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food, Vegan

Vegan Banana Bread Recipe

August 8, 2017 • By

Fancying yourself a sweet treat but trying to ‘be good’, ‘eat clean’ or partake in any other popular social media hashtag?

I have the solution in the form of this amazing vegan banana bread recipe. It’s sweets, its ‘clean’, natural and totally worth letting your bananas over-ripen for.

Though this is a vegan recipe that doesn’t mean it’s exclusively for vegans. Non-vegans will also find it delicious, don’t tell them it’s vegan and they won’t even notice the difference. It is cruelty free, contains no hate, no harm and no nasties. What’s not to love?

Vegan Banana Bread | Northern Yogi

 

Vegan Recipes

 

Banana Bread recipes | Northern Yogi

 

What you’ll need

  • 4 overly ripe bananas. The riper the better!
  • 1 cup rolled oats
  • 1.5 cups almond milk
  • 2 tablespoons ground linseeds or flaxseeds
  • 3 tablespoons agave syrup
  • 2 tablespoons melted coconut oil
  • 5 cups coconut or spelt flour
  • 2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • Vanilla extract

 

Optional extras for decoration

  • Walnuts
  • Choc chips
  • Raisons
  • Blueberries
  • Coconut cream/ yoghurt

 

Method

  1. Mash the 4 ripe bananas in a large mixing bowl.
  2. Stir in the milk, oil, flax or linseed, agave syrup and vanilla extract and combine.
  3. Add the flour, baking powder, bi-carb and the oats and stir to create a thick mixture (try and make sure there are no traces of flour dust left over)
  4. If you chose to decorate the top on the cake do it now. Walnuts and cinnamon are a wonderful decorative addition.
  5. Spray your baking tin with your chosen oil spray (I use coconut oil spray)
  6. Heat your oven to about 190/ 175 fan assisted.
  7. Place the baking tin on the top shelf for 30 minutes
  8. The bread should bounce back when you press it, this means you’ve got the perfect consistency.
  9. Leave to cool on a wire rack.
  10. Once ready to serve decorate with your chosen ingredients. I like blueberries and coconut cream (or if you’re being really good leave out the cream, #bikinibody)

This is a wholesome and healthy vegan bread that can be enjoyed as a sweet treat or as a breakfast. It’s so simple and speedy to make and it will be enjoyed by everyone, not just vegans!

 

 

 


food

Lentil and Spiced Carrot Soup

November 16, 2016 • By

lentil-and-spiced-carrot-soup-recipeWe are now at that time of year that calls for warming, comforting soups. It’s important to remain healthy during the winter months, we want to flood our bodies with nutrients, not only so we are ready for bikini season come spring, but so we are strong enough to fight of any winter illnesses.

A great way to get large quantities of nutrients into your meal is to make homemade soups. I love them! Every Sunday I make a big batch of fresh soup to last me the week.

This week’s soup in lentil and spiced carrot. It’s filling, packed with vegan proteins and anti-inflammatory ingredients to keep your immune system fighting fit.

What you’ll need:

  • 4 large organic carrots
  • 250g split red lentils
  • 2 organic red onions
  • 1 teaspoon cumin
  • 2 teaspoons turmeric
  • 500ml veg stock
  • Salt and pepper to taste

Try and pick up organic ingredients where possible. I know this makes food shopping a little more expensive but that extra 25 pence is worth it if it means your body is not filled with toxins. We are aiming for health here, toxin free health!

Tip: if you really can’t buy all organic produce and want to know where to save and where to splurge remember this, if you are eating the skin, buy organic. If you are throwing the skin, buy standard produce. So, pineapples, melons, kiwis, oranges can all be standard produce but carrots, apples, leaves etc should be organic.

What to do:

  • Boil the chopped carrots until soft
  • In a separate pan gently fry the onions until soft, added the cumin and turmeric
  • Once the carrots are soft take them out of the boiling water (do not throw the water way!), add the carrots to the onions, turmeric and cumin
  • In the boiled carrot water add the lentils, simmer these until soft.
  • Add the lentils to the carrots, turmeric, cumin and onions
  • Pour 500ml of vegetable stock, cover and simmer for 10 minutes.
  • Blend

I got four generous portions out of this batch, if you would like more increase the carrots, lentils and veg stock. Simply pop in your fridge or freezer and enjoy throughout the week.