I've just returned from a fab vegan cooking retreat in the beautiful Welsh countryside, run by my awesome cool dude pal Lee Watson of The Beach House Kitchen and author of my favourite vegan cookbook Peace & Parsnips!
The theme was recipes from around the world, focusing on Lees favourite places, and believe me he has been everywhere, cooking with locals and picking up tips, spices and recipes on his travels.
I am planning to share my favourites from the retreat but I'm heading off to The Lake District with Jenna today, sadly she is going to work in a beautiful vegetarian B & B, so I'll have to do all my own cooking!!
So since I came home I have made this delicious soup from Indonesia since I had all the ingredients to hand so I'm sharing this first!
This soup is packed with flavour from coconut, turmeric, ginger and basil and full of the most health giving ingredients quinoa, kale, squash and lentils! Its literally a meal in a bowl, packed with fibre, protein, antioxidants, minerals, vitamins and good fats!
Everything a body needs to stay healthy and it tastes amazing!!
This is definitely comfort food at its best, warming, nourishing and delicious! Just what we need more of as the weather changes and we head into autumn.
Although to be honest our weather is so bad that I make soups all year round!!
Soup is also very easy to digest and simple to make so another two reasons to make it! This one is also gluten free!
Anyway without further ado, here is the recipe....
SULAWESI QUINOA & SQUASH SOUP
.......your health in your hands.....
Well I can't believe that the summer holidays are over and the kids are all back at school! It's not been much of a summer, although we have made the most of it! We are now the proud owners of an old classic VW Camper Van called Bruce and I just love him. Its so much fun, its like camping but all nice and cosy with a pull out cooker, a really comfy bed, an excellent cool box and loads of storage for all our stuff.
I have decided to extend my holidays until October to make the most of Bruce before the weather changes and the nights are shorter! I'm so good to myself!
We are going to a 3 day Festival in Inveraray at the beginning of September which I'm most excited about!
I'm also heading back to Wales to another Vegan Cooking Retreat run by my cool dude buddy Lee Watson of Peace & Parsnips fame, my favourite vegan cookery book!
So lots to look forward to and enjoy, lucky me!!
I have a blessed life indeed.
So back to sharing some healthy recipes with you lovely people!
Another of my healthy obsessions is cookery books and the latest addition to my collection is;
Veggie Desserts and Cakes by Kate Hackworthy
so for my first blog post in a while I thought I'd share a really simple recipe from her book.
I love veggies and eat shed loads of them so this book appealed to me big time!
I think we are all familiar with Carrot Cake, but this book takes the use of veggies in cakes to new levels! Parsnips, beetroot, cauliflower, kale, peas, sweet potatoes, aubergine, spinach, swede, and sweetcorn all get a mention!
I'm all for using sweet veggies in cakes but I'm yet to be convinced by cauliflower and kale!!
I once made a chocolate and cauliflower cake for the BBC Kitchen Cafe Programme which I was a guest on. The very smell of it was awful and was not improved by the most luscious chocolate frosting. I couldn't even try it, the cauliflower smell was so strong and off putting! Maybe I just used a particularly strong cauliflower but I thought at the time that some things are just wrong and cauliflower and cake is one of them!! So needless to say I won't be trying that again!
On the plus side, there are many lovely recipes to try, so I thought I'd start with these Beetroot Seedy Squares! I'm a big fan of beetroot and always have a few vacuum packs in the fridge.
I adapted the recipe a bit, I used half the amount of beetroot and rolled them into balls instead of cutting them into squares. Beetroot although sweet has a strong earthy taste which can be overpowering and I didn't want to make a whole batch then discover that no one liked them! I can't stand waste so I played it safe and I'm delighted with the results. These wee bites are a lovely colour so I decided not to roll them in seeds or coconut. I like them bare!! The beetroot flavour is very subtle and perfectly balanced by the sweetness of the dates. Mixed seeds, ( I used sunflower, pumpkin, sesame and linseeds ) add texture, loads of good fats, protein and minerals, oats contain soluble fibre and dates are just packed with everything a body needs!
So these wee nutrient dense power bites make a delicious healthy snack at any time of day or when you feel in need of an energy boost!
Also great for packed lunches and hungry kids!!
So overall verdict for these wee bites is a big thumbs up! Next on my list are Pea and Mint Cupcakes, Sweet Potato and Pecan Blondies and Cucumber and Lemon Cake with Gin Icing!! I was sold at the Gin icing!!
Kate also has a blog which is well worth checking out.
So here is her recipe, slightly adapted...
BEETROOT BLISS BITES
Makes 25 wee bites
I bought some great bargains at Holland and Barrett yesterday, among them, two bags of lovely dried Lerida Figs!
I absolutely love fresh figs but dried ones are also delicious and perfect in chutneys and this fabulous Fig & Olive Tapenade.
An intense sweet and salty at the same time, totally versatile, delicious, packed with nutrition and containing two fermented products, olives and apple cider vinegar, this is well worth making and its so simple.
Just remember to buy preservative free olives. I used black Kalamata from Aldi and green olives from Lidl, both delicious and a great price but if you want to push the boat out and splash out on some more expensive deli olives, then go right ahead!
Olives are a great source of monounsaturated fats, minerals, vitamins, fibre and various powerful antioxidants. I think we are all aware that the Mediterranean diet is an extremely healthy one, olives and quality olive oil are consumed in large amounts, along with plenty of seasonal colourful veggies and locally caught fish. Not forgetting regular consumption of red wine which we all know has various benefits for our health!!
Figs are a brilliant source of calcium and magnesium for strong bones, fibre which provides a laxative effect and balances blood sugar, and lots of other trace minerals.
This is a great wee accompaniment to tapas style food and pairs particularly well with goats cheese on toasted sourdough bread or to accompany a cheese board.
It has a really intense flavour so a little goes a long way.
This would make a lovely gift, in a nice glass jar with a hand written label!
On that note, this is so good I'm off to make another batch!!
Here is the simple recipe.....
FIG & OLIVE TAPENADE
.....your health in your hands....
What can I say, where have the last two months gone? I have been neglecting my blog and I do apologise!
But I have been having so much fun fermenting stuff and working on my workshops, which are going from strength to strength! This is seriously addictive, I have been researching, buying books, joining Facebook Groups and experimenting like a mad scientist, in the kitchen! Well I actually am a scientist and some folks would say I am mad, especially my family, who have to live with me and all my weird concoctions!
My fridge is full of jars of ferments, sourdough starters, kefir, kefir cheese, whey and coconut kefir and numerous bottles of kombucha!
I have a scoby hotel with spare kombucha scobies ( you will have to come to a workshop to find out more about these amazing cultures, they look a bit like slimy aliens but they create the most delicious, probiotic, health affirming drink!
Kefir grains are similar microbial and bacterial cultures but they look like wee mini cauliflowers and magically convert organic milk into one of the most probiotic foods on the planet. Home made is way superior to anything you can buy and its so much cheaper, once you have the cultures, they just keep on growing!
So I think I am justified in calling myself a Fermentista..., someone who ferments things! I rather like that!
So for my first blog post in quite some time, and since we are in BBQ season I thought I'd share a really simple recipe for Sweetcorn Relish but this isn't standard run of the mill, full of refined sugar relish you buy from the shops! Oh no this is totally different and actually has no added sugar at all and its fermented so its packed with beneficial probiotics too!
You can use frozen or fresh sweetcorn but if you are using fresh try and use the freshest you can. The longer corn sits on the shelves after harvesting the more the natural sugar turns to starch and the big appeal of sweetcorn for most of us is the delicious natural sweetness!
Frozen sweetcorn is generally frozen directly after harvesting, as are peas, so the majority of the vitamins are preserved and the sugars should be relatively intact!
Aldi and Lidl stock delicious supersweet frozen corn, which is a great price too. I always have a bag in the freezer! There is less waste since you just use what you need, rather than opening a tin and only using half of it.
Anyway back to this delicious summer relish! It incorporates a rainbow of colours from red onion, red pepper, courgette and fresh green coriander as well as vibrant yellow corn!
Every colour contains different phytochemicals all with amazing power to heal us and keep us well.
The process of fermenting harnesses the power of the natural lactobacillus bacteria (LAB for short), present on all fresh fruit and vegetables and these guys are among the toughest bacteria out there! Given the right conditions they will destroy any pathogenic or harmful bacteria leaving a fantastically powerful ferment full of these health affirming wee guys!
Magic happens when you ferment foods, problem compounds are broken down, vitamins are made more bio available meaning they are easier to digest, vitamins are formed especially B vitamins and Vitamin K essential for strong bones!
These probiotic foods are so powerful, we should all be including them in our diets.
The main thing to remember with fermenting veggies is to keep the veggies submerged in the brine solution. This creates the perfect environment for the lactobaccillus bacteria to work their magic and keeps moulds and yeast at bay! So wee mantra to remember when fermenting veggies
Under the brine and all is fine!!
The easiest way to do this is to use a small ziplock bag, press it down onto the top of your ferment then fill it with water or brine solution (2tsp salt per 500ml water) to act as a weight to keep the veggies under the brine. If you use brine solution, if your bag leaks, the salinity of your ferment won't be compromised! Remember to put a plate or bowl under your ferment to catch any leaking brine. As the fermentation progresses, carbon dioxide is produced which can build up if not released, so don't tightly screw the lid on your jar. Just seal the ziplock bag and cover loosely with the lid. Also its important to leave a bit of headspace in your jar so don't fill it right to the top. You need room for the ziplock bag! All the supermarkets, Aldi, Lidl, Home Bargains sell Kilner jars which are perfect for fermenting but any large glass jar will do. We save all our jars, especially large ones, olives and coconut oil are our favourites for fermenting. Once your relish is ready, you can transfer it to smaller jars where it will keep in the fridge for around a month.
So go have some fun and impress everyone at your next BBQ with your homemade, refined sugar free, probiotic relish!!
So here is the simple recipe..
Fermented Sweetcorn Relish
So, after much procrastination, I have finally put together an awesome new workshop on all things fermented!
For those of you who are not familiar with the terms microbiome, probiotics, prebiotics or fermentation, let me enlighten you!!
The microbiome could just be the most important indicator of our health on every level. It's so important that it is being classed as an independent organ, as important as the heart, liver, and kidneys!
For those of you not familiar with the term, it refers to our gut bacteria, the trillions of beneficial bacteria that live in our colon. We tend to group bacteria together as bad and something to be destroyed, hence the huge focus on antibacterial sprays, hand washes and of course antibiotics. Now while antibiotics are essential and can be lifesaving, they tend to be over prescribed, for simple infections our immune systems can deal with. A side effect of antibiotics is that they tend to kill off both good and bad bacteria so our immune system is compromised.
Our immune system largely exists in our gut and is massively affected by the foods we choose to eat, drugs we take, environmental toxins, chemicals, stress and alcohol. We are all familiar with the term "gut feeling" The majority of our happy hormone serotonin is produced in the gut, along with numerous other hormones.
Our gut bacteria are responsible for breaking down starches to simple sugars, proteins to amino acids, they produce B vitamins, folic acid and vitamin K, break down phytic acid which can bind with iron and zinc and make them unavailable. So the microbiome has a massive effect on the digestive system. Optimising gut bacteria can alleviate many symptoms of IBS, crohns disease, colitis and leaky gut.
There are literally no health issues that fermented foods can't help with,
autoimmune disease, asthma and allergies, skin problems, kidney problems, depression, the list is endless.
Fermented foods and drinks have been around for hundreds of years, every traditional culture has their own version. Fermentation was used to preserve food, long before the days of refrigeration and freezers. The interesting thing is that traditional processes result in a food with higher nutritional value, increased vitamins, beneficial bacteria and a lot of problem compounds, like phytic acid and gluten broken down.
In our so called modern culture we have introduced pasteurisation to kill off any pathogenic bacteria but at the same time destroying all the good bacteria which could benefit our health, along with countless other beneficial enzymes, which help us to digest and utilise the nutrients in the food. So in effect we end up with a food or product of lesser nutritional value than the one we started with. Add countless preservatives, mostly chemicals and you have another problem, these chemicals adversely affect our beneficial gut bacteria too!
So you can see how easily our gut bacteria can be destroyed and we suffer the consequences. Another important fact to consider is that these beneficial bacteria, if you are fortunate enough to have any, need to be fed and they need fibre, lots of it which comes from plants, fruits, veggies and wholefoods. So if your diet is lacking in fibre, which it will be if you eat a standard western diet, heavy on processed foods, meat and dairy, then your gut bacteria will be unbalanced in favour of the bad guys, which thrive on sugar!
So let me rewind and simplify this. We need to eat a diet with adequate amounts of fibre to support good gut bacteria. Stress, sugar, artificial sweeteners, chemicals, alcohol, antibiotics, environmental toxins all adversely affect the balance of bacteria in our gut.
So what can we do about it?
It's all very well to feed the existing strains of bacteria but what is more exciting and impacting is to eat foods containing lots of these beneficial microbes. It doesn't take long to recolonise the gut and the more fermented foods and drinks you consume, the stronger and more diverse your gut bacteria will be.
Just think of it as having your own wee army, fighting off foreign invaders, pre digesting food, reducing inflammation, increasing your energy, strengthening your immune system, boosting metabolism and creating vibrant great health for you!
Probiotic yoghurt type drinks like Actimel and Yakult, widely advertised as promoting gut health are not terribly effective and contain only a few strains of bacteria, which are mostly destroyed in the acid of our stomach and don't make it to the colon where they need to be to do their job. A much better idea is to learn to make your own much more potent and effective fermented foods and drinks at home!
The TV programme, Trust me I'm a Doctor a few weeks ago set up an interesting comparison of Yoghurt Drinks, Home made kefir and a diet high in prebiotics, on gut bacteria. Not surprisingly, the home made kefir group came out on top, followed by the diet group. The yoghurt drinks had the least impact on bacterial diversity. Home made kefir can contain up to 40 different beneficial strains of bacteria compared to yoghurt type drinks which contain 3 or 4. These drinks also contain added sugar which we don't need!
So this brings me back to my new Introduction to Fermentation Workshop, which covers fermented veggies, including sauerkraut and its spicy cousin Kimchi, Kombucha, a deliciously refreshing drink made from sweetened fermented green tea and Switchel, made from already fermented apple cider vinegar, ginger, lemon and maple syrup.
Kefir, both coconut kefir and dairy which can be easily made into a probiotic rich cream cheese. Coconut kefir makes delicious smoothies, ice cream and salad dressings.
Sourdough, the most delicious, nutritious bread on the planet, which lots of folks with gluten intolerance can eat without digestive upset. The gluten is broken down during the long fermentation process. Sourdough has only three ingredients, flour, water and salt. Compare that to commercially produced bread with all sorts of flour improvers, preservatives and chemicals added. It's no wonder people have problems digesting it!!
The point of the workshop is to introduce all the different types of fermented foods and drinks, along with equipment needed, cultures, recipes, with clear instructions and plenty of opportunity to taste all the foods and drinks, so you can make an informed decision about which foods and drinks best suit your tastebuds and lifestyle.
I can't lie and say that fermenting your own foods and drinks is a breeze, but I have been fermenting for years and have learned from experience so now I want to pass on my quite extensive knowledge, in the hope that it will inspire you to introduce these amazing superfoods and drinks into your diet. I have simplified and adapted methods to be as straightforward as possible. For example Switchel can be made overnight, using already fermented apple cider vinegar, into a delicious drink flavoured with lemon, ginger and maple syrup, with benefits similar to kombucha, which can take a few weeks to brew and requires a culture called a Scoby, which needs looking after and feeding, much like a wee pet!
Kefir can be made in less than 24 hours with live kefir grains and organic milk, its just a matter of getting the conditions right and knowing what the finished product is supposed to taste like and what to do if it goes wrong. Sometimes we can be put off before we get started so I hope you can learn from my mistakes!
I will be running regular Fermentation Workshops over the next few months so please contact me if you are interested.
It could just be the best decision you make for your health!
Dates for April are Saturday 8th and Saturday 22nd, from 11am till 3pm.
The cost is £65 and includes lots of delicious food, book recommendations, instructions, recipes, equipment costs and plenty of support and guidance to start your own Fermented Food Journey!
You can contact me here to book a place. Maximum of 6 people per workshop .
I look forward to seeing you...
...your health in your hands....
So this week I was inspired by these very colourful beetroot and spinach wraps from Marks and Spencer.
I just love colourful food and try to eat the rainbow every day, and no I don't mean a bag of multicoloured skittles or smarties! I mean naturally brightly coloured food, which translates to lots of my favourite food, vegetables!
Orange sweet potatoes, yellow sweetcorn, purple kidney beans, red onions, green spinach and coriander, red tomatoes and red pepper.
Add a delicious avocado dressing and you have all the colours of the rainbow!
These wraps are just fantastic and so vibrant. I have to say the beetroot ones are my favourite, they are soft and slightly earthy and sweet which is just delicious! The spinach ones tasted a bit too vegetably so I wasn't quite so keen on them!
White tortilla wraps are perfect for this recipe too, I just fancied making something eye catching to post on my Instagram account!
So the filling for these delicious enchiladas are simply mashed sweet potato and spicy mexican flavoured beans, a perfect combination!
A tomato based sauce and a creamy avocado and coriander sauce finish these off rather nicely, although they would still be delicious with just the bean filling, if you don't have time to make the sauces!
So although there are a few different elements to this recipe, none of them are difficult and they can be prepared in advance, making these perfect for a weekend crowd pleasing dinner, which is also extremely healthy!!
So first of all you need to cook some sweet potato, then mash it! Then you need to prepare the beans, easy just open a tin and stir fry a few veggies with some seasoning. Next you need to make the tomato sauce, see recipe, or you can use salsa, mild, spicy, shop bought or home made! It's always good to have options!
We are a divided family when it comes to spicy food, so just adjust the amount of chilli powder accordingly!
I prefer to keep the mashed sweet potato as a separate layer but you can easily just mix the beans and mashed sweet potato together, which will incorporate all the lovely flavours!
So here are the ingredients you will need to make these awesome enchiladas!
Ingredients - makes 6 large enchiladas
For the Filling
1. In a medium saucepan over medium heat, heat oil and add all spices. Cook, stirring frequently, until fragrant, about a minute. Add onions, a couple pinches of salt and cook until softened, about 5 minutes. Add garlic and cook another couple minutes. If the pot gets dry at any point, add a little of the tomato juice from the can.
2. Pour can of tomatoes into the pot and cook for 5 minutes. Season to taste.
3. Carefully transfer the tomato mixture to a blender. Add pitted dates, tahini, lime juice and a couple tablespoons of the water. Blend on high, adding water to thin as needed, until desired consistency is reached. Season to taste.
4. Store leftovers in the fridge for up to one week.
Avocado Coriander Cream Sauce
Simply add all the ingredients to a food processor or blender and process until smooth and creamy. Add more water for a thinner consistency.
So although there are a few different elements to this recipe, you have options, and can buy shop bought salsa or spicy tomato sauce but do be aware of added sugar!
Just make the filling up, then you are good to go! The Avocado Sauce is optional but it is really delicious and simple to make. I really hope you give these a go, I have high hopes these will become a family favourite...!
......your health in your hands......
I've been running a series of Healthy Eating Workshops with North Glasgow Homes in Springburn.
The focus is on healthy, cheap, tasty food, made with ingredients that can be bought locally.
All of my workshops are plant based with a heavy reliance on lentils, beans and pulses which are cheap, versatile and extremely healthy. Add in loads of seasonal veggies and you have an extremely climate friendly, healthy, inexpensive way of eating.
This week the theme was Indian so we made lots of delicious rice, lentil and bean dishes. The favourite dish was this Coconut Lentil Dhal so I thought I'd reshare the recipe! I posted this one last year, it really is one of our go to family favourites.
It's perfect comfort food, like a big warm coconutty hug! Richly flavoured with spices, this lentil dish is good enough to impress your friends, your husband/wife and kids!
It's made with orange split lentils, the easiest to digest and fastest to cook so its a perfect dish for the weekend. You can rustle it up in no time!
All lentils are high in protein, fibre, minerals, vitamins, antioxidants and literally support every system in the body. They are also incredibly cheap, versatile and you can store them for ages and they won't go off ( less waste!) so they do tick a lot of boxes!
Delicious, nutritious and super healthy; with superstars turmeric, garlic, ginger and coconut providing bags of anti inflammatory, pain relieving, circulation boosting, energy boosting, immune boosting benefits.
You can up the nutritional benefits even more by serving with brown rice and steamed greens! Dinner, in my opinion, is just incomplete without some kind of greens. My favourites at the moment are kale, cavolo nero, pointed cabbage and spring greens, all highly alkalising, and packed with minerals, vitamins, antioxidants and fibre.
Food is medicine right enough and what a delicious way to improve your health! I hope you give this a go and consider at least having one or two meat free days a week, your body and the planet will thank you!! All the recipes I share are plant based so you won't be short of ideas and inspiration! If you haven't already then consider subscribing to the blog so you won't miss any posts! They will all be sent directly to your inbox, the power of technology!! And its free so go ahead and fill in your details, it could be the best decision you make for your health! Well you'd have to actually make and eat some of the food before it would benefit your health! Just reading the posts won't do a thing so follow up with action steps! Go out and buy some healthy staples including lentils and beans and no I don't mean Heinz baked beans, they are high in sugar and salt! I've just had an idea for another post, Healthy Shopping List..., coming soon....!
Here is my recipe...
COCONUT LENTIL DHAL WITH TOASTED ALMONDS
Wee point to note, I added a spoonful of Coriander Detox Pesto to mine instead of fresh coriander. This adds bags more flavour! I just dolloped a spoonful on each portion before serving, then topped with toasted almonds. Delicious!
.......your health in your hands......
Happy Pancake Day everyone! I've been busy recently running healthy eating sessions and Big Cook Little Cook sessions with parents and kids at St Bartholomews in Castlemilk.
It's so rewarding seeing kids excited about cooking classes and to be honest kids are far more likely to eat something if they have made it themselves!
I've been trying out lots of new fast, simple, kid friendly recipe ideas. The limitations are we only have an hour to prepare, cook, eat and clear up, the school have very limited cooking equipment and we have 7 kids with a parent at each session, all keen to do some hands on cooking!
A big saving grace was a couple of mini ovens I bought from Aldi for £10 each, they are so good and perfect for wee mini pizzas!
I have to do a fair bit of the old Blue Peter, here is one I made earlier!!
So far we have made Lentil Soup, Soda Bread, Mini Face Pizzas and Berry Smoothies!
Next session is tomorrow and I'm contemplating either mini filo pastries with apple and cinnamon and veggie fillings or these rather awesome pancakes!
I did an earlier banana pancake post using only banana and egg but for most kids its a bit too eggy, so when I came across this recipe I was immediately excited to try it!
This one has the addition of oats and the eggs are separated, the whites are whisked which makes these light and fluffy.
Anything which avoids added sugar and white refined flour gets my vote, as do these lovely pancakes!
These would be fun to make with your kids at the weekend when time allows for a more leisurely breakfast! Added sliced fruit and a drizzle of maple syrup or honey adds a lovely natural sweetness. These would also be lovely served with some ice cream! These are also a great way to use up over ripe bananas!!
So without further ado, here is the recipe!
BANANA OATY PANCAKES
Ingredients - makes 8 pancakes
....your health in your hands....
So Jenna and I have been busy developing a few recipes for Susie at Dollop and Scoff, who makes a lovely range of jams, chutneys and relishes, all from her kitchen, using locally sourced ingredients where possible. She uses an open pan method and makes small batches for superior flavour. She makes some very interesting flavour combinations! Our favourite was Raspberry, Basil and Black Pepper Jam, which we made a delicious dressing from and spread liberally on our sourdough toast and coconut scones!
You can order from Dollop and Scoff direct on this link
So our remit was to come up with a range of vegan recipes, using jams, chutneys and relishes. Most of the range is vegan, apart from a few containing honey so we came up with five winning recipes, of which I'm sharing one of my favourites,
Spiced Carrot, Lentil and Oat Burgers.
I just love making burgers, the options are endless and often I just use up leftover rice, quinoa or veggies and add beans, seeds, nuts, flavourings and cram in as many veggies as I can, either grated or cooked.
The trick to making great burgers is to taste your mixture before you shape them into burgers. Sometimes a bit of extra seasoning, herbs, spices or chutney can really make the difference. If your burger mix doesn't taste great before you cook them, they won't taste any better cooked!
Another tip is to make sure the mixture is firm enough to shape. You can add extra breadcrumbs, oats, flour or polenta to get the right consistency.
Chilling them for an hour or so in the fridge will also firm them up.
So back to these lovely burgers. the main ingredients are three popular Scottish ingredients, carrots, red lentils and oats. I always have these ingredients and use them constantly, they are cheap, nutritious, quick to cook and delicious so tick a lot of boxes for me!
I really detest frying burgers and to be honest find they break up and and are never that good but on the other hand I have made loads of delicious veggie burgers in the oven so no faffing about with hot oil and a frying pan for me!
I have used mango chutney in this batch, since we had no Carrot, Orange & Coriander Chutney left, to give these a delicious sweetness, sunflower and pumpkin seeds for a bit of crunch, baby spinach for colour and turmeric, cumin, and smoked paprika for flavour.
These are delicious served with potato wedges and a big salad or in a wrap or pitta bread for lunch, smeared with some extra chutney or relish. These are most definitely on my favourite burger list and I hope they are soon on yours too!
They also freeze well, if you have any extra leftover!
So here is the recipe....
Spiced Carrot, Lentil & Oat Burgers
Makes 10-12 burgers
....your health in your hands....
A healthy lifestyle blog with green living tips, plant-based recipes and natural health magic.