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 Banoffee Pie

Raw Banoffee Pie

  This Raw Banoffee Pie is definitely in the running for best raw desert I’ve ever made. Because of the yumminess mostly, as there are a few steps in the making so it can’t reeeeally claim simplicity.   Steps yes, but precision? Nooooo …and this may be what I love most about raw deserts! (even before their superior nutrition and flavour ? Maybe even!) You see, I’m pretty careless and slapdash by nature, when I add baking soda to anything I am totally whinging it.. either I’m fluking (or failing) most of the time when it comes to baking.    If your anything like me, you just want to throw some good ingredients together and it turn out yummy, right?   WELL. YOU. CAN. with raw deserts! Promise. Just a little understanding of your ingredients and some tasting as you go. I love the ‘no precision required’ kind of cooking. So I try to put recipes out there which you don’t need to be followed to the letter and which leave plenty of space for your own instinctive genius and creativity to shine through. Space for flukiness and slapdashery.. zero rigidity.. oh and adaptable for differing tastes and dietary preferences. This, I hope, is one of those. But first, a little love story. I want to tell you why I made a Raw Banoffee pie for no particular occasion, because its a kind of cute and because I’m just a little bit bursting in love these days, so any excuse for a bit of TMI!   So my new love, he really loves cake, like a LOT. He wants to...
Nasturtium pesto

Nasturtium pesto

  Pesto is one of things that without fail is 10,000 times better made fresh that it is from a jar.. you cant beat the intensity of those fresh flavours!!! And you cant really go wrong – any combination of basel, rocket, spinach, kale, wild garlic, coriander.. plus olive oil, lemon, garlic, nuts  and you’re winning! You could add some nutritional yeast flakes for a dairy free cheesy taste. So 3 things happened that brought me to making a pesto with nasturtium leafs. Firstly nasturtiums spread like wildfire through my garden, I planted 3 small seedling in the spring and no joke, I have a grown a carpet! Then, my old school cook (and much appreciated follower of my Facebook page) Grandma Benson, told me that you can eat the leaf’s of Nasturtiums! Pretty obvious really, but I never thought of it before, so I was excited to try making something tasty with them. And thennnn.. I needed to come up with a simple recipe from my garden to prepare for a shoot I was asked to do, for a series coming up on health and fitness in Bristol (more on that exciting stuff soon!!!) and seeing as I had an overgrown courgette just begging to be picked and spiralized, zoodles (zucchini noodles) with nasturtium pesto seemed like the obvious Solution! I love the feeling of creativity  and resourcefulness that comes with making something out of nothing. You know, when your ‘fridge scraps supper’ turns out to be the best thing you ate all week? I feel the same about using the whole plant, the bits that often get...
Raw Pasta with Wild Garlic Pesto

Raw Pasta with Wild Garlic Pesto

Doesn’t life feel easier in the warmth and sunshine? Aahhhhh, less layers.. sunshine and air on bare skin.. being able to sit down on the grass!!! I know officially spring began a while back, but it’s small pleasures like these which mark this refreshing change of season for me. This is one of my absolute favourite times of year. Suddenly the hedgerows are lush and green with nettles, clevers and wild garlic, we are surrounded by beautiful pink and white blossoms, yellow primroses and blue forget-me-nots.. Watching the world come to life, with all the joyful colours of spring makes me so happy. Last weekend, me and a friend catered for our gorgeous friends Chelan and Emily’s Yoga retreat in Devon, near my home town Totnes. It was wonderful, such a special group of women that we had the honer to feed. ….and yep, you guessed it, we were in wild garlic heaven! This Raw Pasta Pesto with Wild Garlic Pesto was Saturday evening’s dinner, followed by my Raw Lime Cheesecake Our ladies loved this sauce and I promised I would post the recipe. Wild garlic is seriously EVERYWHERE right now, and now is the perfect time to pick. Make sure you pick away from paths and roads to avoid fumes and dog pee, and wash well just in case! If you are reading this after wild garlic season, or don’t fancy going on a forage mission, you can just leave it out and perhaps add a little more regular garlic.   Raw Pasta with Wild Garlic Pesto Serves 2 large or 4 small portions Pasta – 2 small carrots...
Lucuma Sunbutter Cups ~ Nut free.

Lucuma Sunbutter Cups ~ Nut free.

  Lucuma Sunbutter Cups ~ Nut free Last weekend was pretty exciting for me, I got the chance to take over i quit sugars instagram for the weekend and share a little slice of my life and work with their beautiful sparkly tribe! I quit sugar have an enourmous following, and it’s been so wonderful to welcome a few new faces over into my little corner of the web. If that’s you, I am THRILLED to have you here! One of the pictures I shared was for these nut free lucuma sunbutter cups, it seems I’m not the only one looking for yummy nut free treats! So I promised to share the recipe once I had it down, I had another go at them this morning and I’m pretty happy. I warn you, they are rich! One thing I did realise while testing.. is that they kind of have a hint of something coffee-ish about them, not sure where that’s coming from, but I think adding a little coffee essence would be next level amazing! Give it a go!   A note on nuts: Before you throw your nuts away, I want to point out here, that there is NOTHING wrong with nuts. In fact, I would go so far as to say there is nothing wrong with ANY real food. It just either is, or isn’t, working for your individual make up at that time. Sometimes the body can never tolerate a food, like if you have full blown allergy. Sometimes, we can over do it on a particular food and create an immune response to it that...
Carrot and Blood Orange Herby Salad

Carrot and Blood Orange Herby Salad

This simple salad just came together in a ‘what have I got in the fridge moment?’ for a quick lunch before rushing out on the school run.. but being the complete sucker I am for beautiful colours, I couldn’t not take a photo.. and it turned out such delicious flavour combination, I couldn’t not share it with you. Did you know blood oranges contain up to 40% more vitamin C than regular oranges? They also get there colour from the antioxidant flavenoid pigment, Anthocyanin, which enhances the action of vitamin C in the body, these nutrients are very supportive the integrity of blood vessels ..among so many other wonderful benefits. Carrot and Blood Orange Herby Salad Ingredients (rough quantities) Makes one large or 2 side portions 1 medium grated carrot 1/4 fennel bulb thinly sliced 1 blood orange 1 spring onion small handful coriander few sprigs of mint 1 Tbs hemp seeds (deshelled) 2 Tbs olive oil pinch of good quality salt Method: simply grate and slice and chop all ingredients and combine. I used half the orange to squeeze over and half to slice up. We are moving swiftly into salad season for me.. I virtually live on them in the Spring and Summer, So I’m sure I will popping my head in with a few more of this sort of thing in the near future. Have a wonderful rest of your week x...