Beetroot Juice Pancakes

Recipe courtesy of Psychologies Magazine, taken from Dirty Vegan by Matt Pritchard.

Beetroot has been proven to boost stamina. These delicious pancakes can provide a much-needed burst of energy. Try them topped with fresh fruit.

beetroot juice pancakes

Makes: 16

Ingredients:-
350g porridge oats
250ml plant-based milk (oat milk)
250ml beetroot juice
2 bananas
1 tsp baking powder
Coconut oil, for frying

To serve:
Blueberries, strawberries or any fruit of your choice
Oat cream
Maple syrup

Step One : Make the batter for these pancakes in a blender. Put the oats into your blender and blitz to a flour-like consistency. Now add the milk and the beetroot juice and blend, then add the bananas and baking powder and blitz again until the mixture resembles pancake batter.

Step Two : Put a frying pan over medium heat and melt 1 tsp of coconut oil in it. Scoop 1 tblsp batter into the pan for each pancake and cook for 2 1/2 minutes on the first side, until slightly golden. Flip and cook for a further 2 minutes on the second side.

Step Three : Once cooked, transfer to a plate and keep warm in a low oven while you make the remaining pancakes in the same way. Keep adding to the plate, piling them high. Add your favourite fruit, drizzle with the oat cream and maple syrup and serve immediately.

Other recipes using beetroot …

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Jackfruit and Red Pepper Goulash

Recipe courtesy of Psychologies Magazine, taken from Dirty Vegan by Matt Pritchard.

Jackfruit is becoming increasingly popular for vegans and vegetarians because it’s fibrous texture apes that of slow-cooked meat. Dusting it in seasoned flour and frying it deepens its flavour.jackfruit and red pepper goulash

Serves: 3-4

Ingredients:
1 onion, sliced
2 red peppers, deseeded and sliced
4 tblsp sunflower or vegetable oil
2 garlic cloves, finely chopped
2 tblsp tomato puree
1 tsp caraway seeds
1 tsp dried oregano
400g can chopped tomatoes
400g can chickpeas, drained and rinsed
400ml vegetable stock
Small pinch of cayenne pepper, plus extra to taste
400g can young jackfruit, cut into chunks
1 tblsp plain flour
2 tblsp sweet paprika (don’t use smoked – it will dominate the flavour of the dish)
Lemon juice, to taste
Small bunch of dill, chopped, to garnish
The carb of your choice: mash, pasta, noodles or dumplings

Step One : Gently cook the onion and peppers in half the oil, over medium-low heat, for 15 minutes, until softened. Add the garlic, tomato puree, caraway and oregano to the pan and cook for 2 minutes, then tip in the tomatoes, chickpeas and stock. Season with salt and pepper and a small pinch of cayenne for warmth. Bring to a simmer and cook for 30 minutes. Add a dash more water if the mixture looks as though it is drying out or thickening too much.

Step Two : Meanwhile, season the jackfruit chunks with salt and pepper. Mix the flour and paprika in a shallow bowl, coat the jackfruit chunks and shake away any excess flour. Heat the remaining oil in a frying pan. Add the coated jackfruit and fry over medium-high heat until nicely browned on all sides. Add to the goulash with any of the remaining flour and paprika mix. The goulash should still have 15-20 minutes left to cook, so let it simmer away while you relax for a while.

Step Three : When the goulash is done, taste and add salt, pepper or cayenne, and a squeeze or two of lemon to suit your taste. Garnish with dill and serve with your carbohydrate of choice.

Other Jackfruit recipes can be found here …

The Scarlet Salad

Recipe courtesy of Psychologies Magazine, taken from Dirty Vegan by Matt Pritchard.

the scarlet salad

Serves:  4

For the marinade:
2 oranges, segmented and juice collected
2 fennel bulbs, cut into wafer-thin slices
1 tsp paprika

For the dressing:
4 tblsp extra virgin olive oil
2 tblsp white wine vinegar
1 tsp wholegrain mustard
1 small garlic clove, crushed
1 tsp maple syrup

For the salad:
3 tblsp sunflower seeds
3 tblsp pine nuts
150g Russian or regular kale
100g mixed salad leaves
1/2 a cucumber
300g rocket
10 cherry tomatoes, halved
Handful of edible flowers

Step One : Start with the marinade. Put the orange segments and juice into a bowl with the fennel slices as soon as you cut them (to stop them browning), then add the paprika and stir. Leave to stand, ideally overnight, or as long as possible.

Step Two : Put the sunflower seeds and pine nuts into a heavy-based pan and toast them over a low heat for 5 minutes, until they take on a rich brown colour – be careful not to char them.

Step Three : To make the dressing, put all the ingredients into a bowl, season to taste and mix thoroughly. The mustard should emulsify the mixture to make a smooth dressing.

Step Four : Next, prepare the Russian kale. This leaf is good raw, but the stems can be tough. Remove the stems and slice the leaves into bite-sized sections. Put the salad leaves, the cucumber, kale, rocket and tomatoes into a serving bowl. Pour half the dressing into the bowl and toss the salad by hand. Drain the fennel from the marinade, reserving a few orange slices for decoration, and add it to the bowl. Sprinkle over the sunflower seeds and pine nuts, arrange the orange slices on top, then drizzle the remaining dressing over the salad. Garnish with edible flowers and serve immediately.

An Apple a Day

Article taken from Psychologies Magazine (March 2019)

The latest National Diabetes Audit found that there are 7,000 Brits under the age of 25 being treated for type 2 diabetes.  These simple tips from medical doctor Sarah Brewer’ can help lower the risk dramatically.
an apple a day

  1. Replace some carbs in your diet with healthy monounsaturated fats (in olive oil, avocados, almonds and macadamia nuts) and omega-3 fatty acids (oily fish and walnuts).  This can significantly improve glucose control, triglyceride levels, blood pressure and cholesterol balance in people with type 2 diabetes.
  2. A study involving 38,000 women found that those eating at least one apple a day were 28 per cent less likely to develop type 2 diabetes than those eating no apples, while a recent analysis of five trials, involving a quarter of a million people, found that regular consumption of apples and pears is associated with an 18 per cent reduced risk of type 2 diabetes.
  3. Whether black, green or oolong, tea contains antioxidants that increase insulin sensitivity, supress appetite through the effects on hormones such as ghrelin and adiponectin and stimulate fat burning to generate heat and aid weight loss.  They also have beneficial effects on the liver to decrease glucose and fatty acid synthesis.

Creamy Broccoli Soup

Recipe courtesy of Psychologies Magazine and taken from Danielle Walker’s Eat What You Love: 125 Gluten-Free, Grain-Free, Dairy-Free, and Paleo Recipes .

Eliminating Dairy and wheat doesn’t mean giving up luscious soups. Instead of a roux, or cream, white sweet potatoes add silky richness.

creamy brocolli soupServes: 4-6

Ingredients:
3 tblsp ghee or extra virgin olive oil
2 cups chopped leeks, white and tender green parts
1/2 yellow onion, chopped
450g broccoli, cut into florets, stems peeled and chopped
1 small Hannah sweet potato or other white-fleshed variety, peeled and cut into cubes
1 celery stalk, chopped
2 cloves garlic, minced
4 cups Chicken bone broth
Fine sea salt and freshly ground black pepper
Extra virgin olive oil, for drizzling

Step One : Melt the ghee in a large stockpot over medium heat. Add the leeks and onion and saute for 3-4 minutes, stirring, until they are fragrant and softened. Add the broccoli, sweet potato, celery and garlic and continue to cook for 5 minutes more.

Step Two : Pour in the Chicken Bone Broth, add 1 1/2 tsp of salt and 1/4 tsp of pepper, and bring to a boil. Simmer for 8-10 minutes, until the vegetables are fork-tender and the broccoli is bright green.

Step Three : Using an immersion blender, or working in batches in a blender, blend the soup until smooth (if using a blender, remove the cap in the blender top and place a kitchen towel over the top to allow steam to release).

Step Four : Return the soup to the pan and season with salt and pepper to taste. Serve hot, with a sprinkling of pepper and a drizzle of olive oil.

Celeriac Soup with Hazelnut and Sage Pesto

Recipe taken from Clodagh’s Suppers: Suppers to celebrate the seasons by Clodagh McKenna and published in Psychologies Magazine (February 2019).

A great soup to make during the winter months.  The flavour of the celeriac has nutty undertones, and the consistency of the soup is so creamy.  The pesto adds a delicious crunchy texture and earthy flavour.  You can make it a few days ahead, and it freezes really well, so double the recipe when you are making it!

celeriac soup

Serves : 6

Ingredients :
50g butter
1 celeriac, peeled and chopped
1 celery stick, chopped
1 onion, chopped
75g blanched hazelnuts
1 ltr hot vegetable stock
100ml crème fraiche
Sea salt and freshly ground black pepper

For the Hazelnut and Sage Pesto
75g blanched hazelnuts
2 tblsp finely chopped sage
2 tblsp extra virgin olive oil

Step One : Place a heavy-based saucepan over a medium heat and add the butter.  Once the butter has melted, add the celeriac, celery, onion and whole hazelnuts, and season with salt and pepper.  Stir well, then reduce the heat to low, cover the pan with foil or your butter wrapper and pop the lid back on.  Leave the vegetables to sweat for 15 minutes.

Step Two : Next, make the hazelnut and sage pesto.  Place a frying pan over a high heat, add the hazelnuts and shake the pan frequently to toast the nuts evenly, for three minutes – this will release all the oils and the flavour.  Add the chopped sage to the extra virgin olive oil in a small bowl.

Step Three : Tip the toasted hazelnuts onto one half of a clean tea towel, then fold over the other half of the tea towel to cover and bash the nuts with a rolling pin until crushed.  Add the crushed nuts to the olive oil and sage, mix together well and set aside.

Step Four : Add the hot stock to the vegetables that have sweated down and bring to the boil, then leave to cook, uncovered, for about 15 minutes until the vegetables are tender.  Transfer the soup of a blender or food processor, or use a hand blender, and blend to a smooth consistency.  Return the soup to the saucepan, if necessary.  Stir in the crème fraiche, season and place over a medium heat to warm through.  Serve the soup in warmed bowls with the hazelnut and sage pesto drizzled on top.

Lemon Verbena Possets

Recipe taken from Clodagh’s Suppers: Suppers to celebrate the seasons by Clodagh McKenna published in Psychologies Magazine (February 2019).

lemon verbena possets

Serves : 4

Ingredients :
2 lemons
125g caster sugar
6 lemon verbena leaves
425ml double cream

Step One : Grate the zest of the lemons into a saucepan, then squeeze out and add the juice, followed by the sugar and lemon verbena leaves. Place the pan over a low heat and bring to the boil, stirring occasionally until the sugar has dissolved. Whisk in the cream and cook for three minutes.

Step Two : Divide the mixture between four small glasses or ramekins. Leave to cool, then chill in the fridge for two hours until set. Remove the possets from the fridge at least 30 minutes before serving.

Chocolate Beef Chilli with Jalapeno And Cheese Scones

Recipe taken from Clodagh’s Suppers: Suppers to celebrate the seasons by Clodagh McKenna published in Psychologies Magazine (February 2019)chocolate beef chilli with jalapeno and cheese scones

Ingredients for the Chilli :
50g salted butter
300g minced beef
1 small white onion or shallot, finely chopped
2.5cm piece of fresh ginger, peeled and grated
3 garlic cloves, crushed
1 tsp ground cumin
1 tsp ground cinnamon
3 small dried chillies, chopped
100g smoked bacon lardons
100g fully cured, ready-to-eat chorizo, diced
150ml red wine
400g can cherry tomatoes
300ml water
1 tblsp brown sugar
2 tsp finely chopped fresh or dried oregano
2 bay leaves
1 tblsp tomato ketchup
50g dark chocolate, grated
400g can red kidney beans, rinsed and drained

For the scones :
225g plain flour, plus extra for dusting
1 tblsp baking powder
Pinch of fine sea salt
50g salted butter, chilled and cubed
125g Dubliner cheese, grated
2 jalapeno chillies, finely chopped
125-150ml milk or buttermilk

Serves : 6

Step One : Place a flameproof casserole dish over a medium heat and add half the butter. Once melted, add the minced beef and cook, breaking up with a wooden spoon, until browned. Transfer to a plate.

Step Two : Add the remaining butter to the casserole dish, stir in the onion or shallot, ginger and garlic and cook for two minutes, then stir in the cumin, cinnamon and dried chillies and cook for a further minute. Add the bacon lardons and chorizo and cook, stirring for about three minutes until lovely and crispy.

Step Three : Return the beef to the pan and stir well. Pour in the red wine and cook for two minutes more. Then add the tomatoes, measured water, sugar, oregano, bay leaves and ketchup. Season with salt and pepper, stir well, then cover the pan with a lid and simmer over a low heat for two hours.

Step Four : While the chilli is cooking, make the jalapeno and cheese scones. Preheat the oven to 200oC , gas mark 6, and dust a baking tray with flour. Sift the flour, baking powder and salt into a large bowl. Add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. Stir in half the grated cheese, followed by half the jalapenos, then gradually mix in enough milk with a fork to make a soft dough.

Step Five : Roll out the dough on a floured work surface into a round, 1 cm deep. Cut into six wedges, place on the floured baking tray and sprinkle the remaining cheese and jalapenos on top. Bake for 15 minutes until golden brown. Transfer the scones to a wire rack and leave to cook for 10 minutes.

Step Six : Remove the lid of the casserole and stir in the chocolate and kidney beans, then simmer, uncovered, for 15 minutes. Serve with the jalapeno and cheese scones.

Carrot and Poppy Seed Waffles

Recipe taken from The Good Stuff: Delicious recipes and tips for happier and healthier children by Lucinda Miller published in Psychologies Magazine February 2019.

Kids will love this healthy and tasty alternative to bland shop-bought waffles. Fussy eaters won’t spot the carrot and the poppy seeds boost calcium, iron and zinc levels.

carrot and poppy seed waffles

Ingredients:
200g porridge oats
1 tblsp Coconut sugar or light muscovado sugar
1 tsp baking powder
1 tblsp black or white poppy seeds
Pinch of fine sea salt
1 medium carrot, peeled and grated
200ml whole milk
120ml plain Greek yogurt
3 free-range eggs
Coconut or olive oil, for greasing the waffle maker

Makes : 5-6 waffles

Step One : Preheat the oven to 180oC (160oC fan), gas mark 4 and lightly grease the waffle maker with a little coconut or olive oil, using a piece of kitchen paper.

Step Two : Measure the oats into a food processor and blitz for about 1 minute, or until they reach a flour-like consistency.

Step Three : Transfer the oats to a large bowl and stir in the coconut, or muscovado sugar, baking powder, poppy seeds and salt, before adding the grated carrot, along with the milk and yogurt.

Step Four : Add one egg at a time, beating well after each addition until all the ingredients are combined.

Step Five : Turn your waffle maker to the highest setting and pour a ladleful of the mixture into the lower plate. Be careful not to overfill it or the mixture will pour out of the sides. Close the lid and let the waffle cook until it is golden brown on both sides – about 2 minutes.

Step Six : Remove from the waffle maker and place on a baking tray. At this stage, the waffle will be quite soft, so pop it into the oven for 5 minutes to crisp up. Repeat until you have 5-6 waffles.

Banana Praline Pavlova

Courtesy of Prima Magazine

A spectacular but simple-to-prepare dessert that is sure to impress your guests.

Banana Praline Pavlova.jpgIngredients

Pavlova:
3oz (75g)soft light brown sugar
3oz (75g) caster sugar
3 egg whites
1/2 tsp (2.5ml) ground cinnamon

Topping:
1pt (568ml) double cream
1 lemon
3 bananas
6oz (175g) caster sugar
1oz (25g) flaked almonds

Step One : Draw a 9in (23cm) circle on a piece of baking parchment and place upside down on a baking sheet. Preheat the oven to Mark 1/2 (250oF / 130oC).

Step Two : Sieve brown sugar to remove any lumps and mix with caster sugar. Place egg whites in a clean, dry bowl and whisk until stiff but not dry. Begin adding half the sugar 1oz (25g) at a time, whisking well between each addition. Fold in remainder with the cinnamon using a large metal spoon. Spoon into the circle leaving the surface quite rough. Bake for 1 1/2 – 2 hours or until crisp and dry. Cool.

Step Three : Whisk cream with grated lemon rind and 1 tblsp (15ml) juice until it forms soft peaks. Place in fridge until needed. Roughly chop bananas and place in the remaining lemon juice.

Step Four : Pile cream on the meringue. Drain bananas and place on cream. Refrigerate for up to 20 minutes while preparing the praline.

Step Five : Place sugar and almonds in a heavy-based saucepan. Heat very gently until sugar melts and turns a golden caramel. Do not stir but shake the pan as sugar melts. Spoon praline over bananas. Refrigerate for up to 20 minutes before serving.

Tip: You can prepare the praline in advance, then pour it on to an oiled baking sheet and cool. When ready to serve, break into chunks and scatter over meringue.

Recipes for other Meringue ideas can be found here …