Supporting you in your next Community & Enterprise adventure!
We firmly believe food is a catalyst to healing
" Food for All " provides
Healthy Food and Nutritional advice.
Easy Prep Tasty Recipes plus tips on how to prepare a FREE community food feast
Share your foodie event info@4U2newsmag.com
Ingredients 2 pears 2 bananas 2 avocados
Preparation • Place the bananas and avocados in a good blender. • Blend all together in and you are done! • Peel the pears • Boil the pears in hot water for 10 – 15 mins until soft • Serve with a little bit of banana and avocado sauce • Garnish with berries or other fruit, add a dash of lime juice email@example.com
Red and yellow peppers: contain vitamins C,E &K for heart & circulation health Lime juice: excellent source of vitamin C & can help relieve indigestion Coconut: helps fight off inflammation & unwanted bacteria Parsley: a gentle stimulating herb that encourages the elimination of toxins, also contains vitamins & minerals Olive oil: boost cell repair; helps postpone ageing Quinoa: one of the best sources of protein Avocado: rich source of omega fatty acids, vitamin K & fibre
Isac has always been passionate about food. Living with his
mother, a master chef and homemaker, cooking for him has
always been a hobby and a way to relax.
When he moved to London from Brazil, what started as a hobby
became his career. While experimenting with different types of cuisines and discovering new flavours he become a Nutritional Advisor.
Isac is a proud chef who has designed mouth watering vegan truffles. Everyday he takes some time trying to figure out how to reduce the consumption of animal based food in his recipes as he moves towards veganism discovering new possibilities and tastes.
After some research he decided to recreate one special traditional bold Brazilian recipe called Brigadeiro.
What started as a personal challenge growing his business is moving forward into 2020.
His tip for creating this recipe is simple be generous and self indulgent.Say something interesting about your business here.
• 2 tbsp coconut flour
• 150ml hot water
• 1/2 cup of maple syrup
• 2 tbsp cocoa powder
• 1/4 cup of dark chocolate
• 1 tsp of coconut oil
1 melt the dark chocolate in hot water
2 add maple syrup and coconut oil to the mix
3 cook it slowly and add the coconut flour
4 scrap down the sides of the pan and cook until get thick
5 wait for cooling down
6 make small balls and cover with your favourite vegan confetti or vermicelli Isac dos Santos Junior
+44 (0) 7955 541537
PREPARATION TIME: 10 MINUTES
• 1 Cup banana flour
• 2 tsp brown sugar or 1 spoon clear honey
• Pinch cinnamon & salt
• ¼ Cup Almond. Soya .Oats Milk
( or milk of your choice)
Add 1 ½ cups boiling water
Whisk flour gradually (to a paste)
Add milk, sweetener, cinnamon and salt.
Stir until smooth
1 minute to cook,
Serve with sprinkling of baobab powder
When the Empire Windrush passenger ship docked at Tilbury
from Jamaica on 22nd June 1948. It marked the start of the
postwar immigration boom which was to change British society.
“The family that eats together stays together”
Caribbean food was the essence of keeping families in high spirits and together.
It was expected to cook a large pot of food with extra servings for Sunday afternoon visitors
who always arrived just as the pot of food was cooked!
• 4 cup(s) water
• 2 cup(s) dry coconut, diced
• 1 1/2 cup(s) dark sugar
• 1 tablespoon(s) ginger
1. Put water to boil, add diced coconut and boil for
about 40 minutes.
2. Add the sugar and ginger and continue boiling until
the mixture becomes syrupy (about 30-35 minutes).
3. Drop by tablespoons full on a sheet of grease proof
paper or, on a wet cookie sheet.
4. Allow to cool until the drops have fully set.
Total Time: 10 minutes
• 2 juices limes freshly squeezed
- or lemons, Best to use fresh
lemons or limes
• 1 splash vanilla extract
1. Mix all ingredients. Either add
a few ice cubes or store in
refrigerator for later use.
2. Serve cold.
With the March equinox just around the
corner, why not prepare to enjoy the warmer
weather, longer days and extra sunshine
by boosting your Vitamin A, Vitamin C,
potassium and folic acid levels.
Well, Vitamin A, maintains general health
and vigour in the body and its role in cancer
prevention is under investigation. Vitamin
C helps with the formation of collagen and
promotes healing in the body. Folic acid, is
essential for the formation of red and white
blood cells, which help to fight infection.
Finally increasing your potassium levels will,
support the way your nerves and muscles
Consider whisking up the following quick
and simple juiced beverage, crammed full of
vitamins and antioxidants, which support,
skin health, have anti-inflammatory benefits
and help to lower cholesterol.
(Makes 2 servings)
1 sprig of mint
1. Peel the beetroot and orange.
2. Wash the apple, beetroot and ginger.
3. Put all of the ingredients through the juicer.
4. Pour into two glasses.
Dried hibiscus flowers known as sorrel is grown in the world’s tropical regions and ripe fruit are harvested at intervals then sun dried. Sorrel is enjoyed during the festive holiday in the Caribbean.
In Africa it’s consumed daily and known as Zobo in Nigeria, Karkada in Sudan & Egypt, Bissap in Senegal and the Gambia, and said to have been a preferred drink of the pharaohs.
Packed with nutrition, rich in Vitamin C, Calcium, and Iron it stimulates the intestinal and kidney function, and combats colds and flu. The deep red aromatic infusion has a unique refreshing citrus flavour which can be drank hot or cold
• 2 teacups of Silverstone Dried Sorrel Leaves
• Saucepan filled with water (adjust to taste)
• 1/4 Cup chopped fresh ginger (alternative 1 teaspoon dried ginger powder)
• 1 cinnamon stick (pinch of dried cinnamon powder)
• 5-10 cracked pimentos
• 1/4 cup dried orange and or lime peel.
• 1 cup of brown sugar (substitute with honey agave syrup, dried dates)
1. Place sorrel in a large saucepan together with ginger, pimentos, cinnamon stick, dried orange and lime peel.
2. Heat until it boils leave for 30 - 45 mins to cool and steep.
3. When liquid has cooled strain sorrel leaves with fine sieve. (keep leaves as they can be used again or re-purposed).
4. Place sugar (or substitute) in a bowl heat up kettle until it boils then pour onto sweetener until dissolves.
5. Allow cooling, add sweetener to sorrel, and serve with ice, add a slice of fresh orange for decoration.
6. Rum can be added according to preference.
PREP TIME 10mins. COOK TIME 15mins. TOTAL TIME 25min.
Typical Values per 100g of Dried Sorrel
Vitamin C 440mg / Iron 8mg / Calcium 72mg
Silverstone Foods - firstname.lastname@example.org - 07538 960 973