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Spiral Roots Kitchen

Rooted In The Earth. Plant Based Recipes To Live & Grow For.

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Playing With Fire – A Word About Chilli Peppers.

Welcome to the heart of my home.

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Hello…

 Welcome to my page… My name is Amanda. I have a passion for plant based foods & creating new healthy recipes, drawing on my experience as a chef. I love growing my own food in the garden – being knee deep in dirt is my happy place!

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Breakfast! I made these banana oat bombs last night so that they were ready to eat from the fridge this morning. So throwing this breakfast together was super quick and easy. The fresh juicy fruit has woken up my taste buds with their exciting flavours and the banana oat bomb provides a comforting glow. The banana oat bombs can be made using only these 2 ingredients, but I like to add some extras... here is a rough recipe: 2 bananas mashed. 2 cups gluten free oats. Approx 50g dark chocolate cut into chunks or chips. A large tsp blob of peanut butter Tsp vanilla essence Pinch of salt Mix it all together. Bake in the oven on a lined tray for about 15 minutes until firm and crispy on the outside and slightly brown on the bottom. Gas mark 6. Cool before eating if you have any self control! #veganbreakfast #breakfast #bananaoatcookies #oats #glutenfree #vegan #plantbased #plantbasedbreakfast #fruit #berries #nutrition #healthyfood #selflove #selfcare #mindfuleating #dairyfree #sugarfree #vegansofig #veganbrighton #brightonvegan #summerbreakfast
What an amazing colour these Vitelotte potatoes turned out!! When draining the potatoes after boiling, the water is a very vibrant green colour. Here we have a Mexican black bean pie with purple mash.. to the mash I have added rosemary, parsley, chives plus salt and pepper. The Mexican black bean pie filling also doubles up as a delicious sandwich filling, cold with some salad.. I will be putting out the full recipe for that soon.
I really enjoyed this mix of exotic and wild mushrooms in a miso & ginger broth with greens 🍄 and some black bean noodles. But I’ve only just realised that I didn’t take any photos of the finished dish! However, I can assure you it was divine.. Such earthy flavours, a very grounding meal and was impossible not to be mindful while eating it, something that I really needed today... All mushrooms are magic!! 🍄 #wildmushrooms #mushrooms #plantbased #vegan #vegetarian #miso #nutrition #healthyfood #earthyfood #glutenfree #dairyfree #mindfuleating #selflove #groundingfood
A simple Buddha bowl, bursting with fresh goodness. Each component was lovingly made yesterday, so today’s bowl was put together in minutes.. it’s great to be prepared! Homemade homous, coconut yoghurt with mint & dill, falafels, candy beetroot, carrot, roasted peppers, tomatoes, cucumber, raddichio, brown rice with garlic, dill and broad beans, topped with homegrown sprouts and toasted seeds and served with sourdough crackers. #salad #vegan #buddhabowl #plantbased #nutrition #healthyfood #falafel #glutenfree #dairyfree #selflove #selfcare #mindfuleating
I’m so appreciating this meal after fasting for most of the day... every individual flavour & texture is being noticed and enjoyed in more Technicolor than usual.. Tofu coated in gram flour (chickpea flour) and almost dry fried (tiniest bit of coconut oil coating the cast iron) Stir fried veggies with fenugreek seeds, ginger, garlic, brown rice vinegar, tamari and Aleppo flakes. Wide flat brown rice noodles. And a quick peanut sauce made with a dollop of peanut butter, a splodge of maple syrup, a dollop of coconut butter, a squirt of sriracha chilli sauce, a dash of tamari and brown rice vinegar then thinned with water. Squeeze of lime and sprinkle of chilli flakes. Such a pleasure to make and eat.. totally unplanned meal, it just happened and unfolded as I was making it and rooting through the cupboards. Now that’s what I call being in the now and cooking from this moment!! Divine dish indeed 🌅💚 #tofu #vegan #plantbased #glutenfree #dairyfree #nutrition #crueltyfreefood #cookinginthemoment #presentmoment #presentmomentliving #selflove #selfcare #cookingfromtheheart #divinefood #intermittentfasting #vegetarian #healthyfood
Ok, these are not the best photos as I had already started nomming it before even thinking of using this creation as a post... but the recipe was so delicious that I just had to share! So here we have a raw vegan chocolate bar with lime, ginger and coconut. It’s a quick & simple recipe using my usual basic chocolate making formula... Gently melt 100g raw cacao butter.. add 3 tbsp maple syrup.. 3/4 tsp sea salt... 6 tblsp cacao powder.. 2 tblsp coconut butter OR desiccated coconut that has been blended to a very fine powder... Mix the above with a metal whisk until well combined... then add: Zest of 2 limes and 3 tblsp of finely chopped stem/candied ginger. Mix well then pour mixture into the base of a Tupperware or other type of container that has been lightly oiled with coconut oil. Cover and freeze until firm to touch... up to an hour... store in the fridge once set. It really is very quick to make.. I can usually knock a chocolate bar together whilst waiting for the kettle to boil for a cup of tea :) #chocolate #veganchocolate #cacao #rawchocolate #rawcacao #plantbased #sugarfree #refinedsugarfree #dairyfree #glutenfree #rawfood #vegan #crueltyfree #organicchocolate #chef #foodblogger #recipedevelopment #selfcare #selflove #nutrition #consciousliving #consciouseater #healthysweets

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Recent Posts

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  • Raw Chocolate Orange with Flaked Coconut & Almonds April 5, 2018
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