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Gluten Free Option

Slurpy Buckwheat Noodle Soup

June 06|2016

I made this soothing hot soup last night for dinner, and it was devoured within minutes of making it. Packed full of nutritious ingredients: the seaweed for iodine, buckwheat noodle for protein, and lots of fresh vegetables. I added a dash of chilli sauce to mine for a little extra spice. A fresh soup, perfect for this Summer weather.    Time: 35 minutes Serves: 4 …

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Chocolate Oat Cookies

March 24|2016

It was pointed out to me by our expert nutritionist that cocoa has many health benefits! So I thought that gave me the perfect excuse to play around with a cocoa rich cookie recipe! The first batch I made were devoured swiftly, as these cookies they have a nice “brownie” texture to them.   Makes: 16 Cooking time: 7 minutes  Ingredients 125g (1 and 1/3 cups) coconut oil (for vegan …

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Breakfast Pancakes

March 10|2016

My kids helped me make these pancakes for breakfast last Sunday for Mother’s Day.  My recipe is quite classic, although I have snuck in a spoonful of chai seeds and milled flax seeds to add an extra nutrition kick and some texture. You can add extras according to your taste, for instance a handful of blueberries mixed in to the batter just before cooking is …

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Apricot Popeye Porridge

February 25|2016

This is my go to porridge recipe for this time of year. I make a classic, simple porridge then heap sweet, stewed apricots on top, a drizzle of blackstrap molasses and a sprinkle of toasted pumpkin seeds (to add a little crunch). Apart from being incredibly tasty it is also the perfect way to include iron rich ingredients into your breakfast.  Serves: 2 Cooking time: 12 – …

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Rice Flour Crepes (gluten free)

February 09|2016

These gluten free crepes are pretty much a classic crepe recipe with rice flour substituted instead of plain all purpose flour. These Rice flour crepes cook like normal pancakes, and have an attractive “cakey” flavour to them.  It is important to keep the crepes very thin, so when cooking them use only the amount of batter it takes to thinly cover the bottom of the frying pan.  For a quick …

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Overnight Breakfast Oats

October 08|2015

Like my chia breakfast pudding this is another breakfast that needs only a short amount of time to prepare the night before. Once done you just leave it to soak overnight in the fridge and by breakfast time it’s ready to eat! Oats are a great source of slow releasing energy.  Instead of sugar I use grated apple and dried apricots to sweeten the oats, and the hint …

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Mushroom, Avocado and Feta Tacos

October 01|2015

These tacos are the perfect example of how vegetarian food can be fast, satisfying, healthy and full of flavour. The crisp warm taco shells are stuffed with sautéed mushrooms, flavoured with fresh thyme and smoked paprika to give a rich base.  Then you slide in slices of lime covered avocado and top with sharp crumbled feta. A complete taste sensation! Serves: 2 (makes 4 tacos) Prep time: 20 …

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English Breakfast Frittata

September 17|2015

After a demanding week, I look forward to extra fuel to back up my energy levels and the best way to start is with a protein rich breakfast. I find I make this English Breakfast Frittata mostly at the weekends when I have a little extra time. I include the eggs, as the source of protein, mushrooms, which provide a selection of B-vitamins and tomatoes, for a vitamin C boost. I’ve …

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Earl Grey Infused Rhubarb & Apricot Crumble 

June 04|2015

Crumble is one of my favourite puddings. Soft fruit cocooned under a sweet, crisp topping; versatile enough to vary the fruit combination no matter the season. In this recipe I steep the rhubarb and apricots in earl grey tea rather than water, to infuse the fruit with a subtle, smoked bergamot flavour. Serves: 4-6 people Prep time: 15 minutes Cooking time: 25 minutes Gluten free (option) , Dairy free (option) Ingredients For the …

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Fresh Raspberry & Almond Smoothie

May 14|2015

I love to make smoothies in the morning. They’re quick to make and can be packed full of such nutritious treats. I use a NUTRIBULLET ™ because it blends the ingredients quickly keeping the nutrients in tact. I keep a bag of shop bought frozen raspberries in my freezer, for when raspberries are out of season. They work really well and chill the smoothie without …

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Black Bean Burgers

May 07|2015

This recipe is from my new cookbook, At My Table: I make these burgers with black beans because they are packed with protein and fibre. If you don’t have black beans, then kidney beans are a great alternative. I love them sandwiched between a burger bun with all the toppings – sliced pickles, tomato, onion, lettuce, melted cheese, Thousand Island dressing (or mayo and ketchup) and mustard. My advice …

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Buckwheat Pancakes

May 07|2015

This recipe is from my new cookbook, At My Table: Buckwheat flour contains no gluten, although the name implies otherwise. Folding in the whisked egg whites ensures these pancakes retain a light taste and the maple syrup makes them irresistible. I usually serve four pancakes per person. If you are gluten intolerant, double check that your baking powder is gluten-free.  Makes: 14 – 16 Pancakes approx. 9cm (3/1 …

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Spring Asparagus & Pea Fritters

May 01|2015

It’s that time of the year when everything is growing again, coming into flower, when the garden looks abundant once more. The flavour of this week’s recipe reflects this, celebrating one of the great taste combinations, asparagus and peas, which here is enhanced with the flavour of fresh dill and lemon zest. Asparagus has come into season now, so I like to take advantage because …

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Sweet Potato Gnocchi

April 20|2015

Adding the sweet potato to this gnocchi gives it a delicate sweetness that is complimented by the sage. I spend a bit longer than I usually would preparing this, but it makes enough to save for other meals, and at weekends I have a bit more time to enjoy the process. I cook what I need at the time, and then freeze the rest which can be defrosted for a quick meal when I crave it. It freezes well for up to 2 months.

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Yummy Spicy Rice Noodles

April 10|2015

This noodle dish is totally moreish. It’s spicy, peanutty and irresistible as either lunch or dinner. Watch out not to overcook the rice noodles or they will get heated again when you warm all the ingredients together at the end.

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Simple Cereal Bowl

March 01|2015
Cereal Mix Bowl

My favourite breakfast cereal is about the alchemy of mixing a combination of three together to get the best variety of cereal textures. Then I sprinkle on pine nuts, pumpkin seeds and berries for the extra flavour and health benefits. The three I use most at the moment are Fibre Flakes, Crispy Rice & Mesa Sunrise. These work well together but of course use your own selection to get your favourite creation.

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