Delicious recipes from Food Envy London

By April 4, 2019 The Support Space

Earlier this week we shared a post which discussed ways you could keek your gut healthy. Holly from Food Envy London shared a list of foods you could try and add into your diet, but it can often be hard to think of ideas so today we have done that for you.

Holly has developed four recipes which include foods from her list and even better she’ll be making them next week for meal delivery customers so if you’re local and fancy trying any of these contact Holly here.

Food Envy London Recipes

Banana Granola

Ingredients

250 g rolled oats (gluten-free, if needed)

80 g raw almonds, coarsely chopped

80 g raw pumpkin seeds

1/4 tsp vanilla extract or ground vanilla

1 pinch sea salt

3 tbsp coconut oil, room temperature

3 very ripe bananas, peeled and smashed

Method

Preheat the oven 200°C and line a baking tray with baking paper.

In a large bowl, combine oats, almonds, pumpkin seeds, vanilla and salt.

In a separate bowl add coconut oil, and bananas. Use your hands to mix the ingredients completely smooth.

Add the banana mixture to the dry mixture and combine well, using your hands, for about a minute, so all is well-coated and clumpy.

Turn out and spread the granola in an even layer on the baking tray.

Place in the middle of the oven and bake for 15 to 20 minutes, check at around 10 minutes and turn the granola over with a wooden spoon.

Allow to cool completely before putting in a container.

Miso noodle soup

Ingredients

1 tbsp miso

1 portion rice noodles

1 chicken breast/beef fillet/prawns/tofu/tempeh

Some Asian veg – pak choi, Chinese cabbage etc

Coriander

Chilli

Method

Stir miso into a saucepan of boiling water until dissolved and bubbling

Cook noodles separately

Cook meat/fish separately with some soy, or teriyaki, When noodles and meat/fish are ready, add the Asian veg to the soup, add noodles until it’s all hot through, then top the bowl with the meat/fish, fresh coriander leaves and chilli

Kimchi

Ingredients

1 chinese cabbage

3 cloves of garlic

1 chunk ginger

2 teaspoons coconut palm sugar

2 tbsp fish sauce

2 tbs Siracha or chilli paste

3 tbs rice vinegar

8 radishes

2 carrots

1 red onion

Method

Chop up all the veg as finely as you can and leave in a bowl

Sit the cabbage to soak in water and salt for 2 hrs, then rinse and add to other veg

Make the paste by mixing the sugar, fish sauce, Siracha, vinegar together

Cover the veg in the sauce

Put into a sterilized airtight container (kilner jar or similar)

Eat within 2 weeks!

 

Tempeh mince

Ingredients

Pack of tempeh

1 large onion

2 garlic cloves, crushed

1 carrot

1 celery stick

2 tins chopped tomatoes

1 vegetable stock cube

Method

Crumble the tempeh in your hands, until it looks like mince

Fry the chopped onion, garlic, and veg (you can use any veg you like) until browned

Add the tempeh, and stir until all mixed

Add 1 stock cube with a mug full of water

Add tins of tomatoes and some dried Italian herbs

Season with salt and pepper

Simmer, lid on for 1 hr

Remove lid, if it’s too watery, keep simmering until it’s the desired consistency

Use like any other mince, for lasagna, pasta, shepherds pie etc

Sarah

Author Sarah

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