All posts by lainey

Mango & Goji Crème Pie

Blimey. Has it really been 20 whole days since I last blogged? What on earth have I been up to? It either must have been a) so riveting and engrossing that I couldn’t have possibly found the time in between all the travelling around meeting fancy people to sit down to my laptop to write, or b) a bit boring and normal and not really very interesting to write about. I shall leave it up to you to decide. Ooo, mysterious…

One thing I did do in the time I went AWOL, was make this unbelievably scrumptious raw Mango & Goji Crème Pie. I made it for the family that I cook for in Brighton. They aren’t raw but they can’t say no the odd raw dessert every now and again! I have adapted this recipe from the Matthew Kenney one in Everyday Raw (Banana Crème Pie), and I have to say it’s pretty bloody good. The combined flavours of mango, coconut and goji berries go together like a dream, and the salty goji-brazil nut crust is a welcomed addition to the creaminess of the pie filling. Heaven.

If you have a basic blender and a food processor, you can make this Mango & Goji Crème Pie too! It’s very easy to put together, it just takes a bit of measuring, whizzing, pouring and scattering and you’re done. If you get the urge to shove your face into it once it’s made, you whole heartedly have my consent.

Mango & Goji Crème Pie
  • 1 & ½ cups of brazil nuts or macadamia nuts
  • ¼ cup goji berries, ground in a coffee grinder (if you don't have a coffee grinder, just put them your food processor whole when you come to use them in the recipe)
  • ½ cup shredded coconut
  • ½ tsp salt
  • 1 tbsp coconut oil
  • 3 tbsp agave, maple syrup or honey
  • 1 tbsp vanilla extract
  • 3 cup soaked cashews (soaked for around 4 hours)
  • 2 cup peeled and chopped ripe mango
  • ¾ cup agave
  • 2 tsp vanilla extract
  • 1 tbsp fresh lemon juice
  • ¼ tsp salt
  • ½ cup coconut oil
  • 1 & ½ cup soaked cashew (see note above)
  • 1 & ½ cup coconut milk (not raw, but you can make your own raw coconut milk by blending and straining fresh coconut flesh)
  • 1 tbsp vanilla extract
  • 1 tsp fresh lemon juice
  • 1 cup coconut oil
  • ½ cup goji berries soaked for 30 minutes.
  1. Make the crust. In a food processor place the nuts, shredded coconut and ground goji berries, and blend until it resembles breadcrumbs. Next add the coconut oil, agave and vanilla and pulse so that it comes together to form a more doughy consistency.
  2. Take a 9" pie tin, or other container of roughly the same size, and press the crust mixture into the bottom of the tin. Gently mould the mixture with your fingers so the edges of the mixture comes up the side of the tin.
  3. To make the mango creme filling, place everything except the coconut oil in a blend and mix until smooth. Then add the coconut oil, blend again until thoroughly mixed. Pour on top of the crust mixture in the tin.
  4. Now, make the coconut creme. Again, place everything in the blender apart from the coconut oil and blend to mix. Add the coconut oil a mix everything together until it looks like cream. Pour on top of the mango creme filling, taking care whilst you gently spread it out.
  5. Finally drain your soaked goji berries and scatter them on top of the pie.
  6. Place in the fridge for 1-2 so that it can set. Will keep in the fridge for 4 days

Fresh Turmeric in Morrisons!!!

Stepping through the doors of Morrisons in Guiseley (near Leeds) was like stepping onto the set of a sci-fi film. Endless rows of fruit and vegetables as far as the eye could see! This wasn’t the alien part however (although sadly this is alien for a lot of supermarkets), the strange beam-me-up-Scotty-type part was the eerie mist that was encompassing all the fresh produce and herbs! With the opening theme tune from 2001 A Space Odyssey playing in my head, I walked over (in slow motion, obviously) and gazed in wonderment at the massive selection of raw food before me, all being sprayed with tiny droplets of water in order to keep them ‘fresh’. And then, I saw it: ladies and gentlemen, the TURMERIC has landed. So for all of you in the UK who were wondering where you can purchase this power house of a bright yellow root, here it is. BOOM. Five pots of Turmeric Tea coming right up!

Aside from the turmeric though, I really do think the new fruit and veg section they have provided in this particular store is fantastic, and a massive step in the right direction towards helping people make healthier food choices. The whole foods sections was all of a sudden the ‘cool’ place to be. Kids were exited by it. People were filling their baskets. Passers by who looked like they’d never so much as even sniffed a carrot were hovering over the globe artichokes with intrigued looks on their faces. Ok, so a lot of the produce was imported from the other side of the world, which of course isn’t great, but if that’s what it takes initially to get people away from the cheese strings and onto the aubergines, so be it. Hopefully, the more health conscious people become, the more conscious in general they will become and maybe that’s when people will go more for local produce, rather than apples that have flown all the way from South Africa. Anyway, I’ll get off my soap box now – here are some photos of the new, all improved veg section at Morrisons, plus the meal I made with said veg. I bet you never knew vegetables could be so enthralling….

Avocado, on rye and sprinkled with dulse. Served with bananas, garam masala, sliced apple, marinated kale and a French lentil and root veg stew!

Raw Linseed Crackers

‘Raw Linseed Crackers’ are of course a new and ingenious name for ‘Flax Crackers’. Ok, it might not be so ingenious, but at least it makes more sense. I don’t know about you, but in all the zillions of hours I have spent in health food shops, I am still yet to come across any ‘flax seeds’. Linseed – yes. Flaxseed – no.  They are of course the same thing, but I’m still confused as to why most recipes describe it as Flax, where as the actual seed calls itself Linseed (“Hi, I’m Linseed. Oh no, loads of people think I’m Flaxseed, I don’t actually know where this whole things started, but please, call me Linseed). Hmmmmm. I was thinking perhaps Flax is the American term for Linseed, but this doesn’t seem to be the case. Oh, I have seen ‘Flax Oil’ in a bottle, but that’s as far as the Flax thing goes. Woah. I feel like I’m loosing my mind slightly and anyway, linseed, flaxseed – who cares? Jeez. All you care about surly is this recipe and the fact that these crunchy crackers and not only unbelievably tasty and moorish, they are also packed full of OMEGA 3’s which improves the quality of your hair, skin, and nails, helps lower cholesterol and blood pressure, aids in alleviating pain from arthritis, and gives your immune system a boost!

I had my crackers with some Miso Cashew Cheese, spinach and a drizzle of tamari, but these crackers will go with any savoury topping! Or why not mash a banana and use that as a topping with a sprinkling of garam masala?… 

Raw Linseed Crackers
This recipe is adapted from a Cafe Gratitude recipe from the book 'I Am Grateful' - a beautiful book of raw recipes and also a very positive, inspiring read!
  • 2 cups linseed, soaked for 4-8 hours
  • 1 cup carrot or veggie pulp from the juicer
  • 1 cup carrot or veggie juice
  • ¼ tamari
  • 1 inch piece of ginger, grated
  • 1 tsp garlic powder
  • ½ tsp hot chilli powder
  • 1 tsp salt
  1. In a large bowl either using your hands or a wooden spoon, mix all the ingredients together.
  2. Divide the mixture and place onto two telfex lined dehydrator trays, and spread out so that it covers the whole tray, making sure there are no holes. The crackers should be about 0.5 cm thick.
  3. Place in the dehydrator and dehydrate for 8 hours @ 115º.
  4. After 8 hours, remove from the dehydrator and using scissors cut into 8 rectangles. This is done by cutting the square in half vertically and horizontally, and then cutting each of the new four squares in half again.
  5. Place back in the dehydrator for another 8 hours or until the crackers are crisp.
  6. Enjoy on their own or with your own favourite raw topping!

Vanilla Chia with Elderflowers, Rosemary Flowers and Coconut Milk

You could be thinking one of two things right now: either “Mmm, that recipes sounds delicious, and it has elderflowers and rosemary in, too. Wow! I can’t wait to try this out” – or – “As if anyone’s gonna go out and pick elderflowers to put on their breakfast, I mean really.. all sounds a bit lar di dar to me.. and what the bloody hell is chia? Pass me the cocoa pops, love”. If you fall into either of those categories or somewhere in between, then let me tell you now – firstly, you don’t have to put elderflowers and rosemary flowers on your breakfast, and secondly, if you do want to put elderflowers and rosemary flowers on your breakfast, now is the time to do it as elderflowers are currently in season and ready for picking! 

This is an elderflower tree and these are the flowers that you will be picking (just in case you were unfamiliar with elderflower). They are native to Europe and you will find them growing throughout the UK, especially in hedges, woods and wasteland. If you have any fields or walks with hedges near where you live, keep an eye out – the chances are you will find one of these beautiful trees staring you right in the face! For some reason, I have always thought that it is only the dark purple berries you pick from an elder tree, and that the flowers were just something you looked at and went “Ahh, aren’t they pretty?“. It is in fact the big flat bunches of tiny cream coloured flowers that you collect in order to make your cordial, syrup or to sprinkle on your breakfast for example! Elderberrries are usually picked to make wine, and are in season in the UK during the autumn (unlike the elderflowers which are at their best around the end of May to mid June. i.e NOW).

I am very lucky to have a big stretch of open land five minutes away from my house where elderflowers are growing abundantly. I have been getting up early in the morning with a plastic Asda bag in hand and filling it with the delicate white flowers to use throughout the day. The flowers give your immune system a kick up the backside, and have fantastic antiviral properties, too. If you suffer from water retention, the flowers also act as a diuretic, as well a being used traditionally to treat colds, influenza, sinusitis and excess mucus – nice! As well as the many healthy benefits elderflowers contain, they also look really pretty and will liven up any salad or breakfast beautifully. If you’re having a dinner party, sprinkle some on your food to look posh and show off to your guests. When it comes to taste, you actually can’t really taste the flowers when they’re mixed with something else as the flavour is so delicate. When the flowers are used for making syrups or cordials however, the sweet floral flavour intensifies due to the high concentration levels (and the bucket full of sugar that is usually needed to make said syrups). Whether you can taste the flowers or not, to go out and pick your own food and herbs to use during the day or for the months ahead, is a wonderful activity and one to get you connected to nature. If you do decide to do a bit of foraging though, make sure you take the necessary precautions and do a bit of research first – you don’t want to be in hospital first thing in the morning, that would not be a good start to the day. I highly recommend Zoe Hawes book Wild Drugs: A Foragers Guide to Healing Plants, it’s easy to understand and has got lovely photographs of all the plants she writes about. Hawes also tells you how to eat them, and also how to make tinctures and infusions to help reap the full benefits of each medicinal plant.

I feel a bit bad now as I’ve just realised I have completely neglected telling you about rosemary flowers! Poor little things. I’ve already gone on a bit so I’ll have to cut this one short – basically, if you’ve got a big rosemary bush growing in your garden and it’s got little lilac coloured flowers on – pick them and sprinkle them on your food. You can also find rosemary growing in hedges and beside foot paths, just have a look next time you’re out walking and you may be pleasantly surprised! You’ll know it’s rosemary if you rub the leaves in your hand and smell it, the pungent scent of rosemary is unmistakable (if you know what it smells like, of course). The flowers have the same bitter aromatic flavour but not as intense as the leaves. Right! I’ve harped on long enough – here’s your recipe:

Vanilla Chia with Elderflowers, Rosemary Flowers and Coconut Milk
Ideally soak the chia in the vanilla cashew sauce overnight, so that it will be soaked and full of flavour ready for you to eat in the morning. If you don't have any of the wild flowers, black sesame seeds or buckwheaties, don't worry - pumpkin seeds or sesame seeds will be just as nice, and you can even just top with chopped fresh fruit!
  • 6 tbsp chia
  • ¼ cashew nuts
  • 1 tsp vanilla extract or 1 vanilla pod, scraped
  • 5 dates
  • 1 tbsp agave
  • pinch salt
  • 1 cup water
  • 6 prunes
  • 1 tbsp cinnamon
  • 1 tsp turmeric
  • Pinch of salt
  • Freshly picked elderflowers and rosemary flower
  • Black sesame seeds
  • Buckwheaties
  • ½ tin of coconut milk (not raw!)
  1. First make your vanilla sauce. Place cashews, vanilla, dates, agave and water in a blender and mix until smooth.
  2. Place in a jar and add the chia, stirring to fully mix with the vanilla cashew liquid.
  3. Cover and place in the fridge to leave overnight to soak (or for 8 hours).
  4. Once the chia has soaked up the liquid and is nice and plump, divide between two bowls, or use half if it's only you eating.
  5. Top with the prunes, wild flowers, cinnamon, turmeric, salt and the pour over some coconut milk or nut milk if you prefer!



RAW Breakfasts in Brighton!

Ipods. Harem pants. The Soprano’s. These are among the many things I have got excited about way after everybody else has. I just always seem to be a bit behind when it comes to certain things like technology, fashion and American television dramas. Now I am experiencing a similar thing with my new home, BRIGHTON. When I first landed upon its pebbly beach five months ago with nothing but a rucksack, pull along suitcase, blender, and yoga mat; I have to admit I was struggling to see what all the fuss was about. I mean, it had a pebbly beach for a start. Yes it was cool and yes, I did like it; but the best thing about the place for me was the fact that it had a raw restaurant and an amazing whole foods store (which incidentally was enough to keep me here). But without the sunshine to shine a torch on all that Brighton had to offer, I couldn’t hand on my heart say that this was an incredible place to be. Like most British seaside resorts, when the weather is grey and gloomy, Brighton became much of the same. The thing is I knew I had come here for a reason, and after flitting back to Yorkshire, crashing out in London and deciding not to up root and move to Bali, I decided to trust my gut feeling that was telling me to to stay here and start a new life on the south coast. But where was the bloody sunshine??!! Honestly, the last thing you want after turning down the chance to move to BALI is an upturned umbrella and gale force winds on your face. This was definitely a time to cultivate patience. So when the sun finally did come out to play, was it worth the wait? Was it ever!!! Brighton in the sunshine is AMAZING!!!! I LOVE IT. And now I have seen both sides of Brighton, the perceived good and bad, I can whole heartedly say this is one of the BEST places to live (and if you ignore the Tesco Express’s and the Sainsbury’s Local’s, you really don’t feel as if you’re in England, which is often a good thing). You’ve got everything here: the ocean, the beach (albeit a pebbly one), the south downs (not as glorious as my beloved dales, but still very beautiful), parks, clubs, cool-little-healthy-cafés, yoga, RAW restaurants, amazing produce, and a pulsating unique vibe that makes Brighton so special. So! Since the sun has been shining extremely bright, I have been sat outside most mornings enjoying some of the best raw breakfasts ever. You don’t get much of a better start to the day than this! Here are some of my favourites:

Hungry? Check in tomorrow for a recipe for Vanilla Chia with Elderflowers, Rosemary and Coconut Milk!

Raw Onion Bread

I was with ‘the family’ again tonight (as I’ll have to start calling them). It was a slightly chaotic as ‘the Mum’ wanted 24 vegan cupcakes for ‘the daughters’ birthday party on Saturday. The only reason it was slightly chaotic was because not only did she want 24 cupcakes, she also requested dinner, dinner for the next few days and some sort of snack/sauce/dip – all to be made in 3 hours (including prep and washing up time). That wasn’t really the problem though, the problem was that she didn’t have any measuring cups. I needed measuring cups; but there were none. So my only option was to make the cupcakes completely by guessing the ingredient quantity by sight, without freaking out, and knowing that I had also had a big vegan shepards pie to make, something else I’d not quite decided upon yet, and I had to ice said cupcakes, too. Right. Even though I haven’t baked for quite a while now, this was definitely the time to call upon my Grandmothers baking gene that still runs through my viens. I just had to trust my baking-heritage-instinct and hope for the best. Did I succeed? I bloody well did – THANK GOD. It was very nearly a complete disaster. But I can’t take all the credit, I have got my Mum and Grandmother to thank for this baking rescue – without them and all the knowledge they have passed down to me, I would never in a million years been able to knock up these without any measuring cups or scales. Phew. Thank you. 








Now – let’s get back to RAW, shall we? When I shared the Raw Granola recipe with you, I also said I would shall the Raw Onion Bread recipe with you, so here it is!

Raw Onion Bread

You will need a dehydrator and coffee/nut grinder.

  • 1 cup linseed
  • 3/4 cup pumpkin seeds
  • 3/4 cup sunflower seeds
  • 4 onions (preferably red, but I still had a load of white onions from that £0.25p bag I bought from the reduced section of the Co-op a few weeks back, so I had to use them)
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup + 2 tbsp tamari








1. Take your linseed….








…your pumpkin seeds…








…and your sunflower seeds… 










…and in batches, grind them in your coffee mill. If you don’t have a coffee grinder, you can buy a pre-ground mix of pumpkin seeds, sunflower seeds and linseed (also called flax seed). It’s by Linwoods: Buy it online or at most Holland and Barrett’s or local health food shop in your area. 








2. Once ground, mix them all together in a large mixing bowl. 








3. Next, take your onions..








…peel them and cut them in half…








…then thinly slice them, like so. 








4. Place the onions in the ground linseed mix…








…and give them a good stir.








5. Pour the extra-virgin olive oil…








…and the tamari into the onion mix, and mix well.








6. Take a dehydrator tray lined with a teflex sheet and using your hands, spread and press the mixture down until it covers the whole tray…








…like so! Place in the dehydrator and dehydrate at 115˚ for 8 hours, or overnight.






7. After the 8 hours is up, take the onion bread out the dehydrator and using another tray, place on top of the bread, hold it down and flip it. (I couldn’t take a picture of this exact process as I didn’t have enough pair of hands! You just want to flip it over basically!) 








8. Using a sharp knife, cut the onion bread into squares or whatever shape takes your fancy. Stick it back in the dehydrator for another 12 hours. (Patients is a virtue remember…)







9. Ta-da! Your Raw Onion Bread is ready for topping and chomping! I love to mash and avocado and spread it on mine, with cumin, olive oil and salt. Perfecto. 

Raw Granola

Well, hello! Tonight was the first night of my new job as a Personal V’egg’an-Raw Chef (‘V’egg’an meaning: the people who I’m making food for won’t eat meat or dairy but they will eat eggs!). Every Monday and Thursday I will now be making meals and healthy snacks for a lovely family in Brighton. They aren’t ‘raw’, although they are keen to try more and would like to have something raw each time. They are big on superfoods though, and have a draw full of jars filled with maca, purple corn powder, ashwaganda, spirulina, camu camu, and acai – I think we’re going to get along just fine… Tonight I made for them Honey Roast Tomatoes on Rye Bread with Pea Shoots and Alfalfa, served with a Marinated Kale and Goji Berry Salad. For afters we went raw and I made them Creamy Pineapple Iced Box Dessert (an Ani Phyo classic) – it was a hit. I made a big bowl of Quinoa with Courgettes, Spring Onions, Flat Leaf Parsley and Lemon for them to enjoy over the next few days, plus a big batch of Superfood Granola Bars. I would have taken pictures, but I forgot my camera! Next time…

Reet! Seen as though I’ve been reunited with my beloved dehydrator, I think it’s only fair that I share a recipe with you. Since it’s arrived, I have been mainly making lots of my two favourite things – Raw Granola and Raw Onion Bread – the recipes of both I shall give to you. They are my favourites because they are so simple to make, but extremely tasty and super healthy. So – let’s go crazy and start with the Raw Granola! It’s great on it’s own served with fresh nut milk, but I eat mine mainly as a snack. If I’m hungry and in a rush, I’ll often grab a handful of granola as I’m running out the house like a lunatic. Raw Granola is also nice as a topping to chia or chopped fruit. However you decide to eat it though, you’ve got to make it first – so here’s how you do just that!

Raw Granola

  • 2 cup buckwheat, soaked at least 2 hours or over night
  • 4 apples, grated
  • Juice of half lemon
  • 1/2 cup raisins (or apricots, dates, cranberries, cherries, figs or a mix!)
  • 2 tbsp maca
  • 2 tbsp cinnamon
  • 1/4 tsp cloves
  • 1/2 tsp crushed cardamon
  • Juice of 1 orange
  • Soaked pecans, pumpkin seeds, sunflower seeds, flax, walnuts and cashew (quantity up to you!)
  • 1 tsp salt
  • 2 tbsp agave








1. Rinse the soaked buckwheat thoroughly in a colander or sieve.








2. Grate your apples using either the grating adapter on your food processor, or a classic bog standard cheese grater. Squeeze in the lemon juice and orange juice.








3. Mix the apple with the buckwheat and add 2 tbsp’s of agave or honey.








4. Add the cinnamon and any other spices you may like to use, eg cloves, cardamon, ginger ect…










5. Maybe chuck in some superfood’s if your feeling fancy – I added 2 tbsp’s of maca to mine! (I LOVE MACA).








6. Stir in your seeds and nuts, which ever ones you decided to use. (These are hemp seeds. Great source of omega 3!).








7. Next add your fruity bits! (Talking of fruit, why is that picture so orange?!).








8. Now give everything a good stir, adding a pinch of salt to the mix, too.








9. Spread the granola mix onto a teflex sheet. Place in the dehydrator, and dehydrator @ 115˚for 12-24 hours (depending on how dry you want it, or how impatient you are!).









10. And there you have it! Fresh, wholesome, homemade Raw Granola – delicious! Why not try it as a topping on some mmmtastic chocolate chia pudding? Now that’s what I’m talking about….

Fresh Turmeric Tea!

Finally! I have been searching high and low for this little sucker for years now – FRESH TURMERIC . Why have I been so keen to get my hands on this sunset orange coloured gem of a root? Because it’s so RIDICULOUSLY GOOD FOR YOU. If you want glowing skin, turmerics the root for you. As you know, my skin is the thing I have to really take care of and keep an eye on; all it takes is a tiny bit of neglect and all hell breaks loose on my face. But on the plus side of this sensitivity is the fact that my skin clearly lets me know when something is good for it, and for the rest of my body. In the short time I have been drinking this fresh turmeric tea, my skin has already taken on a much healthier glow, and my eyes have turned whiter, too. I am definitely a fan.

I have been reading for a long time now about the fantastic health benefits of turmeric. Not only is it a great healer for acne, it smooths out wrinkles and is wonderful for soothing chapped lips. Even bigger and better than this though, is its cancer fighting properties. Turmeric contains curcumin, which has been found to block cancer promoting enzymes, and help prevent the spread of malignant cells. Natalie Kling, a Los Angeles-based nutritionist says “Adding this powerful plant to your diet is one of the best things you can do for long term health.” It’s anti-inflamatory properties are extremely potent, which is always good news for suffers of rheumatoid arthritis. In the book ‘Eating For Beauty’ by David Wolfe, there is a section dedicated solely to turmeric due to the powerful health and beautifying properties it contains. You can of course take turmeric in it’s powdered form, but personally I feel you’re going to get the most benefits by eating the root when it’s fresh. I peel mine, grate it and have it as tea with a little sprinkling of cinnamon on top. It tastes like a less fiery, more earthy kind of ginger, and it’s actually very pleasant. It turns the water instantly bright orange, almost as orange as the luminous Fanta you get in Morocco. I’m really excited that I can now include drinking this as part of my daily routine; it’s small additions like this that can make a huge difference to the state of your overall health and well being.

Now, I’m going to chip off as it’s the first time the sun has been shining in Brighton for weeks, and I am gonna soak as much of itup as I can!

So get hold of some fresh turmeric and try it for yourself; add it to curries (obviously), salads, juices, smoothies and teas. But be warned! After handling it, your fingers’ll look you smoke 60 Bensons a day, so make sure you give your  hands a really good scrub, and watch out for your work surfaces too. Enjoy!

Turmeric Tea - full to the brim of healing goodness.

Day 12,13 &14 of My Sugar Free 2 Weeks!

My favourite cuppa...

Well, first let me apologise for putting Day 12, 13 and 14 into one post – disgusting. Although, you could look at it with the attitude of “3 for the price of 1! Why read 3 posts when you can read 1?!”  (..or maybe not). The reason that I haven’t been able to stick to the daily posts recently, is due to the fact that these last three days have been nothing short of MENTAL. So much so that I can’t even remember what I have been doing. Does that ever happen to you? You have a crazy action packed weekend, but then when someone asks you on the Monday what you got up to you just go “….…”?  Actually, I tell a lie, I can remember what happened, especially the bit where I fell off a bicycle onto my back, smashed my elbow and broke my laptop. WONDERFUL. If there is one thing to put a spanner in the works of your blog it’s that (and Mum, I know you’re going to read this and freak out, but I didn’t tell you because, well, I didn’t want you to freak out. But don’t panic – the laptop and me are now fine, fixed and sorted).

Anyway! The fact is I am now at the end of My Sugar Free 2 Weeks! PRAISE THE LORD!!! After living off nothing but white sugar and flour for 3 days in Italy, avoiding sugar for 2 weeks was definitely the right thing for me to do; but I did find the whole ‘no banana, agave or honey’ part extremely difficult. So much so, that I didn’t actually stick to it. Oops. I didn’t touch any honey or refined sugar, but I did have some agave and a few bananas towards end. The thing is I feel really good when I eat bananas. I am prone to dark circles under my eyes and this can be a sign of low potassium. Bananas are packed full of potassium, and I have a feeling this is why my body loves’ them so much. Many people who are into raw foods often avoid bananas labelling them ‘the devils fruit’ (ok, they don’t really call them that, but they may as well do).  I understand that if you have problems with too much sugar in your system, or you suffer from “candida” (I always have to say the word ‘candida’ in an American accent…don’t know why), I appreciate avoiding bananas is probably a wise thing to due to the high sugar content. But if like me, this isn’t a problem, then I say enjoy this wonderful yellow fruit sent to us from the heavens! It’s definitely staying in my daily food fest.

Cutting out sugar for 2 weeks me realise that a life without sweetness is pretty dull. It also made me realise just how incredibly easy and enjoyable eating raw foods is when you don’t have any restrictions like this. There are so many delicious, healthy low GI raw treats out there that I don’t really miss or need refined sugar at all. People sometimes say to me “oh you’re so disciplined, you must have amazing will power to eat raw foods” – but it’s got nothing to do with will power – I LOVE IT! Cutting out sweet things for 2 weeks – that ­takes will power, and actually, I failed!!! I had agave, a few bananas, a small glass of wine and that bit of raw chocolate mousse that accidentally slipped into my mouth. Rubbish! But all that does is prove to me even more just how much eating raw foods is a choice – not a chore (and anyway, I’m not even 100% raw so I’m not entirely sure what the point I’m making here is, but I feel there is one in there somewhere!).

It’s hard on a cleanse or detox to differentiate between a craving, a detox symptom or a cry from your body telling you it is in genuine need for something; but come on – if you’re thinking “I need Ben & Jerrys, I just feel my body needs it” then that’s probably not a reliable voice you should listen to. I knew when I wanted dark chocolate it wasn’t because I needed the phenylethylamine, it’s because I wanted sugar. Simple as. But when I felt I needed a banana, this did feel different. I felt I was lacking in something, and I felt a lot better after I reintroduced them. Ultimately, the most important thing when doing anything like this is don’t feel guilty if you think you’ve ‘slipped up’. Be kind to yourself, and put things in perspective. If you had a bit of dark chocolate when you said you were going to avoid sugar, should you feel like your world is ending? Yes. Yes you should you wicked child... 🙂 

Right enough of sugar and it’s evil ways – look what just came through my door!









Pass me a round table and call me King Arthur – it’s my Excalibur!!! Very excited about this – not only have I missed it dearly, but I can now get cracking with some delicious raw, dehydrated treats and get the recipes out to you, too! Brilliant. See you soon!


Day 11 – My Sugar Free 2 Weeks!

Day 11

What I ate and drank today

  • Spirulina chia with banana, apple, orange, cinnamon and maca. (Seee, told you it’d be interesting today)
  • Super tasty salad of sunflower and lentil sprouts, cucumber, green pepper and mint
  • An apple
  • Heavenly green lentil soup
  • An orange
  • A load of gunpowder green tea. (Probably tttoo mmmuch.)
  • Hummus salad from a take away shop in Soho
  • Pineapple juice with spirulina
  • Nettle and Peppermint tea



04:30 Wide awake. Can’t sleep. Got a big decision to make and it’s keeping me awake. Go. To. Sleep. GO TO SLEEP. Sleeeeeeep….Now! Now. Sleeeepppp!!!! Sleep. (Doesn’t the word ‘sleep’ look a bit weird to you now? Sleep. Sleep. Weird.)

11:00 After much deliberation and a good few months of uncertainty and mental torture – I am now sure of one thing: I am staying in the UK and not moving to Bali. Call me crazy, call me insane (you’d probably be right). It’s not black and white though, you know. There are many reasons why I am not up and leaving for paradise; but I just have a gut feeling it’s right for me to be here now, for the time being at least. That’s all. And anyway, I happen to think Victoria Tube Station is one of the most beautiful places on the planet – I feel very zen each time I come to London and find myself packed in among the zillion people squeezing through the ticket barriers. This is where I find my still point. 

11:30 Now that I know my feet are staying firmly put on UK ground, I feel the need to have a crazily healthy, raw, superfood breakfast – just to reassure myself that I can. I have Chia with a bucket load of Spirulina and Maca, chopped apple, banana and orange – then finished with a sprinkling of cinnamon. I eat it whilst looking out on to the River Thames, and feel confident with the decision I have made:








“Ooo baby I like it RAW”

14:30 Have an AMAZING raw lunch made for me by the hands of Daniel Benzenou – who I have to say right now is an absolutely fantastic cook (and James Hillman, if you are reading this – remember your salad got a shout out too…don’t want to cause any friction in the household). I foresee that Daniel will have his own deli/cafe selling delicious Moroccan and Middle Eastern delights, maybe with a bit of Italian food thrown in there too. I personally can’t wait. He made this salad of sprouts – the ingredients were so simple, but my tastes bud were having a party! The sunflower and lentil sprouts had ground cumin, cumin seeds, lemon, olive oil and salt (I think), and the crisp cucumber with fresh mint really balanced the earthy, rounded flavour of the cumin. Heaven:








15:00 We were still a tiny bit peckish so Daniel made us some of his homemade Lentil Soup…wowzer. It was good:








19:30 Went to see my amazing, gorgeous and extremely talented friend Lucy Beaumont in a stand up gig at the Moonlighting club in Soho. She was hilarious and is gonna be a big comic star! Remember her name and keep an eye out for her. I had to sneak in a box of hummus and salad that I’d got from the kebab shop, though. Felt a bit like a scrubber but I was starving. I snook some spirulina into the club, too, and stirred it into my pineapple juice. Yeah, yeah, I drunk pineapple juice during my Sugar Free 2 Weeks, well it’s not CRACK is it? Calm your boots. 

00:30 A cup of nettle and peppermint tea. Bed. 

Join me tomorrow for Day 12 of My Sugar Free 2 Weeks!