This is something that i mix together when I need a sweet fix, usually mixed by eye it can be interchanged with ingredients to your tastes…. a bit like nutella but not!

Ingredients:

2 tbls hazelnut or almond butter

2 tsp cacao powder

2 tsp of xylitol or granulated stevia

1 – 2 tbls of almond or rice milk

Method:

stir it all up in a jar and use as needed

for a sauce you can add more milk, you could change the  sweetener for anything such as honey or maple syrup, maybe add cinnamon or orange zest whatever you fancy…any nut butters would work but my favourite is the hazelnut version however it just is sooooooooo goood and hits the spot if you get my drift!

This brownie in our opinion beats all other brownies hands down….my husband refers to it as filth it is that good, kids agree and sneak about looking for it leaving trails of crumbs as evidence! This always brings joy to guests, no refined sugars and flour free….unbelievable!

Ingredients:

250g 85% dark chocolate or pure cacao solid liquor

200g goats butter (you could use coconut oil )

2 tsp baking powder

4 medium eggs

250g coconut sugar

Method:

pre heat oven to 180 deg and line a 25cm square brownie tin with baking paper

Melt 210g choc and goats butter in a bain marie

Whisk eggs and coconut sugar up for about 5 minutes until light frothy and full of air and happiness

Chop remaining choc and add it to the ground almonds and  baking powder stir well, mix this into egg mixture then stir butter mixture in then pour into the tray and bake for 25 mins

Brownies will sink a little and still be gooey until they cool a quick couple of hours spa visit in the fridge will benefit them a lot cut into squares and squeal with delight!

Green and serene soup. fresh flavoursome and downright virtuous!

Ingredients:

4 medium courgettes cubed

1 bag of watercress

2 large shallot onions sliced

4 celery sticks chopped

1/4 cup almond butter

4 cups of low salt veg stock

salt and pepper to taste

Method:

Saute shallots in a little stock adding more if needs be

add celery and saute for 3 – 5 mins and then add the courgettes and cook for another 3 mins

add almond butter and watercress stir until nicely mixed and leaves wilted

add remainder of the stock and then blend with a stick blender

Yay green souper dooperness!

This bread is great you can make a loaf and slice it up then freeze it to use a slice at a time, full of nutrients really fills you up and tastes amazing!

Ingredients:

11/2 cups of ground almond

3/4 cup arrowroot

1/2 teaspoon of bicarbonate of soda

1/2 teaspoon of Himalayan salt

5 eggs

1 1/2 teaspoon of apple cider vinegar

3/4 cup of grated courgettes

1 tablespoon of finely chopped flat leaf parsley

1 bunch of spring onions sliced

1/2 cup olives pitted and chopped

1/3 cup of nutritional yeast

2 tsp Braggs amino acids

2 tbls pumpkin seeds

Method:

Preheat oven to 160 degrees cent

Line a loaf tin with baking paper

Mix ground almonds arrowroot sat and bicarb together. In another bowl whisk eggs with vinegar then add parsley, olives, courgettes, spring onions, nutritional yeast, amino acids, parsley and salt then sto

stir this into dry mixture.

Pour into loaf tin then sprinkle pumpkin seeds on top

Bake for 35 mins until skewer comes out clean

Allow to cool before cutting into slices and freezing (if required ) slice by slice wrapped in baking papaer.

Ingredients:

1 1/2 cups of rolled oats

1 1/4 cups of rice crisp cereal (you can get these from Asian supermarkets or health food shops with no added sugar)

1/4 hemp seeds

1/4 sunflower seeds

1/2 cup of shredded coconut

2 tbls sesame seeds

2 tbls chia seeds

1/2 tsp cinnamon

1/4 tsp Himalayan salt

3/4 cup of brown rice syrup or barley malt syrup

1/4 cup of peanut or almond butter

1 tsp vanilla extract

1/4 cup of chocolate chips as high cocoa content as you can get your hand on 85% is best!

Method:

Mix all dry ingredients together in a bowl.

Heat nut butter and syrup in a saucepan and when warm add vanilla add this mixture to the dry ingredients and stir stir stir with a wooden spoon till everything is nicely covered with shiny loveliness then press this deliciousness into a square brownie tin and pop in the fridge to set, cut into squares and hey presto handy on the go glo snacks for your inner beauty and taste buds x x x x

At last a recipe on here with mung beans hahahahaha!

These are my sons favourite things….for you Teige with love x

Mung Bean Pancakes ingredients:

225g Dried Mung Beans

225g Shredded Chinese Lettuce

1 bunch Spring Onions white parts only

2 garlic cloves

Half teaspoon of chilli powder or pul biber

2 eggs lightly beaten

salt and pepper

sesame and coconut oil to fry

Sweet Chilli Sauce ingredients:

2 – 3 tbls of Barley Malt extract

2 tbls of miso paste

2 tbls toasted sesame oil

Half teaspoon cayenne pepper

Tamari for dipping

Method:

Sauce:

Mix all the sauce ingredients together in a small bow woth a fork and set aside for dipping into later

Sauce with last about a week in the fridge.

Pancakes:

Soak the mung beans overnight in lots of cold water.

Then blend drainded mung beans in a high speed blender or food processor with 100ml water to a smooth paste.

Stir in the remaining ingredients apart from the oil.

Heat a little oil in a frying pan and drop table spoons of paste into the pan and cook until golden brown on both sides, place in a dish and carry on until all the mixture has been used.

Enjoy these healthful little pancakes with the dipping sauce and soy sauce or tamari…..so tasty and yum x

This is what I have been having for breakfast for the last few weeks alternately with all green juice and quinoa and millet porridge. I am currently eating absolutely no sugars not even fruit (apart from lemons and tomatoes) and no carbs in an attempt to finally ditch candida once and for all. I have also cut out dairy completely and actually am finding it easier than I thought! The main thing I miss is blueberries!

Anyhoo this is a very grounding fibrous breakfast that keeps me going till my lunch and I love the unusual texture, it is creamy and sweet thanks to The Most Amazing Almond Milk in The World (see my other post!)

Ingredients:

1 cup TMA Almond Milk ITW

1 tbsp Psyllium Husks Fibre

2 tblsp Desiccated Coconut

Method:

Mix em up and enjoy, you can vary the quantities to achieve the consistency you like and add coconut yogurt, chopped nuts, cacoa nibs or if eating sugars you can add fruit!

I recently visited a friend of mine who works in Artichoke, a truly incredible fruit and veg shop in Hampstead where he gave me a sample of their almond milk, to tell you the truth I was blown away! Creamy sweet and yet light and refreshing, so I came home and set about trying to recreate it …..since then I make sure I always have some in my fridge. Only three ingredients but definitely more than the sum of their parts.

Ingredients:

I cup of Whole Almonds

3 cups of filtered water (for soaking)

2 and a half cups of pure unsweetened coconut water

Method:

Soak the almonds in the filtered water for 8-10 hours

Drain, rinse then blend with the coconut water in a high powered blender until as smooth as possible.

Strain through a nut milk bag or fine sieve and enjoy, keeps well in the fridge in a glass bottle or jar for about 3-4 days, however it is just so yummy I reckon it wont last that long!

Keep the almond pulp in a bag  in the freezer to add to your cookie, cracker or cake recipes x