So its been a while since I posted anything on my blog! I've been very busy with Fermenting Workshops and just generally fermenting everything and having lots of fun experimenting and trying out new recipes and techniques.
I was sent a bag of organic tiger nuts recently from the awesome Tiger Nut Company so I've added that to the heady mix! I've made tiger nut milk, tiger nut kefir, spiced raisin tiger nut scones and wee Beetroot Bliss Bites using the dehydrated tiger nut pulp!
I have also acquired some water kefir grains so I now have the full gamut of ferments!
I can honestly say that ferments are taking over my life and my kitchen!
But of all the things to be addicted to, its a good one!! So many amazing health benefits and a whole new world of flavour!
I posted a photo of my rather delicious fermented dinner a few weeks ago on UK Fermenting Friends and 200 people liked it and I had lots of requests for recipes! These are all people who already know about fermented foods and drinks but I think the foodie side of me is taking simple ferments to new levels!!
I've certainly had a lot of interest in my workshops recently, mostly thanks to my wonderful friend Katrina of the awesome Body Toolkit Juicing Retreat, who shared my post with her juicing group with a glowing recommendation! My April workshop is fully booked and I only have one place left on 19th May, so I will add a few extra dates!
Contact me if you are interested in learning how to make all sorts of amazing fermented goodies and would like to add your name to my waiting list!
So off the topic of fermenting and back to this brilliant recipe!
I ran a series of healthy eating workshops this week at St Pauls Youth Forum Community Group in Provanmill, which was great fun, with lots of healthy food made and scoffed!
Our last session was Indian themed and I came across this great recipe for flatbreads on cafedelites cool website.
I normally make sourdough flatbreads, which are great but these ones are so soft and pliable and easy to roll, perfect for a fun workshop with kids and adults. Everyone loved them so I thought I'd share the recipe!
I'm off to Berlin next week and I'm most excited, its the best city for vegan food, and although I'm not exclusively vegan, its my favourite food and what I eat most of the time!
These flatbreads could easily be made vegan by substituting Soya yoghurt for the Greek yoghurt. Aldi sell delicious thick and creamy Greek Yogurt, which is what I used for these along with unsweetened soya milk.
So I hope this recipe becomes your favourite flatbread recipe, its definitely a keeper!
I made them last night and we had them for dinner with coconut spiced potatoes and mango chutney, simple and delicious!!
The addition of garlic powder gives these a lovely flavour. A teaspoon of cumin seeds would also work well!
The combination of greek yoghurt and olive oil make these flatbreads so soft and pliable and easy to roll out and also if you use a non stick pan, they hardly need any oil and its so easy to flip them over!
Please leave me a comment if you try these!!
So here is the recipe....
Easy Garlic Flatbreads
Ingredients makes 8 flatbreads
......your health in your hands........
So this week before all the true frantic madness of Christmas begins, I am sharing a few new recipes which are all worthy of a place at your Festive table, whether you are catering for meat lovers, vegetarians or vegans.
This mushroom, walnut and lentil pate is absolutely delicious and actually tastes quite meaty so I'm sure everyone will love it.
I am a massive fan of mushrooms, lentils and nuts so this is my idea of an ideal starter. Served with some thinly sliced sourdough or delicious crackers (recipe coming soon!)
this will surely impress your guests! It can be made a few days in advance and will happily sit in the fridge until you need it. This also works well stirred into a mushroom risotto or as a topping for a baked potato or a pizza!
I've made this a few times and played around with the recipe a bit. The original recipe from the wonderful Dearbhla Reynolds book The Cultured Club uses fermented mushrooms, which adds another layer of flavour and nutrition but since most folks won't have time to ferment the mushrooms first then this adapted recipe is equally delicious and the addition of seaweed flakes adds that unique umami flavour.
There are also lots of fresh herbs in this, all of which I have growing in the garden, so rosemary, sage and thyme and flat leaf parsley all feature in this delicious pate.
Garlic, onion, tamari and lemon juice add more flavour and nutrition and the addition of flaxseed and breadcrumbs firm it up so that you have the option of setting the pate in a small loaf tin, which looks rather wonderful and can then be served in slices.
Other options are to set the pate in small individual ramekin dishes or just put it into a serving dish and serve dollops rather than slices! It's whatever suits your needs best and makes life easier! If you are catering for gluten free then you would need to leave the breadcrumbs out or use gluten free ones. I always have a supply of breadcrumbs in the freezer, which are very handy and a great way to use up any slightly stale bread.
So back to the ingredients, any mushrooms will do but I always purchase organic mushrooms. Mushrooms absorb and concentrate whatever they are grown in, good or bad. I'd rather not have a side of pesticide residues or heavy metals with my food, thank you very much! It's always safer to buy organic and most of the supermarkets sell organic mushrooms these days at a reasonable price. Button mushrooms, portabello, chestnut or shitake mushrooms will all work well or indeed a mixture!
I will be making the version with fermented mushrooms for our Christmas dinner! Jenna is home from Cornwall for Christmas and is missing her mamas sourdough, kimchi, krauts and condiments so I'll have to get her gut microbiome restocked while she is here.
I have festive kombucha and lots of lovely fermenty things on the go!
So without further ado, here is the recipe....
Decadent Mushroom & Lentil Pate
....your health in your hands.....
I sometimes think that onions are overlooked when it comes to soup, but a good bowl of well made onion soup is an absolute joy and extremely nutritious!
Onions are great infection fighters and immune boosters and this is exactly the time of year that we need a wee boost, with all the stress of Christmas preparations, the cold and damp weather and for most of us too much alcohol, chocolate, and junk food. Add to that too many late nights and an never ending to do list, all of which depletes our immune system leaving us vulnerable to whatever bugs are doing the rounds!
But not to worry, onions to the rescue!
The trick is to let the onions roast until they are really soft and deep gold in colour
I am a big fan of simple recipes that pack a punch in the flavour and nutrition stakes and that's exactly what this soup does. Onions are a staple in most folks kitchen so this soup can be thrown together anytime!
So without further rambling, here is the simple recipe!
Voila, soup done!
🍃 Health educator🍃