Thursday, January 22, 2015


Bella, building a duplo tower.

Obi, eating organic ghee straight off the spoon.

Ziggy, looking a little shaggy.

"A portrait of my children, once a week, every week in 2015"

Wednesday, January 21, 2015


These simple shortbread cookies celebrate one of my favorite ingredients of all, the coconut. I have used a combination of coconut flour, coconut oil, honey, lemon zest and rosemary to create a delicately sweetened and lightly fragrant cookie. You could also use organic butter instead of coconut oil which creates a richer version. Delicious. 

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

Sunday, January 18, 2015


This time last year, I shared my recipe for these sticky and moist little apricot puddings. Made with almond butter and dried fruit, these nourishing little delights are free of gluten, dairy and naturally sweetened with honey. Perfectly sweet and decadent - fabulous for impressing dinner guests.

You can find the recipe HERE. x

Friday, January 16, 2015


To me, a salad is so much more than a pile of lettuce leaves, they are the perfect  excuse to get creative with gorgeously bold and robust flavors. It's all about combining different textures and colors, topped off with a balanced and delicious dressing.

So without further ado, as my first Viva recipe for the year I share with you my favorite go-to salad recipe. Fresh and peppery rocket is tossed fresh mint, thinly sliced fennel, shaved parmesan and roasted walnuts, then dressed in a lemony anchovy vinaigrette.  An absolutely perfect salad for entertaining that only takes a few minutes to throw together. 

You can find this lovely recipe HERE. x

Thursday, January 15, 2015


Bella & Obi, playing in the early evening light.

"A portrait of my children, once a week, every week in 2015"

Wednesday, January 14, 2015


These salty, crunchy, and incredibly delicious crackers are made purely out of sunflower and sesame seeds. I have added a little garlic and herbs for an extra taste kick. Feel free to add what ever tickles your fancy, let your tastebuds do the talking.

These seriously must be the healthiest crackers I have ever tasted. The perfect snack when feeling a little peckish. 

1 cup sunflower seeds
1/2 cup sesame seeds
3 tsp garlic granules (I have also used 3 garlic cloves instead)
1 tbsp dried herbs
3-5 tbsp water
1 tbsp olive oil
1 tsp sea salt

Preheat the oven to 180°C and line a tray with baking paper.

Place the sunflower seeds , salt and garlic granules in to a food processor.  Process on high for 2-3 minutes or until the seeds become a dense flour like consistency.

Add the sesame seeds, dried herbs and olive oil, pulse to combine. With the food processor running on low, slowly start to add the water one tablespoon at a time. The mixture will start to come together in a dough like consistency. Transfer the mixture to the prepared baking tray and knead slightly (it will be a little crumbly don't worry). Place a piece of baking paper on top of the dough and using a rolling pin, roll out the dough to around half a cm thick. Remove the top piece of baking paper then using a knife, score criss cross lines in to the dough. 

Bake for 10-15 minutes, or until golden brown. Allow to cool completely, then using your hands, break along scored lines and serve.

Makes around 20 crackers. Will keep in an airtight container for 1 week.

Tuesday, January 13, 2015


Fritters are a fantastic way to include more vegetables in your kids diet. In this version I have used a combination of cauliflower, cheddar cheese and chives for a delicious combination. The recipe is naturally free of gluten, and you could also leave out the cheese if you would prefer them to be dairy free.

You can find this simple recipe over on the Nature Baby Journal HERE x

Friday, January 9, 2015


Obi. standing on our front doorstep looking a little grubby from playing outside.

Bella. Looking lovely in my new hat.

Ziggy. The newest addition to our family.

I will be sharing a natural portrait of my children, once a week, every week in 2015. Inspired by one of my favorite bloggers Practising Simplicity, the 52 project is an absolutely beautiful initiative to capture lovely moments that would have otherwise gone unnoticed amidst the general busyness of day to day life. 

To find out a little more, please visit her blog HERE. x

Sunday, January 4, 2015


As promised, tonight I share my recipe for this delightful triple coconut and strawberry slice topped with black sesame seeds. The recipe is a simple combination of coconut flour, coconut oil, coconut cream, free range eggs & a touch of honey. You could top this slice with almost any freshly sliced fruit. Slightly crispy and chewy on the outside, with a wonderfully moist yet light texture. Enjoy! Eleanor x

For the slice:
1/2 cup melted coconut oil
1/4 cup honey, maple or rice malt syrup
2 teaspoons vanilla extract
4 free range eggs
2/3 cup coconut cream
1 cup coconut flour
1 teaspoon baking soda
a pinch of sea salt

For topping:
8 strawberries, finely sliced
2 tbsp honey, maple or rice malt syrup
2 tbsp black sesame seeds

Preheat the oven to 160 C, and line a square or rectangular baking dish with baking paper.

In a large bowl, combine all of the slice ingredients in a bowl. Mix until well combined.

Spoon the batter in to the prepared baking dish, and smooth out evenly.

Arrange the strawberries on top, drizzle over the honey & sprinkle with sesame seeds.

Bake in the oven for 30-35 minutes, or until the outer edges are crispy and the the inner is slightly firm, but still soft to touch. It may seem un-cooked but don’t worry as it continues to cook as it cools down.

Leave to cool in the baking dish for at least 15-20 minutes.

Slice, and then enjoy!

Makes 12

*Naturally sweetened
*Gluten free
*Dairy free

*Nut free

Tuesday, December 23, 2014


We are spending Christmas day down at the beach this year, and I will be making this gorgeous warm salad of roasted lettuce hearts with home made zesty garlic aioli. Roasting the lettuce gives this salad a wonderful sweetness and a silky yet crunchy texture – an exciting new way to enjoy salad greens. This recipe is a family favorite from my cookbook, which is available online HERE. x

For the salad:
3–4 baby cos (romaine) lettuces
extra virgin olive oil, for drizzling

For the lemon zest and garlic aïoli:
 2 free-range egg yolks, at room temperature
2 garlic cloves
zest and juice of 1 lemon
250 ml (9 fl oz/1 cup) fruity olive oil

Start by preparing the aioli...

Put the egg yolks, garlic and lemon zest in a blender. Add a pinch of sea salt and freshly ground black pepper.

Begin to blend on low and start to pour in the olive oil in a slow, steady trickle. You will know the aïoli is ready when the consistency begins to resemble a thick, glossy mayonnaise.

Lastly, add the lemon juice. Taste and adjust the seasonings if needed.

Preheat the oven to 180°C (350°F/Gas 4).

To prepare the lettuces, remove the dark outer leaves. Slice each lettuce down the middle lengthways, then lay them in a roasting tin, cut side up. Drizzle with olive oil and sprinkle with sea salt and
freshly ground black pepper.

Bake for 25–30 minutes, or until crispy on the edges.

Serve immediately, drizzled with the home made aïoli.

Serves 4 as a side