Chocolate Snowballs

image

I have never been so inspired as I am now, from all of you my fellow friends.  I am learning so much from everyone and am becoming open to the idea that healthy food can really be tasty food.  I am finding myself being drawn to super food options all the time when buying ingredients!  And as a result am coming up with all different types of recipes!

I absolutely adore chocolate and nuts together!  Also coconut is my ultimate favourite.  With this in mind I created these delightful yummy coconut chocolate and date balls.  Which my little one insists on calling ‘chocolate snowballs’

image

You have to make these! There is no doubt in my mind that you and your family will not love them.  I have had family and friends requesting me to make some for them and I have a back order to fill! I find they are so therapeutic to make too! Just to see my little ones enjoy them sooo much but at the same time KNOW how healthy and nutritious they are makes what I do worthwhile!

Have a beautiful weekend and enjoy time with your loved ones, much love D x

INGREDIENTS

200g chopped dates
120g walnuts
70g desiccated coconut
50g raisins
1 tbsp heaped nutella/chocolate spread
1 tbsp heaped cocoa powder
1 tbsp sunflower oil
1 tbsp maple syrup

METHOD

• In a food processor, grind all the ingredients apart from the coconut into a paste ball

• Use a little oil in the palm of yours hands and roll out balls to a typical truffle bite size

• Dip and cover completely in the coconut and set aside on a plate.  Repeat for the rest of the mixture and chill in the fridge for at least an hour 

image

image

image

These snowballs are joing the party over at Fiesta Friday #5 hosted by my friend Angie @ The Novice Gardener come join us x

Smoked Paprika & Lemon Hummus

image

A light snack for me last night!  Something healthy and filling.  It is quicker making hummus at home then it is going to buy a small tub of it from the shops.  This way you have it fresh and a lot more for your money!

I based the hummus flavour upon the peri peri spice base that has been really popular here with everyone on the blog!  I incorporated some natural yoghurt to give the hummus a creamy texture and to help cut through the spice and tang of the peri peri and lemon.  I know that I will be making more varieties of hummus as my husband and I thoroughly enjoyed it!  I can’t wait…much love D x

image

INGREDIENTS

1 tin chickpeas rinsed and drained
2 small garlic cloves
½ lemon juice
1 tsp smoked paprika
1 tsp coriander & cumin powder
2-3 tbsp sunflower oil
¼ tsp dried coriander leaves
2 tbsp natural yoghurt

METHOD

• Put all the ingredients into a food processor apart from the oil and blitz

image

• Add the oil gradually and grind into a paste

image

• Empty into a shallow bowl and pour over a little virgin olive oil,  serve with some wholegrain pitta bread

image

image

image

Purple Majesty Potato Salad

image

This is the first time I have cooked and tried the Purple Majesty Potato. I can see after eating it why it is classed as royalty! It really has an earthy taste and sweetness that makes it quite special!

It is extremely good for you and is naturally high in healthy anthocyanin, an antioxidant which gives blueberries and blackberries it’s intense colour. Bursting with flavour and full health benefits you can’t go wrong!

image

I teamed the steamed potato up with some raw white cabbage in an “Indiany lemony” dressing. This way you get a sharp tangy and refreshing taste yet a crunchy texture!

image

INGREDIENTS

Half cabbage sliced into strips
4 medium purple majesty potatoes steamed
pinch of turmeric
pinch of asafoetida
Salt to taste
Squeeze of fresh lemon juice

METHOD

• In a large mixing bowl,  combine all ingredients and toss the salad to coat on the dressing

• Leave to marinade at room temperature for 30 minutes and then you’re good to go!

image

Healing Foods

image

So many of us have been told! Well I have been!!! By my lovely Mum to eat this or that. Prepare this for when your ill! This will help! I have always been open to home remedies first as I never liked taking medicine.

Coming from an Indian background and a Mum and Dad that will always find the best solution to help us. I have always been exposed to using food, herbs, spices and fruits in a healing manner.

image

Sometimes your body requires certain vitamins and minerals and you are informed through cravings! I strongly believe this as I start eating certain foods due to a strong craving and then find out I’m lacking in that particular food component!

image

When women are pregnant, we do listen to our bodies more. It’s like our precious little one is letting us know what he or she needs from us, in the form of nourishment. I think we should, men and women should pay more attention to what are bodies are telling us.

image

I think it’s always great to add certain foods to our diet to help alleviate symptoms and heal our bodies. Alongside science we can co exist and aid the illness or deficiency!

image

I will be sharing information with you all that will help your in day to day life. Which indeed thoroughly supports me in the way I eat and to make life that bit easier. A healthy body, is a healthy mind and a happy soul! ♡

image

If you have any amazing food facts or home remedies that work for you and your family, please feel free to share them with all of us. Just send me a link or email and I will add them to this series! Referring to you and your wonderful blogs xxx

I really hope you enjoy my new addition to Shivaay Delights and look forward to hearing from you all and your experiences with food that heals you!
Have a healthy and peaceful day!
Much love D x

Coriander Paneer and Jeera Rice

Thank you dearest Sam @ Tea and Sesame for making my coriander paneer alongside SJ’s @ Cooking With SJ jeera rice dish. I’m really honoured xxx

tea and sesame

Coriander Paneer and Jeera Rice Coriander Paneer and Jeera Rice

This isn’t the first time I’ve made Dimple’s recipe for Coriander Paneer Curry but this time I’m trying it out with a SJ’s Jeera Rice.

Coriander Paneer Coriander Paneer

The base sauce for this curry is so simple! All ingredients are blitzed in the blender and cooked through then the paneer then left to simmer and soak up the lovely spices. I added a little yoghurt as I was a little heavy handed with the chilli!

Cumin Rice Cumin Rice

I  made this rice using the ‘absorption method’ as this is the way I learnt to cook rice. It results in the rice being a little more sticky but that’s the way I like it. The mild fragrance from the spices gives the rice a gorgeous flavour, enough to make you want to eat the rice just on it’s own! It’s my first time cooking rice in this…

View original post 118 more words

Carrot & Aubergine Pasta Sauce

image

Even I got fooled this time!!! So you all know that I sneak all types of vegetables into my recipes. That way my boys gobble it up! Well, I ate a whole plate of yummy pasta that my husband had made and it was only until the next day, when I helped myself to some of the leftovers that I realised I had eaten carrots in the penne!

I couldn’t believe it! The carrot really absorbed all the pasta sauce flavour and I loved it. I would never have thought to add carrot as an actual accompanying vegetable to the aubergine. I know it works well in mirepoix in the sauce but it worked so well this way too! so I thought I would share my husband’s recipe with all of you my lovely friends!

Have a happy, happy Monday! Much love D x

image

This was our lunch yesterday! Baked Camembert with Garlic and Fresh Baguette! I want more!

INGREDIENTS

1 medium aubergine diced finely
1 carrot diced finely
1 onion chopped
3 garlic cloves minced
⅓ tsp salt or to taste
1 tsp dried oregano
200-250g tomato passata
1 tbsp virgin olive oil

METHOD

• Heat up the oil in a large saucepan, add in the onion and garlic, cook until onion is slightly golden brown

• Throw in the aubergine, oregano and salt. Mix well and cook on a low to medium heat to tenderize the aubergine. You may need to use a little water at this stage

• Once aubergine is soft, pour in the passata, stir and cover. Simmer on low for a further 15-20 minutes

• Serve the sauce with some fresh penne sprinkle with some grated Parmesan

image

image

Peri-Peri Chip, Cheese & Bean Wrap

image

These days I don’t think we go once a week without my oven Peri-peri spicy masala chips, my little ones’ always request them for lunch!  So I HAD to come up with a healthy addition!  Beans! Came to mind and a chip butty!

image

So, here we have a spicy refried bean wrap with chips and lots of cheese.  This way the boys and me are getting carbs, protein and dairy in the one meal!  It was soooo filling and soooo yummy!  A dish you can prep earlier and put together when the oven chips have been cooked…great for all the family especially the kids!

Have a super duper Sunday! And I’ll see you all tomorrow! Much love D x

INGREDIENTS

1 tin (215g) spicy refried beans
1 tomato diced
1 onion diced
1 tbsp olive oil
⅓ tsp cumin seeds
½ vegetable stock cube
⅓ cup boiling water
Lemon/lime juice
Fresh coriander

Portion of peri-peri chips
Large tortilla wraps
Grated Cheddar cheese

image

METHOD

• Heat up the oil with the cumin seeds in a medium saucepan, once seeds start to sizzle lower to a medium heat.  Add the onion and tomato, cook until onion is golden brown

image

image

• Crumble over stock cube,  mix in the refried beans with the boiling water.  Lower to a gentle simmer.  Cover and cook for 7-10 minutes stirring occasionally

image

• Finally squeeze over a little lemon/lime juice and stir in the coriander

image

To assemble the wraps

• Make a vertical strip of bean mixture in the centre of a warmed tortilla

image

• Place the peri-peri chips on top of the mixture and a liberal helping of grated cheese

image

• Roll up and slice in two!  Now just simply Enjoy!  You may want some salsa or guacamole with it

image

image

image

Finally Sat Down & Had Cake!

image

I have been looking for this café in the park for so long but today, together with my best friend we found it! 
As the sun came out,  we decided to meet up and take our little ones to the park.  Then after quite a bit of running around after them on the slide and swings we needed caffeine!

I opted for a mocha and a decadent piece of chocolate cake that I happened to have seen a little girl devouring in the café as we entered!  Perfect choice!  So soft and tasty… light and fluffy! It was just falling off of my fork. Just the right amount of chocolate in each layer.  Ummmm bliss!

I had to share this with you all my friends as firstly we found the café in the park!  and most importantly, I don’t remember the last time I actually got to sit down with wonderful company!  a soothing cup of coffee and a piece of chocolate cake all to myself! And not made by me!  What a treat! 🙂

Cherry Tomato & Onion Poha

image

A light lunch, so quick and easy to prepare.  Something a little different from your normal Indian rice dish.  The poha ~ flaked rice is less heavier when eaten.  Traditionally made with potatoes for breakfast in India or a snack, I cut out the extra carbs and added my favourite, the succulent cherry tomato.

image

Along with the onion and the spices, the tomato places a sweetness to go with the saltiness from the seasoning and sour notes from the lemon.  I’ve run out of flaked rice now , I better go out and buy some more!

Have a delightful day, much love D x

INGREDIENTS

2 cups flaked rice rinsed
10-12 cherry tomatoes halved
1 white onion diced
2 tbsp sunflower oil
½ tsp mustard seeds
Pinch of asafoetida
2 cloves
¼ tsp red chilli flakes
⅓ tsp salt or to taste
⅓ tsp turmeric powder
1 heaped tsp coriander & cumin powder
1 tsp garam masala
Lemon juice

METHOD

• Heat the oil in a medium non stick saucepan, with the mustard seeds, cloves, chilli flakes and asafoetida, on a medium heat

• Once the seeds start to sizzle and pop, carefully add the onion and sauté until translucent

• Throw in the tomatoes plus all seasoning and spices.  Mix well and cook on a slow to medium heat for 5-8 minutes.  Stirring occasionally

image

• Next scatter in the flakes of rice and fold gently into the onion and tomato.  The oil with the spices will turn the flakes yellow.  Combine so that all the rice is covered and becomes all yellow, squeeze in a little lemon juice to taste

image

• Reduce to a slow heat and cover, cook for 10-15 minutes. 

• Serve with a heaped tablespoon of fresh natural yoghurt

image

One-Hour Cinnamon Rolls With Cream Cheese Frosting.

From the lovely Anna..I just want one now! x

Anna’s Kitchen Table

20140221-113029.jpg

You know how some recipes manage to just worm their little way into your overloaded brain, mingle around with every other thought in there and somehow refuse to leave until you’ve made them?

Yes, this recipe is one of those. Deservedly so. Wickedly so.

Cinnamon rolls in an hour? Start to finish? Can it be done? What about proving the dough?

NO proving you say?! Now this I have to try…always up for a challenge! Especially a deliciously edible one.
And a one-hour ‘Emmerdale’ on TV just as I begin. Perfect timing.

20140221-113522.jpg

I got this great recipe from Averie Cooks a fabulous home to beautiful sweet recipes, each one begging to be made! And huge plus – Averie is obsessed with peanut butter too. Instant friend status. 😉

Here is Averie’s One-Hour Cinnamon Roll Recipe.

20140221-114153.jpg

My Notes- Especially if you are in the UK:

I used 2 sachets of instant…

View original post 272 more words