Blueberry & Ginger Granola

Gluten-free – Grain-free – Dairy-free – Refined Sugar-free

Requires nuts & seeds to be soaked overnight.

This will keep for 3 weeks in an airtight container in the fridge.

This sugar-free granola makes a wonderful breakfast served on top of creamy coconut yogurt, or with cold coconut or nut milk. Add a handful of fresh berries and extra toppings of your choice (bee pollen, hemp seeds, chia seeds, goji berries, raisins etc.)

Makes around 10 servings


  • Food processor
  • Foil lined baking tray


  • 200g nuts of your choice – soaked overnight and then rinsed well
  • 200g mixed seeds – soaked overnight and then rinsed well
  • 150g fresh blueberries/1 punnet fresh blueberries
  • 5cm piece fresh root ginger, peeled and grated
  • 1 tbsp. coconut oil
  • 1 tsp. ground cinnamon
  • 1 vanilla pod, cut in half down the length
  • 100g dried blueberries
  • 100g dried coconut flakes


  1. Preheat the oven to 150 degrees.
  2. Place the nuts in the food processor and pulse until chopped into smaller pieces. Place the chopped nuts and seeds into a large mixing bowl.
  3. In a small pan place the blueberries, fresh ginger, coconut oil, cinnamon and the seeds scraped from the vanilla pod. Heat very gently, stirring, until the blueberries break down. Place the mixture into the food processor and blitz until smooth.
  4. Stir the blueberry mixture thoroughly into the nuts and seeds until everything is well coated.
  5. Line a large baking tray with tin foil. Spread the granola mixture out evenly until you have a layer only about 1cm thick.
  6. Bake in the oven for 30-40 minutes or until the granola is very dry but not burnt. I set a timer and check after every 10 minutes to ensure the granola does not burn. Turn after 20 minutes to ensure the granola cooks evenly. Sometimes I turn the oven off after 30 minutes and leave the granola with the oven door ajar to dry it out at a lower heat.
  7. Allow to cool and then mix in the dried blueberries and dried coconut flakes. Store in an airtight container.

Marinated Kale & Sweet Potato Salad

Serves 2


  • 1 sweet potato
  • 1 avocado
  • 12-15 cherry tomatoes (halved)
  • Handful of pumpkin and sesame seeds
  • 4 large handfuls of kale
  • Juice of 1 lemon
  • 1 garlic clove (crushed)
  • 2 tbsp. of olive oil
  • Salt and pepper


  1. Pre heat the oven to 200C
  2. Wash and chop the sweet potato into chunks
  3. Line a baking tray with foil and place sweet potato on it, bake in the oven for 15-20 minutes
  4. While the potato is cooking remove the kale leaves from their stems and discard the stems
  5. Mix up the crushed garlic, salt, pepper, olive oil and lemon juice into a dressing
  6. Put the kale in a large bowl, massage the dressing into the leaves and leave to marinate
  7. Peel and de-stone the avocado and slice
  8. Add the tomatoes, cooked sweet potato and pumpkin and sesame seeds to the kale and mix together
  9. Serve into bowls and layer the sliced avocado on top before serving


Yellow Chicken/Prawn Curry

Serves 4


For the curry paste:

  • 1 red and one yellow pepper chopped
  • 2 sticks of lemon grass chopped
  • 1 red chilli (use more for a hotter curry) roughly chopped
  • 1 red onion chopped
  • 1 white onion chopped
  • 3 cloves of garlic peeled
  • Handful of fresh coriander
  • Thumb size piece of fresh ginger roughly chopped (use 1 tsp. ground ginger if you prefer)
  • 1 tsp. of ground cumin
  • 1 tsp. of paprika
  • 1 tsp. ground turmeric
  • 2 cans of coconut milk


  • 400g peeled prawns or 3-4 chicken breasts, chopped into pieces
  • 1 fresh cauliflower per 2 people for cauliflower rice


  1. Chop and prepare the paste ingredients, then add to a mixing bowl along with the spices
  2. Blend all together in a food processor or blender to make the curry paste – it will be a lovely rich yellow colour
  3. Add the 2 cans of coconut milk to the paste (use the whole can) and blend together thoroughly
  4. Transfer to a saucepan and gently heat the sauce for 10 minutes (don’t allow to boil)
  5. While the sauce is cooking heat the chicken or prawns in a frying pan or wok (5- 7mins for prawns, 10-12 for chicken – ensure chicken is cooked through) on medium heat, take off the heat and add to the curry sauce and continue to cook (2-3 minutes for prawns, 5-7 for chicken)
  6. Serve this with cauliflower rice. To make the rice, simply grate cauliflower into a pan or blitz in a food processor then add to the pan. Add 1 tbsp. of olive oil & heat gently on low heat stirring occasionally for 10 minutes.
  7. Top Tip: This curry works really well with either chicken or prawn but you could also use this sauce with white fish