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Showing posts from tagged with: recipe ideas

Back to the basics – healthy food for everyone!

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05.05.16

All year round healthy foods for everyone!

We are so often bombarded with contrasting information regarding foods and drinks we should or shouldn’t be consuming, however once things are made simpler and we get rid of some of the complicated ingredients and recipes, and take it back to basics with some simple ingredients and foods that are fairly easily accessible.

COCONUTS

It’s no secret that coconut oil and well, everything coconut, is the what everyone is going mad for!  There are so many brilliant uses for this lovely nut including coconut milk, cream, water, oil and the meat itself. Coconut holds many beauty properties, doing wonders for your skin in turn, and absolutely creates the most deliciously healthy flavour when used in cooking. Coconut cream is brilliant for baking, while coconut water is filled with electrolytes, hydrating you no end, and coconut milk is a wonderful alternative to cow’s milk. Try Chi coconut oil, 100% organic, raw and cold pressed!

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GREENS

OK, so we all know that including greens in our diet is good for us, however it’s not necessary for you to sit with a bowl of spinach and expect to thoroughly enjoy munching your way through it. There are so many ways you can include greens in your daily diet, in pasta sauces, casseroles, in a smoothie, or even just stripping things back to basics and enjoying them as part of a colourful salad, this is one of the most important ways for anyone who refrains from eating meat and fish to get in a good source of protein in their diet. Try Giving Tree broccoli crisps as toppings for salads and soups as well as a healthy and nutritious on the go snack!

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BERRIES

Just as raw chocolate is brilliant for upping your antioxidant intake, so are the berry family. They are best when they are completely ripe and in season, however if you buy the frozen kind from any local supermarket, they make for a fantastic ingredient within a morning smoothie, on top of a breakfast bowl or even just on their own. Don't forget to try our Strawberry crisps from the Giving Tree which make amazing toppings for yoghurt, cereal, porridge and so much more! mmm!

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OATS

Oats are a brilliant way of consuming something delicious that will give you an extremely slow release of energy, meaning that it will keep you going for hours. They are so versatile by nature within recipes too, going from being able to be ground into a flour, as the nation’s favourite brekkie, porridge or as a substitute in many baking recipes. They work really well with bananas in smoothies as well, and are guaranteed to keep you going right through until lunch.

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RAW CHOC

Now for people who love a caffeine fix but want it without the sugary additions usually included in coffee shop concoctions, or for those who simply want something a little different, raw chocolate is a brilliant way to have this fix minus the nasties that come in normal chocolate bars. This form of chocolate is extremely high in antioxidants and is a brilliant way of getting your caffeine fix, totally naturally! There are so many different bars on the market that there will undoubtedly be a flavour that will take your fancy.

NUTS

Nuts create much controversy for many due to their high calorie content, however when portion control comes into play, the most important thing to do is know when to eat them, how to eat them and to remember that when food is in its’ rawest form, like nuts generally are, they are full of protein and healthy fats, which are both essential for maintaining our energy levels and giving us a gorgeously envious glow. If having them on their own just isn’t on the agenda though, combining them with dates to create a raw bar, or using them in a flour are all ways of including them in your diet without having to sit down with a bag of almonds.

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Pancake Day recipes to make you drool!

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08.02.16

What are you going to have on your pancakes tomorrow? The only day of the year where consuming approximately 24 pancakes is acceptable!

Historically, pancakes were made on Shrove Tuesday so the last of the fat or lard was used up before Lent.

Do you go savoury or sweet? How long should you fry them for? When should you toss it?

Pancake Day is all about tossing and flipping your pancakes before topping them with some tasty treats.

Of course, there is the classic lemon and sugar combo, but if you're after something a little more adventurous, we've got some great ideas on what you can add to your Shrove Tuesday treat.

Here are our favourite recipes..We're giving you savoury ideas, and sweet ones too! (note: one may be slightly healthier than the other...)

Basic Batter Recipe (for both sweet and savoury)

Makes: 4 pancakes Ingredients:

Method:

1. Sift the flour and salt into a bowl, then make a hole in the middle of the flour using a spoon.

2. Break the egg into the hole. Add a little of the milk and beat with a wire whisk.

3. Beat in the flour to make a thick batter. Gradually whisk in the rest of the milk, then pour the smooth batter into a jug.

4. Lightly grease a small non-stick omelette pan with coconut oil and wipe out any excess with kitchen paper.

5. Heat the pan until very hot and then pour just enough batter in to cover the bottom thinly. As soon as the top is dry and the bottom is golden brown, flip the pancake over with a fish slice or round-ended knife – or if you’re feeling brave, toss it.

6. Cook for 1 minute or until the underside starts to brown. Slide the pancake on to a plate.

7. Grease the pan again with the kitchen paper and make more pancakes in the same way, keeping the cooked ones warm while you make the rest.

Ideas for Savoury;

- Spinach, cheese, mushroom and cured ham

- roasted vegetables, grilled tomato and creme fraiche

- smoked salmon, dill, avocado, chilli and ricotta

- grilled bacon and maple syrup

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Ideas for Sweet;

- coconut sugar and freshly squeezed lemon

- sliced peaches, natural yogurt and honey

- fresh strawberries, Giving Tree strawberry crisps, mascarpone, blueberries and lemon juice

- nutella, nut butter (peanut, almond, cashew) and banana

- Rhubarb compote and vanilla creme fraiche

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Two ingredient Banana Pancakes

Makes: 8 small pancakes

Ingredients;

1 medium ripe banana 2 large eggs

Optional extras (choose a few!):

  • 1/8 teaspoon baking powder, for fluffier pancakes
  • 1 spoon of protein powder
  • 1/4 teaspoon vanilla
  • 1 tablespoon cocoa powder
  • 1 tablespoon honey
  • chopped nuts, chocolate chips, or a mix
  • granola
  •  fresh fruit, like blueberries, raspberries, or chopped apples
  • Giving Tree fruit crisps ( we like strawberry on ours)
  • Maple syrup, jam, chocolate spread
  • Natural yogurt

Method; Mash the banana: Peel the banana and break it up into several big chunks in a bowl. Use a fork to thoroughly mash the banana. Add any extra ingredients: These pancakes are pretty great on their own, but a few extras never hurt. Add 1/8 teaspoon of baking powder for fluffier, lighter pancakes, and whisk in salt, vanilla, cocoa powder, or honey to flavour the pancakes. Save any chunky, heavy ingredients — like nuts or chocolate chips — for when the pancakes are in the pan! Stir in the eggs: Whisk the eggs together until the yolks and whites are completely combined. Pour the eggs over the banana and stir until the eggs are completely combined. Heat a frying pan over medium heat: Melt a little coconut oil in the pan to prevent sticking, if you like. Drop roughly 2 tablespoons of batter onto the hot pan. It should sizzle immediately — if not, turn up the heat slightly.

Cook for about 1 minute: Cook the pancakes until the bottoms look browned and golden when you lift a corner. The edges should also be starting to look set, sprinkle with toppings

Sprinkle any loose toppings, like nuts or chocolate chips, over the top of the pancakes as the first side cooks.

Flip the pancakes: Best to do this very gently and fairly slowly — the opposite of regular pancakes. Gently work a spatula about halfway under the pancake, then lift until the unsupported half of the pancake is just barely lifted off the pan. Lay the pancake back down on its other side. Some of the loose batter will probably spill onto the skillet as you do this; just be sure to lay the pancake on top of the spill and nudge any excess back under the pancake. Cook for another minute or so: Cook the pancake for another minute or so, until the other side is also golden-brown. You can flip the pancakes a few times if you need to in order to get them evenly browned. (Flipping is much easier once the second side is set!) Continue cooking the pancakes: Transfer the cooked pancakes to a serving plate and continue cooking the rest of the batter.

Add your toppings!

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Show us your Giving Tree creations by tagging us on Social Media.. We love to hear from you :)

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