Nugglets Chip Cookies

Livia's Kitchen have come up with a new (as very possibly improved?) way to enjoy everyone's favourite snack.
These cookies are so delicious that you’ll struggle to keep your hands away. They require minimal effort for a massively good outcome! The chewy chocolate cookie is much more satisfying with the even-more-chewy Nugglets inside. And if you thought Nugglets were chewy before, wait until you’ve baked them and they’ve become twice as chewy (so. much. chewiness.)! We used the Almond Butter, Cookie Dough and Choc Brownie Nugglets in these cookies because it was too hard to pick one flavour! But feel free to mix it up and used whichever Nugglets flavour you prefer.
 
Cookies
3 packs of your favourite Nugglets
50g coconut oil (melted, 1/4 cup)
125ml maple syrup (1/2 cup)
70g cashew butter
15g cacao powder (2 tbsp)
210g ground almonds (2 cups)
60g buckwheat flour (1/3 cup)
A pinch of salt
 
Makes 7 big cookies.

1. Pre-heat the oven to 180 degrees Celsius/350 degrees Fahrenheit.

2. In a bowl: whisk the melted coconut oil, maple syrup, cashew butter, cacao powder and salt until it comes together.

3. Change your whisk for a spoon and add the ground almonds and oat flour to the bowl and mix again.

4. Chop your Nugglets in half and add them to the mix, stir until they’re evenly distributed.

5. Divide your mix into 7 balls (make sure that there are Nugglets in all of them) and put them on a lined baking tray. Flatten your cookies by hand.

6. Bake for 12 minutes and leave them to cool.

7. Enjoy straight away or store in an air-tight container for up to 3 days.

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Rainbow Buddha Bowl with Coconut Crusted Tofu

Blogger Sam Nicks, a.k.a. Bunny Chow, tells us how to make this showstopper of a vegan supper!

Buddha Bowls are loads of fun to make and a great way to pack in all your nutrients. While recipes are a useful guideline, you can pretty much prepare them with any grain or legume, and the fresh vegetables you have not had a chance to cook. They are very versatile and I rarely make the same one. Below is one of my favourite Buddha Bowl recipes.
 

Prep: 15 mins | Cook: 30 mins | Serves: 1

Ingredients

1 big handful of rocket

1 medium sweet potato

1/4 brocoli

1/2 red pepper julienned

1/4 cucumber cut into slices

1/2 cup shredded purple cabbage

1/2 avocado

1/2 block tofu

1/2 cup rice noodles

1 tbsp tamari sauce

1 tbsp olive oil

Sprinkle of sesame seeds & sunflower seeds

1/4 cup desiccated coconut

Method

1. Preheat the oven to 180'C for 10 minutes.

2. Start with the base

I chose a big handful of rocket but you can choose any dark leafy greens. 

3. Choose a grain

I went with rice noodles but you can use brown rice, buckwheat, barley, cous cous or quinoa. Boil water with purple cabbage or beetroot to colour the noodles (optional). When water is boiling, take the pot off the heat and scoop out veggies. Place rice noodles in the water for 5 minutes. Once cooked, drain and squeeze lemon or lime juice onto the noodles to change the colour.  

4. Add a plant based protein

I selected coconut crumbed tofu but you can select any legume such as chickpeas, black beans, kidney beans, lentils or tempeh. Coconut crumbed tofu: cut 4 slices of tofu, rub a drizzle of olive oil and tamari/soy sauce and roll in desiccated coconut. Bake in the oven for approximately 10 mins on 180'C or until golden brown. I checked on mine every couple of minutes to make sure they didn't burn.  

5. Pick an array of colourful veggies

I like to have 1 starchy vegetable such as sweet potato, potato or squash. Cut the sweet potato into cubes, drizzle with tamari sauce and cook in oven for 20 minutes or until soft and crispy. I also added raw red pepper, cucumber, steamed broccoli and purple cabbage (that I used to colour the noodles). 
 

6. Healthy fats

I like to add avocado to just about anything, they are creamy and delicious! I also add a sprinkle of nuts and/or seeds, my favourite are sunflower seeds and sesame seeds. 

You don't have to stop there, I like to add some fruit such as berries and fermented foods like kimchi or sauerkraut which are great for gut health. 

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Gnocchi with Creamy Vegan Tomato Sauce, Turnip Greens, Sun-dried Tomatoes and Smokey Tofu

What a tasty dinner this makes. Our turnips are doing very we’ll this year. I did not thin them out as I should have so we have more greens than turnips but there are lots of good turnip green recipes and this is one to add to the list.

Serving Size: 4

Ingredients:

• 1 16 ounce package gnocchi
• 1 14 ounce can crushed tomatoes
• 1 cup non-dairy yogurt
• 4 (divided) minced garlic cloves
• 2 generous teaspoons Italian herbs
• dash red pepper flakes
• salt and pepper to taste
• 2-3 cups turnip greens , washed well and chopped
• 1 tablespoon olive oil
• 8 sun-dried tomatoes, cut into pieces
• 8 ounces smoked tofu pieces, cubed

 

Directions:

1. to make the sauce:
   1. Mix the crushed tomatoes and non-dairy yogurt in a medium bowl.
   2. Add 2 cloves of garlic that have been minced, the Italian herbs, a dash of red pepper flakes and season to taste with salt and pepper.
2. Cut the smoked tofu into cubes and set aside for future use.
3. Cut the sun-dried tomatoes and set aside.
4. Mince the other 2 cloves of garlic and set aside.
5. Wash the turnip greens well. Remove the big thick stems. Spin dry and roughly chop the leaves.
6. Bring a large pot of lightly salted water to boil and cook the gnocchi.
7. Heat a large frying pan with 1 tablespoon of olive oil.
8. Add the chopped turnip greens and sauce until wilted.
9. Add the minced garlic.
10. When the turnip greens have wilted, add the tofu pieces.
11. Add the creamy tomato sauce and mix well.
12. The gnocchi are done when they float to the top. Drain off the water and add to the frying pan.
13. At last add the sun-dried tomato pieces.
14. Serve in a large bowl.
15. We enjoyed the meal with crusty bread and a bio-vegan red wine.

Related Posts:

• Mushroom with Turnip Greens Strudel
• Tofu, Nut and Dried Fruit Terrine with Orange…
• Winter Squash, Apple Risotto with Smokey Tofu Pieces
• Vegan Tortellini with Spicy Pumpkin Sauce, Ricotta…
• Farro with Chickpeas, Artichoke Hearts and Tomato Sauce

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Red Lentil Beetroot Pasta Salad

This super easy superfood-packed summer salad from our friends at Profusion only takes ten minutes to make!
Serves 4
 
Ingredients:
300g Profusion Organic Red Lentil or Chickpea Fusilli
4 tbsp extra virgin olive oil
30g Radishes thinly sliced 
100g soy beans
2 medium raw or cooked beetroot, grated
20g cress
40g (1 1/2oz) pumpkin seeds, toasted
Small handful Organic Hemp Seeds
 
For the dressing:
Zest and juice of 1 lemon
1 tbsp Dijon mustard
Handful of flat leaf parsley
1 tsp honey
Pinch of Profusion Organic Himalayan Salt
Pinch of pepper

Method:
 

1. In a large pan of salted water cook the fusilli pasta according to the packets instructions.
2.  
3. 2 minutes before the end of cooking time, add the soy beans. Drain, rinse under cold water and drain again. Toss in 1 tbsp of the olive oil set aside to cool.

 

1. Whisk together the ingredients for the dressing, season to taste.
2.  
3. Roughly chop the parsley leaves and add to the pasta along with the radish, beetroot and cress.
4.  
5. Gently mix together all the ingredients, making sure everything is thoroughly coated in the dressing.
6.  
7. Top with the toasted pumpkin seeds and hemp seeds and serve.

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Chunky Monkey Nice-Cream Slice by Livia's Kitchen

Livia's Kitchen have gotten us all excited and ready to spring into summer - via the kitchen - with this caramel-y, peanut butter-y, biscuit-y nice-cream slab!
Summer’s finally here and we want to spend our days eating ice-cream! This one’s got a chewy peanut layer, a smooth peanut butter nice-cream and is topped with chopped up Nugglets. This recipe is the perfect way to use up those bananas that have been in the fruit bowl a little bit too long. Simply chop them up and put them in the freezer ready to become a delicious peanut nice-cream.
 
Bottom layer
100g pitted Medjool dates (10 dates)
30ml maple syrup (2 tbsp)
60g oat flour (1/2 cup)
40g roasted peanuts (1/4 cup)
A pinch of salt

Peanut butter nice-cream
250g peeled and frozen bananas (in pieces)
280g peanut butter (1 cup)

Topping
4 packets of your favourite Nugglets
 
1. To make the bottom layer: mix the dates and maple syrup into a paste using a food processor.

2. Add the oat flour, salt and peanuts and mix until the peanuts have broken down into small pieces and the mixture has formed a dough.

3. Place the dough in a lined tin (20cm x 10cm) and press it down until a smooth layer covers the base of the tin. Then, put the tin in the freezer while you make the nice-cream.

4. For the nice-cream: take out the banana from the freezer and leave it to defrost for 5 minutes.

5. Put the banana in the blender together with the peanut butter and blend until you have a smooth nice-cream (scrape down the sides if necessary while making it).

6. Get the tin from the freezer and pour your nice-cream on top.

7. Chop up the Nugglets and sprinkle them on top of the nice-cream until it’s completely covered. Leave to set in the freezer for 2 hours.

8. Take the ice-cream out of the freezer 5 minutes before serving and cut it up into slices and enjoy! Store in an airtight container for 3-5 days in the freezer.

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Vegan Pea Salad

This is a favourite salad served both in the States and in Great Britain. We’ve made a simple vegan version of this salad to enjoy at home, at barbecues or pot luck suppers.

Ingredients:

• 4 cups green peas, fresh or frozen
• 1 cup smoked tofu pieces
• 1 red onion
• 6 ounces vegan cheese, cubed
• 3 tablespoons parsley
• ½-¾ cup non-dairy yogurt
• 1 tablespoon vinegar
• 1 teaspoon vegetable bouillon powder
• salt and pepper to taste

Directions:

1. Thaw frozen peas or blanch fresh peas and allow to cool in a bowl.
2. Cut the smoked tofu into pieces.
3. Slice the red onion in half then slice the halves into 1/2 moon shapes, later separate the individual layers.
4. Cut the vegan cheese.
5. Mince the parsley.
6. Mix the non-dairy yogurt with the vinegar and vegetable bouillon powder.
7. Add most of the parsley saving a bit as optional garnish.
8. Season to taste with additional salt and pepper.
9. Add the tofu and cheese to the peas.
10. Add most of the dressing and mix well.
11. Place in the refrigerator to season for at least 1/2 an hour.
12. Shortly before serving, allow the salad to come to room temperature.
13. Refresh with the rest of the dressing.
14. Mix again.
15. Garnish with a few tofu pieces or parsley.

Related Posts:

• Southwestern Salad
• Lentil and Wurst Salad
• Mediterranean Eggplant Salad
• Hawaiian Macaroni Salad
• Mayan Quinoa Salad

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Adaptogens in Focus: Ashwagandha

As part of Adapto-June we are going to focus on several adaptogens that are of particular interest for those of us who live in hectic cities such as London. This week: Ashwagandha Unwrapped, with a little help from our friends at Wunder Workshop!
As part of Adapto-June we are going to focus on several adaptogens that are of particular interest for those of us who live in hectic cities such as London. Adaptogens are organic plants, roots and mushrooms that quite literally help the body to adapt to physical, environmental and emotional stress - all of which, most of us can certainly identify with. This is not some faddy new concept either, but rather, as is usually the case with health, an old concept based on traditional medicines with Ayurveda, Chinese Medicine, South American and Russian roots. Whereas the Western world’s approach to medicine is centred on curing disease, the ancient medicine from the aforementioned cultures focuses far more on identifying your personal constituency and using herbs and food to increase longevity, boost health and enhance your mood, to prevent diseases and support overall wellbeing.
 
Ashwagandha root (also known as Indian Ginseng) is one of these ancient roots that is categorised as an adaptogen. It is popularly known as the ‘king of Ayurvedic herbs’ and is classified as a rasayana (life extender). In Ayurvedic medicine it is commonly prescribed to lower stress, anxiety, for its anti-inflammatory and anti-arthritic compounds, which was found useful in clinical cases of Rheumatoid and Osteoarthritis, especially in combination with turmeric. One of the most relevant studies is on its ability to reduce adrenal fatigue and stabilise thyroid hormones by lowering cortisol levels (the hormone released in stressful situations). When our cortisol is increased on a chronic basis, aka we are constantly stressed, it can lead to a variety of other issues such as depression, high blood sugar, suppressed immunity, low libido, hypertension and weight gain just to name a few. Introducing some of these adaptogens into your daily routine, can be a small investment towards supporting your overall wellbeing in the long run.  
 
When it comes to taking Ayurvedic herbs, and in this case Ashwagandha, make sure you take it in a polyherbal combination with synergizing herbs and spices, and prepare it with a healthy fat (such as coconut milk) which will help to increase its bioavailability. The Golden Balance blend, for example, is a unique blend of organic Ayurvedic herbs and spices designed to support us in our stressful modern lifestyles, manage cortisol levels and balance hormones. As well as containing Ashwagandha it also benefits from turmeric, liquorice and ginger which have powerful antioxidant, anti-inflammatory and digestive properties, whilst cayenne pepper stimulates metabolism and circulation, revitalising and rejuvenating the body. In our society’s hectic lifestyle where our bodies and hormones are constantly put to the test, Golden Balance helps to maintain your balance day in day out.
 



· Chandrasekhar K1, Kapoor J, Anishetty S., 2012, “A prospective, randomized double-blind, placebo-controlled study of safety and efficacy of a high-concentration full-spectrum extract of ashwagandha root in reducing stress and anxiety in adults.” https://ift.tt/2lQuMh0
· Biswajit Auddy, PhD1*; Jayaram Hazra, PhD2; Achintya Mitra, MD2; Bruce Abedon, PhD3; Shibnath Ghosal, PhD1, 2008. “A Standardized Withania Somnifera Extract Significantly Reduces Stress-Related Parameters in Chronically Stressed Humans: A Double-Blind, Randomized, Placebo-Controlled Study”.
· Narendra Singh, Mohit Bhalla, Prashanti de Jager,* and Marilena Gilca, 2011, “An Overview on Ashwagandha: A Rasayana (Rejuvenator) of Ayurveda” https://ift.tt/2eYCt1v 

Written by Zoe Lind van’t Hof – Wunder Workshop 

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