Bread, but kale, but bread.

Bread, but kale, but bread.

Look at this beautiful creation! When will the kale affair stop!!?!?? NEVER! 

Make this and keep it frozen in slices, and then pop it into the toaster in the morning!!!!! *droooooool! Top with cream cheese, avocado, loads of fresh lemon squeezes and viola! Magic on a plate! 

No-grain Kale bread 

Makes 1 loaf 

4 TBSP of melted coconut oil 

350 ml water 

1 tbsp of brown rice syrup 

100g of KALE finely chopped 

45g sunflower seeds 

85g linseeds 

125g whole almonds, toasted and chopped 

100g quinoa flakes 

3 TBSP of psyllium husk powder 

1/2 tsp of salt 

70g pumpkin seeds 

1 tbsp coconut flour 

Place the coconut oilin a jug with the water and brown rice syrup. 

Sauté the kale over a medium heat until softened. 

Add all the remaining ingredients and mix well. 

Grease a 1kg loaf tin and pack the mix into it. Leave to sit for about 1 to 2 hours. 

Preheat oven to 170C and bake the loaf for 50 minutes. 

Remove from the tin and return to the oven for a further 20 minutes. 

Leave to cool of a rack before slicing. 


Mother of all kale! 

Mother of all kale! 

My love affair with kale continues….as well as lentils and sweet potato

Rich in protein, with all the benefits of kale and there’s also a major superseed punch.

Makes about 12 patties 


3 cups of cooked sweet potato (cubes) 

1 cup of cooked brown, red or green lentils (or a mix of all) 

1 cup of rolled oats (divided) 

2 Garlic cloves, minced 

1 teaspoon of smoked paprika 

1 teaspoon of salt 

1/2 teaspoon of pepper 

1 cup of chopped kale 

1/2 cup of pumpkin seeds 

1/4 cup of hemp seeds 

1/4 cup chopped coriander 

2 TBSP chopped chives 


Set oven to 200C 

Line a baking sheet with baking paper 

Add the potatoes, lentils, 1/2 cup of oats, garlic, paprika, salt and pepper to a food processor, pulse about 10 times, just to incorporate all the ingredients – don’t blend, you want to keep the mix chunky. 

Transfer mix to a bowl and add remaining ingredients, stir to mix and incorporate. 

Form patties and place on baking tray in rows. 

I find that you just need to keep your hands moist with some water will rolling and shaping the patties. Just helps, as the mix gets a little sticky. 

Bake the patties for about 30 minutes, flipping them at the half way mark.

Let them cool and serve them with a fresh salad, loads of guacamole or between two grilled field mushrooms as a vegetarian burger! 


Tofu for you 

Tofu for you 

Some basic info

Tofu, or bean curd, is a popular food derived from soya. It is made by curdling fresh soya milk, pressing it into a solid block and then cooling it – in much the same way that traditional dairy cheese is made by curdling and solidifying milk. The liquid (whey) is discarded, and the curds are pressed to form a cohesive bond. A staple ingredient in Thai and Chinese cookery, it can be cooked in different ways to change its texture from smooth and soft to crisp and crunchy. 

It’s also an excellent source of amino acids, iron, calcium and other micro-nutrients. 

Spiced tofu balls  

Serves about 4 


1/2 red onion grated 

200g of carrots, grated 

200g of parsnips, grated 

1 large clove of garlic, chopped 

1 tsp of ginger, grated 

1/2 tsp of paprika (smoked adds a depth of amazing flavor) 

150g smoked tofu, grated 

2 tbsp of brown rice flour 

Salt and pepper 

Just a heads up – I served these in a thick tomato sauce that I make. I add baby spinach to the sauce and bake the balls ontop of that in the oven. 

Combine all the ingredients in a bowl, and roll the mixture into little balls, you should get about 12 small balls, or 6 bigger ones. As you shape, squeeze out any excess moisture. There’s not much, but just try to get the balls as tight as possible. 

Arrange the balls on the tomato sauce and drizzle with some coconut oil, and bake for 15 – 20 minutes or until the balls are golden. 

You can’t also baked them on a tray of already done roasted vegetables ( place them in between all the veg), if you are baking them alone, spray and cook your baking dish well. 

Served with a chunky side salad, brown rice or lentils. 


Finding inspiration 

Finding inspiration 

As a chef, I am always drawing inspiration from other blogs, recipe books, Pinterest or Instagram.

Today, two of my new favorite recipes come from two different sources. 

Chris from @talesofakitchen on Instagram makes raw and cooked foods that are vegan, dairy free, processed sugar free and as she puts it “full of awesome” – her website , is filled with loads of amazing recipes that are quick and easy and pack a major nutritional punch! I made her “Grown up dark chocolate quinoa cookies” today (top photo), they are ridiculously easy and filled with awesome ingredients. 

The second source, Natasha Corrett. 

If you know my blog, you have probably noticed that I have used or adapted her recipes before, and they have yet to disappoint. 

I made her broccoli and lentil burger patties, but I added tofu to my recipe for that extra bit of protein power! (Pictured below) 

Grown up dark chocolate quinoa cookies 

1 cup of quinoa flakes 

1/3 cup ground linseed (I actually used the whole seed as I couldn’t  find ground) 

1/3 cup crushed almonds 

1 banana, mashed 

3 TBSP cacao nibs 

1 tsp cinnamon 

2 TBSP of honey, maple syrup or a sweetener of your choice 

1. Preheat oven to 170C and line a tray with baking paper 

2. Combine all ingredients in a bowl until you get a sticky dough. 

3. Roll into balls (I got 12) 

4. Bake them for about 20 minutes or until golden brown. 



A superpower dessert! 

A superpower dessert! 

Wow! So I was a bit skeptical about this, but I actually really enjoyed it…super awesome powers guaranteed! 😉

For the filling 

5 very ripe avocados

2 lemons

150g agave syrup or honey 

150g coconut oil, melted

1 tsp vanilla extract

Finely grated zest of 1 lime 

For the base:

45g raw almonds

150g dried dates

65g raw Brazil nuts

35g raw pecans

2 tbsp coconut oil, melted

Line a 21cm round springform cake tin with baking parchment.

To make the base put the nuts and dates into a food processor along with the melted coconut oil and desiccated coconut. Whizz until you get a crumb-like texture that sticks together when you squeeze it between your fingers.

Tip the crumbs into the prepared tin and press evenly over the bottom. Refrigerate for 20 minutes.

Make the filling

Peel and stone the avocados and squeeze the juice from both lemons over them immediately; this will stop them going brown. Transfer the contents of the bowl into a high-speed blender along with the agave syrup or honey, melted coconut oil and vanilla extract, blend until you get an extremely smooth texture.

Take the base out of the fridge and pour this filling all over it. Pop back into the fridge for another about an hour. Keep chilled until ready to serve.

Carefully remove from the cake tin, place on a plate and garnish with lemon and lime zests,raspberries, mint and dark chocolate shavings. 


Recipe adapted from Natasha Corretts “Cleanse” recipe book.

My pizza obsession

My pizza obsession

My obsession continues! 

Not to long ago I gave you the recipe for the Cauliflower base pizza, then I put my normal pizza base recipe on your radars.

Nooooooow……..guess what??!! More pizza

Check out this recipe, it’s by Natasha Corrett, she’s just brought out a recipe book called Honeslty Healthy Cleanse. All the recipes are high in alkaline to help cleanse and nourish your sexy body!

Also, you know my obsession with chia seeds. Best of both worlds if you ask me!

Almond pizza base 

2 tbsp sunflower oil

15g ground chia (I used the whole seeds)

60ml water

100g ground almonds

1/4 tsp of ground cumin

1 pinch of Himalayan pink salt (or maldon)

Freshly ground black pepper

And a pizza/tomato sauce topping

Preheat oven to 170 degrees. Line a baking tray with baking parchment and brush lightly with oil (coconut oil)

Put the chia seeds in a small bowl, add the water and set aside to soak for 10 minutes. (They become like a gloopy gel)

Meanwhile, mix the ground almonds and seasonings in a bowl and add the soaked chia. Mix all the ingredients together with your hands until a “dough” forms.

Place the ball of dough in the middle of the baking tray and flatten it with your hands until it’s an even circle about 5mm thick.

Bake in the preheated oven for 30 minutes or until the surface starts to colour.

Take base out of the oven and keep on the baking tray. Spoon on the pizza sauce and add toppings.

Remember to keep it light as it’s not a normal pizza base


Give me a slice! 

Give me a slice! 

The pizza situation

I call it “THE SITUATION” because no matter who you are, or what you do, everyone loves pizza. If you don’t, you actually don’t have a soul. 😉 

My pizza base recipe 

600g of flour

A pinch of salt 

2 tablespoons of olive oil 

1.5 teaspoons of yeast 

500ml of water (slightly warm)

Mix yeast into water to activate 

Add the olive oil to your water and mix, add to the flour and salt….combine 

You are not looking for a bread dough “all of it comes together” ball, it will be soft and almost still runny. LEAVE IT to rise. It will almost quadruple in volume. 

See the bubbles, be the bubbles 👍

Plop out onto a well floured surface 

All you doing here is gathering the dough back onto it self 

Don’t overwork it 

Place your pizza base, be it rectangle or round onto a floured oven tray or pizza stone. Bake in a oven that’s been preheated to 200 degrees – until it’s almost a tan colour (you effectively bake the base until it’s done, but without burning it) 

Tomato base 

Add toppings of your choice 

Pop back into oven until it’s all yummy and melted!  

Easy peasy (credit to Joe for being a brilliant hand model person) 

❤️🍴 🍕