This was a favourite in my last book, so we put it in again! It is a fabulous snack when you’re on the move, plus it tastes miles better (and I would bet it is also better for you) than any shop-bought health bar. It’s nutritionally well-balanced and, at the same time, satisfyingly sweet. MAKES 6
110g dried unsulphured apricots
150ml fresh orange juice
2–4 tbsp ground hemp or flax seeds
FOR THE TAHINI MIXTURE
110g dried unsulphured apricots
100g gluten-free tahini
220g Sweet apricot paste (see above)
50g mixed almonds and sunflower seeds, ground together finely
FOR THE BARS
110g oats
50g whole almonds, chopped
50g sesame seeds
50g sunflower seeds
50g pumpkin seeds
100g 80% cocoa solids vegan dark chocolate (optional)
1 To make the sweet apricot paste, put the apricots in a bowl and pour boiling filtered water over to cover. Leave for one minute, drain, then place in a bowl with the orange juice and 150ml of filtered water and leave to soak for two or three hours until the apricots are plumped up. Blend the mixture with the ground seeds.
2 For the tahini mixture, bring a saucepan of filtered water to the boil. Drop in the apricots and blanch for one minute, then drain. Chop finely and mix with all the remaining ingredients.
3 Preheat the oven to 180°C/fan 160°C/350°F/gas mark 4.
4 Put the oats, almonds, sesame, sunflower and pumpkin seeds on a baking tray in the oven and roast lightly for 10 minutes. Remove from the oven. Thoroughly mix the warmed oat mixture with the tahini mixture, then spread evenly in a 20cm deep-sided non-stick baking tin. Leave to cool in the fridge.
5 If you want a treat, you can add a chocolate topping to the bars. First melt the chocolate in a heatproof bowl over a pan of simmering water (the bowl should not touch the water). Then spread on top of the nut bar with a hot palette knife or the back of a spoon. Leave in the fridge to set, then chop into squares.
6 The bars will keep in an airtight container in the fridge for 10 days. Or freeze them in freezer bags, so you always have some handy.
If you suffer from salty cheese cravings, this neat toastie is your salvation! Simple and filling, it’s also nicely youthing thanks to the cashew nuts (high in vitamins, minerals and good omega fatty acids) and vitamin B12-rich nutritional yeast which soothes the nervous system and helps you feel bouncy and alive. SERVES 1
1 slice of sprouted spelt bread, or bread of choice
about 2 tbsp Creamy ‘cheese’
1 tomato, finely sliced
1 Toast the bread lightly on both sides. Spread on the cheese and top with the slices of tomato.
2 Place under the grill for about five minutes until the tomato starts to cook and the cheese bubbles.
3 Serve hot with Sweet tomato relish.
Sprouted bread contains more protein and fewer carbs than bread made from conventional grain. This version of the ever-popular cheese on toast is gorgeously gooey but also fabulously tangy, thanks to the basil. SERVES 1
1 slice of sprouted spelt bread, or bread of choice
about 2 tbsp Creamy ‘cheese’
a couple of basil leaves, shredded
drizzle of avocado oil
1 Toast the bread lightly on both sides. Spread on the cheese and top with the shredded basil.
2 Drizzle with oil and place under the grill for about five minutes until the cheese bubbles and turns golden brown. Serve hot.
You can buy kale chips everywhere now, but nothing beats making them yourself: not only do they taste better, but you know what’s in them! If the ‘cheesy’ flavour doesn’t do it for you, try cayenne pepper or fennel seeds in place of the nutritional yeast. SERVES 4
100g kale, washed, thoroughly dried and cut into bite-sized pieces
2 tsp coconut oil, melted
2 tbsp nutritional yeast flakes
1 Preheat the oven to 180°C/fan 160°C/350°F/gas mark 4. Toss the kale in the oil and yeast flakes until well coated. Spread out on a baking sheet and bake for 15–20 minutes, turning over every so often, until crisp and golden at the edges.
2 These are great as a snack, or used as a healthy alternative to croutons on soup. Store in an airtight container for up to three days.
I love the taste of crisps, but have not eaten a packet for more than 15 years. These home-made crisps are a versatile substitute, just change the spices when you want a different taste. Butternut squash is low in calories but high in antioxidants, folic acid and minerals, which are good for metabolism and the endocrine system. So eat up! SERVES 2
100g butternut squash, peeled and deseeded
1 tsp coconut oil, melted
pinch of ground cinnamon
pinch of Himalayan or Celtic salt
1 Preheat the oven to 140°C/fan 120°C/275°F/gas mark 1.
2 Line a large baking sheet with baking parchment. Slice the squash very finely with a knife or a mandolin and toss with the oil, cinnamon and salt to coat.
3 Spread the slices evenly on the baking sheet, being careful not to overlap them, and bake in the oven for 20–30 minutes, turning halfway through, until crisp and golden. If some of the slices crisp up before others, remove them from the oven and set aside on a wire rack lined with baking parchment to cool.
I love watching movies but never touch the popcorn offered in cinemas. This tastes much better than the synthetic offering, plus it is nutritionally sound and low calorie. It’s great at any time, plus children love it, too. MAKES 1 LARGE BOWL, OR 2 PORTIONS
15g coconut oil
100g organic popping corn
1 large handful of dried seaweed salad, or more if you like
1–2 tsp Himalayan or Celtic salt if needed
1 Gently melt half the coconut oil in a heavy-based saucepan, then increase the heat to high. Sprinkle in the corn and cover. Reduce the heat a little so the popcorn does not burn. As soon as you hear the corn popping, gently shake the pan. When the popping has stopped, take off the heat and pour into a bowl.
2 Melt the rest of the oil and toss in the handful of seaweed, more if you require, and stir. Sprinkle it over the popcorn. Taste and see if you want to add the salt as well (the seaweed is very salty) and add (or not) to taste. Serve immediately.
Tabbouleh is the easiest way of getting your greens. It goes with anything, or you can eat it in mounds on its own. Parsley is one of the most youthing plants around, said to be so high in vitamin K and calcium that if you eat a handful a day it will ward off thinning of the bones. SERVES 2
100g flat-leaf parsley leaves
30g mint leaves
2 tomatoes, finely chopped
½ cucumber, finely chopped
4 spring onions, finely chopped
1 tbsp olive oil
juice of 1 lemon
¼ tsp sumac
1 tbsp chia seeds
1 Very finely chop the parsley and mint with a sharp knife so as not to bruise the herbs. Transfer to a mixing bowl and toss with the tomatoes, cucumber, spring onions, olive oil and lemon juice.
2 Sprinkle over the sumac and chia seeds just before serving.
