Coriander and Lime Rice with Coconut Vegetable Curry

Happy Saturday. To celebrate I’m also going to enjoy a healthy Saturday with this delicious meal for my dinner. 

Start by preparing a simple curry base in a large sauce pan. I saute chopped onion, garlic and chilli in a small amount of vegetable oil at a medium-high heat. 

Whilst the onion and spices sizzle a little you can use the time to chop vegetables. I’m using celery and courgette. I really like celery but feel like it isn’t embraced in as many dishes as it could be. I love it in this as it soaks up all the flavours and adds a crisp and crunchy texture. 
Add the courgette and celery and reduce the heat to a low setting. Pop on the saucepan lid and continue to cook for 20 minutes. 

When the courgette and celery have softened as though they have been steamed add light coconut milk, coriander, fresh lime juice and spinach and continue to cook for a further 20 minutes or until the coconut milk has formed a light curry sauce. 

Preparing the rice to go along with this curry could actually not be simpler. I just add lime juice, chopped coriander and the squeezed out lime slices to the pan of rice whilst cooking (don’t forget to take thee slices out after!) The rice will become infused with the delicious flavours and  is the perfect accompaniment. 

Hope you enjoy my healthy, happy Saturday meal as much as I have. 

Roasted Vegetable Vegan Bowl

A good roast dinner is a staple in the UK so I’ve taken all the best (and all the cruelty free) bits of a Sunday roast and used it to make up a delicious bowl of gluten free veggies perfect for a vegan lunch!

Start by preparing the vegetables. Chop sweet potatoes and carrots into approximately 1cm wide slices. I leave the skin on as it adds extra flavour and nutrition. 

Then place into a baking tray and add a little oil. I use Fry Light Olive spray rather than oil as I think it produces as good a result with far fewer calories and fat. 

Seasoning is key. I use chopped sage, salt and pepper on the sweet potatoes and rosemary on the carrots. Place into a hot oven and roast for about an hour turning the vegetables half way through. 

Whilst the vegetables are roasting now is a great time to get some toasted chickpeas sorted. Again I use Fry Light Olive spray and add chopped garlic to a small frying pan. Add the chickpeas and sizzle for about 5 minutes. Then squeeze fresh lemon over the pan and continue to cook for a further 5 minutes. 

When all the vegetables are cooked start layering into a bowl. I start with a healthy base of spinach. High in vitamins and minerals spinach is a great super food. 

Add the roasted vegetables and enjoy a delicious Sunday lunch ideal for vegans and vegetarians alike. 

Nectarine and Peach Sunflower Seed Crumble

A delicious dessert with summer fruits this is one of my favourite puddings to make (and to eat).

Start by chopping fresh fruit for the base. I’m using nectarines and peaches as they are in season and very summery. Lots of recipes suggest adding sugar to the fruit you use. I am not going to do that at all as I really enjoy the natural flavours. 

As a lactose intolerant, coeliac vegetarian I’ve had to develop a different crumble to the usual wheaty and buttery crumble you find on many puddings. I’m using gluten free oats, soya spread, local honey and sunflower seeds. 

Melt approx 100g of the soya spread in a small pan. I use the Pure brand Soya spread. As the spread melts add 2 tablespoons of honey. I’m using a local honey made in Sheffield as it helps fight hayfever and supports local community farming. 

When the honey and spread is fully melted and mixed stir in approximately 200g gluten free oats and a tablespoon of sunflower seeds and mix thoroughly until the oats are evenly covered with the honey mix. Spread over the fruit and place into the oven to bake for 20 minutes at 200°. 

When cooked serve and enjoy. The use of honey and swet fruits gives a really natural flavour and the sunflowers seeds make the crumble super crunchy as well as adding extra protein to the dessert. 

I love this pudding and I hope you will too. 

Lentil Pasta with Spinach and Tomato

Gluten free pasta is a great alternative for coeliacs but the amount of sugar in GF pasta can be concerning. I’ve found a great solution in a gluten free pasta made from red lentil flour. It’s lower in added sugar and tastes great. 

When I was first diagnosed as a coeliac the pasta was one of the first alternatives I tried. I quickly learnt to follow the instructions and ensure the water has been brought to the boil before adding the pasta to the pan. 

Whilst the pasta cooks slice fresh cherry tomatoes, garlic and red chilli and saute with a small amount of olive oil. When the tomato has cooked a little turn the heat right down and when the pasta has been cooked and drained add to the pan with the tomato. Stir through thoroughly and add handfuls of spinach to the pasta and stir through so the spinach wilts. 

Serve with a sprinkle of black pepper and salt and balsamic. A tasty gluten free pasta dish. 

Under Kastenjen, Stockholm

I’ve always really enjoyed trips to Scandinavia as due to high levels of diagnosed coeliac disease, lactose and gluten intolerance there is an abundance of gluten, lactose free and vegan foods. 

Whilst in holiday in Stockholm today I’ve enjoyed some real treats, including the sneaky ice cream below. Strawberry and elderflower sorbet. Mmmmm. 

After a busy day sightseeing (and tucking into ice cream) we were ready for a nice evening meal. Which is perfect because we found Under Kastenjen in Old Town, Stockholm. 


Under Kastenjen means under the chestnut tree, named for a beautiful tree in a narrow medieval courtyard. 

Under Kastanjen is open during the day as a cafe and bakery. They actually have two bakeries on site, one entirely gluten and lactose free. They sell a range of pastries and coffees. 

In the evening they are a restaurant and bar. Serving food in the formal restaurant downstairs, the informal cafe area and at their courtyard tables. All the starters, mains and desserts are either gluten and lactose free or they can be adjusted to make them gluten and lactose free. If like me you are also a veggie they have several veggie options. 

Whilst you wait for your food they also dish up homecooked gluten free bread and I had apricot and raisin loaf. My main was the veggie bean burger which came with a delicious mango salsa and chips. 

In addition to super coeliac-friendly food the service was also excellent and the team were really friendly and helpful. Definitely a spot I would recommend for all.

Sesame crusted tofu

As a nut allergy sufferer I feel incredibly lucky I can eat and enjoy sesame. Sesame allows me to add flavour and depth to many dishes. Also to many snacks! I’m going to tell you about one of my favourite homemade, coeliac and vegan snacks. 

Sesame crusted tofu. Really yummy and full of protein. 

I’m using Cauldron tofu and I start by slicing the tofu into approximately 5mm widths. Marinate in sesame oil and place under a warm grill for about 5 minutes. 

After 5 minutes turn the tofu and then sprinkle with sesame seeds. Place back under the grill and continue to cook for another 5 minutes. 

When cooked served warm and if you are a coeliac like me dish up with a serving of gluten free tamari. This is a great alternative to crisps and other fatty snacks. 

Greenie Vegan Stir Fry

After a Sunday morning yoga session on one of the hottest days of the year I’m ready to recharge with a lunch that would make anyone smile. 

This is incredibly simple and quick to cook. I’m using vermicilli rice noodles as they are gluten free and tasty. Place the noodles in a bowl and cover with boiling water. This will cook them enough to stir fry. 

Whilst the noodles are soaking in boiling water warm a teaspoon of sesame oil in a wok. Chop asparagus and broccoli and add to the wok. Cook for approximately 8 – 10 minutes and then drain off the noodles and add to the stir fry. 

Continue to cook and ensure you keep stirring to evenly distribute the vegetables and the noodles. 

Add gluten free soy sauce. I’m using the Kikkoman tamari and continue to cook. Finally turn down the heat and add spinach. Allow it stand on top of the noodles to start wilting before stirring through the noodles. 

Perfect for reenergising on a summer afternoon. 

Superfood Summer Salad

Summer is a time when you cannot beat a healthy, tasty salad for dinner. It can get a bit boring using the same ingredients so frequently so I’ve put together super-tasty super-food ingredients in this salad. 

Start by cooking quinoa, place in a pan with water and bring to the boil. Turn the heat down and simmer on a mid heat for approximately 20 minutes. Quinoa is an excellent salad component, it is high in protein and low in fat. It’s actually the only plant based protein with the same amino structure as meat based proteins and I personally enjoy discussing that with people who question my veganism. 

Whilst the quinoa is cooking I prep the vegetables. Chop mange tout and steam for a couple of minutes. Mange tout adds a fresh taste and a crunch to this meal. 

Spinach is full of folic acid and an ideal addition. Chop baby leaf spinach roughly. As a cheat I’m actually using tinned canellini beans rather than dried and I use these to add even more protein and super veggies. 

Finally have ready a handful of dried cranberries to add sweetness and antioxidants. 

When the quinoa is cooked drain the water off and then mix the salad thoroughly. Serve with your choice of salad dressing and tuck in. 

Carrot, coriander and coconut soup

Carrot and coriander soup is a classic but during the summer months I personally think it can be improved. 

Thai flavours really complement the carrot and coriander soup so I make a simple, healthy meal by adding chilli, garlic and coconut. 

Start by chopping carrots, coriander, garlic and red chilli. I then add vegetable stock until the veg is just covered and bring to boil. Turn down the heat and simmer for about 30 minutes until the carrots are soft. 

A lot of the liquid will reduce as you cook the soup but it’s important not to add too much more, just enough to keep the carrots cooking not burning. 

When the carrots are soft add coconut milk. I’m using light coconut milk as it provides the same flavour but a more healthy option. 

Blend the soup using a handheld blender. I actually don’t blend to vigorously as a rustic soup makes it feel like a treat. 

Sesame Spring Greens

It’s a rainy Saturday in May and whilst it would be lovely if the sun was shining I’m actually enjoying seeing my plants and garden get a good feed. 

As well as making sure the plants get a good feed I’m aslo cooking some really tasty and nutritional food for me too. And it’s another really easy meal to make. 

Although I’m allergic to nuts as well as being a coeliac, vegan I am lucky to say I can eat sesame. It’s a good job as sesame is so tasty. 

Warm half a teaspoon of toasted sesame oil in a wok on high heat. Prep the veg by washing and chopping broccoli, courgette, spring onion and pak choi. 

Add the broccoli and courgette to the pan first and stir fry for about 3 – 4 minutes. Then add the pak choi on top. I actually layer the pak choi over the top so that it retains a real crunch and cooks from the heat rather than the oil. I also think crunchy veg has more nutritional value too. 

Once the pak choi is layered over the top season using soy sauce. I’m using a gluten free tamari soy sauce by Kikkoman, although the Clearspring gluten free tamari is also pretty ace. Once the soy sauce has sizzled a little turn thw heat down to a medium setting and continue to cook for a further 5 minutes. 


Spend the final couple of minutes cooking stirring the veg through thoroughly to ensure it is all stir fried to perfection. 

Once cooked sprinkle with chopped spring onions and toasted sesame seeds to serve. A perfect spring vegetable meal to brighten up your day whatever the weather.