Easter Treats and Bakes GF & SCD

Since it's Good Friday today and surprisingly a beautifully warm and sunny day in West Yorkshire, I thought I would share a few recipes from my archives in case you're still planning your holiday meals and treats.

A Very Green Salad GF SCD

It's St Patrick's Day tomorrow and this is my contribution to the celebrations. Jam packed full of green veggies and served with an avocado and mint dressing, this salad is the ultimate green salad.

Take One .. Bag of Flaked Almonds

Did you know that almonds are one of the world's healthiest foods? For years I avoided them like the plague, that first taste of marzipan was enough to put me off eating almonds forever. When I first started to cook with almond flour I expected everything to come out tasting of commercially made marzipan but no, I was quite taken by surprise!

Mixed Bean Salad GF SCD

I'm always making bean salads, not only are they extremely quick and easy to assemble, they're also full of plant protein and add fibre, B vitamins, iron, folate, potassium, magnesium as well as health promoting phytonutrients to the meal.

Basic Salad Dressing GF SCD

It's so easy and quick to make your own salad dressings. I'm sharing a very basic dressing which I use for most of my salads. I add other ingredients to it depending on the particular salad. You may notice that I haven't used vinegar - that's because my husband can't tolerate vinegar of any sort but I've included other options below.

Courgette and Pea Salad GF SCD

We love to eat mixed salads in the Summer months and this particular salad has become a favourite. Served warm or cold, it's very quick and easy to make as well as looking so attractive on the plate.

Butternut Squash, Beetroot and Avocado Salad GF SCD

When I was younger, salad was defined as lettuce, tomatoes and cucumber and, if we were lucky, coleslaw and potato salad. My grandma also used to include spring onions, celery and occasionally mustard and cress. How things have moved forward! This salad is so colourful and delicious and once the butternut squash has roasted, it takes no time at all to put together and since it's bursting with nutritional goodness it's ideal to eat as a main course as well as a side.

Asparagus, Tenderstem Broccoli & Green Bean Salad GF SCD

Tenderstem broccoli or baby broccoli is one of the sweetest of Spring vegetables. A cross between broccoli and Chinese kale, it was first cultivated in Japan using traditional plant breeding techniques. Nutritionally, it's a great source of vitamins A, C and K as well as calcium and its tender stem is very similar in texture to asparagus.

Cucumber, Bean, Mint & Apple Salad with Roasted Hazelnuts GF SCD

The weather's getting warmer, at last! I love salad, any time, any day but in the winter months we don't tend to eat as many mainly because some of us want something hot. Eating out, my favourite salads are at the Wholefoods Market cafe in London which we rarely visit but when we do it's a real treat. All the ingredients are listed and there's a wide choice but I tend to overfill my box and end up paying a fortune!

Valentine's Day Recipe Round-Up GF

Did you know that a kiss on Valentine's Day is said to bring good luck for the whole year and I was fascinated to read that the flowers given on Valentine's Day all have different meanings. Red roses mean love, yellow roses mean friendship, and pink roses mean friendship or sweetheart. Red carnations mean admiration, white carnations mean pure love, red chrysanthemums mean love, and primrose means young love. 

Black Bean Salad GF SCD

This is such a simple salad yet it's one of our favourites! I've been meaning to post this for some time now but just not managed to get around to it! Easy to make, colourful and fresh, it's over-flowing with plant based goodness.

Sunny Tomato Salad GF SCD

The fruit and vegetables in our local stores are very ordinary so it was a lovely surprise to visit a store a bit further afield and discover a huge selection. I bought a few items I wouldn't normally see when I'm out shopping. I believe that this store is quite special for its range.

Red Slaw GF SCD

Coleslaw has to be one of our favourite salads and this simple, raw coleslaw is packed full of nutrients and is suitable for vegans. 

Waldorf Salad GF SCD - An Anti-Prostate Cancer Dish

I've always loved Waldorf Salad but my usual take on it is nothing like the one prepared today at The Waldorf Astoria. This video shows the chef preparing the salad using candied walnuts - I've never used candied walnuts! My Waldorf Salad has always been very basic - chopped apple, chopped celery, walnuts, a few raisins and yogurt or mayonnaise.

Coleslaw GF SCD

Coleslaw is nutritious, delicious, easy to make and doesn't break the bank. Lovely with other salads, in wraps, sandwiches and just on its own, this wonderful and colourful  dish is a family favourite and popular all over the world.

Green Bean, Pea and Haricot Bean Salad GF SCD

Beans and peas are an excellent source of plant based protein and we always try to incorporate some into our diet every day. Green peas are one of my favourite vegetables and I can't resist eating them straight from the pod when they're in season, they're the sweet, highlight of the Summer months. Not only are they protein rich, containing about 5 grams of protein per 100 grams, they're also a great source of Folic Acid,Vitamins C and K And best of all, green peas are nutritiously delicious whether they're cooked or eaten raw.

Bean Salad with a Mint Dressing GF SCD

If you are cooking for the SCD the choice of beans is limited. Basically, you can choose from haricot (navy) beans, black beans, lima beans, kidney beans and small red beans.

Beetroot, Carrot, Apple & Walnut Salad GF SCD

The deep, rich colour of beetroot makes salads very attractive and packed full of nutrients. It contains a unique source of phytonutrients called betalains which have been proven to have anti-inflammatory and anti-oxidant properties. A source of folate, manganese, potassium, vitamin C, tryptophan, magnesium, iron, phosphorus and copper, this sweet vegetable is also believed to be good for the heart and a great liver cleanser.

Black Bean and Roasted Vegetable Salad GF SCD

This is a simple, quick to make plant based dish which combines the sweetness of roasted carrots, butternut squash and shallots with the nutritious, protein packed, slightly earthy flavoured black beans.

Roasted Apple and Carrot Salad GF SCD

This week we had the hottest day in October recorded ever, the temperature reached 29.9°C in Gravesend, Kent on October 1st. The temperature registered 29°C in my car, which isn't bad for the North of England when it's supposed to be nearing Autumn!

Salads don't always have to be cold, sometimes a warm salad can make a lovely change, especially when it really is feeling like Autumn has arrived. This salad combines the deep sweetness of apples and carrots with the peppery flavour of the watercress and the topping of crunchy almonds and pumpkin seeds adds texture as well as some tasty plant protein.

Roasted Apple and Carrot Salad GF SCD

3 or 4 large carrots (about 500g)
4 sweet dessert apples
A large bunch of watercress
25-30g flaked almonds
25-30g pumpkin seeds
extra virgin olive oil
sea salt and freshly ground black pepper

Dressing (optional)

5 tblsps extra virgin olive oil
1 tablsp organic apple cider vinegar or lemon juice
1 tblsp clear honey
1 crushed clove of garlic
1 tsp mustard (made from mustard powder and water if SCD)
sea salt and freshly ground black pepper

• Measure the olive oil, cider vinegar or lemon and honey into a clean jam jar.
• Add the crushed garlic clove and a few twists of freshly ground sea salt and black pepper.
• Make up some mustard by measuring a heaped teaspoon of powder into a small bowl.
• Add water, a teaspoon at a time and mix into a paste.
• Add a teaspoon of mustard to the dressing in the jam jar.
• Put the lid on the jar and give it a good shake.
• Set to one side.
• Set the oven to 190°C.
• Wash the apples and peel and wash the carrots.
• Slice the carrots lengthways and cut into 6 to 7 cm long pieces.
• Tip into a bowl and drizzle about 3 or 4 tablespoons of extra virgin olive oil over them and season with salt and freshly ground black pepper.
• Pour into a baking dish and cook in the oven for about 25 to 30 minutes until soft but not browned. Meanwhile, core the apples and slice into about 12 pieces per apple. Leave in a bowl of water to prevent browning.
• Heat a thick based frying pan over a medium heat and toss in the almonds. Cook for a few minutes, shaking the pan regularly, until they start to turn golden. Tip into a bowl and leave to one side.
• Pour the pumpkin seeds into the pan and heat until they start to pop and turn brown.
• Tip into the bowl with the toasted almonds and mix together.
• By now it should be time to take the carrots out of the oven. Tip the apples into the roasting dish and mix in with the carrots.
• Turn the heat up to 200°C and roast for another 20 to 30 minutes until the carrots are turning brown and the apples are soft.

• Tip the carrots and apples over a few handfuls of watercress in a serving bowl.
• Pour two or three tablespoons of dressing over the top.
• Sprinkle with the toasted almonds and pumpkin seeds.