Roast Vegetable Salad with Quinoa & Farro in a Tahini dressing


Roast Vegetable Salad with Quinoa & Farro in a Tahini dressing
I love my big salads, especially the ones busting with colour and flavour! This salad is so easy to make. I like making a huge amount to last me for lunch and dinner the next day.
Recipe type: Salads

  • 1 Cup Quinoa
  • 1 Cup Faro
  • ½ Cup Pecans – broken into smaller pieces
  • ½ cup Currants
  • Small bunch of Mint leaves – roughly chopped
  • Bunch of flat leaf Parsley – roughly chopped
  • Bunch of Basil – roughly chopped
  • 1 very light – Mozzarella ball – chopped into small bite size pieces
  • 100g Rocket
  • Extra virgin Olive Oil
  • Cracked Pepper
  • Rock Salt
  • Dried Oregano
  • ½ large Butternut Squash – peeled and cut into 1.5 cm square pieces
  • 2 med Sweet Potatoes – peeled and cut into 1.5 cm square pieces
  • 2 large Courgettes – angle sliced to ½ cm thickness
  • 2 Peppers – (red/yellow) – cut into 2cm square pieces
  • 3 large carrots – peeled and cut into long 5cm strips of ½ cm thickness
  • 20 small plum tomatoes
  • 2 med Red Onion – very thinly sliced
  • Juice of 1 juicy Lemon
  • 2 Tbs Apple Cider Vinegar
  • 2 Tbs Agave
  • 1 Tbs Tahini
  • 1 tsp White Mirin
  • 1 tsp Dijon Mustard
  • 1 Tbs Bragg Aminos

  1. Place 2 cups of water and some salt in one saucepan and fill another saucepan ½ way with water and salt.
  2. Bring them both to boil, add the Quinoa to the saucepan with 2 cups of water and the faro to the other.
  3. Bring them both to boil then simmer both for approx. 12minutes.
  4. The Faro is ready when it is chewy; the quinoa will be ready when it has absorbed all the water, take care not to burn the quinoa. The heat should be quite low.
  5. When the quinoa and faro are cooked, strain and spread over a large surface to cool quickly. I used 2 very large salad bowls.
  6. Pre-heat your fan forced oven to 180 degrees Celsius
  7. Toast the pecans in the oven for approx. 8 minutes. Remove and leave to cool
  8. Toss all the vegetables with Olive Oil, salt, pepper and Oregano. The tomatoes should be in a separate bowl to the rest of the vegetables.
  9. Spread your vegetables (except the tomatoes) over 1 or 2 nonstick baking trays – vegetables should be all on one layer only
  10. The tomatoes need to be placed in a separate baking bowl. (Do not place tomatoes on a flat tray; they should be placed in a ceramic baking bowl so the juices are retained)
  11. Bake the vegetables (not the tomatoes) for 20minutes then add the tomatoes to the oven and bake all for a further 20 minutes.
  12. Make the dressing by combining all the ingredients and whisk to combine well.
  13. Once all the ingredients are ready, I spread them over 2 very large salad bowls. This is the order of layering them over the 2 bowls:- Faro/Quinoa, nuts, currants, mozzarella, fresh herbs. Then season toss, season toss. Add the rocket and dressing and toss well.
  14. Add the roast vegetables and gently fold/toss all the ingredients.
  15. Absolutely delicious!
  16. Enjoy!!!

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Quinoa and Millet Bread – GF, Vegan

This has to be one of the most amazing breads I’ve ever made! Who would have thought to use raw millet and quinoa then blend it whilst wet?!!

I’ve been looking and experimenting at making different types of Gluten Free Breads. Not only for myself but for my little boy.  So the bread I make has to be as close to real bread as possible so he can have sandwiches for lunch.

A few experimentations were complete flops, but I’ve made one that’s actually turned out really nice. So I’ll be posting that soon. But I’m just not happy with one bread recipe. So my next challenge will be to make bread, bread, bread!!! and hopefully post a nice selection to choose from.

In the meantime I stumbled on this amazing bread recipe and thought I’ve got to try making this bread. And I loved it! Probably too heavy to compare it to the light and fluffy bread that the norm. But if you like more robust bread, then this is it. I can’t take all the credit of course as I found this bread on She called the recipe ‘The Unbelievable Bread’. And I must agree with her.


Quinoa and Millet Bread – GF, Vegan
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Recipe type: Breakfast
Serves: 12

  • 200g Raw Quinoa
  • 200g Raw Millet
  • 4 Tbs Psyllium Husk
  • 1 Cup warm water
  • 1 Tbs Maple Syrup
  • 3 Tbs Grapeseed or Coconut Oil
  • ½ tsp Baking Soda
  • ½ tsp Sea Salt
  • 1 Tbs Apple Cider Vinegar
  • ½ Cup Water – Optional
  • Mixture of seeds for garnish (Sunflower, Pumpkin, Sesame etc)

  1. Soak the raw millet and quinoa in filtered water – enough water to cover the grains completely and a bit more on top.
  2. Cover with cling film and soak overnight or for approx. 8 hours.
  3. Pre-heat the oven to 160degrees Celsius (fan forced oven)
  4. Line a bread tin with baking paper
  5. Once the grains have been soaked, rinse thoroughly many times until water runs clear.
  6. Place the Psyllium Husk in a bowl with 1 cup of warm water, stir and allow to sit for approx. 5min or until thick and gel like.
  7. Then combine all the ingredients except for the ½ cup of water into a food processor and process for 2-3 minutes or until batter is thick and sticky. Add the water only if batter is too thick.
  8. You want to make sure you don’t over blend as dough will be sticky and you still want some grains visible.
  9. Pour the mixture into the bread tin. Make sure you evenly spread mixture using a spatula.
  10. Sprinkle with seeds and pat down using your hand.
  11. Bake for approx. 90min or until the top of the loaf bounces back when lightly touched.
  12. IMPORTANT:- 45minutes into the baking process poke the bread ½ way down with a knife in order to allow steam to escape. This is an important step. Your bread will fall after the steam is released but this is normal.
  13. Cook bread on a wire rack.
  14. Once completely cooled I sliced it in pieces, then covered each piece with cling film and froze it. This way I can remove one every night for my little boy to have the following day.

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Thick and creamy Leek and Potato Soup – GF, Vegan


Thick and creamy Leek and Potato Soup – GF, Vegan
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I wanted to make a hearty leek and potato soup and I’m proud to say that this ticks all the boxes. Thick, creamy and delicious!
Recipe type: Soups
Serves: 4

  • 4 Large Leeks – ends trimmed and thinly sliced
  • 4 large Potatoes – peeled and diced
  • 200g non diary Milk
  • 800ml Vegetable Stock
  • Sea Salt
  • Ground White Pepper
  • Chives – finely chopped – to garnish

  1. In a large saucepan cook the leeks in some filtered water until soft and translucent, approx. 10min on med/low heat. Stirring occasionally. Do not burn the leeks.
  2. Add the potatoes and stir to coat the potatoes with the leeks – approx. 2min
  3. Add the stock and milk, bring to boil then simmer for approx 20min or until potatoes are soft.
  4. Season well
  5. Blend either with a stick blender or in a food processor.
  6. Enjoy with a garnish of Chives.
  7. Delicious!

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Macadamia nut, Cranberry and Coconut Balls – GF, Vegan


Macadamia nut, Cranberry and Coconut Balls – GF, Vegan
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I used my home made dehydrated cranberries in this recipe. Which can be found under ‘condiments’. Nothing beats Macadamia Nuts, cranberry’s and coconut all together. These are little beauties!
Recipe type: Snacks, Raw, Desserts
Serves: 25balls

  • 50g Chestnut Flour (or Almond flour would do)
  • 50g Desiccated Coconut
  • 50g Almond Flour
  • 80g Macadamia Nuts
  • 80g Maple Syrup or Honey
  • 1 Tbs Vanilla Extract
  • 1 Tbs Organic unrefined undeodorised Virgin Sesame Oil
  • 50g Flaxseeds – grinded into flour
  • 1 tsp Sea Salt
  • 50g Cranberries (see the ones i made under ‘condiments’)

  1. Place all the dry ingredients first in a food processor
  2. Add the wet ingredients on top
  3. Blend in a food processor until a ball forms, you may want to scrap down the sides half way through
  4. Lightly wet your palms and rolls the balls
  5. Store in layers in an air tight container. Separate layers with sheets of baking paper.
  6. Refrigerate
  7. These will last for weeks in the fridge….. if they last that long
  8. Enjoy!


Asparagus and Pea Frittata – GF, Vegan


Asparagus and Pea Frittata – GF, Vegan
I love my frittatas. They are so easy to make. You can pretty much throw any vegetable combination together, add some eggs and yummy feta cheese and let it cook on the lowest setting and low and behold its ready in no time! Serve with a side order of salad and you get an extremely healthy and nutritious meal. Fast and easy to make. Will little cleaning up afterwards. Great for when you just don’t have enough time to cook after a hard day’s work.

  • 2 Leeks – thoroughly cleaned and finely sliced
  • 2 Garlic gloves – finely chopped
  • 15 small thin Asparagus spears – ends chopped off
  • Small Broccoli – chopped into bit size pieces
  • 85g Peas
  • 20 Olives
  • 20-30 Mint leaves – roughly chopped
  • 20-30 Basil leaves – roughly chopped
  • Bunch of Spinach – roughly chopped
  • Bunch of Rocket – roughly chopped
  • 200g Feta Cheese – crumbled
  • 8 med Organic Eggs – beaten and seasoned well with Sea Salt and Cracked Black Pepper

  1. In a deep frying pan add the leeks and garlic with some filtered water and on med/low heat cook until soft and translucent.
  2. Approx. 10min – make sure you do not burn the leeks and garlic.
  3. Meanwhile, steam the broccoli and asparagus until al Dante.
  4. Add the broccoli to the Leeks and stir to combine then spread out evenly in the pan.
  5. Add the Asparagus spears in a clock – hand pattern.
  6. Then add the peas, olives, feta.
  7. Then add the herbs and leaves spreading out evenly.
  8. Pour over the beaten eggs then cover and on the lowest setting allow to cook for approx. 20-30min or until the egg has risen and is cooked.
  9. Make sure you don’t overcook the egg. Once the egg raises and there is very little liquid. Remove from the heat and allow to sit for approx. 5 minutes as the egg will still cook.
  10. Serve with a light salad.
  11. Enjoy!

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Chicken and Chorizo Soup


Chicken and Chorizo Soup
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This is pretty much exactly like a paella, except its a soup! Chicken and Chorizo go really well together.
Recipe type: Soups
Serves: 6

  • 2 Chicken breasts – Organic
  • 2 Lrge Spanish Onions – sliced and diced
  • 4 Garlic Cloves – sliced and diced
  • 250g Arborio Rice – washed
  • 2 Bay Leaves
  • Pinch Saffron
  • ⅛ tsp ground Smoked Paprika
  • ⅛tsp ground Turmeric
  • 100ml Cooking White Wine
  • 80g Chorizo – sliced
  • 1 Red Pepper – sliced
  • 1 Green Pepper – sliced
  • 1.5 Liters Vegetable or Chicken Stock
  • 200g Peas
  • Lemon Juice
  • Flat Leave Parley – chopped – garnish
  • Sea Salt
  • Black Pepper

  1. Slice the chicken breasts in half lengthwise (butterfly). So you four thin pieces.
  2. Sprinkle chicken breasts with smoked paprika.
  3. In a nonstick frying pan, place the chicken and allow them to cook on the lowest setting. You can lightly spray with extra virgin olive oil. But there really is no need as the chicken will produce its own juices if cooked on a very low setting.
  4. Once you see the chicken whiten all around the edges, it’s time to turn over and cook the other side.
  5. Cut into bite size pieces once cooked and put aside.
  6. Meanwhile in a large saucepan, cook the onion and garlic in some filtered water.
  7. Cook on med heat until soft and translucent. Stirring occasionally.
  8. Approx. 10min
  9. Add the rice, bay leaves, saffron, paprika, turmeric and wine
  10. Cook for a further few minutes until wine has been absorbed by the rice
  11. Add the peppers and chorizo
  12. Slowly add a ladle of stock to the rice and allow rice to absorb most of the stock before adding an additional ladleful
  13. Do this for approx. 15min then add the remaining stock.
  14. You may need to add more stock if the constituency is too thick.
  15. Season
  16. Bring to boil then simmer for 15-20min
  17. Add the chopped chicken, peas and parsley.
  18. Allow soup to sit for approx. 5 minutes before serving with lid on.


Date Bread – GF, Vegan


Date Bread – GF, Vegan
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Full of sweet fruity taste. A great spongy cake.
Recipe type: Breakfast, Desserts
Serves: 10

  • 2 Tbs Ground Flaxseed + 6 Tbs filtered water
  • 1 cup chopped dates
  • ½ cup mixed raisins
  • ¼ cup Coconut Oil (melted)
  • 2 tsp Baking Soda
  • 1 cup Boiled water
  • ½ cup Xylitol Sugar
  • 1 cup chopped Walnuts or Pecans
  • ¾ cup Brown Rice Flour
  • ¾ cup White Rice Flour
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda

  1. Pre-heat the oven to 180 degrees Celsius
  2. Blend the ground flaxseeds and water, using a hand blender until thick and creamy. Put aside.
  3. In a large bowl add the dates, raisins, coconut oil, 2 tsp Baking soda and boiled water.
  4. Combine well and allow to sit for approx. 15min.
  5. Add the xylitol, nuts and flaxseed mixture and combine well.
  6. In another bowl combine the flours and remaining Baking powder and baking soda. Combine well using a whisk.
  7. Add the date mixture to the flour and using a large metal spoon, combine well.
  8. Pour into a lined bread tin.
  9. Bake in the center of the oven for approx. 1 hour or until knife comes out dry.
  10. Turn over onto a cooling rack, peel off the baking paper and allow to cool completely.

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‘BABY FRIENDLY’ – Ricotta & Spinach Pasta Bake


‘BABY FRIENDLY’ – Ricotta & Spinach Pasta Bake
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This recipe was slightly adapted from one found in Annabel Karmel’s cookbook. She made this into a lasagne and i made it into a pasta bake. I tweaked a few of the ingredients to make it Gluten free. My baby boy loves this dish, infact so do I!! Pefect for the whole family to enjoy.
Recipe type: Pasta and Grains
Cuisine: Baby Friendly
Serves: 15

  • Baby size dried pasta shells
  • 2 Tbs Extra Virgin Olive Oil OR Coconut Oil
  • 1 lrge Spanish Onion – sliced and diced
  • 2 Garlic Cloves – sliced and diced
  • 1 Tbs Balsamic Vinegar
  • 2 x 400g cans Chopped Tomatoes
  • 10 Sun blushed tomatoes – finely chopped
  • 4 Tbs Tomato Paste
  • 1 Tbs Extra Virgin Olive Oil or Coconut Oil
  • 1 sm Spanish Onion – sliced and diced
  • 500g Spinach – washed thoroughly and finely chopped
  • 250g Ricotta Cheese
  • Ground White Pepper
  • Sea Salt
  • 50g non diary Butter
  • 50g Brown Rice Flour
  • 750-800g non diary and non-sweetened milk
  • 70g Gruyere Cheese – crumbled
  • Ground White Pepper
  • Sea Salt

  1. Pre heat the oven to 180 degrees Celsius.
  2. Boil the pasta until al Dante – drain and put aside.
  4. Add the oil, onion and garlic to a saucepan and cook on med to low heat until soft and translucent. 5 minutes. Stirring occasionally. Make sure you don’t burn the onion and garlic.
  5. Add the balsamic vinegar and cook for a further 2 minutes.
  6. Add the tomato paste and cook for a further 2 minutes
  7. Add the 2 cans of chopped tomatoes as well as the sun blushed tomatoes and bring to boil, then simmer for 10min on the lowest heat.
  9. In a large saucepan, add the oil and onions and cook on med heat for approx. 5 mins. Stirring occasionally. Do not let the onion burn.
  10. Add the spinach, but the heat on the lowest setting, place the lid on the saucepan and allow to wilt. Approx. 10-15min.
  11. When the spinach has wilted, pour out any excess water and pour spinach into a food processor along with the ricotta and salt/pepper.
  12. Blend until smooth.
  14. On med heat, melt the butter. Once all melted add the flour and whisk well – approx. 3min of constant whisking.
  15. Then gradually add in the milk, very slowly to begin with then slightly quicker until it’s all poured.
  16. Turn up the heat to the highest setting and continue to stir nonstop, slowly and constantly until the milk thickens.
  17. Take the white sauce off the heat, stir in the gruyere cheese and season.
  19. I used a rectangular baking dish.
  20. Pour half of the tomato sauce first in the baking dish and using a spatula spread evenly
  21. Pour half of the spinach/ricotta mixture over the top and spread evenly
  22. Pour all the pasta and even out
  23. Then pour the remaining tomato sauce over the pasta, spreading it evenly
  24. Then pour the remaining spinach/ricotta mixture over the tomato sauce, spreading it evenly.
  25. Then pour the White sauce over the top
  26. Bake in the oven for 30 minutes.
  27. Allow to cool for at least 10min before serving.

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Vegetable and Quinoa Soup – GF, Vegan


Vegetable and Quinoa Soup – GF, Vegan
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I love quinoa, and when added to soups it makes it lovely and thick. This soup is light, tasty and slightly thick.
Recipe type: Soups
Serves: 5

  • 1 Small Butternut Squash – peeled and diced into 1cm sq pieces
  • 1 large Spanish Onion – sliced and diced
  • 4 garlic cloves – sliced and diced
  • 1 celery stalk – thinly sliced
  • 2 leek – thoroughly washed and thinly sliced
  • 3 potatoes – peeled and diced into 1cm sq pieces
  • 1 large Courgette – diced into ½cm sq pieces
  • 5 large ripe tomatoes
  • 100g quinoa
  • 2 Cups Vegetable Stock
  • 1.5 tsp ground Cumin
  • 1 tsp ground Coriander
  • 1 tsp ground smoked Paprika
  • Pinch Cayenne Pepper
  • Sea Salt
  • Ground Black Pepper

  1. Firstly, using a sharp knife, incisor a cross on the bottoms of each tomato.
  2. Place them in a glass bowl and pour boiling hot water over them, allow them to sit for approx. 10-15min.
  3. Then place the rinsed quinoa in a small saucepan and add 200g of water. Cover, bring to boil then simmer for approx. 10-15min or until water has been completely absorbed by quinoa.
  4. Put aside.
  5. In a large saucepan, add the onions, garlic, leeks and celery with some filtered water. Cook on med to high heat for approx. 10minutes until soft and translucent.
  6. Stirring occasionally. Do not burn the ingredients.
  7. Peel the tomatoes and chop them roughly into 1cm sq pieces.
  8. Add the rest of the ingredients including the cooked quinoa to the onion mixture and bring to boil, then simmer for approx. ½ an hour or until potato and squash is soft.
  9. Taste, season, taste
  10. Pour ⅓ of the chunky soup into a large bowl and blend using a hand blender until smooth, or pour into a food processor and blend until smooth.
  11. Pour the smooth pureed soup back into the soup saucepan and stir to combine well.
  12. Enjoy!


Coconut Birthday Cake with Coconut Frosting – GF, DF


Coconut Birthday Cake with Coconut Frosting – G/F, D/F
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What a moist and scrumptious cake! I made this for my partners birthday and he scoffed most of it down in no time.
Recipe type: Desserts
Serves: 8

  • CAKE:
  • 200g Coconut Flour
  • 120g White Rice Flour
  • 180g Xylitol
  • 2 tsp Baking Powder
  • 1 tsp Baking Soda
  • ¼ tsp Sea Salt
  • 3 med Organic Eggs
  • 250g Courgettes – grated
  • 1 Tbs Vanilla Bean Paste
  • 2 Tbs non diary milk
  • Jar of Strawberry Jam (no sugar)
  • Sm can Coconut Cream
  • 100g Xylitol
  • Coconut Shavings

  1. Pre-heat oven to 160 degrees Celsius
  2. Line 2 x 18cm diameter round cake tins with baking paper
  3. Whisk the eggs, vanilla paste and sugar for approx. 3-5 minutes. Add the courgettes and combine.
  4. Place the rest of the ingredients except for the Strawberry Jam in a large bowl and using a large whisk combine well.
  5. Add the egg mixture and using a large metal spoon, combine well.
  6. Pour ½ of this mixture into one of the lined cake tins and the other half into the other – spread out evenly using a spatula.
  7. Bake in the center of the oven for approx. 20-25min – or until light and spongy to touch.
  8. Remove, turn over onto a cooling rack, remove baking paper and allow to cool completely.
  9. Spread the coconut flakes over one layer on a large baking tray.
  10. Cook in the oven for approx. 5 minutes, or until slightly coloured.
  11. Remove and allow to cool.
  12. Meanwhile to make the frosting, pour the coconut milk into a bowl with the xylitol and stir to combine well. I used a hand blender.
  13. Place the frosting in the refrigerator to thicken.
  14. When the cake has completely cooled, place one of the cakes on a large serving plate.
  15. Spread the Jam over the cake evenly.
  16. Pour ¼ of the cream over the jam and lightly spread.
  17. Place the cake over the top
  18. Then pour the remainder of the coconut icing and spread evenly using a spatula
  19. Top with toasted coconut flakes.

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