Recipes

Easy Hummous

Organic Easy Hummous

Ingredients

1 tin (400g) Essential organic chickpeas
2 tbs Essential organic tahini
4 tbs Essential organic olive oil
1/2 bulb organic garlic
3 organic lemons
Paprika & fresh rocket to garnish

Method

Hummous - the classic dip. So easy to whip up in an instant.
In a food processor combine a drained can of chick-peas with 4 tbs olive oil, 2 tbs tahini, the juice of 3 lemons, crushed garlic, (or finely chopped) & seasoning; (salt, paprika & black pepper) Blend well & let stand as long as you are able to resist!
Add roasted red pepper, carrot, black olives or sun dried tomato for a luxurious extra taste dimension.

organic - vegan - gluten free

 

 

Sprouting Salad

Essential Sprouting Salad

Ingredients

150g Essential organic cous cous (or quinoa)
30g (1/4 Pack) Essential organic broccoli seeds
30g (1/4 Pack) Essential organic radish seed
1/2 Organic red pepper
1 Organic red onion
2 Organic tomatoes
3 Sticks organic celery
1/2 Organic cucumber
Essential black pepper
11/2 tsp. Essential mix herbs
1 Tbsp. Essential fair-trade sesame seeds
1/2 Tbsp. Essential organic olive oil
1/2 Tbsp. Essential organic sesame oil

Serves 2 - 4

organic - vegan - gluten free

Method

Broccoli and Radish seeds are both nutritious members of the brassica family. Broccoli seeds are mild in flavour, full of anti-oxidant properties as are radish seeds but these have a hot, spicy flavour. They complement each other well - both sprouting in a growing jar and in the salad bowl. Soak broccoli and radish seeds for 6 hours, rinse and drain.
Rinse 2/3 times daily, Salad fully ready to eat in 5/6 days. Cous cous - To cook: fry in oil for 2/3 minutes. Boil 1 part cous cous to 2 parts water until water is absorbed, fluff with a fork.
Chop vegetables, add to quinoa or cous cous, rinse and add the sprouted broccoli & radish. Add the sesame seeds, mixed herbs, the two oils and black pepper to taste. Mix well.

     

Pasta + Pesto Salad

Ingredients

250g org. mushrooms
1 organic onion
500g Essential organic wholewheat fusilli pasta
1/3 jar Essential organic pesto
Essential organic extra- virgin olive oil (to dilute pesto)
Juice of 1 organic lime

Serves 4

Method

Whilst cooking pasta for 7 minutes in boiling water. Saute finely chopped onion for 2 minutes, add chopped mushrooms and fry for a further 2 minutes. Add lime juice to the frying onion and mushrooms.
Stir 2 tablespoons of olive oil into the pesto, - as it is concentrated and requires thinning 2:1.
Drain the pasta into a serving dish. Add onion, mushrooms and pesto.
Stir well to coat the pasta thoroughly.

     
Mixed Bean Feast Recipe

Mixed Bean Feast

Ingredients

1 tin (400g) Essential organic mixed beans
2 tbs Essential olive oil
salt & black pepper to taste.

Serves 2-3

Method

Don't shrug off this incredibly simple but effective recipe. With a 10 minute cooking time, you'll wonder how you were able to survive without its succulent heartiness before.
Drain and rince one tin of Essential Mixed Beans, add to a pan with water & heat gently for approx. 8 minutes.
Drain beans when hot, add oil & season.

An ideal accompniment to almost any menu, keeping the simple theme - place into an oven some root vegetables (spuds, beetroot, sweet potato) and an onion - one per person - and slowly bake (min. 120 mins.) until sweet, tender and flavourful. Simply great.

     

Satay Sauce

Ingredients

1 (400g) can Essential organic coconut milk
8 tablespoons Essential crunchy peanut butter
1/2 small onion, grated
1 tablespoon Essential shoyu (soya sauce)
2 teaspoons Essential rapadura sugar
1/2 teaspoon red pepper flakes or chopped chilli to taste

Method

This classic Malaysian / Thai sauce is easy to make and incredibly versatile in its uses.

In a saucepan over medium heat, combine the coconut milk, peanut butter, onion, soya sauce, brown sugar (any type will do - rapadura is the most natural and nutritionally rich), and pepper flakes or the finely chopped chilli (to taste) Bring to the boil, stirring frequently.
Remove from heat, and keep warm.

     

Aloo Kathal Tarkari

Ingredients

125g Essential organic jakfruit (kathal), diced
150g Organic potatoes, diced
100 ml Essential organic safflower oil
60g Organic onions, chopped
1 tsp Organic ginger, grated
1tsp Organic garlic, chopped
1 tsp Essential ground turmeric
1 tsp Essential ground coriander
1 tsp Essential ground chilli
1 tsp Essential ground cumin
60 g Organic tomatoes, chopped
Salt to taste
375 ml water

Serves: 2 - 4

Method

Organic Aloo Kathal Tarkari (Jakfruit and potato curry)
Heat the oil in a wok; add the Jakfruit and potatoes; fry for 10-12 minutes and keep aside. In the same oil, add onions, ginger, garlic and the dry spices. Fry for 5 minutes.
Add tomatoes and cook until the oil separates from the sides of the wok. Add Jackfruit, potatoes, salt and water. Cook until the vegetables are tender.

Serve on a bed of Organic Jasmin or Basmati rice

     

Spicy Quinoa

1 Organic onion
200g Essential organic quinoa
10g Essential chopped sun-dried tomatoes
1 tsp Essential basil
2 tsp Essential bouillon
1 Pinch Essential black pepper

Method

Looking for an easy, nutritious alternative to rice? Try our Spicy Quinoa! Quinoa is a superbly flavoured, hugely satisfying grain that fills you up yet leaves you still wanting more! A fantastic, full-of-goodness, food.

Saute the onion for 4 mins. Rinse the quinoa grain and add to pan. Add all the other ingredients and mix well - ensuring the flavours start melding. Bring to the boil. Simply simmer until all the water has been absorbed.

Fluff with a fork and serve with a medley of steamed seasonal vegetables.

     
Black Forest Gateaux

Black Forest Gateaux

Ingredients

Sponge
175g Organic unsalted butter, softened
175g Essential organic caster sugar
6 Medium organic free range eggs, separated
125g Organic self-raising flour
75g Essential organic fair-trade cocoa powder

Filling and topping
50g Essential organic caster sugar
2 tbsp Kirsch
350ml Organic double cream
2 Jars Essential organic cherries, drained
1 tbsp Icing sugar
2 tbsp Organic syrup from cherries
2 tbsp Essential organic blackberry fruit spread
25g Organic dark chocolate

Method

1. Preheat the oven to 180°C/gas 4. Line the base of a 20cm cake tin with greased baking parchment. Beat the butter in a warmed mixing bowl with the sugar until light, pale and fluffy. Beat in the yolks one at a time. Sieve the flour, cocoa powder and coffee onto a plate.
2. In a separate bowl, whisk the egg whites to soft peaks. Fold the whites and the flour mixture gently into the butter mixture in alternate spoonfuls. Pour into the tin; bake for 45 minutes until the sides have shrunk away from the tin. (If using a fan oven, turn down to 170°C/gas 3 after 30 minutes). Cool for 5 minutes, then turn out onto a rack.
3. Mix kirsch and syrup together. Whisk the cream into peaks; mix in the icing sugar halfway through. Fold 1 jar of the drained cherries into half the cream. Slice the cooled cake in two.
Place one half crumb-side upwards and trickle over half the kirsch syrup. Spread over the jam and cover with the cherry-cream mixture. Put the other cake half on top and drizzle with the remaining syrup. Spread the plain cream mixture over and pile the rest of the cherries on top. Sprinkle over with the grated chocolate.

     
Almond Biscuits Recipe

Almond Biscuits

175g organic self-raising flour
75g Essential organic caster sugar
50g Essential organic ground almonds
150g organic margarine/butter
A few drops of almond essence
125g Essential organic flaked almonds
pinch of salt

Method

Heat oven 180°C/350°F/Gas Mark 4
Grease two baking trays. Mix together the dry ingredients, rub in margarine/butter. Add the essence, mix well and bring together using your hands. Roll out thinly and cut into 7.5cm (3") rounds. Place some flaked almonds on each.
Place on a baking tray and bake for about 15 minutes
Place on a cooling rack
Makes approximately 20 biscuits.

     
Generous Mince Pies

Generous Mince Pies

Ingredients

FRESH AND SPICY MINCEMEAT - (enough for 2 dozen mince pies)

125g (4oz) Essential dried fruit salad mix, including apricots and apple rings
175g (6oz) Essential super-fruit mix
50g (2oz) Essential apple-juice infused cranberries
4 tablespoons marsala, brandy or orange juice
2 tablespoons maple syrup
1/2 teaspoon ground Essential organic ginger
1/2 teaspoon Essential organic mixed spice
1/2 teaspoon Essential Fairtrade organic cinnamon
1 small banana, peeled

FOR THE PASTRY

250g (9oz) Essential wholemeal spelt flour
175g (7oz) soft, salted butter or pure vegetable margarine

Put the flour and butter into a bowl. Using a fork, lightly blend them together until they form a dough.
Gather the dough up into a ball, knead it lightly on a floured board and roll it out, not too thinly.

 

 

TO FREEZE

You can do this after cooking, once the GMPs are completely cold, or freeze them in the tins before brushing with soya milk and sprinkling with sugar. To cook, de-frost, brush with soya milk,
sprinkle with caster sugar and bake as described.

"The mincemeat is also lovely with vanilla ice cream!"

Method

MINCEMEAT

Chop the fruit salad mix using a knife or snipping it
with scissors. Put into a bowl with the super fruit mix, dried cranberries, marsala, brandy or orange juice, maple syrup and spices. Mix well, then cover and leave for 12-24 hours, stirring occasionally.
Put the mixture into a food processor along with the banana and pulse until the mixture is chopped and blended, but still has some texture.
Keep in a covered bowl in the fridge for up to a week.

FOR THE PASTRY

Put the flour and butter into a bowl. Using a fork, lightly blend them together until they form a dough.
Gather the dough up into a ball, knead it lightly on a floured board and roll it out, not too thinly.

TO MAKE THE GMPs (Makes 1 dozen Pies)

Pastry as above
1/2 quantity (300-350g (10-12oz) of Fresh and Spicy Mincemeat, as above
3-4 tablespoons soya milk for brushing + a little caster sugar, for sprinkling
Set the oven to 220°C (425°F), gas mark 7.

On a lightly-floured board, roll the pastry out fairly thinly, but be gentle with it: this pastry is not supposed to roll out extra thin. Cut circles to fit small tartlet tins; for my tins I use a 7cm (23/4in) round cutter for the base of the tins and a 5.7cm (21/2in) cutter for the top. Ease the larger circles of pastry into the tins and fill with a good teaspoonful of mincemeat. Cover with a smaller pastry circle to fit the top, press down lightly.
Brush the tops of the pies with soya milk and sprinkle quite thickly with caster sugar. With a skewer make a steam-hole in the centre of each pie. Bake for about 10 minutes, until the pastry is set and the sugar on top looks crisp. Cool slightly, then carefully ease the GMPs from the tin using a palette knife.

     
Coconut Cauli Korma

Coconut Cauli Korma

Ingredients

FOR THE KORMA
2 tablespoons olive oil
1 onion, finely chopped
5cm (2 inches) fresh root ginger, grated
2 garlic cloves, crushed
1 teaspoon turmeric
3 teaspoons ground coriander
3 teaspoons ground cumin
1/2 teaspoon salt
25g (1 oz) ground almonds
400ml can organic coconut milk
450g (1 lb) cauliflower, cut into 1cm (1/2 inch) pieces
225g (8 oz) courgettes, cut into 1 cm (1/2 inch) pieces
125g (4 oz) frozen petits pois,thawed
4 tomatoes, chopped
Handful of chopped fresh coriander

Serves 4

FOR THE BUCKWHEAT ROTIS (Makes 8)

115g (4 oz) amaranth flakes
300ml (1/2 pint) water
1/2 teaspoon salt
115g (4 oz) buckwheat flour plus extra for rolling
Rapeseed oil for shallow-frying

Method

"Don't let the number of ingredients put you off; this fragrant creamy vegetable korma is really easy to make & so delicious with the crisp, flaky rotis which are completely gluten-free. The quantities for the korma are generous; it there's any left over it reheats perfectly the next day and if anything tastes even better!"

Heat the olive oil in a large saucepan, put in the onion, cover and cook gently for about 8 minutes, until almost tender. Add the ginger, garlic, turmeric, ground coriander and cumin to the pan and stir over the heat for a few seconds, then stir in the ground almonds and coconut and bring to the boil. Put the cauliflower and courgettes into the pan, bring to the boil again, then cover and cook gently for 10-15 minutes, or until the vegetables are just tender, adding the peas towards the end of the cooking time. Add the tomatoes, check seasoning, then serve, scattered with chopped fresh coriander and accompanied by Hot Cooked Basmati rice (optional) and Buckwheat Rotis.

BUCKWHEAT ROTIS
"These rotis are crisp and wonderful, with a delicious 'wheaty' flavour yet are completely gluten-free so everyone can enjoy them."

Put the amaranth flakes into a medium saucepan with the water and salt, bring to the boil, then stir over the heat until the flakes have softened and become porridge-like, about 3 minutes. Remove from the heat.
Stir the buckwheat flour into the amaranth mixture: it will form a warm, soft dough. Divide the dough into 8 equal pieces, form into rounds and flatten with your hands.
Place one of the rounds on a board that has been lightly dusted with buckwheat flour, scatter a little more over the top and roll out to a thin circle about 15cm (6 in) diameter. Repeat with the rest of the rounds.
Cover the base of a small frying pan with rapeseed oil and heat, then put in one of the rotis and fry for a minute or two on each side, until it is crisp at the edges and has puffed up with some air bubbles (which make it lovely and flaky). Blot with kitchen paper and repeat with the rest. Serve immediately, while warm and puffy.

     
Rose Elliot Layered Dressed Salad

Layered Dressed Salad

Ingredients
SALAD
250g Mixed Salad leaves incl. lettuce
2 large carrots, coarsely grated
4 tomatoes, sliced
A few chooped chives
1 large avocado, stone + skin removed
1/2 cucumber, peeled & sliced
2 handfuls of sprouted seeds*

DRESSING
'Light' dressing additional 'Tahini' dressing (please see directions for both below)

Serves 2-4

 

Method

Sprouting: It's easy to sprouts beans and seeds and both the Essential 3-day
sprout mix, and the 6-day sprout mix are delicious, and so easy to do and
energising. Soak your seeds, get them sprouting in a sprouter, large jar or even a seed tray, rinsing and draining them twice a day and then, 3 days or 6 days later, enjoy them in this pretty salad. The exact ingredients are really up to you; include what you like, and what is in season and good, but aim for a lovely bright colour ontrast, and either present this layered up in rough piles on individual plates, with the tahini sauce drizzled around, chef-style; or, as I've described here, in a clear glass bowl as a stunning centrepiece.

Preparation: Prepare 'light' dressing as described here. Put the salad leaves into a bowl and toss lightly in about a third of the dressing. In a separate bowl mix the grated carrots with another third of the dressing. Slice the avocado and sprinkle with the remaining dressing. Now start layering: put half the salad leaves in your bowl, a layer of tomatoes and a sprinkling of salt and chopped chives. Put half of the sprouted seeds in a layer on top of the tomatoes, then a layer of the avocado. Follow with all the carrot to make a thick, orange layer, then a layer of cucumber. Put the rest of the salad

leaves on top, then the rest of your beautiful sprouted seeds. If tahini dressing required, either drizzle the tahini dressing over the top, or serve it separately in a small container, for people to help themselves.

     
Salad Dressings

Salad Dressings

Ingredients

LIGHT DRESSING
2 Tablespoons fresh squeezed lemon juice
2 Tablespoons Essential Organic Olive Oil
Sea Salt

TAHINI SAUCE / DRESSING
2 tablespoons Esssential organic Fairtrade dark tahini*
1 garlic clove, crushed
2 tablespoons freshly-squeezed lemon juice
6 tablespoons water
sea salt

Dresses salad for 4

Method

Mix up a light lemon dressing by simply combining the lemon juice, olive oil and sea salt. Put the tahini into a small bowl along with the garlic. Stir in the lemon juice; the mixture will become lumpy. Don't worry, keep stirring, gradually adding the water. As you stir, the sauce will become pale, thick and smooth, just like a beautiful, natural mayonnaise.
Season with sea salt to taste. You can adjust the thickness of this sauce by adding more or less water; make it as you like it.

This creamy Tahini sauce adds a real richness to any salad. It was created escpecially for the 'Layered Dressed Salad' on the previous page.

If there's any of this over, it keeps for at least a fortnight in the fridge.

     
Gourmet Rice, Pak Choi, Wild Mushrooms + Lemon Cream

Gourmet Rice, Pak Choi, Wild Mushrooms + Lemon Cream

Ingredients

For the mushrooms
50g pack dried wild mushrooms
3 teaspoons grated fresh ginger
4 tablespoons toasted sesame oil
4 tablespoons shoyu
1 tablespoons freshly-squeezed lemon juice

For the lemon cream
250g firm tofu, broken into pieces
2 tablespoons light-flavoured oil, eg sunflower
1 garlic clove
1 teaspoon honey or agave syrup
2 tablespoons lemon juice
6 tablespoons water
Salt and freshly ground black pepper

250g (9 oz) gourmet rice mix
700ml (11/4 pints) water
2 packets (4 heads) pak choi
1 handful of sprouted de-tox mix, or alfalfa, pea shoots or rocket

Serves 4

Method

Cover the mushrooms with cold water and leave to soak for at least 20 minutes: the longer the better, even overnight is fine. Drain, reserving 4 tablespoons of the soaking water.
Put the ginger, sesame oil, shoyu and lemon juice into a pan with the reserved soaking water and bring to the boil, then add the mushrooms, cover and cook for 5 minutes. Set aside.

To make the lemon cream, put all the ingredients into a high-powered blender or food processor and blend thoroughly until very smooth, adding a little more water if necessary to achieve the consistency of double cream: thick, but pourable. Season with salt and pepper to taste.

Wash the rice in a sieve, put into a pan with the water and bring to the boil. Cover and leave to cook over a very gentle heat for about 40 minutes, until the rice is tender and all the water has been absorbed. Remove from the heat but leave covered.

Quarter the pak choi, cutting from the tip of the leaves to the root. Cook in 2.5cm (1 in) of boiling water, covered, for about 4 minutes, or until tender. Drain well. Add the pak choi to the mushroom mixture and reheat gently, turning so that it is coated with the delicious juices.

Divide the rice between 4 plates heaping it up attractively. Pile the pak choi and mushrooms on top, letting the juices run down over the rice. Drizzle the sauce over, and top each serving with some sprouts.

"This looks and tastes wonderful: a mound of red, brown and wild rice topped with tender pak choi and glossy wild mushrooms swirled with a smooth, rich lemon cream made from tofu (who would have thought tofu could ever taste this good!) and curly sprouted seeds. The dish consists of several parts, each of which is easy to make; you can get the mushrooms and the sauce prepared well in advance if convenient. You need to start sprouting the detox mix about 5 days in advance; alternatively you could use bought sprouted alfalfa seeds, pea shoots or rocket."

     
Chocolate Mousse

Chocolate Mousse

Ingredients

For the mousse
300g (11 oz) ripe avocado pears, weighed without the skin and stone: about 2 really large ones
125g (4 oz) Essential Organic Fairtrade cocoa powder.
2 tablespoons Essential Organic Virgin Coconut oil
200ml (7 fl oz) agave syrup
2 teaspoons vanilla extract
pinch of salt

To decorate
1-2 tablespoons raw cacao nibs
alternatively 2 tablespoons dark vegan chocolate, grated
a few fresh strawberries with their green calyx still attached

Serves 6

Method

This recipe is made really quickly and easily with the aid of a food processor.

Simply put in all the ingredients: the avocado, cocoa powder, coconut oil, agave syrup, vanilla extract and salt, and blend until thick and smooth. You will need to open the food processor and push down the mixture from the sides a couple of times.

Spoon the mixture into small bowls and put in the fridge until required: it will keep for several hours. Serve decorated with the cacao nibs (or the grated chocolate if preferred) and the strawberries, whole or sliced into a fan, with the stem still attached.

"This tastes just like a conventional chocolate mousse made with eggs and cream, and yet it's completely vegan! I don't think anyone will guess the main ingredient is avocado, unless you tell them. The coconut oil helps to firm up the texture, and the agave syrup supplies the sweetness; alternatively, you could use pure maple syrup."

     
Fruity Muesli Bar

Fruity Muesli Bar

Ingredients

4 tbsp sunflower seeds
4 tbsp flax seeds
60g puffed rice
8 tbsp agave syrup
1/2 tsp vanilla essence
2 tbsp each of dried cranberries, blueberries, pineapple and desiccated coconut

Makes 18

Method

Puffed rice with fruits and coconut; sweetened with agave syrup.
I think rice syrup would probably also work in this recipe. The only fat in the recipe is in the sunflower & flax seeds.

Grind the sunflower seeds and flax seeds to a powder in a food processor or coffee grinder. Put the puffed rice into a bowl and add the ground seeds, agave syrup, vanilla essence and dried fruits and coconut. Mix thoroughly, then press into a 20cm (8 in) square tin that has been lined with baking parchment.
Bake in an oven preheated to 170o C for 15 minutes, or until deep golden brown and crisp.

Cool in the tin, then cut into 18 pieces.

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