Chilled Superfood Chia Pud


NOTE: This will last for up to 3 days in the fridge so double up the recipe and have brekkie prepped for several days!  


  • 2 tbsp Chia Seeds

  • 1 cup Almond Milk

  • ¼ cup Water or Coconut Water

  • ½ cup frozen Blueberries – leaving 1 tbsp for the topping

  • 1 tbsp Coconut Flakes or Desiccated Coconut

  • 1/8 tsp Vanilla Powder/Extract

  • Pinch of Himalayan Pink Salt

  • 1 tbsp Flaked Almonds

  • 1 tbsp Goji Berries

  • 1 Tsp Bee Pollen – Optional


  1. Place the chia, almond milk and water/coconut water into a bowl mix well to combine.
  2. Add the berries, coconut flakes, vanilla powder and salt, mix well to combine.
  3. Pour the mixture into an airtight container and place in the fridge
  4. After 15 mins stir the mixture again and then leave it to set in the fridge overnight or for least an additional 30 minutes before eating
  5. In the morning remove the chia mixture from the fridge and set aside for 5-10 mins allowing it to come to room temperature
  6. Remove to a bowl and top with Goji berries, fresh or frozen berries, flaked almonds and bee pollen (if using)
  7. Top Tip: You can top it with anything you like – a mixture of nuts and seeds, fruit or your favourite superfoods – you choose! 


Ice Iced Coffee!



  • 1 Shot of Espresso OR 2 Tsp of ground coffee (of your choice) & 30ml Boiling Water
  • 1 Cup Almond Milk
  • 1 Tsp Almond Nut Butter
  • *½ Tsp Coconut oil – Optional – But it will make it extra creamy and delicious!
  • *1 Tbsp Chia Seeds – Optional
  • Handful Ice



  1. First to make the espresso if not using a machine – If using coffee beans grind them up first. Place the ground coffee into a cup and add the boiling water. Stir well to dissolve and combine and leave to cool for a couple of minutes
  2. Place your espresso shot and all the other ingredients into a blender and blend until smooth and creamy
  3. Pour into a glass over some more ice
  4. If using, stir in the chia seeds vigorously and let your iced coffee sit for 5-10 mins, stirring every 2 minutes
  5. Sip back and enjoy!



Brilliant Brownies



  • 2 eggs
  • 1 Cup Almond Butter
  • 2 Tbsp Honey
  • 2 Tbsp Cacao Powder
  • Handful Cacao Nibs
  • Handful Pecans – Crushed
  • 1 Tsp Vanilla Bean Powder or Essence
  • ½ Tsp Baking Soda
  • Pinch Himalayan Pink Salt
  • *Orange – Optional – If your lover for a Terry’s Orange then this is one for you!


  1. Pre-heat the oven to 180’C
  2. If using the orange, grate the rind into a blender, crack the eggs and then add the nut butter and honey and blend until smooth
  3. Sift the cacao powder, baking powder, salt and vanilla into the blender and blitz to combine
  4. Pour the wet mixture into a bowl and add the cacao nibs and crushed pecans and stir to combine
  5. Pour the mixture onto a small tray lined with baking paper or grease with coconut oil
  6. Smooth out the mixture with the back of a spoon and place in the oven for 15 minutes, until cooked and mixture appears firm.
  7. Remove from the oven and leave to cool before slicing
  8. Enjoy this deliciously chocolaty treat! 

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. 


Buckwheat Cinnamon & Ginger Granola


Serves: Makes one big container


  • 2 cups of gluten-free oats

  • 1 cup of buckwheat groats

  • 1 cup of sunflower seeds

  • ½ cup of pumpkin seeds

  • ¼ cup Chia seeds

  • ½ Cup Coconut Flakes

  • 1 ½ Cup mixed Raw nuts – I love almonds, pecans, hazelnuts and walnuts

  • 4 tbsp of coconut oil

  • 1 tsp Ground Cinnamon

  • 1 ½ - 2 inch piece of ginger

  • 2 tbsp nut butter

  • 1/3 cup or Rice Malt Syrup or Raw Honey

  • Pinch of Himalayan Pink Salt

  • 4 tbsp of raw cacao powder – Optional – If you like that chocolaty taste this is defiantly for you!


  1. Pre-heat the oven to 180C
  2. Place the nuts into your food processer and quickly blitz to roughly chop (I love to keep the chopped pieces quite large for that extra crunch!)
  3. Place the chopped nuts into a large mixing bowl and add all other dry ingredients mixing well to combine – oats, buckwheat, seeds, coconut, cinnamon and salt
  4. In a saucepan over a low heat gently melt the coconut oil, nut butter and honey/rice malt syrup together
  5. Peel and grate the ginger and mix into the wet mixture.
  6. Add the cacao powder (if using) to the wet mixture and combine well
  7. Pour the wet mixture over the dry mixture and mix well making sure everything is coated
  8. Transfer the mixture into a large baking tray lined with grease-proof paper or greased with coconut oil. Be sure to spread the mixture out evenly
  9. Bake for 35-40 mins, turning the mixture halfway. Bake until the granola is golden and crispy!
  10. Allow for the granola to cool before placing it in an airtight container and store for up to 2 weeks.
  11. Serve with your favourite nut milk, a scoop of coconut yoghurt, fresh fruit and your favourite superfoods – goji berries, flax seeds, bee pollen….whatever you fancy! Mix it up daily.


A Spiced Banana Bread



  • ½ cup Coconut Flour
  • 3 Ripe Bananas – Mashed – Save ½ for the top
  • 4 Eggs
  • 4 Tbsp Coconut Oil
  • 1 Tsp Bicarbonate of Soda or Baking Powder
  • 1 Tbsp Cinnamon
  • 1 tsp Vanilla Bean Powder
  • 1 Tsp Nutmeg
  • ½ cup Nut Butter – your favourite!
  • 1 Tbsp Chia Seeds
  • ½ cup Pecans – Chopped (You can replace these with your fave nut)
  • ½ Tsp Lemon Juice
  • Pinch of Pink Himalayan Sea Salt
  • ½ cup Medjool dates – Pitted & Chopped – Optional
  • ¼ - ½ Cup Cacao Nibs OR 100g-150g of dark chocolate chips or chunks – Optional (But amazing)


  1. Pre-heat the oven to 180’C
  2. Break 2 & ½ of the bananas into a bowl and then mash them until they make a creamy thick mixture. Saving the final half for the topping!
  3. Place the eggs, coconut oil, cinnamon, salt, vanilla and nutmeg into a bowl and whisk well until a smooth mixture is formed.
  4. Add the bio-carb/baking powder, lemon juice, nut butter and mix well
  5. And the coconut flour and chia seeds next.
  6. Combine all with the banana mixture and mix well
  7. Stir in the chopped pecans, dates, cacao nibs/dark chocolate chunks (if using)
  8. Pour the mixture into your loaf tin or baking tray and bake in the oven for 1 hour or until cooked through fully.
  9. Set aside, let cool and Enjoy!
  10. Serve with some of your favourite nut butter, cacao spread or simply toasted on its own! Delicious! 


Almond + Chocolate Cookies


Makes 12


  • 2 Cups Almond Meal
  • 1 Egg
  • 2 Tbsp Coconut Oil – Melted
  • 3 Tbsp Honey
  • 3 Tbsp Cacao Nibs
  • 1 Tbsp Almond Butter
  • 1 Handful Pecans or Almonds – Roughly crushed
  • 1 Small Handful Flaked Almonds
  • 1 Tsp Baking Powder
  • ½ Tsp Ground Cinnamon
  • ¼ Tsp Himalayan Pink Salt


  1.  Pre-heat the oven to 180’C
  2. Place the pecans/almonds into the food processor and blitz quickly to crush into crunchable size pieces, place into a large mixing bowl and set aside
  3. Place all the other ingredients, excluding the flaked almonds and cacao nibs into the food processor and blend for a couple of minutes until the mixture is smooth
  4. Pour the wet mixture into the large mixing bowl and add the cacao nibs and ½ the flaked almonds and mix together, using your hands to make sure everything is well combined
  5. Take a small handful of the mixture, press it into a ball and squeeze it between your palms to flatten
  6. Place your cookie on to a baking tray lined with baking paper or greased with coconut oil and press down once more with your palm
  7. If using a cookie cutter like me – Then press your cookie cutter into your flattened cookie mixture, remove excess dough from the edges and add to the rest of the mixture still in the bowl
  8. Continue until you have used all of the dough and then place the tray in the oven
  9. Cook the cookies for 15-20 mins or until lightly golden
  10. Enjoy with a glass of fresh homemade almond milk or a cup of tea!



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