Certain dishes evoke a great deal of nostalgia. It’s a little trip back to your childhood, a holiday, your nan’s kitchen etc etc. This recipe is a fully nostalgic one for me, taking me straight to my childhood home of Transylvania. At the time of growing up, imported food was still exceptionally rare. (Post-communism had its merits, albeit none that I truly appreciated at the time.) The lack of imported food meant we had to entirely rely on seasonal produce, preserve foods when there was a glut and make the best of every morsel of every foodstuff. It’s a hipster dream now but back then it was ..read more

There are so many reasons to cook more wild venison. First, it’s hugely nutritious, boasting higher protein levels than other red meat sources and more of the hard-to-find minerals zinc and selenium. It is also very lean, meaning we don’t need to worry about saturated fats. (FYI - I don’t worry about saturated fats.) Second, it is actually sustainable. Yes, sustainable red meat exists. Venison is perhaps on top of that list. The thing with deer in the UK is they don’t have a natural predator. Thanks to this, coupled with an abundant supply of food and the introduction of non-native deer spec ..read more

Back in May, I was lucky enough to spend a day trout fishing. Let’s just say trout fishing isn’t my forte (yet) but it was a beautiful day and in an ode to making the most of it, I took myself on a foraging walk around the lakes. This Waldorf (ish) salad is a combination of ingredients that could be found in the vicinity of the fishing lake. (Plus some potatoes because carbs are a requirement.) It’s a beautiful play on flavoursome British ingredients that is reminiscent of the not-so-British Waldorf salad, except this version is clearly much better. On a nutritional note, the salad is fantast ..read more

During 2021 I ran a few online cookalongs with teens. The idea was to introduce them to more whole foods and help them to stop relying on processed foods. Herein lie some of the issues. The flavour profiles of vegetables and other whole foods can be a steep slope unless those foods have been introduced during early childhood. Quite literally, we are biologically programmed to think that vegetables are poisonous, unless, of course, we learn that they are ok. When children first start to crawl and walk, they’ll notoriously go through a fussy phase. Think about this way, they are learning about f ..read more

Yes, warm hummus as a base for meals is a thing and yes it is super tasty. Here is why I utterly adore this recipe: - The warm hummus base provides a good dose of plant-based protein - You can use up any veggies that are past their best for the topping. Just roast them up. - It’s a bowl of goodness that’s utterly brimming with nutrients. A friend once described it as ‘you can feel the goodness filling up your body with every mouthful’. - The price per portion is definitely on the very affordable end of the scale. Aka it is very cheap to make. Feel free to use shop-bought hummus if you are sho ..read more

I have an amazing treat for you. It’s no secret that I’m a fan of desserts and I’m especially fond of them if they are full of goodness. This berry cheesecake semifreddo(ish) dessert is just that. A higher protein treat full of nourishing berries and a base made of oats and seeds. It’s technically healthy enough for breakfast because if we think about it, it’s actually just berries, yogurt and granola. ? In case you aren’t familiar with semifreddo, it’s basically melting ice cream. Semifreddo = half frozen. Here is how to make it:     Ingredients for 4 generous portions For the oat ..read more

Then you’ll enjoy these cooling ice lollies of goodness. Reality: ice lollies are the easiest thing to make and can be useful in helping you get to that 10-a-day veg & fruit target. These pina colada(ish) ice lollies were made on a particularly warm day at the Ibiza retreat. In lieu of being in Ibiza, they are a nice cooling treat for warm British days too. As a bonus, they are full of nutrients. Here is how to make them: Ingredients to make approximately 8-10 ice lollies 1 ripe pineapple, the riper the better 4 kale leaves, stems included 1 lime, juice only Option: 1/2 a tin of coconut m ..read more

The skin is super good at showing us when we are low on nutrients or have just experienced a lovely (irony) bout of stress. Like many other organs of the body, the skin needs a lot of nutrients to remain in tip-top condition. Here are some of the nutrients that are especially important: Vitamin C & Zinc - these both help to repair the skin and assist in growing new healthy skin cells Vitamin A - this one helps to protect the skin and also plays a role in skin repair Healthy fats - yes, the skin needs fats, fats keep the moisture in and play a protective role Protein - this forms the main ..read more

Variations of this silky chocolate tart frequently make the yoga & nutrition retreat menu because it’s obscenely delicious. Think a crunchy base with salty pretzel and nutty peanut butter and a silky chocolate topping that melts in your mouth. To make it even better, it’s a total doddle to create. No baking, or baking ability, is required. Prep it ahead of time and you’ll have an impressive plant-based dessert to wow dinner party guests (or eat by yourself, I won’t judge). Serves: 8 Approximate time: 10-15 minutes to make plus 30 minutes in the freezer/ fridge to set Equipment needed: a g ..read more

I was deep into researching Spanish food for the Ibiza retreat held last April when I stumbled across a recipe for mole. It turns out the Spanish conquered a bit, leaving their influence on the food culture of whole swathes of South America. I was thankful for this discovery because the Ibiza retreats are fully vegetarian and Spanish cooking is anything but. Cue hours of South American food research and the discovery of green mole. Mole, arguably one of the shining stars of Latin American cuisine, is a sauce made from a combination of onion, chilli, nuts, seeds and fruit. It has a rich, sweet ..read more