Wholefood plant-based anti-ageing recipes

Here’s a few wholefood plant based recipes for yummy lunches to get you through the Winter months. At the moment I’m in the Canaries a little escape from the cold.

So lucky to do this as both me and my hubby can work remotely. However, the one thing I do miss is home cooked wholefood, because supplies here are not like at home. There are probably supermarkets out of town that I don’t know about, but we don’t have transport so we just have the small supermarkets. I struggle to get the ingredients that I usually use. So for that reason I envy you 😀

These are some of my favourites:

Beetroot & Macadamia Nut Hummus
Ingredients:

• • 5 – 6 medium beetroot – peeled and quartered
• • 4 tbsp tahini (sesame seed paste)
• • 1 – 2 garlic cloves crushed
• • Juice of a lemon
• • 1 tsp cumin
• • 1 tsp coriander
• • A small handful of macadamia nuts
• • Himalayan salt and pepper plus a little coconut oil

Method:

1. Pre-heat the oven to 200 degrees C.
2. Place the quartered beetroot in a roasting dish with a light drizzle of coconut oil and roast for about 30 – 40 minutes until cooked through and nicely caramelised around the edges.
3. When the beetroot is cooled run it through a food processor with all the remaining ingredients until a nice thick paste consistency develops.
4. Add a splash of water if you want to thin it down and taste and test until you are happy with the flavour combinations.
5. Serve with vegetable sticks or oatcakes. This will keep for 2 days in the fridge.

Chickpea Pancakes
Makes 4 pancakes
Ingredients:

• • 140g chickpea flour
• • 250ml water
• • 1/2 tsp Himalayan or sea salt
• • 1 tbsp fresh chopped rosemary
• • Organic coconut oil for frying (or better still a good non stick frying pan and no oil)

Method:

1. Combine the chickpea flour, water and salt with a whisk to make a thick batter.
2. Stir in the rosemary.
3. Leave to stand for 30 mins.
4. Stir the mix then fry like pancakes using just a smear of coconut oil in the pan if needed.

Fill with the above home-made hummus and red peppers, nice.

Squash & Coconut Masala Soup
Serves 4
Ingredients:

• • 800g of butternut squash peeled and cubed
• • 4-6 shallots diced
• • ½ tsp garam masala
• • ½ tsp turmeric
• • ½ tsp paprika
• • ¼ tsp ground cumin
• • ¼ tsp ground coriander
• • ¼ tsp ground ginger
• • Pinch of cardamom seeds
• • Pinch of fennel seeds
• • 50g creamed coconut
• • 1-2 whole dried red chillies
• • 1L boiling water
• • 1½ tsp sea salt
• • Freshly ground black pepper

Method:

1. Warm a little water in a large saucepan. Add the diced shallots and sweat for 5 minutes.
2. Meanwhile place the spices in a pestle and mortar and grind well to incorporate the seeds.
3. Stir the spice mix into the sweated shallots and allow to warm thorough for 1-2 minutes until the spices start to release their aromas.
4. Remove the pan from the heat. Add the cubed squash, coconut cream, dried chilli and salt. Pour over the boiling water and return the pan to the heat.
5. Bring the mixture back to the boil and simmer covered for about 30 minutes or until the squash is tender and starting to fall apart.
6. When the squash is cooked carefully remove the dried red chilli and then blend the soup until smooth using a hand blender.
7. Season to taste with sea salt and freshly ground black pepper, enjoy these wholefood plant based recipes.

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Jo x

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