Steam fried garlic and sesame broccoli

I recently discovered a healthy new method for cooking vegetables: steam frying. (Well I already used this method for frying eggs but it never occurred to me that I could cook vegetables in this way!). I found it in a cookbook that I've had for a while now called 'Healthy Food' by Lesley Waters and I have been dying to try it. Well today I had an immense craving for green vegetables for lunch, and decided to test this method out.

Steam frying is great because it uses the minimum amount of oil while maximising the flavours in the food. Basically, you fry the ingredients in a little oil until slightly coloured, then add about a tablespoon of water, cover with a lid and steam until cooked. The lid must be tight so that no steam escapes, and you should not lift the lid until the vegetables are cooked, but if you do, just add some more water to create steam again.

My fridge was a little empty after Christmas, so all I had was some broccoli. I flavoured it with garlic and sesame, which are also great with other vegetables. The recipe is just to give a rough idea of how to cook the vegetables, so play around with quantities.

Garlic and sesame broccoli - Serves 1

Broccoli florets, washed and cut into small pieces (I would say between 1/2 to 1 cup pieces of broccoli for one person)
1/2 tsp toasted sesame oil
1 small garlic clove, peeled and finely chopped
1 tsp - 1/2 tbsp toasted sesame seeds.

Heat the toasted sesame oil in a small pan over medium heat. Add the garlic and the broccoli and fry until slightly coloured. Have a tight fitting lid at the ready. Add 1/2 tbsp of water and quickly place the lid on top. Cook the broccoli over low heat for about 60 - 90 seconds. Transfer to a bowl then sprinkle over the sesame seeds and toss well to combine.

I overcooked my broccoli a little as I like mine with a slight crunch so no more than 90 seconds should be fine...

You could also use mangetout, green beans, cauliflower, spinach, baby corn, pepper.... whatever vegetables you like! Some other flavours that could go well could be:

- finely chopped chilli
- tamari sauce
- finely chopped ginger
- sliced spring onions (scallions)
- lime juice

With love,

The Teenie Foodie

Apple Sandwiches

I was inspired for these 'sandwiches' by a recipe from the whole foods website, they have some really great ideas and recipes there. This recipe is so versatile and you can fill the 'sandwiches' with whatever takes your fancy!

They make a great breakfast or a healthy snack, but be warned, they are rather messy to eat, so I would recommend cutting them into bitesize chunks for on the go.

The measurements are only a rough guide, so feel free to experiment with the amounts of each ingredient. I just love the combination of the flavours and textures: the sweet crisp apple, the creamy avocado, the crunchy nutty almonds and the sweet chewy raisins. You could also try different dried fruits, such as sultanas, chopped dates or chopped apricots; or different nuts.

Apple Sandwiches - Makes two sandwiches

1 small apple, washed and cored
1/2 ripe avocado, flesh scooped out
1 tsp lemon juice
1/2 tsp agave nectar
1 - 2 tbsp toasted flaked almonds
1/2 - 1 tbsp raisins

First prepare the filling. In a small bowl, mash the avocado with the back of a fork, then add the lemon juice and agave nectar, and continue to mash until mostly smooth and creamy. Stir in the raisins and flaked almonds. Set aside.
Cut the apple in half, then cut two slices from each side of about 1cm thickness. Take two slices of equal size, and spread about half of the avocado mixture on to one slice. Place the other slice on top and do the same with the rest of the apple slices and avocado mixture.

Some other delicious fillings:

- Almond butter, sliced bananas and ground cinnamon.
- Open sandwich with soy yoghurt, honey and toasted nuts
- Nut butter, carob chocolate pieces, toasted nuts

The possibilities are endless!

Love from

The Teenie Foodie

A welcoming tray of carob cookies to start the day.

Hi there! So lets get things started. 

First of all let me introduce myself: I call myself the teenie foodie, I'm fourteen years old and I've created this blog to share with you recipes that I create on my great adventure to create light healthy food that's gluten, dairy and refined sugar free.

Wondering why I don't eat gluten, dairy or sugar? ... Well I don't do it to because of any allergies, illness or obesity problems; it's just a choice that I've made. And the fact that these foods do harm to our body and prevent us from being bodies that are full of love and light. I have realised that these food make me feel bloated, congested etc and without these foods I don't get tired, I feel great and my natural weight is constant. Plus, it's not that hard to follow! You'd be surprised how helpful waiters are at restaurants if you ask nicely about gluten/content in the menu and these days there is such a variety of fresh produce and products on the market that cater to this kind of 'diet'. I only hope that I can inspire you to do the same and encourage you to cook more at home to produce simple healthy food.

Wait this is a recipe blog, so I better give you one! There are so many great blogs out there to find gluten/dairy/sugar free recipes, but it's difficult to find recipes that are all three, so here you are! 

I made these carob cookies this morning, they are chewy, intense and slightly sweet but not at all heavy. They make a great snack as they are high in protein from the almonds and contain no oil. I always use carob instead of chocolate/cocoa but I'm sure you could use cocoa powder here too.

Carob cookies - Gluten, dairy and refined sugar free
Makes about 14 cookies

Ingredients -

1 1/2 cups ground almonds/ almond flour

1/4 cup sifted carob powder

1/4 tsp bicarbonate of soda/ baking soda

1/4 cup raw manuka honey

1/4 cup apple puree/ sauce

Set oven to 180C/ 350F.

Place all dry ingredients in a bowl and mix well.

Melt honey over low heat in a small saucepan and mix into apple puree in a separate bowl.

Mix wet mixture into dry mixture.

Scoop tablespoons of the dough and drop equally spaced apart on to a sheet of baking parchment then flatten to create discs. 

Bake in the centre of the oven for 15 to 17 minutes, depending on if you like yours more chewy, or more crunchy.

Cool and then serve. 

These will stay fresh for a couple of days in an airtight container in a cupboard, but they are best eaten on the day.

Lots of love from,

The Teenie Foodie