Get the Glow (11 page)

50g frozen blueberries

250ml nut milk, rice milk, coconut milk or coconut water

1 tsp vanilla extract or powder

1 tbsp each of chia seeds, pumpkin seeds and desiccated coconut, for topping

Blend together the banana, blueberries, milk or coconut water and vanilla, then put them in a bowl and top with the seeds and coconut. Eat immediately.

raw superfood balls

spirulina balls

Spirulina is a total superfood, loaded with beta-carotene, iron, calcium, magnesium, vitamin B complex and chlorophyll . . . yes, the list is almost endless. It’s quite powerful stuff, so here I’ve mixed it with dates, cinnamon and coconut to make it super-enjoyable.

makes 10–12 balls

100g cashew nuts

150g pumpkin seeds

tiny pinch salt

1 tsp cinnamon

1 tsp spirulina

200g Medjool dates

2 tbsp coconut oil

zest of 1 small orange

These will keep in the fridge for 2 weeks
.

raw chocolate balls

These are a classic – whizz them up on a Sunday and snack happily all week long. I like to add a little salt to bring out the chocolaty taste and the desiccated coconut gives a tropical feel to these mind-blowing snacks.

makes 10–12 balls

100g hazelnuts

100g desiccated coconut

100g fresh dates

50g raw cacao

3 tbsp coconut oil tiny pinch salt

These will keep in the fridge for 2 weeks
.

post-workout balls

It is essential to eat after a workout. The addition of protein powder helps the muscles recover quickly – these balls will get you back to the gym the next day, no problem.

makes 8–10 balls

50g peanut butter

100g desiccated coconut

100g dates, stoned and roughly chopped

2 tbsp raw protein powder

1 tsp cinnamon

1 tsp vanilla powder or extract

Put everything into a food processor, and blend for 3–4 minutes until thoroughly mixed. Roll the mixture into balls and pop them in the freezer for 20 minutes, then transfer to the fridge.

These will keep in the fridge for 2 weeks
.

protein balls

These power balls will give your beautiful body an energy boost. Loaded with maca – a superfood that boosts vitality as well as libido – and sweetened with a touch of antioxidant-rich honey, these balls are the perfect snack to get you up and going.

makes 12–14 balls

100g oats

150g almonds

50g raw cacao

1 tbsp maca powder

pinch of salt

3 tbsp honey

100g almond butter

2 tbsp coconut oil

In the food processor, blend the oats and almonds for 1–2 minutes, then add the cacao, maca and salt. Blend for 1 minute, then add the honey, almond butter and coconut oil. Blend, then roll the mixture into balls and put them in the fridge to set for a few hours.

These will keep in the fridge for 2 weeks
.

guacamole with beetroot and rosemary crackers

I try and get avocado into everything. This guac (pictured overleaf) has a nice kick to it from the cayenne and chilli, and the lime adds a Mexican vibe. Spread this over everything: it’s great on toast in the morning, too. As for the crackers, I struggle to find good-quality crackers that aren’t laden with wheat and sugar – these are simple to make, and oh-so-tasty. Dip them in everything!

serves 4

2 avocados

2 limes

good pinch sea salt

1 tsp chilli flakes

pinch cayenne pepper, to taste

1 tbsp extra virgin olive oil

Slice open the avocados and scoop out the flesh. Put the rest of the ingredients apart from the extra virgin olive oil into a bowl, and gently mash with a fork.

Drizzle over the extra virgin olive oil, and serve sprinkled with extra cayenne if you like.

The guacamole keeps for 2 days in the fridge
.

rosemary crackers

makes around 30 crackers

1 small beetroot

150g rice flour, buckwheat flour or ground almonds

1 tbsp dried rosemary

1 tsp salt

1 tsp freshly ground black pepper

2 free-range eggs

3 tbsp coconut oil or butter, melted and cooled

Preheat the oven to 180°C/350°F/Gas mark 4. Peel and grate the beetroot and squeeze 1 tablespoon of juice from the gratings into a bowl.

Put the flour or ground almonds, beetroot juice, rosemary, salt and pepper into a bowl, and mix together.

Put the eggs and coconut oil or butter in a separate bowl with the melted and cooled oil or butter, and whisk them together. Pour this into the dry mixture, and massage until it forms a dough. If it is too dry, add a little water.

Grab some baking paper and use it to line a large, flat baking sheet, then cut out another strip of baking paper the same size. Place the dough between the two sheets of baking paper and, with a rolling pin, roll it out in a 30cm square.

Cut the dough into 24 rectangular crackers with a sharp knife. Use the knife to wedge thin gaps between the crackers so they cook separately.

Bake for 15 minutes until golden and crispy. Flip them halfway through to ensure even cooking.

sweet potato dip

This dip is insane. Creamy and spicy and full of goodness. Slather it over everything – poached eggs, crackers . . . the list is endless.

makes about 250g

250g sweet potato, peeled and cut into 2.5cm pieces

2 tsp ground ginger

4 tsp coconut cream

2 tbsp tahini

2 tsp gluten-free tamari, soy sauce or Liquid Aminos

2 tbsp sesame seeds

salt and pepper

Boil the sweet potato for 20 minutes, or until soft, in around 100ml water with a pinch of salt. Drain in a colander and reserve the liquid.

In a food processor blend the sweet potato, ginger, coconut cream, tahini and tamari, soy sauce or Liquid Aminos. Blend until smooth, and add a little of the sweet potato cooking water to thin it out if you want.

Toast the sesame seeds in a dry frying pan for 1 minute, stirring constantly so they don’t burn. Put the sweet potato mixture in a bowl, and top with the toasted sesame seeds and some ground pepper. Leave to cool, then refrigerate.

Serve chilled, with vegetable crudités (pictured on
here
).

rosemary spiced pecans

These are the perfect snack, spiced with fresh rosemary and smoked paprika. Serve them on their own as a pre-dinner party snack, or throw them over soups and salads – these nuts seems to go with everything.

makes about 200g

1 tbsp coconut oil

200g pecan nuts

1 tsp salt

2 tbsp finely chopped fresh rosemary

1 tsp smoked paprika

Preheat the oven to 160°C/325°F/Gas mark 3.

Melt the coconut oil over a low heat. Toss all the other ingredients into a bowl and pour the oil over the top, then massage the spices into the oily pecan nuts.

Spread the nuts out onto a roasting tray and pop into the oven for 25 minutes. Halfway through the cooking time give the nuts a stir so that they cook evenly. Cool before eating.

seedy energy bars

My energy bars are a nut-free snack that will boost your energy levels and keep you fuller for longer. They contain an array of textures and flavours, healthy seeds marrying with the calcium-loaded tahini. No more afternoon tiredness.