Thai-spiced Chicken Burgers

This recipe is based on a recipe for thai turkey burgers which I changed a little by using ready-made thai green curry paste and using chicken mince instead of turkey mince as I could only get hold of chiken mince that day. These burgers are wonderfully moist with a subtle kick from the Thai green curry paste, so I like to pair them with fresh crisp lettuce leaves but you could also serve them in halved gluten free ciabatta rolls which my brother does. Try making them with turkey mince instead of chicken mince and/or thai red curry paste instead of green curry paste.


Thai-spiced Chicken Burgers
Makes about 5 or 6 small burgers

600g chicken mince (or turkey)
150g grated carrot (about 3 carrots)
5 spring onions, trimmed and chopped
4 tbsp ready-made Thai green curry paste
1 egg white
1 tbsp vegetable oil

5 or 6 large lettuce leaves, washed

1. In a large bowl, mix the chicken mince with the grated carrot, spring onions and curry paste. Add the egg white and stir well to combine.
2. Divide the chicken mixture into about 5 or 6 portions and shape into burgers. Place on a board, cover with cling film and chill in the fridge for 20 minutes.
3. Heat the oil in a large non-stick frying pan. Add the chicken burgers and cook for about 6-8 minutes on each side or until golden brown on both sides and cooked through.
4. Serve wrapped in a crisp lettuce leaf.


Sorry about the lack of photos, I have not got any good ones but I'll post some photos next time I make them.

With love,
Teenie Foodie

Pea and basil soup

Finally, it's the Summer holidays! Sorry I haven't been on here in ages, I've just been so busy with exams and coursework... but now that I'm on holiday I plan to try out all sorts of recipes to share with you.

I've had this recipe for pea and basil soup for a while now and it's a regular at my home. It was given to me by a friend when I was starting out with the gluten, dairy free diet and I've just made a few little changes. I've been dying to share it with you, so I finally I took a photo of it. I've added chilli because I love it, but feel free to leave it out. With the basil, it's up to you how much you add... I add several bunches because I like it really basil-y.

Another variation of this recipe would be to leave out the onions and garlic, simmer the peas and stock and add several bunches of mint instead of basil for a refreshing summery soup.


Pea and basil soup 
Serves 6

1 tbsp rapeseed oil
1 onion, chopped
2 garlic cloves, chopped
1 small red chilli, finely chopped (optional)
1kg peas, fresh or frozen
1l vegetable stock
1-2 bunches of basil, leaves picked and washed (alter to taste)

1. Heat the oil in a large saucepan/soup pot and soften the onion and garlic (and chilli, if using) over low heat for about 5 minutes.
2. Add the peas and vegetable stock and simmer until cooked for about 5-7 minutes or until the peas float.
3. Remove from the heat and stir in the basil leaves. Allow to stand and cool a little for 10-15 minutes.
4. Blend soup in a blender or with a hand blender to preferred smoothness. Season with black pepper.
5. Serve garnished with a little basil leaf.


This soup freezes well and I always have several portions of it in the freezer for a lazy sunday dinner.

With love,
Teenie Foodie

Nut and seed cookies

Hi, sorry I have not posted in a couple of weeks, but the weather has just been so wonderful in London that I can't bear to stay inside on my computer in my free time when I could go for walks in the park! Anyway I have a recipe for some cookies that I talked about earlier. These are the only cookies that don't leave me feeling too heavy but are also satisfying, as they have no flour or oil and are just nuts, seeds, coconut and spices binded together with honey and egg white. I call them cookies because of their shape and sweetness but by most people's standard they are more like a snack as they are barely sweet.

Speaking of sweet things, I've noticed something a little interesting...: My most popular posts are my sweet treats like my banana bread and also my 'replacement' foods like pancakes which get the most comments. Yet my favourite recipes like my lentil soup receive no comments! Sure, my banana bread is gluten and dairy free, but it still has that same intention attached to it to comfort and escape. I mean I'm not saying that I don't sometimes need something sweet but I find that what I'm pointing out reflects how so many people are obsessed with junk food and just looking for comfort. To me, it's not just about the ingredients, but also about the intention behind eating it. I mean I see the sweetest, creamiest, chewiest recipes on some gluten free blogs that would make me feel sick! So many people who are gluten and dairy free are just making the same foods like bread, lasagna, cake etc. except without gluten and dairy. If you want to eat that its perfectly fine and there are some really delicious gluten dairy free cake recipes out there... ;-) but I just want to get it straight that this blog is not one that's trying to replace cake, pizza, ice-cream etc, because I personally don't eat these things but I just want to make foods that are mostly naturally gluten and dairy free, nutritious and make you feel good!

... Anyway let's get on to the recipe!

Nut and seed cookies - Gluten, grain, dairy, and refined sugar free.

Makes about 20 cookies.

2 cups nuts (eg. almonds, walnuts, pecans...)

1/2 cup desiccated/shredded coconut

1/4 cup pumpkin seeds

1/4 cup sunflower seeds

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1 large egg white

2 tbsp honey or maple syrup

1. Preheat oven to 180C/350F and prepare a large baking tray with baking parchment.

2. Place nuts, seeds and coconut into a blender or food processor and blend until finely chopped and coarsely ground. Place mixture into a large bowl and stir in spices.

3. Place wet ingredients in a small bowl, combine slightly and add to dry mixture. Mix well until you have a big moist lump of 'dough'.

4. Scoop balls of the dough about a heaped tablespoon in size and flatten into chunky discs, then place onto the prepared baking tray.

5. Bake for about 12 minutes or until they are golden brown but still a little chewy. Leave to cool for a few minutes then transfer to a wire rack to cool completely.

With love,

Teenie Foodie

Red lentil and pepper soup

Hello again,
Sorry for the little disappearance from the foodie blogosphere... I've had a busy busy week at school and now I'm on holiday just taking it easy. Oh and I just remembered to say that it was my birthday two weeks ago, so I really need to update my profile to a 15 year old foodie! I'm not that big on birthday celebrations, I mean I think the getting older part is great (at least when you're my age!), but I feel like the day is just like any other... In fact I had to do an essay on Wuthering Heights (cringe) in the morning before I went to school on my birthday! Anyway the previous post for Banana Bread is what I had made for my birthday, because I used to adore baking when I was younger and wanted to make something again with the excuse of my birthday. My friends who are skeptical of my.... 'alternative' snacks, actually liked the banana bread! However I personally found it too sweet and little heavy. In fact I've also moved on from some of my previous sweeter cookie recipes and I'm trying to create one that is grain free, oil free, and apple puree free, and as low in sweetener as possible. I will post what I create next week... But till then I have a wonderful recipe for red lentil and pepper soup! It's from a book called 'Soups' by good housekeeping and it is fast becoming a favourite on my dinner table. It makes a wonderful meal served with a mixed green salad dressed with olive oil and lemon. I have a family of four but I make it for six and freeze the leftovers.


Red lentil and pepper soup
Serves 6

1 tbsp olive oil
1 medium onion, finely chopped
4 garlic cloves, peeled and crushed (not in recipe but I add garlic to just about everything)
1 celery stick, chopped
1 leek, trimmed and chopped
1 carrot, chopped
2 red peppers (capsicums), seeded and diced
225g red lentils
400g can chopped tomatoes
1 litre hot light reduced sodium vegetable stock
25g flat leaf parsley, chopped
salt and pepper to season

1. Heat the olive oil in a large pan over medium heat. Add the onion, garlic (if using), celery, leek and carrot and cook for 10 - 15 minutes until soft,
2. Add the red peppers and cook for 5 minutes. Stir in the red lentils, add the tomatoes and hot stock and season to taste with salt and pepper.
3. Cover the pan and bring to the boil, then reduce the heat and cook, uncovered, for 25 minutes until the lentils are soft and the vegetables are tender.
4. Stir in the parsley and serve with a green salad on the side.


With love,
Teenie Foodie

The Best Banana Bread

Finally I have found a delicious banana bread recipe! The amount of times that I have made ones which turn out bland, or mushy or burnt... I had almost given up, when I came across this really simple recipe on the Book of Yum blog. I changed it a little to suit my taste and pantry, and halved the portion to make a small loaf. It makes a wonderful afternoon treat with a dollop of soy yoghurt, although it's moist enough to eat on it's own. Anyway just a short post, I'm having a lovely lazy Saturday but I wanted to quickly share this with you. Have wonderful weekend!

Banana Bread - gluten, dairy and refined sugar free

1 cup rice flour (I use a store bought blend of brown and white rice flour)

1/2 + 1/4 tsp baking powder

1/4 tsp baking soda

a good pinch of salt

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1/3 cup + 1 tbsp coconut palm sugar

1 egg, beaten

1/2 + 1/4 cup very ripe bananas, mashed (about 3 small bananas)

1/4 cup rapeseed oil

1. Preheat oven 180C/350F. Grease a small-medium loaf pan and set aside.

2. Combine all dry ingredients in a large bowl.

3. In a smaller bowl, mix together the remaining wet ingredients. 

4. Make a well in the centre of the flour mixture and pour in the wet mixture. Fold in the flour into the wet mixture until well combined. Pour the batter into the prepared loaf pan and smooth the surface.

5. Bake in the oven for about 40 minutes or until a toothpick inserted comes out clean. Leave to cool on a wire rack and slice.

With love,

Teenie Foodie

Nut and seed treats from Frisky Lemon

Being on a gluten and dairy free diet, it can be tough to find something to eat when you are on the go. Sometimes I can be out the whole day with my mum if we have lots of things to do and I like to take a snack with me in case I get hungry or I can't find something to eat. My snack staples are nakd bars which are made of nuts and dates, all cold pressed into a perfectly sized bar. These are satisfying and great to to take on the go. I recently found a great recipe on the blog 'Frisky Lemon' which is similar to a nakd bar. You basically blend nuts and seeds and smoosh it together with blended dried fruits, delicious! They make a wonderful little treat and when I want a change from my favourite nakd bar, I take one of these wrapped up in some foil. You can use whatever nuts, seeds and dried fruit you want, in fact I changed the original recipe from frisky lemon slightly and added extra spices. And have fun making them when you roll them into little balls!


Nut and seed treats - vegan, gluten, grain, refined sugar and soy free.

1/2 cup dried apricots
1/4 cup almonds
1/4 cup pecans
1/2 cup coconut flakes
1/4 cup sunflower seeds
1/4 cup pumpkin seeds
1 tbsp coconut oil
1 tbsp ground almonds
1 tsp ground cinnamon
1/2 tsp ground nutmeg

1. Place the dried apricots in a bowl, cover with water and soak until softened. Drain and blend in a food processor or strong blender until you have a sticky paste. Set aside.
2. Place the nuts, seeds and coconut into the food processor/blender and process until they are coarsely ground/finely chopped. Mix in the oil, ground almonds and spices until all ingredients are combined well.
3. Mix the fruit paste into the nut/seed mixture until the ingredients are well combined and you have a big sticky lump. Scoop small lumps of the mixture and roll them into balls.
4. Place balls in the fridge to firm up for at least half an hour. Store in an air-tight container in the fridge.


With love,
Teenie Foodie

Grain free Granola

One of my favourite snacks in the gluten full days were these little bags of cocoa granola with chunks of dried cherry pieces, these were honestly the best snacks and I was sad to give them up. I was suddenly  thinking about granola recently as my mum bought some buckwheat granola. Sadly I'm allergic to buckwheat, and had to give the granola a miss, but I then decided to create my own. This one however is completely grain free and so simple to make. The recipe given below can be altered to your liking; I've used almonds, walnuts, coconut flakes and sunflower, pumpkin and hemp seeds, but you could also use your choice of favourite nuts and seeds such as cashews, pecan, sesame seeds etc. I tried to use as little honey as possible, plus theres no oil as nuts and seeds are already full of good oils. You could also toss some chopped dried fruit at the end, if you like, but I found the granola sweet enough already. Serve this glorious granola with soy yoghurt, almond/soy milk (unsweetened because the honey sweetens the milk) and berries or chopped banana. In fact today for breakfast I tossed it with soy yoghurt that I thinned with almond milk for a lighter consistency, and chopped strawberries. You could even munch on this for a sweet but satisfying snack!

Grain free granola - Vegan, gluten, grain, soy, refined sugar free.

1 cup almonds

1 cup pecans   

(or 2 cups of your choice of nuts)

1/2 cup coconut flakes

1/2 cup pumpkin seeds

1/3 cup sunflower seeds

2 tbsp sesame seeds     

1 tsp ground cinnamon

1/2 tsp ground nutmeg

2 tbsp runny honey (or maple syrup/ agave nectar)

1. Preheat oven to 180C/350F.

2. Place nuts into a blender/food processor and pulse until finely chopped. You want it to be coarsley ground but still have small pieces of nuts.

3. Place chopped nuts into a large bowl and stir in the coconut, seeds and spices. Stir in the honey and mix until nut/seed mixture is evenly coated in honey and sticking together a little.

4. Spread nut mixture in a thin even layer on a sheet of baking parchment on a baking tray and place in the oven. Bake for about 12 - 15 minutes, stirring once or twice until golden brown all over. Leave cool then transfer to airtight containers.

With love,

Teenie Foodie

Spicy almond and soya biscuits

I've been trying to find a grain free recipe for a biscuit that's not so chewy but more crumbly and crunchy. Well I've come close, but I'm still working on this recipe and need to refine it... my mum loved them like this, but she loves everything I make! Anyway I added cinnamon and nutmeg, but you could also add ginger, cayenne, vanilla... anything that takes your fancy!

Oh and today I went to a wonderful health food store in London called 'Planet Organic', where I managed to find some ingredients that I have been looking for and could not buy in whole foods. Firstly, coconut flour, which I have been dying to try. Secondly, coconut milk by kara, but not the normal kind. Its a coconut alternative to normal milk, that's lighter and can be drunk, poured on cereal etc... and most importantly its delicious. Finally I bought yacon syrup. I heard about it a while ago, and finally I was able to find it! It has a similar taste to molasses, which my dad adores in cookies, and it does not affect your blood sugar like normal sugar.



Spicy almond and soya biscuits - gluten, grain, dairy and refined sugar free
Makes about 10 - 12 cookies

Ingredients -
1 cup ground almonds
1/2 cup soya flour
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp salt
2 tbsp raw manuka honey
2 tbsp rapeseed oil/melted coconut oil
1 tbsp soya milk

1. Combine dry ingredients in a large bowl.
2. Combine wet ingredients in a small bowl. Mix wet mixture into dry mixture.
3. Preheat oven to 180C/350F. Roll dough into a ball and then shape it into a chunky sausage, with a cross-section of about 5 cm/2 inches. Cut the sausage into slices of about 1 cm thickness and place on a baking sheet.
4. Bake cookies in the oven for about 10 - 15 minutes until golden brown and slightly brown on the edges. Leave to cool on a wire rack then store in an airtight container in the cupboard.


With Love,
Teenie Foodie

Quinoa egg bake

In my gluten, dairy-full past, one of my favourite summer lunches with my mum was quiche. However I have not had it in so long that I had forgotten about it and I barely even miss it! Well I was browsing the recipe section on the whole foods website when I came across this quinoa egg bake that reminded me of those quiche days... Its far easier and healthier than a quiche, and a sort of rustic more satisfying version of one. It has no pastry but what makes the crust is quinoa. It simply sits at the bottom and gets cooked by the eggs but also gets a crunchy crust on the bottom. I added the asparagus for some extra greens and instead of the cheese on top, I sprinkled ground almonds on top however I think it would fine or perhaps better without it. This dish is truly delicious. My mum loved it because its light, but at the same time packed with nutrition and has everything you need for a satisfying meal. I served it with a big green salad and some boiled new potatoes with chives. It's best served hot but I'm sure it's lovely served cold as my dad took some to the office. Also try experimenting with different vegetables such as broccoli, peas, peppers, onions, olives, artichokes, courgette, tomatoes, sweetcorn.... the possibilities are endless!
Oh and if you were wondering, the bottom photo is my dad's slice which he sprinkled with crushed dried chilli. (my family is obsessed with chilli...)

Quinoa egg bake with asparagus and spinach - Gluten, dairy and sugar free.

Serves 6

1/2 cup uncooked quinoa

8 eggs

1 1/4 cup soy milk

1 tbsp chopped garlic

1 tbsp chopped thyme

2 cups packed baby spinach, roughly chopped

150g asparagus spears

2 - 3 tbsp almond flour (optional)

salt and pepper to season

1. Preheat oven to 180C/350F

2. Grease an 8 by 8 inch (or 6 by 10inch) glass baking dish with oil and set aside.

3. In a large bowl, whisk eggs until smooth. Whisk in the milk, thyme, garlic, salt, pepper and quinoa. Pour mixture in the dish and jiggle gently to allow the quinoa to settle evenly on the bottom. Leave to sit until quinoa has settled if necessary. Sprinkle spinach on to the mixture, followed by asparagus, and pat down with a spatula to submerge the vegetables slightly in the mixture. Cover tightly with foil.

4. Bake in the oven until just set for about 45 minutes. Remove foil and sprinkle the top evenly with ground almonds. Return to oven and bake for until golden on top for about 10-15 minutes.

5. Leave to cool slightly, then cut into slices and serve.

With love,

Teenie Foodie

Cinnamon pancakes

Good morning! Oh and I just remembered, Happy Valentines day! ... I don't really celebrate it though or support it... I mean I don't know anything about its origins, and who does? I just feel that it is so commercial and another way for chocolate companies to make money! Plus shouldn't we love our family, partners and friends everyday? So instead of buying chocolate for your loved ones, treat them the same as a any other day, with love and care. 

On to my recipe, I woke up at 6am today and felt like experimenting in the kitchen so I conjured up this new pancake recipe. I normally make almond flour pancakes but this time I tried adding quinoa flour and apple puree, which turned out great. The pancakes are light and fluffy but not too grainy or sloppy. The cinnamon and apple gives them flavour, but a drizzle of maple syrup goes perfectly.

Gluten, dairy and soy free cinnamon pancakes.

Serves about 2 - 3 people

1/4 cup almond flour

1/4 cup quinoa flour

1 tsp baking powder

1 tsp ground cinnamon (I ran out of cinnamon so I had to use about 3/4 tsp but 1 tsp would be more delicious)

1 egg

1/2 cup almond milk

4 tbsp apple puree

1. Combine flours, baking powder and cinnamon in a bowl. Make a well in the centre of the flour.

2. Make a well in the centre of the flour. Crack an egg into the well and gradually add the almond milk, whisking constantly until all the almond milk has been added and the mixture is smooth. Stir in the apple puree.

3. Heat a pan over low-medium heat. Pour the batter on to pan to make pancakes with about 10cm/4inches diameter.

4. When the pancakes have set and the bubbles have popped on the surface, flip them over and cook the other side. Be careful not to burn them as they will colour quite fast.

5. Serve with your choice of toppings.

With love,

Teenie Foodie

Grain free tahini and sesame cookies

I have finished my massive essay and I finally have a break... which means lots of time for walks in the park, working on my sketchbook, flicking through magazines, and last but not least, cooking. I made these cookies today when I took the day off; I was tired and if I must be honest with you, I just did not feel like school! I have never worked so hard in my life on a computer last weekend, and I think I exhausted myself. And then I tend to eat cake because I'm tired or not in the mood for work, it's gluten, dairy and sugar free of course, but it's still cake and I never feel great after it. It's not always what you eat, but how you eat it. If you get upset by something at work/school but pretend it didn't happen and then gorge yourself on comfort food, you won't feel great afterwards! Well yeah it's tough, so sometimes you just need to give a good cry and eat a piece of cake! Anyway I don't have a recipe for cake, but I wanted to share a simple easy recipe that is a slightly less bloating/guilty treat. They remind me of halva, the sweet made from sesame seeds and honey, and they have a wonderful crunch. When I tried them I found them a little too sweet, but for a treat, savour one with a cup of hot soy milk or crumble one over soy yogurt and bananas... 

Grain free tahini and sesame cookies

Makes about 24 cookies

1 cup tahini

1 cup coconut palm sugar

1 large egg

1 tsp baking soda

1/4 tsp salt

sesame seeds to decorate (optional)

1. Preheat oven to 180C/350F

2. In a large bowl, beat together the tahini, sugar, egg, baking soda and salt to combine well.

3. Roll tablespoons of the dough into balls and dampen hands with a little water to prevent the mixture from sticking. Place the balls on an ungreased baking sheet well spaced apart (about 2 inches), and flatten to create a chunky disk. 

4. Sprinkle the surface with sesame seeds, if using.

5. Bake in the oven for about 12 minutes until golden brown but still a little soft in the centre. Cool on the baking sheet for 5 minutes then transfer the cookies to wire racks to cool completely.

With love, 

Teenie Foodie

Spinach Dal

Back at school and I already have a massive biology case study, english essay and art project... so sorry about the lack of posting... At least I have done my english essay, which leaves me about 2 - 3 weeks to focus on my biology coursework, so for three weeks I may only post occasionally. Since I'm rather busy, I better give you a good recipe! Well this one is one of my favourites; its warming, satisfying and healthy too, so great for those cold cosy evenings. In the photo I put more spinach than usual, about 200g which I found was too much so about 150g is good but just feel free to experiment with how much spinach you want! 

Spinach Dal

Serves 4

200g red split lentils

800ml water

1/2 tsp ground turmeric

2 shallots, finely sliced

2 garlic cloves, finely chopped

2 tbsp olive oil 

1/2 tsp ground cumin

2 whole dried red chillies

150g young spinach 

crushed chillies (optional, to serve)

1. Wash the lentils thoroughly, drain and place in a pan with the water. Bring to the boil and immediately reduce the heat. Skim of the white froth as it forms on the surface for the next couple of minutes. Stir in the turmeric, cover and simmer gently for 15 - 20 minutes until very soft.

2. Remove the lid, season with salt (about 1/2 tsp) and simmer for a few more minutes until thick and smooth.

3. While the lentils cook, heat the oil in a small frying pan and add the chillies. Stir fry for 30 seconds then add the shallots, garlic and cumin. Cook, stirring often for 10 - 15 minutes until golden brown. Set aside.

4. Add the spinach to the lentils, stirring until wilted. Add the contents of the frying pan, stir and serve.

Sprinkle your serving liberally with the crushed chilli for added kick!

Serve on its own or with brown basmati rice, or steamed cauliflower.

With love,

Teenie Foodie

Apple and cinnamon chia seed pudding

I find that there is something very satisfying about popping a pudding/jelly out of its mould... It's like watching your time and effort flower in to a perfect mould of yumminess. I suppose this weird feeling comes from the fact that I used to LOVE jelly when I was younger as it was a treat at school and I loved making it at home. Well this recipe isn't jelly, but it can be made in a mould and looks pretty popped out on a plate. When I made this chia seed pudding, I had no idea if it would work in the mould, but surprisingly it maintained its shape perfectly. The gentle flavour and texture of the chia seeds works perfectly with the softened grated apple and touch of cinnamon. I had mine for breakfast but it would also make a pretty dessert. For a dessert try using a juicy grated pear with a teaspoon or so of carob powder.


Apple and cinnamon chia seed pudding - Vegan, gluten, grain, refined sugar free
Serves 1

1 tbsp chia seeds
1/4 cup almond milk
1/4 cup coarsely grated apple (from about 1 very small peeled apple)
1/4 tsp ground cinnamon

1. In a small bowl combine all ingredients and mix well.
2. Place chia mixture into a small pudding mould/ramekin, press down and smooth surface. Sprinkle the surface with a little more cinnamon.
3. Cover mould and chill overnight.
4. Once set, dip the mould in a bowl of hot water hot water to loosen the edges then turn out the chia pudding on to a plate.
5. Serve with some toasted almonds sprinkled on top and/or some fresh blueberries.


With love,
Teenie Foodie

Coconut cookies with a hint of nutmeg

Today, I looked outside of my window at the grey sky and wet pavement and could not wait for Winter to be over. It can be slightly discouraging when you have things to do outside and the clouds are grey and pouring down buckets of rain... Well today I was scheduled to make some carob cookies for my dad, but instead I decided to inject a bit of Summer into my cookies with coconut and make my family's day a little sunnier. Coconut always reminds me of my Summer holidays in the caribbean where I used to watch sunsets while drinking pineapple and coconut virgin coladas,  or when the locals would climb up coconut trees to bring us fresh coconut water. Well these aren't exactly made with fresh coconut but they are similar to my carob cookies but with some shredded coconut thrown in, and a hint of ground nutmeg which reminds me of when I used to lick nutmeg off the surface of my mum's pina colada when I was younger.

Coconut cookies with a hint of nutmeg - gluten, dairy and added sugar free
Makes about 15 cookies

1 1/4 cup ground almonds

1/2 cup unsweetened shredded/dessicated coconut

1/2 tsp ground nutmeg

1/4 tsp bicarbonate of soda/baking soda

1/4 cup apple puree/sauce

1/4 cup raw honey

1. Preheat oven to 180C/350F.

2. Combine all dry ingredients in a large bowl.

3. Melt honey in a small saucepan over low heat. Combine this with the apple puree in a small bowl.

4. Mix wet mixture into dry mixture.

5. Take small balls of the dough about 1 tbsp volume and flatten into small discs. Place on a greased baking sheet and bake in the oven for about 14 minutes until the cookies are golden. Leave to cool on the baking sheet.

What's great about these cookies, is that not only are they vegan, gluten, dairy and refined sugar free, but they also have no oil or grains! I try use as little 'sweetener' in my recipes as possible, and raw honey is great for this is it is subtly sweet and good for you too. For those with more of a sweet tooth, try adding some chopped unsweetened dried pineapple, for a kind of pina colada cookie!

With love,

Teenie Foodie

Chia seed pudding

Chia seeds... chia seeds... CHIA SEEDS! Yes, I am a little excited about chia seeds. I had known about them for a while, but had never seen them in my local health food stores... when the other day I was strolling around whole foods, and right in front of my eyes were CHIA SEEDS! These things are God's gift to earth... seriously. I soaked them the other day for breakfast and my parents and I loved them. They are quite bland so you can add whatever flavours you like to them, which makes them really versatile. Most importantly these little seeds are a superfood packed with nutrition. They are high antioxidants, omega 3 essential oils, fibre and have more calcium than milk by weight. When soaked they're gelling action keeps you full for longer, and make a great start to the day as they provide lots of energy and balance blood sugar levels. Wow! That's pretty incredible, isn't it? Anyway, here's a basic recipe on how to make chia seed 'pudding', which you can eat for breakfast or as a dessert.

Chia seed pudding - serves 2 - 3

1/4 cup chia seeds
1 cup almond milk/other non dairy milk

Optional additional flavours -
1/2 tsp ground cinnamon
1 tsp vanilla extract
agave nectar to taste

Combine all ingredients in a bowl and soak overnight in the refrigerator.
Serve with your choice of toppings, such as fruit, nuts or dried fruit.

I served it with blueberries, papaya, shredded coconut and toasted flaked almonds.

With love,

Teenie Foodie

Raw vegan zucchini cannelloni with piquillo peppers and nut 'ricotta'

In the days when I still ate gluten, dairy and sugar, I used to love going to Cafe Florian (like the one in Venice) in Harrods. They have the most delicious pastries, ice cream and desserts, my favourite being the tiramisu. They also have a light lunch menu, from which I always chose the zucchini cannelloni filled with creamy cheese and served with salad and a red pepper sauce. Today I decided I would create my own zucchini cannelloni... gluten and dairy free of course. I made the cheese filling out of nuts, and instead of a pepper sauce, I tucked in slices of piquillo peppers (partly because I was lazy and I happened to have an open jar of piquillo peppers). They make an elegant and easy starter or a light lunch with salad. Have fun making them!

Raw vegan and gluten free zucchini cannelloni with piquillo peppers and nut 'ricotta'

Serves 2

For the cannelloni - 

1 large courgette/zucchini

1 - 2 tbsp olive oil

2 - 3 piquillo peppers, drained from a jar

For the nut 'ricotta' - (recipe makes more than needed, but leftovers can be kept for 1-2 day in the fridge)

1/2 cup almonds/cashews

1/2 cup pine nuts

juice of 1/2 large lemon

1/2 small yellow bell pepper, pith and seeds removed

1 tsp dried basil

salt and pepper to season

1. Using a mandoline, slice the courgette lengthwise into thin strips and place on a tray. Brush both sides       with a little olive oil and leave to soften for a couple of minutes while you prepare the nut ricotta.

2. Blend all ingredients for the nut ricotta in a strong blender/food processor, adding a couple of tablespoons of water until you get a thick smooth paste. Set aside.

3. Cut each piquillo pepper in half lengthwise and again in half lengthwise to create four equal pieces per pepper. Place one piece of pepper on the bottom edge of courgette slice and drop about 1/2 tbsp of the nut ricotta on to the pepper. Carefully roll the courgette slice forward to create a roll. Repeat with the other slices of courgette. Arrange on a plate with some rocket leaves and serve.

The recipe for nut ricotta is also great to make as a dip for crudites, a spread for gluten free wraps or a topping for gluten free lasagna.

With love, 

Teenie Foodie

Stuffed Peppers

I love the tofu bolognese recipe, but I was a little bored of having it plain and I needed to finish the last few portions from the freezer so I decided to spruce it up a little... Stuffed peppers!

I used to hate peppers when I was younger but recently I have been developing a liking for them, especially red bell peppers. Not only are they sweet and delicious but they are full of nutrition too! Peppers are high in vitamins C and A and are good sources of vitamin B6, along with some manganese, folate and potassium.

Stuffed Peppers - Serves 2

2 red bell peppers/capsicums, washed

2 portions of tofu bolognese

Preheat oven to 200C/400F.

Slice the top of the pepper off like a lid so that you are left with a 'cup' and its lid. Scoop out the seeds and the pith and fill with the tofu bolognese until it is full. Replace the lid. Spread the remaining bolognese (if any) in a roasting tin, place the peppers on top and bake for about 35-40 minutes until the peppers have softened.

With Love,

Teenie Foodie

Tofu Bolognese

My family and I often make soups and stews which we freeze in portions for those lazy sunday dinners. This recipe for tofu Bolognese is one of my favourites meals. This recipe is not my original recipe, but from a gluten and dairy free cafe in Somerset called 'Love in a cup'. I tried the recipe there and loved it so much that my mum and I asked for it so that we could make it at home. You can serve it on its own or for a heartier meal, with gluten free pasta, rice or mashed potatoes. I've never actually eaten normal beef bolognese as I do not eat red meat so I have no idea if it tastes like traditional bolognese... but I can tell you that it's delicious.

Tofu Bolognese - Vegan, gluten, dairy free
Serves 4

1 block firm tofu
1 onion, chopped
1 garlic clove, minced
1 carrot, grated
1 courgette/zucchini grated
4 bay leaves
2 tbsp tomato paste
2 cans chopped tomatoes
1 tbsp olive oil
1 tsp each dried oregano, tarragon, rosemary
Salt and pepper to season

Heat the oil in a large pan, then add the onion and garlic and saute until softened. Add bay leaves, herbs and grated vegetables. Stir through until the vegetables have softened.
In a separate bowl, crumble/mash the tofu and add this to the pan. Stir in and add the chopped tomatoes and tomato paste.
Season well and simmer for 20 minutes.

With love,

Teenie Foodie

Nut cream

This nut cream recipe is a regular for my Sunday morning breakfast. Today while my mum prepared an antioxidant packed fruit salad of papaya, rasberries and blueberries, I made the nut cream. It's so simple and quick to make, but tastes delicious. I make it in my vitamix blender which is so powerful that the nut cream turns out super smooth and fluffy, but I'm sure you could use any strong blender or a food processor. It's packed with protein from the nuts and is sweetened solely by the apple.

For a more filling breakfast, follow the quantities below, but for a light breakfast dilute it with water/almond milk and drizzle over fruit. Experiment with flavours: try using some shredded coconut instead of the spices and serve with tropical fruit.

Nut cream - Vegan, dairy, gluten, soy, added sugar free

1 small apple, peeled, cored and chopped
Heaped 1/2 cup blanched whole almonds (fit as many almonds as you can!)
1/2 cup water
1/2 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 tsp nutmeg

Place all ingredients in a blender and blend on high until you have a thick smooth cream.
Optional: Add more water/nuts to reach desired consistency.
Serve with fresh fruit.

Keep for no more than 2 days in the fridge.

With Love,

Teenie Foodie

Starting the new year with nutty apple, cinnamon and seed bars

Happy New Year!

I decided to make the first post of the year a healthy one to kick start everyones year. I came up with these snack squares the other day, a recipe that I plan to use often for a snack for school. I call them 'Nutty apple, cinnamon and seed bars', a little long but very accurate as they show how much nutrition is in them! They disappeared pretty fast as my dad took a bunch to work, although he found them a little too 'healthy'. If you are looking for a treat then these are not that; they are hardly sweet, only from the apple and cinnamon, and are packed with protein from the nuts and seed; but they also have a nice crumbly light texture. The ingredients list may seem long but they are mostly things that you probably have at hand.

Nutty Cinnamon apple and seed bars - gluten, dairy, egg, soy, added sugar free
makes about 16 squares

1 cup almond milk

1/2 cup smooth white almond butter

1 cup millet flakes

1/2 cup ground almonds

1/2 chopped almonds

1/2 cups ground flaxseeds

1/4 cup sunflower seeds

1/4 cup pumpkin seeds

2 tsp ground cinnamon

2 tsp vanilla extract

2 small/medium apples, cored, peeled and grated

Preheat oven to 180C/350F.

Combine the millet flakes, ground and chopped almonds, seeds, flaxseeds and cinnamon in a large bowl. In a separate bowl mix together all other ingredients. Add the wet mixture to the dry mixture and combine well. Transfer to a greased and lined 9-inch square baking pan, press down and baked for about 55 - 60 minutes or until firm and browned on top. Leave to cool in the pan, then cut into squares and serve.

Store in an airtight container in the fridge.

If you have a sweet tooth you could add some honey/maple syrup to the recipe and some raisins would also be delicious. This recipe can be altered to your taste and here are some ideas on how to serve it:

- Warmed, sliced in half and spread with honey

- Warmed sliced in half and topped with a fried egg

- Sliced in half, spread with nut butter and topped with banana slices

- Crumbled over stewed apples and warmed

- Crumbled and stirred into soy yoghurt, honey and berries.

With love,

Teenie Foodie