Recipes
Vegan Mineral Broth Recipe
Throughout my studies in Functional nutrition the one subject I've become mostly obsessed with is Gut Health. I think the majority of people don't realize just how important our gut health really is and my findings on the subject has blown me away. For instance, did you know that 95% of your feel good neurotransmitter Serotonin is manufactured in your gut, not your brain? Almost everything starts and ends in the gut.
Hippocrates, 2,500 years ago said that all aging and all disease begins and ends in the gut and he was right.
So what can we do for our gut health? Well there's lots of positive things we can do to support gut health and drinking bone broth and mineral broths is one of them. Bone Broths are a fantastic gut healers but realistically they aren't that simple to make - It involves sourcing and buying knuckles, chicken feet etc. and the process is long and timely. Seen as my site is all about health and wellness simplified I'm sharing my Vegan Mineral Broth with you. It's easy to make, delicious and nutritious for the whole family.
You will need:
1 small onion, chopped
2 cloves of garlic, smashed
1 cup shiitake mushrooms, sliced
1 tablespoon olive oil
1 carrot, chopped
1 rib celery, chopped
2 inch chunk of ginger, peeled
2 1/2 quarts water
1/2 cup loosely packed cilantro leaves
1 cup spinach
1 cup Kale
1 teaspoon sea salt
juice of ½ a lemon
2 teaspoons of Apple Cider Vinegar
Step one: Sauté onions, garlic, and mushrooms together in olive oil until they are soft.
Step two: Combine carrots, celery, ginger, and water in a pot, bring to a boil, and then simmer 45 minutes.
Step three: Combine the rest of the ingredients -cilantro, spinach, lemon juice, sea salt, Apple cider vinegar.
Step four: Turn off heat, strain liquid.
Step five: Ladle into bowls or mugs and enjoy this delicious gut-healing broth.
Tip - I usually make extra and store it in mason jars in the fridge. Its good for about 3 days refrigerated.
Homemade Granola Bars
Pumpkin Seed & Almond Granola Bars
Breakfast is the only meal I have difficulty with and it's the only time I really crave something sweet. These are my go to for a healthy but sweet, filling delicious breakfast. They are so easy to make - sometimes I don't even cut them into bars I just crumble it all up into chunky pieces and add a plant based milk to it with some fruit on top... also great to snack on throughout the day and kids love them too!!
You will need:
2 Cups of Oats
1 Cup of Raisins
1/2 Cup Roughly chopped Almonds
1/2 Cup roughly chopped Walnuts
(you could also substitute the Walnuts for 1/2 Sunflower seeds to switch it up)
1/2 Cup Pumpkin seeds
1/2 Maple Syrup
3 tablespoons Almond Butter
2 teaspoons ground cinnamon
1/4 cup of Chia seeds
1/4 Hemp Seeds
6 Medjool dates, pitted
Pinch of salt to taste
Step one: Preheat Oven to 350 F, fan setting.
Step two: In a large bowl, mix together the oats, raisins, almonds, pumpkin seeds, walnuts, cinnamon, chia seeds, hemp seeds and salt.
Step three: Place the almond butter, dates and maple syrup in a food processor and pulse until smooth. Stir this into the dry ingredients and mix well until everything becomes sticky.
Step four: Pour the mixture onto a lined baking tray and bake for 25 minutes, until golden. Once cooked, remove and leave to cool before cutting.
Healthy Vegan Twix Bars
GF, DF, REFINED SUGAR-FREE
These were such a hit when I shared them on my stories. I’ve never had so many messages about something I’ve made so I’m excited to share the recipe finally on here. There’s a few variations of this recipe out there but this is what I did and it worked great! They were so delicious. Takes a little extra work than most things I make but I promise you its worth the extra effort and they last a while In the fridge - well maybe not that long since they are highly addictive! ;)
Ingredients
Shortbread Layer
- 1/2 cup coconut flour
- 1/2 cup almond flour
- 1/3 cup coconut oil, melted
- 3 tbsp maple syrup
Caramel Layer
- 1/2 cup almond butter, creamy or crunchy (you could use any nut or seed butter and it would work fine)
- 1/4 cup coconut oil
- 1 tsp vanilla extract
- 1/4 cup maple syrup
- pinch sea salt
Chocolate Layer
- 1/2 cup chocolate chips (I used HU kitchen vegan ones but any will do)
- 1 tbsp coconut oil
- 1/4 tsp flakey sea salt - Maldon salt is my favorite - you can buy on amazon. Perfect finishing touch to these bars.
Instructions
Shortbread Layer
- Preheat oven to 350 degrees F.
- Combine coconut + almond flours with melted coconut oil and maple syrup in a large bowl. Stir out all the crumbles of flour until all combined.
- Line a smaller baking dish with parchment paper and pack down shortbread mixture into the base using a silicone spatula.
- Bake for 10-12 minutes, or until starting to turn golden brown. Remove once done and let cool completely.
Caramel Layer
- Combine almond butter, coconut oil, vanilla, maple syrup and sea salt in a saucepan over the stove on medium-low heat and heat until completely liquified, whisking together, about 2-3 minutes.
- Remove from burner and let cool completely.
Chocolate Layer
- Pour chocolate chips into a small pan and add coconut oil and heat over the stove until melted.
TWIX BARS
- Once shortbread & caramel have completely cooled, pour caramel sauce over the base layer, spreading out evenly. Set in freezer until it hardens - about 1-2 hours.
- Remove from freezer once frozen (if still soft, keep in freezer until fully hardened) and pour chocolate over the top, spreading out evenly. Sprinkle flakey sea salt as the last touch and set back in fridge for 5-10 minutes to harden.
- Once chilled, remove the hardened mold from pan by pulling on the sides of the parchment paper. Lay on cutting board and using a large chef's knife, slice into 1/2-inch strips or any way you like.
- Ready to serve!! Enjoy! Store in airtight container in the freezer or fridge
