Welcome to the membership
Get access to all Georgie's recipes, plus products I love and their discount codes
For those that want more than just recipes but the community aspect. We will meet monthly at 10:30 to cook together (usually first Thursday of the month). Inspiring recipes with a mix of actions from healing to indulgent. If you join the Instagram community you will have the chance to ask for topics to be covered on the lives. Put the dates in your diary and see you online x
DATES FOR LIVE COOK-ALONGS ARE
5th Feb, 5th March, 2nd April.
Generally they will run on the first Thursday of every Monday.
Starting at 10:30am
You will be emailed zoom link and recipes a week before
recipes
When you are part of the membership you can gain access to all of Georgie’s recipes. Covering from easy and quick, to boosted and supportive, you will find more than you need.
GEORGIE’S LITTLE BLACK BOOK
In the membership gain access to the products Georgie loves to use and get discount codes to use on them
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Videos, tutorials and tips for in the kitchen. Plus guest speakers and discounted events.
SOME RECIPES TO TRY OUT…
spelt breakfast waffles
Breakfast inspiration and gorgeous all year round but especially over the holidays when children are home and wanting something indulgent but knowing this is more boosted than anything shop bought and can stir them away from highly processed sugary waffles.
Made with spelt flour (naturally lower in gluten) and topped with fruit - pan frying the pear enhances the natural sweetness and add in frozen berries (cheaper than fresh) with probiotic rich yogurt. Plus take next to no time - everyone is happy
Makes 16 waffles
Prep Time - 10 minutes
Cook Time - 10 minutes
Best Served - Fresh
Ingredients
• 175g white spelt flour
• 1/2 tsp baking powder
• 1/2 tsp bicarbonate of soda
• 1 tbsp light brown muscavado sugar
• 1 egg
• 250ml whole milk
• 1 -3 tsp good quality vanilla extract
To Serve
• Frozen berries of choice
• pan fried pear in butter
• yoghurt
Method
1. In a large bowl, whisk the flour, baking powder, and sugar together.
2. Add the egg, milk, and vanilla extract, and whisk until combined.
3. Turn on your waffle maker and heat fully.
4. Ladle the mixture into the waffle maker and cook according to the manufacturer’s instructions (timings will vary depending on the brand of your machine).
5. Serve with any of the above, plus some maple and as grating of dark chocolate
dark chocolate and chaga truffles
These are SO delicious and so quick to make – plus have no nasty ingredients in them and are boosted with wonderful adaptoagenic Chaga mushroom tincture.
Dark chocolate rich in antioxidants and magnesium, full fat coconut milk naturally dairy free, slightly cooling for the body and rich in hormone protecting saturated fats.
I love medicinal mushrooms (let’s not get confused I’m not talking magic mushrooms but adaptoagenic medicinal mushrooms).
Chaga is one of the most nutrient dense mushrooms on the planet.
– full of antioxidants
– Great for cellular health
– Anti inflammatory
It’s a wonderful mushroom to add to your “maintenance toolbox”
INGREDIENTS
1 x 150g bar green and blacks dark cooking chocolate
1 x can biona organic organic coconut milk - This is full fat coconut milk and I place the can in the fridge before hand to set up the coconut milk. It separates from the runny liquid so it’s easier to scoop out. You usually have about ⅔rd coconut solids and get left with an almost clear runny watery liquid of coconut milk which is more like coconut water which you discard.
1 x full pipet of @bristolfungarium chaga mushroom tincture
Cocoa powder
INSTRUCTIONS
Mix all together, fridge until set, scoop out to truffle size pieces and roll in cacao.
Enjoy making these with family and eating them together. They are rich but delicious!! My kids are loving them!
BLACK TAHINI MARSHMALLOWS
I’ve just been playing around in the kitchen and whipped these up.. because.. well I could and because I wanted to make something delicious, sweet and would support me whilst being indulgent during this time of year.
This recipe works with the winter element of WATER because it’s boosted with black sesame seeds ( full of Jing essence) and also gelatine, which much as we dont want to think about it, is derived from animal bones.
The recipe is very similar to making a meringue but you need to make a sugar syrup and heat up the gelatine slowly whilst adding them to the whisked up egg whites. Its really fun and you can of course adapt the flavours to be anything you might like – rose, elderflower, orange, coffee, toffee, salted caramel… go for it.
Delicious in a warm cup of ritual cacao and you know how much I love Ritual Cacao. If you’d like to buy some head here and use the CODE LITTLEPLOUGH10
INGREDIENTS
250g caster sugar
170ml warm water
110ml warm water
3 egg whites
30g organic gelatine (I use Ossa as I think they are very good)
1-2 teaspoons vanilla extract (I use an expensive good quality one as I hate the taste of the cheap stuff)
2 large tablespoons black tahini paste (Biona do a great one)
icing sugar and cornflour
INSTRUCTIONS
Prepare an oiled baking sheet/dish/plate for you to pour your marshmallow onto later, as well a sieve with a mixture of icing sugar and cornflour - this will coat the marshmallows later and make them non stick.
Place the 250g sugar and 170ml warm water into a small saucepan and gently heat to dissolve the sugar. When the sugar has dissolved turn up the heat and begin to reduce the sugar syrup so that it begins to go through the different stages of sugar formation.
It will start off looking like water and then the bubbles will begin to change gradually getting more noticeable and thicker... this takes a bit of time, at least 3-5 minutes, but will depend on the heat of your flame/hob /aga.
If you have a thermometer you apparently want to take the sugar syrup to 242-245 firm ball stage, however I don't bother getting too techy with it all and just have a glass of cold water by the stove and every so often will take a small teaspoon of the syrup and place into the cold water. If it disappears its not ready yet, but eventually it will form a little soft ball - then into a firm ball - then its ready (although I've defo done this at soft ball stage and its still worked fine FYI)
Whilst this is heating get on with whisking up your egg whites to medium peak (I do this in a stand mixer as I find it easier than a manual electric whisk, as later it gets a bit tricky when adding your syrup).
In another small saucepan add your 110ml water and sprinkle over your 30g of gelatine and allow it to sponge. This simply means allow it to firm up and soak up the water (approx 5 mins).
Then take this saucepan and place on a very low heat (you dont want this to boil or it will change the structure of the gelatine). Gently heating it will begin to melt into a liquid.
So now you are at the final stages.
Have everything ready to go. Pour your warmed gelatine into the sugar syrup and gently swirl together (it may bubble a bit but this is fine) then gradually add slowly your sugar syrup into your egg whites - basically creating a meringue but with gelatine in it.
Whisk until it's all added, then add in your vanilla paste. If you have ever tired Fluff... this is basically what it tastes like at this stage.
Turn off your mixer and by hand I gently fold through the black tahini paste (I try and disperse it a bit as it can be very thick, by mixing it with a small amount of egg white mix first and then stir that through the rest of the mix - I do this so I keep the original volume in the egg whites, rather than trying to stir the very thick tahini paste straight into the egg whites and getting no where, other than deflating them).
Pour onto your oiled baking sheet or prepared oiled dish.
Let cool for up to 6 hours - although mine normally sets in less than 1!
Then get a large piece of non stick greaseproof or silicone paper and sieve over the icing sugar and corn flour mix. Sprinkle a bit on top of your marshmallow and turn it out onto your powdered paper. Then with an oiled large chefs knife cut into pieces (I like squares) and gently tussle in the snow like power to cover.
Store in an airtight container.
Apparently egg white marshmallows can last 5-7 days like this but for more in depth info head to www.theflavorblender.com where she has a wealth of info I found very interesting
Get access to all Georgie's recipes, plus products I love and their discount codes
gorgeous rhubarb, rose petal and elderflower cordial….
Elderflowers are just coming out at the moment (their berries which come later in the year - make a wonderful winter immune boosting syrup). Combined with seasonal rhubarb and foraged rose petals they make a delicious sweet and sour, refreshing cordial. Perfect for this time of year and tonifying the liver and gallbladder of spring time, as well as the stomach and spleen of the earth element according to TCM.
It’s SO easy to make - simply just a sugar syrup with the flavours essentially infused. The citric acid preserves it for longer and add more of the zingy ness which I love.
I love adding in seasonal botanicals to boost the cordial more and tie in with the seasons. This time of year is a heady mix of fragrances and colours which wake up the senses and create such visual excitement. One of my favourite times of year.
This makes x 2 large bottles
1.5 kg caster or granulated sugar
2 pints warm water
2 1/2 lemons peeled and sliced
50g citric acid
30-35 heads elderflower
I also forage some rhubarb and rose petals which I throw in - approx 2-3 stick rhubarb cut up and 6-8 heads of fragrant roses. I often also keep the rhubarb at the end of the process and keep it as a delicious compote to have with my yoghurt in the morning (waste not want not!) xx
Simple place your sugar into a large saucepan and add in your warm water - stir to gently melt on a low heat. When dissolved turn the heat up and allow to boil for a few minutes to make a syrup.
Next add in your lemon peel and sliced lemons as well as elderflower heads. Stir all together. Heat off. Add in your citric acid and leave all to sit and “stew” together over night or for 12/24hrs.
Strain everything through a sieve and bottle up. I’m not entirely sure how long this keeps.. but it’s a long time (as it’s mainly sugar syrup) I’ve still got mine from last year but I store mine in the fridge and you can easily freeze in plastic or glass safe bottles.
You can watch the video HERE