Serves 4

• 2 eggs boiled and cooled
• 2 cups English spinach salad Leaves
• 200g steamed crispy green beans
• 2 vine ripened tomatoes cut to wedges
• 1 large can tuna in spring water
• 2 TBS extra virgin olive oil
• 2 TBS lemon juice 
• Celtic sea salt
• 1 cup small black olives 
• 8 anchovy fillets split lengthways

Peel the boiled and cooled eggs and then cut into quarters
Wash and dry salad leaves and let stand for a few moments
At this point make up dressing with lemon and olive oil place in jar and shake
Arrange the lettuce on a serving plate, and scatter the green beans, tomato, anchovies and olives around
Tuck the tuna and eggs in and carefully toss to mix together 
Finish with olive oil, lemon and sea salt

Serve immediately

Serves 2

•  1 can of large tuna in spring water
• 1 red onion, sliced
• 2 Roma tomatoes sliced 
• 1 cucumber thinly sliced
• 1/2 avocado cubed
• 1 handful English spinach leaves
• 1 handful of peppery rocket leaves
• Sprinkle of pumpkin seeds
• 1 TBS Olive Oil
• 1 clove garlic crushed and minced
• 1/2 lemon juiced

Toss all salad ingredients together
Combine stevia and lemon juice then drizzle in olive Oil
Swirl dressing over and enjoy

• 2 lamb fillets organic
• 1/2 tsp. fennel seeds
• 1 inch piece ginger grated
• 1 bay leaf
• 1 inch cinnamon stick
• 1 tsp. coriander seeds
• 1 tsp. garam masala
• 2 tsp. lemon juice
• 1 tsp. ground turmeric
• 1 TBS EV olive oil
• 6 fresh basil leaves

Place all of the dry spices into a food processor and grind
Place lemon juice and oil in a bowl, add dry ingredients and mix 
Cut lamb into cubes of equal size
Cover lamb with the spice mix and set aside for 1 hour in refrigerator
Remove from refrigerator and place lamb on skewers on a rectangular baking sheet and cook in a 220 degree oven for 20 minutes
Serve with green salad

Serves 2

•  2 tablespoon coconut Oil
• 1 garlic bulb, peeled and crushed
• 1 knob ginger crushed
• 2 cups spinach
• 1 TBS tahini
• 1 TBS wheat free tamari (optional)
• 1 cup daikon
• 1 head broccolini cut into florets
• 1/4 head cabbage roughly chopped
• 1 cup green beans
• 1 yellow pepper, sliced lengthwise into strips
• 1 red pepper, sliced lengthwise into strips
• 1 red onion, peeled and sliced lengthwise into strips
• 1 TBS fresh basil

Heat oil in large pan over medium high heat
Once hot, add garlic, onion, peppers and mix around until fragrant, but do not burn
Add chopped vegetables and turn heat down to medium for five minutes 
Turn heat to low and cover with lid cook for a further 10 minutes adding tahini and tamari
Top with fresh basil and serve immediately

Serves 4

•  2 TBS olive oil 
• 4 fish fillets of your choice
• 2 TBS lemon juice
• 3/4 tsp. lemon and pepper spice
• 1/8 tsp. crushed red chilli or chilli powder
• 2 garlic cloves crushed

Preheat oven to 180 Celsius
Heat oil with lemon juice in a shallow pan.
Coat both sides of fillets with lemon, chilli and garlic
Mix spices together, and sprinkle over fillets.
Bake for 20-25 minutes

 Serve with side salad

My rabbit food days are now officially over.

Who says that avoiding sugar, wheat and dairy needs to be a dreary, flavourless, unexciting experience? For many of us, one of the most difficult things about transforming your health is facing the reality that you’ll be leaving beloved junk or processed food behind. Cream filled desserts and sugar crammed treats are given their goodbyes, but are often sadly replaced by a tedious and tiresome lifestyle of spinach and lettuce munching.

If your lunch plate resembles the diet of Peter Rabbit, or your health journey is leaving your taste buds neglected and your tummy growling, something’s gotta give. In the world of gluten, sugar and dairy free foods, there are limitless possibilities to enjoy the most decadent, mouthwatering meals; all that is required is some thought and creativity and the ability to get a little wild with your mixing spoon.

I refuse to accept that desserts and treats have to fit into the “off limits” category. That’s why I’ve been discovering my magician skills in the kitchen lately, working to create this zesty lemon and lime cheesecake.  My goal? For sugar addicts and sweet toothed friends to now rejoice in a spectacularly sweet, creamy and dreamy cheesecake that will generate a tidal wave of joy in your tummy.

You don’t need to spend one more second of your time drooling over your friend’s dessert plate, or daydreaming about those shiny-packaged candies that scream out to you every time you hit the shops; the time has come to raise your standards to the wonderful ingredients around us and to make use of them.

What’s so heroic about this tantalizing treat, with its zingy flavour’s and velvety texture, is that after you’ve taken your first bite, you’ll simply turn up your nose on those sugar-filled sweets and run-of-the-mill chocolate bars that seem to stalk you every day.  It only takes a bite to succumb to this cheesecake’s cheeky charms.

Aside from the scrumptiously nutty base and the heavenly zestiness of the cheesecake filling, you’ll be blown away by the seriously supercharged ingredients; this ‘sweet treat’ is loaded with nutritional benefits. A delectable dessert that is healthy? I say yes!

So you may be wondering what the deal is?  A cheesecake with no cheese, no cake???

Being completely raw, means that every precious enzyme and nutrient is safe from any damage that heat may bring.  The beauty in raw dessert making is that there are endless opportunities to include different flavour combinations to appeal to your taste. Once you’ve given this recipe a go a few times, you can get experimental; adding more zing, or creatively transforming the ingredients to suit your senses. Think blueberries and lime.

The base is made from cashews and shredded coconut, a powerful pair, in the world of raw dessert making, due to their natural sweetness and nutritional profiles. Cashews are a much loved favourite of mine; packed with energy, antioxidants, minerals and vitamins that are essential for thriving health. Cashews are high in the important mineral magnesium.

Everyone knows that calcium is important for bone health, but magnesium is also of vital importance. Did you know that about two thirds of the magnesium in our body is found in our bones? Magnesium helps both with the physical structure of our bones, and the rest is accumulated on the outer surface of them, which is stored, and drawn upon as needed by the body.  Magnesium is also a wonderful calming mineral; studies show magnesium easing muscle cramps and spasms, lowering blood pressure, promoting normal sleep patterns and reducing the severity of asthma.

Coconut is another of my favourite ingredients. I use coconut and coconut oil in so many of my recipes, as it contains countless vital health benefits. Once labeled as a no-go by doctors, modern medical science is now confirming that coconut, either in the form of its beautiful oil, or the creamy flesh, has demonstrated the ability to improve digestion, improve the absorption of other nutrients including vitamins, minerals and amino acids, reduce inflammation, relieve the symptoms of chronic fatigue syndrome, improve calcium and magnesium absorption, support and aid immune system function, support thyroid function, as well as helping with a multitude of other fundamental processes.

Coconut oil contains lauric acid, which studies show to be a powerful antibacterial, antiviral and antifungal agent. Unrefined, organic cold-pressed or expeller-pressed coconut oil is the best, and is wonderful for cooking due to its high smoke point. To enjoy the host of benefits that coconut has to offer; try my exotic Quinoa and Vegetable Curry, warming Pumpkin and Coconut Soup, or these delectable Chocolate Chip Coconut Bars for another sweet, sugar free treat.

The good news is that you can now enjoy an indulgent food experience, minus the guilt and the dreaded tummy ache that follows when you devour those starchy, cream filled cakes.

Serve this zingy cheesecake to your friends and family and they won’t even know that they’re filling their body with goodness. Enjoy 🙂

Zesty Lemon and Lime Cheesecake

Base:

• 125 gms cashew nuts
• 1 cup shredded coconut (no additives)
• ¼ tsp powdered stevia
• 3 TBS lemon juice
• 1 TBS melted coconut butter

Filling:

• 250 gms cashew nuts
• ½ cup coconut butter
• Zest of two limes
• Juice of 2 limes and 2 lemons
• 1 tsp vanilla extract
• 1/4 tsp stevia
• 3 TBS coconut milk

• Firstly make the base, place nuts and coconut in blender until finely chopped
• Stir in remaining ingredients- adding some filtered water if necessary
• Mould into a dough and then press into a 20 cm spring-form cake tin

Cheesecake Base

• Place in freezer
• In a blender place all of the filling ingredients and blend until smooth

Pile on topping

• Place the mixture into the base from freezer and smooth
• Place in freezer or fridge until set
• Top with shredded coconut to serve

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