Category Archives: Recipes

• A good handful or more, sprouted seeds.
• Lots of vibrant mixed leaves.
• Chunks of avocado.
• Various colourful fruits and veggies in different shapes and sizes, chop playfully. 
• Give all your fresh herbs a quick haircut and pop those delicious, energy fuelled trimmings in.
• Add olives, sun-dried tomatoes, walnuts, pine nuts (all optional extras depending on mood and required taste.)
• Sprinkle with ground mixed seeds (already prepared & stored in airtight container in fridge and ready to sprinkle on anything that stays still for long enough!)
• Optional nibble of cheese (especially if your name is Seb!)
• Dress provocatively, and serve in your sexiest bowl.

If you have ever looked at a bright green drink and thought, yuk, then I would like to set you a spring clean, supergreen challenge.  If you have ever looked at a bright green drink and thought “that looks yummy and full of goodness”, but have never let one pass your lips then you too can take the challenge and let me know how you get on.

All you need is a blender, the thing that goes zuizzz.
Take some pineapple (tinned organic is fine if you can’t get fresh and ripe)
A handful or two of organic spinach
(you can increase the amount over time, to your acquired taste)
Add enough water to get it to blend, and to your taste.
And zuizz in the blender until scrummy with no bits – this will depend on how good your blender is.
Pour into your finest glass, and enjoy through a straw, with optional umbrella.
Delicious and sweet! Continue reading →

Many of you have asked me for recipes, particularly easy cacao/raw chocolate ones which will keep you buzzing and energised.  Here’s the recipe for the Chocolate Cupcakes I brought to the recent Life Upgrade class.  I know you will enjoy making them as much as you enjoy eating them.  Share with those you love, especially yourself. 

Chocolate Cupcake recipe (yum!)

Makes 12 mini cupcakes

• 1 1/2 cups raw walnuts
• Pinch salt
• 8 pitted medjool dates
• 1/3 cup raw cacao powder
• 1/2 teaspoon vanilla extract
• 1 teaspoon filtered water

Whiz walnuts and salt into food processor until finely ground
Add the dates and process until the mixture begins to stick together.
Add the cacao powder, vanilla extract, tiny bit of water and process until all gooey.

Take bits of mixture and squidge into cupcake case.
(I use those re-usable silicone cupcake cases / anything will do)

Choc Topping

• 1/2 cup dark agave syrup or maple syrup (less or more depending on your taste)
• 3/4 cup raw cacao powder
• 1/3 cup virgin coconut oil, melted
• Pinch salt

Put coconut oil in a little dish and stand dish in hot water until it melts.
Mix all ingredients together either using a spoon or blender. 

Spread choc topping on each cupcake.  Decorate with a little piece of date or walnut if you fancy.

Chill the mini cupcakes in the fridge for a while (30mins plus) – whilst licking the bowl, spoon and eating any leftover topping!