Ingredients 450g white spelt flour (we also do 50/50 white and brown spelt which are really popular) 50g caster sugar Pinch of salt 1 heaped tsp baking powder 70g butter, diced 200mls buttermilk or kefir 1 egg 120g Organico’s mincemeat To make: Preheat your oven to 250 degrees. Mix the flour, baking powder, salt and sugar together in a bowl...

Soup is one of the simplest, most satisfying and economical meals to make. If you can make a good soup you can always feed your family and friends whatever you have in the cupboard. Unlike salads which need to be made from the brightest, most vibrant vegetables, soup can be made using up all the veg you have left at the end of the week, which means they will always be slightly different - but if you get the base right they will always be tasty. A good bowl of soup is like a hug from an old friend, something that brightens up even the dullest of days! This recipe will easily serve 2-4 people depending on hunger levels. Continue reading →

[caption id="attachment_4437" align="alignleft" width="1000"]    Laura's Peanut Cacao Raw Balls[/caption] Ingredients (makes approx. 10-15 balls) 200g soft dates (soak in boiling water if hard) 75mls water (measure from water that dates were soaked in) 80g cacao powder 150g gluten free oats 50g desiccated coconut 50ml maple syrup 20g cacao nibs 300g crunchy peanut butter Pinch of salt Continue reading →

I am always trying out different things for weekday breakfasts as I just don’t find that porridge keeps me going in the mornings. Recently I have started baking simple fruity egg and banana muffins, which are tasty, nutritious and really easy to make. I’m not a big home baker but these muffins are quick and the kids love joining in so I make them after school and keep them in a tupperware box in the fridge for the next few mornings. This recipe is both flourless and sugarless and these muffins make a great high-protein way to start the day. At first it can seem strange to bake a muffin without flour but it’s really worth trying! The result is slightly more sweet-omelette than traditional muffin but trust me they work. Continue reading →

Rachel's French Dressing Ingredients Ingredients: 2 tablespoons of organic cider vinegar (or a mixture of vinegar and lemon juice) 4-6 tablespoons of organic cold-pressed extra virgin olive oil or organic rapeseed oil 1 teaspoon of honey (or maple syrup) 1 teaspoon of mustard (Dijon/whole grain) 1 clove of garlic, crushed salt and pepper Get a clean screw top jam...

Salads are a wonderful way of getting your ‘five a day’ and making sure you eat enough colourful vegetables in your daily diet. In terms of flavours, once you have got the basics right, salads are infinitely versatile. If you want to make a really good green salad, everything must be fresh and tasty - and preferably not from a...

Chia Seed Pudding Ingredients: ¼ cup chia seeds 1 cup koko coconut milk (coconut milk from carton not can) ⅓ can coconut milk 1 tbsp honey or maple syrup 1 tbsp orange zest Mix everything in a bowl with a whisk, leave to absorb for 20 minutes, whisking occasionally to make sure no lumps of seeds stick together. This...

Three spring green pestos It's coming back into spring greens season and I love them all! Although we get local veg throughout the year, it's always a breath of fresh air when we start getting the local spring greens back in abundance. The hedgerows are starting to sprout and wild garlic is on its way. If you aren't lucky enough...

After the positive response I had to my recent article on Healthy Breakfasts, I thought I would explore a little further and give you some inspiration for a really healthy (breakfast) smoothie. These green smoothies may look strange but they leave you feeling SO glowingly healthy inside and out you won’t mind! They are a great way of getting in...

This Panna Cotta is a result of a lot of experimentation and I am delighted with it - I was looking for a traditional thick and creamy panna cotta but I didn't want to use gelatine. There's nothing necessarily wrong with vegetable gelatine I just don't like cooking with it, and I was creating a desert for a Slow Food...