THEGAYUK

Author: Food Writer

  • PRODUCT REVIEW: Russell Hobbs Purifry Health Fryer

    The Purifry cooks by circulating & blasting hot air onto food. The manual suggests it cooks vegetables, meat, and even cakes. Hang on… this is sounding very much like an oven isn’t it?

    The cooking basket has a 2 litre capacity and requires no oil in order to cook food (some of their recipes suggest a teaspoon of oil). It can reach 200c and I found upon setting the heat, it was ready within five minutes – very quick, albeit noisy.

    Firstly, I used the Purifry for sweet potato chips. Ready in fifteen minutes, they were marginally superior to those from an oven. They came out slightly charred, crispy but soft inside. Following the manual I made onion rings – appearing nothing like usual onion rings, but were crunchy with no grease.

    Initial cake making in the Purifry was highly unsuccessful. It erupted coming out looking more Mary Scary than Mary Berry. I was already dubious when the recipe stated to dent the center of the batter- riddle me this, how can you make a dent in liquid?

    Not one to be defeated, I tried again once I’d stopped sulking post-failure. Second attempt was just as awful, so abandon the cake making and in turn due to an overall underwhelming experience, abandon the Purifry altogether.

    It sits on your worktop looking like Eve from Disney’s Wall-E, with the name “Purifry” but essentially being an oven, even the product doesn’t know what it is. The design wants to be “minimalist” but is chunky, not ideal for small spaces, and despite its price (RRP 149.99), looks cheap.

    Chips and onion rings were a pleasure to eat from the Purifry, yes – but I hardly ever cook these normally.

    The outcome is not substantially better for me to change my cooking dynamics and use the product any further, and my oven/hob method with meat & veg is already successful and healthy.

    This product would probably benefit those that need chips and need them now. As a home cook I am uncertain of an instance I would require the use of the Purifry. Ever.
    PROS
    Minimal use of oil (0-1 tsp)
    Faster heating & cooking than an oven
    Safety timer with auto switch off

    CONS
    Identity issues (fryer or oven?)
    Cake calamity
    It’s hideous.
    http://uk.russellhobbs.com/
    RRP £149.99 (although available from £82 if you shop around)
    http://uk.russellhobbs.com
    RRP £149.99 (although available from £82 if you shop around)

  • PRODUCT REVIEW: Magimix Le Mini Plus

    Magimix products always provide a neat combination of style and ultimate utility. Most of their products are available in bright popping colours, with smaller versions of the appliance available for those that have limited worktop space, but still maintain a professional spec. The Le Mini Plus is no exception.

    Unpacking the contents of your new toy can be daunting when you spot how many extensions and accessories come with the food processor. However, with a glance over the glossy guide that comes laden with simple step by step instructions and pictures provided for each of its functions, along with 70 recipes to get you started on the new venture that will literally change and improve the dynamics of how you create in the kitchen.

    Recipes stretch from basic essentials such as home-made mayo, shortcrust pastry, Victoria sponge etc. to some interesting international dishes like; artichoke & parmesan carpaccio, and aubergine caviar.

    There are even some cocktail/mocktail ideas in the back such as the ice-cool blackcurrant and kiwi, and the pear and honey nectar. Recipes are clear, highlighting the relevant instruments of the appliance you will need to use.

    So let’s talk about the instruments. There is the main blade (chopping / kneading), a blender mix (soups etc.), egg whisk, slicer, grater, citrus press and it also comes with a spatula. Despite the word mini being in its name the Le Mini Plus is big on functionality and techniques.

    The recipes in the back suggest a serving yield of four people so this is a perfect appliance for small households (its main bowl has a 1.7 ltr capacity: 600g of chopped veg or 500g pastry or 600ml in soup, as examples).

    The slicer and grater blades alone have collectively saved me hours in the kitchen of tasks that were tedious to have previously done manually- grating a kilo of courgette for fritters by hand, never again. Another good attribute of the appliance is its fitted “failsafe”, meaning the unit will not turn on until all the correct parts of the product are in the right place.

    The machine is also very quiet when in use, which is always nice. All removable parts can go in the dishwasher and will take up minimal space so any kitchen aftermath goes unnoticed, even when cleaning by hand.

    The Le Mini Plus is by far my most favourite item in the kitchen. It looks cool, it saves me time, and can be used across a huge range of dishes; batter, pastry, bread, pizza dough, cake, icing, meringue, souffle, soup, pate, tart, pie, fishcakes, crumble, milkshakes, cocktails etc. etc.

    In my opinion, every kitchen should be kitted out with one of these. The price range is £119.99-£152.99 from John Lewis, but do shop around. I feel the pricing is totally fair with the product and should be considered as an investment. Whether novice or expert, this product is relevant and you will find yourself using it at every available opportunity.

     

    Good to know bits of info are any plastic materials are 0% BPA, three year guarantee included, along with a thirty year motor guarantee too.

     

     

    PROS

    Multi-function heaven

    Looks great on your worktop

    Comes with a great and handy bible of recipes

     

    CONS

    Sometimes had to blend in batches due to its smaller capacity.

     

     

  • RESTAURANT REVIEW | L’Escargot

    With a rather grand welcome from the fabulously loud front of house, we were taken to our seats giggling as he continued to tickle us with his wit.

    The grand element continues, taking in our surroundings. It’s a posh crowd- a mix of business bods and rich romantics (one couple in particular really should have hired one of L’escargot’s private rooms). The lights are dim, and I find myself sinking into the comfy seat whilst admiring a lot of classic décor touches that surround us.

    We were brought a selection of warm, homemade crusty breads with a moreish tapenade- being advised that the selection of tapenades and bread accompaniments often change seasonally. After forgetting completely where I was and asking for Prosecco in a French cuisine restaurant, we asked the sommelier’s recommendation on the Roses available. Rose has gained a better reputation recently and there are some lovely varieties out there now. We went for the Bandol Rosé, Dom. La Suffrene, C. Granvier, 2013 (£38.00). Which you have to try- fantastic. Their wine list is ridiculously extensive so you have plenty to suit your taste!
    To start I went for the Foie Gras with kumquats & brioche (£18). Despite this being straight from the fridge kinda cold, the quality coming through was great, and they had not messed around with the dish at all- Foie Gras in it’s simplest and best form. Even the word kumquat makes me want to gag so these were left at the side of my plate.

    My friend went for the Six Snails with garlic & parsley (£12). The snails were plump and came easily out of their shell. Great garlic flavour and the oil in the dish made an amazing dip for the bread, of which we were offered more of at this point.

    After our table was “crumbed down”, our mains shortly followed. Clearly I had the taste for suffering that day as what followed my Foie Gras was a huge slab of Veal (£18)- a massive portion of well cooked meat in a light lemon breadcrumb. With the menu being a la carte we ordered a few sides that I found on the small side for their price.

    Green beans cooked in garlic (£5) – perfectly cooked. Dauphinoise (£6) – there is never enough dauphinoise, but this portion of creamy garlic potatoes and cheese was minute. New potatoes (£5) cooked with herbs, these had slightly too much bite for my preference, but I always say rather al dente than mush with vegetables.

    The other main we ordered was the Sea Bass – crispy skin and succulent flesh served with a sauce vert- lemon, cream, parsley. This really was a lovely dish and I’m not normally a fan of sea bass but the execution was flawless.

    So very much looking forward to the desserts at a fine French restaurant, I was not disappointed. Cream cake extravaganza. The tarte du jour (£6) was an almond galette. Uber rich and uber tempting to re-create that Smack The Pony sketch with, where they face plant the dessert tray whilst slurring jibberish-French lingo.

    Double teaming the cream cakes we also took on the Paris Brest – made with choux pastry, hazelnuts and bursting at the seams with cream. So simple but so good my favourite of the two. My love for praline is insatiable.

    The food is very simple, but very well done. For me this is a restaurant serving fantastic food with seasonal changes, and a lovely professional (but humorous) team. I personally feel that the pricing is a little over, but L’escargot has been regularly voted one of the best French restaurants in London, so I would encourage you to take a look and experience for yourself.

    An extra star goes for the venue itself. The venue of L’escargot is huge (four floors). You don’t quite realise being sat in the restaurant how many more levels and rooms there are to the place. With six rooms for hire, I feel this really gives L’escargot a unique edge.

    The different rooms are named simply after the colour of them (Blue, Violet, Red etc.). There is also an upstairs exclusive club which you will need to contact L’escargot for more details on. But it is rather swanky up there, spotting some Versace home ware pieces as we walked through. Ask for the grand tour.

    If you were to become a member it means you can take advantage of exclusive hire of any of their rooms, free of charge. Dinner packages are available pre and post-theatre (2 or 3 courses – £17.50/£21.50).

    They also have a dog-friendly club policy offering complimentary food & treats for your pup.

    REVIEWED BY: Jordan Lohan
    ADDRESS: L’Escargot, 48 GREEK STREET, LONDON, SOHO, W1D 4EF
    WEBSITE: http://www.lescargot.co.uk
    STAR RATING: ★★★★ (explained)
    PRICE RATING: £££££ (explained)
    TIPPING POLICY: There is a discretionary 12.5% service charge added to your bill.

  • RESTAURANT REVIEW | The House of Ho, Soho, London

    Bang on Old Compton Street lies The House of Ho (and according to a rather comical page on their menu; “We might be called Ho’s but we are, at least, classy ones”.

    Hos aside, the restaurant was busy for a Tuesday 7pm. Our initial welcome was lukewarm from a waiter clearly feeling the burn of “suicide Tuesday”, but this was swiftly rectified by the lovely waitress that hadn’t lost the will to live, could actually speak, and presented us with the wine list & suggesting some edamame beans and Asian crackers for the table.

    Bobby Chinn owns the restaurant, as well as another in Hanoi, and has a successful TV series “World Cafe Asia”. Bobby is clearly a man who knows his food but also how to have fun with it. Both food and drinks menu include a page bound to make you giggle; “Duct tape is available for hyperactive children”, and Bobby’s “10 Stages of Drunkness”, my favourite being number 4: Clairvoyant.

    The décor is far more serious, showcasing some dramatic red drapery, low lights, grey tones, and brushed steel. An odd pairing of artwork, being sat adjacent to a painting of people with no heads, and tables decorated with a couple of token touches of copper via candle votives.

    Their drinks menu is extensive, some fantastic and relevant to the Vietnamese theme including ingredients; lemongrass, coconut water, cucumber, lychee, Vietnamese coffee etc. Loving some of the great rose wines out there now, I opted for the Terra Vecchia Rose 2013 (£29), a really light, clean tasting and fresh wine- a great paring for the robust and fresh flavours we were about to enjoy.

    Ho serves food in the same manner as tapas, there are no strict starters/mains etc. They recommend 3-4 dishes per person, and left it in our waitress’ hands to decide what we had, to great success across 7 dishes that was the perfect amount of food for two.

    Bobby’s Warm Duck salad (£10.50) a touch disappointing after being advised of its spiciness and the heat being a little underwhelming. It was however lovely, light and crispy, although coriander’s presence was overpowering. The Grass Fed Angus Fillet Rolls (£6.50) were a triumph. My friend had visited Vietnam and said the flavours of this dish enchanted fond memories of his time there. Light rolls filled with fresh mint that complimented the rich wok tossed beef perfectly, with a little bit of sweetness in there too from some crispy onions- one to try.

    Seafood Ceviche (£12.50) – prawns, sea bass, and scallops combined with mangosteen (a fruit with amazing health benefits, a joy to see on the menu), nestled amongst peppers and avocado in a light coconut fresh lime jus – fresh to death! A lovely dish to have alongside the crispy 7 Spice Vietnamese Squid (£8.50), where its real winner was the dip accompaniment; perfect proportions of sweet & fiery with interesting flavour layers.

    The next dishes were the ones that made the meal. Shaking Beef (£12), 30-day grass-fed Angus beef. Ridiculously tender bite-size morsels. Plain in its seasoning with a strong peppery flavour. The meat speaks for itself here. Griddled Duck (13.50), in my notes I actually cussed against this dish it was that good. Only a little pink, and the notoriously fatty element of the duck almost going undetected it was cooked so well. Another bringer of ‘nam memories for my friend. Heavy smoky flavours, and comes served with a cabbage leaf stuffed with black rice. The stuffed cabbage was very plain and verging on under seasoned, but as an avid fan of both black rice and cabbage, I loved its purpose on the plate.

    The richness of both duck and beef dishes would require something light like a salad next to it. Our waitress had decided that we would receive Morning Glory (£6) – cooked spinach and toasted shallot oil with peanuts, a great simple side- but would have preferred a raw element at this point of the meal.

    With always room for pud, we chose the lemon scented crème brulee (£5.50) – lovely strong citrus, and overall a good brulee, but it came fridge cold which I’m not a fan of, believing it should always be served a little warm, even if it’s room temp to take away the image of bundles of brulees sat in a fridge.

    Also chosen was the trio of homemade gelatos- keen to see what varieties would be served due to the restaurant’s constant compliance to a Vietnamese theme. Apparently, a lemongrass was served but I could not identify between this one and another that only appeared through apparent pods, to be vanilla. A chocolate was also served and despite the gelato in their consistency being superior and luxuriously creamy- the flavours lacked any identity. I would have loved to have seen some flavours like on their cocktail menu. A Vietnamese Coffee Gelato sounds lovely!

    In my view, there were a few errors with a couple of instances involving overpowering flavours, and where the flavour lacked altogether- the dishes otherwise had clever composition. The House of Ho offers stylish dishes packed with exciting and fresh flavours that would definitely make me come back to explore the rest of the menu.

    The restaurant will also now be open till 1 AM on Fridays & Saturdays for “Late Ho”, with a resident DJ and Vietnamese bar snacks.

    Reviewed by @lohanjordan
    ADDRESS: 55—59 Old Compton Street, Soho, London, W1D 6HW
    PHONE: 020 7287 0770
    PRICE: ££££ (explained)
    STAR RATING: ★★★ (explained)
    TIPPING POLICY:
    http://www.houseofho.co.uk

  • COCKTAIL RECIPE | Winter Breeze Non Alcoholic Cocktail

    COCKTAIL RECIPE | Winter Breeze Non Alcoholic Cocktail

    Winter Breeze | Bottlegreen do such a fantastic wide variety of cordials, and now tonics! Here’s a recipe that use the cordials.

    Winter_breeze

     

    Ingredients.

    25ml bottlegreen elderflower cordial

    25ml apple juice

    25ml cranberry juice

    ginger beer, to top drink up with

     

    Method.

    Shake all ingredients together with ice. Strain into a highball glass and top up with ginger beer. Garnish with lemon peel.

     

    Buy these ingredients.

    Bottlegreen Elderflower Cordial

    Apple juice

    Cranberry juice

    Ginger beer

  • FOOD | Food Focus

    There is so much emphasis on the requirement of “superfoods” in your diet that brag extensive & amazing health benefits that sometimes it’s easy to forget how important some of the simple, humble, inexpensive and readily available foods are.

    I’ve chosen to touch on just some of the benefits of the following 3 foods due to their simplicity, 2015 food trends, and a smidge of personal preference!

     

    Beetroot

    An ingredient and flavour I’ve only recently come to love. I adore the vibrancy and earthiness of this versatile vegetable. If you’ve never had beetroot warm, then check out my Beet-Swede-Bake this edition.

    Beetroot is Boron bountiful. Boron is great for sexual stamina (also said to have aphrodisiac qualities), and energy levels in general. A useful ingredient if you suffer from fatigue. Betaine and tryptophans can help promote sense of well-being which could also be useful for people that suffer with depression.

    Bold and bright beetroot has also been linked to lowering blood pressure, detox support (via purification of the blood and liver), and anti-inflammatory / anti-cancer properties.

    Recent studies and TV exposure suggest that beetroot juice can help us exercise more efficiently if consumed before a workout.

    We may well see more of beetroot over 2015 with all kinds of root vegetables set to be a food trend this year, and I’m all for it!

     

    Cabbage

    My most favourite food in the world, EVER. An odd choice some may think, but I literally cannot get enough of cabbage. Too many have fallen victim to over cooked mush that can put one off for life. Much like how a lot of people feel about Malibu. My favourite cabbage is the sweetheart- obvi. (flash fried with garlic and soy).

    Cabbage is great for your digestive tract, and long established as treatment for stomach ulcers. Also, a good source of dietary fibre and includes anti-oxidant vitamins A & C.

    The rich purple colour of a red cabbage screams anti-oxidant qualities. Powered along with anti-inflammatory & glucosinolates, has also linked this vegetable to prevention and even treatment of certain cancers.

    With the red cabbage being more than 90% water, it could be useful in weight management for those counting calories.

    Most of the cabbage family are a useful ingredient for promoting healthy bones due to it’s high content in vitamin K and manganese.

     

    Chilli

    I remember a time when chillies were simply red or green in the supermarkets. Now, we are crazy for the hot stuff, and the range of chillis’ now is extensive (over 200 varieties of chilli in the world!). I do have a trashy tendency at home to use Sriracha in EVERYTHING.

    Chipotle has appeared to take centre stage more recently, favoured for it’s fiery, smoky rich kick. Great in mayo! The Ancho chilli and home-made Harissa have also been hits of late. The chilli plans on hanging around being another 2015 food trend, set for sweet & spicy marinades and sauces being everywhere!

    Chillis have been found to contain anti-inflammatory properties and are great to incorporate in your diet if you suffer from migraines / headaches as they can help to prevent such occurrences whilst clearing congestion and supporting sinuses.

    Interestingly, chilli has had great research results in the effects of controlling insulin levels, which could be utilised by people living with diabetes.

    Chilli has also had interesting results in cancer studies, showing that the hot stuff can help prevent the spreading of prostate cancer and lower the risk of stomach cancer.

     

     

  • RECIPE | Spicy Chickpea Snack

    Serves 1 | Prep 5 mins | Cook 45 mins

    These crunchy little balls are roasted in cayenne and brown sugar for a sweet and spicy little pick me up. An interesting and wholesome alternative to the so many salty snacks that are readily available. After you’ve made this the first time you may want to add more cayenne as the recipe accommodates all palettes.

    CHICKPEAS – 165g of chickpeas will provide you with the following of your recommended daily intake; 84% manganese (bone production, collagen & skin integrity, blood sugar control and protection against free radical damage), 70% folate (protection from heart disease, can reduce depression, and helps maintain brain function), 64% copper (essential for immune system), 49% fibre ( fantastic digestive support in this dish), 39% phosphorous, and 22% zinc. (SOURCE: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=58 )

    Ingredients.

    1 can chickpeas, drained and thoroughly dried

    1/3 tsp cayenne pepper

    1/3 tsp dark muscovado sugar

    Smoked paprika for serving

     

    Method.

    Preheat your oven to 200c / 180c (fan) / Gas Mark 6

    1. Line a baking sheet with foil and put the dry chickpeas on top.
    2. Scatter over the sugar and cayenne, and roll the chickpeas around with your hands to coat.
    3. Roast in the oven for up to 45 minutes. You want a crispy, crunchy shell before taking them out.
    4. Pour chickpeas into a serving bowl and dust with smoked paprika.

  • Best Sips For Spring 2015

    Ahh… the sweet smell of spring… and it’s coming from my cup. Gone are the evenings of the mulled wines and ciders, the hot toddies, and as much as we want it to be, summer isn’t quite here so it doesn’t seem right to be shoving umbrellas in fruity long drinks  with sugared rims… yet.

    Here are some sips for spring that I feel match the season perfectly.

    It’s also worth mentioning that where reviewed on Amazon these products have scored highly in the 5 star range, as well as the nod from us…

    Licor43. Spain’s number 1 selling liqueur, and after tasting this I now know why. A special blend of 43 ingredients, hence its name. For me it is similar to Tuaca (a favourite amongst us Brightonians reading this).

    Tussock Jumper Moscato Rose Wine. This light and spritzer-like rosé has great sweet and citrusy flavours making it a perfect fit for a dessert wine. It does have a surprise element to it as you don’t expect it to be bubbly, but it does make a lovely twist.

    The Wild Geese Irish Honey Liqueur. A premium smooth whiskey that is blended with 100% pure natural honey.

    It really is a smoothy this one and I love the honey element adding a touch of sweetness to a drink that would normally make my face screw up rather unattractively.

    Qcumber Sparkling Drink. A refreshing and light sparkling water with no preservatives, artificial colours, sweeteners, or flavouring. Just the natural essence of cucumber infused with fizzy spring water, made here in the UK.

    A touch sweet but not overly so. Lovely solo with ice, but this would go amazingly with a pitcher of Pimms. Alternatively, stick your gin in it!

    Pimento. With sweet and spicy flavours set to be a food trend for 2015, what’s to not say this combo can’t translate into drinks? Only recently available in the UK, Pimento is an alcohol free ginger beer with a fiery kick.

    This is so refreshing and I love how they have captured the chilli element in a strong but not overpowering flavour. If you’re having a night off the sauce then check out their range of mocktail recipes at; www.pimentodrink.com

    I love Cawston’s Beetroot & Apple press before exercising, but it’s really great to see Cawston developing their brand further with their new range of vegetable / fruit drinks. 750Ml packs in Sweet Greens, Sunshine Blend, and Radiant Roots varieties. Never from concentrate and all natural. Coming soon to shelves for Spring.

    The first sunny evenings of spring always have me heading for a chilled cider. Rekorderlig have a wide range of flavoured ciders for those who like to break the apple norm. A personal favourite is their new limited edition passionflower cider.

    Made from passionfruit and Swedish spring water this is one to sip with the sun shining on your face as you dream of the Swedish guy that sadly wasn’t there to  serve it to you.

  • HOME | Spring Drinking, Sweet Sips For Spring

    Ahh.. the sweet smell of Spring… and it’s coming from my cup. Gone are the evenings of the mulled wines and ciders, the hot toddy’s, and as much as we want it to be, Summer isn’t here and it doesn’t seem quite right to be shoving umbrella’s in fruity long drink things with sugared rims…yet. Here are some sips for Spring that I feel match the season perfectly

    It’s also worth mentioning that where reviewed on Amazon these products have scored highly in the 5 star range, as well as the nod from us…

     

    The Wild Geese Irish Honey Liqueur

    The rise of the hive. Bees are extremely popular at the moment. Symbolically a honey bee represents immortality and resurrection, but the benefits of the bee continue to make health news more recently with people taking bee pollen and propolis as health supplements.

    However, A slightly more fun approach on bee product trends comes in the form of The Wild Geese Irish Honey Liqueur. A premium smooth whiskey that is blended with 100% pure natural honey.

    It really is a smoothy this one and I love the honey element adding a touch of sweetness to a drink that would normally make my face screw up rather unattractively.

     

    £25.99 70cl bottle, TheDrinkShop.com

    Licor43

    Spain’s number 1 selling liqueur. And after tasting this, I now know why. A special blend of 43 ingredients, hence it’s name. For me it is similar to Tuaca (a favourite amongst us Brightonians reading this). However, I would now favour Licor43 as there is no after-burn and the main flavour note is vanilla without it being overly sickly sweet.

     

    This is perfect chilled, sipped slow, taken as a shot or why not try adding to Prosecco to create the L43 Royal, perfect for a Spring soiree :

    Ingredients

    • 25ml Licor 43
    • 1tsp rindless marmalade
    • Dash of prosecco

     

    Method

    Mix the Licor 43 and marmalade in the bottom of a champagne flute, top with prosecco and stir.

    Licor 43 is available in selected Asda stores nationwide and from www.drinksupermarket.com with a RRP of £17.50 – £17.99.

  • RECIPE | Black Quinoa with Beetroot & Pistachios

    Serves 2 | Prep 5 mins | Cook 15-20 mins

    Side Dish / Gluten Free / Iron Packed / Digestion Helper

    This is a recipe that manifested out of me suddenly realising I had forgotten an essential ingredient whilst at the shop for the original side dish I had planned! My forgetfulness and inability to stick to a list has often landed me in prime opportunities for a creative quickie in the kitchen. The crunchy quinoa and pistachios are tossed with silky earthy beetroot and fresh parsley. The natural flavours of this dish are essentially earthy & mellow, so this would be best suited with the main part of the meal having a sharp distinctive flavour. Why not try it with Lemon & Garlic Roasted Halloumi.

    BLACK QUINOA – Quinoa is a fantastic source of protein, especially for those that avoid eating meats. Quinoa is classed as a complete protein, meaning that it contains all 10 essential amino acids which you can normally only find within animal product. As well as providing a good supply of dietary fibre, (1 cup of) black quinoa will also supply 20% of your daily intake of folate (a B-vitamin essential for skin, liver, eyes, and hair), and 15% of Iron (red blood cells need this to carry oxygen around in the body). (SOURCE: http://www.livestrong.com/article/497045-benefits-of-black-quinoa/ )

    BEETROOT- Beetroot are high in potassium, magnesium, iron, vitamin A, B6, C, folic acid and anti-oxidants. (SOURCE http://www.webmd.boots.com/healthy-eating/guide/beetroot-benefits ) The nitrates in beetroot help lower blood pressure and may help heart disease. (SOURCE http://www.undergroundhealth.com/12-healthiest-foods-on-earth/ )

    PISTACHIOS – Rich in mono-unsaturated fats like oleic acid make the pistachio nut a good source of anti-oxidants. Pistachio nuts also contain carotenes, vitamin E, polyphenolic anti-oxidant compounds which help remove free-radicals from the body. They are also rich in the essentials for boosting our immune system; copper, manganese, iron, zinc and selenium. (SOURCE: http://www.nutrition-and-you.com/pistachio.html )

    Pistachios also contain potassium which will work alongside the fibre in the quinoa to aid healthy digestion.

    PARSLEY – The vitamin C content is higher than oranges (53% of your recommended daily intake in 30g of fresh parsley). Within the same 30g you will get 553% of your daily intake for vitamin K (healthy bones). It’s packed full of antioxidants, vitamin A, folate, iron. and can help neutralize carcinogens. It’s also great at neutralizing garlic breath! (SOURCE: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=100 )

    Containing a high amount of enzymes, parsley benefits healthy digestive activity .

     

    Ingredients.

    150g black quinoa

    150g beetroot, cooked in natural juices, cubed

    30g pistachios, bashed

    Bunch fresh parsley, finely chopped

    Olive oil

    Pinch of pepper

     

    Method.

     

    1. Cook the quinoa according to packet instructions in simmering water (15-20 mins).
    2. Drain the quinoa and rinse under the cold tap in a sieve.
    3. Mix together all the ingredients in a bowl along with a tablespoon of olive oil. Serve.

  • RECIPE | Butter Bean Coconut Cake

    Prep 15 mins | Cook 30-40 mins (oven dependant) |

     

    The trend with cakes and baking recently has been to use vegetables or things you wouldn’t normally think to make a cake with, bringing a new nutritional angle and flaunting how versatile some ingredients can actually be. This butter bean cake does exactly that. The beauty of the beans are that they guarantee a moreish moist cake at the end. Delicately flavoured with desiccated coconut removes the need for flour making this a winner for anyone on a gluten-free diet.

    BUTTER BEANS – 100g of cooked butter beans is the equivalent of around 77 calories. High in protein the butter bean is also a good source for ; iron, zinc, magnesium, and some core B-vitamins which help turn carbohydrates into energy. Beans in general are renowned for helping lower cholesterol levels and care for the colon. (SOURCE: http://www.foods-healing-power.com/health-benefits-of-beans.html )

    Ingredients.

    3 eggs

    2 ½ tsp baking powder (gluten-free)

    260g caster sugar

    75g desiccated coconut

    100 ml vegetable oil

    1 tsp vanilla

    350g cooked white beans, drained weight. – I use 1 can butter beans and top up to 350g with cannellini beans. Any beans that don’t make it into the cake I reserve in the fridge and incorporate into dinner somehow!

    Method.

    Preheat your oven to 200c / 180c (fan) / Gas Mark 6

     

    1. Blend the beans in a small food processor until they are smooth. You may have to stop and scrape the sides a few times to achieve the smooth paste you’re after.
    2. Transfer the bean paste to a large mixing bowl and add the vanilla extract and eggs. Whisk to combine thoroughly.
    3. Now add in your sugar and whisk again.
    4. Add the coconut, baking powder, and oil and combine thoroughly.
    5. Lightly oil a 22cm loose-bottomed cake tin, pour in the cake batter and bake in the oven for 30-40 minutes, or until a skewer comes out clean after testing the centre.
    6. Leave the cake in its tin to cool before transferring to a wire rack to cool completely.
    7. Serve along-side some fruit and light cream, although the cake will be moist enough to enjoy without cream.

    If you don’t have a 22cm loose-bottomed cake tin then you could use a small roasting tin, just ensure that your cake batter doesn’t come too close to the top otherwise it will overflow as it rises.