Broad bean & cashew pesto

Posted in: DF, LF, N, S, SF, Uncategorized, V, WF

This is one of my favourite fridge staples; it tastes amazing and goes with just about just about anything. In theory you should hull broad beans. Every. Single. One. I did this once, turning grey in the process. According to several guinea pig friends, though, this tastes so good it’s worth the effort. Unfortunately, I don’t have the patience of Ghandi so threw caution to the wind and tested with skins on. The result: zesty, clean, creamy, bang on summer and ready in 10 minutes. A delicious alkaline and raw dip with this week’s Sticky sweet potato wedges, or unbeatable with courgette spaghetti. Alternatively, dollop on salads, rye, fritters or pasta.


Makes 1 350ml jar


1/2 cup cashew nuts
1 1/2 cups broad beans or soya beans, steamed – I like 50/50.
1 dsp tahini
pinch sea salt
2 limes, juice of
1 tbsp cottage cheese or yoghurt – optional
50ml water or olive oil


Blitz the cashew nuts in a Magimix or blender for 20 secs or until you get a breadcrumb texture. Chuck in your chosen beans and whiz briefly.

Add in the remaining ingredients, following with the water. You should have a hummus-like consistency.

Decant to jars in the fridge, eating within 3 days.



I love this with a tablespoon of cottage cheese or yoghurt whizzed through at the end – more protein and a bolder, tangier flavour. In the interests of vegan / dairy free / paleo friendly options, I’ve omitted from the above.


Sticky sweet potato wedges

Posted in: DF, LF, S, SF, Uncategorized, V, WF

Coconut oil seems to be the key that sets this recipe apart from the now ubiquitous orange wedge. It works much better than olive oil, resulting in a sticky, sweet and salty flavour. The good news: coconut oil’s so ridiculously healthy, fitness gurus are eating it by the desert spoon for breakfast. Literally. What’s more, sweet potatoes are low GI, packed with anti-oxidants, vitamins and minerals and the recipe takes all of 5 mins to prep.



3 sweet potatoes
1 dsp coconut oil
2 tsp smoked paprika
1/2 tsp turmeric – for gut health
1 tsp sea salt
Good grind black pepper


Pre-heat oven to 220C / 375F. Scrub sweet potatoes, removing any particularly scraggly bits, and retaining the skins. Cut lengthways into wedges  approx. 8 per potato.

Transfer the wedges to a baking tray, skin side down is ideal as you want them to char and blacken. Dot the coconut oil around the tray and sprinkle with spices and salt.

Bake for 35 mins, or until soft in the middle and charred on the outside. Turn the wedges half way through cooking to coat your wedges with the coconut oil and spices.

Serve with Broad bean & cashew pesto or hummus. I almost always have a tub in the fridge to chop into salads or to tide me through a yoga class.