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Plant based

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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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Chinese Five Spice Granola

I love the oriental blend of Chinese five spice. I first encountered it in sweet treats when I made Gwyneth Paltrow’s muffins in her first healthy living book for Goop. They were delicious and I’ve been experimenting with it ever since. This is a really healthy treat packed with healthy spices – cinnamon, star anise, fennel, cloves and Sichuan pepper. I love that you get to choose what goes into your homemade granola. Personally if I’m embarking on a healthy living kick and watching my sugar intake I cut out the dried fruit as it is so sugar heavy but as a treat it makes a really lovely

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Peanut Butter Oat Bar

This bar was inspired by a mum of one of my daughter’s friends. They both row together and after a big race or a regatta they are seriously in need of some high density nutrition and this bar packs a real punch. Not one if you’re trying to lose a few pounds but a super nutritious treat for after a big workout or HIT session. Dry Ingredients 180g gluten free oats 60g oat flour (oats ground into flour works perfectly) 85g desiccated coconut 115g vegan dark chocolate 40g pumpkin seeds 40g sunflower seeds 25g chia seeds 60g linseeds 155g sultanas or cranberries – or other dried fruit you like Wet

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Salted Caramel No Bake Dessert

Having been gluten free for a few years I’d pretty much got desserts down to a fine art but then I added being vegan and refined sugar free into the mix and the whole world changed. I can quite see why restaurants serve fruit salad or sorbet as the vegan dessert option but honestly there are times when that just doesn’t cut it. For a special occasion I like to make something that has had some thought put into it and this salted caramel nut butter dessert is just that. Layers of lusciousness that ooze luxury. It is super rich so you’ll only want a tiny slice which is probably for the best as it

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The Best Healthy Homemade Energy Bar

I was having a conversation with a mum from the rowing club about the virtues of homemade nut and seed bars and she mentioned she had a lovely recipe her teenage son adored. Me being me I got the ingredients together without really reading the full recipe and got started. I realised I didn’t have the vegan butter alternative it suggested so thought I’d improvise with oil and oat milk to create my own version of the bar. It wasn’t until I got to the end that I realised the original bars were raw and with my additions I really needed to bake them so I popped them in the over for 10 minutes and

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