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In a world flooded with diets and food restrictions, Ali’s healthy recipes and straightforward nutrition advice has helped hundreds of inspired readers who visit her popular blog. 

Ali’s a passionate advocate of eating in a way that’s right for you – no more fad diets, restricted meal plans or supermarket shopping nightmares. Her whole-food living based approach comes out in all her blogposts. We hope you’ll  enjoy the journey of allowing expert teacher Ali to support you in healing your gut and becoming the healthiest, most successful version of you. 

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Roast pumpkin seeds with fennel and chilli

It’s that time of year. I am scanning the US sites with envy as I see all the amazing halloween displays and goodies to buy. Here in the UK we’re a little late to join the Halloween party but I’ve been carving pumpkins for years and love the buzz of trick or treating on a cold October night, though I do struggle to give trick or treaters all that sugar as I see it as the enemy on so many levels. Still more of this in another blog. If I’ve got my act together in time I’m going to create some healthy trick or treater treats to hand out. For now I’m simply using up the pumpkin seeds from my

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Ali’s Beetroot Hummus

I love beetroot but no one else in the Hutchinson house will touch it. I’ve tried adding it to smoothies, chocolate brownies, soups but they still detect it so I’ve now given up and have to eat a whole bunch to myself. Shame! This beetroot hummus recipe came out of necessity. I had cooked some beetroot that had arrived in our organic box but had far more than I needed so was wondering what to do with it. Making a batch of hummus for the following week is often a weekend task so I just put the two together and hey presto you have the most delicious, amazing coloured hummus you can imagine

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Ali’s vanilla Fudge Protein bars

Oh these little bars of heaven are oh so good. When I first made them they were devoured within minutes so if I want to keep them for more than a few days I have to double the batch ingredients (which fits in my tin better too) and pop them in the freezer, ideally with a label no one can read but me! They are super easy to make and because they are 'no bake' you could even get your kids making them. It's amazing how much easier they'll eat home made bars if they had a hand in the making of them. And because these are super tasty they'll want to share them with their friends too. Ingredients 11

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Ali’s Superfood Protein Bars

I love a refined sugar free protein bar that is also gluten free and these are just one of my best inventions. Not only are they packed with protein and super foods but they are super tasty – they’ll keep for a week in an airtight container (if you’re lucky) – they never last that long in our house! Give them a try and let me know what you think. Ingredients ½ cup quinoa flakes ½ cup gluten free oats ground into flour ½ cup Arbonne vanilla protein powder A pinch pink Himalayan Salt 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/2 teaspoon ground ginger 1/4 cup olive oil 1/4 cup

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Ali’s Gluten Free Flour blend

I use this gluten free flour recipe for everything from thickening gravies and sauces to home baking. It’s a perfect combination which I love and it seems to work just like normal flour in almost all of my recipes. Ingredients 125g Brown rice flour 125g Sweet white sorghum flour 175g Tapioca flour 175g Cornflour 175g Potato starch 75g buckwheat flour Directions Mix all the flours together and store in an airtight container. This works really well as a plain flour. If a recipe calls for self raising flour simply add baking powder and bicarbonate of soda. I sometime add a little psyllium husk

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Hummingbird Café Inspired Carrot and Pineapple Tray Bake with Coconut Lime Frosting

Sometimes you need cake that really feels indulgent. I've loved watching The Great British Bake Off over the years but i'm mostly left feeling hungry and disappointed that so many of the gluten free alterntives to traditional cakes are so dense, tasteless or packed with refined sugar. This was a superb exeriement that i undertook after I had a can of pineapple pieces left over from a birthday party. I'd been tasked with re-creating one of those 1970's inspired hedgehogs of cheese and pineapple spikes! It was a triumph and thankfully this cake was too. My inspiration was a cake I tasted at the

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Best Banana Bread with Ginger Frosting (gluten, refined sugar and dairy free)

I’m a great one for saving ingredients then doing nothing with them so when I spotted 3 unripe bananas in the fruit bowl and I already had a freezer full of frozen banana pieces ready to make smoothies I thought I’d better use them up immediately or they’d be making compost in the wormery by next week. I have to say I’ve triumphed with this recipe. It is a beautiful, light, moist cake which you’d never know was gluten free (unless you tell) so you could serve it up for afternoon tea to your non celiac friends without a shudder. It’s also dairy and refined sugar free so is ticking so many boxes

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Vegetable and Chickpea Tagine with herby Quinoa

Ingredients 2 tbsp coconut oil 2 onions, chopped ½ tsp each ground cinnamon, coriander and cumin 2 large courgettes, cut into chunks about 2cm 2 large tomatoes chopped ·400g can chickpeas, rinsed and drained 4 tbsp raisins 425ml vegetable stock 300g frozen peas chopped coriander, to serve ​For quinoa 100g quinoa 300ml hot vegetable tock Handful of fresh herbs chopped - i love to use corriander, chives, parsley, mint Method Preheat ven to 190 C/ 170 C fan, Gas mark 5. Put the quinoa in an oven proof bowl with a tid and add the hot stock and herbs. Plce the lid on and plac inteh oven for 20

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