March Recipe Journal with Josie Beevers

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15 Mar, 2017

March Recipe Journal with Josie Beevers

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Josie Beevers is a Nutritional Therapist with a holistic approach to wellbeing who has practiced from her home in Hackney, East London, for many years. During that period she has helped clients overcome a variety of complaints from digestive issues and food intolerances through to the side effects that come with suffering from more serious illness and disease.

Increasingly Josie has focused on ante and post natal support, helping women better care for themselves and their young children during a period in which a nourishing and supportive lifestyle can seem particularly difficult to achieve. Josie provides a suite of simple and accessible advice to help women on their journey from the point at which they are looking to become pregnant through to weaning their young child.

In Spring 2017 (shortly following the birth of her twins!) Josie will be running a series of workshops and cookery courses in Hackney to provide local women with the tools that they need during this exciting period in their lives.   Last month, Josie baked a very different kind of pudding!  Josie and Tom welcomed their twin girls –  Devon and Margot.  Congratulations!

Roast carrot, garlic and harissa dip

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dip

Preheat oven to 200 degrees, on a baking sheet, toss chopped carrots and whole garlic cloves with coconut oil and a generous sprinkle of salt and pepper. Spread in an even layer and roast until tender and starting to brown, (about 30 minutes), flipping once or twice.

Remove from oven and allow to cool.

Once carrots and garlic have cooled to room temperature, remove skin from garlic & add them to the bowl of a food processor with the remaining ingredients. Process until smooth, taste and adjust spices as necessary. If you like yours a bit hotter, add more harissa!

Serve with crackers or crunchy raw vegetable.

Gluten Free Butternut Squash Bread

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bread

Preheat the oven to 200’c/ gas mark 6.

Place the whole butternut squash on a baking tray and bake for 45 minutes or until soft. Leave to cool n the tray for 20 minutes.

Once cooled carefully peel and discard the skin & scoop out and discard the seeds.

Measure out 375g of the squash flesh and place in a large mixing bowl, mash well with a potato masher. Add to it the flour, baking powder & salt.

Stir in 30ml of cold water and olive oil and mix together with a large metal spoon.

Place the dough on a lightly floured surface and knead lightly soft & spongy – if the dough is too sticky, incorporate a little more flour.

On a lightly oiled baking tray form into a 12cm diameter loaf from the dough, score a cross on top.

Bake in the oven for 30-35 minutes, the bread is ready if when turned over and tapped on the base it sounds hollow, if it doesn’t cook for a further 5 minutes.

Crunchy Baked Cauliflower with Green Sauce

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For the cauliflower, heat the oven to 260’c. Cut the cauliflower heads into bite sized florets, place ½ the florets in one baking tray, along with ½ the salt and either coconut or olive oil and mix well. Do the same with the rest of the cauliflower. Place in the oven to roast for 15 minutes.

After 15 minutes, rotate the baking trays so the cauliflower lightly browns throughout. Continue to roast until knife-tender and browned in spots, about 8 to 10 minutes more – you want to retain some crunch to the cauliflower.

Meanwhile, for the green sauce, place the parsley, basil, anchovies, garlic, lemon zest, juice, and salt in a blender. Blend on high until evenly combined, about 1 minute. Stop the blender and scrape down the sides of the bowl. Return the blender to high speed, and slowly drizzle in the oil. Turn off the blender, add the capers, and pulse until they’re coarsely chopped. Place green sauce in the fridge before serving.

Once the cauliflower is cooked, transfer to a serving dish and drizzle with the green sauce. Excellent served with roast lamb, white fish or grilled tofu.

Black Bean Brownies

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brownies

Preheat oven to 350 degrees F (176 C). Lightly grease a 12 slot standard size muffin tray.

Place all ingredients (besides walnuts or other toppings) into a food processor and puree – about 3 minutes – scraping down sides as needed. You want it pretty smooth. If the batter appears too thick, add a Tbsp. or two of water and pulse again. It should be slightly less thick than a frosting but nowhere close to runny

Evenly distribute the batter into the muffin tin and smooth the tops with a spoon or your finger. Optional: Sprinkle with crushed walnuts, pecans or chocolate chips.

Bake for 20-26 minutes or until the tops are dry and the edges start to pull away from the sides. I found mine took about 25.

Remove from oven and let cool for 30 minutes before removing from pan. They will be tender, so remove gently with a fork. The insides are meant to be very fudgy, so don’t be concerned if they seem too moist – that’s the point.

Store in an airtight container for up to a few days. Refrigerate to keep longer.

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