Vilma, reporting live from London

Tumeric porriage

This porriage is so filling and fragrant, a perfect treat for breakfast.

To serve 3 you’ll need:

2 apple

Thumb size ginger root

1 cup of oats oats

3 tbsp chia seeds

1 tsp turmeric

1 tap cinnamon

1 1/2 cups of water

hanfdul of raisins

Pinch of salt


Coarsely grate the apple, leaving the skin on and then grate the ginger root. Add this to a saucepan with the juices, as well as the porridge oats, chia seeds, turmeric, cinnamon, raisins, pinch of salt and water.

Stir altogether and let this cook on a medium heat for about about 3 minutes, whilst stirring, until the liquid has been absorbed and the porridge becomes hot and creamy.
Top it with maple syrup, clementine and dried mulberries.

Pumpkin pie

This pumpkin pie is a dream. It’s so creamy and full of flavour. The chocolate base gives the pie a lovely crunch whilst cloves & cinnamon add a subtle fragrance.


1 cup of oats – milled

1/2 cup of almonds

3 tbsp raw cocoa powder

3 tbsp maple syrup

2 tbsp melted coconut butter


1/2 small pumpkin (approx 500g)

1 tsp cinnamon

1 tsp dried ginger

6 cloves (grinded in pestle & mortar)

1/2 cup milled oats

3 tbsp chia seeds

3 tbsp maple syrup


1 ripe banana

1 ripe avocado

6 dates

1 tbsp date syrup

1 tbsp coconut oil

2 tbsp cocoa powder

1 tbsp cinnamon


1 handful of handchopped roasted almonds

Preheat the oven to 180C degrees.

Start off by preparing the pumpkin. Peel off the skin and cut in small chunks. Put in a pot with cold water, 1 cinnamon stick & 6 cloves. Bring to boil and simmer for about 20mins or until the pumpkin becomes really soft.

Whilst the pumpkin is simmering, take all ingredients for the cake base and mix together well. Line the mix in a cake tin and bake for approx 10mins so the mix settles. Be careful not to burn it. Set aside to cool for 20mins.

When the pumpkin is ready, drain the liquid and remove the cinnamon stick & cloves. Take the rest of the ingredients for the filling and mash them together using a fork (if you like a smoother consistency use a blender). The pie filling should form an almost dough-like consistency. If it’s a bit runny, add more oat flour until the pie forms a firmer consistency, otherwise it will come out soggy.

Pour the pie mix onto the cake base and bake for 40mins. When ready, set aside to cool for an hour.

Whilst the pie is resting, take all the icing ingredients and mash them into a smooth consistency. Spread over the pie and garnish with some hand chopped roasted almonds.

Nut free sweet potato brownies

These brownies are so incredibly mooreish and gooey I nearly finished the whole tray in one go!

For the Brownies you’ll need

500g of sweet potatoes (about 2 medium)

1 cup of ground oats

3 tbsp chia seeds

2 tablespoons of melted coconut oil

6 tablespoons of raw cacao powder

6 tablespoons of pure maple syrup

For the Icing:

2 tablespoons of coconut oil

1 tablespoon of maple syrup

2 tablespoons of cacao powder

2 tablespoons of pumpkin seed butter

Start by pre-heating the oven to 180C (fan), then peel the sweet potatoes. Cut them into chunks and place into a steamer for about 30 min, until they become soft.

Once they are perfectly soft and beginning to fall apart remove them and mash them with a fork.

Put the remaining ingredients into a bowl, before mixing in the sweet potato and stir well.
Place into a lined baking dish and cook for about 30-40mins, until you can pierce the brownie with a fork and bring it out dry.

While the brownies are cooking make the icing by melting all the ingredients together and stirring well, then place in the freezer for 20 minutes to firm up a bit.

Leave brownies to cool completely before icing otherwise your icing will melt. Spread the icing on top, cut into squares and dig in!

Dark vegan Snickers bars

Dark vegan snickers bars. I’m in heaven.

To make a batch you’ll need:

200g raw cocoa powder

100g cocoa butter

3 tbsp date syrup

1 cup of unsalted peanuts (skin on)

1 cup of dates

Pinch of salt

Start off by gently roasting peanuts. When roasted, remove the skin – this is important as the skin may make your snicker bars slightly bitter. Mill half of the peanuts into a coarse flour and leave the rest of the nuts aside.

Next blend the dates and peanut flour together until a smooth caramel forms. Add a pinch of salt.

Continue by melting cocoa butter and adding cocoa powder and date syrup. Pour half of the mix into a lined loaf tin. Leave in the freezer for 10mins until the chocolate sets.

Take out the bread tin and line peanuts on top of the chocolate. Add the date caramel and line the mixture evenly. Put it in the freezer for 10mins until the mixture sets.

Then take the chocolate-nut-caramel mix out of the freezer & cut in 2-bites sized chunks. Use the rest of the chocolate mix to gently cover the snicker bars in chocolate.

Courgette porridge

Adding courgette to your oats might sound a bit weird, but it makes for a far fresher and greener morning bowl. It’s also a delicious way of sneaking some veggies in your diet so go ahead and give this zoat (zucchini & oats) recipe a go.

You’ll need:

100g oats

100g courgette

100ml water

1 tbsp chia seeds


Start off by grating a courgette. Then add all the ingredients to the sauce pan and simmer on a low heat for about 5-10mins until the oats have cooked.

Garnish with some maple syrup and any other toppings you may have.

Chocolate overnight oats

This porridge is so full of nutrition and goodness. It’s so incredibly delicious and it will fill you up until lunchtime. It takes 5 mins to make and you’ll feel like you’re in for a treat in the morning.

You’ll need:

1 ripe banana

4 tbsp oats

1 tbsp chia seeds

1 tbsp maple syrup

1 tbsp raw cocoa powder

1 tbsp water

2 tbsp Greek yoghurt

Start by mashing a banana. When the banana is mashed, add the rest of the ingredients and stir thoroughly. Pop your mixture in the fridge to set overnight. If you forget to do this, whip your oats together in the morning and allow the mixture to set for at least 2 hrs and it will be just as good.

Add some garnish and you’re good to go!

Sweet tomato jam

This is easily the best tomato jam I’ve ever eaten. It’s so full of flavour, I’ve eaten half a jar with a spoon whilst writing this post.

This recipe is so ridiculously easy, it will take you literally 5 mins to prep.

To make 1 jar you’ll need:

500g fresh tomatoes

5 tbsp olive oil

1/2 fresh chilli pepper

1 tbsp cinnamon

Salt, pepper & for seasoning

To make this jam simply cut the tomatoes into medium chunks. Add chilli pepper & season with a generous amount of olive oil, salt, pepper & cinnamon.

Preheat the oven to 190 degrees (gas mark 5) and put the jam to roast for about 3 hrs. Check on the tomatoes every 30 mins and turn them if needed. I wanted the tomatoes to be well done so it brings out additional flavours, but if you don’t like your tomatoes to have a slight burn, then leave them in the oven for about 2 hrs instead. Voila!

Prune – chocolate pops

These little prune chocolate pops are simply amazing. Prunes have such perfect gooey texture which adds lovely sweeteness to dark chocolate, whilst praline adds a great crunch.

To make 20 pops you’ll need:


60g cocoa butter

3 tbs cocoa powder

2 tbs milled cocoa nibs

7 pitted & chopped prunes


100g hand chopped roasted hazelnuts – skin removed

4 tbs maple syrup

To make chocolate base simply melt cocoa butter & add the rest ingredients. When ready pour the mix half way into silicon ice tray. Set aside.

Next put hazelnuts into a sauce pan & cover with maple surup. Gently simmer the praline until syrup has turned into a sticky, hard mass.

To finish off fill the rest of the mould with praline & leave it in the freezer or a fridge to set. Voila!

Goats cheese mini tarts

Similar to my sweet mini tarts, these are so easy to make and are the perfect breakfast option if you’re looking to make something a bit more special.

To make these tarts you’ll need:

150g Goats cheese

Few cherry tomatos or a larger tomato (sliced)

Wild red currants

Lemon & lime

Salt, chilli flakes, maple syrup & rosemary to season

To make these tarts simply cut puff pastry in squares and spread goats cheese on top. Then garnish each square with their separate ingredients. Put it in the oven and bake tarts for about 15min or until they turn golden brown.

I made 3 different type of tarts:

Goats cheese, tomato, salt, chilli & rosemary

Goats cheese, wild red currants & maple syrup

Goats cheese, lemon, lime, maple syrup

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