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Peanut Butter Bliss Balls recipe by notetoiris
RecipesSnacks

Peanut Butter and Coconut Bliss Balls (store cupboard snack)

written by notetoiris

NUTS FOR PEANUTS

Peanut butter can probably be found in most cupboards, these little power balls are simple and easy to make. You can add any nuts you have lying around, adding oats to bulk it up, dates and maple syrup for sweetness.

Peanut Butter Bliss Balls recipe by notetoiris

all ingredients simply go into the food processor

We are currently living in uncertain times. One thing that is for sure is that looking after ourselves is a high priority! We need to be mindful what we put in our bodies, while we are stuck indoors and the temptation to binge eat bags of crisps while binging Netflix series is super tempting!!

I am setting myself goals and one of those goals is to cook/bake more. Now that we are not going out to eat, or even out for a coffee, I make it my mission to not miss out and get into a drag of eating beans on toast every day.

How we manage with our toddler

Nza is a little fussy with eating, and a little slow. Her favourite foods often relate to her fine motor skills. Our little one loves picking up peas, chickpeas and any beans with her pincer grip. She is not a fan of sauces, especially tomato based sauces. Loves falafel and hummus but fruit is her favourite! 🙂

Nza toddler breakfast blueberry pancakes

Nza toddler dinner

This is us on one of our exercise walks together:

What are you doing to keep active and not get stuck in a rut? I see so many people running. We opted for a brisk walk in combination with HIIT in the outdoors. Are you getting stuck into Marie Kondo-ing and freeing yourself from your belongings? This is another thing I am getting my teeth stuck into at the moment. Although the charity hops in London are now closed and therefor I need to keep things until I can safely donate them.

Peanut Butter Bliss Balls recipe by notetoiris

Lots of love and light from us and please stay at home, stay safe! X

You can find a couple more healthy bliss ball recipes like the Black Sesame Bliss Balls here.

Let me know if you recreate this recipe by tagging me @notetoiris and using the hashtag #notetoiris I love to see what you think!

Peanut Butter Bliss Balls recipe by notetoiris

Peanut Butter and Coconut Bliss Balls

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Serves: 18

Ingredients

  • 1 cup oats
  • 3/4 cup shredded coconut and a little extra for rolling
  • 1/2 cup smooth peanut butter (or crunchy if that's what you have)
  • 1/2 cup any nuts you have in your cupboard, I used a mixture of pistacchio and almond
  • 1/4 cup dates, packed
  • 1 teaspoon cinnamon
  • half a teaspoon sea salt
  • 2 tablespoon coconut oil
  • 2 tablespoons maple syrup

Instructions

  1. Add the oats, shredded coconut, peanut butter, nuts, dates, cinnamon, and salt to a food processor. Pulse until it’s mixed well together and all blended up.
  2. Add coconut oil and maple syrup to the mixture and blend.
  3. Scoop out a little in the palm of your hand and roll into balls.
  4. Roll the balls into the shredded coconut.
  5. Keep in the fridge and eat within a week.
March 28, 2020
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Bananas
RecipesSnacks

Date Pistachios Banana Bread (Vegan + Gluten free option)

written by notetoiris

Banana Bread is one of my favourite things to bake. It’s easy, you can swap the pistachios for walnuts or play around by adding ginger powder. You could even go rogue and make a chocolate and chilli banana bread, think of the options!

Date Pistacchio Banana Bread recipe by notetoiris

Before going into the oven

Bananas are famous as a good source of potassium. Indeed, one medium-sized banana contains 422 mg, or 12% of the RDI for potassium. This tasty fruit is also rich in vitamin C, vitamin B6, manganese, magnesium, fiber and antioxidants.

Date Pistacchio Banana Bread recipe by notetoiris

Finished result after baking

Date Pistacchio Banana Bread recipe by notetoiris

Have you ever tried Jewish Halva spread? It’s delicious and kind of like Nutella but with sesame seeds. It does contain sugar so I have only a little. The bread itself is refined sugar free and I don’t use this on every slice 🙂

Also try my coffee chia and maple syrup banana bread here.

Date pistachio banana bread recipe by notetoiris

Date Pistachios Banana Bread

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Prep Time: Cooking Time:

Ingredients

  • 185 g / ¾ cup peanut butter (I used a 100% peanuts one)
  • 120 ml / ½ cup date syrup (or agave nectar)
  • 450 g / 2 cups mashed up very ripe bananas
  • 2 tsp lemon
  • 5 dates soaked in water, chopped up
  • 180 g / 1½ cups all purpose wheat flour or gluten free flour
  • 40g pistachio nuts (chop up for smaller children)
  • 1½ tsp baking powder
  • ¾ tsp baking soda
  • 1½ tsp cinnamon
  • ¼ tsp Himalayan pink salt or fine sea salt

Instructions

  1. Warm up the oven to 175° C / 350° F and line a 900 g / 2 lb cake tin with baking paper. Move the oven rack a notch down from the middle position.
  2. Loosen up peanut butter by gradually mixing it with date syrup and 30 ml / 2 tbsp of water.
  3. Add the mashed up bananas and lemon juice until the mixture looks uniform.
  4. Place a sieve over the wet ingredients and sift in the flour, baking powder, baking soda, cinnamon and salt, folding them in gently just until blended.
  5. Transfer the batter into the prepared baking tin. Top the cake with a banana cut length wise (or more peanut butter if you wish).
  6. Bake for about 45-50 minutes, or until a toothpick comes out fairy clean. Remove from the oven and brush or drizzle with with a little date syrup while the cake is still hot to give the top a nice shine.
  7. Let the cake cool down completely before slicing.
March 25, 2020
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Spinach Protein Muffins for Toddlers Recipe by notetoiris
BabyRecipesSnacks

Spinach Protein Muffins for Picky Eaters/Toddlers (BLW)

written by notetoiris

Hands up if you have a ‘picky eater’… I have something for you and your toddler will love you for it. These spinach, chickpea and banana muffins are a tasty snack and have helped my little one eat her greens without realising it.

Not just toddler approved, we love this recipe as a family. Easy snack which freezes well, also great for students or packed lunch for work. You can add a pinch of salt or extra sweetness if that is your preference, I have made it baby-friendly by not using salt and using the sweetness of apples.

Spinach – Strengthens bones: One cup of raw spinach carries 181% of the daily-recommended amount of vitamin K, which is important for maintaining bone health.

Chickpea – Rich source of folate, iron, zinc, protein, manganese and calcium. Proteins are necessary for the creation of new cells, muscle, cartilage, blood, hormones and enzymes in a baby. A growing baby needs high amounts of protein to fuel growth.

Banana – Little tummies are still getting used to using their digestive system, which is why bananas are great as they are easy to digest.

I create recipes with as little ingredients as possible for Nza, she is still breastfeeding (she is 14 months now). These muffins are great addition to her existing diet. Baby led weaning has really helped her explore foods on her own terms, under supervision. More on baby led weaning here.

Spinach Protein Muffins for Picky Eaters/Toddlers

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Serves: 12 Prep Time: Cooking Time:

Ingredients

  • 1 ripe banana (6 to 8 ounces)
  • 1/4 cup water
  • 1/4 cup almond butter (or any other nut/seed butter)
  • 1 flax/chia egg
  • 3 dates (optional: leave to soak if a little dry)
  • 100g apple sauce
  • 2 cups fresh baby spinach , loosely packed
  • 1 cup rolled oats (certified gluten-free, if needed)
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon (optional)
  • A little bit of vegan butter for greasing the tin

Instructions

  1. Preheat the oven to 350ºF and grease a mini muffin tin.
  2. Into a blender container, add the banana, water, almond butter, flax/chia egg, apple sauce, spinach, rolled oats, baking soda, cinnamon, in that order. (Liquids on the bottom help facilitate blending better.) Blend until very smooth, stopping to scrape the sides as needed.
  3. Pour the green batter into the prepared muffin cups. I usually get 12 muffins out of this batch, depending on the size of the banana. If you like to measure, I use about 2 tablespoons of batter per muffin cup.
  4. Put the muffin tin in the preheated oven and bake until the muffins rise and feel firm to a light touch in the center, about 15 to 17 minutes. The edges should turn lightly golden, and might crack a bit.
  5. Remove the muffins from the oven and allow them to cool at least 30 minutes before removing them from the muffin tin. I find that using my fingers to twist them out of the tin helps them release easily, but you can also run a knife around the sides of the muffin to help get them out.

Notes

Muffins can be stored at room temperature for 24 hours, but I recommend storing them in an airtight container in the fridge for up to a week.

 

Let me know if you’ve tried this recipe by tagging @notetoiris or using #notetoiris <3

January 28, 2020
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BabyBreakfastRecipesSnacks

Apple Spelt Muffins (Vegan Baby Lead Weaning)

written by notetoiris

Apple Spelt Muffins (Vegan Baby Lead Weaning)

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Ingredients

  • - [x] - 2 red apples
  • - [x] - 3 ripe bananas, peeled
  • 3 1⁄2 tablespoons dairy free milk (from a carton)
  • 3 tablespoons coconut oil
  • 230g spelt or plain flour
  • 130g coconut or brown sugar
  • 1 teaspoon bicarbonate of soda
  • 1⁄2 teaspoon baking powder
  • pinch of ground cinnamon
November 23, 2019
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CBD Gummies
Food & DrinkSnacks

Vegan Fruit Juice Gummies (CBD Edibles) 🐻

written by notetoiris

Who doesn’t love a gummies? I do. But I suppose it’s not very healthy to snack on.

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Gummies with a little extra ♥️ I used fresh juice and agar agar powder instead of animal derived gelatine. They are also micro-dosed with CBD 🍁 . CBD has helped me during my pregnancy, with my anxiety, first trimester nausea, sleepless nights, balancing my hormones, swollen breasts and itchy expanding belly 🤰🏼 I can’t say this will work for anyone and everyone as none of us are the same but nonetheless worth a try. I prefer plants over processed pills, if it grows in the ground it’s probably okay 🌱 I use the oil orally and topically, and always happy to help with any questions. I know these gummies and the oil will come in handy for me at the early stage of labour 🤗 • • • #pregnancy #pregnancycravings #plantbased #lowimpact #planetfriendly #lowwaste #ecolifestyle #vegan #veganpregnancy #veganmum #veganbaby #London #wastelesswantmore #lessismore #zerowaste #sweets #CBD #cbdmom #medicalmarijuana

A post shared by Iris Cohen | vegan family (@notetoiris) on

That’s why I created this gummies fruit juice version. With a little extra, because they are infused with CBD shatter. You don’t have to add the CBD, they are also nice without it. I added it to help calm my anxiety or send me to sleep.

I bought these silicone gummy bear moulds sheets which came with a pipette for ease. You’ll need the pipette for sure as doing it with a small spoon I found very tricky.

CBD GummiesCBD Gummies

CBD Gummies

Vegan Fruit Juice Gummies (CBD Edibles)

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Ingredients

  • 250ml/1 cup Juice (either shop bought or homemade)
  • 1 heaped tbsp Agar agar powder
  • Preferred CBD shatter dose (I used 500mg)
  • 2 tbsp Maple/agave syrup (not necessary but can be nice if you want to make them sweeter)

Instructions

Pour the juice in a saucepan on medium heat.

Stir in the agar agar (and if you’re using it syrup) until dissolved.

Bring to the boil. Simmer for 5 mins stirring constantly.

Lastly add the preferred amount of CBD shatter, don’t let it keep boiling, take off the heat and let cool for 2 mins.

Pour into the moulds and place in the freezer. Don’t worry if the mixture spills over the mould, this excess can just be pulled off when its out of the mould.

Take out of the freezer after 5-10 mins when solid and pop out of the moulds.

As they are fresh they wont last like normal jelly sweets. Store in the fridge and enjoy a few days after making, mine often don’t last an hour.

November 12, 2018
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Cheesy Biscuits with Chutney by notetoiris
Food & DrinkRecipesSnacks

Vegan Cheesy Biscuits Recipe with Tangy Chutney 🧀

written by notetoiris

These cheesy biscuits with chutney are just what I was craving!

I haven’t had cheesy biscuits since going vegan (three years now!) and I feel like I’ve been craving that cheesy-tangy combination even more since being pregnant.

 

Cheesy Biscuits with Chutney by notetoiris

Kneed the flour and margarine together using your thumb and index fingers until you have something that resembles rough breadcrumbs.

Cheesy Biscuits with Chutney by notetoirisAdd the grated cheese, yeast flakes, garlic, onion salt, sea salt and mixed herbs.

Cheesy Biscuits with Chutney by notetoirisMix together with your hands until you can form one big dough ball.

Cheesy Biscuits with Chutney by notetoirisRoll out the pastry, be careful it doesn’t crumble.  Use a cookie cutter or glass jar to cut the dough.

Cheesy Biscuits with Chutney by notetoiris

Prick the biscuits with a fork and bake for about 20 minutes.

I love pairing these biscuits with The English Provender Caramelised Onion Chutney.

And if you love cheese recipes, try my super creamy vegan mac and cheese recipe!

Cheesy Biscuits with Chutney by notetoiris

Vegan Cheesy Biscuits Recipe with Tangy Chutney

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Serves: 4 Prep Time: Cooking Time:

Ingredients

  • 120g plain flour, plus extra for dusting
  • 120g vegan margerine, cubed
  • 120g vegan cheese, grated finely (I used Sainsbury's own brand)
  • 1 tbs yeast flakes
  • 1 tsp mustard powder
  • 1 tsp garlic granules
  • 1 tsp onion salt
  • ½ tsp sea salt
  • ½ tsp black pepper
  • ½ tsp mixed herbs (or herb of choice, thyme would be lovely too)

Instructions

  1. Put the flour and cubed butter in a mixing bowl.
  2. Kneed the two together using your thumb and index fingers until you have something that resembles rough breadcrumbs.
  3. Add the grated cheese, yeast flakes, garlic, onion salt, sea salt and mixed herbs.
  4. Mix together with your hands until you can form one big dough ball.
  5. Roll out the pastry, be careful it doesn’t crumble.
  6. Use a cookie cutter or glass jar to cut the dough.
  7. Prick the biscuits with a fork.
  8. Line up on a flat tin, lined with baking paper.
  9. Bake for 20 minutes or until golden brown.
  10. Serve with chutney of choice! I used The English Provender caramelised opinion chutney.
July 20, 2018
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Carrot Lox by notetoiris
BreakfastRecipesSnacks

Vegan Carrot ‘Faux Smoked Salmon’ Lox

written by notetoiris

Carrot Lox that can fool a carni! Becoming vegan about 2 years ago I have missed smoked salmon ever since. And although we found Sophie’s Kitchen vegan smoked salmon in LA (which is made from seaweed and very similar to the real thing!) It is nice to be able to make a nice replacement at home (and at a cheaper price too).

There is nothing better than biting into this fresh, salty, tangy, crispy, soft, dream on a weekend morning. Or any day! These carrot lox are a brunch dream.

The carrot lox can be added to a vegan salad niçoise instead of tuna, added to pasta, stuffed into homemade ravioli, in little party sandwiches, or any way you please. The lox do not have a discernible carrot taste post-transformation.

I added them in sandwiches for my grandmother’s high tea party for her 80th birthday party. We fooled a few people who were keen to tell me that ‘I was wrong and it was most definitely smoked salmon!’. Loved the looks on their faces when they realised it was in fact carrot 🙂

Please let me know what you think of this recipe and post your picture with #notetoiris <3

Carrot 'Smoked Salmon' Lox by notetoirisCarrot 'Smoked Salmon' Lox by notetoiris

You can also add these Chocolate Orange Bliss Balls to your high tea 🙂

Carrot Lox by notetoiris

Carrot 'Smoked Salmon' Lox by notetoiris

Carrot 'Smoked Salmon' Lox by notetoiris

Carrot 'Smoked Salmon' Lox

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Serves: 4 Prep Time: Cooking Time:

Ingredients

  • 4 large (or 7 medium) carrots
  • 2.5 tablespoons non flavoured oil of choice
  • 1 tablespoon of apple cider vinegar
  • 1.5 teaspoon of liquid smoke
  • 1 tablespoon chopped fresh dill
  • 1 teaspoon of coarse sea salt
  • 1 teaspoon freshly ground pepper

Instructions

  • Cut off tops of carrots, do not peel yet, and rinse under cool water
  • Place carrots in steaming basket in a large pot with appropriate level of water. Place lid on top and steam for about 10 minutes until carrots are soft when pierced but not mushy. Adjust time as needed.
  • Gently remove carrots from basket and place on a board until cool enough to handle
  • Remove carrot ends and skins. I used a sharp paring knife and gently ‘shaved’ the skin off. I found this the easiest method of removal. Using a vegetable peeler may work for you but for me it removed too much flesh. If removing the skin is too troublesome, just leave it on.
  • Mix the sea salt, vinegar, liquid smoke, and oil together in your air-tight container you’ll use for the marination. Make sure your container seals really well so the liquid doesn’t spill while mixing and so your fridge doesn’t get stinky with the strong smell over the next few days.
  • Then slice the carrots thinly. I used a sharp knife and lay the carrots horizontally (as shown in the picture above) and carefully slice strips. I first cut a slice off one side and rotated the carrot so the flat side was down to be more stable while slicing the rest of the carrot.
  • After slicing, gently place the carrots into your air-tight container with the marinade in the bottom. Seal it up and gently rotate the container to coat the carrots with the liquid. Then place it into the fridge for 2 days. Add a bit more oil if the carrots look dry. They shouldn’t be dripping with oil but subtly shiny.
  • At least once a day, take the container out and gently rotate the carrots to coat them evenly with the marinade. After 2 days (you can leave it longer and the flavour will be more mellow) the lox will be silky and oh so delicious.
  • I find the sea salt gives it a perfect ‘fishy’ flavour but if you like a stronger flavour, you can add some chopped nori (seaweed) sheet to the marinade and carrots.

Notes

Don't be tempted to adjust the liquid smoke. It's a strong smell and too much can be disastrous. It may smell really strong when you first mix up the marinade but it will mellow quite a bit after a few days. The longer you leave the lox in the fridge, the more mellow the flavour.

Carrot 'Smoked Salmon' Lox by notetoirisCarrot Lox by notetoiris

December 31, 2017
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Food & DrinkSnacks

Spicy Roasted Red Pepper Hummus (Vegan)

written by notetoiris

Hummus is a delicious plant-based dip that first emerged from the middle east. It has gained popularity in the west and certainly in the UK. I first came across it in London 8 years ago and now eat lots of it. I can never get bored of hummus as I flavour it differently each time I make it but I thought I’d share one of my favourite recipes with you!

This flavour can also easily be added to a shop bought tub but if you have a little more time on your hands, I would recommend you make your own 🙂

Red pepper hummus - notetoiris

#RAWgust. What can I say! I try and eat more raw foods but bread doe
What raw recipes do you recommend? What’s your go-to if you want to eat bread? I tried raw broccoli bread and it tasted like cardboard We made some red pepper hummus to tie us over until dinner, add some flavour to your shop bought hummus or add to your recipe ✨
Ingredients
– 2 long sweet peppers (roast or use raw)
– 2 cloves of garlic – Chilli depending on your level of spice
– Bunch of coriander
– Salt and pepper to taste
#rawvevan #vegan #healthiswealth #goals #plantbased #notetoiris #nourishyourself

Spicy Roasted Red Pepper Hummus (Vegan)

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Serves: 2

Ingredients

  • 1 can (240g drained or 1½ cups) of chickpeas
  • 1 lemon
  • 2 tablespoons of tahini
  • Flavour: (Can also be mixed into shop bought hummus)
  • 2 long sweet peppers
  • 2 cloves of garlic
  • Fresh chilli (depending on your level of spice
  • Bunch of coriander
  • Salt and pepper to taste

Instructions

  1. De-seed, de-stalk and slice your peppers in half or quarters.
  2. Next: roast the pepper and garlic in a hot oven… To do this, keep the garlic in its skin and place on an oven tray along with the pepper and place in a pre-heated oven (gas mark 7/425°F/220°C should work fine). Roast garlic for up to 10 minutes and the pepper for about 15-20 minutes (or until the pepper is easy to pierce). No need to let the pepper char. Note: I find it easier to roast this ahead of time – get on with something else – and then set them out to cool for a little while before adding to the rest of the ingredients.
  3. It’s best to wait until the garlic cools down a little before you pop it out of it’s skin. Gently chop off the top; then squeeze out the fleshy garlic and place in a jug ready to blend with everything else.
  4. Rinse and drain chickpeas.
  5. Juice lemon and discard the skin.
  6. Add all ingredients to a jug/blender/food processor and blend until you reached your desired consistency.
  7. Chill in the fridge before serving.

 

 

August 13, 2017
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Food & DrinkRecipesRecipesSnacks

The Ultimate Vegan Cheese Toastie by notetoiris

written by notetoiris

I love a cheese toastie, simple, easy and quick to make. These are loved by carnivores and omnivores 😉

With this ultimate cheesy recipe you can choose which flavour of cheese you prefer. I personally like the Pepper Jack style slices but the American slices would work well too. Or check out this handy article from The Huffington Post Australia, taste testing vegan cheeses…

The Ultimate Vegan Cheese Toasty

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Serves: 2 Prep Time:

Ingredients

  • 4 slices of bread (or 6 if you want to share another one)
  • 4 Follow Your Heart cheese slices
  • 3 tsp Dairy free butter of choice
  • Pinch of salt, pepper and cayenne pepper powder

Instructions

Slather vegan butter on the bread – generously on the outer sides that will hit the pan. Melt a bit of vegan butter in a saute pan over high heat. When the pan is hot, add your bread and top with cheese. Add the other slice on top. Cook for 1-2 minutes on each side. I like to cover the saute pan with a lid for the first minute of cooking to help melt the cheese. Lower heat if the bread begins to brown to quickly.

May 20, 2017
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RecipesSnacks

Crispy Spicy Roasted Chickpeas

written by notetoiris

These crispy chickpeas are a great snack, high in protein and pretty spicy if you want them to be 😉

 

Roasted Chickpeas - notetoiris

Crispy Spicy Chickpea Snack

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Serves: 2 Prep Time: Cooking Time:

Ingredients

  • 1 tin of chickpeas
  • 2 tablespoons of smoked paprika
  • 1 teaspoon of chilli flakes
  • 1 tablespoon of coconut oil
  • Pinch pinch of salt
  • Pinch of black pepper

Instructions

  1. Preheat the oven to 180c
  2. Prepare the chickpeas by taking them out of the tin, draining the water and putting them on a baking tray
  3. Cover the chickpeas in spices and oil by using your hands or two spoons
  4. Place the tray in the oven for about 45 minutes or until preferred crispness
  5. Let cool until you eat then or much on them after 10 minutes of taking them out of the oven
March 11, 2017
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