Avo Seedy Toast



1-2 Piece of Rye – Why not try my Spiced & Sweetened Zuchinni Loaf OR my Paleo Seedy Loaf – toasted if you like

½ Avocado

3 Cherry Tomatoes – halved or quarted

½ Lemon – Juiced

Sprinkle of Chilli Flakes

Sprinkle of Mustard Seeds

Pinch Himalayn Pink Salt & Black Pepper – To Taste

Additional Toppings – Optional

2 Tsp Hemp Seeds – Optional

1 Tsp Pumpkin Seeds

1 x Raddish

2-3 Basil Leaves

Sprinkle of Alfalfa Sprouts


  1. In a bowl mash together your avocado, lemon juice, chilli flakes, salt & pepper with a fork
  2. Toast your bread of choice and spread your mashed avo on top, sprinkle with mustard seeds
  3. If using add your additional toppings
  4. Lastly top with cherry tomatoes


Strawb Bruschetta



1 Piece of Rye – I love the Biona Variations OR Why not try my Spiced & Sweetened Zuchinni Loaf

5 Strawberries

1 - 2 Tbsp Nut Butter

2 Tsp Bee Pollen


1.     Toast your bread (if you wish) and slice your strawberries

2.     Spread on your nut butter, top with your sliced strawberries and sprinkle with bee pollen – such a delicious and nourishing snack! 


Warm me up Roasted Butternut & Coconut Soup



  • 1 Butternut Squash

  • 1 can (400g) Coconut Milk

  • 240 ml Boiling Water

  • 1 Cube Veg Stock

  • Small Handful Coriander – Save ½ for serving

  • 1 inch piece Ginger – peeled and grated

  • 2 Tbsp Apple Cider Vinegar

  • 1 Lime

  • Pinch of Himalayan Pink Salt – To Taste

  • Black Pepper – To Taste

  • Small handful Pumpkin Seeds – optional

  • Small handful Alfalfa Sprouts – optional



  1. Pre-heat the oven to 200C
  2. Chop the butternut squash in half and remove the seeds
  3. Place the squash in the over, cut side down and bake for 35-40 mins until the flesh is soft, skin bubbly and slightly browned
  4. Once ready remove from oven and leave to cool for 5-10 mins
  5. Place all the other ingredients in the food processor and squeeze in ½ the lime juice
  6. Spoon out the flesh of the butternut and add to the food processor. Blend until velvety and smooth. Add extra water is necessary to reach your desired consistency and season to taste
  7. TIP: Just before blending try adding 1 tbsp of melted coconut oil for an extra creamy texture!
  8. Transfer your soup to a saucepan and heat
  9. Serve in bowls topped with fresh coriander, black pepper, (¼ - ½) lime juice, a sprinkle of pumpkin seeds and alfalfa sprouts if using. Try adding a dollop of coconut yoghurt or a drizzle of olive oil.
  10. Serve with 2 slices of my seedy loaf – untoasted or toasted. I like to sometimes break my bead into chunks and add it to my soup like croutons. 


Roasted Butternut, Courgette & Cranbury topped with a Tahini Dressing





  • 1 x Butternut Squash
  • 2 x Courgette
  • Himalayan Pink Salt & Black Pepper – To taste
  • 1 Tbsp Coconut Oil – Melted
  • 1/3 Cup Dried Cranberries
  • * Handful of Pumpkin Seeds - toasted - Optional
  • Tahini Dressing:
  • 2 Tbsp. tahini
  • 2 Tbsp tamari
  • 2 Tbsp apple cider vinegar
  • 1 Tbsp honey
  • ½ - 1lemon – Squeezed


  1. Pre-heat the oven to 200’C
  2. Peel and chop the Butternut Squash into cubes & slice the courgettes
  3. Toss the courgette and squash in the coconut oil and season with salt and pepper to taste
  4. Place the seasoned squash and courgette onto a baking tray lined with baking paper or greased with coconut oil
  5. Place in the oven and roast for 25-35 minutes, until the squash is tender and courgette lightly browned
  6. If using, place the pumpkin seeds onto a small baking tray and place in the oven for 2-3 minutes to toast and set aside
  7. Place all the dressing ingredients into the blender and blitz to combine well
  8. Remove everything from the oven and place on a serving dish, top with the dried cranberries, drizzle with dressing and sprinkle with toasted pumpkin seeds



Spicy Kale & Tomato Bruschetta



  • 1-2 x Piece of Rye – I love the Biona Variations OR Why not try my Spiced & Sweetened Zuchinni Loaf OR my Paleo Seedy Loaf – toasted if you like
  • 1 Cup Kale
  • ½ - 1 Tbsp Olive Oil
  • ½ Lemon – juiced
  • Pinch of Himalayan Pink Salt
  • 3-4 Sundried Tomatoes – soaked to soften
  • Small handful of sunflower seeds – Optional


  1. If you sundried tomatoes are dry (and not stored in oil), place them into a bowl and soak for 8-12 minutes
  2. De-Stem the Kale leaves and place into a mixing bowl with the remainder of the ingredients (excluding the sunflower seeds if using)
  3. Lightly pour 1-2 Tsp of Olive Oil onto your hands and rub together
  4. Using a massaging action (similar to kneading bread dough), start to tear the leaves apart and massage. Continue to massage for 2-3 minutes or until the leaves are softened, the leaves will turn a vibrant green colour
  5. Toast your slices of bread
  6. Strain, rinse and slice the sundried tomatoes
  7. Top the bread with the Kale mixture, add the sundried tomatoes and sprinkle with sunflower seeds if using