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Raw Peanut Butter Salted Cookies

These delicious, simple, no bake cookies are full of the good stuff! Refined sugar free, gluten free and vegan. Plus they keep up to a week in the fridge so get making a batch for a guilt free snack.

Ingredients

  • 140g of almonds
  • 125g unsalted, smooth peanut butter (organic if possible)
  • 175g Medjool dates pitted
  • 2 tsp of pure vanilla extract
  • 1 tsp fresh lemon juice
  • Flakey sea salt to sprinkle
  • 2 bananas to serve
  • 2 tbsp cacao nibs

Method 

  1. Grind the almonds in a food processor on high until you have coursely ground nts
  2. Add the peanut butter, pitted dates, vanilla and lemon juice to the food processor
  3. Pulse until the mixture forms a dough
  4. Remove from the food processor and immediately roll out between two sheets of parchment paper to the desired thickness (we like it to be about 1/2 cm thick)
  5. Using a small cookie cutter cut out to size then form together the remaining and roll out again and repeat
  6. Place all the disks in the fridge to chill
  7. Serve when chilled with a slice of banana on the top and a couple of cacao nibs

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Cheerful Chickpea, Squash, Courgette Tagine

Feed Your Happy! This warming chickpea tagine is super simple to make and goes really well with brown rice and loads of herbs and flaked almonds. We made ours in a slow cooker overnight. We like it spicy but feel free to omit the chilli if you prefer a milder flavour.

Ingredients

  • 400g chickpeas (if tinned ensure you soak for at least 2 hours and rinse)
  • 1 onion chopped
  • 1 small butternut squash, peels and chopped into cubes
  • 2 courgettes, chopped into cubes
  • 2 cloves of garlic, chopped
  • 12 dried organic apricots, quartered
  • 1 sliced red chilli or 1 tsp of chilli flakes
  • 1 tsp of coconut oil
  • 2 tsp paprika
  • 1 tsp ground cumin
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 500g jar of organic passata
  • 1/2 preserved lemon, chopped small
  • Handful toasted flaked almonds to serve
  • Handful of chopped parsley to serve

Method

  1. Place the vegetables, chickpeas, garlic, apricots, red chilli, passata and preserved lemon in the slow cooker
  2. In a small heave bottom frying pan melt the coconut oil on a medium heat
  3. Add the paprika, cumin, ginger and cinnamon and cook for about 30 seconds taking care not to burn
  4. Add the toasted spices to the slow cooker
  5. Cook overnight on low for about 8 hours or on high for about 3 hours
  6. Serve with flaked almonds and chopped parsley

 

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Oat and Multi Seed Cracking Crackers

These crackers are a delicious combination of oats and lots of different seeds. Seeds and oats are high in tryptophan. Feel free to change the varieties of seeds as long as you keep the volume the same. They are super easy and super quick to make. They look really nice just broken up at the end in odd shapes and sizes and will last up to 1 week in an air tight container so you can snack on them throughout the week. Serve with one of our nutritious dips!

Ingredients

  • 90g organic oats
  • 100g pumpkin seeds
  • 90g sunflower seeds
  • 100g sesame seeds
  • 3 tablespoons chia seeds
  • 3 tablespoons poppy seeds
  • 1 teaspoon kosher or good quality sea salt
  • 1 tablespoon melted coconut oil
  • 170ml room temperature water
  • 1 tablespoon pure maple syrup

Method

  1. Pre-heat oven to 180 degrees
  2. Line a baking tray with parchment paper
  3. In a bowl mix together the oats, seeds and salt
  4. Mix together the liquids
  5. Pour the liquids into the oat and seed mix and let it rest for 10 minutes
  6. Form into a dough using your hands
  7. Roll out onto the baking sheet (it might be best to roll out between two sheets)
  8. Bake for 15 minutes or until golden brown
  9. Cool
  10. Break into big shards and serve

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Pretty Pulses Dips

Pulses are a good source of vitamin B6, magnesium and tryptophan, which are essential nutrients needed to help boost our serotonin – the happy neurotransmitter! Boost yours with simple and moreish dips, which can be enjoyed any time with oat cakes, carrot sticks or with a salad. Super quick to make, here are a couple of examples which we served up at our Feed Your Happy event in January as a starter.

Roasted Red Pepper, Walnut and Haricot Bean Dip

Ingredients

  • 2 x large roasted red peppers*
  • 2 garlic cloves, peeled
  • 100g toasted shelled walnut halves
  • 400g haricot beans (if using tins ensure you soak them for a couple of hours in fresh water)
  • 125 ml (½ cup) extra-virgin olive oil, plus extra for drizzling
  • Sea salt and freshly ground black pepper
  • 1 tsp of ground cumin
  • Pinch of smoked paprika
  • Pinch of cayenne pepper
  • Pomegranate seeds

Method

  1. Simply blitz all the above ingredients in a food processor until smooth
  2. Place in a serving bowl and drizzle with olive oil and dress with pomegranate seeds

* To roast red peppers simply brush with olive oil and roast in the oven at 180 degrees until the skin starts to blister (about 40 minutes). Remove from the oven and place into a heat proof bowl and cover with cling film for 5 minutes. Remove from the bowl and peel off the skin.

Roast Broccoli, Leek and Haricot Dip

Ingredients

  • 1 x large broccoli with the florets removed
  • 1 x leek cut into slices
  • 1 x tablespoon heat-tolerant oil, such as cold pressed organic rapeseed or avocado
  • 400g haricot beans (if using tins ensure you soak them for a couple of hours in fresh water)
  • 1 tablespoon Dijon mustard
  • 1 tsp of fresh thyme leaves
  • Sea salt and ground back pepper, to taste
  • Zest of 1 lemon
  • 2 tablespoons freshly squeezed lemon juice
  • 3 x tablespoons nutritional yeast
  • 125 ml (½ cup) extra virgin olive oil plus some for drizzling
  • Sea salt to finish, such as Maldon
  • Chopped chives

Method

  1. Preheat the oven to 180 degrees
  2. Line a baking tray with parchment paper
  3. In a bowl mix the olive oil, Dijon, 1 tbs of lemon juice and the zest and season
  4. Add the broccoli florets and the sliced leeks and mix
  5. Place the brocolli and leek on a baking sheet and roast for aourn 20 mins until they start to go golden brown but keep an eye on them to ensure they don’t burn
  6. Once cooked, remove from the oven and plac e in a food proseccor with the hbeans, thyme leaves, nutritional yeast, remaining olive oil and lemon juice and zest and whiz up to a smooth or rough consistency, whichever is your preference
  7. Taste to check the seasoning
  8. Serve with chopped chives or parsley

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