RAW STRAWBERRY JAM

This is one of those recipes that is an absolute gem of a find and sure to become a long-term favourite of mine, it's so incredibly easy to make with only 3 ingredients needed and such a genius idea to use chia seeds as a thickener. I came across this concept as I needed to create a healthy jelly to add to my ice cream (recipe coming soon) and so I googled raw jam to see if it came up, it was actually a 'thing' already! I'm so glad I stumbled upon this recipe to use as my base, which I then simplified even further.

The beauty of raw chia jam is that it's super duper healthy, there's no preservatives/flavourings/additives or refined sugar added in aand you get the satisfaction of knowing you made it yourself.

Chia seeds really do pack a nutritional punch, some of their many benefits include:

- Low in calories
- Rich in Omega-3 and fatty acids
- Loaded with antioxidents
- Packed full of fibre
- High in protein
- Excellent source of calcium

Ingredients:

- 8 strawberries
- 1 tsp agave syrup
- 2 tbsp chia seeds

Method:

Pop everything into a blender at once and blend to achieve the consistency you require. Blend on low for a short amount of time if you'd like a chunky strawberry jam or blend on high for a longer amount to achieve a smooth consistency - this works well as a drizzling sauce for ice cream. Leave to set, forming a thick gel-like consistency for 10 mins before serving.

No blender method:

Mash up the strawberries with the back of a fork then add the chia seeds and agave. Again leave to set for 10 mins before serving.

The great thing about this recipe is you can substitute strawberries for any other kind of fruit you like, I can't wait to start experimenting with different flavours especially now lot's of different fruits will be coming into season. I think from now on I'll be called the crazy jam lady and that's fine by me.

HEALTHY CHOCOLATE CRISPY SQUARES

This little number is the healthy version of my favourite childhood treat - chocolate rice crispy squares! They remind me of school cooking classes and Easter holidays so have a lot of good memories attached to them. Of course back then they would have lot's of milk chocolate and marshmallows thrown in so I thought I'd revive this retro treat and give it my own healthy veganised spin.

They're gluten-free, dairy-free and oh so simple to make, literally like 5 mins to throw everything together, then just pop them in the fridge or freezer and you'll have a delicious treat in no time. This is a great one to make with the kids and they'll love the chocolatey taste (ok now I sound like an advert).

I added flaxseed as it's a good source of fibre and omega-3, it promotes weight loss and I also find the fibre is great for my IBS (so far).

Ingredients:
(makes 8-12 squares or half a baking tray)

- 4 cups gluten free crispy rice cereal
- 2 tbsp flaxseed meal
- 3/4 cup maple syrup
- 2/3 cup cashew butter
- 1 tsp vanilla extract
- 1/4 cup cacao
- 4 tbsp coconut oil



Instructions:

1.) Mix rice cereal and flaxseed together in a bowl.

2.) Put the coconut oil, nut butter, maple syrup, vanilla extract and cacao in a pan. Heat on high till it bubbles then simmer on the lowest heat continually stirring till you reach a smooth, thick consistency.

3.) Remove chocolate mixture from the heat and pour rice cereal mix into the pan, mix till cereal is coated in the chocolate.

4.) Spoon mixture into a lined baking tray (a deep pan one will work best) and press the mixture down firmly and evenly.

5.) Place in the freezer for 1hr or the fridge to set overnight.

6.) Remove and cut into squares.



A perfect afternoon treat with a cup of tea or crumbled over coconut yoghurt, banana ice cream and smoothies.

STRAWBERRY SMOOTHIE

This is one of my favourite smoothies as it's so quick and simple to make. It works as a sweet snack or a light breakfast and as I generally have bananas and strawberries in stock it's something I make on a regular basis.

I've really been getting into flaxseed at the moment and have been adding it to all my cereals and smoothies. Adding flaxseed gives you an extra intake of; fibre, omega-3 and supposedly even promotes weight loss. 

Ingredients (Serves 2):

- 2 frozen bananas

- 1/2 punnet of frozen strawberries

- 5 cups of almond milk

- 2 tbsp of flaxseed meal

- Squirt of agave syrup

Instructions:

Blend on high till the frozen fruit becomes a liquid consistency. I like my smoothies ice-cold but you can always use fresh fruit instead, or simply add in ice if you don't have any pre-frozen fruit to hand.

The perfect healthy ice cold Summery treat.

WARM QUINOA SALAD BOWL

I'm not sure why I call this a salad - it's warm and doesn't have any salad in it! I think maybe it's due the mixture of different elements, along with the french dressing and the fact that you can eat it cold too.

I'm a big fan of year-round versatile meals (see my lasagne) and this one fits that bill perfectly. The flavours are light and Spring-like while the quinoa makes it's substantial enough to see you through cold Winter nights too. I personally love making huge batches of this so I can eat it with various meals throughout the week. As you can eat it cold, it's also a great one to pack up for work or a picnic down by the river.

Ingredients (Serves 4-6):

- 1 small cup quinoa for each person
- 2 blocks of firm tofu (I use Dragonfly)
- 1 can chickpeas
- 3 small apples
- 1 head of broccoli
- 1 tbsp agave syrup

Try to use all organic ingredients wherever possible.

To serve:

- I used the vegan friendly lemon and mustard seed dressing by Righteous. Alternatively any kind of french dressing would work or try tamari soy sauce for a different take on the dish.

Instructions:

1.) Wash and drain the quinoa then cook in an extra large pan, following the 1 cup quinoa to 2 cups water rule.

2.) While the quinoa cooks, chop up the tofu into chunks. Fry the tofu for about 6 mins till golden brown.

3.) Slice the apples and fry with some oil in a separate pan. Add the agave syrup to create a light caramelisation.

4.) Chop the broccoli into small florets and boil in a separate pan.

6.) Once everything is done, drain the brocolli and stir all the ingredients together in the quinoa pan.

7.) Drain the can of chickpeas then add in with the rest of the ingredients.

8.) Warm everything through and serve once the chickpeas are soft.

VEGETABLE LASAGNE

I used to love making vegetable lasagne back when I was a vegetarian and recently remembered how good it was, lasagne is my ultimate comfort food. It was then I decided it immediately needed to be revived as a vegan dish! It's perfect for family occasions, as it's not so complicated that you'll be slaving away all day, but there's also something so warm and homely about tucking into a huge casserole dish with your loved ones.

You could even make it in advance and stick it in your fridge/freezer for when you need it. It's one of those really versatile meals that you can eat all year round; in Spring/Summer with some fresh salad on the side or in the Winter with some hearty veg and potatoes. 

To veganise my lasagne I just changed my usual cheesy béchamel sauce to this amazing recipe. It's just as creamy and you won't even notice the difference. I previously also used to layer slices of cheese on top, which this version doesn't even need, so it just goes to show how flavoursome (and how much healthier) this vegan version really is!

Ingredients (Serves 4-6):

- 6 pasta sheets (I used Biona spelt) 

Filling:

- 5 carrots
- 3 courgettes
- 290g pack of white button mushrooms
- 2 large onions
- 4 garlic cloves
- 2 cans of organic chopped tomatoes
- 3 tbsp tomato purée
- 2 tbsp olive oil
- Dried oregano
- Pink salt
- Black pepper 

(All veg organic if possible)

Topping:

- Béchamel sauce (link above)
- Fresh torn basil leaves

Instructions:

1.) First fry the onion and garlic in a small pan. In a large separate pan heat some oil then add the carrots, courgettes and mushrooms. 

2.) Fry the veggies for 5 mins then add the chopped tomatoes, purée and seasonings. Add the onion and garlic into the big pan, stir then set a timer to simmer the whole thing for 10mins. 

3.) While the filling is on simmer you can make the creamy béchamel sauce to pour on top of your lasagne. 

4.) Once the timer is done, start to line a large square casserole dish with your filling first.

5.) Next add a layer of the pasta sheets overlapping each one as you go. Add another layer of filling and one more layer of pasta. 

6.) Top your lasagne off with the béchamel sauce and pop in the oven for 35mins at 180c until the top becomes golden brown. Top with the fresh basil leaves.

HEALTHY COOKIES

The words cookie and healthy are not usually synonymous with each other but this little number is about to change all that. These cookies taste so sweet and full of flavour you'll never guess they're flour free, oil free, dairy free, gluten free aand refined sugar free! 

They're the easiest, quickest things to bake and can be made with ingredients your bound to have in stock, they don't even require any baking powder. So what's in these magic cookies I hear you ask?

Ingredients (Makes 12):

- 2 cups gluten free oats

- 2 ripe bananas 

- 2 tbsp almond butter

- 2 tbsp shredded coconut 

- 1/2 cup of cacao nibs 

- 1 tbsp agave syrup

Instructions:

1.) Preheat the oven to 170c. 

2.) Mash the bananas then mix in the other ingredients. 

3.) Line a baking tray with parchment, scoop out the mixture a bit at a time and round off into cookie shapes with your hands, spread the mixture evenly between 12 cookies. 

4.) Bake for 15-20mins or until golden brown.

Here I've served mine with some homemade almond milk, made using my Omega juicer. They also make a delicious dessert served with banana nice cream. 

EASY ENERGY PORRIDGE

This has been my basic go-to porridge recipe for quite some time now and I can't believe I haven't shared it with you guys sooner. It's just one of those staple things you make all the time that you never really think about being 'special' - oh but it is! This porridge is easy to make and full of goodness. 

Oats are high in complex carbohydrates and soluble fibre, meaning they release energy slowly so you’ll stay full until lunchtime. It also contains flaxseed (rich in fibre and Omega-3), along with super nutrient packed chia seeds. What a way to start the day! I always feel fantastic after a helping of this, it literally sets me up for the day.

Ingredients (Serves 1):

- 40g gluten free oats

- 1 tbsp flaxseed meal

- 2 tbsp chia seeds

- 200ml almond milk

Optional topping:

Fruit and nut butter of choice. My favourite combo has to be coconut sugar, raspberries and almond butter.

Instructions:

1.) Place the oats in a saucepan and pour in the almond milk. Next add the chia seeds and flaxseed meal to the pan.

2.) Stir then warm through on a high then medium heat for around 5mins, or until chia seeds have softened.