MODEL MANGE TOUT

I am a full time model and nutritionist living in London, and have recently launched a range of gluten and grain free breakfast products. I work alongside the SBC to help change women's perspectives of eating the right way. My recipes are made using foods our bodies really need, but in incredibly delicious ways. I use only natural, wholesome ingredients and all of my recipes are free from gluten, grains, refined sugar and dairy. I want to prove that eating healthily doesn't have to be difficult, boring or expensive and that you can make even the most indulgent snacks incredibly nutritious with the right ingredients!

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DONT JUDGE A CREPE BY ITS COLOUR

When i was a child, i thought that pancakes literally came from heaven. i made them every weekend and used to dowse them in maple or golden syrup, peanut butter, or sugar and lemon. It began to be less about the pancakes and more about the toppings.

They are delicious, and the best thing it how easy they are to make. I used to make 3 ingredient crepes which just involved whisking the mixture and pouring it into the pan. As my tastebuds and nutritionally hungry mind have developed, i have found ways of making these pancakes with as many ingredients as possible. And by that, i don't mean artificial additives. I add fruit and vegetables to my pancakes these days, and substitute white flour and cows milk for creamy nut milks and nutritious, fibrous, high-protein seeds (amaranth, millet, buckwheat, quinoa) or their flaked versions. I also add as many super foods as possible, and only sweeten the pancakes with natural, unrefined syrups or coconut palm sugar. Although these green crepes are savoury and i don't use any sweetener at all, you could very easily make them sweet, as the crepes themselves have a very neutral flavour, with only a mild spinach flavour. Top with fruit or natural syrups of your choice, or raw nutella. I prefer these for lunch or dinner, topped with vegetables, salad, tahini and other dressings.

Happy pancake day! 

INGREDIENTS

220g Buckwheat Flour 3 Eggs 2 Cups Coconut Milk or Almond Milk 1 Cup Water 1 Tablespoon Coconut Oil, melted Pinch of Himalayan Pink Salt 2 Handfuls Spinach 1 Tablespoon Fresh Basil Leaves (can also use watercress) 1 Cup Courgette, grated or spiralled 1/2 Teaspoon Spirulina or Chlorella 1/2 Teaspoon Charcoal Powder, optional Coconut Oil, for frying

METHOD

Simply place all of the ingredients into a high speed blender. Add the milk and the eggs first to avoid the flour becoming a lump and clogging the blade. Blend on a high speed for about 1-2 minutes, until the mixture is smooth and becomes a pale green. Once completely smooth, heat a heaped teaspoon of coconut oil in a frying pan. When it has melted, pour the crepe mixture directly from the jug of your blender (less washing up!) and spread the mixture out evenly across the pan by moving and rotating it gently. Don't use too much mixture at once of the crepe will be too thick and cakey. Pour in enough to cover the middle of your pan, leaving about 2 inches between the edges of the pancake and the sides of the pan. Then spread the mixture to make it slightly larger, and thinner. Cook for about 3 minutes, then flip with a spatula and cook on the other side. The pancake should begin to brown and crisp ever so slightly at the edges. You may need to flip it over several times to get it exactly right and cooked through.

Repeat until you have used all of the mixture, or store any leftover batter in the fridge, in a jug covered with cling film or an airtight container. I'd advise you to cook them all at once though, so you'll always have the foundations of a healthy snack, breakfast, lunch or dinner, when you're short for time.

+ Serve with Tahini Avocado Cream, Carrot Sesame Dressing (recipe coming soon), Pure Tahini and fresh or steamed vegetables. These are also amazing with Pea or Beetroot Houmous, or homemade slaw.

CARROT ORANGE SESAME DRESSING

INGREDIENTS

2 Carrots, grated

Juice of 1/2 Orange

1/2 Teaspoon Lemon or Lime Juice

1/2 Teaspoon Tamari or pinch of salt

4 Tablespoons Olive Oil 

1 Tablespoon Cold Water

2 Tablespoons Sesame Oil

1/2 Teaspoon Ground Ginger or fresh ginger, grated

1/4 Teaspoon Ground Turmeric or 1/4 teaspoon grated fresh turmeric

2 Tablespoons Goji Berries, optional (can substitute for 1/2 teaspoon honey)

METHOD

Soak the goji berries, if using, in a small bowl in just enough boiling water to cover them. Let sit for 5 minutes, to soften. Place all of the other ingredients into your blender, adding the goji berries once they become soft, and blend together on a high speed for 2-3 minutes, until the carrot is no longer lumpy, and the mixture becomes smooth and thin.

Season to taste.

+ Thicken with tahini if you want a thicker dip/dressing. Or blend 1/2 ripe avocado in with the rest of the ingredients.

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TWO TONE ALMOND BUTTER CHOCOLATES

These chocolates are quite special. Not only is raw chocolate much easier and less technical to make than normal chocolate (which involves vital precision and a lot more science than most people can fathom), it is a hundred times healthier, too. Cacao is the purest and most nutritious form of chocolate, and having undergone little to no processing at all, has a multitude of health benefits still in tact, which are usually stripped from the cacao bean somewhere along its journey from bean to bar. 

Cacao is one of the richest sources of antioxidants, and promotes healthy cellular activity, ensuring your body is functioning to the best of its ability. Cacao is also high in fibre and can stimulate the production of digestive enzymes, which helps support healthy digestion. Many people also believe it may aid weight loss or maintenance, as it can act as an appetite suppressant. Cacao also contains serotonin, which, put simply, is the 'happy hormone'. By elevating your levels of serotonin, cacao helps to improve your mood, positivity and has even been proven to reduce depression and anxiety.

I've played around with dark and white chocolate in this recipe. The white chocolate layer is made predominantly from cacao butter, which is the solidified pure oil of the cacao bean. It has an intensely creamy and ridiculously rich flavour, and also smells divine. Mixed with a few delicate natural flavourings like vanilla and unrefined, organic sweeteners, the raw white chocolate layer adds a unique creaminess to the rest of the chocolate. Combined with a generous dollop of nut butter, if these chocolates aren't in your mouth, fridge or tuppaware box, they'll be on your mind forever more.

INGREDIENTS

8 Tablespoons Raw Cacao Powder

120g Raw Cacao Butter

2 Tablespoons Coconut Oil

2-3 Tablespoons Coconut Blossom Nectar, Honey or Sweetener of Choice 

2 Teaspoons Vanilla Seeds or Extract 

Maca, optional 

4 Tablespoons Coconut Milk 

1 Jar Almond or Cashew Butter 

Qnola, granola or chopped nuts and seeds, optional

A Few Pinches of Salt

METHOD 

Start by making the bottom layer of chocolate. I'll start with the white chocolate but it is up to you how you structure yours. In a medium saucepan, melt 60g cacao butter, 2 tablespoons of coconut oil, 1-2 tablespoons coconut blossom nectar (or sweetener of choice), maca and the salt. Stir with a whisk or a wooden spoon on the lowest heat to gently melt the cacao butter and the oil without damaging it with too high a temperature. Once dissolved and everything is combined, remove from the heat and pour into chocolate moulds. You can use anything from ice cube trays to cake tins, depending on the size you'd like the chocolates. I prefer small moulds about 2 centimetres deep and no bigger than 2 inches wide. Once you have evenly distributed the white chocolate mixture into your moulds, place in the freezer for 20 minutes to set.

Whilst the white chocolate sets, make the dark chocolate layer. Rinse the saucepan (save any leftover white chocolate by pouring it into a small bowl or ramekin and setting it in the freezer). Melt the remaining 60g cacao butter, 1 tablespoon sweetener, salt, vanilla and 2 tablespoons of the coconut milk if you want the chocolate a little less rich, and creamier (you can leave the coconut milk out if you prefer a darker chocolate). Whisk together on a low heat until everything is combined nicely, then remove from the heat and set aside until the white chocolate layer has set.

Prepare the nut butter filling. I like using pure nut butter, but for some people it may be a little bland and a bit too thick. You can either use nut butter straight from the jar, or make a lighter cream out of it.

For the nut butter cream, whisk together your nut butter of choice, 2 tablespoons coconut milk, a pinch of salt and 1/2 teaspoons coconut blossom nectar or honey (or your preferred sweetener) in a small bowl. When combined, remove the white chocolate base from the freezer and spoon a small amount of the almond cream into the centre of each one. Flatten the nut butter with the back of a spoon or spatula to spread it evenly onto each white chocolate, but don't spread it too near to the edges or you will be able to see it when the chocolates have set. This isn't a major problem but it will look a little messy.IMG_0466.JPG IMG_0474.JPG Once you have arranged the nut butter mixture onto each white chocolate base, pour over the dark chocolate so that it covers the nut butter entirely. Fill the moulds and then return to the freezer to set for another 20-30 minutes.

Pop each chocolate out of its mould and leave at room temperature for 5 minutes before serving. Store in the freezer or fridge. The filling will stay softer in the fridge. 

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SWEET POTATO CHEESEBOARD BISCUITS

INGREDIENTS Makes 15-20 Biscuits (depending on size) 2 1/2 Cups Almond Meal 3/4 Cup Buckwheat Flour 1/2 Teaspoon Himalayan Pink Salt 1 Teaspoon Bicarbonate of Soda 1 Tablespoon Fresh Sage, chopped 2 Sprigs of Fresh Rosemary, chopped 1/2 Large Sweet Potato, steamed or baked, then pureed. 1/2 Teaspoon Ground Chia Seeds, optional 1/4 Cup Olive Oil 1 Teaspoon Apple Cider Vinegar 1 Tablespoon Agave or Date Syrup

METHOD Start by baking the sweet potato at 200c for 45 minutes, or until completely soft. Meanwhile, mix the flours together in a large bowl. When the sweet potato is soft, turn the heat of the oven down to 170c and puree it in a blender or food processor with the oil, salt, cider vinegar, natural sweetener, until smooth. Pour the puree into the dry ingredients and mix with a wooden spoon. Add more buckwheat flour if the mixture is too sticky. Knead together and massage with your hands to help the ingredients come together. Flour a surface and roll out the dough until it is about 2-3mm thick. Use shaped cutters or a sharp knife to cut into circles or rectangles. Arrange on a baking tray lined with baking paper or greased with a little coconut oil. Bake for 15-20 minutes.

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SEEDED BUCKWHEAT BISCUITS

INGREDIENTS 1/2 Cup Ground Almonds 1 Tablespoon Nutritional Yeast 2 Cups Buckwheat Flour 1 Large Carrot Handful Fresh Basil, chopped 2 Sprigs Fresh Rosemary, chopped Other Fresh Herbs of Choice, chopped 2 Tablespoons Tahini 1 Tablespoon Reishi Powder, optional 1 Tablespoons Sunflower or Pumpkin Seed Butter (nut butter will work) 5 Tablespoons Coconut Oil, room temperature 1 Tablespoons Bicarbonate of Soda 1 Clove Garlic 2 Tablespoons Solid Coconut Milk or Dairy Free Yogurt 2 Tablespoons Golden Linseeds 2 Tablespoons Olive Oil

METHOD Preheat the oven to 220c. In a large bowl, mix the flour, nutritional yeast, reishi and ground almonds together. Now add the coconut oil, mixing with your hands, then the coconut milk, tahini, seed or nut butter and the carrots. Combine thoroughly then add all of the herbs and seeds, along with the oil. When the mixture begins to resemble a dough, knead it momentarily and form it into a ball. Roll out onto a floured surface, adding more flour if the dough is too sticky, to no more than 3mm thick. The thicker the dough, the softer the biscuits will be, but I prefer them thinner as they are much crunchier. Use a round cutter or a sharp knife to cut the dough into discs, rectangles or squares - however you would like to serve them. Arrange them on a baking tray, greased with a little coconut oil. Bake for 12-15 minutes, until they begin to turn golden. Serve with spreads like pesto, houmous and guacamole, or cheese, or sweet condiments like jams, chutneys, homemade nutella, raw honey, smashed fruit and nut butters.

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PARSNIP, CELERIAC AND QUINOA PATTIES

These patties are a quick and easy way to get in plenty of vegetables, vitamins and nutrients. Blenders are a godsend for many reasons, one of them being that they make it possible to disguise and/or completely reinvent vegetables into something far more delicious and flavoursome. Making pesto with kale or spinach and adding vegetables to homemade houmous are two of my favourite quick and easy blender recipes, as well as vegetarian burgers and patties, like these. The great thing about both pesto/spreads and burgers/patties is that they are both perfect for using up leftovers too. There are no real foundations, meaning you can add pretty much anything to them, and as long as they stick and combine properly, you've got a vibrant and filling meal in an instant. If in doubt - make patties. They are total crowd pleasers. You can serve them as snacks or canapés, starter or sides, or make a real meal out of them and serve them with plenty of sides as you would a normal burger. These are great in the summer, but just as good during the winter when the best ingredients are in season, and in abundance.

INGREDIENTS Makes 8-10 2 Parsnips, grated 1 Carrot or 1/2 Sweet Potato, grated 1/2 Celeriac, grated Small Handful Cooked Chestnuts, optional 5 Medium Broccoli Stems, chopped 1 Egg 1/2 Cup Quinoa, cooked 1/2 Cup Sunflower Seeds 1 Clove Garlic 1/2 Cup Buckwheat Flour 1/4 Cup Ground Almonds 1 Tablespoon Fresh Dill 1 Tablespoon Fresh Rosemary 1 Tablespoon Fresh Thyme 2 Tablespoons Tahini 3 Tablespoons Olive Oil 2 Tablespoons Nutritional Yeast 1 Teaspoon Sumac 1 Teaspoon Ground Coriander 1 Tablespoon Tamari

METHOD Preheat the oven to 160c. Line a baking tray with baking paper, or grease the tray with a little coconut oil. Blend the sunflower seeds in a blender or food processor for 10 seconds. Add the broccoli, garlic and chestnuts and blend for about 20 seconds until everything is finely chopped. Transfer to a large bowl, and grate in all of the vegetable ingredients. Mix to combine and then add the cooked quinoa, fresh and dried herbs, flours, tahini, tamari, oil and nutritional yeast. Mix with a wooden spoon and bring the mixture together with your hands once it has reduced in stickiness. If the mixture is too wet, add more buckwheat flour or ground almonds. If it is too dry, add a little extra oil. Form the mixture into flattened burger shapes, or into small balls if you wish to make them more like falafels. Place them on your prepared baking tray, careful not to place them too close together. Bake for 20-30 minutes. GOJI TAHINI DRESSING INGREDIENTS 1/2 Cup Goji Berries 3 Tablespoons Tahini 1 Teaspoon Apple Cider Vinegar Juice of Half an Orange 1/2 Teaspoon Ground Ginger or Fresh Ginger, grated 1/2 Teaspoon Raw Honey 3 Tablespoons Olive Oil 2-3 Tablespoons Water METHOD Start by softening the goji berries. Place the berries in a small bowl and cover them with boiling water. Leave to sit for about 5-10 minutes, then drain the berries and put them into your blender or food processor. Add the rest of the ingredients and blend on the highest speed for 2-3 minutes. If the mixture seems to thick or isn't becoming smooth enough, add a little more water, but the longer you blend it for the smoother it will become. Serve from a jug as a dressing or in a small bowl as a dip.

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CHRISTMAS CHUTNEY

INGREDIENTS 1 Tablespoon Coconut Oil 1 Large Green Apple 1 Red Onion 4 Tablespoons Apple Cider Vinegar 60g Goji Berries 4 Dates, pitted 80g Cranberries 2 Teaspoons Tamari 1/2 Teaspoon Turmeric 1 Teaspoon Cinnamon 1 Teaspoon AllSpice 1/2 Teaspoon Cumin 1 Inch Fresh Ginger, grated Pinch of Cayenne Pepper Juice of Half a Fresh Orange 1 Red Pepper 1 Cup Water 3 Tablespoons Chia Seeds 1 Teaspoon Ground Coriander Seeds from 2 Cardamom Pods 1 Tablespoon Agave or Date Paste METHOD Chop all of the fruits and vegetables into small pieces, apart from the berries as they are small enough, then place them all in a large saucepan. Add the water and bring to the boil then simmer for 25-30 minutes. After 30 minutes and when the ingredients have softened, add the herbs and spices, apple cider vinegar, agave or date syrup, tamari, ginger and orange juice. Stir continuously and add a little more water if the chutney is beginning to stick to the pan. You can choose either to keep the chutney chunky, or to blend it for 5 seconds to make it smoother and more of a jam-like consistency. If you do choose to blend it, return it to the pan afterwards and add the chia seeds. If you don't blend it, add the chia seeds and stir. When the chia seeds have expanded and become soft, pour the chutney into sterilised jars or into bowls if you plan to serve it immediately. Store in an airtight container or jar until to ready to serve. The chutney will last for weeks, and actually gets better over time. Serve with Christmas dinner, salads, cold meats or cheese board biscuits.

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AMARANTH AND MACADAMIA BREAD SAUCE

INGREDIENTS 1 Cup Amaranth or Quinoa 100g Macadamia Nuts or Brazil Nuts 120g Ground Almonds 1 Tin Coconut Milk 1/4 Cup Water or Homemade Vegetable Stock Pinch of Himalayan Pink Salt 1 Organic Stock Cube or 2 Tablespoons Nutritional Yeast 2 Bay Leaves 1 Onion or 2 Tablespoons Onion Seeds 4-5 Peppercorns 4 Cloves 1 Teaspoon Nutmeg Sprig or Fresh Thyme 1/2 Teaspoon Fresh Lemon Juice 1 Clove Garlic Olive oil, Ghee or Coconut Oil 1-2 Slices of Gluten Free Bread, or 1-2 Gluten Free Bread Rolls (or more almonds)

METHOD Start by making the creamy sauce. Blend the macadamia nuts with 50ml of cold water. Blend on the highest speed for 2 minutes, until smooth. Pour the creamy mixture into a medium saucepan and add the bay leaves, onion (chopped roughly), fresh herbs, peppercorns, cloves and garlic. Simmer on a medium heat for 15-20 minutes, to infuse the milk. Meanwhile, make the amaranth/quinoa base. In a large separate saucepan, add 2 1/2 cups of water to your seed of choice. I used amaranth as it binds to become a lot thicker than quinoa, but both will work. Bring to the boil and then reduce the heat and simmer for 25-35 minutes. Keep an eye on it, as amaranth and quinoa have the tendency to suddenly absorb all of the liquid, so you may need to keep topping it up. Once all of the liquid has been absorbed and once the amaranth/quinoa has become completely soft (amaranth will take a little longer than quinoa), remove from the heat. Pour the mixture into a food processor or blender and blend for 20-30 seconds until smooth. Return to the saucepan and add the coconut milk, salt, lemon juice, 1/4 cup water or stock and the stock cube or nutritional yeast. Simmer on a low heat. Strain the macadamia nut milk mixture into a large jug, getting rid of the peppercorns, bay leaves, onion, garlic and the rest of the herbs. Pour the strained milk into the saucepan with the amaranth/quinoa and increase the heat slightly. Stir in the ground almonds and simmer for 10-15 minutes until the mixture begins to thicken. At this point, you can add the slices or gluten free bread or bread rolls, torn into small pieces. I made mine using only ground almonds which worked well, but for a thicker, lumpier end result, you might want to use some gluten free bread. Once the mixture has thickened, pour into a bowl or jug to serve.

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CHRISTMAS LEFTOVERS ABUNDANCE BOWL

This recipe came about as I frantically cleared my fridge before going home for the Christmas holidays. I had just co-hosted F.east - a supper club/film club which myself and my friend kicked off with a festive theme, so my fridge was chocka full of leftovers. This recipe is more inspirational than it is instructive. There's really not a lot to it, but I want to inspire you all to face your fate with leftovers, and make each days ingredients more delicious than the previous. The key to keeping the same ingredients from becoming boring and monotonous is in the dressings. Chutneys and dressings instantly transform a meal and are the quickest thing to make. Each day after Christmas, experiment with different dressings, jams, chutneys and slaws to ensure the sight of sprouts and chestnuts doesn't make you want to eat your stocking.

INGREDIENTS Serves One 3/4 Cup Shredded Chicken or Turkey (or other cold meat of choice) 1/4 Cup Coconut Brussels Sprouts / Boiled Brussels Sprouts / Seared Brussels Sprouts 1/2 Cup Leftover Roasted Vegetables (parsnip/carrot/sweet potato/beetroot) 1/4 Cup Chestnuts, roasted 1-2 Handfuls Fresh Spinach Leaves, or choice of other leaves 2 Handfuls of Mung Bean of Alfalfa Sprouts, optional ORANGE TAHINI DRESSING 3 Tablespoons Tahini Juice of Half Fresh Orange (zest, optional) 3 Tablespoons Olive oil 3 Tablespoons Cold Filtered Water 1 Teaspoon Lemon Juice 1/2 Teaspoon Raw Honey or Manuka Honey 1/2 Teaspoon Tamari or a Pinch of Himalayan Pink Salt 2 Teaspoons Poppy or Chia Seeds, optional METHOD This is one of those recipes that is so easy it feels like cheating. Simply choose your ingredients (or find whatever you have leftover in the fridge) and combine them all nicely in a bowl. Start by arranging the leaves across the base of the bowl and then build it up with the meat and vegetables. You can also add pulses, nuts and seeds if you have them. For the dressing, place all of the ingredients into a blender or food processor and blend until smooth. Transfer to a bottle or a jug and stir continuously, adding a little more oil or water to thin it, depending on how you prefer the texture. Drizzle the dressing over the salad and either serve like that, or take a few minutes to coat the salad ingredients in the dressing, tossing and mixing the meat and vegetables with your hands. Top with chopped nuts and seeds (even tastier if you toast them in tamari) and enjoy.

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QUINOA, CHESTNUT, BRUSSELS AND SWEET POTATO NUT ROAST

I am no vegetarian, but this nut roast... it's quite something. Something - perhaps not something to replace the turkey and ham that'll sit atop my table this christmas - but something never the less. I have never made or even eaten nut roast, so this was quite a blind baking session for me. I didn't really know what it was supposed to taste like, or even look like, and it certainly isn't the most beautiful thing you will ever make, but it is delicious. At least, this version is, even if i do say so myself. Nut roast doesn't look or sound particularly appealing, and although it is a traditional vegetarian option when it comes to roast/christmas dinner, it is very underrated in my opinion. It is just as delicious and flavoursome as stuffing is, and isn't dissimilar in taste or texture, but the beauty of this nut roast is that it is crammed full of vitamins, nutrients and plant-based protein. Most nut roasts (and stuffings for that matter) are bulked out with breadcrumbs and flour, which can be strenuous on your digestive system, especially if you suffer from a wheat or gluten intolerance. These ingredients make the nut roast extremely bland and stodgy, so I wanted to rework this vegetarian crowd pleaser into something that would actually please a vegetarian, and a non-vegetarian for that matter. My recipe uses cooked quinoa and ground almonds instead to bind the vegetables, nuts and seeds, which are not only easier to digest but also exceptionally higher in protein, fibre and valuable nutrients. As the name suggests, nut roasts involve a lot of nuts. However, although nuts are incredibly nutritious and a great source of protein (particularly for vegetarians who can sometimes find it hard to get enough protein from their food), too many can also cause complications within the gut. For that reason, I have reduced the amount of nuts in this recipe, and increased the amount of vegetables. + You can experiment with your own combination of vegetables, nuts, seeds and herbs in this recipe, and the great thing is that the more you add the better it tastes. I'd recommend prioritising the sweet potato, chestnuts, ground almonds and as many herbs as possible, as these are the foundations that make it all come together, but other than that, add what you like! Serve this as a vegetarian main, a vegetarian stuffing alternative or as a side to accompany meat dishes if you are feeding meat-eaters. It also makes the perfect starter as it isn't dissimilar to seed & nut bread, so is brilliant with chutneys, soups, cheeses or as part of a canapé spread. I baked mine in mini loaf tins, serving one per person alongside the mains.

INGREDIENTS 1 Cup Quinoa 1/2 Large Sweet Potato, baked 20g Apricots or Dates, chopped 60g Brazil Nuts, chopped 30g Pine Nuts or Pistachios (any nuts will work), chopped 1 1/2 Cup Ground Almonds 3 Cloves Garlic, chopped 1 Tablespoon Tahini 1 Red Onion 40g Chickpeas, optional 1 Tablespoons Lemon Juice 1/4 Teaspoon Himalayan Pink Salt 2 Tablespoons Tamari 1 Egg 250g Chestnuts, chopped A Few Sprigs of Fresh Rosemary A Few Sprigs of Fresh Thyme 1 Cup Brussels Sprouts, shredded 1/2 Cup Pumpkin Seeds 1/3 Cup Sunflower Seeds 3 Tablespoons Linseeds 1 Teaspoon Cinnamon or All Spice 1 Teaspoon Sumac 1 Teaspoon Ground Coriander 1 Teaspoon Cumin 1 Tablespoon Fresh Sage, chopped Oil of choice, for frying/greasing

METHOD Preheat the oven to 170c. Start by blending the sunflower seeds, half of the pumpkin seeds, the herbs and the chickpeas in a blender or food processor until they resemble a bread crumb consistency. Transfer them into a large bowl and set aside. In a frying pan, sautee the onion, garlic, brussels and chestnuts in ghee, olive oil or coconut oil. Add the tamari and lemon juice and sear until the vegetables are completely soft. Place in a bowl then add the ground almonds chopped nuts eggs etc all flavours. mash and knead into a ball. press into a tin and bake. Meanwhile, measure all of the other ingredients, apart from the egg, into the bowl with the ground seeds and herbs. When the vegetables are soft, add them to the dry ingredients and mix with a wooden spoon, mashing the ingredients with the back of the spoon to combine them. In a separate bowl, beat the egg and then stir it into the mixture thoroughly. When all of the ingredients are combined, press into a greased loaf tin, mini loaf tins or a muffin tray, to make individual single serving portions. Alternatively, to make canapés or to make vegetarian stuffing, form into 2 inch balls. Bake for 45-65 minutes, depending on whether you are baking a large loaf, or smaller individual ones - which will take less time to cook.

RECOMMENDED CONDIMENTS PARSNIP APRICOT GINGER CHUTNEY 1 Large Parsnip 1/2 Large Cooking Apple 1 Inch Chopped Ginger 1 Cup Water Juice of Half an Orange 1 Teaspoon Fresh Lemon Juice 1/2 Cup Chopped Apricots 1/2 Teaspoon Ground Coriander 1 Tablespoon Apple Cider Vinegar 2 Teaspoons Agave or Coconut Palm Sugar 2 Tablespoons Chia Seeds 1 Tablespoon Baobab or Maca, optional METHOD Place all of the ingredients apart from the chia seeds into a large saucepan, and simmer on a medium heat. Once the chopping and dicing is out of the way, chutney is easy work. Leave it to simmer and soften, checking occasionally to make sure there is enough water in the pan. Keep topping it up with cold water if the fruit begins to stick to the bottom of the pan. After about 20-25 minutes, check the fruit to see if it is soft enough. Add a little more water, then remove from the heat, transfer to a blender and blend for 5 seconds. If you prefer your chutney chunkier, don't blend it. Pour into a bowl, jar or airtight container and stir in the chia seeds. Let sit for a few minutes, stirring occasionally, and when the chia seeds have swelled slightly, seal the container and store in the fridge. Serve with the nut roast, or spread an even layer over the top and sprinkle with herbs or crushed chestnuts to garnish.

TRUFFLE TAHINI DRIZZLE INGREDIENTS 1-2 Tablespoons Truffle Oil 6 Tablespoons Olive or Avocado Oil 1/2 Teaspoon Tamari 2 Tablespoons Tahini 1/2 Teaspoon Lemon Juice 1 Clove Garlic, crushed Water, to thin (optional) METHOD Simply mix the ingredients together in a small bowl, or use a blender for a smoother result. Serve as a dip, or thin with a little water and serve as an optional dressing to drizzle over the nut roast. + This dressing is wonderful on salads too, and instantly transforms tasteless salad leaves and vegetables, making them creamy and delicious. Serve with Celeriac Brazil Nut Slaw.

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CELERIAC, CAULIFLOWER AND BRAZIL NUT SLAW

There's nothing like some slaw to spruce up a little something something. This time of year, with plenty of leftover cold meats, roasted vegetables and maybe tarts and quiches, a slaw is the perfect side, and is even better coupled with some homemade chutney. The creamy crunchiness and freshness of a slaw combined with the tart sweetness of a chutney instantly makes those leftovers seem more appealing.

This winter slaw is packed with cruciferous vegetables, but in an entirely new way to how you may be used to them. Instead of munching on soggy broccoli, this recipe transforms these antioxidant-rich ingredients into a refreshing, enzyme-rich dish, promising lots of lively vitamins and nutrients ready for your body to absorb and utilise. (This time of year, especially, when your immune system can be deteriorating, your body will be thankful for some nourishing raw foods). You can make this slaw into a larger salad, adding your choice of leaves (i like pea shoots, spinach and mung bean sprouts), or you can serve it in or beside a warmer winter meal, like a soup, stew or even a roast dinner. Remember, there are no rules when it comes to eating, so just because a slaw is more commonly associated with a Cheeseburger than some meat and gravy, trust me, it works. INGREDIENTS For the Brazil Nut Slaw Sauce 150g Brazil Nuts, preferably soaked for a minimum of 1 hour 1/2 Cup Cold Water 1 Teaspoon Lemon Juice 1 Tablespoon Nutritional Yeast, optional (adds a nice cheesy flavour) 1 Teaspoon Tamari or a Pinch of Himalayan Pink Salt 6 Tablespoons Olive Oil 1/2 Tin of Solid Coconut Milk 1/2 Teaspoon ACV 1 Teaspoon Sumac, optional 1 Egg Yolk, optional For the Vegetables 1/2 1 Celeriac 1/2 1 Cauliflower Head 1/4 1 Broccoli Head

METHOD Start by making the sauce. Place the brazil nuts and water in a blender and blend on the highest speed for 1-2 minutes. This will work just fine without having soaked the nuts, but if you do have time, the cream will become even smoother. Pour the cream into a small bowl and whisk in the other ingredients. If you don't want to use coconut milk for any reason, you can double the brazil nut and water quantities to make more of the cream. Add a little extra oil too, and flavour to taste. When all of the ingredients are combined and smooth, prepare the vegetables. Simply shred the celeriac, cauliflower and broccoli in a food processor, or grate if you don't have a food processor. I also find using a Julienne Peeler works well too if you have one. Once all of the vegetables are shredded, mix them together in a medium bowl, pour the cheesy slaw sauce over them and mix to combine. Add more oil if the mixture seems too dry, and mix carefully to ensure all the vegetables are coated.

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TAHINI REISHI HOT CHOCOLATE

As kids, you don't tend to drink much tea or coffee (unless you are my cousin who used to drink milky tea from the age she could use a beaker). In cafes, you always go for the juice, the soft drink, the milkshake or, if you'd been really good, a hot chocolate. Hot chocolate was something i never became addicted to. I craved the smell now and again, and the whipped cream and marshmallows on top, but once they were gone and the drink began to cool, I soon lost interest. There are a number of factors to think about when ordering a hot chocolate, or things can turn out terribly wrong. Is it made with milk or water? Is it made with powder or real chocolate (i.e. is there going to be a soggy clump of chocolate powder at the bottom of my cup)? DOES IT COME WITH CREAM? Even as a child i preferred to make my own. I loved making them at home with my mum and my sisters, my tiny heart skipping a beat if my mother answered "yes" to "did you buy baby marshmallows?".

This recipe is a highly nutritious variation of a traditional winter favourite. There are (apologies in advance) no marshmallows, no 'squirty cream' and no processed sugar or pre-blended chocolate powder. You may think you know hot chocolate, but this, my friends, is another story. If this drink could only be one thing, it is loving. It will love your body and it will make you, in turn, love everything. Cacao releases happy hormones, increasing positivity and boosting your mood. Maca, as well as adding a butterscotch/malteaser flavour to the drink, is also a mood booster which helps to balance hormones and increase energy levels. Tahini is high in protein which helps repair any damage inside the body. And ghee or coconut oil are anti-inflammatory fats high in antioxidants, helping to boost the immune system. The coconut milk makes this drink rich and creamy, and will provide you with far more nutrients and considerably less hormones, chemicals and antibiotics which you risk consuming from shop bought cow's milk products. Add natural sweetener like agave, date syrup or coconut blossom nectar to counter the bitterness of the cacao, and your choice of herbs and spices to infuse the milk. It may seem strange to use herbs you might be familiar with using in savoury cooking, but herbs and spices have a host of health qualities, and adding them to a bedtime beverage can do wonders to your sleeping patterns. Sage has been proven to naturally promote sounder sleep due to its sedative properties, and reishi (a herbal mushroom available in powdered form), has been referred to as 'natures anti-stress antidote'. So, if it's been a long day and you need to unwind, sleep it off and wake up well, you know what to do...

INGREDIENTS (makes 1-2 servings) 2 Tablespoons Raw Cacao Powder (can also use 20g solid raw chocolate) 1 Tablespoon Smooth Tahini or Cashew/Almond/Macadamia Butter 1 Tablespoon Maca 1/4 Cup Water 1 Cup Coconut Milk or Homemade Almond Milk 1 Teaspoon Agave, Coconut Palm Sugar or 1 Tablespoon of Creamed Coconut 1 Teaspoon Coconut Oil or Organic Clarified Ghee Pinch of Himalayan Pink Salt 1 Teaspoon Vanilla Extract 4-5 Fresh Basil Leaves or Rosemary Sprigs, optional 1/2 Teaspoon Reishi Powder, optional Tumeric, optional Chili Flakes, optional 1 Cinnamon Stick, optional METHOD Pour the milk and water into a medium saucepan. Stir on a medium heat until it begins to simmer gently, then whisk in the cacao powder, tahini or nut butter, maca, agave, coconut oil, salt and your choice of herbs and spices. If you are using creamed coconut, place the sealed bar in a bowl of boiling water for 5-8 minutes, to melt it before adding it to the pan. If you are using fresh herbs, chill flakes or cinnamon sticks, simmer for 15 minutes and sieve the mixture before serving, to separate them. When the cacao and tahini (or nut butter) have dissolved, remove from the heat and serve. Top with homemade coconut cream. COCONUT CREAM Ingredients: 1 Tin Coconut Milk 1/2 Teaspoon Vanilla 1/2 Teaspoon Agave or Date Syrup (may not need it as the drink is probably sweet enough) Method: Simply add all of the ingredients to a blender and blend until smooth - this will only take a few seconds. Transfer into a jar or container and set in the fridge for 1-2 hours until ready to serve. + It is best for make this in advance and store it in the fridge. However, you can spoon the mixture straight into the drink too, as it will all melt together in the end.

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IMPROVED MINCE PIES WITH BERRY MINCE

Merry Christmas! An incredible recipe for the perfect gluten, grain, dairy and sugar free mince pies. This recipe uses the most amazing gluten and dairy free pastry I have ever made, and the filling is a unique caramelly take on traditional mince meat. I was never a fan of mince pies growing up and always hated sultanas or currents in anything, picking them out excruciatingly from anything I found them in. This recipe doesn't use conventional, high sugar dried fruits, but instead combines antioxidant rich super foods such as goji berries and dates with fresh blueberries. The dates make the texture of the filling incredibly caramelly, and the berries release a delicious flavour into the mixture which is absorbed by all of the other fruits as they cook. + Get ahead of yourself and make the dough now, which you can freeze or which will last in the fridge for a couple of days before you need to cook it.

INGREDIENTS: Makes 18 (base and top) For the Crust: 200-250g Buckwheat Flour 100g Ground Almonds 5 Tablespoons Coconut Oil Pinch of Himalayan Pink Salt 2 Tablespoons Creamed Coconut Bar, melted (not essential but in my opinion this is the secret ingredient) (if you don't use this, take the flour down 50g) 4 Tablespoons Agave, Date Syrup or Maple Syrup 1 Egg 1/2 teaspoon Bicarbonate Soda For the Filling: 4 Apricots, chopped 1 Tablespoon Vanilla Powder, Extract or Fresh Seeds 6 Dates, pitted and chopped 1/2 Green Apple (or Parsnip), chopped 30g Goji Berries 125g Fresh Blueberries Handful Dried Blueberries, optional (can substitute for other dried fruit, but I find them incredibly sugary so choose not to use them) The Juice of half a Fresh Orange (and zest - optional) 1 Teaspoon Fresh Lemon Juice 1/2 Teaspoon Nutmeg 1 Tablespoon Cinnamon 1 Teaspoon Mixed Spice 1/2 Teaspoon Tumeric 1 Teaspoon Fresh Grated Ginger or Ground Ginger 1-2 Tablespoons Chia Seeds 3 Tablespoons Coconut Oil 1/4 Cup Water 1 Teaspoon Maca or Ginseng, optional

METHOD: Preheat the oven to 160c. Grease a muffin tin with a little coconut oil. For the crust, place all of the ingredients but only half of the flour at this point, into a food processor or high speed blender. (To melt the bar of creamed coconut, simply fill a bowl with boiling water and place the sealed bar inside. Let it sit until the water has cooled enough for you to put your hands in it and then massage the bar to quicken up the melting process. Once melted, snip the corner with some scissors and measure out two tablespoons). If using a blender, add the wet ingredients first so the flour doesn't clump around the blade, and blend on a high speed for 20-30 seconds. If the mixture isn't completely smooth this doesn't matter, just make sure the coconut oil is more or less combined. Transfer to a bowl and continue to mix the mixture, adding the remaining flour, until it is completely combined. Add a little more flour if it seems too sticky and wet, or a little more agave if it is too dry. Knead and fold the dough over itself on a floured surface, using the warmth of your hands to melt any small lumps of coconut oil that might remain. Roll the dough out until it is about 3mm thick. This pastry is easiest to work with freshly made and warmer rather than colder, so there is no need to store it in the fridge. The pastry is also a slightly unusual texture, both dry and doughy at the same time, so i find the best way to roll it out without it crumbling/breaking/sticking to the surface is to press down with the rolling pin, rather than just rolling and dragging. Work with it gently. Use a round cookie cutter to make you individual crusts, and use a thin, wide, sharp knife to separate the dough discs if they have become slightly stuck to the surface. Lay each circle into the muffin tin. Leave the leftover dough for the toppings. Bake for 6-8 minutes until the crusts begin to brown, but aren't cooked through. Whilst they cook, prepare the filling. For the filling, simply place all of the ingredients apart from the chia seeds into a medium saucepan on a low-medium heat. Stir constantly and burst the blueberries with the back of a wooden spoon. Simmer for 20-30 minutes, and add the chia seeds just before you take the mixture off of the heat. Take a tablespoon and fill each pre-baked crust.

Roll out the remainder of your dough and use a cookie cutter (a star, a christmas tree or holly leaves work well but you can use a round one to make a sealed pie). Take each shape and arrange it on top of the mince mixture. Return to the oven and bake for a further 10-12 minutes, until the pastry is turning a golden brown. To serve, dust with buckwheat flour or ground desiccated coconut, and serve with coconut cream, runny almond cream or with an extra dollop of mince meat if you have some left over.

'Single' Almond Cream Ingredients 1 Cup Soaked Almonds (or cashews, macadamia and brazil nut work well too) 1/3 Cup Water Vanilla, optional Agave, optional Himalayan Pink Salt, optional Method Simply blend the almonds and water together on a high speed for 2-3 minutes, until smooth. Pour the mixture through a fine sieve or, even better if you have one, through a nut milk bag or jam strainer. Return the strained mixture to the blender and add your flavours or sweetener of choice, if using. If the mixture is too thick for you, add a little more water to thin it. Blend again and then transfer to a serving jug. Pour over warm or cold puddings, over your breakfast or even into savoury dishes. Ginger Coconut Whipped Cream: Ingredients: 1 Tin Coconut Milk 1/2 Teaspoon Vanilla 1/2 Teaspoon Fresh Grated Ginger or Ground Ginger 1/2 Teaspoon Agave or Date Syrup Method: Simply add all of the ingredients to a blender and blend until smooth - this will only take a few seconds. Transfer into a jar or container and set in the fridge for 1-2 hours until ready to serve.

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SEASONAL SNACKING

There’s something about the cold weather and the long days - when the sun goes down about 3 pm and you return to your desk after lunch time feeling certain that it is pretty much bed time - that opens completely new doors to snacking. The hours after lunch seem to drag on slowly, and food is often turned to out of boredom or for those seeking warmth or comfort. There is nothing wrong with snacking. I have always been great at it - always picking and nibbling in between meals - my family even nicknamed me pincers. This season, snacks are almost as common as over budgeted christmas adverts. If it’s not a galaxy mistletoe kiss you pick up at the check out as you buy your evening meal, it’s a box of celebrations or quality street circulating the office, or an endless table of canapés at the christmas party. To keep on top of your cravings and to have an alternative if the dry, corner shop mince pies don’t take your fancy, prepare some delicious homemade snacks one evening during the week, so you can enjoy some company during the afternoon that you aren’t going to feel instantly hostile towards. These recipes involve fresh, seasonal produce, incredible flavours and settle comfortably into the place of where your strawberry creams, chocolate fingers and cheap, pre-mixed mulled wine once existed. Perfect for taking to work, offering at a party, presenting at your own event or indulging in entirely by yourself, in front of some (preferably terrible) christmas tv.

If you’re dreading the holiday season because you predict inevitable overindulgence, plan ahead and you’ll realise you can indulge in a perfectly healthy way. If you always have your fridge and cupboards stocked with healthy, homemade snacks, you’ll always have something to indulge in whilst those around you do the same, in their own way. If you suffer from wheat, gluten or dairy intolerances, make your favourite snacks (such as chocolates, mince pies, cakes and savoury crackers) using natural ingredients, so that you don’t feel you are missing out. This way, you can enjoy nourishing foods that taste just as indulgent as those traditional festive favourites you are used to, without the guilt of seasonal excess. You’ll feel fuller after smaller portions, less bloated after eating and more positive, energised and rearing to go, as opposed to miserable, stuffed and ready to nap.

+By all means, don’t turn down your favourite things this Christmas, simply create a balance, and supplement your favourite treats with nourishing ones alongside them.

HOT TODDY

I first tried a hot toddy at a festival in Wales, in a tent, at a temperature below freezing. One sip and I soon forgot about my frozen feet and was in perfect harmony. This recipe does’t call for alcohol but as it’s christmas, you should feel very free indeed to add it in yourself (rum, whiskey or bourbon). This recipe is an excellent remedy for the winter months, containing immune boosting orange and medicinal ginger. One essential piece of advice for staying healthy this time of year is to always have a drink with you. Drink plenty of water to keep hydrated and hot, herbal teas to keep you warm, as well as fresh herb and spice concoctions to cleanse your body, nurture your immune system and flush out any toxins. If you have a cold or a sore throat, this recipe is soothing, warming and healing and promises to get you back in good health immediately. The cayenne pepper may seem a little outlandish, but this spice has been used for generations in treating ailments, such as flu, colds, migraines, headaches, heartburn, sore throat, tonsillitis, nausea and much, much more. It is an incredibly cleansing and detoxifying ingredient, so to get the most out of your toddy, be sure to include it. It is also known as a circulatory stimulant, which heats the body and kick starts the digestive system. Combined with honey, lemon and ginger, this drink is the ultimate detoxifying beverage, perfect to keep you functioning throughout the winter, or to relieve symptoms you may already be experiencing as an effect of the cold weather.

INGREDIENTS Makes One

1 Teaspoon Raw honey 1/4 Cup Fresh Ginger Juice (see METHOD for a blended alternative, or use whole grated ginger to infuse the drink and then sieve it) 1/2 Teaspoon Fresh Lemon Juice 1/2 Cup Water 1 Tablespoon Fresh Orange Juice, optional Pinch of Cayenne Pepper 1/2 Teaspoon Ground Ginger 1/2 Stick Cinnamon 1/2 Teaspoon Nutmeg 2 Cloves 1 Star Anise Handful of Cranberries, to serve

METHOD

If you are making the ginger juice, start by juicing a few inches of fresh ginger, or if you don’t have a juicer, place the ginger and the water into a blender and blend until smooth. When your ginger is juicer or liquidised, transfer to a medium saucepan. Add the other ingredients and bring to the boil, then reduce the heat and simmer for 12-15 minutes, to ensure all of the flavours from the spices are absorbed. Add more sweetener if necessary, or more lemon if the mixture is too sweet. You can also add freshly squeezed apple juice for a sweeter drink. Add the alcohol, if using, and simmer for a further 5 minutes, then sieve the liquid into a jug and serve instantly.

PUMPKIN CHICORY AND CHIA SEED ‘TOFFEE NUT’ LATTE Ever since I discovered Starbucks, Winter became even more exciting to me. I would await their limited edition Christmas menu, eager to get my freezing cold hands on a paper cup of sugary cream (with a hint of coffee). The gingerbread latte, toffee nut latte, eggnog latte and the almond hot chocolate are delicious, warming drinks especially for busy people constantly on the go. I used to order the toffee nut latte and would quickly go about eating the cream - encrusted with toffee sprinkles - before it had a chance to melt. This recipe, however, calls for homemade coconut cream which, in my opinion, is much tastier than the ‘squirty cream’ we all remember from out childhoods. This cream is thicker and doesn’t taste of the confinement of a metal can (or nitrous oxide). It is smoother, creamier and has a mild coconut flavour which is extremely tasty, but for those of you who don’t like coconut, it melts deliciously into the rest of the drink in no time, so you’ll hardly notice it once it’s dissolved.

Chicory - most commonly known as a leafy salad vegetable - has been curated into a tasty caffeine-free coffee alternative. It is roasted and ground into a granule-like consistency, and once hot water is added, dissolves into a nutty, earthy, warming, nourishing drink. Chicory has even been proven to aid digestion, so this drink is perfect enjoyed first thing in the morning to get your body working smoothly, and to satisfy your coffee cravings.

INGREDIENTS 1-2 Tablespoons Ground Chicory (available in most health food stores including Holland & Barrat) 1 Teaspoon Maca 1 Teaspoon Vanilla 1 Teaspoon Cinnamon 1/2 Teaspoon Nutmeg 1 Teaspoon Coconut Palm Sugar 250ml Pumpkin Almond Milk (choose method from list below)

Nut Milk Options: 1 Cup Almonds soaked 1/2 Cup Toasted Pecans (or nuts of choice) Pinch of Himalayan Pink Salt 250ml Water 1/2 Cup Pumpkin, chopped and raw 3 Tablespoons Chia Seeds (optional) or 250ml Shop Bought Almond or Coconut Milk 3 Tablespoons Chia Seeds (optional) 1/2 Cup Pumpkin, chopped and raw

METHOD Start by making the pumpkin juice. Take your chopped pumpkin and juice it. If you don’t have a juicer, blend the pumpkin with 1 cup of water until smooth. Sieve the liquid to remove any large lumps of pumpkin, and set aside the juice. (If you used a juicer, set aside the juice whilst you make the milk)

For the nut milk, place your soaked almonds, toasted pecans, salt, water and chia seeds into your blender. Blend on a high speed for 2-4 minutes until smooth. Pour the liquid through a jam straining bag or a nut milk bag, into a jug. Then transfer the milk back into the blender, adding the pumpkin juice. (If you are using shop bought, pre-made almond milk, simply blend together the milk and the pumpkin juice). Blend for 1-2 minutes until everything is smoothly combined. Pour the milk through a sieve into a medium saucepan and add the ground chicory, maca, vanilla, cinnamon, nutmeg and coconut palm sugar. Stir with a wooden spoon, simmering on a medium heat, for 12-15 to infuse the milk fully. When the chicory has dissolved and the flavours have combined, sweeten to taste and serve.

TOP WITH: A Generous Dollop of Coconut Cream (recipe below) Toasted Pecans Chia Seeds Cinnamon Coconut Palm Sugar

COCONUT CREAM

1 Tin Coconut Milk from the fridge (strictly the solid part only) 1 Teaspoon Date Syrup

METHOD Spoon the solid part of the coconut milk into a blender. Save the liquid for making smoothies, porridge or chia seed puddings, don’t let any into this recipe. Add the date syrup and blend on a low speed until the ingredients are combined smoothly. (You can, alternatively, place both ingredients into a bowl and mix, whipping vigorously, to combine the two). Pour into a bowl or container and place in the fridge to harden for 1-2 hours. Serve either in scoops (will need 2 hours to set) or as a double cream alternative (no need to set).

STUFFED DATES WITH CASHEW CHEESE, HERBS AND BACON

This recipe is a winner for anyone catering a festive event this time of year. These dates are real crowd pleasers (you can omit the bacon for an equally delicious vegetarian version, and even replace it with wilted chicory leaves). With so many flavours in just one small mouthful, people take a good few minutes to finish one, masticating on each element more than they realise, before commenting on its tastiness. The sweet, chewy texture of the medjool dates, combined with the creaminess of the cashew cream cheese and topped off with a smoky saltiness from the meat is a taste sensation like no other. Perfect as a lunch box snack (easy to pack and easy to transport), served on platters at a canapé event, served as snacks, starters or sides at an informal Christmas gathering or enjoyed as ‘afters’ - part of the cheese board or a cheeky evening snack.

+ I've also done this recipe with chestnut cream fillings instead of cashew cream which has worked really well. Simply blend 200g soft chestnuts with 1/2 tin solid coconut milk and a little coconut oil, until smooth. Add salt, tamari, garlic and nutritional yeast for a cheesy flavour, or leave as it is for a subtly sweet, creamy alternative.

INGREDIENTS

20 Dates, pitted 3/4 Cup Cashews, preferably soaked for 2-4 hours 1/4 Cup Macadamia Nuts or Brazil Nuts (optional - or just another 1/4 cup cashews) 1/4 Cup Water Pinch of Himalayan Pink Salt 1/2 Teaspoon Apple Cider Vinegar 1-2 Tablespoons Nutritional Yeast 1/2 Teaspoon Fresh Lemon Juice 1 Tablespoon Tahini, optional Fresh Herbs of Choice 200g Organic Bacon or Good Quality Ham (use bacon if you want to cook the dates, and use ham if you want to keep them cold and uncooked).

Optional: 1-2 Shallots or 1 Tablespoon Onions (raw or cooked, either with work) 1 Small Clove Garlic (caramelised with blend better - bake in the oven for 25 minutes until the clove becomes soft)

METHOD Start by slicing your dates lengthways down the middle, careful to score them and not to slice the whole way through. You want them to open at a hinge, rather than cutting them into two separate halves. Place them on a baking tray lined with baking paper and prepare the cashew cheese.

Place the cashews, water, macadamia or brazil nuts, salt, apple cider vinegar and lemon juice into a blender and blend on the highest speed. Stop to scrape down the sides, reduce the speed slightly and blend for another minute. Add the nutritional yeast, tahini and shallots if using and blend for a final time, for 1-2 minute, until the mixture is completely smooth. There’s nothing wrong with it being a little lumpy, it will resemble a feta or goats cheese sort of texture, especially once cooked, but i like the cheese to be as smooth as possible. Now, take a teaspoon of the cheese mixture and fill the dates with it. Depending on the size of your dates you may want to use more, or less.

Now prepare the bacon or ham. You can either wrap the bacon or ham around the stuffed dates, or you can dice the meat and add that to the cheese stuffing too - this works best in larger dates which you are able to almost close. If you are wrapping the dates, slice the bacon in half lengthways, take a date and place it on one end of the meat. Then carefully roll the date along the bacon, wrapping it up neatly until it is covered. Place it back onto the baking tray and repeat with the other dates. This method creates a much smokier flavour in the dates and the cheese as they catch and absorb the smoky flavour of the meat during the cooking process. If you decide to add the meat to the stuffing, simply dice it into tiny pieces, spoon it onto the cheese mixture and mix it in slightly to combine. Return to the baking tray and repeat with the other dates.

When each date is nicely stuffed and wrapped, place them under the grill for 10-15 minutes, until the bacon is fully cooked. Turn the dates over after 5 - 10 minutes so they cook evenly. The dates and cashew cheese don’t need to be cooked through, so as soon as the bacon is done, remove from the oven and leave to cool slightly. Either serve warm on a sharing platter or as canapés, piercing a cocktail stick into the middle of each one to make them easier to eat, or serve as part of a cold buffet, with cranberry chia jam or homemade christmas chutney.

+ Store in the fridge for up to 4 days.

BRUSSELS CHIPS

This recipe is great for any crisp lovers, or kale chip lover for that matter. Using seasonal vegetables and a festive favourite, these brussels sprouts become the perfect consistency to satisfy any ‘crunch cravings’. Some people just need something to munch on, and often a salty snack does the trick. Depending on how long you cook or dehydrate the brussels for, they will become extremely crunchy and, if stored correctly, will last up to a week, maybe even more. Play around with your own flavours. I like Tamari and Balsamic Vinegar or Nutritional Yeast, Lime and Tahini.

INGREDIENTS: 150g Large Brussels Sprouts 2 Tablespoons Olive Oil or Coconut Oil Generous Sprinkling of Himalayan Pink Salt

Flavour Combinations:

Tamari and Oil 2 Tablespoons Tamari and 3 Tablespoons Olive Oil or Coconut Oil. You can also add black or white sesame seeds to add to the crunch.

Tamari and Balsamic Vinegar 2 Tablespoons Tamari, 1 tablespoon Balsamic Vinegar, 3 Tablespoons Olive or Coconut Oil, 1/2 Teaspoon Lemon Juice and an optional 1/2 Teaspoon Agave or natural sweetener of choice.

Nutritional Yeast, Lime and Tahini 2 Tablespoons Nutritional Yeast, 1 Tablespoon Smooth Tahini, 2 Tablespoons Olive Oil, 1/2 Teaspoon Lime Juice, Pinch of Himalayan Pink Salt

Garlic, Chili and Paprika 1 Tablespoons Garlic Granules, 1/2 Teaspoon Chili Flakes, 1 Teaspoon Paprika, 1 Teaspoon Tumeric, 3 Tablespoons Olive Oil or Coconut Oil

METHOD: Choose one of two methods. The i-need-a-snack-now method, which takes about 25 minutes, or the lets-dehydrate-these-brussels-properly method, which can take up to 6 hours.

Method 1: Preheat the oven to 150c. Wash your brussels sprouts and chop the bottoms off, allowing the outer leaves to separate. These will be your chips. Peel each brussels carefully so as not to tear any leaves, and place the largest leaves into a medium mixing bowl. Take as many leaves off as you can without too much effort, then chop the bottoms again to release a few smaller leaves. Once all of the brussels have been peeled, store the small inside balls for use in salads or to enjoy with another dish, and add your chosen flavours to the bowl of leaves. Toss the leaves in your chosen flavours and massage with your hands to ensure each is evenly coated. Spread evenly on a baking tray lined with baking paper and bake for 12-25 minutes. The timings will depend on your choice of flavours. Be sure to stir the leaves after about 10 minutes to ensure they don’t stick and to make sure they cook evenly.

Method 2: Preheat the oven to 60-80c. Wash your brussels sprouts and chop the bottoms off, allowing the outer leaves to separate. These are your chips. Peel each brussels carefully so as not to tear any leaves, and place the largest leaves into a medium mixing bowl. Take as many leaves off as you can without too much effort, then chop the bottoms again to release a few smaller leaves. Once all of the brussels have been peeled, store the small inside balls for use in salads or to enjoy with another dish, and add your chosen flavours to the bowl of leaves. Toss the leaves in your chosen flavours and massage with your hands to ensure each is evenly coated. Spread evenly on a baking tray lined with baking paper and bake for 2-8 hours. The longer the leave them, the longer they will stay crispy. I baked mine for only 1 hour and they were delicious enjoyed straight away, but they won’t keep for long.

+ Store yours in an airtight container in the fridge.

BLUEBERRY AND GOJI ALMOND MINCE PIES:

This is an old recipe but one I stand by strongly. Last year was my first Christmas with whole foods in my life, and despite not liking mince pies, I set myself the task of creating healthy ones. I try to keep my meals and snacks as low in sugar as possible, and that means eating very little fruit, apart from berries, which I eat a lot of. I made up my own ‘mince meat’ for this recipe, using low gi but very high nutrient fruits, like goji berries and blueberries, instead of heavily processed dried raisins, currents, sultanas etc etc. These are always best enjoyed warm, with Brandy Butter (below), or Coconut Cream (above(which you can infused with fresh ginger to create a whole new flavour combination)).

RECIPE (Makes ten)

BASE AND TOPPING 360g Ground Almonds (can use Buckwheat Flour, or 1/2 Ground Almonds and 1/2 gluten free flour of choice) 40g Soft Coconut Oil 2 Eggs, Beaten 2 Teaspoons Vanilla 1/2 Teaspoon Bicarbonate Soda 1 Teaspoon Salt 1-2 Teaspoons Maca (optional) 4 Teaspoons Organic Raw Honey or Agave 2 Teaspoons Mixed Spice Extra (Spelt) Flour, for rolling

METHOD

Preheat the oven to 160C. Place all of the base ingredients, leaving a spoonful of the beaten egg for glazing, into a large bowl and mix with a wooden spoon until fully combined. Preferably use the coconut oil soft but not completely melted, if you do melt it, wrap the finished dough tightly in cling film to place in the fridge for 10-15 minutes before using. When the mixture forms a compact dough, flour a surface and roll half of the dough mixture out until it is about 1/2 centimetre thick. (Save the other half for the tops/lids). Cut into circles or just break off bits of dough, roll them into small balls and flatten them into rough circles if you don’t have a cutter. Grease a muffin tin with coconut oil on the bottoms and sides, or line with baking paper. Press each circle into each muffin hole, pressing the sides down making the width of the bases quite thin, depending on how crunchy you want them. (Leave them thicker if you prefer a more cakey texture). Bake in the oven for 10-15 minutes and remove to cool.

For the top, take the leftover dough and roll out as before onto a floured surface, cutting into circles again, or other shapes if you have a selection of cutters (i.e: Stars if you want to get really festive). If you want a proper closed mince pie, i would suggest my alternative cooking method at the end of this recipe, filling the raw pastry with mincemeat and sealing with a circular lid to cook as a whole pie. If you are using stars or shapes, i would cook the base and the lids at the same time, whilst the mincemeat simmers, so they are simply ready to fill and serve. Place the shapes onto baking paper on another baking tray and glaze with nut milk or leftover egg. Cook with the bases for 10-15 minutes. Whilst they bake, make the mincemeat.

FILLING

1 Tablespoon Coconut Oil 1 Large Apple, chopped finely 1 Cup Dried Blueberries, dried (can buy ready dried or follow my instructions here) Handful of Dried Cranberries Large Handful of Dried Goji Berries 5-6 Soft Pitted Dates, chopped 1 Teaspoon Raw Honey 1 Teaspoon Nutmeg 1 Teaspoon Cinnamon 1 Teaspoon Ground Cloves 1 Tablespoon Mixed Spice 1in Fresh Ginger, chopped or grated 50g Flaked or Chopped Almonds 1 Small Orange 1/2 lemon juice Pinch of Salt Splash of Brandy, optional 5-10 Tablespoons Water

METHOD

Place all of the ingredients apart from the water in a large sauce pan on a low heat. With the orange you can grate some of the rind into the mincemeat or just use the juice of it and as some of the flesh with as little pith as possible. The more orange juice, the more flavour and also the less water you will need to thin the mixture as it cooks. Simmer on a low heat for about 30 minutes, stirring constantly and adding more spices or honey depending on your taste. I increased the spice quantities by almost double. Add whatever nuts you like, chopped, and any other kinds of dried fruit such as sultanas, apricots or dried cherries. If the mixture becomes to thick, add water and stir. When the apples are soft and the mixture begins to come together more, remove from the heat and spoon mixture into each pie base. Top with your pre-cooked pastry shapes and sprinkle with desiccated coconut to get an icing sugar dust effect.

This is how i made my batch of mince pies but an alternative method would be to leave the pastry raw until the mincemeat is more or less cooked, then to fill the raw pasty cups with the mince mixture adding the lids (stars or circles) and sealing the pies with a fork or simply by pinching with your fingers. Then bake the filled pies for 20 minutes. I was worried this wouldn’t guarantee a crispy base but most conventional Mince Pie recipes operate in this way so i have faith in its success.

BRANDY BUTTER

INGREDIENTS: Handful Cashews 4 teaspoons brandy 2 tablespoons water 20g coconut oil 1-2 Teaspoon honey 1/2 Teaspoon Vanilla Splash of Lemon Juice 1 Tablespoon Coconut milk, if needed to help combine.

METHOD: Place all ingredients into a blender or a food processor, apart from the additional nut milk which should only be added if needed. This will make enough brandy butter to accompany about 5 mince pies, but from experience wont last long around a merry father at midnight after the annual cricket club dinner. Double the mixture if you have lots of guests, it will keep well for a long time in the fridge. Scoop the mixture out of the blender when it is completely blended and there are no lumpy cashews visible. Pour into a small bowl and cover with cling film to set in the fridge for 10-20 minutes. Serve on a smokin’ hot pie.

RAW TUMERIC BRUSSELS SLAW

INGREDIENTS

1 Cup Brussels (the larger the better) 1 Cup Red or White Cabbage, shredded 1/2 Cup Grated Kohlrabi, optional 1/4 Cup Grated Cauliflower or Broccoli, optional 2 Tablespoons Coconut Milk, solid 1 Egg yolk 1 Tablespoon Cashew Butter or Tahini 1 Teaspoon Apple Cider Vinegar 6 Tablespoons Olive or avocado oil 1 Teaspoon Dijon Mustard 1 Handful Fresh Mint 1 Teaspoon Ground Tumeric Pinch Himalayan Pink Salt 1/2 Teaspoon Lemon Juice Chia Seeds Goji Berries or Pomegranate Seeds

METHOD Slice the brussels into thin shreds, as thinly as you can. Once shredded, place them in a large bowl along with the shredded cabbage and the other grated vegetables if you’re using them. Toss together to combine. In a smaller bowl, whisk the egg yolk with the apple cider vinegar, salt, dijon mustard and lemon juice. Continue to whisk as you gradually add the oil, one drop at a time. Slowly increase the amount of oil you add each time, continuing to whisk thoroughly. Add the cashew butter or tahini if using, along with the coconut milk, herbs and spices and the chia seeds. When everything is combined, pour over the raw shredded vegetables and toss with a wooden spoon or with your hands. When all the vegetables are coated nicely (add more oil and seasoning to taste - the wetter and saucier the vegetables, the better) top with goji berries or pomegranate seeds and serve. Top with nutritional yeast to add a cheesy flavour.

INSTANT BRUSSELS BOWL

I recently became acquainted with Le Creuset’s newest addition to their wide range of (heartbreakingly wonderful) kitchenware and cookware. The wok is incredible. Until now, my wok had a tendency to fall off the hob, thats how cheap it was. The Le Creuset wok was such a dream to work with and was made, obviously, to last. There was no sticking to the base of the wok, not burnt brussels, just a delicious bowl or beautifully seared vegetables with an extremely good dressing. This recipe is more of a light lunch slash side dish slash dinner for one. It isn’t especially exciting as it is pretty much just brussels in a sauce, which, compared to many other stir fries i can think of, is pretty boring. However, you can add your own choice or other vegetables to this recipe to make a bigger meal out of it, along with some protein (chicken or prawns) if you are a meat eater, or are feeding a meat eater. I like to suggest this recipe as a side, too, enjoyed with a portion of baked chicken or salmon, alongside some quinoa or cauliflower rice.

INGREDIENTS

1 Cup Brussels (per person) 2 Tablespoons Tamari 1 Tablespoon Coconut oil 1/2 Teaspoon Lemon Juice To Top 1/2 Cup Pumpkin Seeds and or Sunflower Seeds 1 Tablespoon Sesame Oil or Truffle Oil Sesame Seeds

METHOD

Simply heat the coconut or sesame oil in the wok, and once melted, chuck all of the ingredients in with it. Sear on a medium heat for 8 minutes, then reduce the heat to slowly cook the brussels to make them a little softer. Add more tamari, oil and lemon juice to taste. In a separate pan or in the oven on a baking tray, toast the seeds (dry or toss them in 1 tablespoon olive oil and 1 tablespoon tamari). Toast at 120c for 8-12 minutes, or toast in a frying pan for 3-4 minutes. Once the brussels are becoming soft and the flavours have been absorbed, serve and top with the toasted seeds, along with some sesame seeds and a drizzle of sesame or truffle oil (these are best left unheated, so be sure to stir through at the end).

Make this wok part of your kitchen: http://www.lecreuset.co.uk/Cast-Iron-Wok.aspx#.VIbHrTGsWSo

FESTIVE FLAKES:

This is one of my favourite snacks, all year round. I used to hate coconut, but since accepting my true love for it, I have began to eat it, in one form or another, every single day. These coconut flakes make a perfect snack food. Once toasted they adopt some kind of mild, nutty sweetness, even without the addition of any sugar or syrup. Their creaminess is what makes them so moreish, and experimenting with your own favourite flavours, you won’t be able to stop once you get started. Coconut is an incredibly nutritious ingredient and these snacks, low in sugar and high in valuable healthy fats and protein, will keep you satisfied for longer, so you won’t experience cravings and end up eating something naughty. They also make a brilliant granola alternative, and mixed with a few chopped nuts and seeds, become an instant breakfast option.

INGREDIENTS

350g Raw Unsweetened Coconut Flakes 1/2 Tin Coconut Milk (blended together, not solid) Pinch of Himalayan Pink Salt

Flavour Combinations:

Cumin, Coriander, Cayenne, Nutritional Yeast, Tumeric and Salt: 1 teaspoon cumin, 1 teaspoon coriander, pinch of cayenne pepper, 1/2 teaspoon tumeric, 1 teaspoon nutritional yeast and a pinch of salt.

Cinnamon, Nutmeg, Ginger and Coconut Sugar 1 Tablespoon Cinnamon, 1 teaspoon nutmeg, 1/2 teaspoon ginger, 1 teaspoon coconut sugar.

Salted Ghee or Coconut Oil 1 Tablespoon melted ghee or coconut oil, 1/2 teaspoon himalayan pink salt, 1 teaspoon coconut palm sugar.

Tamari and Garlic 1 Tablespoon tamari, 1 teaspoon garlic granules, 1 teaspoon nutritional yeast (optional), 1 teaspoon sesame seeds.

METHOD

Preheat the oven to 110c. Place the coconut flakes in a large bowl and pour over a few tablespoons of coconut milk, until the flakes are covered. Leave to soak for 10-15 minutes. Once the flakes are soaked, transfer them to a clean bowl to add your chosen flavours. As you transfer them from the coconut milk, let them drip momentarily to dry slightly. Add your selection of flavours to the flakes and toss them to ensure they are evenly coated. Then spread the flakes evenly across a few baking trays lined with baking paper. Bake in the oven for 15 minutes (or toast in a wok or frying pan until golden). Stir the flakes in the oven half way through to ensure they cook evenly. Remove from the oven when they begin to turn golden and let cool before enjoying.

SAVOURY PORRIDGE

INGREDIENTS 1/2 Cup Water 1/2 Cup Coconut or Almond Milk 1/3 Cup Oats 50g Baked or Steamed or Grated Sweet Potato 1 Tablespoon Fresh Dill A Few Sprigs of Fresh Rosemary 1/2 of 1 Jerusalem Artichoke, grated 1 Teaspoon Nutritional Yeast 1 Teaspoon Tamari

Optional Extras Peas Garlic Tahini Mustard Chunks of roasted sweet potato or squash

METHOD

Start by cooking the oats. In a large saucepan, heat the oats and the water together. When the oats begin to plumpen and the water is dissolving, stir in the coconut milk and the sweet potato. I prefer using steamed sweet potato, but grated with create just as much flavour. The cooked sweet potato makes the porridge thicker and more creamy. Stir the porridge constantly to break down the large chunks of sweet potato, and add more water if you think it is needed. Add the grated jerusalem artichoke, dill, rosemary, nutritional yeast and tamari, along with any of your other chosen ingredients (peas work well for a filling lunch dish). Simmer for 10-15 minutes, adding more water or milk as you think is needed. The porridge should resemble a risotto more than a porridge, due to the thick, creamy sweet potato sauce.

Top with: Truffle or Avocado Oil Grated Beetroot or Jerusalem Artichoke or Sweet Potato Tamari Toasted Seeds Chopped Avocado Poached or Halved Soft Boiled Egg Fresh Herbs of choice Homemade Spinach or Kale and Nut Pesto Tahini

CHRISTMAS QNOLA

One of the most important things to do this winter is to wake up well. A good breakfast sets you up for the day ahead, and this is especially important this time of year. You want to be nourished and kept full so that you won’t experience cravings as soon as you get to work, and cave in to the biscuits, mince pies or selection boxes being passed around. Available Here.

CHESTNUT TAHINI FROSTING

This recipe is great for use on cupcakes, sweet loaves, biscuits or fruit. Making healthy frosting seems like an impossible task, but I have discovered several ways in which you can create it. This frosting closely resembles buttercream icing, as opposed to sickeningly sweet fondant icing, or the simple icing sugar and water method. It is incredibly creamy and the texture is smooth and thick - perfect for piping or spreading onto cakes. Add your own choice of spices or other flavours to match with whatever you are icing, or enjoy on slices of apple or other fruits. This recipe also makes a delicious spread for toast, or can be added to porridge in the place of nut butter to add some flavour.

INGREDIENTS 1 Cup Chestnuts 1/4 Cup Water 2 Tablespoons Tahini 1 Tablespoon Agave, Coconut Palm Sugar, Raw Honey or Date Syrup Pinch of Himalayan Pink Salt

METHOD Simply add all the ingredients to your blender and blend for 2-3 minutes.

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PUMPKIN PIE AND A POP UP

My first and only experience of pumpkin pie up until now was at my best friends house around the age of 13. With an american father, Thanksgiving is a big deal in their house, but I’d never really celebrated it before. At an awkward age of growth spurts and secondary school I almost didn’t even try the pie and tried to turn down the offer politely. It didn’t look especially appealing and i’d never tried it before, so naturally assumed it couldn’t be that special. Thankfully, her mother persuaded me and just one mouthful of that warm, homemade pie has remained a vivid memory in my mind ever since. I think a section of my brain is dedicated entirely to food, and times or occasions associated with certain foods. Sometimes i can even remember a conversation or event simply because i remember the food we were eating, or the restaurant we were in at the time. I can still see that pumpkin pie, fresh out of the oven, sitting on the countertop and can still smell the warmth of its spices. The sheer brilliance of pumpkin pie makes me wonder why it has taken me this long to attempt it myself. It is brilliant enough made with cheap pre-made pastry or shop-bought in festive packaging, but is even more brilliant if you make it by hand, with fresh pastry, and make it without any unnatural ingredients. So if you like that cream, the sugar and the buttery base, look away. You’re not going to like this version. Well, you’re not going to like the sound of this version, but if you do decide to trust me, you’ll realise it tastes just the same, if not better, than what you’re used to.

Before changing my diet i enjoyed baking brownies and rice crispy cakes on a regular basis - in fact, so often that i knew the recipes backwards, upside down and read with my eyes shut. I’d mastered two very amazing recipes, and they were easy, so making a pie seemed like an impossible task - some kind of art form i was certainly incapable of and which was definitely out of my league. But since i now use vegetables in baking and know how to make pastry with nuts and without gluten, I felt it was about time i revisited that moment in my best friends kitchen, embraced this seasons most delicious ingredients and made that classic holiday favourite, with a lot of things taken out, but with a whole lot of other good things added.

It’s hard for me to remember exactly how mama coleman’s pie tasted, but to me this one is all that a pumpkin pie should be. The base is different, as it is not real pastry. It is made without butter and with no flour - just nutritious nuts and nourishing coconut oil. Where most pies (especially shop bought pies) taste smooth and artificial, the base of this pie is crunchy, nutty and flavoursome. The filling is amazing, especially for people who are intolerant to gluten or just generally don’t desire the feeling of fullness that comes as a side effect of eating cakes. The filling is so smooth and light and, made with coconut oil and coconut milk, is a kind of creaminess you just can’t find in normal, artificial desserts. If theres one thing you make this winter, let this be it. Far better than chocolate, far better than mince pies and far better than the pumpkin pie you had last year. With this recipe, you can have your cake/pie/cheesecake/vegetables and eat them, all at once. Blissfully unaware that you are eating your way through the holidays to a healthier New Year, thanks to all the vitamins and minerals in pumpkin which will keep your immune system in check this winter. Eat up, it’s basically medicine. You neeeeeed it.

INGREDIENTS:

Crust: 1 Cup Walnuts 1/2 Cup Pecans 1 Cup Buckwheat Flour 1/2 Cup Coconut Oil, soft 1/3 Teaspoon Salt 1 Teaspoon Vanilla Extract 2 Tablespoon Agave or Date Syrup 1 Teaspoon Cinnamon

Filling: 2 Cups Pumpkin, chopped (squash will work too) (if you haven’t the time or patience, buy some organic pumpkin puree from a local health food shop) 2 Tablespoons Agave or Date Syrup 1 Tablespoon Coconut Palm Sugar 1/3 Teaspoon Salt 1 1/2 Tablespoons Cinnamon 1 Teaspoon Vanilla Extract 1/2 Tin Coconut Milk (the solid part only) 4 Tablespoons Coconut Oil, melted 1 Egg 2 Teaspoons Maca, optional 1 Teaspoon Lucuma, optional

METHOD:

Heat the oven to 200c. Start by roasting the pumpkin for the filling. Remove the skin and place in a roasting dish with a little splash of olive oil or some coconut oil, and roast for 25-35 minutes. It needs to be as soft as possible.

Crust: Once the pumpkin is cooked, reduce the oven temperature to 160c.

Blend the nuts in a food processor or blender until they become a fine flour consistency. Pour into a medium bowl and add the flour, salt, vanilla and cinnamon. Mix together with a wooden spoon, then add the coconut oil, combining with your hands. The mixture should begin to form a dough. Make the dough into a ball and it should hold its shape. Take a round baking tray or cake tin, roughly 20cm in diameter (you can also use a rectangle dish if you don’t have a round one) and grease the bottom and the sides with a light coating of coconut oil. Press the dough into tin, making the base no more than 1cm thick, and making sure to press the dough around the sides too. Use a fork to pierce the dough in the middle, and bake for 15 minutes, until it begins to brown, and until it is dry to touch. Whilst it bakes, make the filling.

Filling:

+ TIP: Pumpkins with paler skins generally taste nicer and have a smoother less stringy texture when cooked. Look for crown princes or any with a greyish/blueish skin.

Take the cooked pumpkin and place it in your blender or food processor along with the rest of the filling ingredients. I strongly advise using the egg and also maca if you have it, as the egg provides a vanilla-y flavour and a smooth texture and the maca adds an incredible malty caramel flavour. Blend all of the ingredients together until the mixture is smooth. Add a little more coconut milk or oil if the mixture needs help getting smooth.

When the base is cooked, leave to cool for 5-10 minutes and then pour the filling mixture into it. Spread the filling evenly across the pie base, ensuring it reaches the sides too. Return to the oven and cook for 40 minutes, until the middle of the filling is firm to touch. If it is still quite wet or gooey to touch, leave it to cook for a little longer until you can be sure it is cooked through. The top should begin to brown and crack a little, and you should be able to stick a knife in the centre and bring it out clean.

Let cool for at least 20 minutes. I prefer it from the fridge as the filling becomes a wonderful consistency, but it is also delicious enjoyed warm. Serve with coconut yoghurt or coconut cream, fresh berries or a warm berry compote.

+ Save the Seeds: Pumpkin seeds also carry a lot of nutrients, so don’t throw them away. They are high in protein and fibre and also contain tryptophan which is a chemical compound that triggers happiness and positivity and reduces stress. Pumpkin seeds also contain anti-inflammatory properties and essential vitamins and minerals. Toss them in coconut oil or olive oil and your choice of natural sweetener and spices, or use nutritional yeast, tamari and dried herbs and spices to make a quick a savoury snack.

BLEND AND PRESS POP UP

I am excited to announce that next weekend i will be popping up and taking over Blend and Press in Neals Yard. I will be running an exclusive Model Mange Tout brunch menu, and i will be there from 10.30-1.30pm. Pop in and say hi, and choose from my nutritious gluten, grain, dairy and refined sugar free menu. I will be serving Cacao Chia Porridge with Almond Sauce and berries, Sweet Potato Cashew Pudding with Christmas Qnola, Cranberry and Rosemary Compote and Toasted Chestnuts, and Buckwheat Pancakes with Coconut Cream, Tahini and Cacao Sauce.

Prices start from £4.95. Hope to see you there! Come in, keep warm and wake up well!

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SWEET CANNELLINI BEAN RISOTTO

November is here and, like most November's, you're probably cursing its premature arrival, certain that we should still be in October. November is a stressful month for many reasons. The weather gets colder, the days get darker, christmas gets closer and before you know it, the year is already over again. This means more colds, more early nights, more last minute shopping and get-together plans and more New Years Resolutions. It depends which way you look at it. Let's forget all of that for a moment and think about the fact that food has never tasted so good, duvets have never felt so comfortable and staying in is far more enjoyable than going out anyway. This is the perfect time to wrap up indoors, to get creative with this seasons most nourishing foods and take time to make truly great food for you and your loved ones. Autumn is one of my favourite times of the year in terms of fresh produce. Everything is so hearty, earthy and flavoursome and I love cooking with soft vegetables and soft fruits, making everything into warm, nourishing concoctions. Now, although the weather is unusually warm for this time of year, there is still a sense of urgency to rush into the house after a long journey home and slam the door in the face of darkness. I mean, I started my journey home from one part of London at 3pm the other day and by the time I'd gotten back over ground, it was pitch black. The nights are chilly and the darkness makes me feel like we are living under some kind of winter blanket, even though I'm not wearing gloves yet. All I want to do is get into the kitchen and straight back out of it so I can enjoy some wholesome, homemade food from the comfort of my bed or on the sofa. There is nothing more soothing than a bowl of steaming goodness, like a hearty soup, a thick, creamy risotto or nourishing stew. And with any one-pot recipe, you can just keep adding to it. You can add spices and herbs, homemade stock or broth, spinach or kale that may look like it's seen better days. In a one pot, everything combines into a unique amalgamation of flavours, food groups and most importantly, nutrients, so cram as much in as you can, and be sure to make enough for leftovers for times when hibernation seems more appealing than cooking. This recipe is similar to my Crown Prince Quinoa Sotto - something I made over a year ago now, when I first started this blog. This recipe is quicker and easier though, as it doesn't require cooking the sweet potato or pumpkin separately. You literally add everything to one big pan and let it all simmer together. Risotto was my favourite meal before i changed my dietary habits, but it always made me feel uncomfortable afterwards - too full to move and not especially nourished. This recipe doesn't use cream, cheese, butter, sugar or processed risotto rice like most recipes do. It uses coconut milk, fresh herbs and quinoa, making it high in fibre, protein and low gi sugars, and low in starchy carbohydrates, grains, gluten and dairy (absolutely free from them, in fact). Enjoy playing around with this recipe, as there is always room to add more. I always add greens like spinach, diced broccoli or grated courgette as they cook down and become so soft you hardly notice them. Ingredients 1 Tin Cannellini Beans 1 1/2 Cups White Quinoa 1 Tin Coconut Milk 1/2 Cup Water 1 Medium Sweet Potato (or pumpkin, squash or beetroot) 1 Handful Basil, Sage or Coriander 1-2 Tablespoons Nutritional Yeast Pinch of Himalayan Pink Salt or 1 Teaspoon Tamari 120g Chickpeas 2 Cloves Garlic 1 Teaspoon Lemon Juice 2 Tablespoons Olive Oil 3 Tablespoons Tahini 1 Teaspoon Cumin 1 Teaspoon Coconut Oil 1/4 Teaspoon Fresh Chilli or Chilli Flakes Optional Vegetables Cooked Puy Lentils Peas Spinach Kale Diced Broccoli Grated Courgette Method Start by making the quinoa as this is your base. Use a large saucepan leaving space for you to add and build, and cover the quinoa in twice its amount of water. Bring to the boil and then reduce the heat and leave it to simmer. In a blender, blend the chickpeas, lemon juice, olive oil, cumin, garlic and 2 tablespoons of the tahini until smooth. This is a quick houmous recipe which adds a delicious creaminess to the sauce. You can also use shop bought organic houmous if you have it. Once smooth, set aside. When the water is draining away from the quinoa and it is more or less cooked, add the 1/2 cup water, the coconut milk (solid and liquid), the cannellini beans, grated sweet potato and fresh herbs and stir to combine. Keep on a low-medium heat, stirring constantly and adding water or plant milk if the mixture is becoming too thick. Add the salt or tamari and the nutritional yeast, then stir in the houmous and coconut oil. Stir constantly with a wooden spoon, adding your extra vegetables of choice. When everything is soft and all of the flavours have simmered nicely together, remove from the heat, season one last time and serve. I like to serve mine with a dollop of coyo or cashew nut cream, or sprinkled with baked basil or kale chips for extra crunch. My Ssavoury Qnola, which will be available in the New Year, is also a delicious addition.

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BUCKWHEAT BISCUITS, EASY ICING AND HALLOWEEN DECORATIONS

As I child I have fond memories of walking around the tiny village we grew up in, dressed proudly in devil horns or, in some cases, mummified with toilet roll. An enthusiastic albeit moderate group of children, eyes gleaming, full of hope that the next door we knocked on would promise even more candy than the previous. We'd enjoy a game of apple bobbing, or attempt to eat a ring donut off of a line of string without using out hands, before doing the rounds and disturbing unenthusiastic neighbours, there lack of excitement portrayed in their choice of 'treats'. (Baked beans, a half empty packet of liquorice allsorts, and even a healthy muesli bar on one occasion, which, as a 6 year old expecting candy, I took as a trick, not a treat. The lead up to halloween was just as exciting. We'd make halloween biscuits or concoct some unruly potions whilst our mothers 'enjoyed' making our costumes. Icing and decorating the biscuits was the best bit, even though I didn't like the taste of icing. Despite a severe case of sweet tooth, I never liked that part of a cake. I actually felt insulted by fondant icing, and although I went with it, was even hostile towards butter cream. I'm much the same now. I ice my cakes with creamy frosting like cashew or coconut cream, as opposed to sickeningly sweet icing. I love experimenting with natural colourings too, using an easy coconut base and simply adding vibrant superfood powders. The recipe below is a sweeter icing recipe compared to nut based alternatives like cashew cream. The creamed coconut is a brilliant consistency to work with, and sets perfectly in the fridge. Mixed with a little liquid, like nut milk, or blended smoothly with cashews, it will become slightly softer which is ideal for cakes, but for biscuits, it is best left as it is. Coconut is an incredibly source of vitamins, minerals and antioxidants, so not only is this recipe completely natural, sugar free and made without artificial colours or flavours, it is incredibly nutritious too.

Quick Biscuits: 100g Coconut Oil 35g Coconut Palm Sugar 1 Tabelspoon Raw Organic Honey 100g Buckwheat Flour 2 Tablespoons Almond or Cashew Butter, or Smooth Tahini Easy Coconut Icing: 1 Bar Creamed Coconut 1 Teaspoon Natural Sweetener, optional Natural Colours / Flavours: Charcoal Powder or Capsules Sweet Orange or Freeze Dried Mango Powder Beetroot Powder or Fresh Beetroot (to stain) Spirulina Powder Tumeric Powder Cacao Powder Vanilla Extract or Seeds Lemon Juice or Zest Method: Preheat the oven to 190c. Beat the coconut oil, sugar and honey together in a bowl until fluffy. Then stir in the flour and the nut butter and form into a bowl. If the mixture is too wet, add more flour. Flour a surface and roll out the dough so it is no higher than 1cm. Use cookie cutters or a knife if you are free styling, and make your desired biscuit shapes. Arrange them onto a baking tray, either greased or lined with baking paper, and place in the oven for 12-18 minutes. Meanwhile, make the icing. Fill a small bowl with boiling hot water and sit the bar of creamed coconut inside. (Make sure not to cut the plastic at this stage). Leave for a few minutes, and when the water is cool enough, start to massage the creamed coconut to encourage the mixture to melt. When it is soft, remove from the water, cut the plastic it is in and pour into a medium bowl. Add your colourings/flavourings of choice (charcoal for bats, turmeric for pumpkins, beetroot for some blood) and mix with a spoon or spatula until the coconut is vibrantly coloured. Remove the biscuits from the oven when they are beginning to brown. (They will be browner than normal biscuits due to the buckwheat flour). Let them cool for about 10-20 minutes before icing them. Once they are iced, set in the fridge for 1 hour until ready to serve.