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Showing posts from August, 2019

Jasmine’s 6 Supreme Summer Salads

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It’s salad time! I’m not one for craving or missing salads, but when that sun kicks in, I definitely get that salad feeling. With a dish that’s light, seasonal and nourishing, there’s truly something for everyone. Here are some of my favourites that play with textures and ingredients to keep things fresh and delish.Vata Pakti Bowl: Sautéed Cucumber, Green Beans, Beetroot and CarrotDesigned to ground you when you’re feeling wired, this bowl of sautéed veggies is a great one to wind down from stressful summer days.Pitta Pakti Bowl: Caramelised Celery, Avocado and Radicchio Salad Bowl (East by Westpage 144)Designed to cool you off with that creamy avocado and crunchy veg, this is the ultimate hot summer day recipe.Kapha Pakti Bowl: Roasted Broccoli, Cauliflower and Aubergine Salad Bowl(East by Westpage 145)This bowl is perfect for when you need a bit of a kick — slow, sweaty August days, anyone?Caramelised Celery, Courgette and Pumpkin Seeds With Mint, Manchego and RocketA salad that pla…

Hemsley + Hemsley End of Summer Supperclub!

Hemsley + Hemsley End of Summer Supperclub!

Raspberry Bakewell Muffins

How To:1. Preheat the oven to fan 200ºC/Gas mark 7 and line a six-hole muffin tin with baking parchment liners or squares of baking parchment.2. Beat the eggs in a large bowl, then stir in the melted butter or coconut oil with the maple syrup, vanilla extract, ACV or lemon juice and salt. Sift the coconut flour and bicarbonate of soda into the batter and fold in well to ensure there are no lumps. It will thicken as the coconut flour absorbs the liquid.3. Divide the batter equally between the paper liners in the tin, then distribute the raspberries evenly between the liners, pushing most of the berries down into the batter and leaving a few to stud the top of each muffin for decoration. Sprinkle with flaked almonds if you like.4. Bake in the centre of the oven for 20 minutes until lightly golden at the edges, then remove from the oven and transfer to a wire rack to cool before serving.The post Raspberry Bakewell Muffins appeared first on HEMSLEY + HEMSLEY - healthy food and living.

Raspberry Bakewell Muffins

How To:1. Preheat the oven to fan 200ºC/Gas mark 7 and line a six-hole muffin tin with baking parchment liners or squares of baking parchment.2. Beat the eggs in a large bowl, then stir in the melted butter or coconut oil with the maple syrup, vanilla extract, ACV or lemon juice and salt. Sift the coconut flour and bicarbonate of soda into the batter and fold in well to ensure there are no lumps. It will thicken as the coconut flour absorbs the liquid.3. Divide the batter equally between the paper liners in the tin, then distribute the raspberries evenly between the liners, pushing most of the berries down into the batter and leaving a few to stud the top of each muffin for decoration. Sprinkle with flaked almonds if you like.4. Bake in the centre of the oven for 20 minutes until lightly golden at the edges, then remove from the oven and transfer to a wire rack to cool before serving.The post Raspberry Bakewell Muffins appeared first on HEMSLEY + HEMSLEY - healthy food and living.

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