Sun-dried tomato and zucchini “hummus”

Sundried tomato and zucchini hummusIngredients

  • ½ cup sun-dried tomato soaked for 2 hours (otherwise just add 2 tbsp water when processing)
  • 2 t Tahini
  • 1 clove garlic minced
  • 1 tsp paprika
  • 1 zucchini, chopped
  • ½ lemon juice
  • Salt and pepper as you need

Put it all in the blender and blend!

I really enjoy this with some veggies in wraps and a good way to get some nutrients in. A nice variation on the chickpeas!

(In the picture it is topped with some nutritional yeast and beetroot sauerkraut… yumi)

Baked falafels

Babked falafels

Clearly you realise I love chickpeas and falafels are so perfect for lunch or dinner. I make a big batch (this recipe x 2-3) and then freeze them so I always have some to add to a salad, into a wrap or as part of a main meal! I really like to play with the herb and spices! Post run these are amazing.


  • 1 x 400 ml can chickpeas, rinsed and drained
  • 1.5 tsp ground cumin (you can add anything here: paprika, turmeric, cayenne pepper)
  • Salt & pepper
  • 1 lemon’s juice
  • ½ cup flour—I like to use oat flour, spelt flour… up to your preference. Even a nut meal will work nice!
  • 3 cloves garlic
  • A bunch of fresh herb (parsley, coriander, mint)


  • Add herbs, garlic, lemon juice, spices and salt and pepper to a blender or food processor, mix to combine
  • Add chickpeas and pulse until incorporated but still slightly chunky. You want to maintain a good texture
  • Transfer to a bowl and add flour/nut meal and mix until a dough is formed… you can taste here and see if it needs more of anything: salt, pepper, spice!
  • Preheat oven to 180 C and place falafel balls onto a tray with baking paper into the fridge for 15 mins while the oven warms
  • Bake for 30-40 min, turning half way
  • Serve with hummus or tahini-miso-turmeric dressing and salad!

Almond and banana bread with a turmeric crumb

Almond and banana bread with a turmeric crumbI bought 15 kg of bananas on sale the other day and now my freezer is full of frozen bananas ready for my smoothies but I had some remaining and I thought I would make something for the family to enjoy. I added the turmeric crumb because I am obsessed with this spice but also because I really like to have the nutty top… it would be good without but worth the extra effort.


  • 5 ripe bananas (I mean super ripe is best), mashed
  • 1 tbsp chia seeds + 2 tbsp water left to soak for 5min (it will turn into a gel) or use 1 egg
  • ¼ cup maple syrup, honey or sweetener
  • 1 tsp or more of cinnamon
  • 2 tsp baking powder
  • ¾ cup plant based milk (I used homemade almond milk)
  • 1 ¼ cups rolled oats
  • 2 cups spelt flour
  • Handful of chopped almonds


  • Preheat oven to 180 degrees and line a bread tin with baking paper or check out ( for a reusable alternative)
  • Add the mashed banana into a bowl with your chia egg, maple syrup, cinnamon, baking powder, plant based milk until well combined
  • Add in oats, flour and mix evenly
  • Fold through chopped almonds and pour into baking tray. ** top with below turmeric crumble if using
  • Bake in the oven for 45 min-1 hour, allow to cool completely before removing from the tin and enjoy

Tumeric crumb

  • 1 cup oats
  • ¼ cup shredded coconut
  • ½ cup chopped mixed nuts (almonds, cashews, pecans… any!)
  • Some tbsp seeds (chia, flax, pepita, sunflower… any!)
  • 2 tsp turmeric
  • A pinch of black pepper
  • 2 tsp cinnamon
  • 2 tsp ground ginger
  • 2 tbsp maple syrup


Combine everything in the bowl and either:

Place in a 180 degree oven for 15 min to cook, but be careful nothing burns—shake regulaly, allow to cool and place in a jar to top your smoothies, on top of your oats or just a handful because its so dang tasty.


Place your required amount onto of the above banana bread and the rest onto another tray to go into the oven with the bread but removing after 15 min, cooling completely and storing for later goodness.

I make this in big batches to always have. I love it and change it up with whatever I have around, sometimes adding dates and dried fruit or different grains…. The muesli is your playground—have some fun here;)

Gingerbread bliss balls

Gingerbread bliss ballsMerry Christmas friends!

Here is a recipe that I made to take to a Christmas Day lunch. They are zingy with the ginger so maybe you want to adjust to your own tastings. I used Noya Hazelnut spread in these but I think they would work wonderfully with Tahini- a but more earthy.

Post feasting these will be great with a tea at Christmas lunch and then if there are any remaining during and after some running sessions!


  • 2 cups raw almonds
  • 8-10 dates (soaked in hot water for 5 min) (keep 2 tbsp of this water)
  • 2 tsp ground ginger
  • 2 tsp all spice
  • 2 tsp cinnamon
  • 2 tbsp maple syrup
  • 1 tbsp hazelnut spread (or tahini)
  • Shredded coconut for rolling in


  • In a blender add the almonds and blitz until a crumb
  • Add in ginger, all spice, cinnamon and blitz again
  • Remove dates from water and add into the blender along with 2 tbsp of the soaking liquid, hazelnut spread and maple syrup
  • Blend again so that it forms an amazing smelling dough
  • Attempt not to just put it straight into your mouth
  • Roll into balls
  • On a plate put some shredded coconut and roll the bliss balls around to coat
  • Place on a plate and then into the fridge to firm up


Yellow burgers: sweet potato, carrot, chickpea goodness

Yellow burgers: sweet potato, carrot, chickpea goodnessI am writing this whilst eating this. I am in heaven.

Soon I fly off for another adventure and supplies are running low in the house. Literally this was a creation of whatever was sitting on the shelves: some thrown, some steamed, some mashed, some mixed and then into the oven with a plan B if I needed (okay so plan B was everything except the patty… I wasn’t that organised).


  • 1 very large (2 medium or 3 small)—we had a whooper of a potato in the box. Half peeled and cubed, half chopped into chips
  • 1 large carrot (2 small), grated
  • 1 cup chickpeas (I boil my own from dried which is far nuttier but canned is fine, drained)
  • ½ bunch fresh herb (I had dill… random I know. Coriander or parsley would be rad), chopped
  • 1 tsp spiced; cumin seeds, turmeric, chilli flakes, ground coriander
  • 1.5 tsp red miso paste
  • 1 tbsp nutritional yeast (optional)
  • 2 tbsp lentil flour (you could use any flour here)


  • Preheat the oven to 180 degrees. Line 2 baking trays with baking paper (or even better for the environment to use a reusable alternative. I use one from
  • Place the half of the sweet potato that is cut into chips on to the tray and wack straight into the oven
  • Steam the peeled and cubed half of the sweet potato in some boiling water, removed when soft. Mash
  • In a bowl add the chickpeas and give a half-assed mash (leave some whole). Add the spices, herbs, miso paste, grated carrot, nutritional yeast (if using) and mashed sweet potato. Mix it up
  • Add in the lentil flour and use that to bind it all up
  • Roll into balls and flatten into patties onto the baking tray
  • Place into the oven and bake for 10 minutes on one side, flip over, 10 minutes on the other
  • Remove from oven, chips should be done too

Serving option

For my Dad and brother, I served the patties in bread rolls with a dollop of a peanut satay (see recipe below) paste, sliced tomato, some lettuce and a coleslaw we had in the fridge with some hot sauce. Chips on the side with a crack of salt. Boom!
For me I wasn’t as hungry. I put salad leaves into a bowl, I then added more hot water to the satay paste to form a dressing. Topped with sliced tomato, some patties, hot sauce and used some big leaves of lettuce as “wraps” and had burger lettuce wraps. Boom! Boom!

Satay paste/dressing


  • 2 tbsp peanut butter (the type with only peanuts)
  • 1 tbsp tamari or soy sauce
  • 1 clove of garlic (maybe 2 if they are small or you like garlic), crushed
  • 2 tsp curry powder
  • Squeeze of a slice of lemon
  • Hot water, as desired


Add all ingredients into a jar, mix is up, add a small bit of hot water at first and then add until you get the consistency you’re after (paste or dressing) – this seriously brings the dish together, but I’d add peanut butter to just about anything so it might just be okay without

Zero waste cooking

This has become a real interest of mine and learning to use everything of an ingredient has meant a lot of failed recipes, a lot of new creations and greater respect for what these ingredients can do!
So, I now want to start sharing with you a series of blog posts on minimal/zero waste cooking and show you just how powerful and magical these ingredients can be and how much you can use of them! With this one food I am going to show you some of my favourite ways to use it to the max!

Today’s ingredient: 1 cup of raw almonds

Tip: soaking your almonds makes them become easier for your body to break down and makes them become more alive. Before and after training make it easy for your body to crack into the nutrients by always having nuts soaked in water in your fridge!

I make almond milk nearly every week, or a version of (you can use a different nut, a mix of nuts or my favourite which is almond and hemp milk but let’s keep it simple to just this one ingredient)

In a high-speed blender blend: 1 cup soaked almonds and 4 cups water. Blend for 2 minutes on high. Pour through a Mylk bag (easily ordered online) or a cloth. The liquid is your plant powered milk and can be stored in the fridge ready for cereal, smoothies, coffee, tea… or straight… bingo, you have almond milk!

Now in the bag/cloth you have almond pulp. Google away and you will find a billion recipes for ways to use this goodness up. I have tried and tested 3 recipes down below with my own spin on it due to just using what’s in the house and because sometimes I think I know better than the recipes (not always true) – use these, find your own, adjust to your liking, try anything… at the end of the day you have made milk and this is something that most people would throw away so its #timetoplay in the kitchen!

Chocolate almond/oats brownies

Chocolate almond and oats browniesIngredients

  • almond pulp left from above almond milk
  • 1 cup oats (I only had quick oats but rolled would be even better)
  • ¾ cup flour of your choice
  • 4 dates soaked in hot water for 5 mins, chopped
  • ¼ maple syrup
  • ¾ cup almond milk – which you just made – how good is that?!
  • 1 mashed brown banana
  • ? cacao powder (I used Vital protein chocolate powder because that’s what I had, worked a treat!)
  • Optional: chuck in some of your favourite nuts to give a nice crunch, some spices if you’re like me and cinnamon goes in anything, top with more nuts, fancy coconut shreds or if you’re like me; just some toasted muesli you had hanging about.
  • pinch of salt


Seriously it’s this easy.

  • Turn oven on to 180 degrees C
  • Line a baking tin with baking paper
  • Put all the above ingredients into a bowl, mix, sample, adjust, sample… refrain from eating the entire mixture, put in tin, top with decorations.
  • Put in oven
  • Wait 20-30 min, go for a run
  • Remove from oven, let cool (have a shower)
  • Slice up, make a tea with almond milk. Appreciate the power of the almond.

Peanut/almond pulp bliss balls

Peanut and almond pulp bliss ballsA bliss ball is pretty much as many good things as you can find squished into a ball and enjoyed pre-, during- and post runs. Take this as a base, add your own flavour and start to believe that you really can’t screw this up:


  • almond pulp from above recipe
  • 1 cup dates, soaked in hot water for 5 minutes
  • 4 tbsp nut butter (tahini, peanut butter…) or buy more almonds and google how to make your own—super easy… but I’ll leave this one to you
  • pinch of salt
  • 1-2 tsp cinnamon (I always add a cheeky pinch of ginger, turmeric, cayenne pepper just for good fun and good nutrients… but use carefully)
  • ¼ cup of chopped nuts, dried fruits, seeds, coconut. Anything!


It’s pretty hard. Put into food processor, blend, roll, put in container. Eat. Glow.
I’ve seen these made with coconut oil if you want to be fancy, add protein powder if you want some extra protein, roll in some pretty decorations like coconut flakes, seeds if you want to get more like on instagram.
I store mine in the fridge and if they might be hanging around too long you can freeze them too…. I’ve never had to do that

Almond zucchini falafel

Almond pulp and zucchini falafelSavoury time!


  • almond pulp left from almond milk
  • 20 g flour of your choice
  • 1 tsp baking soda
  • 2 cloves garlic, crushed or finely chopped
  • 1 cup grated zucchini (there is a lot of water in this vegetable so this made for some pretty liquidy grating—carrot worked well, beetroot was great, maybe sweet potato could be good?)
  • 1 bunch chopped fresh herb (try anything, coriander is my favourite, parsley, mint)
  • 3 tsp spices—mix it up. Be bold! I enjoy ground cumin, ground coriander and some turmeric or sometimes I feel extra lay and just go in with 3 tsp of garam masala or a curry powder mix)
  • Salt and pepper as you please


  • Turn the oven on to 180, line a baking tray with baking paper
  • Place all ingredients except the flour and baking soda into a processor
  • Mix in the flour and baking soda, adjust if you need more flour, more spice
  • Bake for 15 minutes, roll them over, bake for another 5-10 minutes
  • Bang them on to a plate filled with salad, into a wrap or a bread roll, or simple straight into your gob!

So, there you go! I haven’t even touched the sides of what you can do with this nut but between all of us I think we can have a play, share away and get some pretty good stuff happening for the planet, our bodies and our wallets.


Apple pie oatmeal bars

Apple pie oatmeal barsThis is a pretty hearty slice. It’s perfect for after a run, on the go breakfast or my brother and Dad with their afternoon tea. You can make this your own with some different varieties of nuts, spices, flours and fruit. But it’s really cheap to buy the ingredients, simple to make, delicious and great to have on hand plus it freezes well!


  • 1.5 cups rolled oats
  • 2 cups any flour (I used wholewheat here)
  • 2 tsp cinnamon
  • ¼ tsp nutmeg
  • ½ tsp ground ginger
  • ½ tsp baking soda
  • pinch of salt
  • ¾ cup mashed old banana
  • ½ cup maple syrup/honey
  • 2 medium apples sliced into cubes
  • Optional: ¼ cup chopped walnut/date/any nut + extra for topping


  • Preheat oven to 160 degrees C
  • Line a baking tin with baking paper
  • Mix all ingredients except apples in a large mixing bowl
  • Press out half the mixture into the tray
  • Add the sliced apples and gently press them into the oat layer
  • Then add the rest of the oat mixture on top
  • Sprinkle with extra nuts (in the picture I topped it with a turmeric toasted musli and some extra cinnamon)

Pumpkin and chickpea spice slice

Pumpkin and chickpea spice sliceI am going to be honest with you here. This was never meant to be anything flash. I was literally putting everything I had in my cupboard and fridge into a bowl and feeling game enough to eat whatever came out the other side. However, after posting it on Instagram and with a lot of messages to share the recipe I thought I would give you a rough guide of what I did, some other options I want to try and together we can see if we can improve it, new ways to enjoy it and all our bodies can enjoy the benefits.


  • 2 cups mashed pumpkin (sweet potato could be really nice too)
  • 2 cups chickpea flour
  • 1 tbsp curry powder (you could play with the spices you use; this was with turmeric, cumin, coriander, mustard)
  • 1 cube miso paste (I think you could use a regular stock cube, or just some salt/tamari/soy sauce)
  • Potential additions: grated veg (carrot, zucchini, beetroot—these will go in raw but you could also pre-cook if you prefer some other veg), nuts and seeds (pumpkin would be great!)… it’s really an open book!


  • Steam pumpkin until soft. Mash
  • Add in spices and miso paste. Stir
  • Add in chickpea flour and stir until thick
  • Return pan to heat and continue to stir until thicker
  • Line a deep tray with cling wrap
  • Stir through possible additions here if you choose to make it your own
  • Put mixture into tray and place in fridge for 1 hour or as long as you like
  • Cut up and serve cold or warm under grill or on a pan
  • Serve along with sriracha hot sauce or my turmeric miso tahini sauce and salad for a great protein and nutrients hit!

Enjoy and do let me know if you build upon this recipe!!

Carrot, parsnip, chickpea bahji

BahjiIf you haven’t noticed already… I have my same ingredients that I use but a lot of the recipes can use anything that you like. I think you could grate anything in these: sweet potato, beetroot, etc. just nothing with too much water! The chickpea flour is key to holding these together and make a lot of spice with any combination… even with fresh garlic, ginger, chilli, herbs would be yummm.

Bean Mix Ingredients

  • 150 g carrots, grated
  • 150 g parsnips, grated
  • 120 g chickpea flour
  • 1 tbsp curry powder
  • 1 tsp each cumin seeds
  • 1 tsp each ground coriander
  • 2 tbsp water
  • Salt and pepper


  • Preheat oven to 180° C and line a baking tray with baking paper
  • In a bowl put grated carrot, parsnip, chickpea flour, spices, salt and pepper and use your hands to mix
  • Add in water and mix together. It will look a bit like raw carrot cake mix
  • Roll into balls and place on tray
  • Bake for 20 minutes, maybe turning over half way
  • Serve with salad, my tahini turmeric miso sauce (recipe below) or a homemade relish or however you choose!

Crazy easy!!! You won’t believe it! Have a play and make your own, be sure to tell me how they go!

Chickpea pancakes

Chickpea pancakes


  • 1 cup chickpea flour
  • ½ cup water, you may need extra but you want it to be slightly thick

The flavour

  • 1 tbsp curry powder or
  • 1 garlic clove finely chopped, chilli, fresh herbs
  • 1 tbsp soy sauce/tamari

The bulk

Any veg you wish grated or chopped; I like to shred spring onion, kale and carrot into mine but the options are endless: peas, spinach, pepper, grated potato, mushroom, etc.

The sides

I like to serve mine with some salad made of my favour ingredients: chopped cabbage, spinach, grated carrot and beetroot but this it totally open to your choice!

The sauce

Nothing is complete to me without my Tahini, miso, turmeric dressing which you can find the recipe below, or even a light balsamic or lemon/oil dressing could be good too. Again… totally up to you!


  • In one bowl combine the flour and cold water with a fork, whisking to make a smooth batter and adjusting the amount of water to get a good consistency
  • Add in your flavour to the chickpea mixture, stirring to spread the goodness!
  • Add your chopped bulk veggies and stir to coat all the ingredients
  • In a non stick pan place on to medium head and add 2 tbsp dollops, spreading out thinly and evenly
  • Pancakes will hold together very well and are ready to turn when holes begin to appear on the surface (normally 3-4 min)
  • Flip and cook on the other side for 1 further minute or 2
  • Repeat with remaining batter. Serve with salad or whatever you choose and some dressing too

These are dense but delicious. I love them because they are filling, a lot of fun to create and also very cheap and easy.
When you make these be sure to let me know what you use and how they go!

Savoury muffin tops

Savoury muffin topsMy favourite part of a muffin was the top, there it was crunchy and I would usually stop just below there and hand it back to my Dad to finish. This recipe is totally bonkers take on creating just the “muffin top”. Don’t be scared of the ingredients I just wanted a savoury snack and threw these together but in the next week I will make a sweet edition that I am sure will sound more appealing but first, take a risk and enjoy these

Bean Mix Ingredients

  • 2 x medium carrots, grated
  • 1 x small beetroot, grated
  • 1 x apple, chopped small
  • 1 cup chickpea flour
  • ¾ cup cold water
  • 1 tbsp soy sauce/tamari
  • 1 tsp each of ginger, mixed spice, cumin, turmeric
  • 1 tsp baking powder and baking soda
  • ¼ cup walnuts, roughly chopped
  • Salt and pepper
  • Optional: 1 tbsp nutritional yeast


  • Preheat oven to 180° C and line a baking tray or 2 with baking paper
  • In one bowl combine carrot, beetroot, apple, spices, baking powder/soda, walnuts, salt and pepper and if using, nutritional yeast
  • In another bowl combine chickpea flour and cold water using a fork to combine until smooth (you might want to add some more flour
    to create a thicker consistency). Add in tamari and combine
  • Combine the two bowls and stir
  • Dollop onto prepared tray (be sure that it might look a bit funky but keep your mind open)
  • Place into oven and bake for 15-20 minutes, maybe turning after 15 min
  • Enjoy!