Hey friends! How’s things? I hope you all had a nice long May Bank holiday weekend? Whatch’all been up to? We’ve had a hectic couple of weeks, with only one day off in 14 *burys head in hands* and I feel like I’ve been buzzing about like all the spring bees, without much chance to catch a breath. But today was a bank holiday and I lapped up some fresh air in Bristol with my mum, saw some food demos as part of Bristol Food Connections and generally enjoyed being outside instead of behind a PC all day!
This weeks post is all about this AWESOME book from the ever so lovely Dannii of Hungry Healthy Happy. I ‘met’ Dannii via Facebook and she has been there for help and advice from day one. Dannii’s blog started as a quest to change her unhealthy diet due to health problems. She started cooking from scratch using fresh produce, exercising more and documenting it. Dannii lost almost 100 pounds (!!!) and has maintained a healthier lifestyle ever since. Her new book, Hungry Healthy Happy, is full of delicious healthier versions of some classic recipes. From pancakes, to apple nachos to ice lollies, this book has all events covered. Each recipe has the measurements in grams, ounces and cups – which I love because my scales aren’t always working! The book includes meat dishes, but there’s a great selection of vegan, vegetarian and gluten free dishes. Every recipe contains a break down of nutrients and there is a photo per recipe – something which seems to get missed in a lot of recipe books. A photo really does speak a thousand words!
I was sent Hungry Healthy Happy a few months back and have already made the avocado hummus, raw carrot cake bites, baked beans and gingernuts (see below!) Dannii’s recipes are easy to follow and use ingredients you can find at any basic supermarket. If you are looking for a new book to get you inspired then go out and buy it now.
I decided to make the Gingernut biscuits because a day without a biscuit is a sad day. They come together so quickly and are a great afternoon treat.
- 70g unsalted cashews
- 70g whole almonds
- 20g desiccated coconut
- Pinch sea salt
- ½ teaspoon baking powder
- 2 tablespoons ground ginger
- 1 teaspoon lemon juice
- 3 tablespoon pure maple syrup
- First up, preheat your oven to Gas Mark 4 / 180 C
- In a food processor, mix the nuts and coconut until the resemble a floury consistency. Tip the mix into a large mixing bowl.
- Into the bowl, add the salt, baking powder, ginger, lemon juice and maple syrup. Mix it well until it forms a dough.
- With your hands, roll the dough into balls, it should make about 8. Place on a lined baking tray.
- Press the palm of your hand down onto the balls to flatten out, you want them about 3 inches wide.
- Put your tray into the oven and cook for 15-18 minutes, until lightly golden.
- Leave to cool for 5 mins before transferring your gingernuts onto a cooling rack, make sure you let them cool fully before tucking in!
Thanks to Dannii and her publishers, Jacqui Small, for the advance copy of this book. Recipe by Dannii Martin.
Hungry Healthy Happy – RRP £20 Available from all good bookstores (support your local bookstores!)
I was not paid to review this book, and, as always, all opinions are entirely my own.