Colourful Mixed Veg, Mushrooms & Puy Lentils with Spicy Caulifower Rice

547C7F73-757B-4E26-960F-CC4935551645Having spent all Sunday afternoon composing Monday Meditation: Relax with these Raw Tiger Nut, Cacao & Coconut Treats , I realised I hadn’t given a thought as to what I was going to have for dinner and my husband had pre-empted me by getting some of his frozen curry from the freezer. I stood in the kitchen gazing at the contents of the fridge, opening and closing cupboard doors. It was growing late, I was hungry and thought I’d end up making a salad. However, I knew that when I smelled my husband’s curry, I’d wish I had done something similar. I didn’t really want brown rice and there was a lovely caulifower calling out to me, so I decided on spicy cauliflower rice.

I put some puy lentils to soak while I got everything ready – you don’t have to soak them, but it makes them easier to digest.

I decided on cumin, which I love, to flavour the cauliflower ‘rice’, and turmeric, both for it’s anti-inflammatory properties and the lovely colour it would produce. Digestion begins with the eyes and I like to make food as colourful and appetising to the eyes as the mouth. The beetroot makes the carrot hold its colour and adding the frozen veg at the end makes this a bright, colourful dish.

This takes about an hour from start to finish – it sounds complicated written out, but if you pre-cook the lentils and process the cauli before you begin cooking, you don’t have to balance so many items at once. It really is easy.

It made enough for 2, with a little mixed veg and lentils left over for next day (see later).

  Vegan, Gluten-free and Dairy-free.

Ingredients

All quantities are very approximate

1/4 Cup Puy Lentils + reserved cooking water

Half a Cauliflower

Coconut Oil

Cumin

Turmeric

Optional: Dried Apricots

Mixed Veg – I used:

Small Beetroot

Large Carrot

Onion

2  Chestnut Mushrooms

Frozen Peas & Sweetcorn

Vegetable Bouillon Powder

Black Pepper

Optional:

Pine Nuts

Vegan ‘parmesan’: Almonds ground with Nutritional Yeast & a pinch of Cayenne Pepper

Method

Rinse and soak the lentils, then drain and cover with water, cook beforehand or while preparing the veg. Don’t overcook as they will be reheated in the veg mix. You want them to keep their shape and not become mushy.

Reserve the cooking water.

Process the cauliflower florets for a few seconds until it looks like rice and set aside.

Chop onion, beetroot, carrot, mushrooms.

Melt a little coconut oil in a frying pan, stirfry first the onions, then the other veg for a little while with some black pepper, add a few spoons of the lentil cooking water, cover and cook on a low heat. Make sure it doesn’t dry out.

3CBB91DD-1176-4FFD-AE9C-9148DFF29F59When almost done, sprinkle on a heaped teaspoon of  vegetable bouillon powder and mix in, adding the peas and sweetcorn and a little more lentil water. Cover.

Meanwhile, heat a little coconut oil in another frying pan, add the cumin and turmeric, stir round and add the cauliflower rice. Mix well, stirring and turning it over all the time. Add some black pepper and a couple of spoons of lentil water to keep moist.

On this occasion I didn’t add dried apricots to the rice as my husband doesn’t like apricots, but when he tried some ‘rice’, he surprised me with ‘it would be nice with apricots!’ 

When the ‘rice’ is ready, with as much or as little bite as you prefer, add several spoons of lentils to the veg and gently mix well, making sure they are heated through without overcooking everything. Spoon the ‘rice’ onto a plate with the mixed veg on top.

I forgot to add the pine nuts and ground almonds with nutritional yeast and cayenne before I took the photo of the cauliflower rice dish, but I added them when I had the leftovers next day accompanied with sweet potato mashed with almond butter, and some steamed broccoli.

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The cauliflower rice dish was really good and tasty, even my sceptical husband had a small helping in addition to his own curry!

These meals have so many vitamins and minerals, different complementary proteins and healthy fats, and are very satisfying.

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Copyright: Chris McGowan

Monday Meditation: Cleaning Up the Neighbourhood

Last week, in my post Monday Meditation: My Walk Around the *Neigh*bourhood, I wrote about my walk up to the horses’ field and shared some happy memories of times past: spending time with them, taking treats and sharing precious moments. I wanted to keep the tone of that post positive, so I didn’t go into detail about the less pleasant aspect of the walk. This week, I shall elaborate on what made me so frustrated and angry.

This is what greeted me when I arrived at the field:

I was aghast at how much rubbish there was, just around the gate. I began to look up and down the grass verge along the busy road, and in the hedges.

So many plastic bottles, drinks cans, crisp packets and wrappers, whisky bottles, takeaway cartons. There was even a carrier bag full of takeaway cartons thrown into the hedge. My thought was: the clue is in the name, it’s called ‘takeaway’, ie you take it away! Some of it could have been blown there after a refuse collection: bits of cardboard, crips packets etc, but it was obvious much of it had either been thrown from passing cars or dropped by people congregating or walking past. (There is a waste bin a few yards away).

As I looked, I wished I had brought a bag with me, but then realised one bag wasn’t going to do it anyway and I couldn’t have picked up all the litter and carried it by myself.

I walked home, slowly, subdued, pondering on why people would have so little regard for their environment, and the amount of damage to wildlife.

39DF2B78-A987-4713-BBEC-A8B5823CDBC5This field and verge is the first thing you see when entering our small country town, and it doesn’t exactly make you want to stop and support local businesses or visit local tourist attractions. Our town has a long history and still has some Tudor buildings, a canal, a lake, lots of Blue Plaques detailing where famous people lived or visited, old pubs and so on.

B22E4613-CE66-44EB-9FF8-0DA7489D089DIt used to be on the route taken by the Royal Court on its way north, and provided fish for royal banquets. Charles Dickens stayed here, it’s rumoured he got his inspiration for Miss Haversham during that visit. Princess (later Queen) Victoria stayed at a local inn which was later renamed in her honour. We still have cobblestones, an annual carnival, Old Tyme Market, a nocturnal bike race.

On my way home, I began to notice all the litter under the hedgerows, and flattened cans and bottles in the gutter at the roadside. There was even a plastic wheel hub on the pavement.

This is a rural area, not an inner city. I couldn’t understand it. I realised as I walked, eyes down, how much litter we walk past every day, we have become innured to it. We live in an area surrounded by several schools, and a lot of the rubbish is from the school kids on their way home. Other things, takeaway cartons, beer cans, for instance, is what is discarded on the way home from a night out at the weekend. Some is discarded by parents parked outside schools waiting for their children, or dropped by the children getting into the cars: hairbands, hairslides, bits of paper, sweet wrappers, cigarette ends.

I told my husband when I got home, hoping but not daring to ask that he would say what he did: I’ll help you.

Next day, in cold but fine weather, we set off with large recycled charity bin-bags (the ones that regularly get pushed through our letterbox and collect in the cupboard of our utility room), disposable gloves and two grab sticks.

This was our haul:

We gathered all this from about a hundred and fifty yard stretch by the field and then another 2 bags on the way home, including the wheel hub that was still lying on the path. It was pretty hair-raising at times with traffic hurtling past as they came off the by-pass onto the residential area.

It took about 2 hours and at one point the first bag split, but some gardeners working on a new housing development nearby let us empty it into their skip. They told us, if we needed to do it again another day, just to go around the corner and use the builders’ skip. They appreciated what we were doing.

Just as we neared home and were pretty tired, a local authority highway maintenance truck driver nodded to me and gave me the thumbs up, which made me smile. I found myself humming Lonnie Donnegan’s ‘My Old Man’s a Dustman’ as we headed for home! (See video link below*)

It had been an exhausting – and cold! – couple of hours’ work, I hurt all over and wanted a hot shower, but I felt so much better about this day’s walk than the previous one, I was no longer angry.

I felt proud that I had actually been able to do something for the community.  We must have walked and driven past all this litter so many times, I don’t why it had such an effect on me this time, but I’m glad I noticed and that I was able – with my husband’s help – to take some action, and not just send off an irate email to the Refuse Department of the Local Authority!

We became even more determined to ditch as much plastic as we could from our regular shopping. I regularly support campaigns and sign petitions calling for a ban on single-use plastic items: straws, bottles, takeaway cutlery etc. but I realise, that’s not enough.

Sitting at a keyboard is easy, actions are what count.

Related posts:

Let’s Ditch the Plastic

Earth Day: Microbeads – What Are They Good For…?

* A fun video: My Old Man’s A Dustman by Lonnie Donnegan

Copyright: Chris McGowan

Nourishing Green Vegetable Noodle Soup with Basil & Puy Lentils

0A5AA3AF-CA63-4E1E-A365-7FFDAF6282EFWe are in the middle of some arctic weather, with snow, hail, icy winds and below zero temperatures, so I thought I’d post a recipe for a nourishing soup to warm us up, rather than the frozen smoothie bowl I had planned!

This doesn’t look pretty, but it tastes great and is very filling, having plantbased noodles as well as lentils in it. It’s a good way to use up small amounts of green vegetables that you have left over. In my case, I also had some precooked puy lentils in the fridge from the previous 2 days’ meals as I had seriously over-bestimated how many lentils to cook!

Lentils are such a good source of complex carbohydrates which boost metabolism and can help to control weight. They contain a large amount of dietary fibre, which helps to control cholesterol and stabilise blood sugar. They provide protein, folate and magnesium, are heart healthy, and keep you fuller longer.

We all know we should eat our greens, and this is a good way to do just that. You can use any lentils, or mung beans.

Ingredients

(Vegan, Gluten-free, Dairyfree)

Amounts are very approximate.

Precooked Puy Lentils – reserve some of the cooking water

Coconut Oil

Half a head of Broccoli florets

Small amount of White Cabbage

 Handful of Celery Tops & Leaves

Fresh Basil

1 Leek

Stock cube + water, plus a cup of lentil cooking water

Some Organic Endamame Spaghetti* or other good quality plantbased thin noodles, broken up

Method

Chop and sweat veg and celery leaves in coconut oil with black pepper

Cover and simmer on low heat until just cooked

Add broken up Endamame spaghetti or any other thin noodles

When done, blend slightly with stick blender to thicken a little

Place a few spoonfuls of cooked lentils in the bottom of a warm soup bowl and cover with soup

1BE925F2-9489-46AF-9620-9262C9AFA287Serve with fresh basil leaves and warm bread or toast, or you might like to try Savoury Vegan Glutenfree ‘Cheese’ & Herb Scones

or Vegan Gluten-Free Sweet Potato Scone Recipes: 1 Sweet, 1 Savoury

*I got mine from Aldi UK

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Copyright: Chris McGowan

Monday Meditation: My Walk Around the *Neigh*bourhood

A9782E54-B393-4A09-B173-2A2C704B7C59As I write, it’s midday on Sunday, the sky is a clear blue as far as the eye can see and the sun is bringing out the crocuses and daffodils in the front garden. A perfect time to go for a walk. Except it’s 2 degrees C out there with an icy wind. My crazy husband is out on a bike ride with the club, but I’m waiting a couple of hours for those predicted extra couple of degrees! So, I’ve put on the Prime Chill album, made a cup of 3 Mint tea and thought I would show you some pictures of last week’s walk on a similar day, when I went up to what used to be the horses’ field.

Not that long ago, I used to go regularly to see the permanent residents of this field, Dolly and Annie, two working carriage horses. Dolly was a black heavy, plodding mare who was so quiet and friendly. Annie was a tall chestnut and very temperamental. She was a bully and any other temporary residents were given short shrift, including the foals, often receiving a nip or a kick to let them know their place in the scheme of things. She was quite haughty, looking and behaving more like a thoroughbred. She would always push herself forward for any treats and I often had to distract her so that I could sneak some apple or carrot to Dolly or the foals. But they both allowed me to befriend them and would make their way over from the far corner of the field as soon as I approached, Dolly plodding over in her slow, lumbering fashion, Annie skittish and tossing her tail.

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I was privileged to witness one of Dolly’s foals being born, a really ugly little thing with a huge head, but he was so friendly and funny. Annie had a much more elegant-looking long-legged foal not long after and some months later, on a beautiful summer evening, I stood and watched as first Dolly’s foal started racing around the perimeter of the field, then Annie’s foal joined in. Annie was not impressed and tried to put a stop to it, but then Dolly got the itch and began charging around after the excited foals, pounding the ground with her heavy feet, and before long, Annie had to join in the fun. I’ve never witnessed anything like it. Four horses careering around the field at full gallop, round and round, uninhibited, kicking up their legs every so often with the sheer freedom and fun of it all. Oh, to move with such joyful abandon in the fresh summer air under an endlessly clear sky!

 

Now, sadly, the field lies abandoned. The local authority wants to build a supermarket, petrol station and housing, by a busy roundabout in a residential area at the entrance to the town. Of course there has been a huge outcry and everything has been up in the air for a few years.

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This gnarly old tree used to be the only shade for up to 6 horses, next to a pond that gradually shrank over the years. Now the tree has apparently been struck by lightning, cleaved in two. It wasn’t an ideal situation for the horses: in summer it was completely overgrown with tall thistles and nettles, in Spring and Autumn, it was a boggy quagmire around the perimeter with all the rain. But it was a large space, with a right of way for walkers, who would bring treats as they passed through. I loved taking my young grandchildren there: they, too, saw the baby foal within minutes of its birth. It was a special time. We were on a nature walk at the time, I had given them a list of things to look out for. We had spotted guard-dog geese, a pair of swans with their cygnets, collected feathers, but this was truly a gem.

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Annie’s foal with my grandson

On my most recent walk, I spotted these gates further up the road on the opposite side to the field:

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I don’t know how many hundreds of times we have driven past, or the dozens of times I’ve walked past, but I have never noticed them before. I was always looking over the road for the horses. They are beautiful iron gates with metal flower ornamentation.

When I arrived home, a little sad and angry at what I had found by the field (see next Monday), I came through our gate and smiled. I saw the first real signs of Spring:

 

The daffodil had been proudly standing in bud since early January, the only one to be in such a hurry, and I thought it would be sure to get caught by the frosts, but has withstood everything the elements have thrown at it: frost, hail, rain, snow and icy winds, and now it was fully open. And there, too, was the first forsythia flower, a sign I always look for tell me that Spring is really very close.

And now the outdoors calls again, the sun couldn’t be brighter: it’s bouncing off windows and cars. Incredibly, we are forecast snow on Tuesday! Have a wonderful week, we are confined to barracks having the parquet flooring in the hallway refurbished, pictures soon.

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Copyright: Chris McGowan

 

Brown Rice with Sweet & Spicy Stir-Fry Veg Topped with Spicy Vegan Parmesan

58197828-76D9-4D3D-B040-375D681ECE95Our son and youngest grandchildren had been here all weekend and much as we love them and we have great fun, there is always a lot of tidying up of toys, books, games etc. and stripping of beds afterwards. Come dinner time, we were all ship-shape but tired, we wanted a quick and easy dinner.

My husband wanted rice so he put some brown basmati rice to soak while we sat down and had a cup of tea to get our breath back and for me to come up with whatever was going to accompany the rice!

Stir-fry is often my go-to option, I don’t like standing a long time waiting for different elements of a meal to come together, it’s not good for my back and I don’t have the patience!

I don’t cook on a very high heat like most people when cooking a stir-fry, I don’t think it’s healthy, I tend to part stir-fry, part steam, just adding a spoonful of liquid and some tamari and/or lemon juice to help it along without destroying nutritional content.

The rice is always soaked for an hour and then strained and rinsed thoroughly to remove as much arsenic as possible. Even organic rice takes up some arsenic from the groundwater.

On this occasion, we had some mixed beans to use up, and I had already made a jar of vegan parmesan a few days beforehand, so there was only the broccoli and apricots to chop.

Beans, rice, peas and nuts are an excellent vegan protein combination, and with the veg provide b vitamins, minerals, antioxidants, healthy fats, and dietary fibre.

Ingredients

A little Coconut Oil

 Broccoli, chopped finely

Frozen Peas, allowed to thaw

Tinned Mixed Beans, rinsed

Grated Carrot

Spoon of hot Water Or Stock

Tamari

1 Tsp Maple Syrup

Lemon Juice + a little zest

Black Pepper

 Chopped Dried Apricots

Homemade Vegan Parmesan: Almonds ground with Nutritional Yeast and in this case a little Cayenne Pepper

Method

Put the rice on to cook. Don’t overcook it.

About ten minutes before it’s ready:

63675337-1B81-48C7-A925-4BF820E4D877Heat the oil and stirfry the broccoli without burning it, add the peas, the tamari, black pepper, mixed beans, water, a squeeze of lemon, maple syrup, half of the carrot, cover and cook for a few minutes.

Add the cooked rice with the rest of the carrot, apricots and some lemon zest, mix well but gently so the rice doesn’t go all mushy. Adjust the seasoning, bearing in mind there is a little cayenne pepper in the parmesan!

Serve in/on a hot dish or plate, with vegan parmesan sprinkled on top and a green salad.

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 Copyright: Chris McGowan

Monday Meditation: Relax with these Raw Tiger Nut, Cacao & Coconut Treats

9D53B3F2-CD26-408F-8731-EA58B260A9E2When life is relatively calm, ie no family crises, and I find myself alone with no urgent tasks, I like to sit down and just let my mind wander where it will. I might close my eyes and just wait for my breathing to slow, or I watch the birds, or just take in my surroundings: the paintings, the family photos, the gentle flames of the woodburner.

When I am completely relaxed, I might get the urge to be creative. This can mean painting rocks, making cards, or even writing a letter – the old-fashioned way! But often, I like to bake or cook. It needs to be simple, quick, and not require that I keep several plates spinning at once, and definitely no interference.

Cooking on my own at leisure is a different experience from the pressure cooking of doing a meal with other bodies around and people requiring my attention or getting in my way. I like to be free to select whatever appeals, create something for my own pleasure and not have to be mindful of others’ pernickety tastes!

B2D4B8E0-1499-443E-962E-920F164433FEI rarely follow a recipe, or if I do, it’s more of a starting point that inspires a variation of the original, as with these no-added sugar energy balls. I fancied a little something with my cup of tea and didn’t really know what the result would be, but on looking in the cupboards I found some Tiger Nut Powder that needed using and remembered a recipe on The Tiger Nut Company Instagram page for Tiger Nut Macaroons by Eve Kalanik.

I used the general measurements, but made some substitutions: almond butter for the cashew, cacao nibs for the coconut chips and coconut water for the plain water in the original recipe. I also added some wild berry-flavoured supergreen powder.

These take literally seconds to make in the food processor and once in the fridge, by the time you’ve cleared up and put on the kettle, they are ready to eat.

It’s easy to make your own substitions so long as they’re like for like, but the texture or flavour will be different.

These easy raw treats are Vegan, Gluten-free and can be made Nut-free if you use Seed Butter. 

Please note: Tiger Nuts are Tubers, Not Nuts.

Ingredients

100g Tiger Nut Powder

45g Desiccated Coconut 

1 Tbsp Raw Cacao Nibs, for a bit of crunch

2 Tbsps Almond Butter 

A pinch of Pink Himalayan Salt

4g Vivolife ‘Thrive for Her’, Raw Green Superfood Powder, Wild Berry flavour

Approx. 4 Tbsps Coconut Water (or water or apple juice)

Pulse all ingredients except water for a few seconds. Add water and process for a couple of seconds to mix.

Scoop spoonfuls of the mix and roll into balls.

Makes about 10.

Place in the fridge to set.

Keep for days in an airtight container in the fridge and for a long time in the freezer if you can resist!

So much healthier and satisfying than a shop-bought biscuit or pastry to have with your afternoon cup of tea, and will give you a lift, making you more alert and energised without the inevitable slump afterwards.

The tea, by the way, is Pukka Herbs’ Licorice and Cinnamon. A perfect relaxing combination on your own or to share with a friend.

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Copyright: Chris McGowan

Easy Vegan, Gluten-Free Pink Pancakes!

img_3293We first made these 2 years ago when I discovered the basic recipe at Masala Vegan and although I’m not a big pancake-lover, my husband is and it’s Pancake Day, so we revisited these lovely Pink Ones.

We were better at cooking them this time, they were crisper and thinner.

Last time we had them with blueberries and Coyo coconut yogurt, this time we went with homegrown apples stewed with raisins and cinnamon, topped with Sojade soya yogurt and an optional small drizzle of organic maple syrup.

The original recipe calls for Xylitol as a sweetener, but I don’t like it and we prefer to add the sweetness via the fruit on top, and if you have a particularly sweet tooth, there’s always the maple syrup.

The recipe is very simple, all measurements are very approximate:

Ingredients

2 Cups of blended Watermelon Pulp

1 1/2 Cups Gluten-free Self-Raising Flour (last year we improvised with cornflour and gluten-free baking powder as we didn’t have the SR flour, it worked fine)

Coconut Oil for cooking

We added a pinch of salt

We also think they’re good with a pinch of spice, ground ginger or cinnamon, or baobab powder.

Method

In a large bowl, gradually whisk the flour into the watermelon pulp.

Heat a teaspoon of coconut oil until a drop of the batter sizzles.

Add 1/4 Cup of batter at a time and swirl around until it is thin. Cook until golden and crispy on the bottom, gently lifting the edges and turn over to cook the other side.

This amount made 8 small pancakes, we reneged after 3 each! Very filling and very tasty with the topping.

(See This Spicy Watermelon & Grapefruit Juice Will Help Stave Off Those Winter Bugs! for information on the many health benefits of watermelon – and grapefruit).

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Copyright: Chris McGowan

Monday Meditation: Reliant Robins*

On a bitterly cold Saturday in February, we decided that some very old, ugly shrubs had to come out. They grew along the garden wall in front of our lounge and for half of the year they were bare, uninteresting twigs and for the other half, they grew uncontrollably and needed constant pruning. They didn’t even flower! They did however screen us from passing foot traffic. But they also screened us from what little light there was, since that side of the house had no sun. They were so unattractive, I always carefully excluded them when taking photos of the garden.

The weather hadn’t been conducive to gardening, constantly wet, windy and close to freezing temperatures. This Saturday was fine, if still icy cold, but at least the wind had dropped. My husband decided this was the day. As I could not be of any practical support, and I was somewhat apprehensive, I left him to it and went for a cup of tea and a chat with my neighbour!

The left photo is how things were, and when I came home, this was what I found, quite some transformation and not a little devastation!

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It was quite a shock. The wall is old, cracked and missing a couple of stones on the top. It had been covered in ivy. What had we done? I thought with horror about the birds: the sparrows, blue tits, great tits, blackbirds and wrens loved those shrubs. I felt terrible.

And then, this happened:

48D84A44-E218-49AD-B75E-5F0E20E582701DE9BC22-46FF-444D-80BF-6C6774A51E13FC0788AB-0330-4494-A434-CE398445389D39BBBFC5-703B-4476-A83E-3799BAB3692D

There are two robins in the bottom photo. I had to take it quickly through the window before they split up, so it’s not very clear. One is in front of the stumpy shrub.

We have had a pair nesting behind the shed or in the ivy that covers its roof for many years; I don’t know if they are always the same ones, but it is early to see them together like this; it’s usually late spring, early summer when they are so busy. They are almost part of the family, they are so tame.

They sing so beautifully from the trees in the back garden, I often stand below the apple or hawthorn trees watching and listening to their melodious conversations. The two of them fly about collecting nesting materials or food, not caring about us sitting and chatting with cups of tea or when my husband is repairing bikes. one will often come and sit on bike or on his shoulder as he works. This day, they were following him around the garden, and to the compost heap at the back, helping themselves to insects and worms or just simply observing.

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Frustratingly I missed the perfect photo opportunity, one I’ve been waiting for a long time to catch: I was talking to my mum on the phone whilst standing in front of the window looking at the bare stumps. Both robins appeared and sat on the wall facing each other. One sat with his head back and, opening his beak wide, started trilling with all his might to his partner. It was a beautiful, wonderful sight and I was frantically gesturing to my husband to fetch my camera, whilst trying to remove my iPhone from my back pocket and diplomatically end the landline call with Mum. None of those things happened in time!

They have been busy ever since. They seem to appreciate our efforts and there are many more shrubs along the other wall and in the back garden for the rest of the bird population. A friend is helping us choose new bird-friendly evergreen shrubs that flower to replace the old ones, so it won’t be long before we have a more attractive perimeter. And it is so much lighter in the lounge, even if we do feel a bit like we’re in a zoo when all the schoolchildren file past!

Meanwhile, we have the robins, my favourite birds, to entertain us: they always make me smile when they appear, so friendly, so sociable amd unafraid, and I am carrying my camera everywhere in case that photo opportunity ever arises again.

*Some of you will recognise this title as a pun on the old three-wheeler Reliant Robin cars, my brother-in-law had one as his first car, it used to give me the heebee-jeebies going round corners!

Copyright: Chris McGowan

A Word About Phone-Scamming the Elderly and De-stressing Me!

1069FBA1-3F3D-438F-B4F6-FBA06F8D5F13Just a quick post to say I’ll be away from my blog for a little while. I need some time out to straighten out the kinks in my body and spend some Me time. Real life is demanding more and more of my time and energy as my elderly mum needs more support.

An example: she was scammed on the phone on Monday afternoon. She gave her card details to someone who called her by name. She knew something was wrong but she became confused because he gave his first name as that of a cousin she had been worrying about. She was too embarrassed to tell me (it’s the second time it’s happened), and wanted to try to sort it out herself. Early next morning, she swallowed her pride and called me. She was really shaken up and could barely put a sentence together, she was so angry with herself.

 I literally spent the whole of yesterday on the phone or iPad sorting it out with her, the bank, the telephone company, keeping an eye on her bank account, moving the bulk of her money elsewhere, making her ex-directory and so on. My back is still screaming at me.

But so far, so good. I think she may have inadvertently prevented him from using her card: her sight isn’t good, especially in dim light, and I think she may have misread a number or two on the card.

B44F3FD6-CC3C-4B08-BCF6-5797D6A7131EThis was the closest I got to the welcome sun – through the kitchen window this morning – as today, I spent most of my time finding out about the cousin she has been worrying about, to try to put her mind at ease. At one point I had him talking on the iPad and her on my landline on speakerphone, trying to enable them to talk to each other while I interpreted: they are both 87 and very deaf, neither is tech-savvy, so you can imagine how that went!

So please warn your elderly relatives, or anyone actually, the lady at the bank said these people are very good at what they do and they can catch out the best of us.

B1A75EB8-482D-479D-B1D7-36ED53C16536I’m off to have some osteopathy, listen to some relaxation music, an audiobook, and enjoy some new juices that We Are Juice UK, have kindly sent me to try. It will also be a relief to take a break from the juicer! My husband is on mother-in-law watch for a couple of days while I get my breath back. I have scheduled some posts for the next few weeks.

This freezing weather will not be changing any time soon (we had snow again all day yesterday), so I will be hunkered down in bed with a couple of heated wheat-bags, two hot water bottles, woolly socks and a duvet I have to fight my way out of!

See you soon.

Copyright: Chris McGowan

Vegan Gluten-Free Sweet Potato Scone Recipes: 1 Sweet, 1 Savoury

 

825955DA-F9B2-4A90-BA3A-15417AC8829F I had just made some Tiger Nut Milk and also had some raw sweet potato left over from juicing and I remembered seeing a recipe on The Tiger Nut Company Instagram feed that featured scones made with sweet potato and tiger nut pulp (but you can use tiger nut flour). Yes! I thought, it’s been a year since I tried a scone recipe ( Vegan Gluten-Free Almond & Apricot Scones ) let’s have a go! So I did. They turned out so well, I made a savoury version, too: Savoury Sweet Potato Scones using almond milk pulp, nutritional yeast, ground oats and paprika – see later in the post.

The original recipe by Kimberly Parsons of The Yoga Kitchen can be found here. They are moist and filling,  can be made nutfree, using seeds instead of the walnuts, and are a great way to use up nut milk pulp.

I used a chia egg instead of a hen’s egg (1 Tbsp Chia Seeds soaked in 3 Tbsps Water to form a gel). I steamed rather than boiled the sweet potato to maximise the nutritional content, and as I didn’t have any buckwheat flour, I milled some buckwheat flakes, and it worked well.

There is no refined sugar, just a little maple syrup.

Tiger nuts are tubers, full of gut-healthy nutrients, protein, calcium, Vitamin E, B Vitamins. They make lovely creamy, sweet milk – see link at the end of the post for how to make it.

This recipe with my alterations is reproduced by permission.

Ingredients for Tiger Nut & Sweet Potato Scones

90g tiger nut pulp (or tiger nut flour)

2 tsps baking powder

35g buckwheat flour (I milled some buckwheat flakes)

pinch Pink Himalayan salt

1/2 tsp ground cinnamon

1/2 tsp ground ginger

1/2 tsp ground nutmeg

1 chia egg

180g steamed sweet potato, blended to a purée

2 tsp vanilla extract

1/2 tsp maple syrup

30g chopped walnuts plus extra to decorate

A little nut milk to brush on top

 Method

Preheat oven to 180C

Line a large baking tray with baking paper

Whisk together Tiger nut meal or flour, baking powder, buckwheat flour, sea salt and spices in a medium bowl

Whisk the egg, sweet potato puree, vanilla extract and maple syrup until it’s a smooth paste

Add the mix to the dry ingredients and mix, adding the chopped walnuts once combined

Using an ice cream scoop, scoop mixture onto the prepared baking tray, Or small handfuls gentle rounded and flattened, brush tops with tiger nut milk and decorate with walnuts

Bake for 15-18 minutes until risen and the base sounds hollow when tapped. Allow to cool, and enjoy!

(I found the timing a bit difficult to judge as I have a fan oven and cooked them on a slightly lower heat for a little longer)

 

Savoury Sweet Potato Scones

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This time I used almond milk pulp, nutritional yeast, paprika, salt and pepper, ginger and left out the maple syrup and vanilla. They were really good, keep well in the fridge and freezer and are very filling.

***

Ingredients

(All quantities are approximate)

1 Cup Almond Milk Pulp

35g Ground Oats

2 Tbsps Nutritional Yeast

2 tsps Gluten-Free Baking Powder

1 tsp Paprika + some to dust

1/2 tsp Ginger

Pinch Pink Himalayan Salt and Black Pepper

Approx. 200g peeled Sweet potato, chopped, steamed, cooled and blended

1 Chia Egg

1 Heaped Tsp Almond Nut Butter

35g Mix of finely chopped walnuts and almonds, reserve some for decoration.

A little nut milk to brush on top.

Method as before:

Mix dry ingredients with the spices.

Whisk the chia egg, sweet potato purée, nut butter together and add to the dry mix.

Mix with a fork until it starts to come together, then knead with your hands until it forms a ball.

Form as before – I used the s allest cutter in the set – brush with a little nut milk, dust with paprika and ground walnuts.

56209B2B-AE73-48BA-AF5F-4C9B20C3A04DThe trick is to keep the dough very moist and gently flatten it to about an inch and a half to keep them a good thickness and make them light.

Cook approximately 15-20 minutes, but keep an eye on them. They should be a little crisp on the outside and moist on the inside.

Cook as before and cool on a wire rack.

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They keep well in the fridge, too.

Both versions can be eaten on their own or with nut butter, vegan cheese, or fruit spread for the sweet version.

Enjoy!

Thank you to Ani of The Tiger Nut Company and to Kimberly Parsons of The Yoga Kitchen.

(Tiger Nuts and Tiger Nut Flour from The Tiger Nut Company, link in text above).

See also: Savoury Vegan Glutenfree ‘Cheese’ & Herb Scones

Vegan Gluten-Free Almond & Apricot Scones – oh yes!

How to Make Horchata (aka Tiger Nut Milk)

Nut & Seed Milks & Smoothie Recipes

How to Make Smooth and Creamy Hemp Milk

How to Make Cashew Nut Milk & Why You Should!

Copyright: Chris McGowan