Hi guys, hope you’ve had a good weekend! I have to say I’ve been on top form, I’ve been making some well tasty eats!

We popped out yesterday morning for a quick grocery shop before we got settled in for the rest of the weekend, OOTD:

cameraroll-1318674487.427355I was feeling the autumnal colours yesterday: Double breasted jacket: H&M, stripy scarf: vintage, aubergine lace effect top with black vest underneath: New Look, gold heart chain: Dorothy Perkins, tan cross body bag: Mango, skinny ankle length jeans: Old Navy, tan brogues: Topshop

So on to the eats! Thinking back to Friday evening, I wanted to use up all that kale I got so I made kamut pasta with raw lemony kale and edamame pesto (very bad light so pic courtesy of Instagram):


I made up some edamame pesto based loosely on the recipe in Appetite for Reduction. I used 1/2 cup of defrosted edamame, about 1/2 cup of fresh basil, 1 small clove of garlic, 1 tsp sweet white miso, 2 tbsp nutritional yeast and 1 tsp of vegetable bouillon powder blended with a bit water. I massaged the kale with hemp oil and lemon juice and mixed it all together with the warm pasta and pesto, yum!

I also used up the black kale I got in my veg box to make some lovely salads:


I massaged the kale with lemon and hemp oil again, and then added some mixed leaves, carrot, red ramiro pepper, beetroot, alfalfa sprouts, a crumbled RAW Italian cracker and some delicious tahini and parsley sauce. I can’t even remember exactly what I put in the dressing but along side the tahini I think I added lemon juice, garlic, coconut aminos, water and fresh parsley, tahini is so good!

I put the kale stems to good use by juicing them alongside my usual cucumber, celery and ginger, and to make sure that even the juice pulp didn’t get wasted, I added it to a huge pan of vegetable broth, nothing goes to waste in this house hold!

For a snack I cooked some russet apples (I got 10 for £1 from the green grocers!) with raisins, cinnamon and some hot water and topped with some wonderful almond custard:


Almond Custard (makes 1 serving, vegan, based on recipe in Low GL Diet Cook Book)

  • 1 tbsp of corn flour
  • 2 tbsp of water
  • 1 heaped tbsp ground almonds
  • 1/4 – 1/2 cup of water
  • 7 drops of vanilla stevia or 1 tbsp of sweetener of choice

Mix the corn flour and water together into a paste then add to a small pan with the ground almonds. On a medium heat, while stirring continuously, slowly add water, the custard will thicken up as it warms. Add the stevia or sweetener and serve. This is such a lovely simple recipe, I made almond custard, and a chocolate version last year, and totally forgot about it! I can see this making a come back though, it would be amazing with fruit and granola for breakfast.

Yesterday, my sis, bro in law and one of my nephews came round so I thought it would be nice to make them some cookies! This recipe is basically a mash up of about 3 recipes I had on Evernote, they turned out great!


Oatmeal Pumpkin Choc Chip Cookies (makes 16 small cookies, vegan)

  • 1 cup Scottish porridge oats
  • 1/4 cup spelt flour
  • 1/2 cup desiccated coconut
  • 1/3 cup of brown sugar
  • 1/4 cup dark choc chips
  • 1/4 cup rapeseed oil
  • 1 cup pumpkin puree
  • 1/2 tsp ground ginger
  • 1 tsp cinnamon

Pre heat the oven to 180. Mix all the ingredients together in a big bowl then take heaped tablespoons of the dough, roll and press down on to a greased baking sheet. Cook for 18-20 minutes until firm to the touch. Leave to cool on a baking rack (they will firm up more as they cool). Devour! 


These are lovely chewy cookies that stay quite moist inside, just how I like them! I used up the remaining pumpkin puree by blending it with a pack of silken tofu, vanilla stevia and 1 tsp of ground mixed spice to make a pumpkin flavoured pudding. I ate some with chopped russet apples and home made raw candied cinnamon pumpkin seeds:


I love tofu puddings!

I also had time to try making something I’ve been dying to make for ages: Raw Nutella!


This is amazing! In the food processor I mixed up 1 cup of raw hazelnuts, 2 tbsp of raw cacao, 1 tbsp of raw agave, a few drops of vanilla stevia and enough rapeseed oil to get it all to blend up. The result is delicious! It’s not very runny but has a similar texture to Artisana Cacao Bliss. This couldn’t have cost me more than £2 to make, in the shops it would probably cost well over £5! This is so moreish, I think I’ve eaten half the jar already – if you make this don’t say I didn’t warn you!


This morning I headed out for my weekend run. I did 10k in 51.31, average pace 8.18 which I was pretty chuffed with! I refuelled after the run with a smoothie containing beet greens, frozen banana, 1 small raw beet, 2 tbsp of Vega choc-a-lot smoothie infusion, maca powder, barley grass powder, rice milk, water, ice and gums and topped with peanut butter sauce and raw cacao granola:


For breakfast yesterday I made up a mixed bowl of  2 chopped persimmons, Alara maca muesli, millet puffs, coconut, gojis, cacao nibs and rice milk. It was lovely!


Well I am going to head into the kitchen now and finish off my usual Sunday cook up session. Spending some prep time today really does make things easier when it comes to putting together tasty and nutritious meals during the week! I’ve definitely found my groove in putting things together, I may have to do a quick post on it sometime! 

How has your weekend been? What’s the tastiest thing you’ve cooked or baked recently? 

Oh and don’t forget you have only a few hours to enter my international Madre Labs super food blends giveaway. Lovely sponsor Cat over at Knitting, Running, Eating is also hosting a great Pukka Tea giveaway too – head on over and check it out!