Monday, September 15, 2014


Here is my recipe for a deliciously luscious lemon slice topped with tart and sweet raspberries. The shortbread-style crust is light yet slightly buttery in texture, while the topping is perfectly creamy, tangy and not overly sweet. The slice keeps really well so, if you make up a batch and serve it a couple days later, you'll still be fine. The recipe is also naturally free of gluten and dairy and is naturally sweetened with a little honey. Enjoy.

For the base:
½ cup coconut oil or butter, chilled
2 cups ground almonds
½ cup rice flour
2 tbsp honey
1 free range egg

For the topping:
½ cup lemon juice
¼ cup rice flour
4 free range eggs
¼ cup honey
1 cup raspberries (fresh or frozen)

Set the oven to 180C, and line a slice tray with baking paper.

Put all base ingredients in a food processor and blend until the mixture starts to come together nicely.

Press evenly into the prepared slice tray, and prick with a fork 4-5 times.

Bake in oven for 15-20 minutes, or until golden on top.

Remove from the oven and leave to cool slightly while you prepare the topping.
Lower the heat of the oven to 160C.

Add all topping ingredients except the raspberries to a blender or food processor. Blend until smooth, then carefully pour on the base. Arrange the raspberries on top, then bake for 30 minutes, or until the topping is cooked all the way through.

Will keep for 3-4 days in the fridge.

Makes 8 slices

*Refined sugar-free

Friday, September 12, 2014


Use up the last of your winter greens with this delicious soup recipe. Swiss chard, with its beautiful dark emerald leaves and thick rainbow coloured stem boasts a wonderfully earthy and deep flavour in this lovely soup. Perfect when paired with a hint of preserved lemon and a little dash of cream right before serving. This recipe also works well using kale, cavalo nero, spinach or silverbeet.

You can find the recipe over on the Viva - The New Zealand Herald website by clicking HERE. x

Thursday, September 11, 2014


I am so ridiculously excited to announce that we will be hosting the next Kinfolk gathering along with Greta Kenyon and Kelly of  Bonnie Delicious Blog,  at our cafe Mondays Wholefoods!

We will be serving an exquisite 3 course seasonal whole-food meal accompanied by delightful cocktails in an environment influenced by wabi-sabi. This intimate and unique gathering will be enjoyed at shared tables so you can meet other like minded souls. Come with an open heart and an open mind to experience a truly different, utterly delicious and meaningful kind of gathering.

To book tickets, please visit the Kinfolk website HERE. Spaces are extremely limited so do get in quick! Eleanor xx

Sunday, September 7, 2014


I hope you have all had a beautiful weekend, what stunning weather it was! Spring you truly were in full bloom today! To celebrate, tonight I share with you a family favorite recipe, which I make very often!

In this simple dish, the chicken breast is baked in sweet leeks and chicken stock to ensure the meat is incredibly moist and tender. The aromatic thyme and garlic gives a lovely hum of flavor, while the pancetta gives an incredible crisp saltiness to each mouthful. I like to serve this dish with cooked lentils, cauliflower mash, steamed millet or quinoa. If you do make it, let me know what you think!! would love to hear your thoughts. All my love, Eleanor xx

2 leeks, sliced lengthways and roughly chopped
4 cloves of garlic, skins removed and roughly chopped
2 cups of good quality chicken stock
4 free range chicken breasts
a large handful of thyme, roughly chopped
6 strips of pancetta
extra virgin olive oil for drizzling
sea salt

Preheat the oven to 180 C.

Place the leeks, garlic and chicken stock in a large baking dish. Lay the chicken breast on top of the leeks, and then scatter the thyme over the top. 

Drizzle generously with extra virgin olive oil, and then season with sea salt and pepper. Place the strips of pancetta on top.

Bake in the oven for 1 hour, or until the chicken is cooked through. 

Serves 3-4

*gluten free

*dairy free 

Friday, September 5, 2014


Here is a gorgeous recipe, perfect for weekend baking. These nourishing snack bars have a base of quinoa flakes giving them a delicate earthy flavour. The addition of dried strawberries in this recipe adds an incredible sweet chewiness to the fudgey texture. You could use almost any dried fruit in place of the strawberries; dates or figs work particularly well.

You can find the recipe over on the Taste Magazine website HERE. X

Tuesday, September 2, 2014


Here is a beautiful recipe for toasted almond and bittersweet chocolate clusters. This recipe only contains two ingredients, and takes less than ten minutes to prepare. Simply toast one cup of silvered almonds in a dry skillet until slightly browned and fragrant, then set aside to cool. Gently melt 100g of dark chocolate (I used 85% as I LOVE bittersweet chocolate) in a double boiler.  Place the melted chocolate and almonds in to a bowl, and mix until combined. Spoon tablespoons on to a tray lined with baking paper, and place in the fridge to set.

You can get creative with this recipe, use your favorite nuts, dried fruit, some orange zest, whatever tickles your fancy! Feel free to share this recipe with your lovely family and friends. Eleanor x

This recipe was adapted from the beautiful cookbook, A La Mere De Famille.

Makes 6-8 clusters, best stored in an airtight container kept in the fridge, or in a dark, cool place.

Saturday, August 30, 2014


These wonderfully soft and chewy cookies are infused with earl grey tea and are naturally sweetened with coconut sugar lending a lovely hint of caramel. I have used amaranth flakes as a base which gives a lovely nutty and slightly malty flavor. You could also use quinoa flakes, rice flakes or oats in this recipe.

100g butter or coconut oil, melted
60ml milk or coconut milk
2 cups amaranth flakes
2 tbsp earl grey tea leaves
1 1/4 cups coconut sugar
2 tsp pure vanilla extract
2 cups rice flour
2 free range eggs
1 tsp baking soda
a pinch of sea salt

Preheat the oven to 180 C, and line two baking trays with baking paper.

Add all ingredients in to a large mixing bowl, and mix until well combined.

Place heaped tablespoons of the mixture on to the prepared tray about 4 cm apart.  Using your hands, flatten each cookie in half.  Bake for around 10-12 minutes, or until nice and golden.

Leave to cool.

Makes approximately 20 cookies.

Thursday, August 28, 2014


Bella and Obi were up bright and early this morning and begged me to make these chocolate hot cakes! To prepare, simply add the following to a blender. 1 large banana, 1/4 cup good quality cocoa, two large free range eggs and 1/4 cup brown rice flour, or flour of your choice. Blend until smooth. Grill heaped tablespoons of the batter in a greased skillet over medium heat for 1-2 minutes on each side. They enjoyed them so much, they didn't even ask for toppings! Eleanor xx

Monday, August 25, 2014


Millet is an ancient seed that is rich in iron, vitamins and calcium, and is naturally gluten free. When cooked, millet has a really lovely and light texture, and is relatively fast to cook. The trick is to cook the millet in delicious home made stock to give it an incredible depth of flavor.

1 cup hulled millet
2 cups chicken or vegetable stock
2 tbsp ghee, butter or olive oil
4 cloves garlic, roughly chopped
8-10 spring onions, roughly chopped
Juice of one lemon
A good drizzle of extra virgin olive oil
Sea salt

To serve:
Half a block of feta
1 avocado, sliced

Melt the ghee, butter or olive oil in a large skillet over medium heat. Add the garlic, and spring onions, and cook while stirring until softened and slightly browned, about 15-20 minutes.

Transfer the spring onions to a large saucepan, and then add the millet, stock and a pinch of sea salt. Bring to a soft boil, and then simmer, covered for 15 minutes, or until the grains absorb almost all of the stock. Stir once or twice, but be careful not to over mix as this will break up the texture of the grains.

Remove from the heat, and leave to sit, covered for 10 minutes.

Remove the lid, and then fluff the millet with a fork. Add the lemon juice, olive oil and a good pinch of salt and pepper.

Mix until just combined, and then sprinkle the feta on top.

Serve with the avocado.

Serves 4

*gluten free
*dairy free

Friday, August 22, 2014


I quite often have readers asking me what my favorite oil to cook with is. While I absolutely love extra virgin coconut oil in baking and raw treats, and olive oil for drizzling over meals, ghee would have to be my number one choice for cooking with. Ghee is also known as purified or clarified butter, and has been used in Ayurvedic medicine for thousands of years. This healthy fat is can be used to nourish and regenerate the body’s tissues, cleanse toxins, ward off pathogens and cancer, aid in learning & memory, lower cholesterol, boost the immune system and promote general vitality.

Ghee is free of casein and other milk solids as these has been boiled off when preparing. If you are intolerant to butter, you may find that you are able to enjoy ghee. It is a wonderfully healthy alternative to other vegetable oils and spreads.

I love the weekly ritual of preparing a glass jar full of aromatic and delicious ghee to use in my daily food preparation. It is also fantastically easy and enjoyable to make. 

Simply place a block of unsalted (preferably organic) butter in a skillet or saucepan over medium heat, and bring to the boil. Allow the butter to bubble away for 5-6 minutes, it will start to fill your kitchen with the most divine toasty aroma, similar to popcorn. The ghee will turn a lovely dark golden color, and a foam will appear on the top. 

Immediately remove the ghee from the heat, pour over a cheesecloth lined sieve placed on top of a glass jar. 

Allow to cool, and store for 3 months at room temperate or much longer in the fridge.