Notes about Recipes in this book

• Chickpea, pumpkin + kale stew with chimichurri + quinoa

  • Hellyloves2cook on June 28, 2016

    Made the stew part but not the Chimichurri or quinoa. I served this with pilaf recipe from her second book. Easy to make, the stew, and I used ripe tomatoes without peeling them. Life in a busy family kitchen after school is too busy for that palaver. Didn't use lime as the one I had left had started to go mouldy at the base, so I made do with a lemon. So for me this was a quick an easy knock together wholesome stew that got the boys asking for more. I am wanting to repeat this and make up the Chimichurri to serve with it, as it was meant to be. Great Autumn/ winter dish that I will return to most definitely!!

• Warm lentils with sweet + sour cabbage + parsley salad

  • MariaSwe on January 18, 2022

    I liked the sweet and sour cabbage but the rest of the recipe was not that interesting. I just didn't think the three components went together that well and maybe I should have spiced it up a bit. Will not make again.

• Corn, coriander + feta muffins

  • tinkamasala on July 17, 2021

    Really tasty muffins. I didn’t have feta, so used cheddar cheese. Turned out fine, but maybe sweeter due to the corn than I expected. Maybe feta with its saltiness balances out that sweetness.

• Sweetcorn + basil fritters

  • Breadcrumbs on August 15, 2015

    p. 62 – I’ve been keen to make some corn fritters this season and since I have an embarrassment of basil at the moment, this recipe held immediate appeal. The resulting fritters are light, airy, crisp and tender. The corn provides a nice sweet pop of flavour and texture and the basil is an ideal match for the corn. I did need to adapt the recipe, as ½ cup of water was nowhere near enough to form the “smooth, thin batter” the author describes. In fact, I likely needed twice the amount. I served these with lemon wedges, sea salt and some micro basil scattered about. Delicious. We especially loved the flavour of chickpea flour. Photo here: http://chowhound.chow.com/topics/1020820?commentId=9685045#9685045

• Orange cinnamon chia pudding

  • Breadcrumbs on August 16, 2015

    p. 54 – Super-simple and delicious. I tossed all ingredients into a mason jar, gave it a good shake then into the fridge it went until morning. What a treat to have a cold, filling, nutritious and delicious ready-made breakfast on hand. I'm already planning my next batch and will add some cardamom for a chai chia breakfast pudding. Photo here: http://chowhound.chow.com/topics/1016328?commentId=9686634#9686634

• Warm millet with berry compote

  • Hellyloves2cook on June 05, 2017

    Made the Berry Bay Compote again today. Used blueberries, like last time ,and served it with the pancakes on pg28. Delicious !

  • Hellyloves2cook on July 11, 2016

    Recipe was accurate and that pleased me as I am new to cooking millet. Make sure you use millet that is not too old otherwise it will taste bitter and unpleasant, as I discovered initially with using a batch that was about 6 months passed its 'best before date'. Anyway armed with millet that was well within its 'BBD ' I started again from scratch. I decided to double up the recipe and store half the cooked millet in a container in the fridge for another day, as suggested by Emma Galloway, the author of the cook book. The Berry Bay Compote was really nice and went went with the millet 'porridge' - I used frozen organic blueberries as I being winter fresh were not available. The bay leaves added a nice subtle flavour. I will make this again for sure. It was a change to try a different grain for breakfast.

• Tahini, orange + coconut toasted muesli

  • Hellyloves2cook on June 05, 2017

    Easy to make and quick to get into the oven. Stir often while in the oven as it will brown quick. I used Brown Rice Syrup as choice of sweetener. Regarding the dried fruits I added organic raisins and cranberries. Lovely served with a nut milk and some coconut yoghurt with chopped up banana.

• Buckwheat banana + berry pancakes

  • Hellyloves2cook on June 04, 2017

    I decided to give these a go for brunch. Easy to make. Just leave for 20 mins the batter and cook. It is the first time I have made pancakes using gluten free flours and I was actually quite impressed. These made thick pancakes and they had a light cakey texture to them. I served this with chopped bananas and Emma Galloways Berry Bay Compote on pg42. Made about 18 x 4-5 inch diameter pancakes. I served them to non gluten free people and they all liked.

• Savory Simple

  ...full of healthy, gluten-free, vegetarian meals accompanied by vibrant food photography...also a very thorough ingredient section at the beginning that covers various gluten-free kitchen staples.

  Full review