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Yoga, Nutrition & Meditation.

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Blog

Welcome to Amber's wellbeing blog. Unearthing new health and beauty finds, discussing yoga and mindfulness, great healthy recipes and much more!

Filtering by Category: Healthy Eating

Banana & Peanut Butter Granola

Amber Macintosh

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This granola was created by my kids with their favourite ingredients banana and peanut butter - what’s not to like!! If you are nut free exchange the peanut butter for tahini.

Ingredients:

1 Banana

1 Tablespoon of maple syrup

1 Tablespoon of crunchy peanut butter

1 Teaspoon of vanilla paste

3 Tablespoons of sesame seeds

2 Cups of oats

1 Tablespoon of odourless coconut oil

Method: Blend banana, maple syrup, vanilla paste and peanut butter in a food blender or nutri-bullet. Put this mix in a bowl and add in dry ingredients, stirring to a thick paste. In the meantime preheat oven to 160 degrees and put half a tablespoon of coconut oil in the tray to melt. Take out and spread your banana paste across the baking try and bake for 10 minutes, take out and break up a little more. Turn the oven down to 140 degrees and bake for another 10 minutes, repeat until you can shake the granola clusters - it is now ready.

Store in a kilner jar just as it is or add raisins.

Banana & Blueberry Pancakes

Amber Macintosh

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We all love these pancakes because they are quick, simple and absolutely delicious!

Ingredients (for 2 people)

1 Banana

1 Egg

1 Teaspoon of vanilla

1 Teaspoon of coconut oil - odourless

1 Tablespoon of Buckwheat flour & 1 of gluten free self raising (we love Doves Farm)

1 Pinch of baking powder

Handful of blueberries, chopped in half

Method: simply mash the banana in a mixing bowl, beating in 1 egg and vanilla. Stir in dry ingredients until you have a thick batter, adding blueberries last minture. Heat coconut oil to frying pan & add spoonfuls of batter. You will notice air bubbles and can then turn the little pancakes until both sides are golden brown.

Serve with natural yogurt, more fruit or chia jam and a touch of extra maple syrup. You can also leave out the egg and use a chia seed mix if you are vegan, double the mix for more people.

Orange & Maple Granola

Amber Macintosh

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This has become my go to granola mix, combining the micro nutrients of almonds, walnuts and mixed seeds. It will fill your kitchen with the warm scent of cinnamon and orange.

Ingredients:

1 Orange

Tablespoon of maple syrup

2 Teaspoons of ginger & 3 of cinnamon

Cup of oats

Half bag of sliced almonds, half bag of walnuts & half bag of mixed seeds

1 Tablespoon of coconut oil

Half bag of dried berries

Method: prepare a large baking tray and heat up coconut oil, add all dry ingredients squeezing over orange juice, the zest and maple syrup. Bake on 150 degrees for 10 minutes, take out and stir before returning for another 10 minutes. Repeat and keep a close eye so that the ingredients dry out and turn golden.

Take out to cool, add dried fruits and keep in an airtight jar. Enjoy with milk or fruits and yogurt.

Back to School Overnight Oats

Amber Macintosh

Back to School Overnight Oats

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These overnight oats are quick and easy to make the night before school together.

Method:

In a short glass place a teaspoon of vanilla paste, a large handful of organic oats, cover with hemp milk and stir. Next add a layer of fresh blueberries, follow with a dollop of peanut butter, a sprinkle of granola (many recipes on this blog!) and top with smashed up strawberries with chia seeds. This raw chia jam can be made ahead or at the same time by one of the family, mashing strawberries with the chia seeds until they form a thick lumpy puree consistency - you don’t want it perfect!

Benefits:

These overnight oats give the whole family a delicious nutrient dense breakfast that is sugar free, gluten free, dairy free and suitable for vegans. You have the all important mix of polysaccharies (carbs from oats), calcium rich hemp milk, protein packed chia seeds and essential fatty acids (nut butter). This combination releases sugar steadily into the bloodstream and gives a sustained flow of energy to cells.

We hope you have fun making this muesli and love it as much as we do.

Angelic Cashew Delight

Amber Macintosh

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I like to try and make nut milk once a week as it’s so easy and much more nutritious that shop bought. Last time I was repeating this process I held back some of the cashew nuts (which had soaked in water for 7 hours) and created a delicious desert which tastes like butterscotch angel delight!

Ingredients for 3 to 4 people: 2 handfuls of soaked cashew nuts (soaking makes them creamy & more digestible)

1 tablespoon of maca powder (gives a slightly caramel flavour)

2 tablespoons of raw cacao powder

1 medjool date

Pinch of cinnamon & Himalayan salt

Splash of coconut mylk

Directions: simply blitz in a blender to a smooth creamy consistency. Eat just as is or top with fruit, a dust of cocoa powder, chia seeds or fresh mint - I think this one is perfect for a dinner party! xAmber

Lemon & Ginger Granola

Amber Macintosh

Ingredients:

1 cup organic porridge oats

1 cup fresh orange juice

Teaspoon of vanilla paste & turmeric

Zest of 1 lemon

Tablespoon of ginger & cinnamon

2 teaspoon of coconut oil

Handful of pine, cashew nuts ( halved) & flaked almonds

Handful of pumpkin seeds & golden raisins

Method: briefly soak the oats in orange juice whilst you warm the coconut oil in a spacious baking tray on 150 degrees for 5 mins. Add all ingredients, except raisins, to the tray and stir so everything is well mixed & coated. Bake for 20 mins, taking out 3 times to turn & mix, maybe turning heat down for last round. Take out, leave to cool, add raisins & store in a medium kilner jar. This amount should last a week & contains absolutely no natural sweeteners. Hope you love it as much as I do! 

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Super Beetroot Brownies

Amber Macintosh

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These brownies really are more beetroot than chocolate so I have given the option to top up the natural sugar content if you need! You can see by the incredibly vibrant colour how beet heavy these are and therefore packed with antioxidants. I have also suggested leaving the skins on the beetroots and poaching for a shorter time so that the fibre content is left intact. These are suitable for vegans and for those gluten, dairy and refined sugar free.

Ingredients for 20 brownies: x4 fresh raw beetroots, 100g of buckwheat flour (or another if you prefer), tablespoon of GF baking powder, 100ml of coconut oil, 100g of organic dark chocolate, tablespoon of raw cacao powder & vanilla paste plus 50ml of maple syrup.

Method: Line a baking tin with baking paper, preheat oven to 180 degrees and melt dark chocolate with coconut oil in a small saucepan. Clean and trim beetroots, taking off any really thick bits of skin. Cover with water and poach for 20 mins until only just tender. Remove, roughly chop and add to blender or magimix with other wet ingredients - coconut oil, maple syrup, vanilla & melted dark chocolate. Blitz and taste this beetroot mix, it is at this point that you may like to add more maple syrup or chocolate - you need to enjoy the taste at this stage! Add swiftly to your dry ingredients, don’t over work and pour into your lined tin. I like to add some cheeky cubes of extra dark chocolate to the top of the mix but equally you could make a chocolate glaze, bake for 25 mins.

Hope you enjoy the plant powered goodness of these! xAmber

Cocoa Amaranth Slabs

Amber Macintosh

Such a simple chocolate treat with the benefit of fibre and natural fats. You can interchange nuts for seeds if you are nut free and use quinoa pops instead of amaranth.

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150g Organic dark chocolate, minimum 70% cocoa solids or vegan chocolate option

60g of Amaranth pops (available from Ocado or health food shops)

Small handful of golden raisins, the same amount of sliced almonds, of hazelnuts & toasted coconut chips

A drop, or teaspoon, of cinnamon

Method:

Line a small oven dish with baking paper. Meanwhile add a handful of the two nuts to a frying pan and lightly toast for 10 mins. Break the dark chocolate into pieces and place in a mixing bowl over a saucepan of simmering water, stir till melted, adding the cinnamon and take off the heat. You can now combine all the dry ingredients with the chocolate, stirring so that everything is really well coated and press a 6 cm layer into your oven dish and place in the fridge for a couple of hours. So simple.

Cut into rectangular bars, store these in tupperware, and keep in the fridge - they will last for over a week but I assure you will be gone within days!!

xAmber 

Bircher Museli with Pear Compote

Amber Macintosh

I love the fresh, naturally sweet taste of this seasonal museli. It’s perfect as we transition into Spring and easy to prep the night before so that you have a relaxed hassle free breakfast. This recipe is for two people or two servings:

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Ingredients:

1 Cup of organic jumbo oats, 1 tablespoon of chia seeds & 1 tablespoon of hazelnuts, bashed up

1 Pinch, or drop, of cinnamon & vanilla paste (I use spice drops by Holy Lama)

2 Cups of almond milk (you can also use cashew, oat or coconut)

1 Apple grated & juice of 2 clementines

For the compote: 8 conference pears, handful of golden raisins & juice plus zest of 2 clementines.

Method: simply mix all these ingredients together in a cereal bowl, making sure there is a little fluid resting over the top of the dry ingredients so that the oats and chia seeds can expand. Put in the fridge overnight.

Meanwhile skin the pears and chop, add to a saucepan with the zest and juice of the clementines, as well as the golden raisins. Poach slowly until just tender. This is enough for quite a few servings so I like to freeze little batches that can be used for puddings and breakfasts whenever you need.

To serve start with half a bowl of bircher museli and top with the compote. You could lightly toast some extra hazlenuts to finish and add honey, but it really is sweet enough.

I hope you love this one as much as I do! Happy, healthy breakfast. xAmber






Spiced Vegetable Soups

Amber Macintosh

Rather than roast parsnips I prefer to cook them gently by creating a warming Winter soup. I made up this very quick recipe with the help of ready made curry paste and coconut oil that already contains turmeric. It was such a success that I have followed it up, using exactly the same recipe method, with butternut squash and red lentils. Right, let’s get started:

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For 6 people:

1 White Onion chopped (red if you are making the second soup with squash)

5 Parsnips / 1 Butternut squash & 2 handfuls of red lentils - roughly chopped

2 Teaspoons of coconut oil (I use Kurmeric by Holy Lama) or add a bit of turmeric powder to the oil

Curry paste (I love Mild Curry Paste by Free & Easy on Ocado)

Tablespoon of vegetable stock (I use a simple vegan GF free powder)

Soften the onion in coconut oil in a heavy saucepan. On the same high heat add the chopped vegetables, and lentils if using butternut squash, and let them fry for 5 minutes, turning with a wooden spoon. Reduce the heat and add the vegetable stock with enough boiling water to cover the vegetables by 5 cm. Add a lid to your saucepan and simmer very gently for about 15 minutes or until the vegetables are tender, don’t overcook to a mush as you want to retain the goodness! Leave to cool slightly before blitzing till smooth with a handheld or stand alone food processor and season to taste. Top parsnip soup with finely chopped chestnuts and fresh thyme or chilli flakes and sage for the butternut squash. Deliciously warming soups that all the family will love with a big slab of fresh seedy bread.



Winter Granola

Amber Macintosh

I have promised the recipe for my granola, which I have been gifting in my recent nutrition workshops, better late than never! I don’t give exact ingredient amounts because I would suggest you tweak the recipe to the amount of granola you want, the kilner jar you store it in and baking tray sizes you have at home.

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Jumbo organic oats

Ground ginger & cinnamon

Maple syrup

Coconut oil

Zest & juice of 1 orange

Flaked almonds

Vanilla paste

Pumpkin & sunflower seeds

Warm a teaspoon of coconut oil (small baking tray) or tablespoon (large baking tray) in the oven at 180 or 150 fan. After a few minutes cover the tray in a fine layer of oats, followed by a light layer of ground ginger and cinnamon. Add a layer of mixed pumpkin and sunflower seeds followed by a drizzle of maple syrup and top with a layer of flaked almonds. Next add a teaspoon of vanilla paste, juice and zest of orange. Bake for 10 mins, take out and thoroughly mix. Continue to bake for 30 mins taking out every five minutes to mix, adding extra maple, cinnamon and ginger to taste. You will notice the orange cooks off and the ingredients become dry and perfectly crunchy, lightly browned with no burnt bits. It is now perfect! Take out and completely cool before adding your choice of dried fruit. In the Winter I love cranberries and golden raisins for their festive colours. Add to kilner jars and enjoy with almond milk and fruits, with natural yoghurt or as a yummy porridge topping.

The smell as it cooks fills the whole house, divine! x


Healthy Eton Mess

Amber Macintosh

I was messing about with an Eton mess recipe, though you can hardly call them recipes as it is more of arranging ingredients in a bowl! Anyway, I have created a version that makes a great Summer evening treat and thought you might like it:

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Mix goats yoghurt (use coconut or soy for dairy free or vegan) with vanilla paste. Spoon into a glass, next add fresh berries, follow with crumbled meringue (or vegan cookie) and another spoon of yoghurt. For the topping stew blueberries with lemon zest, drizzle on next and finish with more meringue and crumbled chocolate quinoa. This chocolate treat is simply puffed quinoa, vanilla, coconut chips & seeds mixed into melted 85% organic chocolate and cooled in the fridge as a slab (full recipe here). The kids found some wild strawberries to add but final touches are your call. My family and I thought this was a great little treat and for kids you could use vanilla ice cream instead of yoghurt - see what you think! xAmber

Radiant Health Workshop Recipes

Amber Macintosh

Huge thanks to those that joined me on Thursday to explore health through nutrition and meditation. For those that missed this one there will be much more to come this Autumn and we can all enjoy these simple recipes:

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Vanilla oat & chia porridge with stewed fruit: cook oats in a milk of your choice (we used cashew milk) and add a big spoon of vanilla paste for natural sweetness. You could also soak them overnight but cooking breaks oats down further to remove any phytic acid - in much the same way as we activate or sprout grains and nuts. Leave to cool whist you soak chia seeds in the same milk and vanilla, you may also want to add ground cinnamon and/or ground ginger for taste. Once the chia seeds have absorbed the liquid you can combine both together and either eat or set aside in the fridge for breakfast the next day. I have not put exact amounts as you may want some for a few days - it will keep in the fridge for three. 

On to the fruit: We used blueberries and I simply slow cooked them in a saucepan after rinsing them thoroughly (remember how much our fruit is sprayed!) and add the zest of a lemon and dash of honey. Once jammy they are ready and you can add to your porridge - great at this time of year, in the Autumn you might want to add stewed apples, pears or blackberries. You could of course add raw fruits of your choice but for the purpose of this workshop we were looking at ways in which to calm the body and mind and eating slowly cooked foods is one of the ways to achieve this, leaving the digestive system very little to do.

So far we have carbs, protein, vitamins, minerals, natural sugars - let's now add some more fats and fibre to offset the fructose, keeping blood sugar stable, with a simple granola that does not even require any cooking! In a bowl put puffed quinoa and/or puffed amaranth and stir through vanilla paste, dried berries, coconut chips, fresh pistachios, pumpkin and sunflower seeds. Add to a kilner jar to keep fresh for a week or so. You could add linseed if you know you need more fibre - remember we are all different.

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Praline nuts: you all loved the sweet pistachios so just a very quick recipe. Pop a handful of nuts in a small frying pan with some unrefined brown sugar or coconut sugar, once the heat has just melted the sugar take the pan of the heat and bring together with a wooden spoon and bash up once cool in a pestle and mortar. Don't panic if you find they cool and stick firm in the frying pan, just warm up again and move once soft! You can choose any nut or nut and seed combination you fancy and store for topping on anything in an old jam jar.

Enjoy this balanced, calming breakfast to start the day. 

Spring Workshop Recipes

Amber Macintosh

Thank you for spending a lovely sunny morning on the yoga mats with me. As promised the recipes of our breakfast bowl, smoothie and snack are detailed below:

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Cardamom overnight oats with mango & praline pistachios

It's lovely to enjoy a warming bowl of porridge on a cold day but we don't always have the time or maybe we want to take breakfast with us to work? by making overnight oats you can have something ready in the fridge for up to three days to which you can add an array of fruit, nut butters and seeds. 

For this version crush cardamom seeds to a fine dust in a pestle and mortar. Add to oats and chia seeds with a little vanilla powder and pour over your choice of milk. Keep stirring and adding milk until the seeds have expanded. I have used coconut drink from M&S because it has a mild coconut taste which marries with the tropical taste of mango. If you are using berries almond milk goes well and with apple compote hazelnut milk. Mango is finely chopped with the juice and zest of a lime. Once ready to assemble together just layer up in a glass and top with pistachios and linseeds that have been heated in a pan with coconut or brown sugar. I also use the flat plate on the nutri bullet to break them down to a nut crumb, this combo of nuts and seeds adds both natural fats and fibre to your breakfast.

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Berry & Blood Orange Smoothie

So simple and such a crowd pleaser with even the smallest members of the family. Pop 1/4 bag of frozen berries in the nutri bullet cup or food processor, add the juice of 1 blood orange (as they are in season) and a mug of milk, I like brown rice milk with this. Blend to your desired consistency, for little kids you could make it really thick and add a drop of honey as a great refined sugar free pudding!

Little Sweat Snack

Many of you mentioned you have a little craving for something sweet so try taking pecans and fennel seeds, warming in a fry pan with honey and leave to cool. These will keep in an airtight container for a few days. You could also try cashews in the same way with curry powder and honey.

Enjoy! x

 

Organic Brownie Raspberry Cake

Amber Macintosh

I have been tweaking a recipe based originally on a brownie by Anna Jones. This version uses a fraction of the coconut sugar, and to reduce the amount of ground almonds, introduces organic wholemeal self raising flour to give lift and lightness, which my kids and their friends love.

Ingredients:

3 Organic Free Range Eggs

200g of Organic Green & Blacks 70% Plain Chocolate

100g of Organic Unsalted Butter or Coconut Oil

100g of Organic Raspberries

50g Organic Doves Self Raising Wholemeal flour

50g Ground Almonds

1 teaspoon of Organic Vanilla Powder

25g of Organic Coconut Sugar

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Method:

Pre-heat the oven to 170C fan and line a small baking tin (20cm by 10cm) with baking paper. To make sure it fits just scrunch up into a tiny ball and unfold - a Jamie Oliver trick! Melt the butter and chocolate in a bowl over simmering water. Take the bowl from the heat and stir in the coconut sugar followed by the eggs, well beaten, and add gradually as you fold in the mixture. Next up, mix in the flour and almonds, along with the vanilla, finally stir in the raspberries and bake in the middle of the over for 30 to 40 minutes. Ovens vary so look for a little rise and a very slightly cracked top. Leave to cool before cutting up and storing in an air tight container. 

Share & enjoy - we love them! 

Snack Attack!

Amber Macintosh

Ayurveda, the medicine sister of Yoga, is one of the most ancient and powerful mind-body health systems in the world. It is a complex system but over the years I have found I return to and dip into aspects again and again for myself, family and clients. One of the principles is simply the importance of breakfast, lunch and supper, which reduces the need to snack. Skipping meals is a big no no for me and many others - confusing blood sugar and increasing feelings of anxiety. We fuel healthy bodies and minds with wholesome meals, our kids and teens need to do the same, something I feel passionate about. When was the last time you heard your tummy rumble? smelt food that made you salivate? felt truly excited and READY to eat? Be honest with yourself. Too many of us fall into the snack trap. Forget breakfast, snack later instead, not hungry enough for a good lunch so another quick snack and so on? thus putting a constant stress on the digestive system that remains on the go all day and can lead to weight gain. When the tummy rumbles it is not telling you to eat necessarily but that the stomach has emptied and grinding (that's the noise) the last dregs down to the large intestine for further filtering and processing. 

Now comes the slightly controversial part of this post, and some will deeply disagree with me, but that's cool. It's about our kids. How many of you bring a snack in the car at pick up? When I ask, most Mums tell me that their kids could not possibly go without the car snack on the way back from school as they are starving, the kids word, not theirs! Ask them why and the answer is always the same, they don't eat school lunch - let's go back to why? they know you are going to give them a delicious snack in the car!! So they love their snack (and I am sure it is healthy, but that's not the point), and then you make a lovely supper, and guess what, their stomach is still working so they don't 'feel' hungry and your supper goes to waste.

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Let's make 2018 the year of eating well, making food together (here is my earlier post about helping fussy kids to be better eaters) and saying a big thank you to our school catering staff. Let's make a money jar for every time our kids use the word starving and send it to Save the Children - it's heartbreaking that there are children who really do know what it feels like. 

 

 

Golden Porridge

Amber Macintosh

I am passionate about starting the day right with a good hearty breakfast. If you have been to one of my Better Breakfast workshops you will know that porridge, and the many variations that I experiment with, is a favourite. Here is my latest recipe, perfect for chilly Winter mornings.

TURMERIC, CARDAMOM, COCONUT & LEMON PORRIDGE - SERVES TWO

TURMERIC, CARDAMOM, COCONUT & LEMON PORRIDGE - SERVES TWO

Ingredients: Organic jumbo rolled oats, lemon zest, 2 cardamom pods, coconut milk, 1 heaped teaspoon of turmeric, 1 medjool date, 1 teaspoon of coconut sugar, 1 teaspoon of linseed, filtered water, pistachios and fresh raspberries

Directions: Soak your oats in the water from a can of coconut milk (put the solid part in a bowl, cover and refridgerate). Whilst the oats start to absorb the fluid and soften crush the seeds of two cardamom pods in a pestle and mortar, add these to the oat mix with a teaspoon of ground turmeric. Heat gently, adding filtered water to keep the porridge loose. When the oats have absorbed the fluid add a date broken up in little pieces, the zest of half a lemon and a tablespoon of the coconut cream - you can then set to one side. Leave to cool slightly whilst you toast a handful of pistachios in a non stick frying pan with a teaspoon of coconut sugar. The sugar will instantly melt and stick to the nuts and not the pan!

Serve into two bowls adding the nuts, linseed and fruit. This porridge is the most decadent, fragrant and perfectly delicious breakfast bowl!! I hope you enjoy it as much as I do. 

Benefits: Oats will fill you up till lunch, mop up excess blood fats and keep blood sugar stable. Cardamon calms the digestive system whilst turmeric acts as an anti-inflammatory throughout the body. This porridge recipe is refined sugar, diary and gluten free, plus it's suitable for vegans.

 

Cardamom & Coconut Raw Porridge

Amber Macintosh

Bircher muesli remains as popular as ever but I like the idea of a little twist on it so I would call this bowl a raw porridge. As with many of my recipes it is suitable for those that are gluten, diary and refined sugar free, this is also suitable for vegans. 

Ingredients for 2 servings: Coconut Milk, 6 cardamom pods,  handful of small organic oats, 2 tablespoons of chia seeds & vanilla powder

Directions: Pour our can of coconut milk into a bowl so that you can use throughout the week, all you will need is one heaped tablespoon mixed with filtered water to soak your oats and chia seeds in overnight. To flavour this mix crush up the seeds inside the cardamom pods, add some vanilla powder, stir and leave!

In the morning add your choice of fruit, top with granola (preferably homemade so check my next recipe) and add a big tasty spoon of peanut or almond butter, we love Pip & Nut as they do not contain palm oil.

As you can see there is no need for any sugar, though if sharing with kids you could try some honey. This bowl works nicely for breakfast but also a nice tea time snack which is blood sugar balancing, protein packed and keeps you full up till lunch. Enjoy! xAmber

Breakfast Bowl & Granola

Amber Macintosh

By way of follow up to last weeks Yoga & Wellbeing workshop, and for those that could not join us, here is the recipe for the Summer yoghurt bowl. This makes a complete breakfast but also a fantastic light pudding layered into pretty glass cups or trifle bowls.

Passion fruit coconut bowl with mango & buckwheat granola (serves 2)

Chop 1 mango into little pieces, squeeze over the juice of 1 lime plus zest, a tablespoon of maple syrup, and leave whilst you prepare the other ingredients, or leave over night if preparing breakfast the night before. Fold the contents of 1 passion fruit with 1 small 125ml tub of coconut yoghurt. You can now bowl up, starting with the passion fruit coconut yoghurt, then mango mix and top with buckwheat granola (recipe below). Keep doubling up the amount of ingredients if making for this for a dinner party pudding.

Options: I have added some more pictures for you to see how you can adapt this recipe using chia pudding or soaked oats instead of yoghurt, topping with a nut butter - all equally delicious as breakfast, an afternoon snack or pretty pudding. 

 

Granola - mix and match your way!

When buckwheat is baked it has a lovely crunchy texture that is a great alternative to nuts in granola and the tiny prism shape allows the sweet coating you create to surround each grain. Simply warm a tablespoon of coconut oil in a large roasting tray and toss in your chosen granola ingredients along with a good sprinkle of vanilla powder, spoon of honey or coconut sugar, ground ginger cinnamon and a pinch of salt. The base of this granola is buckwheat to which you can now add seeds of your choice, nuts if you wish, pistachio works beautifully in this, and bake for 10 mins on a very low heat or bottom right of the aga. Stir ingredients and bake again for another 10 mins. Leave out to cool and then add to a Kilner jar, with your choice of dried fruit.

Each time that you make a jar you can change up the base ingredients adding oats, different nuts or seeds and fruit, the choice is yours. Coconut chips and dried mango are lovely in Summer, dried blueberries and cranberries for Autumn, maybe extra cinnamon and dried figs for a Winter feel - you get where I am going with this, and the customisation gets all the family involved.

Note: Please don't forget that oils in nuts and seeds go rancid quite quickly. I advise making up small batches once weekly. Granola on top of porridge or yoghurt gives added texture, vital fatty acids and minerals. You can also blend down your granola to use as a healthy crumble topping, or to make eating nuts easy on the digestion if you suffer with IBS or gut inflammation.

Organic Superfood Chocolate Quinoa Slabs

Amber Macintosh

I recently opened an Instagram account to record the recipes I am creating for my Diploma in Culinary Medicine. A bit late to the party but I am a pretty private person and have mixed feelings about the way we use social media channels. One big positive for me is finding fabulous individuals that give me the inspiration to try new ideas in the kitchen, like these quinoa chocolate slabs on Nourishing Amelia's blog. I made some tweaks with my favourite superfood chocolate from Doisy & Dam and puffed vanilla quinoa from Qnola, the result is simply delicious!

Ingredients: 1 bag of Vanilla Qnola (link on my shop), 7 x40g Doisy & Dams bars, I used their mulberry, black sesame and spirulina. 1 tablespoon of organic maple syrup & 1 tablespoon of organic coconut oil.

Directions: Break up the chocolate bars and melt slowly in a bain marie. Add maple syrup and coconut oil toward the end and take off the heat. Tip in the puffed quinoa, stir and pour into a small but deep tin, lined in baking paper. Smooth evenly and allow to cool in the fridge for a couple of hours. Take out, cut into squares and store in an air tight container in the fridge, they will keep for a couple of weeks....you will eat them all before that! 

Notes & Tips: This recipe is gluten free, refined sugar free, diary free, and suitable for vegans. Vanilla Qnola does contain a mix of almonds and seeds so if you are nut free choose a brand that make puffed quinoa alone. Quinoa contains fibre and protein which balances the natural sugars in dark chocolate, making these slabs blood sugar friendly and suitable for diabetics.