Mushroom stroganoff was always a staple at home when I was growing up – it was definitely one of my Mum’s stand out meals!
So for a long time it has been my mission to replicate it as a plant based dish! And I think this one is a goodie!
It’s also one of my favourite on rotation meals, so quick and easy to make – especially if you are on the go over the Easter holidays.
And let’s not forget the wonderful nutritional value of mushrooms.
- B vitamins
They are also a great source of fibre and protein and low in calories.
You will need.
1 chopped onion
150ml of vegetable stock
350g of mushrooms
2 chopped garlic cloves
1tbsp of whole grain mustard
1 tsp of tomato paste
250ml of Oatley or dairy free cream
- Fry the onion in a little bit of oil until it’s softened.
- Add the stock
- Then add the mushrooms, garlic, tomato paste, and mustard. Stir all the ingredients together and cook on a medium heat for around 5 min.
- Add the oat cream and cook for another 5 min and add salt and pepper to taste.
- Serves 3-4 people
This dish is lovely with rice and some green beans or broccoli on the side. You could also serve it on tagliatelle pasta.
I’d love to know how you get on with it so let me know
Wishing you all a happy, peaceful Easter holidays
So, after a lot of pondering I decided that cashew nuts are definitely my favourite nut!
And after some more pondering, I also realised that cinnamon is my favourite spice!
I also feel extremely happy when my cookie jar is filled with healthy treats – and it was looking a bit empty- so I came up with this super simple recipe….
Cinnamon and cashew cookies.
♦ 160g of ground cashews
♦ 2 1/2 tablespoons of melted coconut oil
♦ 1 teaspoon of ground cinnamon
♦ 2 1/2 table spoons of maple syrup
♦ 1/4 teaspoon of baking powder
♦ 1/2 teaspoon of vanilla essence
Mix all the ingredients together in a bowl to form a nice cookie dough.
Measure and roll 1 tablespoon of the dough and lightly press a cashew nut in the centre. Then place on a lined baking tray. This mix should make 8 – 10 cookies depending on the size you want.
Pop them in the oven for 10-15 min on 170C/340F and bake until they are a nice golden brown. Then leave them to cool for about 20 min. They may still be a bit soft when they come out the oven but they will firm up once they cool down.
Then devour them !!
Health note – and why you need cashew nuts in your life…
They are packed with selenium, copper and magnesium
They help prevent gallstones
Lower blood pressure
Protect the heart ♥
Fight free radicals
And help keep our bones and nerves in tip top condition.
Cashews also contain flavonols called Proanthocyanidins which help fight against tumor cells by stopping them divide further.
They are a health essential for me and I would highly recommend putting them on your wellness shopping list!
Enjoy your cookies.
You can’t beat a lovely warm slice of banana bread!!
Its an autumn essential!! And with nice clean ingredients it’s perfect for breakfast, lunch or after dinner!
I thought it was time to master a quick easy recipe and this one definitely ticks the box! And it’s always a bonus when it’s sans dairy and refined sugar!
You will need…
♥ 4 medium ripe bananas
♥ 1 and 1/2 cups of all purpose flour
♥ 1 and 1/2 teaspoon baking powder
♥ 1/2 teaspoon baking soda
♥ 2 tablespoons of melted coconut oil
♥ 1/2 teaspoon of cinnamon
♥ 1/3 cup of coconut sugar, or sweetner of your choice. You can also add chopped walnuts.
Preheat oven to 350F/175 C .
Grease your loaf tin.
Sift the flour into a bowl, then add the flour and ALL the ingredients into your blender and blitz until it forms a nice batter.
Pour the batter into your loaf tin and bake for 25-35 min, or until a chopstick or toothpick comes out clean.
Give it about 20min to cool off – then dig in!
Trust me, it won’t last long.
And don’t forget..
Bananas are high in antioxidants, providing protection from free radicals and chronic disease. They contain the natural mood enhancer tryptophan, protect against type ll diabetes, aid weight loss, strengthen the nervous system and help with the production of white blood cells – all due to high levels of vitamin B-6.
Have a wonderful week wellness warriors!
P.S … I’d love you to head over to my resources page and have a browse.
I’m starting to put together some of my favourite wellness resources. There are some great tedx talks that are worth a watch, and I will be adding more to the page over time. x
I literally can’t stop making these pancakes!
I think it’s because they are so easy!! Ridiculously easy!
So if a sugar craving strikes, whip up these grain, gluten and dairy free little beauties.
You will need….
♥ 2 medium banans
♥ 2 medium eggs
Tip…adding a bit of ground cinnamon is nice
♦ Whizz the ingredients on your blender to make a nice runny batter. If you don’t have a blender you can just mash it with a fork.
♦ Heat your pan on medium heat and add your oil of choice. I use coconut oil – about a table spoon so they don’t stick.
♦ Then add two table spoons of batter per pancake. Small batches have better results.
♦ Cook for about 3min on each side. Done!
It’s so simple, once you’ve got the hang of it you can totally pimp them up! I love to drizzle mine with maple syrup.
Bananas are a good source of vitamin B6 and C. They are also a good source of manganese, potassium, biotin and skin loving copper.
Bananas improve your mood, reduce swelling, aid in weight loss and help strengthen the nervous system.
Bananas help overcome depression due to the high levels of tryptophan which is converted into serotonin ♥ the happy-mood brain neurotransmitter ♥!!
Pancakes that put you in a good mood, what a winner!!
Have a wonderful week ♥
P.S.Come over to SNAP CHAT and say Hi….alex.young75 ♥
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