Party Hummus


If you are hosting drinks and nibbles in these festive times it could be nice to know that you can be in charge of your party food. Hummus is one of those essentials that you can easily overlook. You assume it will be at your ready in the shop, only to find that the world was thinking the same thing. Don’t panic! Do a GIANT batch of home made hummus a few days before your event (hummus will last at least four days in the fridge) to ensure you have one less thing to worry about. I still find it amazing that a bag of dried chickpeas become something so delicious. Continue reading “Party Hummus”

Sunday Greens


There’s generally not an awful lot going on in my fridge on a sunday night which means that whatever is left from the weekend tends to become my dinner. Tonight was no exception. I still had plenty of kale from my Abel&Cole delivery (they give you a mountain of kale in their juice box) so I chopped a stick of celery, shredded a carrot, added half a can of organic chickpeas and made my favorite dressing, a ginger & sesame combo which I’ve bastardised from a recipe by Kris Carr. Timeless and gorgeous. I massaged the kale and veg mixture with some sea salt and olive oil to get the stiffness out of the kale (this only takes a couple of minutes but it makes all the difference so it is well worth it) and then poured the dressing generously over the lot. Simple yet delicious. X

Sunday Greens


3 large stalks of kale (remove the thick stalks, just use the curly leafy bit)

1 stick celery, chopped

1/2 yellow pepper

10 mini coctail gherkins

1 carrot, grated

1/2 can organic chickpeas

1/2 head of steamed broccoli


1″ piece of ginger root

2 tbsp mellow miso paste

1 tsp sesame oil (go easy)

Dash of soya or tamari sauce

1/2 lime (but I had run out and used 1/2 lemon, still good)

1-2 tbsp olive oil

2 tbsp water

sea salt to taste

Wash all veggies and remove coarse stalks from kale. Place all veg apart from chick peas (unless you like them mushy) gherkins and broccoli in bowl and start massaging mixture with a dash of olive oil and sea salt to wilt kale that can be a bit rough if left to its own devices. Once ‘massaged’ add the chickpeas, broccoli florets and gherkins and set aside.

For the dressing I use a hand mixer and the tall, thin jug that comes with it. It is perfect for making liquids. Place all ingredients for the dressing in the jug and blitz with the hand mixer until everything is thoroughly mixed and has turned into a dressing like consistency. Some like a stronger taste of sesame and others the taste of ginger so play with the flavours to find out what works for you. If too thick add more water but be aware – a little goes a long way. Pour over the vegetables and enjoy this filling plate of goodness on a sunday night. Enjoy! x



Pic n mix lunch

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I find that in order to stick to a greenish diet without deviating, it is pivotal to have most ingredients prepared and available at a moments notice. It has got to be easy and it has got to be quick. Make it complicated and you’ll head for the cheese sandwich and bag of crisps before you know it.

Instead, think yesterday’s cooked quinoa or a bit of left-over brown rice, think a bowl of cherry tomatoes that can easily be chopped and mixed with some olive oil, sea salt, basil and apple cider vinegar. Add to that some fresh greens just waiting to be steamed for a minute or two (kale, spinach, asparagus etc). Perhaps even a bit of left over fish from last nights dinner. All of these ingredients enables you to whip up a fab lunch in a jiffy. Top it all off with freshly made dressing and you have yourself a meal that means business. Here is what I did for a recent lunch:

Pic n mix lunch:

5 cherry tomatoes roughly chopped up

Bit of basil

1 charlotte onion, finely chopped

Olive oil, big glug

Apple cider vinegar, 1 tbsp

Sea salt to taste

Chilli flakes to taste

Handful of kale

Handful of spinach

Toasted sesame seeds

Small bunch of baby asparagus

1 cup of quinoa

1 piece left over salmon


1″ ginger root

1 tbsp miso paste

2 tbsp olive oil

2 tbsp soy sauce

1/2 lime

1/4 to 1/2 cup of water

sea salt to taste

Mix the chopped cherry tomatoes together with the onion, basil, salt, pepper and apple cider vinegar – let sit for a few minutes to infuse. In the meantime steam kale and spinach for a couple of minutes until wilted. Remove and put on plate to chill slightly. When cooled down add the toasted sesame seeds on top. Put asparagus in the steamer, same water, and steam for a minute or two. Turn off heat and put to side to cool slightly. With a hand blender mix all the ingredients for the dressing until desired consistency. This takes approximately 1 minute.

Arrange the salmon, veggies and quinoa on a plate and drizzle dressing liberally. Enjoy x




Brekkie green style


This morning I am heading off to Ignite, a two-day seminar in London on how to live your life more authentically. Heady stuff! It is going to be intense and possibly life changing and therefore I need robust fuel to sustain me for a long day. A rich green smoothie is always a great brekkie option and that is what I have chosen today. In addition I have added my all time favorite snack – avocado on Finn Crisp with sliced tomatoes. Simple, tasty and gloriously healthy. Happy saturday x


1 cup kale

1 cup spinach

1 banana

1/2 cucumber

1 tbsp coconut oil

juice of 1/2 lemon

1 tbsp ground flax seeds

1 tsp Spirulina powder

2 cups water (or more if you want the consistency to be more liquid)

Blend away until all mixed and enjoy immediately. The nutrients do not like to hang around for too long.

Avocado on Finn Crisp:

Finn Crisp slices ( I use the original version)

Mashed avocado

Slices of tomato

Squeeze of lemon

Black pepper

Sea salt/Himalayan pink salt