Category: March

Kale and Apple Juice

The juice of the apple naturally sweetens the taste of kale in this juice.

Apples are fresh, cheap and plentiful from October to December, they are rich in vitamin C and Potassium.

Kale is fresh, cheap and plentiful from September to March. It is an excellent source of Vitamin A, Vitamin C, Vitamin K, Vitamin B6, Calcium, Potassium, Copper and Manganese.

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 Kale and Apple Juice
The juice of the apple naturally sweetens the taste of kale in this juice.
Course Drink
Cuisine British
Prep Time 5 minutes
Cook Time 5 minutes
Servings
glass
Ingredients
  • 180 g Kale Fresh, Washed
  • 2 Apple Fresh, Washed
Course Drink
Cuisine British
Prep Time 5 minutes
Cook Time 5 minutes
Servings
glass
Ingredients
  • 180 g Kale Fresh, Washed
  • 2 Apple Fresh, Washed
Instructions
  1. For the best results chill the kale and apple and fruit in the fridge.
  2. Wash the kale and apple.
  3. Set your juicer to high speed. And juice the kale and apple.
  4. Enjoy!
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Broccoli and Carrot Bake

This broccoli and carrot bake has a tangy savoury sauce that compliments the broccoli perfectly.

Carrots are fresh, cheap and plentiful from July to March they are a great source of beta-carotenes, falcarinol, vitamin A, minerals and anti-oxidants.

Broccoli is fresh, cheap and plentiful from October to April. It is a rich source of Vitamin A, Vitamin C, Vitamin K, Vitamin B6, Folate, Potassium and Manganese.

The use of of nutrition yeast and yeast extract in this recipe helps achieve a cheesy flavour and gives this recipe a huge dose of vitamin B12.

Print Recipe
 Broccoli and Carrot Bake
This broccoli and carrot bake has a tangy savoury sauce that compliments the broccoli perfectly.
Course Main Dish
Cuisine British
Prep Time 10 minutes
Cook Time 45 minutes
Servings
people
Ingredients
Baking Dish
Course Main Dish
Cuisine British
Prep Time 10 minutes
Cook Time 45 minutes
Servings
people
Ingredients
Baking Dish
Instructions
  1. Add the soya milk, onion powder, garlic powder, mustard powder, smoked paprika and turmeric to a pan, stir well. Note: Reserve 1tsp of smoked paprika for later.
  2. Keep stirring and bring to the boil.
  3. Add the yeast extract and nutritional yeast. Stir well. Note: Reserve 1 tbsp of nutritional yeast for later.
  4. Mix the cornflour with a little water and add to the mix. Stir until the sauce thickens. Turn off the heat.
  5. Preheat an oven to 220C/200C/gas 7.
  6. Divide the broccoli into small florets and rinse.
  7. Peel and slice the carrots roughly 5mm.
  8. Steam the broccoli and carrots for 5 minutes.
  9. Put the broccoli and carrots into a baking dish.
  10. Cover broccoli and carrots with the sauce
  11. Sprinkle the remaining paprika and pepper over the mix.
  12. Sprinkle the remaining nutritional yeast over the mix.
  13. Spray the olive oil all over the mix.
  14. Bake uncovered in an oven at 220C/200C/gas 7 for 30 mins.
  15. Grill the dish for 5 minutes to brown the crust.
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Dairy Free Cauliflower “Cheese” Bake

This cauliflower bake has a completely dairy free tangy savoury sauce that compliments the cauliflower perfectly.

Cauliflowers are fresh and plentiful from November to March, they are rich in vitamin C, folates, pantothenic acid (vitamin B5), pyridoxine (vitamin B6) and thiamin (vitamin B1), niacin (B3), vitamin K, manganese, copper, iron, calcium and potassium.

Print Recipe
 Dairy Free Cauliflower "Cheese" Bake
This cauliflower bake has a completely dairy free tangy savoury sauce that compliments the cauliflower perfectly.
Course Main Dish
Cuisine British
Servings
people
Ingredients
Baking Dish
Course Main Dish
Cuisine British
Servings
people
Ingredients
Baking Dish
Instructions
  1. Finely chop the onion and garlic.
  2. Saute the the onion and garlic in the olive oil until it starts to brown.
  3. Add the soya milk, mustard powder, smoked paprika, turmeric, lemon juice, yeast extract and nutritional yeast. Stir well. Reserve 1tsp of smoked paprika and 1 tbsp of nutritional yeast for later.
  4. Keep stirring and bring to the boil.
  5. Mix the cornflour with a little water and add to the mix. Stir until the sauce thickens. Turn off the heat.
  6. Preheat an oven to 220C/200C/gas 7.
  7. Divide the cauliflower into small florets and rinse.
  8. Put the florets into a baking dish.
  9. Cover florets with the sauce
  10. Sprinkle the remaining paprika over the mix.
  11. Sprinkle the remaining nutritional yeast over the mix.
  12. Spray the olive oil all over the mix.
  13. Bake uncovered in an oven at 220C/200C/gas 7 for 90 mins.
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Sage and Onion Bread

Print Recipe
 Sage and Onion Bread
This seasonal bread is delicious with winter soups or stews.
Course Bread
Cuisine British
Prep Time 10 minutes
Cook Time 2 hours
Servings
loaf
Ingredients
Course Bread
Cuisine British
Prep Time 10 minutes
Cook Time 2 hours
Servings
loaf
Ingredients
Instructions
  1. Here are the ingredients for this recipe.
  2. Peel and finely dice the onion and chop the sage leaves, you could also chop in a food processor.
  3. Sauté the onion and sage leaves in 2 tbsp of Olive Oil until the onion starts to turn brown. Leave to cool.
  4. Add the remaining dry ingredients into food processor with dough hook or mixing bowl. Add the sautéed sage and onion mix. Start the processor and slowly add the water, without a processor slowly stir in the water. Mix until you have a dough.
  5. Knead the dough on a clean, dry, floured surface for 5 minutes, or 15 minutes if you didn't use a food processor.
  6. Cover the dough and leave in a warm place to rise for 1 hour. My multicooker has a 'Yoghurt' setting that is ideal. Also my combination oven has a 'Prooving' setting to achieve the perfect temperature.
  7. Divide the dough and place in oiled loaf tins, brush with soya milk and sprinkle on the decorative seeds.
  8. Place the dough in a oiled loaf tin and bake at 220C/410F/Gas 7 for 30 minutes.
  9. You can leave your bread to cool, although I think it is best enjoyed fresh and warm.
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