Start your gut off right Oatmeal


Start your gut off right Oatmeal

Oatmeal: (serves 2)

  • 1 cup gluten free oats
  • 1/2 cup flax seeds
  • handful of pumpkin seeds
  • 1 tbsp white sesame seeds
  • 1 heaping tbsp local honey
  • half green apple finely chopped
  • water  OR almond milk
  • raw cacao nibs (topping)
  • half banana (topping)


On a low fire add all the ingredients (except for the toppings). Do not stop stirring until the oatmeal is ready (about 5 min). Add a bit more water or almond milk if needed. Dish out your serving, sprinkle your cacao nibs and your finely chopped banana. You are ready for a very happy and healthy gut to be fed! 


3 Seasons

3 Seasons

Carrot Purée: 

  • 5 carrots
  • 4-6 M potatoes
  • 1 dehydrated red chili pepper  
  • 3 L cloves of garlic peeled
  • 1 small red onion peeled
  • 6 tbsp olive oil
  • himalayan salt
  • 3 cups warm water
  • water

Seed Topping:

  • 1 cup flax seed
  • 1 cup white sesame seed
  • 1 cup black sesame seed
  • 1 cup sunflower seed 
  • 1 tsp himalayan salt
  • 1 tsp pumpernickel or caraway seed
  • 3 tbsp capers
  • 1 cup ground flax seed
  • 2 cups boiling water
  • a few tbsp coconut oil

Brown Rice:

  • 1 cup short grain brown rice
  • 2 cups water
  • pinch of salt

Purple Cabbage:

  • half a head of purple cabbage
  • 2 tbsp coconut oil
  • Tamari (GF)


Seed Topping: Add all your ingredients together (hot water being the last to enter). Thoroughly mix. It should look like a dough. then line a baking tray with baking paper or a baking mat if you have one. Pat the dough in a nice and equal layer into the baking sheet. Place in the oven on a low temp 150-175 •c  for about 45min. It is ready to be taken out when the seeds are golden brown and have solidified into one sheet. Take out of the oven to air. You will be able to break into chunks (for crackers). Set aside the crackers and with your hands grind a few hand fulls for the Seed topping. DO NOT put the crackers into a closed container until the seeds are fully cooled down. 

Carrot Purée: Wash your carrots and potatoes cutting out any inedible areas (like the heads of the carrots). Throw them into a large pot. Fill with water (you want the water to cover contents). Put the lid on and place it on the burner. Cook until the potatoes and carrots are very soft. Move on in the recipe while they are cooking... When the they are fully cooked, strain the water. Toss the carrots and potatoes into a food processor. Add the rest of the ingredients and mix. You might need to add more warm water depending on the starchiness of the potatoes. The purée should be fine like a smooth buttery soup but with a thickness more similar to a mash potato.

Brown Rice: Get the brown rice going (boil the water+ pinch of salt with the lid on) when the water has come to a boil, add the brown rice, put the lid back on and lower the heat to a minimum. Let sit for about 30-45min (keep an eye on it and take it off the burner once the water is all gone. DO NOT lift the lid until the rice is fully cooked). 

Purple Cabbage: Chop into squares. Cut around the white heart at the root of the cabbage and throw that bit away (its not very digestible). On high heat, add your coconut oil into a pan (walk is best) and wait until it has liquified. Then add the cabbage. stir until all the cabbage has been oiled and lower the heat to medium. Keep an eye out and keep stirring as needed. Once the cabbage is cooked to your liking-I like it crunchy on the inside and slightly soft on the outside (cooking time about 10 min) add about 4 tbsp of gluten free tamari. This will 'flash fry' the cabbage so you will want to stir rapidly with your utensil until the tamari has  touched all the cabbage leaves. Take it off the heat and you are ready to plate!

Simply the Best Banana Bread

Simply the Best Banana Bread

175•c for 35-40min


  • 2 tbsp chia seed
  • 1 tbsp ground vanilla
  • 6 tbsp cinnamon
  • 1 tbsp baking powder (GF)
  • 1 tbsp baking soda (GF)
  • 1/2 cup coconut oil
  • 2 tbsp almond milk
  • 2 heaping tbsp honey (local!!)
  • 1/4 tsp Salt (himalayan!)
  • 1 bar 90% chocolate
  • 1 tbsp raw cacao nibs 
  • 2-3 over ripe bananas
  • 1 cup flour (GF)
  • 2 eggs (VEGAN-replace with 2 flax seed eggs)

VEGAN: Flax Seed Egg

  • 1 TBSP ground flax seed
  • 2TBSP warm water
    • Mix and let it sit for 5 min. Then add to the recipe like the regular egg

Start by mashing the bananas. Warm the coconut oil a bit so you can easily mash through it. Add them together. Separately add all the dry ingredients (except for the chocolate + cacao nibs) together and make sure everything is evenly mixed through.

Add the banana, the coco oil, the almond milk, honey and the eggs, and mix all together (if you have a serious sweet-tooth, you are going to want to add 1.5 more tbsp of honey). Cut the chocolate into very small chunks and add it into the well mixed mixture with the cacao nibs. Coconut oil your loaf pan and throw the mixture in there! It should be spread evenly. Put it in the oven for approximately 35 min or until top is golden brown and when a toothpick comes out clean!

GF: If you don't know already, almost all baking soda and baking powder contain gluten) please therefore make sure you are buying a gluten free version- it must state it on the package. I like to use a mix of gluten free flours because the taste ends up being more balanced. You can make it yourself by adding equal parts chic-pea flour, almond flour, brown-rice flour, millet flour, coconut flour, OR you can just buy an already prepared mixed GF flour ;) If you are wondering where to buy gluten free products, you will always have luck at your local organic/bio grocery.


ENJOY! (and please do let me know how it works out for you!)