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Spiced Caramel Clementines
For are refreshing pudding that looks super impressive, look no further
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No Bake
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Blueberry or Blackberry Chia Breakfast Pudding
Adding Chia seeds to your diet is a great way to increase your protein, omega-3 fatty acids, fibre, and antioxidants. Try them
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Date and Walnut Overnight Oats
I love the earthiness of walnuts so this breakfast porridge is a perfect start to my morning
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Bircher Muesli
Kick start your metabolism with this great overnight muesli you can eat at any time of the day
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Fennel Grapefruit and Avocado Salad
A super summery salad that will have your taste buds bursting with flavour
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Roast Beetroot, Carrot and Cannelloni Bean Dip
When it comes to savoury snacks hummus is usually my go to but I was after a change. I love chickpeas but you can have too much of a good thing. This roasted beetroot, carrot and cannelloni bean dip is delicious. It goes the most wonderful pink colour and the earthy flavour that can sometimes dominate with beetroot is subdued by the sweetness of the carrots. It’s well worth a try. Ingredients 250g beetroot washed and trimmed 250g carrots washed (no need to peel) 2 cloves garlic, peeled 1 400g can cannelloni beans (rinsed and drained – retain some liquid) 1 – 2 tablespoons lemon juice 2
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Double Chocolate Macaroons - vegan and gluten free
I love a healthy treat I can have in the freezer for when I need a quick pick me up or energising treat. These are a real hit in our house. They work just as well as a gift for a dinner party host too. Yes really, these are so good you could package them in a pretty box and gift them - believe me your friends will love you. Ingredients Coconut Filling 150g deglet nour dates, pitted. Just cover in hot water while you get the other ingredients together. 2 heaping cups large coconut flakes unsweetened 2 Tbsp cacao powder (or unsweetened cocoa powder) 1 Tbsp coconut oil Chocolate Coating 100g
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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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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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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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