Not Cross Buns

It seemed only fitting to share a "Hot Cross Buns" recipe for Good Friday. I've called this healthy alternative "Not Cross Buns" as they are a raw version, which nonetheless perfectly captures the flavours of the classic. They are even topped with the traditional crosses! I served these at the Spring NamasTEA event last weekend, where guests were treated to an hour of yoga followed by a healthy afternoon tea, and was thrilled that many cited these as their favourite treat out of those offered.

Three great health benefits: beneficial for brain health, good source of fibre, promotes healthy skin

Makes 16
Keeps for approx 1 week refrigerated in an airtight container and freezes well for a couple of months

Ingredients:
180g walnuts
125g almonds
250g medjool dates, pitted
175g raisins
2 tbsp coconut oil (liquid)
Zest of an orange, grated
2 tsp ground cinnamon
1/8 tsp ground allspice
Pinch grated nutmeg
Pinch sea salt
50g sultanas
1/3 cup coconut butter
2 tbsp maple syrup

Method:
1) Whizz the walnuts and almonds in a food processor to form a crumb-like texture.
2) Add the dates, raisins, coconut oil, orange zest, cinnamon, allspice, nutmeg and salt and whizz together. Stir in the sultanas.
3) Shape into miniature "buns" and refrigerate for a few hours, or overnight, to set.
4) For the "X", melt together the coconut butter and maple syrup in a small saucepan over a medium heat on the hob. Remove from the heat and set aside to cool slightly, but not completely, just until the mixture thickens.
5) Place into a piping bag and create an "X" on top of each of the "buns". Refrigerate to set.

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

Raw Mango and Ginger "Cheesecake"

This indulgent dessert is perfect for special occasions- not only does it taste incredible and will "wow" those who aren't accustomed to this type of eating (& those that are!), but it is also designed to be prepared in advance.

Three great health benefits: good source of fibre, promotes healthy skin, boosts immunity

Serves 8

Ingredients:
1 cup almonds
3/4 cup medjool dates, pitted
2 tsp ground ginger
2 cups cashew nuts, soaked overnight and drained & rinsed
300g fresh mango
1/3 cup coconut oil (liquid)
1/4 cup maple syrup
Juice of 1/2 lime
Edible flowers to decorate (optional but looks lovely!)

Method:
1) Grease an 8 inch springform cake tin with a little coconut oil.
2) Place the almonds in a food processor and whizz until finely chopped. Add the dates and ginger and whizz again until the mixture starts to stick together. Press into the prepared cake tin and place in the freezer to set.
3) Meanwhile, prepare the mango layer. Place the cashews in a clean food processor, along with the mango, coconut oil, maple syrup and lime juice and whizz together until smooth.
4) Pour the mango mixture into the cake tin and smooth the top. Freeze overnight to set. Remove from the freezer approximately 20 minutes before serving. Decorate with edible flowers to serve.

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

No- Bake Orange and Cashew Breakfast Bars

These sweet, oaty bars are a healthy alternative to shop-bought cereal bars and provide the perfect energy boost when you're in a hurry. I've named these "breakfast bars" simply because they are an on-the-go twist on my Cashew and Orange Granola recipe (if you liked that, you'll love these!) and both my boyfriend and I have been reaching for them in the mornings a lot lately but they can, of course, be enjoyed at any time of day.

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

Makes 16 bars
Keeps for approx 1 week refrigerated in an airtight container

Ingredients:
1 cup cashews
2 cups gluten free oats
4 tbsp sunflower seeds
Zest and juice of 2 oranges
1 tsp ground ginger
Pinch sea salt
1 cup medjool dates, pitted
2 tbsp smooth cashew butter
2 tbsp coconut oil, liquid
2 tsp date nectar (optional)

Method:
1) Line a 10.5 x 8 inch rectangular brownie or cake tin with greaseproof paper.
2) Place the cashews in a food processor and pulse a few times to coarsely chop. Tip into a mixing bowl and add the oats, sunflower seeds, orange zest, ginger and salt, stirring to combine.
3) Next, whizz the dates in the food processor, gradually adding the orange juice followed by the cashew butter. Whizz until it forms a sticky mixture.
4) Add the sticky date mixture to the mixing bowl, along with the coconut oil and date nectar, if using. Stir thoroughly to combine.
5) Press the mixture into the prepared cake tin and refrigerate for a few hours or preferably overnight to set. Cut into bars.

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

Simple Cauliflower Rice

Cauliflower is in season at the moment so, as you can probably tell, I've been experimenting with lots of recipes using it as a key ingredient. It seemed only natural to share my take on Cauliflower Rice, which is a staple within the health & wellbeing community. Use it in the same way that you'd use regular rice- I love it as a curry accompaniment thanks to the subtle yet zesty lime (which can be omitted if you prefer a plain "rice"). It's actually quicker & easier to make than regular rice, isn't as stodgy and as an added bonus, packs in an extra vegetable portion.

Three great health benefits: helps support the body's detoxification process, beneficial for digestive health, boosts immunity

Serves 2
Enjoy immediately

Ingredients:
1 cauliflower, outer leaves removed and chopped into florets (mine weighed 500g)
1 tbsp coconut oil
Pinch sea salt
Zest of 1 lime
Juice of 1/2 lime

Method:
1) Place the cauliflower in a food processor and whizz until it resembles rice.
2) In a wok or large pan, heat the coconut oil over a medium heat on the hob. Add the cauliflower and stir fry for 2-3 minutes. Add the salt.
3) Add the lime zest and juice and stir fry for a further minute. Enjoy immediately.

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

Shepherd-less Pie

Shepherd's or cottage pie was a staple in my house growing up and it remains a running joke that my mum will make it whenever guests are arriving for a visit. She has a point- it can be made up in advance and then heated in the oven when needed. It was only a matter of time before I shared a recipe for "Shepherd-less" Pie (aka gardener's pie or vegan shepherd's pie), combining a lentil filling and sweet potato topping. This vegan friendly version has the same comforting credentials as the original and following in my mother's footsteps, I like to make it in advance so I simply need to pop it in the oven to heat through when I'm ready (with or without guests!), plus, as with most dishes like this it tastes better once the flavours have had a chance to infuse together. Kale and quinoa, etc.. are all well and good but sometimes, you simply want comfort food and that's where this dish comes into its own!

Three great health benefits: beneficial for digestive health, boosts immunity, good source of plant-based protein

Makes 1 large pie

Ingredients:
4 sweet potatoes, peeled and chopped (mine weighed
1 tbsp olive oil
1 onion, finely chopped
2 cloves garlic, crushed
1 stick celery, finely chopped
1 carrot, finely chopped
150g mushrooms (I used Closed Cup), finely chopped
2 x 400g tins green lentils, drained
2 tbsp tomato puree
Leaves from 3 sprigs fresh thyme
2 tbsp liquid aminos
Sea salt and black pepper

Method:
1) Place the sweet potatoes in a large saucepan filled with water and bring to the boil. Boil for 15- 20 minutes until soft. Drain.
2) Mash the sweet potatoes using a potato masher and season to taste with salt & pepper.
3) While the sweet potatoes are cooking, prepare the filling. In a large pan over a medium heat on the hob, warm the olive oil. Add the onion and lightly fry for a few minutes, until softened.
4) Add the garlic, celery and carrot and fry for a further 1-2 minutes.
5) Next, add the mushrooms and lentils, followed by the tomato puree, thyme and liquid amigos. Stir to combine and cook for 5- 10 minutes. You may need to add a splash of water if the mixture looks too dry. Season with salt and pepper.
6) Place the lentil layer in an overproof dish (I used a lasagne dish) and top with the sweet potato mash, smoothing it out to an even layer. I like to make a rough pattern on the top using a fork.
7) Preheat the oven to 180 degrees C (do this at the start if you're not making the pie in advance). Bake the pie in the oven for 30 minutes, until the top starts to crisp slightly.

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

"Blueberry Pancakes" Smoothie

"Blueberry Pancakes" Smoothie I hear you ask? I KNOW! This thick and creamy smoothie really tastes reminiscent of blueberry pancakes and is perfect for satisfying sweet cravings.

Three great health benefits: beneficial for heart health, helps regulate blood sugar levels, good source of fibre

Serves 2
Enjoy immediately

Ingredients:
1 & 1/2 cups almond milk
1 frozen banana
1/2 cup blueberries (I used frozen)
2 medjool dates, pitted
2 tbsp gluten free oats
1 tbsp coconut oil
1 tbsp chia seeds
1 tsp vanilla extract

Method:
1) Place all of the ingredients in a blender and blend together until smooth and creamy.

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

Kale Caesar Salad

For years, Caesar Salad was my go-to lunch of choice but when I changed my eating habits, I thought that it would mean saying goodbye to the crisp leaves covered in indulgent creamy dressing. I wanted to create a healthy version and this recipe is truly a revelation. I actually prefer this to the original and am so pleased to have been able to create an alternative way to enjoy my old favourite. The creamy, garlicky dressing is light but tangy thanks to the combination of capers, lemon and dijon. It requires a little forward planning, simply because the cashews need to be soaked in advance, but otherwise is actually a very simple recipe that really captures the classic Caesar flavours.
Note: I've just realised that I've ended up posting this recipe right before the "Ides of March" which was completely coincidental but I rather like the Shakespearean reference!

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

Serves 2

Ingredients:
4 generous handfuls of curly kale, washed and with the thick stalks removed
1/2 cup cashews, soaked overnight and drained & rinsed
1/4 cup water
2 tbsp extra virgin olive oil
Juice of 1/2 lemon
1 clove garlic
1 tbsp capers
2 tsp Dijon mustard
Sea salt and black pepper
Sprinkle of Easy, Cheesy Parmesan (to taste)

Method:
1) Whizz the cashews, water, olive oil, lemon juice, garlic, capers, Dijon mustard and salt & pepper in a food processor until a creamy dressing comes together.
2) Massage the dressing into the kale. I find it best to use your hands for this, to help break down the cellulose and transform any bitter flavour & toughness, helping the flavours to infuse.
3) Finally, sprinkle a little "Easy Cheesy Parmesan", to taste, before serving.

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

"Bounty" Bars

I love taking something which is considered a "naughty treat" and putting a healthy twist on it. Whilst there's arguably nothing wrong with the odd indulgence, I like to show that following a healthy lifestyle needn't be about depriving yourself- quite the opposite! Since I've switched my eating habits, I actually prefer the flavour of whole foods based on natural ingredients. Case in point? These "Bounty" Bars. Bounty was always the chocolate bar I could take or leave, despite enjoying the concept of coconut and chocolate, whereas I simply can't get enough of these tempting treats which taste so so good! They're pretty easy to make too so I hope you'll give them a go.

Three great health benefits: boosts mood, good source of fibre, anti-inflammatory

Makes 10
Keep refrigerated

Ingredients:
For the Coconut Centre:
2 cups desiccated coconut (I always use unsweetened)
1/2 cup coconut oil (liquid)
2 tbsp maple syrup
For the Chocolate Coating:
1/4 cup coconut oil
1/4 cup maple syrup
1/4 cup cacao powder

Method:
1) Place the desiccated coconut in a food processor, along with the coconut oil, and whizz for 5 minutes. Stop the food processor every minute or so to scrape down the sides and also to prevent the motor from overheating. After a couple of minutes, add the maple syrup and continue to whizz.
2) Form the coconut mixture into "bars" of your desired size. I opted for miniature bars, approximately the size of medjool dates. Refrigerate overnight to set.
3) Make the chocolate by melting together the coconut oil, maple syrup and cacao powder in a small saucepan over a medium heat on the hob. Remove from the heat and set aside to cool slightly to thicken but not set completely.
4) Dip the coconut bars into the chocolate, ensuring each bar is evenly covered. 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

"Nutella" Granola

My "Nutella" recipes always prove popular. In fact, the recipe for Healthy "Nutella" Brownies is consistently the most popular on the site. It's perhaps unsurprising given that chocolate and hazelnut are a match made in heaven! I've combined the classic pairing in this granola recipe, which works equally well as a breakfast or snack option.

Three great health benefits: beneficial for heart health, promotes healthy skin, boosts mood

Makes approx 4 cups
Keeps for 1 month in an airtight container

Ingredients:
1 & 1/2 cups gluten free oats
1 cup almonds
1 cup hazelnuts
Pinch sea salt
1/4 cup coconut oil, liquid
1/4 cup maple syrup
1/4 cup cacao powder
1/2 cup raisins

Method:
1) Preheat oven to 150 degrees C and line a large baking tray with a silicone mat or greaseproof paper.
2) In a large bowl, combine the oats, almonds, hazelnuts and salt.
3) In a separate bowl, mix together the coconut oil, maple syrup and cacao powder to make a chocolate sauce.
4) Pour the chocolate sauce mixture into the large bowl with the dry ingredients and stir well to thoroughly combine.
5) Tip the granola mixture onto the lined baking tray, spreading it out into a thin, even layer. Bake for 30-35 minutes. Set aside to cool.
6) Once the granola has cooled, stir in the raisins ensuring that they are evenly distributed.

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

Spicy Parsnip Cakes

There's something childlike and nostalgic about savoury baked cakes- whether it be fishcakes or vegetable cakes. I wanted to create my own healthy version of this comforting food, with today's recipe being the result. I've used in-season parsnip as the main base, as it's lighter than potato and its sweetness works really well with the spicy flavours. I love serving this with a fresh vinaigrette drizzled salad for lunch or dinner and I often make the mash mixture in advance so I simply have to bake the Spicy Parsnip Cakes when I want them.

Three great health benefits: boosts immunity, good source of fibre, anti-inflammatory.

Makes 5 cakes
Serve hot

Ingredients:
525g parsnips, peeled and chopped into even sized pieces
275g potatoes, peeled and chopped into even sized pieces (same as the parsnip)
1 red chilli, finely chopped (de-seed if you wish to reduce the heat)
1 clove garlic, crushed
1 tbsp coriander, finely chopped
1 tsp cayenne pepper
1 tsp ground turmeric
1/2 tsp ground cumin
Sea salt and black pepper
1 & 1/2 tsp olive oil

Method:
1) Place the parsnips and potatoes in a large saucepan and cover with plenty of cold water. Bring to the boil on the hob over a high heat. Boil for 15 minutes, until the potatoes and parsnips are cooked. Drain.
2) Mash the parsnips and potatoes together using a potato masher. Set aside to cool.
3) Add the chilli, garlic, coriander, cayenne pepper, turmeric, cumin and salt & pepper and mash together, ensuring the mixture is thoroughly combined.
4) Preheat oven to 180 degrees C. Grease a baking tray with the olive oil.
5) Shape the parsnip mash mixture into "cakes" (like fishcakes or burger patties) and place on the baking tray.
6) Bake for 25- 30 minutes. Serve hot.

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