Doha

Chocolate Chilli Overnight Oats

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I love overnight oats because they're quick and easy to make, are super versatile and you can take them on the go with you when you're pressed for time!

Now that the weather is cooling down I like to keep my internal body temperature warm by using ingredients that help keep my internal fire going. This recipe is filled with super boosted medicinal foods which support a healthy immune system to keep the seasonal colds at bay.

The use of cayenne pepper in this recipe is to activate the healing benefits of the turmeric while also making you feel all warm and tingly inside. Turmeric is a superfood root which is dried and powdered, the benefits of using it are numerous. For me the most important thing is that it reduces inflammation in the body. Inflammation is your body's response to injury which is great! However, our modern diets and lifestyles of eating highly processed sugars and dairy, drinking alcohol, feeling stressed etc can also cause inflammation in the body. Therefore by adding turmeric to our diets we can aid our bodies by reducing it's workload. It's not a cure all and it also helps to be more mindful of what we fuel our bodies with, both nutritionally and mentally.

Cacao is also a very powerful antioxidant, high in magnesium, which helps relax our muscles, hence why women crave chocolate when they are about to start their cycle. Please make sure that you use good quality raw cacao powder for this recipe as nutritionally it makes a big difference. Most cocoa powder you find in your local supermarket has been heated at very high temperatures which kills a lot of the nutrients. It is more expensive but a little goes a long way with so it's worth investing in some as it will last quite some time.

If you don't have all the ingredients don't worry, get creative and substitute some or leave others out. Or better yet why not try your hand at making your very own signature version?!

Ingredients
(Makes 1 large serving or 2 smaller servings)

  • 3 Tbs chia seeds
  • 3 Tbs rolled oats
  • 1 Tbs almond meal
  • 1 tsp cacao powder
  • 1/8 tsp cayenne pepper
  • 1.5 tsp cinnamon powder
  • 1/2 tsp turmeric powder
  • 1 Tbs goji berries
  • 1 ripe banana, mashed
  • 1/2 Tbs cacao nibs
  • 1/2 Tbs coconut flakes
  • 1.5 cup non dairy milk (I used sunflower seed milk)
  • Pinch of Himalayan pink salt

Method

Mix everything into a bowl or jar using a fork, making sure it's all well combined. Place in the fridge overnight or for a minimum of 15-20 minutes. Enjoy! *This will last in the fridge for 2-3 days.

Healing Savoury Turmeric Pancakes

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The past two weeks have been quite intense for me as I've been recovering from a concussion. I've been feeling rather nauseous followed by migraines, shoulder and neck pain so as a result I've been eating and drinking as much turmeric, ginger and cacao as possible to help heal myself naturally. As I was feeling much better today I was inspired to make us some savoury pancakes for brunch and decided to add in some turmeric, as a precautionary measure for the pain, and I'm pleased to say that they ended up tasting great (husband approved) so thought I'd share them with the world!

If you haven't heard of all the incredible healing properties of turmeric here's one example. It's a great anti-inflammatory and has been used in many cultures for hundreds of years due to these specific effects which are caused by the chemical curcumin, that gives it the prominent yellow pigment. Recently studies have shown that it's just as effective as taking synthetic anti-inflammatory medication and when combined with black pepper it's bioavailability is boosted making this wonderful golden spice much more potent and effective in healing the body.

So here's a quick recipe which is 100% plant based, gluten free and wonderfully healing. You can get inventive with the toppings and add whatever you have at home. we had left over mung bean curry from dinner last night so decided to use it again, this can be substituted with cooked lentils, chickpeas or left out completely and enjoyed simply with the avocado and cherry tomatoes.

       

 

 

 

Ingredients (Makes 6)

Pancakes

  • 3 flax "eggs" (1 flax "egg" = 1 Tbs ground flaxseeds : 3Tbs water)
  • 1/2 cup brown rice flour
  • 3/4 cup buckwheat flour
  • 1 1/2 cups water
  • Couple pinches Himalayan pink salt
  • Pinch of cracked black pepper
  • 3/4 teaspoon turmeric powder
  • 1/2 tablespoon nutritional yeast
  • 1/2 tablespoon coconut oil

Toppings

  • 1 ripe Hass avocado, thinly sliced
  • Juice of 1 lime
  • Handful of fresh parsley
  • 1 cup cherry tomatoes, quartered
  • 1/2 teaspoon sesame oil
  • Cooked mung beans/lentils (optional)
  • Salt & pepper to taste

Method:

Make the flax eggs by combining the ground flaxseeds with water in a bowl, stir to get an even consistency and place in the fridge to set (about 10-15 mins).

Heat up your pan (preferably a non toxic non-stick pan like these) on medium - high heat.

Combine all the pancake ingredients in a medium bowl and whisk to combine.

Once the pan is nice and hot pour a ladle full of the mixture into the pan, using the back of the ladle to spread the batter out making it nice and even. Leave to cook for 3-4 mins, then flip and cook for another 2 mins. Repeat until you've finished all the batter.

Heat up the coked beans or lentils if you're using them. Pour 1/2 the lime juice and a pinch of salt to the thinly sliced avocado . Put the chopped cherry tomatoes in a small bowl along with the rest of the lime juice, sesame oil and a pinch of salt & pepper.

Add a little bit of each topping to your pancake and fold it over for a fancy looking crepe or add A LOT of each topping and eat it messily (my preference).

Enjoy!

Chickpea coconut curry with seasonal greens

This is a deliciously comforting meal to keep you warm in the winter months, my definition of comfort food. It is inspired by my  Iranian culture and travels to Sri Lanka & India. It's also 100% whole food plant based made with nothing but pure goodness. I've recently started an online course in plant based nutrition with the Center for Nutrtion Studies founded by Dr. T Colin Campbell and it is such a joy to enhance my knowledge of this lifestyle. It has also influenced my food choices, I'm eating more greens than usual and using a lot less fat. The studies in this field are absolutely incredible and it's so interesting to see how much research has been done in the field of plant based nutrition, especially in relation to chronic diseases. I would suggest reading Whole by Dr. Campbell or watching one of his many talks online if you're curious to know just how much our diet affects our health.

Anyhow moving on to the recipe!

The rice and tahdig, crispy Persian rice literally meaning bottom of the pot, are made in a rice cooker. I've found that this is the most foolproof, and fuss-free way of making it without burning the rice. However if you don't have a rice cooker you can also use a non stick pot, preferably a non toxic one like the ones Green Pan make. Follow the instructions to cook the rice as stated below, then when it comes to making the tahdig, make sure you cook the rice on low heat so that it doesn't burn. I admit this is quite an art and gets better with experience and much easier if you use a rice cooker!

The greens can easily be replaced with whatever is in season in your part of the world.

(Serves 6) *Use organic ingredients where possible

Curry

  • 1 tablespoon coconut oil
  • 1 yellow onion, diced
  • 2 garlic cloves, crushed
  • 1 inch fresh turmeric, diced or 1/2 tablespoon turmeric powder
  • 1 inch fresh ginger, diced or1/2 tablespoon ginger powder
  • 2 teaspoons curry powder
  • 6 plum tomatoes or 3 vine tomatoes, diced
  • 1 kohlrabi, skinned & diced or 1 medium potato
  • 4 teaspoons coconut butter
  • 2 cups cooked chickpeas, I used brown chickpeas
  • 4 mustard leaves, de-stemmed and chopped
  • 6 spinach leaves, chopped

Coconut Rice & Tahdig

  • 4 cups brown basmati rice
  • 2 cups dried shredded coconut (unsweetened, organic)
  • 8 cups water
  • Pinch of sea salt
  • 1 1/2 tablespoons melted coconut oil (or another high smoke point oil)

Coriander vegan "yoghurt"

  • 1 cup fresh coriander, leaves and stalks
  • 2 handfuls cashew nuts
  • 1 garlic clove, crushed
  • 1 tablespoon Apple cidre vinegar
  • 1 tablespoon tahini
  • 1 tablespoon olive oil
  • 1 tablespoon nutritional yeast flakes (optional)
  • Pinch of sea salt & black pepper 1/2 cup water

Method

1. Rinse the rice a couple times, strain and place in a rice cooker, add the 8 cups water, dried coconut and salt and leave to cook, approximately 30 mins.

*If you don't have a rice cooker please read the notes above.

2. While the rice cooks, add the tablespoon of coconut oil to a medium sized pot and on medium/high heat until the oil melts. Add the diced onion and let cook for a couple of minutes, then add the garlic, turmeric and curry powder, stir to combine let cook for 1 minute, until fragrant. Then add the diced tomatoes, reduce heat to medium/low and allowing the tomatoes to reduce for about 10 minutes, stirring occasionally. Finally add the kohlrabi/potato, coconut butter, chickpeas, and enough water to cover the ingredients by half an inch or so. Turn up the heat to high and bring to a boil, then reduce to simmer for 15 minutes, uncovered.

3. Once the rice has cooked through, gently scoop the rice from the edges of the pot towards the middle to form a pyramid shape. Make 5-6 holes in the rice pyramid by gently poking the back of a spatula through to the bottom of the pot. Pour a small about of the melted coconut oil into each hole, and leave to cook for another 15-20 mins, this is how you get the crispy rice.

4. Add the chopped spinach and mustard leaves to the curry, cover the pot and let cook for 5 minutes, until wilted. Stir to combine, remove from heat and let sit for 10 minutes or so to allow the flavours to settle.

5. In the meantime place all the "yoghurt" ingredients in a blender (I used my magic bullet), and blend until smooth. 6. Take most of the rice out the pot, except for the bottom layer touching the base of the pot, and using a wooden spatula gently cut and flip over the thin crispy bottom layer.

7. Serve up the dish and enjoy! **This will keep in the fridge for 3-4 days and usually tastes better the next day as the flavours infuse further.

5 Minute Cleansing Sprout Salad

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This recipe is inspired by my friend Dan's father, Mooky, who I mentioned in my post about my travels to London over the summer. He grows a lot of his own vegetables and herbs in his garden and makes a salad very similar to this with his homegrown produce. This version is a bit less intense but I do warn you, it is not for the faint hearted as it includes fresh garlic, chilli, and energy and nutrient rich sprouts, so be prepared for a boost of plant power!

I recently put some seeds in my germinator and a few days later had way more sprouts that I could handle so I thought of a way to utilise them without too much effort as I was feeling a bit lazy. I had a look in the fridge and saw parsley, fennel, jalapeño chilli peppers, cucumber...I was immediately transported back to Mooky's garden picking fresh herbs and veggies and that's when I knew I had to try and recreate the amazingly powerful green salad he made for us this summer. You can used whatever veggies and herbs you have at home but the key is to keep the flavours fresh and clean.

Germination and Sprouts

I've been the proud owner of a three tiered germinator for the past 4 years now and go through phases of using it. But when I'm on a roll, I absolutely love it because there's always a quick nutrition rich pick me up at arms length which I can just eat as is or add to salads, soups, noodles etc.

A germinator is basically a fancy sieve which you put organic seeds/beans/grains, and add water to so that the seeds get activated at begin the sprouting process. However, you do not need to own a germinator in oder to sprout your own seeds, all you need are good quality organic seeds/beans/grains, a jar, some cheesecloth to cover the top of the jar and a rubber band, as this beautiful info-graphic by Victor Paiam explains:

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Germination

Once you have your seeds, I use these, you need to soak them over night in a bit of water. The next day discard the water and put the seeds in your germinator, fill with filtered drinking water, enough to just cover the seeds then tilt upside down so that it drains out, keeping the seeds moist. Repeat the watering and draining process twice a day until you get some sprouts, this should take anywhere between 2-4 days depending on what you are using.

Sprouts are a great source of B vitamins, protein and antioxidants which are perfect for vegetarians and vegans alike. They also give your body a lot of energy. Image how much energy it takes for one seed/bean/grain to transform into a sprout, well when you eat it, all that energy gets transferred to your body and is very beneficial to your whole system. However be sure to use organic seeds/grains when sprouting as they will not have any chemicals added to them, and please use clean drinkable water too!

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As mentioned above, this recipe is not for the faint hearted as it is extremely strong in flavour, and is very cleansing for your body, so don't say I didn't warn you :)

Ingredients

  • 1 big handful of sprouts (I used lentil, radish & mung bean sprouts)
  • 2 small cucumbers (organic/pesticide free if possible)
  • 1/2 bulb fennel 1 jalapeño chilli
  • 1 handful fresh parsley
  • 2 cloves garlic
  • Juice of 1 lime
  • 1 1/2 tablespoon extra virgin cold pressed olive oil
  • 1/2 teaspoon cumin powder
  • Salt & pepper to taste
  • Dried chilli flakes, to taste (optional)
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Method:

1. Dice the cucumber, fennel, and jalapeño up quite finely and add to a medium bowl.

2. Roughly chop the parsley, and mince the garlic, add to the bowl.

3. Add the sprouts, lime juice, olive oil, cumin, and a pinch of salt & pepper and combine all the ingredients until everything is coated in the salad dressing. Taste and adjust seasoning if needed, and sprinkle some dried chilli flakes on top if you want an extra kick of flavour.

Enjoy!

5 Ingredient Delicious Chickpea Crepes

Socca

These are the most delicious, filling, easy and protein rich crepes ever! They're naturally gluten free, high in iron, magnesium and Vitamin B-6. These are all magnificent vitamins and minerals which your body needs to function well. Iron produces collagen which keeps your skin looking young & fresh, magnesium helps regulate blood pressure, and Vitamin B-6 aids in regulating your mood and appetite.

I first became familiar with them a couple of years ago through Yotam Ottolenghi's book Plenty  but was living in the UK at the time and couldn't find chickpea flour very easily, so I quickly forgot about them. It was only recently when I read through my copy of Sarah Britton's cookbook Inspired Plant Based Recipes for Every Season that I immediately put the chickpea flour which had been sitting in my cupboard for a few months, to good use! They are traditionally called Socca, in France or Farinata in Italy, and are made with olive oil, however olive oil has a very low burning point so coconut oil is used as an amazingly delicious and nutritious substitute. The toppings are very versatile, so you can use what you've got in the fridge, which is what I tend to do, and wrap them up into a simple and nourishing meal. They also freeze very well, so you can make up a big batch, freeze, then heat them up in the oven quickly when you need them.

As I've been hosting more group cooking classes recently, I'm very aware of using ingredients which are readily available in Doha. And chickpea flour happens to be available in almost all supermarkets here, it's really cheap too, which means you have more money to spend on other whole food items or perhaps a little present for yourself! So Doha people, this one is dedicated to you :)

Ingredients

(makes 4 large  crepes)

Chickpea Crepes (recipe from Inspired Plant Based Recipes for Every Season) 

1 cup chickpea flour (also called besan or gram flour)

Pinch of Himalayan pink salt

Pinch fresh cracked black pepper

1 1/4 cup warm water

3 tablespoons coconut oil + more for cooking

Topping Suggestions

Beetroot hummus (regular hummus is also fine)

Carrots

Baby spinach leaves

Goats cheese

Guacamole

Cherry tomato salsa

Pesto

Method:

Sift the flour over a large bowl, then add salt & pepper, mix to combine.

Whisk in warm water and melted coconut oil and let sit for at least 30 mins. This will ensure the crepes hold together well.

Then heat up 1/2 tablespoon coconut oil in large pan over medium heat, once hot pour 1/4 of the mixture to coat the pan. Cook for 5-8 minutes on one side, until bubbles start to form and the crepe holds together well (patience is key here) then flip and cook for 2 mins on the other side, and repeat.

Add your toppings of choice and enjoy!

Summertime Homemade Popsicles

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I know I haven't had the chance to post a recipe up on the blog for a while... We went away on a family holiday to Jordan & Dubai and as soon as I got back I went straight into weekly special orders, my first ever group cooking class, followed by lots of catering orders and few new exciting developments which I'll hopefully be able to write about soon :)

I've been practising yoga on the balcony recently as the weather is absolutely beautiful over here at the moment, and this recipe idea came to me on one hot morning! It was a lot hotter than usual and after I finished I was drenched in sweat, all I could think of was having a nice fruity popsicle. I rummaged around the cupboards and found my old popsicle moulds, reached for the few ingredients we had in the fridge and decided to make some mango, coconut milk, lime, and ginger popsicles.

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Mangos are very alkaline, which help balance the acidity in your body, they are also high in antioxidants which help protect the body against certain types of cancers.

Coconut milk has a multitude of benefits so here are a few, it's anti-bacterial, high in good fats, and iron, which is especially good for women.

Limes are an amazing source of vitamin C, they also help keep the body's blood sugar levels balanced, which is a good combination with mango as they are high in natural sugars.

Finally, I love ginger, not only does it add a nice depth of flavour but it's so good for you too! It helps reduce inflammation, aids in digestion & nausea and has also been linked to studies which have shown that it kills cancer cells.

So not only will this popsicle cool you down in the summer heat, but it will also be doing a lot of good to your body, in contrast to the sugar and chemical filled popsicles you can by at the shops! Again, if you don't have all the ingredients, try experimenting with what you have at home.

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Ingredients (makes 6)

1 medium ripe mango

1 frozen ripe banana

1/2 cup coconut milk/cream

Juice of 1 lime

1 knob of fresh ginger, peeled

Method

Scoop the flesh out of the mango, place in a blender along with all the other ingredients and pulse until you have a nice smooth consistency.

Fill the moulds with the thick mixture, tap the moulds on the counter to make sure the mixture has been evenly dispersed, then place in the freezer for 4 hours, or over night.

Enjoy!

Group Cooking Classes

I've been quite busy doing my weekly specials, catering, and a tending to a few exciting new developments! I haven't had much time to write up any new recipes, I'm hoping to get round to doing so at some point this week!

But for now, I just wanted to mention my group cooking classes. I hosted my first group cooking class earlier this month and the response was so great that I have decided to host two more before the end of the month!

Here's the flyer for more details xx

Group cooking classes 20th & 21st April 2015

Mini Gluten Free Cookies

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These cookies were a result of making lots of almond milk for orders of my weekly specials and not wanting to part with the leftover pulp, after all it's an excellent source of fibre! So I decided I would dehydrate it on the lowest setting in my oven for 12 hours as I would be left with raw, almond meal. Everything was going to plan, until about 10 hours in, I wanted to heat up my lunch in the oven, so removed it from the oven while I turned up the heat, warmed up my lunch put the pulp back in. About 5 mins later, I started to smell toasty, sweet almonds and realised what I had done! The almond pulp was now golden brown, a couple minutes longer and it would have burnt. So I took it out the oven, let it cool and whizzed it up in the food processor, resulting in a toasted almond meal. I decided to test it out by making cookies, and I'm so glad I did!

Luckily the recipe is quite versatile and can be made with normal almond meal/flour without having to go through the whole ordeal I did.

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Ingredients (makes 20)

1/2 cup almond meal/flour

1/3 cup buckwheat flour or brown rice flour

6 tbs coconut butter or tahini

1 1/2 tbs date syrup or sweetener of choice (honey, maple syrup)

6 tbs cashew milk or 4 tbs almond milk

Optional fillings:

Jam

Dark chocolate pieces (70-85%)

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Method

Preheat the oven to 175 degrees Celsius, and prepare a parchment lined baking tray.

Mix the almond meal and buckwheat flour in a medium sized bowl. Then add the coconut butter, date syrup, and cashew milk, and combine until you have a cookie dough consistency. If it's too dry add more milk!

Spoon out roughly 1 teaspoon of dough, roll it into a ball, and place on baking tray. Continue until you run out of dough. Then either gently press down on the dough ball with the back of a fork to flatten leaving a nice imprint. Or use your thumb to gently press down on the dough ball, making a round indent in the centre, and fill with optional filling.

Pop in the oven and bake for 12 mins, turning the baking tray halfway through to brown the cookies evenly. Remove from oven and leave to cool.

Enjoy with a nice cup of herbal tea!

Pistachio & Rose Amazeballs

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I started doing weekly specials about a month ago, selling the food products I make for catering jobs, or at home. I never imagined I would be selling my amazeballs, cashew milk, banana bread etc, but my friends and clients kept asking so I thought I'd give it a go! And I couldn't be happier, not only do I get to share my food with more people, which is what I love doing, but I've also met such wonderful new people! It has made me realise just how much people in Doha do want good, organic, whole, plant based food.

One thing I've sold almost every week and have been playing around with is what I call 'amazeballs'! They are the perfect little treat to have around as they all filled with pure goodness, no added sugars, fillers, words you can't read, let alone say, and my husband loves them, which is a good excuse to make them all the time. The different variations I've sold so far have been chocolate orange with maca, goji berry with flaxseed , and pistachio & rose with spirulina, which is this weeks' special inspired by my Iranian background and a little bit, but not really, valentines day.

Once you have the consistency of the base down, which is basically raw nuts, dates, and a superfood (this is optional, but so much better added in) then it's easy to experiment with flavour combinations etc. If you don't have all the ingredients, it's ok, you can sub it for something similar, or leave it out all together. Goji berries can be substituted for cranberries, medjool dates can be substituted for any other soft dates, raw honey can be substituted for date syrup or maple syrup etc, and you don't have to roll them in anything, they're also great just on their own.

P.S. I'm not really one for celebrating valentines day, I think that if you love someone, be it your family, friends or your other half, you should shower them with love (and amazeballs) every single day!

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Ingredients (makes approx. 20 pieces)

  • 80 grams raw, unsalted pistachios (peeled)
  • 50 grams goji berries (see notes above for substitutions)
  • 50 grams dried figs
  • 100 grams medjool dates
  • 60 grams unsweetened desiccated coconut (organic, preservative free)
  • 1/4 teaspoon spirulina powder (optional)
  • 1 tablespoon raw honey
  • 1 tablespoon coconut oil
  • 1 1/2 teaspoons rose water

Toppings (optional) 1/2 cup dehydrated rose petals, or dried rose buds 1/2 cup desiccated coconut

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Amazeballs mudra!

Method

Place pistachios in the food processor and pulse until they are crumbly.

Add the rest of the ingredients to the food processor, except for the toppings, and blitz on a medium speed for about 20 seconds then go to high speed for about a minute, until you have an even consistency (this will vary depending on how powerful your food processor is).

Scoop out approximately 1 tablespoon of the mixture at a time, squeeze in your hand, and roll into a ball gently with the palms of your hands.

Prepare the toppings (optional) by using a spice mill, or pestle and mortar, to grate down the rose petals to a similar consistency as the desiccated coconut.

Mix the 1/2 cup of desiccated coconut and the rose in a small bowl, and roll the amazeballs in the mixture. Place in the fridge for 20 minutes (if you can resist) or eat as is! They should keep in the fridge for about 2-3 weeks, but they'll probably be eaten up way before then!

Enjoy and share with all the people you love in your life!

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If you are based in Doha and are interested in knowing more about my weekly specials, head over to my instagram or facebook page for more info! 

Quick Homemade Pickles

The winter season in Qatar is pretty much equivalent to Spring, as the weather is a lot cooler than the scorching summer months. Which mean this is the perfect time to start pickling any surplus veggies. Here is a quick and easy recipe that I found on My New Roots which I used to preserve the delicious locally grown organic produce I've been getting.

This is a great accompaniment to any meal and will keep in the fridge for 2-3 weeks. I like to have it in my post yoga bowls which normally consist of steamed veggies (whatever I have in the fridge), buckwheat noodles/quinoa, and a topping of avocado, nuts and seeds. It adds a delightful vinegary crunch to your meal, and you're body will be taking in all the goodness from the raw veggies and apple cider vinegar.

Get creative and use any veggies you like, I had daikon, radish and cabbage spare so I decided to use them, but you can switch it up depending on what you have on hand. You'll need a 1 litre jar or several smaller ones.

Ingredients

  • 4/5 large radishes
  • 1 daikon
  • 1 cup green cabbage
  • 1 cup apple cider vinegar
  • 1 cup water
  • 2 tsp fine Himalayan pink salt or sea salt
  • 3 garlic cloves
  • 2 tsp maple syrup or raw honey
  • 1 tsp black pepper corns 1 tsp fennel seed (optional)

Method

Cut off the stem and root of the radishes and daikon. Slice the veggies into thin rounds, dice the cabbage, and set aside.

Measure out the apple cider vinegar and water into a cup, and add the salt and maple syrup. Stir to combine, making sure the salt has dissolved.

Add the radish to the jar, along with the a few peppercorns a clove of garlic, and fennel seeds if using. Then add the cabbage, again a few peppercorns and garlic as before, and finally the daikon, along with the remaining condiments.

Pour the vinegar mixture over the veggies, making sure they're all covered and close the lid tightly over the jar. Store in the fridge for at least 24 hours before eating, this will keep for 2-3 weeks in the fridge.

Enjoy!