Rainbow Chia Buddha Bowl

It was stormy last night, really stormy! My little van was battered by the wind and the puppy owned by my Italian neighbours howled each time lightening lit up the angry sky. I didn’t get much sleep. Storms in a van are noisy but fun!

I’m usually awake just before the sun rises above the mountain but it was a late morning for me. The dark clouds threatened more rain but having already skipped yesterday mornings 5km … I dragged myself on to the beach. The thing I love about running is, you can’t help but feel good. Especially with the waves crashing at your feet. The beach was deserted aside from one lone running coming towards me in the opposite direction who high fived me as he ran past!! By the time I got back I could not have cared less about the rain, I jumped straight in the sea and played in the giant waves as a rainbow arched overhead. Some mornings it just feels good to be alive. 

That rainbow was my inspiration for breakfast. A beautiful bright combination of colours and flavours. A little Buddha bowl of happiness. 

As always with my recipes … stick to the basics but adapt with what you can buy easily and inexpensively. These miniature kiwis are a couple of euros a box in Lidl, they’re so cute and yummy! The dried rose petals and cornflowers I bought online, I love the simple colours they add to dishes and because you only need a pinch or two to add colour they last forever 

100ml nut milk 

4 tbsp chia seeds 

1 tbsp turmeric 

1 tsp ground ginger

1 tsp honey

1 tbsp cacao powder

Grind or 2 of black pepper 

Fruit

Dried flower petals 

Nuts / Seeds – anything else you like to decorate 

HERES HOW

Split the milk between 2 glasses. To one add the turmeric, ginger and honey. To the other the cacao powder and black pepper. Stir each one well

Stir 2 tablespoons of chia seeds into each glass. Allow to stand for 5-10 mins, stirring occasionally so that the seeds absorb the milk and turn to a jelly consistency 

Whilst you’re waiting for the chia seeds to set, chop your fruit 

Spoon the turmeric and chocolate puddings into a bowl and decorate with fruit, petals, bee pollen and anything else you fancy 

Banoffee Pie Pots

 

For someone who’s meant to be on a road trip, I’ve been fairly stationary these past few weeks! I’ve found an awesome little spot on a beach in the south of Spain (I can see Africa from my bedroom window!) so there has been zero incentive to move. The weather’s good, the people are lovely and the beach is exactly 2.5km long, which makes it perfect for my morning 5km run.

Simple Turmeric Breakfast Pot

I love turmeric. It’s clever. Well … the curcumin in turmeric is the clever bit.

Not only can it give your immune system a bit of a boost if you need it, it also has the ability to calm it down if it’s over reacting.

An overactive immune system causes problems for anyone with autoimmune problems (such as psoriasis or arthritis) Drugs work to suppress the immune system, but turmeric is clever … it regulates it instead. So, eat turmeric! Add it to omelettes, juice the root and drink it with pear and ginger, sprinkle it into curries – just get more of it in your life.

Chocolate Nut Butter Cupcakes

My favourite thing about these little beauties (aside from the fact they taste so awesome) is just how easy they are to make! No messing, no baking, no complicated measuring.

They also store brilliantly in the freezer … if you can resist leaving them that long!

Clean Christmas Pudding

Christmas pudding is one of those marmite foods. You either love it or you hate it. I personally love it. It remind me of Christmas as kids when my dad would pour brandy over the pudding and set fire to it creating a beautiful dancing blue flame.

Festive Boozy Chocolate Balls

Looking for a healthier alternative to chocolate this Christmas? These gorgeous little festive balls are simple to make and can be kept in the freezer.

The raw cacao and cacao nibs in this recipe are essential to create an alcohol infused taste. The recipe is alcohol free but the process of roasting raw cacao gives it a definite boozy flavour. The combination of spices makes these delicious little treats taste just like christmas.

Bar-in-a-Bag Flapjacks

• Servings: 8 bars
• Time: 15 mins prep 30mins oven
• Difficulty: easy
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Bar in a Bag

Irish based elite nutrition company Wyldsson have made it so ridiculously simple to create these bars straight out of a bag, they’re wonderfully nutritious and a perfect travel option. 

Not only have Wyldsson put a gorgeous cinnamon flapjack mix together, they also supply the silicone baking tray and nut butter to make life even easier. Simply add a couple of bananas and an egg and you’re good to go.

Beautiful Battenberg Cake

• Servings: 6-8
• Time: 30mins prep 30mins oven
• Difficulty: medium
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There are certain foods that always remind me of my childhood. Battenberg cake is one of them. My mother loves marzipan so we were often given a slice of this delicious cake as kids. I used to unwrap the marzipan coating and eat the cake first, saving the marzipan till last!

Turmeric and Ginger Milk Chia Pudding

• Servings: per pudding
• Time: 30mins
• Difficulty: easy
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Turmeric and ginger have so many incredible health properties. Using them dried is great, but if you’re able to use the fresh root they’ll prove even more beneficial. Added to freshly pressed juices they provide a real kick. I also love making turmeric and ginger almond milk, which in turn can be used to create this delicious chia seed pudding.

Layered with fresh berries and a super smooth, creamy chocolate mousse. This recipe is so healthy – it’s perfect for breakfast, brunch or dessert.

Raw Cacao Fruit & Nut Bark

• Servings: 10 good size chunks
• Time: 20mins plus freezer time
• Difficulty: easy
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Who doesn’t love chocolate?! Since transitioning to a clean diet I’ve managed to ween myself off the sickly sweet milky stuff. I’ll often buy a bar of 85% dark chocolate though. Whilst this is obviously much better for us, nothing beats making your own. It’s so easy and completely free of dairy or refined sugar.