A Health Blog @AHealthBlog 27 minutes ago
10 #Health Benefits of Oats 
http://aboutnutritionfacts.com/kf1d
10 #Health Benefits of Oats
Creamy Porridge with Spiced Apple & Cranberry…
A spoonful of Christmas! Creamy Porridge with Spiced Apple & Cranberry… Get the recipe: http://bit.ly/1m8Uv1p
Exercise should be about endorphins and strength, not about punishing your body for what you’ve eaten
Suzie Taylor #healthtip. Exercise should be about endorphins and strength, not about punishing your body for what you’ve eaten
10 Health Benefits of Oranges
A Health Blog Flahavan’s creamy porridge topped with sweet juicy Figs and Pumpkin & Sunflower seeds
Flahavans
31 m ·
Have you had your Porridge yet?! Start your Monday with a comforting bowl of Flahavan’s creamy porridge topped with sweet juicy Figs and Pumpkin & Sunflower seeds for added crunch. Healthy, wholesome and delicious – it doesn’t get much better than that! #FlahavansOats
.@Anahaugh Vegan Chocolate Mousse
This quick and easy chocolate mousse is a brilliant vegan dessert. Made with silken tofu, it’s even high in protein!
Equipment: you will need a confectionery thermometer.
Each serving provides 620 kcal, 8.5g protein, 86g carbohydrate (of which 74g sugars), 27g fat (of which 7.5g saturates), 2g fibre and 0.4g salt.
Ingredients
For the chocolate mousse
- 300g/10½oz silken tofu, drained
- 150g/5½oz vegan dark chocolate, broken into pieces
- 1 vanilla pod, seeds only
- ½ tsp ground star anise
- 2 tbsp treacle
- agave syrup, to taste
- 20g/¾oz toasted flaked almonds, to serve
For the honeycomb
- 100g/3½oz caster sugar
- 100g/3½oz glucose syrup
- 2 tbsp golden syrup
- pinch bicarbonate of soda
For the apricots
- 1 tbsp vegetable oil
- 4 dried apricots
- 1 star anise
- pinch sugar
Method
- Put the tofu, ground star anise, vanilla seeds, treacle and agave syrup into a large bowl and blend with a hand blender until silky smooth.
- Melt the chocolate in a heatproof glass bowl sat over a saucepan of simmering water, being careful not to let the bowl touch the water. Fold into the tofu. Spoon the mixture between 4 glasses and refrigerate until set.
- To make the honeycomb, line a baking tray with baking paper. Put the sugar, glucose and golden syrup into a deep saucepan and heat until it reaches 145C. (This should take about 5 minutes). Quickly whisk in the bicarbonate of soda. Be careful as the mixture will bubble up very suddenly. Quickly pour onto the lined baking tray. Set aside to cool and harden.
- To make the apricots, heat the oil in a frying pan. Add the apricots and star anise and cook until the apricots start to caramelise. Sprinkle over a pinch of sugar and leave to cool.
- To serve, sprinkle the toasted almonds on top of the mousse and serve with the apricots and peices of honeycomb.
Mango, Cucumber and Kidney Bean Salad
Ingredients
- 1 mango, peeled, diced
- ½ cucumber, cut in half lengthways, seeds removed and thinly sliced
- 400g tin of kidney beans, drained and rinsed
- 2 scallions, thinly sliced
- Small handful of coriander leaves
- Juice and zest of ½ lime
- 1 tablesp. olive oil
To Cook
Place all the ingredients in a serving bowl, stir to combine, taste and season.
Serving Suggestions
This salad tastes great with our Spicy Chicken Kebabs or try with some Grilled Lamb Steaks.
http://www.bordbia.ie/consumer/recipes/side/pages/mangocucumberandkidneybeansalad.aspx
Healthy comfort food! Plum and apple crumble
Erin’s Inside Job and Chia Bia liked
So Body@sobodyuk 20h20 hours ago
Healthy comfort food! Plum and apple crumble http://buff.ly/2lFQ678 #cleaneating #vegan #glutenfree #food #eat @chiabiaseed @healthyflax
.@Anahaugh Vegan Chocolate Mousse
This quick and easy chocolate mousse is a brilliant vegan dessert. Made with silken tofu, it’s even high in protein!
Equipment: you will need a confectionery thermometer.
Each serving provides 620 kcal, 8.5g protein, 86g carbohydrate (of which 74g sugars), 27g fat (of which 7.5g saturates), 2g fibre and 0.4g salt.
Ingredients
For the chocolate mousse
- 300g/10½oz silken tofu, drained
- 150g/5½oz vegan dark chocolate, broken into pieces
- 1 vanilla pod, seeds only
- ½ tsp ground star anise
- 2 tbsp treacle
- agave syrup, to taste
- 20g/¾oz toasted flaked almonds, to serve
For the honeycomb
- 100g/3½oz caster sugar
- 100g/3½oz glucose syrup
- 2 tbsp golden syrup
- pinch bicarbonate of soda
For the apricots
- 1 tbsp vegetable oil
- 4 dried apricots
- 1 star anise
- pinch sugar
Method
- Put the tofu, ground star anise, vanilla seeds, treacle and agave syrup into a large bowl and blend with a hand blender until silky smooth.
- Melt the chocolate in a heatproof glass bowl sat over a saucepan of simmering water, being careful not to let the bowl touch the water. Fold into the tofu. Spoon the mixture between 4 glasses and refrigerate until set.
- To make the honeycomb, line a baking tray with baking paper. Put the sugar, glucose and golden syrup into a deep saucepan and heat until it reaches 145C. (This should take about 5 minutes). Quickly whisk in the bicarbonate of soda. Be careful as the mixture will bubble up very suddenly. Quickly pour onto the lined baking tray. Set aside to cool and harden.
- To make the apricots, heat the oil in a frying pan. Add the apricots and star anise and cook until the apricots start to caramelise. Sprinkle over a pinch of sugar and leave to cool.
- To serve, sprinkle the toasted almonds on top of the mousse and serve with the apricots and peices of honeycomb.
Flahavan’s Cinnamon & Almond Porridge
Flahavans
1 h ·
Brrrr… It’s cold out there! Warm up with this Cinnamon & Almond Porridge and take an extra couple of minutes this morning to enjoy a comforting bowl of creamy oaty goodness. Add texture with the chopped almonds and a touch of sweetness with the honey and cinnamon. What more could you ask for?
Serves 6 |Takes 25 minutes
Ingredients:
30g Flahavan’s Oats
150mls whole milk
1⁄2 tsp. cinnamon
1 tbsp. chopped almonds
1⁄2 tsp. honey
Method:
Stir 30g of Flahavan’s Porridge Oats into 150mls of milk.
Bring to the boil and simmer for 3 minutes stirring continuously.
Top with chopped almonds, honey and cinnamon.
