When I have a sudden urge for pizza (which often happens, at about 11am..) I can rest easy in the knowledge I can whip up a gluten free pizza in time for lunch….
Gluten free, vegan and full of superfoods. Not something we generally associate with pizzas, but this recipe is a game changer. It takes less than half an hour to whip up these mini sunshine pizzas. Containing maca, chia seeds and turmeric, they pack a real nutritional punch. I topped mine with humous, but use whatever you have on hand, I’m sure tahini or tomato sauce would work well too. If you’d like the recipe for the pretty pink humous, take a peek here. I had these for lunch yesterday and they kept me going right through the afternoon.
Recipe (makes 6-7 mini pizzas)
For the crust –
- 3/4 cup gram flour
- 3 tbsp Organic Burst chia seeds mixed with 6 tbsp water
- 3/4 cup water
- 1/2 tsp ground turmeric
- 1 tsp Organic Burst maca powder
- Himalayan pink salt and black pepper
- Pre heat oven to 180 degrees and lightly grease a large baking tray or line with greaseproof paper.
- In a mixing bowl, mix chia seeds and 6 tbsp water to form a gel.
- Add gram flour, water, turmeric, maca powder, pink salt and pepper to the bowl and mix well until it comes together as a sticky dough. Add a little more water if you need to. It should be thick, but still drop slowly off a spoon.
- Drop a tablespoon of the mix on to your greased or lined baking tray. Shape into mini pizza bases with as spoon. Bake for 20 mins or until firm.
- While the pizza is cooking, prepare your toppings, I used humous and veggies.
- When firm and golden, remove from oven and decorate.
Is there anything more rewarding than eating a plate of perfectly crispy potato wedges with fresh, zingy guacamole? I don’t think so. Here’s my step by step guide to one of my favourite meals ever. It’s worth taking extra care when making wedges, little changes can make such a big difference. Feel free to play around with the spices and make your own bespoke blend.
I’d love to hear what you think if you try this super simple recipe!
- 800g-1kg potatoes (bigger ones are best for finger sized, even wedges)
- 1 tsp smoked paprika
- 1/2 tsp hot chili powder (use a tsp if you only have regular chili powder)
- 1 tsp dried oregano
- 3 tbsp olive oil
- Sea salt and pepper
- 2 avocados
- Big handful of parsley or coriander
- Handful cherry tomatoes, sliced
- Juice of one lemon or lime
- Sea salt and pepper
- Put a large pan of water on to boil. Heat oven to 200 degrees and put two large baking sheets in the oven.
- Wash your potatoes well and slice into wedges- leave the skin on. The best way to slice them is to slice them in half length ways, then half again, the same way, keep going until you get even wedges. Long potatoes work best here!
- Boil your wedges for about 10-15 minutes, until you can pierce them with a fork. Depending on the potato, you may need longer here, but just keep testing. You want them to stay together so don’t over boil them.
- Drain the wedges and leave to rest in the colander.
- Make your spice mix by mixing smoked paprika, oregano, chili powder and salt and pepper in a small jar or cup.
- Gently tip wedges into a bowl and cover with the olive oil and spice mix, stir briefly until wedges are roughly coated. It’s okay if some parts aren’t quite covered, it all adds to the flavour party!
- Tip onto your hot baking sheets in a single layer (try not to have them on top of each other) and roast in the oven for about 20-25 minutes until evenly browned, turning half way through.
While the wedges are cooking, make your guacamole.
- Roughly mash avocados in a bowl. I like to leave it quite chunky, so only mash briefly.
- Add herbs, cherry tomatoes, lemon/lime juice and salt and pepper. Don’t hold back on the pepper.
When the weather starts warming up, I always want to eat more wraps and dips, they just remind me of summer. Who wants to spend time over a hot stove when the sun’s out? These smoky chickpea wraps with tahini sauce are quick to prepare (less than 45 minutes, which includes prep time), full of flavour and great for a party or summer lunch.
Recipe (serves 4, enough for 2 wraps each)
Smoky chickpeas –
- 2 tins organic chickpeas, drained
- 3 tbsp olive oil
- Generous pinch of salt and pepper
- 1 1/2 tsp paprika
- 1 tsp cumin
- 1/2 tsp hot chili powder
- 1/2 tsp smoked paprika (optional, still delicious without it)
- 1 large handful of rinsed, roughly chopped leafy greens (I used rainbow chard)
- 2 cloves of garlic
- 1 fresh chili, deseeded if you prefer a mild heat
- 1 lime (for final garnish)
- 2 cups of plain flour
- 1 1/2 tsp baking powder
- 1 tsp salt
- 2 tsp vegetable oil
- 3/4 cup non dairy mylk, lukewarm (I used organic soya)
- 3 tbsp tahini
- 3 tbsp hot water
- Salt and pepper
- Juice of 1 lemon
- Preheat oven to 180°c.
- Start by making your tortillas. Stir flour and baking powder together in a large bowl. Add salt and vegetable oil to lukewarm milk and whisk briefly to incorporate. Gradually add mylk to flour and work mixture into a dough.
- Turn onto floured surface and knead for 2 minutes. Transfer dough to a bowl, cover with a damp cloth and rest for 15 minutes.
- While dough is resting, add chickpeas, 2 tbsp of oil, salt and pepper, paprika, cumin, chili powder and smoked paprika to a large roasting tin and mix until chickpeas are coated all over. Roast in oven for 30 minutes, or until golden all over.
- Back to your rested tortillas. Shape into 8 equal portions of dough. Flour your work surface and pat each ball into a 5 inch circle and roll out to 7/8 inch tortilla a little less than 1/4 inch thick. Cook in a dry hot skillet or frying pan. Fry for 30 seconds on each side until you see it blister.
- Cover tortillas with a clean tea towel to keep them warm. Add 1 tbsp olive oil, minced garlic and chopped chili to a pan and cook gently, until fragrant, about 1 minute. Add the leafy greens and stir through until just wilted.
- Make your tahini sauce by mixing all ingredients in a jar with a fork. Add hot water little by little, until the sauce drops in runny dollops of a spoon. Mmmm.
- Now squeeze your lime over the chickpeas and serve alongside tortillas, leafy greens and tahini sauce on your finest table and devour immediately!
I really love caribbean food. The flavours pack a real punch and always taste so fresh. I’m lucky enough to have a caribbean stall at my local market and the friendly lady there always has everything I need to whip up a proper jerk with all the trimmings. Scotch bonnets are key to this recipe, but if you can’t find them, just use the hottest chili you can get your hands on. Scotch bonnet peppers are an excellent source of phytochemicals and vitamins such as vitamin A, vitamin C (ascorbic acid), iron, vitamin B, carotenoids, niacin, riboflavin, dietary fiber, flavonoids and magnesium. They also contain capsaicin, which is not only a powerful pain killer, but is also said to reduce the build up of excess fat.
The spice of a scotch adds a fruity heat that you won’t find in a regular chili, so it’s worth hunting them down. I actually made this dish with some jerk carrots and courgette, but I ate them all before I had chance to snap them! I’ll save that for another recipe though. This was a delicious, yet simple lunch. I hope you enjoy it as much as I do, I’d love to hear what you think if you try it!
Recipe (serves two as a main, or three as a light lunch)
Rice and peas –
- 100g basmati rice
- 1/2 can coconut milk
- 1 bunch spring onions, sliced
- 2 large thyme sprigs
- 2 garlic clove, finely chopped
- 1 tsp ground allspice
- 1 x 400g can of kidney beans, drained
- 1 small handful of fresh parsley
Spicy plantains –
- 2 large plantains, sliced in half and then half again (see picture)
- 1/2 tbsp coconut oil
- 1 scotch bonnet, chopped finely (seeds in if you want the extra heat)
- 2 cloves garlic, minced
- Rinse the rice in plenty of cold water, then tip it into a large saucepan with all the remaining ingredients except the kidney beans. Season with salt, add 150ml cold water and bring to the boil. Turn it down to a medium heat, cover and cook for 10 mins.
- Quickly add the beans to the rice (just tip the can on top), then cover with a lid. Leave off the heat for 10 mins until all the liquid is absorbed.
- While you’re waiting for the rice, make your spicy plantain. Heat up coconut oil in a skillet or frying pan. When it’s nice and hot (but not smoking) add the plantain and cook lightly on each side for about 4 mins (8 mins in total). When the plantain is golden brown on both sides, add the chopped scotch bonnet and minced garlic and cook briefly for another two minutes, taking care not to burn the garlic.
- Fluff up your rice with a fork and serve up with your fried plantain. Garnish with more spring onion and the fresh parsley.
I got the falafel craving today and decided to test out a new recipe. I usually lightly fry my falafel, but I decided to bake them this time round and add some kale to give them a healthy boost (not that they need one anyway, but kale ). These pair beautifully with my beet humous, tortillas and a fresh salad. Or just dipped into the beet humous if you’re feeling a sudden falafel urge come on.
Recipe (makes about 16 falafel)
- 2 tins chickpeas
- 1 large handful kale (stalks an all, roughly chopped)
- 1 large handful of fresh coriander (as above)
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp harissa paste (optional)
- 1 small onion, diced
- 1 red chili
- 2 cloves garlic
- 2 tbsp spelt or gluten free flour
- Juice of half lemon
- 2 tbsp olive oil
- Preheat your oven to 200 degrees. Grease a muffin or cupcake tin with the olive oil.
- Rinse your chickpeas and spin dry in a salad spinner or pat dry with a clean towel.
- Add everything but the olive oil to a food processor, or to a bowl if you’re using an immersion blender. Pulse until sticky and mixed, but with some chickpeas still remaining.
- Shape into little balls and place into your greased muffin tin. Bake for 20-30 minutes until golden brown at the edges.
- Serve with tortilla, salad and beet humous.
This has to be one of my favourite meals. Light and nourishing yet still tasty and comforting enough to feel like a real treat. The recipe is really flexible too, so feel free to chop and change ingredients as you go if you want to. The only essentials really are the noodles, some stock and the chili, coriander and lime. I don’t think I’ve ever made the same bowl of pho once and that’s part of its beauty. If you’d like to recreate this exact bowl, read on for the recipe.
Prep time – 5 mins
Cooking time – 20 mins
You’ll need –
- 1 tsp coconut oil
- 1 onion, diced
- 1 cup of shredded cabbage
- Half a fennel bulb, finely chopped
- 1 cup of kale (stems chopped up finely and leaves shredded)
- 6-8 white mushrooms, sliced
- Thumb size piece of ginger, chopped into matchsticks
- 3 garlic cloves, sliced thinly
- 1 cinnamon stick
- 2 star anise
- 1 pack of noodles (I used brown rice noodles)
- 1/4 cup of enoki mushrooms
- 1 sachet or tbsp of miso paste
- 1 tbsp rice wine vinegar
- 1 tbsp maple syrup
- 1 bunch of coriander
- 1 lime
- 1 chili pepper, sliced thinly (remove the seeds if you don’t want it too hot)
- Heat your coconut oil in a medium sized saucepan. Lightly fry your onion, cabbage, fennel, kale stems (save the kale leaves for adding at the end) and mushrooms. Fry for 5-7 minutes until soft. Set aside in a bowl.
- To the empty pan, add your ginger, garlic, cinnamon, star anise, miso, rice wine vinegar and maple syrup. Add about four cups of water and bring to a gentle simmer for 15-20 minutes.
- While all those delicious flavours are developing in your stock, make your noodles.
- After 15-20 minutes, strain your stock using a sieve. Add the stock back to the pan with the fried veggies and noodles. Add in kale leaves and cook briefly until wilted.
- Garnish with fresh chili, lots of a coriander and a big ol’ squeeze of lime.
Want a tasty pizza that’s bursting with flavours and actually good for you? Fancy eating it in the next 30 minutes? Then read on for the ultimate quick fix.
For the crust you’ll need –
- 1 cup of chickpea (gram) flour
- 1 tsp turmeric
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1 cup water
For the topping –
- 1 tin of chickpeas, drained
- 1 tsp smoked paprika
- 1/2 tsp chili powder
- 1 tbsp olive oil
- 1/2 red onion, sliced
- 1 leaf of kale, shredded
- 2 tbsp tahini
- Juice of half a lemon
- 5 tbsp balsamic vinegar
- Preheat oven to 180 degrees. Put drained chickpeas into a roasting tin and sprinkle with the smoked paprika, chili powder and olive oil. Put in the oven and roast for 20 minutes.
- While the chickpeas are roasting, chop your veggies and make your turmeric chickpea crust. Mix the dry ingredients together in a bowl with a fork to break up any lumps. Now add the water and stir until a thick paste forms. It will be thick and sticky, but spreadable. Line a baking tray and spread the paste out into a disc around 1cm thick. Pop in the oven with the chickpeas and bake for ten minutes, until firm to the touch.
- While the crust is cooking, reduce the balsamic vinegar to a glossy sauce by heating over a medium to high heat in a small saucepan for 4 or 5 minutes.
- When everything has finished cooking, mix your tahini with a little boiling water until it becomes a smooth, spreadable sauce. Cover the crust with the tahini sauce, shredded kale, sliced onion, roasted chickpeas and balsamic drizzle.