I am feeling very inspired, just before Christmas I gave up eating meat, for no reason in particular, my body just didnt want it any more, so from here I have now been lead to look at other ways of eating ~

each week I am going to try a new recipe and I will share it with you here, maybe in the thought of inspiring you too ~

I must say that since I have stopped eating meat my whole body feels amazing, I seem to be able to feel more, my muscles feel really lean, my yoga practice has come on leaps and bounds, when I look at animals now that I see in the fields like Cows or Sheep or Pigs, it is like I am seeing them for the first time, with clear eyes as well as a clear conscience ~ before I would look at them and I could never get too close as in the back of my mind I would always be thinking…I eat you  (((

A Kashmiri-style Version of The Classic Cauliflower and Potato Curry

This lovely mellow curry is quite easy to make – steaming the potato and part-steaming the cauliflower makes it quicker and also reduces the amount of oil. Just get all the ingredients out before you start cooking and go for it!

Omit the cashew garnish for a nut-free option

Ingredients:

3 medium potatoes, peeled and chopped into medium-small pieces
1 large onion
4 garlic cloves
5cm/2 inch piece ginger, peeled and grated
3 medium tomatoes
3 tbsp oil, plain
1 large cauliflower, broken into florets
1 tsp turmeric
½ -1 tsp cayenne pepper, according to taste
1 tsp ground cinnamon
½ tsp ground cloves
1 tsp ground cardamom seeds
4 bay leaves
1 tsp sugar or 2 tsp agave syrup
1 tsp salt

Garnish
30g/1oz roasted cashews
30g/1oz raisins

Method:

1. Steam the potatoes for 10-15 minutes, until tender but not mushy.

2. Add the cauliflower pieces to the steamer about 5 minutes before the end – you want to just tenderise the cauliflower, not cook it completely.

3. Blend the onion, garlic, ginger and tomatoes until they form a purée.

4. Heat the oil in a large heavy-bottomed saucepan and sauté the cauliflower until it starts to brown and is tender. Remove it from the pan and set aside.

5. Using the same saucepan, fry the tomato/ginger/garlic purée with the turmeric and cayenne for a minute or two. Add the rest of the ingredients and cook in for a few seconds, stirring well.

6. Return the cauliflower plus the potatoes to this mixture and stir gently, ensuring everything is well-coated in the mixture and heated through properly.

7. Garnish with the cashews and raisins. Serve with rice and/or chapattis

 

So the link to my recipe for this week is as follows ~ http://www.vegetarianrecipeclub.org.uk/vegetarian-vegan-recipe/kashmiri-cauliflower-and-potato-curry-mellow-reduced-fat

 

Cinnamon and Paprika Roasted Potato and Sweet Potato

 

 

 

So Simple to make ~

Cut up some Sweet potato and regular potatoes to the size that suits you ~ Cover them with as much or as little Cinnamon and Paprika as you like, pour over some oil, today I used “Good oil” you can buy this from Tescos or from you local Whole food store ~ put them in the oven and roast, I had a temperature of around 220 today, and they were in the oven for around 40 mins! Beautiful!

I am thinking of different ways I can eat more fruit and still enjoy the greatness of puddings!

I came across this amazing pudding, so quick and easy to make,  it tastes like heaven ~ there is not one bad thing in here, nothing but freshness and healthiness!!

An easy super food pudding. Chia seeds are packed full of healthy omega 3 fats and are a great source of soluble fibre to aid bowel health. This tropical flavoured sweet dessert makes a healthy treat and breakfast option.

Ingredients

• 40g chia seeds
• 250ml Vanilla Rice Dream
• 1 ripe mango
• Coconut flakes to garnish

Method

1. Place the mango in a food processor with the Rice Dream and process until smooth.
2. Pour in the chia seeds and leave to soak for 1 minutes. Process the pudding until smooth and thick.
3. Spoon into bowls or glasses and chill until required. Sprinkle with coconut flakes to serve.