Plum Crumble
8 plums- with the pip removed, sliced into large chunks
1 tbs coconut oil
1 tbs honey
1/2 tsp cinnamon
1/2 tsp ginger
Pinch of black pepper
For the crumble topping
4 tbs oats
1 tbs pumpkin seeds
1 tbs sunflower seeds
2 tbs chia seeds
2 tbs coconut sugar
50g melted butter
Preheat the oven to 160 degrees
In a large pan, melt the coconut oil and honey, and then add in the plum chunks. Sprinkle the cinnamon, ginger and black pepper and stir until all the plums are coated. Let them sizzle away for 5 minutes while you make the crumble topping.
In a bowl, mix all the ingredients for the crumble topping until all the seeds are evenly distributed.
Pour the plums into a dish and sprinkle the crumble topping on top. Bake for 20 minutes, until the crumble is golden brown.
I usually serve straight out of the oven topped with natural yoghurt.
Chocolate & Miso Banana Loaf
My banana loaf just got upgraded. A chocolate & miso upgrade!! The salty miso paste has given it a salted caramel kick and it’s unbelievable. I was inspired to add miso to my favourite banana bread recipe after a workshop with Miso tasty. After playing around with the quantities, this banana bread hits the spot. If there are still left overs after a day, try toasting it with a spread of butter 🙂
Lemon & Ginger Detoxing Scrub
Making your own beauty Products might be one of the most satisfying things I’ve done and a lot simpler then you might think!
Blood Orange cake
No matter how many blood oranges i cut open, I’m always mesmerised by how beautiful they look. I’ve been drinking them freshly juiced every morning for weeks now trying to get my vitamin c dose, so I decided it was about time to start cooking with them. There was only one thing I could think of to show them off… a blood orange upside down cake of course.
Welcome to my new “Beauty” section
My name is Anna and I am an beautaholic. No, seriously! I have more products then I actually fit in my draws. I’m a sucker for anything new and exciting, especially if it comes in shiny packaging. This, mixed with a quarterly health & beauty sample sale, could only lead to one thing…my new beauty section.
My only dilemma is natural vs full on high tech products.
I’ve decided to start sharing my thoughts on my newest obsessions (and biggest wastes of money) here, in the hope that you will be spared draws crammed with products.
Enjoy x
Welcome to my new “Eating Out” Section
A little balance goes a long way, and I am in no way going to claim I eat like an angel 100% of the time.
Some of these places where picked for their nutritional pow, and some for their sheer tastebud pleasuring abilities. I absolutely love eating out and checking out new places. As much as I crave healthy, nourishing food, I also crave the naughty and indulgent culinary magic that happens when you throw out the nutritional rule book.
In this section i’ll be sharing some of my favourite spots to eat around London.
Enjoy x
Apple & cinnamon Granola
I love making this granola, mainly because of the smell it fills the house with, and secondly because i get to enjoy it every morning for the next couple of weeks. I’ve found it so hard to find a granola that isn’t filled with sugar, so i just make m own. It’ll keep for a few weeks in an air-tight jar, so i always make a big batch!
Banana & Chocolate Crepes
Chocolate and banana crepes! Absolutely obsessed with this recipe. I’ve made these so many time and finally written up the recipe for you guys! The link to the blog is in the bio. You can top them with anything you fancy, but of course mine had to include nut butter
Nutella balls
These may not look like much, but they literally taste like Nutella! I just used hazelnuts, dates and cacao to make them and the results are amazing. You can make a huge batch and freeze them so you have snacks for a couple of weeks.
Courgette, Beetroot & Feta muffins
Savoury muffins have been a firm favourite of mine for quite a while! firstly because they’re so practical (yes, i just referred to a muffin as practical) , and secondly because they are utterly delicious. I couldn’t resist adding some of my favourite barrel aged feta in there… i am greek after all.
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