Borlotti Bolognese with Courgetti

    Ingredients (SERVES 2) 1 tbsp coconut oil 1 onion, chopped 2 garlic cloves, crushed 1 tsp mixed dried herbs 115g button mushrooms, sliced 1 tsp vegetable bouillon powder 1 tbsp tomato purée 140g canned tomatoes 400g can borlotti beans, drained and rinsed salt and pepper Method Put the oil in a pan and … Read More

Banana Pecan Bread

  This high-protein, grain-free bread makes a delicious breakfast option. You’ll need a food processor or blender to grind the pecan nuts to form a flour-like consistency.The bread is best served warm or toasted, spread with a little coconut oil or nut butter.   Ingredients (MAKES A 10–12 SLICE LOAF) 300g pecan nuts ½tsp cream … Read More

Dark cherry chia seed mousse

                          This sumptuous and naughty tasting recipe is the nearest you’re going to get to an instant pudding and it has the added advantage of being sugar free and full of goodness. Its also completely gluten and dairy free and would be suitable for a detox … Read More

Cashew nut cream

Cashew nut cream is a great clean and dairy free alternative to yogurt and cream. Is very rich so use sparingly on top of berries or as a dip. You can play around with the consistency making it as thick or as runny as you like depending on how you want to use it. If you … Read More

Chocolate Cherry and Nut Clusters

These are a delicious and Low GL sweet treat to have with a tea or a coffee or after a meal and ideal for Christmas. They are easy to make and a great one to get children involved with. 2.5 GLs per serving. Ingredients 100g dark chocolate (green and blacks or any other good quality chocolate)40g … Read More

Chocolate Mousse

  Ingredients Serves 6 100g/4oz Dark chocolate 4 eggs 3 tablespoons water Vanilla essence Method 1.Separate the egg yolks from the whites. Beat the egg yolks with 1tbs water. 2. Melt the chocolate in a glass bowl over a pan of hot water taking care not to overheat and mix in the two remaining tsps … Read More

Creamy Coconut & Kiwi Dessert

This is a zest4life recipe and it is the easiest pudding ever yet special enough for entertaining. It is also good at breakfast or as a morning or afternoon snack. Ingredients Serves 2 2 ripe kiwi fruit 4 tbsp Rachel’s Organ Coconut Greek Style Live Yoghurt Optional: a few raspberries, almonds or grated dark chocolate … Read More

Chocolate Cake

This recipe is gluten free containing ground almonds instead of flour which will increasing levels of fibre,protein, magnesium, manganese, tryptophan, copper, vitamin B2 and phosphorus. If you replace the sugar with xylitol this recipe would be very suitable for a low GL eating plan. It does however contain butter which is high in saturated fat … Read More

Fruit Crumble

Crumble is a particularly good autumn or winter dessert and an excellent comfort food. A basic crumble recipe can easily be turned into a healthy option by making a few changes to increase nutritional value, reduce its G L (Glycaemic load) as well as adding interest and flavour. Agave syrup and Xylitol are natural low … Read More

Orange and Almond Cake

This recipe was given to me by my mother and is a great family favourite. This cake is light, moist and sumptuous and makes a wonderful dessert if served with mixed berries and crème fraiche. I have altered the recipe by replacing white bread crumbs with wholemeal bread crumbs (I actually use wheaten loaf crumbs) … Read More