10 Mag ical H e a lt h
Plant-ba
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Let’s Create an Amazing Christmas!
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Burdock and Goji Broth This is an old Scottish recipe passed down from my great Grandmother. As kids, we used to love going to our grannies for the day. She always had funny biscuits like garibaldi and fig rolls and her house always smelled of wee, but she did make this amazing soup or broth that we loved. It was the funny little red berries that always intrigued me. We used to pick the berries from her garden before the birds got them. My gran said the bush was planted in the garden by her mother’s Chinese gardener, Wan Big Li, who told her ‘Always eat the berries in winter so you will live long and prosper’. My gran used to say ‘eat up your GOji berries, they will give you wisdom, it is the logical thing to do!’ What you need 2 medium carrots, peeled and sliced 3 spring onions, sliced 1 burdock root, peeled and thinly sliced (or use 1 finely diced turnip when burdock is not in season) 1 litre of organic stock Seasoning to taste Handful of BonPom goji berries What you do Place the burdock slices or diced turnip in the stock, bring to the boil, and allow to simmer for 5 minutes Add everything else except the goji berries Bring back the boil Simmer for another 7-8 minutes or until everything is tender Add the goji berries at the end Serve with a slice or two of thick cut crusty bread and enjoy!
Pumpkin Soup What you need 1 – 2 tbsp of olive oil 1 medium onion, peeled and chopped 1 garlic clove, peeled and chopped 2 carrots, peeled and chopped small 3 potatoes, peeled and chopped 1 small pumpkin, skinned and cut into sizable chunks (or use butternut squash as an alternative to pumpkin) A few sprigs of fresh thyme 1-1 ½ litres of low sodium vegetable stock Seasoning: BonPom Himalayan pink salt, fresh black pepper What you do Sweat the onions and garlic in the oil for around 5 minutes. Add the carrot and then the potato. Simmer for around 5 minutes. Add the pumpkin and keep on a low heat for around 5 minutes. Add a good few sprigs of thyme and add stock. Turn up the heat and bring almost to the boil, season to taste. Lower the heat and cook for around 30 – 40 minutes. Check the flavour and seasoning. When done, blend with a hand-held blender till smooth. Again, check the seasoning and add some ground nutmeg to complete the flavour!
Christmas Chai Smoothie
Celebration Roast Serves 4 people with 2 slices each What you need 200g of Portobello mushrooms
What you need
1 tbsp of olive oil
2 ripe bananas
2 tbsp of tamari
100ml nut milk
1 spring onion chopped
2 tbsp Carley’s cashew butter
Small bunch of flat leaf parsley
1 tsp vanilla
8 fresh sage leaves chopped
1 tsp mixed spice or cinnamon
1 cup of walnuts (soak for 1 hour)
BonPom coconut sugar, to taste
½ cup of pumpkin seeds (soak for 1 hour)
Pinch of BonPom Himalayan salt, optional
7 sundried tomatoes in oil, chopped
What you do Add all ingredients to a blender and blend until smooth. Taste, adding more sugar if you would like it sweeter. Drink immediately.
1 clove of garlic, chopped ½ tsp of BonPom turmeric Pinch of BonPom Himalayan fine salt What you do
Cauliflower Mash What you need
Chop the mushrooms and place in a bowl, pour in the olive oil and tamari and massage it into the mushrooms, leave to marinade for 15 minutes Put the mushrooms into a food processor or Vitamix along with the spring onion, sage, parsley, garlic, sundried tomatoes, salt, and turmeric.
100g millet 250ml water 1 stock cube
Drain the walnuts and pumpkin seeds and add to the mix in the processor.
Pinch of BonPom Himalayan fine salt 1 onion finely chopped
Blend till well mixed but don’t over process to keep some texture when cooked.
1 medium sized cauliflower, cut into small florets 1 tbsp wholegrain mustard
If you used regular sundried tomatoes which were not in oil, you may have to add a little oil to help with the processing.
Pinch of freshly ground long or black pepper What you do Place the millet in a medium sized pan of water, add the salt and stock cube, bring to the boil and then simmer for around 20 minutes or until the millet grains are soft. Place the onion and cauliflower florets in a medium pan and add enough water to cover. Bring to the boil then lower the heat to simmer and continue to cook until the florets are soft.
Line a loaf tin with greaseproof paper and press the mix into the tin. Bake at 200°C for around 45 minutes. Remove from the tin, place on a plate and allow to stand for 10 minutes before carving.
When cooked, drain the cauliflower and onion and return to the pan. Drain any excess liquid from the millet and add to the cauliflower and onion mix. Using a potato masher, mash the mix till smooth. Stir through the mustard and pepper. Taste and add more seasoning if required. Alternatively, if you want a creamier mash, simply add the cooked and drained millet, cauliflower and mustard to a food processer and blend till smooth.
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x Whole Roasted Celeriac Nothing could be easier than this technique for cooking celeriac: no chopping required. Serve this as a vegan centrepiece to a simple dinner with roast potatoes, seasonal vegetables and gravy. What You Need 1 medium celeriac, about 1kg Olive oil BonPom coarse Himalayan pink salt Your favourite mix of fresh or dried herbs Few cloves of chopped garlic. What you do Preheat oven to 200˚C/Gas 5. Don’t peel, just wash the celeriac well to remove any dirt (use a veg scrubber if you have one). Pat dry with kitchen paper. Place the whole celeriac on to a large sheet of foil in a baking tray. Drizzle all over with olive oil, herbs & salt and rub well in. Add the chopped cloves of garlic. Wrap the foil tightly around the celeriac to seal it. Roast for around 1 ½ to 2 hours (depending on the size of the celeriac), then unwrap from the foil and roast for a further 20-30 minutes, so the skin crisps up a little. To check if it is cooked, test with a knife, it should slide easily into the celeriac. Carve into slices like a roast and serve with seasonal veg, roast potatoes and onion gravy.
Three Onion Gravy What you need 1 small onion 1 small red onion 1 spring onion 2 tsp olive oil 2 tsp tamari 6 tbsp water 1 tsp arrowroot 1 stock cube (optional) 500ml water What you do Thinly slice the onions, place in a pan with the oil and 6 tablespoons of water and cook gently for 20 minutes till the onions are soft. Mix the arrowroot with the tamari and add to the 500ml of water, mix well. Add this to the onion mix and cook over a medium heat for 10 minutes. Taste and add additional seasoning or stock cube if you require. I love using the three types of onion as it helps bring a richer flavour to the gravy. However, for a simpler version, just use two regular onions.
BonPom No Bake Brownie
Magic Christmas Chocolate Pudding
What you need for the brownie
What you need for the cake
50g of hazelnuts 75g of almonds 30g of BonPom raw organic cacao oowder 10g of BonPom raw organic lúcuma powder Pinch of BonPom Himalayan fine salt
60g of caster sugar 60g of fine semolina 30g of BonPom cacao powder 1 tsp baking powder 30g of vegan margarine, melted plus a little extra for greasing the bowl
1 tablespoon of BonPom raw organic chia seeds
1 tbsp of BonPom lúcuma powder
225g of fresh organic medjool dates (make sure all the stones have been removed)
1 ripe banana 60g of raisins or mixed dried fruits of your choice, soaked for 1 hour
2tbsp raw organic BonPom coconut oil, melted. If the consistency is too crumbly add another 1tbsp of coconut oil
Sprinkle of icing sugar
What you need for the topping
90g of BonPom coconut sugar
2tbsp of BonPom raw organic cacao powder 2tbsp of raw organic BonPom coconut oil melted 1tbsp of coconut nectar What you do Blitz the hazelnuts, almonds, cacao powder, lucuma, salt and chia seeds in a food processor or Vitamix Add the dates and a little coconut oil and blitz again till you have a brownie like consistency. Add the coconut oil a little at a time. Put the dough onto parchment paper or greased foil and press into a square about half inch thick. To make the topping, combine the cacao powder, coconut oil and coconut nectar. Leave it to thicken until it is like chocolate frosting. Spread it on top of the brownie. Sprinkle a little crushed almond on top
Raw Vegan Eggless Nog
What you need for the sauce 2 tbsp of BonPom cacao powder ½ tsp of cinnamon 300ml of hot water What you do Mix together the caster sugar, semolina and cacao powder, lúcuma powder and baking powder in a large mixing bowl, till thoroughly blended. Drain and add the dried fruit to the dry mix In a separate container blend the melted margarine and the banana together until completely smooth and add to the other ingredients. Mix well till you have a stiff firm dough. Grease a heatproof container and press the mixture in to it. Now prepare the sauce by mixing the coconut sugar, cacao powder and cinnamon together in a jug. Add the 300ml of hot water and stir well to blend. Pour the sauce over the mix in the bowl and place in an oven at 180°C for 30 minutes or until the liquid has sunk to the bottom and the sponge is well risen and springy to the touch. Sprinkle with the icing sugar and serve immediately!
This will serve around 4 people. What you need 1 cup pecans, 4-5 cups of fresh almond milk (or your favourite plant based milk), 1 cup dates, 1 tsp cinnamon 1 tsp nutmeg 1 tsp BonPom turmeric 2 tsp vanilla extract, 1 cup of brandy (optional or brandy essence for the kids Save some of the nutmeg and cinnamon to sprinkle on the cups when serving What you do Blend it all up. Use warm almond milk if you want a warm drink. It should have the consistency of egg nog but if it’s too thin, add more dates or pecans. If it’s too thick, add more almond milk. Change the spice amounts as you like. To your personal preference
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No turkeys were harmed in the making of this Christmas
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