Sunshine Smoothie

This is a really nourishing smoothie which is perfect for mornings when you want something that is quick and easy to make. It contains good fats from the coconut milk and milled flaxseed to help you feel satiated. Bee pollen is a true containing most nutrients required by humans, such as free amino acids, B-vitamins and Vitamin C, D and E.

Ingredients:

• 2 oranges, juiced
• 1 banana, peeled and chopped
• 1 lime, juiced
• 250ml coconut milk
• 1 tbsp milled flaxseed
• 2 tsp bee pollen

Method:

1. Place all the ingredients into a food processor and blend until smooth.
2. Pour into glasses and serve.

Chocolate Raspberry Peanut Butter Cups.

There is something about the appeal of those ubiquitous American peanut butter candies which crosses age-gaps and borders. With this recipe I set out to make a slightly more healthy, darker chocolate version with the addition of raspberry to cut through that stick-to-the-roof-of-your-mouth quality of peanut butter.

Ingredients:

• 170ml coconut oil, melted
• 120g cacao powder
• Pinch of sea-salt
• 4 tbsp maple syrup
• 6 tbsp peanut butter
• 1 punnet of raspberries, (about 24 raspberries)

Method:

1. Line a mini muffin tray with mini muffin cases.
2. Pour the melted coconut oil over the cacao powder and whisk until smooth.
3. Add the sea-salt and maple syrup and continue to whisk.
4. Pour a drop of the chocolate mix into each of the muffin cases, enough to cover the bottom of the case. 
5. Place the tray into the freezer for about 5 minutes or until firm.
6. Remove the tray from the freezer and spoon a small piece of peanut butter on top of the chocolate base.
7. Place a single raspberry on top of the peanut butter layer.
8. Pour a thin layer of chocolate over each case to cover the raspberry and peanut butter centre.
9. Transfer to the freezer to set for at least 30 minutes.
10. Remove from the freezer and serve immediately.
11. Top with a few flakes of sea-salt or a little freeze dried raspberry powder drizzle if you wish.

Beetroot Hummus

I am a huge hummus fan, any variety, any time of day. I think people can be daunted at the thought of making it themselves at home but it really is super easy and quick to make. All you need is a food processor or stick blender to whizz all of the ingredients together. Tahini (sesame seed paste), is the only ingredient you might not be able to find in your local store but it is becoming more readily available these days, from large supermarkets to health food shops and deli's. 

Ingredients:

• 2 small beetroot , roasted and cooled
• 400g tin chickpeas
• 8 tbsp olive oil
• 3 tbsp tahini
• 1 lemon, juiced
• 4 garlic cloves
• Sea salt and black pepper, to taste

Method:

1. Place all of the ingredients into the bowl of a food processor, blend until creamy.
2. Taste and add seasoning as you wish. If the hummus is too thick, add a little more olive oil or lemon juice until desired consistency is reached.

Blood Orange Spelt Sponge With Figs

This cake is a beauty, give it a try & feel free to substitute whatever fruit is in season. It's a basic sponge recipe with the addition of a little blood orange. I used maple syrup instead of the usual caster sugar and spelt flour instead of plain white flour. In doing this I increased the nutritional content a little. Even though I know a slice of cake is never really going to be a health food I always try and sneak in extra goodness where I can.

Ingredients:

• 225g butter, softened
• 200ml maple syrup
• 4 eggs
• 2 blood oranges, juice and zest
• 225g spelt flour
• 2 tsp baking powder

Filling/topping:

• 250ml double cream, whipped
• 75g pistachio nuts, chopped
• 3 fresh figs, sliced
• 1 blood orange, peeled and segmented

Method:

1. Preheat the oven to 180°C/350°F/Gas 4.
2. Grease and line 2 x 8-inch cake tins.
3. Whisk together the butter and maple syrup.
4. Add the eggs one at a time, beating between each addition.
5. Add the blood orange zest and stir through.
6. Sift in the spelt flour and the baking powder.
7. Add the juice of the blood oranges and mix well.
8. Spoon the batter into the prepared cake tins and bake in the preheated oven for about 25-30 minutes or until golden and springy to the touch.
9. Leave the tins to cool on a wire rack, then remove the cakes from the sandwich tins. 
10. Lay the first layer on a plate and spread with a layer of whipped cream. Lay some fig and blood orange segments on top of this.
11. Place the next layer of cake on top carefully.
12. Spread some more whipped cream over the top of this and arrange the remaining fruit on top.

Quinoa & Oat Granola

Now that the weather is a little more mild my attention has shifted from warm bowls of porridge to lighter bowls of goodness, containing grains, fruit and yoghurt. I love experimenting with different combinations of grains, seeds, nuts and dried fruit to make the kind of granola which is tailored to your own taste buds. It's also an amazing way of using up all those random nut and seed packets you might have sitting in your cupboards. The recipe below is more of a guideline to show you what I used for depending on what was in my cupboards but feel free to use whatever is in yours and put your own stamp on it.

Ingredients:

• 100g quinoa flakes
• 200g rolled oats
• 100g cashew nuts
• 75g sunflower seeds
• 50g desiccated coconut
• 1 tsp ground cinnamon
• 4 tbsp coconut oil
• 3 tbsp honey
• 125g raisins

Method:

1. Preheat oven to 180°C/350°F/Gas 4 and line a baking tray with a sheet of baking paper.
2. In a medium sized bowl, mix together the quinoa flakes, oats, cashew nuts, sunflower seeds, desiccated coconut and ground cinnamon. 
3. Melt the coconut oil and honey together in a small saucepan over a low heat.
4. Pour the melted ingredients over the dry ingredients and stir to combine.
5. Tip the mix onto the prepared baking tray and bake for about 30 minutes or until golden.
6. Leave to cool, then lastly stir in the raisins. Ready to serve however you wish, perhaps with some sliced fresh fruit and yoghurt or a splash of nut milk.

Chocolate Chip Cookies

Sometimes you just need the crunch of a good cookie. On this occasion I was craving something chocolaty but a little healthier than the shop bought sugar-laden variety. The result was this recipe which is free from refined sugar, gluten and dairy but still tastes really good and provides that all important crunch.

Ingredients:

• 2 tbsp coconut oil, melted
• 3 tbsp maple syrup
• 1 egg
• 1 tsp vanilla extract
• 200g ground almonds
• 1/2 tsp bread soda
• 1/4 tsp sea-salt
• 100g dark chocolate chips

Method:

1. Preheat oven to 180°C/350°F/Gas 4.
2. Lay a sheet of baking paper on a baking tray. 
3. Mix together the coconut oil and maple syrup.
4. Add the egg and vanilla extract, whisk together gently.
5. Place the ground almonds, bread soda, sea-salt and chocolate chips into a separate mixing bowl.
6. Pour over the wet ingredients and mix together well.
7. Scoop small balls of the cookie dough using an ice-cream scoop.
8. Place these on the prepared baking tray and flatten with the back of a spoon.
9. Bake in the preheated oven for about 10 minutes or until golden brown.
10. Leave to cool on a wire rack before enjoying.

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Banana & Coconut Pancakes

These delicious pancakes are quick to make & weigh in pretty well on the healthy scale. They are gluten, grain and dairy-free.

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Ingredients:

• 3 large bananas, mashed
• 2 eggs, whisked
• 3 tbsp desiccated coconut
• 1 tsp baking powder
• Coconut oil, for frying
• Blood oranges, peeled & sliced
• Maple syrup, for drizzling

Method:

1. Mix all of the ingredients together in a bowl.
2. Spoon a little coconut oil into a frying pan & heat gently over a low heat.
3. Once the oil has melted, scoop small ladles of the batter into the pan. Watch the pancakes at this point as they burn easily.
4. Flip them over once ready. When they are golden and cooked through, serve immediately with sliced blood oranges & a drizzle of maple syrup.