What is your food philosophy?
My food philosophy is simple- eat foods that nourish your body and make you feel good. The best kind of food is food that doesn’t just make you feel good when you’re eating it, but afterwards too. My lifestyle is all about embracing natural, nutritious foods that taste amazing and make you feel great. Personally, I don’t follow any particular diet out there (e.g. paleo, vegan), I’ve just experimented and learned what works for my body and what doesn’t. I eat natural, whole foods (nothing processed!) and avoid refined sugar and gluten and try to limit my dairy intake. I made these changes gradually and took note of how my body reacted to different ingredients. Since finding what works for me I’ve noticed huge changes in my digestion, my skin and the biggest thing for me is my mood. Every body is different and it’s really worth taking the time to experiment and find what’s best for you. Eating well shouldn’t be about giving up things, least of all taste!
How do I start?
Start by making easy, gradual changes to your diet like swapping cow’s milk for almond milk or pasta for courgetti or quinoa. Don’t cut out major food groups all at once as this isn’t sustainable and you won’t be able to pin point changes in how you feel. Make gradual changes and take note of how they make you feel, if you notice benefits from certain changes then keep them up. Doing things gradually means you won’t feel deprived, which is much more sustainable in the long run. You’ll be surprised how eating well really does make you stop craving junk food, the more you do it the more you’ll love it! I absolutely love the way I eat, I feel so much better and everything tastes incredible.
What ingredients do you use?
I don’t use any processed or refined ingredients, I eat natural whole foods that are naturally gluten free. There are so many incredible natural ingredients out there and you can find a list of my most used ingredients and the reasons why I use them in my Pantry section. In general, opt for natural whole foods with no additives or chemicals and avoid things labelled as ‘low fat’ as these products are usually full of sugar and chemicals. Similarly, be wary of products labelled ‘gluten free’ as although they’re gluten free, many of them are very processed and loaded with sugar and additives.
What are ‘cups’ and why do you use them?
Cups are an actual unit of measurement. Although not as commonly used in Europe as in the US, I find them much easier to use because you can visualize amounts. Once you get used to them it makes everything so much easier! You can buy cup measures for very little in any kitchen shop and in many supermarkets.
Similarly, when I say teaspoon or tablespoon I’m referring to actual spoon measures. You’d be surprised how much ½ or ¼ teaspoon really is when you use spoon measures! They can also be bought in any kitchen shop and many supermarkets.
If you would still like to use grams, the conversion depends on the ingredient so it can be a little tricky but I’ve made a little cheat sheet for some of the ingredients I use most which you can find here.
Do you use a regular oven or a fan oven?
I use a regular oven. All cooking temperatures mentioned in my recipes are for a regular oven. If you are using a fan oven, as a general rule subtract 20’C from the temperature stated (eg 180’C in a regular oven is 160’C in a fan oven). However, all ovens differ slightly so all temperatures mentioned in my recipes are a guideline.
Can I substitute ingredients in your recipes?
Of course! For simple, similar subsitutions feel free to substitute in your preferences, like swapping almond butter for cashew butter or blueberries for raspberries etc. However, for more complicated substitutions I really recommend sticking to the ingredients listed! Each recipe takes a lot of testing and experimentation to get it just right and I can’t guarantee something will turn out well with a substitution.
Can you give me a calorie count for your recipes?
Personally, I don’t count calories! I prefer to look at how nutritious foods are and choose things that will nourish my body. Eating 100 calories of quinoa is not equal to eating 100 calories of crisps in terms of nutrients.
Can I repost your recipes on my own blog/website/instagram?
I’m so glad that you like my recipe/s but please don’t. I put so much time and effort in to each recipe so I really like to keep them here unless otherwise agreed! If you would like to write about them or share them, please share a link to the full recipe on here rather than copying it out. Thank you so much!
What equipment do you use?
My favourite kitchen gadget is my spiralizer! There are so many kinds out there but I use a handheld one called the Gefu Spirelli and I love it, it’s so easy to store and clean and it’s so simple to use!
I swear by my Vitamix for all my blending and food processor needs. Although they are very expensive they’re incredibly powerful and definitely worth the investment. They make the runniest nut butters and creamiest purées and I use mine every day! I also have a Kenwood food processor which is a great cheaper option.
A nut milk bag or cheesecloth is another kitchen essential for me. They’re reusable and can be bought online and in some health stores. I love making my own nut milks, they taste much better and they don’t contain stabilisers and thickeners like store-bought nut milks.
Do you do your own photography?
Yep! I do all my own photography and food styling, I’m still learning! I use a Canon 100D and use an editing app on my laptop. I still have a lot to learn but it’s so much fun!
Have another question? Feel free to send me an email using the Contact page.