Lunchtime Quinoa Salad (in preparation for the week)

Quinoa salad

Stuck on what to make as a healthy lunch? I also find quinoa salad to be such a good, easy and healthy option and today I made a HUGE batch of it which means it will last me until at least Wednesday. Cooking healthy food does take time and preparation, but this took me ten minutes to make and I’ve now got lunch for a few days. You can add homemade tahini with it or have it with other hot, steamed veg on top, on its own, or with any meat or fish-based protein if you like, although quinoa is a complete protein so you don’t actually need it if you don’t want it.

I always use whatever vegetables I have to hand so just use whatever you have in the fridge!


1 cup organic quinoa
1 red or orange pepper
1 red onion
1 fennel
7 chestnut mushrooms
1 tin organic sweetcorn
1 courgette (zucchini), spiralized
1 lemon
Himalayan salt and black pepper


Make the quinoa as per the packet instructions.

While it’s cooking, chop all your veg up into small pieces.

Once the quinoa is ready, let it cool a bit before adding it to the bowl of veg, mix well with lemon juice, salt and pepper.

TIP: if you want more flavour add a tsp Bouillon to the quinoa while it’s cooking.



Raw Chocolate & Coconut Mousse

Chocolate Coconut Mousse

Pregnancy has got me craving something sweet after a meal (or all the time?!) and although I am totally happy with my 80%/20% lifestyle in which, during the 20% I allow myself to eat out, have the odd pizza or have a processed chocolate bar, I have to remember that my continued remission is not something to take for granted; it is a product of continuous maintenance on my part and that maintenance comes in the form of diet and homeopathy. If I get slack on either one I could see the arthritis coming back at any point and now, more than ever, with a baby on the way, I need to make sure that I stay strong and healthy, especially because carrying extra weight could also impact my joints if they are not kept healthy and supple enough. It is constant work, this keeping healthy business, but I can’t think of anything more worth it.

Sometimes people say to me, ‘we can’t afford to eat organic’ or ‘I don’t have time to make those meals’. In some cases this is very true, but a lot of people who say these things to me would happily go out on a Saturday night and spend £150 on a meal, or buy a new pair of shoes, or spend the evening in front of the TV. There is nothing more precious than our health and prevention is better than cure so ditch the dinner out and save yourself some money and put it towards buying organic, and spend an extra hour in the kitchen once or twice a week preparing fresh lunches and snacks like this one here. I have to sacrifice many things to be able to afford organic food, superfoods and my supplements, and it shouldn’t just be a case of ‘well that’s ok because you had a disease but I don’t’. Because if you ever get diagnosed with something, from arthritis to cancer or the millions of others that people suffer from, you will wish you did all you could to prevent it, for you and your children. There are ways around EVERY SINGLE HEALTH ISSUE, you just need to be willing to work hard enough and remember that a lifetime consuming the chemicals that are found in every single thing you eat or drink that isn’t organic, WILL lead to disease. Don’t do it to your bodies, not in this day and age when there are so many options. Enjoy an organic, superfood lifestyle! And if you need any help getting started, feel free to drop us a line so we can help.


Chocolate mousse layer:
Half cup pecans
1 frozen banana
Half an avocado
Half a cup of almond milk
1 heaped tbsp raw cacao powder
1 tsp maple syrup
Half tsp vanilla extract

Coconut mousse layer:
2 frozen bananas
The cream from the top of a can of organic coconut milk (save the watery part for cooking)

Optional toppings:
Raw cacao covered goji berries
Desiccated coconut


You will need a high speed blender to make the ‘ice cream’ from bananas. I use a Vitamix.

Put the pecans in the blender and blend well until they form a fine meal. Then add the banana and blend until smooth, followed by the rest of the ingredients and blend until smooth. Add this to fill just over half a small glass.

Wash the blender out then add the 2 bananas for the coconut layer until smooth but not melting, then add the coconut cream and blend quickly so combined but not melting.

Add this to the top of the chocolate layer then top with your choice of toppings. I used cacao covered goji berries and desiccated coconut.

I hope you all enjoy this as much as my husband and I will enjoy it after our dinner tonight!


P.s. I had some leftover from the coconut layer so I used this as a milk / yoghurt replacement with my homemade granola this morning. Was lush!

Coconut mousse granola

Garlicky Citrus Carrot Salad

Carrot Salad

A great accompaniment to any meal, or as a meze starter…


3 carrots, grated
Handful sultanas
Half a clove of garlic, crushed
Juice of one orange
Drizzle of olive oil
Himalayan salt & black pepper


Grate your carrots into a bowl, then crush your garlic into it. Add the rest of the ingredients and mix well, then serve.



Israeli Salad

Israeli Salad

Simple, but oh so effective! The good old trusted Israeli salad. Full of yummy fresh veggies, colourful and delicious…


2 tomatoes
Half a large cucumber
1 yellow pepper
2 spring onions
Extra virgin olive oil
White vinegar
Himalayan salt & black pepper


Chop all your veggies up into really small pieces and put them all in a bowl. Drizzle a little olive oil, a little vinegar and season with salt and pepper. Mix, and serve! Voila!



Berry Fudge Cups

cranberry and peanut fudge cups

It’s all about peanut butter for me! Not only is it so tasty and indulgent, it is also a great source of plant protein so I tend to make a lot of snacks with natural organic peanut butter. You can make your own but for this recipe you really need a runny consistency so I like the Meridian peanut butter – works really well. See how you get on, these really are so delicious…


2 handfuls cranberries (also works great with goji berries)
Half cup natural organic peanut butter
4 tbsp coconut oil, melted
2 tbsp organic natural maple syrup


Mix all the ingredients other than the cranberries in a bowl until well combined.

Add empty muffin cases to a cupcake baking tray and sprinkle some cranberries at the bottom of each case then spoon in about 2 tbsp of the mixture on top.

Freeze for about an hour or until solid. I tried to keep them in the fridge but they went to soft so you should probably keep them in a container in the freezer once you’ve taken the cases off (that’s if you haven’t eaten them all straight away!)



Deliciously Ella’s Sweet Potato Brownies

Sweet Potato Brownies

I love Deliciously Ella’s recipes and always meant to get round to making these so here they are! Funny, you’d think, using sweet potato as the main ingredient but it really works! I have a dinner party tomorrow night where I’ve been asked to make gluten, dairy and sugar free desserts so this is going to be one of them.

For the recipe and more amazing healthy recipes go to


Original Arab Israeli Hummus

Original Hummus

Firstly, please excuse the poor quality of the picture; my husband took my camera to work so I’m using my phone and it’s a bit ‘shadowy’. Anyway, onto the important part! HUMMUS! I’ve already posted on here my Turmeric Hummus and Roasted Red Pepper Hummus recipes, but I thought I’d do plain, original hummus.

There is a place in Jaffa (Israel) where I go to every time I’m there. It’s run by Arab Israelis and if you didn’t know about it, you’d never go in because it looks like a dive! It’s one small room with wooden tables, plastic chairs and the only thing they serve is hummus and drinks! They make the hummus in the morning, early,  and they close when it runs out. You go in (no later than midday otherwise there’s none left) sit down, they ask what you want to drink and then bring you a plate of hummus and some pitta bread and you just sit there dipping away. It’s seriously the most amazing tasting hummus in the world and I’m trying to replicate it myself and this is the closes I have come…


2 tins organic chickpeas (drained and rinsed)
Quarter cup purified water
2 tbsp tahini paste
5 tbsp lemon juice
4 tbsp olive oil
Half tsp Himalayan salt
4 cloves garlic, minced


Simply blend all ingredients together in a high speed blender until completely smooth – it really is as easy as that! Enjoy with gluten free bread, crackers, rice or quinoa cakes or veggies.



Roll Up Maca Crepes

Maca Roll Up Pancakes

This morning I just needed pancakes, and energy. So I concocted this new recipe using ingredients that would give me energy, including maca powder. It’s basically the ‘original’ healthy caffeine. Just gives you that boost you need without the dip in energy later on that caffeine does to you. I also used almond butter for protein and banana, because who wants pancakes without lashings of nut butter and banana?! It’s also made with buckwheat flour so it’s totally gluten free, as well as dairy free and refined-sugar free. It’s a really quick, easy recipe and so yummy. Give it a go…


1 egg
1 egg white
1 banana, mashed
2 tbsp organic maple syrup
1/3 cup almond milk
1/3 cup buckwheat flour
1 tbsp maca powder
Coconut oil for cooking


Mash the banana in a bowl, then add the egg, egg white, maple and almond milk and mix well.

Once combined, add the flour slowly, mixing the whole time, then add the maca. Mix really well.

Get a non-stick pan really hot with a little coconut oil and add 1 ladle full into the pan and flatten. These are more like crepes than American pancakes so they need to be larger and flatter. It shouldn’t take more than 40 seconds on each side with a good pan.

Serve with your choice of filling or topping from homemade chocolate sauce to almond butter or peanut butter, banana, nuts, seeds and fruit.



Vegan Waffles (Gluten, dairy & refined-sugar free)


I finally treated myself to a waffle maker and boy oh boy was it worth it! I had some ideas for gluten, dairy and sugar free waffle recipes so I started experimenting and today’s one came out perfectly… enjoy this, guilt free 🙂

Ingredients – (serves 2. For more, double ingredients)

1 and quarter cup buckwheat flour
1 cup almond milk
1 very ripe large banana
6 tbsp pure organic maple syrup
Pinch Himalayan salt


Heat up your waffle iron and let it get really hot while you do the rest.

Put all the ingredients into a blender and blend until really well combined.

Gently pour some of the mixture into the waffle mould and shut lid slowly. I found they turned out best when left for 7-10 minutes.

Top with maple syrup or fruit of banana ice cream…


Dehydrated Snacks

Dehydrator mix

I’m a bit obsessed with my dehydrator… It’s just the best way to make tasty but healthy snacks. By dehydrating instead of baking, you keep all the nutrients in the snacks as they stay raw and you can increase your fruit and veg intake but they taste naughty!

Here I made kale chips, banana chips, dried mango and apple chips.

For kale:
Cut up small and cut off hard stalks and mix in a bowl with a little olive oil and a little Himalayan salt – not too much salt as the kale will shrink but the salt won’t so they’ll be really salty if you use too much. Also try Raine’s chocolate kale chips!

For banana chips:
Slice the banana (don’t use any brown bits) and coat with a little lemon juice to preserve

For the mango:
Cut up the pieces quite small and lay on the dehydrating tray – no preservative needed

For the apple:
Core the apple then slice it so you get nice round shapes. Only leave the skin on if they are organic and unwaxed. You can add a little cinnamon also.

Put in the dehydrator on 50-55 degrees and leave for 12 hours. The softer the food the longer it will take so you may need to take the apples and kale out before the mango and banana. Rotate the trays so they all get the hottest part when you can. Remember not to overlap any of the foods as they won’t go as crispy.

Easy yummy snacks for you and the kids!