Creamy superseed and coconut butter

Posted in: DF, N, S, SF, Uncategorized, V, WF

Relentlessly moreish, filling and self-righteously nutritious, almond butter has been one of my storehouse staples for many years. Slathered on toast, dolloped into smoothies or mainly, scooped from the jar pre or post training, yoga or surfing. This is the iPhone 6S to the 4, upgrade now. To retain the health benefits, I keep most of the ingredients raw, but toast 1/3 of the nuts and seeds for extra flavour.

Coconut-superseed-butter

Makes: A vat, you may want to halve measures

INGREDIENTS

400g almonds
200g sunflower seeds
150g pumpkin seeds
250g peanuts or cashews – both delicious, although peanuts are much cheaper.
3 tbsp coconut oil – in this recipe I use virgin / unheated for a stronger coconut flavour
Pinch sea or Himalayan pink salt

METHOD

In a 180 degree oven, lightly toast 1/2 the almonds and cashews until the edges start to brown with the centres remaining white when you bit in the middle. Approx. 6 mins.

Toasting gives a more intense nutty flavour. I like to keep some raw so as to maintain as many nutrients as possible, without compromise to flavour, but you can swap as you wish.

Using a Magimix or wide based blender:

This recipe couldn’t be easier: add all ingredients and combine.

After 1 min, stop and scrape down the sides.
If making a crunchy nut butter, remove 1/3 of the breadcrumb consistency nuts and set aside. If you like a smooth butter, there’s no need to do this.

Continue blending, scraping down the sides every minute or so, until the nuts release their own oils and the butter loosens – 6 mins upwards, depending on the power of your blender.
For crunchy, return the retained 1/3 of nuts to the finished nut butter at the end and combine lightly; be sure not to overblend or you´ll get a smooth butter.

Using a Vitamix or tall blender:

You’ll need to go more slowly and carefully so as not to clog and overheat the blades. Start with half the almonds and all of the oil (Vitamix seems to need liquid, annoyingly) and continue to add through the top hole as the nuts blend fully.

I go pretty slowly on a low number setting and scrape down the sides every 30 secs or so.

Spooning-nut-butter

Your nut butter will keep in sealed jars for several weeks, although I imagine it will be long gone before then; this has passed the taste test with countless people, it’s seriously addictive.

 

Yoga, food, surf & sangria – back by popular demand!

Posted in: Uncategorized

We love yoga. We also love food, Tarifa, understated luxury and a chilled vibe (with Spanish gin measures). So we planned a holiday.

Tarifa-Yoga2nd

Our Tarifa yoga holiday is back by popular demand. 22-26th October 2015. Click here for all info including what you’ll be eating, where you’ll be staying, cooking classes, food tours, and prices. And on The Essentials, for why you say you love us, getting there, check-in and what to bring. Alternatively, scroll through the Travel & Yoga page, where you’ll also find reviews on Tarifa and the palace that awaits you, Riad Lolita.

Hummus

Posted in: DF, Featured, S, SF, V, WF

As much a staple in my fridge as a pint of milk, hummus is a protein, sesame and pulse packed powerhouse of instant filling wonder. A perfect partner for chicken, sweet potato, feta or oatcakes.

Hummus

Prep time: 10 mins.

Ingredients

1 tin chickpeas or 300g dried, soaked overnight
150ml water (take from chickpeas if cooking from dried)
2 garlic cloves, chopped
1 lemon, juice of
1 tbsp tahini
150ml olive oil – you can sub with part water, I like the olive oil flavour
1 tsp sea or Himalayan pink salt

Method

If using soaked chickpeas, boil until soft but not mushy. Set aside a few to top on your hummus at the end.

In a food processor or Vitamix, blitz all ingredients until you get a rough puree. Scrape down the sides and blend again until smooth. If using a Vitamix, you can use the puree setting and leave it to do it’s work. If you double the quantities, though, you’ll probably need to use the plunger mid way.

Test for salt, lemon and tahini – adding more to your taste, if required and transfer to a jar. Top with a few whole chickpeas, some paprika and a drizzle of olive oil. Store in the fridge for up to 3 days.

Tip: I never tire of hummus with my Sticky sweet potato wedges (so good!), with Quinoa, feta & rocket salad or slathered over chicken in a wrap (shawarma) or salad.

 

P/dsp: Kcal:104, Pr: 2.9g, Carb: 4.9g, OWS: 0.2g, Fat: 8.2g, Sat Fat: 1.1g, Salt: 0.3g

P/100g: Kcal: 248, Pr: 7.0g, Carb: 11.6g, OWS: 0.5g, Fat: 19.7g, Sat Fat: 2.7g, Salt: 0.9g