Bombay Chickpeas

I love chickpeas.  Whether it be in the form of hummus, in a curry or fresh out of the can.  They are so delicious and have a handful of health benefits.  I have recently been roasting them with a mixture of indian spices and then sprinkling over salads.  It tastes so so good.

Chickpeas are a great source of plant based protein and are full of fiber helping to keep you fuller for longer.  Soluble fiber helps stabilise blood sugar levels while providing steady, slow-burning energy. Regular intake of Chickpeas can lower cholesterol. Chickpeas also contain significant amounts of magnesium. Studies have found chickpeas lower the risk of heart attack, the risk of breast cancer and protect against osteoporosis.

Ingredients

2 tinned cans of chickpeas (2 x 400g)
1 tbsp maple syrup
2 tbsp paprika
2 tbsp turmeric
A drizzle of olive oil
A pinch of himalayan salt

Instructions

Pre-heat the oven to 200 degrees.

Drain the chickpeas and wash thoroughly.  Place the chickpeas onto a baking tray and drizzle over the olive oil, salt, paprika, turmeric, paprika and maple syrup.  Mix everything together well so that all the chickpeas are evenly covered.

Bake in the over for 30-40 minutes until golden brown.  Leave to cool then store up to 5-6 days in an airtight container.

Chunky Sweet Potato Fries

Sweet potato fries are the best kind of fries.  When seasoned with rosemary and a little cinnamon they make the perfect dinner side dish.

Sweet potato are incredible vegetables.  They can be eaten and used in so many ways whether it be in the form of soup, mash, fries or boiled, roasted or steamed.  Not only do these potatoes taste amazingly good they are also full of goodness.  They are high in vitamin B6, C and D. They are also a great source of iron, which is important on a plant based diet.  They are also a good source of magnesium. Magnesium is necessary for a healthy artery.


Sweet potatoes are naturally sweet-tasting but their natural sugars are slowly released into the bloodstream, helping to ensure a balanced and regular source of energy, without the blood sugar spikes linked to fatigue. 

Their rich orange colour indicates that they are high in carotenoids like beta carotene.  Carotenoids help strengthen our eyesight and boost our immunity to disease, they are powerful antioxidants that help ward off cancer and protect against the effects of aging. 

Have a go and let me know what you think using the hashtag #revieatssweetpotatofries

Ingredients

2 large sweet potatoes
1 tbsp cinnamon
1 tbsp paprika
A sprinkle of rosemary
A drizzle of coconut oil
A pinch of himalayan salt

Instructions

Pre-heat the oven to 200 degrees.

Cut the potatoes into chunky wedge like fries.  Place the chopped sweet potatoes onto a baking tray and drizzle over the coconut oil, salt, paprika, rosemary and cinnamon.  Mix everything together so the potatoes are evenly covered.

Bake in the over for 30-40 minutes.  This will depend on the size of the potato.  You will know they are ready when they are soft and tender.

Oaty Bites

These Oaty Bites are perfect for when you need a 'grab and go' but nutritious and tasty breakfast, afternoon snack or an after dinner snack.  Basically they can be eaten at pretty much any time of the day.  They hold well for 1-2 days but are best served fresh out of the oven.

Because the recipe is so simple, oats and bananas being the main ingredients, a number of optional add-ins can be thrown in to make them even more delicious.  There is no need to add any extra sweetener because if the banana is ripe enough it will be sweet enough.  I have made ones with goji berries and sultanas and others with dairy free chocolate chips.

Have a go and let me know what you think using the hashtag #revieatsoatybites

Ingredients

2 ripe bananas
0.5 tsp cinnamon
A small handful of sultanas or chocolate chips
1 cup of oats - I use gluten free oats


Instructions

Heat the oven to 350 degrees.

Mash the bananas with a fork.  This should be fairly quick and easy to do if the banana is ripe enough.

Place the mashed bananas to a small mixing bowl, adding the oats, cinnamon and sultanas or chocolate chips and stir well until a sticky dough like consistency forms.

Grease a baking tray lightly with a bit of coconut oil.  Using either your hand or a tablespoon, scoop a bite sized amount of the mixture and place on the baking tray.  You can either flatten the shape to make a cookie or leave in a dome shape.  

Bake in oven for 15 - 20 minutes depending on the size of your bites.  If they are on the larger side, bake for a little while longer.  When baked, remove from the oven and let them cool.

REVI EATS AT: THE WAREHOUSE CAFE

The Warehouse Cafe in Digbeth, Birmingham, has been on my list for a while now and because it was my birthday on Thursday 16th July I finally had the perfect excuse to visit.  I made plans to meet my sister and go to for appetisers  and more importantly birthday cake.  

Although tucked away in a side road in Digbeth, it was fairly easy to locate.  The restaurant is located upstairs in the Birmingham Friends of the Earth building.  The whole building is original, quirky and arty.  We were seated straight away and having dribbled over the menu all week leading up to our visit we knew exactly what we wanted and ordered straight away.  

I ordered the vegan falafel and my sister chose the aubergine and corn fritters.  Both were so delicious and full of flavour.  The falafel came with a side of chilli, hummus and beetroot tzatziki.  The fritters came with paprika popcorn, unusual but very delicious.  We were both only after a small bite and these dishes definitely left us wanting more! 

We then turned our attention to cake.  I went for the vegan chocolate brownie with blueberry ice-cream, knowing it was my birthday, the lovely waitress stuck a candle in my cake. My sister went for the orange & rose water polenta cake with crushed pistachios and vanilla ice-cream.  Both were extremely delicious and have taken the number 1 stop on my list, 'Top Places for Desserts.'  The warm brownie with a berry sauce and blueberry ice-cream just went so well together that I am drooling just thinking about it.  My sister's choice was also a winner!  It was light, fluffy and had just the right amount of sweetness.  

All in all, the food was inexpensive, good quality and original.  The service was prompt and the staff were so friendly.  I am already thinking of planning my next trip here.  When I do visit next time, I am going to make sure that I go with a bit more room in my stomach as the menu has a variety of choices.

On our way out we visited the Earth Shop and picked up some plant based goodies.  If you ever decide to head down to the Cafe, definitely check the shop out even if it is for a nosey snoop! 

Cauliflower Rice

Adding rice to your evening meals or to a veggie packed lunch is a great way to bulk out your meal, however, stodgy carbohydrates may leave you feeling uncomfortable and bloated.  White rice, in particular, is usually heavily processed and contains very little nutritional value, switching to brown gluten free rice rice is a good way to increase your nutrient intake.  Another alternative is making rice out of vegetables! The versatility of vegetables is endless.  Sweet potatoes can be used in desserts, noodles can be made out of courgettes and pizza from broccoli.  Cauliflower is also a multi purpose vegetable and is a great substitute for rice.

Packed with essential nutrients, cauliflower holds numerous health benefits such as vitamins, indole-3-carbinol and sulforaphane.  These will not only help you beat the bloat but they also provide protection from prostate, ovarian, and cervical cancers. Fresh cauliflower is also an excellent source of vitamin C. Incredible!

Have a go and let me know what you think using the hashtag #revieatscauliflowerrice

Ingredients

1 large Cauliflower Florets
2 tbsp Coconut Oil
1/2 sliced onion, chopped & diced.
2 garlic cloves, minced.
Pinch of good quality salt (I use Pink Himalayan)
1/4 cup of organic veggie broth (I use Organic Bouillon)

1 big frying pan
Food processor

Instructions


Wash and chop up the cauliflower and pulse in a food processor until the vegetable becomes crumbly and a rice like consistency.

In a large frying pan over medium heat the coconut oil and adding the onions and garlic. Stir well until tender and the onions are a golden brown.

Add the cauliflower and salt to the pan and stir so everything is getting cooked evenly.

Stir in the broth and cover until the cauliflower is tender and the broth has been absorbed.  This will take around 8-10 minutes.

Switch off the heat and transfer to a serving bowl.

Coco-Nutty Granola

This is seriously good stuff!

Granola is a wonderful choice for breakfast as it can be eaten in so many ways! It can be enjoyed on its own as a little snack or with nut milk and frozen berries (my personal favourite). It can also be used as a topping for porridge, yogurt and smoothies.

Store bought granola is usually packed with refined sugar and preservatives which leads to a spike in insulin levels and can leave you reaching for an unnecessary mid morning snack. This is why homemade granola triumphs!  It is so easy to make and a little goes a long way.

My granola is completely grain-free, refined sugar free and 100% full of natural goodness. The recipe is nut and seed based which contain protein, essential fats and magnesium. Increasing your intake of omega 3s and protein in the morning will leave you feeling full and satisfied and you will find that you no longer crave that 11 am snack.

The coconut, cinnamon and maple coating act as a binder and provide a natural sweetness without upsetting your blood sugar levels.  Cacao powder is an amazing antioxidant and is completely unprocessed, if that is not enough to convince you, it also smells and tastes exactly like chocolate! And finally if you're after glowing skin and healthy hair then you're in luck, as coconut oil is not only full of nutrients it has amazing beauty effects!

Have a go and let me know what you think using the hashtag #revieatsgranola

Ingredients

1 cup of Almonds
2 cups of Walnuts
2 cups of Coconut Flakes
1 cup of Sunflower Seeds
1/4 cup of Flaxseeds
2 tsp of Cacao Powder
3 tbsp of Maple Syrup
3 tsp of Cinnamon
3 tbsp Coconut Oil

1 big bowl
Food processor
Small sized saucepan

Instructions

Pre-heat the oven to 175C

Place the almonds, walnuts into a food processor and blitz for 30 secs. You want the mixture to be crumbly but still contain the odd whole nut.  Place the contents into a big bowl.

Add the coconut flakes to the processor and blitz for 30 secs. Place into the bowl along with the flaxseeds and sunflower seeds. Stir well with a large wooden spoon or your hands so that all the ingredients are combined.

In a sauce pan over low heat the coconut oil, maple syrup, cinnamon & cacao powder so that it becomes a runny liquid. This usually takes about 20/30 secs. Take off the heat and pour over the dry ingredients.  Stir well so that everything gets covered evenly.

Cover a baking tray with parchment paper and place the mixture onto the tray and bake for 20 to 30 minutes, taking it out occasionally to give it a good stir so that everything gets baked evenly.

Make sure when it comes out of the oven it is nice and crispy.

Once cool, place in an airtight container.

*Note: Adjust the baking time to the strength of your oven. My oven is very powerful and a batch of granola can sometimes be ready to come out after ten minutes! So keep a close eye.