Vilma, reporting live from London

Beetroot brownies (gluten & refined sugar free)

These beetroot brownies are a treat! Gooey middle with nuts and a firmer outer layer smothered with sweet icing & crunchy hazelnuts make these brownies a perfect afternoon treat.

Beets are naturally sweet so you’ll be able to use less natural sweetner than usual.

For the brownie base you’ll need:

500g beets

4 tbsp chia seeds soaked for 10mins in 8 tbsp of water

2 ripe bananas

9 tbsp raw cocoa

4 tbsp honey

5 tbsp melted coconut oil

1 cup of buckwheat flour

100g hand chopped hazelnuts (roasted, skin removed)

2 tbsp melted coconut oil

2 tbsp honey

2 tbsp raw cocoa powder

2 tbsp almond butter

Start off by cooking beetroot skin on in boiling water (nothing added). Cook for about 30mins, remove from the stove, drain (save a little bit if water for later) and leave to cool.

When the beets have cooled, puree them with a little bit of beet water until a smooth mix has formed. Add the beet puree and mashed bananas to the rest of the brownie base ingredients and mix thoroughly.

Pre-heat the oven to 180C. Pour the brownie dough into a cake tin and bake for about 30mins. Take out of the oven and leave to cool.

To make the icing mix together all ingredients and leave in the fridge for 30mins to firm up. Spread the icing over the cake and garnish with hand chopped roasted hazelnuts. Enjoy!

Slow cooked Moroccan lamb

This is such a warming winter recipe. Cinnamon amd dried apricots give the lamb such a lovely & fragrant taste you’ll absolutely love it.

To serve 6 you’ll need:

1 tablespoon cumin

2 teaspoons coriander

1 1/2 teaspoons salt

1/2 teaspoon fennel seeds

1 teaspoon black pepper

1 kg trimmed boned lamb shoulder, cut into chunks

4 tablespoons olive oil, divided

1 large onion, finely chopped

1 tablespoon tomato paste

2 cups water

1 cup dried apricots

2 large tomatoes, chopped

2 cinnamon sticks

1 tablespoon minced peeled fresh ginger

1/2 lemon – peel grated & rest of it sliced

2 tins of chickpeas – drained

Start by grinding all spices in pestle & mortar. Add lamb and toss to coat. Next coat the lamb in olive oil. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Working in batches, add lamb to skillet and cook until browned on all sides, turning occasionally and adding 2 more tablespoons oil to skillet between batches, about 4 minutes per batch. Transfer lamb to slow cooker or a pot.

Add onion and tomato paste to drippings in skillet. Reduce heat to medium; sauté until onion is soft, about 5 minutes.

Add water, apricots, tomatoes, cinnamon sticks, ginger, lemon peel & sliced lemon and cook on low heat until lamb is tender. When meat is ready, stir in drained chickpeas and leave to cook for another 30mins. It will take about 8 hrs in a slow cooker or 5 hrs when cooked in a pot.

Epic gluten free upside down banana cake

This vegan upside down banana cake will blow your socks off.

For the cake filling you’ll need:

2 1/2 large ripe bananas

1 apple – peeled, cored & cubed in small pieces

6 tbsp coconut oil – melted

1 tbsp cinnamon

2 cups of oat flour


1 tbsp coconut oil – melted

1 tbsp cinnamon

6 tbsp maple syrup

1 1/2 large ripe bananas – sliced

Start off by making the icing. Simply simmer maple syrup, coconut oil & cinnamon in a small sauce pan until it starts forming bubbles all around. Pour the icing into a lined baking tin and spread it evenly. Then layer sliced banana on top. 

Preheat the oven to 150C.

To make the cake base, mash the banana with a fork and add in the rest of the ingredients. Make sure the cake base is neither runny nor thick so it will cook properly. Mix thoroughly and spread over the cake base.

Place the cake in the oven and bake for 30mins at 150C. Increase the heat to 220C and cook for another 5-10 min until the cake starts to brown slightly. Poke the cake with a fork and it’s ready when the fork comes out clean.

Take the cake out of the oven, place a plate on top and turn upside down so that banana icing is facing up. Remove the baking paper & enjoy!

30 minute wholesome dinner recipe

I love cooking wholesome and healthy food. And it really doesn’t have to take hours to make. You can make this ginger & lemon salmon roast with lemon rice and mushroom-tumeric gravy all in 30 minutes.

For the salmon you’ll need:

4 fillets of salmon

Salt & chilli flakes

For the salmon sauce:

Juice of 1 1/2 lemons

1 thumb sized ginger

1 red onion

1 tbsp dark soya sauce

For rice:

1 cup of rice

2 cups of water

A splash of extra virgin olive oil


1/2 lemon

For the mushroom sauce:

200g mushrooms

1 red onion – chopped

1/2 bulb of garlic

1 tbsp ground tumeric

1/2 tbsp chilli flakes

300g creme fraiche

1 cup of water

2 tbsp buckwheat flour

Start off by making sauce for the salmon. Simply blitz all ingredients in a blender, add to the oven dish & mix in a splash of extra virgin olive oil.

Next prepare the salmon. Preheat the oven to 180C. Place the salmon skin up and sprinkle it with salt & chilli flakes. Drizzle some extra virgin olive oil on top and place the salmon in the baking dish, add some rosemary on top and leave in the oven for 20mins to cook.

Moving on to rice. Wash the rice until the water runs clear. Add 2 cups of water, a splash of extra virgin olive oil (this ensures the rice doesn’t stick together), salt and lemon. Bring the rice to boil and keep on a high heat until the water evaporates and small bubble-like holes start to form. Reduce the heat to the smallest setting, put the lid on top and keep it simmering for 10mins. Once the rice is ready, squeeze the lemon and fluff up the rice.

To make the mushroom-tumeric gravy start off by frying onion and garlic with salt & chilli flakes. As soon as the onion has caramelised, add mushrooms and fry them for about 5 mins. Next add tumeric and flour and stir well so that the flour coats all the ingredients. Fry for about 3 mins until the flour starts to brown. Add water & creme fraiche and leave the gravy to simmer for about 5 mins.

That’s it! This will make 4 servings.

Sauce for the salmon:


Reduce to simmer on low heat:

Mushroom – tumeric gravy:

Pumpkin-apple chutney (refined sugar free) 

This pumpkin chutney is a dream. It works perfectly with any cheese or just on its own on a toast.

To make 2 jars you’ll need:

1/2 pumpkin – peeled and cubed in small chunks

2 red onions – chopped

Dullop of extra virgin olive oil

2 apples – peeled, cored & grated

1 tsp cinnamon

3 shakes of chilli powder

1/2 tsp cardamon

6 tbsp honey

3 tbsp white wine vinegar

1 thumb sized ginger – grated

1 tsp tumeric

1/2 tsp coriander

Start off by frying onions in a dullop of olive oil. Once onions have caramelised, add all spices and fry for about 2 mins. Next add the rest of the ingredients and simmer on a very low heat for about an hour or until pumpkin starts to fall apart.

Take off the stove and pour in sterilised jars. Voila!

Dark vegan Snickers bars (refined sugar free)

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.

Pumpkin pie (gluten & refined sugar free)

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.

Puffed rice chocolate bites (gluten & refined sugar free)

These little puffed rice bites are so delicious with the tea.

For the base you’ll need:

2 ripe bananas

2 cups of puffed rice

2 tbsp melted coconut oil

2 tbsp raw cocoa powder

3 tbsp chia seeds

3 tbsp milled oats

1 tbsp maple syrup

1 tbsp almond butter

1 tsp cinnamon

1 tbsp melted coconut oil

2 tbsp honey

2 tbsp almond butter

2 tbsp raw cocoa powder
Pre-heat the oven to 180C.

Use the fork to mash the banana. Add the rest of the ingredients and mix thoroughly.

Pour the mix into a bread loaf tin and bake for 25mins. Take out of the oven and leave to cool.

Whilst the loaf is cooling, mix together all the icing ingredients. When the chocolate loaf has cooled, cover it with the icing. Leave in the fridge to settle for an hour. 

Tumeric latte

I’ve been so obsessed with making this tuneric latte, it’s such a treat to drink on the way to work. Coconut oil makes it creamy, warming and so full of flavour. And it takes literally 5 mins to make!

To make 2 cups of tumeric latte you’ll need:

2 cups of milk (semi-skimmed or any plant based)

1 tbsp dried tumeric

1 tbsp cinnamon

1 tbsp dried ginger

2 tbsp honey

1/2 tsp coconut oil

Optional: 1/4 vanilla powder

Add all the ingredients to a small saucepan and simmer for about 5 minutes until milk becomes warm and honey & coconut oil have mixed in. Enjoy!

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