Sometimes plain old hummus, even if it is totally delicious and home made doesn’t cut it so I’ve been experimenting with a few new flavours. Here’s my newest favourite.

 

Ingredients

 

2 large red bell peppers washed

6 cloves garlic (about 1/2 a bulb), peel attached

1 tsp extra virgin olive oil

1 400g can cooked chickpeas  (or soak and cook your own and cool)

3 Tbsp  tahini (sesame seed butter) – see recipe below

1 lemon, juiced (approx. 2 Tbsp )

1 Tbsp water

1 Tbsp  extra virgin olive oil

It’s an amazing feeling when you get a really good millionaire shortbread, and this is one of those recipes that induces that feeling. I’ve made the most of the limited edition plant based protein that Arbonne launched as a special flavour in 2019. You could substitute with other proteins but I honestly think this gives an amazing flavour to the base, and is delicious in a shake too.

Make sure you cut them into small squares as it’s totally indulgent, but oh so good.

Ingredients

For the shortbread base

220g ground almonds

150g ground cashews

This is one of my family's all time favourites. So much so that when the Covoid-19 Virus struck and we wanted to help mums, who weren't used to having the kids at home all week and even less used to cooking healthy meals on a budget, to cope with what life was throwing at them, it was the recipe we reached for. On Thursday 26th March we start the first of our healthy cookery classes for parents and kids.

I love recipes that simply rely on essentials readily available in the pantry. This dish was inspired by a recipe my daughter sent home form Uni after her first term. We’re a really foodie family and she often sends me pictures of what she’s cooking and I do the same to her.

 

Ingredients

For the flatbreads

40ml olive oil 

60g coconut flour

15g powdered psyllium husk

1 tea spoon baking powder

½ tea spoon salt

250ml boiling water

 

It’s not very British is it but these pumpkin breakfast cookies are so delicious you’ll be making them throughout the pumpkin season. Packed with goodness from oats, seeds and nuts they’re really filling and super nutritious.

Makes about 20 cookies

Ingredients

2oog gluten free rolled oats

50g unsweetened desiccated coconut

1/2 teaspoon baking powder

1/2 teaspoon baking soda 

1/2 teaspoon fine sea salt

2 flax eggs* 

120g pumpkin puree

150g almond butter

100ml agave syrup

75g sultanas

It’s Autumn and this year the UK is experiencing a bumper crop of Pumpkins! These Pumpkin Protein energy balls have become a firm favourite in our house. Super simple to make, you could even leave them in the hands of the kids once the pumpkin has been cooked and pureed.

Ingredients

150g pumpkin puree (see note below)

2 scoops Arbonne vanilla protein powder (20g protein)

300g oats

75g flax seed (I like to give it a quick blitz in my nutribullet so it’s not completely whole)

The sweet and salty combination of honey and Gluten free Soy sauce is a classic in many Asian dishes. Here I’ve teamed it with courgetti and rice noodles. It’s an all time favourite in our home which means if there’s salmon in the fridge we get excited! Always try to buy wild salmon that’s been ethically sourced if possible and if you can only get farmed salmon check that it is naturally farmed and where possible in conditions close to what nature intended i.e. ocean farmed.

What to do when you have a supply of amazing nut butters? Well for me there’s nothing for it but to get into the kitchen and get baking. Here’s the first of what will be a few recipes using the deliciousness that is Pip and Nut’s nut butters. 

These are delicious little snacks. Packed with healthy ingredients and nutrient dense they are both filling and delicious. You want to bake them until they’re crunchy on the outside but still soft on the inside. Don’t leave the kitchen in the last few minutes or they will be too crisp.

Ingredients

I came back from 10 days of glorious sunshine in Italy to a wet and cold UK summer! Burr… where did the beautiful weather I left behind go too. I even lit the wood burner on Monday evening it was so chilly! I also returned home to a lavender hedge which is nearly over but for a few fresh flowers. Not wanting my lavender to go to waste I’ve been cooking up  some treats in the form of these luscious Lemon and Lavender protein balls. They are super easy to make and absolutely delicious.

When it calls for a really super quick supper I can prep before I go out of the door In the morning, or even the night before, and have on the table in less than 10 minutes these are my go to favourites.

 

We all love Salmon in our house and it’s so good for you too. It’s a high source of protein, one of the body’s building blocks, is packed with omega 3 fatty acids as well as being full of vitamins and minerals especially Potassium, Selenium and Vitamin B12

 

Pages

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Sometimes plain old hummus, even if it is totally delicious and home made doesn’t cut it so I’ve been experimenting with a few new flavours. Here’s my newest favourite. Ingredients 2 large red bell peppers washed 6 cloves garlic (about 1/2 a bulb), peel attached 1 tsp extra virgin olive oil 1 400g can cooked chickpeas (or soak and cook your own and cool) 3 Tbsp tahini (sesame seed butter) – see ...

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It’s an amazing feeling when you get a really good millionaire shortbread, and this is one of those recipes that induces that feeling. I’ve made the most of the limited edition plant based protein that Arbonne launched as a special flavour in 2019. You could substitute with other proteins but I honestly think this gives an amazing flavour to the base, and is delicious in a shake too. Make sure ...

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It’s not very British is it but these pumpkin breakfast cookies are so delicious you’ll be making them throughout the pumpkin season. Packed with goodness from oats, seeds and nuts they’re really filling and super nutritious. Makes about 20 cookies Ingredients 2oog gluten free rolled oats 50g unsweetened desiccated coconut 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon fine sea ...

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I came back from 10 days of glorious sunshine in Italy to a wet and cold UK summer! Burr… where did the beautiful weather I left behind go too. I even lit the wood burner on Monday evening it was so chilly! I also returned home to a lavender hedge which is nearly over but for a few fresh flowers. Not wanting my lavender to go to waste I’ve been cooking up some treats in the form of these luscious ...

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