Browsing Tag

gluten free

YUMMY CREME EGGS – VEGAN

April 16, 2017
Happy Easter! 
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I dedicate this recipe to all the yummy mummies (and daddies!) who've emailed me asking for a 'clean, vegan version of a cadbury crème egg'
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Aside from the fact there's ZERO fake additives, preservatives, colours and flavours, my crème eggs are filled with healthy fats, antioxidants and an awesome inflammation-fighting ingredient called 'curcumin' 
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HEALTHY CREME EGGS
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You Need:
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✨6 tbs melted coconut butter, halved into 2 small dishes
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✨1/4 turmeric powder
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✨1/4 tsp natural sweetener of choice (I used @absolute_organic brown rice syrup)
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✨1/4 tsp pure vanilla extract
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✨1 x 100g chocolate bar - I used a mix of @origin & @loving_earth
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You Do:
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✨Crack chocolate into a tempered glass bowl on top of a small saucepan filled with water over a low-medium heat. Stir until it melts, then turn the stove off - chocolate will stay nice and runny.
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✨Grab silicon egg moulds and a small paintbrush, paint the inside of moulds with melted chocolate. Place in freezer to set. Do this 3-4 times to build a nice, thick choc eggshell.
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✨When last coat of chocolate is completed, create coconut butter in a high-speed blender OR melt by placing the jar of it into a small bowl of boiling water - coconut butter must be runny.
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✨Divide into two small bowls and add turmeric + vanilla extract to one of the bowls, mix well. Leave to harden while you add 1/4 tsp of natural sweetener to the other bowl of coco butter, mix well.
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✨Take choc coated molds and fill 1/3 of each egg with the white coconut mixture. With your hands, gather a small amount of yellow coconut mixture and roll into a sausage-like shape, place into each white mixture (you're creating the 'yolk' of the egg, so you know what to do!). Leave a small gap at the top, enough to place melted chocolate in to seal eggs.
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✨Once eggs are filled, place in the freezer to set. Remove and fill remaining gaps with chocolate OR pop all from their molds, take your paintbrush and dip it into melted chocolate to paint seams of each egg - 'glue’ the two halves together. Hold and paint around seal again with more melted chocolate. Place carefully back into the freezer - ready in about 20-30 mins!

Happy Easter! 🐣

I dedicate this recipe to all the yummy mummies (and daddies!) who’ve emailed me asking for a ‘clean, vegan version of a cadbury crème egg. Aside from the fact there’s ZERO fake additives, preservatives, colours and flavours, my crème eggs are filled with healthy fats, antioxidants and an awesome inflammation-fighting ingredient called ‘curcumin Continue Reading…

HEALTHY HOT CROSS BUNS

April 14, 2017
How do you make HOT CROSS BUNS that are free from high inflammatory ingredients, processed sugars and fake flavours? Easy!
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I first created these for a private client of mine in New York, an actress with an A-lister profile and an awareness of how important it is to eat clean to maintain optimal health and wellness 
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Last year, my beautiful client had a craving for hot cross buns in the fall - she told me they were her favourite comfort food of choice made by her mother during the cooler months, always eaten piping hot straight out of the oven, YUM 
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So how could I not share this recipe with you today? Enjoy ✌
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HAPPY HOT CROSS BUNS
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You need:
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✨175g coconut milk
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✨75g vegan butter or ghee
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✨10g dried yeast
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✨1/4 warm water
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✨1 teaspoon organic maple syrup
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✨1 egg, beaten OR 1 flax egg
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✨500g gluten free flour mix (I used my own blend, shared with you a few insta posts ago)
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✨70g coconut sugar
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✨1/2 teaspoon sea salt
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✨50g currants or sultanas
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✨2 teaspoons cinnamon
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✨1 teaspoon nutmeg
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✨1 teaspoon allspice
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OPTIONAL add-ins:
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✨50G soy-lecithin-free chocolate chips
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✨75g macadamia nut pieces
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YOU DO
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Heat milk, add butter and whisk together until melted. Leave to cool
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Combine yeast, warm water and honey in bowl - whisk to combine, cover with a tea towel and leave for 5-10 mins to become frothy
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Combine flour, sugar, salt, spices, dried fruit and optional extras. Make a well in the centre, add egg and yeast mixture. Fold together with a wooden spoon. The mixture will be sticky.
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Cover with a tea towel, leave for an hour to expand. Turn out onto a lightly floured bench top and knead - not to knead for 30 secs
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Divide into 12 equal pieces and roll into balls. Place dough balls on a lined baking tray and cover again for an hour to rise further. Pre-heat oven to 200C/400F and bake for 10-15 mins or until golden brown.
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If you want white lines across the buns, mix 2 tbs of tapioca flour + 2 tbs water & pipe across the top before placing in the oven OR pipe warmed coconut butter (I used @nutiva manna) across the buns after baking is complete.
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Glaze with a little brown rice syrup and ENJOY

How do you make HOT CROSS BUNS that are free from high inflammatory ingredients, processed sugars and fake flavours? Easy! I first created these for a private client of mine in New York, an actress with an A-lister profile and an awareness of how important it is to eat clean to maintain optimal health and wellness  Last year, my beautiful client had a craving for Continue Reading…

Recipes

Perfect Quinoa Every Time

July 5, 2016
chef shine

These are my quinoa leftovers from last night’s dinner that I’ve revived for breakfast with some sautéed veggies, deeeeeeeelish! 🙏🏻  I absolutely love quinoa because it’s easy to make, works with sweet and savoury dishes PLUS it’s a ‘complete protein’ which means it contains all 9 essential amino acids your body needs for repair. This super seed (no, it’s NOT a grain!) is also a source of L-lysine, important for tissue growth and formation of collagen which we all know by now is super important for healthy skin 👌🏻😊

Here’s how to make the perfect quinoa… Continue Reading…

Recipes

Perfect Pumpkin Seed Milk

June 20, 2016
chef shine

Fresh pumpkin seed milk, DONE!🙌🏻

If you haven’t already, you really must try this recipe… Pumpkin seeds are packed with plant protein, vitamins and minerals including calcium, magnesium, manganese, potassium, phosphorus, copper + Vitamins A, B and E 🌟👌🏻🙏🏻

I like to create all kinds of nut and seed milks for baking, beverages and cooking. I hope you enjoy this one as much as I do! Continue Reading…

Recipes

Magical Millet Porridge

June 3, 2016
chef shine

I’m experimenting with my grains today…calling this my ‘beautiful birdseed porridge’ because I used millet which is typically used in birdseed in the US (those lucky little American birds!). Low in calories but high in protein, fibre and essential minerals, hulled millet makes for a delicious, creamy, filling porridge. Make it today!  Continue Reading…

Nutrition, Recipes

How to Make Healthier Banana Bread!

May 10, 2016

I am tickled pink, yellow, green – all the colours of the rainbow! – because I can finally share some very special news about a project I have been working on since January – a healthy cooking series currently being aired on the UK’s no. 1 TV show specialising in mental health and wellness, The Chrissy B Show. If you’re in the UK right now,  you can tune in to Sky channel 203 Monday, Wednesdays and Fridays at 10pm to see me in action. If you’re elsewhere in the world, no problem! I will share each video here once they’ve aired in the UK.

Continue Reading…

Nutrition, Recipes

How to Make SUPER Vegetable Soup!

May 8, 2016
chef shine

Happy Sunday! What’s for dinner? May I suggest this delish vegetable soup?! 🍵🏻🌱 It’s easy to make, filled with affordable ingredients, and tastes SO good paired with whatever protein you prefer (firm tofu works really well as does shredded pasture-fed chicken or wild caught fish).

How to make it? What do you need? Read on! Continue Reading…