Fair Trade Pecan Pie

 

Whilst enjoying this lovely slice of homemade pecan pie with a BNUTZ layer accompanied with a beautiful cup of blue mountain coffee☕️🇯🇲. I reflected back to an eye opening event that happened to me when I was in Jamaica...

I was in Montego Bay (where my grandparents live) and was on my way to ⛪️church with my grandma, I saw a lovely group of women also enjoying their morning coffee. They were 👣barefoot and brightly dressed, singing loudly together💯. My Nan was talking to a friend and I couldn’t help but ponder over to the ladies to admire their singing🎶. They greeted me nicely (always do in Jamaica) I couldn’t help but notice that one of the ladies was very subdued and saddened by something😕. I started to listen closely to the lyrics to a song these ladies were singing, it was a story about lost love, maybe this was the reason 🎼. We got talking, shortly after I had to dash as the service was starting. After the service I spoke to the pastor and we got onto the topic of fair trade❇️. I saw the ladies again in the corner of my eye and asked them how fair trade has helped them⁉️ The lady who was subdued started to talk, within moments her voice broke, shortly following with tears, she explained how grateful she was for the fair trade system she sobbed “my husband” he broke both his legs. She said he was in so much pain with the accident and she immediately thought the worse, if he dies we all go, she was a mother of 4. She immediately envisaged a life on the streets as beggars or worse⚠️. How will we survive?! She held my hands and told me how important it was to share with people to buy fair trade products📢. As, due to fair trade premium they were able to pay for his medical expenses and as a result lead him to a speedy recovery. She desperately wanted to tell me that because of them her husband is still alive💫.

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Such a small decision in a store-for example; fair trade tea or non fair trade tea has such big effects. How humbling! This decision can effect a family in an enormous way! Fair trade makes a real difference to real people. Have a think when your next purchasing a product as you can help many family’s with a small decision.

BNUTZ ensure that our ingredients are ethically and sustainably soured ingredients. Producing a jar which is free from; preservatives, palm oil and refined sugar.  

Recipe for the pecan pie😋

Ingredients 
2 tablespoon vegan butter 

1 and 1/2 cups finely chopped pecans

1/2 cup coconut sugar

1/4 cup pure maple syrup

BNUTZ vanilla and macadamia nut butter 

3/4 cup unsweetened full-fat coconut milk

2 teaspoon vanilla extract

3 tablespoons corn starch

1/4 teaspoon fine sea salt

1 prepared pie crust 

Method 

1. In a saucepan, melt the vegan butter over medium heat. Add the pecans and toast in the pan for about 30 seconds while stirring continuously. 
2. Pour in the maple syrup, coconut sugar, coconut milk mixture, vanilla and salt.
3. Whisk until smooth then pour in the pie crust until filled to about 1/4-inch of the top of the crust.
4. Bake in the oven for about 30 minutes, or until filling appears mostly firm when you shake the cake tin. 
5. Leave at room temp for 2-3 hrs 
6. Rest it in the fridge overnight 
7. Ready to feast on the next day. 

Vegan Pulled Jackfruit

Vegan Pulled Jackfruit.

Perfect to serve for guests, take to work for lunch or for dinner. 

I love jackfruit, its great for your immune system, keeps you feeling energized, aids healthy digestion and is great for maintaining healthy hair and nails. 

INGREDIENTS

1 tbsp of coconut oil

1 can of jackfruit, drained

1 tsp of onion powder

1/2 tsp of cumin powder

1 tsp of chilli powder

1tbsp of sriracha

2 tbsp of maple syrup

1 tsp of sea salt

1 tbsp of apple cider vinegar

1 tsp of grainy mustard

2 chopped beef tomatoes

4 tbsp of tomato concentrate

DIRECTIONS

Heat a pan with the coconut oil, add the onion powder, chilli, cumin and jackfruit and stir for a minutes, then add the tomatoes, tomato puree, search, maple syrup, salt, vinegar and mustard.

Cook for 45 minutes, adding water if it needs.

While this is cooking toast the flat bread on a griddle pan for a few minutes each side then cut into triangles.

Once the jackfruit is cooked, shred it by pushing down with a wooden spoon so it falls apart, transfer to a bowl and pop a little splash of love oil in the pan and fry the beans with some salt for a few minutes.

Serve everything together. 

Aubergine lentil dhal.

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Aubergine lentil dhal. 

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• An authentic North Indian recipe. This dish is made with lentils, red kidney beans, aubergine, coconut cream and butter. 
  
  Follow these simple steps to make this indulgent meal. A creamy meal with an array of aromatic spices. Optional to serve with naan or coconut rice. 
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• INGREDIENTS
• 2 tablespoon soaked overnight red kidney beans
• 1 teaspoon Red chilli powder
• 4 tablespoon butter
• 1 large chopped onion
• 1/2 cup tomato puree
• 1/2 cup fresh cream
• 1/2 teaspoon ginger paste

• 1 pinch salt
• 2 inch chopped ginger
• 1 tablespoon sunflower oil
• 2 medium sliced & slit green chilli
• 1 teaspoon garam masala powder
• 1/2 cup soaked overnight urad dal
• 1/2 teaspoon garlic paste

Method: 

1. Soak sabut urad and rajma overnight in three cups of water. Drain it and pressure cook in 4 cups of water with a pinch of salt. 
2. Take a kadhai on medium flame, then heat the oil and add some cumin seeds.Once the cumin seeds crackle you can add half ginger-garlic paste and stir for sometime. Then you can add some onions, chopped green chillies and tomato puree, fry until the mix turns golden. You can accentuate the taste of this recipe by adding one tablespoon almond paste, which you can prepare with soaked almond. This will make the recipe more creamy.
3. Once the bhuna masala is ready you can add the pressure cooked Rajma and dal, and bring to boil.
4. Then add some garam masala and salt as per your taste. Stir well and bring to boil, if you think that the paste is too thick you can add some water. Then add some fresh cream to this recipe and stir well. 

LENTIL DHAL WITH COCONUT RICE

LENTIL DHAL WITH COCONUT RICE

offering a good amount of protein from the lentils. Enjoy this golden bowl of goodness on a cold winters day. 

Ingredients

For the dhal

1 tsp turmeric
1 tsp chilli powder

1 tbsp BNUTZ vanilla and macadamia nut butter. 

2 tsp ground cumin
1 tbsp coconut oil
1 red onion, roughly chopped
2 cloves garlic
3cm fresh grated ginger
1 x 400ml can coconut milk
1 x 400g can chickpeas, drained

200g mushrooms
150g dried yellow lentils

Method

1/ Put the dry spices in a frying pan, and dry-fry for 1 minute with a pinch of salt.

2/ Heat the coconut oil over a medium heat for 1 minute, then add the onion and sauté for 5 minutes.

3/ Add the garlic and ginger and stir-fry for a few minutes more, then pour in the coconut milk with a pinch of salt and a good grind of pepper.

4/ Add the drained chickpeas and the lentils. Cook, covered, for 40 minutes.

5/ For the last 5 minutes, drop in the spinach and stir so it wilts in with the mix.

For the rice in the middle. 

1. Boil water and add salt. Pour water (for every cup of rice, use 1 cup of water and 3/4cup of coconut milk) into a large saucepan with a tight-fitting lid. 
2. Pour in rice. Add it to the boiling water.
3. Stir once, or just enough to separate the rice. 
4. Cover the pot and simmer.

Garnish with coconut chips and fried mushrooms. 

Warming Pumpkin Soup

Warming Pumpkin Soup.

Warm up this afternoon with a nourishing, creamy, vibrant pumpkin soup. 

Pumpkins are full of flavor AND nutritional benefits...

Pumpkin seeds are fabulous for cleansing the digestive tract! Being high in curcubitin means they have anti-fungal properties which in turn will relieve the digestive tract from parasites.

They also give you a winter glow from beta-carotene which converts to vitamin A in the body!

Roasting the pumpkin beforehand advocates a smoky depth to this soup. Top with pumpkin seeds and garnished with alfalfa sprouts. Super creamy with the added secret BNUTZ VANILLA AND MACADAMIA NUT 

ingredient 💛•🍁

                                                       INGREDIENTS

• FOR THE SOUP:
• 2 tbsp of coconut oil 
• 1 medium-sized pumpkin, peeled and de-seeded
• keep the pumpkin seeds to toast
• 4 onions, finely chopped
• 1 tbsp BNUTZ vanilla and macadamia nut butter
• 2 garlic cloves, crushed
• 1 tsp of coriander powder
• 2 tsp of cumin powder
• ½ tsp of turmeric
• ½ tsp of cayenne
•                                                                                        500ml of fresh chicken or veggie stock
•                                                                                        1 can of coconut milk
•                                                                                        Alfalfa sprouts to garnish 

DIRECTIONS

1. Chop the pumpkin into bitesize chunks.
2. Heat the oil in a large pot until it has melted, add the shallots and cook for 5 minutes with a pinch of salt until golden.
3. Add the garlic and stir for 30 seconds then add the dried spices and 2 tbsp of the stock, stir well for 30 seconds until fragrant, then add the pumpkin and a big pinch of salt. 
4. Stir for a minute, coating the pumpkin in the spices then add the rest of the stock and coconut milk plus another pinch of salt.
5.  Bring to a boil then reduce to a simmer, simmer for 40 minutes until the pumpkin is cooked through then puree until smooth.
6. Roast the pumpkin seeds on an oven tray and place in the oven for 15minutes. Garnish with alfalfa sprouts and serve.