Garlic and Thyme mushrooms

I have fallen head over heels for mushrooms lately, oh my they are so yummy especially when they are whipped up with some garlic and thyme! Mmmm Mmm!

Mushrooms are high in antioxidants, selenium and vitamin D and B.

This is such an easy recipe which takes a matter of minutes to make. I have served this as a side dish to dinner or even on-top of some smashed avocado on toast for breakfast – the dream.



  • 300 grams mushrooms (I used portobeliini)
  • 1 clove of garlic
  • 1 tablespoon olive oil
  • ½ tablespoon tamari
  • 2 tablespoons coconut milk
  • 6 sprigs thyme leaves
  • Cracked pepper


  • Wash the mushrooms and slice them.
  • Heat up the olive oil in a sauce pan over a medium heat, add in the garlic and mushrooms and cook for a few minutes.
  • Next place in the coconut milk, tamari, thyme leaves and cracked pepper.
  • Allow to cook for a further few minutes until the liquid has slightly evaporated.
  • Serve with some additional fresh thyme and season with salt and pepper if it needs it.



Creamy organic oat milk

Oat milk is rapidly becoming one of my favourite milk alternatives, it is rich in fibre and has such a creamy consistency to it. This recipe is very low in calories too, containing only 175 calories for the whole jug!!


  • ½ cups organic oats – I like to use Flahavans oats
  • 5 cups filtered water
  • A few drops of liquid stevia, or sweetener of your choice
  • 2 teaspoons orgamic vanilla essence
  • Pinch of Himalayan salt
  • Sterilised glass bottle


  • Pour all the ingredients into the blender and blend on high speed for around 3-5 minutes.
  • Strain the oat milk by pouring it through a nut milk bag, cheese cloth or very fine sieve and discard the oat pulp that remains. Do this process 2-3 times so you end up with a nice light milk.
  • Pour the oat milk into a sterilised glass bottle and keep refrigerated.
  • Make sure you shake thoroughly before using it.


Honey roast vegetables with a chunky salsa verde

I love crispy roast vegetables, they are always an easy option when entertaining too.

My honey roast vegetables with a chunky salsa has just taken roast vegetables to a whole new level. Give this recipe a go this festive season as it really is the perfect addition to your Christmas roast!


  • 300 grams Butternut Squash
  • 5 large Turnips
  • 1 tablespoons Olive oil
  • 1 tablespoon honey
  • Salt pepper
  • 2 large handfuls of rocket
  • Sprinkle of mixed seeds

Salsa Verde ingredients

  • 1-2 large bunches of Parsley
  • 1 large bunch mint
  • 1 large bunch of basil
  • 4 garlic cloves, peeled
  • ½ cup capers
  • ½ cup sweet little gherkins
  • 2 tablespoon Dijon mustard
  • 3 tablespoons white wine vinegar
  • 6 tablespoons extra-virgin olive oil (good quality)


  • Preheat the oven to 180.
  • Cut the butternut squash into chunks and cut the turnips length ways.
  • Place the butternut squash and turnips on a roast tray and drizzle with the olive oil, honey and salt and pepper. Place in the oven for 30 minutes or until cooked through, check regularly and toss them at the half way point.
  • Place all the salsa verde ingredients in a high-powered blender and blitz until combined. Once combined to your desired consistency you may want to taste it and add some salt and pepper to balance out the flavours. If you want it a really smooth consistency you can keep adding in olive oil whilst blending.
  • Check the vegetables and make sure they are cooked through.
  • Once cooked, place the rocket on a serving platter, add the roast vegetables, seeds and add as much salsa as you please.
  • Toss through and enjoy!

Chunky Salsa Verde

This authentic, Italian inspired mixed herbed salsa verde is a delicious addition to any meal. I love making a big batch of this to have in my fridge at home. Packed full of nutritious ingredients and so easy to make!


  • 1-2 large bunches of Parsley
  • 1 large bunch mint
  • 1 large bunch of basil
  • 4 garlic cloves, peeled
  • ½ cup capers
  • ½ cup sweet little gherkins
  • 2 tablespoon Dijon mustard
  • 3 tablespoons white wine vinegar
  • 6 tablespoons extra-virgin olive oil (good quality)


  • Place all the ingredients in a high-powered blender and blitz until combined. Once combined to your desired consistency you may want to taste it and add some salt and pepper to balance out the flavours. If you want it a really smooth consistency you can keep adding in olive oil whilst blending.
  • Sterilise a jar, and place the salsa in the jar.

Note: You can chop up all the ingredients by hand too.



What more could you want on a hot summers day than a refreshing Gazpacho soup! The perfect starter to serve on a sultry evening. Made using all raw vegetables, this soup is extremely nutritious and only takes 5 minutes max to make! Tomatoes are one of the richest sources of lycopene, the potent age-defying antioxidant that gives fruit and vegetables their red colour!


  • 1 cucumber peeled
  • 2 Red Peppers – deseeded
  • 750 grams vine ripe tomatoes
  • 2 garlic cloves
  • 2 spring onions
  • 1 tablespoon balsamic vinegar
  • Salt and pepper
  • 100-200ml bone broth (optional – I like adding this for the health benefits)
  • To Serve – Chilli flakes, extra virgin olive oil and coriander to serve

Method –

  1. Peel and chop up the cucumber, deseed the red peppers and placec in a high speed blender with the remaining ingredients
  2. Blend on high for a about 3 minutes until nice and smooth
  3. Place in the fridge and allow to cool for at least an hour before serving
  4. To serve, pour the gazpacho into a nice bowl and top with chilli flakes, a drizzle or extra virgin olive oil, crispy bread and coriander.
  5. Enjoy!

Shredded Brussels sprouts with crispy pancetta & glazed pecans

I remember as a child being served Brussel Sprouts that were completely overcooked and soggy – not a fond memory at all! Oh how times have changed, I could seriously eat them every day now especially when served with crispy pancetta, pomegranate and glazed pecans. This recipe is so easy to whip together and is the perfect companion to your Christmas turkey!

Ingredients –

  • 500 grams Brussels sprouts
  • 200 grams pancetta
  • 150 grams pecans
  • 1-2 tablespoon honey
  • 1 Pomegranate or fresh cranberries


  • Zest and juice of one lemon
  • 2 tsp Dijon mustard
  • 5 tablespoon extra virgin olive oil
  • 2 minced garlic cloves
  • 2 teaspoon raw honey
  • Salt and pepper to season

 Method –

  1. Using a food processer with a fine blade attachment, shave all of the Brussel sprouts into a nice fine texture and place in a large salad bowl ready to serve.
  2. Next cut the pomegranate in half and remove all the seeds by bashing the back of it with a wooden spoon to help remove them. Place the pomegranate seeds in with the brussel sprouts.
  3. Place the pancetta in a frying pan and fry for several minutes until crunchy and golden brown – most of the fat should have rendered off by this stage. Place the pancetta on a side plate lined with kitchen roll to allow any excess fat to drain off.
  4. Slightly toast the pecans in another frying pan for a few minutes, next coat the pecans with the honey and fry for a further few minutes until nicely glazed.
  5. To make the dressing, whisk together all the ingredients until completely combined.
  6. Add the pecans, pancetta and salad dressing to the bowl and mix through thoroughly.

Cinnamon spice festive cookies

Chewy, spicy and sweet! My gluten free cinnamon spice festive cookies will certainly fill you with that christmas spirit and will instantly evoke warm christmas memories. These cookies are delicious any time of the day, they are also extremely tasty over some greek yoghurt or vanilla ice-cream! This classic cookie recipe will be a hit with the whole family, let me know how you get on with them and hope you enjoy them as much as I did!

Makes 8 large delicious cookies

Ingredients –

  • 1 ½ cup jumbo oats
  • ½ cup desiccated coconut
  • 2 tablespoons pumpkin seeds
  • 1 tablespoon cinnamon
  • 1 teaspoon ginger
  • 1/2 teaspoon vanilla powder
  • A large pinch (or two) of grated nutmeg
  • Pinch of salt
  • 4 tablespoons coconut oil (melted)
  • 2 tablespoon Almond butter (optional)
  • 2-3 tablespoons raw honey
  • 1 tablespoon water to help combine if needed (not too  much)


  1. Pre-heat your oven to 150c
  2. In a food processor combine your jumbo oats, coconut, pumpkin seeds, cinnamon, ginger, vanilla, nutmeg and salt. Blitz a few times so all the ingredients are combined well.
  3. Next add the coconut oil, honey and almond butter if using, blend briefly until you get a sticky texture. Add water if needed.
  4. Form into 8 large cookies and flatten down on a tray lined with baking paper.
  5. Bake in the oven for 15 minutes or until golden brown.
  6. Allow to cool before serving.
  7. These will last about 4 days in a air tight container in the fridge.

Don’t forget to tag me in your creations and comment below!

L Xx

Spiced sweet potato & chickpea soup served with crispy pancetta

This soup is hearty, satisfying and packed full of spices to create a deep delicious flavour. I like making this soup with my home made chicken bone broth for an added extra depth of flavour! Best of all though – it is packed full of nutrients and only contains 388 calories per serve with a whopping 19 grams of protein and 12 grams of dietary fibre!

This bowl of goodness is my take on a winter healing soup! Give it a go, you won’t regret it!

If you want to learn more about the benefits of bone broth, head over to my earlier blog post – Bone Broth Wonders to find out all about them!


Serves 2

Ingredients –

  • 50 grams pancetta
  • 1 Onion, finely chopped
  • 1 garlic, finely chopped
  • 1 teaspoon coconut oil
  • 1 celery
  • 1 sweet pot
  • 200 grams chickpeas
  • 1 carrot
  • ½ tsp of each cinnamon, cumin and coriander
  • ¼ tsp cayenne
  • 400 ml chicken stock
  • Parsley to serve
  • Salt and pepper to season

Method –

  1. Preheat your oven to 180 degrees Celsius
  2. Peal and cut the sweet potato into small chunks and place in the oven to roast for 40 minutes
  3. Whilst the roast potato is roasting, place a saucepan on the stove with the coconut oil.
  4. Finely cut the onion and place in a the saucepan on a low heat. Start to sweat the onions making sure they don’t catch or burn. Approximately 5 minutes.
  5. Finely cut the celery and carrots and place in the saucepan with the onions and cook through for a further 3-4 minutes.
  6. Add the chopped garlic and cook for a further minute
  7. Add the cinnamon, cumin, coriander and cayenne pepper to the mixture and stir through. Add ¼ teaspoon sea salt.
  8. Add all the chicken stock and chickpeas to the saucepan. Stir through for a further 5 minutes. Then turn off and allow to cool a bit before blending
  9. Whilst the broth is heating up, place the pancetta in a pan and cook until crispy. Set aside for presentation.
  10. One sweet potato has cooked remove from the oven and place in a blender, add the broth mixture to the blender and blend until smooth. Make sure the heat has somewhere to escape so the heat pressure doesn’t explode in the blender.
  11. Add salt and pepper to taste. Blend again to your preferred consistency.
  12. Serve up the soup into two bowls, top with the crispy pancetta and parsley!

Don’t forget to tag me in your hearty soup creations!

Lucy XXX

Spicy pepper sauce

This fresh and tasty sauce was inspired by the North African paste – Harissa! I drizzle it on everything. It makes any dish absolutely heavenly, it’s great tossed through veg or even added to a homemade burger. As with most my recipes, it is so easy and cheap to make. It certainly tastes better than any store bought condiments and contains absolutely no nasties what so ever – quite the contrary!

Spicy pepper sauce

Ingredients –

  • 4 Large red peppers
  • 1 garlic clove
  • 60 grams long red chillies
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp smokey paprika
  • 4 tbsp extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp tomato paste
  • Salt and Pepper to taste


  • Preheat oven to 200C
  • De-seed and cut the red peppers into large chunks. Place the peppers and the garlic on a roasting tray and place in the oven with the garlic clove.
  • Meanwhile cut the red chillies and de-seed them or if you prefer your sauce to be fairly spicy, leave some of the seeds in for that extra kick.
  • Place all the ingredients in a food processor or blender ready to blend.
  • Once the peppers have cooked through and have some nice charring on them, remove from the oven and allow to cool for 5 minutes.
  • Place the peppers and garlic in the blender with the other ingredients and blend until smooth.
  • Add salt to taste.
  • Sterilise a jar and place the spicy pepper sauce in the jar.
  • Allow to cool completely before refrigerating.

Vanilla & cinnamon cashew nut butter!

Cashews are packed full of heart healthy fats, vitamins, minerals and antioxidants. These include vitamins E, K, and B6, along with minerals like copper, phosphorus, zinc, magnesium, iron, calcium and selenium, all of which are important for maintaining good bodily function. They are naturally cholesterol free and help to reduce blood pressure. Just a handful a day can really be beneficial to your cardiovascular health. Cashews are also a great nut to maintain hair health due to the copper content, bone health due to the amount of calcium and even weight management due to the monounsaturated fats within them.

Cinnamon is a delicious spice that contains many antioxidants. Cinnamon has many anti-inflammatory properties which helps the body fight infections and repair tissue damage. It can help regulate your metabolism by reducing your blood sugar levels as it improves sensitivity to the hormone insulin.


Ingredients IMG_2688

  • 500grams raw cashew nuts
  • 2 teaspoons vanilla powder
  • 1 teaspoon cinnamon
  • Pinch of salt


  • Place the raw cashews nuts on a baking tray and roast in a pre-heated oven at 180C until golden brown. This should take about 8-10 minutes.
  • Allow cashews to cool before placing in a high powered food processor with the salt, cinnamon and vanilla powder.
  • Blend on high for a few minutes, then remove lid and scrape down the edges.
  • Blend again for a further 3-5 minutes or until the cashews have a creamy consistency.
  • Place in a jar and try not to eat the whole thing within the first 24 hours!

Note – It is rather tempting to stop blending once the cashews have turned into a paste however keep blending for a further few minutes to release the natural oils so it becomes nice and creamy. If you under process it will still be just as yummy however the texture will be more like a crumble mixture! Blend and keep blending!!