Healthy Lifestyle


Form & Sustain Healthy Habits.

"Ditch the 'diet' mentality" By definition 'going on a diet' you are very likely to return to the same eating habits that you had before the 'diet'. Instead, plan to change your eating habits for good and focus on the huge number of benefits that eating well for life will have besides losing weight, such as more energy, better concentration, stronger immunity, a healthier heart, etc.

At naturopathic health we are very much for a whole food and balanced diet. Cooking from home contributes to good health, reduces calorie consumption and improves your quality of life. In this fast- paced life, it’s hard to find time to cook, especially when you have a family, but I have provided some of my favourite healthy dishes that are easy and quick to prepare.


Strawberry & Vegetable Smoothie

  • Handful of Strawberries

  • 1/4 Cucumber

  • Handful Spinach or Kale

  • 1/2 an Avocado

  • 1 Cupful of Almond Milk

  • Spoonful of Flaxseeds ( other seeds if you prefer)

  • Blend in a food blender or smoothie maker for 1 minute

coconut flour flat bread.jpg

Coconut Flat Bread

Makes 4
⦁    60g coconut flour
⦁    60g ground golden linseed/flaxseed
⦁    ½ tsp xanthan gum
⦁    2 eggs, beaten
⦁    80-120ml water
⦁    1 egg beaten with 1 tbsp of water



⦁    Preheat the oven to 180C.
⦁    Place the coconut flour, xanthan gum and ground flax in a bowl and mix well.
⦁    Stir in the two beaten eggs and enough water to form a sticky dough.
⦁    Divide the dough into four pieces and shape into palm-sized naan bread by rolling out between two sheets of non-stick baking paper.
⦁    Transfer the naans to a baking paper-lined oven tray, brush with a little egg wash.
⦁    Bake at 180C for 10-12 minutes.
⦁    Serve warm.

Instant Pineapple Ice Cream

Just blend 3 cups of frozen pineapple with 1 can of coconut milk until smooth and serve.


Italian Bean & Kale Soup  


Serves 8     Prep 25 min- Cook 30 min – Ready in 55 min

A wonderful hearty soup, full of dark green kale, potatoes and cannellini beans.



  • 2 tablespoons of coconut oil

  • 1 onion, chopped

  • 2 tablespoons of chopped garlic

  • 1 bunch of kale, stems removed and leaves chopped

  • 1.9Litres water

  • 3 organic vegetable stocks

  • 1 tin chopped tomatoes

  • 4 white potatoes, peeled and cubed

  • 2 tins cannellini beans drained (can also use butter beans, black or harricot beans)

  • 1 tablespoon of oregano

  • ½ teaspoon of chilli seasoning (a little more if desired)

  • Pinch of salt and pepper to taste

Heat the coconut oil in a large saucepan; cook the onion and garlic until soft. Stir in kale and cook until wilted (about 2 minutes). Stir in water and vegetable stock, tomatoes, potatoes,  oregano and chilli. Simmer soup on medium heat for 20 minutes or until potatoes are cooked through. Add beans and cook for a further 5 minutes.

Avocado Cocoa Mousse                


Serves 4

  • 1/4 cup pitted dates, soaked

  • 1/2 cup pure maple syrup or agave nectar

  • 1 teaspoon vanilla extract (optional)

  • 3 avocados

  • 3/4 cup unsweetened cocoa or carob powder

  • 1/2 cup water


  1. Place the dates, maple syrup, and optional vanilla in a food processor fitted with the S blade and process until smooth.

  2. Add the avocado and cocoa powder and process until creamy. Stop occasionally to scrape down the sides of the bowl with a spatula.

  3. Add the water and process briefly.

  4. Transfer to serving dishes and leave to chill for 2 hours or more

  5. Serve topped with berries. This will keep for three days in the fridge or 1 month in the freezer

Chocolate Cupcakes with Berries
Super Health Food

Prawn Korma                          

Serves 2

  • 5cm piece of fresh ginger – finely grated.

  • 2 cloves of garlic - crushed

  • 1 large red onion – finely chopped

  • 1 tsp coconut oil

  • ½ tsp cinnamon

  • 3 tsp cumin seeds

  • ½ tsp cardamom

  • ¼ tsp ground cloves

  • Pinch or turmeric

  • 200g tin of chopped tomatoes

  • 200g king prawns

  • 50g ground almonds

  • Fresh coriander – roughly chopped

  • Pinch of sea salt

  • Freshly ground black pepper


  1. Fry the onion, garlic, ginger and spices in the ground nut oil until soft.

  2. Then add the chopped tomatoes and 200ml of water.

  3. Simmer for 20 minutes until the sauce starts to thicken.

  4. Add the prawns and simmer for a further 5 minutes.

  5. Added the ground almonds and bring to the boil then take off the heat and stir in the coriander.

  6. Season with salt of pepper.

  7. Serve with brown basmati.

Thai Prawn Salad                   

(Can also be a tasty thai salad without prawns)

Serves 2-4

⦁    1 tbsp of lime juice
⦁    1 tsp of fish sauce
⦁    1 tbsp honey
⦁    ½ tsp of red chilli finely minced
⦁    1 clove of garlic crushed
⦁    1 tsp of grated ginger
⦁    1 small bunch of coriander finely chopped
⦁    1 tsp of minced lemongrass
⦁    3 tbsp of a neutral tasting oil such as light olive oil or cold   pressed walnut oil.


  • Cooked prawns

⦁    1 head of chicory
⦁    1 baby gem lettuce
⦁    1 red pepper
⦁    1 large carrot
⦁    ½ small red onion
⦁    Large handful of rocket leaves
⦁    Handful of cashew nuts


  1.  Prepare the ingredients for the dressing and mix well to combine. Set aside so the favours can develop.

  2. Meanwhile, finely slice the chicory and baby gem lettuce. Cut the pepper into thin strips, the carrot into match sticks and the red onion into thin slices.

  3. Combine the prawns, chopped vegetables with the rocket and cashew nuts and toss to combine.

  4. Drizzle over the dressing and serve immediately

thai salad.jpg
Fancy Breakfast

Oat Blueberry Muffins


  • 3 cups of rolled oats

  • 1/4 teaspoon salt

  • 1 teaspoon baking powder

  • 1/4 cup coconut flour

  • 1/4 cup flaked almonds

  • 1 cup unsweetened almond milk

  • 1 cup plain greek yogurt

  • 2 eggs beaten

  • Zest of 1 lemon

  • Juice of half a lemon

  • 1 tablespoon vanilla extract

  • 1 tablespoon honey

  • 3/4 cup blueberries 


  1. Preheat oven 350 degree

  2. Coat cup muffin tin with butter or coconut oil to ensure they don't stick

  3. In a large bowl combine the oats, coconut flour, salt, baking powder

  4. Next mix in the milk, greek yogurt, eggs, lemon zest, lemon juice, honey and vanilla extract and stir until everything is combined.

  5. Add the blueberries and almonds and stir lightly until combined

  6. Evenly divide the oat mixture between 12 muffin cups and pop into the oven for 25 -30 minutes and the muffins are slightly golden brown.

  7. Cool completely before removing from the tin.


Can be kept in the fridge for up to 3 days

Lamb Tagine   


Serves 2

  • 300g stewing lamb (shoulder or neck) cut into 2.5cm chunks

  • 1-2 tbsp coconut oil

  • 1 onion, chopped

  • 2 cloves garlic

  • 1 tbsp grated ginger

  • 1 tsp lemon zest

  • 1 tsp cinnamon

  • 1 tsp cumin

  • ½ tsp turmeric

  • ½ tsp ground coriander

  • Freshly ground black pepper

  • 400g can of chopped tomatoes

  • 400ml stock

  • 300g butternut squash, peeled and chopped into bite size chunks

  • 50g dried apricots, roughly chopped

  • 1 tbsp of lemon juice

  • 1 tsp of honey

  • Handful of chopped coriander


  1. Heat half the oil in a large non-stick pan and brown the lamb. Set aside when done.

  2. Add the rest of the oil to the pan and fry the onion until soft (about 5 minutes) then add the garlic, ginger, lemon, cinnamon, cumin, turmeric, coriander and black pepper and fry another 1-2 minutes.

  3. Add the tomatoes and stock, bring to the boil, and then return the lamb to the casserole. Season with salt, cover and simmer for 1 and a half hours.

  4. After 1 and a half hours, add the butternut squash and apricots and continue to simmer gently for another 30 minutes until the meat is tender.

  5. Just before serving stir in the honey, lemon juice and coriander.

  6. Serve with seasonal vegetables.

Lamb Tagine.jpg

Anti - Inflammatory Golden Milk

1/4 teaspoon turmeric

1 cup almond milk

Cinnamon stick

1/4 teaspoon coconut oil

Small pinch pepper

Honey to taste


Bring the milk and ingredients to the boil and let it simmer for 1 minute.

Add a little honey for taste.

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                                         Haute & Healthy living

Zucchini Fritters



  • 1 cup shredded courgette (about 1 small-sized courgette)

  • 2 eggs, beaten

  • 1 spring onion

  • Pinch of salt and pepper

  • Coconut oil to fry


  1. With a paper towel dab the courgette to remove moisture.

  2. In a bowl, combine the grated courgette, spring onion, egg and seasoning.

  3. Heat a non-stick frying pan over a medium heat and add the oil. Take a large spoonful of the fritter mix and add to the frying pan. Cook the fritters for 2-3 mins on each side until golden brown. Serve straight away with red pepper hummus.



  • 100g Porridge oats

  • 55g Coconut oil

  • 4 Tablespoons honey or coconut syrup

  • 50g Raisins

  • 1/4 Teaspoon of salt

  1. Preheat the oven at 350F/ 180c/Gas 4

  2. Place the coconut oil and honey in a saucepan over a low heat. Cook, stirring until melted and combined.

  3. Remove from the heat and add the oats, raisins and salt. Stir to blend.

  4. Spoon into the prepared tin and smooth the surface.

  5. Place in the centre of the oven and bake until lightly golden brown, 20-30 minutes. Leave in the tin until cool enough to handle, then turn out and cut into squares while still hot.    


The flapjacks will seem soft at this point but will firm up once cooled.

Variations ~ If wished, add some cinnamon to the melted coconut oil or add some chopped hazelnuts, or chopped cranberries in with the oats instead of raisins.

These will not taste as sweet as shop bought flapjacks as they do not contain refined sugar.

Banana loaf pic.docx.jpg

Banana Loaf


  • 1/2 Cup coconut flour

  • 1 Tsp baking powder

  • 1/4 Tsp salt

  • 1 Tbsp cinnamon

  • 4 Large eggs

  • 2 Tablespoons honey

  • 2 teaspoon vanilla essence

  • 1/4 Cup coconut oil, melted

  • 2 Mashed bananas ( slightly brown bananas) (330g)

  • 1/2 Grated courgette (small)

  • 1 tablespoon chopped walnuts

Optional : Add  2 tablespoons of sultanas or blueberries to the mix



  1. Preheat oven to 350 degrees. Grease  a loaf pan with coconut oil.

  2. In a medium bowl, mix the coconut flour, baking powder, walnuts, salt and cinnamon. Mix well and set aside.

  3. In a separate, large bowl, beat the eggs together with the honey and oil.

  4. Add the mashed banana and courgette into the honey and oil mixture, along with the vanilla and beat until the batter is smooth and the banana is well mixed and set aside

  5. Mix the dry ingredients into the wet and stir until well mixed.  Let the batter stand for 10 minutes so that the coconut flour can start to adsorb the liquid.

  6.  Pour into the loaf pan and spread evenly.

  7. Place into the oven and bake for 45-55 minutes until dark golden brown and a knife inserted in the center comes out clean.

Let cool in the loaf pan for 10 minutes and then place onto a cooling rack.

Mussels in Tomato Sauce


3 tablespoons olive oil

1 onion, finely chopped (about 1 cup)

1 celery stalk, finely chopped (about ½ cup)

1 carrot, grated (about ½ cup)

1 garlic clove, finely chopped

Splash white wine

1 can (28 oz/796 mL) diced tomatoes

½ teaspoon salt

2 pounds mussels, scrubbed and debearded

¼ cup chopped parsley



  1. Heat oil in a large pot over medium heat.

  2. Add onion, celery, carrot, and garlic. Cook, stirring occasionally, until the onions and celery have softened, about 5 minutes.

  3. Add wine. Cook and stir until the most of the wine has reduced to almost nothing, about 1 minute.

  4. Add diced tomatoes and salt. Cook, stirring occasionally, until thick and saucy, about 13 minutes.

  5. Increase heat to high. Add mussels, cover, and cook, stirring twice, until mussels open, about 4 minutes.

  6. Stir in parsley and pour mussels into a large bowl.

  7. Serve Immediately 


Pear, Blackberry & Pecan Crumble


The combination of naturally sweet chestnut flour and ripe fruit means no extra sugar is needed in this delicious dessert.


Serves 4

For the filling

  • 4 large or 6 small ripe dessert pears

  • 150g blackberries fresh or frozen


For the topping

  • 75g chestnut flour (can use spelt flour)

  • 50g pecans

  • 15g extra virgin coconut or goats butter + extra for greasing

  • (If spelt flour is used, use half a cup of coconut sugar in the mix)


  1. Preheat the oven to 180C.

  2. Grease oven proof dish using coconut butter.

  3. Carefully peel, core and roughly chop the pears. Place the chopped pears and blackberries in a greased dish, levelling the surface with the back of a spoon.

  4. Next combine the chestnut flour, pecans and coconut butter in a food processor. Process until the ingredients are well combined and fine bread crumbs.

  5. Sprinkle the topping over the fruit and bake in the preheated oven for 30 minute.

  6. Serve hot or cold with the accompaniments of your choice.

Shakshuka - Features poached eggs in a hearty spiced tomato sauce.


  • 1 tbsp olive oil

  • 2 red onions, chopped

  • 1 red chilli, deseeded and finely chopped

  • 1 garlic clove, sliced

  • small bunch coriander, stalks and leaves chopped separately

  • 2 400g cans cherry tomatoes

  • 1 pinch salt

  • 4 eggs


  • Heat the oil in a frying pan that has a lid, then soften the onions, chilli, garlic and coriander stalks for 5 mins until soft. Stir in the tomatoes and salt, then bubble for 8-10 mins until thick. Can be frozen for 1 month.

  • Using the back of a large spoon, make 4 dips in the sauce, then crack an egg into each one. Put a lid on the pan, then cook over a low heat for 6-8 mins, until the eggs are done to your liking. Scatter with the coriander leaves and serve with seasonal vegetables or salad.

carrot and corrinader soup.jpg

Healthy Fish Pie


  • 1 leek or spring onions

  • 2 cups of coconut milk

  • 1 tsp cornflour

  • 2 tsp oil

  • fish pie mix ( salmon, haddock,cod)

  • 300g sweet potato

  • 40g spinach

  • small handful of flat-leaf parsley

1. Boil a kettle. Peel and chop the sweet potato into 2cm pieces. Thinly slice the leek or spring onions, removing the root end. Roughly chop the parsley.

2. Place the sweet potato in a saucepan, cover with boiling water and simmer with a pinch of sea salt for 5 mins.  Heat a medium-sized pan with 2 tsp oil on a medium heat and fry the leek or spring onions for 5 mins.

3. Pour 1 tbsp of the coconut milk into a bowl and mix in the cornflour to form a smooth paste. Add the remaining coconut milk to the leek pan with the cornflour mix. Simmer gently for 5 mins until the sauce thickens. (if the sauce is a little too thick, add more coconut milk) Meanwhile, preheat the grill to high. Stir the fish and spinach into the leek pan. Place a lid on the pan and simmer for a further 5 mins until the fish is cooked through. Stir in half of the parsley and season with sea salt and black pepper.

4. Drain and mash the sweet potato.

5. Place the fish pie mix into an ovenproof dish and spoon over the sweet potato mash. Place under the grill for 5 mins.

6. Serve alongside green beans and broccoli or salad.

Carrot & Coriander Soup


  • 1 tsp of coconut oil

  • 1/4 tsp of ground coriander

  • 1 onion, chopped

  • 1 stick of celery, chopped

  • 1 small potato, chopped

  • 450g carrots, peeled and chopped

  • 1.2L vegetable or chicken stock

  • handful coriander (about ½ a supermarket packet)

  • Salt and pepper to taste

  1. Heat 1 tsp coconut oil in a large pan, add 1 chopped onion and celery, then fry for 5 mins until softened. 

  2. Stir in 1/4 tsp ground coriander and 1 chopped potato, then cook for 1 min.

  3. Add the 450g peeled and chopped carrots and 1.2L vegetable or chicken stock, bring to the boil, then reduce the heat.

  4. Cover and cook for 20 mins until the carrots are tender.

  5. Tip into a food processor with a handful of coriander then blitz until smooth (you may need to do this in two batches). Return to pan, taste, add salt if necessary, then reheat to serve.

fish pie.jpg
orange and carrot smoothie.jpg

Orange & Carrot Smoothie



  • 1 medium orange, peeled and segmented

  • ¾ cup peeled and chopped carrot (about 2 medium carrots)

  • ¾ cup frozen mango chunks

  • ½ teaspoon fresh ginger (to taste)

  • 1 cup unsweetened almond milk

  • handful of ice cubes, as needed


Add the orange, carrot, mango, ginger and milk to a blender and process until smooth. Add ice cubes as desired to thicken it up / make it more frosty. Serve immediately!

Healthy Vegetable Frittata - works well for breakfast, lunch or dinner. 


You can use a cast iron skillet, quiche pan, muffin cups or a small roasting/baking pan.


  • 1/2 red onion or spring onions chopped

  • 1/2 bell pepper chopped (red or yellow)

  • 2 large florets of broccoli chopped

  • 1/2 small courgette/zucchini chopped

  • 1 tablespoon oil

  • salt and black pepper

  • 6 organic eggs

  • 1/4 cup almond / oat milk

  • 1/4 cup hard goat cheese

  • 1 tomato sliced


Can use various vegetables to taste - chopped spinach, potato, mushrooms and olives are great ones to use.


  • Pre-heat oven to 425 degrees.

  • Grease a baking pan with coconut oil or cooking spray.

  • Place chopped onion, peppers, zucchini and broccoli in a large bowl. Drizzle with oil and season with salt and pepper. Toss everything together and transfer the veggies onto a rimmed baking sheet. Bake for 20 minutes, flipping the vegetables half way through.

  • Remove veggies from the oven and allow to cool. Reduce cooking temperature to 350 degrees farenheit.

  • Meanwhile, in a large bowl, whisk together eggs, milk, salt and pepper.

  • Add cooled veggies to the egg mixture and transfer into prepared pan and top with dots of goats cheese and sliced tomato.

  • Pop in the oven and bake for 30 minutes or until the eggs have puffed up and are set through the center. Serve and enjoy!

herbal tea.jpg

Herbal Teas - Tea began as a medicine and grew into a beverage.

Loaded with antioxidants and anti- inflammatory compounds and caffeine free. Combining fresh herbal teas into your daily routine is a great way to increase your water consumption and increase some of the essential vitamin, minerals and flavonoid compounds that our body needs to stay healthy.

  • Camomile Tea

  • Mint Tea

  • Ginger and Lemon Tea

  • Lime and Honey Tea


Pistachio Dark Chocolate - A healthier chocolate treat - Eating a little chocolate with nuts (protein) slows the absorption of glucose into the body.



4 tbsp virgin coconut oil

5 tbsp raw cacao powder

2 tbsp pure raw honey or maple syrup

30g (1/2 cup) pistachios, chopped (I use lightly salted)


  1. Line a small baking tin / tray with greaseproof paper

  2. In a small saucepan over a medium heat, gently melt the coconut oil.

  3. Stir in the cacao powder and honey and mix it until it becomes a smooth chocolate sauce.

  4. Pour the sauce into the tin or your mould of choice and sprinkle with chopped pistachio nuts.

  5. Place it into the freezer to set for 20-30 minutes, then cut into squares and serve chilled. Keep in the fridge.

mac buscuit.jpg

Macaroon Biscuits


  • 1/4 cup coconut flour

  • 1/2 cup almond flour

  • 1/4 cup desiccated coconut

  • 1/4 cup (3 tablespoons) soft goats butter

  • 1 pinch salt

  • 1 teaspoon vanilla essence

  • 1 egg

  • 2 tablespoons local honey


  1. Preheat the oven to 160c. Lightly grease a baking sheet, or line it with parchment.

  2. Mix all the dough ingredients, by hand or mixer, until a well-blended, cohesive dough forms.

  3. Scoop the dough by the tablespoon and pat into rounds 1/2" thick. Place the cookies on the prepared baking sheet, spacing them 1" apart.

  4. Bake for 10 to 15 minutes, until just browned. Remove from the oven and sprinkling the top with a little desiccated coconut. Let cool completely on the baking sheet.

  5. Store in an airtight container on the counter for up top 10 days.

Ditch the bread - Burger


  • 1 large head iceberg lettuce ( thinly sliced)

  • 1/4 onion, chopped

  • 1 egg

  • 1 lb. ground turkey or chicken

  • Pinch of salt

  • Pinch of ground black pepper

  • 1 teaspoon dried oregano

  • Tomato, sliced

  • Thinly slice 1/4 red cabbage

  • Few slices red onion

  • Apple cider vinegar


  1. Slice 8 large rounds from the edges of the head of iceberg to create bun

  2. Slice red cabbage and drizzle with apple cider vinegar and set aside.

  3. Chop onion and add to the turkey in a bowl, add oregano, egg, salt and pepper and mix with hands.

  4. Take a handful of the turkey mix and shape  to form 4 large burger patties.  Cook until seared on both sides and cooked through, about 8 -9 minutes per side.

  5. To build each burger, top one iceberg round with the tomato slice, sliced red onion and red cabbage. Top with second iceberg round. Repeat with remaining ingredients and serve.

Can also do the same with beef or a homemade veggie burger recipe.


Healthy Hummus


  • 1 tin of chickpeas

  • 1 tablespoon lemon juice

  • 1 tablespoon olive oil

  • 1 clove garlic, crushed

  • ½ teaspoon ground cumin

  • ½ teaspoon salt

  • 2 drops sesame oil, or to taste (optional)

Blend chickpeas, lemon juice, olive oil, garlic, cumin, salt, and sesame oil in a food processor; stream a little water into the mixture as it blends until desired consistency is achieved.

ditch the bread burger.jpg



  • 1 tin chopped tomato

  • ½ red onion, chopped

  • 1 small garlic clove, chopped

  • Splash of apple cider vinegar

  • ½ lime (juice only)

  • 1/4 bunch coriander, chopped

  • Fresh green chilli if you like it spicy

  1. Add all ingredients to the blender or food processor, and secure the lid.

  2. Press "pulse" 7 to 9 times (or more, until desired consistency), being careful not to over blend.

  3. Remove the lid, and serve.


  • 2 ripe avocados

  • 1 lemon, juiced

  • small bunch coriander, chopped

  • small red onion, finely chopped

  • 2 tbsp olive oil

  • salt, to taste


  1. Peel and stone avocados and put in a bowl. Mash using a fork until fairly smooth, but with a little texture. In a small bowl, mix together lemon juice, , coriander, onion, olive oil and salt. Fold this through the avocado. Make it just before serving and don’t put it in the fridge.

pea dip.jpg

Healthy Pea Dip

High in protein as well as nutrient dence......


  • 400g frozen peas, defrosted

  • 100g yogurt

  • Juice 1 lemon

  • Small handful of mint leaves

  • 1 tsp ground cumin

  • 1 sall chilli if you want a little kick of spice.

Whizz all ingredients together in  a food processor to a texture you like.

Roast Pork With Fennel

(Also works well with chicken or just veggies alone)

Serves 4


  • New potatoes, cut into wedges

  • 1 fennel bulb, cut into 8 wedges

  • 1 courgette cut into wedges

  • 1 red pepper, halved, deseeded and cut into 8 wedges

  • 4 thyme sprigs

  • 4 garlic cloves, unpeeled

  • 1 tbsp tomato paste

  • 300ml hot chicken stock

  • 4 bone-in pork loin chops ( or 8 chicken thighs)



  1. Heat oven to 200C/180C fan/gas 6. Put the potatoes, fennel, pepper, courgette, thyme and garlic in a large roasting tin. Mix together the tomato paste and stock, then pour into the pan. Tightly cover with foil and cook for 30 mins. Take out of the oven and increase the temperature to 220C/200C fan/gas 7.

  2. Remove the foil and place the pork in the roasting tin, nestling in between the veg. Season well and return to the oven for 15-20 mins more or until golden brown and cooked through. Serve with the pan juices drizzled over.

Roast pork wih fennel.jpg

Good food


Lemon, Garlic and Oregano Chicken


    • 1/4 cup fresh lemon juice

    • 1/4 cup finely chopped fresh oregano

    • 4 cloves of crushed garlic

    • 1 teaspoons black pepper

    • Pinch salt

    • 8 chicken thighs

    • 2 lemons, cut crosswise into 1/3-inch-thick slices

    • 1/2 pint of chicken stock



  1. Heat the oven to 220c/200 fan/ gas mark 7

  2. Season the chicken thighs with salt and pepper and add to the roasting tin along with the lemon wedges, garlic and oregano. Pour in the chicken stock, and drizzle with oil and roast for a 30 mins until the chicken is golden and cooked through. Don't forget to pour the juices over the chicken when serving. Serve with seasonal vegetables.

The Ultimate Healthy Apple & Rhubarb Crumble (can make it just apple if preferred)


For the oat topping

  • 1 cup (75g) old-fashioned oats

  • 1 tsp ground cinnamon

  • 2 tbsp (30mL) raw honey , room temperature

  • 1 tbsp goats butter, melted (coconut oil can be used)

For the filling

  • 2 large cooking apples diced

  • 2 sticks of rhubarb diced

  • ⅛ tsp ground nutmeg

  1. Preheat the oven to 200c

  2. To prepare the topping, mix together the oats, cinnamon, honey, melted goats butter in a small bowl.  Stir until fully incorporated.

  3. To prepare the filling, cook the apple and rhubarb in pan with an inch of water for 10 minutes

  4. Transfer the filling to the prepared dish, and gently press down with a spatula. Sprinkle evenly with the topping. (The topping tends to clump, so try to break it up into fairly small pieces.) Bake at 350°F for 20 minutes or until the top is slightly golden.


Elderflower Cordial

It's elderflower season from late May to early July. Abundant throughout the UK, in woods and hedgerows fringes. Scruffy looking shrub or tree. Make sure you get the right plant - look for the feather -shaped, toothed/serrated edge leaf.


15 heads of elderflower
4 tablespoons coconut sugar
4 tablespoons local honey
2 unwaxed lemons

  • Wash the elderflower well, picking off any bugs.

  • Place the coconut sugar and honey in a large saucepan with 1 litre of water. Gently bring to the boil, until all the coconut sugar has dissolved, then remove from the heat.

  • Finely grate in the lemon zest and add the elderflower, making sure the flowers are completely submerged.

  • Squeeze in the juice from one of the lemons, then slice the other and add it to the pan, too. Pop the lid on and leave to one side to infuse for 24 hours.

  • When you’re ready to strain your cordial, line a fine sieve with muslin over a large pouring jug and pour in  the cordial.

  • Pour into a steralised bottle and keep in the fridge for 3-4 weeks

  • Add to water for a refreshing drink

Healthy Carrot Cake Muffins




  • 1/2 cup coconut flour

  • 1/2 cup ground almonds

  • 2 tablespoons honey

  • 1 heaped tablespoon almond butter

  • 1 tablespoon melted coconut oil

  • 3 eggs , at room temperature

  • 1 level tablespoon cinnamon

  • 1/4 teaspoon ground ginger

  • 1/4 teaspoon nutmeg

  • 1/4 teaspoon salt

  • 1 tablespoon lemon juice

  • 1 teaspoon baking powder

  • 1/4 teaspoon bicarbonate soda

  • 1 cup shredded carrot

For the frosting :

  • 1 cup thick kefir, plain greek yogurt or dairy free option coconut yogurt

  • 1 tablespoon honey

  • 1 tsp vanilla essence



Preheat the oven to 320F 160c and generously grease a muffin tin

  • To prepare the  muffin mixture, combine all of the dry ingredients in one bowl - coconut flour, ground almond, cinnamon, ginger, nutmeg, salt, baking soda, carrot and baking power. Combine the wet ingredients in another bowl - honey, coconut oil, eggs, lemon juice, almond butter and whisk together. Add the wet mix to the dry mix and mix well.

  • Pour the batter into your prepared pan(s) and bake at 320 until the centre is firm, about 20 minutes.

  • Allow the muffins to cool in the pan for 20 minutes, then transfer to a wire rack to cool completely before frosting.

carrot cake.jpg


chickpea curry.jpg

Chickpea Curry



  • 2 tbsp coconut oil

  • 1 cinamon stick, bruised

  • 3 cardamon pods, bruised

  • 1 tsp fennel seeds

  • 5cm piece of fresh root ginger, peeled and grated

  • 2 garlic cloves, peeled and crushed

  • 1 onion, chopped

  • 1 tsp fresh red or dried chilli

  • 1 tsp ground fenugreek

  • 1 tbsp garam masala

  • 1/2 tsp turmeric

  • 1/2 pint water

  • 2 x cans of chickpeas, drained and washed

  • 1 tbsp tomato purée

  • 1/2 pint coconut milk

  • handful of cherry tomatoes halved

  • 2 tbsp fresh chopped coriander

Heat the oil in a frying pan, add the cinnamon stick, cardamom pods, fennel seeds and ginger and cook gently for 3 minutes, stirring frequently. Add the garlic, chilli's, onion and remaining spices to the pan and cook gently, stirring occasionally for 3-5 minutes or until the onions have softened,

Add the chickpeas and water. Bring to the boil and reduce the heat to simmer for 15 minutes.

Blend the tomato paste with a little of the coconut milk then add to the chickpeas with the remaining coconut milk and tomatoes, Cook for 8-10 minutes, or until tomatoes have begun to collapse. stir in chopped coriander and serve.

Strawberry & Coconut Cake



  • 1/2 cup coconut flour

  • 1 cup almond flour

  • 1/2 cup desiccated coconut

  • 1 tsp baking powder

  • 1/4 tsp bicarbinate of soda

  • 1/4 tsp salt

  • 2 large eggs

  • 2 tablespoons honey

  • Splash of almond milk

  • 2 mashed bananas ( slightly brown bananas) (330g)

  • 4 strawberries cut into quarters

  • 1 strawberry sliced for the top

  • sprinkling of oats


  1. Preheat oven to 350 degrees. Grease  a loaf pan with coconut oil.

  2. In a medium bowl, mix the coconut flour, almond flour, baking powder, bicarb soda, salt and desiccated coconut. Mix well and set aside.

  3. In a separate, large bowl, beat the eggs together with the honey and almond milk.

  4. Add the mashed banana and strawberries to the eggs and  honey and fold in until the batter is smooth and the banana is well mixed and set aside

  5. Mix the dry ingredients into the wet and stir until well mixed.  Let the batter stand for 5 minutes so that the flour can start to adsorb the liquid.

  6.  Pour into the loaf pan and spread evenly.

  7. Sprinkle with oats and place sliced strawberries over the top and pat down gently. Drizzle honey on the top

  8. Place into the oven and bake for 45-55 minutes until dark golden brown and a knife inserted in the centre comes out clean.

Let cool in the loaf pan for 10 minutes and then place onto a cooling rack.

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Apple & Cinnamon Cake


  • 1/4 cup coconut flour

  • 1/4 cup almond flour

  • 1 tsp baking powder

  • 1/4 tsp salt

  • 1/4 tsp bicarbonate of soda

  • 1 tbsp cinnamon

  • 1 cooking apple skinned, cored and chopped into small cubes

  • 2 tablespoons of sultanas

  • 3 large eggs

  • 2 tablespoons honey

  • 1 teaspoon vanilla essence

  • Instructions:

  1. Preheat oven to 350 degrees. Grease a loaf pan with coconut oil.

  2. Cook the apple in 1/2 inch of water and set aside

  3. In a medium bowl, mix the coconut flour, almond flour baking powder, bicarb soda, sultanas, salt and cinnamon. Mix well and set aside.

  4. In a separate bowl beat the eggs together with the honey and vanilla essence.

  5. Add the wet mix to the dry mix and mix until the batter is smooth

  6. Add the apple and fold in

  7.  Pour into the loaf pan and spread evenly.

  8. Place into the oven and bake for 20-30 minutes until dark golden brown and a knife inserted in the centre comes out clean.


Easy Three Bean Chilli (vegetarian)


  • 1 tablespoon coconut oil

  • 1 large onion, diced

  • 1/2 aubergine (cubed)

  • 1/2 courgette (cubed)

  • 3 cloves garlic, minced

  • 1 tablespoon chilli powder (can also add fresh chilli if you like it hot)

  • 1 can (15 oz) black beans, drained and rinsed

  • 1 can (15 oz) kidney beans, drained and rinsed

  • 1 can (15 oz) pinto beans or chickpeas, drained and rinsed

  • 1 can (28oz) diced tomatoes, with juices

  • 1/4 tablespoon cocoa powder

  • 1 1/2 cups water or vegetable broth, + more if needed

  • mineral salt & pepper, to taste

  • (can add peppers to this dish if required)


  • Saute: In a large pot heat coconut oil over medium heat, saute onion, aubergine and courgette for 7 minutes, or until a little golden and tender. Add the garlic and chilli and cook for 1 minute, or until fragrant.

  • Simmer: Add the beans, tomatoes, chocolate, and liquids, bring to boil, reduce heat, cover and simmer for 20 – 25 minutes or so, stirring occasionally. Add more water as needed. Taste for flavour, season with salt and pepper and add anything else you feel it needs.

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Squash & Coconut Masala Soup

Serves 4 


  • 800g of butternut squash peeled and cubed.

  • 4-6 shallots diced ( can use spring onions)

  • 10g coconut oil

  • ½ tsp garam masala

  • ½ tsp turmeric

  • ½ tsp paprika

  • ¼ tsp ground cumin

  • ¼ tsp ground coriander

  • ¼ tsp ground ginger

  • Pinch of cardamom seeds

  • Pinch of fennel seeds

  • 50g creamed coconut

  • 1-2 whole dried red chilli's

  • 1L boiling water

  • ½  tsp salt

  • Ground black pepper

  1. Warm the coconut oil in a large saucepan. Add the diced shallots and sweat for 5 minutes.

  2. Meanwhile place the spices in a pestle and mortar and grind well to incorporate the seeds.

  3. Stir the spice mix into the sweated shallots and allow to warm thorough for 1-2 minutes until the spices start to release their aromas

  4.  Add the cubed squash, coconut cream, dried chilli and salt. Pour over the boiling water 

  5. Bring the mixture back to the boil and simmer covered for about 30 minutes or until the squash is tender and starting to fall apart.

  6. When the squash is cooked carefully remove the dried red chilli and then blend the soup until smooth using a hand blender.

  7. Season to taste with salt and freshly ground black pepper and enjoy.


Seafood Arrabbiata Zucchini Spaghetti


Serves 2


  • 3 medium green zucchinis, spiralized into noodles

  • 1 tablespoon coconut oil

  • 1 seafood selection pack (I used defrosted seafood from the freezer)

  • 2 spring onions, cut in small pieces length ways ( can use 1 onion )

  • 2 pinches of salt

  • 1 pinch of pepper

  • 2 cloves garlic, finely diced

  • 1 chopped tinned tomatoes

  • Freshly chopped basil

  • Optional (can add a little chilli)



Using a vegetable spiralizer or a peeler, cut zucchini into noodles.  Set aside.

Heat a tablespoon of coconut oil in a large frying pan over high heat. Add the onion, garlic ( and chilli if you are using chilli) and pan fry for 2 minutes, stirring a few times. Add the seafood and cook for 3 minutes.

Pour in the tomatoes and add the basil, salt and pepper and mix well. Cook for 5 minutes over medium heat, stirring a few times.

Now add the zucchini noodles. Stir together for a minute, until well heated through and combined. The zucchini should soften slightly but not too much as it will start to give out juice and will turn soggy. Serve.


Tomato and Basil Soup


  • 1 tin of chopped tomatoes

  • 2 fresh tomatoes ( chopped)

  • 1 chopped onion or leek

  • 1 large chopped carrot

  • 1 chopped celery stick 

  • 1 small handful of basil 

  • 1/4 teaspoon pepper 

  • 1/2 teaspoon salt

  • 1 teaspoon tomato puree

  • 1 teaspoon coconut oil 

  • 1 litre of boiling water 


  1. Warm the coconut oil in a large saucepan. Add the chopped leek, carrot and celery and sweat for 5 minutes.

  2. Add the fresh chopped tomatoes and cook for a further 5 minutes. 

  3. Add the tinned of chopped tomatoes and cook for 10 minutes. 

  4. Add the basil, salt and pepper and pour in the boiling water.

  5. Cook for 20 minutes with the lid on 

  6. Blend until smooth and serve. 

Chocolate and Pear Cake


  • 1/4 cup coconut flour

  • 1/4 cup almond flour

  • 1 tsp baking powder

  • Pinch salt

  • 1/4 tsp bicarbonate of soda

  • 2 large pears skinned and cored 1 chopped into small cubes, 1 sliced. (or 4 small pears) I used cooking pears for this recipe but standard pears work well also)

  • 1 large tablespoon of cacao

  • 4 large eggs

  • 1 large tablespoon honey

  • 4 cubes of good quality dark chocolate, chopped into smaller chunks


  1. Preheat oven to 350 degrees. Grease a loaf pan with coconut oil.

  2. Cook the cubed pear in 1/2 inch of water and set aside when cooked through 

  3. In a medium bowl, mix the coconut flour, almond flour baking powder, bicarb soda, salt and cocoa. Mix well and set aside.

  4. In a separate bowl beat the eggs together with the honey.

  5. Add the wet mix to the dry mix and mix until the batter is smooth

  6. Add the cooked pear and fold in

  7. Place the sliced pear at the bottom of the loaf pan 

  8. Pour into the loaf pan and spread evenly.

  9. Add the dark chocolate to the top

  10. Place into the oven and bake for 30- 40 minutes until cooked through. Feel the top and make sure it isn't to wet and spongy but also not to hard as this will make the cake dry.

  11. Let it cool before slicing and serving 


Immune Building Ginger & Lemon Tea


1 lemon

1 big chunk of fresh ginger ( 2 thumb size pieces)

1/4 teaspoon of turmeric 

1 very small pinch of cayenne pepper 

1 pinch pepper 

1/4 teaspoon of coconut oil

1 teaspoon of honey 

4 large mugs of water

  • Pour the water into a saucepan 

  • Using a peeler, peel the lemon and add the zest to the pan, put the lemon aside, we will use it later in the recipe.

  • Peel most of the ginger. Thinly slice the ginger, throwing away the skin and adding the ginger to the pan.

  • Add the turmeric, cayenne pepper, pepper and coconut oil to the pan.  

  • Bring to the boil with the lid on and simmer for 20 minutes. 

  • Take off of the heat and let cool for 5 minutes 

  • Squeeze the lemon and add to the pan, along with the honey. 

  • stir, strain and drink 

Adding the honey and lemon when it has cooled slightly will preserve the anti-microbial properties of the honey and the vitamin C in the lemon.  



Braised Red Cabbage 


  • 1 whole red cabbage 

  • 1 cooking apple 

  • 1 teaspoon of coconut oil

  • 1 teaspoon of honey 

  • 1/4 cup of apple cider vinegar 

  • Pinch of salt  

  • Pinch of pepper


  1. Slice the red cabbage

  2. De-core, removed the skin and chop the cooking apple

  3. Put cabbage and apple into a large pan with the coconut oil and gently cook for a 5 minutes, stirring occasionally.

  4. Add 2 cups of hot water, the apple cider vinegar, honey, salt and pepper.

Bring to the boil, put the lid on and simmer for 1 hour, stirring occasionally. Don't allow mixture to boil dry. 

Serve with turkey and seasonal vegetables

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​Buckwheat Flour Bread 


  • 200g Buckwheat flour

  • 3 medium eggs

  • 1/2 teaspoon of bicarbonate of soda

  • 160ml can of coconut cream 

  • 1 tablespoon of lemon juice 

  • 1/4 teaspoon of salt 

  • 1/4 teaspoon of crack black pepper

  • 1 teaspoon of olive oil 

  • 1 large teaspoon of honey

  1. Preheat oven to 375 degrees, fan oven 170, gas mark 5. Grease a loaf pan with coconut oil.

  2. In a medium bowl, mix the buckwheat flour, soda, salt and pepper. Mix well and set aside.

  3. In a separate, large bowl, beat the eggs together with the honey, coconut cream, lemon and olive oil.

  4. Mix the dry ingredients into the wet and stir until well mixed.  

  5.  Pour into the loaf pan and spread evenly.

  6. Sprinkle chopped nuts or seeds over the top

  7. Place into the oven and bake for 20 - 30 minutes until slightly browning on top

Chicken With Tomato, Coconut Cream & Basil 

Serves 2 



  • 2 skinless chicken breasts 

  • Chicken stock 

  • 1 tablespoon of coconut oil 

  • 1 tbsp of chopped basil, plus extra leaves to garnish.

  • Coconut cream - 160ml tin 

  • 1/4 of an onion ( can use 3 spring onions) 

  • 1 tsp dried oregano 

  • 1 tbsp tomato purée

  • 1/4 can of chopped tomatoes

  • 2 gloves of chopped garlic

  • Pinch of chilli 

  • Pinch of salt and pepper 

1. Place the chicken, breast side down , in a medium saucepan and pour on the stock, until chicken is only half covered. Bring up to a gentle simmer over a medium heat for 5 minutes and turn the chicken over for a further 8 minutes. 

2. While the chicken is cooking, in another pan heat the oil, over a low heat. Add the onion and saute for 5 minutes to soften. Add the oregano and garlic and cook for a further 2 minutes. Stir in the tomato puree, chopped tomatoes, coconut cream, chilli, chopped basil, salt and pepper. 

3. Add the chicken and the remaining stock to the tomato and coconut cream sauce, stir and simmer for a further 15 minutes (make sure you have the lid on) 


If you have added a little too much stock and the sauce is a little too watery, take the chicken out and place it on the plate and blend to make it thicker. 

Garnish with basil leaves and serve with green beans and carrots 

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Buckwheat, Almond & Cacao Chocolate Biscuits


  • 115 g melted goats butter

  • 75 g coconut sugar 

  • 1 large egg, (beaten)

  • 1 tsp vanilla essence

  • 130g buckwheat flour

  • 130g almond flour or ground almonds

Chocolate topping 

  • 1 teaspoon 100% raw cacao 

  • 1 tablespoon coconut oil 

  • 1 tablespoon of almond butter 

  • 1 teaspoon honey 


  1. Add the butter, egg, vanilla essence and coconut sugar to a large mixing bowl. Using an electric mixer (or wooden spoon) mix together until well combined.   

  2. Add both flours and mix using a spoon, and then your hands, bring the dough together. If it still a little sticky, add a tiny bit more buckwheat flour until it is a smooth dough. Shape into a ball and leave to rest for half hour.

  3. Preheat the oven to 180'C/Gas 4. A large baking tray with baking paper. Roll out the dough in between two pieces of baking parchment paper to around 3mm thickness. Using a cookie cutter, cut out your shapes from the dough, re-rolling when needed. Place your cookies with flat pan spatula onto the baking tray.

  4. Bake the biscuits for 10 - 15 minutes, turning the baking tray halfway through, until they are golden. Cool on the baking trays for 5 minutes, remove to a cooling rack and then leave to cool completely.

  5. When you're ready to add the cacao topping to the biscuits. Add the coconut oil, almond butter, cacao and honey to a pan and gently heat and stir until nicely thickened. Dip half of the biscuit in the cacao sauce or spoon onto the cookie. Leave to cool 

Pea and Mint Soup


Serves 4-6

  • 1 large white onion ( can also use spring onion)

  • 1 tbsp coconut oil

  • 1kg bag of frozen peas

  • Boiling water ( or chicken stock)

  • 2 springs of fresh garden mint

  • Freshly ground black pepper

  • 1/4 teaspoon salt


  • Finely dice the onion

  • Place the coconut oil in a very large saucepan over a medium heat

  • Gentle sweat the onion in the oil for 3-5 minutes until it become soft and translucent.

  • Pour the whole bag of peas into the pan and add boiling water until the level is about 1-2cm above the original height of the peas, cover and bring to the boil.

  • Simmer the peas for about 5 minutes and then remove the pan from the heat.

  • Roughly rip the mint leaves of 1 spring and add to the soup.

  • Blend to an almost smooth consistency using a hand blender and season to taste with the salt and freshly ground black pepper. Add chopped mint to the top and drizzle with a good quality olive oil 

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Lemon Rainbow Trout


Serves 2



  • 2 whole rainbow trout fillets

  • 5 cherry tomatoes (sliced )

  • 1 chopped spring onion 

  • ½  sliced lemon 

  • 1 cloves of garlic - grated or minced 

  • Salt and pepper


  1. Preheat the oven to 160C

  2. Using a baking tray/dish large enough to hold the fish. Cover the tray with baking paper. 

  3. ​In the middle of the baking paper place the sliced tomato as one layer and cover with the minced garlic and a little salt. 

  4. Place the trout fillets on top, side by side

  5. Place the sliced lemon on top of the trout fillets and sprinkle with the spring onion and season with pepper.

  6. Fold in the side of the baking paper so the fish is completely enclosed.

  7. Baked the fish in the preheat oven for 10 minutes.

  8. Serve  with fresh vegetables or a mixed salad.

Chicken Fajita With Buckwheat Wrap

(can replace chicken with chickpeas) 

Serves 2

For the buckwheat wrap:

  • 50g Buckwheat flour

  • 1 large egg

  • 1/4 teaspoon salt, 1/4 teaspoon oregano, pinch black pepper 

  • 100ml alternative milk ( almond milk)

  • Half a teaspoon of olive oil 

  • 1 tsp of coconut oil for greasing the pan 

Fajita filling:

  • 2 chicken fillets ( cut into strips) 

  • Sliced onion 

  • Sliced yellow pepper 

  • Drizzle of olive oil 

  • 1/4 teaspoon chilli powder

  • 1 teaspoon of smoked paprika

  • 1/2 teaspoon of ground cumin 

  • 1/2 teaspoon ground coriander

  • 1/4 teaspoon oregano 

(put all ingredients in a bowl and mix to combine) 

Preheat the oven on a medium heat.


In a bowl, whisk together the buckwheat, egg and seasoning ingredients, Add almond milk a little by little and add a drizzle of olive oil and whisk well. Let stand for 10- 15 minutes at room temperature.   

While the buckwheat mixture is resting, cook the chicken fajita mix  in the oven, in a small dish for 15 - 20 minutes, turning once. 

Grease a frying pan with a little coconut oil and make sure the pan is well coated. Pour in half of the buckwheat mixture and move around the pan to get a very thin layer. 

Cook the wraps for a few minutes on each side (the key is to not touch it at the beginning, and you can turn it once it stays together. 

Serve your wrap with mixed leaves, tomato, cucumber and avocado ( you choose)  

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​Buckwheat Carrot Cake With Cashew Cream 


  • 150g coconut sugar

  • 220g buckwheat 

  • 65g ground almonds

  • 50ml orange juice

  • 1½ tsp baking powder

  • 1 tsp bicarbonate of soda

  • 1½ tsp ground cinnamon

  • 150ml coconut oil, plus extra to grease

  • 3 large eggs

  • 1½ tsp vanilla extract

  • 220g grated carrot

  • orange zest


  • 1½ cups of cashew nuts ( soaked for 1 hour in hot water) 

  • 1 tsp of lemon zest

  • 1 tsp vanilla extract 

  • 1/4 cup of melted coconut oil 

  • 1/2 cup of coconut cream ( put in the fridge for 1 hour before use)

  • 2 tbsp honey 

  • 1/4 tsp salt 


  1. Preheat the oven to 180°C, fan 160°C, gas 4. Grease and line the base and sides of 2 x 18cm round sponge tins with baking paper; set aside for now. ( you can use one sponge tin and cut the cake in half, as I have) 

  2. Place the buckwheat, ground almonds, sugar, baking powder, bicarbonate of soda and cinnamon in a large bowl and whisk to combine. In a medium bowl, whisk together the oil, orange juice, orange zest, eggs and vanilla extract, then pour into the dry ingredients. Add the grated carrots  and mix with a spatula or wooden spoon until combined. Scrape the mixture evenly into the prepared tins. (or one tin if you intend on splitting the cake) Place on the middle shelf of the oven.

  3. Bake for 25-30 minutes, or until a skewer inserted in the centre comes out clean. Cool the sponges in their tins for about 15 minutes before turning out onto a wire rack to cool completely.

  4. Meanwhile, make the icing: drain the soaked cashews and blend with all the other ingredients until smooth. if it is still a little of soft, put in the freezer for 45 minutes and mix again 

  5. When the cakes are completely cool, place one of the layers on a serving plate. Using a small palette knife or spatula, spread half of the icing evenly over the top. Stack the second cake on top and use a palette knife to smooth out the overflowing icing. Spread the remaining icing on top of the cake and smooth it. Decorate with orange zest if you like. 

Prawn, Pea Pasta with Sundried Tomato Pesto & Coconut Cream Sauce 

Serves 2


  • Prawns 

  • 3 cups pea pasta 

  • 1/2 cup juicy soft sundried tomatoes

  • 1/4 tin chopped tomatoes 

  • 1 handful of fresh basil (chopped) 

  • 1/2 red pepper cooked and chopped

  • 1 handful spinach ( chopped) 

  • 2 cloves garlic ( chopped or grated) 

  • 1 tbsp coconut cream

  • Good pinch of dried oregano  

  • 1/2 tsp salt and pepper 

  • Coconut oil 

  • Olive oil 

Sundried Tomato Pesto 

Place in a blender - sundried tomatoes, chopped tomatoes, garlic, cooked red pepper, half the chopped basil, dried oregano, salt and pepper and a good drizzle of olive oil ( around 3 tablespoons) . Blend for a 10 seconds. Put aside 


Put the pea pasta in boiling water to cook for around 7 minutes on a high heat. 

While the pasta is cooking. Cook the raw prawns in a frying pan with coconut oil  for a few minutes. Add the pesto, coconut cream, the remaining  basil and spinach Stir in and cook for a further 5 minutes. Drain the pasta and add to the sauce and stir together, Add basil to garnish and serve. 


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Mediterranean Trout With Salsa Verde

Serves 4

  • 4 x trout fillets 

  • Cherry tomatoes on the vine 

  • 1 large handful of fresh parsley 

  • 1 tablespoon of olives ( no stones) 

  • 1/2 garlic clove

  • 1 tablespoon olive oil 

  • 1 pepper (chopped)

  • 1 courgette ( sliced) 

  • 1/2 fennel ( chopped) 

  • 1/2 onion 

  • Salt and pepper to season 

  • Salad to serve 

1. Preheat the grill to medium. Put the fennel, onion tomatoes, courgette and pepper on a baking sheet with coconut oil under the grill for 5 minutes. 

2. Meanwhile, make the salsa verde. Put the parsley, olives, garlic, pinch of salt and oil in a food processor with 2 tbsp of water and pulse to combine and put aside.

3. Give the vegetables a mix and salt and pepper. Place the trout on top of the vegetables, skin side up and return to the grill for a further 8-10 minutes.  

Drizzle over the salsa verde and serve with a side salad 

Chewy Flourless Almond Butter Cookies 


Makes 12 Cookies 


  • 1 large egg

  • 1 cup (250g) crunchy almond butter or peanut butter (don't use smooth) 

  • 1/2 cup (90g) coconut sugar 

  • 1 teaspoon baking soda

  • 1/2 teaspoon pure vanilla extract

  1. Preheat oven to 350°F (177°C) and line two large baking sheets with parchment paper 

  2. In a medium bowl, whisk the egg until beaten. Mix in the almond butter, then the coconut sugar, baking soda, and vanilla . Mix everything together very well, you’ll have to use some arm muscles. 

  3. Scoop the dough, about 1 tablespoons each and roll into small dough balls ( wet your hands slightly if you find they are too sticky), place them onto prepared baking sheet. Gently press down on the dough mounds with the back of a spoon. If you find the cookie dough balls are a little oily from your almond butter– mine usually are– blot each with a paper towel. 

  4. Bake for 11-12 minutes. The cookies will look very soft– that’s ok! 

  5. Make sure you allow the cookies to cool for 20 minutes on the baking sheet before transferring to a wire rack to cool completely. If you try to move them before they will fall apart. 

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Indian Vegetable Curry 


  • 1 tablespoon Ghee ( or coconut oil)

  • 1/2 onion, finely chopped

  • 2 spring onions finely chopped 

  • 2  small garlic cloves, minced

  • 2 inch piece of fresh ginger, peeled and finely grated 

  • 1 tablespoon ground coriander

  • 1 tsp ground cumin

  • 3/4 tsp ground turmeric

  • 1/2 tsp cayenne

  • 1 tablespoon tomato paste

  • 2 cups chicken broth 

  • 1 cup tinned coconut milk

  • One 3-inch cinnamon stick

  • Salt and freshly ground black pepper

  • 1/2 small cauliflower, broken into small florets 

  • 1 large sweet potato, peeled and cut into 1-inch cubes 

  • Handful of fine green beans 

  • 1 large handful of frozen peas

  • 2 large mushrooms ( sliced) 

  • 1 large tomato, cored, seeded, and coarsely chopped 

  • 2 medium carrots, peeled and cut into small chunks 

  • 2 handfuls baby spinach (chopped) 

  • 2 tablespoons. fresh lime juice

  • 1 tsp finely grated lime zest

  • 2 tablespoons chopped fresh coriander 

Can add chickpeas to this recipe, if you can tolerate them.

In a heavy-duty pot, heat the ghee over medium-high heat. Add the onion and spring onion and cook, stirring occasionally, until beginning to brown, 3 to 4 minutes. Reduce the heat to low and cook until the onion is slightly browned.  Add the garlic and ginger; cook, stirring, for 1 minute. Add the ground coriander, cumin, turmeric, and cayenne; stir for 30 seconds to toast the spices. Add the tomato paste and stir until well blended with the aromatics. Add the chicken broth, coconut milk, cinnamon stick, 1 tsp. salt, and 1/4 tsp. pepper and bring to a boil. Reduce the heat to low and simmer for 10 minutes.

Add the cauliflower, sweet potato, mushrooms, tomato, green beans, peas and carrots. Raise the heat to medium high and return to a boil. Reduce the heat to low, cover, and simmer until the vegetables are tender, 20 to 25  minutes. Discard the cinnamon stick.

Stir in the spinach, lime juice, and zest; cook until the spinach has wilted, about 3 minutes more. Serve garnished with the coriander 

Garam Masala Chicken 

  • 2 skinless, boneless chicken breasts, cut into thick strips

  • drizzle olive oil

  • 2 tbsp (30 ml) coconut milk

  • 1 tbsp garam masala

  • ½ lemon, finely grated zest and juice

  • 2 garlic cloves, chopped

  • ¼ tsp ground cumin

  • ¼ tsp salt

  • 1 pinch cayenne pepper

  • 1 red pepper ( sliced) 

  1. In a dish, combine all the ingredients ( apart from the peppers) . Add the chicken and coat well with the marinade. Cover the dish. Refrigerate for 1 hour.

  2. Preheat the grill, setting to high. 

  3. Grill the chicken in with the peppers for 10 minutes, turning the peppers half way through, cook until the chicken is cooked through.

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Prawn Pesto Noodles 

Can also use chicken or chickpeas


  • 4 spiralised courgettes (Zucchini noodles)

  • Pesto

  • Prawns

  • Coconut oil 

  • Salt and Pepper

  • Basil  to Garnish


  • 1 cup fresh basil (large stems removed)

  • 1 cup spinach

  • 1 tbsp pine nuts or walnuts 

  • 1 large clove garlic (peeled) or 2 small cloves

  • 1 tbsp lemon juice

  • 1/4 tsp sea salt (plus more to taste)

  • 1/4 tsp pepper

  • 2-3 tbsp extra virgin olive oil

  • 1 tbsp water 

( Place  ingredients in a blender and blitz for 1 minute and put aside) 

  • Heat 1 tablespoon coconut oil in a large frying pan over medium-high heat.

  • Season prawns with salt and pepper and add to the pan; sautee for 2 to 3 minutes.

  • Add the zucchini noodles and pesto to the pan and continue to cook for 1 minute, stirring frequently. (can also add in chopped olives or mushrooms)

  • Transfer to a serving bowl.

  • Basil to garnish 

  • Serve.

Easy Coleslaw Recipe 

  • 1 cup chopped red cabbage

  • 1 cup of chopped white cabbage 

  • 1/2 unpeeled apple, cored and chopped

  • 1 large carrot, grated or thinly chopped

  • 2 spring onions or small amount of red onion, finely chopped diagonally

  • 2 tablespoons of the foraging fox avocado mayonnaise

  • 2 pinches of salt 

  • Tablespoon of lemon 



In a large bowl, combine cabbage, apple, carrot, and onions. In a small bowl, mix together mayonnaise, salt and lemon juice. Pour dressing over salad and mix together. 

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Winter Warmer - Carrot, Ginger & Turmeric Soup 

  • 1 tbsp coconut oil

  • 1 onion, roughly chopped

  • 750g carrots, roughly chopped

  • 2 sticks celery, roughly chopped

  • 1 bay leaf

  • 2 inch piece ginger, skinned and grated

  • 2 pieces of fresh turmeric, skinned and grated

  • 1 clove of garlic, finely sliced

  • 1ltr (1 3/4pt) hot water or chicken stock


For the garnish

  • handful coriander leaves, roughly chopped

  • 4 spring onions, sliced    

  1. Heat the coconut oil in a large pan over a medium heat. Add the onion, carrot, celery and bay leaf and cook for 10 minutes, stirring often. Add the ginger, turmeric and garlic. Mix well and cook for five minutes, stirring occasionally.

  2. Pour over the hot water or chicken stock and bring to the boil. Reduce the heat, and then simmer for 15 minutes until the carrots are tender. Remove the bay leaf and blitz with a blender.

  3. Add the chopped spring onion and coriander to garnish and serve

Ground Beef & Cabbage Tex-Mex (can use lentils to make it vegetarian) 

  • Lean ground beef ( can use lentils instead of beef) 

  • Half head of cabbage, thinly sliced (I use white cabbage)

  • Tex-Mex seasoning (I like to use my homemade recipe below (sugar free and gluten free)

  • 1 carrot grated

  • 1 thinly sliced courgette

  • Half tin of tomatoes 

  • Half a white onion or 5 spring onions chopped

  • 1 mug of water

Tex-Mex seasoning - 

1/2 tsp chilli powder

2 tsp paprika powder 

1 tsp ground cumin

1 clove of garlic grated 

1/2 tsp oregano 

1/2 tsp ground black pepper 

1 pinch ground cinnamon 

1 pinch ground cloves 

1/2 tsp of himalayan salt 

This recipe is beyond easy! Brown your ground beef in a large pan (wok is perfect), then add the onion, carrot, courgette, cabbage and seasoning, stir and continue to cook for a minute  for a minute. Add water and tinned tomatoes and simmer for 20 minutes, stir occasionally until sauce has reduced to a thicker consistency. 

Serve with sweet potato fries, coconut yogurt and salad or roasted vegetables

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Healthier Hot Chocolate  (delicious occasional treat)

Serves 2 

  • 2½ cups unsweetened almond milk

  • 2 tablespoons cacao powder (not cocoa) 

  • 1 tablespoon organic maca powder (I use Naturya)

  • 1 tablespoon coconut sugar

  • ½ teaspoon coconut oil

  • Pinch of cinnamon

  • Pinch of himalyian salt

  1. Mix the almond milk, cacao powder, maca powder, coconut oil, coconut sugar, cinnamon and salt, whisk by hand or blender. Transfer to a small saucepan and warm over medium heat. . If it's too thick, add a little more almond milk.

Healthier Greek Zucchini Moussaka (can use lentils instead of meat)

  • 1 tsp coconut oil

  • 1 sweet onion diced

  • 1 tin tomatoes

  • 1 lb lean ground beef

  • 1 lb organic grass fed lamb

  • 1/4 teaspoon salt and pepper

  • 1 garlic clove minced

  • 1 tsp dried oregano

  • 2 cinnamon sticks

  • 1 bay leaf

  • 1 large aubergine chopped

  • 1 large carrot grated

  • 4 large new potatoes thinly sliced 

  • 1 large fresh tomato sliced 

  • 2 sticks celery chopped

  • 1 1/2 pints of of hot water 

  • 2 tbsp of tomato puree 

  • 2 large zucchini (about 1.5 pounds), cut into 1/2-inch slices

  • Heat coconut oil in a large pan or skillet over medium heat. Add onions and sauté until translucent and soft, about 3-4 minutes. Stir in garlic and cook for an additional minute.

  • Add the meat and continue to cook until no longer pink, breaking it with a wooden spoon as it cooks.

  • Add the grated carrot, celery, aubergine, bay leaf and continue to cook for 10 minutes.

  • Stir in tinned tomatoes, tomato puree, oregano, cinnamon sticks and hot water and bring to a boil. Once boiling, lower the heat, and simmer until sauce is reduced and thick about 1- 1.5 hours.

  • Discard bay leaf and cinnamon sticks proceed to make moussaka. Layer zucchini slices to the bottom of the prepared baking dish, then top with a layer of meat sauce.

  • Then place a layer of sliced new potatoes. then top with a layer of meat sauce. Then place a layer of sliced tomato and top with a layer of meat sauce. Finish with a generous layer of zucchini slices.

  • Preheat the oven to 350F and grease a 12x8'' baking dish.

  • Bake for 25-30 minutes, or until bubbly with golden tops and tender zucchini. Remove from the oven, garnish with fresh chopped herbs and enjoy!

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Almond & Cranberry Biscuits 


  • 2 1/2 cups blanched almond flour

  • 3 tablespoons tapioca starch or arrowroot starch

  • 2 tablespoons coconut sugar 

  • 2 tablespoons maple syrup

  • Pinch of salt

  • 5 tablespoons goats butter or ghee at room temperature

  • 2 teaspoons vanilla extract

  • 1/4 cup of dried cranberries 

  1. Mix the almond flour, tapioca/arrowroot flour, coconut sugar and salt together in a large bowl. Add the softened butter or ghee maple syrup and vanilla and use a fork to mix everything together. Use your hands to form the dough and bring it together. Wrap in baking paper and place in fridge for at least 1 hour to chill.

  2. Preheat oven to 160c / gas mark 3. Take the chilled dough and place it between 2 pieces of parchment paper. Put some tapioca starch on it so it doesn't stick. Use your hands to flatten it and then a rolling pin. Once nearly rolled, sprinkle the cranberries evenly over the pastry. Roll into about 1/4 thick.  Use a biscuit cutter to cut out shapes and place on a sheet tray lined with parchment paper. Bake for 18-20 minutes at 160c / gas mark 3, until the biscuits have a little bit of colour.

  3. Let the biscuits cool down for 1 hour to harden and eat. ( don't be tempted to pick up and eat when warm, they will be fall apart) 

Healthy Homemade Gravy 




1 onion chopped

1 large carrot chopped 

1 stick of celery chopped

2 fresh bay leaves

2 sprigs of fresh sage

1 Tablespoon coconut oil

1 teaspoon of tapioca flour 

Turkey/chicken giblets ( can use chicken wings if you don't have giblets) 

Put coconut oil in bottom of a roasting tin with turkey giblets, chopped vegetables and herbs, season with sea salt and black pepper ( making sure everything is covered with the oil. Cook for 1 hour at 180c , or until tender.

Remove the tray from the oven and transfer to a low heat on the hob.  Scraping up all the goodness from the base of the tray just leave it to cook away for a few minutes. Remove the giblets and herbs and gradually stir in the tapioca flour, then pour in 1 litre of boiling kettle water. Simmer for 15 minutes, or until slightly thickened and transfer to a blender. If its too thick add little more hot water and blend again. 

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Spiced Roasted Butternut Squash


  • One butternut squash-peeled, seeded and cut into small cubes

  • 1 tablespoon coconut oil 

  • 1/4 teaspoon ground cumin

  • 1/4 teaspoon ground coriander

  • 1/4 teaspoon cayenne pepper

  • 2 cloves garlic chopped or minced

  • Pinch of salt and freshly ground pepper

  • Handful of pumpkin seeds

Preheat the oven to 375°. Put the coconut oil on a baking tray and place in the oven to heat. In a large bowl, toss the squash in with garlic, cumin, coriander and cayenne and season with salt and pepper. remove the baking tray from the oven ( making sure the oil covers the tray) Spread the squash evenly on the baking tray and roast in the oven for around 35-40 minutes, until tender and lightly browned, turning once halfway through. Transfer to a bowl, sprinkle with pumpkin seeds and serve on a bed of salad or as a side dish.

Sticky Cinnamon Buns

Makes 12


3 cups almond flour

1/2 teaspoon baking soda

3 teaspoons cinnamon 

4 eggs 

2 tablespoon honey 

1 tablespoon maple syrup 

1 tablespoon almond butter 

1 teaspoon vanilla essence 

2 mashed bananas ( going brown) 

1/4 cup of coconut oil (melted)

1 tablespoon ghee (melted)

For sticky topping 

1 tablespoon almond butter 

1 tablespoon honey 

1 teaspoon maple syrup 

1 teaspoon cinnamon 

1 teaspoon coconut oil 

  1. In a medium bowl, mix the almond flour, baking soda and cinnamon. Mix well and set aside.

  2. In a separate bowl mash the bananas and mix in the eggs along with the honey, maple syrup, almond butter and vanilla essence.

  3. Add the wet mix to the dry mix and mix until the batter is smooth. 

  4. Add in the melted coconut oil and ghee and mix well. Leave for 10 minutes for the almond flour to absorb the oil.  

  5. Pre heat the oven at 350c. Line a muffin tin with paper cupcake cups. Add one large tablespoon of mixture per cupcake paper cup. 

  6. Place the muffin tin into the oven for around 20-25 minutes. Press the top and make sure that are done with a little softness to the mixture still. Remove from the oven and leave to cool for 15 minutes 

  7. Start to make the sticky top by combining the almond butter, honey, maple syrup, cinnamon and coconut oil to a small pan and mix and heat for 5 minutes. leave to cool and spoon over the buns. 

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Coconut Flour Bread - Keto (GF)


Coconut Flour- ½ cup.

Baking Powder- ½ tsp

Himalayan salt- ½ tsp.

Eggs- 5 large  

Apple cider vinegar - 2 tsp

Coconut Oil - 2 tablespoons (measure then melt)

Olive oil - 1 tablespoon 

Small handful pumpkin seeds ( roughly chopped) 


Preheat your oven to 350 ( fan assisted 160) and prepare a small non-stick bread pan ( I always use parchment paper) . In a medium mixing bowl mix together the coconut flour, baking powder, salt and chopped pumpkin seeds. In a separate bowl, blend together the eggs, vinegar, olive oil, and the melted coconut oil.  Add the dry ingredients from the first mixing bowl to the bowl to the the egg mix and mix well. Bake your bread for 40- 50 minutes or until it turns golden. Allow the bread to cool before slicing.

Coconut flour is not an easy flour to work with. but if you stick to the recipe and work with cooking times to suit your oven, its very difficult to get this wrong. 


I question i am asked often: Will GF bread taste like wheat bread? Absolutely not. the gluten in bread is what gives it its texture and taste. However, this is a tasty and healthier option for those sticking to a low carb, gluten free(GF) diet, as well as cheaper than the expensive keto (GF) breads that are currently on the market.  

Watercress & Zucchini Soup

  • 80g watercress, chopped

  • 1 small onion, finely chopped ( or 5 spring onions)

  • 1 tsp coconut oil 

  • 1 small carrot, finely chopped

  • 1/2 celery stick, finely chopped

  • 1 clove garlic, chopped

  • 1 large courgette ( zucchini), coarsely chopped

  • 1 litre chicken stock

  • 1 cup almond milk 

  • 1/2 tsp salt and 1/4 tsp freshly ground pepper

  • In a large saucepan, heat the coconut oil. Add the chopped onion, carrot, celery, garlic and pepper cook over moderate heat, stirring occasionally, until the vegetables are softened, around 10 minutes. Add the zucchini, chicken stock and almond milk and bring to a simmer. Cook for a further 15 minutes. Add the watercress and cook for 7 minutes longer.

  • Add salt and transfer the mixture to a blender or blend with handheld  blender. Season with salt and pepper, a drizzle of olive oil, topped with some pieces of watercress to serve. 


Minestrone Soup 


Serve 4-6


  • 3 carrots, diced

  • 2 leeks, diced

  • 5 sticks of celery, diced

  • 2 red onions, diced

  • 2 cans of chopped tomatoes

  • Half a white cabbage

  • 1 tbsp of coconut oil 

  • 2 cloves of garlic,  finely chopped

  • 1 tbsp fresh rosemary , finely chopped

  • 1L of boiling water.

  • 1 pint chicken stock with shredded chicken

  • 3 handfuls of fresh basil

  • 100g of brown rice spaghetti (break up into smaller pieces ) or use pearl barley

  • Freshly ground black pepper

  • 1/2 teaspoon of salt 


1. Sweat the vegetables, garlic and the rosemary in the coconut oil over a medium heat for 10 minutes.


2. Add the chopped tomatoes and boiling water and chicken stock and leave to simmer for 5 minutes. Meanwhile finely shred the cabbage.


3. Add the cabbage to the soup and simmer for 10-15 minutes.

4. After the cabbage has cooked for 10/15 minutes add the spaghetti to the soup and simmer for a further 5-10 minutes until the pasta is cooked, then add ripped basil leaves, salt and pepper just before serving

Beetroot & Macadamia Nut Hummus

  • 5 – 6 medium beetroot – peeled and quartered

  • Coconut oil 

  • 4 Tbsp Tahini (sesame seed paste)

  • 1 – 2 garlic cloves crushed (It’s a preference thing)

  • Juice of a lemon

  • 1 tsp cumin

  • 1 tsp coriander

  • A small handful of macadamia nuts

  • Himalayan salt and pepper


  1. Pre-heat the oven to 200 degrees.


  1. Place the quartered beetroot in a roasting dish with a coconut oil and roast for about 30 – 40 minutes until cooked through and nicely caramelised around the edges.


  1. When the beetroot is cooled run it through a food processor with all the remaining ingredients until a nice thick paste consistency develops.


  1. Add a splash of olive oil if you want to thin it down and taste and test until you are happy with the flavour combinations.


  1. Serve with vegetable sticks or oatcakes. This will keep for 2 days in the fridge

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Avocado Cacao Chocolate Brownie


  • 1 cups / 200g almond flour or ground almonds

  • 1 cup buckwheat flour

  • 1 avocado 

  • 3 eggs medium

  • 120g coconut cream

  • ⅓ cup / 40g cacao powder 

  • 2 tablespoon honey

  • Pinch of salt 

  • 1 tsp baking powder

  • 1 tsp vanilla extract

  • 1/2 cup of dried cranberries or cherries

  • Handful of mixed seed and chopped nuts for the topping and a few squares of 85% dark chocolate for grating over the top 

  • Preheat the oven to 180 C / 356 F

  • To start blend avocado in a food processor with the eggs, coconut cream, honey, and vanilla extract. Blend for a few minutes until absolutely smooth and there are no lumps left. 

  • Now add the mix to almond flour, cacao powder buckwheat flour, pinch of salt, baking powder and dried cranberries / cherries and mix until well-combined.

  • Line a 9 inch diameter tin with parchment paper. Fill in the batter and sprinkle with mixed seeds and chopped nuts and bake for about 30-35 minutes until the top is firm.

  • While the brownie is cooling, Grate over the top the 85% chocolate. Leave to cool and cut into squares. 

Quick Healthy Stir Fry 

  • 1 level tbsp coconut oil

  • 1 clove of garlic - peeled and minced

  • 1 thumb size piece of fresh ginger - peeled and minced 

  • 1 bunch spring onions - shredded  

  • 1/2 of a white cabbage - thinly chopped

  • 2 large carrots peeled and chopped into matchstick size

  • 2 mushrooms  - sliced 

  • 1 courgette - thinly sliced 

  • 1/2 yellow pepper - thinly sliced 

  • Pinch of salt

  • Pinch of pepper

  • Teaspoon of curry powder or mix of curry spices 

  • Splash of almond milk 

  • 1/2 packet of buckwheat noodles - broken into small pieces 


In a wok or large skillet add coconut oil over medium high heat. Add pepper, carrots, and onion and sauté for 2-3 minutes. Add the garlic, ginger and curry powder and cook for a further minute. Add the  the cabbage, courgette and mushrooms and a splash of almond milk and cook for a further 5 minutes. While this is cooking pour boiling water into a pan, with a pinch of salt and cook the buckwheat noodles for 5 minutes ( stir to make sure they don't stick together). Add the cooked noodles to the wok and cook and stir for a further 5 minutes.  

There are so many different ways to customise your veggie stir fry, the combinations are endless!

  • Meat: add in some chicken, prawn, scrambled egg or tempeh at the first stage of cooking. 

  • Vegetables: asparagus, bean sprouts, broccoli, cauliflower, sugar snap peas, mange tout 

  • Nuts and seeds: almonds and cashews and sesame seeds are great to stir in as well.

  • Spicy: make it a little spicy by adding some heat with fresh chilli or crushed red pepper flakes

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Hot Cross Muffins 

  • 4 large eggs

  • 250g blanched almond meal ( ground almonds) 

  • 1/4 tsp fine sea salt

  • Zest of 1 orange, grate off with a cheese grater

  • 1 teaspoon extract

  • 2 tsp ground cinnamon

  • 1 tsp ground nutmeg

  • 1/2 tsp bicarb soda (baking soda)

  • 2 tablespoons honey or pure maple syrup (or less, to taste)

  • 50g coconut milk (or preferred milk)

  • 50g coconut oil ( melted)

  • 100g sultanas

Piped cross ( mix together and set aside) 

  • 50g plain Gluten free flour

  • 1 tsp of honey 

  • 40ml cold water 

  1. Preheat oven to 180C, and place muffin papers into muffin tins. 

  2. Place almond meal (ground almonds) into bowl and add salt, orange zest,  cinnamon, nutmeg,  soda and sultanas. Blend together. 

  3. In a separate bowl mix eggs, honey or syrup, milk, vanilla extract  and oil, and mix well. 

  4. Add wet mix to dry mix and mix well together. 

  5. Spoon batter into muffin cups, filling 3/4 full.

  6. Pipe cross on top of the muffin.

  7. Place into 180C oven and cook approx. 20 mins, or until a skewer inserted in centre muffin comes out clean.

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Almond and Buckwheat Bread  (Vegan) GF



  • 1 and 1/2 cups ground almonds 

  • 1 cup buckwheat flour 

  • 3 tbsp chia seeds

  • 3 tbsp psyllium husk or xatham gum

  • 1/4 cup mixed seeds (I typically use sunflower seeds and pumpkin seeds)

  • 2 tsp bicarb soda

  • 1/2 tsp salt

  • 2 tbsp of honey 

  • 2 tbsp apple cider vinegar

  • 2 cups water 

  1. Combine the almond flour, buckwheat flour, psyllium, chia, mixed seeds, bicarb and salt in a large mixing bowl. Mix well. 

  2. Take another bowl and combine the water, honey and apple cider vinegar. Mix the honey and apple cider vinegar into one cup of warm water (not hot), to melt the honey), then add a second cup of cool water.

  3. Pour the water mix into the dry mix and mix well. 

  4. Cover with a tea towel and allow to sit in the bowl for at least 1 hour. During this time, turn your oven on to 180˚C

  5. Line a small loaf tin with baking paper. 

  6. After an hour or so check on your “dough”. It  will be stickier than a standard bread dough. 

  7. Place the dough into your loaf tin and smooth the top out evenly, tap the whole tin on the worksurface to ensure it's level. Score two lines on the top of the dough. 

  8. Place in the oven and cook for between 1 hour. At the 1 hour mark, check the bread is not burning. It should be a very dark brown on the outside. 

  9. Remove from the oven. Remove it from the baking tin immediately. Allow to cool for at least an hour before slicing. 

Can store in the fridge for up to a week or freeze.