Basic Lemon Infused Sweet Potato Dip

My friend and I recently went to eat at The Good Life Eatery on 59 Sloane Avenue in London for lunch and I had their sweet potato dip. It was obviously so simple to make but tasted absolutely d e v i n e! I wanted to make my own so I've started by making a basic recipe which only requires a few ingredients. I've said it before and I'm not ashamed to say again that I'm completely obsessed with sweet potatoes and I'll choose them over ordinary potatoes any day of the week. This dip is perfect appetizer for dinner parties or a fantastic addition to any healthy lunch or salad.

Sweet potatoes: eating your ABC's as easy as 1,2,3. What on earth is she on about you may ask?! Well, just one cup of sweet potato packs an incredible 769% of your daily needs of vitamin A, along with fantastic doses of vitamins C and B, especially B6. These orange beauties are also a complex carb, which means they take longer to be broken down into glucose into your blood, making them a prolonged energy source that will stabilise your blood sugar levels without you craving highly sugary foods. 

Makes 1 small bowl (as pictured)

1 medium sweet potato

1/2 a fresh lemon

a pinch of salt 

paprika or chilli flakes to serve

chopped coriander to decorate

Method

- Peel then chop the sweet potato into small pieces. Steam for about 15/20 minutes or until really soft so you can mash with a fork. 

- Remove the sweet potatoes from the steamer, add the salt and lemon juice into the sweet potato and mash with a fork or a potato masher until smooth. Put into a presentable bowl and serve warm or cold with a sprinkling of paprika or chilli flakes. 

Quick. Simple. Delicious.

Overnight Chai Seed Pudding & A Little Confession...

I've got a confession to make. I said that everything on this blog will be available from the supermarket.. yes, this is true apart from one tiny weeny ingredient, chai seeds. Until recently, I didn't even know they existed, but I must confess that I try to have them as part of my diet every day now! They are the one superfood I highly recommend you add to your food cabinet ASAP and I will explain to you in 6 bullet points why they're so amazing..

• They're a great source of cell-strengthening omega-3 fatty acids that reduce skin inflammation and protect the skin from sun damage. 
• The omega-3 fatty acids keep your heart healthy, lower blood cholesterol and pressure, which work to reduce your risk of cardiovascular and heart disease. 
• Just two tablespoons of these little gems give you an amazing 10g of fibre which is almost half of your daily dietary requirements. Fibre keeps you feeling fuller for longer and will make you excrete waste of toxins and waste from the body more often. 
• Chai seeds ability to keep you feeling full and to stop unhealthy cravings is possible because they can absorb up to 10 times their weight in liquid once eaten, which is incredible!
• Chai seeds are a complete protein. So what is a 'complete protein?' It's a source of protein that contains all of the nine essential amino acids necessary for our dietary needs. 
• B E Y O N C É eats chai seed puddings…need I say more?

They also reduce depression levels, improve cognitive function and promote healthy skin, hair and nails making you happier, smarter and prettier - simply marvellous.  If that can't tempt you to get these bad boys then nothing will! They're not overly expensive as I bought 450g of the unprocessed seeds  from Whole Foods Market on Kensington High Street for £9.99 and I'm sure that if you hunt around online, you'll find them for cheaper.

I mentioned above that they can absorb up to 10 times their weight in liquid once eaten. Therefore, when you put them in water or milk, they expand to form a gel-like texture. I have to admit, when I made this recipe for the first time, I thought it looked a little like frogs spawn. Sorry, I probably am making it sound really unappetising BUT I'm just being honest with you. Regardless of its bazaar look, it's extremely good and the perfect way to add chai seeds to your diet.

This recipe is arguably the simplest breakfast or pudding to make in the world. It's nothing more than chai seeds, milk, banana, cinnamon, vanilla extract and (optional) oats all mixed up. 

Serves 1 

3 dessert spoons of chai seeds

1 ripe banana

1 dessert spoon of oats (optional)

1 level teaspoon of cinnamon

1 teaspoon of vanilla extract

1/4 cup of milk (normal, almond, coconut)

1/4 cup of water

Toppings

Fresh fruit - banana, blueberries, strawberries

Cinnamon

Yoghurt

Desiccated coconut

Maple Syrup

Pistachios 

Method

- Mash up the banana with a fork in a medium sized breakfast bowl. Stir in all of the other ingredients, cover with cling film and leave in the refrigerator over night or for at least 4 hours. 

- Apply desired toppings and enjoy!

Blueberry Pancakes

I think it's fair to say that I am a huge pancake lover. They are the perfect weekend guilt-free treat that will keep you going throughout the morning. I've been wanting to make blueberry pancakes for a while now, but every time I buy them, they're the first item I pick out of the shopping bag to snack on and before I know it, they're all gone. This week, I resisted the temptation and was able to make these little pancake beauties.  Blueberries  have one of the highest antioxidant levels of any food on the planet which are essential for good health and supporting your nervous system. They also have a low glycaemic index (G.I), which helps to maintain balanced blood sugar levels. They've also been proven to lower fat levels and just one serving contains 25% of your daily required vitamin C intake. 

The blend of the bananas with the oats and flax makes each pancake deliciously thick and squishy in the middle. Every now and then you'll get a blueberry explode with its juicy goodness in your mouth that combines beautifully with the warm cinnamon and the sweet maple syrup. They're quick and super easy to make and topped with a generous dollop of natural yoghurt, they'll be devoured in minutes.

Makes 1 batch of 5 pancakes

1/2 cup of organic oats

2 heaped dessert spoons of milled flaxseed

1 ripe banana

1 handful of blueberries

1/4 cup water 

1/4 cup milk 

1 dessert spoon of pure maple syrup 

1 heaped teaspoon ground cinnamon

small knob of butter (or coconut oil) for frying

Toppings

Natural yoghurt (I like alpro soya) 

Handful of blueberries

Pure maple syrup

Sliced strawberries

Sliced Banana

Method 

- Put all the ingredients apart from the blueberries into a blender and blend until smooth.

- Once the mixture is smooth, stir in the blueberries. The mixture should turn out thick, not too runny. Add a dash of water if it's too thick. 

- Place a large saucepan onto the heath for a minute of two until really hot then grease with the butter. 

- Then place 5 heaped dessert spoons of the mix into the pan in pancake shapes, using the spoon to shape them. After about a minute, check the bottom of the pancake, if it has turned brown, flip it over and allow the other side to cook for another minute. If your pan isn't large enough to do them all at once, just cook them separately.

- Stack the pancakes with some blueberries in between each layer.

Have a wonderful day!

Salmon with Summer Veg

Delicious simplicity. This salmon dish is just about as healthy as you're going to get and what's better, it only takes 15 minutes to make. I'm obsessed with kale and courgettes at the moment. I've had them nearly every day this week because they go so well together and are also quick to make as you can steam them together to save time. In my steamy salad recipe, I talked about the amazing health benefits of kale and it really does blow me away! It contains more iron than beef and more calcium than milk per calorie. Just one cup of kale gives more than 1,000% of your daily intake of vitamin K which supports good blood regulation. It also contains nearly four times your recommended intake of vitamin A and 100% of your vitamin C that together support bone and skin health and strengthen the immune system. Courgettes are also super healthy too! Not only are they low in calories, but they're rich in nutrients like magnesium and potassium which help to normalise blood pressure. The vitamin C content along with carotenoids stops the oxidation of bad cholesterol in the blood, thus preventing the occurrence of strokes and heart attacks. This is quick and cheap to make with a high nutritional value, so really is the perfect student meal to make. 

Serves 2

2 salmon fillets

1 tbsp of olive oil

1/2 pepper

1/2 tin chopped tomatoes

1 spring onion, finely chopped

2 handfuls of kale

1/2 a large courgette, sliced

1/2 onion, diced

salt & pepper to taste

Method

- Put a large frying pan on over a high heat and add the olive oil and the diced onion and fry for 6 minutes. 

- Put a pan on half filled with water and bring to the boil. Steam the kale for 5 minutes then add the sliced courgettes and steam for a further 3 minutes.

- Add the sliced pepper to the onions and fry for 3 minutes. Season the salmon and add to the same frying pan and fry for 2 minutes each side or until a pale pink throughout with a golden, crisp outer. Once the salmon is cooked remove from the pan. Add the chopped tomatoes and seasoning to the frying pan and stir for a couple of minutes until the tomato starts to boil. Then add the salmon again.

- Put the tomato sauce onto a plate then add the courgette and kale on top (as above) and season well. Place the salmon on top and scatter the chopped spring onions over the salmon. Drizzle with olive oil and enjoy!

Steamy Salad

I love a good salad. It fills you up the perfect amount without leaving you feeling stuffed and sleepy. Salads don't always have to be cold and consist of a handful lettuce leaves. There's nothing more annoying for me when I order a salad in a restaurant and all I get is a bowl full of salad, a few tomatoes, shredded chicken and croutons. Worst of all, it can set you back about £8 and really does not seem worth it when you can make something much more fulfilling and delicious at home. 

This steamy salad is quite literally completely steamed! It takes no longer than 15 minutes to make and it is so delicious simply served with a drizzle of extra virgin olive oil. This salad is super healthy and packed with health benefits. Best of all, it contains two of my favourite ingredients: sweet potato and avocado. Absolute heaven. Sweet Potatoes are packed with vitamin A, which is essential for strengthening your bodies immunity against infection. By adding the extra virgin olive oil and avocado to the sweet potato, you can get the full health benefits of the antioxidant beta-carotene. I've talked a lot about avocados but they're one of the healthiest foods on the planet containing in excess of 25 nutrients.  Kale leaves are genuinely the kings of nutrition. Did you know it contains more iron than beef and more calcium than milk per calorie?! But it doesn't stop there. Just one cup of kale gives more than 1,000% of your daily intake of vitamin K which supports good blood regulation. It also contains nearly four times your recommended intake of vitamin A and 100% of your vitamin C that together support bone and skin health and strengthen the immune system. I could go on and on, but I wont. It's just amazing and one of the most underrated vegetables on our supermarket shelves today. 

Serves 2 

1 large sweet potato

2 large tomatoes 

1 spring onion

1/2 avocado

1 handfuls of kale

1/2 courgette 

1-2 tsp paprika (to taste)

salt & pepper

extra virgin olive oil

Method 

- Put a large pan of water onto boil then simmer over a medium-low heat. Peel and chop up the sweet potato into medium sized chunks. Steam the sweet potatoes for 7 minutes. Add the kale to the sweet potatoes and steam for a further 4 minutes. Slice the courgette and add to the kale and sweet potatoes steaming further two minutes. Season with salt and pepper and stir in the paprika. 

- Slice the tomatoes, spring onion and avocado. Once the courgette is soft and ready, remove the pan from the heat. Add the tomatoes and spring onion and gently mix in. 

- To serve, add the sliced avocado and drizzle with extra virgin olive oil.

Top tip: Add some feta cheese for added flavour. 

Enjoy! 

Summer Spaghetti with Anchovies & Capers

I was shocked to read that in the UK, adult obesity levels have almost quadrupled in the last twenty five years. One excuse we've heard time and time again is that healthy foods are much more expensive than unhealthy foods. This excuse is completely wrong. You can make healthy meals as cheap as you want them to be! This summer spaghetti is a fantastic example of how you can eat healthy for less. I calculated that this delicious and nutritious meal pictured above costs £1.16 to make and if you have a very large appetite, £2.32. A singular Big Mac from McDonalds would set you back £2.59, not to mention the 24g of fat and 2.1g of salt. I know what I would rather have. I believe the real reason people would opt for the Big Mac is because of it's convenience. If you want to be healthy, it's as simple as having a positive attitude about healthy food and not being lazy. Meals like this take no more then 15 minutes to make and are a million times better for our waistlines. Now I know that my opinion is never going to solve the UK's obesity problems, but I'm just trying to put across my point that healthy eating is not expensive, just requires a tiny little bit more time and effort. 

Anchovies have many nutritional benefits. They're bursting full of vitamin A, which is essential for bone growth, reproduction and cell division. They're also a rich source of vitamin C, that vitamin we're all told about when we're younger that's important for the development of strong bones and teeth. 

Capers are also a great low calorie addition to a meal or dish. They're bursting with flavour and also give this dish a modest nutritional boost with no added fat. 

Serves 2

1 tin chopped tomatoes 

10 anchovy fillets

2 dessert spoons of drained capers

pepper to taste

150g wholeweat spaghetti

Method

- Put the spaghetti into a pan of boiling water and leave the pasta to simmer for 8-10 minutes. 

- Put the chopped tomatoes, pepper, anchovies and capers into a separate pan. Leave to simmer over a medium-low heat for 5 minutes.

- Drain the pasta and stir into the tomato sauce. 

Serve and enjoy! 

Savoury Pancakes with Avocado & Feta

Like a dog isn't just for Christmas, a pancake isn't just for pancake day. It was one of those days, when you look into the fridge and get that despaired feeling - how on earth am I going to make dinner with any of this? I always have plenty of eggs from my chickens and in the fridge I managed to find an avocado, one spring onion, some feta and a pint of milk. Great, so now what -  Scrambled egg? Omelette? In the larder, I found two more ingredients: flour and a large pot of sun dried tomatoes. Hey presto, savoury pancakes it is!

Savoury pancakes really are the ultimate dish to make when you look into an empty fridge or you simply just want to use up that last knob of cheese or that sad-looking spring onion. They're so fantastically simple and quick to make and best of all, they're so delicious. You can use the pancake mix as a base, then literally add any savoury topping you want. Whether it be ham and cheese, chorizo and onions or feta and avocado, I'll guarantee you it'll be delicious. 

This avocado and feta pancake is super healthy too! Avocados are one of the healthiest foods on the planet as they contain in excess of 25 essential nutrients. They also have some pretty awesome anti-inflammatory properties which have been well documented to help a range of illnesses caused by excess inflammation. On top of this, they help to increase nutrient absorption of other foods, they're high in fibre and provide a great dosage of vitamin K, essential for good blood sugar regulation. Needless to say, just the avocado alone makes these pancakes super heathy!

Feta is a healthy alternative to many other types of cheese, such as cheddar as it's lower in calories and fat. Spring onions naturally contain more plant-derived antioxidants and dietary fibre than onions and shallots. They also are packed with essential vitamins and are in fact one of the richest sources of vitamin K. I could go on for ever about the health benefits of these pancakes but I think it's about time we start cooking!

Makes 1 large pancake 

Pancake mix 

1 free range egg

15g wholemeal flour

15g plain flour 

100ml/3.5 fl.oz of milk

salt & pepper to taste

tiny knob of butter

Topping

50g of greek feta 

5 sun dried tomatoes, sliced

1/2 avocado

1 spring onion, finely sliced

Method

- In a large bowl, beat the egg. Add the flour and beat again. Then add milk and a light seasoning. 

- Put a large frying pan over high heat until very hot. Add the knob of butter and grease the pan to ensure the pancake doesn't stick. Then put the pan over a medium-low heat. Pour the batter mix into the pan and immediately tilt the pan side to side to get a thin, even layer of batter covering the base of the pan.

- Cook for about 30 seconds or until the underside is golden and flip with a palette knife. 

- Immediately add the toppings and fold the pancake in half, then half again. Slide the pancake onto a plate to serve. 

Top tip: If you have a very large pancake and struggle flipping it without breaking it, just leave it for 20-30 seconds longer, add the toppings, fold then serve. I had to do this and it still tasted great!

Enjoy!

Diced Lamb with Creamy Tomato Sauce & Quinoa

This lamb dish is beautifully simple and fantastically creamy, with a punchy paprika kick. It's certainly a dish to make when time and an endless supply of ingredients aren't on your side, but you still want something super light, healthy and nutritious to eat. Students, take note! 

I am a big meat eater and absolutely adore lamb. For me, there is nothing better than enjoying a roast leg of lamb, stuffed with apricots and a good serving of rosemary roast potatoes. However, when you are pushed for time, I'm sure roasting a leg of lamb wouldn't be top of your 'to do' list. This recipe is a creamy meaty delight and you will love it.  Don't be scared off by the term 'creamy'. It suggests that the recipe is highly calorific and high in fat, but this is certainly not the case. The secret behind it's creaminess is thanks to Total 0% plain greek yoghurt. It's thickening and fat free so therefore a great addition to any tomato sauce. 

Serves 2 

1 tin of chopped tomatoes 

1/4 of a freshly grounded nutmeg 

1 1/2 tsp paprika 

1 tsp ground cumin

300g diced lamb

salt & pepper to taste 

olive oil

1 spring onion, finely sliced.

3 dessert spoons total 0% plain yoghurt

2 cups quinoa, 4 cups water

Method

- Put a pan of water onto boil over high heat. Add the quinoa and a pinch of salt. Allow to simmer for 10-12 minutes. If it starts to boil dry, add a little more water. 

- In a large bowl, stir in the nutmeg, paprika, cumin & seasoning to the diced lamb. Put a pan onto high heat, add a drizzle of olive oil and cook the lamb for about 3 minutes or starting to turn golden brown. Stir in the tomato sauce and the yoghurt to the lamb. Let it simmer for a couple of minutes and until the lamb is golden brown. Taste and add more spices/ seasoning accordingly. 

- Whilst the lamb is simmering on a low heat, finely slice the spring onions. Once the quinoa is cooked, remove from the heat and stir in the spring onions.

Serve and enjoy! 

10 Minute Banana & Blueberry Pancakes

After the great success of my coconut, maple and chai seed pancakes, I've been craving pancakes ever since. I was listening to Jack Johnson's album and one of my favourite songs of his came on, 'banana pancakes'. I've always thought it was such a ridiculous thing to sing about and that he had gone slightly mad…but how wrong I was. Let's have a look at some of the lyrics to his song: 

' waking up to early, maybe we could sleep in, make you banana pancakes, pretend that it's the weekend now.' 

Oh JJ, marry me?! He has just got it completely right. Wake up early, make banana pancakes and forget about the rest of the world. That is exactly what I did and how I came up with this recipe. Never did I think I would get recipe inspiration from a song. 

Banana's are a great source of energy, fibre, vitamins and minerals. Did you know that just one banana supplies 35% of  your daily vitamin B-6 requirement that is essential for the production of new cells?! Blueberries are also a great superfood. Not only are they packed with fibre, vitamins and minerals but they also contain several phytochemicals that we never hear about which give blueberries a load of heath benefits. This recipe is simple, quick and easy to make and requires so few ingredients. All you need are oats, nut butter, a banana, blueberries and water. It's the definition of simple goodness. 

Makes 5 small pancakes (serves 1)

1 ripe banana

30g blueberries

50g organic oats

1/4 cup of water

2 teaspoons of nut butter (I used almond butter)

1 dessert spoon flaxseed (optional)

pinch of salt

knob of butter or a little coconut oil to grease

Method

- Set aside 20g of the blueberries and 1/2 a banana. Put the oats, 1/2 banana, 10g of blueberries, water, nut butter and salt into a food processor and blend for about a minute until smooth. Stir in the 20g of blueberries and leave for a couple of minutes to allow the oats to absorb some of the moisture. 

- Heat up a non-stick frying pan until really hot and grease with the butter or coconut oil. Using a dessert spoon, place the mixture into the pan. You may have to do a couple of batches. Cook each side for about 1-2 minutes or until brown. You can tell the first side is done when you can start to see the mixture bubble. It's really important you don't flip the mixture too early. 

- Serve with a drizzle of maple syrup and the remaining 1/2 banana. 

Enjoy!

Fishy Fish Cakes with Coriander & Basil

Anyone who has been out for a meal with me will know that I am a huge fish cake fan. I think I can back this up with my Branca restaurant review…! When I have a fish cake, there is one thing that can really annoy me: an unbalanced potato to fish ratio. There is nothing worse than ordering a fishcake and all you can taste is potato. If I wanted a potato cake, I would have ordered a hash brown or a side of mash! OK, rant over but I hope you see my point. 

These fish cakes will never have the potato to fish ratio problem because guess what - they're 100% potato free! They're fresh, fulfilling and oh so fishy. They truly are the fishiest fish cakes around. You can make them in less than 20 minutes and they're so much better than shop bought ones because you can both control and know exactly what goes into them. If you make a large batch, you can always freeze them and save them to enjoy on another day. 

Makes 5 large fish cakes

50g hard white bread*

390g mixed fish (cod, salmon, smoked cod)

small handful fresh basil

small handful fresh coriander 

1 egg

 juice of 1/2 lime or lemon

salt & pepper to taste

olive oil

* I used stale bread as fresh isn't essential. 

Method

- Put the bread into the food processor until fine breadcrumbs are formed. Then add the egg, fresh fish, citrus juice, seasoning and fresh herbs and blitz until a soft paste is formed. 

- Divide the fish cake mixture into 5. Put a frying pan on high heat and add a lug of olive oil. Once the oil is nice and hot, add the fishcakes. You may need to cook them in two batches. Cook each side for 5 minutes until crisp and golden.

- Serve straight away with lemon halves for squeezing over, serve with beautiful veg or a crisp salad. I like to add a spoonful of mango chutney on the side for extra flavour. 

Enjoy!

Coconut, Maple & Chai Seed Pancakes

 I don't know about you, but I can't remember the last time I had pancakes. They're the perfect breakfast or brunch treat and they're just too good. When it's pancake day, I get so excited and try and grab every pancake topping out of the larder and cover the table in the assortment of sweet delights. My pancake topping list was endless: nutella, maple syrup, bananas, nuts, strawberries, lemon, honey, sugar…oh shrove Tuesdays, I'm glad you exist.  However, these are pancakes with a difference. They're a healthy alternative to the usual pancakes, packed with fibre, vitamins and minerals and do not need to be covered in the usual unhealthy sweet toppings as they're flavoursome enough by themselves! Just a teaspoon of maple syrup, a handful of fruit and a generous dollop of natural yoghurt is all you'll need to enjoy these pancake beauties. 

So how are these pancakes so healthy? 

Chai Seeds are a super food which are the perfect addition to any diet. They are in fact the highest plant based source of omega 3 fatty acids, which are essential for a healthy heart, lowering blood pressure and cholesterol and reducing your risk to cardiovascular and heart disease. They're a great source of fibre, and release their energy slowly which will keep you feeling full. Their ability to keep you feeling full is heightened by the fact that they can absorb up to ten times their weight in liquid, once eaten. Finally, they are fantastic sources of protein and minerals including iron, calcium, magnesium and zinc which are essential for a healthy body. 

Wholemeal Flour is used to replace plain, white flour. The word 'whole' refers that all of the gain is used and nothing is lost in the process of making the flour. Therefore, it has a higher content of protein, vitamins and minerals compared to white flour which is high in sugar and carbohydrates. 

Cinnamon has proved effects on lowering blood sugar levels and therefore a great addition to many breakfasts for people with type 2 diabetes as it improves the cells abilities to respond to insulin. 

The list goes on, but take my word for it, they're a lot more healthy than the high sugar, carbohydrate and fat content present in the traditional pancake. So go on, treat yourself to these pancake delights without worrying about the consequences.

Makes 5 small pancakes - Serves 1

1 tbsp Wholemeal plain flour

1 tsp chai seeds

1 dessert spoon desiccated coconut

1 tsp baking powder

1 tbsp maple syrup

1/4 tsp bicarbonate of soda

1/2 tsp cinnamon

1/4 tsp nutmeg

2 tbs (Oatly) milk

1/2 tsp butter (for pan)

Toppings 

1/2 Banana

Handful of strawberries

1 tsp desiccated coconut

1 tsp maple syrup
1 table spoon natural yoghurt

Method

- Simply mix all the ingredients together until a smooth, medium thickness mixture is formed. 

- Place a large saucepan on the heat for a minute or until really hot. Add the butter and using a paper towel, grease the whole of the pan. If you have an Aga, leave the lid off the medium ring for a couple of minutes and grease the hot plate as no pan is needed. 

- Put 5 heaped dessert spoons of the pancake mixture onto the heat and turn over once you can start to see tiny bubbles form on the mixtures surface. They should take no longer than 1 minute each side.

- Serve and add the toppings. I like to put sliced strawberries in between each layer then decorate with the fruit, coconut and maple syrup on top. 

Top tip: I always do a trial run with the pancake mix before I do the bulk of the mixture. Therefore, add 1 tsp of the mixture to the heat for a mini pancake trial run to check the pans temperature isn't too hot. 

Have a lovely day and enjoy!

10 Minute Peach & Raspberry Crumble

I absolutely love crumble. It is such a crowd pleaser and I don't think a traditional English Sunday Roast would be the same without without one. When the family are all together, I would not even hesitate about making a large crumble that I can stick into the oven just before we sit down to eat our main course. However, when cooking for yourself (like moi...) it's a little different. I didn't want to make something that would take 30 minutes or more in the oven. I wanted something that would be ready to eat under 15 minutes with a health kick twist I'd never tasted before. Therefore, I picked some of my favourite ingredients from past recipes I've posted on this blog and made them into a marvellous crunchy crumble that would give any other traditional crumble a run for its money. 

Healthy sweet dishes are the best as they're completely guilt free and still sensationally satisfying. The traditional flour has been replaced by crunchy desiccated coconut, fibrous oats and magical milled flaxseed, while the butter has been replaced with pure maple syrup. Did you know that despite maple syrup's high sugar content, pure maple syrup is a much healthier sweetener than processed white sugar, which is stripped of its nutrients in manufacturing. In fact, a ¼ ; cup serving of maple syrup contains more calcium than the same amount of milk and more potassium than a banana! It’s also a good source of magnesium, phosphorus, zinc and iron.

Serves 1 

2 dessert spoons organic oats

2 dessert spoons pure maple syrup

1 1/2 dessert spoons desiccated coconut

1 dessert spoon flaxseed (with biocultures & vitamin D)

3/4 teaspoon ground cinnamon

1/2 can halved peaches

6 fresh raspberries

Method

- Preheat oven 200 celsius, (392 F), Gas Mark 6 and find 1 ramekin. 

- Slice the two peach halves and put in a high watt microwave for 1 minute. Remove then and add the raspberries and put in for a further 30 seconds.

- Place the oats, flaxseed, cinnamon, maple syrup and coconut into a pan and delicately heat on a medium to low heat, stirring often for 3 minutes.

- Put the sliced peach and raspberries into the base of the ramekin and cover with the crunchy oat topping. 

- Place the ramekin in the oven and allow to cook for 5 minutes. Remove and serve with raspberries and cream. 

Enjoy!