Beetroot and Goat’s Cheese Stacks with Hemp Pesto and Butterbean Mash

Recipe courtesy of Psychologies Magazine (September 2017)

Psychologies Nutrition Editor Eve Kalinik has written Be Good to Your Gut: The ultimate guide to gut health – with 80 delicious recipes to feed your body and mind.

Unpasteurised goat’s cheese is packed with natural probiotics; it goes beautifully with the sweet taste of beetroot, which is a great source of fibre and antioxidants that support the beneficial bacteria in the gut.

Serves: 2 (with extra pesto)

Ingredients:

2 medium beetroots
50g unpasteurised soft goat’s cheese, cut into thin slices
Extra virgin olive oil, to drizzle
Herbs, to garnish

For the hemp pesto:

65g cashews, soaked for 2 hours
Handful of fresh basil leaves
25g shelled hemp seeds
50ml extra virgin olive oil
4 tblsp apple cider vinegar
1 garlic clove, peeled and chopped
Pinch of mineral-rich salt and black pepper

For the Butterbean mash:

150g cooked butterbeans
1/4 tsp garlic powder (or 1/4 clove fresh garlic)
1/2 tsp onion powder (or 1 finely chopped spring onion)
4 tblsp chopped fresh tarragon
1 tblsp fresh lemon juice
2 tblsp extra virgin olive oil
Pinch of mineral-rich salt

Step One:  Wash the beetroot and place in a steamer for 45 minutes to 1 hour or until cooked through.  Remove from the heat, leave to cool slightly, then peel away the skin.  Slice into 1cm slices (each beetroot should make around six slices) and put to one side.

Step Two:  While the beetroot is cooking, make the pesto and mash.  Drain the soaked nuts and rinse with filtered water, then place all the ingredients in a food processor and pulse until blended but not too smooth.  Put into a sealable glass or ceramic container.  Rinse the processor.

Step Three:  To make the butterbean mash, put all the ingredients in the food processor and blend until you have a mash-like texture.

Step Four:  To assemble, start with a beetroot slice, add a thin slice of goat’s cheese and a generous teaspoon of pesto; stack another beetroot slice on top and repeat the process, finishing with a slice of beetroot.  There you have your stack.  Repeat this process to make more stacks.  Serve a generous dollop of the butterbean mash alongside.  Finish each stack with a drizzle of olive oil and garnish with fresh herbs.

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Raw Tacos

Recipe courtesy of Psychologies Magazine (September 2017)

Psychologies Nutrition Editor Eve Kalinik has written Be Good to Your Gut: The ultimate guide to gut health – with 80 delicious recipes to feed your body and mind

This taco recipe was inspired by Eve’s vegan friend who is obsessed with Mexican food but wanted an alternative to beef tacos.  To create the ‘mince’, walnuts with sun-dried tomatoes and spices have been used.  Walnuts are one of the best sources of polyphenols, and it’s good to be mindful of our meat consumption in general.  This is a great light lunch but possibly double or treble the quantities to entertain friends or family.

Serves:  2

Ingredients:

8 small romaine lettuce leaves
1 avocado, cut into 8 slices
Fresh limes, cut into wedges

For the Cashew Sour Cream

30g cashews, soaked for 2 hours
Juice of 1/2 lemon
Pinch of mineral-rich salt
50ml filtered water

For the Taco Filling

50g walnuts
40g sun-dried tomatoes in oil (drained weight)
1/4 tsp dried chilli flakes (chipotle recommended)
1/4 tsp paprika
1/4 tsp ground cumin
1/4 tsp garlic powder
Pinch of mineral-rich salt

Step one:  For the cashew cream, drain the nuts and rinse well.  Put all of the ingredients into a blender and pulse until smooth.  Transfer to a small bowl and place in the fridge.

Step Two:  To make the taco filling, place all of the ingredients in a food processor and pulse until they have a texture resembling minced meat.

Step Three:  Wash the lettuce leaves and pat dry.  Divide the avocado slices and the taco mix among the lettuce leaves and drizzle with the cashew cream.  Serve with fresh lime wedges.

Margarita Cauli Pizza

Recipe courtesy of Psychologies Magazine (September 2017)

Psychologies Nutrition Editor Eve Kalinik has written Be Good to Your Gut: The ultimate guide to gut health – with 80 delicious recipes to feed your body and mind

Eve created this recipe for a vegan friend of hers who was diagnosed coeliac and desperately missed pizza.  Entirely unimpressed by a lot of the gluten-free versions, her friend gave this recipe a resounding thumbs-up.

Serves:  4

Ingredients:

½ medium-large cauliflower, cut roughly into florets
3 tbsp ground flaxseed
50g ground almonds
½  tsp dried oregano
¼ tsp garlic powder
¼ tsp mineral-rich salt

For the cashew cheese:

65g cashews, soaked for 2 hours, drained and rinsed
4 tbsp nutritional yeast flakes
Generous pinch of mineral-rich salt
Juice of ½ lemon
120ml filtered water

For the topping:

1 tbsp ghee or organic unsalted butter
1 red onion, peeled and thinly sliced
10-12 cherry tomatoes, sliced in half
1 garlic clove, peeled and crushed
Basil leaves, roughly torn

Step One:  Preheat the oven to 200oC / 400oF / Gas Mark 6 and line a baking sheet with baking parchment.  Place the cauliflower florets in a food processor and pulse until you have a fine rice-like texture.

Step Two:  In a large bowl, mix the ground flaxseed with 6 tablespoons of filtered water to get a sticky texture.  Ad the almonds, dried oregano, garlic powder and salt, along with the cauliflower, and use your hands to mix together and create a ‘dough’. Spread this on the baking sheet to form a circle that is about 5mm thick and place in the oven for 45 minutes.  Remove from the oven and set aside to cool and crisp.

Step Three:  To make the cashew cheese, put all the ingredients in a food processor and blend until you have a smoothish texture.

Step Four:  For the topping, heat the ghee butter in a frying pan and saute the onion until soft.  Add the tomatoes, then the garlic and cook for a further 2 minutes.  Remove from the heat and stir through the basil leaves.  To assemble, spread the cashew cheese over the pizza base, then add the tomato topping.  Finish with a generous pinch of mineral-rich salt.

Raw Peanut Butter and Chocolate Cups

Recipe courtesy of Psychologies Magazine (Summer 2017)

The heavenly combination of peanut butter and chocolate is always decadent, and the unprocessed versions of both ingredients are wonderfully nutritious, say Melissa Sharp and Lindsay Stark in Modern Baker: A New Way To Bake (Ebury Press, £26).  This is their take on the peanut butter cup – and they make fab individual desserts, too.

Makes 12 standard cups or 24 mini cups

For the Peanut Butter Base:-

200g peanut butter
180g pitted dates
100g oats
100g ground almonds
1 tsp vanilla extract
2 tblsp coconut oil

For the chocolate topping:-

100g coconut oil
30g raw cacao powder
2 tbsp date syrup

Step One: Grease 2 x 12 hole mini-muffin trays or a 12-hole standard muffin try with a neutral flavoured oil, such as sunflower oil (not coconut oil as this will go solid and won’t prevent the mixture from sticking).

Step Two:  In a food processor, blend together all the peanut butter base ingredients until they come together in a smooth mass, with no lumps of date.

Step Three:  Divide the mixture evenly among the holes in the tray and press down firmly.  Place the tray in the freezer while you make the topping.

Step Four:  For the chocolate topping, place all the ingredients in a small pan and warm over a gentle heat until the coconut oil is melted.  The date syrup can sink to the bottom, so make sure that you stir the mixture well.

Step Five:  Pour the chocolate over the peanut butter mix and return the tray to the freezer for at least 1 hour.  These lovely cups keep really well in the freezer for up to a month, or in the fridge for up to 2 weeks.  Defrost for 1-2 hours in the fridge before eating.

Nutrition note:  Dates are rich in minerals, vitamins and fibre.  The humble peanut is often eclipsed these days by more ‘fashionable’ nuts, but it can punch its nutritional weight alongside all of them.

Orange and Grapefruit Bircher with Chilli

Recipe courtesy of Psychologies Magazine (March 2018)

The chilli adds a subtle kick to this bircher, from Annie Morris’s book, ‘Spoon: Simple and Nourishing Breakfast Bowls That Can be Enjoyed Any Time of Day’ (Hardie Grant, £15), while the dense oats balance out the taste.

Makes 2 bowls

Grapefruit Compote Ingredients:

2 grapefruit
1 tbsp honey
1 cm piece of fresh ginger, peeled and finely chopped
Juice of ½ lemon

Bircher Ingredients:

150ml orange juice
125g oats
100ml natural yogurt

Topping Ingredients:

Toasted flaked almonds
Dusting of dried chilli flakes

Step One: To make the grapefruit compote, peel the grapefruit and discard any pith.

Step Two: Segment the grapefruit using a knife to get the juiciest part of the fruit, leaving behind any pith, and reserving the juices.

Step Three:  Add to a pan with the juices and bring to the boil with the remaining ingredients.  Simmer gently for about 20-30 minutes, then leave to cool.

Step Four:  To make the Bircher, place all the ingredients in a mixing bowl and stir to combine.

Step Five:  Cover and place in the fridge overnight.

Step Six:  The next morning, divide the mixture into two bowls.  Serve with the grapefruit compote and a sprinkling of toasted almond and dried chilli flakes.

Kale Vichyssoise

Recipe courtesy of Psychologies Magazine (Jan 2018)

A twist on the classic, says Drew Smith in ‘Broth to Bow’ (Nourish Books, £20) but this version has more dimensions, and doesn’t have to be reinforced with chicken broth.

Serves:  4

Ingredients:

¼ head celery
2 carrots
1 onion
3 leeks
2 new potatoes
1 litre Potassium Broth*
Handful of kale
Bunch of fresh parsley
50ml double cream
Olive oil for frying
Bread cubes for croutons

Step One:  Wash, trim and peel the celery, carrots, onion, leeks and potatoes, then put in a saucepan.  Cover with the Potassium Broth* and bring to the boil.  Simmer for 40 minutes.

Step Two: Take off the heat and leave to stand.  Transfer all the vegetables and about half the liquid into a smaller saucepan, ensuring that you have roughly equal vegetables and liquid.  Add the majority of the kale, trimmed, and bring back to a simmer for 4 minutes.

Step Three:  Chop the parsley and add, then liquidise in a blender or food processor, and stir in the cream.  In a frying pan, warm some olive oil and fry a few bread cubes for croutons.  Using the same oil, fry a couple of kale leaves until they are crisp, and use to garnish.

Almost-A-‘Snickers’ Bar

Recipe courtesy of Psychologies Magazine (April 2018)

There’s no eating these nutty bars politely!  Taken from Kate Bradley’s ‘Bliss Bites’ (Hardie Grant, £8.99), they will be inhaled quicker than you can save that ‘mindful eating’ quote on Pinterest.  They’re just so good.

Makes:  12   Prep time:  15 minutes    Setting time:  About 1 hour

Base Ingredients:-

155g activated or raw cashews
45g desiccated coconut
2 tbsl maple syrup

Caramel Ingredients:-

13 medjool dates (about 260g), pitted
60ml maple syrup
90g peanut butter
1 tsp vanilla extract
Pinch of sea salt flakes
65g activated almonds or peanuts, roughly chopped

Chocolate Coating Ingredients:-

150g raw or dark chocolate (at least 70 per cent cocoa solids), melted and cooled

Step One:  For the base, place all the ingredients in your food processor or blender and pulse together until combined.

Step Two:  Line the base of a 20 x 15cm baking tin with baking paper.  Transfer the mixture to the tin and press it firmly and evenly over the base.

Step Three:  Place it in the freezer for about 30 minutes, or until firm.  To make the caramel, combine all the ingredients in the cleaned food processor and process until smooth.

Step Four:  Remove the base from the freezer and spread the caramel layer evenly over the base.  Scatter with the almonds, then return to the freezer until set.

Step Five:  Line a tray with baking paper.  Once frozen remove the ‘Snickers’ mixture from the tin and slice into 12 even-sized bars.

Step Six:  To coat, dip each one in the melted chocolate, allowing any excess to drain off, then place the bars on the tray.

Step Seven:  Refrigerate or freeze until they are set.  Keep these in an airtight container in the fridge or freezer and eat when you need a sweet treat.   They’ll keep for two weeks in the fridge, and two months in the freezer.

Fresh Tuna Nicoise

 

Recipe courtesy of Psychologies Magazine (Spring 2018 edition).  Recipe taken from the Feasting book.  See link below.

This more sophisticated version of your average tuna salad is a great dish for entertaining.  The rest of the salad can be assembled a few hours ahead, but leave the tuna and poached eggs until last to make it restaurant quality.

Serves:  8-10

Ingredients:

250g green beans, trimmed
300g kipfler (finger) potatoes
60ml olive oil, plus extra for the tuna
80ml vinegar
4 eggs
600g yellowfin tuna fillets
2 tbsp Dijon mustard
12 baby cos lettuce leaves
200g vine-ripened cherry tomatoes, halved
Squeeze of lemon
Dill sprigs, to garnish
Edible flowers, to garnish (optional)

Black Olive Tapenade Dressing

80g black Kalamata olives, pitted and diced
1 tbsp capers in brine, drained and diced
20g flat-leaf parsley, finely shredded
1/4 red chilli, seeded and finely diced
Juice of 1/2 lemon
1 1/2 tbsp olive oil

Tuna Mayonnaise

500g mayonnaise
200g tinned tuna, drained
1 tbsp capers in brine, drained
Juice of 1/2 lemon
4 anchovy fillets

Tuna Spice Mix

1 tsp fennel seeds, freshly ground
1 tsp coriander seeds, freshly ground

Step One: Fill a saucepan with 2 litres of water and bring to the boil.  Blanch the beans for 90 seconds, then drain and refresh in cold water.  Drain again, then transfer to a plate lined with paper towels.  Put the potatoes in a saucepan and cover with cold water.  Add a pinch of salt, then bring to the boil.  Reduce the heat and simmer for 12-15 minutes, until cooked.  Drain the potatoes, then peel and cut into slices while warm.

Step Two: Heat 2 tablespoons of oil in a large non-stick frying pan over a high heat.  Fry the potatoes in batches, adding more oil as needed, until brown and crispy on both sides.  Drain on paper towels.

Step Three: Cut the tuna fillet into three pieces and rub with olive oil, then season with salt and pepper.  Heat 2 tablespoons of oil in a large non-stick frying pan over a high heat and sear the tuna for about 20 seconds on each side.  Set aside to cool.

Step Four: Make the tapenade dressing by mixing all the ingredients in a bowl.  For the tuna mayo, blend the ingredients in a food processor until smooth.

Step Five: Brush the tuna pieces with the mustard and roll in a bowl with the combined spice mix.  Slice into 1.5cm pieces.  Bring a saucepan of water to the boil, then add the vinegar.  Reduce the heat to simmer, give the water a swirl and crack in the eggs one at a time.  Cook for 3 minutes.  Remove with a slotted spoon.  Rest on paper towels.

Step Six:  To assemble, arrange some cos leaves on a plate and top with one third of the sliced tuna, beans, potatoes, tomatoes and tapenade.  Repeat with two more layers, finishing with spoonfuls of tapenade, lemon juice and the dill sprigs.  Top with eggs and edible flowers if using.  Serve with the tuna mayonnaise.

 

 

 

Whole Roasted Cauliflower with tahini and tomato salsa

Recipe courtesy of Psychologies Magazine (Spring 2018) and recipe taken from a booking called Feasting.

If you don’t have time to slow roast the cauliflower, parboil it until soft enough to pierce with a fork.

Serves:  4-6

Ingredients:-

1 large cauliflower head
1 tbsp saffron threads
1 tbsp sumac
1 tsp ground turmeric
1tsp ground cumin
1 tsp ground coriander
1/2 tsp ground chilli
90ml olive oil, plus extra if needed
1 tsp salt
540g Tahini dip, to serve
80g slivered pistachios, to garnish
2 tbsp pomegranate seeds, to garnish
2 tbsp chilli hair, to garnish

For the Tomato Salsa:-

1/4 red onion, finely diced
5 tomatoes, deseeded and finely diced
2 tbsp chopped coriander leaves
2 tsp olive oil
2 tsp lemon juice

Step One: Preheat the oven to 180oC / 350oF / Gas Mark 4.  Put the cauliflower head on a baking tray lined with baking paper.  Mix the saffron threads with 500ml of boiling water, then set aside to steep for 15-20 minutes.

Step Two: In a bowl, combine the saffron liquid with the sumac, ground spices, oil and salt.  Pour the mix over the cauliflower, making sure it is evenly coated.  Cover the tray with foil and roast in the oven for 2 hours, basting every 30 minutes with the saffron liquid.  Add more oil if needed.

Step Three: Remove the foil and roast for a further 10 minutes to brown the cauliflower.  While it is browning, make the tomato salsa.  Combine all the ingredients in a bowl and mix.  Season to taste with salt.

Step Four: To serve, spread the Tahini dip on a platter and place the cauliflower on top.  Cut out a generous wedge of cauliflower and pile the salsa inside and around the edges.  Garnish with the slivered pistachios, pomegranate seeds and chilli hair (find in speciality food stores.

 

 

Fig Crostata with Rosemary Custard

Recipe courtesy of Psychologies Magazine (Spring 2018) and taken from a book called Feasting.

Figs are believed to have originated in the Middle East and have a strong presence in the Bible.  Showcase their sweet flavour and luxurious texture in this rustic crostata.

Serves 6-8

Ingredients:-

240g plain flour, plus extra for dusting
80g caster sugar
Pinch of salt
120g cold butter, cubed
2 egg yolks
90g semolina
8 fresh figs, sliced in half lengthways
1 egg beaten, for glazing
Icing sugar, for dusting (optional)

Rosemary Custard
750ml milk
2 rosemary sprigs
3 egg yolks
70g caster sugar
2 tbsp cornflour

Step One: Place the flour, sugar, salt and butter in a food processor and pulse until the mixture resembles coarse crumbs.  Add the egg yolks and 2 tablespoons of cold water, and blitz again until the dough comes together.  Tip the dough out onto a floured surface and shape into a ball, then flatten slightly.  Wrap in cling-film and rest in the refrigerator for 30 minutes.

Step Two: Preheat the oven to 200oC / 400oF / Gas Mark 6. Roll out the dough into a large circle with a 30cm diameter. Line a baking tray with baking paper and sprinkle one third of the semolina on top. Put the dough on top of the semolina and sprinkle the rest of the semolina on top of the dough.

Step Three: Arrange the figs on top of the pastry in an inner circle with a diameter of about 20cm. You should be left with a 10cm ring of pastry around the fruit. Fold up the edges of the pastry over the fruit. Glaze the pastry flap with the beaten egg and place in the oven to bake for 50 minutes.

Step Four: While the crostata is baking, make the rosemary custard. Pour the milk into a large saucepan over a medium-low heat, add the rosemary sprigs and warm through to infuse for 5-10 minutes.

Step Five: In a bowl, vigorously whisk the egg yolks with the sugar and cornflour to form a paste. When the milk is warm, remove the rosemary and pour 250ml of the warm milk into the egg mixture. Gently combine, then pour the mixture back into the saucepan with the rest of the milk. Stir continuously over a low heat until the custard thickens.

Step Six: Remove the crostata from the oven. Dust with icing sugar, if using, and serve with the rosemary custard on the side.