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Peanut butter cookies notetoiris
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Simple Peanut Butter Soft Cookies (great recipe for young kids)

written by notetoiris
Nza loves making and eating these cookies

Divide mixture as equal as you can, so they bake equally but they do leave some room for error/little fingers who help out šŸ™‚

Peanut butter cookies notetoiris

We used up a jar of Whole Earth crunchy peanut butter but normally would use natural peanut butter like Meridian.

Since the Whole Earth peanut butter already contains extra fat, I didn’t add coconut oil to the recipe but you can add a bit of coconut oil if desired.

You can also add more maple syrup if you have a real sweet tooth but we try and not use as much. By adding the mashed banana you are substituting the ‘egg texture’ and adding natural sweetness.

Simple Peanut Butter Soft Cookies

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Serves: 4 Prep Time: Cooking Time:

Ingredients

  • 180g Spelt flour (1 1/2 cups)
  • a pinch of Sea salt
  • 1 tsp Baking powder
  • 180g Peanut butter (we used crunchy) (3/4 cup)
  • 2 tbsp Maple Syrup
  • 1 Banana, mashed
  • Splash of milk if consistency is a little too dry

Instructions

  1. Combine together the dry ingredients: spelt flour, salt and baking powder.
  2. In a separate bowl mix together your wet ingredients: peanut butter, maple syrup, 1 mashed banana and hold of with your milk until the end of you think it’s necessary).
  3. Mix your wet ingredients into your dry ingredients and combine, you can use your hands to make sure it’s kneaded together.
  4. Easiest to use your hands and make little balls, we made 12, and place on a silicone or regular baking paper.
  5. Use a fork to gently push down the cookies so they cook more equally.
  6. Bake for 10 minutes on 200 degrees Celcius.
  7. Leave to cool for at least 5 minutes and harder and enjoy warm or cold šŸ™‚

February 28, 2021
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DessertRecipesSnacks

Rich Chai Spiced Poached Pears with Granola and Nut Butter

written by notetoiris

This season calls for combining warm flavours and filling your home with cinnamon scent throughout. Autumn is one of my favourite seasons, although wet, the idea of cosying up together, lighting candles as the darkness unfolds and enjoying hot dishes that keep the cold at bay, make me feel all warm inside.

We love a chai tea with almond/oat/hemp mylk, whatever we have to hand. That gave me an idea to soak some pears in the tea to have for pudding that evening. Safe to say they didn’t last that long as we had them for an afternoon snack and then again for pudding that same evening.

Poaching the pears in chai tea mixed with cinnamon and all spice

I tried poaching with and without the skin to see how well it would soak up the flavours and I must say I prefer them completely peeled.

Add granola and nut butter or eat as is! Here is my recipe for granola.

Have you made this recipe? Share it with me by tagging @notetoiris and using the hashtag #notetoiris

Rich Chai Spiced Poached Pears with Granola and Nut Butter

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Serves: 4 Prep Time: Cooking Time:

Ingredients

  • 4 ripe but firm pears (peeled and stems left intact)
  • 8 cl water
  • 8 chai tea bagsĀ 
  • 1-2 tablespoons maple syrup
  • 2 cinnamon sticks (or 1 tablespoon powder)

Instructions

  1. In a large pot, add the water and bring to a simmer.Ā 
  2. Add the tea bags and let simmer (not boil) for 4 minutes then remove the tea bags and add the maple syrup, cinnamon sticks, stir to combine.Ā 
  3. Gently add in the pears, laying them on their side, and let them simmer for about 20 minutes, until tender, turning occasionally so they poach evenly on all sides.Ā 
  4. Enjoy with granola and nut butter or ice cream!

October 22, 2020
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Granola recipe by notetoiris
BreakfastFood & DrinkRecipes

Naturally Nutty Low-Oil/Sugar Granola (vegan)

written by notetoiris

Granola recipe by notetoiris

Weā€™ve been enjoying homemade granola… instead of vegetable or coconut oil I added almond butter, delicious with mango, it has some added cinnamon but of course you could add what you prefer in your recipe.Ā 

Measure out all ingredients

Mix all ingredients in a large mixing bowl

Have you made this recipe? Share it with me by taggingĀ @notetoirisĀ and using the hashtag #notetoiris

Naturally Nutty Low-Oil/Sugar Granola

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Serves: 4 Prep Time: Cooking Time:

Ingredients

  • 400g Rolled oats
  • 100g Quinoa
  • 100g Walnuts
  • 50g Pecans
  • 40g Brazil nuts
  • 200g Raisins
  • Nut butter (I used almond butter)
  • 100ml Maple syrup (or any other sweetener you prefer)
  • 2 teaspoons Cinnamon
  • Half a teaspoon - 1 teaspoon sea salt (depending on taste)

Instructions

  1. Measure out all your ingredients and chop the nuts finely or as fine/chunky as you like.
  2. Mix together all ingredients except for the raisins and maple syrup.
  3. I recommend using baking paper on your oven tray as it can get sticky, line tray and spread out mixture evenly. Use two trays if you need! It’s best to have a thin even layer.
  4. Drizzle over maple syrup and bake for 20 minutes, stirring the mixture half way through so it all cooks evenly.
  5. Once cooked take out of the oven and leave to cool, you can mix in the raisins once cooled.
  6. Store in an airtight container.

October 20, 2020
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Pineapple cake by notetoiris
Food & DrinkLifeRecipes

Pineapple Celebration Cake (Vegan + Gluten Free)

written by notetoiris

Birthdays are a big deal where I’m from and lockdown has changed our birthdays ever so slightly. We haven’t gone out in the same way but I still tried to make Joel’s birthday a special one. This starts with cake of course.

This cake is filled with pineapple pieces, sprinkled with pineapple juice to keep it moist and topped with dried pineapple flowers! This idea I got from this Spanish post on Pinterest.

Pineapple cake recipe by notetoiris

If you like pineapple, you’ll love this. If you’re not so much into it, it’s not overpowering but you could switch it for apples too šŸ™‚

The buttercream frosting was way too sweet for us! We are not used to that much sugar anymore and so it could have been better without. If you have a sweet tooth though, add the buttercream. I think this simple cake has a wow factor with the layers and easy decoration.

It is gluten-free and not taste free ha! I added roasted walnuts as well as spelt flour. It is a little more crumbly I think using spelt instead of wheat so if you want you can also switch this for wheat flour.

Pineapple Celebration Cake (Vegan + Gluten Free)

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Serves: 8 Prep Time: Cooking Time:

Ingredients

  • 1 pineapple
  • 1 cup of vegetable oil
  • 1 cup of sugar (I used cane + coconut)
  • 3 flax eggs
  • 1 tbsp vanilla essence
  • 3 cups of spelt flour
  • 1 tsp baking soda
  • 1 tsp of salt
  • 1 tsp cinnamon
  • 2 cups (about 3 medium) of banana puree
  • 1 cup pineapple diced
  • 1 cup of grated coconut
  • 1 cup of toasted and chopped walnuts

Instructions

INSTRUCTIONS

1. Cut pineapple in half across the width and reserve half for the filling.

2. Then cut 8-10 extremely thin slices across the width of the pineapple.

3. Place the slices on a muffin tin and bake for 45 to 50 minutes until they dry, forming a kind of flower.

4. Remove the pan from the oven and place the slices in the muffin pans and bake for another 20 minutes. Let it cool completely inside the pan.

5. Chop the remaining pineapple into pieces and reserve for the cake.

6. In a large bowl, beat the oil and sugar until it thickens, about 2 minutes. Add the flax eggs, then add the vanilla essence.

7. Add flour, baking soda, salt, and cinnamon until combined.

8. Beat again, adding the banana puree, the coconut and a cup of chopped walnuts.

9. Pour the mixture into three removable buttered and floured cake pans and bake for 15 to 20 minutes at 180Āŗ.

10. Buttercream frosting: in a large bowl, beat butter until smooth and fluffy. Add the icing sugar until smooth and white. Add the lemon juice and the vanilla essence.

11. To assemble the cake: place one of the layers and cover with 1/2 cup of buttercream. Spread so there is an even layer and cover with another layer of cake.

12. Repeat with the third sponge cake.

13. Cover the cake with half the rest of the buttercream frosting and send to the fridge for 20 minutes.

15. Decorate with the pineapple flowers that were made at the beginning and serve.

Have you made this recipe? Share it with me by tagging @notetoiris and using the hashtag #notetoiris

July 28, 2020
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Inclusive books notetoiris
LifeMotherhood

How To Talk About Race With Your Child – Inclusive Children’s Books

written by notetoiris

I Stand In Solidarity With The Black Community.

Recent events have sparked conversations that need to be out in the open. Therefor I thought it would be good for me to share with you all how we talk about race at home, what we read to our toddler, what we are watching when we are allowing screen time and other useful resources.

Nza is 19 months and loves to be read to, of course she also loves screen time, we try and minimise that to an average of 1 hour or less a day. This is flexible as we watch more on rainy days…

Inclusive books notetoiris

An excellent resource for parents:

Kids talk about race notetoiris

Book shops

Of course, where you can, please visit your local library or by secondhand books!

We have a lovely bookshop close to us: Moon Lane Ink, they also have an excellent YouTube channel where they read stories.

New Beacon Books specialises in African and African-Caribbean literature, they are based in London.

Sankofa Read Aloud – Online African American Children’s Stories read aloud.

Black Well Oxford have book stores but also have a great eBay account featuring lots of inclusive books.

Children’s books written by authors from African descent

Picture books celebrating Black Fathers and Black Father-Figures.

RESOURCES FOR MULTICULTURAL BOOKS

The Brown Bookshelf:Ā http://www.thebrownbookshelf.com/
We Need Diverse Books:Ā https://diversebooks.org/
Just Us Books:Ā http://justusbooks.com/
Lee & Low:Ā http://www.leeandlow.com/
Helping Kids Rise:Ā https://www.helpingkidsrise.org
Black Children’s Books & Authors:Ā http://bcbooksandauthors.com/
Here Wee Read:Ā http://hereweeread.com/
EyeSeeMe:Ā http://www.eyeseeme.com
The Conscious Kid:Ā https://www.theconsciouskid.org/
Cynsations:Ā https://cynthialeitichsmith.com/cynsations/
CBC Diversity:Ā http://www.cbcdiversity.com/
Cinco Puntos Press:Ā http://www.cincopuntos.com/
American Indians in Children’s Literature:Ā http://americanindiansinchildrensliterature.blogspot.com/
Cooperative Children’s Book Center:Ā http://ccbc.education.wisc.edu/
Social Justice Books:Ā https://socialjusticebooks.org/
Crazy Quilt Edi:Ā http://campbele.wordpress.com/
Diversity in YA:Ā http://www.diversityinya.com/
Sweet Honey Child Book Club:Ā http://sweethoneychildbookclub.tumblr.com/

Inclusive children’s books by non-Black authors

It’s important to know if the author is or isn’t of African descent as the story might be less authentic or feel stereotypical instead of it being a personal story. These books might also be more supported already, they might have bigger publishers in some cases, so please first try and support the above list and than the list below.

This is an ongoing list, last updated 22 June 2020, please comment if you have any suggestions! šŸ™‚

June 3, 2020
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Dandelions pesto recipe by notetoiris
Recipes

Alkaline Vegan Basil, Dandelion & Watercress Pesto

written by notetoiris

Since we have plenty of time at the moment, we decided to go foraging for dandelion leaves! And to create this pesto with a combination of basil, dandelion leaves and watercress.

I’ve also added walnuts and brazil nuts to give it a nutty taste and texture. Using olive oil to bring it all together. You can swap this for avocado oil or your oil of choice but I used extra virgin olive oil.

Dandelions pesto recipe by notetoiris

Collect your dandelion leaves somewhere safe, not by the side of the road and make sure you wash them well!

Dandelion pesto recipe by notetoiris

Adding all ingredients in the food processor (you can also use a blender)

Dandelion pesto recipe by notetoiris

Blend it all up to your desired consistency

Dandelions pesto recipe by notetoiris

Dandelion pesto recipe by notetoiris

Dandelions pesto recipe by notetoirisWe enjoyed the dandelion pesto with some spelt pasta in the sunshine!

You can add just about any vegetable in this popular dip/spread, here you can find my recipe toĀ Avocado HummusĀ orĀ Squash Hummus.

Did you make this recipe? Share it with me onĀ @notetoirisĀ using the hashtag #notetoiris

Dandelion pesto recipe by notetoiris

Alkaline Vegan Basil, Dandelion & Watercress Pesto

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Ingredients

  • 33g basil / 1 cup
  • 35g / 1 cup dandelion leaves
  • 35g / 1 cup watercress
  • 56g / 1/2 cup walnuts
  • 1/3 cup Brazil nuts
  • 1/3 cup Extra Virgin Olive oil (you can also use avocado oil)
  • Onion powder
  • Cayenne pepper
  • Sea salt

Instructions

  1. Place all ingredients into a blender or food processor. Process until smooth. If it’s too thick, slowly add a bit more olive oil.
  2. Blend until the mixture has a smooth consistency.
  3. Refrigerate, and eat within 3 days.

Notes

You can add garlic, although it isn't considered alkaline. Pesto can be frozen in ice cube trays and pop out individual serves and defrost as needed or store frozen pesto cubes in an airtight freezer bag in freezer.

May 30, 2020
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Olive Hummus recipe by notetoiris
RecipesSnacks

Smoked Kalamata Olive Hummus (Vegan + Gluten Free)

written by notetoiris

Olives are a great source of healthy fats and we usually love olives with our meals. I asked my husband what flavour hummus he fancied this week and he mentioned why not use olive! So here we are.

Olive Hummus recipe by notetoiris

This hummus is not really suitable for really young children if the olives are really salty, the hummus might be too salty. I have some other hummus recipes below if you want to make something yummy for your youngest.

The hummus is:

Creamy,
Herby,
Salty
Tangy,
Delicious on a cracker or in a salad bowl!

I used a mixture of organic raw dark tahini and organic light tahini for this recipe but you can also just use light tahini.

Olive Hummus recipe by notetoiris

Blend the chickpeas, tahini, olives, olive oil, splash of water and seasoning of choice.

Hummus recipe by notetoiris

Hummus recipe by notetoiris

You can add just about any vegetable in this popular dip/spread, here you can find my recipe toĀ Avocado HummusĀ orĀ Squash Hummus.

Did you make this recipe? Share it with me onĀ @notetoirisĀ using the hashtag #notetoiris

Olive Hummus recipe by notetoiris

Smoked Kalamata Olive Hummus (Vegan + Gluten Free)

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Ingredients

  • 150g chickpeas
  • 70g kalamata olives (I used smoked kalamata olives from Sainsbury's*)
  • 1 tbsp dark tahini
  • 1 tbsp light tahini
  • 2 tbsp extra virgin olive oil
  • Juice of quarter of a lime
  • 1 tsp of herbs of choice, I used thyme
  • 1/2 tsp - 1 tsp sea salt (to taste, if olives are salty use less salt)
  • 1/2 tsp cayenne pepper (optional)
  • Splash of water to desired consistency

Instructions

  1. If you are using dried chickpeas, make sure youā€™ve soaked and cooked them according to instructions.
  2. Start by adding the chickpeas to your food processor, add tahini, olive oil, lime juice, thyme, oregano, onion powder, salt and cayenne pepper.
  3. Add a little of the spring water at a time to desired constancy.
  4. Store in an airtight container in the fridge for up to 3 days.

Notes

*You can also use smoked oil, smoked oak water, smoked sea salt or smoked paprika, have fun with it!

May 26, 2020
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Chocolate Milkshake recipe by notetoiris
Food & DrinkRecipes

Ultimate Healthy Vegan Chocolate Milkshake

written by notetoiris

Whenever I crave chocolate I make this milkshake and boom ? cravings fulfilled ???
The added benefits of sea moss are optional but if youā€™re looking to boost yourself, have a google. Currently we have sea moss gel fromĀ @faitholivialtdĀ āœØ Nza has a sip of our shakes…

Don’t fancy chocolate milkshake today? Why not try one of my green juice recipes here…

Chocolate Milkshake recipe notetoiris

Chocolate Milkshake recipe by notetoiris

Ultimate Healthy Vegan Chocolate Milkshake

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Ingredients

  • 1 1/4 cups hemp milk (about 300ml)
  • 2 pitted Medjool Dates
  • 2 1/2 frozen bananas
  • 2 tbsp per adult sea moss
  • 1/4 cup raw walnuts (about 30g)
  • 3 tbsp raw cacao powder
  • pinch sea salt

Instructions

  1. Combine all ingredients in a blender and blend until smooth.
  2. Enjoy straight away or keep in the fridge for up to 1 day.

Did you make this recipe? Share it with me onĀ @notetoirisĀ using the hashtag #notetoiris

May 23, 2020
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Roasted Bell Pepper Hummus recipe by notetoiris
Food & DrinkRecipesSnacks

Herby Roasted Bell Pepper Hummus (Vegan + Alkaline)

written by notetoiris

We are a hummus loving household! This week I had some bell peppers left over and decided to roast them to incorporate them in this hummus recipe. It makes for an orange colour and sweet herby flavour.

Start by washing and chopping up your bell peppers, I like using different coloured peppers but you can easily just one colour bell pepper. Roast them in the oven while you prep the rest of the hummus.

Bell peppers are super high in vitamin C, they contain more vitamin C than oranges! I blend them into just about any recipe I make and they are great blended up in pasta/lasagna/pizza sauce to create sweetness in tomato-based sauces. Tomato sauces can be a little bitter and shop bought sauces usually contain refined sugar or artificial sweetener…

Roasted Bell Pepper Hummus recipe by notetoiris

Roasting red, orange and yellow bell peppers on a tray without any oil.

Roasted Bell Pepper Hummus recipe by notetoiris

Roasted and ready for the food processor.

Roasted Bell Pepper recipe by notetoiris

Blended chickpeas, tahini, herbs, a little spring water and bell peppers.

Roasted Bell Pepper recipe by notetoiris

You can add just about any vegetable in this popular dip/spread, here you can find my recipe to Avocado Hummus or Squash Hummus.

Roasted Bell Pepper recipe by notetoiris

Roasted Bell Pepper Hummus recipe by notetoiris

Herby Roasted Bell Pepper Hummus (Vegan + Alkaline)

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Prep Time: Cooking Time:

Ingredients

  • 240g Cooked chickpeas (I used from dried but use one can and omit the liquid)
  • 2 heaped tbsp Tahini
  • 1 tbsp olive oil
  • Roasted Bell peppers, I used 1 red, half an orange and half a yellow bell pepper
  • Juice of half a key lime
  • 1/2 tsp Thyme
  • 1/2 tsp Oregano
  • 1/2 tsp Onion powder
  • Sea salt to taste, I used a tsp
  • 1/2 tsp Cayenne pepper (optional)
  • 1/2 cup Spring water (only if using chickpeas from dried)

Instructions

  1. If you are using dried chickpeas, make sure you’ve soaked and cooked them according to instructions.
  2. Start by adding the chickpeas to your food processor, add tahini, olive oil, lime juice, thyme, oregano, onion powder, salt and cayenne pepper.
  3. Add a little of the spring water at a time to desired constancy.
  4. Store in an airtight container in the fridge for up to 3 days.

Did you make this recipe? Share it with me onĀ @notetoirisĀ using the hashtag #notetoiris

May 22, 2020
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Colourful Caribbean Style Patties recipe by Jay Brave + notetoiris
DishesRecipesSnacks

Colourful Plant Packed Caribbean-Style Patties (vegan)

written by notetoiris

Join Jay Brave, vegan activist, broadcaster, consultant and talented cook, to learn how to make delicious rainbow vegan patties!

To support community kitchen charityĀ Made in Hackney. Jay Brave, youth ambassador to Made in Hackney, is cooking up a storm from home. If you have missed the Zoom cook-along than please still make a donation to Made in Hackney if you can, they are an amazing London based charity.

Colourful Caribbean Patties Recipe

Make other colours of crust by using 1 teaspoon of powdered beetroot or hibiscus
(pink), spinach or moringa (green), red lentil or paprika powder (red) and of course turmeric for sunshine yellow patties!

Seasoning Patties Recipe

It’s all in the seasoning…

These patties are:

Colourful
Flexible
A great snack
Easy to meal prep
Packed full of veg

 

Other Made in Hackney online cook-along classes:

Made in Hackney

Colourful patties recipe Jay Brave + notetoiris

Colourful Caribbean Style Patties recipe by Jay Brave + notetoiris

Colourful Caribbean Style Patties recipe by Jay Brave + notetoiris

Colourful Plant Packed Caribbean-Style Patties (vegan)

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Serves: 8 Prep Time: Cooking Time:

Ingredients

  • Crust:
  • ā€¢ 345g or 3 cups ideally wholemeal or white spelt flour (or plain flour). You can also
  • use a blend of 50/50 wholemeal/white.
  • ā€¢ 1 tsp sea salt
  • ā€¢ 2 tsp achiote or turmeric powder (for yellow patties)
  • ā€¢ 1/4 cup grapeseed or rapeseed oil
  • ā€¢ 1 cup plant milk
  • Filling:
  • rice, grain etc)
  • ā€¢ 175g Diced mushrooms
  • ā€¢ 1/2 green, yellow, red and orange bell peppers (or purchase 2 different bell peppers
  • and use whole)
  • ā€¢ 1 red or white onion
  • ā€¢ 1 spring onion (optional)
  • ā€¢ 2 diced Roma/plum tomatoes
  • ā€¢ 1 bay leaf
  • ā€¢ 2 sprigs of thyme (or a teaspoon of dried thyme)
  • ā€¢ 1 tsp of achiote or turmeric powder
  • ā€¢ Seasoning of your choice (You can add scotch bonnet, pimento, paprika, onion
  • powder, cayenne pepper, mixed herbs, all spice, curry powder, all purpose seasoning
  • or a bit of all of the above!)

Instructions

To make the pastry, place spelt flour (or plain flour), achiote/turmeric and salt in a
mixing bowl and use a fork to combine. Alternatively, use a food processor and
pulse to combine.
2. Add the oil and stir with a fork or pulse in the food processor to get a crumb like
consistency. Add the plant milk and combine until you have a dough ball.
3. Place the dough ball covered in the fridge to cook for about 20 minutes while you
make the filling.
4. To make the filling, heat some cooking oil in a large pan over a low heat. Add
diced onion and cook for about 10 minutes until the onion is soft and translucent,
stirring often.
5. Add finely diced bell pepper, mushrooms and tomatoes. Cook for another 10
minutes, stirring often, until the vegetables have started to soften.
6. Add bay leaf, finely chopped scotch bonnet chilli (deseeded if you donā€™t want it too
hot!), sliced spring onions, thyme, salt and other seasoning of your choice and
cook for another minute.
7. Take the filling off the heat and leave to cool slightly while you divide your dough
and roll it out.
8. Divide the disc of pastry into 8 even pieces and roll each one into a ball.
9. Meanwhile, preheat the oven to 200Ā°C.
10. On a lightly floured surface, roll each ball out into a circle about 3mm thick. Cut
round an upturned approx 16cm/6in round plate or saucer with a sharp knife to
get a neat circle of dough. Donā€™t worry if itā€™s not perfect! The plate should make for
a good template.
11. Place a couple of heaped spoonfuls of the filling on one side of the circle, in a
smiley face shape. Be careful not to add too much or you won’t be able to seal the
patty.
12. Brush a little water around the whole rim of the pastry and fold it over the filling.
Press the edges together to seal, then crimp the edge with the tines of a fork.
Poke some holes in the top of the patty for steam to escape.
13. Place the patties on a baking tray lined with baking paper.
Brush the tops of the chilled patties with a little dairy free milk, then bake for 25-30
minutes until golden and bubbling.
15. Set aside to cool for about 10 minutes before serving. Store any leftovers in the
fridge for up to 3 days.

Notes

These ingredients do not have to be exact, you could always eat the filling on its own or with. You can also swap the spelt flour for wheat flour, we know that itā€™s a little cheaper but maybe harder to get at this time. Vary the vegetables in the filling to suit what you have to hand. You can also add green peas, carrots, sweet corn, butternut squash, any vegetable really, this recipe can be made to taste. Keep your pastry cold. Warm pastry can become tough and greasy, so for the best result make sure you chill it thoroughly after making it and again after you have shaped the patties before you bake them These Jamaican style vegetable patties are not very spicy, but if you donā€™t like heat at all you can omit the cayenne pepper/chilli. Alternatively, if you like things hot you can add in extra!

If you’re still hungry you can try out my spicy alkaline squash hummus here.

 

May 18, 2020
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