HEALTHY RECIPES Archives - Liberation Nuts
Nutty Jewelled Rice by Vicky Bhogal

Nutty Jewelled Rice by Vicky Bhogal

 This recipe was originally created by Vicky Bhogal’s and features in her latest book, Cooking Like Mummyji, published by Grub Street.   “This is a recipe that would celebrate Liberation Fairtrade nuts in a truly regal way! Use any chopped nuts that you fancy, peanuts and cashews would be lovely, for example. When I was little, I used to marvel as to how this was made. The trick is to always use powder colours, not liquid, which are available from Indian grocery stores and online, and make sure to steam very gently. With the addition of butter, cloves, cardamom, cinnamon, pomegranate and mint leaves, you have what looks like a plate of fragrant multicoloured royal jewels and is perfect for a dinner party to impress! My British Asian upbringing instilled in me the importance of being able to work to better yourself and the lives of your family, so I have been hugely passionate about Fairtrade for many years, and expressed my commitment to empowering small scale producers not just through my daily choices as a consumer but also by creating the book A Fair Feast, which was published in 2005 by Simon and Schuster and became part of the Make Poverty History Campaign. This book of delicious recipes bursting with Fairtrade ingredients was my little way of supporting the producers I so admire, and 100% of the proceeds went directly to the cause, half to the Fairtrade Foundation and half to Oxfam‘s Make Trade Fair, raising over £100,000.”   Click here to win a signed copy of Vicky’s latest cookery book, the iconic bestseller Cooking Like Mummyji with Liberation!...
Anya von Bremzen – Potato Soup with Fried Almonds

Anya von Bremzen – Potato Soup with Fried Almonds

Ruggedly handsome and mysterious, this is a potato soup that leaves the cock-a-leekies and chowders of the world to quietly play cards, while it goes traveling solo through Andalucia on a moped. Food52er EmilyC, who tipped us off to this recipe, said, “It’s the most beguiling, delicious potato soup I’ve ever made or eaten.” Luisa Weiss of The Wednesday Chef called it the sexiest. Ladle it up, pass it around, and let winter’s shackles fall away.

Read More

PUMPKIN PIE PARFAIT With COCONUT WHIP

PUMPKIN PIE PARFAIT With COCONUT WHIP

This frosty parfait contains layers of thick and luxurious pumpkin pie smoothie, fluffy coconut cream, and crunchy granola. Cinnamon stick optional! This decadent breakfast/dessert/snack is loaded with vitamin A, iron, and fibre! Total time is for blending and assembling the parfait, it doesn’t include extra time for freezing pumpkin.

Roast Half Chicken with Cashew Tarator and Celery

Roast Half Chicken with Cashew Tarator and Celery

This Roast Chicken with Cashew Tarator recipe was originally created by Renee Erickson and appears in Bon Appetit magazine. Photograph by Elizabeth Cecil.   “Chefs do crazy things with nuts. In this otherwise straightforward chicken dish, cashews are transformed into a creamy sauce, and candied spiced walnuts are used as a crunchy topper.”     Serves 2   Ingredients Spicy Walnuts 2 tablespoons unsalted butter ½ teaspoon kosher salt ¼ teaspoon cayenne pepper 1 large egg white ½ cup (packed) light brown sugar 2 cups walnut halves   Cashew Tarator 2 cups cashews 1 ¼-inch-thick slice white bread, torn 1 garlic clove, finely grated ¼ cup fresh lemon juice ½ teaspoon ground coriander ½ cup olive oil Kosher salt   Chicken And Assembly 2 tablespoons unsalted butter 1 tablespoon olive oil, plus more ½ 3½–4-pound chicken (backbone removed) Kosher salt 1 celery stalk, thinly sliced, plus ¼ cup celery leaves 1 tablespoon mixed unsalted, roasted seeds (such as pumpkin, sunflower, and/or hemp) 2 teaspoons fresh lemon juice     Method   Spicy Walnuts Preheat oven to 300°. Melt butter in a small skillet over medium, remove from heat, and mix in salt and cayenne. Whisk egg white in a medium bowl until soft peaks form; stir in brown sugar. Add seasoned butter and walnuts and fold to coat nuts. Spread nuts out on a parchment–lined rimmed baking sheet; bake, tossing every 10 minutes or so, until mixture is dry and nuts are toasted, 25–30 minutes. Let cool. Do Ahead: Walnuts can be made 5 days ahead. Store airtight at room temperature.   Cashew Tarator Increase oven temperature to 350°. Toast cashews...