Featuring Vegetarian Recipes, Ayurvedic Recipes & other simple recipes!

The basic muffin recipe is from the book 'Breaking the Vicious Cycle: Intestinal Health Through Diet' by Elaine Gloria Gottschall.

2 1/2 cup of ground Almound nuts (Aldi or Tescos)
1/4cup melted butter (or home made yoghurt)
1/2 cup runny honey (place honey jar in bowl of hot water to make runny)
1/2 tea spoon of baking soda
1/8 teaspoon of salt
3 eggs (if you can't eat eggs then pureed fruit can be substituted
Optional: 3 bannanas/crushed walnuts/pecans/coconut/craberries/sultanas or add some fruit (I used a few blueberries)
Put the everything except the butter in a food processor and blend
Add the melted butter to get a batter like consistency

Spoon the mixture in to a tin lined with paper cases (or non-stick muffin tin)
Bake at 190 degrees for 15 to 40 mins or until brown & cripsy

Just remember you can get very creative with this recipe. Create your own nutty type of muffins by replacing the blueberries with walnuts or pecan nuts or add cinnamon, vanilla essence - or simple make bannana type muffins using three bananas. This recipe is dervied from Gloria Gottschall - specifically for those with digestive issues, wheat intolerant, gluten intolerant, suffering from IBS and other digestive issues.

Pea and Mint Soup

Oil for cooking onions - at the moment I am experimenting with coconut oil (I think that the sweetness of the oil goes well with the peas)
3 or 4 medium onions
500ml ready made Vegetable stock
1.5 litres Boiling water
1.2 kg Frozen peas (fresh or frozen)
3-4 table spoons Dried mint
Very large bunch (about 80-100g) of fresh mint (stalks removed)
2-3 tsp salt
Use a large 9"/5 pot for this recipe
Heat the oil in the pot
Chop up the onions
Put the onions in the pot and add a little liquid (50 -100 ml) to help them steam cook (put the lid on the pot)
Fill the kettle and put on to boil
When the onions are cooked put the peas, stock, dried mint, salt and boiling water to the pot and bring to the boil - boil until tender (a few mins)
A minute before turning off the heat, add the fresh mint
Blend hand blender
The very best thing about this recipe is that this soup only takes me about half an hour to prepare and cook (it will take longer though if the peas are straight from the freezer). It will keep in the fridge for two to three days and freezes well.

Red Lentil & Coconut Soup .

This recipe is derived from BBC food - But also could go in the Ayurveda Recipe category! Using spices, coconut and veggies, plus lentils it makes a fulfiling meal in itself. You can make this thick or thin as you want.Extremely good for warming up the body, nourishing and full of protein, full with fibre, cooling and not too spicy.
55g/2oz unsalted butter
1½ tbsp grated fresh ginger
¼ tsp each ground allspice, ground cumin, and chilli powder
½ tsp each curry powder and ground coriander
2 onions finely chopped
1 parsnip, chopped
1 stick celery
1kg/2¼lb carrots, sliced
85g/3oz split red lentils, rinsed
25g/1oz long-grain rice
1.7 litres/3 pints vegetable stock
400ml/14fl oz tin coconut milk
2 tbsp fresh lime juice
3 tbsp chopped coriander
Preparation method
Melt the butter in a heavy-based pan and add the ginger, allspice, cumin, chilli powder, curry powder, and ground coriander.
Cook over a low heat for three minutes, stirring continuously. Add the vegetables, stir to combine, and cook for a further eight minutes. Stir in the lentils and rice before adding the stock. Bring to the boil and simmer for 30 minutes or until the vegetables are tender and the lentils have started to break down.
Blend the soup in a liquidiser or food processor until smooth. Return to the heat and add the coconut milk, lime juice, and coriander. Heat through but do not let it boil again. Serve immediately.

White bean Hummous

This is an amazing simple recipe for snackinging with raw veggies, bread, oats cakes or with a cooked meal on the side.

200g/7oz canned cannellini beans
1 large garlic clove, peeled and crushed
2 tbsp tahini (sesame seed paste)
½ lemon, juice only
5ml/½ tsp ground cumin
salt and freshly ground black pepper
150ml/1/4 pint olive oil
Preparation method
Drain the cannellini beans and place in the liquidiser or food processor with all the remaining ingredients except the oil.
Blend to a smooth paste, adding a little oil at a time to make the smooth paste like consistency.
Taste, adding a little more salt, garlic or lemon juice if required. This is best prepared overnight and chilled.
To serve, sprinkle a little chopped parsley, optional. Drizzle with a little more olive oil over the top.

Ayurvedic Recipe - Mung Bean Dhal Detox Soup

A highly nutritious recipe which detoxifies, kindles digestive fire and sharpens the mind. It promotes weight loss, reducing swelling and water retention. Eat only mung bean soup for 3-7 days and nothing else! You can eat as much as you need to satisfy your appetite, once the previous meal has digested (leave 3-4 hours between each meal). Mung beans are available from health food shops, Indian grocers and sometimes supermarkets. They come in green or yellow varieties. Green is more detoxifying. Make up a fresh batch for each day, reheating only as much as you need for each meal so the meal is as full of ‘prana’ (energy) as possible. A food thermos works very well if you don’t have a kitchen at work. Try not to use a microwave!
Wash beans and soak overnight or for at least 4 hours. Heat 2 tbsp. ghee in pan and add 2 bay leaves, 2 pinches of hing and 1 tsp. turmeric. Add one part mung beans for 3 parts water, some freshly grated ginger root and simmer for 40 minutes, adding more water as necessary. In a separate pan, fry 1 tsp. each of cumin and coriander seeds, a little chopped garlic. Add to soup and simmer for a few minutes then season to taste. You may also add a spoon of ghee if you are Vata/ Pitta type. If you feel like a little variety, you can also add green leafy vegetables, pumpkin or courgettes to the mung soup, or make a completely vegetable soup and have this for one of the meals per day. If you are feeling weak or very hungry you can eat a little brown or white rice with the soup at lunch time. When you start eating normally again, make sure food is light and easy to digest. Kitchadi is ideal, avoiding heavy foods that are hard to digest (meat, fish, eggs, bananas, bread, cakes, biscuits etc!) for at least a week.
Clears heat from body, detoxifies. Reduces swelling and edema. Benefits lymphatic system. Promotes chi/prana flow in the body and strengthens digestion. Clears breathing passages and lubricates them, lubricates intestines. Helps sinuses, allergic reactions to air born elements. Dispels wind and dampness. Yin tonic that benefits Liver mainly, as well as Spleen and Stomach, Heart.

Sugarfree Wheat free Granola

300g rolled oats
50g whole almonds roughly chopped
50g Brazil nuts chopped
50g hazelnuts, chopped
120g sunflower seeds
50g sesame seeds
20g wheat germ
125ml unsweetened apple juice
4 tablespoons sunflower oil or 4 tablespoons of coconut oil
Flaxseed / goji berries/ dried or fresh fruits such a figs, sultanas or blueberries
Preparation method
Preheat oven to 160 C. Mix oats, seeds, wheatgerm, apple juice, sunflower oil in a bowl, then spread out evenly on a baking tray. Bake, turning often, for between 45 minutes and 1 hour. Remove from oven and leave until cool. Add dried or fresh fruits and serve with yogurt or soy milk/dairy milk. And have a great day! Adapted from The Rose Bakery Cookbook

Pumpkin Risotto with crispy sage

570ml/1 pint vegetable or chicken stock
1 small onion, chopped
12 fresh sage leaves, chopped finely
2 tbsp olive oil
170g/6oz arborio (risotto) rice
250g/9oz pumpkin or butternut squash, diced small
50g/2oz butter
salt and freshly ground black pepper
12-16 fresh sage leaves
2 tbsp sunflower oil
piece fresh parmesan, or vegetarian parmesan-style grating cheese
Preparation method
Heat the stock until almost boiling and then keep over a very low heat. In a separate heavy-based saucepan sweat the onion in the oil until soft but not browned. Add the chopped sage and cook for a couple more minutes. Add the rice and mix well for a few seconds to coat the grains with oil, then pour in one-third of the stock and bring to a gentle simmer.
Cook until almost all the stock is absorbed. Add the pumpkin or squash and a little more stock, and continue to simmer gently until the stock is absorbed.From then on add more stock a little at a time, until the pumpkin is soft and the rice nicely al dente. You may not need all the stock, but the texture should be loose and creamy.
When the risotto is almost ready, heat the sunflower oil in a small pan and quickly fry the sage leaves until crispy - it takes a matter of seconds.

Stir the butter into the risotto, and season well with salt and pepper. Divide into four servings and throw a few crispy sage leaves over each portion. Bring the cheese and a grater to the table for your guests to serve themselves.
From my hero, the amazing chef Hugh Fearnley-Whittingstall

Quinoa with Garbanzos & Spinach with tomato

Prep Time: 10 minutes
Cooking Time: 30 minutes / 8 people

1 cup quinoa
21/4 cups water or stock
Pinch of salt 1
yellow onion, diced
1 tablespoon olive oil
1/2 cup dried cherries
1 pound spinach leaves
1 cup garbanzo beans, cooked or canned
Juice and zest from 2 oranges
Tomatoes Optional or diced cucumbers
Directions: 1. Wash quinoa and toast in a dry pan for a few minutes, until it smells nutty. 2. Boil water and add salt and quinoa. Turn heat to low and simmer, covered for 20 minutes. 3. Heat oil in a skillet and sauté onions for 10 minutes on medium. 4. Add cherries, spinach, garbanzo beans and a pinch of salt. Cover and cook 3-5 minutes until spinach has wilted. 5. Mix quinoa together with the other ingredients in a large bowl. 6. Add orange juice and zest and stir gently. 7. Add additional salt and pepper to taste.

Power Balls Recipe

Prep Time: 10 minutes
Cooking Time: 30mins

1 cup almonds
1/2 cup dates (pitted)
4 tbsp raw carob powder (or cocoa powder)
2 tbsp goji berries (ok to skip if you don’t have them)
1 tbsp ground flax seeds
1/2 tsp vanilla extract
1/2 tsp cinnamon/cocobut shreddings for coating

Directions: Process almonds until almost smooth. Add remaining ingredients to your food processor (except the cinnamon) and then blend until you reach the consistency you like. Add water as needed. Roll into balls and then roll to coat in cinnamon or coconut. You can keep these in the freezer and pull them out one at a time or 2 or 3 or…you get the idea. Yum!