1/2 jar of Oats
2 teaspoons Cinnamon
2 tablespoons Maple Syrup
Handful of Dark Chocolate chips 
Handful of Pecans / Hazelnuts / Almonds
Top up with Oat / Hazelnut Mylk
1 tablespoon Chia Seeds 

These overnight oats are perfect for preparing ahead of time,  so practical yes… but more importantly they’re so cinnamon-y and feel really indulgent and festive. So grab yourself an empty jam jar. Fill half the jar with your oats, add a tablespoon of chia seeds and add your cinnamon, dark chocolate chips, chopped pecans or your nut of choice, and fill with hazelnut or nut milk, I love hazelnut for this recipe as it has that underlying Bueno indulgence to it! Add 1-2 tablespoons of maple syrup and mix. Leave overnight in the fridge and the next morning you will have a delicious breakfast! Top with more nuts, banana and any of toppings that take your fancy, make it pretty!



1/2 Cucumber
2 Green Apple
3 Celery Stalks
2 inches of Ginger Root
Squeeze of half a Lemon

How To:

In your juicer, put your celery, cucumber and apple in the juicer. Peel your ginger and add to the juicer, then squeeze in the juice of half a lemon. Voila. Health!

This is a perfect kick start to any morning! It’s an easy energiser and full of antioxidant and Vitamin C, A, K, B and Potassium. POW!


5-6 Large Dates
1 Apple
1 Tablespoon Maple Syrup
1 Tablespoon Coconut Oil
150g Oats
2 Teaspoons Cinnamon
1/2 Teaspoon Mixed Spice
200g Cashews
1 Pecan per cookie

METHOD:Peel, Core and Chop the apple into 2cm chunks. Place the chopped apple in a pan with the maple syrup, coconut oil and the dates, and cook over a low gentle heat until the dates begin to turn into a thick caramel liquid and the apple starts to soften, add in half a teaspoon of cinnamon. Remove from the heat and let this gooey caramel mixture cool down.

In a food processor blitz the cashews into a small crumb, then add the oats cinnamon and mixed spice and pulse to mix but retain the oats as whole as much as possible. Then add the date and apple caramel to the food processor and blend on a low speed until the mixtures comes together.

Then, the fun part, with clean and very slightly damp hands (not wet) roll into golf ball sized spheres and press down gently into your round cookie shape, top with a pecan and pop into the fridge to firm up. Voila darlings, the most autumnal, simple and delicious raw cookie recipe ever! These are perfectly paired with a cup of tea for a mid morning energy boost.


1 Handful of cashews
1 bunch of Basil
3 Tablespoons of Olive Oil
Generous Pinch of Sea Salt
2-3 Tablespoons of Cold Water
1 Small Clove Garlic
You’ll need a blender for this one. I used a nutribullet and it does the job in a few seconds, but food processors are perfect for this. First, add all the Cashews, Basil, Salt and Olive Oil, and just a splash of cold water. Pulse the blender until mixed and add splashes of water until you have the perfect creamy consistency. I tend to taste and add more salt and more basil as I go. it will be the most beautiful green colour.

This pesto honestly goes with everything. on your veggie breakfasts, in your pasta, on toast with tomatoes. Once you have nailed this you can experiment with different greens and different nuts! Carrot tops, spinach, rocket, peas, broccoli are all good green additions, even roast tomatoes make a wonderful addition. Nut substitutions like traditional pine nuts or try almonds, hazelnuts or Brazil nuts, they are all creamy and work brilliantly, oh and pistachios make for an extra special kind of pesto!



1 Ripe Peach (per slice)
Sourdough Toast
2 Tablespoons of Ricotta or Thick Vegan Yoghurt
1 Teaspoon of Coconut or Olive Oil

Topping Suggestions:
Pistachios, Flaked Almonds, Bee Pollen, Maple Syrup (or Honey)


Slice your peaches about half a centimetre thick, as you heat up a griddle pan on a medium-high heat. Place the peaches and once it is charred flip over to repeat on the other side, this should only take 2-3 minutes.

Get your beautiful sourdough bread, and if you have space in the griddle pan add that in too – but a regular grill or toaster will do the job! add a little coconut or olive oil to the toast.

Grab a plate and start to build your toast, first add a thick layer of yoghurt or ricotta, I love using a vegan coconut yoghurt like KoKo or The Coconut Collaborative, then once your peaches have nice black char marks on both sides gently lift them from the pan straight to your toast, and then sprinkle with your favourite toppings, chopped nuts like pistachios or almonds are a wonderful addition,


This dish has everything! It is so satisfying, the creamy hummus base, and warm spices of the carrots with crunchy and fresh textures from the toppings.


For Classic Hummus base:
400g Chickpeas/Butterbeans
1 Heaped Teaspoon Tahini
2-3 Tablespoons Olive Oil
Juice of half a lemon
Pinch of Sea Salt
Splash of Water
(you can add a small clove of garlic, but we prefer it without!)

For the Roasted Carrots (side dish, serves 2):
3-4 Carrots cut in half length ways
1-2 Tablespoons Olive Oil
1/2 Teaspoon of Turmeric
1/2 Teaspoon of Chilli Flakes
1/2 Teaspoon of Cumin Seeds
Generous Pinch of Sea Salt
Cracked Black Pepper

Toasted Almond Flakes
Pumpkins Seeds
Pomegranate Seeds


For the Hummus base of the bowl
put the chickpeas, tahini, salt and lemon juice in a blender and pulse, add the olive oil and then I opt for a small amount of olive oil and then get the creamy consistancy by adding small splashes of water, so take your time and keep an eye on your texture but regularly pulsing the blender and scraping down the sides, repeat until satisfied with the creaminess levels! put in the fridge in a covered container until you are ready to assemble your dish.

For Carrots:
add all of your spices to a small bowl and mix.
cut the carrots in half length ways, and rub them in the olive oil, sprinkle on the spices and give them a good coating, then put them in a roasting tin with a little extra olive oil to avoid sticking and roast until your carrots have a little char on them for 40-45minutes at 200’c.

To Serve:
Put your beautiful creamy hummus in your favourite bowl and then smooth around, adding a little drizzle of olive oil, then load on the carrots fresh from the oven and sprinkle with the toppings.


You will need a Jar with a lid (reuse an old jam or peanut butter jar! yum) or some tupplewear for this one, alternatively a bowl and some food wrap will work too.


4 Heaped Tablespoons of Oats
2 Heaped Tablespoons of Coconut Dairy Free Yoghurt
250ml of Dairy Free Milk
1 Heaped Tablespoon of Cacao Powder
1 Tablespoon Maple Syrup
1 Tablespoon of Cacao Nibs or Chocolate Chips


  1. Mix all the ingredients together in your chosen jar
  2. Stir until evenly mixed.
  3. Place lid on your jar and leave in the fridge overnight
  4. Remove from the fridge in the morning
  5. Top with your favourite toppings!

Peanut Butter Drizzled over the top!
1/2 Chopped Banana
Slices of Strawberry
Almond Flakes
Chopped Nuts, like hazelnuts, cashews or peanuts


Mylk aka Tumeric Lattes or traditionally known as Haldi Doodh, is an ancient Ayurvedic drink that has lots of gorgeous spices and the main ingredient and star of the show is Tumeric, which is high in Curcumin which has been used in Ayurvedic medicine for centuries due to its strong antioxidant properties, also it’s antibacterial, reduces inflammation, improves digestion,  detoxification and pain relief… plus a whole host of other benefits. Traditionally this drink consists simply of Turmeric in warm milk, but through generations and being introduced to Western palates, additional spices and sweetness have been added which make this a really complex, spicy and delicious drink, truly comforting too

(serves 1) 1 cup of almond, oat or coconut milk
1-2 tblsp maple syrup (Sweetness to your taste)
½ tsp coconut oil
½ tsp ground cinnamon
1 tsp ground turmeric
½ tsp ground ginger
½ tsp ground nutmeg
2-3 cardamom pods, or ½ tsp ground cardamom
A really generous grind of black pepper (which activates the curcumin in Turmeric – so super important that you don’t skip this!

This is a super simple recipe to pull together and enjoy. Put your chosen nut mylk and the spices into a pan and whisk the ingredients together and bring to the boil, then add the coconut oil and maple syrup and turn down to a simmer for 5-10mins. I then used a little milk froth tool to give mine some extra creaminess, but it is just as delicious straight up! then finally strain the mixture to remove the cardamom pods and any grittiness from the spices into your favourite mug! Sprinkle with a little added cinnamon and enjoy this beautiful drink anytime you need a little comfort or a little healing.


You will need a Jar with a lid (reuse an old jam or peanut butter jar! yum) or some tupplewear for this one, alternatively a bowl and some food wrap will work too.


4 Tablespoons of Chia Seeds
2 Heaped Tablespoons of Coconut Dairy Free Yoghurt
250ml of Dairy Free Milk – Alpro Coconut Milk is great for this!
1/2 Teaspoon Vanilla Paste
1 Tablespoon Maple Syrup


  1. Mix all the ingredients together in your chosen jar
  2. Stir until evenly mixed every 2-3 minutes.
  3. Place lid on your jar and leave in the fridge overnight (or 3 hours minimum)
  4. Remove from the fridge and pour your pudding into a bowl, add a little splash of milk to reach your desired texture
  5. Top with your favourite toppings!

Goji Berries
Toasted Flaked Almonds
Coconut Flakes
Bee Pollen
Your Favourite Berries
Mango & Passionfruit