Stewed rhubarb with orange and rosewater yoghurt jar

OMFG  I’ve been having way too much fun this week making the prettiest breakfasts. It turns out the bowl is a thing of the past and breakfast in a cute jar in colourful layers really is just so much more incredibly fancy. This is the kind of thing you see on Instagram and think who on earth has time in the morning, or the motivation to layer up all their fruit and yoghurt and make patterns on the top etc. Well this week I was THAT person. And you can be too with extremely little effort!

Rhubarb yoghurt
rhubarb yoghurt
Feeds 4-5 people or 1 weeks worth of breakfast fun
500g Rhubarb or any other stewed fruit that’s in season, plums amazing too
2 x oranges juiced
2 tbsp rosewater
3 tbsp honey
Nutty layer
3 handfuls of nuts, I used almonds and walnut but any will do
5 dates
Greek yoghurt or coconut yoghurt
Additional toppings, sliced banana, chia seeds, grounds LSA, coconut chips, runny honey, cacao nibs

Start with the stewed rhubarb, chop it up roughly into a wide saucepan and add the orange juice, rosewater and honey and simmer on a low heat until soft and broken down. Taste it for sweetness, sometimes it can taste tart so just add more honey. It should take about 15-20 minutes.

While thats cooking, add the nuts to a food processor and pulse until chunky, add the dates and pulse until combined.

Voila, now all you need to do is make pretty alternate layers with the yoghurt, rhubarb, nutty layer in a pretty jar or glass. And chuck on some mega amazing extra toppings just to add to the show off factor.


Chocolate milkshake with coconut milk and cacao

chocolate milkshake
chocolate milkshake

Oh bonjour chocolate milkshake that’s really delicious, healthy and feeds you and a friend.

Makes just over 1 Mason jar but it’s really filling so 4 kids or 2 adults

 2 bananas
¼ cup cacao
splash of vanilla essence
¼ desiccated coconut
4-6 dates depending on size and sweetness, make sure you take the pips out
1 ¼ cups coconut milk
1 tsp coconut nectar, honey, maple syrup….if you like it sweeter

Whizz it all up together in a high speed blender until totally smooth!

And if you want to be jazzy and do the coconut around the top of the glass…melt some honey on a plate, turn the jar upside down and roll in the runny honey and then do the same on a plate of desiccated coconut and it should all stick.

Photos Jase Hancox, Colab Creative

Coconut chia seed pudding with baked rhubarb and orange

Chia pudding 1

Yay to being back in the UK!! Not so yay because the flight is really stupidly long and it took a whole week this time round to get over the jet lag, but this morning I feel kickass after sleeping a whole 8 hours.

The reason for my trip back has been to go to two weddings and of course pick up my summer wardrobe which didn’t quite make it on my last journey. The first wedding stop was in Cornwall, near Bodmin, where my friends have moved from the swiss mountains to set up shop managing the beautiful Butterwell Farm on the Camel River. Lots of chickens, sheep and salmon fishing on the river. The best country addition to the wedding was the brides Weddingtons…wellies for weddings, think fancy colours and little high heels, terribly glam haha.

Just before I left Wanaka we were getting into Spring and I was massively overexcited to find asparagus and rhubarb appearing in the shops. Rhubarb is my new favourite…and fact of the day because I just googled it —> it’s apparently not a fruit, it is a vegetable, strange!!

Chia pudding 2

makes 4-5 puddings

Chia pudding
½ cup of chia seeds
1 cup of coconut cream
1 cup of water
a few drops of vanilla essence or ¼ of a vanilla pod scraped
¼ cup of desiccated coconut
1-2 tbsp coconut nectar or honey (depending on how sweet you like it)
Baked Rhubarb
600g Rhubarb
4 tbsp coconut nectar
2 oranges zested and juiced

For the chia seed pudding, mix all the ingredients together and leave in the fridge overnight so it’s ready for breakfast.

Preheat your oven to 180˚C. Chop the Rhubarb up into roughly 1 inch sized pieces and place in a non stick roasting tin with the orange zest and juice. Drizzle over the coconut nectar and bake in the oven for around half an hour until the rhubarb is really soft and a bit sticky. Give it a taste and if it’s too sour juts drizzle some more coconut nectar over the top and pop back in the oven until the nectar has melted and sweetened it a bit more.

Once the rhubarb is done, just leave to cool and pop it in the fridge.

To serve just spoon the rhubarb over the pudding and enjoy your fancy breakfast/pudding!

The pudding will be fine in the fridge for around 3 days.

Coconut milk soaked bircher muesli

Birer MuesliBircher muesliBig thank you to the lovely people at Ceres organics for sending me a delicious box of fabulous goodies to help me along with my yummy bircher muesli recipe I have been wanting to make. I recently got into using coconut milk with my breakfasts…mainly in porridge with coconut flakes too, it’s funny to think that about a year ago I actually didn’t really like coconut that much and now I’m absolutely obsessed and stick in everything.

Coconut milk is perfect if your avoiding dairy, it makes porridge and bircher super creamy and incredible. Last week I leant how to make my own coconut milk!! One of my friends told me how she made it in Thailand on a cooking course using the flesh from a fresh coconut and spent ages massaging sounded awesome but kind of time consuming and since I don’t live near any coconut trees I tried another recipe. All you do is blend coconut flakes with hot water and strain through a nut bag….totally magical and makes you feel like a rockstar.

This recipe is massively easy but you do need to prepare it the night before, feel free to add absolutely anything different to the recipe, any nuts, dried fruit, seeds, spices….your breakfast is your oyster!

Bircher muesli Bircher MuesliRecipe for 4 small jars (mini breakfasts or 2 normal servings)

 1 cup organic oats (use gluten free if you need)
2 cups of coconut milk
¼ cup goji berries
1 tbsp chia seeds
1 tbsp golden berries
½ cup almonds
1 tsp cinnamon
1 tbsp linseed
pinch salt
Serve with some raspberries, coconut chips and a drizzle of coconut nectar on top

To make mix all the ingredients together and leave in the fridge overnight or for about 8 hours. If your coconut milk has split, you can gently warm it in a pan to get it nice and smooth and then mix everything in.

Enjoy your ready made breakfast, awesome if your always in a rush in the mornings!

Thank you a million to Ceres Organics for sponsoring this post!!

Photos taken by Jase Hancox CoLab Creative

Rye and buckwheat bread


Isn’t it cool when you discover something new and delicious that you can add to your life. I finally bought myself some Psyllium husks last week so I could start playing with making yeast and wheat-free breads, it’s pretty cool what you turn out with. First I tried Deliciously Ella’s Superfood bread which was so yummy but I was looking for a less seedy and more rye bread tasting loaf, something I could smear marmite and avocado all over….not at the same time though!

I absolutely love the dense, dark Biona breads that are perfect for eating with coconut oil and avocado but I haven’t found a replacement here in New Zealand which has been getting to me. So here was born my first attempt at a rye and buckwheat bread using the guidelines of Deliciously Ella’s recipe, and it’s pretty darn good!

This is a delicious, dense bread, high in fibre, very filling and the recipe means that you can mess about and put whatever ingredients you like in it! Buckwheat has been a new introduction to my diet and I have been buying the groats and whizzing them up in my magical Vitamix to make fresh buckwheat flour. They are a perfect replacement for flour to make gluten free pancakes etc, and they also happen to be crazy good for you, it’s a great source of protein, vitamin E and is an antioxidant. Who doesn’t love eating bread when it’s actually all good for you!

Makes 1 loaf
1 ½ cups rye flour, or kibbled rye
1 cup buckwheat flour, or buckwheat groats
3 tbsp Psyllium husks
1 cup sunflower seeds
1 cup walnuts
½ cup linseeds
½ tsp salt
3 tbsp extra virgin olive oil
2 cups cold water

If you are using the kibbled rye and buckwheat groats, first put them both in a Vitamix or high speed blender and pulse until they turn to flour.

In a big bowl mix all the ingredients and then add the water and stir together. It will be really dense and not runny at all.

Leave the mix for about an hour to soak up all the water and preheat you oven to 180˚C

Line a loaf tin with baking paper and pack all the bread mix down so it’s flat on the top. Sprinkle some left over seeds on top to make it look prettier when cooked.

Bake it in the oven for around an hour. You can poke it to check it’s firm or pull the loaf out with the baking paper and have a look at the bottom. It needs to have a dark brown crust all the way around or it might crumble.

Leave to cool and to eat it slice it thinly and toast. Best eaten with some coconut oil, avocado and lime and some salt!

It freezes really well too so once cooked I sliced half of  it into nice thin slices and stored in the freezer. The rest keeps well in a bag in the fridge.

Chocolate, peanut butter and banana smoothie


Mmmmm, my new obsession with the Vitamix is making nut butters. I had a delicious peanut and chocolate butter at a friends house the other day and it inspired me to make a big pot of my own at home. It’s super easy to make and you can put any nuts in it you fancy. Personally I like a mix, half peanut and half a mix of almonds and hazelnuts, woohoooo for posh, all natural homemade nut butter. When I made my first batch I tried it on toast which was yummy then discovered that mixed with banana it’s freaking delicious, so that was one pot gone in a day.

Then today feeling slightly fuzzy headed from a wild fancy dress party where I got to dress as Barbie (it was awesome I got to wear all pink! Unfortunately my date went as a Bogen and looked pretty creepy) I needed something sweet and yummy in my tummy  that was going o help get rid of my party headache. I got a big load of the most delicious coconut water from CoAqua this week so I decided to jazz up my smoothie with a bottle of that and some of my peanut butter and hells yes it was so creamy and delicious, it tastes like you are drinking something really naughty too so I’ve saved mine for pudding tonight after we watch some movies. 




Peanut, cacao butter – makes one big jar
3 cups toasted peanuts
2/3 coconut oil, hard from the pot
2 tbsp honey 
2 tbsp cacao powder
Makes enough for 2 smoothies
1/3 cup cacao, peanut butter
2 bananas
1 CoAqua coconut water or 250ml of any other kind

To make the peanut butter melt the coconut oil and honey together and add to the Vitamix with the peanuts and cacao and a couple of pinches of salt….to however you like it to taste. Blend until it’s all smooth unless you like it a bit crunchy. Everyone likes their peanut butter different so add more salt or honey if you want it sweeter or saltier.

To make the smoothie, just put all the ingredients n the blender and wizz until it’s all creamy and smooth. Pour into a milk bottle and drink it through a fun straw to sparkle up your day!

If you don’t have time to make the peanut butter just add some shop bought butter and chuck in about a tbsp of cacao powder.

Banana and chocolate granola bars with brazil nuts and dates granola bar

Last weekend we attempted to hike to the top of Mount Roy, a mountain just outside Wanaka which loads of people climb. It was a beautiful sunny day and we plodded along up the zig zag trail to the top, playing ridiculous games…I don’t know if you know this one but we call it shag, marry, push of a cliff, then we proceed to think of three people and then make the victim choose which one they will shag, marry or push off a cliff. It’s kind of hilarious, especially when you pick really old people. So we played that for 2 hours and then realised that we were not even close to the top and we didn’t take any snacks and had a team of “hangry” hikers (a mix of hungry and angry)

We managed to get to the ridge before the top and take some pretty pictures, then some old dude in very tight hot pants told me that we were already higher than Ben Nevis which is the highest point in the UK, so I thought…job done, I have already conquered enough and we can go home because we still have a long walk down and no one likes an over achiever.

My point to that story relating to these granola bars is that if I was clever and had taken a granola bar then I would for sure have made it to the top! So make these bars and go on epic mountain climbing adventures and play my stupid game and giggle. granola bar granola bar

Makes a tray

2 tbsp chia seeds soaked in 4 tbsp water
2 cups rolled oats
½ cup buckwheat groats
1½ cup chopped nuts, brazil, walnuts, almonds, pecans…whatever you fancy or a mix
¼ cup coconut oil, melted
¼ cup honey, agave or maple syrup
60g dates
1 tsp cinnamon
2 ripe bananas
¼ cup cacao powder or organic cocoa
1 cup coconut chips or desiccated coconut

Preheat the oven to 180˚C. Mix the chia seeds with the water and stir.

In a bowl mix the nuts with the oats, buckwheat and melted coconut oil.

Toast on a baking tray for about 20-30 mins stirring occasionally until they are a bit crispy and golden…a bit like granola.

Using a blender mix the bananas, cinnamon, dates and cocoa together until smooth.

When the granola is toasted mix all the ingredients together in a bowl with the soaked chia and press into a baking tray lined with baking paper.

Bake in the oven for about 20-40 mins…all ovens are different so it’s best to just check every 5 mins after its been 20. You want the bars to be golden all over. Leave aside to cool before slicing into hunky hiker bars.

Store in an airtight container or wrap up and freeze in a ziplock.

All photos by Camilla Rutherford

Huevos Rancheros

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I have been settling in nicely in Wanaka…many a friend date and some actual new friends which is always good! I think my boyfriend Jase is getting more relaxed now he doesn’t have to constantly babysit me.

We just moved into our new house which is amazing, for the first time ever I have a walk in wardrobe, an en suite and the bath has jets in it, I feel like I have made it! Now just need to find some work to pay for a it, did I also mention that it also has views of the lake…living the dream.


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I have been having a funny time converting Jase to healthy eating. His entire family has all kinds of celiac and dairy intolerances and he has been in denial so it’s been kind of fun changing his diet and getting rid of the gluten to see how he feels. There have been a good few strops along the way but although he hated telling me the other day…it is working and he feels much better. Winner! Now I just need to find a good gluten free bread recipe so he can have cheese toasties which are apparently very important in his life.

The last week I have been playing around with Sunday brunch ideas and my recent obsession with eggs led me to make a version of Huevos Rancheros, it really is just a version because I didn’t actually know what went into it at all so made up the whole thing with a mexican theme, and apparently I am missing tortillas but thats fine because we are gluten free..phew!IMGL4504IMGL4607-1

Serves 4

1 tbsp coconut oil
1 red onion, finely sliced
2 cloves garlic finely chopped
1 tsp ground cumin
1 tsp paprika
1/2 tsp cayenne pepper
1 tin plum tomatoes 400g, whizzed up till smooth
1 small red pepper, chopped
2 handfuls of kale leaves, or spinach
1 corn on the cob, or a small tin of sweet corn
1 tin kidney beans
75g feta
4  free range eggs
1 avocado

1/2 lime juiced

1/2 chilli finely chopped
chopped coriander

Preheat your oven to 180˚C and boil the kettle. Peel off the leaves from around the corn cob and chop it into 3 chunks. Simmer in a pan of water with some salt for about 10 mins until its soft enough to slice off the corn.

While the corn is boiling put a big heavy frying pan on a medium heat. Melt the coconut oil in the pan and add the onions. Soften them up nicely and let them brown a bit, when starting to colour chuck in the spices and the garlic and stir so they don’t catch. Leave the spices and garlic to cook off a bit for 2-3 minutes, then add the whizzed up plum tomatoes and the peppers. Add a bit of seasoning and leave to simmer for 10-15 mins. The tomato sauce will lose quite a bit of water while is cooks so I filled the empty tinned tomato tin half up with water and kept adding it to keep it saucy.

Add the kidney beans to the sauce along with the kale or spinach and simmer for about 5 mins until its all bubbly and hot, then add the corn kernels and check seasoning.

Pour the mix into an oven dish and sprinkle the feta over the top. With a spoon make 4 dips in the mix to crack the eggs into. Sprinkle on a bit of salt and pepper onto the eggs and bake in the oven for about 10-15 mins until the eggs are cooked but the yolk is still runny. I just check lots so I don’t over cook them, they will carry on cooking a bit once out so best to be a bit under if you like your yolk runny.

While the beans are in the oven make the avocado salsa, just chop the avocado up into a bowl, add the chilli, coriander, lime juice and sliced spring onion and stir away. Avocado needs quite a bit of salt so season it up and give a good crunch of black pepper. If you have any tomatoes lying around chuck them into the salsa too.

When the eggs are ready, sprinkle a bit of paprika over and serve alongside the salsa.

Provecho! “Mexican version of Bon Appetit”IMGL4484-2

Photos Jase Hancox CoLab Creative 

My New Roots – Carob and fig muffins

Meldives Whaleshark Research Programme

I have turned into a little bit of a forrager the past few weeks. While hiking up the mountain with some friends the other day we found a whole load of chanterelle mushrooms in the woods which was obviously very exciting because chanterlles are totally delicious and also seem to cost a fortune. We picked a whole load and kept them in the only bag we had which was my friends doggy poop bag..lovely! There were also loads of mini blueberries, tiny little wild strawberries and crazy looking big bright red mushrooms with spots all over that looked totally magical. I kept feeling a bit like we were in some sort of lord of the rings film and a little hobbit was going to pop out from under a tree.

It turned out the mushrooms weren’t actually chanterelels at all though after a slightly paniced phone call from my friends who had already eaten them and decided they tasted a bit weird and done a bit of research. Apparently chanterelles have a solid stalk and ours was hollow..whoops. No one had any bad reactions though or any trippy behaviour so all good.

I saw Sarah from My New Roots blog about her recent trip to Ibiza and picking a whole load of carob which was growing everywhere. I was off to Ibiza days after so made it my mission to get a whole load and bring it back to play with it in recipes.

Carob is a black seed pod that hangs off the trees, the pods are the bit you eat, the seeds are solid and your most likely to crack your tooth open on one if you try and chew them. However a good use for them is baking beans. Carob is sweet and caramelly tasting, it is used as a substitute to chocolate although it doesn’t really taste anything like it at all. From it you can make powder, chips and syrup.

The health benefit of it are that it is high in insolube fibre meaning that it acts like a broom in your digestive tract, so it cleans your colon. It is high in antioxidants helping to defend your body from free radicals, and its also high in calcium and iron…go carob!


“Little superman shot with my sister from the holiday and above what carob pods actually looks like”

These muffins are not like the airy kind that resemble more of a cupcake, they are a bit more dense and manly, perfect for breakfast or as a snack, I am going to be making them to take up the mountain this winter as my ski snacks.

Also I used figs because they were in season but since it’s getting wintery try grated apple, carrot, banana, raw cacao nibs, cinnamon and add seeds and nuts…I’m pretty sure that they will still work if just chuck in whatever you like.

Makes 10-12 muffins

2 cups/200g ground rolled oats
1 tsp baking powder
1 tsp baking soda
½ tsp salt
¼ cup/25g carob powder
½ cup/75g coconut sugar
zest of 1 lemon or orange
½ cup of nut milk
½ cup of unsweetened apple sauce
1 tsp vanilla extract
2 tbsp chia seeds with 6 tbsp water
1½ cups chopped figs, about 5/6 whole figs

Firstly stir the chia seeds with the water in a glass and leave aside for at least an hour and turn your oven on to 175˚C/ 350˚F.

Grind the rolled oats in a food processor until they are like flour, then transfer into a big bowl with all the other dry ingredients and mix. In another bowl combine all the wet ingredients and the chia seeds together. Then gently mix with the dry ingredients until it’s just combined and then fold in the chopped figs. Dollop the mixture into your muffin cases so they are about 2/3 full and bake for about 20-30 minutes until a poker comes out clean. Leave to cool. They can be kept in an airtight container for about 4 days or stick them in the freezer.

Photo credit to my lovely neighbour Melody Sky