Browsing Tag

gluten free

My Terrific Time With Trinny…

June 23, 2017
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Happy FriYAY my friend! What a fun day I had yesterday with Trinny Woodall. If you didn’t manage to catch my Facebook live with her, no probs! Just click here to watch it now. For those of you who tuned in live, please know all information including my skincare recipes will be shared via her blog very, very soon!

When I awoke this morning, I found I had many new subscribers to this page – if this includes you, WELCOME!! Don’t forget to subscribe before you leave because soon I will be revealing a new website – this one is undergoing a MAJOR facelift right now which is SO exciting.  Soon, it will become Continue Reading…

Recipes

Revitalizing Matcha Tea Face Mask

June 18, 2017
Happy Sunday!
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SUPER excited about this new recipe (below) I created for you - it's one you can eat AND wear!! Introducing... My Magical Matcha Tea Mask 
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Wait! Wha??
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Yes, that's right my friend, I created this mask to FEED YO' FACE - literally!
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Best worn for 10-15 minutes so the matcha has enough time to do its work which includes:
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Removing harmful toxins and fighting free radicals that damage cells needed to protect your skin.
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Decreasing excess oils that get trapped beneath the surface of your skin and become infested with bacteria - hello acne!
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Protecting your skin from harmful UV rays that encourage premature aging and hyper-pigmentation.
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Stimulating and rejuvenating your skin cells to keep you looking FRESH!
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Aside from all that goodness, I've combined it with full fat yoghurt, RICH in probiotics () and lactic acid that gently removes the top layer of your skin - where all the dead skin cells hang out  ewwwww!! Lactic acid will also help promote the growth of new skin cells - amazing what REAL food can do right?! 
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Quick note to my VEGAN brothers and sisters: replace the dairy yoghurt with coconut yoghurt, your skin will never know the difference... 
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And if any leftovers? Add a little maple syrup, maybe some dried coconut or just devour 'as is' - lick the bowl clean my friend and feel GOOD - inside and out! ‍♀️
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Magical Matcha Tea Mask
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You need:
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✨1 teaspoon full fat dairy yoghurt (sub with coconut  yoghurt if vegan)
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✨1.5 teaspoons matcha tea powder - I recommend @matchaful because it's high quality stuff - no second rate matcha allowed!
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You do:
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✨Mix, stir, combine, then paint onto your face and leave for 10-15 minutes to let the magic happen!
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✨Lick the bowl clean, then use a washcloth soaked in tepid water to remove.
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✨Look in the mirror, admire your beauty & tell yourself how much you love YOU - a critical step, seriously!
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✨Resume life with healthy, happy skin. Repeat once or twice a week for optimal results ✌

I am SUPER excited about this new recipe I created for you – it’s one you can eat AND wear!! Introducing… My Magical Matcha Tea Mask 

Wait! Wha??

Yes, that’s right my friend, I created this mask to FEED YO’ FACE – literally! Best worn for 10-15 minutes so the matcha has enough time to do its work which includes: Continue Reading…

Recipes

Gluten Free Zucchini Bread

June 9, 2017
Well hello there Friday, it's lovely to see you! 
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To celebrate, here's a yumtastic recipe I first created for a client wanting a healthy vegan version of the more traditional zucchini bread (minus the animal-based ingredients) to snack on.
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Aside from it being gluten and egg free, this lovely loaf is PACKED with all kinds of real food stars like zucchini, organic apple puree and flaxseed 
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All perfect poop-forming ingredients to keep your body in tip top shape 
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If you've never tried flaxseed before, do it, do it! It's filled with healthy fats and functions as an effective little vacuum cleaner as it moves through your digestive tract.
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This recipe is best enjoyed with someone you love because food and friendship = LIFE 
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Have a great weekend, and don't forget to cook with love because it's the best, most health-supportive ingredient!
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EASY PEASY PLANT BASED ZUCCHINI BREAD
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You need:
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4 tablespoons flaxseed + 12 tablespoons water - mixed and left to thicken
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4 cups packed zucchini, grated
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3 cups gluten free flour blend (see my insta for past recipes or use organic, store-bought kind).
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1.5 cups organic apple puree (or boil 1-2 small apples & puree)
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3/4 cup organic nut or seeds of choice - you can also sub for dried fruit
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1 cup raw, organic coconut, cane or maple crystals
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1 tablespoon organic vanilla extract
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3 teaspoons aluminium-free baking powder
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1 teaspoon baking soda
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1 & 1/4 teaspoon true cinnamon.
1/2 teaspoon sea salt
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You do:
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✨Preheat oven to 180C/350F. Line or grease one large loaf tin.
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✨In a large bowl, combine applesauce, crystals and vanilla. Stir in the flax “eggs” and shredded zucchini.
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✨In a second bowl, combine flour, baking powder, baking soda, cinnamon and salt. .
✨Add dry ingredients into wet and stir well to combine. Lastly, fold in nuts/seed/dried fruit.
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✨Pour batter into loaf pan and smooth on top. Bake for 45-60 minutes or until a cake/bbq skewer comes out clean and your loaf turns a nice golden brown colour.
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✨Leave to cool on a wire rack before slicing (drooling) and enjoying! 
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BIG thanks to my girl (and pro photographer) @alisonmcwhirterphotography for the )

Well hello there Friday, it’s lovely to see you! To celebrate, here’s a yum-tastic recipe I first created for a client wanting a healthy vegan version of the more traditional zucchini bread (minus the animal-based ingredients) to snack on.

Aside from it being gluten and egg free, this lovely loaf is PACKED with all kinds of real food stars like zucchini, organic apple puree and flaxseed, YUM! All perfect poop-forming ingredients to keep your body in tip top shape  If you’ve never tried flaxseed before, do it, do it! It’s filled with healthy fats and functions as an effective little vacuum cleaner as it moves through your digestive tract. Continue Reading…

Recipes

Magical Matcha Chocolate Truffles

May 22, 2017
As promised in Friday's post (& with permission from @amylevin_ ) here is THE recipe of all recipes: Amy's (to-die-for) matcha chocolate truffles 
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Things to note:
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You can replace lemon juice with any citrus, eg: lime or orange.
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Using xylitol or honey will keep the recipe light & bright. If you use maple or coconut sugar, it’ll have a darker flavour to it & may not highlight the delicateness of the matcha as much.
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These don’t need to be enrobed, you can just roll them in matcha, cacao powder or ground pistachios.
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Amy used Matcha Gold from @lalaniandco, but just use the highest quality you can afford.
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You need:
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70g (¼ cup) coconut butter
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200g (1 cup) water, hot/warm
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150g (4 oz) cacao paste, baking chocolate or your favourite chocolate – shaved
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100g (½ cup) xylitol or coconut sugar
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2 tsp lemon juice
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1 tsp matcha powder
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½ tsp vanilla powder
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1 tsp tamari (optional for added depth)
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You do:
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It’s important water is warm/hot & chocolate is shaved before  starting beginning.
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The liquid being hot & the chocolate being shaved will mean the mixture melts very quickly & can properly emulsify in blender.
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Combine all ingredients in a high speed blender & process, starting on low-medium, then increase to full power until all ingredients are smooth & creamy.
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Pour contents into a large bowl so ganache sets quickly. If bowl is tall & narrow, it will take longer for the mix to set. Create as much surface area as possible for faster setting.
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Leave mix uncovered at room temp until completely cooled. Wrap with plastic wrap, or transfer to a container & place in fridge for a few hours to set completely.
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Once set, dust hands with a little cacao powder & roll mix into small balls.
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Don’t use too much cacao powder or chocolate won’t stick to them when you enrobe them. Alternatively, dust them in matcha & call it a day!
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To enrobe, place back in the fridge to set again while you get chocolate ready. Garnish with chopped pistachios nuts or simply roll in matcha powder.
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Amy has a brilliant video on her website demonstrating how to enrobe using cacao paste - The benefit of using paste? It's less expensive than chocolate and is 100% cacao

As promised in Friday’s Instagram post (and with permission from my girl Amy Levin) here is THE recipe of all recipes: Amy’s (to-die-for) matcha chocolate truffles 👌🏻

Things to note:

  • You can replace lemon juice with any citrus, eg: lime or orange.
  • Using xylitol or honey will keep the recipe light & bright. If you use maple or coconut sugar, it’ll have a darker flavour to it & may not highlight the delicateness of the matcha as much.
  • These don’t need to be enrobed, you can just roll them in matcha, cacao powder or ground pistachios.
  • Amy used Matcha Gold from Lalani and Co, but just use the highest quality you can afford.

Continue Reading…

BRUSSELS AND ‘BACON’

April 30, 2017
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Ahhhh!! I’m SO excited to share this yummy plant based recipe after receiving RAVE reviews from one of my beautiful celebrity (vegan) clients who just called me all the way from LA to tell me how much she & her children are loving it, hooray! Apparently – at their request – she has Continue Reading…

YUMMY CREME EGGS – VEGAN

April 16, 2017
Happy Easter! 
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I dedicate this recipe to all the yummy mummies (and daddies!) who've emailed me asking for a 'clean, vegan version of a cadbury crème egg'
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Aside from the fact there's ZERO fake additives, preservatives, colours and flavours, my crème eggs are filled with healthy fats, antioxidants and an awesome inflammation-fighting ingredient called 'curcumin' 
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HEALTHY CREME EGGS
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You Need:
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✨6 tbs melted coconut butter, halved into 2 small dishes
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✨1/4 turmeric powder
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✨1/4 tsp natural sweetener of choice (I used @absolute_organic brown rice syrup)
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✨1/4 tsp pure vanilla extract
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✨1 x 100g chocolate bar - I used a mix of @origin & @loving_earth
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You Do:
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✨Crack chocolate into a tempered glass bowl on top of a small saucepan filled with water over a low-medium heat. Stir until it melts, then turn the stove off - chocolate will stay nice and runny.
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✨Grab silicon egg moulds and a small paintbrush, paint the inside of moulds with melted chocolate. Place in freezer to set. Do this 3-4 times to build a nice, thick choc eggshell.
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✨When last coat of chocolate is completed, create coconut butter in a high-speed blender OR melt by placing the jar of it into a small bowl of boiling water - coconut butter must be runny.
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✨Divide into two small bowls and add turmeric + vanilla extract to one of the bowls, mix well. Leave to harden while you add 1/4 tsp of natural sweetener to the other bowl of coco butter, mix well.
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✨Take choc coated molds and fill 1/3 of each egg with the white coconut mixture. With your hands, gather a small amount of yellow coconut mixture and roll into a sausage-like shape, place into each white mixture (you're creating the 'yolk' of the egg, so you know what to do!). Leave a small gap at the top, enough to place melted chocolate in to seal eggs.
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✨Once eggs are filled, place in the freezer to set. Remove and fill remaining gaps with chocolate OR pop all from their molds, take your paintbrush and dip it into melted chocolate to paint seams of each egg - 'glue’ the two halves together. Hold and paint around seal again with more melted chocolate. Place carefully back into the freezer - ready in about 20-30 mins!

Happy Easter! 🐣

I dedicate this recipe to all the yummy mummies (and daddies!) who’ve emailed me asking for a ‘clean, vegan version of a cadbury crème egg. Aside from the fact there’s ZERO fake additives, preservatives, colours and flavours, my crème eggs are filled with healthy fats, antioxidants and an awesome inflammation-fighting ingredient called ‘curcumin Continue Reading…

HEALTHY HOT CROSS BUNS

April 14, 2017
How do you make HOT CROSS BUNS that are free from high inflammatory ingredients, processed sugars and fake flavours? Easy!
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I first created these for a private client of mine in New York, an actress with an A-lister profile and an awareness of how important it is to eat clean to maintain optimal health and wellness 
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Last year, my beautiful client had a craving for hot cross buns in the fall - she told me they were her favourite comfort food of choice made by her mother during the cooler months, always eaten piping hot straight out of the oven, YUM 
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So how could I not share this recipe with you today? Enjoy ✌
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HAPPY HOT CROSS BUNS
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You need:
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✨175g coconut milk
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✨75g vegan butter or ghee
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✨10g dried yeast
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✨1/4 warm water
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✨1 teaspoon organic maple syrup
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✨1 egg, beaten OR 1 flax egg
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✨500g gluten free flour mix (I used my own blend, shared with you a few insta posts ago)
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✨70g coconut sugar
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✨1/2 teaspoon sea salt
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✨50g currants or sultanas
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✨2 teaspoons cinnamon
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✨1 teaspoon nutmeg
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✨1 teaspoon allspice
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OPTIONAL add-ins:
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✨50G soy-lecithin-free chocolate chips
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✨75g macadamia nut pieces
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YOU DO
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Heat milk, add butter and whisk together until melted. Leave to cool
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Combine yeast, warm water and honey in bowl - whisk to combine, cover with a tea towel and leave for 5-10 mins to become frothy
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Combine flour, sugar, salt, spices, dried fruit and optional extras. Make a well in the centre, add egg and yeast mixture. Fold together with a wooden spoon. The mixture will be sticky.
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Cover with a tea towel, leave for an hour to expand. Turn out onto a lightly floured bench top and knead - not to knead for 30 secs
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Divide into 12 equal pieces and roll into balls. Place dough balls on a lined baking tray and cover again for an hour to rise further. Pre-heat oven to 200C/400F and bake for 10-15 mins or until golden brown.
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If you want white lines across the buns, mix 2 tbs of tapioca flour + 2 tbs water & pipe across the top before placing in the oven OR pipe warmed coconut butter (I used @nutiva manna) across the buns after baking is complete.
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Glaze with a little brown rice syrup and ENJOY

How do you make HOT CROSS BUNS that are free from high inflammatory ingredients, processed sugars and fake flavours? Easy! I first created these for a private client of mine in New York, an actress with an A-lister profile and an awareness of how important it is to eat clean to maintain optimal health and wellness  Last year, my beautiful client had a craving for Continue Reading…