Recipe

This is a gorgeous, hearty take on risotto using barley instead of rice, which delivers a lovely chewy, nutty flavour along with a good serve of fibre, selenium, manganese, B vitamins and magnesium.

The traditional rice-based risotto has been given a wholesome twist in this recipe. The buckwheat gives a divine nuttiness to the dish and complements the sweetness of roast pumpkin beautifully.

Risotto is like comfort food to me; it’s warm, soft, a little bit creamy and deliciously flavoured. Once you’ve got a basic risotto recipe, you really can work in any other flavours you like. I’ve created this risotto with two of my favourite vegetables, cauliflower and fennel, plus a gentle citrus twist from lemon thyme. […]

Feel free to use any combination of nuts, seeds and dried fruit in this recipe but be sure to stick to the same ratios. You can make this recipe lunchbox-friendly by replacing the almonds with some sunflower seeds.

As a mum and nutritionist, I’m always trying to find more nourishing ways to create the family favourites — especially when it comes to cookies! For this delicious recipe, I’ve swapped traditional ingredients such as butter and flour for tahini and almond meal. The combination not only delivers high-quality essential fatty acids and fibre but keeps tummies satisfied for much longer, too. An absolute winner for all the family.

For as long as I can remember there has been a healthy version of icy poles in my life. My mum used to make them with fresh juice for us as kids and when I started my own family I decided they’d be a tradition I’d continue. Kids and adults love an icy pole treat and it’s lovely to know that they can be enjoyed with good-quality nutrition. I’ve supercharged these delicious icy poles with essential fats and calcium from tahini, fibre and sweetness from bananas and a kick of cinnamon to balance blood sugar levels, too.

The whole family will love this pumpkin soup! Adding tahini gives the soup a nutty flavour and creamy texture, plus it’s loaded with plant-based calcium.

This is my Middle-Eastern-inspired dressing which I use on anything from salads to roasted vegetables; it’s especially good on roasted cauliflower. I’ll keep a jar of this in the fridge and use it throughout the week.

I’ve been making versions of these biscuits since the kids were little. The original recipe is inspired by Jude Blereau. They are a great everyday biscuit sweetened with maple syrup and lend themselves to any sort of flavouring — ginger, chocolate, cardamom. I have used star anise here as I love the little aniseed hit.

These Peanut Butter & Coconut Cookies are insanely addictive! If you have kids, the entire tray can disappear before you even get one into your mouth.

These super-healthy biscuits are quick and easy to make and look like ANZAC biscuits. Best stored in the fridge for a week, they’re great for school lunch boxes and healthy after-school snacks.

Cranberries are rich in protective antioxidants, vitamin A and K — all-important nutrients needed to promote healthy eyes and good vision. Cranberries are also known for their ability to prevent bacteria from binding to teeth and the urinary tract, making them beneficial for preventing gum disease and urinary tract infections.