Strawberry Teacakes

Written by lee on . Posted in anti-inflammatory, Autumn, Blog, Blog Breakfast, Blog Snacks, Dairy Free, Dessert, Easter, Gluten Free, gut healing, gut health, Heal Your Gut, Heal Your Gut Powder, micro flora, microbiome, Nutrient Rich, Organic, Seasonal, Spring, Sugar Free, Supercharged Food Menu, Vegetarian, Wheat Free, Winter, Yeast Free

It’s hard to ignore the growing size of cupcakes and muffins at cafes, bakeries and supermarkets. It seems that many of us have adopted a ‘bigger is better’ attitude towards confectionary.

These monster muffins are often crammed with white flour, refined sugars and added preservatives. Processed carbohydrates and sugars are broken down quickly by the body, causing a rise and then sudden drop in sugar and insulin levels in the blood. This ultimately results in hunger pangs not too long after eating, and a massive drop in energy levels.

Let’s not forget that your gut microbiome isn’t the biggest fan of processing large amounts of sugar, and the outcome of your over-indulgence may linger with you longer than you anticipated.

Conventional sugar-laden treats are all too readily available, making it hard to avoid temptation when you’ve decided to embark on your journey to a healed gut and a zero muffin top.

So what makes my teacakes any different?

Well, I don’t want to burst your muffin bubble, but I do think it’s safe to assume that most muffin and cake recipes out there are more than likely recipes for weight gain! Think of my scrumptious teacakes as a gluten free, fructose free, tummy-loving alternative to those syrupy, lackluster store-bought muffins and ones that are gut health friendly.

Strawberry teacakes taste like the cross between a mini muffin and a scone and the strawberries give a beautiful "jammy" natural sweetness.  And just a note, as we head into berry season, I would recommend using fresh strawberries to give the teacakes a little more moisture if you can.

As a substitute for glutinous white flour, I’ve used almond meal and buckwheat flour, which are released into the blood slowly as an energy source, preventing that sudden peak and then drop in blood glucose levels. You can mix and match whatever flours you have available in this recipe but if you're subbing with coconut flour be sure to add a little more coconut milk.

To make this recipe gut friendly, I’ve popped in my special dinosaur powder, AKA Heal Your Gut powder which gently cleanses and sweeps away plaque built up in your gut over time, resulting in reduced bloating and the perfect environment for healthy microbes to flourish.

You'll notice I've included a touch of rice malt syrup as a subtle sweetener as it doesn’t have an overwhelming sugary taste, but you can omit this altogether if you prefer or just use stevia instead.

Coupled with a warm mug of tea, my teacakes are the perfect treat when you’re entertaining guests. It's time to replace stale, greasy treats from the biscuit tin with these.  I guarantee that your friends and family won’t ever taste the difference.

Makes 8


  • 50g/ 3.5 tbsp organic butter, softened
  • 2 eggs
  • 4 tbsp rice malt syrup
  • Alcohol free vanilla 
  • 1 cup almond meal
  • 1/4 cup buckwheat flour
  • 2 TBS Heal Your Gut powder 
  • 1 tsp baking powder 
  • Pinch salt
  • 1/2 cup coconut milk (or any milk)
  • 1 cup Strawberries cut into quarters or eighths
  • 180c for 18-20 mins


  • Preheat oven to 180C 
  • Whisk softened butter and rice malt syrup in a large bowl 
  • Add eggs and vanilla and mix well
    Add to the bowl almond meal, buckwheat flour, HYG powder, salt and baking powder and stir until just combined
  • Fold in coconut milk and strawberries, reserving some for toppings
  • Spoon into muffin pan that has been greased with butter or coconut oil, or use paper muffin liners 
  • Add extra sliced strawberries on top
  • Bake for 18-20 mins
  • Serve with nut butter/ coconut cream/ yogurt and cup or peppermint tea!

Happy gut-healing!

Lee x

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Gut Healing Pancakes

Written by lee on . Posted in Autumn, Blog, Blog Breakfast, Blog Snacks, Dairy Free, Dessert, Easter, Gluten Free, Heal Your Gut, Heal Your Gut Powder, Nutrient Rich, Organic, Seasonal, Spring, Sugar Free, Summer, Wheat Free, Winter, Yeast Free

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Hello pancake fans.

Need some motivation to get out of bed in the morning?  Today I'm sharing my favourite pancake recipe what a gut healthy twist.  It's my favourite weekend go-to breakfast.

Sometimes the flipside of pancakes is their unhealthy reputation, think refined white flour, white sugar, additives and homogenised milk.  I'm hoping you'll prefer my delicious fluffy, gut healing pancakes that use a secret weapon; my Heal Your Gut dinosaur powder or diatomaceous earth, a raw whole-food which helps to cleanse the gut, allowing you to absorb your nutrients more effectively.  

Diatomaceous earth is also know as fossil shell flour, a stone-age natural food that has many healing qualities and is rich in silica so great for hair, skin and nails. You can watch a video about it here.

The pancake batter is very adaptable and stays fresh in the fridge for up to four days, you can freeze it too if needed for later usage.

When it comes to additions, the rice malt syrup can be replaced with stevia if you prefer and fruit can be swapped out with whatever you have in your nut stash.  Sprinkled on coconut flakes also add a nice crunch! 

I often serve mine with a dollop of chai spiced coconut whipped cream (recipe below).  Now here's a new reason to smile and jump out of bed in the morning.  Why not whip up a batch and let me know what you think in the comments section below? 

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Gut Healing Pancakes

Serves 3

  • 100g almond meal
  • 1 tbs Heal Your Gut Powder
  • 2 tablespoons rice malt syrup, plus extra to serve
  • ½ teaspoon Celtic or Himalayan sea salt
  • 4 eggs, lightly beaten
  • grated zest of 1 lemon
  • 1 teaspoon alcohol-free vanilla extract
  • 125 ml (4 fl oz/½ cup) coconut, almond or rice milk
  • 1 tablespoon coconut oil or butter
  • 125 g (4½ oz/1 cup) mixed berries to serve (optional)

Place the almond meal, HYG powder, rice malt syrup, salt, eggs, lemon zest and vanilla in a medium bowl and whisk to combine. Gradually pour in the milk, whisking until smooth. Heat oil or butter in a frying pan until melted or brush the pan evenly to coat the surface.
Scoop or pour the batter into the pan to form pancakes to your liking. 
Cook the pancakes for about 1-2 mins until small bubbles appear on the surface and the undersides are nicely browned.
Flip the pancakes over and cook until the second sides are nicely browned, another minute or so. 
Transfer to warmed plates until all batter is used and then tumble on your favourite toppings.

Chai spiced coconut cream

  • 1 can of coconut milk
  • ½ tsp ground cardamom
  • ½ tsp vanilla extract
  • ½ tsp cinnamon
  • ½ tsp nutmeg
  • stevia to taste

Place the can of coconut milk in the fridge overnight (or even up to 24 hours).  When you open the can, scoop out the thick layer of cream on top. Take only the cream and leave the coconut water (use in your next smoothie!)  Place the coconut cream in your blender or hand mixer and whip on high for 1 minute.  Add in cardamom, cinnamon, nutmeg, vanilla extract and stevia and whip for another couple of minutes or until you get a whipped cream consistency.

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Chocolate Fudge

Written by lee on . Posted in Autumn, Ayurveda, Blog, Blog Snacks, Christmas, Dairy Free, Dessert, Easter, Nutrient Rich, Organic, Seasonal, Spring, Summer, Vegetarian, Wheat Free, Winter, Yeast Free

Chocolate fudge_sml

Looking for homemade Easter treats?  Yes? I was hopping you'd say that.

Well you've come to the right place.  This one's from my Ayurvedic cook book Eat Right for Your Shape.

If you're a lover of sweet treats, it'll be a keeper in your recipe collection for several reasons. Primarily, it's a cinch to make, but it looks like you’ve gone to a whole bunch of trouble. 

Your chocolate connoisseurs will never know the simplicity of the preparation. Just throw the ingredients into a food processor and pour into a tray, wait for an hour while it sets, and voila- like a rabbit out of a hat, an impressive dessert or sweet snack that'll knock the socks of your friends and family.

My secret ingredient is almond butter, a brilliant way to add in a shot of protein and bulk into a chocolatey treat that will help your body release the sugars more slowly. If you're into that kind of thing.

Almonds are one of my favourite 'pantry staple' ingredients because they embody beautiful ayurvedic benefits for pitta and vata dosha's due to their grounding and balancing fats and oils. These monounsaturated oils are beautiful for your skin, hair and nails which can easily suffer if you're facing the imbalances that accompany these dosha's. 

The cooling nature of extra virgin coconut oil is a wonderfully pacifying ingredient in the warmer weather where Pitta's can become aggravated with stress hormones. To top that off, the extra addition of cacao- whilst a mild stimulant, is also extremely grounding for stressed out and fiery pittas due to its high content of magnesium and 'feel good' chemical inducing compounds that will help to relax tension in your nervous system and muscles. 

This fudge is actually a great way to unwind!

It's not just for Easter either. Eat it religiously and keep your fudge regularly stocked in your freezer as a lovely afternoon pick-me-up with an ayurvedic herbal tea, as a well-appreciated kids lunchbox addition, or plate up as an angelic light dessert. 

Despite its simplicity it'll never disappoint, and your cells will relish in the sneaky stash of health benefits that its wholefood ingredients will deliver.

BTW, even though the fudge appears to be iced, that’s just the way it comes out! 

Happy Easter 🙂


Makes 15 

  • 270 g (9½ oz/1 cup) almond butter
  • 80 ml (2½ fl oz/1⁄3 cup) extra virgin coconut oil, melted
  • 30 g (1 oz/¼ cup) cacao powder
  • 90 g (3¼ oz/¼ cup) rice malt syrup
  • ½ teaspoon Celtic sea salt
  • 1 teaspoon alcohol-free vanilla extract


  • Line a baking tray with baking paper.
  • Process the nut butter and coconut oil in a food processor until smooth. Add the remaining ingredients and process until smooth and creamy.
  • Spoon the mixture into the prepared tin to 3 cm (1¼ inches) thick and smooth the top with the back of a spoon or a spatula.
  • Freeze for at least 1 hour before slicing and serving. If stored for longer in the freezer you may need to transfer to the fridge to soften a little.

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Easter Lunch Menu

Written by lee on . Posted in Autumn, Blog, Blog Lunch, Candida Friendly, Dessert, Easter, Gluten Free, Nutrient Rich, Organic, Sauces, Seasonal, Spring, Sugar Free, Summer, Vegetarian, Wheat Free, Winter, Yeast Free

veg-1 Why throw get-togethers at Christmas and birthday milestones only, when every day is cause for celebration?  The upcoming Easter holiday is a good excuse to invite close friends and family over for a scrumptious, flavour-filled Easter lunch.

My motto: Celebrate life together all the time!

Hailing from the UK, I love the European tradition of Sunday lunches, and just can’t go past a late afternoon roast dinner.  This was reinvigorated on my recent travels, where Sundays were spent gathered around the kitchen table, swapping stories and eating and laughing.
With that in mind, I’ve drafted a doable Easter Lunch menu for you inspired by world cuisines.  Get ready to flex your cooking muscles because the phone calls have been made, timings arranged and all of the feel good ingredients ordered for a lunch-table of fresh food and peak seasonal produce. Whether casual or outdoor, indoor or formal the dishes and bold flavours guarantee a heaven-sent celebration.  Preparation can be done in advance so you can enjoy more time for merriment and laughter.
Just because it’s Easter it doesn’t mean the day needs to completely revolve around a sickly fest of copious amounts of refined sugar and processed chocolate and now that I have your appetite’s attention, I’ve hunted and gathered a selection of my favourite recipes, one direct from Bollywood which features in my new book Eat Clean, Green and Vegetarian, and a delicious Asian inspired red prawn stir fry.  I’m rounding it off with a gooey raspberry chocolate cake, every chocoholics dream.
To begin, my exotic Red Onion Bhajis with Minted Raita will get your taste buds tingling. The mint provides a fresh burst of flavor to these delicious Indian inspired morsels of flavor.
Serve them on a share plate and pass around or as an individual serving with a crisp leafy salad for extra crunch and greenery.
Red Onion Bhajis with Minted Raita (pictured above)
Makes 10—12
  • 120 g (41/4 oz/1 cup) superfine besan (chickpea flour)
  • 1/2 teaspoon gluten-free baking powder
  • 1 teaspoon chilli flakes
  • 2 teaspoons curry powder
  • 1 teaspoon ground coriander
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • 2 garlic cloves, crushed
  • 2 cm (3/4 inch) piece of ginger, finely chopped
  • Celtic sea salt and freshly ground black pepper
  • 1 red onion, finely chopped
  • 4 tablespoons extra virgin coconut oil or ghee, for frying
Minted Raita
  • 130 g (41/2 oz/1/2 cup) full-fat Greek yoghurt
  • 2 tablespoons chopped mint
  • 1 small garlic clove, crushed
  • To make the raita, mix all the ingredients together and place in a serving bowl.
  • To make the bhajis, sift the besan and baking powder into a large bowl. Add the spices, garlic and ginger and season with salt and pepper. Add 150 ml (5 fl oz) of cold water to make a thick batter, then add the onion and stir until it is well coated.
  • Heat the coconut oil in a heavy-based frying pan over medium heat. Add a tiny bit of mixture to test the oil temperature – if it bubbles, the oil is hot enough. Cooking several bhajis at a time, add a heaped tablespoon of mixture and shallow-fry until golden brown on each side; I like to form a tablespoon of the mixture into a patty before frying to help keep the shape.
  • Transfer to a paper towel to soak up the excess oil and cook the remaining batter.
  • Serve with the minted raita.
Main Course
A simple to make and delicious Stir-Fried Red Prawn recipe is next, which is served on a bed of Asian Greens. I like to use a variety of greens including baby bok choy, Chinese broccoli and Choy sum. Asian greens are surprisingly high in vitamin c, iron and calcium and are more readily absorbed than in traditional greens such as spinach and silver beet.
Try and buy your prawns as fresh as possible, ideally on the morning of consumption, and begin the marinating process. Not only is the vibrant pink colour in the prawns stunning to look at set back amongst the Asian greens, but the natural pink pigment is a powerful antioxidant, helping to protect skin against sun damage and improving elasticity.  Hello youthful healthy glow!

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Love Heart Chocolates

Written by lee on . Posted in Autumn, Blog Snacks, Christmas, Dairy Free, Dessert, Easter, Gluten Free, Nutrient Rich, Organic, Spring, Sugar Free, Summer, Vegetarian, Wheat Free, Winter, Yeast Free

veg 4 Ciao Bellas!
Love is in the air… and so is the aroma of freshly made chocolate.  There's no better time to share a recipe for my delicious Love Heart Chocolates for you to woo your boo or BFF.
When you think of Valentine’s Day clichés do you conjur up little Italian men meandering and weaving their way around restaurant tables selling freshly picked red roses for "all the beuwdiful ladies out there"?
However you celebrate The Feast of St Valentine, make the ones you love feel special and show your adoration with delicious hand-made Love Heart Chocolates made with raw cacao for the ultimate understated romantic gesture.
What makes these indulgent delights so lovingly special is their smooth and velvety texture and chocolaty and buttery taste.  As they melt in your mouth they also fill you up with goodness too.   Why choose to frequent confectionery aisles, when the superiority of homemade chocolate is so simple to achieve at home?
Whether you’re indulging in a little self-love, or wanting to impress that special someone, my Love Heart creations exude adoration and will win over the hearts of even the most discerning chocolate lover.
If you do happen to go overboard this Valentine’s Day, be sure to remind yourself of the following reasons to eat raw cacao, especially when you're nibbling on your second batch of chocs.
  • Raw Cacao is overflowing with one of the world’s most deficient major minerals, magnesium. In fact, there’s no known source on earth that provides more.  Magnesium is essential in developing a strong healthy heart, can help to relax menstrual cramping, strengthen your bones and open up more than three hundred detoxification pathways in the human body.
  • Raw Cacao is super-rich in antioxidants.  Ten percent of raw cacao powder is filled with them. They act as protective factors for the heart and circulatory system by increasing the ability of arteries to dilate, improving the functioning of the cells that line blood vessels and reducing the oxidsation of bad cholesterol (LDL).  Interestingly, dairy appear to counteract these amazing antioxidant effects; just another added reason you should try my DAIRY FREE love hearts.
  • Raw cacao= happier you= lots of loving! Thank Phenylthylamine (PEA), a chemical that’s released into the blood stream when we are sexually aroused, and abundant in the brains of happy people.   PEA is responsible for dopamine (the pleasure hormone), adrenaline and noradrenaline. When you eat cacao, your mental concentration will increase, livening up your attitude and increasing positive emotions such as joy, happiness and perhaps some hanky panky with the apple of your eye. Nudge nudge wink wink!
Bite into my bite sized treats anytime of the year and if you’re having a downer of a day pump yourself up with cacao.  It’s a delicious way to improve cognition and emotional health.
These can be made in different shaped moulds for after dinner treats or fun treats at your next family party. If you’re feeling a little adventurous, add some orange or peppermint extract, crushed raw almonds, walnuts or cashews.
This recipe is from my new recipe book Eat Clean, Green and Vegetarian.
Happy Vee Day,
Love Lee xo
Love Heart Chocolates
Serves 2
  • 40 g (11/2 oz) shaved cacao butter
  • 1/4 cup organic coconut butter
  • 30 g (1 oz/1/4 cup) raw cacao powder
  • 3 tablespoons extra virgin coconut oil
  • 1 tablespoon alcohol-free vanilla extract
  • 10–12 drops stevia liquid, or 1 teaspoon powdered, or to taste
  • To make the dark chocolate, melt the butters in a bowl over a saucepan of boiling water. Add the other ingredients and whisk until smooth.
  • Place in love heart moulds and freeze for 30 minutes.
  • Remove from the freezer and wait a few minutes before popping the chocolate out from the moulds. If in hard moulds, tap the bottom until the hearts fall out.
  • To make white chocolate, follow the method above but omit the cacao powder.
  • The chocolates will keep in the freezer for up to 1 month.

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Easter Treats for Hunter Gatherers

Written by lee on . Posted in Blog, Blog Snacks, Candida Friendly, Dairy Free, Dessert, Easter, Gluten Free, Kids, Nutrient Rich, Seasonal, Spring, Sugar Free, Summer, Vegetarian, Wheat Free, Winter, Yeast Free

eggsEaster weekend is a couple of days away so it’s time to channel your inner hunter gatherer and marshal the troops for the inevitable living room Easter egg hunt. 

You’ll want to explore high and low when you discover how good these solid eggs taste.  And just like traditional eggs, these orbs of deliciousness can be encased in pretty foil and hidden deep under the couch or buried in your favorite pot plant. 

Just because it’s Easter, there’s no need to get embroiled in the supermarket price wars, just battle it out in your own home with healthy homemade creations.

Note these will melt on a hot day so if you want to avoid finding melted chocolate under the couch cushions in a few months then perhaps it’s better to move the hunt to the backyard.

kids_spring06_egg_chickens_vertGather your ingredients, make these ahead of time and store in the freezer

Solid Chocolate Eggs


  • ¼ cup coconut oil
  • ¼ cup coconut butter
  • 1 tsp vanilla essence
  • 1 TBS rice malt syrup or sweetener of choice
  • ½ cup cacao powder
  • 2 TBS shaved cacao butter or coconut cream

(You can find ingredients here)


  • Melt coconut oil and butter in a small saucepan over a low heat
  • Add remaining ingredients and stir with a wooden spoon until combined
  • Using an Easter Egg mold, or if you don’t have one you can substitute by using a mini muffin pan, (I used one for this photograph), egg cups, or rounded ice cube trays, grease the inside of your tray with coconut oil so the eggs don’t stick to the sides when you are removing them. 
  • Pour mixture in and place in the freezer to set.  Minimum chill time is just 15 minutes in the freezer.
  • Once set, remove them from the freezer and detach eggs from the mold or muffin pan by gently tapping on the base.  Once removed, run your index finger the warm tap, being careful not to burn your fingers and with your index finger swipe over the egg to slightly melt chocolate at each base then sandwich both halves together. Return eggs to the freezer for five minutes to set.

For more Easter recipes why not try out these spegg-tacular creations and let me know what you’ll be making for Easter this year and don’t forget to share them on Instagram.

Sugar Free Chocolates

Chocolate Truffles

Chocolate Roughs

I Quit Sugar Bounty Bars

Chocolate and Berry Pudding

Chocolate Nut Butter Cups

Hoppy Easter!

Lee xo

Ps Find out more about my recipe books here.

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