Category: health

The awesome team over at Teapigs sent us new goodies!

They just released a new line of matcha blended drinks which you can see here. They come in grapefruit, apple and elderflower flavours and each contain one serving of matcha and no added sugar!  If you’re thinking about getting into drinking matcha but are unsure of what to mix itwith this would be a great beginner product to try.

My immediate thought was: MATCHA GREEN SMOOTHIE!


  • 1 carton of Teapigs Matcha Super Power Green tea drink in apple or 330ml/11.1fl oz of apple juice + 1/4 tsp of matcha powder
  • 1 banana, cut into chunks and frozen
  • 1 quarter of avocado, peeled
  • 2 kiwis, peeled and cut into chunks
  • 1 apple, cored and cut into chunks
  • 1 handful of spinach
  • Optional: 1 scoop of your favourite plant-based protein powder (I used Vega’s Vega One in vanilla chai flavour)

  1. Add everything to your blender and blend on high until smooth!
  2. Pour into a glass and enjoy – don’t forget to chew 🙂

Sarah xxx

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I am 100% a breakfast person. If I don’t get my breakfast I am a horrible person.

That being said, I made the decision last week to give up eating bread for breakfast, that bagel every day was getting a little excessive. So now my breakfast is one smoothie! Lately it’s been a green smoothie cobbled together with a bunch of random fruits.

However, this wasn’t really cutting the mustard. My job is fairly active (i.e no sitting down) so I normally get hungry again around 10-11 after my 6:40am breakfast. Cue the snacking. Not so great.

Then two things happened:

The Rebel Kitchen crew blew up all over my Instagram. Anyone who sells a Chai coconut mylk is gonna be my friend for life.

 I found Kathy Patalsky’s post on vegan protein powders for smoothies.

After reading the natural choice for me I was the Vega One powder, I wanted to sample before I committed so I found some cheap packets of the chocolate flavour online.

Vega can boast an impressive set of credentials:

15g of protein (that’s the same as 2.7 eggs!), 6g fibre, 1 billion probiotics, 3 servings of vegetables, 1.5g of omega-3, antioxidants equivalent to 2.7 cups of blueberries and 50% of your RDI of vitamins and minerals.

It’s sweetened with stevia so it doesn’t give you that nasty sugar crash that refined sugar can.

When I was drinking this shake this morning I said to my fiance – this tastes like it’s bad for me. I’m really happy to say it isn’t!


  • Rebel Kitchen’s Chocolate Orange Mylk (200ml) or 200ml of chocolate soy or almond milk + 2tbsps orange juice
  • 1 packet of Vega One Chocolate powder
  • 1 Frozen banana
  • Toppings (optional): cacao nibs, orange slices, walnuts etc.



  1. Blend all ingredients on high.
  2. Pour into a glass and top with cacao nibs.
  3. DON’T FORGET TO CHEW YOUR SMOOTHIE – this helps get your body ready for digestion and means a happy healthier tum!


Sarah xxx

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Summer is here! I hope anyway. I made this shake (I’m calling it a shake because it was so thick I had to eat a lot of it with a spoon) and I had to share it with you!


  • 1 banana, cut into chunks and frozen
  • 280g/10z of mango cut into chunks
  • 1 tbsp maca powder
  • 1/2 cup/4 fl oz  unsweetened nut milk

  1. Put all your ingredients into a blender and blend on high or use the smoothie setting.
  2. Pour into a glass and enjoy!

Sarah xxx

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I love coffee- not to keep me awake but because it tastes so good. This is such an easy conversion of that full dairy filled pud!

Just a reminder our give away to win a matcha kit from Teapigs is on going until Sunday : click through here to enter!

This recipe makes enough plus a little more for a greedy one person! (me)



120g Tofutti Cream Cheese
70g Icing sugar
40ml Soy cream
1/4 teaspoon xantum gum
Serving of Matcha Cream linked here
1 tablespoon Coffee granules of your choice
1 tablespoon caster sugar
Pack of rich tea finger biscuits
Cocoa powder for dusting



1. Make the coffee mixture – in a mug, add the coffee granules and the sugar with about a tablespoon of cold water. Mix then fill the mug up with boiling water. I always add small amount of cold first to ensure you don’t burn the coffee! It will be bitter otherwise. Set aside to cool.
2. Make the matcha cream via here and set aside.
3. Make ‘mascarpone’ cream. Using a hand blender, combine the cream cheese, icing sugar and soy cream together until the lumps are gone. Add the xanthum gum and blend further until the mixture thickens sufficiently. Set aside.


4. Create! Now your coffee has cooled down transfer into a wider bowl so you can dunk your biscuits fully. Break the biscuits into suitable chunks to fit in your desired dish/cup etc and one at a time dunk into the coffee mixture for about 5 seconds then put straight into your dish. Continue to do this until you create a desired layer. Pour a little of the coffee mixture on top of the layer to soak further.
Add the match cream and mascarpone layers as you wish.
5. Transfer to the fridge to chill is essential. The cream and coffee won’t have the same effect if it’s room temperature! Top off with a dusting of cocoa powder.


Becky xxx

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When I gave Becky some of this on Sunday she pretty much freaked out. The world of chia pudding has been revealed! She’s been pestering me to post this recipe since then so here it is.
Makes for a great little breakfast, dessert or sneaky snack.

Did I mention it’s really good for you?

CHIA! MATCHA! A match made in heaven. Antioxidants, chlorophyll, fibre,  complete source of protein, calcium, phosphorus, manganese and omega-3 fatty acids!  Not to mention chia can absorb 9-12 times their weight in water, which makes them great for rehydrating.

Just a reminder our give away to win a matcha kit from Teapigs is on going until Sunday : click through here to enter!


  • 1/2 cup/64g  milled chia seed (or whole chia seeds – confession, I hate the creepy frog spawny texture of whole chia but if you have no problem feel free to sub it!)
  • 1 1/2 tsp matcha
  • 3-4 tbsp agave nectar or sweetener of your choice
  • 2 cups/240ml nut milk (I used soy)

  1. In a small bowl mix together the chia seed and matcha until well incorporated.
  2. Mix in the agave nectar.
  3. Then add the milk and stir to combine. The milled chia seed will make it appear mousse like almost immediately.
  4. Transfer to a covered container and refrigerate over night.
  5. Serve for breakfast or dessert with cacao nibs, granola and fruit!

Sarah xxx

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Pumpkin season will nearly be over soon, so I’m trying to squeeze it in everywhere I can!
This is just an easy lunch recipe for a much needed vitamin pick me up. I’ve been training for races recently and it’s exhausting! Give me all the coloured food.

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For the pumpkin

  • One quarter of a pumpkin, de-seeded and skinless cut into large chunks
  • 2 cloves garlic, crushed and roughly chopped
  • 1/2 fresh red chilli roughly chopped
  • 1 tablespoon chilli flakes
  • 1 tablespoon chilli and lemon spice
  • 1 tablespoon melted coconut oil
  • Salt and pepper to taste (approx 1 teaspoon of each)

For the quinoa salad

  • 2 cups of dried quinoa, cooked to instructions
  • 1 tin lentils, drained
  • 1 tin red kidney beans, drained
  • Juice of 1 lemon
  • 1 tablespoon of olive oil
  • 1 teaspoon salt
  • Ground pepper to taste

Plus broccoli and spinach!

1. Heat oven to gas 6, prep your pumpkin whilst it’s pre-heating.
In a bowl place the chunks of pumpkin, garlic, chilli, spices, salt and pepper and the melted coconut oil. Mix until everything is coated.
Transfer to a baking tray and cook in the oven for 30 minutes until soft/slightly browned.

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2. Whilst the pumpkin is in the oven cook the quinoa.
Mix together the cooked quinoa and the drained kidney beans and lentils. Add the lemon juice, olive oil and seasoning to taste. You may need more salt!

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3. Construct! Chop up your spinach and use as a bed and place the pumpkin, quinoa salad and the broccoli on top. Great hot or cold.

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Becky xxx

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To me rhubarb has always been a ‘weed’ rather than fruit. We had 2 plants in my family garden that did NOT stop growing. When it was rhubarb season rhubarb was on the agenda most weeks. Saying that, I love rhubarb! Now it’s getting warmer Ice cream making is definitely acceptable. No fancy maker required and remember this is more of an ice but naturally creamy!




3 bananas ripest you can find FROZEN
200ml rice milk
400g rhubarb
350g caster sugar
50ml water
Juice half a lemon
1 vanilla pod- seeds only
Handful chopped hazelnuts
Scatter of brown sugar
1. Bananas- freeze these in a container. Once frozen remove from the freezer to warm slightly whilst you make the ripple.
2. Make the rhubarb ripple.Cut rhubarb into 2cm rough chunks and place is a heavy bottomed pan. Add the sugar and the water.
20140330-103712 am.jpg 20140330-103729 am.jpg On the hob boil the mixture for about 10 minutes, the fruit will break down and the mixture will get thicker. Don’t worry the mixture won’t burn! Mix often. To tell when it’s done, have a plate in the fridge so it’s cool. Place a spoonful of jam on the plate and leave for a minute- you’ll want it to be slightly runny! Leave the mixture to cool completely. 20140330-104438 am.jpg 3. Whilst the rhubarb is cooling, make your banana Ice. Place bananas and rice milk in a food processor and blitz. Done! 20140330-104746 am.jpg 20140330-104809 am.jpg 4. Construct. In a plastic tub add a layer of banana mixture the a layer of rhubarb. Continue. With a knife lightly swirl through all the layers- DONT mix or you won’t have a nice effect. 20140330-105045 am.jpg 20140330-105107 am.jpg 5. Freeze! If you’re finding the ripple is sinking like mine did, don’t panic. Leave to freeze and thicken up a little then help swirl the mixture again.
6. Once completely frozen remove from the freezer for 20-30 minutes. Because we don’t have the cream it takes longer to melt.
7. Make hazelnut topping. In a plain frying pan, turn on the heat and add the nuts, constantly move the nuts so they don’t burn. Scatter the brown sugar until melted and take off the hob. Transfer flat to a cold plate to cool.
8. Construct! Spoon out the banana ice and top with the nuts. 20140330-105514 am.jpgBecky xxx

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Before I went vegan, I remember having a chicken Caesar salad binge for 5 days solid. I like everything coated in Mayo so caesar dressing was for fancy nights. I came up with this recipe and the dressing is fantastic. The chickpea croutons are a great gluten free alternative, but be warned, completely addictive. Bring on the binge.

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Chickpea Croutons
1 can chickpeas drained
1 teaspoon melted coconut oil
Squeeze of lemon
Squeeze of lime
1 tablespoon Seasoning- I used a ‘chilli and lemon’ seasoning, but paprika is fine
Pinch salt
Ground black pepper to taste

Caesar dressing
1 cup cashews, soaked for at least 2 hours
4 cloves garlic- 2 grated, 2 oven roasted, see below
Juice half lemon
Juice half lime
2 teaspoons nutritional yeast
1 teaspoon whole grain mustard
2 tablespoons olive oil
Ground black pepper, to taste
Pinch salt
1 cup water- add more if it’s too thick for you

Anything you fancy, I used:
Romain lettuce chopped
Half avacado

Any vegan preferable cut into strips for frying, I used seitan but firm tofu, frys strips, cheatin chicken etc are good!

1. Start with your chickpea croutons- preheat oven to 220degrees. Mix the chickpeas, melted coconut oil, all seasonings, juices in a bowl until coated.
Transfer onto greaseproof sheet on a metal tray. Add 2 of the whole garlic cloves to roast along with the chickpeas. Cook in the oven for 40 minutes until crisp!

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2. Whilst your chickpeas are crisping in the oven make your Caesar sauce! Add the soaked cashews, liquids, grated garlic, seasoning, yeast, mustard and water into a high speed blender and blend for about a minute until the sauce is smooth. Taste- I love garlic but if you’re not a fanatic like me use just one clove.
Remember to add your 2 oven baked cloves of garlic to the blend once soft- these will take the edge off your raw garlic taste.
Remove the yeast for gluten free!

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3. Make your salad, chop everything up how you like and construct

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4. 5 mins before your chickpeas are done, cook your ‘chicken’ so it’s ready to construct on the salad. Add on top

5. Remove chickpeas from the oven, they should be born with hints of black. Try not to eat these all at once…. Honestly though, best snack.
Drizzle the dressing into your salad and chicken, less is more with this. Scatter chickpeas on top, enjoy!

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Becky xxx

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I like a little treat on a Friday night in. So I went to my little local health food shop and paid an absolute fortune on one small raw cookie. Just one. It was only average, and now I have a small hole in my pocket.
After looking through my well stocked cupboard I definitely realised I could make these SO cheaply and quickly myself! So here you go!

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2 cups oats
1tbsp flaxseed
2tbsp cinnamon
1tbsp ginger ground
1tbsp mixed spice
2 tbsp coconut oil melted
2 tbsp agave
Juice half orange
1/2 cup raisins
1 cup dates
5 figs cut into into raisin sized pieces

1. Blend the oats, flaxseed, cinnamon, ginger and mixed spice in a food processor till fine
2. Add the orange juice, melted coconut oil and agave to the mixture and blend
3. Add the dates, cut figs and raisins and squash with your hands until the fixture forms. Mould into shapes and enjoy!

If you’re gluten free change the oats to gluten free ones!

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Becky xxx

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I have been craving hot cross buns for the past 2 weeks now, and it’s not even Easter yet. I definitely blame overly eager advertising? Christmas over, bring out the Easter eggs.

I wanted something a bit healthier and without that horrendous citrus candied peel. We’re no longer in the 50s. This has taken me a few attempts to get right! There’s nothing sadder than your dough not rising, but I kept strong, redeveloped and created a new one! The idea of making a sweet dough without milk or the eggs was pretty daunting. Make sure your yeast starts happy for a perfect result!

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14g yeast
470g strong wholemeal bread flour
30g cocoa powder
2tsp caster sugar
1tsp cinnamon
1tsp mixed spice
50g dried figs
50g dates
100g raisins
1tsp salt
1tbsp veg oil
50g dark dairy free chocolate
200ml water

30g plain flour
50ml water
1tsp caster sugar

1tsp coffee granules
3tsp warm water
2tsp caster sugar

1. Make your rising mixture- heat 125ml of water to bath temp, add 2tablespoons of the wholemeal flour and the 14g yeast to water and mix. Leave for about ten minutes- the mixture isn’t ready until it starts to ‘grow’ – this happens after 5 minutes rapidly! Ensure the mixture looks like the one on the right when ready! If not make a new batch again.

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2. Put the whole meal flour, cocoa powder, caster sugar and spices into a bowl and mix together
3. Dried fruit- cut the figs and dates into raisin sized pieces. Add these to the flour mixture and combine
4. Add the oil to this mixture and the salt in one side of the bowl. Add the yeast mixture once ready to the opposite side of the salt
5. Add an additional 200ml of warm water and Mix with a dough hook speed 3 ish for 10 mins
6. The dough will form together but stay slightly sticky! Once combined kneed for a few minutes by hand to get a feel of the dough
7. Place into a greased bowl and leave in a warm place for just over an hour, the dough should have doubled in size!

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8. Beat the dough down knocking all the air out and ADD THE CHOCOLATE. Kneed to distribute and split into 12 even pieces and roll into shapes- place into grease proof paper lined tins- I made do with the shapes I had! Leave again for at least another half an hour, they will have grown to almost double again

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9. Make the cross paste, mix the flour sugar and water together, pipe of top in crosses

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10. Put in at gas 5, 200degrees oven for 20mins- check the bottom for a hollow noise, then they’re done!
11. Make the coffee glaze- heat the coffee, water and sugar in a pan until boiling- boil for a few minutes until noticeably thickened- add to the buns straight away!

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Becky xxx

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