Hello and welcome!

Monday, 10 December 2018

(Photo Credit: Jane Beadnell Photography (http://janebeadnellphotography.co.uk/)

Welcome to a blog that is all about wellness for the over 40s. Here you will find blog posts to help you maintain (or restore) your natural state of health. You will also find a vegan recipe each Monday and you can learn about growing organic food from the blog posts on the 40plusandalliswell allotment. 
If you like yoga I also have a 'sister' blog, Flexiladiesyoga.

I hope you enjoy my posts and will visit the blogs often!

Thank you for your support- sending my love to you all.

Please see below for my latest post!







Meatless Monday : Vegan sausage, mushroom and chestnut parcels


These little parcels of Christmas deliciousness would be a great addition to your Christmas buffet. If you make bigger ones, this could be an alternative Christmas main. The filo pastry used to make them is lower calorie than other pastries and chestnuts are low calorie too!

Vegan sausage, mushroom and chestnut parcels
Makes 12
You will need
Olive oil spray
1 red onion, peeled and chopped
½ tsp salt
100g chestnut mushrooms, thinly sliced
1 tsp sage
100g finely chopped chestnuts from vacuum pack
6 vegan sausages, defrosted if frozen
2 sheets filo pastry - cut each piece into 6





Spray a small fry pan with olive oil spray, add the salt and cook the red onion over a medium heat for 3 minutes, adding a little water if necessary.  Add the mushrooms and sage and continue to cook until tender.  Remove from the heat and stir in the chestnuts. 

Cut each filo pastry sheet into 6 squares.  Place a teaspoon of onion, mushroom and chestnut in the centre of each.  Halve the vegan sausages and roll each half into a small patty.  Place on top of the onion, mushroom and chestnut mixture,  Gather up the pastry edges and pinch together to make a parcel.  Transfer to a baking tray that has been sprayed with olive oil spray. spray the parcels with olive oil spray and pop in the oven at 180 degrees for 25 minutes.  
Enjoy! You may also like :- 'Meatless Monday Christmas Special Mushroom and Chestnut Wellington' 'Meatless Monday: Mushroom and Chestnut with White Bean Mash', 'Meatless Monday : Thanksgiving Special - Sweet Potato Nut Roast Roulade', 'Meatless Monday : Baked Lentil and Sweet Potato Samosas ' 'Meatless Monday : Vegan sausage, bean and mushroom crumble' 'Meatless Monday : Vegan smoky beans and sausage with homemade garlic and black pepper crisps'
There are more vegan recipes on my blog so please take a look! If you are enjoying my blogs please consider making a small donation but please do not feel this is a condition of enjoying the blogs. Please see-https://40plusandalliswell.blogspot.com/p/blog-page.html

Thank you

Vegan Black Forest Mug Cake

Sunday, 9 December 2018



Quick to make, these vegan Black Forest mug cakes would make a great addition to a festive buffet or a dessert for a pre-Christmas get together.  You could even serve them in your poshest cups. You can scale up the quantities as needed.

Vegan Black Forest Mug Cake


The quantity below is for a single mug cake

You will need

1 tbsp dairy free spread

3 g stevia

40g flour  - gluten free is fine

½ tsp baking powder

1 tbsp silken tofu as an egg substitute

2-3 tbsp soy milk

50g frozen cherries, defrosted  and halved– reserve one to top


Coconut cream – place a can of full fat coconut cream in the fridge for a few hours or overnight.  Place the hard coconut cream in a mixer with a tsp vanilla extract and stevia to taste.  Place in a mixer or blender and whip to make a cream.  


Place the dairy free spread in a mug and place in a microwave on full power for a few seconds to melt.  Stir in the stevia, flour, baking powder, silken tofu and cacao.  Add the soy milk to make a batter, stir in the cherries reserving one for decoration then pop back into the microwave for 2-3 minutes until the sponge is firm.  Top with coconut cream and a cherry.

Enjoy!


You may also like 'Harvesting the raspberries and a mug cake recipe'

If you are enjoying my blogs please consider making a small donation but please do not feel this is a condition of enjoying the blogs. Please see-https://40plusandalliswell.blogspot.com/p/blog-page.html

Thank you



Meatless Monday : African inspired vegan party rice

Monday, 3 December 2018



This is a very versatile dish.  You could leave out the chickpeas for a side dish, you could use it as part of a festive buffet or with the chickpeas it would make a substantial lunch.  Catering for a crowd? Simply scale up the quantities. However you decide to try it, enjoy.



Serves 2 as a lunch, more on a buffet

You will need

150g brown rice, rinsed

Olive oil spray

1 red onion, peeled and sliced

2 garlic cloves, peeled and sliced

½ tsp salt

¼ - ½ chilli flakes

½ tsp rosemary

½ tsp thyme

½ tsp coriander leaf

½ tsp smoked paprika

2 bay leaves

½ red pepper, diced

2 medium tomatoes, chopped

4 tbsp tomato puree

1 plantain, peeled and sliced – tip if you can’t find a plantain an under -ripe banana works just as well

1 can chickpeas, drained

Cook the rice according to the directions on the packet.  Meanwhile spray a small fry pan with olive oil spray, add the salt and cook the onion about 3 minutes.  Add the garlic, chilli flakes, rosemary, thyme, coriander leaf, smoked paprika, bay leaves and a tablespoon or two of water if necessary. Cook a further minute. Add the red pepper, tomatoes, tomato puree and plantain and cook until the vegetables are tender, adding a tablespoon or two of water as necessary.  Stir in the cooked rice and chickpeas if using.  Remove bay leaves if using.  



If you are enjoying my blogs please consider making a small donation but please do not feel this is a condition of enjoying the blogs. Please see-https://40plusandalliswell.blogspot.com/p/blog-page.html

Thank you



Christmas Craft: Crepe Streamer Flower

Sunday, 2 December 2018


This gorgeous crepe streamer flower hides a secret- despite looking very complicated and intricate, it’s actually super cheap, quick and easy to make! Once you’ve practiced a bit, you’ll be able to get each flower done in about 10-15 mins. Perfect for decorations or a beautiful alternative to a ribbon bow when wrapping a special present, get ready for cries of “did you really make that”?

You will need:

Roll of crepe paper streamer in your chosen colour

Sewing thread in matching colour

Needle

Scissors

Thimble (optional but may be helpful)

Safety Note

Please take care when handling and storing craft materials, particularly needles and/or scissors- they can be very dangerous, especially to children and pets.

Method

Start by cutting two long strips of crepe streamer (mine were about 70cm each). Place one strip on top of the other. 



Cut a length of sewing thread (mine was about 30-40 cm long) and then tie a knot in the end. Thread your needle and then begin to sew a large running stitch along one of the edges of the doubled crepe strip, about three-quarters of a centimetre from the edge. Once you have sewn a few stitches, gently pull on the thread and push the crepe strip in the other direction to create a gathered effect. 



Continue to sew along the entire length of the crepe strip, gathering as you go. 


When you get to the end of the crepe strip, unthread your needle and safely put it to one side, but do not tie off the thread. Swirl the gathered strip around, starting from the end at which you first began sewing. The fact that one side is gathered allows you to roll the gathered side tightly while the other side billows out, creating a lovely flower shape as shown below. 



Turn your flower over to the tightly rolled reverse side, and rethread the needle to the length of thread that should still be at the end of the strip. Secure your flower in place by stitching through all the layers together (see picture below). This is the tricky bit- you might need a thimble to push the needle though all the various layers of crepe paper. You might also need to do this a few times just to make sure everything is held firmly in place. Tie off the thread securely. 



The final step is to turn your flower back over and very gently tease apart the double layers of crepe paper to give your flower additional “petals”- this will make it look fuller and even more impressive. 



And that’s it- a simply gorgeous craft that is surprisingly simple to do!

You may also like:-

'A very merry pom pom snowman'
'Christmas lace owl'
'Christmas craft-Fairy activity jar'
'Christmas craft-Elf activity jar'

If you are enjoying my blogs please consider making a small donation but please do not feel this is a condition of enjoying the blogs. Please see-https://40plusandalliswell.blogspot.com/p/blog-page.html

Thank you


Meatless Monday : Festive couscous stuffed squash

Monday, 26 November 2018



As long as you remember to roast the squash with the previous evening’s meal, this is a quick meal to make – just right when you come in from a Christmas shopping trip.  The festive couscous by itself would also make a great side dish for a festive buffet – if you were using it in this way you could even leave the squash out.

Festive couscous stuffed squash

Serves 2

You will need

The bulb end of a large squash + an inch or two of neck end, cut into 2 lengthways and roasted for 45 minutes, rind side up

160g dried couscous

Olive oil spray

1 red onion, peeled and chopped

2 garlic cloves, sliced

½ red or yellow pepper

½ tsp pink salt

½ tsp ground ginger

½ tsp sweet paprika

¼ tsp chilli flakes

1 can of chickpeas 

6 chopped dates 

2 tbsp pomegranate seeds 

Coriander leaves to garnish - optional

Scoop out some of the flesh from the neck end of the squash and place the rest of the squash on a baking tray.  Pop into the oven to heat through. 

Place the dried couscous in a bowl and cover with boiling water.  Set to one side. 

Spray a small fry pan with olive oil spray and cook the onion with the salt for around 3 minutes.  Add the garlic, pepper, ginger, chilli, sweet paprika and cumin and cook for another couple of minutes, adding a little water if necessary.  Dice the squash flesh and stir into the mixture together with the pomegranate seeds, chickpeas and chopped dates.  When all the water is absorbed in the bowl of couscous, stir into the mixture and heat through. 

To serve place the squash halves in bowls and fill with the couscous mixture.  Top with coriander leaves if using.  

If you are enjoying my blogs please consider making a small donation but please do not feel this is a condition of enjoying the blogs. Please see-https://40plusandalliswell.blogspot.com/p/blog-page.html

Thank you

Easy vegan Turkish delight rose flavoured - gluten - free, sugar - free

Sunday, 25 November 2018

When my mum and dad were alive, we used to spend New Year’s Day at their house and there was always a box of these delicious jellied sweets on offer.  I have such fond memories of those times. My parents used to organise a game of Pass the parcel according to their rules.  Each gift would be intended for either my husband, one of my daughters or myself and dad would play music, making sure that the right gift landed on the right person before the music stopped..

Anyway, back to the Turkish delight sweets.  This week I found a way of making a similar treat that is also gluten free and sugar free.

Easy vegan Turkish delight rose flavoured - gluten - free, sugar - free Makes 14 pieces
You will need
½ tsp coconut oil
1 x 6.5g vegetable gelatine
½ tbsp rose water
8g stevia + extra for dusting
Few drops beetroot juice

Place 300ml cold water in a saucepan and whisk in the stevia and vegetable gelatine.  Add the rose water being careful not to add too much or the sweets will taste like bubble bath! Add a few drops of beetroot juice (you only need a few drops) until you get a delicate pink colour. Bring to the boil then transfer to a 1lb loaf tin that has been lightly oiled with coconut oil.  Leave to cool then pop in the fridge.  Leave to set for at least an hour then cut into squares.  When ready to serve dust with extra stevia.  If you are enjoying my blogs please consider making a small donation but please do not feel this is a condition of enjoying the blogs. Please see-https://40plusandalliswell.blogspot.com/p/blog-page.html

Thank you