If like me you often find yourself reaching for a tasty snack, this can be PRECISELY the moment your day unravels and I think this comes down to what you have in the house, but when you feel like having a snack – that’s allowed! Even a cookie is allowed! But to avoid the bitter disappointment of finding yourself face down in a bucket of chocolate (as I said – don’t have it in the house!) here are some healthy snack ideas that will leave you guilt free. They also can be served as a starter too!
- Beetroot Crisps! Using a mandolin slicer, slice the beetroot thinly and lay out on the grill, you can add a touch of oil/salt but I leave them plain, take them out when they are crispy enough for you (for me this is around 15-20 minutes). These are really tasty and the smell of them roasting is wonderful.
- Cabbage in a Mug This one is probably the one I do most often and may be my favourite, steamed cabbage is delicious and sweet and often exactly what I need, don’t knock it till you’ve tried it, I don’t know why I got into the habit of serving these in mugs it just felt most appropriate.
- Roasted Broccoli Broccoli has this lovely way of going crispy when you put it in the oven, I place it on a baking tray and cover with nutritional yeast (or the “cheese” of your choice)
- [As per one of my earlier posts] Roasted Chickpeas are an amazing snack, just chickpeas laid out on a baking tray, add some olive oil, salt, maybe a dash of cayenne pepper and leave to roast for 35 minutes.
Vegan cookies that taste good not because they’re vegan cookies but because they’re really really tasty!
This is slightly adapted from the wonder Chocolate Covered Katie (www.chocolatecoveredkatie.com) with her Single-Serving Peanut Butter Cookies.
It’s my manager’s last day at work tomorrow and I wanted to make a treat, I was looking round the cupboards to knock something together and my housemate (who is OBSESSED with peanut butter) had a ridiculously, offensively large jar of peanut butter on his shelf. I graciously made one cookie, then took it upstairs to him (to which he was delighted) I then informed him that the peanut butter was his and I was going to need the rest. It went down surprisingly well, moral here: Spread love and peanuts.
[Makes around 15 cookies, can make them smaller or bigger though – perhaps one phenomenally giant one? Let me know.]
- 8 Tbsp Spelt Flour
- 6 Tbsp Peanut Butter
- 1/4 tsp Baking Soda (Bicarbonate of Soda)
- 1 tsp Vanilla Extract
- 6 Tbsp Maple Syrup (Can also use Agave)
- 6 Tbsp Applesauce (I used Apple and Banana Purée by Biona)
- Optional: (so not optional) Chocolate Chips!
Preheat Oven 170°C
Mix together all the ingredients in a mixing bowl really well, then take the dough and form cookies on a tray with greaseproof paper.
TIP! You can add the chocolate chips into the mixture, but they can get a bit lost in the dough, to make the chocolate chips really clear for all to see add some in after you’ve formed them on the baking sheet, people love the cookies that look like they have the most chocolate chips.
Place in the oven for around 10 minutes, or until the cookies have hardened just slightly (they will still be soft).
Leave to cool, or don’t as the case may be, but certainly enjoy.
This one is tasty and a bit of a classic.
Cashews are your go to Vegan/Raw Foodist ingredient for instant creaminess (usually soaked overnight to make them soft). My all time favourite ice cream by Booja Booja (Vanilla) state it as one of their THREE ingredients (along with water and agave) and every non-vegan I’ve fed it to instantly knows it is up there amongst the Ice Cream Greats of our time.
The great thing about this is that it can be adapted for whatever you want, how do you like your cream cheese? I’m definitely going to be experimenting with adding avocado, maybe sweet potato, maybe some chill! If you try any let me know how it goes. You may want to halve this recipe as it makes quite a lot, about twice the size of your average cream cheese pot you’d find in a supermarket.
Love and Light,
- 2 Cups Cashews (soaked overnight in water)
- 1/2 Cup water
- 2 Tbsp Lemon Juice
- 1 Tbsp Nutritional Yeast Flakes (or other powdered “cheese”)
- Herbs of choice (I went with parsley)
- 1/2 tsp salt
- Ground Black Pepper to taste
[Can you guess what the instructions are?]
Blend, Serve, Enjoy
This evening I’ve been dipping pieces of falafel in this and it has been heavenly, it also goes well with cool cucumber or carrot (as a note: dipping celery in things always feels a bit depressing and very “hey I’m doing a healthy thing” so I tend not to, even though I’m doing a healthy thing) the other day I found myself having pieces of spinach dipped in it which was surprisingly good.
This one is so so tasty, and a wonderful crisp alternative or as an entrée if you have guests round.
That and it is super simple.
On a baking tray lay out your chickpeas (I used chickpeas I had soaked overnight but I imagine canned would have the same effect) add a tablespoon or two of olive oil, sprinkle with a bit of salt, you can even add some cayenne pepper for a stronger roasted flavour and put them on a high heat for around 30 minutes. For a sweeter snack you can roast with some agave and cinnamon.
They will start jumping around a bit like popcorn and once they look roasted take them out and enjoy. They are best enjoyed hot although can be stored somewhere dry and eaten as a snack the following day.