Looking for a tasty snack? Why not try a deliciously fruity combination of strawberries, raspberries, cranberries and the finest Flahavan’s Irish oats. Our Red Berry Granola is toasted to perfection and is the ultimate tasty topping option to enjoy on your porridge or yoghurt any day of the week! #FlahavansOats#FlahavansFuel#RedBerryGran
Haile Thomas is only 19 but has already graduated from the Institute for Integrative Nutrition as a certified integrative nutrition health coach (at age 16) and launched a nonprofit, called HAPPY (healthy, active, positive, purposeful, youth). She was inspired to launch her health journey after her father developed type 2 diabetes and since then has begun working as a wellness and compassion activist and a vegan food and lifestyle content creator. Her first book, Living Lively, has 80 delicious, wholesome, super-powered plant-based recipes—including this one.
Help your body wind down in the evenings with these tasty and calming cookies. Have a cookie (or two!) a couple of hours before going to bed to get in all the natural melatonin (which helps to balance our sleep cycles) from almonds and cherries.
Preheat the oven to 350°F. Line a sheet pan with parchment paper.
In a large bowl, stir together the banana, almond butter, coconut, walnuts, cherries, oats, flaxseeds, chia seeds, vanilla, cinnamon, and ginger until thoroughly combined. The batter will be moist.
For each cookie, roll 2 tablespoons of the mixture into a ball and place on the prepared baking sheet, gently flattening the top with the palm of your hand. Bake for 12 to 15 minutes, until golden.
Cool on a wire rack and grab a cookie! The cookies keep in an airtight container for up to one week.
Haile Thomas is 19 years old and an international speaker, wellness & compassion activist, vegan food & lifestyle content creator. She was the youngest to graduate from the…
To make pastry, sift the flour, add the caster sugar and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.
Add enough beaten egg to bind the pastry. The pastry can also be made using a food processor.
Cut a circle of parchment to fit a large pastry dish, sprinkle with flour, roll out the pastry on the floured parchment and then slide it into the dish and bake blind for about 15 minutes.
Meanwhile boil the ingredients for compote for 3 – 4 minutes.
When pastry is baked, fill with the apple and cranberry compote.
To make the crumble topping, combine the flour, sugar, butter and oats in a food processor until it resembles coarse breadcrumbs. (Add the oats last if you would like them to stay coarse and be visible in the crumble).
Sprinkle the crumble over the fruit and bake in the oven for about 40 minutes.
It comes with a heavy heart that we share the sad news of Mary’s passing (1st August), famous to many of us for her delicious baking and signature recipe booklets. She will be deeply missed by her family, colleagues and friends. May she rest in peace.
For a healthy kung pao chicken recipe, make Dale Pinnock’s vibrant version next time you find yourself craving a Chinese takeaway.
A gorgeous, fiery, peppery dish that packs quite a punch. Perfect with some sautéed greens and a bit of brown rice.
Kung pao chicken from Fakeaways by Dale Pinnock
Ingredients:
(Serves 2)
4 garlic cloves, finely chopped
5cm piece of ginger, peeled and finely chopped
2 spring onions, chopped
3 dried red chillies
2 chicken breasts, diced
Olive oil
1 heaped tbsp runny honey
2tbsp soy sauce
1/2tbsp rice wine vinegar
2tsp ground black pepper
Salt
Sautéed greens and brown rice, to serve
50g unsalted peanuts, to garnish
Method:
1. In a pan, sauté the garlic, ginger, spring onions and chillies in a little olive oil, with a pinch of salt, over a medium heat for three to five minutes.
2. Add the diced chicken and sauté for five to seven minutes, until the chicken is cooked through.
3. Add the honey, soy sauce, rice wine vinegar and black pepper. Simmer for four minutes.
4. Sprinkle the peanuts over as a garnish.
5. Serve with sautéed greens and brown rice.
Fakeaways by Dale Pinnock, photography by Faith Mason, is published by Hamlyn. Available now.
300ml/½pt Warm Water (1 part boiling to 2 parts cold)
1 tablespoon Olive or Vegetable Oil
Shamrock Semolina, for dusting if liked
Tomato Sauce
2 tablespoons Oil
1 x 400g tin Roma Chopped Tomatoes
1 Onion, finely chopped (optional)
1 Garlic Clove, crushed
1 teaspoon Fresh Herbs (Basil, Thyme, Parsley etc.) or ½ teaspoon Dried Mixed Herbs
Suggested Toppings
Cheese (Mozzarella and/or Grated Cheddar)
Slices of Pepperoni or Chorizo
Shredded Cooked Chicken
Sliced Ham
Peppers
Mushrooms
Olives & Anchovies
How to:
Make the dough by putting the flour, sugar, salt and yeast into a large bowl. Add the oil to the warm water and pour into the dry ingredients. Mix together to form a dough.
Turn the dough onto a floured surface and knead for about 7 to 10 minutes, until dough is smooth and elastic. This can be done in half the time by using dough hooks in an electric mixer. Return to bowl and cover loosely with a tea towel. Leave in a warm enough place to prove until doubled in size. About 45 minutes to 1 hour.
Meanwhile, make the sauce: heat the oil in a pan, add the onions (if used) and gently fry until soft. Add the tomatoes, garlic and herbs and bring to the boil. For a smooth sauce this may be blitzed in a food processor. Sauce should be thick enough to coat the back of a spoon. If it needs thickening, bring it to the boil and reduce to thicken, this may take a few minutes. Preheat oven to 200°C/400°F/Gas 6.
When dough is ready, dust a board with semolina if used, or flour and roll out to a round, size depends on the thickness and the number of pizzas you wish to make.
Place pizzas on baking trays or baking stone. Spread with a little of the tomato sauce, then the cheese and the toppings of your choice.
Bake for about 10-15 minutes depending on the thickness of the pizza, until the pizza is golden underneath and the topping is bubbling on top.
