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Make the Perfect Summer Salad - Asian Style Slaw Recipe

I love using red cabbage to make an Asian style slaw and add all sorts of ingredients depending upon what is in season. My favourites are the long Mooli Radish (also known as Diakon) I get at the Indian store on the outskirts of Leicester, fresh carrots and Kohlrabi which seems to keep turning up in our Riverford organic box and now comes in both a purple and a white variety. It looks a bit like an alien landing with a bulbous root and a myriad of stalks and leaves sticking out of it but tastes delicious and adds a nutty crispness to salads if finely sliced or grated. Ingredients 1 bunch of

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Asian Salmon with Rice Noodles

The sweet and salty combination of honey and Gluten free Soy sauce is a classic in many Asian dishes. Here I’ve teamed it with courgetti and rice noodles. It’s an all time favourite in our home which means if there’s salmon in the fridge we get excited! Always try to buy wild salmon that’s been ethically sourced if possible and if you can only get farmed salmon check that it is naturally farmed and where possible in conditions close to what nature intended i.e. ocean farmed. We’ve found Fish For Thought to be a good supplier of Shetland farmed salmon. Serves 2 Ingredients · 2 salmon fillets

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Nut Butter Cookies - Gluten free and Vegan

What to do when you have a supply of amazing nut butters? Well for me there’s nothing for it but to get into the kitchen and get baking. Here’s the first of what will be a few recipes using the deliciousness that is Pip and Nut’s nut butters. These are delicious little snacks. Packed with healthy ingredients and nutrient dense they are both filling and delicious. You want to bake them until they’re crunchy on the outside but still soft on the inside. Don’t leave the kitchen in the last few minutes or they will be too crisp. Ingredients 220g gluten free flour. See my flour blend below or use a

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Sweet and Savoury Spicy Nut Clusters

I love to create these healthy nut clusters when I host one of my monthly healthy lunches (message me if you’d like to join me at one of them) or when I have friends coming round. They’re super simple, taste amazing and create a really healthy snack. I make a sweet and savoury batch using the same basic date mix at the same time but you can halve the dates if you just want to make one batch. Ingredients 120g dates pitted – makes a batch of each 110ml water Sweet Spiced Nuts 150g walnuts or pecans chopped 1 tsp mixed spice 50g dried cranberries, goji berries or blueberries 50g candied peel or

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The best homemade Oatcakes

When I first became gluten free and struggled to give up my addiction to carbs oatcakes were my go to staple. I now make my own as they’re super simple and you know what’s in them! For me these are a staple in my 30 days to healthy living plans when i'm helping clients to work out the foods that do and don't serve them. We eliminate wheat and gluten, dairy and refined sugar. Oatcakes and a healthy homemade dip have become my staple snack if i'm a little hungry mid afternoon post a dog walk too. Ingredients 200g medium oatmeal – I use oats and give them a quick blitz in the Nutri-bullet ½ tea

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Fudgy Caramel Icecream Bars

Having given up refined sugar some years ago I can't eat savoury all the time. I do still love a sweet treat and with a teenager in the house I think it’s important to normalise healthy food too.

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Spicy carrot and chickpea tagine

This is one of those super quick and yet deliciously tasty meals I love to create. It’s also a great meal for those on a budget as the ingredients are cheap and plentiful all year round. You could add other vegetables, sweet potato, yams etc too if you want to ring the changes. Serves 4 Ingredients 3 tablespoons coconut oil 1 onion finely chopped 3 garlic cloves finely chopped 2 teaspoons ground turmeric 1-2 teaspoons cumin seeds 1 teaspoon ground cinnamon (or 1 large cinnamon stick) 2 star anise pods 1/2 teaspoon cayenne pepper 1/2 teaspoon ground black pepper 1 tablespoon brown rice syrup or

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Fudgy Vegan Chocolate Brownies

I’ve been thinking of what I could make for my latest Happy Healthy Hour at home where I share my philosophy to healthy living and why I believe diets don’t work! I decided upon a chocolate brownie but wanted them to be the decadent kind. Fudgy and gooey on the inside but crunchy on the outside. Roll over, these are to die for! The quantity makes a really large batch but I’ve found this is the secret to keeping them gooey on the inside so don’t skimp on it. Just make a big batch and freeze half so you have brownies for a treat later in the month too. Enjoy and don’t forget to let me know how

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Ali’s Innocent Millionaire Shortbread

Millionaire shortbread was one of the few things I couldn’t resist in a cake shop but since being gluten free I’ve struggled to find a vegan version that isn’t overly sweet or whose base isn’t cloyingly stodgy. So I put my thinking cap on and came up with this delicious alternative. My innocent shortbread has all the hall marks of the original but none of the sins. Packed with nuts, coconut oil and raw cocoa, and getting its sweet caramel texture from dates, it’s a delicious treat. Ingredients For the shortbread base 225g ground almonds 135g ground brazil nuts 80g pitted dates 1 scoop Arbonne

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