Monday 23 July 2018

Watermelon, Cucumber and Mint Salad

watermelon cucumber and mint salad

Nothing screams summer more than watermelon and in this refreshing salad, I've combined it with hydrating cucumber and fresh mint, along with a zesty lime dressing. It's so simple but the quality of the seasonal ingredients means that it's a combination which tastes amazing, works well with many dishes and is unusual enough to make it an impressive dish to serve guests. Case in point, I served this at the recent Lunch & Learn event where it proved popular with all of the attendees. I can't wait to hear what you think.

Three great health benefits: boosts immunity, beneficial for digestive health, anti-inflammatory 

Serves 1 as a salad or 2 as a side dish
Enjoy immediately

150g watermelon flesh, roughly chopped into cubes
1/2 cucumber (approx 125g), roughly chopped into cubes
Approximately 6 fresh mint leaves, roughly chopped
1 tbsp extra virgin olive oil
Juice of 1/2 lime
Sea salt and black pepper, to taste

1) Mix together the watermelon, cucumber and mint in a bowl. Stir gently, taking care not to break up the delicate watermelon.
2) For the dressing, whisk together the olive oil and lime juice and season with salt & pepper. Drizzle over the salad to serve.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 

Monday 16 July 2018

Jammy Dodgers

Healthy Jammy Dodgers

I've said time and time again how much I love making healthy versions of favourite treats and these are perhaps the ultimate, a twist on the oh-so-nostalgic childhood favourite, Jammy Dodgers. I first made these when I was procrastinating from chores and having one of those "I don't want to adult today" days. They may not have helped achieve progress with my chores but they certainly satisfied the need for comfort. These are best eaten when fresh- certainly within a day of making them, just in case you needed any excuse!

Three great health benefits: boosts immunity, good source of fibre, beneficial for digestive health

Makes 14 cookies
Store in an airtight container

250g buckwheat flour
Pinch of sea salt
6 tbsp coconut oil (liquid)
6 tbsp maple syrup
1 & 1/2 tsp vanilla extract
1/2 recipe of Raspberry Chia Jam (recipe here)

1) Preheat the oven to 180 degrees C. Line a baking tray with a silicone sheet or baking paper.
2) In a mixing bowl, stir together the buckwheat flour and salt. Add the coconut oil, maple syrup and vanilla and stir to combine.
3) Bring the mixture together into two balls of roughly equal size. Roll the balls out, one at a time, into thin even sheets (biscuit thickness), using a rolling pin. Cut into circles- as you're making a sandwich cookie, you'll need an even number of circles. Cut holes or shapes e.g. stars into the centre of half of the circles (this is optional but adds to the classic Jammy Dodger effect). These will form the top of the cookie sandwich.
4) Place on the baking tray and bake for 12 minutes, rotating the tray halfway through the cooking time. Remove from the oven and set aside to cool completely.
5) Sandwich together by placing a small dollop of raspberry chia jam onto each of the plain circles. Top each with one of the circles with a shape cut out.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 

Wednesday 11 July 2018

Maca Power Breakfast Smoothie

maca power breakfast smoothie

This smoothie tastes creamy and indulgent, with a hint of caramel thanks to the inclusion of maca and a hit of comforting cinnamon. It is sweet with a slightly malty flavour. I've called it a breakfast smoothie largely because that's how I've been enjoying this smoothie recently, plus the inclusion of oats seems fitting for the morning but of course, you can make it at any time of day!

Three great health benefits: boosts immunity, energy boosting, beneficial for heart health

Serves 1
Enjoy immediately

1 frozen banana
1 cup almond milk (I always use unsweetened)
1 tbsp gluten free oats
1 tbsp smooth cashew butter
1 tsp maca powder
1/2 tsp ground cinnamon
1/4 tsp vanilla extract

1) Place all of the ingredients in a blender and blend until smooth and creamy. Enjoy immediately.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 


Monday 9 July 2018

Raspberry Chia Jam

raspberry chia jam

If you're yet to try making chia jam then I urge you to do so- it's a revelation! Clever chia seeds help to set soft fruit into a jam-like consistency, requiring the addition of far less sugar than traditional jams and in any case, the sweetener is refined sugar free. Raspberries are probably my favourite soft fruit, hence today's recipe, but feel free to switch this up for other berries. It's so easy and is wonderful on top of porridge, pancakes, toast, etc..!

Three great health benefits: good source of Omega 3 fatty acids, good source of antioxidants, promotes healthy skin

Makes 1 small jar
Keep refrigerated

300g raspberries
3 tbsp maple syrup
4 tbsp chia seeds

1) Place the raspberries and maple syrup in a small saucepan, along with 2 tbsp water. Cook over a medium heat on the hob for 10-15 minutes, stirring regularly.
2) Remove from the heat and stir in the chia seeds. Set aside to cool.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 

Friday 6 July 2018

Loaded Aubergine

loaded aubergine
I wasn't entirely sure what to call this dish, which is probably apparent in the rather unimaginative title but I didn't want to let such matters delay my posting of this recipe as it's the perfect light summer supper. Inspired by holidays in the Med, this is packed with fresh flavours and is simple to make, leaving you time to enjoy the summer sunshine. 

Three great health benefits: boosts immunity, good source of fibre, beneficial for digestive health

Serves 1
Enjoy immediately

1 aubergine
1 tbsp + 2 tsp extra virgin olive oil
1 clove garlic
2 sprigs fresh parsley
1 small tomato
6 green pitted olives
1 tbsp capers
1 tbsp pistachio kernels
1/3 red chilli (de-seed if you wish to reduce the heat)
Pinch dried oregano
Juice of 1/2 lemon
Sea salt and black pepper

1) Preheat oven to 180 degrees C.
2) Cut the aubergine in half lengthways and score the fleshy inside with a criss-cross pattern. Drizzle with 2 tsp of the olive oil. Bake (criss-cross side facing up) in a roasting tin for 25-30 minutes.
3) Meanwhile, whizz together the garlic, parsley, tomato, olives, capers, pistachio, chilli, oregano, remaining olive oil, lemon juice and salt & pepper in a food processor to roughly chop.
4) Turn the oven off. Place the mixture from the food processor on top of the aubergine and return to the warm (but off) oven for 5 minutes. Serve immediately.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 

Wednesday 4 July 2018

Strawberry and Vanilla "Cheesecake"

strawberry and vanilla cheesecake

Strawberries are synonymous with this time of year thanks to Wimbledon and the fact that they're now in season. What's more, they contain the highest vitamin C content of all the berries. Whilst they're of course, delicious served on their own au natural, I also find them inspiring as an ingredient and enjoy creating recipes with the juicy red berries, perhaps because they're inevitably crowd pleasers. I've served this Strawberry and Vanilla "Cheesecake" at a couple of events and it always proves hugely popular and is a great way to show that you can enjoy indulgent desserts even when following this way of eating.

Three great health benefits: boosts immunity, beneficial for bone health, good source of antioxidants 

Serves 8-10 

125g almonds
175g medjool dates, pitted
Pinch sea salt
300g cashews, soaked overnight and drained & rinsed
100ml coconut oil (liquid)
60ml maple syrup
1 tbsp vanilla extract
350g strawberries, hulled

1) Grease an 8 inch springform cake tin with a little coconut oil.
2) Whizz the almonds in a food processor to finely chop. Add the medjool dates and salt and whizz again until the mixture starts to stick together. 
3) Press the almond & date mixture into the prepared cake tin and refrigerate to set for a couple of hours. 
4) Meanwhile, make the "cheese" layer. Place the cashews in a clean food processor and whizz to break up. Add the coconut oil, maple syrup and vanilla extract and whizz until smooth and creamy. 
5) Remove approximately half of the "cheese" mixture and dollop randomly onto the prepared base. 
6) Add the strawberries to the remaining half of the "cheese" mixture and whizz in the food processor to blend. Dollop onto the prepared base and swirl with the vanilla mixture. Don't over mix- you don't want to combine the two flavours, simply swirl lightly as this will create a pretty layered pattern when serving. 
7) Freeze overnight to set. Remove from the freezer approximately 20 minutes before serving. Decorate with strawberries or fresh mint leaves to serve. 

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 

Monday 2 July 2018

Banana Bread Bliss Balls

Halo Eats banana bread bliss balls

This is the recipe for one of the Bliss Ball flavours that I sell locally. Some people have said it's crazy that I sometimes share the recipes for the products which I sell through Halo Eats. Maybe they're right but I'm inclined to disagree. By sharing the recipes, it enables those who aren't able to access the Halo Eats Bliss Balls where they live to try them and I also feel that it showcases what an honest and wholesome product it is, with few ingredients. I don't see sharing as a threat and in any case, I guess it's no different to people who buy sandwiches for convenience- we all know how to make them but sometimes, it's just handy to buy something that someone else has made for you! Whether you buy these or try making them yourself, I hope you'll enjoy.

Three great health benefits: good source of fibre, beneficial for brain health, anti-inflammatory

Makes 10
Keeps for approx 1 week refrigerated in an airtight container and freezes well for a couple of months

125g walnuts
2 tsp ground cinnamon
150g medjool dates, pitted
1 banana
150g gluten free oats

1) Whizz the walnuts in a food processor to finely chop. Add the cinnamon and whizz again before adding the dates, followed by the banana and then the oats.
2) Form into balls. Refrigerate for at least an hour to set.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 
Photo credit: with thanks to 
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