Deva-licious Recipes

Post Holiday Black Bananas

Arriving home from a 10 day holiday abroad opening the fridge there in front of me were four bananas.
“Hellooooo,” said the bananas.
“Hmmm,” said I.
What do I do with you lot I wondered?

 

Years ago I always used a recipe, Date with a Banana Cake, from a Co-oP recipe book, 1973, which consisted of eggs, butter, flour and sugar plus banana and dates of course. Nowadays my preference is for a more vegan life style and gluten free where possible. So I asked on social media if anyone had a recipe for a vegan banana bread … no one responded.

Heading over to Google I came across the website ‘Oh She Glows’ (ohsheglows.com ) and a recipe for ‘One Bowl Vegan Banana Bread’. The following recipe is based on this recipe. I say based on as I didn’t have all of the ingredients of the Oh She Glows recipe. So what follows are the ingredients I had and put together and Oh, how delicious it turned out.

 

 

Black Banana Bread Recipe

 

Oven Temperature – I set my oven temperature to 180c.

1 loaf tin – Mine is a 9×5-inch one

 

 

 

 

Wet Ingredients
4 medium ripe bananas (As you can see from the photo, mine were very black)
2 tablespoons ground golden linseeds
1/2 cup plant-based milk. I used almond milk
1/3 cup of melted coconut oil
1 tablespoon rice malt syrup
1 tablespoon date syrup
2 teaspoons vanilla extract

Dry Ingredients
1/3 cup coconut sugar
1/2 cup gluten free oats
1 teaspoon bicarbonate of soda
1/2 teaspoon baking powder
1/2 cup coconut flour
1 cup buckwheat flour

Options – I added these …
2 tablespoons 100% dark chocolate drops
2 tablespoons chopped pecan nuts (leave this out if there are nut allergies)

Directions

Pre-heat your oven taking into consideration any temperature anomalies that you are aware of.
I have to turn my oven down by at least 10 degrees C compared to most recipes recommendations.

Loaf Tin – grease or line your loaf tin with baking paper.

 

Wet ingredients
Mash your bananas well and then add in all the other ingredients – golden linseeds, plant milk, melted coconut oil, syrup of your choice and vanilla extract – stir all ingredients together well.

 

Dry Ingredients
Add in the dry ingredients gradually and ensure that they are well incorporated until there are no obvious dry ingredients visible.

 

Options
Add in any optional ingredients you are choosing

Now spoon the ingredients into the loaf tin and spread the mixture evenly.
Place in the oven for approximately 30-35 minutes.
Depending on your oven you may need more or less time.

 

The loaf  is done when it’s golden on top and and springs back when touched.

Allow the loaf to cool before slicing and tucking in.

 

 

 

 

 

I particularly enjoyed this for breakfast.

I spread some dairy free ‘Little Choc Pot’ from the Coconut Collaborative (instead of Nutella) plus lots of berries.

This loaf kept really well wrapped in baking paper and stored in an air tight box in the fridge.

With digestive bliss, Denise

 

 

Apricot, oh so simple smoothie.

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If there’s one thing I love it’s simple easy to prepare nourishing food.

 

This smoothie is super easy, simple and nourishing.

 

 

 

 

All you need is …

*A blender. I use a Vitamix blender and have done for years now.

*A non dairy milk e.g. almond. Choose one that you prefer. My preference is for my homemade hemp seed milk. This milk agrees with my digestive system, my body and is easy to make. If you buy a shop bought one then I recommend buying one that has as little sugar in, or actually says unsweetened on the carton, as possible.

*3 fresh apricots, stones removed. This equals one of your recommended 5-a-day.

*Cashew nut butter or any other seed or nut butter of your choice. I add approximately a dessertspoonful and then lick the spoon afterwards. Add more as less as you prefer.

 

Add the 3 apricots, the spoonful of nut butter and a quantity of milk that you wish to have at the time of making into your chosen blender. Blend all the ingredients until the smoothness you prefer is obtained.

Pour into a beautiful cup, glass or bowl, adorn with something pretty, in this case I added chopped black grapes, find a comfy seat and simply enjoy.

And that’s it. Smooth, simple and oh so slurp-able

 

With ease, yumminess and good digestion to you

Denise

 

 

IMG_8888 A Gem of A Salad 

 

There are many options of leaves, seeds, nuts, dried fruits and other salad ingredients that can be layered together to create a different version of this salad.

 

Do experiment to find the flavours and textures you like and prefer.

 

 

 

Little Gem Lettuce Take one little gem lettuce and peel the leaves away from the stem.

Wipe clean any specks of soil sitting in the spines of the leaves.

Arrange the leaves in your chosen decorative dish so that they line the base of the dish.

I chose a deep dish to place my lettuce in.

Any type of lettuce may be used.

I particularly like the little gem for this particular salad as they act like little pockets inside the larger dish.

Watercress Next layer consists of watercress leaves.

Wash them if necessary and dry before adding to the salad.

Strip the leaves away from the stems and then scatter the watercress leaves among the little gem pockets.

I save the stalks and juice them in a green juice. They bring a pepperiness to a green juice that makes a change from always having a sweet juice.

Courgette Depending on the size of the courgette and how much you like them choose one or two courgettes.

Slice the courgette into matchsticks both in length and thickness.

Scatter them throughout the leaves

Alfalfa Next layer is the alfalfa sprouts.

I buy mine ready sprouted.

They are readily available in most supermarkets these days.

Again scatter them to the desired amount you think you will like to have in your salad.

I tend to work by how I want it to look overall.

Take a look at the attached photograph to give you an idea of how I put my salad together.

Pumpkin Seeds Fill a ramekin dish three quarters full with seeds and then cover them with water.

Leave them to soak for at least an hour.

This will cause the seeds to swell and it activates the health giving enzymes in the seeds.

Once they ahem soaked for at least an hour, drain them well and add them to the salad.

Sunflower Seeds Fill a ramekin dish three quarters full with seeds and then cover them with water.

Leave them to soak for at least an hour.

This will cause the seeds to swell and it activates the health giving enzymes in the seeds.

Once they ahem soaked for at least an hour, drain them well and add them to the salad.

Goji Berries + Coconut Water Fill a ramekin dish three quarters full with goji berries and cover them with coconut water.

The goji berries will begin to drink up the coconut water and plump up.

Once they are plump and juicy they crete the final layer to your salad.

Any coconut water not drunk by the berries scatter over the salad.

I served this salad with different oils on the side for folks to choose from.

If there is anything in the salad that you don’t particularly like then choose something else.

Consider adding avocado, cucumber, tomato, rocket etc if you prefer.

Deva-Licious Food Empowerment – have fun playmates

 

 

You’ll go nuts for this cheese

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Ingredients

  • 100grams cashew nuts
  • 30 grams *Coconut Butter
    Coconut butter is more readily available in shops now. I bought my last jar from a garden centre of all places. If you can’t find it in your local shops then it is easily available from the internet. Coconut butter sets to a much harder consistency than coconut oil and this is why it is preferable to coconut oil in this vegan cheese recipe.
  • 15 grams white miso paste
    A dark miso paste may be used. This will change the colour and taste if chosen.
  • 1 tablespoon nutritional yeast flakes
  • Pinch of sea salt or Himalayan rock salt

These quantities make a small amount of this tasty vegan cheese.
I often double, triple or even quadruple the amounts of ingredients, depending on the number of family staying at home, as this is such a favourite.

Equipment

Food processor
Weighing scales
A small pan to melt the coconut butter in.
A pot for the cheese

Method

Measure the cashew nuts and add them to your food processor and pulse the cashews into smaller pieces.

Gently melt the coconut butter and add this to the pulsed cashew nuts.

Measure and add the white miso paste to the processor.

Measure and add the nutritional yeast flakes to the processor.

Add a pinch of salt to the mix and then blend all the ingredients until you have a smooth mixture. It will be fairly runny at this stage.

Scrape this mixture into a container and place this into the fridge where the mix will set. Once it’s set and gone hard it will slice beautifully.

Serving suggestions

Try this with oatcakes or your favourite bread or olives or grapes or semi dried apricots or celery sticks or a combination of suggestions and I’m sure you will think of many more combinations.

Deva-Licious Food Empowerment – with ease and yumminess to one and all.

 

 

Mulberry Raw Chocolate with fresh raspberries    

Deva-licious 

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Ingredients

1 cup of raw cacao butter

1 cup of raw cacao powder

2 tablespoons rice malt syrup

2 tablespoons date syrup

A couple of handfuls of dried mulberries (or other dried fruit of your choice e.g. raisins)

fresh raspberries

 

You will also need:

  • A pan of simmering water
  • A bowl to melt your ingredients in
  • Stirring spoons
  • Measuring cups and spoons
  • A lined container to pour your chocolate into and allow it to set in your fridge or silicone moulds.

Making Raw Chocolate:

  1. Bring a small pan of water to the boil and reduce to a simmer.
  2. While the water is coming to the boil carefully grate, or using a knife, shave the blocks of cacao butter into much smaller pieces. Once broken down into smaller pieces it is easier to judge how much a cup measure is as it will fit into the cup more easily. Place these pieces into a bowl and as the water is simmering place the bowl over the water. Stir the butter as it melts.
  3. Once the butter has melted take the bowl off the pan and measure  and add the two syrups. Place this mix back onto the simmering water, briefly,  and stir to blend.
  4. Once there is a blend remove from the heat again and now add the cup of cacao powder and stir. If at this stage it is more fudge-like than smooth and chocolatey place your bowl back over the simmering water and stir until smooth.
  5. Add the mulberries, stir and pour this mix into your chosen container.
  6. Switch the heat off under your pan of water and then lick the chocolatey stirring spoon before washing it.
  7. It will take approximately 30 minutes for your batch of chocolate to set depending on how thick or thin a layer it is in the container or moulds.
  8. If it is a slab of chocolate you have made carefully break it into bite size pieces as I have done in the photograph. If it is in moulds then turn them out as you desire.
  9. Once made it is best kept in the fridge so that it doesn’t get to sticky and melt too easily in your fingers.

 

I hope that you enjoy your yummy chocolatey treat!

 

 

Broccoli and Almond Soup     

Deva-licious  

Ingredients

  • 1 head of broccoli
  • 1 cup pre-soaked almonds

 

Wash and chop the broccoli, including the stem.

Add the broccoli to a largish pan and cover with just enough water.

Gently bring the water to a boil and poach the broccoli until just tender.

 

As the broccoli is poaching add the pre-soaked almonds to a blender plus one cup of water and blend until smooth.

When the broccoli is tender either add to a blender or blitz with a stick blender while still in the pan until the broccoli and water have mixed and there is a smooth texture. Season with salt and pepper at this stage.

Now mix in your almond cream to the broccoli mix or the broccoli mix into the almond cream ready for further blending together.

 

I have a Vitamix blender and prefer to blend the broccoli into the almond cream in the Vitamix. This ensures a very smooth soup. I then pour the blended mix back into the pan and heat gently to the preferred temperature. Also at this point I will add a little more water if I consider the soup is thicker than I prefer.

 

I find this style of soup really easy to make and comforting and filling to eat. I hope that you do too.

 

How does healthy eating get any easier than this?

Enjoy!

 

 

 

 

 

 

 

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