Contact Us

Use the form on the right to contact us.

You can edit the text in this area, and change where the contact form on the right submits to, by entering edit mode using the modes on the bottom right. 

Hawkley Cottage, Highclere Street
RG20 9QB
UK

07816 968536

Yoga, Nutrition & Meditation.

Headshot 2.jpg

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 Tag: vegan

Super Beetroot Brownies

Amber Macintosh

20190311_141312.jpg

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

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:

IMG_20181217_083706_700.jpg
20181218_202412.jpg


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.



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.

 

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.