Get the Glow (9 page)

serves 5

150g hazelnuts

150g almonds

150g walnuts

150g sunflower seeds

1 banana

1 tsp ground ginger

1 tsp cinnamon

2 tbsp raw cacao

1 tbsp coconut oil

zest of 1 orange

almond milk and berries, to serve

This will keep in an airtight container for a few weeks, so you can prep breakfasts in advance.

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

Whizz the nuts and seeds for just 20 seconds in a food processor – keep them crunchy.

Spread out the nuts on a baking sheet lined with baking paper. Meanwhile, blitz the banana, ginger, cinnamon, cacao and coconut oil in a food processor; blend to a paste. Pour this mixture onto the nuts, and combine thoroughly.

Cook in the oven for 20 minutes, until crisp. Remove and allow to cool, then top with the orange zest.

Serve bowlfuls with almond milk and some fresh berries.

pea and dill omelette with smoked salmon

Omelettes are great – you can mix up the contents and totally transform them. This one has a nice Nordic feel, thanks to the fresh dill and salmon. Adding lemon at the end brings everything together and is very alkalising for the body.

serves 1

1 tbsp butter or coconut oil

½ small white onion, finely chopped

1 small handful frozen peas

2 eggs

1 tsp chopped fresh dill

100g smoked salmon

½ lemon, cut into wedges

salt and pepper

Heat ½ tablespoon butter or coconut oil in an omelette pan for 1 minute, then add the onion and sauté for 5 minutes over a medium heat. Add the peas and stir for another minute. Tip the cooked veg onto a plate and put to one side.

Whisk the eggs in a bowl, and heat the remaining ½ tablespoon butter or coconut oil in the pan over a medium heat for 1 minute. Pour in the egg mixture, let it cover the sides of the pan, and after 30 seconds, use a wooden spoon to gently push the sides of the eggs towards the centre, allowing the uncooked egg mix to move into the gaps. Throw in the dill, a pinch of salt and the pea and onion mix so they are on top of the eggs. Fold the omelette in half and allow it to cook for another 30 seconds, then serve with smoked salmon, freshly ground pepper and lemon wedges.

raw berry buckwheat porridge

This breakfast is such a delight. I love the soft texture, which complements the bursting flavours from the zest and cinnamon. This is another great brekkie that you can take with you to work or make in advance. It’s raw, so it retains all the goodness from each nutrient-dense food I have included. Enjoy!

serves 2

100g buckwheat

100g cashew nuts

50g strawberries, hulled and sliced

zest and juice of 1 orange

½ tsp vanilla extract

1 tsp cinnamon

1 tbsp honey

extra toppings

pumpkin seeds (or other seeds of your choice)

desiccated coconut

cinnamon

mixed berries

The night before you want to eat the porridge, soak the buckwheat and the cashew nuts in separate bowls with enough water to cover.

In the morning, drain the water from the buckwheat and nuts and blend them in a food processor with the rest of the ingredients.

Serve with some extra berries, your choice of seeds, coconut and a dusting of cinnamon.

goat’s cheese, pea and mint smash

Inspired by breakfast spots in Sydney, this savoury number takes minutes to make – and I know it won’t last long on the plate. Goat’s cheese is much easier to digest than other cheeses, and is abundant in vitamins D, K and A. It goes so well with the fresh mint and peas; this melt-in-the-mouth dish will send you to another world.

serves 2

zest and juice of 1 lemon

150g goat’s cheese

1 tbsp chopped fresh mint

100g petits pois frozen

2 slices toasted gluten-free bread, homemade Quinoa Bread (see
here
) or rye bread

20g watercress

salt and pepper

Mix the lemon zest and juice with the goat’s cheese, mint, petits pois, a pinch of salt and freshly ground pepper. Let this sit for a few minutes to allow the petits pois to defrost the flavours to infuse, then slather on some toast and serve with the watercress.

chia raspberry jam

There is nothing quite like homemade jam, especially one that is good for you. The chia seeds act as a binding agent, bringing this spread together and giving it that jammy quality. The result is sweet, gooey goodness.

makes about 200g

200g raspberries

1 tbsp honey

½ tsp vanilla extract

2½ tbsp chia seeds

Put the raspberries, honey and vanilla in a blender or food processor, and blend until smooth. Pour into a bowl, then stir in the chia seeds and mix vigorously by hand.

Pop the mixture in a jar and chill in the fridge for 15 minutes to allow it to set. Serve smeared on my Quinoa Bread (
here
), gluten-free or rye bread.

The jam keeps for 4 days in the fridge
.

chocolate hazelnut crêpes

Crêpes are among my favourite breakfasts, and this recipe reminds me of Paris. They are a winner with my boyfriend, and will get any man thinking that healthy eating is easy. The chocolate hazelnut spread or ‘nutella’ is so gooey, and the coconut sugar gives it a nice caramel taste. You will definitely find me dipping my finger into the pot late at night.

serves 2–3 (makes around 6 crêpes)

chocolate hazelnut spread

300g skinless hazelnuts

2 tbsp coconut oil

4 tbsp raw cacao

2 pinches salt

75g coconut sugar

crêpes

4 eggs

225ml almond milk (or other milk of your choice)

125g buckwheat flour

3 tbsp toasted coconut flakes, to serve

The batter will keep in the fridge for a few days, so you can enjoy these a few more times. The finished ‘nutella’ keeps in the fridge for 1 week
.

Preheat the oven to 150°C/300°F/Gas mark 2.

To make the ‘nutella’, spread the hazelnuts out in a roasting tin, and roast for 15 minutes; watch these babies carefully so they don’t burn. Grind them in a food processor with 1 tablespoon coconut oil for 5 minutes. Add the raw cacao, a pinch of salt and the coconut sugar. Blend for another 5–10 minutes until smooth.

To make the crêpes, whisk the eggs and milk in a large bowl, then slowly sift in the flour with the final pinch of salt.

Heat 1 tablespoon coconut oil in a frying pan over a medium heat, and swirl the oil around to cover the base of the pan.

Pour about 50ml of the batter into the pan, making sure the mixture is evenly distributed. When the edges are set and they start to curl up (after about 1 minute) flip the crêpe over and dollop a few tablespoons of ‘nutella’ into the middle of the crêpe. Smear it around, but leave at least a couple of centimetres around the edges of the crêpe. Cook for 30 seconds, then fold in half.

Repeat the process to use up the mixture for the rest of the crêpes. Serve with a sprinkle of toasted coconut flakes.