480g of wholemeal spelt flour
1 tsp of gluten free bicarbonate of soda
1 tsp of gluten free baking powder
1 tsp of Himalayan rock salt
1 tbsp of pure organic honey
50g of chopped apricots
50g of dried cranberries
80g of pumpkin seeds
1 pint of warm water
Combine all of the ingredients in a mixer until well mixed. Then pour the mixture into a lined or oiled loaf tin and bake in an oven on gas Mark 5 for around 45/50 minutes.
Allow to cool then store in an air tight container and keep in the fridge.
500g of organic free range chicken
1 tbsp of nut oil
1 diced onion
3 crushed cloves of garlic
1 inch of minced fresh ginger
1/2 tsp of ground cinnamon
1/2 tsp of ground turmeric
2 teaspoons of mild chilli powder
400ml of full-fat coconut milk
1 cup of water
1 cup of flaked almonds
Boil the chicken in about 300ml of water along with 1.5 teaspoons of the curry powder for about 15 minutes or until cooked through.
Meanwhile, pan fry the onion in the nut oil until browning. Add the garlic, ginger, cinnamon, turmeric and remaining mild curry powder. Then add the buckwheat or brown rice flour along with 1 cup of water and mix again until you have a thick paste like consistency. Finally, add the coconut milk and cooked drained chicken, stir well then simmer for around 10 minutes then add the flaked almonds.
Serve with brown rice and enjoy.
1kg of free range chicken (skin on)
1 tablespoon of buckwheat/brown rice flour
300ml of fresh orange juice
1 tablespoon of soy sauce
2 crushed garlic cloves
2 tablespoons of chopped fresh sage
1/2 inch piece of grated ginger (or paste)
Salt and pepper to taste
To prepare the marinade; combine orange juice, soy, garlic, sage, ginger, salt and pepper in a large bowl. Mix well, add the chicken and leave covered for at least an hour in the fridge.
Remove the chicken from marinade (set the marinade aside) roast the chicken in a roasting tin skin side up for about 10/15 minutes on gas mark 5.
Remove the chicken from the oven and pour over the marinade. Cook for a further 10 minutes or until chicken is cooked through.
Remove the chicken and place in a warm dish, cover and keep warm.
Pour all but two tablespoons of the marinade into a jug and set aside. Add the flour to the remaining marinade in the roasting tin and mix into a smooth paste over the hob. Slowly pour in the rest of the marines until a smooth mixture has formed. Bring to the boil then simmer for about 2 minutes.
Strain, then pour over the cooked chicken, garnish with orange segments and sage leaves.
Serve with brown rice or sweet potatoes and some green seasonable vegetables.
This little gem is great for adding to salads or popping in free from wraps and bread.
3 112g cans of drained tuna
1 198g can of drained sweet corn
1 medium red pepper (diced)
1/2 a cucumber (diced)
1 large sliced spring onion
2/3 tablespoons of a balsamic based dressing
Pepper to taste.
Mix all the ingredients together then add the dressing to your taste.
Store in the fridge.
1 and 1/2 cups of pumpkin seeds
1 cup of brown rice flour or buckwheat flour
2 cups of water
1 cup of almonds
1/2 cup of sunflower seeds
3 heaped spoons of psyllium husk powder ( can be found in Holland and Barrett or online)
2 tablespoons of white chia seeds
2 tablespoons of dried mixed herbs
Salt and pepper to season
Pop the almonds and 1 cup of pumpkin seeds into a food processor (I used my nutrition bullet) and blitz into flour. Put the flour in a bowl and add the rest of the dry ingredients and mix well. Gradually add the water and mix really well ( I use a mixer for this) when this is done leave the sticky mixture to sit for about an hour.
Pre heat the oven to gas Mark 4 (180c)
When the mixture is firm and sticky to touch put it in a greased or lined loaf tin and spread the mixture evenly. Place the tin in the oven and bake for around forty minutes to an hour. Check to see if the bread is cooked all the way through with a knife, if it comes out clean it’s done. Store this bread in the fridge or slice and pop in the freezer to use as when you need it.
500g of organic carrots
500g of organic parsnips
1 red onion
600g/1k of free range chicken thighs and/or drumsticks
2 tablespoons of nut oil (you can also use coconut oil or olive oil)
1 tablespoon of dried mixed herbs
1/2 tablespoon of thyme
2 bay leaves
1 400g tin of chick peas
400g of brown rice ( you could use quinoa or a mixture of both)
Preheat the oven to gas Mark 5 (170c fan ovens)
Place the vegetables and chicken in an oven roasting tin, drizzle the oil and sprinkle herbs over the chicken and vegetables. Season with salt and pepper. Gently stir to cover everything. Make sure the chicken is on the top before cooking. Roast in the oven for around 45 minutes, turning the chicken a couple of times throughout. Remove from the oven and add the drained and rinsed chick peas to the oven dish and cook for a further 15 minuets. Meanwhile cook your brown rice. When ready serve together or mix in the rice with the chicken and vegetables. Enjoy.
300g of organic parsnips
2 diced onions
3 crushed gloved of garlic
150g of organic sweet potatoes
50g of butter (from grass fed cows)
1 fresh chopped chilli
1 tablespoon of curry powder
1.2 litres of organic, gluten free chicken or vegetable stock
1 tablespoon of unsweetened desiccated coconut
Peel and chop the parsnips, dice the onion and crush the garlic cloves. Melt the butter in a large pan and add the onion and garlic, soften but don’t brown, should take about 5 minutes. Then add the chilli and the curry powder followed by the stock, parsnips and potatoes and coconut. Bring to the boil then reduce to a simmer, season well then cook covered on a low heat for about 20 minutes. Cool then blend. Serve with a sprinkle of paprika and enjoy.
Tip; make double and freeze some.
1 frozen banana
1 Tbsp natural peanut butter
2 Tbsp unsweetened vanilla almond milk (we like Rude Health)
1/4 tsp of pure vanilla extract (or any flavour of your choice)
Slice the banana into small pieces (you can do this before or after freezing)
When the banana has frozen add the other ingredients along with the banana to a blender and blend until the banana has broken down.
Top with nuts, serve and enjoy
1/2 can (200g) organic chick peas, rinsed and drained
1 Tbsp unsweetened vanilla almond milk
1/4 cup gluten free oats
1 whole free range egg
2 squares dark chocolate (70% or higher – we like Lindt)
1 tsp pure vanilla extract
1 Tbsp coconut sugar
1 Tbsp almond butter ( or any nut butter you fancy)
1/4 tsp baking powder
pinch Himalayan rock salt
Preheat oven to gas mark 2 (300 degrees)
Add all ingredients, but not the chocolate, to food processor.
Blending the food processor until ingredients form a smooth texture or to a texture you’re happy with.
Once ingredients are combined, fold in the chopped dark chocolate.
Cook for 10-15 minutes. Cool then enjoy.
Store in the fridge.
1 cup of hazelnuts
100g of Lindt 80% + cocoa solids dark chocolate
3/4 cup of full fat coconut cream/milk
1.5 tablespoons of pure honey
Toast the hazelnuts in the oven on gas mark 1 (275f / 135c) for about 5/10 minutes. Rub off all the skins in a tea towel then place the hazelnuts in a powerful blender/food processor until completely broken down.
Meanwhile in a pan melt the chocolate and coconut cream/milk together. When melted add the honey. Then pour the mixture in with the hazelnuts and blend.
Pour into a jar and leave to cool. Keep in the fridge.