3 things for a happy, healthy new year

Posted in: Uncategorized

Don’t diet this new year, feel healthier, happier and springier with my top wholesomely seductive tips. Xmas-Excess and the cold, shorter days leave me desperate for a re-charge. My body’s creaking through yoga and cycling, even dog walking’s less springy. This time last year I blogged The Anti-diet. The Wholesome Seduction way of life that’s bursting with flavour and makes us feel and look our best. Without dieting. I live by this, mindful of 3 key things:

Hail the Kale, Bench cafe.


Anyone who’s attempted to cut out certain ingredients, detox or just eat more healthily, will know this isn’t always easy when on-the-go in the UK – Nope, crisps and chocolate aren’t part of our #eatclean menu.

The bottom line: We need to be prepared. Most of us are super busy so having a bank of quick and easy recipes is key. Over the coming weeks, I’ll blog my Top 5 green breakfasts, brunches, suppers and packed lunches. Including recipes for entertaining, along with my favourite clean, green eats restaurant, The Good Life Eatery.

And because how we feel is about more than what we eat, I’ll share workout wear to inspire, nip and tuck even the most lethargic and style conscious amongst you.

In the meantime:

Here are some of my go-to recipes and products for feeling healthy and cutting down on the stuff that makes us feel like we’ve been hit by a truck:

From the streets: Rude Health dairy-free milks and Coconut oil and Coyo yoghurt.

Recipes: Watercress, avocado & passion-fruit smoothie, Sticky sweet potato wedges, Broad bean & cashew pesto, Quinoa, feta & toasted seed salad, Orange, almond & chocolate cake, Cranberry & lemon amoretti (yes, these count!).


Strawberry, almond & mint smoothie

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

The lack of spring (entirely forgiven in light of the recent outpouring of unbroken, blistering sunshine) wasn’t all bad. UK cooler conditions caused a slower growth and more time for the plants to develop in the soil, equalling plumper, juicier, sweeter berries. Make the most of the 2013 vintage crop by blitzing and freezing to use in recipes throughout the year. And gorge on beach body smoothies in the meantime. This is a great breakfast option as the almonds and oats are not only good for you, they fill you up for longer. As with this recipe, unearth inspiration and berry buddies with our Gather & Gather friend, Niki Segnit’s indispensable Flavour Thesaurus.



Feeds: 2 as a breakfast or 4 as a dessert



1 tbsp / 12 almonds – I like skins on
3 tbsp oats
1 tsp cinnamon
12 strawberries
2 bananas
1 bunch fresh mint
1 dsp Sweet Freedom / Agave / honey
300ml rice milk (or cows milk)
100ml cold water 2 tbsp yoghurt, optional


In a blender, blitz almonds and oats until they resemble a sawdust like texture. You’ll need to scrape down the sides after about 5 seconds and repeat.

Follow with remaining ingredients and blend till smooth. You can also add yoghurt for a thicker, more filling smoothie. If so, you may want to thin out slightly with some water or milk.

Not wishing to disparage the best of berries, but this recipe’s just as good without the strawberry or mint when your frozen stash runs out: nutty banana cream.

Click on the Seducer links to learn why your insides will love this recipe as much as your taste buds: Almonds and Strawberries.

Pumpkin, sage & spelt risotto

Posted in: S, SF, V, WF

Serves 4

Nutty, creamy and slightly spicy with popping spelt texture. Yum!

2 tbsp olive oil
1 red onion, finely sliced
2 cloves garlic
1 tsp crushed chilli flakes – optional
200g spelt grain
1 ltr veggie or chicken stock
1 pumpkin, diced if raw (2 inch pieces if cooked)
1 dsp crème fraiche
Sea salt & black pepper
1 tbsp sage leaves


  1. In a heavy based pan, fry the onions and garlic in most of the olive oil. Add chilli and spelt and mix thoroughly. Spelt needs a high heat to open up and absorb the stock.
  2. Turn down the heat, add the pumpkin and pour in a ladle of the veggie stock and simmer till all the liquid has evaporated.
  3. Continue adding the remaining stock in stages to concentrate the flavour and keep the grain robust. It will take around 45 mins for the spelt to become al dente.
  4. Meanwhile heat the remaining olive oil and fry sage till crispy – a few seconds.
  5. Stir the crème fraiche through the risotto, transfer to warm plates and serve topped with the crispy sage.

Did you know? The Roman empire was built on spelt. Unlike wheat, its ancient cousin hasn’t been modified. In contrast to a perfectly uniform wheat field, spelt grows at varying levels, producing 1/3 of the yield.

Now you know why your spelt loaf costs so much, and possibly why many of our ever increasing wheat intolerant populace see it as money well spent.