My Fave Cookbooks + A Recipe From Each
These are a few of my favourite healthy cookbooks and I have picked out one of the nicest recipes from each to share with you!
The World of The Happy Pear by David and Stephen Flynn
This book is filled healthy, mostly vegan, delicious and filling food. With breakfast smoothies, to soups and salads for lunch, then eye pleasing dinners of veg paellas, vegan lasagnes and more! Don't even get me started on dessert, vegan healthy chocolate salted caramel tart, need I say more.....
Healthier No-Bake Chocolate Salted Caramel Tart
Makes 12 Slices
For the base;
- 150g walnuts
- 150g almonds
- 100g pitted dates
- 1.5 tablespoons vanilla extract (I used 1 teaspoon vanilla powder)
- 2 tablespoons coconut oil (melted)
For the caramel layer;
- 300g pitted dates
- 150g almond butter/cashew butter/peanut butter (I chose almond as it is more subtle and less overpowering than peanut)
- 10-12 tablespoons water
- 10 tablespoons coconut oil (melted)
- A large pinch of salt
For the chocolate layer;
- 300g good quality dark chocolate (more than 50% solids)
- Line the base of a 24cm round non-stick cake tin with baking parchment.
- To make the base, blend the nuts to a flour like consistency. Add the dates, vanilla and coconut oil and blend until the mixture resembles breadcrumbs. Press it firmly into the of the cake tin.
- Put all the ingredients for the caramel layer into the same food processor and blend until super smooth. This may take 5-10 mins.
- Spread an even layer of caramel over the base in the tin.
- Gently melt the chocolate in a heatproof bowl over a pan of simmering water. Remove from the heat and pour over the caramel layer.
- Put into the fridge and leave to set until the chocolate is solid (at least 4 hours). Use a hot knife to cut this tart as it helps to prevent the chocolate from cracking.
Eat Yourself Fit by Rosanna Davison
Rosanna starts of this book with a talk on fitness tips, nutrition advice and more handy tips, then you get to the FOOD! The book is filled with vegan, gluten free meals destined to keep your tummy satisfied. Breakfasts are smoothie bowls, overnight oats and smoothies to colourful salads and vibrant soups for lunch, healthy, guilt free, sweet treats also play a part (vegan mars bar, I am talking to you) and heavenly curries, and more for dinner. You won't be left with any cravings!
Smoky Falafel Burgers
- coconut oil, to grease
- 1 x 400g tin of cooked chickpeas, drained and rinsed
- 1 medium carrot, roughly chopped
- 1/2 a red onion, roughly chopped
- 2 garlic cloves, peeled
- 1 tsp minced fresh ginger
- 2 tbsp nutritional yeast (optional)
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp ground coriander or a small handful of fresh coriander
- pinch of cayenne pepper
- 4 tbsp chickpea flour (gram flour) *(I use buckwheat or spelt)
- 2-3 tbsp unsweetened almond milk or other plant milk
- Preheat the oven to 200*c. Line a baking tray with non stick- baking paper or grease with coconut oil.
- Place the chickpeas, carrot, onion, garlic and ginger in a food processor, Process until a coarsely ground mixture is formed. Transfer to a bowl and add the nutritional yeast, if using, spices and seasoning. Mix well. Add the flour and almond milk, stirring until the mixture thickens up. Taste and adjust the seasoning as needed.
- Use the palms of your hands to roll the mixture into 6-8 burger patties and place on the baking tray. Bake in the oven for 18-20 minutes, until they begin to crisp up and turn golden brown on the outside. Remove from the oven and allow them to cool.
- Serve with a dollop of hummus in a gluten-free pitta bread or an iceberg lettuce or red cabbage shell.
- Any leftovers can be stored in an airtight container in the fridge for three or four days.
Natural Born Feeder by Roz Purcell
If you are looking for luscious recipes, look no further, here is the place for you. This book is filled with a balance of veggie and meat recipes, but all healthy and heavenly. Recipes are gluten free, sometimes paleo and dairy free. They are rich in flavour and will leave you feeling satisfied and amazing. Lean and happy you will be!
Makes 1 Loaf
- 2 eggs, separated
- 5 bananas, peeled
- 120g buckwheat flour
- 115 wholemeal spelt flour
- 60g coconut sugar
- 12 medjool dates, pitted
- 125ml dairy-free milk
- 1 tsp vanilla essence
- a little honey, to glaze
- Preheat the oven to 190*c. Grease a 2lb loaf tin or line it with non-stick baking paper.
- In a spotlessly clean, dry bowl, whisk the egg white until they form stiff peaks. (Using whipped egg whites means you don't have to use baking powder in this bread.)
- Put four of the bananas into a blender along with the egg yolks, flour, coconut sugar dates, dairy-free milk and vanilla. Blitz until completely smooth. You don't want any little bits in the batter, especially from the dates. Pour the batter into a bowl and gently fold in the egg whites, trying to keep as much volume as possible.
- Scrape the batter into the prepared tin. Slice the remaining banana in half lengthways, place it on top and glaze with a little honey. Bake for 40 minutes, until the bread has risen and is firm to touch.
- Allow the bread to cool on a wire rack. Wait until it has cooled before removing it from the tin, but don't worry, it should not fall apart - it's a very sturdy bread. Wrap it in tinfoil and keep it in the fridge for up to 6 days.
26 Grains by Alex Hely-Hutchinson
Porridge fans, all hail 26 Grains. This book is the mother of all porridges, yet they still have more. Delicious, different grain, healthy porridges and pancakes fro breakfast. To amazing grain salads for lunch and a selection of veggie and meat dinners with sweet treats at the end, you taste buds will be in wholesome heaven.
For the Porridge
- 100g rolled oats, soaked in 250ml water for at least 30 minutes
- 250ml unsweetened almond milk
- 1/4 tsp sea salt
For the Blueberry Compote
- 250g blueberries
- 1 tbsp maple syrup
- Squeeze of lemon juice
- 2 tbsp mixed seeds
- Few strawberries, sliced
- 2 tbsp coconut flakes
- 2 tbsp almond butter
- 2 tbsp amaranth (optional)
- First make the blueberry compote: place the blueberries, maple syrup and lemon juice into a small pan with 1 tablspoon of water and allow to come to the boil. Once bubbling take of the heat and set aside.
- Place the porridge ingredients, including the water the oats have been soaked in, into a pan over a medium heat and cook for 3-4 minutes, stirring continuously, until the oats have come together.
- Spoon into two bowl and add the toppings in this order; a tablespoon of blueberries in a line down the middle with a pool of juice around the edge, then the seeds, strawberry slices, coconut flakes, almond butter and amaranth, if using.
If you give this a go let me know! Tag me in your photos on instagram @dancingfoody and #dancingfoody.