I, like many, have an out of proportion love for guac.  My recipe? I keep it simple and follow some basic ratios, nothing fancy.  On this occasion, however, I thought I'd spice things up a bit.  Kraut and avocado were made for each other.  The sour, salty flavour that kraut takes on as it develops is just what's needed in guacamole and somehow gives a deeper, rounder flavour than lime juice on its own.   I've used a turmeric and black pepper kraut in this recipe, but a plain kraut or my green chilli and coriander kraut would work equally as well.

Makes 1 small bowl

1.5 medium avocados
Juice of ½ lime or lemon
Pinch sea salt
Drizzle olive oil
1tsp chopped coriander
1tbsp sauerkraut – I prefer a plain kraut, turmeric and black pepper or green chilli and coriander


-        Cut in half and de-stone to avocados.  Scoop out the contents into a bowl.

-        Add the lime/lemon juice, the salt and olive oil and mash with a fork.

-        Add the kraut and chopped coriander and lightly stir to combine.

-        Serve with a little more kraut and coriander leaves sprinkled on top.

Cannellini, Mint & Sumac Dip

A tasty bean dip is the answer to most questions in life.  This one couldn't be easier... or tastier, for that matter.  Whip it up in seconds and serve it with a lovely piece of BBQ'ed minted lamb. 

Makes 1 bowl

1x400g can cannellini beans, drained
2tbsp tahini
2 sprigs mint, leaves picked
Juice 2 lemons
1tsp sumac
1tbsp extra virgin olive oil
Good pinch sea salt and cracked black pepper
Pomegranate kernels, lemon zest and chopped mint to garnish


- Blend all ingredients in a food processor until smooth

- Serve in a bowl and garnish with chopped mint, pomegranate kernels and lemon zest

- Store in an airtight container in the fridge.

Gooseberry Fridge Jam

'Tis the season to be picking.  Gooseberries, raspberries, rhubarb, strawberries.  They're all starting to show their rosy little faces and if you get there before the birds do, you're in for a treat.  But what to do with your hard earned crop?  This year, I decided to make a fridge jam... Most loved for being quick to make and low on sugar count, it tops my porridge, forms the base to a lovely baked custard I'm working on and is quite frankly damned delicious straight out of the jar.


Makes 1 jar

400g gooseberries, topped and tailed
1 eating apple
2.5tbsp chia seeds
2tbsp water
Zest 1 lemon
3.5tbsp brown rice syrup


Blitz all ingredients together in a food processor.   

Heat in a saucepan over a medium heat until the gooseberries have softened and the jam has thickened.

Allow to cool completely before transferring into an airtight jar and storing in the fridge.  Will last up to a week. 

Buckwheat Crunch

Making things like Buckwheat Crunch(ies) in advance means you never have to put up with a boring salad or plain bowl of porridge or a smoothie without toppings or go hungry at snack time again.  

Easy to make and can carry just about any flavour - give them a go, you won't regret it.


75g buckwheat groats
1tbsp ground spice or dried herb of choice
1tsp coconut oil (for ‘sweet’) or extra virgin olive oil (for savoury)


- The night before: place the buckwheat in a bowl, cover with water before covering with a tea towel or cling film.  Set aside to soak overnight.

- The next day: Preheat your oven to 140C.  Drain and rinse the buckwheat and pat dry with a clean tea towel.

- Melt the coconut oil in a baking tray in the oven (no need to do this if using olive oil).  Once the oil has melted, remove the baking tray before adding the buckwheat and spreading to an even layer, tossing in the oil as you go.  Add your spice of choice and bake for 40-50minutes, or until completely dry and crisp.  

- Allow to cool completely before transferring to an airtight container, ready to use when needed.



Beetroot Tahini Dip


250g cooked beetroot
3tbsp tahini
Juice 1 lemon
Pinch salt


- Blend all ingredients in a food processor until smooth. 

- Serve with crackers, vegetables or bread to dip, or use as a spread.


Vanilla Almond Butter

I'm not sure I quite agree with the theory that homemade almond butter is cheaper than buying it... it tastes so good, you go though in seconds.  Try this one, it couldn't be easier.


500g almonds
1/2tsp vanilla powder/seeds from 1 pod
Himalayan/sea salt – to taste

YOU WILL NEED: A food processor


- Oven temp 180C

- Roast the almonds in a tin for 10-15minutes, shaking about a few times throughout. They should smell and taste toasted when done.

- Place the almonds into a food processor along with the vanilla.  Blitz until smooth and slightly runny – this can take from 5minutes upwards, spending on the power of your processor. 

- Add a pinch of salt, blend and taste.  Continue until desired flavour is reached.

- Transfer into an airtight jar and store in a cool dark place.


Nut & Seed Butters

No measurements required.  Use any nuts/seeds - combinations work really well too.

Making Nut Butter.jpg

Roasted gives a stronger flavour – great if you want to taste nuts/seeds
Unroasted is milder - can be disguised in dishes if needs be

-Roast the nuts in an over at 180C until golden brown – keep a close watch so they don’t catch and burn.
- Blend in a food processor until desired consistency is reached.  This can be anywhere from completely smooth to a bit crunchy.  If you like really crunchy nut butter, add some whole nuts towards the end of the blending.

Simply blend!

I like to add a little Himalayan/sea salt to nut butter.  No sweetener is necessary.

Store in an airtight container.  Keeps in the fridge for up to 2 weeks.


(Fresh) Mango Chutney

I love (a good) curry and all that goes with it.  Being nightshade free, I sometimes miss the tang that tomatoes bring to a dish, especially curry.

I've never much liked mango chutney, it always being too sweet and sticky for my taste.  Without tomatoes as an accompaniment to curry (or a dollop of mango chutney for some) something else is needed to bring what is missed.  Cue fresh mango chutney.  It's as easy as chopping a mango, with a few additions.  It goes with other things too, like buddha/grain/nourishment bowls, salads and as a sandwich/rice cake topping, not just curry.

There's almost no need to mention that it's 100 times better for you than mango chutney from a jar, which, of course, is packed with sugar and preservatives.

Makes 1 serve

1 slightly underripe mango, peeled & de-stoned
Juice of 1 lime
Handful fresh coriander leaves (& stalks)
Nigella seeds


-Blitz or chop the mango, lime juice and coriander together until desired consistency is reached.
-Serve in a bowl and top with nigella seeds and a few coriander leaves.

NB: This can be made in advance and kept in an airtight container in the fridge.


Walnut & Basil Pesto

This pesto is my favourite when paired with mushrooms - it's used in my Mushroom, Spinach and Pesto recipe.

Watch the How To video here...

Makes 1 jar

1 handful walnuts
1 handful sunflower seeds
1 handful basil
1 handful parsley
1 handful spinach
3 gloves garlic, peeled
Pinch salt
Zest 1/2 lemon
Olive oil


Blitz all ingredients together in a food processor, or use a pestle and mortar to crush/grind. Whilst blitzing, slowly drizzle in olive oil until the desired consistency is reached - I like mine quite rough cut/crunchy.  Transfer to an airtight container.  Refrigerate and use within 3 days.

Pea Green Hummus

When you don't eat gluten or dairy, hummus becomes a staple - I usually eat it as a quick snack with some rice cakes/carrots, or as an accompaniment to salad.  It was something I loved when I did eat gluten and dairy, but now that I don't I seem to be able to go through a tub in a day - a rather expensive habit!  Making it yourself is so much cheaper - it took me a few attempts to get hummus right, but I now put that down to a dodgy jar of tahini as every time since it's been spot on.  I am embracing everything Spring at the moment, hence the added peas.  They give it a lighter, slightly sweeter flavour.

This recipe is for a quick hummus which I think is best eaten as a dip or spread, or with salad.  I will be sharing another hummus recipe with you soon which uses dried chickpeas (soaked overnight and then boiled) which has a much deeper, creamier flavour and is not so heavy on the lemon and garlic. It really tastes quite different and works well as a mellow base to many dishes... Watch this space!


200g frozen peas
200g canned chickpeas, drained and rinsed
100g tahini
1 handful parsley, leaves and stalks
2 garlic cloves
Juice 1 lemon
Pinch sea salt


Put all ingredients into a food processor, blitz until smooth, adding a little water or olive oil if too thick.  Transfer to a tupperware and keep in the fridge for up to 3 days.