November 18, 2012
This weekend has been very relaxed and in all honesty I’ve done very little. Saturday I had a few hours work to then meet up with boyfriend to look around town. We spent about 1 hour at the opticians whilst my boyfriend used up every little last bit of all the stylists’ patience with trying on about a million pairs of glasses… We went for a late lunch which turned into a afternoon tea at a tea house I’ve recently discovered in Nottingham. I must say the place scored ten out of ten for presentation, but the food didn’t quite reach the standard expected for the price. Nutrition wise we can place it at the bottom… This has indeed been a naughty weekend in terms of food. But sometimes you need to eat what you want and just enjoy life as long as you do it within moderation.
I have spent a couple of hours debating what new phone to get as my contract has finally come to an end. Been for a long walk, had coffee at my housemate’s coffee shop/restaurant, made an amazing salad with an amazing salad dressing and finished off with my favourite dessert – a crumble!
My amazing dressing: mix 2-3 tablespoons of oil with 1 tablespoon balsamic. Add some garlic salt (we used proper sea salt), half a teaspoon of mustard and one teaspoon honey. Enough for one package of ready to eat salad mixed with one medium sized avocado.
November 10, 2012
Spending the weekend with some fellow yogis and yoginis on a teacher training course. Promised I’d get them a recipe for these brownies, so thought I’d post it as a blog post. These healthy brownies use black beans for a higher protein content and to avoid the use of gluten.
These are free from gluten, refined sugar and dairy – perfect for food intolerance/allergies
A healthy treat for this weekend. For a vegan alternative use egg substitute and for a higher content of protein use chocolate protein powder instead of cocoa. If you want to use less fat you can reduce it and add 2 bananas or a large avocado (these still have fat but less of it and healthier with additional vitamins).
- 250 grams of black beans (obviously these need to have been soaked and cooked before…)
- 2-5 tbsp cocoa powder
- 100-130 g of agave syrup or honey
- 1 cup coconut or vegetable oil
- 1/2 tsp baking powder (optional)
- 200g dark unsweetened chocolate
- For an extra treat: chocolate chips, hazelnuts/walnuts
Preheat oven to 200 and grease a baking pan. Pop all ingredients in food processor/mixer/blender and blend until completely smooth. Stir in melted chocolate (and nuts if desired). Pour into the baking pan and if you want spread some nuts and/or chocolate chips over the mixture. Cook for about 20 minutes, let cool and cut into brownies. They often taste better after a night in the fridge and served with either cream/ice cream/dairy free option. For a healthier option mix cashew nuts with a tablespoon of oil and some agarve sugar until smooth in a blender and use this as a cream substitute.