Browsing Tag

whole food

Recipes

Vegan Parmesan Flakes

October 14, 2017
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Do you do dairy

I don’t these days, mainly because I’m having way more foodie fun experimenting with yummy dairy-free creations like coconut yoghurts, nut milks and nut cheeses! Speaking of…during a delicious lunch with the delightful Julie Montagu (check out her page pronto if you haven’t already!) I enjoyed a wonderful ‘courgetti spaghetti’ dish adorned in the most perfect pine nut parmesan flakes I’d ever seen!
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…

Recipes

Vegan Apricot Parfait

February 17, 2017
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Sometimes you need a little extra sweetness in your life, ESPECIALLY on your birthday🎈 So, in celebration of another one of my revolutions around the sun, I have whipped up a small batch of my health-supportive, gut-friendly apricot parfait treat 👌🏻

SUPER simple to make, this parfait is made using plant-based gelatine called ‘AGAR’, a minimally processed ingredient I use in sweet parfaits like this one because I Continue Reading…

Recipes

Kale-ish Granola

February 4, 2017
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Oh Kale YES!! I’ve managed to perfect my chocolate kale granola recipe (below) so it’s time to share with you 🎉 For a while, I avoided using kale in my recipes because I was seeing it everywhere…I’m a Natural Foods Chef who doesn’t follow food trends 👩🏼‍🍳 I create recipes to serve the body first.

Since operating this way, I’ve Continue Reading…

Recipes

Rainbow Swiss Chard

January 27, 2017
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I sometimes buy vegetables purely to marvel at their beauty… I mean just LOOK at this rainbow-coloured swiss chard! It’s as if Mother Nature herself took her out her paintbrush and paints and individually coloured each magnificent stem! 🎨🌱

I’m relatively late to the swiss chard party to be honest… Before culinary school, I’d Continue Reading…

Recipes

How to Make Ginger Juice

January 10, 2017
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If you told me 5 years ago I’d be juicing fresh ginger on a Sunday before enjoying an hour-long meditation session, followed by working on my Hay Houseinc book in a bath full of magnesium flakes, I’d have given you a VERY funny look!

😳

But these days, this is what floats my boat! It’s just a small snapshot of what I love to do in the name of Continue Reading…

Recipes

JOY-filled Lemon Slice

December 24, 2016
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JOY can take form in so many ways, let’s make a pact to NEVER stop exploring how we can bring more joy into our lives – starting with making this delish, gut-friendly plant-based lemon slice I just created to fill the teensy tiny little spot left in my stomach after eating all the yummy, nourishing (real) food I made to celebrate Christmas 🎄 From my happy Natural Foods Chef heart to yours, enJOY!

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Recipes

Crunchy Almond Butter Cookies

November 18, 2016
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How to pack for a trip to Australia? 👋🏻✈️

  • Take one copy of Julie Montagu’s (‘the flexi foodie’) latest cookbook: ‘Super Foods Super Fast‘, flip to page 162 and bake yourself these Crunchy Almond Butter Cookies! So easy…so tasty…so what are you waiting for?!
  • Combine baking with a little shaking…of yo’ booty to @spotify’s ‘All Out 80’s’ playlist and you are on your way to packing and snacking SUCCESS!

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Chef in the City, Nutrition

Countdown to #Revitalise2016

September 9, 2016
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In t-minus 4 days, my beloved and I are leaving London on yet another adventure… This time, we’re headed to Arizona to attend the much anticipated mindbodygreen event: ‘#revialise2016’. This will be our first time attending in the flesh which is so SUPER exciting – I can’t think of a better way to spend a weekend away than learning, sharing and celebrating new health and wellness information with likeminded people #bringiton

And the best bit? Continue Reading…