28 May 2017

IRON MAN Chocolate Protein Waffles!


This is an extra healthy twist on the original Iron Man Waffles recipe I created, loaded with Iron. This time, I wanted to make them chocolate flavour with added protein and less carbohydrate. So, I have tweaked the ingredients a little and have come up with these. The texture is very different to a waffle texture, they are not very sweet, which is good because if you need them any sweeter, you can just add your own maple syrup or sugar on top.

I added sweetness by topping with a few strawberries and drizzling with a little melted dark chocolate. I reckon this would be a perfect combination with this Simply Nourishing Avocado Chocolate Smoothie Recipe.

IRON MAN CHOCOLATE PROTEIN WAFFLES



1/ Turn your waffle maker on and if you need to grease it first, make sure that you do!

2/ In a small jug pour in:
 3 x cups of Almond Breeze Unsweetened Milk 
 3 x teaspoons of  Biona Apple Cider Vinegar with Mother.

3/ Into a large jug mix the following dry ingredients:
1/2 a cup of Nairns Gluten Free Porridge Oats
1/2 a cup of Pulsin Rice Protein Powder
1/2 a cup of Essential Cocoa
1 x cups of Clearspring Organic Buckwheat Flour
1 and a 1/2 teaspoons of Doves Farm Gluten Free Baking Powder
1 teaspoon of Cinnamon
2 x teaspoons of Ginger
Pinch of salt.

4/ Into the smaller jug with the almond milk mixture inside, mix in the following:
1 x tablespoons of Meridian Blackstrap Molasses  
1 x Tablespoon of Meridian Dark Tahini
3 x Tablespoons of melted Biona Coconut Oil
3 x Tablespoons of Essential Apple Puree
1 x Teaspoon of Taylor and Colledge Vanilla Bean Extract

5/ Then pour the wet ingredients into the dry ingredients and mix well, make sure the flour and oats are well combined. 

6/ Pour the correct amount of mixture into your waffle machine and cook according to that model's instructions. Mine is a heart shaped waffle maker bought for my birthday, I get 20 waffles out of the mixture and they take 2 minutes exactly to cook through. You might need to experiment to find out how yours works best.

25 May 2017

A Simply Nourishing Avocado Chocolate Smoothie Recipe!




This is just an easy peasy recipe, that can be thrown together and ready to drink within 5 minutes, as long as you don't get distracted! I get distracted sometimes, but usually, when we are selling this in our shop, I manage to concentrate long enough to get to the end!

1/ You need to throw the following ingredients into a strong blender:

1/2 an avocado scooped out
250 ml Almond Breeze Unsweetened Almond Milk
1 x Frozen Banana (If you don't have to hand use an unfrozen one and throw more ice in)
1 x Teaspoon of Vanilla Extract by Taylor and Coleridge
1 x Tablespoon Agave Sweetener Chantico Original
1 and a half x tablespoon  Raw Cacao Powder by The Raw Chocolate Company (Substitute Cocoa powder, if you wish)
A handful of ice.

2/ Blend.

3/ Pour into a big glass. We serve ours in mason jar!

This is delicious! Smooth, nutritious and delicious.

24 May 2017

Iron Man Waffles!



I am really pleased that I have at last perfected these tasty waffles and they tick so many boxes for people with special dietary needs too!

I specifically wanted to create a recipe that was rich in iron, with about 2% of your daily iron intake in every waffle but it had to be gluten-free, suitable for vegans and low in calories, at only 81 calories per waffle and low in sugar, all at the same time.

These waffles taste great topped with strawberries, which are very high in vitamin C, which helps the body process the Iron and they have a low Glycemic Index (GI).

This is the kind of recipe that you will be able to take out, for example 20g of the Buckwheat Flour, and sub it with 20g of a protein powder instead, for example Pulsin Rice Protein Powder, in order to up the protein content and lessen the carbohydrates at the same time.

Instead of Almond Milk, you could sub some alternative dairy-free milk that is chocolate flavoured to give a different twist but don't forget that would of course slightly alter the nutritional content.

This is a great basic recipe but feel free to add your own tweaks and adjustments and let me know how well you got on.

I like mine topped with strawberries and melted dark chocolate. How do you like yours?


IRON MAN WAFFLES



1/ Turn your waffle maker on and if you need to grease it first, make sure that you do!

2/ In a small jug pour in:
 3 x cups of Almond Breeze Unsweetened Milk 
 3 x teaspoons of  Biona Apple Cider Vinegar with Mother.

3/ Into a large jug mix the following dry ingredients:
1/2 a cup of Nairns Gluten Free Porridge Oats
2 x cups of Clearspring Organic Buckwheat Flour
1 and a 1/2 teaspoons of Doves Farm Gluten Free Baking Powder
1 teaspoon of Cinnamon
2 x teaspoons of Ginger
Pinch of salt.

4/ Into the smaller jug with the almond milk mixture inside, mix in the following:
1 x tablespoons of Meridian Blackstrap Molasses  
1 x Tablespoon of Meridian Dark Tahini
3 x Tablespoons of vegetable oil 
3 x Tablespoons of Essential Apple Puree
1 x Teaspoon of Taylor and Coleridge Vanilla Bean Extract

5/ Then pour the wet ingredients into the dry ingredients and mix well, make sure the flour and oats are well combined. 

6/ Then pour the correct amount of mixture into your waffle machine and cook according to that model's instructions. Mine is a heart shaped waffle maker bought for my birthday, I get 18 waffles out of the mixture and they take 2 minutes exactly to cook through. You might need to experiment to find out how yours works best.




3 February 2017

Buckwheat Pancakes, Vegan and Gluten Free





Hmmmm, the difficulty for me with eggless and gluten free pancakes isn't getting them to taste nice, it is trying to get the perfect mix so that they don't stick to the bottom of my so called 'non-stick' pan! So, I have been tweaking and perfecting and trying and eating and selling my mashed up pancakes, or perfectly round pancakes, depending on how well they decide to turn out.

I have now, finally tweaked this recipe, I have done the hard work so that you don't have to!

Get all the ingredients NOW!

1/ Mix the following ingredients together in a large mixing jug:

1 and a 1/2 cups of Buckwheat Flour and then 1/2 a cup of Doves Farm Gluten Free Plain Flour.

2 teaspoons of baking powder

2 teaspoons of raw cane sugar

2/ Into a smaller jug put in:

3 cups of Almond Milk

1/2 a cup of unsweetened apple puree

2 teaspoons of vanilla extract.

Mix well and then add the wet ingredients to the dry ones and stir in.

3/Heat half a tablespoon of coconut oil in a frying pan or wok, then pour the hot oil from the frying pan into the batter mixture.

4/ Put another half a tablespoon of cooking oil into the pan to heat until very hot, almost smoking.

5/ Pour a little of the pancake mixture into the pan, and gently swirl the oil around to make sure that the base of the pancake is covered.

6/ Heat until the pancake is cooked all the way through and won't fall apart when turning it over.

7/ Keep cooking the pancake mixture one by one, heating up a half a spoonful of Coconut oil to the right temperature each time.

30 January 2017

Easy Chocolate Brownies, Vegan and Gluten Free!






This is a nice simple recipe, you'll need to have a small baking dish, as it just makes a small batch but being a small size, it doesn't take too long to whip these up for some friends coming round to tea and maybe you can cut them into bite sized pieces, for a tasty, sugary but not too over-indulgent treat. Balancing out the guilt of raw cane sugar is the secret ingredient of half a mashed up avocado, which has to be adding something good and beneficial to the overall mix.

I might also add that being a small size, these don't stay around for too long either.


1/ Preheat the oven to 180°
2/ Line a small baking dish, (mine is a 9" x 7")  with grease proof paper and then grease well with vegetable oil.
3/ Put the following ingredients into a large jug and stir well:
1/2 a cup of Doves Farm Gluten Free Plain Flour
1/2 a cup of raw cane sugar
2 heaped tablespoons of cocoa powder.
A pinch of salt
1/4 a teaspoon of Baking Powder
4/ After mixing the dry ingredients together, in another jug mash up half a rip avocado, then add 1/2 a cup of Almond Milk and a 1/4 teaspoon of Vanilla Extract and mix well.
5/ Add the wet ingredients to the dry ingredients and stir until well mixed.
6/ Add 1/2 a cup of smashed up dark chocolate into the mix.
6/ Scrape the batter out into the greased and lined baking tray and pop into the preheated oven for 20 minutes.
7/ Take the cake out of the oven and cover with foil, then bake for another 10 minutes, or until a knife stuck into the centre of the cake comes out clean.
8/ Leave the cake to cool, with the foil taken off.

18 January 2017

Vegan and Gluten Free Carrot Cake Recipe

Vegan and Gluten Free Carrot Cake with frosting.

Ok, everyone loves Carrot Cake, according to everyone on Facebook, that is! It's not something that particularly appealed to me, however, I have tasted my own slice of carrot cake before the frosting and I must say that it is absolutely delicious, it is warm, spicy and moist. So if you love carrot cake, you will love this recipe!

I can't wait to try it with the frosting on top too!

The Cake

1/ Preheat the oven to 180°
2/ Line a 9" x 9" brownie tin with greaseproof paper and then grease it with vegetable oil.
3/ Put the following ingredients into a large jug and stir well:
1 cup of Essential Buckwheat Flour
1/2 a cup of Doves Farm Gluten Free Plain Flour
1/2 a cup of raw cane sugar
1/2 a cup of dark brown sugar
1/2 a teaspoon of salt
1 teaspoon of Bicarbonate of Soda
1/2 a teaspoon of Baking Powder
1 teaspoon of Cinnamon powder
1 teaspoon of Ginger powder.
4/ After mixing the dry ingredients together, add one cup of grated carrots and coat with the dry ingredients.
5/ Put the following wet ingredients into another jug and mix together:
1 cup of water
1/2 cup of vegetable oil
3 tablespoons of apple puree
1 teaspoon of Vanilla Extract
2 tablespoons of Biona Apple Cider Vinegar with Mother
5/ Add the wet ingredients to the dry ingredients and stir until just mixed.
6/ Pour the batter out into the greased and lined baking tray and pop into the preheated oven for 20 minutes.
7/ Take the cake out of the oven and cover with foil, then bake for another 10 minutes, or until a knife stuck into the centre of the cake comes out clean.
8/ Leave the cake to cool, with the foil taken off.

The Frosting

1/ Soak 2 cups of cashew nuts in hot water and leave for at least 2 hours
2/ After 2 hours or so, drain off the nuts and but them into your blender.
3/ Add the following ingredients to the nuts in the blender and then blend into a creamy paste:
2 tablespoons of lemon juice
2 tablespoons of melted coconut oil
1/3 cup of agave nectar
Add as little water as possible, when necessary to help the processing along.

Spread the creamy mixture over your cooled down cake!






You'll probably need only about half of the actual mixture for frosting, depending on how thick you like it. The other half can be poured into cup cake cases and frozen, then melt a little chocolate, dab in the centre and stick a frozen cherry on top, then you have created another little vegan delight!

Creamy Vegan Cherry Bites




9 January 2017

Our Veganuary Journey.



I am really enjoying a group on Facebook, called Veganuary, it is the official Facebook Group for Veganuary itself. There are conversations, recipes and inspirations. In fact this blog post is taken, with just a few tweaks from an original post that I was inspired to write on that group, to try and help others on their journey understand that they don't have to be so harsh with themselves and they don't have to fall out with their friends and family over what they are doing. 

I admire Vegan people but didn't think I could ever be one but Veganuary has given me the opportunity to have a go with no pressure, just one meal at a time. I decided to write about my decision on my blog and whilst I was writing inadvertently ate some milk chocolate coins, without thinking about it, so I just started again.


I actually thought I would find it hard but I am finding it delightful and interesting. I am in a situation where my partner is a 100% meat eater, one of our sons is the same and our other son has chosen to be pescatarian.



We run a family business, which is a coffee and health food shop. Right from the beginning we decided that our business would be 100% vegetarian, as we wanted to embrace all members of our community and not let religious dietary laws get in the way of socialising and feeling comfortable, we also knew that this would be a greener option, less damaging to our environment.



We have some very special customers who are vegan and very non-judgemental. They are inspiring, rather than challenging and we have a very special relationship with them. They have had us over for supper and we have even had a film evening in our shop showing Cowspiracy, with them bringing in amazing Vegan food. I respect them and their life decision so much and somehow or other they manage to respect us, despite our eating habits. They are away at the moment, so I am not even sure if they know that I am doing Veganuary. I call them 'My Vegan Family' and I am sure if they knew that I was doing this they would feel proud and be very supportive.



I feel the need to let you know what my story is because everyone doing Veganuary is at different stages and I know some of us are struggling with negative comments from family and friends, some of us have a meat eating partner, some of us have a whole vegan family, some choose to eat locally produced honey, some of us are wearing leather shoes maybe but as we are all trying.



In my story there are major areas of conflict, I am in a coffee shop pouring out cow's milk, buying cows milk but all our cakes are vegan, most of the products on our shelves are vegan. My partner eats meat, I don't (I am pescatarian normally). How does this fit together? How is this logical? Well it isn't logical and it isn't perfect but I am doing the best I can in these circumstances. If I were to reprimand myself for every imperfection, I wouldn't get very far but if I am kind and gentle to myself and look at all the positives, the chances are that I will get there in the end. My vegan friends haven't preached to me and they haven't been aggressive with their views, they are as kind and as delightful to me as they are to all animals and that is why I look up to them so much and find them so inspirational.



What I am trying to say is that if you find that your partner doesn't support you, if your friends challenge you, if you are judging yourself harshly, please don't get grumpy and argumentative. Build bridges, not walls. Be patient, be kind, be understanding and remember your choice may make other people feel uncomfortable with themselves. You do NOT have to justify yourself, or have intellectual debates, just as you will not ask others to justify themselves and their choices. Please don't let others upset you. I know it is hard, just remember this is about having a peaceful and kind existence, not about getting ourselves all emotionally upset and arguing with our nearest and dearest. 




Sending love and goodluck to you, no matter where you are in your journey. Xxxx

4 January 2017

Veganuary

Oh! I have just spontaneously signed up to this: VEGANUARY I am a pescatarian but I really admire the Vegan friends that I have made through our shop. They seem to me to be the most ethical of all the people that I know. When we first opened My Coffee Stop, nearly 8 years ago now, we made a commitment for everything to be 100% suitable for vegetarians. The reasoning behind it was inclusive eating and drinking, so that people could meet with their friends and all enjoy the same things without having to worry. A vegetarian diet leaps over many boundaries to eating communally that religious food laws may set up and we want people from all sorts of backgrounds and beliefs to enjoy coming together and we want to embrace people from all different backgrounds into our coffee shop community. We also had it in our minds that we wanted our business to make a positive contribution to our local and global community, so this meant being as green as we possibly could and eating meat and using animal products is just not good for the earth on any level.
Over the years, I have devised my own recipes for Vegan Cakes, Vegan Pizza and have a whole range of delicious Vegan hot drinks for people to enjoy and I am proud that just recently, we made the decision NOT to charge extra for using a plant milk, instead of cows' milk in a drink. That is a massive step forward for veganism, as logically why should we charge people extra for making an ethical choice, even when almond milk and the such like are more expensive to provide? Well, yes, looking at it on a business level, it's obvious we should charge more but taking a more holistic and worldly view, we shouldn't charge more for a decision that is a much better choice for the planet and for everyone. In fact, maybe we should be charging more for cows' milk maybe and putting people off it?
On a personal level, attempting to do Veganuary could be hard! I love eggs! I find them a really handy snack and surely, if they are unfertilised and the chickens are running free, then they are ok, aren't they? If you are going to comment on this blog post and correct my way of thinking, please be gentle, I am an animal too. I have just found out that I will be visiting my Mum and Dad next week, something to do with my extra work career, that I have just started recently, after having a break from the world of entertainment for a few years, whilst concentrating on our children and our coffee shop! Now, that is going to be full of pitfalls! I might have to bring along my own meals. What about protein, how do Vegans get their protein? I am scared of being hungry and then eating loads of sugary crap things. How do you prepare for that? On the other hand being Vegan and Gluten Free is easy isn't it? I mean, there's plants and vegetables and most dark chocolate is Vegan and Gluten Free! that should be ok then. Oh no! I have just glimpsed two gold coin wrappers on the side, I have just mindlessly put them into my mouth, whilst chatting to a customer and not even thinking about what I am doing, I have just EATEN MILK CHOCOLATE! NOT VEGAN and NOT GOOD! Ok, I am going to start again.....from NOW. Right NOW! I can see that doing Veganuary is going to be a FULL time occupation and I am going to have to be EXTREMELY mindful of what I am putting into my mouth, even more mindful than usual. I think that I am going to find this HARD! How about you? Will you join me on my journey?

Vegan Chocolate Cake topped with a Ginger and Chocolate Ganache.