Even if you’re kale-phobic chances are that you’ll like this salad due to the delicious, juicy pomegranate seeds which give a lovely pop but also lend loads of flavour to the kale base, plus the creamy tahini (sesame seed paste) lime dressing on the kale also covers the flavour meaning this is one dish that even the kale haters won’t have to force down!
If you’re not a lover of tahini either then you can sub it for almond butter.
To bulk out the rest of the salad I used leftover cucumber, sweet red pepper and flaked almonds but you can use whatever salad/veg you have in your fridge.
Nourishing nutritional benefits
Due to the mix of kale, tahini and almonds this salad is also a good source of plant based calcium for those who are dairy intolerant/vegan. See here for more info on plant based calcium.
Annnnnd the kale is also a good source of Vitamin K1 which is great for bones so it’s a double wammy in terms of bone benefits which is great for anyone who may be on a dairy free/vegan diet and finally the pomegranate seeds are an excellent source of antioxidants, so your body will love you for eating this one!
I purposely made this recipe with two different flours meaning it’s suitable for many different types of diets/requirements.
I’m quite fond of spelt flour but this time I used buckwheat flour instead so that it would be gluten free, I’ve also included a coconut flour recipe meaning that this version is grain and gluten free but also lower carb and suits paleo/grain free diets.
Coconut flour low carb version
Out of curiosity I decided to look into the specific nutrition of each version using an online nutrition calculator and found that they are far lower in sugar, calories and fat than your typical store bought ones, plus they’re made with real food ingredients and sweetened mostly (or completely if you omit the honey) with fresh fruit making them a far healthier option in my opinion and also contain quite a bit of fibre to boot!
For the calculation I used the options of 1 tspn honey and medium fat milk, the results per bun are:
Buckwheat flour version
The major key to the distinctive bakewell taste of this recipe is the almond extract as this gives the unique marzipan flavour, without it they’ll still be nice buns but the flavour won’t be as good or as distinctive so I highly recommend getting it which should be easy as I found mine in a big Tesco store in the baking aisle.
I used a reduced fat coconut flour meaning that you need to source yours carefully as some still have all the fat in it meaning the recipe won’t work the same. I used The Groovy Food company’s coconut flour which I managed to find in a large Tesco store on offer too! So do keep an eye out for it, you don’t always have to go to health food shops to get ingredients like this anymore.
As always I prefer to use as little added sweetness as possible so I’ve tried this recipe with and without honey so simply adjust it to your sweet tooth.
As mentioned before I used buckwheat flour this time so it would be gluten free but if you only have spelt flour then that will work too.
So I bet when lots of you think about a nacho bowl you think of something loaded with cheese and that’s primarily where most of the flavour comes from?
Well not this one! And it’s dairy free!
I also added some roasted BBQ coconut flakes which add another dimension of flavour and a light crispy texture to this nacho bowl.
I also made the guacamole from scratch (although i didn’t have any tomatoes) and used the remainder of a homemade pickled chilli sauce too but you can always just add chopped chilli/chilli flakes if want to add a spicy kick.
The “nachos” that I used here were almond, flax and nutritional yeast based ones from Raw health but I’ve also used normal maize flour tortilla based “nachos” before, so choose your favourite but try to choose good quality ones with minimal ingredients.
Super nourishing, super simple and with easily sourced ingredients, how can you not love this one?!
This dip is simple but really quite tasty, it’s now in my top 3 favourite homemade dips and will definitely be a regular staple of mine and hopefully for you too. I used it as a dip for the “chips” but it would also work well as a spread for some crackers/oatcakes.
Healthier carrot chips & creamy pea puree
This gluten and dairy free hemp quinoa bowl is a great plant based way to start the day off right and makes a nice change from smoothies. It’s a refreshing dish with lots of benefits, you get a great dose of antioxidants from the pomegranate seeds and juice, slow release energy and fibre from the quinoa and beneficial (and for some people, hard to get) anti-inflammatory omega 3 fats which are perfectly balanced against the omega 6 fats, one of which is GLA which can benefit hormone balance as well as skin health.
Another of the benefits of hemp is that it is a plant based complete protein source, meaning that it contains all of the essential amino acids that our bodies cannot make and that we therefore need to get from food.
Considering the combination of plant protein, fibre, beneficial unsaturated fats and low sugar content of hemp foods this makes them fantastic for your heart, so I really do encourage you to add more of it into your diet if you don’t already.
For this recipe I used 2 different products from the Good Hemp food company, their hemp milk and hemp seeds.
This recipe is simple, tasty and quick. Let the tomatoes roast & pasta cook while you grab the other ingredients and then all you need to do is blend and serve up. Delicious, homemade, full of goodness pasta sauce with pizza flavours thanks to the cheese, basil & tomato combo.
|Healthy homemade pizza flavoured spaghetti sauce
Nutritious pizza flavoured sauce
You also get lovely lycopene (powerful antioxidant) nutrition from the cooked tomatoes here (better absorbed from cooked instead of raw toms) and at least 1/5 day, if not more, depending on what kind of pasta/spaghetti noodles you use. I’ve used carrot and courgette noodles in the past and also regular spelt pasta, they all taste great!
Wholegrain spelt pasta, great partner for this pizza-esque sauce