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Get Your Breakfast Right with Jo Pratt’s Vegetarian Recipes

Impress your family and friends with this delicious breakfast or brunch dishes. These recipes are easy to make at home or at work, and they are reach of healthy ingredients to energize your day. You can get more breakfast ideas reading Jo Pratt’s In the Mood for Healthy Food.

Poached eggs, tahini and pan-fried avocado

Once toasted, the crunch you get from the bread works really well with the soft egg and avocado. As for the tahini – it really tops off the dish. This protein-rich paste made from ground sesame seeds gives some real oomph. If you’ve not already tried pan-frying avocado, then you must give this recipe a go. It has a smoky taste, similar to that of mild smoked bacon, so it’s perfect with eggs for a late breakfast or brunch.

In the mood for healthy food Jo Pratt

Serves: 4 (or 2 very hungry people)
Preparation time: 10 minutes
Cooking time: 5 minutes

Ingredients:
2 tbsp white wine vinegar
4 eggs
2 tbsp olive or coconut oil
2 ripe avocados, peeled, pitted and cut into 1cm/½in thick slices
4 thick slices of fresh bread (such as sourdough or rye bread)
3 tbsp tahini, plus extra to serve
1 tsp sumac
1 tsp toasted sesame seeds
sea salt and freshly ground black pepper
extra virgin olive oil, for drizzling

Method:

  • Bring a medium to large pan of water to the boil over a medium-high heat and add the white wine vinegar.
  • Break in the eggs one at a time and reduce the heat to a gentle simmer.
  • Cook for 2–3 minutes until the whites are set.
  • Meanwhile, heat the olive oil in a large frying pan. Add the avocado slices and fry for about 1–2 minutes on each side until slightly golden. Remove from the heat and season with salt and pepper.
  • Toast the bread until golden. Spread each slice with tahini, then top with the avocado slices. Remove the poached eggs from the pan with a slotted spoon.
  • Dry any excess water with paper towels and then put the eggs on top of the toasts.
  • Season with salt and pepper. Scatter with the sumac and sesame seeds, then serve with a drizzle of extra virgin olive oil and a little more tahini.

Turmeric and coriander omelettes with chilli tomatoes

This is certainly a breakfast or brunch dish that’s not lacking in flavour or colour, and is guaranteed to impress whoever you make it for. Turmeric gives the omelette a vibrant yellow colour and a mellow spiced flavour, and is said to have powerful anti-inflammatory and antioxidant properties that could potentially ward off some pretty horrible things.

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Serves:  2
Preparation time: 10 minutes
Cooking time: 15 minutes

Ingredients:
6 eggs
1 tsp ground turmeric
2 tbsp chopped coriander/cilantro leaves
4 tsp olive oil
For the chilli tomatoes:
4 tsp olive oil
200g/7oz/1½ cups cherry tomatoes, halved
2 garlic cloves, crushed
a pinch of dried chilli/hot pepper flakes
1 tsp nigella seeds
2 large handfuls of spinach leaves, roughly chopped
sea salt and freshly ground black pepper

Method:

  • To make the chilli tomatoes, heat a frying pan over a medium heat and add the oil.
  • When hot, add the tomatoes and garlic. Fry for a couple of minutes until the tomatoes start to soften, then stir in the dried chilli/hot pepper flakes and nigella seeds and season with salt and pepper.
  • Continue to cook for 2–3 minutes until the tomatoes are squishy. Finally, stir in the spinach until it’s wilted, then keep warm while you make the omelettes.
  • Beat the eggs in a bowl, add the turmeric and coriander/cilantro, and season with salt and pepper.
  • Heat a small non-stick frying pan over a medium-high heat. Add half the oil and swirl around to coat the base and sides of the pan.
  • Pour half of the egg mixture into the pan. Move around in the pan with the base of a fork (taking care not to scratch your pan) until you have a soft scrambled consistency.
  • Now leave the omelette to finish cooking so the egg is just set – this should only take a minute or so. Keep warm while you make the second omelette with the remaining egg mixture.
  • Transfer the omelettes to plates. Spoon half of the chilli tomatoes and spinach onto one side of each omelette.

 

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Jo Pratt
In the Mood for Healthy Food
£ 20.00, available from Nourish Books

 

Kick Start the Day With a Caramel Berry Blend

Recipe from Pimp My Rice by Nisha Katona.

This is a berry-sweetened porridge made from a coconut-based congee. Congee is the beef tea of the East, the porridge version of motherly love. For many in the East, this blended congee has been the stuff of rib-sticking recuperation. The berries are a bright, tart European twist.

Serves: 4
Preparation: 15 minutes, plus soaking
Cook: 20 minutes

Ingredients:
150g/5½oz/ heaped 1 cup raspberries, plus 6 whole raspberries, to garnishPimp_B_Caramel_Berry_Blend
150g/5½oz/1½ cups strawberries, plus 3 halved strawberries, to garnish
1½ tbsp demerara or muscovado/soft brown sugar
1 tsp lemon juice

THE CONGEE
90g/3¼oz/½ cup Thai fragrant rice or short-grain rice soaked for 2–4 hours, rinsed and drained
650ml/22fl oz/2¾ cups coconut milk
2 tbsp caster/granulated sugar
a pinch of salt

Method:
Chop the raspberries and strawberries roughly into large chunks, reserving all the juices. Reserve a few pieces to decorate, then leave them all to one side.

For the congee, heat the rice, coconut milk, caster/granulated sugar and salt in a heavy-based saucepan over a medium-high heat. Once the rice begins to boil, reduce the heat to a gentle simmer, stirring occasionally, for about 10 minutes until you have a porridge consistency.

Meanwhile, put the raspberries, strawberries, dememera sugar and lemon juice in a shallow frying pan over a medium heat and stir for about 8 minutes until the fruit softens but still has some bite, and the juice thickens slightly. Don’t let it go to a to‹ee-like consistency.

Now you can either stir the berry mix into the congee until the red juices just bleed a little into the congee, or blend them together using a stick/immersion blender.

Serve warm or cold in bowls, decorated with the reserved fruit.

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Nisha Katona
Pimp My Rice
£20.00, Available from Nourish Books

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The Healthier Coffee Morning

– by Jo Pratt

I do love a coffee morning, whether it’s with a bunch of my favourite friends when we’ve a day off work at the same time, or a more formally arranged one through my kids’ school. It is a perfect chance for everyone to relax over a cuppa, catch up on the news and of course the latest gossip! More often than not breakfast will have been skipped by most, in anticipation for some delicious goodies to tuck into. Recently I’ve noticed that we’re much more conscious of what we eat and prefer to go for a healthier option when available. A bowl of granola and fresh berries or a fruity muffin will be chosen, rather than the slightly more indulgent offerings such as croissant, pastries and chocolate muffins.

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Apple, Cranberry and Walnut Gluten-Free Loaf

Only the other day I had a text from a friend who was hosting a coffee morning at the end of the week and she couldn’t work out what food to offer. Many of her friends had specifically requested that she doesn’t tempt them with any ‘naughty’ treats. My friends usual flying visit to the bakery on her way back from the Friday morning school run was out of the picture and she needed some help.

So it became a case of ‘Jo to the rescue’ and I responded with some simple healthier alternatives to keep her and her friends satisfied. I thought I’d share with you some suggestions I gave her. You may or may not plan on hosting a coffee morning anytime soon, but these recipe ideas are good to know for any occasion when you are in the mood for some healthy food.

  • Blend up a big jug of smoothie and sit the jug in a bowl of ice to keep chilled then everyone can help themselves when they arrive. My current favourite is Blackberry and Gogi Berry Smoothie. To make this, put 50g/1¾oz gogi berries in a bowl and add just enough water to cover. Leave to soak overnight then all you have to do the next morning is thoroughly blitz in a blender along with 450g/1lb blackberries (fresh or defrosted frozen ones), 4 ripe bananas and 450ml/16floz/2 cups almond milk. If you prefer cows milk can be used though the almond milk does give this smoothie a delicious mild creamy nutty flavour, and ticks the ‘dairy-free’ box for those who need it. Makes 6 medium sized glasses.
  • Whip up some sugar-free Pear, Pecan and Spelt Cookies. These really are one of the quickest and healthiest biscuits I’ve made and the results are amazing. Simply grate 1 ripe pear (or apple if you wish) directly into a bowl and discard the core. Mix in 100g/3½oz spelt flour, 50g/1¾oz oats, ½ tsp each of baking powder and ground ginger, 50g/1¾oz roughly chopped pecan nuts (walnuts are nice too), 60ml/2floz/ ¼ cup each of maple syrup and rapeseed or melted coconut oil. Spoon 12 dollops onto baking trays, flatten slightly and bake at 180C/350F/gas 4 for 18-20 minutes until golden.
  • Apple, Cranberry and Walnut Gluten-Free Loaf. Preheat the oven to 180ºC/350ºF/gas 4 and lightly oil a 1kg/2lb 4oz loaf pan. Combine the flour, bicarbonate of soda/baking soda, cinnamon and salt in a large mixing bowl. Stir in the grated apples and chopped cranberries and walnuts, reserving a small amount of the walnuts to scatter over the top of the loaf.
    In a separate bowl or jug, mix together the apple juice, egg, melted butter and honey, then pour into the bowl with the flour. Gently mix together, making sure you don’t overmix so that you have a lighter loaf when cooked. Spoon the mixture into the prepared loaf pan. Scatter the reserved walnuts and the oats over the top. Bake for 40–45 minutes, or until the top is lightly golden and a skewer inserted into the middle of the loaf comes out clean. Leave to cool in the pan for 10 minutes before serving warm or turning out onto a wire/cooling rack to cool completely.

All of these recipes are adapted or taken from In the mood for Healthy Food, my exciting new cookbook, which is bursting with achievable, simple, and deliciously nutritious dishes that are good for you inside and out. Released on 16th July 2015, so not too long to wait!

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Jo Pratt
In the Mood for Healthy Food
Available from Nourish Books in July 2015

 

 

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Vegan brunch – Sweet Potato Hash with Tomato Relish

From Adele McConnell’s The Vegan Cookbook.

To celebrate World Vegan Month, each Monday we will be sharing a brilliant vegan recipe to add to your repertoire. For this first week it’s all about happy beginnings, so get your day off to a good start with this delicious vegan brunch. You can make the relish beforehand and keep it in the fridge for up to 4 weeks. The versatile hash mixture can also be made into burgers or a rosti – simply soak 1 tablespoon chia seeds in 3 tablespoons water for 10 minutes, then stir into the cooked hash. Form into burger shapes and fry in a little oil for 5 minutes.

 

Sweet Potato Hash with Tomato Relish

Serves: 2 (with relish leftover)

Preparation time: 25 minutes

Cooking time: 1 hour 10 minutes
 
1 tbsp olive oil or coconut oil
250g/9oz sweet potato, grated
1 large onion, chopped
60g/2¼oz kale, thinly sliced
1 tbsp lemon juice
chopped parsley leaves and diced avocado, to serve

For the Tomato Relish:
4 medium tomatoes, chopped
1 large onion, chopped
1 red pepper, deseeded and cut into dice
1 tsp cider vinegar
2 tsp brown sugar or coconut sugar
1 tsp crushed chillies
350ml/12fl oz/1½ cups vegetable stock
sea salt and freshly ground black pepper
 

1. To make the relish, put all the ingredients in a large, heavy-based saucepan. Bring to a gentle boil over a medium heat, then reduce the heat to a low simmer and cook for 45 minutes, stirring frequently, or until the pepper is soft and the liquid has reduced. Adjust the seasoning to taste.

2. When the relish has thickened, remove the pan from the heat and leave to cool. Pour into a sterilized glass jar and store in the fridge for up to 4 weeks.

3. To make the hash, heat the oil in a heavy-based frying pan over a medium heat and add the sweet potato and onion. Season with salt and pepper. Cook for 10 minutes, stirring frequently, then add the kale and cook for a further 10 minutes, or until the sweet potato is crispy and the onion is soft. Drizzle over the lemon juice and sprinkle with parsley. Serve with diced avocado, and top with a large spoonful of tomato relish.
 

 

Adele McConnell is the founder of the hugely successful vegan food blog, vegiehead.com, and was the winner of the prestigious ‘Vegan Food Blogger Award’ by The Vegan Woman 2012. She loves sharing her passion for vegan food. Watch her inspiring, easy-to-follow cookery demonstrations on her YouTube channel.

 
 

Adele MacConnell - 100 Vegan Recipes

“Feed your soul, taste the love: 100 of the best vegan recipes”

The Vegan Cookbook by Adele McConnell

 

Click for more info!