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Natural healthcare that can change your life

Recipes

Healthy eating can and should be delicious! I'd like to share some of my favourite recipes that are cane- & beet-sugar-free, wheat-free, gluten-free and dairy-free - and will be enjoyed by everyone!

Natural healthcare that can change your lifeRaw Hummus This is a lovely alternative to commercial hummus and has the added advantage of being raw so far fewer nutrients are lost in the preparation.  View recipe

230gm sprouted chick peas or sprouted mixed pulses
2tbs organic raw tahini
1 organic lemon
Cold pressed olive oil

Wash the sprouted pulses and roughly pat dry with kitchen roll. Place the pulses in a food processor with the lemon juice and tahini. Start to blend and add the olive oil in a stream through the top until you have your required consistency. Serve with a selection of raw vegetables (eg celery, carrots, sliced beetroots, broccoli, chicory) to dip into the hummus.

Natural healthcare that can change your lifeRaw Vegetable Dip This is similar to raw hummus but with a very different flavour and texture.
 View recipe

1 organic cauliflower
1 red chilli, or more to taste
1 organic carrot
1 small organic beetroot
A good handful of organic sunflower or pumpkin seeds
Juice of an organic lemon
Cold pressed virgin olive oil

Place all the ingredients except the olive oil in a food processor and blitz while pouring the olive oil in through the funnel until you reach a cottage cheese-like consistency. This is lovely stuffed into chicory leaves or rolled up in lettuce leaves.

Natural healthcare that can change your lifeDaniel's Sweet Potato and Chestnut Bake Daniel and I both play in a local amateur orchestra and he kindly gave me this recipe which was the vegetarian option at his Christmas table last year. My feeling is it's far too good just to be eaten once a year!  View recipe

3 medium sweet potatoes, chopped
300gm spinach, chopped
110gm wheat-free bread crumbs
1 large organic onion, finely chopped
Half tsp fresh rosemary, finely chopped
12 sun-dried tomatoes, chopped
50gm organic walnuts, chopped
1 organic egg, beaten
225gm vacuum-packed chestnuts, chopped
3 cloves garlic, chopped

Steam the sweet potatoes until soft. Mash with a little olive oil. Gently sweat the onions and garlic in olive oil until soft. Wash the spinach and wilt it in a covered saucepan over a gentle heat. Thoroughly combine all the ingredients except the spinach in a large bowl. Oil a 21x11x6cm loaf tin and press half of the nut mix into the bottom. Pile in the spinach and top with the rest of the nut mixture. Cover with foil and bake 180C/350F/Gas 4 for 30 minutes then remove foil and bake for another 10 minutes to brown the top.

Natural healthcare that can change your lifeNettle Quiche My cousin Marion introduced me to this wonderful quiche. I always keep a patch of nettles in my garden especially for making this quiche now.  View recipe

For the pastry shell:
150g gluten-free plain flour
50g organic ground almonds
80g organic Vitaquell margarine
1 organic egg, beaten

For the filling:
6 or 7 stalks of nettles
1 organic onion, finely chopped
4 organic eggs, beaten
3 tbs goats' or ewe's yoghurt
3 tbs Manchego ewe's cheese, grated.

Sift the gluten-free flour into a mixing bowl and stir in the ground almonds. Cut the margarine into cubes and rub it in until it resembles breadcrumbs. Make a well in the centre and add the beaten egg. Mix lightly and add a bit of cold water if it seems a bit dry. Make it into a ball, wrap it in greaseproof paper and pop in the fridge for 30 minutes to firm up. Roll out between 2 sheets of cling film and use it to line a small quiche or tart tin. Prick the base all over with a fork and bake 200C/400F/Gas/mk 6 until it begins to brown. Steam the nettles for a few minutes until wilted, then roughly chop. Spread the nettles over the base of the pastry shell. Sauté the onion in olive oil until clear and scatter over the nettles. Beat together the eggs and yoghurt and pour over the nettles and onions. Top with the grated cheese and bake 180C/350F/Gas mk 4 for about 30 minutes or until the top begins to brown.

Natural healthcare that can change your lifeDate and Walnut Flapjacks These flapjacks have a lovely moist, chewy texture. Contains gluten.
 View recipe

255gm chopped organic dates
210ml water
4tbs organic coconut oil
3tbs organic black strap molasses
450gm organic porridge oats (ie not the jumbo ones)
3tbs organic walnut pieces

Bring the water to the boil in a saucepan and add the dates. Simmer for 1 - 2 minutes, stirring, until all the water is absorbed and you have a thickish paste. Keep the saucepan over the heat and add the coconut oil, stirring until melted. Take the pan off the heat and stir in the molasses and then the oats and walnuts. Grease a 20x30cm swiss roll tin with a little coconut oil and pour in the mixture, smoothing it with the back of a metal spoon. Bake at 180C/350F/Gas 4 for 15 - 20 minutes until slightly browned. Score into squares while still hot, then leave to cool in the tin.

Natural healthcare that can change your lifeFruit Cake A very moist, very fruity cake that is a traditional treat for Christmas but why not enjoy it at any time of year?  View recipe

200gm organic pear puree
250gm organic dried apricots
250gm organic mixed vine fruits
125gm dried cranberries
Juice and grated zest of 1 large organic orange
90gm organic coconut oil
90gm organic Vitaquell margarine
225gm organic ground almonds
40gm chopped organic nuts (walnuts and almonds work well)
3 organic eggs
Extra organic almonds for decoration

Chop the apricots into raisin sized pieces and put them in a large saucepan along with the mixed vine fruits, cranberries, coconut oil, margarine, pear puree, and the juice and grated zest of orange. Bring to the boil and simmer very gently for 10 minutes, stirring occasionally. Add a little more orange juice if it starts to catch. Leave to cool in the saucepan for 30 minutes to an hour in order to allow the flavours to mingle. Stir in the ground almonds, nuts and beaten eggs and spoon into a greased and lined 20cm high sided cake tin. Blanch the almonds for decorating in boiling water to remove the skins, and use them to stud the top of the cake. Bake at 150C/300F/gas2 for 1 hour and thirty minutes or until a skewer inserted in the middle comes out with only a few crumbs attached to it. Leave to cool in the tin.

Natural healthcare that can change your lifeRaw Chocolate Truffles These truffles are a great treat. Probably not strictly raw as the brazil nuts may have been heated during the de-shelling process. My colleague, Liz Bygrave, showed me how to make them at one of her wonderful raw chocolate workshops.  View recipe

Organic brazil nuts
Coconut blossom nectar, to taste
Raw chocolate powder, to taste
Vanilla essence
Desiccated coconut or ground almonds (optional)
Sweet cases

Grind the brazil nuts in a coffee grinder until really fine. This has to be done in batches as the ground nuts tend to clog up the coffee grinder, so this bit can be a bit tedious but the result is worth it. Put the ground nuts and vanilla essence in a bowl and add coconut blossom nectar and raw chocolate powder to taste, depending on how sweet and how dark you want them. Mix to a paste. Roll into truffle sized balls and roll in raw chocolate powder, desiccated coconut or ground almonds. Put into sweet cases and refrigerate until needed.

Natural healthcare that can change your lifeRaw Cocoa Nuts These are lovely treats. I made them for the students on a workshop I ran and they were very well received. The quantities below are only a rough guide, everything can be adjusted according to your taste.  View recipe

250gm pack organic dates
2tbs organic coconut oil, melted over a pan of hot water
2tbs raw chocolate powder
1tbs cocoa nibs
Organic almonds (freshly cracked if possible)

Place the dates melted coconut oil and raw chocolate powder in a food processor and blitz until smooth. Add the almonds and cocoa nibs and blitz to chop the almonds slightly but not grinding them completely. Put the mixture in the fridge to firm up a bit before rolling into balls about the size of a satsuma. Refrigerate until needed.

Natural healthcare that can change your lifeRaw Banana and Chocolate Flan This wonderfully light, creamy flan is totally raw so is very nutritious and a great treat too. Being raw it doesn't keep for too long but should be fine for a couple of days.  View recipe

For the base:
200gm walnuts (freshly cracked if possible)
1tbs organic coconut oil, melted over a pan of hot water

For the filling:
2 very ripe avocados
3 large very ripe organic bananas
1tbs cacao powder, or more to taste
3tbs coconut oil (no need to melt)
Three medjool dates

Grind the walnuts in a coffee grinder or food processor until fine and sticky. Stir in the melted coconut oil and press into a 20cm sandwich tin. Refrigerate. Put all the ingredients for the filling into a blender or food processor and blend until smooth. Pour on to the base and refrigerate overnight.

Natural healthcare that can change your lifeApple and Raspberry Crumble I find that by using really ripe cooking apples with raspberries I can get away without adding any extra sweetener to the fruit part of the crumble.  View recipe

500gm cooking apples, really ripe
170gm raspberries
300gm gluten-free flour
1 tsp gluten-free baking powder
100gm organic coconut oil
Cinnamon to taste
A little xylitol or palm sugar to taste
A few walnuts (optional)

Peel and core the apples and slice quite finely. Put them into a pan over a low heat and allow to cook very slowly. Sift the flour and baking powder into a bowl and rub in the coconut oil until the mixture resembles fine breadcrumbs. Stir in the xylitol or palm sugar and cinnamon, if using. Pour the cooked apple into a 20cm high-sided dish, stir in the raspberries, and top with the crumble mixture. Scatter walnuts on the top, if using. Bake at 180C/350F/gas mk 4 for about 30 minutes until golden. Serve with goats/sheep/soya yoghurt.

Natural healthcare that can change your lifeJennifer's mince pies Without doubt the nicest cane and beet sugar-free/wheat-free/gluten-free/dairy-free mince pies I've ever tasted!  View recipe

150g Dove's Farm gluten-free plain flour
50g organic ground almonds
80g organic Vitaquell margarine
1 organic egg, beaten
Sugar-free mince pie filling. (Whole Earth or Meridian)

Sift the gluten-free flour into a mixing bowl and stir in the ground almonds. Cut the margarine into cubes and rub it in until it resembles breadcrumbs. Make a well in the centre and add the beaten egg. Mix lightly and add a bit of cold water if it seems a bit dry. 5. Make it into a ball, wrap it in greaseproof paper and pop in the fridge for 30 minutes to firm up. Roll it out and cut into rounds to fit a mince pie tin. Fill with sugar-free mince pie filling, cover with a pastry lid and bake 200C/ 400F/Gas Mk 6 until lightly browned. Serve warm.

Your health is your most valuable possession. Guard it with care.



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