Orange and Cranberry Choc Chip Cookies – gluten free, vegan

Orange and Cranberry Choc Chip Cookies – gluten free, vegan

  I have a thing about pink and green food, I just want to adorn all my food with pink and green, so I have to confess that these orange and cranberry choc chip cookies initially came about solely because I felt like decorating something with pumpkin seeds and cranberries. Luckily this combo not only looks pretty but tastes excellent, and the addition of orange oil and chocolate chips takes them to the next level of tasty, chewy, crumbly cookie goodness. These cookies are adapted from My New Roots, Sarah B’s salt and pepper choc chip cookies which absolutely need no improvement, I think those are hands down the best cookie I’ve ever eaten, so if you haven’t already made those, you must!  But as I said, for personal reasons I just needed to sprinkle cranberries and pumpkin seeds on SOMETHING, and these cookies popped to mind as the perfect carrier for such prettiness. Also, I have a big bag of millet flakes in my cupboard which need using up and I haven’t really fancied millet porridge for sometime.. so into mostly oat based baked goods they must go! The millet really does add something extra delicious to these cookies, but if you do not already have a bag of millet flakes you are valiantly trying to make it to the bottom of, then go ahead and replace the 1/2 cup millet flakes with regular oats.      Orange & Cranberry Choc Chip Cookies    Ingredients  2 cups rolled oats (gluten free if need be) 1/2 cup millet flakes  2 Tbs dried  cranberries  2 Tbs pumpkin seeds  60g dark...
Gingery Blueberry Green Smoothie

Gingery Blueberry Green Smoothie

If you want to add greens to your smoothie, but are put off by the colour, then I have the answer for you – frozen blueberries or frozen blackcurrants. It really is that simple. When berries are frozen, their water content expands as it turns to ice breaking open the cell walls which contain the deep purple anthocyanin antioxidants, this is a win win, the phytonutrients become more available so we receive more nutritional benefit, and the deep purple disguises a multitude of colour sins in your smoothie! [For example, hemp protein which can turn a smoothie a kind of murky brown green] In this smoothie I have added Super Greens powder from BodyMe, this is a mix of spirulina, chlorella, wheatgrass and barley grass as well as a handful of fresh spinach.   Gingery Blueberry Green Smoothie Ingredients 1 cup blueberries 1 banana 1 handful organic spinach 1 cup coconut water 1 small chunk of ginger 2 brazil nuts 1/2 tsp of spirulina Method: Throw all the ingredients into a high power blender and blend until smooth. Last and add more ginger or coconut water to reach your desired taste and...
Hemp and Apricot Energy Bar

Hemp and Apricot Energy Bar

  Something pretty hilarious happened on Monday night.. in an unexpected turn of events I was on the telly! Yep, I made my TV debut, talking about hemp protein and getting my face all glittered up! If you’re wondering about the connection between hemp protein and glitter, don’t worry, there isn’t one! This year I’ve been taking part in a series called Be Fit Bristol Fit.. the lovely people at Troy TV have been following a few Bristolians who are in some way involved in health, sports and fitness, to showcase what this wonderful city has to offer. They approached me, and so far then have filmed me cooking in my kitchen, my little veg patch, and having some sessions with a personal trainer, it’s fun, and is helping me to get over my fear of video and to not take myself so seriously! So on Monday evening, Made in Bristol TV played my Be Fit Bristol Fit episode and asked me to come into the studio for a chat.. luckily it was so last minute that I didn’t have time to be scared and back out! I rushed home, showered and whipped up a quick protein bar because they asked me to bring in something to talk about relating to sports nutrition. And this is how the Hemp and Apricot Energy Bar came into being. There is SO MUCH goodness in this bar. It would be excellent post workout snack to replace glycogen stores, provide good quality plant protein and essential fats to keep blood sugar stable and our support hormones as well as giving the body some...
Wild Garlic Soup

Wild Garlic Soup

  I cant help but have a little chuckle when I pick wild garlic because it gives me the image of my Grandpa who absolutely detested onions and garlic with a passion, so much so they were not aloud in the house. I vividly remember the look of deep (but comical) disgust on his face, when as small children me and brother picked handfuls of wild garlic and waved it under his nose. I wish I could show you his face, I’m laughing now as I think of it!   I took Ollie and his friend to Leigh woods today to forage for wild garlic to make pesto, we found such an abundance covering the slopes of the valley, I filled my basket and decided to make soup too.. pretty sure my Grandpa would run for the hills if he could smell my house (or my breath!) right now.   This is recipe couldn’t be simpler. It tastes like spring and it is such a beautiful bright green. Ollie at first turned his nose up, but after taking a tiny lick of my spoon asked for a whole bowl full.    Wild garlic has all the antimicrobial, antiviral properties of regular bulb garlic, and is even more effected at lowering blood pressure. Garlic is fantastic for the cardiovascular system.   Wild Garlic Soup    Ingredients  1 Tbs butter, ghee or coconut oil 1 onion 1/2 a leek 2 cups of potato (when chopped into roughly 3cm cubes) 2 packed handfuls of kale  2 packed handfuls of wild garlic (about 80 leafs) 5 – 6 cups (or 1.2 litres) of...
Roasted Winter Salad with Quinoa & Kale

Roasted Winter Salad with Quinoa & Kale

This salad is just ticking so many boxes for me right now. Colourful √ Warm √ Sooooo tasty √ Nutritious √ Good fats √ Protein √ Easy √ ….yes I am using a square root symbol in place of a tick because I cant find a tick! Where there is colour there are protective phytonutrient antioxidants, but I’m actually going to champion this salad for CALCIUM! Calcium is not just important for kids growth.. we all need this mineral to maintain our bones and teeth, but also our nervous system and heart health and whole cardiovascular system. Calcium has also been shown to reduce the risk of colon cancer and help reduce and prevent premenstrual tension. A couple of calcium facts for you. We NEED vitamin D for our bodies to actually utilise Calcium and send it where it needs to go. So if your not getting sunshine, a good vitamin D supplements is important during the winter months. Taking calcium supplements without good vitamin D levels can calcify the soft tissues. Calcium and Magnesium must be balanced. More often than not people have too little Magnesium and this can lead to hypertension, insomnia, stress and in fact tension in both the muscles and the mind.. read THIS POST to see if you are deficient in Magnesium. Did you know that Sesame seeds, Carrots, Kale, Parsley and Cashews are all excellent sources of Calcium? AND they are all more observably and better for the planet than cows milk. Win Win. Aside form all of nerdy stuff, this salad is just yum.. I love the balance between rich roasted & gently caramelised onions, beetroots and butternut.. with fresh and lively...
Cinnamon & Maca Chocolate Mousse Cups

Cinnamon & Maca Chocolate Mousse Cups

I was a shamefully late to the cinnamon and chocolate party, only this year did I learn that these two are really good friends. Now with this little nugget of chocolate wisdom I feel like the possibilities for festive recipes are endless. But I’ll start here, with Cinnamon & Maca Chocolate Mousse Cups! I love Maca, for its flavour, and also it’s benefits for our energy and our hormonal system, but it’s not for everyone and you could easily leave it out of this recipe, it would be just as tasty. These are very decedent, I’ve made them bite sized because thats really all you need.. The base is sweet, nutty with little bitter crunches from cacao nibs, and the mousse is so smooth, silky and delicious!  I love my silicon mini muffin tray for these… if you don’t have one, just be resourceful, I’m sure there is something you can press them into, you could even make it into one big Mousse Tart in a tin.. and just serve up mini slices.    Cinnamon & Maca Chocolate Mousse Cups Base Ingredients  3/4 cup almonds 1/3 cup walnuts 3/4 dates 1 Tbs coconut oil 1 Tbs Raw Cacao 1 Tbs Cacao Nibs 1/2 Tbs Maca Powder  1/2 tsp cinnamon 1 Tbs salt Mousse Ingredients  1/3 cup coconut oil (cold) 1/3 cup maple syrup 1/4 of an nice ripe avocado  1/4 cup Raw Cacao 1 Tsp Maca Powder 1/2 tsp cinnamon  pinch of salt Method: In a food processor, pulse the almonds, dates, walnuts and coconut oil until you have a crumbly texture which is sticky when pressed between finger...