Posts Tagged With: carrot

Monkey Puzzle Nut and Jaggery Muffins (Vegan)

The Beach House Kitchen (and a box of carrots)

We’re on the road in France and Spain at the minute, but here’s one we did earlier…….

We have some lovely friends of the Beach House Kitchen to thank for these nuts, Rachel and Axel over on Anglesey, who somehow man-handled their monkey puzzle tree into letting go of its precious nuts.  Not an easy task, these trees are seriously covered in sharp spines.

We saw this technique being executed by the British wild food guru Hugh Fearnley-Whittingstall on his TV programme ‘Veg Everyday’ recently and he needed the help of a tree expert and a hydraulic lift.  From what Rach tells me Axel simply shimmied up a neighbouring tree and shook the hell out of the top, using only a snake catching pole (Axel is an expert in all things snakes and adders) and net.  Unconventional harvesting techniques demand an unconventional recipe me thought.  Hugh made a tasty looking summer cous cous salad out of his puzzle nuts, but we were on a different page all together.

Monkey Puzzle Nuts

So I had a bowl of these beauties, I roasted them and tried one, tastes a little like a chestnut merged with a pine nut.  They are probably best just eaten as they are, but I couldn’t resist sticking them in this vegan muffin recipe that I’ve been sitting on for a while.  A word of gentle warning, these nuts do go a bit dry after roasting and when baked.  CRUNCH!

Jane has been fantasising about cake now for a few days and I have finally got around to making my poor, long suffering lady something resembling a sweet thing.  This is as close as I get really, all that white flower, butter and sugar makes me feel a little queasy.  These muffins are packed with the good stuff and still taste mighty fine.

Monkey Puzzle Tree

What on earth is a Monkey Puzzle Nut?

The monkey puzzle tree (or Araucaria araucana if you’re Latin speaker) is an evergreen that can grow up to 40 metres tall with a trunk of two metres wide!  The tree is covered with sharp, blade-like, ‘reptilian’ leaves or spines that make the monkey puzzle nut one of natures toughest morsels to harvest.  The tree is native to the low Andean slopes of Chile and Argentina but seems to do well on this little grey island.  It is a hardy conifer and you regularly see them sticking out of gardens and stately home driveways.  I don’t think there is a more incongruous tree on this island than the monkey puzzle.

What on earth is Jaggery?

Jaggery is an unrefined sugar used in many parts of the world, known as Gud in India.  It  has an amazing toffee-like texture and can be made with palm, coconut or date tree sap.  Jaggery has a powerful, caramelised flavour that sets it apart from any sugar I have come across.  It is high is sucrose and can be used as a healthier alternative to refined sugar.  Great in a chai.  I like to bake with it because it flavours and sweetens.

You could use a good unrefined brown sugar as a substitute, or even something like molasses, as jaggery can be a little hard to track down.

These muffins make for a great breakfast (they are nice and dense) and are best served warmed through.  A cold muffin has an air of austerity to it that a baked good should not possess.  If you are storing them, make sure they are in a well sealed container or well cling filmed, they can get a little dry these vegan sorts.

I used polenta and oats here as they were in the cupboard, another flour like spelt, rye or tapioca will work really well.  Polenta isn’t quite fine enough to bind and bake as well as other flours.  The oats add alot of ballast and ‘feel’ to these wonder muffs.

Monkey Puzzle Muffins in the mix

Makes for six hearty muffs.

The Bits

2 cups polenta, 2 cups oats, 1 teas cinnamon, 1 teas baking powder, 1/2 teas bicarb,  1/4 teas sea salt, 2 mashed bananas, 1/2 cup coconut oil, 1 grated carrot, 1/2 cup jaggery, 8 finely diced dates (finely chopped), 1 teas vanilla extract, 2/3 cup monkey puzzle nuts (or pine nuts/ your favourite nut), 1/3 cup chopped dark chocolate (finely chopped), 1/3 cup roasted pumpkin seeds, 1/2 cup soya milk (or your favoured milk)

Do It

Preheat your oven to 375ºF and grease six muffin cups (or use silicon muffin cups).  In a bowl, mix with vigour the polenta, oats, cinnamon, baking powder, baking soda, and salt.  In a food processor, blitz together the banana, coco oil, jaggery and vanilla until relatively smooth with just some small banana lumps remaining.  Add wet mix to dry and add carrot, chocolate, seeds and milk.  Fold and stir together nicely until just combine.

Muffins pre-mix

Divide the batter up between the six muffin cups, and bake for 25 to 30 minutes, or until slightly browned on top and a thin knife inserted into the center of a muffin comes out clean.

Ready to bake

Serve

With a cup of fine tea.  Best warm from the oven, but great in a packed lunch too.

Lovely looking muffs

We Love It!

Simply put, we know of no cooler muff.

Foodie Fact

Jaggery is unrefined and a more complex carbohydrate than normal white sugar.  It contains magnesium and salts and good levels of the antioxidant selenium.  Jaggery also contains iron, which helps ease tension.

Monkey Puzzle and Jaggery Muffin

Categories: Baking, Desserts, gluten-free, Recipes, Vegan | Tags: , , , , , , , , , | 12 Comments

Purple Joy Juice

Lovely farm produce

This is the ultimate juice for us at the minute. Beetroots don’t come anymore vivid and radiant than the ones we are getting from the farm. We are buying them by the bunch, with their long tasty leaves still on. It is a real treat to be able to use such amazing produce.

You cannot mess around with juicing. There are no textures to confuse the palate, there is nowhere for poor produce to hide. If you juice something grown in mass barns by machines (possibly) you won’t get any flavour and little colour. There will be no joy in your juice. You can see by the photos, this juice was brimming with purple joy.

Juiced beetroot is quite potent and a powerful elixir for the body.  They have discovered that its boosts athletes performance, according to the Independent newspaper.  So much so, that beetroot juice is being called the new super fuel for athletes.  I wouldn’t be surprised to see some ‘purple joy’ being cracked open at the Olympics this summer.

Beauty beets

There is a new brand in the UK shops called ‘Beet It’, an organic beetroot juice that is really getting this message across.  Its good to see this type of juice alongside the sugary, from concentrate brigade that you normally find.  So much rubbish can be hidden in most fresh fruit juice cartons.

There is no getting around this, to juice, you need a juicer.  Sorry….. (get a red Magimix like ours, they’re ace!)

The purple joy juice is so sweet and is really revitalising, after a few minutes you are buzzing in the nicest possible way.  Full of energy, like a bee.  If you need a pick me up, hit the beets…..

The Bits

3 vibrant beetroots, 4 carrots, 1 big juicy apple, small piece of celery.

Do It

Juice the beetroots first, we don’t peel anything, just scrub it a little and trim off tops and bottoms when necessary.  Then the carrots, celery and apple.  Leave the juicer on for a while to catch all the precious dribbles.

Purple Joy Juice

Serve

We like ours out of jars, but glasses will do just fine.

We Love It!

We are drinking this everyday at the moment and a friend warned that too much beetroot juice actually turns you purple!

Foodie Fact

Beetroots contains lots of Nitrogen Oxide and scientists have only recently discovered how wonderful this stuff is for the body.  It is a regulator of blood pressure, controls blood flow to certain organs, is a stamina enhancer via oxygen usage efficiency and is a weapon against infection.

Categories: Juices, Local food, Recipes, Vegan | Tags: , , , , , , , , | 19 Comments

Four C’s Juice with Barley Grass

About to get juicy

CARROT, CELERY, CUCUMBER, CORIANDER…….the fours C’s.

Why has nobody thought of this before! Or should I say, why have I never heard of this before, a carrot and coriander juice.

A classic soup recipe will no doubt make a tasty juice, just colder and thinner but still full of all those good enzymes and nutrients we need to keep ticking over.

I’ve made a few additions here to spice things up a little. The cucumber adds some freshness, the celery a more savoury edge and the ginger and nice little POW.

We take the skin off the cucumber as it has a bitter flavour and also turns the juice a peculiar beige shade.

We have been using barley grass in our savoury juices, it is a real super food and also has a pleasant taste.  We’d like one day to start a little wheat grass farm here, but this dried barley grass is a more than adequate substitute for wheat grass.

Fire up the Magimix!

The Bits

Makes two good glasses

4 Carrots, 2 sticks of celery, 1/2 cucumber (de-skinned) 2cm cube of ginger, 1 handful of coriander (celantro, stalks and all).  If your juicer is not great, you may need to mash up the celantro in a pestle and mortar and add it to the juice later.  It can get left behind.  If you have one of those little wheatgrass crushing machines (lucky you) use that instead.

Follow the instructions on the barley grass packaging (don’t over indulge!) we use half a teaspoon per glass.  Add a little juice and mix to a paste, then add the rest of your juice, stirring all the time.  This avoids blobs of intense barley grass surprising you mid-slurp.

Do It

You will need a juicer here unfortunately, we are blessed with a crimson Magimix that is by far the greatest appliance we have ever owned (purrs like a Rolls Royce when started).

Juice your coriander and ginger first, then the rest goes in with the carrots last.  Carrots are a great veg to juice last as they give off alot of juice and really clean out any lingering bits and peices.

Four C’s Juice

We Love It! 

This is a delicious savoury way to start the day, packed with vitality and goodness.

Foodie Fact

Several reasons that barley grass is worth adding to your diet.  It contains:

–  Five times more iron than brocolli.

–  More iron than steak.

–  Seven times more vitamin C than orange juice.

–  Eleven times more calcium than milk.

Our bodies are mainly too acidic for our own good, leading to many health issues.  Barley grass is a strong alkalizer and helps to neutralise the effects of an acidic diet and let our cells get on with their business.

Categories: Breakfast, Juices, Nutrition, Recipes | Tags: , , , , , , , , , | 1 Comment

Raw Carrot Dip

Raw Carrot Dip

It was time to wish Savannah goodbye and good luck for her trip to Spain, so we made her a beach house special raw lunch.  Over the last few days I have come to realise I LOVE preparing food raw.  It is a new found passion for me! It’s so quick, easy, the washing up takes two minutes, and I am learning about some amazing ingredients that make everything SO tasty.  Plus the herb garden herbs are becoming so bushy of late they are just perfect.

This makes a jam jar full 🙂
The Bits
3 large carrots, half an onion, chopped parsley, 2 tbsp lemon juice, 2 tbsp tamari, 2 tbsp extra virgin olive oil, 4 tbsp tahini, 2 tbsp water
Do It
Chop the carrot and onion (we used the grater blade in our blender which grated everything perfectly), put everything into the blender and blend for a couple of minutes and then have a little taste – YUM!
We Love It!
This adds a nice bit of richness to our salads and can be used for dipping or spreading on your favourite things.
Foodie Fact
Tahini has an incredibly high nutritional content, full of most of the vitamin B’s and calcium.  In most diets, calcium is taken in via cows milk which is not great for the digestive system, potentially leading to irritation and other difficulties.  Many people believe that tahini has the highest calcium content of any food.

Fresh coco and nut yogurt

We thought we’d add this little snack on, we made it as a fatty number to be eaten 3 hours after our sugary morning fruit salad and before dinner (see our Raw Food No No’s for why?)  We chopped up fresh coconut, a handful of mixed nuts (unroasted) and a good blob of soya yogurt.
Happy dippingX
Love, JaneXXXX

Sunshine lettuce

 

Categories: gluten-free, Healthy Eating, Raw Food, Recipes, Sauces, Side Dish, Snacks and Inbetweens, Superfoods, Vegan | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , | 1 Comment

Sava’s Elephant Garlic Flower Salad

Sava’s last lunch at the BHK

Here was this lunch offering, made by Jane and Sava.   A crunchy wonder, with bucket loads of veggies, topped with the ever intriguing, elephant garlic flowers.

This was Savannah’s last meal with us and we wanted it to be special.  We rustled up a few different salads, dips and even a piquant beige guacamole.

Sava is originally from South London, but is currently masterminding world domination (Sava style) which means spreading love, happiness and vibrant energy to all corners of the world.  Sava is also an ace vegan chef and was the perfect house guest during this raw time at the Beach House.  We have spent most of our time sitting around talking about food and travel, two of our most favourite chat topics.  Its been a gas….

Sava has an brilliant travel website, all about travelling the world and living your wildest dreams.  Its called travel butterfly.  Sava has just returned from travelling around Central and Southern America and there are loads of wonderful tales, images and tips to be found there.

These garlic flowers have thick stems with a potent garlic punch (the whole house stank of garlic after chopping a few up).  The flowers seem edible, with small yellow petals.  One bunch has lasted us quite a few days as its best used sparingly.  Warning, if you are worried about garlic breath, do not approach these flowers (and stop worrying).

You may like to add some spirulina, wheat grass or barley grass powder to the topping if you are raw, or even if you aren’t, this would give you a serious boost.  These are three heavyweight contenders of the superfood world.  It is said that you can live on these green powders (the barley grass actually tastes of dried fish) but not even I will venture this far down the road of cleaning my internals up.  The barley powder we have is labelled as a ‘powerful’ food and should be eased into, you wouldn’t want to over do it (this all seems very tame compared to my tequila slammer days, but unimaginably healthier!).

These salads are always super easy to get together, we’ve made them per person so you can just have it yourself, or share with the people you really, really like.  This is a big salad and designed to be a main meal so there is a lot of ingredients in it.  We realise this goes against some of our ‘The Big Four Raw Food No No’s’ but we are trying to be good!  We topped it with the elephant garlic flowers so we could measure the amount we ate with eat spoonful, it also looked great.

Elephant garlic flowers

The Bits

Per person – Handful of baby corn, 1 carrot (chopped), handful of mangetout, 1 ripe tomato, 1/2 courgette (chopped), 1/2 apple (green and sour is best, chopped), 1 stick of celery, handful of cucumber (chopped), handful of cos lettuce (chopped), 2 teas linseeds, 1 handful of mung bean sprouts, 2 teas alfalfa sprouts.

Topping – Handful of elephant garlic flower (chopped), handful of sunflower seeds, splash of olive oil.

Elephant Garlic Flower Salad

Serve

Layered with a creamy Miso, Tamari and Tahini Dressing, topped with the chopped elephant garlic flowers.

We Love It!

Mainly because Sava made it and she is very lovely indeed.  The elephant garlic is amazing and well worth seeking out, it explodes in your mouth and adds a spot of romance to the plate.

Foodie Fact

Native Americans believe wild garlic to help against ailments such as high blood pressure, asthma and scurvy.

Our Morning Juice Routine

Is stuttering along.  We are still getting into the routine of a mid-morning juice.  I used to have  a nice jug of coffee, now its a yogurt pot full of fresh juice.  I know which one my body prefers (bit sometimes I miss that aroma).

Jane made a magic juice this morning with the trusty Magimix.  Simple and not really worth a separate post, its similar to a couple we have done before.  It was a zesty Apple, Carrot and Ginger.  The perfect balance of sweetness with a kick of ginger.  Here is Jane mid juice:

Jane making morning juice

We aim to be drinking at least one juice per day and are finding that we are not hungry in the mornings.  This would make sense, all of our nutritional requirements are being met, so the absorption cycle of the body doesn’t really kick in until 12pm.  That’s when we whip out the salads.

We plan on getting a 25 kilo bag of carrots from a farm down the road and really getting juicy next week.  Apparently, if you drink too much carrot juice, you actually turn orange.  Watch this space, will make for interesting pictures I’m sure.

Happy days aheadX

Categories: Breakfast, Friends of B.H.K, Healthy Eating, Nutrition, Raw Food, Recipes, Salads, Sauces, Side Dish, Superfoods, Vegan | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | 1 Comment

Raw Emerald Soup

Raw Emerald Soup

A creamy raw soup that is deep green and delicious.  This is raw food at its finest, a lovely texture and flavour and also packed full of nutrients.  It is thick and filling.  This is the perfect soup for a nice lunch in the summer garden.  No emeralds are used in this recipe!  This soup is so vividly green it must be good for you.

Savannah and Jane made this one last night and they both commented on how easy it is to prepare.  It’s funny in raw food that the ingredients list normally outweighs the preparation list.  It’s quick.  There is also less washing up to do!

Raw food is dense in nutrients and I am eating less for meals.  One bowl of this and I was well sated.

The inspiration for this soup came from the brilliant raw food book ‘Eat Smart, Eat Raw’ by Kate Wood.  It is written specifically for raw fooders in the UK.  It is fast becoming our raw food recipe bible.

All vegetables here are grated beforehand to make it easier to blend.

The Bits

These bits are per person:
4/5 carrots, two large handful of spinach, 1/2 onion, 2 cloves of garlic, 1/2 apple, 1/2 avocado, 1/2 tbs miso paste, 1 tbs flax seed oil (we used rapeseed oil), 1 teas dried seaweed, 300ml water.

Do It

All goes into the blender and puree until smooth.

Serve

Mix mung bean sprouts in and scatter on top with some freshly chopped parsley and I added a scattering of sunflower seeds.

Foodie Fact

Spinach is full of iron:  two out of every three women in the UK are iron deficient.

Categories: Healthy Eating, Lunch, Raw Food, Recipes, Soups, Vegan | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

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