Festive Feasting: Plant-Based Style

This Christmas is going to be a very different one for me. No longer will I tuck into my mum's turkey with plentiful pigs-in-blankets on the side. As I started on the plant-based diet back in March, this Christmas will involve more of a nut-roast centered meal, which I cannot complain about. Being on a plant-based diet, many people assume that I am deprived of wonderful flavours and tasty treats, however what I have found is that I am even more excited about the food I eat now for two reasons, the first being that I know what I am putting into my body is so good for my health, and the second being that I get to play around with some seriously tasty recipes (have you heard of tahini gravy?!).

On Christmas day,  part of our tradition is to have the roasted Christmas meal around lunchtime and a festive feast in the evening, which is usually an array of cold buffet foods. These range from coleslaw to pork pies to stuffing and turkey sandwiches. As I won't be able to indulge in those this year, I'll be bringing some vegan dishes to the table so that I and whoever else wants to join in can enjoy those too.

Below you will see the dishes I am making as well as some additional suggestions for plant-based snacks so that you don't feel like you're missing out on any of the fun this Christmas (and you'll still be looking after your body, too).

Dish 1:  Pea guacamole

Ingredients and method from the revolutionary Forks Over Knives. Click here to view.

Dish 2:  Sweet potato, buckwheat and kale salad

Ingredients (makes approx. 12 burgers)
2-3 large sweet potatoes
1 cup buckwheat groats
Bag of kale
3 tbsp tahini
Juice of 1 lime
Turmeric
Pepper
Coconut oil
2 tbsp extra virgin olive oil

Method
1. Cut the sweet potatoes into 2cm chunks and place on a coconut-oiled baking tray in a pre-heated oven at 180c for 20-25 minutes. Sprinkle the potatoes with turmeric and pepper before placing them in the oven.
2. Whilst the potatoes are cooking, place the buckwheat into a pan and cover with hot water. Boil them for 20 minutes, or until tender. Make sure to not over-cook them as they can go very mushy
3. Wash the kale thoroughly.
4. Prepare the dressing in a mug: add the tahini, lime juice and olive oil and mix together. If the mixture becomes too thick, I would recommend adding some water to make it thinner and so it will go further
4. Once the sweet potatoes and buckwheat are cooked, place them in a bowl along with the kale and stir everything together
5. Add the dressing and mix it so it evenly covers the sweet potatoes, buckwheat and kale. I tend to massage the dressing into the kale leaves so they wilt and really take up the flavour of the dressing
6. Put in the fridge to cool, or serve straight away and enjoy.

Dish 3:  Chickpea and parsley burgers

Ingredients and method from Pure Ella. Click here to view.

Bear in mind with this recipe that it is okay to sub the chickpea flour with another gluten-free flour if you don't have it (I used brown rice flour) and the oil too (I used extra virgin olive oil). The burgers turned out delicious and just as pictured.

Additional suggestions

• Gluten-free tortilla chips (with only three ingredients and no added nasties): available at Sainsbury's
• Homemade hummus: I love this avocado hummus recipe from Naturally Sassy
• Kale crisps: simply drizzle some kale in olive oil and stick in the oven on a baking tray for 12 minutes at 180c for some delicious crispy kale crisps
• Tahini gravy: to drizzle on your nut roast or whatever you decide to have on the day. I like this one from Vegelicious Kitchen
• Nak'd posh bits (for when the After Eights come out)
• Nuts: make up your own nut snack dish from walnuts, cashews and almonds or buy a large pack of one from any grocery store
• Chocolate (because it's Christmas after all): I love this festive flavour from Doisy and Dam with very simple, friendly ingredients including 74% organic dark chocolate

I hope you find the above helpful and have a wonderful plant-based Christmas!

- Anna

Festive Saviour: Green Smoothie

With the best will in the world, the festive season can often present challenges to the way we eat, especially if you normally try to follow a gluten-free, sugar-free, plant-based diet. Whilst significantly more restaurants are starting to accommodate gluten-free, vegan dietary requirements, many have a lot of room for growth, therefore it is not always possible to avoid the ingredients that make our stomachs sensitive (shout-out to gluten here).

I myself have indulged a little and whilst I thankfully didn't have any problems the next day, the gluten I consumed left me craving a nutritious boost. With that in mind, I wanted to share my recipe for this green smoothie which I made with the idea of putting all the good stuff back in. Don't be put off by its garish appearance; this smoothie is so wonderfully fresh and tasty that it'll leave you glowing inside and out. 

Ingredients

250ml almond milk (I use this one from Rude Health for it's amazing taste and simple ingredients list)

1 large handful of spinach

1/2 an avocado

1 large stick of celery

1/3 of a large cucumber

Small handful of parsley

Small handful of mint

1 tbsp wheatgrass powder

1 tbsp baobab powder

1 tbsp dessicated coconut

1 tbsp flaxseed

1 tbsp of turmeric 

1 tsp coconut oil

Method

1. Blend all ingredients until smooth (ensuring the parsley and mint leaves are fully broken up)

2. Enjoy

Let's call it your saviour for the festive season; let the smoothie do all of the hard work if you find you've over-indulged or eaten something you would normally avoid. I'll be posting some festive dish suggestions shortly, so watch this space. Until then, enjoy the celebrations in the run up to Christmas!

- Anna

Walnut 'Popcorn'

I tried this as an experiment after becoming disillusioned with the snacks available at the supermarket. For example, a seemingly innocent pack of popcorn is typically loaded with lots of sugar and preservatives which I don't want to put into my body!

The walnut popcorn could not have turned out better. It tastes just like caramel popcorn and is perfect for weekend move nights. It's also a great alternative to popcorn with arguably more nutritional benefits; it's a good source of Vitamin E (good for skin health), is full of antioxidants (helping your body combat environmental and toxic stress) and omega-3 fats (great for brain health and a strong immune system).

Ingredients

300g pack of walnuts 

2 tsp maple syrup

Method

1. Pre-heat the oven to 180 celsius.

2. Chop the walnuts into small pieces.

3. Place the walnuts on a baking tray and drizzle the maple syrup over them.

4. Cook the walnuts for 8 minutes (be careful of keeping an eye on them as too much longer could burn them).

I love how the walnuts become deeply nutty after being toasted in the oven. They are a super tasty alternative to the typical supermarket sugar-laden snack and I will be making this popcorn again soon!

- Anna

Creamy Vegan Pasta

I normally reserve Sundays for 3 things – cooking, chilling and eating. There’s nothing that feels nicer on a Sunday evening than snuggling down on the sofa to watch a film along with a bowl of your favourite comfort food. Yesterday was no different; I was craving something really hearty but nourishing at the same time. I pretty much threw all of these ingredients together and the end result was delicious. It tasted so much more indulgent that it actually was, and I’m really getting the hang of making creamy sauces using gluten free, vegan ingredients. Who says you need dairy to make a creamy pasta sauce?!

Ingredients (serves 2)

Gluten-free pasta (I used this one from Dove Farms). Use however much you would normally want

1 courgette cut into small chunks

1 red onion, diced

1 green onion, diced

5 stems of long-stem broccoli, cut into 1 inch chunks

4 large handfuls of spinach

2 garlic cloves, to be chopped and sprinkled on top of the finished dishes, raw

For the sauce

3 tbsp tahini

5 tbsp extra virgin olive oil

1 tbsp apple cider vinegar

A few drops of tamari

Juice of ½ a lemon

1 tbsp water (to thin the sauce)

Method

1. Cook the pasta for approx. 15 minutes, or until soft

2. Pan fry the courgette, onion and broccoli until they have all softened, then add the spinach for the last couple of minutes, taking the pan off the heat when the spinach has wilted

3. Drain the pasta and split into two bowls. Mix in half of the sauce

4. Split the vegetables between each bowl, then add the rest of the sauce and mix it in until all of the pasta and veggies are evenly covered

5. Enjoy!

- Anna

A Greek Food Odyssey

It has been a while since I last posted as I have been on holiday in Zakynthos, Greece. I spent a truly amazing week there with one of my sisters and was lucky enough to relax, rest and rejuvinate for an entire week.

We made sure to have a good balance of chilling and exploring, and had the pleasure of staying at a hotel that offererd a great range of vegan-and-gluten-free-friendly food. I have to admit that I was a little nervous before going on the holiday as I like to keep on track with my plant-based, gluten-free eating whilst I am travelling, however I needn't have worried as the chef and staff were more than happy to make meals to accomodate my needs (and my sister who is vegetarian); that being if we couldn't find something in the buffet, which boasted a large fresh salad bar and more than 10 hot food dishes ranging from jasmine rice to sauteed aubergine for both lunch and dinner. Whilst I steer clear of all meat and dairy products, I do indulge in sea food from time to time so had to have some of the fresh octopus on offer at the buffet!

Interestingly, the hotel grows all of its food organically at its farm which is located next door. This meant we also got to enjoy freshly produced extra virgin olive oil every day which was so mouth-wateringly delicious that we found a way to incorporate it into our breakfast, lunch and dinner every day! To top this all off, the hotel was adult-only and nestled in the hills of the southern side of the island, so we got to enjoy complete peace and quiet. Check out the hotel if this interests you - I cannot recommend it enough: http://kerivillage.com.

View from the hotel's restaurant

My sister enjoying a sunrise meditation at a lovely
spot we found outside of our room

We had one day of bad weather so decided to go exploring Zakynthos Town which was a half an hour drive away. Before our holiday I did some research on restaurants in the town and stumbled upon a vegan restaurant based in the heart of the town called Yard of Taste (found on www.happycow.net - a global database of vegan restaurants). My sister and I had lunch here and it was some of the best veggie food we have ever tasted. All of the food was organic and homegrown and the culinary creations were outstanding. I had a multigrain salad which included buckwheat groats, quinoa, aduki beans and pine nuts smothered in a creamy vegan citrus dressing. Their hummus was also to die for - so fresh and rich in flavour.

On top of that the decor was like a Pinterest board come true; a mix of boho prints and vintage furniture that all fitted so well together. We could have stayed there forever. We also got to meet the lovely owner who told us all about her passion for fresh, whole foods and the idea behind the restaurant. As the only vegan restaurant in Zakynthos, I can only imagine that business will boom over the coming months.

If you find yourself wanting to book a sunny getaway then I cannot recommend Zakynthos enough. It is easier than you think to keep up your healthy eating habits whilst you're abroad, and if you reach out to the place you are staying at before you travel there (which I did) as well as extensively comb Trip Advisor reviews, then you can ensure that you book the right place to meet your needs. It also means no fuss once you arrive!

I am really impressed with the offering of fresh, healthy foods in Greece and it shows that the current rise in demand for healthy vegan food is spreading everywhere, which is great. And if you do find yourself somewhere that doesn't quite match up to your healthy food requirements then it doesn't hurt to travel armed with a good supply of Nak'd bars, just in case.

Now that I'm back I'll be posting some more recipes and photos, so watch this space!

- Anna

Dressed Up Breakfast

This is one of my favourite breakfasts, although I only have it once in a while as a treat. It all started when my boyfriend's sister bought me a selection of healthy goodies for my birthday (ranging from a plant-based cakes book to sugar-free vegan chocolate to some delicious Yogi tea). In the selection was a box of Rude Health's coconut and seed muesli which is the tastiest, guilt-free muesli I have come across. I made some additions to it to really maximise on the goodness I was taking in, and the beautiful breakfast you can see below was born.

Ingredients

Bowl of Rude Health coconut and seed muesli

250ml of Rude Health almond milk

1tbsp cacao powder

2 tsp milled flaxseed

2 tsp chia seeds

Handful of blueberries

Method

1. Pour the granola into a bowl (however much you like!), then top with the almond milk

2. Sprinkle on the cacao powder, flaxseed, chia seeds then blueberries on top

3. Enjoy!

It's so refreshing to find guilt-free, no-nasties products these days and Rude Health really are accomplishing this with all of their products. For health conditions like mine it is super important to know exactly what is going into your body and to eat food that is really going to nourish the body, so this muesli makes it easy to do both of those things. I recommend you try it but be wary of the price tag - for me it's best kept as a treat so it lasts longer!

- A.T.

Turmeric Smoothie

I love using anti-inflammatory foods and herbs every day. Whilst ibuprofen is really helpful for reducing inflammation and reducing pain, taking it regularly is not good for the body and liver, so I think it's best to combat inflammation through the foods and drinks we consume in order to avoid relying upon ibuprofen.

One of the most powerful anti-inflammatory herbs is turmeric. Turmeric contains the chemical curcumin which is thought to decrease internal swelling (inflammation); for endometriosis sufferers, this is thought to be the root cause of much of our pain. So, I make sure I use turmeric every day, whether in my breakfast smoothie, as part of the dressing on my lunch or sprinkled on the vegetables I prepare for dinner. I also discovered that blending turmeric with almond milk creates the tastiest, nourishing drink, so I wanted to share my recipe for it.

Ingredients
250ml Rude Health almond milk
50ml coconut water
1 tsp sunflower seed butter
1 heaped tsp turmeric (you don't need much of this - it has a very strong taste!)

Method
1. Blend everything together until smooth, then enjoy.

You can also heat the smoothie to make a lovely warm drink, best enjoyed whilst relaxing. I promise you will not be disappointed!

- A.T.

Quinoa and Veggie Salad

This is one of my favourite lunches and is so easy to make. The recipe may sound basic but it tastes amazing! I find the dressing and quinoa super filling, meaning I can last the rest of the day without snacking (usually!). Another positive is I feel really energised after eating this, making it a great lunch for when you are on the go.

Ingredients (serves 2)

1 butternut squash, chopped into chunks

2 carrots, chopped into sticks

1 white onion, diced

1 red onion, diced

1 cup mushrooms, sliced

1 cup spinach

1 cup kale

1 pack black beans

3 tbsp tahini

1 tbsp miso paste

2 tbsp extra virgin olive oil

1 tbsp tumeric

1 tbsp mixed herbs

Pepper

Pinch of sea salt

Optional: clove of crushed garlic to sprinkle on top

Method

1. Preheat the oven to 180 celsius. Whilst the oven is warming up, chop the butternut squash, carrots, onions and mushrooms

2. Prepare the oven tray with foil and some coconut oil to make sure the veggies don't stick to the foil. Place the chopped veggies on the foil and sprinkle the turmeric, mixed herbs, pepper and salt on top

3. Place the veggies in the oven for 25 minutes, adding the onions when you have 15 minutes to go and the mushrooms when you have 10 minutes to go (this means the onions and mushrooms won't over cook)

4. In the meantime, boil the quinoa for 15 minutes, or until it is cooked

5. Lightly fry the spinach and kale in 1 tbsp of coconut oil on high heat until their leaves wilt. This should take only a few minutes and you should take them off the heat before they dry out

6. Mix the tahini, miso paste and olive oil in a mug to form the dressing. Tip: add some water if the paste becomes too thick and gloopy

7. Drain and place the quinoa and the black beans in a large bowl, adding the veggies once they are cooked and the spinach and kale. Pour in the dressing from the mug and mix evenly so all the veggies, leaves and quinoa are coated evenly

8. Eat straight away or put in the fridge to cool and enjoy later

You can't go wrong with this salad and it has so many nourishing benefits that I always feel really good after eating it. Try it for yourself and feel free to add in other veggies to make it varied.

Enjoy! 

- Anna

Post-Workout Bowl

There's nothing better than a nourishing bowl of plant-based goodness to follow a long run or yoga class. It usually always involves some form of sweet potato and avocado along with butter beans for a good hit of protein and fibre. Plus it's super easy to make, meaning you don't have to exert too much effort following an intense hour of sun salutation A's and tree poses...

Ingredients

1 sweet potato, cut into thin wedges

1 avocado, seeded and chopped into chunks

1 large carrot, chopped into sticks

200g butter beans, drained

1sp turmeric

1 tsp mixed herbs

1 tsp ground black pepper

Extra virgin olive oil to drizzle on top

Optional toppings (my favourites): hummus, sauerkraut, nuts (walnut/ cashew/ pistachio)

Method

1. Preheat the oven to 180C

2. Season the sweet potato wedges wih the tuermic, mixed herbs and black pepper. Place them on a foil-lined tray oil with coconut oil then place the tray in the oven for 25 mins or until the wedges are cooked. You may want to move the wedges around after 15 mins to make sure they are being evenly cooked

3. Whilst the sweet potato is in the oven, chop the carrots, avocado and nuts and drain the butter beans

4. Once the sweet potato is cooked, put it in a bowl with the carrots, avocado and butter beans, then sprinkle the chopped nuts on top as well as some olive oil

5. Serve with any of the toppings listed - my favourite is sauerkraut. Not only is it seriously tasty but it is an amazing natural probiotic so will do your gut the world of good

Some interesting facts about the ingredients in this meal:

• Turmeric: a powerful natural anti-inflammatory and powerful antioxidant 
• Extra virgin olive oil: has so many health benefits; 2 tbsp alone will lubricate the intestines, improve bowel elimination, give anti-inflammatory fats, kill germs, stimulate the gallbladder and the liver to function effectively, cleanse the liver system, promote bone formation, inhibit blood clot formation and promote hormonal balance (source: www.cleanprogram.com)
• Butter beans: a great source of fibre and protein (1/2 a cup of butter beans provides 5g protein)

I love how easy this bowl is; it's the lazy food option to follow a not so lazy workout. Life is all about balance, after all.

- Anna

Everyday Breakfast Pudding

When people see me eating my breakfast pudding I am met with faces of confusion and bewilderment. "Why is it so green?" "Does it taste nice?" "It looks like pond water." Laugh all they may, but this breakfast pudding really is so tasty and has a huge amount of goodness packed into it. Also, to be satiated and energised all morning until lunch is quite the achievement; on my old diet I would get hunger pangs around 11am after a breakfast of probiotic yoghurt and muesli. Not anymore though...

Ingredients (Serves 1)
Pudding:
250ml almond milk
1/2 an avocado or 1 banana
Small handful of blueberries
Large handful of spinach
A few parsley leaves
A few mint leaves
1 tbsp almond butter or another nut butter
1 tbsp coconut oil
1 tbsp dessicated coconut
1 tbsp ground flaxseed
Tiny bit of honey or dash of maple syrup
1 tbsp wheatgrass powder
1 tbsp cacao powder
Additional optional powders: 1 tbsp hemp protein/ maca/ spirulina/ baobab
1 tsp of ground cinnamon
1 tsp of ground turmeric
1 tsp of ground ginger
3 tbsp chia seeds

Toppings (all are optional)
3 tbsp rolled oats
1 tbsp dessicated coconut
Very small handful of blueberries

Method
1. Blend everything together except the chia seeds and the toppings
2. Pour the blended mixture into a glass or tupperware (it depends on whether you plan on eating it on the go)
3. Stir in the chia seeds and leave the mixture to thicken overnight
4. In the morning, top the pudding with the oats, dessicated coconut and blueberries

Try it for yourself and have a go at switching around some of the ingredients. I play with different quantities every day just to keep things different. Lastly, enjoy! It's my favourite meal of the day - and for good reason.

- Anna

Exploding Squash

Everyone has their favourite meal. It's usually comforting, delicious and their ultimate pick-me-up in times of need. For me, I had found several recipes that I love (shout out to Deliciously Ella's Buddha Bowl), however I wanted to find something that felt truly indulgent.

After my sister sent me a photo of her baked butternut squash, the idea for exploding squash was born. It combines squash - my favourite vegetable - with lots of other deliciously veggies and rice in a seriously tasty dressing. Perfect for Saturday nights snuggled in front of the TV, my exploding squash recipe will leave you feeling really satisfied and is packed with nourishing veggies and a wonderfully creamy dressing.

Ingredients (Serves 2)
1 x medium butternut squash
1/2 cup brown rice
1 cup mushrooms
1 white onion
1 red onion
1 garlic clove
2 cups kale
1 cup spinach
A handful of long-stem broccoli
1 1/2 tbsp tahini
1 tbsp miso paste
Extra virgin olive oil (to drizzle on at the end)
Pinch of sea salt

Method
1. Pre-heat the oven to 180C.
2. Chop the butternut squash in half and scoop the seeds out. Place it face down on a baking tray lined with foil. Put the squash in the oven for 45 minutes. Tip - drizzle some coconut oil on the foil to stop the squash from sticking to it.
3. Whilst the squash is in the oven, chop the mushrooms, onions and garlic.
4. Once the 45 minutes is up for the butternut squash, flip it so it is facing upwards (ie the skin will now be on the baking tray). Season the squash with herbs - my favourites are turmeric and rosemary. Something about rosemary works so well with butternut squash! Then place the squash back in the oven for 20 mins.
5. Cook the rice. This should take about 15-20 mins.
6. Whilst the squash and rice are cooking, pan fry the mushrooms, onions and garlic in coconut oil. Add the kale and spinach towards the end so that they wilt but don't dry out.
7. Put the contents of the frying pan into a bowl and mix in the tahini and miso paste. Add the rice once it has finished cooking and stir everything together.
8. Place the long-stem broccoli in the oven for the last 3 minutes. The broccoli will not need longer than this - it dries out very quickly!
9. When the squash has finished in the oven, take it out and place it on a plate. Scoop the ingredients in the bowl onto the squash and into it's hollow fleshy part. Place the broccoli on top to finish.
10. Have the miso paste to hand in case you want to dollop some more on top and drizzle some extra virgin olive oil over the food.

Feel free to play around with the quantities in my recipe - I hardly ever stick to the book and mix things up every time. It keeps you from being bored with the food and is the only way you'll make things that are to your taste.

Enjoy!

- Anna

First Post - Welcome to Anna Eats!

Hello! Welcome to my blog. I will be sharing recipes and inspiration that I have discovered since my switch to a plant-based diet in March 2016.

I have always been a lover of food (as friends and family know all too well), in particular all of the bad stuff such as pizza, chocolate, cake and cheese. However, earlier this year I was faced with some serious health problems that started to take over my life. All of this came to a head in March and, after a successful operation, I decided to turn over my lifestyle completely in a bid to get better and stay better. I had been exploring several blogs, books and stories by people who, like me, were faced with an incurable chronic illness and who managed to make themselves better through their change in diet. These included Deliciously Ella, Kris Carr and Elspeth Humm to name a few. Books like Clean by Dr Alejandro Junger also taught me so much about how health really does start with the digestive system and that we are what we eat.

Not being someone that does things by halves, I gave up all dairy, sugar, meat, alcohol, caffeine and processed foods overnight. Armed with some plant-based cookbooks and lots of support from family and friends, I embarked on my new lifestyle and I'm pleased to say that it has been working very well for me so far. Whilst it has been a huge challenge to adjust to everything, it has been completely worth it; due to my symptoms dropping to an all-time low, my hospital discharged me from their care in June and I'm pleased that the chronic pain I used to experience on a daily basis is no longer here. Whilst I still struggle with certain symptoms such as tiredness, they are nowhere near as bad as they used to be and I need to remember that I am only a small part into the long journey to being fully healed, so I take each day as it comes and ensure that everything I am putting into my body is helping me to get better. I'm also starting to slowly re-introduce some things so that I can have a treat once in a while if I want to.

As food and wellness is such a big part of my life now, I decided to start this blog in order to share my creations, experiences and tips for a plant-based diet so that other people can explore it too. Contrary to popular belief, there is so much to explore on a plant-based diet and the possibilities really are endless. It's thankfully not confined to salad leaves and green juices - I'm a big eater so this would be a no-no for me!

I hope you enjoy reading my posts and I look forward to sharing my creations with you.

- Anna

Photo credit: www.wakingtimes.com