Shaved Brussel Sprouts, Pecan & Cranberry Salad


This is a great way alternative traditional roasted sprouts and makes a gorgeous crunchy side. The citrusy dressing with the crunchy sprouts, toasted pecans and sweet, chewy cranberries make such a great balance of textures and tastes. It’s also a great alternative to slaw (try my Simple Slaw) if you’re looking to change it up!

Serves 6

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500g Brussel Sprouts

1/2 Cup of Pecans, Roughly Chopped

1/3 Cup of Dried Cranberries

For the Dressing:

Juice of 1 Lemon

1/4 Cup of Olive Oil

1 Teaspoon of Dijon Mustard

1 Teaspoon of Honey/Agave

Salt & Pepper


Chop the browned ends off the sprouts and remove any dirty outer leaves so they’re nice and clean.


Use your food processor with the thin slicing blade (or a mandolin grater) to shave the brussel sprouts and add them to a large bowl.


Add the pecans to a pan on medium/high heat for a few minutes until they’re nice and toasted. While they’re on, make the dressing. Combine all the ingredients and whisk them together. Add the toasted pecans, cranberries and dressing to the bowl and toss.


Serve and enjoy.

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

Gingerbread Men


These are so cute and festive and would be great for decorating with kids. They’re not quite snappy like traditional gingerbread cookies but they’ve got all of the flavour and are absolutely delicious with a cup of tea or mulled wine by the fire. Whatever way you have them they’re sure to get you in the Christmas spirit! Excuse my piping skills- or lack there of!

Makes 12

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2 Cups of Ground Almonds

1 Teaspoon of Baking Powder

1 Teaspoon of Cinnamon

2 Teaspoons of Ground Ginger

Pinch of Coarse Salt

3 Tablespoons of Coconut Oil, Melted

1/3 Cup of Honey

1 Egg

For the Icing:

1/4 Cup of Coconut Oil, Softened

1 Tablespoon of Honey


Combine the ground almonds, baking powder and all the spices in a large bowl.


Add in the honey, melted coconut oil and egg and mix.


Roll the sticky mixture into two balls and put them in ziploc bags in the freezer for an hour. Don’t skip this step or take them out early as you won’t be able to roll out or cut the dough if it isn’t chilled enough.

Roll out your dough, one ball at a time and cut out your gingerbread men. Lay them out on a baking sheet lined with parchment paper and bake at 180’C for about 7 minutes, until golden brown all over.


Leave them to cool completely before making your icing. Combine the soft coconut oil and honey and add it to a piping bag. Decorate however you like!


This recipe is Gluten Free, Dairy Free & Paleo.

Christmasy Truffles


These are little morsels of christmasy heaven. A smooth inside with chewy chunks of raisins, the crunch of pecans and cinnamony aromas coated in a thin layer of crisp chocolate. Plus, they look seriously cute.

Makes 8-10




1 Cup of Ground Almonds

1/4 Cup of Pecans

1/4 Cup of Raisins

1/4 Cup of Dried Cranberries

1 Teaspoon of Cinnamon

2 Tablespoons of Coconut Oil, Melted

2 Tablespoons of Honey/Agave/Maple Syrup

75g of Dark Chocolate

Goji Berries to top


Add the ground almonds and cinnamon to the food processor and blend to combine.


Add in all of the other ingredients and blitz on high speed until it starts to come together.


Use your hands to roll the mixture into little balls and set them aside while you melt the chocolate.


Dip each ball into the chocolate to coat and then place them on a board covered in parchment paper. Top each with a few goji berries and pop in the fridge to set.

When the chocolate is hard, take out and serve!


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


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