Archive of ‘Recipes’ category

Homemade Almond Milk

I love making this nourishing milk for our boys when they return from a long day at school – I normally serve it with my Chocolate Spelt Cookies.

almond milk

1 cup raw almonds
8 cups filtered water, divided
1/4 teaspoon sea salt, divided
1 small date, pitted
1/2 teaspoon vanilla extract

What you do:
Place almonds in a bowl with 4 cups of filtered water and 1/8 teaspoon of the salt and soak for 10 hours or overnight. Soak date for 10-15 minutes. Drain the nuts and rinse well. Transfer them to a high-speed blender and fill with 4 cups filtered water. Add the date and the remaining 1/8 teaspoon salt and blend until smooth.

Strain the milk through a fine-mesh sieve, a nut milk bag, or doubled cheesecloth. Squeeze to remove all of the liquid. Store in refrigerator for 5 days.  Delicious!

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Overnight Quinoa Bowl

Do you often wish to wake up to a healthy breakfast already and waiting for you in the fridge? Prepare this the night before and you’ll have just that!


Serves 2
1 cup quinoa flakes
250ml coconut milk
½ Greek yoghurt or coconut yoghurt (if you want to keep it non-dairy)
½ tsp pure vanilla essence
pinch cinnamon
2 tsp honey
1 tbsp pumpkin seeds
2 tsp chia seeds
½ cup rasberries
¼ cup coconut flakes

What to do:
In a bowl or mason jar combine quinoa flakes, coconut milk, yoghurt, vanilla essence, cinnamon, pumpkin and chia seeds. Top with rasberries, coconut flakes and any other fruit you desire! Place in refrigerator overnight. Add extra coconut milk if desired.  Enjoy!

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Gluten-Free Pancakes

Pancakes are a big favourite in our house!  I have requests for these most Saturday mornings… they’re delicious and wholesome.


Ingredients (serves 4)
1 1/3 cups gluten-free flour (I use Bob’s Red Mill)
1 teaspoon baking powder
½ teaspoon baking soda
Pinch of salt
2 large eggs
½ cup unsweetened almond, coconut, rice, or hemp milk
2 tablespoons coconut oil

Combine the flour, baking powder, baking soda, and salt in a medium bowl. In a separate bowl, whisk together the eggs, non-dairy milk, and oil. Stir wet ingredients into dry ingredients until smooth. Ladle approximately 1/3 cup pancake batter onto hot griddle. Flip when bubbly and edges are slightly dry.

Top with some berries, dust with some icing sugar or coconut flour and drizzle with a little maple or rice syrup.  Enjoy!

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Cashew & Coconut Slice

I ADORE making healthy wholesome treats and in this house some treats are a big hit, some are not – this slice is a big hit!

cashew & coconut

For the slice:
1 cup pitted medjool dates
1 cup raw cashews
1 cup desiccated coconut
5 tbsp almond butter
1/4 cup nut milk
1 tsp apple cider vinegar
1 tsp baking soda

For the chocolate topping:
3 tbsp extra virgin coconut oil
2 tbsp maple syrup
2 tbsp cocoa or cacao powder

Preheat the oven to 160°C, and grease or line a baking tray.

In a food processor, add the dates and cashews. Pulse a couple of times, until roughly chopped. Add the remaining ingredients and pulse until well combined. Transfer the mixture in to the baking dish, then press down evenly.

Bake in the oven for around 18-20 minutes, or until it’s golden on top. Remove from the oven and leave to cool completely.

To make the chocolate sauce, melt together the coconut oil and maple syrup over a very low heat. Add the cocoa and whisk until smooth. Remove from the heat and leave to cool slightly.

Drizzle the sauce over the slice. Place in the fridge to set.  Delicious!

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Acai Bowl – jam packed with goodness!

I adore the magical colour created with acai bowls… they’re a brilliant way to liven up the dreary standard breakfast.

acai bowl.1

There are many variations with an acai bowl because you can literally add anything you fancy and/or any leftover fruit you have in the fridge.

This will make 2 small bowls… (I doubled it so we had leftovers for the next morning!)

1 cup frozen berries (I used a mix of blueberry and rasberries)
½ cup frozen banana
½ cup
almond milk
2 heaped teaspoons acai powder
2 heaped teaspoons chia seeds
1 tablespoon nut butter (I used almond)
1 tsp cacao
1 tsp maca (I love this powder for our hormones, so supportive!)
small handful kale leaves (optional but add if you fancy a green boost!)

Blend it up in a powerful blender until smooth and serve – top with whatever fruit or superfoods you like.  I’ve topped this with peach, banana and seeds.  Enjoy!

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Apple & Coconut Cake

It IS possible to make gluten free cakes both delicious and wholesome!  When it comes to less traditional flours like coconut flour people don’t really know how to cook with them so I want to show you in this recipe.  Coconut flour is very nourishing but it’s also very absorbent so you don’t need much.

apple and coconut cake

This is one of my favourite cakes using coconut flour and it makes a perfect afternoon tea accompaniment:

What you need:
6 free range eggs
1 cup coconut oil, melted
1/3 cup honey
1 apple, grated
Juice of half lemon (5 drops of lemon essential oil) and some grated zest
2/3 cup coconut flour
1 cup desiccated coconut
2 tsp cinnamon
1 tsp baking soda
a pinch of sea salt

For the topping:
1 apple, sliced into thin wedges
3 tablespoons lemon juice
extra coconut flour for dusting

Preheat the oven to 150°C, and grease a cake tin, or line with baking paper.  Add all of the ingredients to a food processor.  Blend until well combined, then spoon into the prepared cake tin.

Decorate the apple wedges as you like, then pour the lemon juice over the apples.  Place in the oven and bake for 45 minutes or until a skewer comes out clean.  Leave to cool completely before serving.  Dust with coconut flour if desired.  Enjoy!

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The Wholesome Loaf

I like to eat as ‘clean’ as possible and eating clean doesn’t include gluten so my biggest challenge has been finding a gluten-free bread that comes close to the traditional loaf.

I’m a huge fan of ‘tea + toast’ so I’ve been on a mission to find the best substitute.  I finally came up with this recipe, and I have to say it’s my favourite so far – and I’ve experimented with creating A LOT of different varieties of bread.  Ok so this isn’t 100% gluten-free as it contains some spelt (an ancient unprocessed grain) but it’s very low in gluten and it’s way more nutritious!

(Gluten-free shop breads often contain loads of additives and preservatives so you want to try and avoid those.)

There’s also no kneading required for this bread, the texture resembles a cake mixture and you simply pour it into the bread tin – easy peasy!


Preheat your oven to 190c
225g Wholegrain Spelt Flour
175g Gluten-free bread flour (I prefer Dove’s)
50g gluten-free oats (I like Bob’s Red Mill)
2 tbsp gluten-free baking powder
1 tsp xanthan gum
1/2 teaspoon pink Himalayan salt
1/2 cup toasted seeds (I like to use pumpkin & sunflower seed)
450ml water
2 tbsp olive oil
2 tbsp date or rice syrup

Mix the dry ingredients in a large bowl.  Then stir the olive oil and syrup into the wet ingredients and mix together.  The mixture should resemble a cake batter.  Grease a large loaf tin with butter, pour mixture in and place in oven to bake for 50-55 minutes, or until well risen.  (You might want to put a knife down the middle about 5-10 minutes into the baking time to help it split evenly.)

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Chocolate & Almond Balls

I made these balls for an event recently and they went down a treat!  They’re my ‘go to’ snack for curbing sugar cravings – they have the sweetness of the dates and the chocolate from the cacao (the raw and unprocessed version of cocoa).  My children love them too!
chocolate & almond balls
What you need:

  • 1 cup pitted medjool dates
  • 1 cup activated almonds (activated nuts are soaked nuts – this isn’t essential but is much better for our digestion)
  • 1/3 cup raw organic cacao powder
  • 1/3 cup coconut oil (melted gently if not already liquid)
  • 1-2 drops of doTERRA wild orange or peppermint essential oil (optional)
  • ½ cup shredded coconut
  • 1 tablespoon chia seeds

What you do:

  1. Soak dates in warm water for 15 minutes to soften.
  2. Whilst dates are soaking add almonds, cacao, shredded coconut, coconut oil, chia seeds, and essential oil (if using) to processor and mix.
  3. Add dates and process.
  4. If mixture is too dry add either a tablespoon of filtered water, or a little bit more coconut oil.
  5. Let mixture sit for 10 minutes.
  6. Roll mixture into bite sized balls.
  7. Roll balls in shredded coconut or cacao if you like.

Store in the fridge (they also freeze well) Enjoy!

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Wholefoods Carrot Cake

If I was made to choose I think I would have to say carrot cake would be my favourite cakes! Who needs carrot cake laden with sugar and processed flours when you can have this? This makes a perfect (nourishing) accompaniment to afternoon tea!  My boys reaction to this cake was “more, more” so I’ll take that as a good sign!

What you need:
3 eggs
1 big or 2 small bananas
10-15 medjool dates (don’t forget to remove stones!)
6 tbsp coconut oil (you can use olive oil if you like)
1 cup wholegrain spelt flour
1 ½ tsp baking powder
3 tsp cinnamon
½ tsp grated nutmeg
4 medium carrots, grated
½ cup desiccated coconut
½ cup walnut (roughly chopped)
½ cup raisins
200g cream cheese
3 tbsp honey
juice from ½ lime

Preheat over to 180c. Whisk eggs in a medium sized bowl. Place bananas, dates and oil in a food processor and process until smooth.

Sift together flour, baking powder, cinnamon, nutmeg and cardamom and stir it together with the eggs and banana mixture. Add grated carrots, coconut, walnuts and raisins and stir until it all comes together.

Pour into a lined cake tin and bake for approx.. 30-40 minutes.   It’s ready when a knife comes out clean. Leave to cool.

Whip together the cream cheese, honey and lime juice and smooth over cake once cooled. Sprinkle over chopped pistachios or your favourite nut if you like!

Enjoy… with a cuppa!

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Raw Almond Chocolate

When we need that chocolate fix, we don’t need to run off to the local shop and grab a processed bar that’s going to sky rocket your blood sugar.  I LOVE chocolate, always have, and this (nourishing) homemade chocolate is just as satisfying as the bought bars.  The only difference is this recipe is full of ingredients that your body will thank you for.  It literally melts in your mouth and is just so delicious.

You can leave out the essential oils but the add an incredible flavour.

raw chocolate

1 cup coconut oil
1/2 cup honey or maple syrup
1/2 cup nut butter (I use almond or cashew butter)
1/2 cup cacao powder
2 drop doTERRA Wild Orange essential oil (optional)
1 drop doTERRA Cinnamon Bark essential oil (optional)
pinch of sea salt
small handful chopped toasted almonds

In a small saucepan on a very low heat, melt the honey or maple syrup, coconut oil and nut butter.  Stir in the cacao and sea salt.  Stir until smooth.  Add and blend in the almonds until coated with chocolate.  Carefully pour into a small slice tin lined with parchment paper.

Place in freezer to set for approx. 1 hour.

Remove from freezer and chop up into pieces.  As delicious as this chocolate is the coconut oil has it melt easily between the fingers so they’re best stored in the fridge.

If you make this chocolate I hope you love it as much as I do – I’d love to know what you think so let me know in the comments below!

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