An Abundance of Fresh Ginger – Ginger Cake Recipe

We love to use ginger in savoury meals and desserts, so finding a delicate ginger root finger in the fridge is normal in this household. Every week I usually chop it up and add some to soups, curries, stir fries, smoothies, crumbles… the list goes on. It gives an enriching, deep flavour kick that just can’t be beaten. This weekend, I discovered that an abnormally large hand of ginger (love this technical foodie term) had snuck its way into our veg delivery. A great discovery but such a purchase would normally be planned, for a specific use or in anticipation of a ginger loving guest…

What do you do when you’re sent a humungous hand of fresh ginger root?

ginger root hand

Well, in typical Sunday baking fashion, I made a cake. Loosely following the delicious Hemsley and Hemsley Jamaican Ginger Bread recipe, with a few twists and an extra healthy helping of fresh ginger root, I happily used a couple of fingers of the spicy root.

The warmth of fresh ginger running through sweet and savoury dishes awakens the taste buds and gives a satisfyingly fresh tone to whatever it is combined with. It’s as healthy as it is zingy, which is another reason this cake was at the top of my ginger recipe list. Even more satisfying, it’s gluten free, refined sugar free and dairy free (it’s another perfectly acceptable breakfast cake).

Benefits of Eating Ginger – settles, warms, soothes, relieves, cleanses.

Ginger Root

Ways to use an Abundance of Fresh Ginger Root

Healthy Ginger Cake (see below!)

Fresh Ginger Tea

Green and Gingery Breakfast Smoothie

Stewed Rhubarb and Ginger with Sugar Free Crumble Topping

Ginger Rice Noodles

Ginger Spiced Sweet Potato Wedges

ginger cake

Healthy Ginger Cake Recipe

Ingredients
100g banana
100g pear
30g melted coconut oil
4tbsp honey
3 eggs
120g almonds
100g walnuts
2 tsp ground cinnamon
1 tsp grated nutmeg
1 tsp ground ginger
1/2 tsp bicarbonate of soda
40g fresh ginger root

Preheat the oven to 170C
Grease and line a loaf tin
In a mixing bowl, mash the banana and pear, then stir in the coconut oil, honey and eggs
In a food processor, blitz the almonds and walnuts with the cinnamon, nutmeg, ground ginger, fresh ginger and bicarbonate of soda
Add the dry ingredients from the food processor into the mixing bowl with the wet ingredients
Stir together gently until combined
Pour the mixture into the prepared loaf tin and cook for 1 hour – 1 hour 15 mins until golden and a knife comes out clean
Leave to cool for 20 minutes and enjoy still warm, then have some more when completely set later!

(This recipe is based on the Hemsley and Hemsley Jamaican Ginger Bread recipe)

Boats Amid the Trees – Withdrawn in Leigh Woods, Bristol

We have made our way through Leigh Woods many times since moving to Bristol. Across the suspension bridge and along the road past high towering homes, the path becomes greener and greener as you walk towards the National Trust woods. Over the road from Ashton Court, the bustling noises pass by quickly and Leigh Woods welcomes you in for a refreshing, elongated breath of calm. I’ve loved exploring the woods at different times of year; from dark thick bare bark to flurries of bluebells and the hint of light emerald in the trees, then to even brighter blankets of green and an array of blooms before reds, oranges and yellows take hold in the canopies and create new paths of colour throughout the woodland.

Walking through Leigh Woods during the spring and summer months of 2015 presents a very different sight for visitors. Between the trees in the middle of the woods an obscure scene begins to unfold. ‘Withdrawn’, a significant installation piece by Luke Jerram, begins to take shape in amongst the tall grasses, trees and wild flowers.

Boats in Leigh Woods, Bristol

Boats in the woodland, Bristol

The intangible scene – a collection of boats in the woods. The ships appear abandoned, left to traverse the woodland rather than crashing waves. Their colourful sea-battered sides stand between the sturdy trees with pride. Ready to meet the waters again? Or accepting of their fate away from the comfort of their natural surroundings?

Looking down, the view is full of juxtaposition – the obscurity of seeing the boats sitting amongst the dry grasses and scuffed soil sends a message of confusion and mystery. Still, the way Jerram has constructed the scene, it appears that the woodland floor has accepted the rudders and anchors of the boats. Or maybe the act of time, wind and weather has given the ships a chance to sink into the ground and gradually be surrounded by the blossoming life and sprouting plants of the season.
Boats in the woods

Boats on the wood floor, Leigh Woods

Boats in woods - Bristol

Withdrawn - Leigh Woods, Bristol

Luke Jerram’s installation will stay in Leigh Woods until the 6th September 2015 – and after that, what can we do to ensure we don’t experience the unfamiliar view of ships amongst the trees again?

Everything Bristol does as European Green Capital of 2015 is to raise awareness of our changing environment. Around the city and beyond Bristol we can already make note of the negative effects of pollution and climate change but steps are being made towards a more sustainable city. From the eco friendly homes of Hanham Hall, to Skipchen and the Severn project, Bristol and its inhabitants are happily and actively seeing how many changes can be made now.

Many people have questioned the effectiveness of art installations such as Withdrawn but if we’re talking about it, it must mean we’re passion about its insight.

Ships in Leigh Woods, Bristol

Weathered Boats in Leigh Woods

Fishing boats in Leigh Woods

Boats amid the trees, Bristol

Enjoying Chocolate – Eating Raw

I’m not one to hide it. I like chocolate. I like chocolate a lot.

I know I’m not the only healthy eating buff with a weakness for something sweet – it’s why we experiment over and over again to conjure up recipes that deliver everything we want from a slice of cake, a cookie or a crumble, without the sugar and other nasties we strive to avoid.

As with most things, a little bit of chocolate is okay – and it’s even more acceptable if it’s a high quality dark chocolate, without added sugar and flavourings. Go one step further and you’re at raw chocolate – a popular option that’s tasty for hardcore bitter chocolate lovers but less appealing for anyone with a dominant sweet tooth. But I want to feel good about eating chocolate! For me, it’s all about balance, so I’ll let myself enjoy a morsel or two of decadent dark chocolate but only because I gorge on fresh fruit and veg, nuts and seeds, oily fish and protein packed grains the rest of the time. Chocolate is a treat I like to think I deserve.

healthy chocolate tart recipe

So, to help myself enjoy chocolate, I devised this indulgent recipe for a chocolate tart that’s got tons of nutritional value, thanks to the sum of its parts.

My raw tart recipe hides a multitude of healthy delights in its very short ingredient list. The base is made of nuts and unsulphured dried fruits, with cinnamon for additional depth of flavour. The tart filling is where the indulgence begins. It’s a kind of chocolate mousse mixture… just without any cream or sugar and with a hearty spoonful of good-for-you ingredients. Avocados, almond butter, honey and raw chocolate create a gloriously thick tart filling that’s dairy free, gluten free, refined sugar free and packed with vitamins, protein and fibre.

chocolate avocado tart recipe

I’ve served slices of this raw tart to quite a few dessert lovers now, all of whom were unaware of the goodness inside and assumed it was a homemade chocolate tart with a nutty base. The results? Lets just say that they all asked for seconds! Top the tart with crushed pistachios, flaked almonds , or some berries and believe me, you’ll fool anyone who doubts the winning combination that is avocado and chocolate.

Seriously, it tastes as good as it looks.


raw chocolate avocado tart recipe


Raw Chocolate Tart Recipe

Ingredients

250g of hazelnuts

150g of dried dates

130g of dried figs

1 tbsp of cinnamon

100g of almond butter

2 avocados

150g of honey

150g of raw chocolate

 

Prepare a tart dish by lining it with clingfilm

Soak the dates and figs in hot water for 10 minutes

In a food processor, blitz the hazelnuts and cinnamon until very finely chopped, then transfer the mix to a bowl

Use a sieve to drain the liquid from the dates and figs, then put the dried fruit in to the food processor

Blitz until the fruit is well processed

Add the processed dried fruit to the bowl with the ground nut mixture

Use a spatula to combine the nuts and fruit, pressing the ingredients together to being forming a dough

Use your hands to continue pressing the mixture together and knead it to form a ball of dough

Press the dough into the lined dish to form the base of your tart

Cover and place the dish in the freezer to begin setting the base

To make the raw tart filling, mix the almond butter, avocados and honey together in a mixing bowl until smooth

Next, if you’re using a bar of raw chocolate, process it until fine, or stir the raw cocoa powder into the filling mix

Remove the tart base from the freezer and fill it with the chocolate avocado filling

Cover the tart and leave it in the freezer overnight until set