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Yoga, Nutrition & Meditation.

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Blog

Welcome to Amber's wellbeing blog. Unearthing new health and beauty finds, discussing yoga and mindfulness, great healthy recipes and much more!

Banana & Peanut Butter Granola

Amber Macintosh

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This granola was created by my kids with their favourite ingredients and is suitable for those who are nut free.

Ingredients:

1 Banana

1 Tablespoon of maple syrup

1 Tablespoon of crunchy peanut butter

1 Teaspoon of vanilla paste

3 Tablespoons of sesame seeds

2 Cups of oats

1 Tablespoon of odourless coconut oil

Method: Blend banana, maple syrup, vanilla paste and peanut butter in a food blender or nutri-bullet. Put this mix in a bowl and add in dry ingredients, stirring to a thick paste. In the meantime preheat oven to 160 degrees and put half a tablespoon of coconut oil in the tray to melt. Take out and spread your banana paste across the baking try and bake for 10 minutes, take out and break up a little more. Turn the oven down to 140 degrees and bake for another 10 minutes, repeat until you can shake the granola clusters - it is now ready.

Store in a kilner jar just as it is or add raisins.

Banana & Blueberry Pancakes

Amber Macintosh

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We all love these pancakes because they are quick, simple and absolutely delicious!

Ingredients (for 2 people)

1 Banana

1 Egg

1 Teaspoon of vanilla

1 Teaspoon of coconut oil - odourless

1 Tablespoon of Buckwheat flour & 1 of gluten free self raising (we love Doves Farm)

1 Pinch of baking powder

Handful of blueberries, chopped in half

Method: simply mash the banana in a mixing bowl, beating in 1 egg and vanilla. Stir in dry ingredients until you have a thick batter, adding blueberries last minture. Heat coconut oil to frying pan & add spoonfuls of batter. You will notice air bubbles and can then turn the little pancakes until both sides are golden brown.

Serve with natural yogurt, more fruit or chia jam and a touch of extra maple syrup. You can also leave out the egg and use a chia seed mix if you are vegan, double the mix for more people.

Orange & Maple Granola

Amber Macintosh

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This has become my go to granola mix, combining the micro nutrients of almonds, walnuts and mixed seeds. It will fill your kitchen with the warm scent of cinnamon and orange.

Ingredients:

1 Orange

Tablespoon of maple syrup

2 Teaspoons of ginger & 3 of cinnamon

Cup of oats

Half bag of sliced almonds, half bag of walnuts & half bag of mixed seeds

1 Tablespoon of coconut oil

Half bag of dried berries

Method: prepare a large baking tray and heat up coconut oil, add all dry ingredients squeezing over orange juice, the zest and maple syrup. Bake on 150 degrees for 10 minutes, take out and stir before returning for another 10 minutes. Repeat and keep a close eye so that the ingredients dry out and turn golden.

Take out to cool, add dried fruits and keep in an airtight jar. Enjoy with milk or fruits and yogurt.

Back to School Overnight Oats

Amber Macintosh

Back to School Overnight Oats

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These overnight oats are quick and easy to make the night before school together.

Method:

In a short glass place a teaspoon of vanilla paste, a large handful of organic oats, cover with hemp milk and stir. Next add a layer of fresh blueberries, follow with a dollop of peanut butter, a sprinkle of granola (many recipes on this blog!) and top with smashed up strawberries with chia seeds. This raw chia jam can be made ahead or at the same time by one of the family, mashing strawberries with the chia seeds until they form a thick lumpy puree consistency - you don’t want it perfect!

Benefits:

These overnight oats give the whole family a delicious nutrient dense breakfast that is sugar free, gluten free, dairy free and suitable for vegans. You have the all important mix of polysaccharies (carbs from oats), calcium rich hemp milk, protein packed chia seeds and essential fatty acids (nut butter). This combination releases sugar steadily into the bloodstream and gives a sustained flow of energy to cells.

We hope you have fun making this muesli and love it as much as we do.

Sweet Potato & Red Lentil Bolognese

Amber Macintosh

There is nothing more satisfying than being able to pull something homemade from the freezer, this is a staple in ours. It is packed with antioxidants as well as insoluble and soluble fibre!

INGREDIENTS: (4 people)

1 large sweet potato or 2 smaller, grated

2 cups of dried red lentils

Large punnet of cherry tomatoes

Small jar of sun blush tomatoes, chopped

2 garlic cloves crushed & half tube of tomato paste

Vegetable stock 200ml

METHOD: what makes this so simple is that the ingredients go into a heavy saucepan at the same time. Simmer until the cherry tomatoes have broken down (you can the fish the skins out) and lentils are soft. Stir with a wooden spoon and top with a splash of water when needed, season to taste.

This can be served on top of pasta and rice or with chopped greens, as I have. Add your choice of cheese or vegan yeast flakes. 

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Angelic Cashew Delight

Amber Macintosh

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I like to try and make nut milk once a week as it’s so easy and much more nutritious that shop bought. Last time I was repeating this process I held back some of the cashew nuts (which had soaked in water for 7 hours) and created a delicious desert which tastes like butterscotch angel delight!

Ingredients for 3 to 4 people: 2 handfuls of soaked cashew nuts (soaking makes them creamy & more digestible)

1 tablespoon of maca powder (gives a slightly caramel flavour)

2 tablespoons of raw cacao powder

1 medjool date

Pinch of cinnamon & Himalayan salt

Splash of coconut mylk

Directions: simply blitz in a blender to a smooth creamy consistency. Eat just as is or top with fruit, a dust of cocoa powder, chia seeds or fresh mint - I think this one is perfect for a dinner party! xAmber

Lemon & Ginger Granola

Amber Macintosh

Ingredients:

1 cup organic porridge oats

1 cup fresh orange juice

Teaspoon of vanilla paste & turmeric

Zest of 1 lemon

Tablespoon of ginger & cinnamon

2 teaspoon of coconut oil

Handful of pine, cashew nuts ( halved) & flaked almonds

Handful of pumpkin seeds & golden raisins

Method: briefly soak the oats in orange juice whilst you warm the coconut oil in a spacious baking tray on 150 degrees for 5 mins. Add all ingredients, except raisins, to the tray and stir so everything is well mixed & coated. Bake for 20 mins, taking out 3 times to turn & mix, maybe turning heat down for last round. Take out, leave to cool, add raisins & store in a medium kilner jar. This amount should last a week & contains absolutely no natural sweeteners. Hope you love it as much as I do! 

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Super Beetroot Brownies

Amber Macintosh

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These brownies really are more beetroot than chocolate so I have given the option to top up the natural sugar content if you need! You can see by the incredibly vibrant colour how beet heavy these are and therefore packed with antioxidants. I have also suggested leaving the skins on the beetroots and poaching for a shorter time so that the fibre content is left intact. These are suitable for vegans and for those gluten, dairy and refined sugar free.

Ingredients for 20 brownies: x4 fresh raw beetroots, 100g of buckwheat flour (or another if you prefer), tablespoon of GF baking powder, 100ml of coconut oil, 100g of organic dark chocolate, tablespoon of raw cacao powder & vanilla paste plus 50ml of maple syrup.

Method: Line a baking tin with baking paper, preheat oven to 180 degrees and melt dark chocolate with coconut oil in a small saucepan. Clean and trim beetroots, taking off any really thick bits of skin. Cover with water and poach for 20 mins until only just tender. Remove, roughly chop and add to blender or magimix with other wet ingredients - coconut oil, maple syrup, vanilla & melted dark chocolate. Blitz and taste this beetroot mix, it is at this point that you may like to add more maple syrup or chocolate - you need to enjoy the taste at this stage! Add swiftly to your dry ingredients, don’t over work and pour into your lined tin. I like to add some cheeky cubes of extra dark chocolate to the top of the mix but equally you could make a chocolate glaze, bake for 25 mins.

Hope you enjoy the plant powered goodness of these! xAmber

Cocoa Amaranth Slabs

Amber Macintosh

Such a simple chocolate treat with the benefit of fibre and natural fats. You can interchange nuts for seeds if you are nut free and use quinoa pops instead of amaranth.

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150g Organic dark chocolate, minimum 70% cocoa solids or vegan chocolate option

60g of Amaranth pops (available from Ocado or health food shops)

Small handful of golden raisins, the same amount of sliced almonds, of hazelnuts & toasted coconut chips

A drop, or teaspoon, of cinnamon

Method:

Line a small oven dish with baking paper. Meanwhile add a handful of the two nuts to a frying pan and lightly toast for 10 mins. Break the dark chocolate into pieces and place in a mixing bowl over a saucepan of simmering water, stir till melted, adding the cinnamon and take off the heat. You can now combine all the dry ingredients with the chocolate, stirring so that everything is really well coated and press a 6 cm layer into your oven dish and place in the fridge for a couple of hours. So simple.

Cut into rectangular bars, store these in tupperware, and keep in the fridge - they will last for over a week but I assure you will be gone within days!!

xAmber 

Well really?

Amber Macintosh

After opening my social media and reading my Sunday paper this morning I am confused as to where the wellness industry is going. Maybe I am being reactive but I did promise to give you more of myself this year so wanted to share what was on my mind. The ancient medicine traditions from every corner of the globe have guided us for centuries to listen, be gentle on our physical bodies, exercise the mind, sleep well, eat in rhythm with the seasons - essentially be compassionate. It’s not rocket science but I fully appreciate that we may all need a gentle reminder when life goes off balance. Do we really need then to open the papers and read pages about the latest health guru telling us exactly the same thing as though it’s new news and jumping on Dr Chatterjees bandwagon by calling it four pillars! Between these programmes, when did life become a mindless programme, and Instagram squares of the current celery juice fad I am left feeling flat. Is it just me or are you getting a sense that the wellness industry is pulling your leg?!

It was with huge relief then that I received my ‘Gentle January’ guide from Emine & Paul Rushton (The Balance Plan) which has returned my sense of calm and reassurance that the world of wellbeing hasn’t quite gone mad! This week has also seen the launch of the Healthyish column in Grazia from straight talking, experienced journalist Susannah Taylor - it’s a great fun break from what has become a rather to serious business. Last but not least, back to Dr Chatterjee - The Four Pillar Plan and new Stress Solution are well researched, evidence based books from which you will pick up some interesting tips that you may just take forward as guidance in 2019.

I would like to add that you can’t go far wrong if you do a little of your own self exploration and really listen to what your body, mind and spirit desire. In return I will continue to research and unearth gems of the wellness world that we can all enjoy, if and when we choose, and gently bring you some of my own. xAmber

Bircher Museli with Pear Compote

Amber Macintosh

I love the fresh, naturally sweet taste of this seasonal museli. It’s perfect as we transition into Spring and easy to prep the night before so that you have a relaxed hassle free breakfast. This recipe is for two people or two servings:

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Ingredients:

1 Cup of organic jumbo oats, 1 tablespoon of chia seeds & 1 tablespoon of hazelnuts, bashed up

1 Pinch, or drop, of cinnamon & vanilla paste (I use spice drops by Holy Lama)

2 Cups of almond milk (you can also use cashew, oat or coconut)

1 Apple grated & juice of 2 clementines

For the compote: 8 conference pears, handful of golden raisins & juice plus zest of 2 clementines.

Method: simply mix all these ingredients together in a cereal bowl, making sure there is a little fluid resting over the top of the dry ingredients so that the oats and chia seeds can expand. Put in the fridge overnight.

Meanwhile skin the pears and chop, add to a saucepan with the zest and juice of the clementines, as well as the golden raisins. Poach slowly until just tender. This is enough for quite a few servings so I like to freeze little batches that can be used for puddings and breakfasts whenever you need.

To serve start with half a bowl of bircher museli and top with the compote. You could lightly toast some extra hazlenuts to finish and add honey, but it really is sweet enough.

I hope you love this one as much as I do! Happy, healthy breakfast. xAmber






Spiced Vegetable Soups

Amber Macintosh

Rather than roast parsnips I prefer to cook them gently by creating a warming Winter soup. I made up this very quick recipe with the help of ready made curry paste and coconut oil that already contains turmeric. It was such a success that I have followed it up, using exactly the same recipe method, with butternut squash and red lentils. Right, let’s get started:

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For 6 people:

1 White Onion chopped (red if you are making the second soup with squash)

5 Parsnips / 1 Butternut squash & 2 handfuls of red lentils - roughly chopped

2 Teaspoons of coconut oil (I use Kurmeric by Holy Lama) or add a bit of turmeric powder to the oil

Curry paste (I love Mild Curry Paste by Free & Easy on Ocado)

Tablespoon of vegetable stock (I use a simple vegan GF free powder)

Soften the onion in coconut oil in a heavy saucepan. On the same high heat add the chopped vegetables, and lentils if using butternut squash, and let them fry for 5 minutes, turning with a wooden spoon. Reduce the heat and add the vegetable stock with enough boiling water to cover the vegetables by 5 cm. Add a lid to your saucepan and simmer very gently for about 15 minutes or until the vegetables are tender, don’t overcook to a mush as you want to retain the goodness! Leave to cool slightly before blitzing till smooth with a handheld or stand alone food processor and season to taste. Top parsnip soup with finely chopped chestnuts and fresh thyme or chilli flakes and sage for the butternut squash. Deliciously warming soups that all the family will love with a big slab of fresh seedy bread.



Winter Granola

Amber Macintosh

I have promised the recipe for my granola, which I have been gifting in my recent nutrition workshops, better late than never! I don’t give exact ingredient amounts because I would suggest you tweak the recipe to the amount of granola you want, the kilner jar you store it in and baking tray sizes you have at home.

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Jumbo organic oats

Ground ginger & cinnamon

Maple syrup

Coconut oil

Zest & juice of 1 orange

Flaked almonds

Vanilla paste

Pumpkin & sunflower seeds

Warm a teaspoon of coconut oil (small baking tray) or tablespoon (large baking tray) in the oven at 180 or 150 fan. After a few minutes cover the tray in a fine layer of oats, followed by a light layer of ground ginger and cinnamon. Add a layer of mixed pumpkin and sunflower seeds followed by a drizzle of maple syrup and top with a layer of flaked almonds. Next add a teaspoon of vanilla paste, juice and zest of orange. Bake for 10 mins, take out and thoroughly mix. Continue to bake for 30 mins taking out every five minutes to mix, adding extra maple, cinnamon and ginger to taste. You will notice the orange cooks off and the ingredients become dry and perfectly crunchy, lightly browned with no burnt bits. It is now perfect! Take out and completely cool before adding your choice of dried fruit. In the Winter I love cranberries and golden raisins for their festive colours. Add to kilner jars and enjoy with almond milk and fruits, with natural yoghurt or as a yummy porridge topping.

The smell as it cooks fills the whole house, divine! x


Chocolate Brownie Cake

Amber Macintosh

Last year I experimented with recipes to combine the lightness of cake with the gooey yumminess of brownie. This year the tweak to the recipe is in the process! Here you go.

 

Ingredients: 

150g of Organic 70% dark chocolate

125g Unsalted butter or coconut oil

3 eggs or cup of chia seeds soaked in water for vegans

125 flour & ground almonds (I split equally between buckwheat, wholemeal GF free raising & almonds) 

Vanilla paste or powder

50g Coconut Sugar

50g Rasperries

Melt the butter and chocolate in a small saucepan, cook slightly. Whisk together the eggs, vanilla and coconut sugar, slowly fold in the chocolate (not too hot or you might slit the eggs) and lastly fold in the dry mix. Once lightly combined pour into a deep small baking tin which is lined with baking paper.  Before popping in the oven at 190 / 170 fan press in rasberries. It should take 35 mins to cook through, you will see a few cracks form, take it out as it still cooks whilst out sitting. Cut up and store in an air tight container or eat the lot!

XAmber

Super Natural Discoveries

Amber Macintosh

After finishing the judging on this years Beauty Shortlist Mama & Baby Awards I am compelled to tell you about some of my amazing finds. Natural. Luxurious. Effective - this is what I look for in great products and these ticked every box:

Dr Jackson

A gorgeous selection of natural beauty and organic herbal teas, which are science led and packaged in distinctive apothecary style bottles. My favourite of these was the Coconut Melt which I use to remove my make up, on my kids to moisturise their faces and on my husbands dry feet. I love a multi-use balm and this one is a winner! www.drjackson.co.uk

Villiers London

Clean, fresh skincare and home fragrance which is well priced and no nonsense. I love the candles and reed diffusers, their scents are green and herby - rosemary and bay being my favourite. Within their body and skincare range is a natural deodorant which is amazing! Take it from a busy yoga teacher I have tried and tested many deodorants on my quest to find something totally natural and yet effective. This is it! www.villierslondon.com

Juno Skincare

Oh, I don't know where to start. Every single product in this collection is wonderful to use and I quite simply love Juno as an entire skincare range. This is rare, if you are like me you probably have masses of different products you work between. Juno have changed all this for me and with exceptionally hormonal skin I have noticed over time a real calm down in my flare ups and a fresher, less congested completion. If only this had been around in my teens! www.junoskincare.com

One Seed

Fragrances that will blow your mind! No, I am not being dramatic, these are like nothing you have ever smelt before and I am going so far as to say life changing! From the packaging to the feel on the skin these luxurious perfumes and multipurpose elixirs wrap you up in layers of natural unadulterated fragrance. With a young daughter it is incredibly important that her choice of scent is not made from synthetic ingredients so I was thrilled to introduce her to One Seed, the travel size roller ball is perfect for her to apply. Currently One Seed ship from Australia but it will be no time at all before they are here in the UK so watch this space and I will keep my ear to the ground. www.oneseedfragrance.com

 

 

Healthy Eton Mess

Amber Macintosh

I was messing about with an Eton mess recipe, though you can hardly call them recipes as it is more of arranging ingredients in a bowl! Anyway, I have created a version that makes a great Summer evening treat and thought you might like it:

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Mix goats yoghurt (use coconut or soy for dairy free or vegan) with vanilla paste. Spoon into a glass, next add fresh berries, follow with crumbled meringue (or vegan cookie) and another spoon of yoghurt. For the topping stew blueberries with lemon zest, drizzle on next and finish with more meringue and crumbled chocolate quinoa. This chocolate treat is simply puffed quinoa, vanilla, coconut chips & seeds mixed into melted 85% organic chocolate and cooled in the fridge as a slab (full recipe here). The kids found some wild strawberries to add but final touches are your call. My family and I thought this was a great little treat and for kids you could use vanilla ice cream instead of yoghurt - see what you think! xAmber

Radiant Health Workshop Recipes

Amber Macintosh

Huge thanks to those that joined me on Thursday to explore health through nutrition and meditation. For those that missed this one there will be much more to come this Autumn and we can all enjoy these simple recipes:

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Vanilla oat & chia porridge with stewed fruit: cook oats in a milk of your choice (we used cashew milk) and add a big spoon of vanilla paste for natural sweetness. You could also soak them overnight but cooking breaks oats down further to remove any phytic acid - in much the same way as we activate or sprout grains and nuts. Leave to cool whist you soak chia seeds in the same milk and vanilla, you may also want to add ground cinnamon and/or ground ginger for taste. Once the chia seeds have absorbed the liquid you can combine both together and either eat or set aside in the fridge for breakfast the next day. I have not put exact amounts as you may want some for a few days - it will keep in the fridge for three. 

On to the fruit: We used blueberries and I simply slow cooked them in a saucepan after rinsing them thoroughly (remember how much our fruit is sprayed!) and add the zest of a lemon and dash of honey. Once jammy they are ready and you can add to your porridge - great at this time of year, in the Autumn you might want to add stewed apples, pears or blackberries. You could of course add raw fruits of your choice but for the purpose of this workshop we were looking at ways in which to calm the body and mind and eating slowly cooked foods is one of the ways to achieve this, leaving the digestive system very little to do.

So far we have carbs, protein, vitamins, minerals, natural sugars - let's now add some more fats and fibre to offset the fructose, keeping blood sugar stable, with a simple granola that does not even require any cooking! In a bowl put puffed quinoa and/or puffed amaranth and stir through vanilla paste, dried berries, coconut chips, fresh pistachios, pumpkin and sunflower seeds. Add to a kilner jar to keep fresh for a week or so. You could add linseed if you know you need more fibre - remember we are all different.

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Praline nuts: you all loved the sweet pistachios so just a very quick recipe. Pop a handful of nuts in a small frying pan with some unrefined brown sugar or coconut sugar, once the heat has just melted the sugar take the pan of the heat and bring together with a wooden spoon and bash up once cool in a pestle and mortar. Don't panic if you find they cool and stick firm in the frying pan, just warm up again and move once soft! You can choose any nut or nut and seed combination you fancy and store for topping on anything in an old jam jar.

Enjoy this balanced, calming breakfast to start the day. 

Fat for Vibrant Health

Amber Macintosh

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We seem to have got into a twist over fats so I hope this short blog will outline some ways to introduce pure natural fats that are essential for your body and mind. Nuts, seeds, meat, fish, eggs, grass fed butter, olive oil and avocados - they all offer healthy fatty acids, which each cell in our body is surrounded by and needs constant support to maintain. The brain is a big fatty mass so without eating good fats we cannot nourish it, causing inflammation and degeneration - for the science and full debate I urge you to read Eat Fat Get Thin by Dr Mark Hyman.

Fatty acids are part of an important chain alongside amino acids, forming building blocks for tissues, organs, muscles, skin and hair. It is women that seem to be avoiding fats in a effort to count calories, yes, a Snickers bar and an avocado have the same calorie count but we all know how different they are when it comes to nutrient density! Almonds, eggs and avocados are products I look out for in my own diet every day, not eaten together, but a portion of one or other. The oil debate rages on but I stand firm on those I will use: coconut, extra virgin olive and walnut, with a little ghee (clarified butter) and here is the important bit; I use them sparingly! Mary Berry has the best tip for roasted vegetables; put them in a large freezer bag with just two teaspoons of oil and massage. We do not need to drizzle oil over our food or make protein snack balls with vast amounts of coconut oil! So, why avoid other vegetable oils and sunflower? These are often highly refined and have a high Omega 6 content which is proven to cause inflammation, for more about this read Dale Pinnocks, The Power of Three. Most of this excess Omega 6 comes from packaged and processed foods, but hey we know to avoid those, right?! We already have enough Omega 6 in a healthy diet but could all benefit from upping our Omega 3, particularly important for a healthy cardiovascular system and brain health. Vegans are often told off for loosing out on Omega 3 but oily fish get their high levels from eating algae so don't panic, you just have to look at the specialist companies that provide Omega 3 from algae, I love Rejuvenated. Whilst you can also get Omega 3 supplements from a nut and seeds source I can assure you these are far less potent. For those of us who do eat fish you will find the best quality Omega 3 supplement from Wild Nutrition here on my website

Like antioxidants the fatty acids we ingest get greedily used up by the body, leaving just a tiny amount to reach the skin. We therefore need to topically support skin, especially in dry or colder weather with organic oils which are easily absorbed and nourish all day. I am passionate about natural beauty and a new brand that ticks every box is Isla Apothecary - their Neroli Body Oil is a must have this Spring! I also love products by Bodhi & Birch, their Desert Rose Facial oil contains the potent oil of rose hip, super hydrating and great for ageing skin.

In short, don't count calories, count the nutrient dense foods you enjoy, packed with fatty acids and celebrate vibrant health that makes you shine on the inside and out.

As always I have written this in terms that I understand and therefore hope you do to, but please consult with a nutritionist for diet concerns and a GP for your health. 

Spring Workshop Recipes

Amber Macintosh

Thank you for spending a lovely sunny morning on the yoga mats with me. As promised the recipes of our breakfast bowl, smoothie and snack are detailed below:

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Cardamom overnight oats with mango & praline pistachios

It's lovely to enjoy a warming bowl of porridge on a cold day but we don't always have the time or maybe we want to take breakfast with us to work? by making overnight oats you can have something ready in the fridge for up to three days to which you can add an array of fruit, nut butters and seeds. 

For this version crush cardamom seeds to a fine dust in a pestle and mortar. Add to oats and chia seeds with a little vanilla powder and pour over your choice of milk. Keep stirring and adding milk until the seeds have expanded. I have used coconut drink from M&S because it has a mild coconut taste which marries with the tropical taste of mango. If you are using berries almond milk goes well and with apple compote hazelnut milk. Mango is finely chopped with the juice and zest of a lime. Once ready to assemble together just layer up in a glass and top with pistachios and linseeds that have been heated in a pan with coconut or brown sugar. I also use the flat plate on the nutri bullet to break them down to a nut crumb, this combo of nuts and seeds adds both natural fats and fibre to your breakfast.

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Berry & Blood Orange Smoothie

So simple and such a crowd pleaser with even the smallest members of the family. Pop 1/4 bag of frozen berries in the nutri bullet cup or food processor, add the juice of 1 blood orange (as they are in season) and a mug of milk, I like brown rice milk with this. Blend to your desired consistency, for little kids you could make it really thick and add a drop of honey as a great refined sugar free pudding!

Little Sweat Snack

Many of you mentioned you have a little craving for something sweet so try taking pecans and fennel seeds, warming in a fry pan with honey and leave to cool. These will keep in an airtight container for a few days. You could also try cashews in the same way with curry powder and honey.

Enjoy! x

 

Organic Brownie Raspberry Cake

Amber Macintosh

I have been tweaking a recipe based originally on a brownie by Anna Jones. This version uses a fraction of the coconut sugar, and to reduce the amount of ground almonds, introduces organic wholemeal self raising flour to give lift and lightness, which my kids and their friends love.

Ingredients:

3 Organic Free Range Eggs

200g of Organic Green & Blacks 70% Plain Chocolate

100g of Organic Unsalted Butter or Coconut Oil

100g of Organic Raspberries

50g Organic Doves Self Raising Wholemeal flour

50g Ground Almonds

1 teaspoon of Organic Vanilla Powder

25g of Organic Coconut Sugar

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Method:

Pre-heat the oven to 170C fan and line a small baking tin (20cm by 10cm) with baking paper. To make sure it fits just scrunch up into a tiny ball and unfold - a Jamie Oliver trick! Melt the butter and chocolate in a bowl over simmering water. Take the bowl from the heat and stir in the coconut sugar followed by the eggs, well beaten, and add gradually as you fold in the mixture. Next up, mix in the flour and almonds, along with the vanilla, finally stir in the raspberries and bake in the middle of the over for 30 to 40 minutes. Ovens vary so look for a little rise and a very slightly cracked top. Leave to cool before cutting up and storing in an air tight container. 

Share & enjoy - we love them!