I have been having a spring kitchen cupboard sort out and I am using up 'odds and ends' of food so that I can have a fresh start. This recipe was made from a part pack of farro that I had in the cupboard. I have used some asparagus in the recipe as this is in season right now and some earthy flavoured wild mushrooms (shop bought!!!) I also like contrasting textures so I have topped the farro with a 'parmesan' crumb. For even more contrast in texture, spread out the crumb on a baking sheet and bake for a few minutes in the oven. Farro risotto with asparagus, wild mushroom with 'parmesan' crumb Serves 2 You will need 1 onion, peeled and chopped 2 cloves garlic, sliced 150g farro 180g asparagus, discard 'woody' ends 100g wild mushrooms (shop bought!!!) 1 tbsp apple cider vinegar 700ml approx hot water with 1/2 tsp pink salt 'Parmesan crumb' 30g cashews 2 tsp nutritional yeast pinch salt 2 tbsp breadcrumbs, preferably from homemade bread To make the 'parmesan crumb' combine the ingredients in a blender. Either use it like this or spread out the crumb on a baking sheet and bake for a few minutes in the oven for a crispier crumb. Heat the oil and cook the onion for 3 minutes. Add the garlic and cook for a further minute. Add the farro, apple cider vinegar and a little of the pink salt in hot water. Slice the asparagus and add. Stir until the water is almost absorbed then add more water. Continue until the farro is almost cooked then add the wild mushrooms (around 10 minutes). Continue for a further minute or two. Divide between two bowls and top with the 'parmesan' crumb. If you are interested in the calories I have calculated there to be around 450 per portion.
These vegan, no-added sugar blueberry muffins with blueberry frosting make a perfect teatime treat for Mother's Day! No-added sugar bakes don't tend to keep for long, but when they are this tasty, they won't hang around long!!! Blueberry muffins with blueberry frosting Makes 12-18 muffins You will need 100g dairy free spread 18g stevia 2 egg equivalent (mix 2 tbsp oil, 2tbsp rice flour, and 4 tbsp almond milk in a bowl) 250g rice flour 2 tsp baking powder 125ml almond milk 120g frozen blueberries, defrosted For the frosting coconut cream from 2 cans coconut milk 4 tbsp blueberries (or for a smoother mix use the juice from the defrosted blueberries).
Cream the dairy free spread with the stevia. Add the 'egg' mixture and the flour and mix. Mix in the milk to obtain a batter then carefully fold in the blueberries. Divide the batter between 12 cupcake cases. Bake in a pre-heated oven at 180 degrees for 18 - 20 minutes. Allow to cool. To make the frosting whip the cream with the blueberries or blueberry juice in a high speed blender. Pipe or spoon the frosting onto the cupcakes.
Want a change from flowers and chocs to give to mum this Mother's Day? Why not pamper her with these homemade bath salts? Made with Epsom salts to soothe any aches or pains (please see http://40plusandalliswell.blogspot.co.uk/2015/12/been-out-christmas-shopping-restore.html and lavender buds for tranquility, they make an ideal gift to give mum a little spoiling. DIY lavender bath salts You will need Epsom salts Lavender buds Reusuable muslin bags Air tight jar Place a couple of scoops of Epsom salts in the jar. Add a layer of lavender buds and continue until the jar is full. Label and decorate with a ribbon if you wish and give it to mum with the muslin bags. To use fill a muslin bag and place it in the bath (this prevents the lavender buds clogging up the bath). Happy Mothers' Day!
This week's recipe is a great one to include if you are trying to shift a few winter pounds now that spring has arrived. It is a low carb meal but satisfying. Now, I'm no calorie expert but I reckon that this is 450 calories per portion. Add a green vegetable and you still have a main meal for around 475 calories. Who knew trying to lose a few pounds could be this delicious? Chilli stuffed squash 1 whole butternut squash, cut lengthways into 2 and seeds removed. 1 tbsp olive oil 1 onion, peeled and chopped 2 cloves garlic 100g dried soy mince 1/2 - 1 tsp chilli flakes 1/2 ground cumin 1/2 tsp coriander 3/4 tsp pink salt in 400ml boiling water pinch stevia 100g tomato puree 20g vegan cheese, grated Place the butternut squash on a baking tray and roast at 200 degrees about 45 minutes until tender. Heat the oil and cook the onion for 3 minutes. Add the garlic and cook for a further minute. Add the dried soy mince together with the pink salt in boiling water, the chilli flakes, cumin, coriander and tomato puree. Cook for 10-15 minutes. Serve with the butternut squash, a sprinkle of grated vegan cheese and a green vegetable.
If you do not need to count calories a side of guacomole makes a nice addition. Note - a woman needs to eat 1200-1500 calories per day to lose a pound a week, a man around 2000.