Chai spiced Apricot Muffin ~ gluten free & vegan

Chai spiced Apricot Muffin ~ gluten free & vegan

  I cant remember what inspired me to make chai spiced apricot muffins.. but I’ve made it 3 times now so I’m pretty certain its a winner! Baking without gluten, eggs or refined sugar always present a little more of a challenge, and so it’s very satisfying when you create something that ticks all those boxes AND is super tasty! I have nothing against consciously raised eggs, I just don’t tolerate them well.. but if you do, by all means throw one in the mix and see what happens! You could also try patting/rolling into a bun shape rather than a muffin, and bake on baking paper, they do have more of a crumbly texture of a dense sweet bun.. or something!  I’ve been eating these for breakfast with a little goats butter (my biggest vice!)… They are very filling because they are packed with almonds, oats and chia seeds.. they have a nice amount of protein from the almonds and coconut flour as well as healthy whole carbs from the oats, and lots of gut friendly soluble fibre. They would also make a good pre workout snack. Today is actually the first day of a 9 day colon cleanse I am embarking on, so Im kind of resenting myself for choosing today to post this, looking at these pictures is actually making my mouth salivate painfully.. and its only day 1!! *sigh ….as soon as I finish this cleanse I’ll be making a 4th batch!   It’s all about that sticky sweet apricot glaze..   I hope you will enjoy theses little golden apricot treats, they are packed...
Herby Quinoa Salad with Roasted Butternut

Herby Quinoa Salad with Roasted Butternut

Ive been forbidden from calling this a Tabouleh …probably rightly so, because it isn’t at all really, although it would have made a better title, I thinking on ‘Butternut Quinoa Tabouleh’..?  Clearly I’m not a traditionalist with recipes, maybe it comes from personally having, and working with people with food intolerances, and so always coming up with ways of not missing out on all the yummy stuff! So for those of us can’t eat wheat or tomatoes, or both, this ‘Tebouleh’ is for you! The other day my sweet friend Ariadne over at  Ariadne Kapsali  tagged me in a pic of her tabouleh ingredients and it reminded me that I’ve wanted to post my own version for ages now, as well as giving me a huge a quinoa craving! I’m so delighted with how this turned out, fresh herbs, sweet butternut, crunchy cucumber and of course earthy quinoa, perfect for a summer lunch or light dinner.. maybe with a little crumbly organic cheese if you are so inclined. I also added some garlicky ‘massaged’ kale (this just means chop the kale up small and cover with olive oil, lemon, salt and garlic and then kind of rub it a bit and it goes all soft and delicious!) **As I love to take every opportunity to harness the healing powers of herbs and spices in my food, whenever I roast butternut or other squashes I add a sprinklings of turmeric, along with black pepper which aids the absorption of the turmeric. So this is optional, but turmeric has such a mild flavour its all but lost in here with all the...
Miki’s Fully Loaded Miso Soup

Miki’s Fully Loaded Miso Soup

  I ate a lot of miso soup as a child. I was very lucky because from the age of five, Miki lived with us for at least half the year, every year, for most of my childhood. Miki came from Japan to study at the language school in Totnes, but she fell in love with England and it became her second home, so luckily for us she just kept coming. I LOVE this women. Miki is the most genuine, kind, gentle, graceful and beautiful in every sense of the word, women that I think I’ve ever known..  She would always arrive with the biggest suitcase you’ve ever seen in your life and it was so exciting to watch her open it because there was always presents from Japan for me and by brother…. and of course she made amazing Japanese food which is still my favourite cuisine. So there was a lot of Miso soup at home, and it became something my mum would make (when Miki wasn’t there to make it) as a comforting food, or a ‘lazy’ food, and it still has those kind of nostalgic feels for me now. It’s a cold rainy day food, a recovery from illness food.. and an ‘I cant be bothered to wash up more than one pot but still want to eat something yummy’ food. So this is Miki’s recipe how I remember it, except maybe I added the courgette because Ollie and I love courgette in everything. Miso soup is often thought of as a starter or a side dish to a meal, but I like to load...
Strawberry and Victoria Plum Lucuma Crisp

Strawberry and Victoria Plum Lucuma Crisp

Summer may well be over, but there is still such an abundance of fresh local strawberries and juicy plums around that I feel I can get away with posting this somewhat summery fruity crisp on the blog.   I have been pretty absent from the blog and my newsletter the last couple of months. All I can say is, the summer holidays took hold and my laptop lost allllll its appeal. My boy and I needed both some adventure and relaxation in the sunshine, and its done us both the world of good! I can highly recommend, for the wellbeing of everyone, whether in a family or solo, to step away and recharge when the feeling takes you.   That being said, there was Strawberry and Victoria Plum Lucuma Crisp the other day, and she deserves to be shared.   Why Lucuma?   I love using this naturally sweet superfood to sweeten my crumble topping because it adds such a delicious, unique biscuity flavour as well as making the whole thing more nutritious. Lucuma is great source of Vitamin C and B vitamins and well as antioxidants. It adds sweetness while remaining low glycemic, so won’t spike blood sugar the way that other sweeteners do. (granted the recipe still has coconut sugar and tons of fruit in but only 2 Tbs in the whole recipe, using lucuma means we can use less sugar and still satisfy our sweet tooth! This whole pudding is actually bursting with vitamin C and protective bioflavinoid antioxidants not only from the lucuma but the plums and strawberries too. Bioflavonoids have been shown to help...
Rhubarb Banana Cake – Gluten free & Vegan.

Rhubarb Banana Cake – Gluten free & Vegan.

I SO love Rhubarb. Actually, I have a deeply nostalgic love for all tart fruit, especially berries. I think it comes from spending years as a little girl playing among gooseberry, red current and blackcurrent bushes in my neighbours garden, collecting snails for the chickens and ‘helping’ with the gardening (read: sneaking the under ripe – but irresistible for small fingers – almost painfully astringent sour berries). And then the joy of crumble after we finally gathered bags and bags full and filled the freezer. These were special years which I know have had huge influence in shaping my journey with food. Thank you Katherine, Daverick and Orion for sharing your garden with me.   In my own garden cooking up a storm with my brother.   Back to the Rhubarb. These delicate, pink stems were calling out to be celebrated – with cake! I found an incredible rhubarb cake on Dagmas Kitchen.  Dagma’s recipes, food styling and photography is Oh So dreamy and inspiring. If you can tolerate eggs, do make her cake. As yummy as mine is, everything is better with eggs, lets face it! Unfortunately, my body doesn’t seem too happy when I eat eggs, and I know many of you can’t or choose not to eat eggs, so I’ve made my own egg-less version which I’m thrilled to share with you today. I made this cake twice, the first time it was too dense and wet, but still SO yummy that we ate it all and I knew I had to try again. The second time, moist yet crumbly, sweet with banana but tart on...
Budding Nutritionist? : 5 Things I Wish I Knew Before Becoming a Nutritionist

Budding Nutritionist? : 5 Things I Wish I Knew Before Becoming a Nutritionist

It was in a classic light bulb moment that I knew I was going to become a nutritionist. I suddenly saw something that had been staring me in the face for the first time, with sparkling new eyes.  My kitchen ..my bookshelf ..the conversations I had ..where I spent my money (ehem, Greenlife!) ..the way I had been parenting for the last 3 years ..the programmes I watched …it was already my life! Nutrition was so close to home it hadn’t occurred to me to make it into my career.  I still feel incredibly thankful for the moment that set me on this path.. Since then, I have learned A LOT. So today, for any of you considering a career in nutrition, or any other modality in the realm of health and wellness, I want to share with you five lessons I wish someone (like seriously wished) had passed onto me when I began this journey, which has been equal parts extraordinary and challenging at times.   Here it goes… 1. You might be the biggest nutrition nerd, but if you’re clueless about business, you’re not going to earn a living. Taking a course to become a nutritionist is a big investment of money, time and energy. But like anything, if it is your passion and your work in the world, it is worth every penny (plus every long night of last minute revision!). And, if you love something, you’re going to be good at it, right? What I have learnt though, is that it’s not enough. Sorry to burst your bubble! You can have a brain full of...
Bright Eyed & Blog Hearted 2015 – The Best Business Decision I Ever Made

Bright Eyed & Blog Hearted 2015 – The Best Business Decision I Ever Made

Do you have an idea for a blog of your own, but feel a little lost as to where to begin with it all?  Do you have a burning desire to express yourself creatively and innovatively online? Or maybe you already have a blog and are yearning to widen your audience and turn your hobby into a thriving business? I know this may seem off topic. I usually share recipes and post about health and wellness, but today I am totally changing the subject! This is the first time I have promoted anything that isn’t my own on my blog. I am so full of gratitude for you guys, supporting and urging me on, and I would never endorse anything I wasn’t crazy head-over-heals in love with and believed it had immense value.   BUT, the truth is, I am equally – if not MORE excited – about sharing this with you.   In fact, you probably wouldn’t even be here reading this now if it wasn’t for this incredible resource that I’m just itching to tell you about…   Over the past year I have received increasingly more questions from both friends and readers about my online business, and specifically, how I use my blog and social media platforms to support my business and nutrition coaching…. All questions that I was confused and overwhelmed by for a long time.   But then something changed.   Now I am in a beautiful (and so very grateful) position. As well as having a platform to share with you, my blog has opened me up to new (and multiple) streams of...
Raw Lime & Coconut Cheesecake + New Moon Retreat pics

Raw Lime & Coconut Cheesecake + New Moon Retreat pics

Can you BELIEVE it’s May??? Seriously, what happened? Creamy, fresh and mouthwateringly Zingy, this Raw Lime & Coconut Cheesecake was how we rounded off our raw Saturday night at Aprils New Moon Yoga Retreat last month, and I promised I would hurry home and post the recipe. So here we are, only nearly a month later!! For dinner we made Raw Pasta with Wild Garlic Pesto, with amazing freshly forested wild garlic gathered by one of our lovely retreat ladies. You can find the recipe for that here.  But Cheesecake always has a way of stealing the show, and this beauty made no exception to the rule. Scroll down for some pics of our gorgeous retreat at Eden Rise. There are 4 more New Moon Retreats happening this year, if you would love to be a part of something truly, deeply nourishing do get in touch with Chelan or Emily through their website.   Raw Lime & Coconut Cheesecake   Ingredients Base: 200g almonds 200g dates 3 Tbs desiccated coconut 2 Tbs raw cacao powder 1/2 tsp salt 1 Tbs cacao nibs Filling: 300g cashews (soaked for 8 hours)Cream from 1 can of coconut milk (Biona or Essential) which has been in the fridge. 1/4 cup honey 1/4 cup brown rice syrup 1/3 cup coconut oil or coconut butter. 5 limes juice and zest Method: 1. Measure and soak the cashews in filtered water for 8 hours or over night. This is a super important step, don’t try to skip it you will end up with something grainy and dry rather than smooth and creamy! 2. For the base,...
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...
Healthy Nutella

Healthy Nutella

~ Healthy Nutella ~ The trick with homemade nut butter, I have come to realise, is simply staying power! There is no technical skill or know-how involved really, you just have to keep going.. and going… and going! It helps to have a really good food processor too. For my healthy Nutella, I used roughly 3/4 hazelnuts and 1/4 almonds. I wanted to dilute the powerful hazelnut flavour a bit, but you could do any ratio you like, half and half, or just all hazelnuts. The classic Nutella is not really a brilliant choice, it’s main ingredients are sugar and palm oil. Plus there is something very satisfying about recreating a more wholesome version of an old classic like this. This recipe can be easily adjusted to your taste, so don’t be afraid to play around and change the quantities. Once you have your nut butter, add the syrup and the cacao a little at a time and keep tasting until you get to that point when you can’t stop tasting…. then it’s done! Healthy Nutella Recipe Ingredients ~ 150g hazelnuts ~ 50g almonds~ 3 tsp Brown rice syrup ~ 2 Tbs Cacao powder ~ pinch of salt ~ 3 drops of pure vanilla extract Method: 1. In a dry pan, over a low heat, toast your hazel nuts and almonds for about 4 – 5 minutes stirring now and then to avoid burning. 2. Turn off the heat, leaving the nuts in the pan, pick out the hazelnuts one by one and pinch the skins off, Some will slide out of their skins easily, some won’t. I just...