Monday 26 September 2016

The best vegan recipes from Rosanna Davison's new book 'Eat Yourself Beautiful'

Rosanna Davison

Published 23/08/2015 | 02:30

Rosanna Davison makes coconut curry with sweet potato noodles
Rosanna Davison makes coconut curry with sweet potato noodles
Rosanna Davison's protein punch pizza
Rosanna Davison's raw chocolate and salted caramel slices
Eat Yourself Beautiful by Rosanna Davison

The secret to looking well is eating fresh, natural foods, says Rosanna Davison, who offers up three tasty recipes from her new book

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Coconut curry with sweet potato noodles

For the very best beauty results, you must focus on fresh, raw, natural foods. It's important to move away from the mindset that salad and vegetables are just side dishes or garnish. They need to become the central focus of your meals, then you can add other foods to them.

Rosanna Davison makes coconut curry with sweet potato noodles
Rosanna Davison makes coconut curry with sweet potato noodles
Rosanna Davison's protein punch pizza
Rosanna Davison's raw chocolate and salted caramel slices
Eat Yourself Beautiful by Rosanna Davison

In my book, I include plenty of recipes for dressings, salsas, hummus and guacamole that can be piled onto salads and steamed or baked vegetables to make them interesting and versatile. I hope you'll love the world of flavours that can be created with a few fresh ingredients.

This snazzy little dish ticks all the boxes for a simple, warming and fibre-rich meal. Plus substituting regular wheat-based noodles for sweet potato noodles means you won't end up in a digestive slump afterwards, spending precious energy trying to process the sticky gluten. As a slow-release complex carb, the sweet potato will sustain your energy levels and impart all of its skin-brightening beta-carotene benefits.

Serves 2-3

You will need

For the coconut curry: 1 tbsp organic virgin coconut oil

50g cauliflower florets

50g broccoli florets

2 large carrots, peeled and diced

½ medium red onion, diced

2 cloves of garlic, minced

Himalayan pink rock salt, freshly ground black pepper

250ml low-sodium vegetable stock

250ml low-fat coconut milk

1 serrano chilli, finely diced (remove seeds for less heat)

1 tbsp curry powder

1 tsp ground cumin

50g sugar snap peas, each one cut in half

1 ripe plum tomato, chopped

2 tbsp chopped fresh coriander, to garnish

For the sweet potato noodles: 3 medium sweet potatoes, peeled

1 tbsp organic virgin coconut oil

½ medium red onion, diced

2 cloves of garlic, minced

1 tbsp grated fresh ginger

1 tsp smoked paprika

Pinch of dried chilli flakes

Himalayan pink rock salt, freshly ground black pepper

Method

1. First make the noodles. Using a spiraliser or vegetable peeler, cut the peeled sweet potatoes into long strips to resemble noodles.

2. Heat the coconut oil in a large saucepan or skillet over a medium heat. Sauté the onion, garlic and ginger for 5 minutes, until slightly browned. Add the sweet potato noodles and sauté for about 5 minutes, until they soften. Add 1 or 2 tablespoons of water if they start to look too dry. Add the smoked paprika and dried chilli flakes and season to taste. Remove from the heat, cover and set aside while you make the coconut curry.

3. Heat the coconut oil in a large saucepan over a medium heat. Sauté the cauliflower, broccoli, carrots, onion and garlic for 8-10 minutes, stirring often, until the vegetables have softened. Season to taste.

4. Add in the vegetable stock, coconut milk, diced chilli, curry powder and cumin. Bring to the boil over a medium-high heat, then cover partly with a lid, reduce the heat and simmer for 12-15 minutes, until slightly reduced.

5. Add in the sugar snap peas and chopped tomatoes and stir well. Remove from the heat and season again if desired.

6. Divide the sweet potato noodles between two or three plates. Spoon the coconut curry over the noodles and garnish with the fresh coriander.

Protein punch pizza

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Growing up, pizza was a much-anticipated Friday night treat. We lived within walking distance of a great pizzeria, and even as a child I would always order the vegetarian pizza. I loved toppings like peppers, pineapple and sweetcorn, though the pizza was thickly covered with a hot layer of melted mozzarella. Luckily, I have found an excellent alternative in quinoa as a protein-packed pizza base infused with a little anti-inflammatory turmeric and antibacterial oregano. Simply top the base with your favourite flavours. I love a hearty raw vegan pesto topped with chilli-lime avocado, rocket and cherry tomatoes drizzled with lime juice, a pinch of chilli flakes and some salt and pepper.

Makes 1 pizza

You will need

130g quinoa

60ml water

1 tsp gluten-free baking powder

1 tsp dried oregano

1 tsp ground turmeric

Pinch of Himalayan pink rock salt

1 tbsp organic virgin coconut oil, melted

Method

1. Preheat the oven to 220°C. Line a 20cm springform cake tin with greaseproof paper.

2. Rinse the quinoa well in a sieve. Place it in a food processor or blender with the water, baking powder, oregano, turmeric and a pinch of salt. Blend until smooth.

3. Pour the melted coconut oil on top of the paper in the lined tin. Pour the pizza base mixture onto the greased paper, using a spatula to ensure it's flat and even.

4. Bake in the oven for 15 minutes. Remove from the oven, carefully turn the pizza base over and bake the other side for 5-10 minutes more, until it's firm and golden brown.

5. Remove the pizza base from the oven and turn it out onto a wire rack to allow it to cool slightly and crisp up before adding your toppings. Serve warm or cold.

Raw chocolate and salted caramel slice

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As a child, my absolute favourite sweet treat was a chocolate caramel slice, which I might get on a Sunday after lunch if I was very lucky. I loved the different layers of rich chocolate, gooey melting caramel and the biscuity base. These chocolate salted caramel slices are so similar to the version I used to eat, but using only whole, plant-based ingredients. Raw, vegan and free from refined sugar, dairy, gluten and trans fats, they're a special treat.

Makes 6-8 squares

You will need

For the base: 150g dates, pitted and chopped

110g unsalted almonds

1 tsp ground cinnamon

1 tsp organic virgin coconut oil

For the salted caramel layer: 130g cashews

150g dates, pitted and chopped

150g pure organic maple syrup

110g organic virgin coconut oil

80ml water

1 ½ tbsp tahini

1 tsp pure vanilla extract

Pinch of Himalayan pink rock salt

For the chocolate topping: 75g pure organic maple syrup

55g organic virgin coconut oil

30g raw cacao powder

Sliced fresh strawberries, to serve

Method

1. Lightly grease a 24cm x 24cm square tin with coconut oil or line with greaseproof paper.

2. For the base, soak the chopped dates in a small bowl of warm water for 15-20 minutes to soften. Drain the dates and place them in a blender or food processor with the almonds, cinnamon and coconut oil and blend until the mixture becomes sticky crumbs. Pour into the prepared tin. Ensure it's even and press down firmly. Place it in the freezer to set.

3. Meanwhile, soak the cashew nuts for 1 hour in a small bowl of water. Soak the chopped dates in a separate small bowl of lukewarm water for 15-20 minutes to soften them. Drain the nuts and the dates.

4. Place the soaked cashews and dates into a blender or food processor with the maple syrup, coconut oil, water, tahini, vanilla extract and a pinch of salt. Blend until smooth. Use a little extra water if necessary to help it combine. Pour the caramel layer onto the base layer, spread it out evenly and return to the freezer to set.

5. Once the caramel layer has set, make the chocolate topping. Combine the maple syrup, coconut oil and cacao powder in a small saucepan set on a low heat until it looks like chocolate sauce. Pour the chocolate sauce over the caramel layer and ensure it's even. Place it back in the freezer for another 1-2 hours, until completely set.

6. Slice into six or eight squares with a sharp knife. Serve with a sliced fresh strawberry on top. Store in a covered container in the fridge for up to four days.

Irish Independent

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