Green pesto


This is the way I keep on top of all the abundant green leaves in the garden.

Whizz the following ingredients in the food processor until you reach your desired consistency. 2 cups of basil leaves (or any green leaves such as parsley, rocket, spinach) 1 cup of almonds (cashews or walnuts will be good too) 3 cloves of garlic, salt and pepper and decent slug of olive oil.

Nut butter cookies



These yummy cookies are originally from Petite Kitchen.

Oven at 180C. Put 1 cup of almond meal, half cup of nut butter of choice, half cup of seeds, 1 cup dates (soaked for hour if not Medjool,) 1 teaspoon of vanilla paste and half teaspoon of baking soda.

Whiz them up for a couple of minutes. Roll little balls and place on baking tray. Squash with a fork. They only take 10 minutes in the oven (Bake longer if you don’t want then chewy)

Chocolate Iceblocks


Cut up 2 Ripe Bananas and place in blender. Add 1 cup of coconut cream, 2 tablespoons Cacao powder and 1 tablespoons of Chia seeds.  Blend until smooth. Pour into ice block moulds and freeze.





Makes 8-10 jars

  • 1 cup vegetable oil
  • 1/4 cup mustard seeds
  • 2 tbsp cumin seeds
  • 200 g minced ginger
  • 100 g crushed garlic
  • 3 Tbsp chilli powder
  • 2 Tbsp turmeric
  • 1/2 cup ground cumin
  • 2 Tbsp ground coriander
  • 2.5 kg fresh hopped tomatoes
  • 3 Tbsp salt
  • 1 cup of apple cider vinegar



115g/1 cup flour

1 tsp baking powder

2 tbsp stevia

40g/1/3 cup cocoa powder (or even better, raw cacao powder)

75g/3 tbsp butter, cold and cubed

60ml/1/4 cup full-fat milk


125g/1/2 cup cream cheese or ricotta

2 tsp stevia

1/2 tsp vanilla extract (preferably homemade as you know it definitely has no added sugar)


1. Preheat oven to 180C/160C Fan/ gas 4. Mix flour, baking powder, stevia and cocoa powder together, then rub in the butter with your fingers. Slowly pour in the milk and mix to combine.

2. Roll the dough out on a floury surface (or it works well between two sheets of greaseproof paper, and means you get a pure cocoa Oreo colour rather than floury streaks!) until about 4mm thick, then cut out rounds use a small cookie cutter (I got 30 circles to make 15 Oreos). Prick the biscuits with a fork and bake for 10-12 mins.

3. While the biscuits are cooling, whip the cream cheese with the stevia and vanilla to make the filling. Spoon the filling (1 tsp should do) onto the cooled biscuits and sandwich like Oreos.

Banana Loaf


Dry ingredients

  • 1/2 cup buckwheat flour.
  • 1/2 cup almond meal.
  • 1 1/2 teaspoon baking powder.
  • 1/2 teaspoon baking soda.
  • 1 teaspoon cardamom.
  • 2 teaspoons cinnamon.
  • 1 teaspoon ginger.
  • 1/2 teaspoon all spice.
  • 1/2 teaspoon nutmeg.
  • 1/2 teaspoon vanilla powder (or 1 teaspoon vanilla extract).
  • 1/2 teaspoon sea salt.

Wet ingredients

  • 2 large eggs.
  • 1/4 cup melted coconut oil.
  • 1/4 cup your choice of milk (full-fat or nut milk).
  • 1 teaspoon apple cider vinegar.
  • 3 medium very ripe bananas.


  • 1 cup pecans.
  • 1 tablespoon activated buckwheat groats.
  • 1/4 teaspoon cinnamon.
  • 1 tablespoon coconut oil.


1. Preheat oven to 180ºC / 350ºF / Gas Mark 4 and line a loaf tin with baking paper.

2. In a large mixing bowl, combine all the dry ingredients.

3. In a separate bowl, whisk together eggs, coconut oil, apple cider vinegar and milk. Add in bananas and mash into the wet mixture with a fork. Don’t mash into puree though, leave a few chunky banana pieces.

4. Add the wet mixture into the dry and fold through until just combined.

5. Pour the mixture into the prepared loaf tin. Sprinkle the pecans and activated buckwheat groats on top of the mixture. Then sprinkle with cinnamon and drizzle over coconut oil.

6. Place loaf on the bottom shelf of the oven. Cook for 45 minutes or until a skewer inserted comes out clean. If you find your pecans are browning too quickly, place a piece of foil on top while the remainder of the loaf cooks.

7. Once cooked through, allow loaf to cool slightly before removing from the tin and slicing into 12 slices. Serve with a slather of butter if you like.

Proper Chocolate


When I first made this my audience (husband) was skeptical but now he is an addict. The recipe is from Sarah Wilson’s I quit sugar but I have pimped mine up with some hazelnuts and Pics peanut butter.

  • Gently melt 1/2 cup of cacao butter on a low heat.
  • Take off the heat and add 1/2 cup of coconut oil, 1/3 cup of raw cacao powder and 1 tablespoon of rice malt syrup. (You could use other sweeteners but I like rice malt as it is low fructose)
  • Mix until combined well and pour into a lined 20cm baking tin. Add spoonfuls of peanut butter and a handful of hazelnuts.
  • Put in the freezer and it will be ready in about 30 minutes. If it survives longer than that, chop it into small bits and put jars. It tends to melt after about 15 minutes out of the freezer.

This is now our sweet treat of choice. The coconut oil seems to be super satisfying without the’sugar rush’ effect.

Beetroot Hummus

IMG_3395 beetrootdip

This was so so simple & delicious. I am interested in the idea that humans are hardwired to seek variety in their diet, so adding a few more things on the plate.

Pan fried field mushrooms finished with parsley, basil & a handful of walnuts. Half an avocado mashed with some lemon juice, alongside a hunk of blue cheese & a couple of cherry tomatoes.

Beetroot Hummus based on Libby Weaver’s recipe.

  1. Pulse 2 cups of cooked chickpeas in the food processor.
  2. Add 2 cooked whole beetroots – blend
  3. Add 2 garlic cloves, 3 teaspoons of cumin, 1 large tablespoon of tahini or I used pumpkin seed spread, juice of 2 lemons and half a cup of olive oil.

It makes quite alot so I froze half to use later. Yum.

Kumara samosa w/ Beetroot & cabbage slaw


The crunch of the samosa works well with the creamy avocado & sharp slaw contrasts the sweet kumera. This lovely dinner was a an excellent way to try out the fresh tumeric root from the plant I have just procured. Tumeric is rumoured to have copiuous health benefits…bonus!

Kumera Samosa w/ Beetroot & Cabbage Slaw

  1. Turn oven to 200 degrees
  2. First of all steam/cook 1 small kumara. In the last minute of cooking add a handful of broccoli to lightly steam through.
  3. Stir fry on a low heat 1 small onion and 3 cloves of garlic. Add small pieces fresh ginger & tumeric. Add 1 teaspoon of cumin, coriander seeds & ground coriander. Cooking through the spices will bring out their flavour.
  4. Added 2 cups of chopped vegetables to the pan. I used zucchini & mushrooms but beans & peas would work well too. Once cooked stir through the kumara & broccoli you steamed earlier. Salt to taste.
  5. Lay out on a tray about 10 defrosted small wonton wrappers. Place a spoonful of your mixture in the middle of each. Put another wonton wrapper on top and fold the bottom one over to give you a nice edge.
  6. Bake for 10 -15 minutes until golden brown
  7. Now make the slaw. While they are in the oven finely chop a cup full of red cabbage and grate 1 beetroot. Mix these with juice of 2 lemons. Add some walnuts and fresh coriander. I also mixed in some finely chopped fresh tumeric and ginger but will be fine without too.
  8. Mash 1 or 2 avocados with half a cup of yogurt, salt & pepper to taste.

I have kept some samosas for lunch tomorrow. Hope they are as good cold as they were hot.