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Chick Pea Patties

Chick Pea Patties
I have a bowl full of chickpeas soaking on the counter at the moment, and I was looking for recipes to use them up with, when I remembered Charlotte had saved this lovely Chick Pea Patty recipe in the folders for us! I know you all love Charlotte’s past contributions, so I hope you’ll love this one too!

I’ll be making them tomorrow myself, I think!

If you’re not using a Thermomix, as Charlotte does below, mix the ingredients in a food processor till they make a nice pasty mix.

Chick Pea Patties {Thermomix Recipe}
Author: Charlotte
Prep time:
Cook time:
Total time:
Ingredients
  • 1 can chickpeas
  • 1-2 Tbsp ‘flavouring’ (you can choose what to add, Herbs ect.. I used dukkah)
  • ½ onion
  • 1 Clove garlic
  • 1 egg
  • A pinch of salt & pepper
  • ½ cup breadcrumbs or to make it gluten free I used some oats blitzed into flour
  • 1 Carrot -grated
  • GF flour for rolling in
  • A pinch of salt & pepper
Instructions
  1. Place onion, ‘flavouring” and the chickpeas (which you’ve rinsed and drained) and process for 10 -15 seconds on speed 4.
  2. Add in egg and breadcrumbs/oats and process 10 seconds on speed 4. Scrape down sides.
  3. Tip into a large bowl & add grated carrot, salt & pepper
  4. Your mixture will be soft but if it’s runny then add in some oats or more breadcrumbs. You don’t want a really stiff mixture but firm enough to fry later on. Refrigerate at least ½ hour.
  5. Tip some flour onto a plate and take a good handful of the mixture and form into a small burger shape, coating it all in the flour. Be generous with the flour
  6. Now place the burgers on a plate and refrigerate again for at least 30 minutes.
  7. Heat up a few tablespoons of oil in a frypan and once hot fry your burgers for a few minutes on each side. If they start to burn just turn down the heat.
  8. Serve with some pitta bread and salad. Or dip into home made ketchup!
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Damson Jam / Damson Jelly Recipe

Damson Jam Recipe

Autumn bounty includes Damsons in the UK, and the trees are laden with them. People can’t get rid of them fast enough. The problem with damsons is that unlike, say, blackberries, you can’t eat them raw, so they often go unappreciated till they fall to the ground.

My daughter came home from a walk in the forest with her pockets bulging with damsons, so I decided to turn it into jam, something I’ve never done before.

Damson Jam / Damson Jelly Recipe
Author: Luschka
Prep time:
Cook time:
Total time:
Serves: 200ml
Use equal parts of fruit to jam sugar, boil and store. Easy peasy Damson Jam. You can of course buy your Damsons, but half the fun is in the foraging!
Ingredients
  • 200g Damsons
  • 250g (9oz) Sugar
  • 1 orange, washed
Instructions
  1. Wash damsons and drop them into your pot.
  2. Squeeze the juice of the orange out over it.
  3. Cook on medium heat for 20 minutes till the fruit is soft. (20 mins/100C/speed 2).
  4. After 20 minutes, remove from the heat. It’s useful at this point to remove all the pips. If you keep the orange in at this point, you’ll have a slight marmalade undertone to the damson jam. I’m not a fan of marmalade, so I prefer to remove the orange before adding the jam sugar.
  5. Boil for another 20 minutes at 100C/212F.
  6. Remove from the heat and tip the pot slightly. If the jam looks like it is creating a wrinkle, remove from heat and pour into steriised jars to keep for later, or into a jam jar to start using straight away.
  7. If it doesn’t seem to be wrinkly yet, cook for a further five minutes before dispensing into jars. Remember that damsons have a lot of pectin in them and will set as it cools.

 

 

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Raw Blackberry Crumble Recipe

Raw Blackberry Crumble

It’s easy to reach for comfort foods at this time of year, as the seasons change and we start going a little more insular, but there’s no reason your blackberry crumble has to be unhealthy – if fact, if you have a raw blackberry crumble, it’s fresh, good for you, and what’s more, you can make these ahead and take them out as you fancy.

I found the walnuts I used in this quite bitter, so will try different walnuts next time, or perhaps hazelnuts or something else. It’s a lovely snack to have in the freezer for when you just want something nice. These were especially good, because my daughters and I went foraging, picking the berries ourselves earlier in the day.

Take these from the freezer about half an hour before you eat them, and enjoy!

 

Raw Blackberry Crumble Recipe
Author: Luschka
Ingredients
  • [u]Crumble
  • [/u]
  • 1 cup walnuts/pecan nuts or cashew nuts
  • 1/4 cup shredded coconut
  • 2 pitted dats
  • 1/4 tsp vanilla extract or essence
  • Pinch Himalayan or rock salt
  • [u]Filling[/u]
  • 1 cup fresh blackberries
  • 2 dates pitted dates
  • 1 Tbsp honey, local preferable
Instructions
  1. I use my Thermomix, but any food processor that can handle nuts will do.
  2. To make the crumble, add the nuts, coconut, salt, dates and vanilla to the bowl and process – (10 seconds, speed 6). You want it to be a crumble, not a paste.
  3. Take 3/4 of the mix and press into a pan, or silicone cupcake pans. Put the rest of the crumble aside.
  4. To make the filling, add half the blackberries into the food processor, along with dates and honey. Process until well blended. Add the remaining blackberries and mix lightly so there are still whole blackberry chunks.
  5. Pour the blackberry filling over the crust in the cake pan, or scoop into muffin cases and top with the remaining crumble.
  6. Gently press the crumble, and freeze. When it’s a frozen, remove from muffin trays and place in airtight container.
  7. To serve, remove from freezer about half an hour before.

 

 

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Awesome Autumn Apple Chutney Recipe

Around this time of year, the apple trees are laden with juicy, lovely fruit, just waiting to be picked. A few years ago we lived in a house with a huge apple tree in the centre of the yard, and I learned to make apple-everything! I’ve missed this beautiful apple chutney since then, but where we live now the apple trees line a public walk way, free for anyone with a long enough arm to help themselves.
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I’ve made a few batches of this apple chutney this year – with apples from a friend’s garden, actually – and it gets rave reviews every time. I core the apples too, but don’t peel them. If you do, however, sprinkle the skins with cinnamon and pop them in the dehydrator over night or a low oven for two hours for a lovely apple crispy snack.

Great with cheese and crackers, or mixed in with mince or other cooked meats, this is my favourite home made apple chutney.

Awesome Autumn Apple Chutney
Recipe Type: Chutney, Condiment
Author: Luschka
Prep time:
Cook time:
Total time:
Serves: 500ml
Ingredients
  • 5 green apples, cored
  • 3 large tomatoes, quartered
  • 2 large onions
  • 5g fresh ginger
  • 2 garlic cloves
  • 80g raisins
  • 30g orange juice
  • 20g lemon juice
  • 225g soft brown sugar
  • 200g apple cider vinegar
Instructions
  1. Chop the ingredients finely. (Chop lightly in a food processor if you can)
  2. Add the liquids and sugar into a pot and stir till the sugar has dissolved.
  3. Add the rest of the ingredients.
  4. Simmer on low heat for 2 hours.
  5. Pour into warm sterilised jars and keep for up to a year.
In the thermomix
  1. Add the apples, tomatoes and onions to the Thermomix and chop 10 seconds/speed 4
  2. Remove to a large container.
  3. Add the ginger and garlic to the Thermomix and chop, 5 seconds/speed 8
  4. Add the raisins, orange juice, lemon juice, sugar and cook for 3 minutes/speed 3/ 90C
  5. Add the apple mix back to the Thermomix with the apple cider vinegar
  6. Cook at Varoma temperature for 40 mins/REVERSE speed 2 without MC.
  7. If it’s still too runny, do the same for another 20 minutes. Just keep an eye on it.
  8. When it’s finished and looks like chutney, pour into sterilised jars.

 

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Marrow Or Courgette / Zucchini Soup Recipe

Courgette Soup

I’m quite fond of courgette (zucchini), lightly fried with anchovy and pine nut, or steamed, or frittered, but it took getting a 3.5kg (7lb7oz) courgette from a friend of mine recently to get me to try courgette soup, and it is without doubt my favourite soup ever, hands down.

Courgette Soup

It is so simple to make too, that it can actually be whizzed up in no time. If you need a quick and delicious dinner, and don’t know what to do with that end of season marrow, zucchini or courgette surplus, look no further. If you don’t love it, I’ll … well, I’ll eat it!

Personally, I adore this with some cream, but if you’re trying to keep the calories down, I find it quite fresh and thoroughly enjoyable with some salt and pepper.

This also freezes very well,

Courgette Soup/ Zucchini Soup
Recipe Type: Soup, Main, Side, Starter
Cuisine: Autumn Food
Author: Luschka
Prep time:
Cook time:
Total time:
Serves: 5
I can not stop talking about this soup. I’m not a huge soup fan, and eat it largely out of ease or need, but this soup? Well, it can move in, quite frankly! I love it. Serve with fresh home made bread (or not) and top with dehydrated courgette strips, or perhaps crispy bacon.
Ingredients
  • 700g courgette / zucchini /marrow
  • 1 onion
  • 1 garlic clove
  • 1 tsp stock or a stock cube and 2 cups water (or 2 cups liquid stock, I prefer chicken but veggie works too)
  • 1 cup cream (250ml or a 240ml pot will be fine) = 240g (optional)
Instructions
Regular Instructions
  1. Roughly chop the marrow and onion, and pop in a food processor. If you like chunky chewy soups, lightly blend leaving chunks, if you like a smooth drinkable soup, keep it going for a while.
  2. Add the stock and water, and bring to the boil.
  3. Simmer for 15 minutes
  4. Stir in cream, sprinkle with salt and pepper, and either dehydrated courgette, crispy bacon or croutons, or eat as is, with our without thick chunks of bread and butter.
Thermomix Instructions
  1. Add the onion and garlic and mix speed 10, 10 seconds
  2. Slice the courgette and place in the Thermomix.
  3. Add the stock and water and cook speed 2/Varoma/15 mins
  4. Check the texture. If you like chunky chewy soups, lightly blend leaving chunks, if you like a smooth drinkable soup, keep it going 60 seconds, speed 5.
  5. Stir in cream, if using, sprinkle with salt and pepper, and either dehydrated courgette, crispy bacon or croutons, or eat as is, with or without thick chunks of bread and butter.

 

 

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Blackberry Jam ( Blackberry Jelly)

Blackberry Jam Blackberry JellyIt’s been a beautiful summer, and I’ve focused largely on my children, and very little on anything else, including these pages. I’ve often taken a photo of things, thinking I’d publish them when I have a moment, and that moment has just never come, and here we are, just in time for autumn.

Nature is a beautiful thing though, and knowing full well that the barren months of winter are coming, Autumn blesses us with a bountiful harvest of apples, blackberries, rosehips, damsons and more. My children and I have spent time foraging in our local area, trying to take advantage of the free fruit as much as we can. Over the next few days, I’ll share some of the results of our foraged free food with you.

Today’s recipe is a bit of a cheat: Blackberry Jam. It’s a cheat because I used Jam Sugar with added pectin rather than making my own. We were lucky, I think and got the berries at just the right time, as they were sweet, full of juice and just delicious.

I use a jam strainer to catch all the seeds and skins, leaving me with a beautiful clear jam.

Blackberry Jam
Recipe Type: Condiments
Author: Luschka
Prep time:
Cook time:
Total time:
Serves: 250ml
The flavour of this jam depends a lot on the blackberries you use. We picked plump, juicy, ripe blackberries to make a sweet, delicious jam for toast, home made doughnuts and more.
Ingredients
  • 250g (9oz)fresh blackberries
  • 250g (9oz) jam sugar
  • 2tbs lemon juice (if from a bottle)/ juice from 1/2 lemon if using fresh lemon
Instructions
  1. (If you’re using a stove to make jam, you’ll need a sugar thermometer to check when your mixture is at 100C/212F. If you’re using a breadmachine with a jam function, follow manufacturer instructions. For a Thermomix, cook at 100 degrees at speed 2. )
  2. Place all ingredients in bowl and cook for 40 minutes at 100C or 212F.
  3. To check whether your jam has set, tilt the bowl slightly, being careful not to spill boiled sugar! Check to see whether a slight gel forms on top. If not, return to heat for five minute intervals. Your external temperature will affect how long your jam has to boil.
  4. It shouldn’t take over 50 minutes, but if it does, turn the heat up as high as possible (watching it doesn’t burn) for 3 minutes.
  5. Pour jam into sterilised jars and leave overnight to cool.

 

 

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Raw Nutty Chocolate Mousse

I’ve been teasing people with this recipe for two days now, not because I’m mean, but because I simply haven’t had the time to write it up, but here it is. We’ll call it version one, because I have some changes I want to make to it, but my husband taster said that’ll make it a different desert, so maybe I can justify having two chocolatey puddings close to each other. No one minds, right?

Raw Nutty Chocolate Mousse

First thing to remember with this desert is that despite it’s sugar free, dairy free, wheat free appearance, it’s still really high in calories, so pace yourself. On the up side, it’s so incredibly rich a few tablespoons each should do you just fine. My friend Emily wanted to top it with lemon shavings for decoration. I hadn’t thought of that, but good point, Emily! Next time.

Despite the high calorie count – see the nutritional information at the end of the post – they are at least good calories, and good for you, filled with healthy stuff.

Either way, it is utterly delicious. It absolutely ends any sugar cravings, and fulfills the sweet tooth, completely. I left this a little bit nutty, but you can make it entirely smooth by blending it longer.

Let me know what you think!

Raw Nutty Chocolate Mousse
Recipe Type: Raw, Desert
Cuisine: Raw
Author: Luschka
Prep time:
Cook time:
Total time:
Serves: 3
A gorgeous summery, delicious, healthy desert that blows your sweet tooth and chocolate cravings out the water.
Ingredients
  • 2 cups cashews (500ml)
  • 4 dates – more if you prefer a sweeter desert
  • 1/4 cup coconut oil (80ml)
  • 1/4 cup cacao powder(80ml)
  • 1/4 cup (80ml) + 2 tablespoons syrup of choice
  • 1/2 cup water (125ml)
  • 1/2 teaspoon ground ginger
  • 1 teaspoon lemon juice
  • Pinch of salt
Instructions
  1. Add all the ingredients in the order listed, and blend until smooth.
  2. In the Thermomix, that’s speed 10 for about 90 seconds. If you want a smoother texture, blend longer.
  3. Scoop into serving dishes and refrigerate for at least fifteen minutes to cool it down and allow the coconut oil to set a little.
  4. Enjoy!

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Raw Pecan Pie

raw pecan pie

Raw Pecan Pie
Recipe Type: Dessert or Snack
Cuisine: Raw
Author: Charlotte
Serves: 8-10
Mmmmmm Pecan Pie! I was in a cooking mood (Well, technically ‘Uncooking’ hehe) but my cupboards were looking rather bare. Pecans! I had loads of pecans. So naturally the first thought to pop into my head was PECAN PIE. Yum. But not any old fatty, creamy pie, this pie is raw, sugar free, vegan, gluten free, made with a couple of wholesome, healthy ingredients. You can make them as big or small as you want. You could double the recipe and make one big pie or lots of mini ones. I put mine into silicon cupcake cases and it’s a great size and made them easy to take out, Perfect!
Ingredients
  • For the base:
  • 1 Cup Nuts – I used half cashew, half almond and that worked well
  • 3 Medjool Dates – Or if not medjool, use a few more and soak in water for 30mins before using
  • Pinch of salt
  • For the Filling:
  • 1/2 Cup Pecans
  • 1/2 Cup Medjool Dates (about 6) same as above if not using medjool
  • 1/2 Vanilla bean pod, scrape the seeds out – or a couple of drops of vanilla extract
  • 1-2 Tbsp Water – enough to make the paste soft and smooth
  • Also don’t forget some extra Pecans for the top – amount varies on how big or small you make your pies
Instructions
  1. For the base : In a Thermomix or food processor combine all of the ingredients and blend until the pieces are broken down and stick together when pressed. Spoon evenly into your desired pan or cupcake cases. I used silicon to help with removal.
  2. Press down gently to create a thin, even crust on the bottom and sides.
  3. Put them in the freezer while making the filling.
  4. For the filling: Place the dates, vanilla & pecans in a Thermomix or food processor.
  5. Add about 1-2 tbsp fresh water and blend until smooth and gooey, scraping down the sides often.
  6. Spoon into the chilled crusts and top with extra pecans.
  7. Place in refrigerator and allow pies to set for at least 1 hour.
3.2.2029
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Apple Strudel Smoothie with Maca Powder

Apple Strudel Maca SmoothieFor ages I kept hearing about the benefits of Maca powder and its superfood powers. I finally got around to getting some and was full of excitement and dumped a good heaped tablespoon of it into my smoothie…YUK! Lets just say Maca has a strong flavour. So when first starting out with it, less is more! I then cut down the amount I used and it still seemed to overpower most things. It does have a slight caramel taste to it so I paired it up with these ingredients and it makes for a really yummy, comforting, but super healthy smoothie. Enjoy!

Apple Strudel Smoothie with Maca Powder
Recipe Type: Breakfast
Author: Charlotte
Serves: 1-2
For ages I kept hearing about the benefits of Maca powder and its superfood powers. I finally got around to getting some and was full of excitement and dumped a good heaped tablespoon of it into my smoothie…YUK! Lets just say Maca has a strong flavour. So when first starting out with it, less is more! I then cut down the amount I used and it still seemed to overpower most things. It does have a slight caramel taste to it so paired it up with these ingredients and it makes for a really yummy, comforting, but super healthy smoothie. Enjoy!
Ingredients
  • 1 Granny smith apple, cored and quartered
  • 3 Dates
  • 1/4 Cup Walnuts
  • 1/2 tsp -1tsp Raw, Organic Maca powder
  • 1/2 tsp Organic Mesquite powder
  • 1/4 tsp Cinnamon
  • 1 Small banana
  • 1-2 Cups of Milk, I usually use almond milk.
Instructions
  1. Put everything into the Thermomix or blender and blend until smooth.
  2. I start with one cup of milk and add more if it’s too thick for my liking.
  3. Or add 2 cups and share.

 

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{Slightly} Healthier Ice Cream With Rapadura

Ice cream, lovely as it is, is not exactly good for you. It’s sugary, fatty, and well, yum.

Rapadura Ice Cream

But, it’s summer, and when my children want ice cream, I’d rather give them something full of vitamin C, iron and B Vitamins: enter Rapadura Ice Cream. Now, sometimes I’ll have a nice, healthy yoghurt ice cream on hand, which is by far my preference for the children, but everyone cheats some times.

The rapadura gives this ice cream a really rich, caramel flavour, which I find delicious.

I use my Thermomix to mix this up, but you can use any blender or food processor. It’s also preferable to use an ice cream maker, and if you don’t have one – I don’t – use a steel container. I don’t have one of those easier, so I just use any old bowl, and it works a charm.

 

{Slightly} Healthier Ice Cream With Rapadura
Recipe Type: Ice Cream
Cuisine: Sweets
Author: Luschka
Prep time:
Cook time:
Total time:
Serves: 10
I make ice cream in the Thermomix. If you have an ice cream maker, you can use the same ingredients but follow manufacturer instructions. If you have neither, use a regular blender for this recipe.
Ingredients
  • 2 egg yolks
  • 250g cream
  • 250g milk
  • 150g [url href=”http://www.amazon.co.uk/Biona-Organic-Rapadura-Sugar-Pack/dp/B006MW27UG” target=”_blank” title=”Affiliate Link: Rapadura Sugar”]Rapadura [/url]Organic Whole Cane Sugar
  • 1 tsp vanilla essence
  • pinch salt
Instructions
  1. Place all the ingredients into the Thermomix bowl and cook for 5 minutes and 80C on speed 4.
  2. Pour into a freezer bowl, and place into the freezer for 3-4 hours until firm.
  3. Mix it all up again, and return to freezer. Repeat every couple of hours until it is the right consistency, then serve.
  4. If you’re saving it for another day, remove from freezer about 15 minutes before you want to serve.

nutrition