Breakfast Sundae

A totally naughty looking healthy breakfast sundae full of nourishing ingredients.

Chocolate granola, dairy free cashew yoghurt and berries, each individual element can be kept in your fridge and used to make different breakfasts throughout the week.

From simple yoghurt and berries to a bowl of chocolate granola and nut milk and jam on toast!  This recipe makes enough granola to last you a week or two – it never lasts to the second week in my house!

Get the recipe on Honestly Healthy now!

Ambassador for Honestly Healthy!


I am so excited to announce that from 1st March 2017 I will be a food Ambassador for Honestly Healthy!

Along with 24 other superstar ambassadors I will be providing regular recipes for the Honestly Healthy website and community that you will be able to access on the Ambassador recipe page on their website!

All recipes will be vegetarian, free from gluten and dairy and most importantly full of all the stuff that is good for you!!

I have been following Honestly Healthy for some time now and am so honoured to have been chosen as part of such a select group of foodies, nutritionists and fitness experts. I will post all recipe links on here so keep watching out for them!

Check out my bio along with the other ambassadors here:

tbc x


Paprika Kale Chips


This recipe is almost as quick as going to the shop and buying a packet of crisps! But they are not fried, full of fat or salt! Three ingredients only! They taste great on their own or dunked into some hummus (my beetroot and feta dip in the picture). Great as a sharing starter or nibbles to go with drinks.


A huge bunch of fresh kale
2 tbsp (smoked) paprika
2 tsp salt

What to do…

Turn your oven on to a low temperature, about 100 degrees.

Thoroughly wash the kale and pat dry with a paper towel. Tear the leaves off the thick stalk into pieces that are no bigger than your palm.

Lay a piece of baking paper on a baking tray and evenly spread the kale on the sheet. Sprinkle over the paprika and salt, you could also use any other kind of spice or chilli that you like.

Place in the middle of your oven for 35-40mins, until the kale is completely dry and crispy.

Enjoy you healthy snack!

tbc x

Buckwheat & cashew butter granola


Buckwheat – those little round seeds that make the texture of the granola so crispy and wonderful. Buckwheat despite the name is actually gluten and wheat free. I have made granola many times but this is by far my favourite. Plus it takes less than 20 minutes from start to finish, and will save you consuming so much sugar that you find in shop bought granolas. Pimp up your smoothies with a sprinkle of this or serve simply with some ice cold nut milk. Delicious (if I do say so myself)!!

Dry Ingredients:

1 1/2 cups buckwheat
2 cups large oats
1 cup desiccated coconut
1 cup chopped pecans
1/3 cup chopped almonds
1 tsp cinnamon
1 tsp maca
1 tsp salt

Wet Ingredients:

1/2 cup coconut oil
1/2 cup maple syrup
1/4 cup rice malt (or honey)
1 tbsp cashew butter


What to do…

First turn your oven on to 180 degrees. Then combine all of the dry ingredients in a large mixing bowl. Chop your nuts into pieces but make sure they are to too tiny, you want them to add some texture to the granola.

Next put the coconut oil in a small saucepan to melt on a low heat. Once melted and completely liquid, add the remaining wet ingredients. Use a whisk to combine them together.

Gradually add the wet mixture to the dry mixture, stirring as you go. Line a baking tray with baking paper ( you may need 2 trays to spread out the mixture. Pour the granola mixture onto the tray and spread evenly with a spoon. You want the mixture to be about a centimetre thick…any thicker and it wont cook underneath.

Place in the oven for 20 minutes, check halfway that it is not burning in any areas, you amy need to turn the tray. Remove the granola from the oven when it has turned a golden colour all over.

Leave to cool before removing from the tray so that the clumps of granola stick together. Store in a jar and enjoy!

tbc x

Cauliflower and Apple Soup


In the winter soup is one of my favourite things to make. Its super easy, and will keep in your fridge for upto a week! I have tried so many variations but the cauliflower in this recipe makes such a creamy soup you’ll be amazed it has no milk or cream in it! For this I used one regular and one broccoflower (the green spikey one) but you could use just the regular cauliflowers. The apple adds a tangy depth of flavour! Try topping it with toasted nuts or seeds to give that extra crunch!


2 heads of cauliflower
2 tbsp coconut oil
1 tsp turmeric
2 tsp smoked paprika
1 large green apple
1 litre of vegetable stock
salt and pepper

What to do…

Heat your oven to 170 degrees and line a baking tray with foil. Using a sharp knife, chop of the stalks of the cauliflowers and break up the florets into pieces, no bigger than a golf ball size.

Spread your cauliflower onto your baking tray (you may need to spend them over two trays). Pour the coconut oil over the cauliflower, sprinkle with a generous pinch of salt and pepper. Then add the paprika and turmeric to the tray. Toss everything with your hands to ensure the cauliflower is evenly coated with the oil and spices. Place the tray in the oven and bake for 20 minutes. The cauliflower florets should be soft and very slightly browned.

Remove the cauliflower from the oven and transfer to a large saucepan, reserving a cup full of the smaller florets for garnishing. Grate the apple (including the skin) on the large part of your grater. Add the apple to the saucepan, and cover with 1 litre of vegetable stock.

Turn on the heat and bring the saucepan to a boil. I find it easier to do the next step in batches. Transfer 1/3 of the mixture at a time to a blender or food processor. I use my NutriBullet for this as it is really great at making sure there is no lumps, and makes the soup really creamy. Once you have blended all of the soup, return it to the saucepan and heat through.

Transfer the soup to bowls and top with the reserved florets of cauliflower to add some texture. Drizzle with olive oil and a sprinkle of salt to serve.

Enjoy your super easy and wonderfully cosy bowl of soup.

tbc x

Green Fennel Juice


Easy peasy green juice, made from lots of veg so it contains very little sugar compared with a fruit juice. These quantities make a large bottle (around 1 litre) that you can keep in the fridge for a couple of days.


1 cucumber
2 apples
1 fennel
2 large handfuls of kale (or similar green leafy veg)
1 lemon, skin and white removed before juicing
1 large knob of ginger

What to do…

Make sure you wash all of the fruit and vegetables really well before juicing. For this recipe you will need a juicer, I know they are a pin to clean but making a big quantity of juice like this really makes it worthwhile.

Chop the apple and fennel into quarters and place in the juicer with the remaining ingredients. Remember to chop the skin and white part beneath the skin of the lemon off, otherwise it will make your juice really bitter. The ginger you can leave the skin on, its where all the goodness lies!

Once all of your fruit and vegetables have gone through the juicer, transfer the mix into a large jug or even better a jar, and give it a really good stir or shake to combine all of the ingredients.

Now you have green juice for days!

tbc x

Blueberry tofu ‘cheesecake’


So pretty and so yummy! Ok so this cake isn’t the fastest cake to make but the result is definitely worth it! Raw, Vegan, no added sugar, no dairy….so a cake thats practically good for you. I added some superfood powder (baobab) into the base for some extra goodness, but this is totally optional. Experiment with other fruits to get different colour cakes, the stripey effect is really impressive with minimal effort:)


For the base…

1 cup walnuts
1 cup blanched almonds
1 cup hemp seeds
1/4 cup desiccated coconut
10 medjool dates
1/4 cup coconut oil
tbsp baobab (optional)

For the filling…

1 cup cashews (soaked in water)
1 cup natural water
juice and zest of 1 lemon
1/2 cup maple syrup
2 tbsp coconut oil
1 tbsp chia seeds
2 cups blueberries

What to do…

Soak your cashew nuts for the filling. Do this first as they will need around 8 hours to soak, overnight is best. If you are short of time, you can soak them in boiling water for an hour.

Make the base by adding the walnuts and almonds to a food processor. Blend them until finely chopped but not so they turn into a flour. Add the hemp seeds (other seeds will also work), coconut and pitted dates. Blend again until the mixture sticks together. Add the coconut oil and blend until all the ingredients are combined, at this stage you can also add the baobab or maca for an added superfood boost!

Line the base of a cake tin with baking paper and grease the sides. Tip your base mixture into the tin and spread evenly across the tin with your hands, press firmly until it is compact and flat.

At this point you can reserve some of the base mixture to make little energy balls to decorate the top. Just take a few tablespoons of the mix, and roll between your hands into small balls.

Place the cake tin in the freezer to set.

Vegan cheesecake

Meanwhile, once your  cashews have been soaking for around 8 hours, drain them and place in a blender with one cup of natural mineral water. Blend on a high speed for 5 minutes until completely smooth. Add the tofu, lemon zest and juice and blend again. Finally add the maple syrup, coconut oil and chia seeds, you may wish to adjust the quantity of maple syrup to your taste, you can also add vanilla paste for an extra flavour.

Once combined divide your filling mixture into two. Place one in the fridge. The other leave in the blender, add 1 cup blueberries to this half of the mixture and blend again.

Remove the base from the freezer, pour over the blueberry filling, which should now be an amazing purple colour. Smooth the filling with a spatula and make sure it has reached all of the sides. Return the cake to the freezer for 3 hours.

Finally remove the cake from the freezer again and finish with the final layer of the filling. Smooth with a spatula as before, and freeze for another 3 hours.

To decorate the cake, remove it from the freezer and cover the centre with blueberries, mini energy balls and toasted coconut flakes.

Enjoy your beautiful purple cake!

tbc x

Uma Retreats Treats


Here are couple of recipes from our healthy eating and fitness week Uma Retreats in Lake Como! I prepared some healthy snacks to accompany our exercise from post cardio energy balls, to protein bars for our mountain hike. A few of the recipes are listed below, the most loved was for sure the Coconut Balls, so few ingredients but so delicious.

Coconut Balls



1 cup cashew nuts
1 cup pecan nuts
1/2 cup desiccated coconut
1 cup dates pitted
1 tbsp chia seeds
1 tbsp maca powder
1/4 cup coconut oil
tsp vanilla paste or natural essence

What to do…

First place the nuts and the coconut in your blender. Pulse until finely chopped. Then add the remaining ingredients and blend until completely incorporated. Roll the mixture between your hands to form golf ball sized balls, about 2 tablespoons of mixture per ball. Roll the balls in desiccated coconut to coat, then place them in the freezer to set quickly or in the fridge.

Raw Cacao Bites

For the cacao version of the coconut balls follow the same recipe and method, replacing the desiccated coconut in the balls with 1/4 cup cacao nibs. I also omitted the chia seeds in this receipe.

Green Super Smoothie Bowls



1 banana
1 cup rice milk (or other non-dairy milk)
1 scoop of Revolution Foods super greens protein
1 scoop of Revolution Foods natural flavour vegan protein
tsp maca

What to do…

Simply place all the ingredients in a blender and blitz until smooth. If you do not have protein powders other alternatives would be a tsp wheatgrass or spirulina and a handful of nuts or a spoon of nut butter for added protein.
Top your smoothie bowl with whatever you fancy, fresh fruit, bee pollen, chia seeds, goji berries or my personal favourite…GRANOLA 🙂 see the recipe for delicious homemade granola here.

Chia Jars



per serving
1/4 cup chia seeds
1/2 cup milk of your choice
dsp yoghurt (soy or coconut)
dsp goji berries
dsp coconut flakes
(dsp maple syrup – optional)

What to do…

In a jar or an airtight container combine all the listed ingredients and stir or shake well to thoroughly combine the seeds with the milk. Place in the fridge overnight, this allows the seeds time to expand and soak up the liquid. In the morning your breakfast is ready for you…it couldn’t get much easier! Top your chia pot with fresh fruit or granola.

I hope you enjoyed my brief breakdown of our Uma retreats recipes! Check out our website and come join us for our next retreat and sample these for yourself!!

tbc x

Turmeric recovery smoothie

Tumeric smoothie

I made this smoothie today, I’ve been off work and sat at home ill, feeling fluey and full of cold. I’m not a fan of taking medicines, and I had kinda lost my appetite (great news for the waistline!! haha) so for lunch I decided to make a smoothie. One that would not only fill my stomach but also try to help get rid of the cold I have. Turmeric and ginger are great natural healers, both help fight inflammation. I have to say I did feel almost instantly perkier!


1 banana
1 cup rice milk (or almond/coconut milk)
tsp turmeric powder (you can also use fresh numeric if you have it)
tsp maca
tsp vanilla
small knob fresh ginger
1 date
tbsp hemp seeds
(1/2 scoop coconut protein powder) optional

What to do…

Simply place all the ingredients in your blender, be sure to remove the stone from the date! You do not need to peel the ginger, a lot of the nutrients of the root lie just beneath the skin. The protein powder is an optional addition, but its great to boost your protein and keep you full.

Enjoy slurping on your yellow smoothie, and hopefully boosting your immune system at the same time!

tbc x