Cardamom – the Love Spice

food health love Jan 30, 2017

Apparently cardamom is an aphrodisiac and frankly, it doesn't surprise me, similar to cinnamon and related to ginger and turmeric, it has many health benefits but it also adds a certain zing to dishes, particularly when combined with something sweet and zesty. I feel cardamom really opens my heart and my mind... a bit like switching the light on. 


Health benefits include lowering cholesterol, reducing bowel inflammation, treating urinary disorders and has even been known to counteract bowel cancer. But it's also believed to contain anti-depressant properties. If it can make us feel good, it inevitably will also make us happier.


In this blog post I'm sharing two recipes using cardamom, but feel free to just sprinkle a little on your next breakfast, into a banana smoothie or stir it into your curry. 


People often ask me how I use cardamom. In the past when I used to cook food, I would just remove some seeds from a pod and cook it with the other...

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Sweet Turmeric Corn Chips

food Jan 23, 2017

These sweet and savoury corn chips, flavoured with yellow pepper and turmeric are so delicious, I can't stop eating them. They taste great with guacamole, tomato salsa or cashew sour cream, but they are also lovely just on their own. Crunchy, sweet and lightly salted.


1 yellow pepper, deseeded
1/2 cup filtered water
2 teaspoons turmeric
1 teaspoon sea salt
2 cups (200g) frozen organic sweetcorn
1 cup (approx 100g) almond pulp
1/4 cup (40g) linseed/flax seed
2 tablespoons nutritional yeast flakes
1 teaspoon black onion seeds (optional)


Blend the yellow pepper, water, turmeric and sea salt. 
Add the sweetcorn and almond pulp and blend into s smoothy consistency.
Stir in the linseed/flax seed, nutritional yeast flakes and black onion seeds.
Spread thinly on a non stick dehydrator sheet,
Score first in to squares and then score each square diagonally into triangles.
Dehydrate at 46ºC/115ºF for 8 hours,
Flip the crackers over onto a dehydrator rack and...

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Herbed Nut Cheese Tartlets

food Dec 04, 2016

This is a beautiful recipe for a pie or tart base which you can use for both savoury and sweet fillings. The bulk of the base is sprouted buckwheat. Here I will show you how to make the base and how to fill them with a delicious herbed nut cheese, topped with marinated tomatoes. Watch out for my next block post, where I will use these to create mini apple pies.

I dehydrate the bases in my dehydrator and store them in an airtight container. They'll last for several weeks, so make them and then use them as and when needed. However, if you don't have a dehydrator, you could dry them in the oven or use them wet.

Recipe for Tartlets (makes eight 9cm tartlets)



200g sprouted buckwheat 

75g dried almond pulp

70g ground linseed (flax seed)

60-80ml water

2 tablespoons extra virgin olive oil

1-2 tablespoons nutritional yeast flakes (optional)

1 teaspoon sea salt


Place all ingredients with 60ml of the water into a food processor. Process into a...

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Spicy Winter Vegetable Crumble

food Nov 13, 2016

I frequently talk at vegan fairs and events. It’s a brilliant way for me to talk to people about raising their nutrient intake, taking care of their health and increasing their vibration through raw, plant-based foods. I also love discovering new vegan products. Unfortunately there is often nothing for me to eat at vegan fairs, as most foods are rich in wheat, processed ingredients and sugar.  

So I was delighted to find Meatfree Martha at the Bournemouth Vegan Show. Meatfree Martha was founded by Karen, who had discovered a niche for good, real, home-cooked, vegan meals, I was happy to try her vegetable crumble. It was delicious and I have to say, it was the first time ever I felt comfortable and happy to eat at something non-raw at a fair. 

But I personally do better on a raw diet. So the idea of creating something similar kept niggling at me. This is how I create recipes. I taste something I like, I mull it over in my head for a few days, imagining...

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My favourite new way of fermenting

food health Oct 10, 2016

I'm sure you've heard me go on about my Onggi. How could you not... I tell everybody about this beautiful, hand-crafted fermenting pot from Korea.

You can buy Onggi in the UK here >>>

When Yoonseon of Elief first invited me to try out the Onggi, I was a little sceptical to say the least. Why would I want anything else to ferment in, than my Kilner jars? But Yoonseon suggested I give it a try and I was quite curious. 


I loved the idea of a pot that was water tight but breathing. That was hand-made of biodegradable materials based on a tradition that is several thousand years old. Onggi's are especially designed to create the balanced micro-climate required to optimum fermentation. On top of that the fermentation gets better and better with every fermentation process. Basically the micro-porous structure of the Onggiretains the enzymes, bacteria or yeast from previous fermentations. It's a bit like inoculating your compost bin...

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Raw Beetroot Kale Chip Recipe

food Oct 08, 2016

Although kale chips were one of the first raw foods I ate and loved, I don't think I've actually ever published any of my own kale chip recipes.


But lately I used beetroot in my kale chip dressing and it turned out such a wonderful combination, both in colour and flavour, that I just have to share it with you. I hope you love them too. 


Beetroot Kale Chips 

You will need a blender and a dehydrator for this recipe. You can also dry the chips in the oven. Use lowest temperature and keep the door open slightly. Check every hour to make sure they don't burn. 



500g kale (curly kale, purple kale or cavallo nero are all nice for this recipe, though curly kale holds the dressing best)
60g (1/2 cup) macadamia nuts
65g (1/2 cup) sunflower seeds
250ml (1 cup) water
1 large beetroot, chopped into small pieces your blender can handle
2-3 tablespoons nutritional yeast flakes (optional, not raw)
1/2 lemon, juice
1 clove garlic
1 shallot, peeled or...

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What to do with all those tomatoes?

food Aug 28, 2016

It's tomato season in all those countries where it's Summer right now. Here in Dorset, in the Southwest of England, we have the most delicious and juice organic tomatoes from our local grower, so I bought several kilos the other day at the market.

When a fruit or vegetable is in season, and therefore at it's best and cheapest, I like to stock up and preserve for the winter months. In the raw food kitchen this means either freezing or dehydrating. Home-dehydrated tomatoes are amazing and a completely different experience to the shop-bought sun-dried tomatoes.

But what else can we make. As tomato season often goes with bell pepper (capsicum) season, it's a good ideal to combine the two. I find peppers on their own a bit intense... tomatoes add depth and lightness to recipes containing peppers.

3-in-1 recipe idea with tomatoes and peppers

So I thought I share with you the Creamy Tomato and Red Pepper Soup from my book Food...

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A short lesson in accepting what is

freedom love presence Aug 28, 2016

Where we live our internet connection is dodgy. Often slow and frequently not working at all. I usually say that this is the price we pay for living on the edge of ancient woodland. 


But it does get frustrating when there are things I want to communicate with you, blog posts and videos to upload and websites and course info to update. 

There is always blue behind the clouds


However I always try to ask myself why certain things happen in my life. Some people have the philosophy that issues, problems and stumbling blocks are put in front of us to help us learn something specific. I'm not entirely sure whether I believe it's so clear cut, but I certainly think that it is worth looking at the situation, accepting it as reality and then moving forward from there instead of complaining and continuing to be frustrated. 


And yes, there may be something to learn. For me it may be that being online 24/7 isn't the most important thing in my life....

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Melon Berry Medley

food Jul 26, 2016

Galia melons are at their best at the moment, and I was lucky to by a few of them really cheap the other day because they had just reached their best before date. Of course, for me, reaching the best before date is the best date, as it means the fruit will be beautifully ripe and fragrant.


The most obvious thing to do with a really ripe melon is to just cut it open, take a spoon and spoon out the juicy, sweet melon flesh. But with only a few ingredients and a good strong blender, you can create a very impressive dessert for guests or even just a simple vegan ice cream treat for your kids. Note that there is no added sugar in the ice cream, the sweetness simply comes from the melon, so you do really need a very ripe fruit! 

Simple & quick vegan, no added sugar, melon ice cream


Ingredients (makes 4-5 portions)

1 super ripe Galia melon
100g macadamia nuts (soaked for 30mins in water)
2 tablespoons baobab powder
1 teaspoon lemon juice
1 teaspoon...

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5 Tips for socialising with a new lifestyle

Uncategorized Jul 11, 2016

When it comes to diet, we’re often aware of how changing what we eat can affect our bodies and minds, but rarely do we talk about the impact it may have on our social lives.


For many of us, eating, drinking and socialising go hand in hand. We meet a friend for coffee, head to the pub for after work drinks, commiserate and celebrate with sweet treats and alcohol. It would seem that these things are inextricably combined. But do they have to be?


It can be difficult to adjust to socialising in a way that incorporates your new lifestyle. If you don’t drink alcohol you may not want to spend time in a pub, even if all your friends are there. Birthdays and celebrations usually involve cake, but that becomes less exciting when you don’t eat sugar and wheat. Even simple things like going to a friend’s for dinner can become difficult – people may be unsure what to cook for you, or you may worry about seeming too ‘fussy’.

Of course,...

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