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Green buckwheat salad with a watercress dressing

200g buckwheat 
2tbsp balsamic vinegar 
1 small head of broccoli 
200g green beans 
A small bunch of dill 
A small bunch of parsley 
A small bunch of chives 
A packet of watercress , divided 
50g of raisins , soaked in hot water for ten mins and chopped 
50g hazelnuts, roasted and chopped 
Salt and pepper 

For the dressing: 
4tbsp olive oil 
1 clove garlic 
Salt 

Toast the buckwheat in a pan until turning golden then cook in 400ml water until soft. 
As soon as the buckwheat is cooked add the balsamic vinegar and leave to cool. 
Bring a pan of water to the boil and cook the broccoli and green beans until just tender. Drain in a colander and run under cold water for a few seconds. Set aside. 
Divide the watercress in half . Chop one half and add to a serving bowl with the cooked buckwheat, green vegetables , herbs, nuts and raisins. Mix well. 
In a blender mix the remaining watercress, olive oil, salt and garlic. Blend. Pour this over the salad, mix and season to taste. Enjoy! 

Lentil salad with cumin roasted carrots

French lentil salad with cumin roasted carrots 
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700g carrots 
2tbsp olive oil 
250g French lentils 
4 spring onions 
A bag of rocket 
A small bunch of fresh mint 

For the dressing 

3tbsp olive oil 
1 clove garlic, crushed 
1tsp grated ginger 
1tbsp garam masala 
2tbsp Apple cider vinegar 

Salt and pepper 


Firstly chop the carrots into diagonal chunks. 
Add the olive oil , maple syrup, cumin and some salt and pepper and bake in the oven for half an hour , or until carrots are nicely roasted. 
Meanwhile cook the lentils in at least twice their volume of water. Drain any excess water off and leave to cool a bit. 
Put the lentils, roasted carrots,spring onions,  rocket and mint into a bowl. 
Mix all the dressing ingredients together and pour over the salad. Season to taste.

Roast veg and millet salad with smokey chickpea croutons

Roast Veg and Millet salad with Smokey chickpea croutons and a Tahini Miso dressing 

This delicious salad can be made with whatever vegetables are in season. In the winter it is great with roasted squash, sweet potatoes and onions. 
Ingredients:
200g millet 
400ml hot water 
3 courgettes  
1 red pepper 
2 tomatoes  
8 cloves of garlic 
Salt 
Olive oil 
1/2 a head of lettuce or other salad greens 
For the chickpea croutons: 
2 tins of chickpeas: 
1tbsp olive oil 
1tbsp of tamari 
1tsp garlic powder 
1tbsp smoked paprika  
For the dressing: 
2 tsp sweet white miso 
1tbsp tahini  
1tbsp tamari  
1 tsp sesame oil 
1tsp umeboshi vinegar 
1tsp maple syrup 
2tbsp water 


First of all rinse the millet and dry roast in a saucepan. Once the millet starts to smell toasted add the hot water and a pinch of salt. Cover and cook for ten minutes until all the water is absorbed. Fluff with a fork and drizzle with a bit of olive oil and leave to cool. 

Meanwhile chop the vegetables into large chunks and peel the garlic cloves and leave whole. Toss these with olive oil and a pinch of salt and roast in the oven for 45 minutes . 

Mix the chickpeas with the olive oil, tamari, garlic powder and smoked paprika . Spread on a baking sheet and bake in the oven until beginning to turn crispy, about 20 minutes. Checking and turning the chickpeas a couple of times. 

To make the dressing , mix all the dressing ingredients in a jar and give a good shake. 

Chop the lettuce 

In a large bowl mix the millet, roast vegetables and lettuce and dressing. Top with the crispy chickpea croutons. Enjoy. 



Buckwheat and Raspberry and Chia Bakewell Tart

This is a delicious and light summer bakewell tart. It is vegan and gluten free  although the buckwheat flour in the pastry can be replaced with wheat flour as buckwheat has a lovely distinctive taste but isn't to everyone's liking. 
This recipe involves a few processes but us very much worth the effort. 

Buckwheat, Raspberry and Chia Bakewell. 
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For the pastry: 
2-3 tbsp cold water 

For the raspberry chia jam: 
300g raspberries 
4 tbsp water 
For the frangipane: 
4 tbsp water 
Start by making the jam as this will need to cool. Put the raspberries and water in a saucepan with the water and bring to the boil. Once the fruit has started to brake up add the chia seeds, maple syrup and vanilla. Boil for another 5 minutes then set aside to set and cool. 

Next make the pastry. 
Measure the buckwheat flour and cold coconut oil and salt into a bowl and work with your hands into fine crumbs. Work as quickly as possible so the pastry does not become too warm. Now add the water a bit at a time and work into a smooth dough. Put this in the fridge for 5 minutes to cool... but not too long as it will become a solid block. While you are waiting prepare a spring form baking tin , lined with parchment. Now press the ball of pastry into the bottom of the tin, right to the sides. Blind bake the pastry in the oven for 10 minutes on a low heat and then take out of the oven to cool. Leave the oven on at gas mark 4/180c/350 f. 
Now make the frangipane.  In a small bowl, mix the flax seeds with the water and set aside to become gloopy. 
Melt the coconut oil in a pan . Once melted transfer to a large bowl along with the ground almonds maple syrup, baking powder and flax mixture. Set aside. 
Now to assemble: pour the raspberry jam over the pastry base and spread out evenly. Then carefully spread on top the frangipane spreading out to the edges so that all the jam is covered. Now sprinkle on top the flaked almonds. Pop in the oven for about 30 minutes then take out and cool compleyely before eating. Enjoy. 

Coconut Flour Brownies

COCONUT FLOUR BROWNIES 
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300ml oat milk (or other non-dairy milk) 
Pre heat the oven to gas mark 4/180 c/350 f 
Heat the milk in a pan until just before boiling point, then add the chocolate buttons, ground flax seeds and psyllium husks. Let it sit for a few minutes and then give it a good stir to mix everything together. 
Add the maple syrup, coconut oil and vanilla and mix again. 
In a separate bowl add the coconut flour, arrowroot, bicarb and baking powder. Mix together. Then add the chocolate milky mixture and stir it all up. 
Line a baking tin with parchment and pour the batter mixture in. It will be fairly thick. Pat down to flatten. 
Put the tray in the oven and bake for 20 mins. Allow to cool completely before cutting. 
Place in the fridge for 10 minutes before eating and it will be super fudgy!! Enjoy. 

Wild Garlic Pesto

Ingredients 
(serves 4 with pasta)

2 large handfuls Wild Garlic Leaves (take foraging care if picking!)
8 tbsp Olive Oil
80g Nuts (traditionally pine nuts but walnuts, hazelnuts and cashews all work well)
80g Hard Cheese (traditionally parmesan but do experiment)
2 Lemons (juiced)
Salt 
Black Pepper
For vegans omit the cheese and use a creamy nut such as cashew.
Method
1. Place wild garlic, nuts and cheese into a mixer (or pedestal and mortar) and blitz
2. Slowly pour in the oil and lemon juice, stir until blended
3. Add salt and pepper to taste
Enjoy!