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...
Raw Cherry Bounty Bars

Raw Cherry Bounty Bars

A bit of a mouthful of a name but they deserve it. Little bites of creamy bounty-ish absolute delight. These raw cherry bounty bars are vegan, gluten free, made with whole organic unrefined ingredients and full of good fats, protein and antioxidants. Definitely a healthy snack/addition to a lunch box/pudding. I’ve used cherries, but any berry would, I reckon, be creative.. follow your taste buds! I was thinking of trying a mango and lime version, just to be really tropical and hang on the last threads of English summer.. Can’t go wrong! Although I probably wouldn’t use apple or orange, or pear.. or anything too juicy or sloppy. I’ll just get to it as there really isn’t much to say about these except TRY THEM, they won’t disappoint! Ingredients: 2 cups dessicated coconut 1/2 cup shredded cacao butter 2 Tbs coconut butter (or coconut oil) 1- 2 Tbs organic brown rice syrup 3/4 cup halved & destoned cherries Method: 1) In a bain-marie, melt the cacao butter with the coconut butter (or coconut oil), take off the heat and stir in the brown rice syrup and pour into a big bowl. 2) Add the dessicated coconut and stir until completely coated. I decided to blend just for 30 secs at this point to make the coconut easier to squash down firmly and hold together. 3) Gently stir in the cherries so that they are roughly evenly spread throughout. 4) Press the mix into a small tin (I used a loaf tin) I wanted the bars to be thick and chunky. Put them in the freezer to set. 5) Slice...
Toffee Crisp Nicecream – 100% Guilt Free

Toffee Crisp Nicecream – 100% Guilt Free

  Do you ever get all reminiscent over your childhood chocolate bars when you see them near the counter.. maybe even indulge yourself with an old favourite in a wistfully nostalgic moment? My favourites were Crunchy, Curly Wurly, and Toffee Crisp HA HAAA can you believe it!?  I used to eat so much crappy chocolate in my teens… and I am grateful, but also slightly sad, knowing that if I tried to eat one of these now I really would not in enjoy it. I would feel very ill. (yep, I tried.) No doubt a blessing in disguise!!!!! But it doesn’t stop my old favourites being a source of inspiration when making clean treats in my now (mostly) wholesome kitchen. So may I present a healthy and delicious Toffee Crisp….. fit for a summers day when you might be considering having a Magnum but know that its likely to make you feel a bit sick and regretful. The Toffee Crisp Nicecream          Ingredients Wooden lolly pop sticks 3 bananas 1/4 cup dried mulberries (aka toffees!) chocolate sauce: 2 Tbs raw cacao powder 1 Tbs Coconut butter 2 Tbs Organic brown rice syrup pinch salt Date caramel: 1/2 cup Dates soaked for 8 hours in 1 cup water 1/4 tsp vanilla 2 tsp lacuma (optional) pinch salt Buckwheaties: 1/2 cup Whole raw buckwheat soaked for 5 hours 2 Tbs raw cacao powder 1 Tbs raw coconut sugar  or 1 Tbs rice malt syrup Method: Step 1)  The buckwheaties, either buy them if you are lucky enough to live near a health food shop which sells them (dehydrated cacao...

Raw Summer Wraps

The possibilities are endless with these yummy little wraps! Its simply a case of pick your favourites / what you have in the fridge and wrap them up. The only essential ingredient is spring greens, and maybe a little nimble finger work. Some fresh herbs like mint or coriander also completely transform these wraps from yummy to “WOW! how did you make these amazing little taste sensations??” Pretty sure I’ve said it before…. leaf’s, especially of the big or stiff variety (ei baby gem, or chicory) make not eating bread soooooo much easier! Spring greens, sometimes called collards. Gently separate the leaves from the base, and wash them individually. Slice down either side of the stem to remove it, it’s really tough and doesn’t wrap well, bit chewy too! You will end up with lots of half leaf’s, at this point I like to blanch them in hot water for about 10 – 20 seconds and then immediately run them under cool water to stop them cooking, its too quick for nutrients to be lost, but it makes the leaf’s a lovely bright green and much easier to work with. Now for the filling! Position the filling towards the wider end of the leaf, flush to the straight cut edge and an inch from the curved edge. As you roll, start to tightly fold in the curved edge of the leaf as if you were wrapping cute a little present 🙂 I used grated carrots and beetroots, avocado, mung bean sprouts, alfalfa sprouts, fresh coriander and mint (not in the picture) Other good fillers: peppers tomatos cucumber rocket watercress...
Carrot and Sesame Raw Flax Crackers

Carrot and Sesame Raw Flax Crackers

Happy Tuesday everyone 🙂 This is just a quick recipe post as a few people have asked me for the recipe for these crackers, so here is roughly how it went! Ingredients: 1 cup flax seeds 2 cups water 1 large carrot grated 1 Big clove of garlic 1/4 cup sesame seeds 1 tsp Himalayan pink salt 1 – 2 Tbs nutritional yeast flakes (optional) 1 Tbs tamari (Fresh coriander is also really good in these crackers!) Method: 1) Soak the flax seeds in the water for 30 to 4 mins until they nice and gloopy! 2) In a large bowl mix all the ingredients together so they are rally well combined. 3) Spread the mixture on to a sheet of parchment baking paper on top of your dehydrator tray, you may need to add more water if its too thick to spread, try to get it around 2cm thick, it will thin down as it dehydrate. 4) Dehydrate at 115 for around 12 hours or until they are completely crispy and when you squeese them there is no give, the dryer they are the longer they will stay crisp! 5) Allow to cool completely and then store in an air tight container. Enjoy...
Raw Hazelnut Chocolate Chunks

Raw Hazelnut Chocolate Chunks

I keep meaning to post some savory recipes for you guys but the sweet ones just keep coming! I saw a picture the other day of something that looked a bit like this and it gave me such a craving I was like.. “I’m gunna make me some of  THAT!” Obviously I had to make my own version as I can’t seem to follow a recipe for the life of me, (I don’t even try anymore!). So here it is! Chruncy hazelnutty base, with smooth chocolatty ganache type thing on top! This recipe is 100% raw, vegan, gluten free and sugar free. Ingredients: Bottom layer: 1 cup hazenuts 1/2 cup almonds 2 tbs raw cacao powder 1/3 cup coconut butter 1/3 cup cacao butter 1 1/2 tbs cacao nibs 1 tsp vanilla 6 majool dates 1/2 tsp salt Top layer:1 banana OR 1/2 ripe avocado 1/4 coconut sugar 1/3 cup coconut butter 1/4 cup coconut oil 2 tbs raw cacao powder 1 tsp vanilla pinch salt *if you don’t have any coconut butter, you can replace with coconut oil, I like to use some cocnut butter because it doesn’t have the strong flavour. Method: For the bottom layer. 1) Grind 3/4 cup of the hazelnuts and the 1/2 cup of almonds – I do mine a bit at a time in a coffee grinder but you could use a food processor. Roughly chop the rest of the hazelnuts and mix in a bowl with the ground hazelnuts and almonds, the cacao powder, the salt and the cacao nibs. 2) in a ban marie, gently melt the cacao butter and...