Almond Choc


170 grams flaked almonds

2 tbsp coconut oil

30 grams coconut cream

70 grams dark choc


Heat the oil in a pan and add the cream, it will blend in with the oil and become a creamy paste. Remove from heat and add the almonds. Stir well. Place in a dish lined with parchment paper and leave in fridge for about an hour.

When hardened, melt the dark choc and cover the almond block. Place in fridge again and when set, chop into squares….and enjoy!


Fresh Ginger Turmeric Latte


150 mls coconut milk

1 grated thumb size piece fresh ginger

Black pepper

Pinch turmeric

1 squidge rice syrup


Place all the ingredients in a small pan and place on a low heat. Stirring all the time and when bubbling take off heat. Drink for taste but it is good for you….


Apple & Almond Tarts


For the pastry;

180 grams ground almonds

2 tbsp coconut oil

1 egg

For the filling;

3 medium apples sliced into 12

3 tbsp flaked almonds

3 tbsp rice malt syrup


Preheat the oven to 160 degrees. Place the ground almonds into a large bowl and heat the oil up, when cooled add it to the almonds and mix until it becomes like suet. Add the egg and bind the mixture, it will be like pastry. Wrap it in cling film and place in fridge for 30 mins.

Meanwhile place the apples on a baking sheet, spoon some syrup on and bake for about ten minutes. Remove and sprinkle some flaked almonds on, put back in the oven for further five minutes. When cooked remove. Meanwhile take pastry out of fridge and with rolling pin, roll out and cut twelve circles with cookie cutter. Place in each muffin case and bake for about ten minutes. When done place each piece of apple onto each pastry circle and bake for few minutes. Remove and eat!! Enjoy….


Carrot Soup with Kale & Chilli Salsa


5 large carrots, peeled and chopped

2 cloves garlic peeled

1 large onion peeled and chopped

1 tbsp Bouillon stock

1 tbsp butter

1 pint water


1 tbsp honey

For the salsa

3 Kale leaves

1 red chilli

Juice half lemon


20 grams rocket leaves

2 tbsp rapeseed oil


Place the butter in a large saucepan and melt, add the onion, garlic and carrots and stir for about 2 mins. Season and add the stock, seasoning and stir well. Add the water and leave to bring to the boil on gentle heat. Taste and season if needed. Add the honey and simmer for about 30 minutes. When cooked leave to cool for sometime and the blitz until smooth.

For the salsa, place all the ingredients in a food processor and blitz until it becomes well mixed and resembles a salsa. Serve with the soup to add taste and texture…




100 grams desiccated coconut

2 tbsp coconut oil

20 grams block coconut cream

2 tbsp rice malt syrup

80 grams dark choc


Melt the coconut oil in a pan, then add the cream and melt this too. Add the coconut and coat it with the melted oil and cream. Add the syrup and stir well. Line a small dish with parchment paper and spoon the coconut mixture in it. Leave in the fridge to set for about 2 hours.  When set, melt the chocolate and spoon over the set coconut and place in fridge once again for about an hour.  Chop into squares and serve! Much better than the commercial stuff!


Split Pea, Pecorino & Parlsey Frittata


100 grams cooked and soaked split peas

50 grams chopped pecorino

Small bunch chopped parsley

Half red onion chopped

2 cloves garlic

1 tsp chilli flakes

2 beaten eggs



Heat a non stick pan using a little butter. Cook the onion, garlic and chilli flakes and after about five minutes add the split peas, mix well and season well. Then add the cheese, parsley and when they have been cooking for about five minutes more, arrange them so they are in the middle of the pan and then pour in the beaten egg. Use a pallet knife when the edge of the egg begins to cook and run it round so it can’t stick. When cooked on one side flip it over. When cooked then serve with a salad. Yum!


Vegetable Hummus with Roasted Vegetables


1 Sweet potato peeled & chopped

1 small red onion chopped

4 cloves garlic

1 courgette chopped

1 leek chopped

Rapeseed oil

Juice half lemon

1 tbsp tahini



Preheat oven to 180 degrees. Prepare the veg and roast for 30 mins.  When roasted place some of it in a food processor with the tahini, lemon juice, seasoning and oil. Blitz until well mixed and serve with the remaining veg or use as a dip!


Broad Bean, Chilli & Ricotta filled Roasted Red Peppers


2 Long red peppers

A glut of rapeseed oil


2 Sticks of celery

1 Green chilli

10 Grams parsley

Juice half lemon

1 tsp Bouillon stock

200 grams Ricotta cheese


Preheat oven to 160 degrees, and then cut the peppers down one side, lay on baking sheet, drizzle some oil on and season. Place in the oven.

Meanwhile peel and shell the beans and cook on moderate heat for until cooked. When cooked blend in food processor with all the other ingredients adding the Ricotta at the end. Make sure it is well seasoned and add more if needed. When the peppers have been cooking for about 20 minutes take out of oven, fill each pepper with the broad bean mixture once it had been blitzed.

Cook for further 15 minutes and grill for five minutes. Serve alone or with chicken, salad or serve as a pasta sauce.


Sweet Potato, Chilli & Butterbean Patties


1 tsp chilli paste

2 small cooked sweet potatoes

1 tin butterbeans

10 grams coriander


2 tbsp garlic olive oil

Juice half lemon


Using a food processor blend the sweet potatoes, beans, and chilli first. Add the lemon juice and oil and season well.  Add the coriander last. The paste should be wet but not too wet when all blended.  Spoon onto a baking sheet and bake in a moderate oven, 160 degrees for thirty minutes. Serve with salad and baba ganouche.


Broad Bean & Cream Cheese with Pasta


200 grams pasta

150 grams broad beans

Butter for cooking

1 small red onion

3 cloves garlic

1 tsp Bouillon stock

2 tbsp red wine


50 grams cream cheese

30 grams parmesan


Fry the onion and garlic in some butter and season well. Add the stock, the broad beans and wine. Stir well.  Cook on low heat and leave for fifteen minutes. In the meantime heat some water for the pasta. Add the cream cheese to the broad bean mixture and stir in well. When the pasta is cooked add this to the mixture and mix well. Grate the parmesan on the top and serve! Yummy….


Roasted Butternut Squash, Sweet Potato & Halloumi, with Broad Bean, Cabbage & Avocado Cream


Half butternut squash peeled, sliced and cubed

1 small sweet potato, peeled and cubed

3 to 4 chestnut mushrooms, sliced

225 grams halloumi cheese cubed

150 grams broad beans cooked

Juice half lemon

1 half avocado

50 grams cooked green cabbage


1 small red onion chopped

3 cloves garlic sliced

1 tsp Bouillon stock

Few tbsp olive oil for roasting and for cream

Few basil leaves


Preheat oven to 160 degrees. Place the squash and sweet potato onto a baking tray and season and pour over the olive oil. Roast for about twenty minutes. In a sauce pan fry the onion, garlic and add the stock and season. Leave to one side. Take out the squash from the oven and add the mushrooms and halloumi. Bake for a further fifteen to twenty minutes.

In a food processor, add the lemon juice, avocado, seasoning, cabbage and the basil leaves as well as olive oil, add the cooked onion and garlic. Blitz until creamy. Leave to one side.

Remove the squash etc from the oven and place onto a serving dish, Scatter the cooked broad beans and then spoon the creamy avocado mixture on the top. Pour a little olive oil on the top and season. Serve!


Butternut Squash, Flagolet Bean and Mushroom Lasagne


Half buttersquash thinly sliced

100 grams sliced mushrooms

265 grams flageolet beans

400 grams tomato passata

4 cloves garlic peeled/sliced

1 small red onion sliced

10 grams fresh chopped basil

150 grams cream cheese

1 tsp Bouillon stock


1 tbsp paprika

100 grams frozen peas.


Preheat the oven to 160 degrees. Lay the butternut squash on a baking sheet and drizzle oil and season. Cook for around 20 minutes. Meanwhile, in  a pan heat up some butter and cook the garlic and onion. Season, add the stock and beans. Stir well, add the passata and cook for about ten minutes on a medium heat. Season again if needed. Add the peas. Remove the squash from the oven, and take the passata off the heat. Take an oven proof dish around 8 inches in diameter all around.

Pour a layer of sauce on the base of the dish and lay some sheets of the squash on top. Spread the cream cheese on the squash and layer some mushrooms. Keep doing this until the ingredients have all been used ending with some sauce so it does not dry in the oven. Bake in the oven for about 35 minutes.

Serve with plenty of greens!


Chicken & mushroom quinotto with greens


150 grams quinoa (cooked)

2 cooked chicken legs (bones removed)

1 red onion chopped

2 cloves garlic

2 small yellow peppers chopped

3 large chestnut mushrooms sliced

1 cup chicken stock

1 tsp Bouillon stock


2 large cabbage leaves sliced

Bunch fresh mint chopped.


Fry some butter in a pan and add the onion and garlic, cooked down and add the peppers, season and the cooked quinoa. Add the Bouillon, the mushrooms and cook for about fifteen minutes. Stir well.

Add the chicken stock, let it reduce for further ten minutes and add the chicken. Taste and season more if needed. Leave to cook and add the cabbage so it wilts.

Serve with the chopped mint and enjoy!


Nectarine & Rose Water Crumble with Almonds & Pistachios


4 nectarines chopped into medium pieces

2 tbsp rose water

50 grams of almonds and pistachio (blitzed)

1 tbsp rice malt syrup


Cook the nectarines with the rose water in a pan for ten minutes.  Blitz the nuts and leave to one side. Preheat the oven to 160 degrees meanwhile. When  the nectarines have cooked then place them in a dish and place the nuts on the top, spoon over the rice syrup and place in oven for about 15 to 20 minutes.

Serve with yoghurt. Yum!!!

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Cauliflower Pizza


For the base: 250 grams cauliflower (blitzed up)

100 grams ground almonds

1 egg beaten


2 tbsp rape seed oil

For the topping; 3 large mushrooms

75 grams soft goats cheese

20 grams rocket leaves

Cherry tomatoes

2 tbsp olive oil



Preheat the oven to about 160 degrees. Place the cauliflower in a large mixing bowl, add the almonds, seasoning and egg and mix well. Lay in four small sections on greaseproof paper, on a baking sheet and place in the oven.

Cook for about 20 minutes and then turn over and cook on other side for about 5 mins.

Remove from oven and put the mushrooms, tomatoes and olive oil on the base. Season well and place in the oven for five mins. Remove and then add the goats cheese and put back in the oven. Cook for further 10 minutes. Take out and place the rocket leaves on the top and enjoy!! Yummy!



Roasted Pepper with Mozzarella & Broccoli Pesto


One yellow pepper

Broccoli pesto; 10 grams rocket, 70 grams broccoli, juice of one lemon, seasoning and olive oil.

150 grams mozzarella

60 grams mushrooms

1 avocado



To make the pesto blitz the ingredients in a food processor. Preheat the oven to 160 degrees. Cut the pepper in two and place on a baking tray, drizzle olive oil on it and season and place in oven for about ten minutes. Meanwhile fry the mushrooms and mash the avocado and place on a plate. Drizzle olive oil and season.

Remove the pepper from oven and stuff with mozzarella and pesto. Place back in oven for about ten more minutes. When mushrooms are cooked place on top of avocado. When pepper is cooked serve on the avocado and mushrooms. Enjoy!!


Broccoli Pesto Pasta with Mozzarella


For the pesto: 10 grams rocket

juice of one lemon

1 tbsp olive oil


70 grams broccoli

Plus; 100 grams broad beans

70 grams gluten free pasta

Buffalo mozzarella


Cook the broad beans in a pan for about ten minutes, meanwhile in a food processor blitz the rocket, lemon juice, olive oil, broccoli and seasoning. Blitz until smooth. Leave to one side. Cook pasta in water and when ready incorporate with the broad beans. Chop up the mozzarella and add to pasta and beans. In a pan mix it all up with the pesto mix, season again if needed and serve. Yummy!


Halloumi, Mushroom & Beetroot Salad


100 grams halloumi (sliced)

3 small pickled beetroot (sliced)

1 small onion, 1 clove garlic (both chopped)

100 grams chopped button mushrooms

handful rocket


For the dressing

2 tbsp tahini

juice half lemon

1 tbsp cider vinegar

1 tbsp olive oil


Fry the onions and garlic in some butter for a few minutes, season well, Add the mushrooms and fry for few minutes more. Arrange the rocket and beetroot on a plate, layer the mushrooms on top when cooked. In the same pan add the Halloumi and fry on each side for a couple minutes. Place on top of the mushrooms. For the dressing mix all the ingredients well in a bowl, season and pour over the salad. Enjoy!!!

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Goat Cheese Tart

Ingredients; the pastry

180 grams ground almonds

2 tbsp coconut oil

2 medium eggs

extra oil for greasing


Melt the coconut oil in a pan and leave to cool. Place the almonds into a pan, add the oil and stir well. Add the eggs and mix until it binds together. Scoop it all up and cling film it. Leave in fridge for an hour or two until it firm ups.

Ingredients: for the filling

120 grams soft goats cheese

1 egg beaten

10 grams chopped chives

1 large medium heat chilli chopped

1 tsp paprika



Preheat the oven to about 180 degrees. Place the goat cheese, chives, chilli and paprika in a bowl and mix well. Combine well and place in fridge for about twenty minutes. Remove pastry from the fridge and roll out to about half centimetre thick. The pastry can be quite sticky so it is good to roll it under the cling film. Use a cookie cutter to cut out eight to ten rounds. Grease a muffin tin and using a pallet knife place each round into the muffin tin. Blind bake for about fifteen minutes. No cooking beads needed. Remove from oven and evenly spoon the mixture into each tart case. Place back in oven for about twenty minutes. The tops should to slightly golden.  Remove from oven and serve with salad. Yum!!

Energy Balls



100 grams dark chocolate (85%) but you can use what you like

130 grams medjool dates

100 grams cashew nuts

3 tbsp rice syrup


Place the nuts and choc in a food processor and blitz, add the dates and blitz until all mixed. Put the processor on slow and through the top pour in the rice syrup. Until it has all been blinded together. Roll into balls and place on parchment paper and refrigerate for couple hours before eating. Yum!

Courgetti,Sweet Potato & Halloumi Crumble


1 large courgette spiralised
1 sweet potato peeled & chopped
1 small onion finely chopped
4 cloves garlic finely chopped
2 spring onions
1 tsp Boullion Stock
1 tsp fennel seeds
250 grams halloumi sliced
100 grams oatcakes (blitzed into crumbs)
a little butter
A small bunch parsley chopped
Fry the onion, spring onion and garlic in some rapeseed oil, season, add lemon juice, parsley and the stock and mix well. Meanwhile preheat the oven to 180 degrees.  Place the courgettes and sweet potato in an oven proof dish, season and drizzle some oil, take the onion mix off the heat place on top of the courgettes and sweet potato and transfer to the oven for about fifteen minutes. When cooked take out the oven and place the halloumi on the mixture, transfer back to oven and leave in for twenty minutes. Meanwhile heat some butter in a frying pan  and add the blitzed oat cakes so they are coated. Leave to one side. Remove the dish from the oven and place the oatcake mix on top and place back in oven one last time. Cook for a further fifteen minutes. Remove and enjoy! 

Warm Broad Bean & Halloumi Salad


250 grams cooked broad beans

250 grams halloumi cheese cubed

1 small onion chopped

50 grams baby spinach

70 grams chestnut mushrooms sliced

1 tbsp rape seed oil

Squeeze half lemon


1 small chilli deseeded & chopped


Heat the oil in a pan, fry the onion and chilli for couple minutes. Add the halloumi until it has browned a little, then add the broad beans and the mushrooms. Let them cook for few minutes, add lemon juice and season. Wilt the spinach into the pan, stir well and serve. Eat on its own or with chicken or fish.




15 grams fresh coriander

400 grams tinned chick peas (drained)

2 or 3 oat cakes

1 tbsp rape seed oil

splash water


Preheat the oven until 160 degrees.  Have a baking sheet ready. Place the chick peas and coriander into a food processor, blitz for thirty seconds and then add some water, the oil and the oatcakes. Blitz again until the consistency has thickened. Roll into balls and place on baking sheet and bake in oven for 30 minutes or until cooked through and slightly crispy on outside.

Pineapple Crumble 


half pineapple cut into chunks

1 tbsp rice syrup

1 tbsp butter

For the crumble

60 grams oats

1 tbsp butter


Preheat the oven to 160 degrees. Place the pineapple in a heat proof dish, and pour over the syrup, and place the butter strategically over the pineapple. Place in the oven for about twenty minutes. Meanwhile in a pan, heat the butter and add the oats once it has all melted. Take off the heat and coat the oats in the melted butter. Leave to one side, and when the pineapple has cooked take out the oven and place the oats over the fruit. Put back in oven and cook for another fifteen minutes.  When cooked serve with creme fraiche. Yum!


Mushroom, Prosciutto & Sun Dried Tomato Bregg
150 grams ground almonds
120 grams chopped cooked mushrooms
1 tbsp baking powder
1 tbsp stock 
Four slices prosciutto crudo
1 egg
splash water 
Four sun dried tomatoes chopped
Preheat oven to 160 degrees, meanwhile line a loaf tin with parchment paper. 
In large bowl add the almonds, baking powder, stock and seasoning. Stir well and add the water and mix again. Add the egg and mix as it will become quite sticky. Add all the other ingredients. Season again and mix until all combined together. Transfer to the loaf tin and place in oven. Cook for forty minutes. When cooked it will come clean when a knife is placed in. Serve with salad and lots of butter!

Mushroom & Garlic Pate IMG_2172


120 grams chestnut mushrooms roughly chopped

30 grams butter

2 cloves garlic

70 grams creme fraiche



Fry the mushrooms and garlic in the butter, season well and when ready transfer to a food processor. Whizz until mixed well and add the creme fraiche and whizz again. Transfer to a container and place in the fridge for couple hours before eating to set.

Custard Tarts



For the pastry; 150 grams ground almonds
2 tbsp grape seed oil
1 egg


Preheat  the oven to 160 degrees, have a muffin tin ready, this will make about ten tarts. Place the ground almonds in a large bowl and add the oil, and mix well. Add the egg and mix well, bind together with your hand. If made in advance then wrap and leave in fridge for an hour. Roll out and cut into circles with a cookie cutter and add to muffin tins and place in oven. Cook for about twenty minutes.

For the custard;

2 cups almond milk
3 eggs
3 heaped tbsp coconut sugar
1tsp vanilla extract
A grating of nutmeg


Add all the ingredients to a large bowl and whisk until well blended. Leave to chill for half hour.  When pastry cases are cooked remove from oven and ladle some custard into each tart case and place back in oven at 160 degrees for a further thirty minutes. When remove leave to cool and enjoy with tea.

Bean, Sweet Potato and Mushroom Cassoulet


2 medium sweet potatoes; peeled, diced

1 small onion sliced

2 spring onions, sliced

3 cloves garlic, peeled, chopped

1 yellow pepper, diced

1 tin flageolet beans (265grams)

3 to 4 large chestnuts mushrooms, sliced

1 heaped tsp Buillion stock


70 cl non alcoholic ale

30 grams kale


Heat some butter in a pan and fry the onions, spring onions and garlic, after they are browned add the sweet potato, season well and add the stock and the ale. Leave for about ten minutes to cook and add the mushrooms, peppers, kale and beans. Leave to cook for about twenty minutes. Season again and leave to cook on very slow heat for about ten minutes.

Serve with rocket and tahini.


Halloumi Salad with Tahini DressingImage-2


20 grams rocket or lambs lettuce

Handful cherry tomatoes, chopped

Half courgette, spiralised

Rape seed oil for frying

3 slices halloumi

For the dressing; 1 tbsp tahini, 1 tbsp oil oil, 1 tbsp cider vinegar, seasoning


In a frying pan heat up the oil and fry the courgette, meanwhile place the rocket and the tomatoes in a dish. Slice the halloumi read for frying. When the courgette is cooked place onto the rocket an add the halloumi to the pan. Fry on each side until golden brown. Make the dressing and season well. Add the halloumi to the salad and drizzle the dressing on top. Yum!

Almond Cereal

Almond Cereal
Very Healthy for the Morning

3 tbsp coconut oil melted
150 grams flaked almonds
2 tbsp chia or flax seeds
3 tbsp raw nuts of your choice
2 tbsp rice syrup (optional)
Preheat the oven to 140 degrees or gas mark 4/5.
Place all the ingredients onto a baking sheet and pour over the oil and syrup and mix well.
Bake for about 15 minutes.
Leave to cool and transfer to container.
Serve with fruit and yoghurt.

                                 Almond and Date Cake


This is gluten-free and has very little sugar.


3 x tbsp rapeseed oil
2 x tbsp rice syrup
3 eggs
1 tsp cinnamon
4 medjool dates chopped up
150 grams ground almonds
3 tbsp chopped nuts (any type)
2 tbsp almond milk
1 tbsp baking powder


Preheat the oven to 140 degrees or gas mark 4
Line a spring back tin with parchment paper
Take a large bowl and add the oil and syrup. Mix well and then add the eggs one by one. Add the ground almonds and the baking powder and mix well then add the cinnamon.
Mix again before adding the nuts and dates and milk. Mix well and place in the tin and bake in the oven for about 45 minutes. Place a knife in and if it comes out smooth it is cooked. Leave to cool.