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You simply have to blend all the ingredients together, adjusting the quantity of water depending on the thickness of the sauce you need.
Pre heat oven at 200ºC
Mix all dry ingredients. Once well mixed, add the oil tbsp by tbsp and mix well with a fork.
In a different bowl mix all wet ingredients and whisk well. Start adding them to the dry ingredients slowly, at the same time you mix the dough. You might not use the whole quantity of the liquid. You are looking for a humid dough, but now sticky or runny.
If it’s too wet, add 1 tbsp of oat flour. If it’s too dry continue to add more of the liquids’ mix.
Once you are happy with your dough’s consistency, put it on a clean surface. Sprinkle some flour on the surface before adding the dough and start spreading the dough to until you have a dough with 3 cm in height.
With a glass or a round cookie cutter, cut the dough and add the circles to an oven tray, previously greased.
With a cooking brush, paint a little bit more of olive or coconut oil on top and sprinkle some of the sugar.
Bake for 15-20 minutes until the dough is golden. After those 15 minutes have passed, crank the oven up to 230ºC for 3-5 more minutes, checking them the whole time so they don’t burn.
Let cool, cut in half and enjoy with butter, clotted cream, jam, ghee, yoghurt, or any other spread you fancy.
First, start with SHORT GRAIN SUSHI RICE, but if we pay attention to the shape of the grain, we can also choose other varieties, perhaps risotto rice such as “Roma”.
Wash the rice with COLD WATER to remove any residual starch. Keep going until the water is clear.
Soak rice for 15 minutes.
Follow the rice to water ratio, which is always 1:2.
Traditional sushi has Sharizu (or vinegar seasoning) which is made with 9 parts Rice vinegar, 4 parts cane sugar, and 1 part sea salt. Cook it for 2-3 minutes in medium heat. And is added when the rice is cooked. First mix the rice so it cools down, then add the seasoning (1 oz per every cup of rice).
Cover the rice with a damp towel. It will keep it moist and ready.
A GREAT TIP: discard the bottom layer of rice, as it is almost always dry.
First, the nori has two sides: Smooth and Rough. The rough side will always go facing up.
Then, the rolls have three parts:
Place a medium saucepan over medium heat, and add a drizzle of olive oil. Add the garlic and onion, and cook, until fragrant, about 2 minutes. Add the spinach and a pinch of salt and cook, stirring throughout, until wilted, about 2 minutes.
Add the spinach mixture to a high-speed blender with the the avocado, lemon juice, extra virgin olive oil and water, and blend until smooth and creamy. Season with salt to taste.
IT can be topped with pomegranate seeds, toasted almonds, toasted hazelnuts, crunchy chicpkeas, fresh coriander…
What other ways do you imagine you could use this sauce with?
You can either cut the cauliflower in steaks and then break apart, or do it as I like it, cut the florets into tiny florets, so the beautiful rub enters all of the cauliflower.
I like making a rub with turmeric, ground cumin, extra virgin olive oil, salt, and a squeeze of lime juice, you can even add a drizzle of maple syrup to the mix to make it exciting.
Roast in the oven at 200ºC for 20-30 minutes, until golden and crispy.
To assemble the bowl, start by adding the quinoa. Add the rest of the ingredients and pour over your dressing.
DRESSING:
Place all the ingredients in a blender and blend until smooth. Pour over your Quinoa Bowl and enjoy.
Add fresh and seasonal fruits to your salads, they will uplift them. The acidity and sweetness of most fruits like nectarines, apples, and strawberries, go very well together with leafy greens and grains.
Cook the onion, leek, and garlic. Cook for 3 to 5 minutes, until translucent. Add the chopped asparagus and cook for a further 3 minutes, until the asparagus begins to soften.
Add the water or broth, chopped cilantro and lemon juice. Bring to a simmer and cook for 10 to 15 minutes, until the asparagus is very tender.
Ladle the soup into a blender and blend until smooth. Alternatively, you can use an immersion blender for this.
Pour the soup back into the pot and bring to simmer. Taste and adjust seasoning.
Preheat your oven at 180ºC. Blend the oats and hazelnuts until you get a flour. Add the dates, maple syrup and almond milk, and mix again.
If it’s too liquid add more oats until it resembles cookie dough.
Spread the mix on an oven tray with a silicone mat and bake for 15 minutes. Cut into bars and let cool.
Mix all ingredients, except half the coconut shreds. If the mix is too dry add 1 more tbsp maple syrup, if it’s too wet add more oats.
Make small balls with the mix and roll them on the remaining coconut shreds.
Refrigerate them for 30 minutes before eating them.
1. Make the Crust: In a medium bowl or standing mixer, beat olive oil, maple syrup, vanilla, and yogurt until creamed together and slightly fluffy. Add in tapioca flour, oat flour, and baking powder and fold together. Form into a ball and set dough aside on parchment lined baking sheet.
2. Make the filling: Use the same bowl to make the filling. Gently fold all filling ingredients together until berries are well coated.
3. Roll out Dough: Preheat oven to 200C. On parchment paper, press dough ball into a rectangle using the palms of your hands/fingers. Flour your rolling pin and roll out dough into a oval/rectangle. Thickness should be about 0.5cm. Dough might crack on edges while rolling, just pinch together sides of dough when needed.
4. Assemble Galette: Transfer the parchment paper with the rolled out crust onto a baking tray. Place astrwberries in the center of the dough, leaving a 5cm border. Fold the edges up and over the filling, overlapping slightly (pinch together dough at bottom if it cracks when folding over). Optional: Lightly brush with almond milk and sprinkle with coconut sugar.
5. Bake Galette: Bake galette at 200 C. for 25-30 minutes until golden and strawberries are slightly bubbling. Let cool 10 minutes before serving.
