Recipes

Health Hacks- 5 health foods you can make at home!

Almond milk

Make your own almond milk and end up with the creamiest and tastiest almond milk you have ever tasted. It’s so easy to make!

First soak 1 cup of almonds in 2 cups of hot water overnight.

Once the almonds have soaked overnight, drain the water off them and place them into your blender with 2-3 cups of water (depending on how thick you want your milk).

Next, blend your almonds and water until you have almond milk this will take around 1-4 minutes depending on your blender.

Once you have milk, strain the milk through a tea towel or nutmilk bag (you can buy these online) into a bowl. You will end up with a silky-smooth milk in the bowl and an almond pulp left in the bag or tea towel. You can dry this in the oven on a low heat and use for bliss balls and raw baking etc.

Refrigerate for up to 10 days.

Sauerkraut

This fermented cabbage is an amazing probiotic food that is a great addition to meals especially salads. It is by far one of the easiest health foods to make!

Take a whole red or white cabbage and remove the hard-outer leaves then slice the rest into thin slices. Rinse and put into a bowl.

Sprinkle 50g of salt on top of the cabbage and massage it into the leaves. Cover and leave for 1 hour so that the salt can draw the liquid from the leaves.

Place the cabbage and the liquid onto a large jar or a few smaller ones and push the cabbage down very tightly so the liquid covers it. Place a weight such as a small plate or another jar filled with water on top to keep the cabbage compacted. Place a piece of clean cloth over the jar and secure with a rubber band. This is so carbon dioxide can get out and no dirt or dust can get in.

Keep an eye on the cabbage over the next 2 days and push it down frequently to release more liquid. Leave for 2-6 weeks in a dark place between 18-24 degrees. Discard of the cloth and replace with a jar lid and store in the fridge.

This will last around 2-3 months.

Kale Chips

Kale chips are a really yummy, easy snack and are so much cheaper to make at home!

First, heat your oven to 160 degrees and line a tray with baking paper.

Take your curly kale and remove the stems and tear into bite size “chips”.

Put your kale chips into a bowl and add 1 or 2 Tbsp coconut or olive oil and massage into the kale so all leaves are coated.

Now the most important part, SALT. Sprinkle salt over the chips and arrange on the tray to bake.

Put in the oven for around 10-14 minutes and check regularly to make sure they are not burning, they will end up nice and crunchy but not brown.

Once you have nailed the ready salted flavour, try some new flavour combinations such as parmesan cheese and garlic salt, chilli and lime, cajun and garlic or smoky paprika.

Activated Nuts

Take your nuts to the next level by activating them! Nuts are great for our health but they also contain natural enzyme inhibitors that can interfere with our digestive processes, this is where activating comes in. When you activate nuts it makes them more digestible and make all the nutrients more bioavailable.

To activate your nuts- simply soak 3 cups of nuts in a pot of water with 2 Tbsp of salt overnight. Drain and lay out on a baking tray and dry out in the oven at the lowest temperature your oven can accommodate (around 65 degrees) or in a dehydrator for around 12- 24 hours.

Enjoy!

Mayonnaise

Forget store bought mayonnaise, do you even know what’s in it? For starters, they usually use the cheapest vegetable oil available (which is not the best for you) and then top it off with preservatives, additives and flavours.

Homemade mayonnaise is SO easy to make, tastes amazing and best of all you know exactly what is in it!

Here is Annabel Langbein’s speedy Mayonnaise

Speedy Mayo

If you've struggled to make mayonnaise using the drip method, this recipe demystifies mayo once and for all – just whizz it up and it emulsifies in seconds. You will need a wand mixer and a narrow jug.

Prep time 5 mins, makes 1.5 cups

  • 2 free range eggs 
  • 3 tbsp lemon juice 
  • 1 tsp dijon mustard 
  • ½ tsp salt - a good pinch of white pepper 
  • 1¼ cups extra light oil

Place all ingredients except the oil in a narrow jug or jar. Place a wand mixer in the jar (this is key – it won’t work in a food processor because it needs the speed of the wand to make it emulsify), then add the oil. Whizz together, lifting the wand from the bottom of the jar to incorporate the oil. It will thicken to create a creamy mayonnaise. Add ¼ cup more neutral oil if desired to create a thicker mayo or a little hot water to give a thinner consistency. Speedy Mayo will keep for up to 2 weeks in a jar in the fridge.