Ultra

shake up your diet and lifestyle with naturally. flavoured, plant powered protein. Forever Lite Ultra contains vital vitamins and minerals and is available in two flavours. This versatile product can be used if you’re watching your calorie intake, or as a filling protein shake if you’re trying to gain weight. N.B. contains soy.

Forever Lite Ultra:

. is ideal for weight management.

.Supports healthy muscle&heart.www.foreverliving.com/retail/entry/shop.do?store=GB&language=en&distriblD=440805056758

.Promotes energy & and lasting stamina.

.Aids digestion & absorption of amino acids.

.For your low-carb lifestyle.

.Naturally flavoured.

.About 15 servings per bag.

.Contributes to lean muscle mass.

.17 grams of protein per serving.

.Great source of vitamins and nutrition.

.Gluten free.

.Dairy free.

ingredients

1/2 cup chocolate powered depending on how sweet you need your shake to be

1 cup black berry

1 cup blueberry

1 orange juiced

method

combined all the ingredients and blend together.

ENJOY!

Chunky Monkey Chocolate Banana square

Chunky Monkey Banana Bread Snack Cake and semi-sweet chocolate chips. Perfect as a snack with a glass of milk, a quick breakfast, or even dessert.

Ingredients

  • 1 3/4 cups all-purpose flour gluten-free
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) butter, melted
  • 1 cup packed brown sugar
  • 2 eggs, beaten
  • 2 teaspoons vanilla extract
  • 4-5 very ripe bananas, mashed
  • 3/4 cup chopped walnuts (optional )
  • 3/4 cup semi-sweet chocolate chips

1.Preheat oven to 350 degrees. Spray an 8 or 9-inch square baking pan with nonstick baking spray or line with parchment paper or aluminum foil.

2. In a mixing bowl, whisk together flour, baking powder, and salt. Set aside

3.In a large mixing bowl, beat together the melted butter and brown sugar. Add eggs and vanilla and beat until well blended. Mix in the bananas until combined.

4.Add the dry ingredients to the wet ingredients and stir just until combined. Stir in the walnuts and chocolate chips.

5.Bake for 45-50 minutes or until a toothpick comes out clean when inserted into the center (about 200° in the center with an instant read thermometer.) Let the bread cool slightly in the pan on a rack. Cut into squares to serve.

Method

Victoria Sponge Cake

The epitome of British Baking. Using good butter and Vegan-quality eggs will give a golden hue to the crumb, as well as a richness to the flavour. I remember a few years ago being asked to garden parties by elderly women and there was always Vitoria sponge cake on display with a cup of tea.

Preparation Time 20 minutes. Cooking Time.20-25 minutes

Ingredients

175g (6oz) unsalted butter, softened

175g (6oz) castor sugar

3 eggs

1 tsp vanilla extract

175g (6oz) self-raising gluten-free flour

6-8 tbsp raspberry-jam

150ml (5ft oz) double cream

Icing sugar, to dust

Method

1. Preheat the oven to 190°C (375°F/Gas 5). Lightlygreas 2 20cm (8in) sandwich tins and line the bottom of the tins with baking parchment.

2. Best the butter and sugar together until pale and fluffy. It’s important to beat the mixture well at this stage to incorporate as much air as possible, to help prevent from curdling although with the vegan eggs should not have that problem.

3. Mix the eggs and vanilla in a jug and add to the mixture a little at a time, beating well after each addition if the mixture begi a to curdle, beat in 1-2tbsp of the flour. Sift, and fold into the egg mixture using a large metal spoon or spatula.

4. Divide the mixture equally between the prepared tins, and spread evenly to level the tops. Bake for 20-25 minutes, until pale golden and springy to the touch. Allow the cakes to cool in the tins for 5 minutes, before turning out onto a wire rack peel off the lining paper, and allow to cool completely.

5. When the cakes are cool, place one upside down on a serving plate, and spread with the raspberry jam, lightly whip the cream, until just holding it’s shaped, and spread over the jam. Add the remaining cake layer, and dust lightly with icing sugar before serving.

1 tsp

Chilli bean Soup

Ingredients

Preparation time 10 minutes. Cooking time 25 minutes

2 tbsp olive oil

1 onion, chopped

1 garlic clove, crushed

1 tsp hot chilli powder (optional)

1 tsp ground coriander

400 g(13 oz) can red kidney beans, drained

400g (13 oz) can chopped tomatoes

600 mo (1 pint vegetable stock

1 cup soya single cream

12 tortillas chips

50g (2 oz) cheddar cheese, grated

salt and black pepper

Soured cream, to serve (optional )

Method

Heat the oil in the saucepan, add the onion, garlic, chilli power, coriander and cumin and cook over a medium heat, stirring frequently, for 5 minutes until the onion is softened. Add the beans, tomatoes, stock and soya cream season with salt and pepper. Bring to the boil, then reduce the heat, cover and simmer for 15 minutes.

Transfer to a food processor or blender and process until fairly smooth. Pour into flameproof bowls.

Scatter the tortillas chips on top of the soup and sprinkle over the Cheddar. Cook under a preheated hot grill for 1-2 minutes until the cheese has melted serve immediately with soured cream.

Or served with gluten-free pitta bread cook under a preheated hot grill until toasted on both sides. Leave to cool slightly and served with soup.

Baked paprika Cabbage

Ingredients

1 pk vegan bacon (optional)

1 small cabbage, shred

Pinch of salt

1 small onion, finely chopped

1 1/2 tsp paprika

1 tsp black pepper

1 tsp garlic granule

Method

Preheat oven 220°C (425°F) Gas mark 7. And combine all the ingredients and use a cooking spoon to rub in all ingredients in the cabbage, and leave to soak through for 5 minutes then transferred to the oven and allow to bake until browned not burn for 15-20 minutes.

Enjoy.

Apple Pie

Few pudding are as comforting and universally welcomed. Home-made shortcrust pastry will make a difference here, so try to make it yourself.

Prep Time 25 minutes plus chilling. Cooking time 50 minutes.

Ingredients

350g (12oz) sweet shortcuts pastry

4 tbsp plain flour, plus extra for dusting

Finely grated zest and juice of 1 unwaxed lemon

100g (3 1/2 oz) castor sugar

1 tsp ground mixed spice

1kg (2 1/4 Ib) Bramley apples, peeled and thinly sliced

2 tbsp soy milk, to glaze

Method

1.Divide the dough into 2 pieces: one piece should be two-thirds of the dough, the other about one-third. On a lightly floured work surface, roll the larger piece into a 30cm (12in) circle and use it to line a 23cm (19in) deep pie plate, leaving any excess to overhang. Cover with cling film and chill. For at least 15 minutes. Roll out the remaining dough into a 25cm (10in) circle, place on a plate, cover, and refrigerate.

2.Meanwhile, preheat the oven to 200°C (400°F/Gas 6) with a baking tray inside. Mix the lemon zest and juice, toss with the apple slices.

3.Tip the filling into the pie plate. Lightly brush the pastry on the rim of the pie plate with water and place the smaller dough circle on top. Crimp the edges together and cut off the excess pastry. Carefully brush the top of the pastry with milk and cut a few slits with a sharp knife.

4.Put the pie on the hot baking tray in the oven. Reduce the oven temperature to 190°C (375°F/Gas 5) and bake for 50-55 minutes, or until the pastry is golden brown. Leave to stand for 5 minutes, then slice and serve hot. With your favourite vegan custard.

Flax seeds mini muffins

Ingredients

1 1/4 cups of flaxseed

1 egg

1 1/2 tsp cinnamon

1 tsp butter

1/2 tsp baking gluten-free baking powder

1or 1/2 tsp of sugar depending on how sweet you want it.

Method

It’s your choice to cook in the oven or microwave which only take a minute to cook.

First of all you need to blend the flaxseed in a mini blender to crush flaxseed until it looks like breadcrumbs.

Then combine all ingredient and place in small ceramics that are microwavable. Or in the oven and cook for a minute.

I have been seeing a Dietitian since 2012 and still is, my last visit with her was a few weeks before the Christmas holiday and before my visit with her I was riddled with back pain which was affecting my side and groin. After a visit with GP, I was sent to the hospital to have a scan. To find out if it was arthritis in my hips which I had in the past, and was thinking it has flared up. Instead, the result came back with Constipation this is from eating breadsticks and crackers when I’m too lazy to prepare something for myself. Or shopping around to find healthy food. I was told by the Dietitian to have flaxseed every day so this is one recipe my cousin gave to me recently. I tried it a week ago after not taking my antihistamines for a day and biting into the flaxseed muffins I had a nasty allergic reaction first to pumpkins seeds now flax seeds. I had to quickly take an antihistamine. Now I can’t have any more flaxseed until further tests have been done by the allergist and dietician, how disappointing! With such great benefits for us all. Here are some of the benefits of Flaxseed Enjoy.

The Benefits of Flaxseed

Is flaxseed the new wonder food? Preliminary studies show that it may help fight heart disease, diabetes and breast cancer.

Some call it one of the most powerful plant foods on the planet. There’s some evidence it may help reduce your risk of heart disease, cancer, stroke, and diabetes. That’s quite a tall order for a tiny seed that’s been around for centuries.

Why do people takes flaxseed?

Flaxseed and flaxseed oil contain alpha-linolenic acid (ALA), one of the essential omega-3 fatty acids that partly and inefficiently converts into DHA and EPA — more active omega-3s — in the body. While flaxseed hasn’t yet been shown to improve heart disease risk, there’s good evidence that flaxseed and flaxseed oil may lower cholesterol levels.

Ground flaxseed — but not flaxseed oil — may also help with menopausal symptoms. One study showed that 40 grams per day may be similar to hormone therapy for improving mild menopause symptoms, such as hot flashes and night sweats. But other studies contradict this finding. Ground flaxseed may also ease constipation.

Flaxseed has also been shown to improve kidney function in people with lupus. If you have lupus — or any other medical condition — it’s very important to talk with your doctor about any supplements you take.

Flaxseed oil, like fish oil, has been studied for lowering triglycerides. However, most studies show they do not affect triglyceride levels and may even raise them.

Flaxseed is being studied for many other conditions, ranging from cancer to diabetesto osteoporosis. At this point, there is not enough evidence to support flaxseed for these conditions.

How much flaxseed should I take

There is no set dose of flaxseed. In studies of people with high cholesterol, 15 to 50 grams of flaxseed per day has been used; 40 grams have been used for mild menopause symptoms. Flaxseed must be ground prior to ingestion or it won’t work for these conditions. Ask your doctor for advice.

Flaxseed can be mixed with liquid or food, such as muffins or bread. To be absorbed, however, it must me ground before using it to allow the oils to be available. Some people use a small coffee grinder to grind daily doses as needed.

Banana Bread Cinnamon Rolls

Simple, fluffy vegan cinnamon rolls infused with banana bread flavour and made in just one.

Dough

1 cup unsweetened soya milk or almonds

3 tbsp vegan butter

1 packet instant/fast active yeast 2 1/4 tsp

1 cane sugar

1/2 tsp salt

1/2 cup mashed ripe banana

2 2/3- 3 1/4 cups gluten-free all-purpose flour

Filling

1/4 cup vegan butter

1/3 cup cane sugar

1/2 cup tbsp ground cinnamon

20 very thin banana slices 1/2 cups yields-20 slices 1/3 cup raw walnuts or pecans optional plus for topping

Topping

1 tbsp vegan butter

1 tbsp sugar cane or brown sugar

Method

1. Dough In a large mixing bowl, heat the almond milk and vegan butter in the microwave in 30 sec increments (or heat over medium heat in a large sauce pan), until warm and melted (never reaching boiling). Let cool to 110 degrees (43 C) – the temperature of bath water. It should be warm but not too hot or it will kill the yeast. (If you used a saucepan to heat the milk, transfer to a large mixing bowl now.)

2. Sprinkle on yeast and let activate for 10 minutes. Then add sugar and salt and stir. Next, add in mashed ripe banana and stir. Add flour 1/2 cup at a time, stirring as you go. The dough will be sticky. When it is too thick to stir, transfer to a lightly floured surface and knead for a minute or so, adding flour as needed, until it forms a loose but still springy ball. Only use as much flour as it will take.

3. Rinse out your mixing bowl, coat it with olive oil, and add your dough ball back in seam side down. Cover with plastic wrap and set in a warm place to rise for about 1 hour, or until doubled in size (see photo) – mine only took 40 minutes.

4. Filling On a lightly floured surface, roll out the dough into a long rectangle ~1/4 inch thick (the dough should measure roughly 12 x 20 inches). Brush with melted vegan butter and top with cane sugar (I used a little brown sugar mixed in with the cane sugar) and 1/2 – 1 Tbsp cinnamon (up to preference // amount as original recipe is written // adjust if altering batch size). Then add banana slices so it’s easy to roll, and walnuts.

5. Slowly and tightly roll up the dough and situate seam side down. With a serrated knife or a string of floss, cut the dough into 1 1/2 – 2 inch sections and position in a well-buttered 8×8 square or comparable sized round pan (you should have about 10 rolls as original recipe is written).

6.topping Brush with melted vegan butter and sprinkle with sugar (brown or cane) and remaining walnuts.

7.Cover with plastic wrap and set on top of the oven to let rise again while you preheat oven to 350 degrees F (176 C).

8. Once the oven is hot, bake rolls for 28-35 minutes or until slightly golden brown. Let cool for a few minutes, then serve warm.

9. frosting with a dairy-free cream cheese frosting or a simple dairy-free glaze.

10. Cinnamon rolls should keep covered at room temp for up to a few days, though best when fresh. You can freeze at the stage where the dough is cut into cinnamon rolls and placed in a pan. Cover well and freeze in a pan, then let thaw for at least 6 hours before baking. Cover and set on top of the oven while preheating to help rise. Bake as instructed.

My Black Velvet Cupcakes

This classic cake batter contains a touch of cocoa, and a drops of black food colouring

Preparation Time 15 minutes.Cooking Time 15 minutes.

Ingredients

100g (13 1/2) self-raising gluten-free flour

15g (1/2) cocoa powder

1/2 tsp gluten-free baking powder

115g (4oz) dairy-free unsalted butter, softened

115g (4oz) castor sugar

2 vegan eggs

1 tsp black food colouring

For The Frosting

200g (7oz) dairy-free cream cheese

6 tbsp icing sugar

200ml (7oz) double dairy-free cream

1. Preheat the oven to 180°C (350°F/Gas 4.) Line a bun tray with 12 paper cases.

2.Sift the flour. Cocoa powder, and baking powder together into a large mixing bowl. Add the softened butter, castor sugar, eggs and food colouring. Beat with wooden spoon, electric hand whisk, or mixer until well combined. Spoon the mixture into the cupcake cases, and bake for 15 minutes, or until well risen and the centres spring back when lightly pressed transfer to a wire rack to cool

3.to make the frosting, place the cream cheese in a bowl and lightly whip with the icing sugar. Then whisk in the double cream until soft peaks form.

4. Remove a thin layer of cake from the top of each cupcake reserving the scraps. Swirl over the frosting. Crumble the scraps into crumbs and sprinkle over the frosting to decorate.

%d bloggers like this: