turmeric apple and banana porridge

Simple Apple & Banana Turmeric Porridge

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Anti-Inflammatory Breakfast

This simple apple and banana porridge infused with turmeric provides a super healthy and anti-inflammatory breakfast to kick-start your day.

Why Turmeric?

TURMERIC is a POWERHOUSE, a plant with amazing healing and anti-inflammatory properties, and is one of the most powerful herbs on the planet today to help us humans shield from inflammation, prevent disease, and to keep our bodies strong and healthy. For a full article on what turmeric is and what it does, read on here. Turmeric is also well digested and tolerated by all three doshas. It can sometimes aggravate a very high Pitta, but you would have to take very high dosages for this to happen and a teaspoon like suggested in this recipe should be more than fine.

Why Porridge ?

Porridge is a very nourishing staple breakfast for people with sensitive bellies

A warm porridge in the morning can be a very healing and warming food, especially for people with food sensitivities. Porridge has become a staple in my breakfast repertoire and since consuming it regularly in the mornings, with a teaspoon of added linseeds, it has really improved my digestive issues. It sets me up nicely for the day, especially in autumn and winter times: it gives you this super-nice; cosy and warm feeling in your belly. Especially for Vata types what’s not to like! This porridge is also flavoured with yummy cinnamon. Cinnamon is well torleated by all three doashas, stabilizes blood sugar, reduces blood pressure and its prebiotic properties may improve gut health. For more info on Cinnamon’s benefits click here.

Always opt for Gluten-Free Porridge

I recommend always opting for gluten-free porridge oats. Oats can be cross-contaminated with gluten from the sites that they’re being processed at and only oats that especially state that they are gluten-free can claim to be free of this cross-contamination. I myself do not consume any gluten at all, as I believe gluten is a very triggering substance for most human beings today. I also have very sensitive digestion and food allergies and after swapping my standard porridge oats for gluten-free porridge oats, I realised that I could suddenly handle oats well, whereas this wasn’t the case before.

However in the rare case that you do not tolerate oats well, even when they’re gluten-free, try and opt for millet instead. You can simply cook the recipe below and use millet instead of oats. Or if you don’t tolerate millet either, chose a breakfast grain that you know you do tolerate well, as long as you make sure that it’s gluten free. For more info on gluten and other triggering foods read on here.

ayurveda

Feeling Vata: You can play around with other fruits for this porridge if you like, Vata does well on most sweet fruits. If you want to add dried fruits ensure you soak these overnight. For very ‘dry’ Vatas it can be a good idea to add a little linseed oil on top of your porridge when serving (not during cooking).

Feeling Pitta: Ensure the bananas are very ripe and sweet, if not you can replace the banana with sweet pears instead. Generally avoid any sour fruits. If worried about your Pitta being too high opt for half a teaspoon of turmeric or leave out completly.

Feeling Kapha: Oats are usually too heavy and can make a Kapha feel sluggish and tired. Replace the oats in this recipe with millet, buckwheat flakes or quinoa (amaranth can also be ok in moderation). You can replace the banana with pears.

Healing Recipe

Simple Apple & Banana Turmeric Porridge

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turmeric apple and banana porridge

Simple Apple & Banana Turmeric Porridge

A warm porridge in the morning can be a very healing and warming food, especially for people with food sensitivities. Porridge has become a staple in my breakfast repertoire and since consuming it regularly in the mornings, with a teaspoon of added linseeds, it has really improved my digestive issues. It sets me up nicely for the day, especially in autumn and winter times: it gives you this super-nice; cosy and warm feeling in your belly. Especially for Vata types what's not to like! This porridge is also flavoured with yummy cinnamon. Cinnamon is well torleated by all three doashas, stabilizes blood sugar, reduces blood pressure and its prebiotic properties may improve gut health
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Prep Time 5 mins
Cook Time 15 mins
Course Breakfast
Servings 1

Ingredients
  

  • 1 medium banana chopped
  • 1 medium apple diced
  • 5 tbsp porridge oats gluten-free and soaked overnight
  • 1 tsp brown or golden linseeds (skip if doing a cleanse) soaked overnight
  • 1 tsp turmeric powder, ground
  • 1/2 tsp cinnamom optional

Instructions
 

  • Add the porridge oats and the linseeds (if using) to a heavy bottom sauce-pan and cover in water (just enough water to have everything just about covered)
  • Start cooking on medium heat, stirring frequently.
  • Add the chopped apple and banana.
  • Add the turmeric and the cinnamon (if using).
  • Add a pinch of salt and keep cooking for 10 – 15 minutes, stirring frequently, and until the apples are well cooked through.
  • Cook until you have reached a nice, creamy consistency. Add a bit more water at the time if the mix starts getting to dry and sticks to the bottom.
  • Take off the heat and serve.

Notes

You can sprinkle with some cinnamon and add maple or date syrup when serving to sweeten it up a bit. If not on a cleanse you can also sprinkle with nuts or seeds or try roasted coconut chips. 
Keyword apple, banana, porridge, turmeric

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mail@sarahjayhealing.com

Beetroot Borscht

Vegan Borscht: Anti-Inflammatory & Liver Protecting

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Vegan Borscht

This modern, vegan version of a traditional classic borscht is super flavourful, warming and brimming with anti-inflammatory properties.

What is Borscht?

Borscht! Borscht! Borscht! What’s not to like about this so very flavourful, earthy and deeply fullfilling spectactle of a soup? Traditionally made with beetroot, potatoes and some form of beef stock, borscht is a classic kitchen recipe associated with the cuisine of eastern and central Europe (especially Russia, Poland, and the Ukraine). Here we will cook a delicious vegan version of this all-time hearty favourite.

What is beetroot food for?

Beetroot is good for the liver:

They contain antioxidants, vitamin A, vitamin B-6, and iron. These compounds help protect the liver from inflammation and oxidative stress while enhancing its ability to remove toxins from the body. Beets’ juice has traditionally been used as a remedy to activate liver enzymes and to increase bile, which helps the liver’s detox function. They are also high in compounds that have been shown to reduce inflammation, protect against oxidative stress and reduce the risk of liver damage.

Beets can reduce inflammation:

Their juice contains anti-inflammatory compounds called betalains. Many studies have shown that betalains help modulate inflammatory reactions, especially in inflammatory diseases. Beetroots therefor make a great choice for people with inflammatory conditions like rheumatoid arthritis or fibromyalgia.

Beetroots can help reduce blood pressure:

Beets naturally contain large quantities of nitrates, which the body converts into nitric oxide. This compound dilates the blood vessels, which improves blood flow and lowers overall blood pressure.

Beets can help prevent anemia:

Beetroots are also rich in iron, an essential component of red blood cells. Without iron, red blood cells cannot transport oxygen around the body. People who have low iron levels can sometimes develop a condition called iron deficiency anemia. Adding sources of iron to the diet can reduce the risk of this condition.

ayurveda

Feeling Vata: This soup is great for you. Packed full of root vegetables to ground lofty Vata especially during winter times or whenever you feel a little out of sorts. Cabbage can be ok for Vata if cooked and not eaten too often, however if you know that cabbage gets you really gassy, then you can leave out the cabbage and cook the soup without it.

Feeling Pitta: Beetroots pacify pitta so this is a very good soup for you. If you’re feeling very Pitta leave out the garlic. Ensure you use the white and not the red onion as red onions can aggravate pitta.

Feeling Kapha: As this soup is full of root vegetables which can aggravate an already heavy Kapha, this is not the best soup for you to enjoy when your Kapha is high. A healing mung bean soup is much more pacifying for your dosha and easier for you to digest, leaving you feeling less heavy. However if you do want to enjoy a bit of beetroot goodness, than use much less of the beetroots and carrots and use more of the cabbage (can also be substituted with white cabbage). Use very little or no salt but you can add more black pepper and more of the lemon juice.

Healing Recipe

Liver Protecting & Anti-Inflammatory Beetroot Borscht

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Liver Protecting & Anti-Inflammatory Beetroot Borscht

Beetroot Borscht

Borscht! Borscht! Borscht! What’s not to like about this so very flavourful, earthy and deeply fullfilling spectactle of a soup? Traditionally made with beetroot, potatoes and some form of beef stock, borscht is a classic kitchen recipe associated with the cuisine of eastern and central Europe, especially Russia, Poland, and the Ukraine. Here we will cook a delicious vegan version of this all-time hearty favourite, that’s also very good for your health!

Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour

Ingredients

  • 1 tbsp olive oil
  • 2 garlic cloves chopped finely
  • 1 medium white or red onion
  • 6 beetroots, diced cooked (I use the pre-cooked ones from the supermarket)
  • 1 small piece of celeriac diced
  • 2 celery stalks chopped
  • 4 large potatoes diced
  • 700 gr red cabbage sliced into fine strips
  • 1 tsp black caraway ground in pestle and mortar
  • 4 carrots sliced
  • 2 bayleaves
  • 2 tbsp parsley chopped
  • 4 tbsp tomato paste
  • 1,25 liter vegetable broth without added fats or additives, and no added yeast or MSG or natural flavourings
  • salt to taste
  • pepper to taste
  • juice of ½ a lemon

Instructions

    1. Fry the onion and the garlic in the oil on low to medium heat for a few minutes until softened.
    2. Add the diced potatoes and fry lightly along with the onion and garlic mix for a few minutes. Stir frequently.
    3. Add the celery stalks, the beetroot and the celeriac. I always add the juice from the pack of the cooked beetroot (if using raw beetroot cook these first for 30 – 40 min and then add to this mix). Keep cooking on medium heat and stir frequently for around five minutes.
    4. Add the vegetable stock and bring to the boil.
    5. Add the cabbage and the black caraway.
    6. Add the remaining vegetables, bay leaves, the tomato paste and salt and pepper.
    7. Simmer for about 20 minutes, until the vegetables are cooked through. Stir several times. Season to taste with salt (but try and go easy with it as this is a healing soup. Try and avoid the salt altogether if you can).
    8. After 20 mins have passed, try the soup to see if all the vegetables are cooked through and tender. If so, take the soup off the heat and stir in the lemon juice.
    9. Now you are ready to serve and eat your soup! Voila!
© jayjagger

Contact Me

mail@sarahjayhealing.com

Nourishing Vegetable and Lentil Soup

Nourishing Vegetable & Lentil Soup

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This nourishing vegetable and lentil soup is the perfect winter-warmer: I usually make it at least once a week and it eat it for days (reheated tastes even better).

This perfect winter-warmer is a winner for every dosha, simply follow the dosha adjustments below. This soup is fully packed with proteins. It’s giving you an amino-acid boost that bolsters your tissues and strengthens your immune system. Plus, a powerhouse of spices deliver antioxidants and anti-inflammatarory compounds: to let you fly with ease through the cold and flu season. Additional shitake mushrooms also provide this soup with a great earthy flavour and slightly ‘meaty’ texture.

Native to Asia, shitake mushrooms have gained widespread popularity across the world. They are the third most cultivated mushroom on the planet today. This isn’t surprising as shitake mushrooms boost quite the nutritional profile. They contain Vitamin D, Copper, Selenium, Thiamin (B1), Riboflavin (B2), Niacin (B3), Folate (B9) and B12 amongst others. But that’s not all. Shitake mushrooms are also said to have antiviral, antibacterial and antifungal properties. They are also said to be potent in fighting inflammations and helping in keeping your blood sugar stable.

Shitake mushrooms also deliver immune-modulating beta-glucans. Beta-glucans activate immune cells, increase antibody production, increase viral-inhibiting proteins and in short, they are great anti-cancer preventatives.

What more can you want from your soup?!

ayurveda

Feeling Vata: This soup is great for you. Swap brown lentils for red lentils for easier digestion and less bloating or gas.

Feeling Pitta: If your pitta is high swap potatoes with sweet potatoes and leave out the hot stuff such as paprika, cayenne and use less or no garlic. Skip the tomato paste.

Feeling Kapha: This is a great dish for you if you simply use a little bit less of the lentils and instead use more of the vegetables. All spices are great for Kapha, so go ahead and season well with the spices recomended in this recipe. Especially cayenne is great to boost Kapha’s sluggish metabolism.
Avoid the lemon in the end and go easy on the salt! Voila!

Weekly Recipe

Nourishing Vegetable & Lentil Soup

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Yield: 1 pot

Nourishing Vegetable and Lentil Soup

Nourishing Vegetable and Lentil Soup

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes

Ingredients

  • half a red onion, chopped
  • 2 x garlic cloves, minced
  • 2 x celery stalks, chopped
  • 3 x medium sized carrots, chopped
  • 1 x and a half cougette, chopped 
  • 2 x medium sized potatoes, chopped into small cubes
  • 150g shitake mushrooms (optional)
  • 1.5 x tablespoons olive oil
  • 1 x Litre vegetable stock / bouillon (yeast free, without added fats)
  • 1.5 cups brown lentils (alternatively use red lentils)
  • 1/2 x teaspoon cinnamon
  • 1 x teaspoon ground turmeric
  • 2 x teaspoons ground cumin
  • 1/2 teaspoon paprika powder
  • 1 x teaspoon of coriander seeds, ground in pestle & mortar
  • one pinch cayenne pepper
  • 1 x bay leaf
  • 1 x tablespoon tomato paste
  • 1 x handful of parsley, chopped
  • 2 x handfuls of spinach, washed and trimmed
  • black pepper and salt for seasoning
  • juice from half a lemon

Instructions

  1. If you are using dry shitake mushrooms, ensure that you soak them in water before cooking for usually 5-8 hours (according to pack).
  2. Add the olive oil to a large stock pot. Heat slowly on a very low heat setting, then add the onions and the garlic. Stir with a wooden spoon for a while. Add the cinnamon, cumin, turmeric and add a little salt and freshly ground black pepper to taste. Grind the coriander seeds in a pestle & mortar and add as well.
  3. Stir the spices well into the oil and onion mix, until you you have a nice oily mix. Keep heating on low until the onions and garlic become fragrant and slightly translucent.
  4. Add the potatoe cubes and carrots, and stir into the onion spice mix. Heat up to a medium heat and keep stirring for about 3 to 5 minutes until the vegetables are nicely coated in spices and oil.
  5. Add the courgette and celery pieces and stir in to the mix for 1 minute. If the mix is to dry add a little water if need be.
  6. Now add the lentils. Stir well into the vegetable and spice mix.
  7. Add the paprika and tomato paste. Cook for 1 minute.
  8. Add the 1.5 Liters of vegetable stock. It should be enough stock in the pot that the vegetables and lentils are well covered (the lentils will soak up a lot of water during cooking). Add more water if not covered enough.
  9. Add the bay leaves.
  10. Bring to the boil, then reduce heat and simmer and cook for 10 minutes.
  11. Add the shitake mushrooms if using.
  12. Cook for another 20 minutes (unil the lentils are nice, soft and mushy and the vegetables are soft and tender, if not simply cook a bit longer until the soup has a nice consistency to your liking).
  13. Stir in the spinach and half of the chopped parsley, simmer for a another few minutes until the spinach is wilted and cooked to your liking.
  14. Squeeze half a lemon and stir through the soup.
  15. Take off the heat and season with salt and pepper.
  16. Serve and garnish with the left-over parsley, some vegan plant-based yoghurt,and if you're a Kapha type, some chillies and cherry tomatoes go a long way!

Notes

This soup is also delicious with some black beans or chickpeas additional or instead off the brown lentils if you're a pitta or a kapha type. Vata's better stay clear of too many legumes or beans.

© jayjagger
This Sri Lankan Kola Kanda Bowl herbal porridge

Sri Lankan Kola Kanda Bowl – Green Godess

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What is Kola Kanda?

This Sri Lankan Kola Kanda Bowl is a traditional Sri Lankan herbal porridge hailed for its nutritious and medicinal powers.

Kola Kanda (from the leaf Gotu Kola ‘Kanda’), is a traditional Sri Lankan herbal porridge, hailed for its nutritious and medicinal powers.
Gotu Kola, also known as the ‘herb of longevity’ is a staple in Ayurvedic, Chinese and Indonesian medicine.
Gotu Kola can heal skin issues, to boost circulation (to the brain and extremities). It is thus improving brain power and concentration.
Gotu Kola also promotes liver and kidney health.

In Sri Lanka ‘Kola Kanda’ people consume this soup as a nutritious ‘drink’ for breakfast. Sri Lankan’s prepare this dish to provide healing and to prevent disease.

If you don’t have fresh gotu kola to hand, you can sub with watercress, lambs lettuce or coriander. You can also buy dried gotu kola leaves online and add a teaspoon or two to the porridge made with watercress. Gotu Kola is balancing for all three doshas, predominantly kapha and pitta.

ayurveda

Feeling Vata: This is a great breakfast for you. You do well on all kinds of rice, and the greens mentioned here are fine for you too. If feeling very Vata add a bit of coconut oil before serving and season well with salt and pepper. You’ll enjoy the maple or date syrup.

Feeling Pitta: Gotu Kola is a great cooling herb for Ptta. Traditionally Gotu Kola was used to stop bleeding from high Pitta. Enjoy the cooling greens in this recipee and feel free to add more!

Feeling Kapha: This is great breakfast for your dosha. Gotu Kola tastes bitter and astringent, which is perfect to balance out Kapha’s sweet and heavy nature. Go easy on the syrups or leave out completly.

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Green Godess – Sri Lankan Kola Kanda Bowl

Kola Kanda (from the leaf Gotu Kola ‘Kanda’), is a traditional Sri Lankan herbal porridge, hailed for its nutritious and medicinal powers.

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Yield: 1 Bowl

Greeny Goodness - Sri Lankan Kola Kanda Bowl

This Sri Lankan Kola Kanda Bowl herbal porridge

Kola Kanda (from the leaf Gotu Kola 'Kanda'), is a traditional Sri Lankan herbal porridge, hailed for its nutritious and medicinal powers. Gotu Kola, also known as the 'herb of longevity' is a staple in Ayurvedic, Chinese and Indonesian medicine. Gotu Kola has been proven to heal skin issues, to boost circulation (to the brain and extremities) and thus improving brain power and concentration. It also promotes liver and kidney health. In Sri Lanka 'Kola Kanda' is consumed as a nutritious 'drink' for breakfast: a nourishing mushy soup full of gotu kola leaves, providing healing and prevention of disease. If you don't have fresh gotu kola to hand, you can sub with watercress, lambs lettuce or coriander. You can also buy dried gotu kola leaves online and add a teaspoon or two to the porridge made with watercress. Gotu Kola is balancing for all three doshas, predominantly kapha and pitta.

Ingredients

  • 50g white basmati rice
  • 150ml water for cooking rice
  • 1 x pinch of asafoetida or 1/2 clove of garlic
  • 1 cup of fresh gotu kola leaf (if you don't have access to gotu kola leaf you can substitute with 1 x cup of watercress, lambs lettuce or fresh coriander)
  • 50ml almond milk (try and find plant milk without any additional fats added such as sunflower oils - not good for your health!)
  • sea salt and fresh black pepper to taste
  • Maple or date syrup to taste (if on a cleanse skip the syrup. If you need something sweet top with raw honey - but raw is a must on a cleanse). 

Instructions

  1. First, wash and rinse the rice at least three times.
  2. Add the rice to a pot and add the water.
  3. Add the asafoetida or garlic. Turn up the heat and bring to a boil.
  4. Simmer on a medium heat until the rice is cooked and very soft, so you can cook the rice a little longer than usual (10-15 minutes). You want a nice mushy consistency.
  5. In the meantime chop the gotu kola (or lamb's lettuce, watercress etc.) and mix with some water and the plant milk. Mix until you have a consistency that you like. I usually put it in my Vitamix and blend it for a few seconds on a high speed with the milk and a little water.
  6. Once the rice is nice and mushy, take it off the heat.
  7. Now mix in the green smoothie with the rice. Give it a good stir.
  8. Then put the pot back on the stove and get it to a simmer for a few minutes.
  9. Season with salt and pepper.
  10. Add more water if you like a thinner texture, and if you like it sweet, serve with maple or date syrup.
  11. Garnish with herbs of your choice!
© jayjagger
amaranth porrdige with pears and dried fruits

Amaranth Porridge With Pears and Dried Fruits

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Amaranth porridge is a great alternative to oats or millet and can be a great substitue for those who can’t digest traditional grains or other psyeudo grains very well.

Amaranth is great for Kapha and Pitta types. Vata’s should try it out and mix with extra oil and sweet tastes to combat the very astringent and dry nature of amaranth. Amaranth ‘s astringent taste helps to dry up excess dampness and mucus in Kapha’s system. This benefits the lungs and respiratory system.

Amaranth is completly gluten free. It also has a cooling effect on hot Pitta types. Vata’s should avoid Amaranth as it’s too light for already light and airy Vata. Amaranth is very high in protein (30% more protein than rice), and contains four times as much calcium as wheat. It is also high in magnesium and manganese. Amaranth’s astringent taste is often balanced with oily, sweet, sour and salty ingredients. Vata’s can try this breakfast by adding plenty of coconut or olive oil, and adding sweet fruits, and extra salt if needed.

ayurveda

Feeling Vata: try out this breakfast by adding a dollop of coconut oil and a bit more salt to taste before you serve. Sweet pears and soaked dry fruits are all fine for you. If you’re feeling very Vata swap the amaranth with simple and plain porridge oats.

Feeling Pitta: you do well on this breakfast, just ensure that the fruits you add are sweet and avoid all sour fruits.

Feeling Kapha: amaranth is great for you, but you don’t do so well on an overload of sweet fruits. Leave out the dry fruits and simply make this breakfast with pears and raisins. You can also add more ginger and cinnamon if you feel you need that extra kick in the morning,

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Amaranth Porridge with Pears and Dried Fruits

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Amaranth Porridge with Pears and Dried Fruits

amaranth porrdige with pears and dried fruits

Amaranth porrdige is a great alternative to oats or millet, and can feel less heavy for those who feel traditional porridge might be too filling or too heavy on the gut. Amaranth is great for Kapha and Pitta types. Vata's should try it out and mix with extra oil and sweet tastes to combat the very astringent and dry nature of amaranth.

Amaranth ‘s astringent taste helps to dry up excess dampness and mucus in Kapha’s system. This benefits the lungs and respiratory system. Amaranth is completly gluten free. It also has a cooling effect on hot Pitta types. Vata’s should avoid Amaranth as it’s too light for already light and airy Vata. Amaranth is very high in protein (30% more protein than rice), and contains four times as much calcium as wheat. It is also high in magnesium and manganese. Amaranth’s astringent taste is often balanced with oily, sweet, sour and salty ingredients. Vata’s can try this breakfast by adding plenty of coconut or olive oil, and adding sweet fruits, and extra salt if needed.

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Ingredients

  • 1 x cup amaranth flakes (or whole amaranth soaked over night)
  • 1 x cup oat milk (I use oatly's organic as it's the only oat-milk I know that doesn't contain any extra added oils. Most oat-milks contain added sunflower or other fats. Try and find one without, it's better for your health!)
  • 1 and a 1/2 x cups of water
  • 1/2 x teaspoon nutmeg
  • 1/2 x teaspoon turmeric (curcuma)
  • seeds of 2 x cardamom pods, ground in pestle and mortar
  • 1.5 cm of fresh ginger, minced
  • 1 and 1/2 x tablespoons maple syrup to taste
  • 1 x pinch of salt
  • freh pepper to taste
  • 2 x medium sized pears, diced
  • 1 x teaspoon vanilla extract (try finding one without alcohol)
  • 1 x teaspoon cinnamon 
  • handful or more of dried fruits of your choice, soaked over night

Instructions

  1. Add all ingredients (apart from the pears, the cinnamon, and the vanilla extract) to a medium sized sauce-pan, and simmer for 5 minutes with the lid on.
  2. Then add the chopped pears and cook slowly on a low to medium heat, whilst stirring every now and then, for about 10-15 minutes. Keep adding water if mixture gets to dry.
  3. Add the vanilla and the cinnamon and cook for another few minutes.
  4. Then add the raisins to the pot and slowly mix through.
  5. Take off the heat, then serve with maple syrup and extra cinnamon.
  6. Voila!
© jayjagger
Onion dressing

Creamy Fat-Free Onion Dressing

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This delicious onion dressing is completly fat free, perfect for those days where you want to go easy on the oils if you’re having a cleanse, a detox, or simply when you want to go a little less heavy but still have all the taste. Use it on budhha bowls, salads, to dip home-made sweet potato fries, and so forth.

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Creamy Fat Free Onion Dressing

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Creamy Fat Free Onion Dressing

Onion dressing

This delicious onion dressing is completly fat free, perfect for those days where you want to go easy on the oils if you're having a cleanse, a detox, or simply when you want to go a little less heavy but still have all the taste.

Ingredients

  • 4 x medium onions
  • 3 x teaspoons lemon juice
  • 1 x garlic clove
  • 1x teaspoon white chia seeds (optional, for thickness)
  • 1/2 tablespoon fresh parsley, minced
  • 1/4 tablespoon fresh chives, chopped
  • 1/4 tablespoon fresh dill weed
  • 1/4 tablespoon black pepper ground
  • salt to taste
  • optional: if you're not on a cleanse and you don't mind some extra 'fat' adding in 1-2 teaspoons of high-quality olive oil will give some extra creamyness to your dressing!

Instructions

  1. Preheat oven to 200 degrees. Place the onions with their skins on in a baking dish and bake until soft all the way through. This can take up to around 45 minutes, but might be a bit longer or shorter depending on your oven. Onions should be well darkened on the outside and almost squishy to touch (very soft).
  2. Allow the onions to cool until they’re comfortable to handle. Peel onions and discard off the skins. Place the peeled onions in a high-powered blender along with lemon juice and salt. Blend until silky smooth.
  3. Measure out 1/2 cup of the onion cream for your dressing. The rest can go in the freezer or fridge and can be used next time you want to make this dressing.
  4. Add onion cream plus the garlic to the blender and blend until smooth. Check the thickness. Add the 1/4 teaspoon of chia seeds (optionoal) and blend until smooth for extra thickness if you like.
  5. Now add the fresh herbs, and blend in blender until you have your desired consistency.
  6. Add salt & pepper to taste.
  7. Refrigerate for at least one hour.
  8. The flavor usually intensifies over time, so only add additional herbs and spices once you waited for an hour, to be on the safe side.
  9. Serve as a salad dressing or a dipping sauce for vegetables and budhha bowls.

© jayjagger

Warming Turmeric & Cauliflower Broth

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Warming Cauliflower & Turmeric Broth

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Yield: 1 Large Stock Pot

Warming Turmeric & Cauliflower Broth

Warming Turmeric & Cauliflower Broth
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

Ingredients

  • 1 shallot, diced
  • 1 garlic clove, diced
  • 5 tsp yellow Lupin Miso (I don't use Soya products as I strongly believe these increase inflammation in the body). You can omit this ingredient and just flavour more with salt, pepper, stock, and coconut aminos or lupin sauce.
  • 1 tsp anisseeds
  • 1 fingerlong fresh root of turmeric, minced
  • 1 inch fresh ginger, minced
  • 1/2 cup of water
  • 200g brown button mushrooms, chopped
  • quarter head cauliflower, chopped into florets
  • 1 medium zuchini, chopped and diced
  • 1.5 litres vegetable stock
  • 6 tsbp cocos aminos
  • 3 tsp powdered turmeric
  • one chicoree head, sliced
  • salt and pepper to taste
  • brown rice noodles (I use king soba noodles)
  • juice of 1 and 1/2 lemon

Instructions

  1. To a large stock pot, add the shallot, ginger, the fresh turmeric, garlic and aniseeds (ground in pestle and mortar). Add half a cup of water, and stirr occasionally, cooking on low heat until the shallot and garlic become fragrant and translucent for a about 5 minutes.
  2. Stirr in the lupin miso and cook for another 2 minutes.
  3. Stir in the chopped mushrooms and keep cooking on low heat for another 5 minutes, stirring occassionally.
  4. Stirr in the chopped zuchini and cauliflower and cook for another 2 minutes on low heat, stirring occasionally.
  5. Add the vegetable stock to the mushroom mix, stirring well.
  6. Add the cocos aminos and the turmeric powder.
  7. Bring to the boil, then lower heat to a simmer.
  8. Simmer for 15 minutes, lid on.
  9. Add the chicoree and simmer for another 5 minutes, plus add salt and pepper to taste.
  10. In the meantime boil the rice noodles according to instructions in a seperate pot.
  11. Stir the lemon juice into the broth and let it sit off the heat for 1 minute.
  12. Ladle the broth into bowls and serve with the rice noodles.
  13. Voila!
© jayjagger
Cuisine: Vegan

Gooey Apple and Cinnamon Cupcakes

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Sometimes you just need something that satisfies you.
Something that is sweet, tasty, and if possible, has that gooey, tasty sensation to it.
Something that, when you put in your mouth, reminds you of autumn, of your mum’s home baked apple cake,
of gardens and of late summer blooms.
Something that when you eat it, gives you that warm fuzzy feeling,
that peaceful feeling that everything is ok.

And what better way to give into this craving, than with these pretty much guilt free, goeey apple and cinnamon cupcakes?!
Low in sugar, fat, gluten free and vegan, and plenty of apples for your 5 a day. What’s not to like?

Of course I have added plenty of spice again:
cardamom and cinnamon to help you stabilize your blood sugars, to calm you and to nourish you, every little ‘gooey’ bite at a time.

Enjoy!

Picture credit: Monika Grabkowska

Weekly Recipe

Gooey Apple and Cinnamon Cupcakes

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Yield: 12

Gooey Apple & Cinnamon Cupcakes

Gooey Apple & Cinnamon Cupcakes

Delicious and gooey apple and cinnamon cupcakes, vegan & gluten free

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes

Ingredients

  • 1/4 cup coconut oil
  • 1/4 oat milk ( or other plant milk of your choice)
  • 1 tsp apple cider vinnegar
  • 1 tsp lemon juice
  • 8 tbsp maple syrup
  • 1 tsp vanilla extract
  • 2 tsp ground cinnamon
  • 2 tsp ground cardamom
  • 1 pinch of salt
  • 1 and 1/2 cup ground almonds
  • 2 cups gluten free flour blend (I use Bob's red mill)
  • 2 heaped tsp gluten free baking powder
  • 1/4 tsp baking soda (bicarbonate soda)
  • 3 tbsp apple sauce home made or store bought
  • 3 medium size apples, diced and cored
  • 1 tbsp flax egg

Instructions

  1. Preheat oven to 190 degrees celsius .
  2. Make the flax egg: add 1 tablespoon flaxseeds to a small bowl and add 3 tbsp warm water. Mix well. Put to one side.
  3. Melt the coconut oil in a saucepan.
  4. Once melted, mix the oil, the milk, the vinegar, maple syrup, vanilla, cinnamon, cardamom, salt, ground almonds and apple sauce together in a mixing bowl.
  5. Add the flax egg and mix well.
  6. Sift in the flour, baking powder and bicarbonate of soda.
  7. Mix well, adding a tiny splash more milk if it’s looking too dry.
  8. Add the apples and carefully stir in.
  9. Transfer the mixture between muffin cases in a muffin tin.
  10. Bake in the oven for 40 minutes until risen and an inserted skewer comes out clean.
  11. The cupcakes should still have a very soft and gooey consistency. I usually eat one fresh and warm (mhmmm, so good) and place the rest in the fridge, they will harden a bit more and keep for up to a week.

Notes

Dust off the Cupcakes with some icing sugar or top with a nice vegan frosting.

Nutrition Information

Yield

12

Serving Size

12 cupcakes
Amount Per Serving Calories 212Total Fat 8gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 3gCholesterol 25mgSodium 19mgCarbohydrates 30gFiber 4gSugar 24gProtein 1g

Please note that nutrition information is based on averages and can therefor not always be accurate.

© jayjagger
Cuisine: Apple cake / Category: baking

Healing & Nourishing Asian Style Broth

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This is my go-to soup recipee when I simply need something warming, nourishing, and simply healing:
when you had a stressfull day, when you are feeling run down or when your boss has just simply driven you up the wall:
This broth will pick you up, give you a hug and will fill you with a
warm feeling telling you that everything, really, is ok.

Particularly good for people with digestive issues
and sensitive bellies (bloating, gas, etc.), this recipe is a winner.
Fennel and anissed will soothe your digestion and flush out toxins,
garlic will help to clear your mucus membranes and kill of any pathogens,
and plenty of greens assist in moving foods through your sensitive digestive tract.
You can replace the vegetables used in this recipee with anything you might prefer.
Choose any leafy greens of your choice, and along the zuchini,
try it with added carrots, sweet potatoes or any other root vegetable.

This soup always works in any combo!

Picture credit: Mae Mu 

Weekly Recipe

Asian Style Healing Broth

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Yield: 1 Pot of Broth

Healing & Nourishing Asian Style Broth

Healing & Nourishing Asian Style Broth

This is my go-to soup recipee when I simply need something warming, nourishing, and simply healing:when you had a stressfull day, when you are feeling run down or when your boss has just simply driven you up the wall:This broth will pick you up, give you a hug and will fill you with a warm feeling telling you that everything, really, is ok. Particularly good for peope with digestive issues and sensitive bellies (bloating, gas, etc.), this recipe is a winner. Fennel and anissed will soothe your digestion and flush out toxins, garlic will help to clear your mucus membranes and kill of any pathogens, and plenty of greens assist in moving foods through your sensitive digestive tract.You can replace the vegetables used in this recipee with anything you might prefer. Choose any leafy greens of your choice, and along the zuchini, try it with added carrots, sweet potatoes or any other root vegetable.

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

  • 1 tbsp olive oil (leave out if on a cleanse, or ok for the evening meal).
  • 3 shallots diced (or use half a red onion instead)
  • 2 garlic cloves, minced
  • 2 tbsp fresh ginger, minced
  • 1.5 litre vegetable broth
  • 1 tsp aniseeds (grind in pestle and mortar)
  • 1 tsp fennel seeds (grind in a pestle and mortar)
  • 4 x tablespoons cocos aminos (or lupin sauce or both).
  • 2 tsbp miso (I use soya free miso made from lupins)
  • 1.5 heads bok choi OR kale OR chard OR substitue any other green leaf of your choice
  • 1 zuchini, chopped
  • juice of half a lemon
  • half a fennel bulb, sliced
  • 1 pack of rice noodles
  • sesame flakes for topping
  • red pepper flakes for topping

Instructions

  1. Heat the olive in a large stockpot over medium heat.
  2. To the oil, add the diced shallots and mix well.
  3. Cook over medium heat for 4-5 minutes, or until the shallots turn translucent and turn to soften. Stir often.
  4. Add the minced garlic and minced ginger to the shallots and mix. Cook, stirring occasionally, for 1-2 minutes or until garlic and ginger are fragrant.
  5. Add the ground anise and fennel seeds to the onion mix, stir and cook until lightly toasted (1-2 minutes)
  6. Then add the chopped fennel and coat the fennel pieces evenly in the onion and ginger mix.
  7. Then add the vegetable stock and bring to a simmer. Add the cocos aminos and the miso, and stirr everything well to combine, then add the chopped courgette.
  8. Cover and continue to simmer for 10 minutes.
  9. Afterward add the bok choi (or other leafy green) and the rice noodles. Cook everything for a further 5-8 minutes (until the vegetables are tender and the noodles are cooked through). Add the juice of half the lemon, stirr in, then turn off the heat and leave for 1-2 minutes to sit before you serve.
  10. Season with salt and pepper to taste.
  11. Divide soup between bowls and season with toasted sesame seeds and red pepper flakes if you wish.

Nutrition Information

Yield

6
Amount Per Serving Saturated Fat 5gTrans Fat 0g

Please note that nutrition information is based on averages and can therefor not always be accurate.

© jayjagger
Cuisine: Asian