Get the Glow (22 page)

Grease a 900g loaf tin with coconut oil or butter, and spoon the mixture in. Place a bit of foil over the top of the dish. Pop it in the oven for 35 minutes. For the last 5–10 minutes take the foil off so the top gets a good roasting.

For the custard, heat the milk, honey or coconut sugar, and vanilla in a small saucepan over a medium to high heat. Beat the egg yolks in a bowl, then pour the milk (just before it boils) over the top and whisk well. When everything is combined, pour it back into the pan over a low heat. Keep whisking until the custard thickens a little. Remove it from the heat and put it back into the bowl to cool.

Take the pudding out of the oven and put it on a cooling rack. (Leave it in the tin.) Melt the honey over a low heat and pour this evenly over the top (spread it with a knife), then sprinkle on the pecan nuts. Enjoy with a dollop of custard and a dusting of cinnamon.

red velvet cupcakes with coconut whipped cream

This is essentially the dream cupcake without the usual associated guilt. Beetroot acts as the food dye, so there’s no need to worry about preservatives. Then there is the gluten-free buckwheat flour acting as the base. The outcome is quite lovely.

makes 18 cupcakes

250g buckwheat flour (or other gluten-free flour)

3 tbsp raw cacao powder

1 tsp cinnamon, plus extra for dusting

2 tsp baking powder

½ tsp bicarbonate of soda

200g butter

250g coconut sugar or honey

2 small beetroots, finely grated

1 tsp vanilla extract

2 large eggs

150ml coconut milk (or other milk of your choice)

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

Line two cupcake tins with 18 paper cases. In a bowl combine the flour, cacao, cinnamon, baking powder and bicarbonate of soda. Use the food processor to cream the butter and coconut sugar or honey for a few minutes, until light and fluffy, then add the beetroot and vanilla. Pour the contents of the food processor into the dry ingredients. Add the eggs one by one, and finally the milk, stirring vigorously.

Bake for 18 minutes, then let the cupcakes cool before topping them with Coconut Whipped Cream (see
here
) and finishing with a dusting of cinnamon.

coconut whipped cream

This cream is fun, light and a great dairy-free alternative, full of healthy fats. It also has fertility boosting properties, and helps to replenish the skin, keeping it youthful and glowing.

serves 12–18 (as an accompaniment)

1 x 400ml can coconut milk

½ tsp cinnamon

To make the coconut cream, place the unopened, upside-down can of coconut milk in the fridge, and leave it overnight. (You may want to do this the day before you want to serve the cream.) Place a bowl in the fridge next to it.

Open the can and drain out the coconut milk that has separated from the cream. Place the milk in a glass (this can be used to make smoothies, or drunk while you make the whipped cream.

Scoop the cream out of the can and put it into the chilled bowl, then whip it with a handheld electric mixer until it fluffs up. Add the cinnamon, and whip again.

You can also add honey, raw cacao or vanilla to the whipped coconut cream for more flavour and sweetness
.

dairy-free neapolitan ice cream

This dish reminds me of my childhood – after dinner at Pizza Express we would always tuck into some Neapolitan to finish the night off. This ice cream (pictured overleaf) is super-simple; it doesn’t require a fancy ice-cream maker and is as nutritious as it is delicious.

serves 2

1 x 400ml can coconut milk

3 bananas, peeled and frozen overnight

1 tbsp raw cacao powder

5 frozen strawberries

1 vanilla pod

Open the can of coconut milk, and mix the cream and milk together if they have separated.

To make the chocolate ice cream: Mix one of the bananas with one-third of the coconut milk and the cacao powder in the food processor until you have an ice-cream consistency, and pop it into a bowl.

To make the vanilla ice cream: Mix one of the bananas with one-third of the coconut milk and the whole vanilla pod in the food processor until you have an ice-cream consistency, and pop it into a bowl.

To make the strawberry ice cream: Mix one of the bananas with one-third of the coconut milk and the strawberries in the food processor until you have an ice-cream consistency, and pop it into a bowl.

Plate all three ice creams together.

raw chocolate brownies

This is my favourite guilt-free treat. The hazelnuts give this a rich, indulgent feel, which, combined with the energy-boosting raw cacao powder, will keep you coming back for more after just one bite.

serves 6

150g hazelnuts

150g Medjool dates, stoned

small pinch salt

50g raw cacao powder

3 tbsp coconut oil

In a blender or food processor, blend the hazelnuts for 3 minutes then add the dates, salt and cacao. Slowly add the coconut oil as the mixture is blending. Allow this to mix in for a few minutes. Once the mixture is totally blended together, use a spatula to scrape the mixture into a square cake tin or baking dish. Put the mixture in the freezer for 30 minutes, then refrigerate until you want to serve it. It goes perfectly with my Dairy-Free Neapolitan Ice Cream (see recipe
here
).

raw cherry and chocolate fudge

If you struggle to fall asleep, cherry can be a great sleep aid – and the raw gooey texture makes this fudge a perfect treat with a cup of chamomile tea before bed. Don’t forget the active ingredient, almond butter – it provides lots of vitamin E for your skin.

serves 6

100g almond butter (or any other nut butter)

100g coconut oil, plus extra for greasing

50g raw cacao powder

100g honey

1 tsp vanilla extract

pinch sea salt

50g dried cherries

Put the nut butter and coconut oil in the food processor and mix for 1 minute or so. Sieve in the raw cacao, then put in the rest of the ingredients (apart from the cherries) and whizz for a few minutes until totally gooey. At this point throw in the cherries and mix with a spoon.

Scoop out the mixture with a spatula into a coconut oil-greased 24cm baking tin, then put it in the freezer for 30 minutes until firmly set.

Cut the fudge into bite-size pieces with a sharp knife, then pop them back in the fridge.

banana and cinnamon loaf

This is a healthy spin on my boyfriend’s banana bread recipe, which is famous at his restaurant in London. I swapped a few things around to make it glowified, and it works a treat. You can have this for breakfast, too. In Sydney I used to have banana bread with coconut flesh for breakfast all the time.

serves 6–8

1 vanilla pod

110g butter or coconut oil, melted

250g coconut sugar

4 ripe bananas

4 tbsp almond milk, rice milk, coconut milk or whole milk

1 egg

1 tsp baking powder

½ tsp bicarbonate of soda

275g rice flour, ground almonds or buckwheat flour

Preheat the oven to 180°C/350°F/Gas mark 4.

Cut open the vanilla pod and scrape out the seeds. Mix all the ingredients together in the food processor. Pour into a 900g loaf tin lined with baking paper, and bake for 50 minutes, until almost cooked through.

Remove the loaf from the tin and leave it to cool, then dig in.

Serve with a smear of my homemade Chocolate Hazelnut Spread (see
here
) or Chia Raspberry Jam (see
here
).

raw chocolate avocado mousse