Food Blog

Healthy plant-based recipes full of good stuff whilst being free from refined sugars and wheat. The food blog is a space to kickstart your inner creativity!

15 Carrot themed recipes in time for Easter!

I notice I have shared a few recipe round-ups recently. I promise I do have other new recipes waiting in the wings... I have just been busy with my coaching work and researching content for a new book I'm writing focussing on 'creativity' that I haven't had as much kitchen time for cooking and photography. 

I'm actually spending Easter in Vietnam with my mum, visiting my sister who lives overseas. In the meantime before I leave on Wednesday, I have Easter on my mind and the one food (other than chocolate) I associate with Easter is... carrots!

So here you have it, a few of the popular carrot themed recipes from my archives to tempt your creations over the holiday period and beyond!

There are plenty to choose from but if you are intrigued to know my personal favourites, they would be:

1) Carrot Cake Brownies

2) Carrot Apple and Ginger Cake

3) Carrot Burgers  (and oldie but goodie!!)

Enjoy... let me know if you make any of these recipes or come up with your own carrot themes Easter dish! Best place to catch me is Instagram

Print Friendly Version of this pagePrint Get a PDF version of this webpagePDF

Pancake Day... 15+ Recipe Roundup!

It's less than a week until Shrove Tuesday.... yay Pancake Day!! 

I haven't made pancakes for ages but will definitely be doing so next week. In the meantime, I am re-sharing the classic British Pancake recipe (more like a crepe than a fat American style pancake) and a roundup of all my blog favourites.

I would love to hear your favourite recipes or flavour combinations you'd love to see me create?

classic pancake.jpeg

Recipe: classic pancakes

Makes 3 medium pancakes (serves 1 if you are anything like me!)

Ingredients:

  • ½ cup white spelt flour
  • 1 tsp ground flax or chia seed
  • 1 tsp agave syrup
  • 1 tsp baking powder
  • tiny pinch salt
  • 2/3 cup non-dairy milk (reduce to ½ cup if you prefer a thicker pancake)
  • 1 tsp vanilla extract
  • 1 tbs melted coconut oil

Method

Mix dry ingredients and then add wet ingredients. Mix well until you have a smooth batter with no lumps.

Meanwhile, heat a medium-sized frying pan with very light covering of oil (I used rapeseed oil lightly rubbed over the surface with kitchen roll). Once the pan is hot add a large spoonful of batter to the pan and move the pan in circular motions to spread the batter into a larger circle. Cook for approx. 2 minutes and then carefully flip to cook the reverse for approx. 1 minute until both sides are lightly brown. Run a little more oil over the surface of the pan and then repeat for two more pancakes.

Serve hot with toppings of your choice.


Want more inspiration... here is a recipe round-up of pancake ideas, with a savoury option too!

AND, since pancake day is just the day before Valentines Day.. why not join forces and create a two-in-one dessert with wow factor... 

Print Friendly Version of this pagePrint Get a PDF version of this webpagePDF

Peanut Butter Roundup... 15 recipes for #nationalpeanutbutterday

Do you know what day it is today?

January 24th 2018 = National Peanut Butter Day!

I almost missed it - again! It was brought to my attention in the nick of time by the peanut overload as I scrolled through Instagram. So yep, I am now adding to the noise by giving you a round up of top peanutty recipes from my archives to try! Plenty of sweet and savoury options to inspire you. Or maybe you've come up with a recipe combo of your own?

If nothing else... I hope you celebrate today by grabbing a spoon and dipping it in the peanut butter jar!

Mmmm, if you want to know my top two favorites out of ALL of these recipes, it would have to be...

1) Nutty Chocolate Truffles

2) Sweet Potato Rostis

If you make any of these recipes please tag @johodson on Instagram so I can see too! :-)

Enjoy...


Print Friendly Version of this pagePrint Get a PDF version of this webpagePDF

50 Vegan Curries Recipe Round-up for National Curry Week!

Earlier this week a friend reminded me that as well as being National Porridge Day... it was also National Curry Week! Oh gosh... I couldn't let that one sail by- I love a good curry! Actually, it was one of the first dishes I made on this blog and that recipe is still a firm favourite with everyone who had tried it since, and it has starred in many of my retreats!

I conjured up a super simple '5-minute curry' creation as shared below, but also decided to reach out to the wonderful community of Finding Vegan bloggers so see if they'd like to share with me their own favourite curry recipes and curry relates side dishes. I've added a couple of mine in the mix too. 

Ooooh it's turned into a big juicy round-up with plenty of inspiration to see you right through the winter and beyond. Bookmark this page (or save it to Evernote which is what I usually do)  and give them a go... let me know what you make! :-)

>>> Make sure you scroll down to below my '5-minute curry' recipe to check out the round-up recipe collection! <<<

5 min coconut curry 1a.jpg

Recipe: 5-Minute Coconut Curry

(cos' it literally only takes 5 mins - or 7 at tops!) ;-)
Serves 2

Ingredients:

1/2 onion
2 cloves of garlic
3 sun-dried tomatoes
2 tbs curry powder (or paste of choice)
1/2 cup grated courgette
1/2 cup grated carrot (or sweet potato)
1/4 cup coconut cream flakes*
1 1/2 cup boiling water*
1 heaped tsp veg stock (or 1 stock cube)
1 can of chickpeas
2 handfuls spinach (or other green leafy veg)

(*or sub 1 can coconut milk and a little extra water at the end to reach desired consistency)

Method:

Finely chop the onion, garlic and sun-dried tomatoes by hand or in a mini chopper, transfer to a lightly oiled medium sauce-pan and fry for 1-2 minutes. Meanwhile grate the courgette and carrot, once grated add to the pan along with the remaining ingredients and cook for a further 4-5 minutes.

Serve into bowls and optionally decorate with fresh coriander on top (if you have it- I didn't at the time!) Serve with quinoa, rice or naan as desired.

5 min coconut curry 3a.jpg

There are 50 epic recipes in this round up... there were many more to choose from but we would have been here all day if I'd included them all, so I chose a delicious selection to offer the biggest variety!

Enjoy...

(Pics run Left-Right, Top-Bottom)

Enjoyed this round-up? ...please share!

Also, let me know what other round-ups you'd like to see in the future!

blog sig.png

Print Friendly Version of this pagePrint Get a PDF version of this webpagePDF

Jackfruit inspiration... 15+ versatile vegan recipes!

Jackfruit has been a player on the vegan scene for a while now... in my excitement late last year I bought a can from the Asian market near me but and until last month it has sat in the cupboard- forgotten! Oops..

A few weeks ago I came across that lonesome can and figured it was time for some experimentation. After a little research and realising the true versatility of jackfruit, I then put a call out for some other wonderful vegan bloggers to contribute their delicious recipes too. 

Since jackfruit in this context is often used a meat substitute but as it's a fruit has a low protein count in itself, I would typical advise teaming it with beans/nuts/tofu to create a nicely balanced dish.

So here you have it, my own jackfruit 'buddha bowl' recipe creation and lots more ideas from some vegan friends. If this doesn't inspire you to go buy a can and have a play then I don't know what will! :-)

Recipe: BBQ Jackfruit Buddha Bowl

Perfect for the summer months, it famously makes a great 'pulled pork' style topping/filling. I have also tried freezing it once marinaded and part cooked, it worked really well- simply defrost enough to 'flake up' then grill or bake for a few minutes until the edges are a little crispy and serve.  In the future I will definitely be making up a big batch this way!

Final top tip- make sure you buy the young jackfruit in brine (not syrup!) this also works much better using canned jackfruit not fresh (which is handy as fresh is harder to come buy in Europe and it can weigh up to 100 pounds!) Many of the recipes online call for chopping out the centre 'core' of the jackfruit pieces, but I didn't both as I felt it would mean discarding quite a lot of the fruit and the core seemed quite soft and so I simply chopped it up well- but feel free to discard if you prefer.

 This is a photo of a jackfruit tree that I took in Chaing Mai Thailand last year!

This is a photo of a jackfruit tree that I took in Chaing Mai Thailand last year!

Recipe: BBQ Jackfruit Buddha Bowl

(from Jo!)

Serves 3-4

Ingredients: 

  • 1 can young jackfruit in brine or water (not syrup) - approx 1 1/2 cups
  • 3 sun dried tomatoes- chopped (optional)
  • 1 small onion- finely chopped
  • 2-3 garlic cloves- crushed
  • 1 tbs coconut oil (or other oil of choice)

BBQ sauce:

  • 1 can tinned chopped tomatoes
  • 1/2 cup tomato puree
  • 2 tbs maple syrup
  • 1 tbs molasses
  • 1/2 tsp sea salt
  • 1/2 tsp smoked paprika
  • pinch of cumin
  • 1 tbs liquid smoke*

For building the 'buddha bowl' (or use whatever you have to hand)

  • 1 can black beans- cooked
  • 2-3 large handfuls fresh coriander
  • 2 avocados- sliced
  • A big bunch of sautéed greens of choice- I used chard (use lots as green wilt so much!)
  • Sprinkling of pine nuts (optional- I just fancied some!)

Note: when I first made this I did not have any liquid smoke, I left it out and it still tasted great. It juts adds some extra BBQ-ey depth of flavour ;-)

Method:

Sauté the sun dried tomatoes, the onion and garlic in a medium pan until softened. Meanwhile prepare the jackfruit (cut out core if desired) by 'flaking it up' a little. Add all BBQ sauce ingredients and jackfruit to the sauce pan and simmer for 15 mins. 

Remove from the heat and allow jackfruit mix to sit and marinade for an hour. (You could also marinade for longer or overnight by allowing to cool, covering and placing in the fridge). This would also be the point at which you freeze any extra portions. 

Lay the jackfruit mix in a thin even layer on a lined oven tray (or two) and bake at approx. 160C for approx 20 mins until slightly crispy at the edges.

Meanwhile prepare the remaining components of the buddha bowl ready to serve along with the BBQ jackfruit.

Recipe: BBQ Jackfruit Buddha Bowl.jpg

 

Jackfruit recipe creations from the vegan community! Thank you to all those who contributed ;-) (click the pics to jump to the original recipes)

Jackfruit Vegan Pozole Rojo

Doras Kitchen

Vegan Enchiladas with Jackfruit and Black Beans

Well Vegan

Buffalo Jackfruit Sandwiches with Hemp Ranch

Simply Overjoyed

Jackfruit Fried Chick’n

Soy Division

Jackfruit Carnitas

Yup...It's Vegan

Teriaki Jackfruit Bowl

The Veg Life

Jackfruit Taquitos with Southwest Dipping Sauce

The Mostly Vegan

Jackfruit Crabless Cakes

Healthy Slow Cooking

Jackfruit Tacos

One Hungry Bunny

Pulled Jackfruit Enchiladas

May I have that Recipe?

Jackfruit Chile Relleno Pot Pie

Spabettie

Vegan gyros with jackfruit and creamy tzatziki

Zena N Zaatar

Teriyaki Jackfruit Sushi Bowl

Elephantastic Vegan

Jackfruit Pulled Pork Sandwiches

Vegan Heaven

Slow Cooker Pulled Jackfruit 

Yummy Mummy Kitchen

 

Here are a few other jackfruit recipe/cooking technique inspirations from around the web that provided me with inspiration when I began my experiments:

BBQ Jackfruit Sandwiches - Minimalist Baker

How to make the Ultimate BBQ Jackfruit - Organic Authority

How to cut, open, prepare and eat fresh jackfruit - video (if you don't want to use canned!)

Have you tried jackfruit or a you a newbie? If these recipes have inspired you... let me know in the comments what you try! 


Print Friendly Version of this pagePrint Get a PDF version of this webpagePDF

New Christmas recipe round up... including a FREE ebook!

Wow... nearly a month since I last wrote a food post! How has it been that long!

Well, I guess my mind and energy have been occupied with other things- namely my wellness retreat. It was amazingly epic, but I won't bore you here- you can hop across and find out more here and watch my videos if you fancy ;-)

Luckily I have festive recips to indulge in and share with you as during November I was busy creating an update ebook for Real Food Source and so here you have a little round up of some of the new delights we have for you... including these amazing sprinkles (aka bauble truffles!)

christmas bliss balls

There are loads of other great recipes in the book (all but a couple are vegan- those ones aren't mine!) 

These are the new recipes I created for this year...

  • Christmas Truffle Baubles
  • Rudolph Oaty Cookies and raw cookies (2 options!)
  • Choc-brownies xmas trees with festive frosting (love the frosting!!)
  • Choc-brownie trifle
  • Christmas wreaths
  • Mini Christmas puds

Plus you still get the awesome recipes from last year...

  • Christmas baked oatmeal
  • Coconut cream cheesecakes
  • Spiced Rice Pud
  • Mince pies with homemade refined sugar free mincemeat
  • Mini christmas pudding
  • Cranberry almond cookies
  • Christmas Cake
  • Chocolate Tiffin
  • Vegan 'Egg' Nog
  • Orange Cranberry Pancakes
  • Chocolate Muffins with ganache frosting 

You can download the book for FREE here!! 

They also have some lovely new products on their website that would make amazing Christmas gifts or stocking fillers- I will note here that not all are vegan- but they sent me a sample of their dark chocolate coated coconut balls and they are amazing- I have eaten way to many these last couple of days. I've had to hide the bag in a box in the garage to stop me digging in overtime I walk into kitchen. Seriously!  They have choc-raspberry balls too!

How will you be indulging this Christmas?

What is your favourite treat to buy or make?


Print Friendly Version of this pagePrint Get a PDF version of this webpagePDF

Product roundup... big up the super smoothies!

It's quite rare that I do a review post, and when I do it is usually when I have come across great products that have inspired me at food and wellness shows, and so I have personally asked the brand for some samples to try, instead of the other way round! 

I have been to so many health, wellness and food shows this year and have eaten soooooo many samples!! But now as we are heading swiftly towards the end of the year, and I have no more shows on my agenda, I figured a review post could be a useful thing - with the spotlight on two healthy new and unique smoothie brands in particular!

First up Pack'd Frozen Smoothie Kits...

As taken from their website: 

"Cutting edge frozen Smoothie Kits, designed with nutritionists to bring out your best. Each PACK’D Kit contains a pouch of freshly frozen, whole fruits and vegetables plus a sachet of natural superfoods. Simply blend ingredients with a choice of liquid - coconut water, almond milk, juice or water - for the ultimate smoothie without the hassle."

I drink geen smoothies and blends pretty much every day, I personally don't feel the need to buy kits BUT I appreciate that many people do not have the same flexible lifestyle I have and don't necessarily want to buy a cupboard full of expensive 'superfood' products. 

In that respect I felt that these frozen blends ticked a few innovative boxes- whole frozen fruits and veggies as well as a sachet of 'booster' ingredients. The least amount of processing for the easiest smoothie blend. One downside for some would be space- you need to fit the pacs in your freezer- there are two servings in each pack.

So far I have tried the Detox and Defence blends. I tried both mixed only with water as I want to test the flavour in the purest form. The flavours were great in my opinion, the Detox blend does taste of 'green-ness' which might be too much for some, but I enjoyed it and you could easily make it sweeter with a touch of juice or coconut water.

My top tip- when you open the little 'superfood' sachet and pour the contents in, refill it with water and add then that too to make sure you get all the bits that might stick to the packaging- no wastage that way!

3.jpg

Second up... Love Your Blender

As taken from their website:

"We combine superfoods, whole nuts, seeds and other tasty ingredients such as vanilla pod and rose petals. Over 90 per cent organic, 100 per cent vegan, and totally delicious! Simply add to fresh produce in your blender to super-charge your smoothies."

What I liked most about these little packets of goodness, when I found them at a food event, was the fact they contained whole foods as well as being very conveniently packaged. I also liked the label which offered suggestions to changed up the flavour to suit all tastebuds (I tried the creamy option with both). The offer another convenient way to portion up your power packed smoothie ingredients.

I did find these blends still had a slightly grainy texture even with my high powered blender, not a problem for me but something to bear in mind if you are a bit sensitive to texture. 

Note: neither of these blends offer you something you can't create for yourself with a little effort and a few ingredients BUT for many it's that little bit of effort too much to fit into a busy schedule and I feel that inspiring yet easy ways to get good nutrition is a good thing. :-)

 

I'd love to hear from you... what are your favourite new products of this year?  What would you like to see more of on the shelves?

Here's a little shout out to some of my other interesting favourites...

In particular (now that I have had a chance to try all of the items in the photo) Savvy Spreads chocolate and sesame spread, Teapigs Matcha tea drink, Pumpkin Tree oat and smoothie blends and Kind Bars.

Plus all the brands in my porridge ebook launch giveaway- there was a reason I asked to collaborate with them after all! :-) I highly recommend OMG Matcha Tea, Steenbergs Organic, Sweet Freedom & Choc Shot, Real Food Source... and last but not least Thrive Magazine.

On that final note Thrive Magazine are offering a special discount for Including Cake readers.... enter #CAKE at the checkout for a discount of £5 off a printed or digital subscription.

 This was a haul from one single food show!!! (I then had to carry this lot across London and on the tube and train home!)

This was a haul from one single food show!!! (I then had to carry this lot across London and on the tube and train home!)


Print Friendly Version of this pagePrint Get a PDF version of this webpagePDF

A collection of the most 'wholesome' recipes you'll find!

I have long been a follower of Dr Greger of Nutritionfacts.org  I love his quirky personality and style of presentation and the topical videos he creates that are short and to the point... easy to fit in between moments of my day.

In case you have no clue what or who I am talking about, here's a video extract from his website about page...

"Whenever there is a new drug or surgical procedure, you can be assured that you or your doctor will probably hear about it because there’s a corporate budget driving its promotion. But what about advances in the field of nutrition? The reason we don’t see ads on TV for broccoli is the same reason groundbreaking research on the power of foods and eating patterns to affect our health and longevity gets lost and buried in the medical literature–there’s no profit motive. It may not make anyone money, but what if our lives would profit?

NUTRITIONFACTS.ORG is a strictly non-commercial, science-based public service provided by Michael Greger, M.D., launched with seed money and support by the Jesse & Julie Rasch Foundation. Now a 501c3 nonprofit charity, NutritionFacts.org provides free updates on the latest in nutrition research via bite-sized videos. There are now hundreds of videos on more than a thousand topics, with new videos and articles uploaded every day."

So you can see he really does offer a great contribution to the nutritional world and so I was very excited a few weeks back when I saw a post in a Facebook group I am part of notifying that they were looking for recipe submissions that fell within their (very strict) whole food ingredient criteria...

...this meant not only plant based, but absolutely nothing processed or without the 'whole' food. This included nut milks, soy, any sweeteners other than fruit or date products an also no salt or proceed flavourings (other than natural herbs)

Wow.. what a challenge... but I was onto it!

I sifted through my archives and found some recipes I hoped would meet the mark. Those that were approved now have official status... with a stamp! I feel quite proud!

Whist I myself do not feel the need to be this strict with every aspect of my daily diet I do really appreciate Dr Greger's approach and his desire for recipes to live up to that. In the email correspondence I received back they state: "There is a whole spectrum of healthy eating, but Dr. Greger wants to make sure we only approve the most stringent whole-foods, plant-based guidelines"  once they have enough recipes submitted there will be a place for them available in the website as well as Pinterest..so keep a look out!

Here are my approved recipes... including my favourite and oh so versatile 'chickpea cauli-quiche'. You can make these knowing they are some of the most wholesome recipes you could ever find!

Click the images below to go straight to the original recipe blog post...


Print Friendly Version of this pagePrint Get a PDF version of this webpagePDF