Nutritious Nutella: vegan, sugar free

I have to admit that Nutella used to be my favourite food. I could sit and eat an entire jar with a spoon no problem. My love of this chocolatey, hazelnutty blend of awesomeness meant I had to explore a new health giving version, which I’ve been doing over the past few months. Some of you may have seen another recipe for this on my blog a while back, but that one wasn’t quite right so it’s been tweaked and revamped to make this one, which to be honest is unbelievable. Just so perfectly thick, smooth, sweet and creamy. It melts perfectly on hot toast over a layer of crunchy almond butter, tastes delicious drizzled across a bowl of sliced banana & juicy berries and works a treat eaten straight out of the jar with a spoon!

I never realised it could be so easy to turn this classic spread into something so healthy. I really think you’ll be so surprised about just how similar it tastes to the real thing but how much better it makes you feel. It’s so awesome as each bite really is packed full of delicious health-giving goodness. All of its ingredients have their own amazing properties. Hazelnuts, which are the main ingredient, are filled with numerous vitamins, minerals, protein, fibre and heart-healthy fats, all of which are vital for supporting your body and digestion. Even better, they’re particularly rich in vitamin E which is the most important vitamin for maintaining beautifully clean and shiny skin, hair and nails. Cacao, the bean which all chocolate is made from, also has numerous beneficial nutrients in this raw, unprocessed state as it is packed with iron, fibre, calcium, zinc, potassium and antioxidants, unfortunately these benefits disappear when it is processed and refined to make conventional chocolate though, which is why this Nutella trumps the supermarket version any day.

Makes 1 jar

- 1 cup of hazelnuts

- 1 cup of medjool dates

- 1/2 a cup of water

- 2 tablespoons of pure organic maple syrup (please don’t use one with nasty additives)

- 1-2 heaped tablespoons of raw cacao powder (depending on how rich you like it)

Optional: 1/2 a ripe banana – gives a very subtle, but very delicious flavour!

Start by soaking the hazelnuts in water overnight, or for at least six hours – this is so important and the recipe just won’t work if you don’t do this! To soak simply place the nuts in a bowl and cover them with filtered water, then leave to one side. Once you are ready to make the Nutella drain the water from the bowl and discard it. Then place the nuts in a food processor with the pitted dates, fresh water, maple syrup and raw cacao (if you want the banana touch then add the banana at this point too) and blend for about 5-10 minutes, until a very smooth paste forms. Then store it in an airtight jam jar in the fridge. Enjoy!

Asparagus, new potato & avocado salad: vegan

Asparagus is back in season in England, which is the best news as I love asparagus. It’s one of my all time favourite vegetables. It just has such an incredible flavour that needs very little done to it as it’s so naturally awesome. As a result I think it tastes best in very simple meals, like this delicious salad. The aim of this salad is to let every delicious ingredient speak for itself, no one flavour dominates but instead each mouthful is about subtlety! The new potatoes are cooked so that they are so wonderfully soft and just melt-in-your-mouth, absorbing the beautiful essences of the olive oil, apple cider vinegar and lime juice. The avocado then adds the perfect creamy touch, bringing everything together, while the tomatoes add an awesomely sweet, juicy element and the pumpkin seeds add the all-important crunch! They all taste perfect tossed together with wild rocket leaves and served with a side of my favourite Borough Market hummus – healthy eating at its best! I’ve been eating this a lot over the past few weeks – it’s just so easy and everyone seems to love it.

Potatoes often get a bad reputation, I find that people are weirdly scared of them, seeing them as some form of evil fattening ingredients – which, let me tell you, is kind of ridiculous as they’re really not calorific at all! One cup of potatoes contains just 150 calories, so really there’s nothing to panic about here – besides they’re a slow releasing carbohydrate so will keep you full and bursting with energy for hours. Even better, they also contain a whole host of really important vitamins and minerals, including vitamin C, B vitamins, potassium, copper, manganese and fibre – all of which allow your body to function properly; while also being packed with a wide variety of antioxidants, which protect your body from the damage that leads to chronic diseases. So maybe it’s time to re-examine your potato relationships, they’re really very delicious and wonderfully healthy!

Serves 2

- about 12-15 stalks of asparagus

- 8 large new potatoes

- 3 large handfuls of rocket/arugula

- a dozen cherry tomatoes

- 2 ripe avocados

- a handful of pumpkin seeds

- 1 tablespoon of extra virgin olive oil

- 1 tablespoon of apple cider vinegar

- 1 squeezed lime

- salt

Optional: one pot of hummus

Start by boiling the potatoes for 15-20 minutes until they’re perfectly soft but not disintegrating. While these cook steam the asparagus for 5-10 minutes, until they’re perfectly cooked but also not too soft.

Then slice your cherry tomatoes into quarters and your avocados into bite sized squares, placing them when ready into a big salad bowl with the rocket and pumpkin seeds. Once the asparagus is cooked, leave it to cool for a few minutes before adding it to the bowl.

When the potatoes are cooked, drain them and allow them to cool before slicing them in half length-ways and then half moons. Then add them to the bowl.

Drizzle the olive oil, apple cider and lime across the salad with a sprinkling of salt. Stir well then serve and enjoy!

Triple layered chocolate cake with thick frosting & fresh raspberries: vegan, gluten free

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This might be the lightest, fluffiest, most incredibly moist cake ever. Seriously it’s amazing. You could eat at least half the cake before you started to feel that nasty nauseous, lethargic feeling that a slice of normal cake often gives you! Yet it is still so awesomely decadent with its three layers of perfect chocolate sponge sandwiched between lashings of thick, creamy chocolate frosting, rows of sweet fresh raspberries and a sprinkling of crunchy almond flakes to finish. You’ll really impress everyone with this – they’ll never believe that it could possibly be so guilt-free when it looks and tastes this good! For me the best thing about it though is the sweet, but slightly sharp tart contrast between the berries and the chocolate – it’s so perfect! Not only does the cake taste fantastic, but it’s actually really good for you as it only contains the best, most natural ingredients so each bite is packed with the nutrition and love that your body needs. The sponge is made primarily of sweet potatoes, ground almonds, dates and water, while the main ingredient in the icing is avocado! Of course everything also uses raw cacao powder to get that wonderfully rich chocolate flavour that we all love, which is awesome as cacao tastes much better and more authentic than cocoa, while also doing wonders for your body. Unlike cocoa powder, the superfood cacao isn’t refined so it still contains all the original vitamins and minerals – it’s even packed with more antioxidants than almost any other food on the planet, while also containing lots of serotonin, which acts as a mood-booster and a natural anti-depressant! So eating chocolate cake really does make you happy!

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Serves 12

For the cake

- 5 small sweet potatoes

- 2 cups of ground almonds

- 1 cup of buckwheat flour

- 1 cup of dates (preferably medjool)

- 3/4 of a cup of water

- 1/4 of a cup of raw agave syrup or pure maple syrup (add more if you like it sweeter)

- 3-4 tablespoons of raw cacao powder

- 1 tablespoon of cinnamon

- 2 teaspoons of vanilla bean paste

- a pinch of salt

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For the icing

- 5 avocados

- 1 really ripe banana

- 1 cup of dates  (preferably medjool)

- 3 tablespoons of raw cacao

- 3 tablespoons of raw agave syrup or pure maple syrup

For the toppings:

- 1 cup of raspberries

- a handful of almond flakes

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Start by pre-heating th eoven to 180C. Then peel the sweet potatoes, before slicing them into chunks and steaming for about twenty minutes – until they’re really soft and almost close to disintegrating.

While the sweet potatoes cook place all the dry ingredients – ground almonds, buckwheat, cinnamon, cacao and salt into a large bowl and mix well. Keep this to one side.

Then make the icing – simple place all the ingrdients into a food processor (peel the avocado & banana first of course and remove the avocado and date stones). Blend for a few minutes until a smooth, thick, creamy mix forms. Place this into a new bowl and store in the fridge.

By this time the sweet potatoes should be ready. Transfer them into the (empty) food processor with the pitted dates, vanilla bean paste, water and raw agave and blend until smooth. Then mix this into the bowl of dry ingredients until a delicious cake mix appears.

Pour this into three separate cake tins and bake for about twenty minutes – until you can put a fork in and pull it out clean. Once the cake tins have cooled down, turn them upside down onto a plate or cooling rack for at least five minutes until they’re no longer hot at all.

Once cool, assemble the cake. Put the thickest cake on the bottom and spread a layer of icing over it before placing a circle of raspberries around the edge and a few in the centre for balance. Then place the second layer on top do exactly the same thing. For the final layer I sprinkled almond flakes on a layer of icing as I love the colour contrasts, but you can add more raspberries if you prefer. Then slice and enjoy!

Vegan almond and cashew yoghurt: dairy free

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This recipe for cashew and almond yoghurt might be my best I’ve made in a while – it is just so awesome. So good that my boyfriend actually said that I shouldn’t share the recipe but bottle it and sell it, and he doesn’t even like yoghurt normally! It’s just so beautifully sweet and creamy, yet wonderfully light and simple. I’ve been loving it so much for breakfast, mixing a few spoonfuls of it with banana slices, frozen raspberries, raw cacao nibs and dried figs; seriously the best breakfast ever! It tastes so good mixed into smoothies too, making them extra creamy. I think you’re all going to fall so in love with this recipe! I know I for one have really missed yoghurt since giving up dairy and I really don’t like the non-dairy alternatives as they’re filled with weird sweeteners, additives and chemicals which I don’t want to put into my body – so this is so perfect for all of us! It’s so easy to make too, you really don’t have to do anything to it other than pit a few dates and put everything into a blender. I really can’t wait to hear what you guys think of this – I’ve been so excited to share it with you!

I know some people might be reading the title of this and thinking ahh there must be so many calories in that! As much as I don’t believe in calories I know some people do think about them, but you really don’t need to worry about it here as there is one cup of nuts per 3 cups of water so there’s nothing crazy going on – it’s really no different to having a spoonful of nut butter! Studies also show that eating nuts actually lowers the risk of weight gain! This is partly because they’re such a filling source of protein so they sate your hunger and therefore stop snacking, as well as filling you with energy. The protein content of almonds is particularly awesome, did you know that just a quarter of a cup gives you a whole 8 grams of protein – that’s 2 grams more than an egg! Both the almonds and cashews are also filled with the same awesome heart-healthy fats found in olive oil, which lower your cholesterol and reduce your risk of heart disease, as well as filling you with antioxidants and a whole array of important vitamins and minerals! So don’t be scared of nuts, they’re amazing!

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Makes one jug – about six servings

- 1/2 a cup of almonds

- 1/2 a cup of cashews

- 2-3 cups of water

- 1 cup of medjool dates

- 1 teaspoon of cinnamon (optional)

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Place the nuts into a bowl and cover them with water. Then leave them to soak for about four hours, at which point drain the water and place them into a food processor.

Blend the drained nuts with the dates, cinnamon and 2 cups of fresh water for about 10-15 minutes, this will depend on the strength of your processor but you need to blend until a totally smooth, slightly runny yoghurt forms. If for some reason it’s not turning totally smooth then try putting the whole thing into a smoothie blender and blending it with a little extra water.

Once it’s ready pour it into your bowl, top it with deliciousness and enjoy! Then put the rest of the yoghurt into an airtight container and store it in the fridge.

Tangy avocado & red pepper dip: vegan

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This might be the simplest, quickest recipe ever – it literally requires no thought or skill, but it tastes so awesomely incredible. It’s so good that I’ve been making it almost every day for the last two weeks, and each time I end up eating at least half of it straight out the blender with a spoon! The mix of avocado with red pepper, lime and tomatoes is just so wonderfully sweet, creamy and tangy – there is spinach thrown in there too, but as with many of my recipes it’s just there for extra green goodness, you can’t taste it. The whole thing is actually just so outrageously creamy that it really feels like it’s full of cream, the same kind of texture as a sour cream or mayonnaise, but a million times richer in flavour! It goes so well with absolutely everything too, I love it with carrot, pepper and zucchini crudités; spread over raw crackers or gluten free buckwheat toast; mixed into zucchini noodles with a sprinkling of pumpkin seeds and used as a pesto for veggie quinoa bowls. It’s the easiest way to add an incredible flavour to anything! Honestly if you need a three minute lunch or snack make this, you’ll fall so in love with it so quickly – it’ll energise you, satisfy all your hunger and cravings and fill you with so much goodness.

The combination of ingredients will also do wonders for you, especially the spinach which is literally the world’s healthiest food, it’s packed with vitamins and minerals with one cup giving you more than ten times your recommended daily amount of vitamin K and more than three times your need of vitamin A. This is awesome as Vitamin K is especially important for maintaining bone health and enabling healthy blood sugar regulation, while vitamin A is essential for strengthening your body’s immunity against infection, as well as helping it to build and maintain clean, healthy skin. It also contains a whole host of other key nutrients – manganese, magnesium, iron, vitamin C & E, calcium, potassium, B vitamins, fibre, protein and antioxidants to name just a few! All of which help to build a strong, healthy, disease free body. The avocado enhances all this goodness as it helps you absorb nutrients, while also strengthening the antioxidant and anti-inflammtaroy properties along with the tomatoes and red pepper. So you have so many reasons to eat as much of this as you like!

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Makes 1 bowl

- 1 ripe avocado

- 1 red pepper

- 1 cup of spinach

- 6 cherry tomatoes

- 2 limes

- salt

Optional – 1/2 a small jalapeño pepper

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Squeeze the limes, remove the seeds from the inside of the pepper, peel and pit the avocado and then simply place these with the rest of the ingredients into your food processor and blend for about two minute until a creamy dip forms. Then scoop it into a bowl and enjoy!

The basics of healthy eating

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I’ve had a few emails recently asking about the basics of healthy eating, how to start, what to eat etc so I thought I’d dedicate a blog post to it to help anyone who’s just getting started! For me there are two fundamental philosophies for healthy eating – firstly, this is absolutely not a diet and you really shouldn’t think of it as one, it’s never about deprivation or starvation but instead it’s about creating a new mindset and a new way of life. It’s about embracing all the delicious foods that you should eat and all the amazing things that you can do with them – I never count calories, you simply don’t need to if you eat this way. My other guideline is to always eat pure, clean, unprocessed, unrefined and plant-based foods. This is really important as this is what enables you to live by my first philosophy – if you only eat food that your body needs and loves then your digestive system works a million times faster and more efficiently, allowing you to easily process and breakdown everything that you put into your body. This is what gives you so much energy as there’s nothing in your body to clog it up and slow it down.

So what do you cut out? This may seem like a long list but trust me the list of all the awesome things that you’re adding in is even longer! To really thrive you should say goodbye to anything refined – white rice, white flour etc, anything with chemicals, additives and ‘flavourings’ – lots of supposedly ‘healthy’ items are full of these, any refined sugars, all meat, dairy, gluten, candy and fizzy drinks. All these things are very acidic to the body, which works best when it’s alkaline, they’re also really hard to digest which means they suck your energy and slow down your digestion.

So what should you eat? All of mother nature’s goodness! Embrace all fruits and veggies; whole grains – quinoa, brown/wild rice; all beans and legumes – chickpeas, lentils; potatoes – sweet and regular; all nuts and seeds; superfoods like cacao, goji berries, hemp, flax & chia; dried fruits etc. Almond milk makes the best dairy alternative, and actually contains more calcium, while quinoa, almond and brown rice flours make the best baking materials. Honey, dates, pure maple syrup, ripe bananas and raw agave syrup make the best replacement for sugar, and are really just as sweet and cacao makes the best chocolate recipes ever while loading you up on superfood nutrition. Dried fruits dipped in nut butter make the best candy replacements and frozen blended bananas make the perfect ice-cream substitute. There are ways of making all your favourite foods healthy, you just have to learn how. But remember with everything I’ve mentioned here that if anything contains weird additives then it’s not going to have the same awesome effect on you and non-dairy milks are a great example of this, they all contain the most bizarre ingredients. So make your own it’s the easiest thing in the world, tastes delicious and gives you more goodness than you can imagine!

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Where to start? Start with smoothies, try having a smoothie for breakfast everyday for a week and see how you feel – I can guarantee you’ll feel so awesome! It’s amazing to make such a positively healthy decision first thing in the morning, it energises you and sets you up for a great day. Smoothies are also so unbelievably delicious and the quickest thing to make, they’re also one of the best ways to get lots of nutrition into your diet really quickly. My advice would be to use a ripe banana as the base, then add any fruits you want – strawberries, mango, blueberries, pineapple, pear, apple, raspberries etc, avocado also tastes amazing as it gives such a creamy texture, plus a cup of spinach or kale for green goodness. If I want to sweeten it then add a couple of medjool dates, maybe some almond butter and then a mix of gluten free oats, ground flaxseed, chia seeds and hemp protein, blended with either some water or homemade almond milk – water is much healthier than most store brought non-dairy milks. I sometimes even add things like broccoli florets to my smoothies but I think it takes time to build up to that! It’s really filling and you’ll feel amazing!

Also quinoa – learn to love quinoa! It’s the best base for any meal, so delicious and so healthy. To make it you literally just put a third of a cup of quinoa with about two thirds of a cup of boiling water into a pan to heat for 15-20 minutes with lime/lemon juice and salt, cooking it until it enlarges, softens and begins to taste great! It’s awesome as you don’t have to do anything to it while it cooks, except once or twice check it has enough water – it’s a million times easier than cooking rice. I then keep this in an air tight container in my fridge and use it as the base for meals, adding avocado, tomatoes, roasted squash, pumpkin seeds, homemade pesto etc. Sweet potatoes are an amazing thing to keep in your fridge as they’re so insanely delicious, very filling and super healthy,  I often roast a few at a time so that I always have some. To make them you simply cut them into chunks, cover with olive oil, salt and cinnamon and roast at 180C until they’re soft and tender, which depending on their size will take between 30mins and an hour, but again you don’t really have to do anything to them except stir them once or twice. They make a delicious addition to any meal.

Always cook everything with coconut oil, olive oil, rapeseed oil and use things like hemp oil and flaxseed oil for cold dressings – never use things like vegetable oil, vegan butters and sunflower oil – these are nasty and processed and don’t contain any of the good fats!

And learn to snack, I normally eat five times a day – my favourite snacks are gluten free toast with almond butter and sliced banana; dried fruits – apricots, figs & dates with nut butter; avocado mashed with 1 large tomato/a handful of cherry tomatoes, 1/2 a red pepper, 1 lime and salt; and frozen fruit – for some reason fruit tastes best frozen! All of these are so easy and so delicious – you’ll never miss processed food with things like this! This is my favourite healthy bread brand - http://www.goodnessdirect.co.uk/cgi-local/frameset/script/search.html?query=biona+bread&snar=

Oh and always start your morning with hot water and lemon, as this kickstarts your digestion, alkalinises your body and boosts your immune system!

So embrace all of mother nature’s goodness, throw away anything with additives, learn to love food, love snacking and love your body and I can guarantee it will love you back! You won’t believe how fast your body will metabolise foods when you do this and how much energy you’ll have. Just remember that just because something is marketed as healthy or sold in a health food store, doesn’t mean that it’s actually healthy!

If you want daily inspiration of all the awesome things you can eat then come follow me on instagram – my name is Deliciouslyella !

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Raw zucchini lasagne: vegan

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Anytime I go to a raw or vegan restaurant I head straight for the raw lasagne. I just love it! As a child lasagne was my favourite food, I asked for it all the time and whilst this this is not the same, there’s no bolognese or buttery cheese sauce, it still embodies the most awesome thing about lasagne – the many layers of awesomely contrasting textures and flavours. This version is made up of layers of thinly sliced zucchini, rosemary infused brazil nut cheese, plum tomatoes and avocado basil pesto. All so healthy and so outrageously delicious. The pesto is my favourite part though. It’s so incredibly creamy thanks to the avocado with sweet overtones of basil, subtle tangy essences from the lemon and a savoury nuttiness from the pine nuts. It’s awesome and literally just melts-in-your-mouth, bringing all of the other layers together in sweet bites of food heaven! There’s also a secret stash of spinach in there too, just for extra green goodness – but you can’t taste it underneath all the other flavours. If you ever want to impress people with super healthy raw vegan food this is your dish, everyone loves it and it doesn’t taste healthy at all despite being packed with all kind of vitamins and minerals in their most life-giving raw forms. It’s super simple too. I was a bit nervous to make it the first time, assuming it would be really complicated and difficult to get right but in fact its one of the easiest dishes I’ve ever made and there’s almost no washing up, which is always fun too! It’s light yet satisfying and thanks to the nuts it will keep you bursting with energy all day! You will love this. My taste-testing flatmate claimed earlier it was the best thing I’ve ever made!

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Serves 2

- 2 zucchini (courgettes)

- 6 plum tomatoes

For the avocado basil pesto:

- 1 ripe avocado

- 2 cups of fresh basil

- 1 cup of spinach

- 1/3 of a cup of pine nuts

- 1 lemon

- salt

- water as needed

For the brazil nut cheese:

- 1/2 a cup of brazil nuts (about 40 nuts)

- 2 tablespoons of nutritional yeast

- 1 tablespoon of olive oil

- 1 stick of fresh rosemary

- 1 lemon

- salt

- water as needed

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Start by making the brazil nut cheese. Place the brazil nuts and the lemon juice in a food processor and blend, once the nuts are crushed add the remaining ingredients. Slowly add a little water to help the blending – you want to keep it thick though. Once this is done remove it from the blender and keep to one side.

Then make the pesto by simply adding all the needed ingredients (juiced lemon not whole and of course remove the avocado from its skin too) into the processor and blending with a little water until smooth and creamy. Place to one side.

After this use a sharp knife to slice the zucchini first in half and then cut very thin slices from the two halves. Next, cut the tomatoes into thin slices.

Once everything is ready assemble the lasagnes – place a layer of zucchini noodles on the bottom, then add a layer of cheese followed by tomato slices and then pesto. Then repeat each layer one more time, sprinkling a few pine nuts on the top for decoration. Enjoy!

Gluten free spinach & quinoa wraps: vegan

I’m not sure about you guys but I thought finding delicious, healthy bread alternatives was one of the hardest parts of going gluten free. After a lot of searching I’ve now found some fantastic bread brands but I’ve never found any good wraps, which is such a shame as they make for such an awesomely easy lunch or snack. So I’ve been playing with different recipes for a while trying to find a homemade alternative and I think these spinach and quinoa wraps are the answer! The recipe seriously could not be easier, it literally takes ten minutes and the wraps last about a week in an air tight container, which is awesome too. Like normal wraps they don’t have an overpowering flavour, just a subtly savoury essence that complements whatever you add to them, and you really can’t taste the spinach at all – it’s just there for extra colourful goodness. That’s one of the other incredible things about these, not only are they unbelievably simple, inexpensive and totally delicious, they’re also much really good for you – much better than the vast majority of ready-made gluten free products which are filled with the most bizarre chemicals and additives! These wraps are made simply from  quinoa, brown rice, spinach, water and a little olive oil – you can’t get more natural and health-giving than that – tons of fibre, protein, minerals & vitamins!

Gluten free spinach & quinoa wraps: vegan

I love mine piled high with mashed avocado, chopped jalapeño and red pepper, cherry tomatoes, sweetcorn, lime and a little pink himalayan salt. It’s just divine! Although, I have to admit that they also taste amazing with almond butter and sliced banana – seriously worth a try! Either way there is just so much goodness and so much flavour that you can’t help but love these!

Gluten free spinach & quinoa wraps: vegan

Makes three wraps:

- 1 cup of spinach

- 3/4 of a cup of quinoa flour

- 1/4 of a cup of buckwheat or brown rice flour

- 3/4 of a cup of water

- 2 tablespoons of olive oil

- 1 tablespoon of apple cider vinegar

- 1 teaspoon of dried herbs (I used rosemary, but oregano/basil/herbs de provence etc are all great)

- salt

For the toppings (serves 1)

- 1 mashed ripe avocado

- 1/2 a red pepper finely chopped

- cherry tomatoes cut into quarters

- 1/2 of a cup of sweetcorn

- sprinkling of coriander/cilantro

- 1 juiced lime

- salt

Gluten free spinach & quinoa wraps: vegan

Start by mixing the quinoa & buckwheat flours together in a bowl with the herbs and salt, then add the apple cider vinegar, olive oil & water and mix.

Place the spinach into a food processor and blend for a minute until it breaks down, then add the rest of the mixture to the processor and blend for another minute or two until a totally smooth, green mix forms. Scrape all the batter out of the processor back into a mixing bowl, as this will make scooping the batter into the frying pan much easier!

Next, coat the bottom of a frying pan in olive oil and begin to heat. Once the pan is hot, which should take about two minutes, add a third of the batter to it. Use a spoon to mould the mix into a thin circular shape – the thinner the better. After about a minute the bottom will be solid, at which point flip the wrap over and allow the other side to cook for between 30 seconds to a minute, depending on the thickness. Remove the wrap and place on a plate, add a little more olive oil to the pan – make sure you swirl the pan around so that all the base is covered. Then go again with the next one!

Pile your wrap high with all kind of yumminess and enjoy!

Carrot, lentil & raisin salad with quinoa, pine nuts & roasted butternut squash: vegan, gluten free

I’m sorry for not posting any recipes last week – I went on holiday and took some time off from technology, which was amazing! I’m back now though, feeling totally recharged and bursting with a million new ideas for awesome recipes, including this one for a carrot, lentil and raisin salad tossed with quinoa, pint nuts and roasted butternut squash and mixed with an almond butter, lime and olive oil dressing. It may sound like a long title for a recipe, but trust me it’s super easy! It also makes for a perfect spring dish as it’s very light yet the squash adds a filling, satisfying texture to each bite and all the fibre and protein from the quinoa and lentils means each plateful actually really fills you up. The wow factor of the salad however lies in the inclusion of the raisins though – they just taste incredible. They’re soaked in warm water while everything else is cooked to make them so extraordinarily  sweet and juicy, allowing them to enhance the natural sweetness of the grated carrot and roasted squash while also creating the perfect contrast to the savoury crunch of the toasted pine nuts. It’s awesome. The dressing then brings everything together, adding a deliciously creamy factor to the whole thing that really allows each mouthful to melt in your mouth. I think you’ll all love this! If you’re running around all day it’s a super easy on-the-go lunch too as it’s so delicious cold so you can make it the night before. It will last for a few days in an air-tight container too.

I’d love to tell you more about the salad but I feel like I should share one more awesome thing about my holiday – I converted my whole house to vegan eating! They were all loving it. I think everyone was amazed about how good this kind of food can really taste. The craziest convert of all though was my dad, and it is a story really worth listening too! He’d done the Dukan Diet for eighteen months, which meant that he had literally barely touched a fruit of vegetable and instead ate almost exclusively animal protein – think starters made of hard boiled eggs and prawns and mains of chicken with a side of fish (ew!). Anyway as a result of this he’d developed the most aggressive acid reflux issues that could not be controlled by medication and he was feeling so unwell, so I persuaded him to be a gluten free, sugar free, chemical free vegan with me for 12 days. During this time not only did all the reflux issues disappear but he felt more energetic, super healthy and guess what, he lost 10 pounds without even trying! How crazy is that! He ate raw banoffee pie, my banana ice cream topped with dates & nuts, amazing wild rice rice salads, roasted sweet & normal potatoes, quinoa bowls, delicious roasted veggies, awesome carrot & zucchini noodles with cashew & pine nut pestos and a whole heap of other delicious things. There was no deprivation, just a deliciously healthy diet that absolutely satisfies every craving and keeps you bouncing with energy. It’s just amazing how food works as medicine. Anyway seeing this just confirmed to me how eating should be all about loving your body and ensuring that the food that you put into it is worthy of that love – you really are what you eat.

Carrot, lentil & raisin salad with quinoa, pine nuts & roasted butternut squash: vegan, gluten free

Serves 3:

(All measurements are for the raw ingredients)

- 1 cup of quinoa

- 4 carrots

- 1/2 a cup of lentils

- 1/2 a cup of raisins

- 1/2 of a cup of pine nuts

- 1 large butternut squash

- 1 juiced lime or 1 tablespoon of apple cider vinegar

For the dressing:

- 1/4 of a cup of olive oil

- 2 tablespoons of almond butter

- 1 lime

- salt

Carrot, lentil & raisin salad with quinoa, pine nuts & roasted butternut squash: vegan, gluten free

Start by pre-heating the oven to 190C, then peel and cut the squash into bite size chunks. Place them on a baking tray drizzled with olive oil, salt, dried rosemary and pepper and bake for thirty minutes until soft.

Next, cook the quinoa. This should take about twenty minutes – to flavour it add the juice of one lime or a tablespoon of apple cider vinegar and a sprinkling of salt as it starts to cook.

Once this is cooking place the raisins into a bowl of warm water and allow them to soak for as long as the quinoa cooks – this makes them much juicier and so much more delicious.

Next, cook the lentils. For this dish the lentils should stay a little hard, instead of becoming mushy – to get this perfect texture they should be boiled for about ten minutes, until they have softened perfectly but are not squishy. Then peel and grate the carrots using the fattest holes of a cheese grater.

 Finally, make the dressing simply by mixing the almond butter, olive oil, lime juice & water in a blender or processor until smooth. Place all of the ingredients into a large salad bowl, pour on the dressing and stir well. Enjoy!

Healthy banana and almond granola clusters: gluten free

Anyone who knew me before I changed my diet knows that along with chocolate, pick and mix candy and peanut butter and jam eaten with a spoon, yoghurt and granola was my favourite food. I ate it  all the time, it was my super easy, super lazy alternative to normal meals. So as you can image it wasn’t easy to give up, but like with everything else you see here I found an alternative. For me smoothie bowls topped with these banana and almond clusters are the ultimate replacement as they have the same mix of sweet creaminess contrasted with delicious crunchiness. Even better, this combination actually tastes a million times better than any of my old store-brought variations. It’s so good that the thought of my morning bowl literally makes me bounce out of bed in the morning – it’s awesome! Of course it’s super healthy too. The clusters are made just from almonds, walnuts, oats, flaxseeds, sunflower seeds and pumpkin seeds and they’re stuck together using mashed banana, almond butter and manuka honey. So they really are bursting with brilliant goodness with heaps of plant protein, omega 3 acids, vitamins and wonderful fibre filled complex carbohydrates to keep you full and energetic for hours! This combined with the fresh fruit and veg in my morning smoothie means I start my day on such a positive note, which I love. I’ve said it before but I really can’t stress enough the importance of making healthy choices first thing in the morning as they power you up for a strong, healthy day! Try making a batch of these clusters and add them to your morning smoothie for a week, I can guarantee that you’ll feel incredible by the end! They’re also the easiest thing to make and last for ages in an air tight container!

- 1 cup of almonds

- 1 cup of walnuts

- 1 cup of gluten free oats

- 1 cup of sunflower seeds

- 1 cup of pumpkin seeds

- 1 cup of flaxseeds

- 3 very ripe bananas

- 2 tablespoons of manuka honey

- 2 tablespoons of almond butter

For my favourite smoothie bowl:

- 1 ripe banana

- 1/2 a cup each of blueberries, strawberries and raspberries

- 1 handful of spinach

- 1 tablespoon of almond milk or water

Healthy banana and almond granola clusters: gluten free

Start by pre-heating the oven to 190C. Then place all the dry ingredients into a bowl.

In a separate bowl place the peeled bananas and mash them with a fork, before adding the honey and almond butter. Stir the three ingredients together so that they form a sticky paste.

Pour the paste over the dry ingredients mixing everything together so that the whole mixture sticks together. Then place this mixture onto a piece of baking paper on a baking tray and put it in the oven. Allow to bake for about 25 minutes, until the clusters start to brown a little and become firm. Although half way through it’s best to take the tray out and sir them around a bit, otherwise the whole thing will stick together in one giant cluster!

Then allow to cool and store in an air tight container, enjoy!