…………………………….This blog officially has tumbleweed rolling around….

I do update a little more often on my yoga site (which also needs attention!) and every third post is  healthy recipe, with the emphasis on the simple.


I will try to add a few posts soon, and keep you updated on my 365 days without sugar or syrups. 24 days in and feeling great!



3rd Installment: Home-made Coconut Butter Creations

Technically this is the third installment as in “Part 1” I shared two different things I did with it.

This is a brief teaser- I made THIS:






Dreena Burton’s RAW LEMON-LIME CHEESECAKE WITH FRESH MANGO SAUCE. Yes, it IS as amazing as it sounds!

(Click the photo to visit her site)

I halved quantities…..The recipe is from one of her books and she gave me permission to share a few recipes from it, but this is one of her signature dessert\, and since she chose not to share the recipe on her Facebook page the other day, (she simply posted the photo and linked to the book) I think I had better leave you hanging! Go and buy her book! 🙂


In other (savoury) news, I have made a DEEE-licious WHITE bean dip, recipe soon!









We interrupt this Coconut Butter Fest for a Chia Pudding

I am happy to be the owner of a huge bag of chia seeds at the moment. They do not always feature in my store cupboard as they are not cheap but that said,  a little goes a VERY long way.

They are VERY filling, contain all the Essential Amino Acids (read- COMPLETE PROTEIN- HURRAY!) and are generally uber-nutritious, and versatile.

Left in liquid, the seeds soak up huge amounts of said liquid, rendering themselves into a slightly dubious-looking (but tasteless) gel, not unlike frogspawn. (I wish I could whisper that part)

So for example, you whizz up an orange with 3 frozen strawbs, leave a tablespoon of chia in it overnight (stir very well to avoid clumping) and in the morning you have a “set” pudding. Slice some bananas on top and  maybe a cheeky sprinkle of dessicated coconut and hey presto!

You can also leave them in water, and add the gel to your smoothies or oats for an extra protein punch.

But today I am directing you to Dreena Burtons CHCOLATE COCONUT CHIA PUDDING. Made in 2 minutes flat in the blender and – wait for it- IT PASSED THE CHILD TEST!!!! (Although I think they would appreciate a little extra sweetness in order to devour a whole bowl…..She adds chocolate chips- I am sure this would help also…just an inkling…)

chia choc


It is delicious, easy and very filling. I am still very full after a small bowl (+1 banana) over 3 hours ago and I have been exercising and all sorts.

So here it is: Follow this link!

Happy creating!

What I did with my home-made coconut butter: Part 1

Firstly friends, I should warn you.

That oozy dreamy butter that comes out of the processor, warm and inviting, goes ROCK hard when cold. That’s the first thing. Before working with it you will need to bring it to room temperature, cut off a portion  and then heat gently over a water (like you would when melting chocolate) until it becomes runnier.

Bear in mind that coconut butter contains both the OIL and the FLESH, and as such has an amazing natural sweetness. A while ago, when I discovered Extra Virgin Coconut Oil, I created some Bounty Bites (click here) using Extra Virgin coconut oil and dessicated coconut, but it occurred to me that this is basically almost the same. In fact it’s cheaper, and in addition, while it is a rich treat anyway , the Bounty Bar bites have more fat in because they contain the cold-pressed oil PLUS the fat within the dessicated coconut.

So, inspired by this post here that showcases some simple coconut delights , with NO sugar OR honey (Heather Pace, Raw Desserts Chef) I simply melted down the coconut butter and put into itsy-bitsy silicone cases. I played with a few flavours as she did….Lemon and coconut- HE-LLOOO! It tastes amazing, and with a pinch of dessicated coconut and a few bits of lemon zest on top, it looked the part too. (The actual coconut butter had zest and lemon juice in too) No photos sorry……

And today, I simply melted down the coconut butter, put them into a mould, leaving a small gap at the top, and with my last handful of cacao butter (sniff!) I whipped up some home-made chocolate (cacao butter, honey, cocoa powder) to go on top…which will obviously be the bottom when they are turned out.

The texture is crumblier (in a dreamy way) than the Bounty Bar bites, which are more, shall we say, silky.(Also dreamy)

I especially like these because they have no added sweetener in the coconut portion, and because they are way cheaper than buying coconut oil, bonus.


They were truly delicious, and I will be sharing them with a good friend very soon, because they taste even better that way. 🙂

In part 2, I hope to make a miniature version of this: Raw Lemon-Lime Cheesecake with Fresh Mango sauce, we love you Dreena Burton.

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