Tag: vegan

Golden paste and Golden milk recipes.

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The main ingredient of Golden paste is turmeric. Recently everyone is talking about the amazing benefits of turmeric, it’s antiseptic, analgesic, anti-inflammatory, good for skin, great for digestion, blood circulation… the list goes on. The wonders of turmeric have in fact been known about for hundreds of years and is widely used in Ayurvedic medicine.

So firstly here is the recipe I use to make Golden Paste! WARNING: do not make this recipe in your favorite clothes as turmeric stains.

Golden Paste ingredientsb5cb17f3-b1a6-4861-8d86-0295fa3e880b

  • 1/4 cup of organic turmeric powder
  • 3/4 tsp ground black pepper
  • 1/2 cup water
  • 2 and 1/2 tbsp raw virgin coconut oil

Method

  1. It’s super simple, place the turmeric, black pepper and water into a pan. Cook until it forms a thick paste.
  2. Take off the heat and whisk in the coconut oil. transfer to a jar (or other suitable container with a lid) and allow to cool before storing in the fridge.
  3. It can be kept for upto 2 weeks.img_9512

Now to the Golden milk which is yummy and great to drink before bed. This is how I like to drink it, you can adjust to taste.

Golden Milk ingredients

  • 1 tsp golden paste
  • 1 tsp coconut nectar
  • Alpro Coconut milk (you can use the milk of your choice e.g almond, soy, cow etc)
  • pinch of cinnamon

Method

  1. Place a tsp of golden paste into a mug with the coconut nectar and blend together.
  2. Gradually add the milk, stirring to avoid lumps.
  3. Heat in the microwave until its hot, I recommend stirring halfway through.
  4. Sprinkle the cinnamon on top, and serve.

you can also make it on the stove but that creates a lot more washing up!

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NB. you might have to keep stirring as the paste can sink to the bottom of the mug if you take a while to drink it.

Enjoy it!

Harri xx

Gem squash, Kale, Carrot and Lentil soup.

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So the weather’s getting colder and its time to start wrapping up and fueling our bodies. I invented this delicious soup today at lunchtime! All organic, clean, healthy produce and 100% vegan too. So easy anyone could do it and only takes 20mins!

Ingredients (serves 1)

  • 1tsp coconut oil
  • 1/2 brown onion, roughly chopped
  • 1 carrot, roughly chopped
  • 1tsp vegan bouillon powder
  • Black pepper
  • 35g dry weight split red lentils
  • Gem squash, roughly chopped
  • Handful of kale, large stalks removed

Instructions

  • Melt the coconut oil in a saucepan and add the onions, allowing them to soften.
  • Add the Carrot, Lentils, Black pepper, Stock powder and boiling water. Leave to simmer 10 mins stirring occasionally.
  • Add the Gem squash and continue cooking until the squash is done.
  • Add the kale and stir through. Transfer the soup into a blender and wizz it up until smooth.
  • Serve with a little black pepper to taste and some bread of your choice.

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Asparagus, spinach and chestnut risotto.

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This is just yummy and has had very positive reviews when I’ve made it for others. It is balanced, nutritious, easy and suitable for vegetarians and vegans. I have also made it alcohol free, but by all means add wine to your risotto if you have alcohol.
Ingredients (serves one so multiply it up for more):

  • 1tsp coconut oil 
  • 75grams arborio rice
  • 1/4 brown onion
  • 1 clove of garlic 
  • 1tsp Swiss vegetable vegan bouillon powder or any other veg stock
  • 350ml boiling water
  • 100g asparagus tips or fine asparagus cut into approx. 2cm pieces
  • Handful of spinach (roughly chopped)
  • 90grams Roasted and peeled whole chestnuts (I like the Merchant Gourmet ones for ease) chopped into halves
  • Salt and pepper to taste

Alright so this is really quick and easy!

  1. Chop the onion and garlic. Melt the coconut oil in a pan of your choice, once it’s hot enough add the onion and garlic.
  2. Allow the onion to soften, then add the bouillon powder, pepper and rice to the pan.
  3. After 1-2mins stirring, start adding the water a bit at a time and keep stirring. Simmer for 15mins… And yes stir!
  4. Now add your asparagus and simmer another 5mins. 
  5. Check the consistency of the rice is as you like it (it shouldn’t be dry, more of a creamy slightly soupy texture) ahh sorry hard to explain! Add the spinach and chestnuts, just fold them in, the heat from the risotto will wilt the spinach and warm through the chestnuts.
  6. Serve straight away 😊

There you have it, give it a try! Any questions just leave a comment. 


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