Tag: Gluten Free

Book Review: Hummus Where the Heart Is by Dunja Gulin and Recipe for Pea & Basil Hummus

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In today’s post, I’m delighted to share with you a new book that’s dedicated to one of my favourite foods of all time… HUMMUS! This stylish book, humorously title ‘Hummus Where The Heart Is’ is the latest publication by cooking teacher and cookbook author, Dunja Gulin. It features over 50 vegan-friendly recipes, each one accompanied by a stunning photograph taken by London-based food & lifestyle photographer, Mowie Kay.

If you thought hummus was a bit dull and bland-looking, this book will completely change your perception. The pages are filled with a riot of colours, from the vibrant oranges of spicy lentil hummus, fresh greens of pea and basil hummus, through to the rich browns of cacao and rum hummus… yes there is even chocolate hummus in this book!

Continue reading “Book Review: Hummus Where the Heart Is by Dunja Gulin and Recipe for Pea & Basil Hummus” →

Jacket Sweet Potato with Dhal and Pomegranate

Published on by Sharon5 Comments

Hi everyone! I hope you’re managing to stay warm! Here in Bath, it’s snowing pretty heavily, which is a rare occurrence round these parts. The last big snowfall was in 2013, which I recorded here on the blog, along with a recipe that’s just perfect for this kind of weather… Sweet Chestnut Casserole with Herby Dumplings. I can’t believe that was five years ago already!

Well today, I have another comfort food recipe for you… Jacket Sweet Potato with Dhal and Pomegranate. It’s such a beautiful dish, packed full of flavours and colours, as well as lots of immune-boosting nutrients.

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Creamy Butternut Squash Soup with Maple-Glazed Chickpeas

Published on by Sharon7 Comments

In today’s post, I’m sharing a recipe for the perfect Winter warmer – Creamy Butternut Squash Soup with Maple-Glazed Chickpeas 💛 With its delicious, sweet flavour and golden orange hue, this soup is so bright and cheery that it’s bound to put a smile on your face. It also happens to be packed full of immune-boosting nutrients to help keep those pesky Winter bugs at bay.

Butternut squash is a fantastic immunity-booster. Of all the winter squashes, it contains the highest amount of vitamin C. It’s also packed with the vitamin A antioxidants alphacarotene and betacarotene. Just one cup of cooked squash provides 52% of the recommended daily amount (RDA) of vitamin C and 457% of the vitamin A RDA! (Source)

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Maple-Glazed Chickpeas with Oregano

Published on by Sharon5 Comments

In today’s post, I’m sharing the recipe for one of my favourite sweet ‘n’ savoury snacks… Maple-Glazed Chickpeas with Oregano ❤️ I’d been hoping to include this recipe in my cookbook, but sadly run out of space, so I’m delighted to be able to share it with you today. These pan-fried chickpeas not only make a great snack, but they are also perfect for topping soups and pasta dishes. They’re really simple to make and ready in less than ten minutes!

I absolutely love chickpeas and eat them most days in some shape of form. The fact that they’re packed full of nutritional goodness makes me love them even more. They’re a great source of protein, dietary fibre, B vitamins and a whole array of minerals. Just one cup of cooked chickpeas provides 84% of the recommended daily amount (RDA) of manganese and 26% of the iron RDA! [Source] Chickpeas also contain an abundance of antioxidant phytonutrients, including flavonoids and phenolic acids, which boost the immune system.

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Mexican Black Bean Rice with Spicy Sausage. Vegan. Gluten-Free.

Published on by Sharon15 Comments

In today’s post, I’m sharing a recipe for a savoury rice dish that’s simple to prepare, budget-friendly and ready in just 35 minutes. It’s been a big hit with my family and I hope you enjoy it too!

The inspiration for this dish was a picture that caught my eye in last month’s Vegan Life magazine for Arroz Con No-Pollo (a veganized version of the traditional chicken rice dish). Continue reading “Mexican Black Bean Rice with Spicy Sausage. Vegan. Gluten-Free.” →

Quinoa Winter Bowl with Roasted Vegetables, Cranberries and Balsamic Glaze

Published on by Sharon5 Comments

In today’s post, I’m sharing a recipe for a delicious quinoa bowl that’s just perfect for serving this time of year. It features roasted veggies, dried cranberries and crunchy pumpkin seeds, topped with a sweet balsamic glaze. We’ve been enjoying it as a light evening meal, with leftovers served for lunches later in the week. It can even be served cold, and Lucien’s been taking it to school in his lunchbox.

I must admit that I never used to be a fan of quinoa. I found the texture and flavour of plain quinoa quite strange and not particularly appealing. However, I discovered a couple of key steps that make it much more palatable…

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