Plant based

Plantain Curry with Smoky Tofu Peanut Butter sauce

One of my rules is to get 30 different fruits, vegetables and herbs into my diet each week. It really helps to support your digestive system and add an extra boost of fibre and digestive enzymes to your gut. When I’m passing an International store I always take a look to see what different veg I can buy. Last week they had some beautiful ripe plantains in the store I visit most often on the way into Leicester. PAK foods is packed with things I’ve never even heard of and you’ll often find me googling ingredients to see what I can make before I buy it. I almost got caught out with the bitter

Chilli Mint Peas and Beans

This is one of my go to accompaniments when I want to create a little extra salad or have some pre prepared vegetables when someone is coming to lunch. You can make it with fresh or frozen peas and beans and it’s a great staple to have in the fridge as a quick snack anytime. Ingredients ½ a bunch of fresh mint, (approx. 25g) 300 g fresh or frozen peas 300 g fresh or frozen broad beans 1 fresh red chilli 1 lemon – juice and zest 2 tablespoons olive oil (extra virgin) 1 table spoon apple cider vinegar Directions Cook the peas and beans in boiling water until tender then drain and fresh in cold

Vegan Coconut Ice Cream Bars

Inspired by a Bounty Bar recipe I spotted on Instagram recently I decided to clean up the ingredient list and create these delicious Vegan Coconut Ice Cream Bars.

Vegan Breakfast Cookies

I know, cookies for breakfast? Well sometimes you just need an extra treat and these are definitely that. They’re firm on the outside and oh so soft and squishy within. They’re perfect warm from the oven, I love them alongside a protein smoothie too, but they’re equally good cold and last 4 or 5 days in an airtight tin (but not in our house!) Makes about 20 cookies Ingredients 2oog gluten free rolled oats 50g unsweetened desiccated coconut 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon fine sea salt 2 flax eggs* 225g smooth almond butter 120ml maple syrup 1 teaspoon pure

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

Great lunches start with falafel

I often make a batch of these delicious falafels most weeks and once cooked put them in the fridge ready for a quick lunch on the run. They’re perfect with sweet potato wedges and salad or for a super quick lunch I’ll just add them to a gluten free pitta or wrap. I love to make my own wraps but haven’t mastered gluten free pittas. If you have a favourite pitta bread recipe do share it. Ingredients 1/2 table spoon chia seeds mixed with 2 tablespoon water. Set aside while you get all the other ingredients together 1 small onion/scallion finely chopped 1 400g tin chickpeas, rinsed and drained 2

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

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

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

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.

Plantain Curry with Smoky Tofu Peanut Butter sauce

Chilli Mint Peas and Beans

Vegan Coconut Ice Cream Bars

Vegan Breakfast Cookies

Make the Perfect Summer Salad - Asian Style Slaw Recipe

Great lunches start with falafel

Nut Butter Cookies - Gluten free and Vegan

Sweet and Savoury Spicy Nut Clusters

The best homemade Oatcakes

Fudgy Caramel Icecream Bars

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