Balsamic Roasted Beets


These are so gorgeous, to look at and to eat! They make a great side dish or starter with a nice sauce or a drizzle of yoghurt. The balsamic adds a hint of sharpness to the sweetness of the beets and gives them a lovely glaze. They’re crispy and sweet and if there’s any leftovers they make a great addition to any salad!

Serves 4

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2 Large Beets

2 Tablespoons of Balsamic Vinegar

Glug of Olive Oil

Handful of Fresh Thyme

3-4 Cloves of Garlic

Salt & Pepper

Start by peeling your beets and chopping off the ends.


Then chop them into chunks/wedges and add them to a baking sheet with the garlic cloves (no need to peel them just bruise them a bit with your palm).


Drizzle with the balsamic and olive oil and sprinkle with thyme and a good pinch of coarse salt and pepper. Then toss them around to make sure they’re evenly seasoned.


Roast at 220′C for about 30 minutes, tossing them half way through.


Take out and serve!


This recipe is Gluten Free, Dairy Free, Vegan & Paleo.

Double Chocolate Brownies


This was my last guest post for the amazing nobó and it might just be one of my favourite recipes, I think they’re genuinely better than regular brownies! I know it seems impossible with no butter, no sugar and no flour, but trust me! They’re fudgey, chewy and the absolute dream for any chocaholic. After my Almond Butter Blondies were such a hit I decided to base a regular brownie recipe around them. These are so good I’ve even taken down my old brownie recipe because they just didn’t even come close to these!

Makes 16

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1 & 1/2 Cups of Almond Butter

3/4 Cups of Maple Syrup

2 Eggs

1 Teaspoon of Vanilla Extract

1/2 Cup of Cacao Powder

1 Teaspoon of Baking Powder

Big Pinch of Coarse Salt

1/2 Cup of Dark Chocolate Chips


Combine the almond butter and maple syrup in a large bowl (try not to eat it all, it’s incredible!)


Add in the eggs and vanillla and mix until combined.


Add in the cacao powder, baking powder and salt and mix thoroughly. Stir in the chocolate chips.


Line a baking tin with parchment paper and pour in the the thick glossy mixture.


Bake at 180′C for 25-30 minutes depending on how you like them. I like mine fudgey and sticky so I took mine out after about 27 minutes. Serve hot or cold with a generous scoop of nobó.


This recipe is Gluten Free, Dairy Free & Paleo.

Spicy Sesame Sweet Potato Fries


These are so delicious and a nice twist on how you usually have sweet potatoes. By spicy I don’t necessarily mean hot, more so full of spices! The spices absolutely transform the sweet potatoes, accentuating the sweetness and giving them a little heat while the sesame seeds give them a lovely crunch and a bit of nutiness- heaven. They go great with a drizzle of my Lemony Yoghurt Sauce.

Serves 2

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2 Sweet Potatoes

2 Tablespoons of Sesame Seeds

1 Teaspoon of Moroccan Spices (I used a mixed blend of cumin, fennel, paprika, coriander and cinnamon)

2 Tablespoons of Coconut Oil, Melted

Salt & Pepper


Slice your sweet potato into your desired size, I went for a chunky chip shape.


Combine the sesame seeds, spices, salt and pepper in a large bowl.


Add in the sweet potatoes and drizzle the coconut oil on top. Mix it all around with your hands until the sweets are evenly coated.


Lay them out on a baking sheet and roast at 220′C for about 30 minutes until nice and crisp.


Serve and enjoy!


This recipe is Gluten Free, Dairy Free, Vegan & Paleo.


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