• Recipes

    Banana Quinoa Cake

    Ingredients 100g of Quinoa Flour, 100g of Brown Sugar, 1 tsp Baking Powder, 1 Ripe Banana, 4 tbsps Oil, 1 Orange Rind and Juice.

    The surprising thing about this easy to bake and tasty banana cake recipe is that it is made without eggs or dairy ingredients. It keeps well in a tin for adding to packed lunches during the week and also freezes well.


    1. Mix together the flour, sugar and baking powder.
    2. In another bowl beat together the bananas and oil.
    3. Beat in the orange rind and juice.
    4. Mix in the prepared flour.
    5. Pour into an oiled and lined 500g/1lb loaf tin and bake in a preheated oven for 45/50 minutes.

    Temperature & cooking time:
    180°C/Fan160°C/350°F/ Gas 4

    Dietary status:
    Without Dairy , Without Gluten , Vegan, Vegetarian, Without Wheat, Organic.


    Healing Juice Serves 2

    The combination of the carrots, spinach and parsley provides an excellent source of antioxidants, while the celery lends its cleansing properties. You can also use Love Life Love Health supplements and add them to your juices and smoothies. This will give you a nutritional drink which will give you burts of energy and rejuvenate yor body.


    3-4 Carrots,
    125g Fresh Spinach,
    Handful of Flat Leaf Parsley,
    2-3 Sticks of Celery.

    Juice all ingredients (putting celery through last). Mix with water to taste or drink neat (your preference).


    Almond Rye Shortbread

    Packed with flavour this recipe offers a pleasing alternative to traditional shortbread. Although rye contains gluten, this recipe would be suitable for those avoiding wheat.

    Ingredients: 125g Rye Flour, 125g, 125g Ground Almonds, Butter
    75g Caster Sugar

    Mix all ingredients together, then bake in the oven for 30 to 35 minutes.


    Sunshine Love Salad Serves 2


    Different lettuces, 3 sweet potatoes, brussel sprouts, fresh peas (peeled), kale (cut in bite sized pieces without the stem), coconut oil, sea salt
    For the dressing: Mix fresh lemon juice, olive oil, tahini (I used the dark one), fresh ginger (finely chopped) and sea salt


    Steam the veggies shortly so they still keep a crunch (apart from the sweet potatoes, they may be a bit soft), put coconut oil on top and sprinkle with seasalt when they are done and hot. Let them cool off. Prepare the plates with your lettuces and spread them nicely. Add the dressing. Arrange the steamed veg. Drizzle with some additional olive oil. Sprinkle if you like – I used shelled hempseed and crushed whole hempseeds which are a vital source of fatty acids, fibre and protein.

  • ← Next Post Previous Post →