Summer rolls


This is a cute little shoot I did in New Zealand on a road trip I did up the west coast. We stopped at lake Mahinapua, a really pretty spot where there were all these funny kiwi kids doing a scouts day and learning how to throws logs and funny stuff. We managed to find the only place with not a sandfly in sight so it was heaven! 



I wanted to make something super easy, delicious and fresh that you could just whip up out of the back of your car and put together using the simplest tools….which we totally did!


Summer rolls are easily one of of my favourite lunches as they are so simple and you can put all kinds of fun stuff in them depending on what you have in your fridge. I used  just a load of veg but normally I would add some coked vermicelli noodles, brown rice or sprouts inside and make some fancy peanutty dipping sauce. But we are being basic so use whatever you like. I have put a list below of what I used but I have also suggested and few other ingredients which would yum yum in your tum!


Rice paper roll wrappers
Tamari Soy sauce
Pickled sushi ginger
Sesame seeds
Chilli sauce
Small bunch coriander
1 Avocado
1 Carrot
1 Red pepper

or other ideas…rocket, bean sprouts, mint, cucumber, sprouted lentils, mange tout, grated courgette, brown rice, rice noodles

To make them all you need to do is chop up all the veg into long strips or just small slices that will be easy to roll up. I give them a bit of seasoning and a drizzle of olive oil and lime queezed all over with a sprinkle of sesame seeds. Then when filling I lay the veg on, followed by some chilli sauce, pickled ginger slices and coriander stalks. Put the soy in a little bowl for dipping into when they are ready.


Get a bowl of water big enough to soak your rice paper wrappers in and soak them for about 30seconds until they are floppy. Then lay one on a plate and start filling, you want to fill slightly to one side but in the centre of the wrapper. When everything is in, fold the top flaps down and then roll so it is all snug and tight. Then munch away on your super crunchy, fresh and heathly little picnic lunch!


Photos Jase Hancox CoLab Creative 

Kale chips


Oh my goodness it’s time!! I’m off in an hour to New Zealand wahoo.
Totally over packed even though we have been given enormous travel bags from Douche Bags whoops.

Had a fun little weekend in London doing mega amounts of shopping and hanging out in Planet Organic drinking green juices and buying all kinds of stuff I absolutely don’t need to take half way across the world. You have to understand that its massively exciting when you have been in a mountain to suddenly be let loose in your idea of heaven.

New obsession that my sister got me into is Kale chips!! The most delicious crispy little suckers ever, so I just made a batch for my long long plane journey, which I am not in anyway looking forward too, apart from the films and the swim at Singapore airports rooftop pool ooh yeah!


So heres the recipe…or not because it is so simple!!

Kale leaves (no stalks, take them off!)
Coconut oil
Crunchy sea salt…Maldon is the best

Preheat your oven to 175˚C and toss your kale with some melted coconut oil and sprinkle with some sea salt.

Chuck them on a baking sheet and spread them out then cook in the oven for about 10-15 mins until they are nice and crisp like. Sprinkle with some more salt and munch away!

RAW mint chocolate truffles

choc truffles

Are you ready for something super cool that quite possibly almost tastes like a chocolate truffle but isn’t?? I have been very unexperimental with my nutty, vegan style, sweet treats recently, but I have got back into this week with a bang.

These sumptuous goodies are inspired by a raw mint chocolate brownie I had in Copenhagen at Raw42 which was totally amazing but obviously not as good as my own little creations. These are awesome little snacks to have in your bag for hungry, sweet craving moments.

Makes 20 balls

I cup of pitted dates (if dried soak them first)
1 cup almonds
1 cup dessicated coconut
1/2 cup raw cacao powder
2 tbsp coconut oil
1 small thumb sized piece of banana
1 tbsp cacao nibs
1/4 tsp salt
1tsp peppermint essence

Put the almonds and the dessicated coconut into the magimix and blend until finely ground. Add the cacao powder, nibs, and salt and whizz for a second before adding the rest of the ingredients.

Blend it all until it comes together and you can squidge it together and ool it into balls.

Dust with cacao powder or coconut and keep in the fridge. Yum yum in your tum!

They should keep for a week in the fridge.

Gluten free banana and walnut bread

banana cake mont2

The seasons seem to have changed very quickly, two weeks ago I was in France in shorts, now I’m putting my snow tyres on my car and going skiing. I think my feet are very unhappy with the change of footwear, flip flops to ski boots is not an easy transition or even remotely comfortable.

However, from having withdrawals from the sun I am now ready to embrace the winter. It was the most gorgeous sunny day on Saturday, and the lifts are now open for the weekends so me and Beanie rebelled against buying a pass and ski toured up the mountain to get our well earned first turns, and hopefully firm up our bums too!

I stumbled across Hannah’s super cool blog Health Yeah the day before and tried out her gluten free banana bread recipe which turned out to be delicious, and then I naughtyfied it a bit more by making raw chocolate mousse and turning it into chocolate and banana bread sandwiches! Maybe a bit of a weird lunch choice but pretty damn good after hours of climbing up a mountain and chatting at the same time, which by the way is exhausting!

This was my first time using coconut flour which is a really amazing gluten free alternative. It’s high in protein, more than wheat flour and has ten times more fibre and is low in carbs. Because of it’s high fibre content it absorbs way more liquid than normal flour which is why you have to use 6 eggs which seems like a lot but it doesn’t taste eggy at all just bananalicious!

banana cake mont

Makes 1 cake
½ cup coconut oil or butter
½ cup raw honey, maple syrup, argave
6 free range organic eggs
¾ cup coconut flour
3 spotty ripe bananas, mashed
1 cup walnuts, roughly chopped
teaspoon of vanilla extract or half a vanilla pods seeds scraped
¼ tsp nutmeg
½ tsp cinnamon
½ tsp salt
2 tbsp coconut oil or butter
1-2 tbsp raw honey or maple syrup
1 tbsp cinnamon
½ cup chopped walnuts

Preheat the oven to 160˚C

Grease or line a loaf tin with baking paper. Combine all the topping ingredients in a bowl and mix together with your hands until all the coconut oil is combined evenly and you have a nutty topping.

In a small saucepan melt the coconut oil with the honey or maple syrup on a low heat and then set aside.

Whisk the eggs together with the vanilla and salt, then slowly pour in the coconut oil mixture.
Sieve in the coconut flour and spices to the eggs with the mashed banana and whisk until its all combined. Stir throughout the walnuts and pour into the loaf tin.

Sprinkle the crumble on top and then bake in the oven for about 50-65 mins until the crumble is golden and a knife comes out clean.

Dance around like a girl to Bananarama and eat you cake with some tea!

Salted chocolate fudge brownies with raw chocolate icing

Last week my kitchen has turned into a raw vegan dessert experimental mess. I’m eating ice cream cakes for breakfast which is awesome and they are not even the slightest bit bad for you! It’s way too much fun playing around with recipes, especially because unlike normal baking, nothing is going in the oven, so no more hot kitchen, burns on my hands or black cakes in the oven, just a bit of music, dancing and mess.

My friends have been teasing me about the new veganism, especially because living in a ski resort the local diet is a whole load of melted cheese, bread and meat. I will have to come to terms with the fact that I am going to be blacklisted from all dinner invites in the future. However, I have been feeding them my experiments and trying to make some new recruitments. So far I have almost made one and had lots of requests for this delicious very naughty looking chocolate brownie recipe from This Rawsome vegan life so here it is! Good luck trying to not eat the mixture it’s so yummy, especially the icing which managed to get itself onto my nose and I spent hours thinking I had grown a new freckle.

Makes about 12

3/4 cup rolled oats (use gluten free if needed)
3/4 cup walnuts
1 cup dates
1 tsp vanilla extract or cinnamon
2 big tbsp cacao powder
pinch salt
small inch piece of banana or 2 tbsp melted coconut oil
1 tbsp of maple syrup, almond butter and cacao powder

Whizz up the oats and nuts in a food processor until they are almost a powder, then add the rest of the ingredients and mix until its all combined and sticks together. If it doesn’t add a bit more banana or coconut oil. Press down into a tin and put in the fridge.

For the icing just mix the nut butter, powder and syrup together in a bowl until its nice and runny and easy to spread on top. If it’s too thick add more maple syrup or a splash or nut milk. Store them in the fridge and they should keep for about 5 days if you manage not to eat them.

You can play around with sprinkles I used raw cacoa nibs and salt because I love salted chocolate, but you could use gogi berries, coconut flakes even orange zest if you are a fan of chocolate orange!

Bon Apetit!

Photo credit to my lovely neighbour Melody Sky

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

Chocolate and almond butter cups

So this summer I have been turning into a bit of a hippy and trying veganism, vegetarianism and eating a more raw diet. I can’t say I’m a total convert yet which was made obvious last night when I ate a moo but that was just a small relapse! My latest craze has been experimenting with funky vegan desserts using new ingredients like raw cacao butter, coconut oil and lots of dates and nuts. If you have tried raw chocolate before you have probably become a little bit obsessed, it’s all creamy and amazing, not even that much like normal chocolate, more like rich chocolate mousse without the naughty stuff in it..phew! However out in the mountains it is totally impossible to get, I have one pack of cacao butter and I have a feeling it’s going to be gone pretty swiftly with this new recipe.

Makes 5/6 mini cupcakes

1/4 cup raw organic cacao butter melted
1/4 cup raw organic cacao powder
3 tbsp agave syrup
6 teaspoons of almond butter
(1/3 cup raw almonds if you make it yourself)

I should mention that you can buy almond butter already made but it’s pretty cool and less expensive to make it yourself, that is if you have a high speed blender.

Put your almonds in a food processor and blend for about 12 mins until they become smooth like butter. You may think you have got there when your almond mix turns into a ball but keep going for a few more minutes as after that the nuts release their oil and become smoother and less firm.

Melt the cacao butter in a bowl over some hot water and then using a whisk mix in the cacao powder and then agave. You can add in extra flavours like cinnamon, coffee essence, salt, chilli to the chocolate if you like just mix them in.

Spoon the chocolate into the bottom of your mini cupcake cases, you want just enough to cover the bottom then stick in the freezer to set for a few minutes.

Tart up your almond butter with a pinch of salt and a drizzle of honey or agave and spoon a little ball into the middle of the set case and then pour over the remaining chocolate. The choccy mix may have firmed up a bit so just warm it over some hot water in your bowl again until it’s at pouring consistency. Once they are all covered sprinkle over any other toppings like coconut flakes, gogi berries, sea salt, chopped nuts.

Cool in the fridge or freezer until they are firm then munch them all because as I said they are good for you! Actually maybe share a few to prove that all this hippy healthy stuff actually tastes good.

Guest photographer Melody Sky

Jamie Oliver’s smoked trout paté


I have been in the Loire Valley for the last three weeks working for a lovely family with four kids, there has been lots of spaghetti on the walls, wine drinking, chocolatey faces and bum pinching from a certain naughty four year old. We are staying in a big Chateaux and my bedroom in in a turret so I am now calling myself Rapunzel, although no french men have been at my window trying to climb up my hair yet!

Here is a nice little recipe from Jamie Oliver for smoked trout paté which I have been doing as a little addition to summer lunches. So unbelievably easy to make, just mix in a bowl or chuck into a magimix for a smoother pate.

Serves 6-8

125g cream cheese
2-3 heaped
teaspoons jarred horseradish
1 lemon
small bunch of chives finely chopped
125g hot smoked trout or salmon, skin removed
sea salt and pepper

Mix the cream cheese with the horseradish, zest from the lemon and half of the juice. Mix in most of the fresh chives just leaving a few to sprinkle on the top when you serve it. Season generously and add more horseradish and lemon if it needs perking up, then flake in the smoked trout and stir gently so you are left with a few bigger chunks. Serve in a pretty dish with the chives sprinkled on top with some really good brown bread.