Dried Fuit & Nut Balls

These yummy little dried fruit and nut balls are packed full of nutrients and fibre. Great for your lunch box or for taking on a picnic. Use whatever dried fruit and nuts you have in your store cupboard, but I recommend using Medjool dates and dried apricots as their gooey texture holds the ingredients together…

When Is A Banana Not A Banana?

Answer: When it’s a plantain! Bet you knew that already didn’t you? Clever thing you! And if you don’t already know, a plantain, or cooking plantain, is one of the less sweet cultivated varieties of the genus Musa whose fruit is also known as a banana. The thing is, I’m finding new and interesting things…

Paleo Hummus

Cashew nuts are a great alternative to using chickpeas in this hummus recipe. It will keep in the fridge for up to 3 days and freezes for up to 3 months. Ingredients 3 medium courgettes, peeled and chopped 100g plain cashew nuts 8 tbsp tahini 8 tbsp olive oil 2 lemons, juiced (use juice of…

Paelo Guacamole

Sunday was so productive! I made paleo chilli con carne, chicken stock, and Martha and I made guacamole and hummus too. I now need a lie down! Guacamole can be tailored to suit you own individual palette. This is how we made it, but you can use more chilli or use lemon instead of lime….

Dried Fruit Bars

This is the easiest snack I’ve ever put together. I had all the ingredients in my store cupboard already so all that I had to do was weigh out the ingredients. Here’s what I used, but you can use whatever dried fruit you have in. Cranberries would be a good option or mango. You can…

Mixed Bean Bourguignon

An excellent vegetarian version of Boeuf Bourguignon, adapted from a recipe from ‘The Everyday Wheat-free & Gluten-free Cookbook’. Use whatever tinned beans you have in your cupboard. I use organic products if they’re available. In this recipe I used organic flageolet beans by Biona (£1.75) and organic potato flour by Sussex Wholefoods (£1.99 for 1kg…

Quinoa and Cashew Nut Pilaf

This is a light, healthy dish, perfect for summer, and it’s super-easy too. It can be served warm or cold so it’s great for making in advance and serving up at a picnic or BBQ. Quinoa is a South American, gluten-free grain not dissimilar to rice, but lighter in texture. It has a nutty taste…

Leek, Cucumber and Emmenthal Flan

The ingredients in this flan are so unusual. There’s the crispness of the water chestnuts, the softness of the leeks, and the sweetness of the pineapple. Mix them all together and they work quite brilliantly. This dish is perfect for the weekend, served at lunch or supper time with a large salad. I hadn’t used…

Sunflower and Coriander Pesto

This makes an interesting change from the standard basil and pine nut, or pumpkin seed pesto, and it’s very easy to make. You can buy 1kg of sunflower seeds for around £3.99 as opposed to pine nuts which for the same weight, will burn £38.00 – £48.00 into your pocket. Ouch! Sunflower pesto offers an…

Home Baked Beans and Sweet Potato Wedges

Once you’ve devoured the sweet flavours of these home baked beans, you’ll forget all about the ready-made tinned variety. They are complete polar opposites; the Belgravia and Brixton of baked beans no less! 🙂 This dish is perfect for serving up at the weekend, either at lunch or supper time. Make a big batch and…

Vegetable Goulash

A Hungarian goulash is neither a soup nor a stew, it’s somewhere in between. The ingredients in an authentic goulash include beef cooked with onions, paprika, tomatoes and some green pepper. Potato and noodles are also added according to some recipes. This is a vegetarian version of a goulash, and when you see all the…

Spiced Tofu, Noodles and Pak Choi

This dish takes only a few minutes to make and tastes divine! In fact it cooked so quickly, I had to get my hubby to drain the noodles whilst I finished the stir-fry! I hadn’t cooked with tofu before so was interested to find out what it tasted like. As you’ll see, I used Chinese…