Sunday, May 7, 2017

Green superseed raw crackers


1/2 cup chia seeds
1/2 cup pumpkin seeds
1/2 cup sunflower seeds
1 tbsp chlorella powder
1 tbsp spirulina powder
1/2  tsp fine sea salt
1 cup water


Put all the ingredients in a bowl and stir well.  Allow to stand for approx 20 mins to allow the water to soak up so you have a thick gelatinous paste. Spread the mixture on dehydrator sheets or on squares of greaseproof paper. I save the paper trimmings from lining cake tins for this.  Dehydrate for 12 hours at 40C. Peel of the paper/remove from sheets, turn over, and dehydrate a further 12 hours.

Monday, April 3, 2017

Win a Samsung Galaxy S8 with Tech Guru

My cheapo ZTE phone is very basic, so I would really love to upgrade and the Samsung Galaxy S8 looks just the ticket. So I'm entering the Tech Guru competition to try and win one. You want to enter too?

Check it out HERE

Saturday, February 18, 2017

Easy Vegan Moussaka GF


1 medium onion - peeled and finely chopped
4 cloves garlic - peeled and chopped
I small Aubergine thinly sliced
2 tbsp olive oil
1 cup green lentils, soaked overnight and rinsed
2 cans chopped tomatoes
3 tsp cinnamon
4 bay leaves
3 tsp oregano
Salt and black pepper
3 medium potatoes, peeled and thinly sliced
1 jar (480g) Tesco Freefrom white lasagne sauce


Put the olive oil in a large pan and saute the onion, garlic and aubergine until softened.  Add the lentils,  chopped tomatoes and seasonings. Simmer for approx 30 mins.  Meanwhile parboil the potatoes for 5 mins then allow to cool and drain.
Layer the lentil mixture, potatoes, and white sauce in an oven-proof dish and cook at 180C / gas 6 for approx 20 mins until the top is beginning to brown.

Serves 4

Saturday, January 14, 2017

5 spice cookies - GF DF Refined sugar free

I made these totally by mistake, having picked up the Chinese 5 spice instead of the mixed spice by mistake. We were pleasantly surprised!


60g ground almonds
50g rice flour
2 tso Chinese 5 spice
1/2 tsp bicarb
90g coconut oil
150g Sukrin Gold (sugar substitute)
1egg beaten
2 tbsp almond milk
150g gluten free oats
75g sultanas
50g chopped walnuts

Mix all ingredients together and leave to chill in the fridge for an hour.
Preheat oven to 180C / gas 4 and grease and flour (gf flour) a large baking sheet or line with greaseproof paper.
Place mixture in spoonfulls onto the sheet and press down lightly.

Bake for approx 12 mins till golden brown and cool on a rack.

Sunday, January 1, 2017

Slow Cooked Goulash stew (GF)


220g braising steak
1 small onion, peeled and finely chopped
1/2 red pepper, deseeded and diced
100g button mushrooms, cleaned and quartered
2 cloves garlic, peeled and finely chopped
1 tsp paprika
1 tsp smoked paprika
400g can of chopped tomatoes
100ml of water


Put all ingrdients in slow cooker and cook on low for 7 hours
I like mine served with hasselback potatoes and steamed red cabbage.
Serves 2

Saturday, December 3, 2016

Lamb Hot Pot


500g diced lamb
5 medium carrots, peeles and diced, quite small
1 onion, peeled and diced
Hanful chopped parsley
700ml lamb or chicken stock (gluten free)

4 tsps cornflour and enough water to mix to a thin paste
3-4 large potatoes peeled and thinly sliced

Put lamb, carrots, onion, parsley and stock in a casserole dish and cook in an over at 180C/gas 4 for 2 hrs.
Remove from oven and stir in the cornflour mixture. Layer the sliced potatoes on top. Cook for a further hour until the potatoes are tender and lightly browned.

Serves 4

Friday, September 2, 2016

Chia Breakfast Pudding bowl (GF & DF)

1 cup coconut milk or almond milk
21/2 tbsps chia seeds
1 tbsp maple syrup

Mix the above in a bowl and refrigerate overnight.

Next morning top with fruits of your choice and enjoy.

Serves 1