Chia and Hemp Seed Pudding

I recently invested in a fairly big bag (I say fairly, as I don't tend to buy huge packets of seeds as they can go rancid if not used quickly) of hemp seeds so prepare to see a few recipes featuring these small but mighty granules! They're packed full of goodness and I really like the flavour too. The obvious first choice seemed to be, inevitably, pairing them with another super-seed in this twist on chia pudding.

Three great health benefits: good source of Omega 3 fatty acids, beneficial for digestive health, promotes healthy skin

Serves 1

Ingredients:
2 & 1/2 tbsp chia seeds
1 & 1/2 tbsp hemp seeds
250ml (1 cup) hemp milk
1/2 tsp vanilla extract
1 tbsp maple syrup
1 fig

Method:
1) In a jar or bowl, mix together the chia and hemp seeds along with the hemp milk and vanilla extract. Refrigerate for half an hour, or overnight, to allow the mixture to set.
2) When set, stir then top with the fig and drizzle with maple syrup.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats

Tropical Mango Smoothie (Banana Free)

I know it seems like a cliche to add greens to a smoothie but I really do feel the benefit when I do so. If you're yet to try adding greens and are worried that it might taste grassy or bitter, I urge you to give this smoothie a go. I promise that you can't taste the spinach in this sweet concoction but it will leave you feeling wonderful and glowing! Plus, nutritional powerhouse chia seeds promote satiety (feeling full) so it'll help keep hunger pangs at bay and furthermore, this is a good choice of smoothie for those who prefer a banana free option.

Three great health benefits: good source of fibre, beneficial for eye health, boosts immunity

Serves 1

Ingredients:
1/2 mango
Handful spinach
Juice of 1/2 lime
250ml cashew milk
1 tsp chia seeds

Method:
1) Place all of the ingredients in a blender and blend until smooth.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats

Roasted Broccoli and Almond Salad

I'm obsessed with this salad at the moment and it's so good that even the usually cynical Mr Halo Eats has been enjoying it too. It's simple to make and has a lovely balance of flavours, with fresh greens, nutty almonds and a creamy citrus dressing.

Three great health benefits: boosts immunity, beneficial for heart health, promotes healthy skin 

Serves 2 as a main dish or 4 as a side

Ingredients:
1 head broccoli, chopped into florets (mine weighed 350g)
2 tbsp olive oil
75g almonds, roughly chopped
Juice and zest of 1 lemon
1 clove garlic, crushed
1 tbsp tahini
1 tbsp water
1 tsp maple syrup
3 handfuls rocket or mixed salad leaves
Sea salt and black pepper

Method:
1) Preheat oven to 180 degrees fan.
2) Place the broccoli florets into a roasting tin and drizzle with the olive oil. Season with salt and pepper.
3) Roast for 25-30 minutes (until the broccoli is crisp), adding the almonds to the roasting tin for the final 5 minutes. Remove from the oven and set aside to cool completely.
4) In the meantime, make the dressing by whisking together the tahini, lemon juice and zest, garlic, water and maple syrup.
5) To serve, place the roasted broccoli and almond mixture on top of the salad leaves and drizzle with the tahini dressing.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats

Spicy Lime and Cayenne Roasted Cashews

I don't drink beer but I imagine these roasted nuts would go perfectly with a cold one. They're spicy as well as tangy, thanks to the lime, lending a Mexican vibe. I love munching on these as a snack when I'm craving something savoury and I feel pretty virtuous when I choose them over other snack options, as cashews are packed full of goodness.

Three great health benefits: boosts immunity, beneficial for bone health, promotes healthy skin

Makes 1 bowl

Ingredients:
150g cashew nuts
Juice of 1 lime
1 tsp coconut oil (liquid)
1/2 tsp cayenne pepper
Pinch sea salt

Method:
1) Preheat oven to 180 degrees C.
2) Place the cashew nuts in a roasting tin, in a single layer. Toss together with the lime juice, coconut oil, cayenne pepper and salt, ensuring all of the nuts are evenly coated.
3) Roast for 15 minutes, turning halfway through the cooking time. Remove from the oven and set aside to cool completely before serving.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats

Sundried Tomato Soda Bread

Since lockdown, my social media seems to have been half flooded with pictures of baking (hello banana bread), with the other half being posts from people asking where to find yeast, etc.. Soda bread offers a naturally yeast-free solution, cleverly working by acidic buttermilk activating baking powder so I thought I'd share my own version. My favourite way to serve this is toasted, with a drizzle of really good quality extra virgin olive oil or including a wedge with a bowl of steaming hot soup.

Three great health benefits: boosts immunity, beneficial for heart health, good source of fibre

Makes 1 loaf

Ingredients:
320ml almond milk (I always use unsweetened)
2 tbsp lemon juice
450g buckwheat flour, plus extra for dusting
1 tsp bicarbonate of soda
1 tsp dried oregano
1/2 tsp sea salt
25g coconut oil (solid)
75g sundried tomatoes (drained from oil), roughly chopped

Method:
1) Start by making "buttermilk". In a jug, combine the almond milk and lemon juice then set aside. The mixture should look curdled after approx. 10 minutes.
2) Preheat the oven to 180 degrees C. Line a baking tray with baking paper or a silicone mat. Dust with a little flour.
3) In a mixing bowl, combine the buckwheat flour, bicarbonate of soda, oregano and salt.
4) Rub the coconut oil into the dry mixture, using fingertips, so that the mixture resembles breadcrumbs.
5) Add the sundried tomatoes and stir.
6) Create a "well" in the centre of the mixture then pour in approx 3/4 of the buttermilk and stir to thoroughly combine. Add more buttermilk at this stage, if the mixture seems too dry.
7) Dust the work surface with flour then tip the dough mixture onto it. Briefly knead the dough (approx 20 seconds) then shape into a ball. Place onto the prepared baking tray. Dust the ball with a sprinkling of flour and cut a deep cross into the top of the dough ball.
8) Bake for 45 minutes, until it looks golden and the bottom sounds hollow when tapped.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats

Middle Eastern Inspired Cauliflower Salad

If I had to choose a favourite "world cuisine", I'd say Middle Eastern. I absolutely love the flavours and with few options available to me locally, it's always my restaurant "theme" of choice when I'm in London or elsewhere. This salad takes inspiration from the cuisine by incorporating sweet dates along with pistachios. I'm conscious that pistachios are a pricey ingredient but they really are worth including in this recipe. I'll create some more recipes featuring them too, as I hate using ingredients as a one-off in recipes- far better to have a selection to hand so you can get the most out of any produce you've purchased! I always prefer cauliflower salads served warm but of course, it's totally up to you if you prefer to make this in advance.

Three great health benefits: good source of fibre, beneficial for heart health, boosts immunity

Serves 1, or 2 as a side salad
Ingredients:
1 small cauliflower, chopped into florets (mine weighed 220g)
1/4 tsp ras el hanout 
2 tsp olive oil
1 & 1/2 tbsp pistachios (shelled)
1 medjool date, finely chopped
Handful of spinach leaves
Juice of 1/2 lemon 
1 tsp apple cider vinegar
1/2 tsp maple syrup
Sea salt and black pepper, to taste

Method: 
1) Preheat the oven to 180 degrees C. 
2) Place the cauliflower in a roasting tin and toss together with the ras el hanout and olive oil, ensuring all of the florets are evenly coated. 
3) Roast the cauliflower for 20 minutes, adding the pistachios and roasting in the final 5 minutes. 
4) Meanwhile, prepare the dressing by whisking together the lemon juice, apple cider vinegar, maple syrup and salt & pepper. 
5) To serve, toss the roasted cauliflower and pistachios together with the date & spinach leaves and drizzle with the dressing. 

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats

Mixed Berry and Hemp Seed Smoothie (Banana Free)

I always keep a pack of frozen mixed berries (sometimes called "summer fruits") in my freezer as they're an affordable way of buying fruit and I find it useful to have them on hand to satisfy sweet cravings, or make a speedy dessert or smoothie. They feature as the star ingredient in today's smoothie, which I wanted to share as the perfect post-HIIT workout smoothie as I know lots of people have been taking part in online classes recently. The berries are a rich source of antioxidants, perfect for fighting free radicals and inflammation (the negatives associated with HIIT) whilst the hemp seeds add a source of protein as well as being rich in magnesium, essential for muscle function. It doesn't hurt that it's wonderfully refreshing and feels like an indulgent treat after that intense class too!
Top tip: This is a banana free smoothie but to make it nut free, simply replace with an alternative milk such as hemp seed.

Three great health benefits: good source of antioxidants, promotes healthy skin, boosts immunity

Serves 1

Ingredients: 

1 & 1/3 cup almond milk (I always use unsweetened)

1 cup frozen mixed berries

1 tbsp hemp seeds

1 tsp vanilla extract

1 tsp maple syrup (optional)

Method:

1) Place all of the ingredients in a blender and blend until smooth. 

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats