This recipe is suitable for gluten free, grain free, dairy free and paleo diets and is only sweetened with dried fruit. It has been adapted from Teresa Cutter’s “Healthy Christmas Cake” recipe but has been given a boozy twist by soaking the dried fruit in a mix of brandy and whisky. Additional spices blend perfectly with the orange and the combination of dates, figs and raisins is heavenly. The cake is dense, moist and so full of flavour – the healthy makeover is just an added bonus!
This is the perfect topping for yoghurt bowls and smoothie bowls coming into summer. Many muesli recipes use a lot of added sweeteners and oils which can turn what should be a healthy food into the complete opposite! This recipe uses no oil and just a small amount of unrefined sweetener. It can also be packed into jars and gifted as DIY Christmas presents.
This soup is comforting, healthy, quick and nourishing, but above all, delicious. It is gluten free and dairy free and can be made vegan. The miso broth and the seaweed create a basic miso soup but the rest of the ingredients can be adapted to suit your tastes and dietary needs. Try different vegetables such as broccolini, zucchini and mushrooms and experiment with other proteins such as soft boiled eggs, tempeh or tofu, salmon, white fish or pork fillet.
This recipe is a staple winter breakfast that offers a perfect combination of healthy carbohydrates (from the oats and apples), good fats (from the tahini and yoghurt) and protein (from the flaxseed and yoghurt) as well as a good dose of fibre and omega 3. It is filling, satiating and tastes SO good.
Use the porridge recipe as a base and experiment with toppings. The flavour combinations are quite literally endless!
So sweet potato toast has definitely gone viral. Here’s a recipe of sorts to guide you if you’ve never tried it. It’s a wonderful wholefoods alternative to bread and a great way to get more vegetables into your diet.
This recipe is so simple, quick and easy yet so good. It relies on the natural sweetness of strawberries so make sure you are buying them in season and at their best. Overly sweetened, sugar-filled jams hold little to no nutritional value but this raw chia jam preserves all of the nutrients of the fruit and gets a superfood hit from the chia seeds.
Traditional karidopita is definitely an indulgence. It is usually made with breadcrumbs, lots of butter and sugar. This variation uses rice malt syrup and raw honey for sweetness and contains a lot less butter than traditionally used. Ensure you use a good quality butter – we recommend an organic and grass fed variety. This recipe is gluten free, grain free, paleo and lactose free and is easily adaptable to be dairy free. It is full of warming spices and an earthiness that makes it a perfect winter dessert.