Recipe of the Month Coconut & Peanut Aubergine Curry
Green Lentil Dahl
According to Emma “this is an easy to make, delicious, hearty meal inspired by the Happy Pear. A hug in a bowl!” read more →
Recipe of the Month Split Pea Soup with Moroccan Spiced Butter
Recipe of the Month – Vegetable Makhanawala
This delicious recipe is adapted from Rick Stein’s India Cookbook. It is incredibly tasty and so easy to make. Using ghee gives the dish a real buttery flavour. Serve with homemade naan breads and/or rice.
Ingredients
800g mixed vegetables (chopped potatoes, sliced carrots, peas and spinach)
For The Sauce
Viridian’s new Curcumin Latte Tasting Instore
New to Viridian and instore – Viridian’s Organic Curcumin Latte is a contemporary take on the traditional turmeric latte also known as ‘Golden Milk’ or ‘Haldi Ka Doodh’. Originating from South East Asia, Golden milk has a rich history of use and is a blend of turmeric root powder with aromatic spices such as ginger, cardamon and chilli stirred into warm milk. Viridian’s Organic Curcumin Latte features turmeric root extract with enhanced levels of the active compound known as curcumin.
Holly from Viridian will be instore on Tuesday 18th April from 2pm to 4pm offering tastings of this wonder drink and telling all about the multiple health benefits of turmeric.
Recipe of the Month – Molasses Oat Bran Cookies
Oats are officially a superfood, they keep you fueled and energized, they keep you feeling full if you want to avoid cravings, they keep your digestion ‘right’ and they even contain compounds to keep you calm.
But what about the oatbran, this is the often quite finely milled outer husk of the oat grain? It’s special properties come from the fact that it’s a type of fiber called ‘soluble fibre’ with unique heart healthy, cholesterol busting properties.
You can simply throw a few tablespoons of oatbran into your granola or yoghurt or indeed you can make porridge from it on its own but with a little imagination it can become the basis for any number of baked delights. We asked Ruth, our in store super baker, for some ideas for oatbran and here’s what she came up with.
These cookies are crunchy and yet chewy in the middle! They are full of flavour from the spices and molasses, balanced out by the sugar. As this is Heart Health month at Only Natural, we decided to combine Oat Bran, a high-fibre food that can lower your cholesterol. We’ve also added molasses, which is rich in Iron.
We’ve used organic unrefined cane sugar as it has been minimally processed and hasn’t been exposed to the damaging pesticides present in conventionally grown sugarcane. Unrefined cane sugar also contains 17 amino acids, 11 minerals and 6 vitamins, including antioxidants that may help reverse oxidative damage.
These cookies are perfect with a cuppa!
Ingredients
165g Wholewheat Flour (use plain gluten-free flour for coeliac friendly version!)
135g Porridge Oats
100g Oat Bran
2 teaspoons Baking Soda
¼ teaspoon Salt
1 teaspoon Cinnamon
1 teaspoon Ginger
200g organic Unrefined Cane Sugar (e.g. Billingtons)
220ml Rapeseed Oil
1 large Egg
85g Molasses
Flaked Almonds to decorate
Method
In a large bowl, thoroughly stir together flour, oats, oat bran, baking soda, salt, cinnamon and ginger.
In a separate bowl, mix the sugar, oil, egg and molasses.
Stir dry ingredients into wet ingredients and make sure it’s mixed through before putting in the fridge for 1 hour.
Preheat oven to 180 degrees Celsius. Line three baking trays with parchment paper. Roll the dough into 1 inch balls and space them evenly on each cookie sheet. Press down with palm of hand to make half inch thick rounds. Sprinkle tops lightly with flaked almonds. Bake for 7-10 minutes.
