Preparation Time 15 min Cooking Time 10 min   Ingredients 14 pcs. (165 g) Prawns, raw, frozen 50 g Mango, frozen ¼ pc. 35 g Avocado, ripe 30 g Edamame, cooked and…

This recipe is simple, suits vegetarians and vegans, delicious with shredded chicken for meat eaters, and can be adapted for coeliacs with the replacement…

It’s that festive time of year again and we are looking for foods that are more hearty and just give us that cosy feeling….

I am in love with cheesecake and wanted to find a way to make it slightly healthy (I did say slightly), so I could…

We all know I am a huge fan of pizza, but since finding out I am an intolerance to gluten I have found it…

Slaw always reminds me of my childhood, those long country walks I use to take with my mum, picking the local berries and stopping…

I am such a fan of pesto and this vegan recipe from Steph at The Quarter Life Health Project is absolutely amazing! Serves 2 –…

A total winner for this festival season, and I can not recommend these chutneys enough . . .   Serves: 4 as a starter or 2…

A fresh and delicious variation of the traditional Spanish Gazpacho dish. This detox version is a lot healthier as it isn’t filled with breadcrumbs…

This makes perfect vegetarian lunch, simply serve with cous cous/rice/quinoa – whatever you fancy really!   Ingredients: 6 aubergines 1 red onion, chopped 1 red pepper, chopped 1 400g tin…

This Thai Miso Curry is a great recipe from The Reset Button Retreat, I made a few alterations to Irvaan Dolley’s recipe, but the…

Ingredients: 700g sea bass fillets, boned and scaled 1 400ml tin of coconut milk 3-5cm ginger, peeled and grated 3 garlic cloves 1 red chilli 2 tsp sesame oil 4-6…