Vegan Aubergine Aioli

One of my fondest memories of aioli is from years ago, with my best friend Rach. I had already moved to Karachi by this point and was working there as an associate producer but always stopped off in London before heading back home to the Isle of Man.

We were in a restaurant and decided to order aioli with veggies to start and Rach, couldn’t get enough of the stuff and started dipping the left over baby greens into it, even though she couldn’t care for them. As she described it back then, “aioli, the dog’s (ahem), the bees knees. Garlic mayo, at it’s finest.”

When making my aubergine (eggplant) pesto, I noticed it had a creamy texture and flavour and wondered what would become of it without the basil, the nuts and so on. Though not a vegan myself, I still love eating vegan and vegetarian cuisine and that is what we mostly cook at home. So this aubergine aioli is my love letter to vegans and anyone else who falls in love with it.

So quick and easy, it’s delicious, we ate it with roasted roots, but it also would work well with sweet potato fries, sandwiches, you could use it as a dip or for whatever else you fancy.

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(Makes one batch)

1 aubergine/eggplant, cut into small chunks
1/2 a red onion, cut into small chunks
2 garlic cloves
1 tbsp sunflower oil
Himalayan pink salt, to season
1/2 teaspoon of mustard (I used dijon)
1/4 cup extra Virgin olive oil
2 tbsp apple cider vinegar

Preheat the oven to 350F.

Arrange the aubergine, onion and garlic in a baking tray. Toss with sunflower oil and season with salt. Roast for about 30 minutes.

Once the vegetables are tender, take them out of the oven and allow them to cool.

Once cool, throw them into the blender with the mustard, olive oil and vinegar. Blend until really smooth.

It will keep in the fridge in an airtight container for about a week.

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The pesto that was meant to be

Towards the end of last year I was making a salad, no surprises there, it was one of my more elaborate attempts, with various different components to it, including some roasting and boiling. (I’m so fancy.)

It was while I was slicing through the aubergines that I decided to turn them into pesto, allowing them to be whipped into a creamy frenzy with roasted onions and basil worked well in this dish. This pesto (like the rest of them) can be used for whatever you want.

Adding chickpeas and avocados to salads works well because they pack in nutrients and make them so much more satisfying. This recipe is perfect as a light lunch for two, or as sides at dinner for four.

A refreshing take on pesto and chickpeas, making healthy intentions on a Monday all the more easy, it was just meant to be.

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(Serves 2-4)

1 small aubergine, cut into small chunks
½ a red onion, cut into small chunks
2tbsp olive oil
Himalayan pink salt, to season
Bunch of basil
2 garlic cloves
1/3 cup of scant pumpkin seeds
Juice of half a lemon
1/8tsp of nutmeg
1/8tsp of cinnamon
1/8tsp of crush chili pepper
1 can of chickpeas
Baby greens
200g sundried tomatoes
1 avocado, sliced
2-3 spring onions, sliced

To serve: Drizzle a little olive oil and freshly ground pepper (optional)

Preheat the oven to 350F.

In a dish arrange the aubergine and onions, coat with 1tbsp of olive oil and season with a little Himalayan salt. Roast for 30-40 minutes.

Once your vegetables are done, throw them into a blender with the remaining olive oil, basil, garlic, pumpkin seeds, the lemon juice, nutmeg, cinnamon, chili, and blitz until everything is blended together.

Toss the chickpeas in a few tablespoons of pesto. (If you have some left over, store it in the fridge and add it to brown rice pasta, roasted vegetables or spread on rice cakes. It also works well as a dip with crudités.)

Arrange the baby greens, tomatoes and avocados on a plate with the chickpeas tumbled onto them. Sprinkle with the spring onions.

If using, serve with some freshly ground pepper and olive oil.

Glow Again

Here is the second day of recipes! A lentil soup for you to try as well as my favourite on-the-go snack mix! If you are still cynical, just try a couple of them, they are yummy enough to be enjoyed just for the heck of it too!

Day Two: Eating in a way that enriches the body, will enrich your mind and soul too. Today, you’ll find more beautifying foods that I love to indulge in like pomegranate and pumpkin seeds, detoxifying foods like pear and broccoli and healing food such as buckwheat and spices.

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Breakfast – Pomegranate Overnight Oats

Another simple, delicious and nutritious recipe that can be put together the night before and heated up in the morning for a lovely breakfast. Pomegranate is the most incredible fruit, I ate so much of this during my wedding. I throw it into salads, on top of hummus or pop handfuls of it whenever in my reach.

(Serves 2)

1 cup gluten free oats
2tsp chia seeds
2 cups of nut milk (I used cashew)
A splash of vanilla essence
A pinch or two of cinnamon
1/2 cup pomegranate seeds
2tsp coconut sugar (optional)
Some shredded coconut (optional)
Some flaked almonds (optional)

Mix oats, chia seeds, nut milk, vanilla essence, cinnamon and divide equally in two bowls, cover and put in the fridge overnight.

In the morning, warm the oats gently in a sauce pan for a few minutes and top with pomegranate. Transfer to a serving dish, if using also top with the coconut sugar, shredded coconut, almonds and serve.

Midmorning – Pick-Me Up Smoothie

This was one of the first recipes I created for We Heart Living. It’s still one of my favourite smoothies. Nutrient dense, it fills you up and gives you a really healthy kick for the day. Avocados (the beauty fruit) are high in protein and packed with vitamins, pears have pectin in them, which help to remove toxins from the body, spinach helps to boost immunity and coconut water adds incredible hydration to this smoothie. Try to have wheatgrass everyday, the numerous potent benefits of wheatgrass are incredible so it is well worth making it part of your daily diet. Adding orange juice delivers a hit of vitamin C but also cuts through the richness of this green juice with some citric deliciousness.

(Serves 2)

2 big handfuls of baby spinach
500ml coconut water (chilled)
1 small ripe avocado, chopped
1 small ripe pear, chopped
3 heaped tsp Naturya wheatgrass powder
120ml smooth not from concentrate orange juice (optional)

Blend the spinach with coconut water first on high. Add the avocado and pear, pulse to blend. Add the wheatgrass, pulse to blend again. If using, add the orange juice and give it one final blend.

Lunch – Green Lentil Soup

This too was one of my earlier recipes for We Heart Living, but I love going back to it for a chilled out lunch during the week or at the weekend. Here, I have modified it a little from the original recipe.

(Serves 4)

1 tbsp coconut oil
1 red onion, chopped
2 cloves of garlic, chopped
½tsp each of ground cumin, ground coriander, ground nutmeg, ground cinnamon, cayenne pepper & turmeric
1½ cups green lentils washed, soaked and rinsed
3 cups vegetable broth
1 bay leaf
1 tin of coconut milk

To serve: a squeeze of lemon and freshly ground black pepper

Gently heat the coconut oil in a large pan on a medium to low heat, add the onion and sauté for 5 minutes. Add a tablespoon of stock and then add garlic and sauté for another 5 minutes. Add another tablespoon of stock and then add all the healing spices and sauté for another 5 minutes.

Stir in the lentils and cover in spices. Pour in the remaining stock and add the bay leaf, bring to a boil then cover and simmer for 15 minutes.

Add coconut milk and bring to the boil once again, then cover and simmer for another 15 minutes. Remove bay leaf and use a blender or a hand-held blender to blend mixture, leaving it a little chunky. Serve with a fresh squeeze of lemon and black pepper.

Snack – Super Pick’n’Mix

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I love a snack, especially after ballet or working out, or while watching Masterchef and The Voice. I really enjoy brown rice cakes topped with avocado or hummus, date balls and Nakd Bars but there is nothing quite like a pick’n’mix! You can even try making your own using the ratio below.

(Serves 1)

2tbsp pecans
1tbsp pumpkin seeds
1tbsp cacao nibs
1tbsp goji berries
1tbsp toasted coconut

Toss the lot together and munch away!

Dinner: Buckwheat Noodles with Tamari, Green Chillies & Ginger

I’ve shared this recipe on the blog before, but it’s such a wonderful gluten free vegan option, it would be remiss not to include it on this eating plan. I’ve noticed my lazy Sunday recipes are fabulous during the week because they come together so easily and quickly!

(Serves 2-3)

King Soba Buckwheat Noodles
1tbsp Coconut oil
2 cloves minced garlic
1tbsp grated ginger
2 small green chillies (we love spice so kept the seeds, but you don’t have to)
3 spring onions sliced (including the green part)
2 cups steamed broccoli florets
2 cups sliced mushrooms
1tbsp tamari (you can add a little more if you like)
1/4tsp smoked paprika
1/4tsp cayenne

Cook the noodles according to packet instructions.

Melt the oil in a wok on a medium heat and sauté ginger, garlic and chillies until they start to sizzle. Then add the spring onions, mushrooms and broccoli. Stir-fry while the noodles cook.

Once the noodles are done, drain and rinse in cold water and then throw them into the wok. Add the tamari, paprika and cayenne. Mix everything well and stir-fry for a few more minutes. Serve immediately.

Ready to glow?

So I didn’t make any resolutions, I am not going to encourage you to either, do what you love in 2015. I love it when my skin glows and I feel amazing because I am eating well, spending time doing activities that I love, like ballet, laughing till my stomach hurts with loved ones and buying myself pretty things.

When my hubby was in Nicaragua he did a home stay with a local farming family who mainly ate a vegetarian diet except on special occasions. We lead an alkaline lifestyle so don’t eat meat everyday (when we do it is mostly organic and raised humanely). So while there are no real resolutions, because of Ahmed’s humbling experience at the farm, we hope to be eating even more veggies this year. Once upon a time my hubby wouldn’t even touch spinach, he came back from this trip talking about kale patties. It’s not a bad idea to look into “Living [more of a] veg life.”

This three day plan, with smoothies, meals and snacks will hopefully leave you feeling wonderful. Wheat, dairy and meat free, the following recipes are my favourite go-to options for nourishment that beautifies inside out. If you aren’t up for the whole thing, why not try adding some of these ingredients to your weekly grocery shop or a meal or two?

Easy breakfasts that take minutes, which you can prepare the night before, hearty soups that can be made and frozen in advance and delicious dinners that don’t take much putting together. Remember to drink lots of water and herbal teas.

Day One: Lots of antioxidants, healing spices and potent super foods today. I am huge fan of ginger (especially in winter) and never need an excuse to enjoy chocolate.

Start the day with a cup of hot water and lemon.

Breakfast – Choc n’ Berry Super Pots

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I love desserts that are healthy enough to be eaten for breakfast! My raw chocolate mousse, featured on We Heart Living, will win your taste buds and your body over. Avocado, berries, chia seeds and cacao are incredible foods, putting them together creates a meal that is a powerhouse of antioxidants, vitamins and nutrients.

(Serves 2)

One ripe avocado
½ cup of coconut milk
½tbsp of chia seeds soaked in a little water
2tbsp cacao powder
2tbsp maple syrup
½ cup water
1 cup of raspberries

Whizz all the ingredients in a blender (except the raspberries), adding up to ½ cup of water as needed to give a smooth, light airy consistency. Divide into 2 small dishes and chill in the fridge for several hours. Push the raspberries into the mousse, add some to the top and serve.

Mid-Morning – Beetroot, Pineapple & Ginger Smoothie

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This smoothie is fresh and energising. I love the deep rich flavour of amazing beetroot against the sharp sweetness of pineapple and zing of ginger.

(Serves 2)

360mls of coconut water
One beetroot, washed, scrubbed and cut into pieces
250g pineapple chunks
2″ piece of ginger, grated

Blend all the ingredients together until smooth.

Lunch – Spicy Squash Soup

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Creamy buttery squash in soup, rocks. This soup is so comforting and it always bring me warmth, which is always welcome.

(Serves 3-4)

1tbsp coconut oil
1 onion, chopped
2 garlic cloves, finely chopped
400g of butternut squash, peeled and cut into chunks
1tsp curry powder
1 Granny Smith apple, peeled and chopped
2” piece of ginger, grated
1/4tsp nutmeg
1/4tsp cayenne pepper
1/4tsp cinnamon
3 cups of vegetable stock

To serve – Fresh coriander and a swirl of coconut milk (both optional)

Heat oil in pan on a medium heat, sauté onion and garlic until soft.

Add the squash and curry powder and sauté until the squash begins to sweat. Stir in the apple, the remaining spices and stock. Bring to a boil, lower heat and simmer for 20 minutes.

Once the squash and apple are soft and tender, blitz the mixture in a blender and serve with coriander and a swirl of coconut milk.

Snack – Date-Pops

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I’ve shared this recipe before and I absolutely love dates, especially when they are meshed with almonds and shredded coconut. Pop a couple of these in the afternoon to keep you going and glowing like pro.

(Makes 10)

250g dates (pitted)
Half a cup ground almond powder
Half cup unsweetened desiccated coconut (to cover with)

In a blender mix the dates with the ground almonds, this should leave you with a thick sticky mass. Form ten two-bite sized date-pops. Scatter coconut on a flat plate, roll the date-pops in the coconut and cover, pressing coconut in as required.

Dinner – Warm Roasted Veggie & Quinoa Salad

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I know that vegetables are best eaten raw, but I love roasting them, especially with red onions. Something magical happens in the oven and vegetables take on a whole new level of yum when they are roasted in this way. It’s worth eating quinoa, the hero grain, several times a week. Read more about the benefits here.

(Serves 2-3)

1 cup of quinoa
Two small red onions cut into quarters
One zucchini squash cut into quarters lengthways sliced thinly
200g of mixed small tomatoes
Big pinch of cumin seeds
Big pinch of oregano
Himalayan pink salt to season
A tablespoon of olive oil

Preheat oven to 350F.

Wash and cook quinoa according to packet.

Meanwhile, in a roasting tin, add zucchini and onions. Toss together with cumin, oregano, salt and olive oil. Roast for twenty minutes. Add tomatoes to mixture and roast for another fifteen minutes

Once the vegetables are cooked, add the quinoa to the roasting tin, combine and serve.

Toasting 2015

Happy New Year everyone! Like me, I hope you all had a wonderful break. I am not the biggest fan of January and February, but I promised not to harp on about that this year, I know it’s cold but the sun is shining away today.

Christmas was really quiet (just me, as Ahmed was in Nicaragua). I feel like a lot has happened on the personal side, Dad turns sixty today, and my father-in-law turns sixty this week. They are both remarkable, I hope that when I am sixty, I too might have the grace and poise they possess. Given that such life events are happening at the moment, it has been a time for reflection indeed.

Ahmed and I had our first wedding anniversary, we hit the spa and then skipped going out on New Year’s Eve and had a lovely evening at home, which is something I have wanted to do for years.

I am feeling quite tired at the moment, which probably has something to do with being a bit lax with food selection. We got back to being alkaline with green smoothies, avocados on Kamut toast and lentils yesterday. Tomorrow I’ll be posting recipes for a three-day plan to get you glowing in no time!

Usually I skip resolutions, but this year I am a little more than taken with Pantone’s colour of the year, Marsala or more so the selection of it, to enrich our mind, body and soul. If there is anything that makes one glow inside out, it is seeking out such experiences, how ever big or small they are.

So that is what I’ll be doing and I hope you’ll join me in raising a glass to such a year. Here is my first recipe for 2015!

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Power Green Smoothie

This concoction is a powerhouse of nutrients. I really slacked off the green juices over the past week, so definitely needed something strong and nourishing this morning. It’s breakfast in a glass, fantastic fuel for workouts and busy (or gloomy) January days!

One banana
A handful of spinach
1 Medjool date
1 cup nut milk (I used cashew)
1tbsp nut butter (I used cashew)
1tsp super greens powder
A few chlorophyll drops

Blitz all the ingredients together until smooth.

Follow me in merry measure

The 25th of December is just four days away! I am almost done with all my work and can’t wait to have a week off to just bliss out with my hubby when he gets back from his trip with the boys. We are off to a spa this weekend for our anniversary and I can’t wait. If there is one thing I love to do, it’s pampering myself just as hard as I work and play.

The other day, a bit over whelmed with all the deadlines on my plate and trying to balance festivities, I decided to switch off for a while, play some music, pop a face mask on and on close my eyes for a while. I didn’t realise I was all out of my favourite GLAMGLOW, so improvised with some wheatgrass powder and almond milk.

Lately I have been seeing spirulina masks on my Instagram feed, inspired by Deliciously Ella’s homemade masks, I did a little research of my own research and found out wheatgrass is just as good. Get glowing for Christmas with this quick and easy green beauty!

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1tbsp wheatgrass powder
1tbsp almond milk

Mix them together into a paste, apply and leave on for 10-15 minutes.

Chocolate & Strawberry Xmas Kisses

We were all quite surprised by the depth of this sauce. I put it down to the coconut sugar, which has a natural caramel taste to it.

Plenty of people love the flavour combination of strawberries and chocolate. That is why this platter of strawberries with a beautiful chocolate and caramel sauce will be highlight at your shindig. It’s a simple but elegant dessert, a great note to end your evening on or welcome the New Year with. It’s refined sugar free, so you know, bonus. Full of antioxidants, this glowing recipe doesn’t have empty calories.

Ahmed dipped some strawberries in the sauce and popped them in the freezer to set and yes, chocolate and strawberries are always fun, so if they don’t all disappear, you know what to do with the leftovers, enjoy them with someone special underneath the mistletoe.

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Serves 4-6

½ cup of coconut sugar
½ cup of water
1tbsp coconut oil
½tbsp cacao powder
1 cup of coconut milk
1tsp vanilla essence
¼tsp Himalayan pink salt
Pinch of cinnamon
Strawberries

In a small pan, on a medium heat bring the sugar, water and coconut oil to a rolling boil and immediately dissolved the cacao powder into it.

Add the coconut milk and vanilla and continue simmer. Add pink salt and cinnamon.

Keep simmering the sauce down until it is thick and glossy. It will take about 20-30 minutes.

Poke toothpicks into your strawberries and arrange them on a platter, serve with the sauce once it has cooled.