Vegan Meatless Balls


I really enjoyed making these and eating them. They are dense, and filling, and really tasty. You will not miss the meat! I am not Vegan, and have no judgement whether anyone is or not, but I just don’t eat meat, well apart from fish occasionally, anymore. My choice. I do like eating a mainly plant based diet, with very low diary, and wheat, and it helps with my psoriasis. I know health comes from within, so this whole journey is to clear my skin, and feel healthier, after the toxic effects of having IVF 7 years ago. I will write more about my ‘P’ in another blog

Back to the balls. Came up with this recipe yesterday. I wanted a crunchy outside, and a moist inside, and these are perfect. Served with my versatile Tomato sauce, and spiralled courgettes, this make an oh so tasty lunch or dinner. You can also eat them on their own with a nice salad, or rice.

Lets begin

Vegan Meatless Balls

380g can Cannelloni Beans drained
3 handfuls of Kale ( I am so rubbish at measuring!!)
1 Leek but only the white bit. Save the green bit for stock
1/2 tsp Smoked Paprika
1/4 tsp Turmeric
1/4 tsp Chilli Fakes, although I added 1!!
1/2 tsp Dead Sea Salt
1/2 Pepper
4 tbsp Coconut Butter, or any cooking oil
1 tbsp nutritional yeast (optional)
3-4 tbsp Rice Flour

Heat the oven to 190c.

Put all the ingredients into and blender, and blitz, but dont make the moisture too smooth, you want it quite course. This mixture is a little sticky, but you should be able to take a bit out to roll. If its too sticky add more Rice flour.
Roll the mixture into balls. i got about 12 out of this mixture.
Place on a non stick sheet, or grease proof paper, on a tray, and bake in the middle of the oven for about 15-20 mins. When they are slightly brown, take them out, otherwise they will be too dry. I served mine with my Tomato Sauce ( recipe soon), and spiral courgettes, a fab low carb meal

Chia Pudding for Breakfast anyone?


Chia Pudding with Frozen Bananas, and Dates

This is a fav breakfast pudding of mine. The first time I had this I really wondered if it would fill me up. It certainly did. And so easy to prepare. This is fast food at its best. I can have this ready in minutes in the morning. The frozen chopped bananas are a real treat and taste fab, with the dates. And this time I added my Cashew and Coconut butter, which is just so yummy. You can add any thing you want to the top. I have added blueberries, cacao nibs, almonds, there is so much to choose from. Play around and see what you like

1 cup Coconut Milk ( I use Alpro)

2 tbsp chia seeds

1/2 frozen Banana

1 Date

2 tbsp Cashew and Coconut Butter

Mix and Soak over night. Then add the rest of the ingredients on top

Cashew and Coconut Butter

250g Cashews

25 g Coconut chips

4 tbsp Coconut Oil, melted

Put tall the ingredients into a blender. Now please make sure that your blender is ok to run for about 10 minutes. Start blending. You may need to keep wiping down the sides. At first the nuts go crumbly, and you think its not turning to butter, but believe me it will. As the blades heat up the nuts, they will release their oils, and you will get butter.

Then place into a clean jar, and put into the fridge. This will keep for about 10 days

Ta Ta for now

Sweet Potato and Puy Lentil Biryani

Here is a fab recipe for a healthy Biryani

I love this recipe so much, and cook it regularly. It is filling, and nutritious, and so comforting. I like to serve mine with a huge dollop of hummus, and sprinkle with dried chillies…yummio mow

Sweet Potato and Puy Lentil Biryani

1 cup brown basmati rice
1 large onion, chopped
4 cloves garlic
1 inch ginger
1 tsp turmeric
1 teaspoon cumin powder
1 tsp cumin powder
1 cinnamon stick
3 curry leaves
1 tbsp ghee (if you are vegan use an extra tbsp of veg oil)
2 tbsp vegetable oil
1 tomato, chopped
1 tsp chilli powder
1 sweet potato
1 cup puy lentils (washed)
1 courgette
1 tsp sea salt
1 tsp pepper
2 cups vegetable stock

Place the rice into a bowl, and rinse a couple of times, and them leave to soak in water for about 30 mins

On a medium flame, heat the oil, and ghee, and add the onions, cinnamon, and curry leaves, and cook until the onions are golden brown. Then add tomato, and cook for about 5 mins. Grate in the garlic, ginger, and add in all the spices, and salt and pepper, ad cook for a further 5 mins. Take care not to burn the spices.
Then add the sweet potato, puy lentils, and courgette, and stir. Then add the rice, and stir.. Then add the vegetable stock and bring to the boil. Cover, and cook for about 15 mins. Take the lid off, and check the rice. It should be slightly soft, but with a bit of a bite. Leave the lid off, and when the water has mostly evaporated, lower the heat, and cover tightly with a lid. ( I use a tea towel in between the pot, and lid, but please make sure you pull the corners of the tea towels up around the lid so it doesn’t catch the flame) and leave to steam for about 20 minutes. Make sure all the water has evaporated. Brown Basmati rice will always have a bit more of a bite than white, but I love this.

And here are some healthy facts about some of the ingredients in my recipe

It is believed that Ghee helps cure ulcers, prevents constipation, and promotes eye and skin health.
It enhances the function of brain cells and promotes learning. It helps increase memory retention.
It triggers and enhances the secretion of stomach acids to help with digestion, whereas other fats, such as butter and oils, slow down the digestive process and can sit heavy in the stomach. It helps improve the digestive health.

Curcumin is the main active ingredient in turmeric. It has powerful anti-inflammatory effects and is a very strong antioxidant.
Sweet Potatoes are very nutritious and rich in some key nutrients like Vitamin A, Vitamin C and Potassium.

Garlic has been shown to lower blood pressure and cholesterol

Ginger has been used to help digestion, reduce nausea and help fight the flu and common cold, to name a few.

Onions are an anti-inflammatory, antibiotic, antiviral, thought to have diverse anti-cancer powers –

Chickpeas are a good source of protein and iron .They contain Garbanzos, which are an excellent source of the trace mineral manganese, which is an essential cofactor in a number of enzymes important in energy production and antioxidant defences. They stabilise blood sugar levels, and regular intake of Chickpeas can lower cholesterol. Garbanzo contain phytochemicals called saponins, which can act as antioxidants. It could lower the risk of breast cancer, protect against osteoporosis and minimises hot flushes in post-menopausal women.
Great for weight loss too, due to high fibre content and low GI. Chickpeas can keep you full longer, controlling the appetite.

I will be posting more healthy recipes so stay close by.

Happy Easter