Broccoli, Pea, Bean and Pesto Salad

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I’ve decided to go for a super simple and super delicious side salad or main, depending on what you fancy. It would also be super delicious stirred through pasta or courgetti. Also with chicken or white chunky fish. It’s packed full of flavour, super authentic and fresh! It tastes like you’ve proper slaved over the dish but really it takes about 10 – 20 minutes tops. You’ll be thanking me later! Let me know how you decide to serve this, whether that be along side various other salads, with meat or fish, with roast squash and butterbeans, with pasta and parmesan, stuffed in a roast sweet potato with cheese or shredded chicken thigh etc. and don’t forget to take lots of photos and tag – @Leitchycreates.

Everyone will love this one! Make it at the start of the week and it will keep in the fridge for a good 3 days or so and shove it with everything!

Enjoy xx

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Ingredients – serves 6 – 10 as a side or 4 as a main

200g tendersteam broccoli, cut into 6

250g frozen peas

300g frozen broad beans

Pesto –

100g fresh basil

100g brazil nuts

8 tbsp olive oil

4 tbsp water

1.5 tsp garlic granuals

80g pistachios

Optional – 2 tbsp hemp seeds

Method

Pop the vegetables in a pan and cover with water.

Bring to the boil and then simmer until the broccoli is cooked through.

Meanwhile, blend the pesto ingredients in a blender until smooth.

Once the broccoli has softened, drain everything and pour into a bowl with the pesto and pistachios.

Mix well and serve.

Enjoy,

Leitchy xx

Lemon Drizzle Cake Slice

So as you already probably know and have heard, my healthy, vegan, refined sugar, grain and gluten free cakes are now being sold at Foundry Coffee Roasters cafe in Sheffield, on bank street! Last week there was my raw fermented banoffee cheesecake and my raw peanut butter millionaires shortbread and this week they’re stocking my raw fermented cinnamon cheesecake and my raw jaffa cakes and before you ask, they actually taste like jaffa cakes! Like the real deal and they’re a little bit bigger, so really.. why wouldn’t you want one?!?! Nutritious, free from and indulgent!! YES PLEASE!!

As you have probably guessed, I’m recipe developing all of the time! Plus it was my Dads birthday last week so I decided to make him two healthy birthday cakes! One was a vegan, grain, gluten and refined sugar free sticky baked date loaf (perfect any time of day and also warm with a dollop of nice cream!!) and the other was this grain, gluten and refined sugar free lemon drizzle slice! Which has to be one of the most indulgent yet nutritious cakes ever!! It’s sweet, sticky, light, moist, lemony, tart, moorish and pretty much the best thing ever and everything you would want a lemon drizzle cake to be!! You NEED to try this for snack, dessert and even breakfast!! Perfect as it is, hot or cold and with a big dollop of yoghurt and a handful of juicy blueberries.

Let me know how you get on 🙂

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Ingredients – cuts into 6

50g coconut oil

75g coconut sugar

1 egg, whisked

80g ground almonds

100ml cashew milk

zest of one lemon

half a lemon, juiced

1 tbsp maple syrup

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Method

Preheat the oven to 180 degrees and line a loaf tin with parchment.

Cream the oil and sugar together in a bowl with the back of a spoon.

Once combined, stir in the second set of ingredients and then pour into the lined tin.

Pop the tin in the oven for 30 – 40 minutes – until golden and springy.

Remove from the oven and prick the cake all over with a knife/fork/cake tester.

Whisk together the lemon juice and maple and then pour this over the cake.

Remove from the tin and leave to cool on a wire rack – keep in an airtight container for 2 days or slice and freeze.

Enjoy,

Leitchy xx

Chocolate Orange Chia Pudding

Morning guys, as requested on twitter by the lovely Beatrice Hulbert, today I’m sharing my super easy yet incredibly indulgent and still super nutritious chocolate orange chia pudding! Basically chocolate pudding for breakfast!! and it’s super healthy!! Crazy right?!? It’s easy and convenient as you prepare it all the night before, giving you an extra 20 minutes in bed or so you can grab it out the fridge, chuck on the toppings and take it on the go! Just prepare it in a lunchbox or jar instead of a bowl. Oh and remember a spoon!

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Ingredients – serves one

3 tbsp chia seeds

1.5 tbsp raw cacao powder

zest of a small clementine

1 passion fruit

1 banana, mashed

150ml cashew milk – any nut milk will do

2 heaped tbsp yoghurt – full fat live/coconut

a clementine, sliced

raw cacao nibs

linseeds

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Method

The night before –

Mix the chia seeds, cacao, zest, passion fruit and banana together in a bowl.

Add the milk and whisk with a fork to combine and remove any lumps.

Cover and pop in the fridge overnight.

In the morning –

Take the bowl out the fridge and give the pudding a stir.

Dollop on the yoghurt and scatter over the slices of clementine.

Sprinkle with nibs and seeds to finish.

Enjoy,

Leitchy xx

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Lemon and Cannellini Bean Dip

Good morning guys! I’ve had a very exciting week! As mentioned on Friday, my raw vegan, refined sugar free, grain and gluten free cakes are now available for all of you lovely lot, at Foundry Coffee Roasters Cafe, Bank Street, Sheffield. This week my raw and fermented banoffee cheesecake and my raw peanut butter millionaires or should I say, billionaires shortbread are both available! Next week,  I’m thinking raw Jaffa cakes and maybe another but different cheesecake or a raw caramel and chocolate biscuits! Any ideas are welcome 🙂

This week I’ve been super busy with work, so Monday morning I prepared a load of salads which I can keep in the fridge and dips that I can eat a mixture of at lunchtime, in-between work. One of my favourites from Monday’s creations, is this cannellini bean dip! A little similar to hummus, but more delicate and light in flavour. Perfect on it’s own, on top of a salad or in a roast sweet potato!

Enjoy xx

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Ingredients –

2 cans of cannellini beans, drained and rinsed

1 lemon, zest and juice

2 tbsp light tahini

2 tbsp water

2 tbsp olive oil

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Method

Simply, pop everything in a food processor and blend until smooth.

Raw Honey to sweeten – optional

Scoop into a bowl and keep in the fridge – 5 days.

Enjoy,

Leitchy xx

Caramel Brownie Bake

Hello my little Leitchy tribe! I’ve had a very busy but exciting week! I’ve sent off granola samples for people to try, I’ve applied for events to have a stall at, I’ve helped out at Slaaw, I’ve had an exciting collaboration phone call and most importantly, I’ve been for a very exciting meeting, which if you live in the Sheffield area, it will mean my sweet treats will be available at a coffee shop in the city centre, called Foundry Coffee Roasters on Bank Street from Monday!! So all of you lovely lot who came to my stalls and all of you that couldn’t make it, you’ll be able to go and try out my healthy sweet treats in the city centre whenever you please!!

I’ve also done a whole lot of recipe developing as per usual and I’ve come up with loads of exciting new savoury recipes and a few sweet ones too. Expect to see a lot more sweet recipes coming your way though, as I want to keep my treats on offer exciting and new all the time, to keep people coming back!

This one won’t be available at any stalls or cafes as it’s more of a pudding. I enjoyed mine with yoghurt and nice cream but any creamy luscious cold and heavenly vanilla tasting thing of choice will do.

This is a recreation of a family favourite and I’m sure you guys will love it just as much as me!

Don’t forget to tag me in your creations!! @Leitchycreates

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Ingredients – serves 15

Brownie –

150g raw cacao paste – a 90% good quality chocolate bar will do

35g coconut oil

50g coconut sugar

50g maple syrup

The cream/hard part of a 400ml full fat coconut milk

110ml cashew milk

100g smooth almond butter

1 tsp bicarbonate of soda

150g ground almonds

3 tbsp milled flaxseeds

Caramel –

150g medjool dates

50g smooth almond butter

a pinch of salt

30g coconut oil

6 tbsp coconut milk

Method

Preheat the oven to Gas mark 2.

Grease a casserole dish with coconut oil.

Melt the cacao paste, oil, suagr, syrup, coconut cream, cashew milk and almond butter in a small pan over a low heat until combined and runny.

Pour the almonds, bicarb and flax into a bowl and stir to combine.

Pour in the wet mix and mix well.

Pour the mix into the greased dish.

In a food processor, blend the second set of ingredients to form a date paste.

Adding more milk from the can of coconut milk to help if needed.

Use a teaspoon to blob 15 blobs of the caramel onto the brownie mix.

I blobed them in 5 lines of 3 blobs.

Press the blobs into the brownie mix slightly with the back of the spoon and then pop the dish in the oven for 30 minutes.

Remove from the oven and cut the bake into 15, making sure each person has a blob of caramel and serve with yoghurt or nice cream.

Enjoy,

Leitchy xx

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