Cocoa & coconut energy balls

Cocoa & Coconut Energy Balls

I don’t know about you, but I’ve literally spent the last two weeks eating nothing but Cadbury’s Roses (good times) but what in gods name have Cadbury’s done to their wrappers? The once delicately wrapped choccies I used to twist straight into my mouth have been replaced with what looked like assorted condom wrappers. Thanks a lot Cadbury’s, thanks for ruining Christmas… Okay so I still ate two tubs but this isn’t over Cadbury’s, a strongly worded letter will be winging it’s way to you when I can be bothered to write and post one.
Until then, I shall be making my own chocolates — mainly because I am now addicted to Cadbury’s Roses and need a healthier substitute for January. Happy new year every body


Cocoa & coconut energy balls
​Makes 12 balls / Hands on time 10 mins / Total time 10 mins + chilling time / V 
180g ready to eat dates, stones removed
50g porridge oats
50g Green & Blacks Organic 70% dark chocolate
50g nuts of your choice (I used a mix of cashews, almonds and pecans)
½ tsp cinnamon
2 tsp flaxseed mill (I use Lindwoods milled flax, sunflower, pumpkin and sesame seeds with goji berries)
4 tsp cold water
2 tbs desiccated coconut (optional)


Method
1. De-stone the dates and add them to the blender along with the oats, chocolate and your choice of nuts. Blitz until you have a paste.
2. Add half a tsp of cinnamon, 2 tsp of flaxseed mill and 4 tsp of cold water. Blend again until combined and a bit sticky.
3. Turn out and roughly divide the mixture into 12. Using your hands, roll the mixture into a walnut sized balls before placing inside a sealable container (it’s okay if the balls touch but don’t put them on top of each other). Once rolled, I like to roll half of my balls in desiccated coconut for a bit of variation but this is optional (tastes really good though so I recommend it).
4. Pop them in the fridge to chill and eat as and when desired. Store in an airtight container for up to 1 month.

Cocoa & Coconut Energy Balls

If you’ve had a go at making my energy balls or any of my other recipes, I’d love to hear about it @corrieheale corrie.heale@gmail.com


V– Vegetarian.   – Suitable for home freezing. Wrap individually in cling film and consume within 1 month.



Fragrant coconut soup

Fragrant Coconut Soup
Fragrant Coconut Soup

Something very strange and mystifying has happened, I’ve joined a gym. No longer happy with my soft fleshy physique, I’ve decided to take action. Over the past year, I’ve actually managed to lose a stone through healthy eating, stress and gastroenteritis (good old gastroenteritis) so I’m pretty happy. However, with weight-loss does not come toning my friends, so my body is literally a load of flesh wrapped around some bones, not a muscle in sight.
The final straw came when I recently attempted to do a press up, just the one. I lowered myself down pretty successfully but when it came to coming back up, it simply didn’t happen. So I just lay there grunting and cursing my weak upper body, my face squished into the carpet. ‘Well this is a new low’ I remember thinking along with ‘I really should hoover’.
So I joined a gym, bought a little padlock for my locker, a cool looking water bottle and decided I would go everyday for the rest of my life. First of all though, I’d have to get through my stupid induction, (sigh) can’t we just skip it? While we’re at it, can’t we just skip to my body looking like Jennifer Aniston’s please? Gym inductions are stupid. I don’t need a gym induction to strut around and pretend like I know how to use everything, that’s what everyone else does right? Anyway regardless, I went to my induction and got well and truly broken.
“Can’t you just show me how to use the machines ‘in theory’ and I’ll do it myself next time?”
“No” said my induction master (that’s what they’re called these days) “You learn by doing not watching, now give me another ten.”
“Ten??!!!” When did ten become a thing?
Forty minutes later I emerge very pink, breathless and appear to have lost the ability to move both my arms and my legs. So this is what being fit feels like? Poor Jennifer Aniston.
Anyway enough of that, lets talk about this rather lovely coconut soup I created to keep those love handles at bay. I adore Thai green curry but after a long day at work, I tend to just want something quick and easy but with similar flavours. This is it. Enjoy!


Fragrant coconut soup
Serves 2 / Hands on time 25 mins / Total time 30 mins / V Vn Df
2 cans light coconut milk
1 vegetable stock pot, I use Knorr
2 sticks of lemon grass, bashed (I use a rolling pin)
½ white onion, roughly chopped
2 garlic cloves, peeled and bashed
1 medium sized red chilli, deseeded and roughly chopped
1 knob of ginger, roughly grated
2 tsp caster sugar
28g bunch coriander, chopped
145g nest of rice noodles
2 tsp red miso paste or light soy sauce
5 chestnut mushrooms, roughly sliced
2 bulbs of pak choy, roughly chopped
3 Chinese leaves or a handful for kale, roughly chopped
Juice of a lime


Method
1. In a large saucepan, add the 2 cans of coconut milk, vegetable stock cube or pot, chopped onion, chilli, garlic, ginger, bashed lemongrass and sugar. Roughly chop the coriander stalks (saving the leaves) and add to the coconut milk. Give it a good stir and bring to the boil then reduce to a simmer for 15 minutes.
2. Meanwhile, cook your rice noodles in small saucepan according to the packet instructions. Once cooked, drain and cover in a stream of cold water until completely cold (this will stop the noodles from continuing to cook). Drain again and divide the noodles into two large soup bowls. Put to one side.
3. Turn your attention back to the soup and give it a quick stir. Roughly chop the remaining coriander leaves, Chinese leaves, pak choy and mushrooms.
4. After 15 minutes your soup should be well infused and fragrant. Over a large bowl, carefully pour your soup through a sieve. Discard the contents of the sieve and pour the remaining soup back into your saucepan.
5. Stir through 2 tsp of red miso paste and add the pak choy, mushrooms and Chinese leaf. Give it a good stir and cook on a medium heat for a few minutes or until the veg is tender. Take the saucepan off the heat, squeeze over the lime juice and stir. Finally, ladle over the cooked noodles and top with fresh coriander. Devour.

Fragrant Coconut Soup

If you’ve had a go at making my soup or any of my recipes, I’d love to hear about it @corrieheale corrie.heale@gmail.com


V– Vegetarian    Vn– Vegan    Df– Dairy free



Coconut dhal with homemade flatbreads

Coconut Dhal with Homemade Flatbreads
Coconut Dhal with Homemade Flatbreads

Have you ever microwaved a Mini Babybel? I bet you haven’t but it’s amazing. Remarkably though, I’m not a fan of a chilled Babybel which could explain my mad teenage invention in the first place. Five to seven seconds is all it takes to turn a seemingly regular mini cheese, into something wonderful and before I know it, I’m savagely ripping open the second net of cheeses like an animal.
It’s not just me that has an appreciation for this method of eating Baybel’s, my best friend Philippa also shares my dirty cheesy secret. She reminded me last weekend.
“Hey, remember microwaved mini Babybel?”
“OH MY GOD YES! Microwaved BabyBel!… Have you got any?”
“No. Forgot to buy some”
“What the hell?! Don’t tempt if you haven’t got any!” I rage, downing my fifth prosecco and heading for the fridge to stare at the empty cheese tray.
“Soz” she says, rather unapologetically. She taps her phone and puts on Sir Mixalot’s ‘Baby Got Back’. We swiftly forget all about Babybel’s and start vigorously thrusting and dancing around the kitchen.
Anyway, we can’t live off microwaved Baybels can we… Can we? No, no we can’t, we need to eat sensible dinners like this rather delightful dhal recipe. Although with all this talk of Babybel’s, I wouldn’t’ be surprised if I found you all submerging mini cheeses into your dhal. The heart wants what it wants, just remember to peel the wax off first.


Coconut dhal with homemade flatbreads
Serves 4 / Hands on time 50 mins / Total time 50 mins / V Vn Df 
1 tsp of coconut or rapeseed oil
2 onions, finely chopped
3 large garlic cloves or 4 small, crushed
Knob of ginger, grated
4 cardamon pods
½ tsp mustard seeds
½ tsp garam masala
½ tsp cumin
½ tsp turmeric
Pinch of chilli flakes
1 litre of vegetable stock, I use Knorr
300g red lentils
Can of coconut milk
Topping
200g bag of spinach
2 corn on the cobs
Flatbreads
170g wholemeal flour + extra for dusting
½ tsp salt
½ tsp mustard seeds
Handful chopped coriander
125ml water
1 tbs sunflower oil


Dahl
1. Start the Dahl by peeling and chopping your onions nice and small. Put them in a large pot with a tsp of oil on a medium heat until soft (this should take 5 – 10 minutes). If the onions start looking a little brown, add a touch of water to prevent them from burning, this will help them steam.
2. In a pestle and mortar or using the back of a tablespoon on a chopping board, crush your cardamon pods until the seeds spill out, discard the shells and put the seeds to one side.
3. Once the onions are soft, add the crushed garlic, grated ginger and all the spices. Give it a good stir, season well with salt and continue to cook for a couple of minutes.
4. Add the vegetable stock, coconut milk and the lentils and give it a good stir. Bring to the boil and then reduce to a simmer for 25 – 30 minutes, stirring regularly to prevent the lentils sticking to the bottom of your pot.



Homemade flatbreads
Measure 170g of wholemeal flour in a mixing bowl. Add the salt, mustard seeds and a handful of freshly chopped coriander and give it a good stir with a wooden spoon. Once incorporated, add the water and the oil. Stir again until you have a smooth dough, (it will be a little wet). Put to one side and allow to rest for 10 minutes. Once rested, dust a surface down with a bit of flour and divide your dough into four balls. Roll each individual ball into a thin disk – remembering to flour your surface between each flatbread. Heat a dry, non-stick pan on a medium to high heat and add one flatbread at a time and cook for a minute on each side until they have a bit of colour. Transfer to a plate and keep them warm in an oven at a low temperature (50°C).


Topping
1. Place your corn in a large saucepan and cover with boiling water. Simmer for 5 minutes, remove carefully and transfer to a clean tea towel to cool. Meanwhile wilt the spinach in a separate saucepan a couple of handfuls at a time in a bit of coconut oil, adding a little salt and pepper as you go. Do this on a low to medium heat. Once wilted, take off the heat and cover with a lid to keep warm. Put to one side and discard any excess water from the spinach.
2. By now your corn should be cool enough to handle so carefully impale the corn on the end of a fork and hold over an open flame on the hob, turning carefully (this will give your corn a lovely charred look and taste). Once charred, stand your corn upright, on a chopping board and slice carefully down the sides with a sharp knife removing the kernels. Serve the dhal topped with the charred corn and wilted spinach, along with warm flatbreads and rice.


Coconut Dhal with Homemade Flatbreads

If you’ve had a go at making my dhal or any of my other recipes I’d love to hear about it. @corrieheale corrie.heale@gmail.com


V– Vegetarian    Vn– Vegan    Df– Dairy free   – The dhal is suitable for home freezing once cooled. Consume within 3 months.



Coconut & Mango Porridge

Coconut & Mango Porridge
Coconut & Mango Porridge

I had a bit of time this morning (actually I didn’t, but I had a mango on the turn and thought that was more important than getting to work on time).
I always thought porridge was a bit rubbish without golden syrup laced through it, drizzled on top of it, poured straight into my mouth from the bottle, forget the damn porridge right?! But, I’ve been a bit obsessed with coconut ever since I got back from Thailand, everything that I can get my hands on that’s coconut flavoured I either eat, or spread all over my body… Anyway, I’ve tried a few recipes but most of them seemed to contain manky shmooshed up banana (barf) and not enough coconut for my liking. So I made my own one up.
I got a little carried away the other day though and impulsvley bought a couple of passion fruits to add to this recipe, but you don’t have to (you should though, it’s great). Also, I try and cut my mango up the night before, as butchering it first thing in the morning is sticky, fiddly and when I’m tired and grumpy not an enjoyable experience. You can buy it pre chopped but it tends to be more expensive, I always end up feeling a bit resentful when fruit costs more than a packet of Marlborough Lights. Also, did anyone else imagine they were eating goldfishes when they tried mango as a kid? No?… Just me then.

Coconut & Mango Porridge
Serves 1 / Takes 10 minutes / V Vn
1/3 cup of porridge oats (when I say cup I literally mean a standard mug)
2/3 cup of water
4 tbs coconut milk (Alpro do one in a carton, I’ve had mine for about a month in the fridge and I’m still using it)
1 tbs unsweetened desiccated coconut
1 tsp cashew butter (you can use almond or even peanut butter if you like)
Half a mango (I actually use a whole mango because I’m a greedy guts)
1 passion fruit (optional)
(I should mention that this recipe is quick to make provided you angrily chopped your mango the night before like I did. It’s also vegan if you care about that sort of thing).
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Method:
1. Pop your oats in a small pan and add the coconut milk, desiccated coconut and the water. On a medium heat bring the boil stirring continuously. This wont take long, trust me.
2. Once boiled turn down the heat and add the cashew butter, mix until absorbed. I know it looks a bit like baby poo but it tastes a lot nicer believe me.
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3. Take the pan off the heat and add half your mango to the pan and give it a good stir. Pour the porridge into a bowl and top with the rest of the mango, passion fruit and a sprinkle of desiccated coconut. That’s it… Bye bye!
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If you’ve had a go at making my porridge or any of my other recipes I’d love to hear about it. @corrieheale corrie.heale@gmail.com