Recipe: Creamy Cannellini Beans

Recipe: Creamy Cannellini Beans

Recipe: Creamy Cannellini Beans (Serves 4)

The Ingredients...
1 tbsp Coconut oil
1 onion finely chopped
1tsp grated fresh ginger root
2 cloves garlic finely chopped
1/2 tsp turmeric
2 tbsp tomato purée
2 x 400g tins Cannellini beans drained
1 head broccoli cut into florets
200ml water
100g Kale
400g tin coconut milk
2tbsp chopped fresh parsley
S&P to taste

How to...
1. Heat the oil in a large pan and add the onion. Cook until translucent.
2. Add the ginger, garlic, turmeric and tomato purée and cook for 2-3 mins.
3. Add the beans, broccoli, kale, water and coconut milk and cook for a further 10 minutes (until the broccoli is tender).
4. Season to taste, sprinkle with the parsley and serve with brown rice or millet.

Enjoy!

Love & plants
Sarah 💕 🌱 

The Perfect Roasted New Potatoes

The Perfect Roasted New Potatoes

Spring is here (along with the wind and rain here in the Lake District) so what better way to enjoy new potatoes.
Usually just boiling them is wonderful, but they also taste phenomenal when roasted with strong herbs like rosemary. 
You hear the crunch on the outside when you cut into them and then you get the most amazing pop of delicious, sweet flavour that traditional roasties just can’t give you.

Let me know how you get along.

Love & plants
Sarah 💓 🌱

Video: The Perfect Mushrooms

Video: The Perfect Mushrooms

👩‍🍳 🎥 Video: The Perfect Mushrooms.
Our top 5 The Botanical Chef tips for cooking mushrooms.
1. Give them space in the pan to brown. 
2. They can be cooked without oil as they release moisture as they cook which is useful if you are following an oil-free diet.
3. Cook low & slow to retain moisture and give them a sticky juice in the pan.
4. Mushrooms are porous so adding salt will release even more moisture. Useful if you want them crispy.
5. The herb, dill, pairs beautifully with mushrooms.

Love & Plants Sarah 💖 

VIDEO: Cazals Market, France

VIDEO: Cazals Market, France

🇫🇷 Cazals Market: Fresh, tasty, lively. Here’s a selection of what’s coming into season in SW France. 
💖 🌱 Sarah x

 

 

Recipe: Flagolet & Parsley Dip

Recipe: Flagolet & Parsley Dip

This was today’s taste of summertime.
My aim is to make plant based foods simple and available to everyone. This recipe could not be easier. 

🇫🇷 Recipe: Flageolet & Parsley Dip

Ingredients...
1/2 - 1 clove garlic
A drizzle of olive oil
2 large handfuls of parsley
1x 400g tin flageolet beans or 250g dried soaked and cooked
Salt to season
A little water

How to...

Add all ingredient in a bowl and whizz up. Add the water a little at a time to loosen if required.

This was today’s taste of summertime.
My aim is to make plant based foods simple and available to everyone. This recipe could not be easier. 

Enjoy with crudités.
💓 🌱 Sarah x

LIVE VIDEO - A Walk in the French Countryside

LIVE VIDEO - A Walk in the French Countryside

Take a walk with me in the French countryside where I talk about the local produce, the exciting new Culinary Wellness Retreat in the Lot and a new recipe that you can make today.

Vinaigrette v. Dressing?

Vinaigrette v. Dressing?

Q. What’s the difference between a vinaigrette and a dressing?

A vinaigrette is a type of dressing. It uses acids such as vinegar or lemon juice 🍋 to build the flavour and the addition of the oil gives it balance and texture.

A dressing is a broader category, and includes vinaigrette and other styles of blended/ emulsified dressings. 

💖🌱 Sarah x

Freezing Tofu?

Freezing Tofu?

👩‍🍳Q. I’ve heard that you can freeze tofu but how and why do you do it?

Freezing tofu before using it is a great process if you want to make scrambled and tarts with it, because it gives the tofu more of a cooked egg texture.
If you want to try this then you will need to drain, freeze and then thaw firm tofu before crumbling it. (P.s don’t use silken tofu for this).

Love 💖🌱 Sarah

The Magic of Nutritional Yeast

The Magic of Nutritional Yeast

Q. What is nutritional yeast and why is it so great?

Nutritional yeast (also known as savoury yeast flakes) is made from the single celled member of the fungi family, Saccharomyces cerevisiae. It is grown on molasses and then harvested, washed and heated to ‘deactivate’ it. 
Because it inactive it doesn’t throth or grow like brewers yeast or bakers yeast so has no brewing or leavening ability. It is packed full of vitamins and minerals and is often fortified with B12 which is important for keeping the bodies blood cells and nerve cells healthy and helps make DNA.

It’s flavour is described as cheesy, nutty, savory and umami and is great in adding a rich flavour base to soups and stews.

💖🌱 Sarah x

The Magic of Oats

The Magic of Oats

Oats are a fantastic fuel for the brain. 
For all you studying have a day of revision (exam time in the UK) or a hectic day of work ahead Then this is a fantastic food to feed your brain with and cooking them as porridge a delicious way to start the day!

I adore mine made into porridge and topped with fresh fruits such as blueberries for that extra super food kickstart to my day.

How do you eat your oats? 

Love Sarah x

 

Casserole

Casserole

COOK: Tuesday Technique...Casserole
A casserole is a large, deep dish with a lid used both in the oven and as a serving vessel. The word is also a term used for the food cooked in it.

One of my favourite foods to casserole is a Tuscan Bean Stew - rich and hearty.

What will be in your casserole this week?

Recipe: Chimichurri

Recipe: Chimichurri

🌿 RECIPE: If your garden is bursting with fresh herbs, like mine, then I have a great chimichurri sauce recipe just for you. Serve with delicious grilled cauliflower steak.

This recipe can be adapted to taste and if you are oil free then it still works with the oil removed and add water to loosen the mixture instead.  

Ingredients...

  • 3 tbsp olive oil/ water
  • 4 cloves garlic, minced
  • 3 tbsp white wine vinegar
  • 1/2 tsp pink himalayan salt
  • 1/4 tsp ground cumin
  • 1/4 tsp red pepper flakes
  • 1/8 tsp smoked paprika
  • 1/4 tsp freshly ground black pepper
  • 2 handfuls fresh cilantro/ corriander
  • 1 handful cup fresh oregano leaves
  • 1 bunch flat-leaf Italian parsley, stems removed.

How to...

Place all ingredients in a blender and pulse until well chopped

This is so delicious when served on a grilled cauliflower steak

Let me know how it goes.

💖 🌱 Sarah x

The Magic of Peppermint Tea

The Magic of Peppermint Tea

I began my day with a tasty, hydrating and refreshing cup of Pure Peppermint Tea, with the leaves straight from my organic herb garden.

Peppermint is believed to have calming effects, and is used to treat flatulence, menstrual pains, diarrhea, nausea, depression-related anxiety, muscle and nerve pain, the common cold, indigestion and IBS.

How to...
Take a large handful of fresh mint leaves and place in a tea pot. Pour on boiling water and allow to steep for 5 minutes to allow the flavour to infuse.

Enjoy!
💖 🌱 Sarah x

Caramelisation

Caramelisation

Tuesday Technique...Caramelisation
Caramelisation is the browning of sugars, a process used extensively in cooking for the resulting sweet nutty flavor and brown color.

A Lunch for My Love Botanical Life Clients

A Lunch for My Love Botanical Life Clients

Lunch today for my wonderful Love Botanical Life clients is Walnut & Cauliflower Salad.

One-quarter cup of walnuts provides more than 100 percent of the daily recommended value of plant-based omega-3 fats as well as high amounts of copper, manganese, molybdenum and biotin.

If you are looking for amazing changes to your health, wellness and energy levels and to balance your weight then I invite you to join my signature programme - Love Botanical Life. PM me for all the details. 

💖🌱 Sarah x

Boiling Green Vegetables - cooking tips

Boiling Green Vegetables - cooking tips

My favourite way to cook green vegetables is to steam them as they retain more delicious and healthful nutrients, however, if you don't have a steamer then you can always boil them.  

COOKING TIPS - BOILING GREEN VEGETABLES

Here's my top 3 tips for boiling green vegetables.
1. Use very little water, just enough to cover them.
2. Cook for only 4-5 minutes (so they remain al dente)
3. Always cook with the lid off.

What are your favourite green vegetables?

Love Sarah x

A bit about The Botanical Chef Culinary Institute

A bit about The Botanical Chef Culinary Institute

THE BOTANICAL CHEF CULINARY INSTITUTE WAS FORMED IN 2017 BY SARAH ASQUITH-VALLANCE WHO HAD PERVIOUSLY BEEN WORKING AS A VEGAN CHEF, CULINARY EDUCATOR, NUTRITIONIST AND FOOD WRITER FOR 10 YEARS

Sarah trained with Chef Chad Sarno at Rouxbe after working in the hospitality industry for more than 20 years. She is passionate about vegan cuisine and passing on her knowledge, skills and techniques to others so that they too can achieve ultimate health and wellness through their diet whilst making the food taste amazing. 

For all of our courses, programs are structured so that all students are able to master the different techniques of vegan cooking or how plant based foods can provide a based for health and wellness.

We offer courses that provide intensive learning with an individual approach that can be either hands on solo or a team approach and have a mixture of theory and practical so that each of our courses ensures that students come out with a complete and successful experience.

Love Sarah x

If super tasty food floats excites your tastebuds then you are warmly invited to join Sarah at the Culinary School. Contact her on 07772877967 to find out more.