Month: August 2014

Super Porridge!

/ gracebancroft / Leave a comment

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Porridge is one of those comforting breakfasts that can be made many different ways to suite whatever flavours your feeling like. My Grandma makes porridge with a teaspoon of salt, my Grandpa liked a big dollop of cream, my mother likes spoonfuls of her home made marmalade, my sister smothers hers in honey and my boyfriend adds a big handful of mixed seeds. There are just so many variations to this delicious breakfast!

Porridge is the perfect breakfast as oats provide slow release energy, meaning you feel full for longer and have sustained energy to get you through a busy day until lunch. I like to add chia seeds for a protein boost but flax seeds would also be good. The toppings for your porridge are really whatever the heart desires. I hope you like my suggestions as they are purely delicious but feel free to let your imagination run wild!

Each of these recipes serves two and requires you to soak the oats overnight, this makes them easier to digest and the porridge creamier.

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Fig and vanilla porridge

½ C gluten free oats, soaked overnight

½ C water

½ C plant milk

½ t vanilla bean extract

2 dried figs, chopped

1 T chia seeds

Toppings

Pear, thinly sliced

Tahini

Coconut flakes

Buckinis

Maple syrup

Plant milk

Method

Place the soaked oats, water and plant milk in a saucepan and bring to a simmer on medium heat. Add the chia, vanilla and fig. It is important to keep stirring the porridge as it comes to the simmer, this ensures a creamy consistency. It will take about 15 minutes to achieve a lovely thick creamy porridge.

When its ready spoon it into 2 bowls and decorate with the toppings.

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Banana and cinnamon porridge 

1/2 C gluten free oats, soaked overnight

1/2 C plant milk

1/2 C filtered water

1 T chia seeds

1 banana, sliced

1 t cinnamon

Topping

banana, sliced

strawberries, sliced

peanut butter

cacao nibs

coconut sugar

coconut cream

coconut flakes

Method

Place the soaked oats, water and plant milk in a saucepan and bring to a simmer on medium heat. Add the chia, banana and cinnamon. It is important to keep stirring the porridge as it comes to the simmer, this ensures a creamy consistency. It will take about 15 minutes to achieve a lovely thick creamy porridge.

When its ready spoon it into 2 bowls and decorate with the toppings.

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Acai and blueberry porridge 

Ingredients

1/2 C gluten free oats, soaked overnight

1/2 C plant milk

1/2 C  water

2 T chia seeds

2 t acai powder

1/3 C blueberries

Toppings 

Strawberries

Kiwifruit

Coconut flakes, toasted

Silvered almonds, toasted

Method

Place the soaked oats, water and plant milk in a saucepan and bring to a simmer on medium heat. Add the chia, acai and blueberries. It is important to keep stirring the porridge as it comes to the simmer, this ensures a creamy consistency. It will take about 15 minutes to achieve a lovely thick creamy porridge.

When its ready spoon it into 2 bowls and decorate with the toppings.

Show me your porridge creations on instagram #ggkporridge 

Enjoy!

A green smoothie bowl

/ gracebancroft / 4 Comments

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One of my favourite afternoon snacks is a big bowl full of beautiful green vegetables and fruit. It is refreshing, energising, sweet, tangy and the perfect fuel before my afternoon workout. The colour may be a little off putting to some but when you taste the amazing flavours you will not be disappointed! I like to mix up the toppings to keep things fresh but I find some seeds, coconut and fresh fruit always work well.

This is super quick and easy to make, so when you get home from a long day at work instead of reaching for a packet of something not so good get your blender out and get blending! This will satisfy you for much longer than any processed snack.

I like to buy fruit when its really ripe and cheap, especially bananas and slice and freeze them in bags. They are then there and ready for any smoothie creation.

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Goodness gracious green smoothie

1 C spinach or kale leaves

3-4 baby cos leaves

1 small lebanese cucumber

1 frozen banana

1/3 C frozen mango

1 inch piece of ginger

1 lime, juiced

Enjoy! Please show me your creations on Instagram #goodnessgraciouskitchen

Ratatouille!

/ gracebancroft / 2 Comments

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My boyfriend is always making these delicious pasta sauces full of all the veggies he has on hand. I like to call it a ratatouille and serve it over raw zucchini noodles for a healthy option.

This recipe is really versatile, I often switch up the ingredients and add mushrooms, capsicum and celery. It is just important to have the tomato, garlic, onion base with fresh herbs as that’s what gives you the lovely flavour. A splash of red wine can also be a delicious addition.

This ratatouille is also perfect over some toasted sourdough or with eggs for a hearty brunch.

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Goodness gracious ratatouille 

Ingredients

1 T extra virgin olive oil

1 large onion, chopped

2 cloves of garlic, crushed

4 small eggplants

2 small zuchininis

4 fresh ripe tomatoes

1/2 fresh chilli

1 T no added salt tomato paste

1/2 C water

1/2 bunch of basil, chopped

2 sprigs of parsley, chopped

Method

In a large fry pan heat the EVOO and then add the onion. Cook on medium heat for 5 minutes until starting to go opaque. Add the garlic and fry for another 2-3 minutes.

Chop the eggplant and zucchini into even 2×2 cm pieces.

Now add the rest of the ingredients except the fresh herbs. Bring to a simmer and place the lid on the pan and cook for roughly 30 minutes, or until the vegetables are tender.

Season with salt and pepper and add the herbs. Cook for another 5 minutes and check the flavours are right. You may need a little more seasoning.

Serve with zucchini noodles, which are made by spiralising 2 medium zucchini and squeezing the juice of 1 lemon over them.

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Enjoy!

Double chocolate brownies

/ gracebancroft / 3 Comments

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I bet you are thinking that these can’t possibly be healthy, but they are! These brownies aren’t made out of your traditional ingredients but rather beans instead of plain flour. This gives them a lovely chewy, moist texture and make them naturally gluten-free.

I have not iced the brownies as I found them already rich enough but if you feel inclined to the icing recipe from my raw chocolate brownies would be delicious. They are lovely served with coconut ice cream for dessert or a cup of earl grey for afternoon tea.

Please don’t be scared of the beans and give them a try as I promise that you will only taste deliciousness when you devour one.

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Double chocolate brownies

Ingredients

3/4 C black beans, soaked overnight

3 eggs

1/4 C coconut oil

3/4 C coconut sugar

1/2 C cacao powder

1/2 C hazelnut meal

1 t vanilla bean paste

1 t baking powder

1/2 C dairy free dark chocolate, chopped

Method

Drain and rinse the beans thoroughly. Place in a saucepan and cover with water, bring to the boil and simmer for 1 hour or until the beans are tender but still holding their shape.

Once cooked, drain the beans and let to cool. Pre-heat the oven to 180 degrees celsius. Line a lamination tin with baking paper.

Place the beans in a food processor and process until a smooth and creamy paste. Add the eggs, coconut oil and sugar and process again until combined. Add all the other ingredients except the dark choc and process until a smooth batter. Stir through the dark choc.

Pour into the lined tin and bake for 30 minutes. They will be lovely and moist inside with a crunchy top. Store in an airtight container for up to 3 days or in the fridge for 1 week.

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Enjoy!

Mediterranean quinoa salad

/ gracebancroft / 1 Comment

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Quinoa is actually a seed not a grain and related to leafy green vegetables such as spinach and chard. This makes it gluten-free, high in protein, fibre and full of nutrients. Its a great alternative to rice, cous cous and pasta. It can be cooked sweet or savoury, there is an abundance of options to do with this superfood!

Quinoa salad is one of my favourite lunch or dinner options. It’s a perfect accompaniment to grilled meat or fish but also satisfying enough on its own. Combinations for quinoa salad are endless, this recipe is one of my favourites but I will post many more options in the future.

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Quinoa, aubergine and zucchini salad

Ingredients

1 aubergine

1 zucchini

1 red onion

1 T dried mint leaves

1 T coconut oil

1 C quinoa ( I like to use red or black)

1/4 C fresh mint leaves

1 C spinach

2 T sunflower seeds

1 Lemon, juiced

Method

Pre heat the oven to 190 degrees celsius. Chop the aubergine and zucchini into 2cm x 2cm cubes, place in a baking tray.  Slice the red onion into 8 wedges and add to the baking tray. Sprinkle over the dried mint leaves, coconut oil and season well. Cook in the preheated oven for 30 minutes.

Meanwhile rinse the quinoa thoroughly. Place in a saucepan with 1 1/2 C water. Bring to the boil on the stove then turn heat to low and cover. Cook for 15 minutes. Set aside.

Place the sunflower seeds in a small baking dish and bake for 5-10 minutes until golden.

To assemble, combine the quinoa, roast veggies and spinach. Place on a platter and top with the mint, sunflower seeds and lemon juice.

Perfect served on its own or with grilled fish.

Serves four.

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Enjoy!

Goodness Gracious Granola, part 1

/ gracebancroft / 3 Comments

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Granola was one of the first recipes I adapted to incorporate it into my healthy lifestyle. I make a big batch every month and dish out a little over some greek or coconut yoghurt with berries for my breakfast at work every morning.

It is a beautiful way to start your day, providing a perfect balance of carbohydrates, protein and healthy fats. I like to serve mine with coconut yoghurt, almond milk and fresh fruit.

I also love to wrap up a jar of freshly made granola as a gift for loved ones. Since gifting a jar to my boyfriends mother at christmas she has come to adore my granola! It is rather addictive!

This is one version of my granola but there will be more flavour combinations to come, so stay tuned, especially if your a chocolate lover! The recipe is adaptable, feel free to use whatever nuts and seeds you have on hand.

Happy munching 🙂

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Banana and cinnamon granola

Ingredients

1/2 C quinoa flakes

1/2 C gluten free oats

1 C coconut flakes

1/4 C pepitas

1/2 C sunflower seeds

1/2 C buckwheat

1/2 C almonds, roughly chopped

1/2 C macadamias, roughly chopped

1 1/2 t cinnamon

2 very ripe bananas

2 T coconut oil

Method

Preheat the oven to 160 degrees celsius. Line a large baking tray with baking paper.

Combine the dry ingredients in a large mixing bowl. Mash the banana and coconut oil together. Add the banana mixture to the dry and give a good mix with your hands. You want all the nuts and seeds to be gooey and sticking together.

Spoon the mixture onto the tray and pat down with the back of a spoon. Set your timer for 10 minutes and then give the granola a good stir. Bake for another 10 minutes and stir again. Keep a close eye as granola can easily burn! I usually cook mine for a total of 30 minutes with a couple of stirs in between.

Leave to cool completely before tipping into an airtight container. Store in a cool dry place for up to 1 month.

Serve with coconut yoghurt, almond milk and fresh fruit. Its also delicious as a smoothie topper and straight from the jar!

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Enjoy!