Kale coleslaw with a lemon and macadamia mayo topped with a mango & cucumber salsa

Kale is a wonderful vegetable, so good for you but so many people don't know how to cook or prepare it! This is a simple recipe, that is tasty and nutritious. It makes a wonderful little starter or side dish or lunch time salad.

Watch the video to see how easy

White Xmas (raw)

I was never a fan of xmas pudding but every year I looked forward to Mrs Cousin's White Xmas (Mrs Cousin's was my cousin's other grandmother, confusing hey!). Sickly sweet (condensed milk) and coconut flavoured (copha) I can't even picture what she put in hers anymore but I still remember the feeling and the taste as I ate many of them throughout the day. I used to grab one sneakily, ever time I walked past

Chocolate and hazelnut torte (raw)

I was in France this Autumn when I came up with this little recipe. It was Caspar's and my farewell party, we'd been visiting his family for the past 3 months and our time was coming to an end. We invited all our beautiful 'French' friends (mostly expats from the Uk) and I spent a few hours cooking. Caspar: " Don't go over board Anthea, we fly out early tomorrow" but I can't help it sometimes, I just get

Green berry frappe

Many moons ago during the hot Summer months whilst working in my local cafe I invented this frappe. We had your regular frozen fruit frappe on the menu, made with frozen organic seasonal fruit and blended with fresh apple or orange juice but one day I just got a little sick of the sweet fruity flavours and wanted something more healthy and less sweet. It was a hot few weeks and all I wanted

Raw almond mylk

The first time I discovered almond milk I was delightfully surprised by how much I enjoyed it. It was great with breakfast cereal, smoothies and can be used as a substitute in most recipes where you need milk.  

Almond milk is light but nutritious, high in protein, low in fat, is easy to digest, and it is alkalising. Drinking almond milk is a great way

Chocolate beetroot cake

A good chocolate cake is priceless. I'd pay anything for a rich chocolatey slice of divinity. Something that's moist. Something that is rich and has a depth of flavour.  A chocolate cakes needs to have more than one dimension of flavour going on or it can get

Babaganoush

Digging out an old recipes that you used to cook a lot is like rediscovering old cloths that you used to wear. There's something familiar and comforting about them. I recently made this good ol' babaganoush recipe that I hadn't made for years. I first started making it 20+years ago. Now I can't even remember who introduced me to it? It's been that long! I really had forgotten how lovely it is. It's so soft and light and I love the bold flavours - all of my favourite things. The smoked paprika and dried oregano together, the smokey soft eggplant, the tangy lemon and the earthy taste of the tahini, all those flavors remind me of my travels through