Roasted leek and hemp hummus

I led a class about essential fatty acids today. One of the recipes was for an oil free hummus which incorporated hemp seeds as a great source of omega 3 fatty acids.  It was very well received - definitely yummy and healthy.


In addition to the hemp, there were leeks in there too. How many of you cook with leeks?  They seem such an under-utilized member of the allium (onion) family.  Leeks are such a good alternative to onions or shallots, especially as they are much easier to prepare and don't cause tears. Why don't we use them more? We should try to eat something from the allium family every day, so swap things around.  Leeks have that great oniony taste and all the health benefits of onions. Buy some this week and give them a go.  Instead of peeling them, you just slit them in half, lengthways and wash out any dirt that may be between the layers. Then just slice them up and use as you would onions or shallots.  No more crying. :-D


Since we got back from the UK, we've been surrounded by leeks. We had leaks in our water filter with water gushing out everywhere, we've had leaks in our fire sprinkler system, we've had leaks in our community well.  Hopefully, as things come in threes, that will be it...but I got the message and decided it was time for some leek recipes!!



In this recipe, I roasted the leeks in the oven for a while and then added them to the hummus which gave it a great flavor.

Sadly, I forgot to take photos of the finished product and it was eaten up quickly! Anyhow, I'm sure you know what hummus looks like! Here's the recipe:


Ingredients:

1 cup leeks, sliced
Spray Can of coconut oil
1 can/carton of cooked organic chickpeas, drained and rinsed
1 cup hemp seeds
4 tablespoons lemon juice
1 garlic clove
Pinch black pepper
4 tablespoons water


Directions:
  1. Preheat the oven to 400F/200C
  2. Line a baking sheet/tray and place the chopped leeks on the tray. Spray with a little coconut oil and roast for 20 minutes, checking along the way to make sure they don't burn.  Remove from the oven and let them cool
  3. Meanwhile, combine the chickpeas, hemp seeds, lemon juice, garlic clove, pepper and water in a blender.  Puree until smooth, scraping down the sides of the bowl as necessary
  4. Add the roasted leeks and puree again.  Depending on how you like your hummus consistency, you may want to add another tablespoon of water. 
  5. Cool in the fridge and serve
As well as using this as a dip or on bread or crackers, you can dilute it with non-dairy milk and use it as a sauce for roasted veggies or as a salad dressing.  Once you've tasted it, you'll come up with ways to use it - maybe even eating it straight out of the bowl!


Hope the green and white leeks are the only leeks you get :-D
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Everything is tickety-boo

Here is this week's list of things that made me feel like everything is tickety-boo:


  • I saw the movie About Time and so got to watch Bill Nighy for two hours!  I  love Bill Nighy- definitely something about him - but I also enjoyed the movie.  The conclusion of the movie is that everything is tickety-boo.  It is my perfect movie!
  • I bought a new coat and absolutely love it.  Really unusual.  Not really practical at all - its linen, not that warm, not waterproof - but just one of those items that you love :-D
  • the Northern California fall - we are still in the mid 70's in the afternoons, the rains haven't started, the vineyards are golden and red and brown and it is just gorgeous.  I'm making the most of it as next week I go back to England.
  • laughing at Harold, our pet parrot, who has had trouble adjusting to the clock time change this week.  His "cocktail hour" - when he gets a cashew nut everyday and we come in to be with him - is always at 5pm and he just didn't get why we were keeping him waiting an hour!  We've had a few noisy hours between 4 - 5pm this week but hopefully he is slowly adjusting!  His internal clock is just too good!!!!
  • Having a great final Food as Medicine class with lovely ladies.  We've been meeting for 9 months and its been wonderful to get to know them and see the amazing changes they have made.  I'll miss them - we've had a lovely time.  They are all inspiring.
  • having the neighbors round - albeit for a "water" meeting as we share the same well - but still, it was nice for us all to get together and catch up on more than our water system!
  • eating gnocchi for the first time and loving it
  • the smell of roasting quince and cloves permeating the house
  • eating the last of this years pears...they've lasted so well and are still so delicious.  Only one left..
  • enjoying a new truffle recipe - rosehip truffles.  

 I hope your week has been tickety-boo too.  Keep looking for those positives!

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Thursday's Food as Medicine group - final class

Yesterday was the final class for my Thursday group.  10 months together.  I'll miss them.


We had  a lovely few hours - covered a lot of things and made some yummy healthy food together.  We ate a rainbow - with no added sugar, salt, or oil - and no dairy or gluten either. I'll share some of the recipes soon.

The photos are after we'd eaten most of the lunch together with only the sugar free chocolate mousse remaining.


Two new classes start in September.....so I only have one group continuing through the summer now.

Time to get planning some new things, I think.

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Sugar-free Strawberry balsamic chia jam

I'm so excited with my new jam recipe!  For a few years now, I've been wanting to make jam without refined sugar and have tried it before with pectins to set the fruit, but its never been very successful.

Now however, I have a solution! As I've been preparing for my Food as Medicine class on fatty acids, I've been using chia seeds more and realized that I could use their gelling capacity to "set" the jam. So forget the pectin and use chia seeds instead.



It is so quick and easy to make, is high in fiber, high in essential fatty acids, you don't need the sugar, and just delicious.

Here's the recipe:

3 cups of sliced fresh strawberries
1 tbsp coconut nectar
1 1/2 tbsp chia seeds
1/2 teaspoon balsamic vinegar

In a medium saucepan, bring the fruit and coconut nectar to a low boil.  Reduce the heat and simmer for 5 minutes, stirring frequently.
Use a potato masher to mash the fruit, but leaving a few pieces larger for texture.
Stir in the chia seeds and keep simmering over low heat, until it thickens (approx 15 minutes). Stir occasionally so it doesn't stick.
When thickened, remove from the heat and add balsamic vinegar and stir.  Taste and pour into a jam jar. Refrigerate and use within 2 weeks.

The balsamic vinegar really brings out the flavor of strawberries. If you use a different fruit you could add spices instead or vanilla extract.  If you use a less sweet fruit, you may need a little more coconut nectar, but wait until the end and taste it before you adjust.


You may be able to keep this jam longer than 2 weeks, but I haven't been able to, as its always eaten within a week!

I use it on toast (especially with homemade nutella), but also love a spoonful on my cereal in the morning. You could also try it on oatmeal, muesli, granola, cookies, on puddings, dairy-free ice cream.....Once you try it, you'll find lots of ways of using it.



You know I'm going to be using this idea in lots of different ways.

Chia seeds are an excellent source of the essential fatty acids - both omega 3 and omega 6, with a higher level of 3 compared to 6.
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Crispy Gluten free Flatbread


I made a lovely new flatbread recipe yesterday - with almond flour and flax seed.  I was so pleased with how it came out and the recipe yielded enough to freeze half of it.


I topped it with a pesto sauce with no added oil, some fresh tomatoes, red onion, red pepper and black cumin seeds!  The pesto was made with pumpkin seeds, cilantro, hemp seeds, lime and as I didn't have any spinach, I used some green lettuce!


It was so tasty.  I'll be using this recipe in my Food as Medicine classes next week, so will share it with you after that.



The flatbread is good as a dipping bread too - I can see this being a popular repeat recipe, at least in this household!  Wonder what I'll use as topping next time????
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Food as Medicine Group

In my "food as medicine" groups this week - Tuesday and Thursday - we discussed the effects of sugar in our diet, sugar substitutions, insulin resistance, diabetes, glycemic index, glycemic load etc.

(Gluten free, dairy free, refined sugar free, grain free) walnut roulade with pomegranates
For the cooking part of the class we learned how to bake desserts with low glycemic load foods, for those special occasions when we have treats.  Even when desserts are made healthier, they are still foods you shouldn't eat every day...but when an occasion arises, it's nice to eat something that is made from nutritious food.

The groups made some delicious food including a walnut and pomegranate roulade, a cranberry and pear tart, choux puffs and individual citrus and chocolate cakes.  They looked so beautiful too.

(Gluten free, dairy free, egg free, refined sugar free) Cranberry and Pear Tart

They were good sessions and people seemed to enjoyed the end result!  I wonder what they'll make again at home for Christmas and friends and family.

(Fat free, gluten free, refined sugar free, dairy free) Individual Citrus Cake

All the dishes were gluten free, dairy free and refined sugar free.  In addition,
  • the walnut roulade had no flour in it - only walnuts 
  • the cranberry tart also had no flour, and used almonds and walnuts instead, it used flaxseeds as an alternative to eggs, and used dates as its sweetener
  • the citrus cake used oat flour and replaced fat with applesauce
  • the choux buns used sorghum flour and coconut milk for their cream

Which one would you chose?
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Strawberry and pink peppercorn raw chocolate

I've been making raw chocolate today.  Yes, chocolate that has health benefits and is refined sugar free, dairy free and gluten free!

The recipe needs a little tweaking still, but the taste is wonderful.  I don't think reworking the recipe will be too much of a hardship!



You may recall at the gluten free, dairy free, refined sugar free dessert class I taught a couple of months ago, I did dried strawberry and pink peppercorn cookies. I just love the combination so tried that as one of my raw chocolate flavors.

It is yummy. I used coconut nectar as the sweetener and it didn't combine completely with the chocolate so I'll try reducing it a little next time....maybe tomorrow!


I love this new mold I bought in England. It make a perfect sized bite...4cm x 2.5 cm. And the chocolate tempered well, with a lovely glossy sheen.

I'm hoping the recipe will be good for my Food as Medicine classes next week.....

Watch out - strawberry and pink peppercorn will be a flavor combination popping up everywhere soon. Remember you heard it here first! :-D

What's your favorite flavor?
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Harvest and Food as medicine

It's been a busy week this week.  As well as many of my usual things, I started two new "Food as Medicine" groups this week, AND we harvested our Godello grapes in the vineyard! More on the harvest soon.


The two new "Food as Medicine" groups were on Tuesday and Thursday. Each group consists of 9 women, and we will meet once a month.  This month we looked at some of the benefits of eating a whole foods plant-based diet, with a focus on the benefits of avoiding dairy in our diets.

After some time in discussion, we donned our aprons in the kitchen and went about making and tasting the following:

  • almond milk
  • brown rice milk
  • oat milk
  • cashew cream
  • whipped coconut cream
  • soft cashew cheese
  • cheese sprinkles
  • cheese cake
all without any dairy or animal products in sight!


Sadly we were so involved, I forgot to take any photos!  

The recipes for the milks are already on this blog, as is the recipe for the cashew nut cheese.

The cheese sprinkles were a great hit.  They are a non-dairy alternative to parmesan cheese or other types of cheese that you may sprinkle on caesar salad, vegetables, or pasta or....  The recipe came from the book "Let them eat vegan" and here is a link to the vegan parmesan cheese recipe by Dreena Burton.


The cheesecake went down very well, so I'll have to make that again and take some photos to share with you.

I really enjoyed our time together, and hope they all did too.  Looking forward to next month already.
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