Category: health

A year ago my go-to drink of a morning was a soya flat white from Eat that I would grab on the way into work. Unfortunately, for reasons unknown to me, consuming soya milk on a near daily basis was giving me the skin of my sixteen year old self again (we’re talking serious pizza face.) So I ended up jacking it all in.

I wanted to make a little post about what I love to drink now – there’s no caffeine involved unless you want there to be. The base is simple and can be adapted to your own preferences.

If you’ve read any of my posts rambling on about mushrooms before you’ll know that I am a huge fan of them in a culinary sense. It’s only recently that I have become interested in mushrooms for their medicinal purposes. If you’ve read anything on the internet lately about stress or health you’ve probably heard of “adaptogens” – in herbal medicine this applies to a natural substance that helps the body adapt to stress and normalise body functions (hence the “adaptogen” term.) There are many different adaptogens but the most well known is probably ginseng.

Medicinal mushrooms are considered to be adaptogens and each mushroom has a different function within the body. Brian and I both take a powdered fruiting body (made from the mushroom itself) mixture called Sacred 7 Organic Mushroom Extract Powder.
UPDATE: We now take a different powdered mushroom extract from Four Sigmatic:

This powder contains 10 medicinal mushrooms. This powder is dual extracted and more potent.

  • REISHI – Boosts the immune system
  • TURKEY TAIL – Boosts the immune system – thought to help combat cancers.
  • CORDYCEPS – Boosts the immune system. Increases energy.
  • CHAGA – known as the “king” of medicinal mushrooms. Helps to stimulate and regulate the immune system. Reduces inflammation.
  • LION’S MANE – Boosts memory and brain function. Supports the nervous system.
  • MAITAKE – Boosts immune system. Helps to manage chlosterol and blood sugar.
  • SHIITAKE – B-complex vitamins, magnesium, potassium and phosphorus.

We also add Raw Organic Cacao Powder which has a very high level of antioxidants as well as being a good source of magnesium and iron. Cacao also contains a compound called phenylethylamine which is thought to boost mood and support energy – which is why eating chocolate can make you feel happy!

If you want to learn more about mushrooms in general I recommend checking out Four Sigmatic’s Mushroom Academy which is a free video based course on all things mushroom!

(For the base liquid of this drink I use hot filtered water but have also used black tea and cold brew coffee. If you want a creamier version, replace the hot water with your favourite hot non-dairy beverage.)


  1. Either add all the ingredients to a blender and blend until smooth OR add to a mug and then froth together using a mini whisk like the aerolatte.

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January is one of those tough months. But its also one of the best times of the year! Blood Orange season! I’m using them here with fresh turmeric root to give a anti-inflammatory, Vitamin C and Vitamin A rich juice. It also happens to be a beautiful colour!

If you don’t own a juicer you can add all the fruits and vegetables to a blender and then strain the resulting pulp through a nut milk bag.

This recipe makes enough for 3 medium sized glasses of juice – depending on how juicy your fruit is!


  • 3 medium blood oranges
  • 20g fresh turmeric root
  • 3 large navel oranges
  • 1/2 red bell pepper
  • 1/2 lemon


  1. Peel the citrus fruit.
  2. Add all the ingredients to your juicer and juice on high.
  3. Pour into a glass and enjoy!

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Fresh turmeric is sort of hard to come by here but I went on a special pilgrimage to Wholefoods for this recipe. You might want to wear gloves if you’re using the fresh stuff as it turns your hands yellow! Feel free to sub with the dry stuff if you don’t want to go on a pilgrimage like me!

These are perfect picnic food!


  • 240g chickpeas, drained and rinsed
  • 4cm piece of fresh turmeric, peeled and grated or 1 tbsp dried turmeric
  • 25g bunch of parsley, roughly chopped
  • 1 tsp smoked paprika
  • 1/2 tsp cinnamon
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 2 cloves of garlic
  • Zest and juice of half a lemon
  • Salt and pepper to taste

  1. Preheat the oven to 375f. Line a baking tray with silpat or parchment paper and set aside.
  2. In a food processor combine all the ingredients and process until a dough forms. Using a teaspoon spoon scoop out the falafel dough and roll into balls using your hands.
  3. Place the falafels on the baking tray and repeat until all the mixture is used up. I ended up with 16.
  4. Bake the falafels for 20 minutes, turning once or until crispy. Serve with hummus in wraps or with salad!


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I’m definitely trying to up my grains game. This is using the millet I got in my March LifeBox! I made this dish for my family’s Easter Sunday lunch which also doubled up as my family birthday celebration! The millet makes a wonderful creamy addition to a dish traditionally made with bulgar wheat. By using quinoa you’re giving this side dish a big protein kick! It’s a win-win situation.


For the Tabbouleh

  • 1 cup quinoa, rinsed
  • 1/2 cup millet, rinsed
  • 1 cucumber, cut into chunks
  • 200g baby vine tomatoes cut in half
  • 2 vegetable stock cubes
  • 4 Spring onions, sliced thinly into rounds
  • 1/2 bunch of flat leaf parsley, chopped
  • 1/2 bunch of mint,  leaves removed and chopped
  • 1/4 cup walnuts, broken into smaller pieces

For the dressing

  • Zest of one lemon
  • Juice of one lemon
  • 1/4 cup olive oil
  • 1 garlic clove, minced
  • Salt and pepper to taste

  1. Cook the quinoa and millet.  Rinse the grains thoroughly and then prepare two separate saucepans, in one add the quinoa and a stock cube and in the other the millet and the other stock cube. Add 2 cups of water to the quinoa and 1 1/2 cups of water to the millet.
  2. Heat the pans on a medium heat until the water begins to boil and the stock cube is fully incorporated. Turn the heat down to low and cover both pots. Cook the quinoa for 15-20 minutes or until all the liquid as been absorbed. Cook the millet for 10 to 15 minutes or until all the liquid is absorbed.
  3. In a big bowl mix together the millet and quinoa and set aside to cool.
  4. Prepare the dressing, whisk together the olive oil, lemon juice, lemon zest, garlic clove, salt and pepper.
  5. Chop the cucumber into small chunks, halve the baby tomatoes and slice the spring onions. Toss with the quinoa and millet. Break the walnuts into smaller pieces and add to the tabbouleh.
  6. Add the chopped herbs and pour over the dressing, give the tabbouleh a big stir to make sure everything is properly combined before serving.

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Sometimes you want to eat your smoothie and not drink it! This is a great way of getting in the greens without actually having to eat them!

This recipe makes approximately 2 smoothie bowls depending on your size of bowl!


  • 2 medium oranges, peeled, pith removed
  • 1 banana, peeled
  • 1/2 cup frozen berries of your choice (mine included redcurrants. raspberries, blackberries and blackcurrants)
  • 1 cup spinach, torn into smaller pieces
  • 1 tsp baobab powder (optional)
  • 1 tsp maca powder (optional)
  • 16oz/450ml nut milk of your choice (I used soy)
  • 1 scoop vegan protein powder of your choice (I use Sunwarrior warrior blend in vanilla)
  • Optional toppings: desiccated coconut, granola, cocoa nibs, pumpkin seeds, fresh fruit etc.

Everyone stands on their chair to take photos of their blender contents, right?

  1. Add the peeled fruit to the blender. Then add the frozen berries, maca, baobab and protein powder. Top with the spinach. Pour over the soy milk. Blend on high until smooth.
  2. Pour into a bowl and garnish with your favourite toppings. Grab a spoon and enjoy!
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Carrying on from my blueberry extravaganza (thanks 3lbs of blueberries) I have a juice for you! Antioxidants abound! I’m also going to show you how to make juice without a juicer. If you’re like me, you definitely don’t have enough space on the counter for another gadget and honestly who has the energy to lug it out of the cupboard every day?

I’m aware that this time of year everyone is feeling a little under the weather so I’ve packed as much vitamins into this juice as possible – vitamin B1, vitamin C, vitamin A, vitamin K, manganese, potassium and antioxidants!

All you need to make juicerless juice is a blender and a nut milk bag.


  • 1 cup of blueberries
  • 2 clementines, peeled
  • 1 apple, cored and cut into chunks
  • A handful of green grapes
  • Squeeze of lemon juice
  • Nut milk bag

  1. Rinse your blueberries and apple and peel the clementine. Core and chop the apple.
  2. Add all the fruit to the blender and squeeze in the lemon.
  3. Run the blender on high until all the fruit is combined. It will probably look like a thin speckley smoothie.
  4. Get a fairly big bowl, and line it with your nut milk bag. Pour in the juice mixture.
  5. Squeeze the liquid out into the bowl until only the pulp is left in the bag.
  6. Pour the now pulp-free juice into a glass and enjoy!

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I used to hate anything sweet and sour, but out of nowhere woke up with new taste buds? That was sweet and sour addict week.
This is a great more natural take on that sticky Chinese takeaway favourite, no E numbers in sight! And it’s sneakily gluten free too.



  • 1 red pepper
  • 1 small white onion
  • 1 small red chilli
  • 2 cloves garlic
  • 1 thumb amount of fresh ginger
  • 3 tablespoons gluten free flour
  • 400ml pineapple juice
  • 200ml water (more or less depending on thickness preference)
  • 1 teaspoon salt
  • 1 block of firm tofu, pressed for apprx 2 hours
  • Cornflower
  • Veg oil and butter for frying


    1. Make the sauce. Cut the onion and red pepper into large rough chunks and add to a heated pan with 1 1/2 tablespoons of veg oil and a tablespoon of butter. Cook on a low heat for about 15 minutes until the veg has softened.
    Chop the red chilli finely and press the garlic and ginger into a press and add to the cooked veg. Cook on a low heat for a further 3 minutes.



    Add 3 tablespoons of flower to the cooked mixture and mix to coat fully. This is the base to create sauce thickness.
    Pour in the pineapple juice and mix thoroughly, the juices will thicken. Keep on a low simmer for 3 minutes. Add the teaspoon of salt. Add the 200ml of water gradually over 3 more minutes whenever the sauce gets too thick. Add more or less depending on how you like the consistency. Check the flavour and add more salt etc if you feel it needs it. Sauce is done! Take off the heat.


    2. Make your crispy tofu. Cut the pressed tofu into strips and coat fully in cornflower. In a pan add 4 tablespoons of veg oil and heat. Add the tofu and cook without touching for 3 minutes until crispy and coloured on one side. Flip and do the same for the other side.



    3. Construct! Add whatever you like as a side- rice, noodles etc. I went for my favourite broccoli side.


Becky xxx

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You know what’s annoying? This:
Why do I have so many packets of the same seed? I had a cupboard clear out and decided that was it, let’s use some sunflower seeds. I used to love those Parmesan thins so here’s my vegan alternative! As a little bonus they are gluten free too, sneaky.



  • 125g Brown rice
  • 1 cup sesame seeds
  • 1 cup sunflower seeds
  • 2 cloves garlic, pressed into paste
  • 2 tbsp soy sauce (don’t use if you’re gluten intolerant! Replace with additional water)
  • 2 tbsp paprika
  • 1 tsp dried pepper flakes
  • 1 tsp ground pepper
  • 2 tsp salt
  • 1 flax egg
  • 1/4 cup lukewarm water
  • 3 tbsp nutritional yeast

1. Cook the brown rice as per packet instructions. Rinse and drain.
2. Add the sesame and sunflower seeds to the drained rice. Using your hands heavily squash so the rice begins to break up and the seeds combine.
3. Add the garlic, soy sauce, paprika, pepper, chilli flakes, salt, flax egg and the water and combine using a fork- you can still use your hands but the garlic will stick into your hands for weeks!

4. Transfer half your mixture onto a sheet of baking paper. Covering the top with another sheet like a sandwich, use a rolling pin to press the mixture out evenly. Get it as thin as you can or you won’t get a snap!
Mine resembles a square looking Australia.

5. Sprinkle half the nutritional yeast on top and lightly splash with water to help stick. Do the same 4 and 5 process for the other half of the mixture, this is due to the size!

6. Place in the oven at gas mark 8/230degrees for 10-15 minutes until the thins have dried out and slightly burnt on the edges.

7. Remove from the oven and leave to cool. To serve snap into desired pieces! Dip into all the things.


Becky xxx

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So we’re on an accidental cauliflower week here! I’ve wanted to make a cauliflower pizza base recipe for ages and this first attempt was lovely. My mum introduced me to figs on pizza last year and it’s blown my mind ever since. Trust me you’ll convert.

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For the cauliflower base

  • 1 whole cauliflower
  • 2 tablespoons ground flax
  • 6 tablespoons lukewarm water
  • 2 teaspoons garlic granules
  • 6 tablespoons rice flour
  • 1 teaspoon salt

For the onion chutney

  • 1 medium white onion
  • 1 medium red onion
  • 2 garlic cloves
  • 3 tablespoons sugar
  • 1 tablespoon date syrup
  • 6 tablespoons balsamic vinegar
  • 1 tablespoon whole grain mustard
  • 2 tablespoons vegetable oil
  • 2 tablespoons dairy free butter

For the tomato base

  • 12 cherry tomatoes
  • 2 tablespoons olive oil
  • 1 tablespoon tomato paste
  • Pinch salt

Find the cheeze here – as the dressing but replace the cashews with sunflower seeds soaked.

  • Figs
  • Rocket leaves

1. Make the cauliflower base. Remove the leaves and hard base from the cauliflower and cut the cauliflower into small chunks. Place in a food processor and ‘pulse’ until you the cauliflower looks like rice.

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In a pan of boiling water boil the river cauliflower for 5 minutes.
Drain ALL the water and place in the freezer to cool for 20 minutes.
Preheat the oven to gas mark 6.
2. Once the cauliflower is completely cool you will need to get rid of all the excess water or you’ll have a soggy base! I used my hands for this but if you have muslin or a tea towel you can strain the cauliflower through it will be a lot more effective.
3. Make your flax eggs- add the lukewarm water to the flax and mix. Set aside for 5 minutes so the flax thickens.

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Add the flour, flax egg, salt and garlic granules to the cauliflower and mix thoroughly.

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Transfer the mixture to a tray covered in greaseproof paper approx 7mm thick and shape however you’d like!

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4. Put the base in the oven and cook for 25 minutes without the toppings.
5. Make the onion chutney. Cut the onions and garlic into thin slices. In a saucepan melt the oil and butter and add the onions. On a low heat with a lid cook for ten minutes to ‘sweat’ the onions and soften. Mix every few minutes to stop them sticking.
Once the onions are completely soft, add the sugar and date syrup and mix until melted. Add the balsamic vinegar and dinner until the it thickens. Once the mixture is sticky and the liquid is thick take off the heat and set aside.

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6. Make the tomato base. Cut the cherry tomatoes into quarters. In a saucepan heat the oil and add the tomatoes on a low heat. You want the tomatoes to soften and not brown. Add the tomato paste and salt and heat for about 7 minutes until the tomatoes have completely softened. Remove from heat.
7. Once your pizza base has cooked for 25 mins, remove from the oven and construct! First spread the tomato on the base, the add teaspoons of the onion chutney, scatter the figs and streak the sunflower cheeze. Put back in the oven for another 15 minutes until the figs have started to shrink and the cheeze is slightly brown.

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Serve with rocket and enjoy!

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Becky xxx

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After the Miso Tasty event I was itching to get cooking with miso. I’ve been seeing cauliflower steak recipes all over the internet recently (Thanks, Pinterest) and I wanted to do my own twist on them.

Also weirdly enough when I was thinking up this recipe I text Becky to tell her and turns out she was also making a cauliflower based recipe! So expect more cauliflower goodness later on this week.

Serve with wild rice and steamed greens for a wholesome vegan dinner! My mum really wanted you to know that she thought this was my most delicious meal yet – Thanks mum.


  • 1 cauliflower, outer leaves and central stalk cut away
  • 3 sachets of Miso Tasty Spicy Aka Miso plus the sachets of umami and spring onion.
  • 3 tbsp tomato paste
  • 2 tbsp olive oil
  • 2 tbsp date syrup
  • 1 tbsp light soy sauce or liquid aminos
  • 1 tsp brown rice vinegar
  • 1-2 tbsp vegetable oil for frying

  1. Start by cutting up your cauliflower. After removing the stalk and outer leaves cut your cauliflower in half. Cut each half into fairly thick slices – otherwise they will fall apart. You might lose some cauliflower florets in the process but don’t worry! (I ended up with 3 steaks but you will have more if your cauliflower is bigger!)
  2. Mix all the marinade ingredients in a large shallow dish using a flat whisk. Mix until fully incorporated and then put the steaks in the dish. Using a spoon, spoon over some of the marinade and spread it over the tops of the steaks.
  3. Cover with cling film and put it in the fridge for at least 30 minutes to marinade.
  4. Heat up a griddle pan (or frying pan) to a medium high heat and add 1-2 tbsp vegetable oil. Heat the oil until it appears to shimmer in the pan.
  5. Add your steaks to the pan and fry for 8-10 minutes each side, flipping them over carefully. The marinade will splutter a bit so be careful not to burn yourself.
  6. The steaks are ready once each side is caramelised and golden.


Sarah xxx


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