Classic Hummus.

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Hummus is another fantastic use of the chickpea.

You can used the tinned chickpeas or the soak and boil method for dry beans.

I used some chickpeas that I have soaked overnight then boiled.

I took 1 1/2 cups chick peas

2 cloves of garlic

juice of 1 lemon

2 TBSP Tahini

salt and pepper

1/2 tsp ground cumin

3 TBSP water

 

First of all take the chickpeas if you use the canned ones be sure to rinse them.

add everything except the water  and lemon juice to the food processor or blender

Puree till blended probably close to 3 mins or so to make it as smooth as you wish.

taste then add salt and pepper lemon juice and water then blend again till smooth and your ideal consistency if you want it thinner add more water.

  • I also added in a cooked finely diced beetroot and blended up to create a beetroot hummus.
  • you can also roast carrots and add them in.
  • roasted butternut squash can also be added to make squash hummus.                                  Get creative and have fun with mixing it up!
  • You could also add turmeric to create a delicious snackIMG_2926

So there you go the possibility’s with Hummus are endless, loads of fresh vegetables to dip in, crusty bread, used it on your wraps or sandwiches.

 

Chickpeas are rich in fibre and protein so get them in your belly!

Any questions please get in touch.

love always and happy hummus!

Cupcake xx

Magic Cookies – Chickpea dreams

 

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If I knew chickpeas would taste this good I would have fallen in love with them a long long time ago!!

I mean hummus is so delicious, but these cookies are next level.

if your going to use canned chickpeas here be sure to save the juice and make the garlic aioli from rebel recipes or some meringues! so many options!

your going to need

1 1/2 cup cooked chick peas

1/2 cup peanut butter or almond butter

1 TBSP cocoa powder

1/3 cup maple syrup

2 tsp vanilla

1/2 tsp baking soda

pinch salt

1/2 cup vegan chocolate chips (if your not vegan then whatever choc chips you have are fine)

so what your going to do here is place all the ingredients except the chocolate chips in the blender or food processor and blend till rather smooth.

then mix in the chocolate chips and give the mix another quick whizz like 10-15sec

then roll into tsp ball portions and place on a greased baking paper lined tray.

bake in a moderate oven for 15-20 mins.

They are seriously so delicious!!

You will eat more than one!

enjoy

with love always

cupcake xx

 

 

PS.

  • I got given this recipe so not sure where is originally came from.

Vegan Chili. Great use of red kidney beans!

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So here we are with that pantry full of tins that once looked like a good idea but you weren’t sure! Now is the time to use them and make some comfort food for the ones you love.

This vegan chilli is great my itself with nachos or over rice.

I’m pretty shit at writing recipes so please forgive me as I try my best to look at the picture and then explain what it was I did to create this!

lets start with what you will need…

1 medium onion

3 medium carrots

2 bell peppers different colours if you have

2 celery stalks

1 can of sweet corn kernals

3 cloves of garlic – more if you love it!

1/2 tsp chilli flakes

1 TBSP oregano

1 can of  red kidney beans or chilli beans if you have them.

either fresh tomatoes diced up – 3 vine or plum, or 1 can of diced tomatoes.

 

So what your going to do it dice up the onion as smallish as you can then add the garlic either Finley minced or through a microplane.

cook out these in a medium pot until they are gaining colour and smelling delicious.

then add in the chilli and oregano, I also added I some paprika and a tiny drop of chipotle powder.

then add in your carrots and bell peppers along with celery cut up into a small dice, and corn, basically think about how you’d like to have this on your nacho chips, well thats what I do anyway.

cook out the vegetables slightly then add in the tomatoes and let them simmer down slightly, add in your beans. If you want at this stage you can add in a little more water and let the mix reduce down cooking out slowly over time.

add salt and pepper.

I left this to cook out slowly over 30-45mins till the carrots were cooked.

If you wish you can add some chopped up cilantro or parsley.

 

Enjoy this with rice, nacho chips or whatever tickles your fancy!

take care of you

cupcake xx

 

Hot X Buns

IMG_6895 2This delicious recipe is from a very dear friend of mine.

Since a lot of us are currently on lock down due to this quarantine situation why don’t you all take it as time to bake something you might not have tried before.

So here is the recipe…

In bowl 1 place:

1 cup plain flour

1 t sugar

2 Tbsp active dry yeast

150mls hot water

150mls cold milk

Whisk the above together to a smooth paste and let stand for 2-3 mins. I mix this bowl together first and by the time you organise bowl 2 this has gone frothy.

 

Bowl 2:

2 cups plain flour

1 tsp salt

1 tsp cinnamon

1 tsp allspice

1/2 t nutmeg

1/4 cup sugar

50g butter

1/2 cup each of currants, sultanas, chopped mixed peel.

Sieve the first 6 ingredients together and then rub in the butter. mix in the fruit last.

If you don’t like fruit then I imagine its fine to leave it out or substitute for chocolate!

Crosses

1/3 cup flour

1/3 t baking powder

1 Tbsp oil

5 Tbsp cold water

mix all together and pipe using a piping bag or squeeze bottle.

Glaze

1 Tbsp sugar

1 Tbsp hot water

1 Tbsp milk

dissolve all together and glaze the buns in the last 5 mins of baking.

 

Ok so here is what your going to do with the bowls…combine bowls 1 & 2 and mix with a wooden spoon at first and then use your hands, gathering the dough into a Ball and knead for 6-8 mins on a floured surface. I have a fancy pants kitchen aid mixer that does all the hard work for me so I use this with the dough attachment for roughly same amount of time.

This will make your life so much easier!

Place the dough in a greased bowl cover and leave to rest for 15mins.

Punch the dough down and kneed for 1 min then divide into 4 and then into 3’s

roll and shape into buns

place the buns on a greased or baking paper lined tray, keeping them close together for soft sided buns wider spread for crusty ones.

Cover loosely with plastic wrap and leave to double in size – roughly an hr, mine never double in size but they do get bigger.

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When risen pipe crosses on them and bake at 200-210’c for 20-25mins in the middle of the oven.

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Enjoy with a  lovely cup of tea!

Seriously so delicious.

with love now more than ever

cupcake xx

Raw Caramel Pecan Slice.

This recipe is originally from food matters.com

 

I’ve copied it in  here for  you all to have easy access too!

RAW CARAMEL PECAN SLICE

BASE LAYER:

1/2 cup almonds

1/2  cup medjool dates (pitted)

2 TBSP coconut oil

3 TBSP raw cacao

2 TBSP raw honey

 

CARAMEL PECAN LAYER

1 cup medjool dates ( pitted)

1/2 cup coconut oil

3 TBSP Tahini

1 tsp vanilla essence

2 TBSP raw honey

1/4 cup chopped pecans

 

TOP LAYER

1/4 cup coconut oil

1/4 cup maple syrup

1/4 cup cacao

1/4 cup chopped pecans

 

METHOD:

To make the base first, pulse dates, almonds coconut oil raw cacao and honey in the food processor into a crumble.

Press the mixture into a lined slice tin, I use a loaf tin for a single recipe.

Press the mix down until it is smooth, then place in the freezer while you work on the middle layer.

To make a caramel pecan layer place dates, coconut oil tahini vanilla and honey in the food processor. Process until smooth, add in the chopped pecans and pulse lightly, you want the nuts to be through the mix.

Pour the caramel pecan layer on top of your frozen base layer and return to the freezer.

Mix together the melted coconut oil, raw cacao and maple syrup until smooth.

Pour the icing over the base layers and then sprinkle the chopped pecans on top!

Return slice to the freezer for 15-20 mins then remove and cut into slices.

I’ll warn you now one piece is never enough as its do damn delicious!!

keep the left overs if there are any in a sealed container in the fridge!

 

ENJOY!!

 

Cupcake xx

 

Things are starting to change.

As I sit here drinking my peppermint tea wondering how best to put this into words, I’ve already raided the snack cupboard while procrastinating as one does on watch!

I am at the halfway point of my IIN Health Coach Course.  I can already  see with what I have learnt I’ve made some changes to my person.

Sleep… I love the “you can sleep when your dead” and I lived by that motto for many years, but now you’ll find me snuggled up by 2200 for sure!!!

I was proud I could run off little sleep, either on charter or in our down time I’d be out till all hours and then show up ready to face the day, safe to say the effect on my body is showing up and now I know how much I pushed my body in the wrong direction. Working for years as a Chef especially on boats your always on call, my previous boats I was woken up more often than not through the night for snacks! My favourite being the pasta with tomato sauce and veal escalope at 330am! With my current job I know my guests are only going to wake me if its urgent so I feel I do get a more restful sleep knowing that.

Caffeine – I’ve been on and off this band wagon for years, however if I’m somewhere coffee is shit then its easy! I have 1-2 cups instant coffee ( DON’T JUDGE!) a day when I’m on the boat these days. I did go a few years of only have a coffee on weekends at my fav cafe in Cannes – Da Laura!

I definitely don’t have any after lunch. I feel I am quite caffeine sensitive, of course if I’m back in NZ or anywhere with a decent flat white I’m all over it!!! But I do know that too much caffeine for sure fills me with anxiety and I end up walking in circles and achieving nothing except getting frustrated! After watching the lectures on Caffeine it only drives home how this just isn’t good for us, however I like the flavour an I’m working on giving up, baby steps!!

My peanut butter on toast consumption has also taken a massive dive for all of you that know how much that delicious snack was my go to! Being back in the USA and seeing how long the bread lasts is reason enough, its just not natural is it really!

I do still indulge every now and again but I’m much more conscious of it and definitely eating more vegetables especially the sweet potato as I LOVE them!

Through Yoga I have learnt a lot about breathing and creating calm through the breathe, in our lectures there is a meditation and some breathing techniques I can’t speak highly enough of how amazing these techniques are, just try right now take a deep breath do you feel it in your belly or are you just breathing shallow into  the chest?

Do yourself a favour and just sit still in a comfortable position without your phone in your hand and breathe, place you hand on your belly and feel it fill up with the breathe, and exhale! take 10 deep breathes,  take more if you want! Notice the gentle inhales and exhales and filling the belly up with air, and how this makes you feel.

 

I feel that I’ve managed to cover the most important points so far and I’ll save the rest for later!

If you want any more info, tips tricks or random advice if I can help I’m more than happy to do that – send me a DM.

So get some sleep, cut back on the coffee and breathe!

Cupcake xxIMG_5963