One of my rules is to get 30 different fruits, vegetables and herbs into my diet each week. It really helps to support your digestive system and add an extra boost of fibre and digestive enzymes to your gut. When I’m passing an International store I always take a look to see what different veg I can buy. Last week they had some beautiful ripe plantains in the store I visit most often on the way into Leicester. PAK foods is packed with things I’ve never even heard of and you’ll often find me googling ingredients to see what I can make before I buy it.

This is one of my go to accompaniments when I want to create a little extra salad or have some pre prepared vegetables when someone is coming to lunch. You can make it with fresh or frozen peas and beans and it’s a great staple to have in the fridge as a quick snack anytime. 

Ingredients

½ a bunch of fresh mint, (approx. 25g) 

300 g fresh or frozen peas

300 g fresh or frozen broad beans 

1 fresh red chilli 

1 lemon – juice and zest

2 tablespoons olive oil (extra virgin)

1 table spoon apple cider vinegar

Inspired by a Bounty Bar recipe I spotted on Instagram recently I decided to clean up the ingredient list and create these delicious Vegan Coconut Ice Cream Bars. They’re particularly good on a hot day when you want a not too sweet treat or as a treat at the end of supper.

Ingredients:
3 cups unsweetened desiccated coconut

400ml can coconut milk – chilled over night so water separates from cream

2 – 4 tablespoons maple syrup (taste for sweetness I don’t like them too sweet) 

For the chocolate coating

160g coconut oil

120g maple syrup

Faced with a teenager doing A levels and a Tiramisu craving and my need to stay gluten and dairy free I’ve been experimenting with recipes until now. Now I’ve cracked it I bring you the best Gluten and Dairy free Tiramisu you’ll ever taste. This was so good I made it for a dinner party last weekend and it didn’t disappoint guests with or without food intolerances. You could of course make this vegan too by substituting the eggs with linseed or aquafaba. 

Serves: 8 - 10

Ingredients:

For the sponge layer:

3 eggs

175g Coconut sugar

We love sweet potatoes in our house so anything that makes a quick supper and uses them is usually a hit. This is so simple and you can prepare everything in advance and then reheat it when you want it making it a really quick supper for a busy evening when work and the kids activities take precedent.

 

Ingredients

500g organic turkey mince
2 onions
4-6 medium/large sweet potatoes
1 tbs Taco Seasoning (* see below) 

400 g Black Beans, drained and rinsed

Salt and pepper

We love these tasty seedy crackers straight from the tin but they are equally nice with a spicy topping. You can experiment with the flavours but I’ve found the sweetness of the molasses and the fiery nature of the chilli work really well.

Ingredients

 

  • 125g quinoa flakes
  • 50ml rapeseed oil
  • 250g pumpkin seeds
  • 130g sunflower seeds
  • 50g linseeds
  • 3-4 tbsp finely chopped fresh rosemary
  • ¼ tsp salt
  • 1 – 4 tsp dried chilli flakes, to taste
  • 200g molasses

 

Directions

 

Vegan Chickpea Wraps                      

 

These versatile Chickpea wraps are perfect as an accompaniment to curries or stews but work equally well as a salad wrap or with fajitas. I got the inspiration from the wraps they make on the Italian coast of Liguria. Here they are cooked on a super hot griddle often to great proportions and cut into triangles to serve along side fresh fish and salads.

 

Sometimes you need cake that really feels indulgent. I've loved watching The Great British Bake Off over the years but i'm mostly left feeling hungry and disappointed that so many of the gluten free alterntives to traditional cakes are so dense, tasteless or packed with refined sugar. This was a superb exeriement that i undertook after I had a can of pineapple pieces left over from a birthday party. I'd been tasked with re-creating one of those 1970's inspired hedgehogs of cheese and pineapple spikes! It was a triumph and thankfully this cake was too.

I’m a great one for saving ingredients then doing nothing with them so when I spotted 3 unripe bananas in the fruit bowl and I already had a freezer full of frozen banana pieces ready to make smoothies I thought I’d better use them up immediately or they’d be making compost in the wormery by next week.

Plantain Curry with Smoky Tofu Peanut Butter sauce

One of my rules is to get 30 different fruits, vegetables and herbs into my diet each week. It really helps to support your digestive system and add an extra boost of fibre and digestive enzymes to your gut. When I’m passing an International store I always take a look to see what different veg I can buy. Last week they had some beautiful ripe plantains in the store I visit most often on the way ...

Read More

Chilli Mint Peas and Beans

This is one of my go to accompaniments when I want to create a little extra salad or have some pre prepared vegetables when someone is coming to lunch. You can make it with fresh or frozen peas and beans and it’s a great staple to have in the fridge as a quick snack anytime. Ingredients ½ a bunch of fresh mint, (approx. 25g) 300 g fresh or frozen peas 300 g fresh or frozen broad beans 1 fresh red ...

Read More

Vegan Coconut Ice Cream Bars

Inspired by a Bounty Bar recipe I spotted on Instagram recently I decided to clean up the ingredient list and create these delicious Vegan Coconut Ice Cream Bars. They’re particularly good on a hot day when you want a not too sweet treat or as a treat at the end of supper. Ingredients: 3 cups unsweetened desiccated coconut 400ml can coconut milk – chilled over night so water separates from cream ...

Read More

GLUTEN AND DAIRY FREE TIRAMISU

Faced with a teenager doing A levels and a Tiramisu craving and my need to stay gluten and dairy free I’ve been experimenting with recipes until now. Now I’ve cracked it I bring you the best Gluten and Dairy free Tiramisu you’ll ever taste. This was so good I made it for a dinner party last weekend and it didn’t disappoint guests with or without food intolerances. You could of course make this ...

Read More

SPICY STUFFED ROASTED SWEET POTATOES

We love sweet potatoes in our house so anything that makes a quick supper and uses them is usually a hit. This is so simple and you can prepare everything in advance and then reheat it when you want it making it a really quick supper for a busy evening when work and the kids activities take precedent. Ingredients 500g organic turkey mince 2 onions 4-6 medium/large sweet potatoes 1 tbs Taco ...

Read More

Chilli and rosemary seedy crackers (Vegan)

We love these tasty seedy crackers straight from the tin but they are equally nice with a spicy topping. You can experiment with the flavours but I’ve found the sweetness of the molasses and the fiery nature of the chilli work really well. Ingredients 125g quinoa flakes 50ml rapeseed oil 250g pumpkin seeds 130g sunflower seeds 50g linseeds 3-4 tbsp finely chopped fresh rosemary ¼ tsp salt 1 – 4 ...

Read More

Vegan Chickpea Wraps

Vegan Chickpea Wraps These versatile Chickpea wraps are perfect as an accompaniment to curries or stews but work equally well as a salad wrap or with fajitas. I got the inspiration from the wraps they make on the Italian coast of Liguria. Here they are cooked on a super hot griddle often to great proportions and cut into triangles to serve along side fresh fish and salads. They are delicious on ...

Read More

Hummingbird Café Inspired Carrot and Pineapple Tray Bake with Coconut Lime Frosting

Sometimes you need cake that really feels indulgent. I've loved watching The Great British Bake Off over the years but i'm mostly left feeling hungry and disappointed that so many of the gluten free alterntives to traditional cakes are so dense, tasteless or packed with refined sugar. This was a superb exeriement that i undertook after I had a can of pineapple pieces left over from a birthday ...

Read More

Best Banana Bread with Ginger Frosting (gluten, refined sugar and dairy free)

I’m a great one for saving ingredients then doing nothing with them so when I spotted 3 unripe bananas in the fruit bowl and I already had a freezer full of frozen banana pieces ready to make smoothies I thought I’d better use them up immediately or they’d be making compost in the wormery by next week. I have to say I’ve triumphed with this recipe. It is a beautiful, light, moist cake which you’d ...

Read More

Dont miss out, join my mailing list to receive weekly blog updates