Recipes

A hearty, healthy, and gluten-free meal that’s perfect for lunch or dinner.

Ingredients
1 tbsp olive oil or coconut oil
1 medium onion, finely chopped
2 garlic cloves, minced
2 carrots, diced
1 courgette, diced
1 sweet potato, peeled and cubed
1 cup red lentils, rinsed
2 cups cooked chicken (shredded or diced)
1 tsp turmeric
1 tsp ground cumin
1/2 tsp smoked paprika
Salt and pepper to taste
1.5 litres chicken or vegetable stock (gluten-free)
Fresh parsley or coriander for garnish
Juice of half a lemon (optional)
Instructions
Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until soft and fragrant.
Add the carrots, courgette, and sweet potato. Cook for 5 minutes to soften slightly.
Stir in the turmeric, cumin, smoked paprika, salt, and pepper. Cook for another minute to toast the spices.
Add the rinsed red lentils and stock. Bring to a boil, then reduce the heat to a simmer.
Cover and cook for 20-25 minutes, or until the lentils and vegetables are tender.
Stir in the cooked chicken and heat through for 5 minutes.
Taste and adjust seasoning. Add a squeeze of lemon juice for extra flavour if desired.
Serve hot, garnished with fresh parsley or c

This warm chia pudding recipe is the ultimate versatile dish—perfect as a hearty breakfast, a nourishing snack, or a comforting dessert. With endless flavour options like matcha, cocoa, or citrus, it’s easy to personalise and enjoy any time of day.

This fusion of ideas is designed to suit diverse tastes and dietary preferences, making it both simple and satisfying. Give it a try and share your favourite combinations in the comments!

Pictured here is the basic chia pudding recipe, topped with mixed nuts, fresh raspberries, and raw cacao nibs for added crunch and flavour. This simple yet delicious combination highlights the versatility of this recipe and how easily it can be customised to suit your taste.

Warm Chia Pudding Recipe
Ingredients

1 cup unsweetened almond milk (or any milk of choice, such as hazelnut, hemp, or coconut)
½ cup chia seeds
1-2 tablespoons pure maple syrup or honey (optional, for sweetness)
A pinch of salt
Optional Flavour Enhancers:

Matcha: 1 teaspoon matcha powder whisked into the milk for an earthy, antioxidant-rich boost.
Cocoa: 1 tablespoon unsweetened cocoa powder for a chocolatey twist.
Coffee: 1 teaspoon instant coffee granules or ¼ cup brewed espresso for a mocha flavour.
Citrus: 1 teaspoon finely grated orange or lemon zest for a refreshing tang.
Nutty: 1 tablespoon almond or hazelnut butter stirred in for a creamy, nutty flavour.
Fruit Puree: 2 tablespoons mashed banana or blended berries stirred in for natural sweetness.
Toppings (Optional):

Fresh fruit (e.g., sliced banana, mango, berries)
Nuts and seeds (e.g., almonds, pumpkin seeds)
Drizzle of nut butter or extra maple syrup
Shredded coconut, cacao powder, or cacao nibs
Instructions

Heat the Milk:
In a small saucepan, warm the milk over medium heat until it’s hot but not boiling.
Mix in Chia Seeds:
Add the chia seeds and whisk thoroughly to avoid clumping.
Add Sweetener and Flavouring (if using):
Stir in maple syrup or honey and your chosen flavour enhancer (e.g., sift the cocoa powder into the milk and whisk until smooth).
Cook and Thicken:
Reduce the heat to low and cook for 5-7 minutes, stirring frequently, until the chia seeds absorb the liquid and the pudding thickens.
Adjust Consistency:
If the mixture is too thick, add a splash of milk and stir until smooth.
Serve Warm:
Pour the warm chia pudding into bowls and add your preferred toppings. Mango is especially delicious with the chocolate version!

Ingredients

• 2 tsp organic runny honey
• 1-2 tbs Plain or soya yoghurt (I use Sojade)
• 2 eggs
• 1 mashed banana
• 20g organic gluten free rolled oats
• 1 handful of mixed frozen berries
• ½ tsp cinnamon
• ½ tsp organic vanilla bean paste
• 1 tbs pumpkin seeds
• 1-2 tsp of your oil of choice (I use olive oil or coconut)

Instructions

1. Mash the banana and whisk in with the eggs
2. Add 20g Oats
3. Add the cinnamon and vanilla
4. Add oil to a large frying pan, when hot make 3 grapefruit sized circles of the mixture and cook until lightly browned
5. Turn over and cook the other side
6. As you stack the pancakes add a dollop of yoghurt in-between each and one on top
7. Sprinkle the frozen berries and pumpkin seeds
8. Drizzle with honey and enjoy!

Ingredients

• ¼ cup of olive oil
• ¼ cup of pineapple juice concentrate
• ¼ cup of water
• 1 tsp of vanilla
• 1 tsp of cinnamon
• 1 egg
• 1 cup of millet flour
• ¾ cup of arrowroot
• ½ tsp sea salt
• 1 tsp baking soda
• 1 tsp baking powder
• 2 grated carrots ( I whizz mine in the food processor)
• 1 mashed kiwi
• walnuts (pulse in food processor until in small pieces)

Instructions

1. Preheat the oven to 180°degrees
2. In a mixer bowl add the wet ingredients; pineapple juice, 1 egg, water, vanilla and cinnamon and mix
3. Grate the carrots and mash the kiwi and add to the wet ingredients and mix
4. In a separate bowl mix all of the dry ingredients, gradually add to the wet ingredients and then pour into a greased/lined 8X8 brownie tin and sprinkle the walnuts on top
5. Bake for 40-45 minutes
6. cool and cut into squares

Ingredients

• ½ apple, pear, or pineapple (I freeze mine)
• ½ avocado
• 1 stick of celery
• 2/3 handfuls of spinach, pak choi, lettuce, kale
• 1 x 3-inch piece of cucumber
• A few mint leaves
• 2 sprigs of parsley
• ½ a juiced lemon
• 1 thumb sized piece of fresh ginger
• 1 tbsp of flax seeds (if possible grind fresh in a coffee grinder)
• 1 thumb sized piece of ginger
• 1 thumb sized piece of turmeric (with a few twists of black pepper to activate the curcumin)
• Liquids: 1½ cups of coconut water, coconut milk, soya milk (GMO free) oat milk, hemp milk (unsweetened)
• 1 teaspoon of hemp protein powder

Optional alternatives

• 2 inches of Courgette
• 1 tbsp chia seeds (good source of protein, carbs and healthy fats including Omega 3 and 6)
• Maca – high mineral content, a good source of protein and B2
• Great lakes gelatin (grass-fed) collagen hydrolysate,454g – supports the body’s natural ability to repair connective tissues

Ingredients

• ¾ cup uncooked quinoa
• 1 rib of celery sliced thinly
• 4 cups baby spinach
• 1-2 cups rocket
• Half a diced cucumber
• 2 cups blueberries
• ½ cup crumbled goat cheese/feta
• ¼ cup finely chopped fresh parsley
• ¼ cup of walnuts, toasted
• ½ Butternut squash cubed and roasted
• 1 cup of Alfalfa sprouts
• Coconut oil
• Olive oil
• Salt and pepper

Dressing

• Punnet of blueberries
• 1 Lemon juiced
• Olive oil – enough to make your dressing of a salad dressing consistency
• 1 thumb sized piece of fresh ginger root
• 1 teaspoon honey

Instructions

1. Cut the butternut squash, melt a nob of coconut oil in a baking tray or dish, add the squash and season to taste, put in the oven at 180° degrees for 30-40 minutes. Leave on side to cool.
2. Cook the quinoa in boiling water, for 10 minutes, drain and cool.
3. Add the spinach and the rocket to the salad bowl.
4. Prepare the remaining ingredients and add to the bowl along with the cooled butternut squash and quinoa.
5. Whizz all the dressing ingredients up in a food mixer, Nutribullet or similar and add according to taste.

There’s nothing quite like a winter vegetable soup to make you feel warm on the inside, when it’s cold on the outside! I like my soup to have something to chew, the benefit of chewing your food produces saliva which begins the breakdown of carbohydrates in the mouth, the more you chew the more digestive enzymes are produced and the better your food is broken down. Serve with a warm crusty piece of wholemeal bread or I like ABO Organic Gluten-Free Buckwheat 3 Grain Bread Loaf.

Ingredients

• 1 jar (360g) or can of cooked brown lentils – I use Biona organic
• 1 tablespoon of oil; I use coconut or olive
• 1 cup of frozen peas
• 6 cups of vegetables such as broccoli, carrots, kale, beans
• 1 Courgette (chopped into small chunks)
• Juice of one lemon
• 1 stick of celery
• 1 Large onion
• 3 cups of water/veg stock (I use the leftover water from steaming the veg)
• 1 teaspoon cumin
• 1 teaspoon curry powder
• 1 teaspoon cinnamon
• Salt to taste

Instructions

1. Steam the 6 cups of vegetables for 15 minutes
2. Add the cooked vegetables and the 3 cups of water left from steaming them into a blender and blend; add more water if a thinner constancy is required
3. Meanwhile add the oil to a pan and cook the onions and celery until soft, add the cumin, curry powder and cinnamon and cook for a minute or two
4. Add the blended vegetables and water to the pan of onions, celery and spices and mix together
5. Add the tin/jar of lentils to the soup, along with the frozen peas and courgette cook for a further 5 minutes
6. Season with salt to taste and add the juiced lemon
7. Serve with warm crusty bread, Gluten free if required or you could add cooked rice to the soup.