Apple, orange and cinnamon cake

Posted: December 8, 2017

As with most healthy bakes, making this cake simply entails throwing some things into the blender, forming them into a cake shape, and  baking them in the oven. It’s ideal if you have leftover stewed apple clogging up your freezer and/or you enjoy the combination of apple and orange. It makes a great breakfast, mid-day snack, pudding, or sweet thing to  pick at. It will also fill your house with a lovely smell while it’s baking.

My amounts are flexible; you can change them to suit your needs. This version came out very moist, but that was largely because I added extra amounts of apple; go for two cups if you don’t want it so apple-y. The cacao butter gives it a dairy-free buttery richness, and that along with the coconut oil means you don’t have to use harmful vegetable oil, as with the usual apple cake recipes.


1 1/2 cups almond flour (or ground almonds)

1 1/2 cups corn flour/polenta

1/4 cup ground flax seed

1/2 cup flour (eg gluten-free or rye flour)

1 tsp baking powder

2 tsps cinnamon

1/3 cup cacao butter, melted over a gentle heat

3 tbsps coconut oil, melted over a gentle heat

1 tsp vanilla

3 tablespoons honey (add more or some maple syrup if you want it sweeter)

Zest and juice of one small orange/half a larger orange

2 or 3 cups sliced, stewed apples (with skin is fine and adds extra nutrients)



Mix all the ingredients apart from the apple together in a blender. Spoon into a bowl and mix with the apple. Put into a cake tin and bake for 45-50 minutes at 180C or until golden brown on top and a knife inserted into the middle comes out clean.

Coconut, peanut butter and lime stir-fry

Posted: September 12, 2017

Our bodies love it if we feed them lots of different foods each day, since that was what happened when we were hunter-gatherers, roaming around foraging all day long, before wheat lured us into monocropping, ten thousand years ago, at which point modern diseases started to show up. So I was pleased to discover that our delicious, easy-to-make supper tonight had 13 + nutritious ingredients (14 if you include the large glass of wine 😀 ):



200g brown rice noodles (eg King Soba Pad Thai brand)

1/2 cup chicken or vegetable stock

1 or 2 chicken breasts, sliced small, and marinated for 10 mins in a bowl with 2 crushed garlic cloves + 1 crushed piece of ginger + juice of 1 lemon + 1 lime (if vegan, just add the non-chicken ingredients at the same time as the veg – you could also substitute cashew nuts)

A good heap of veg eg thinly-sliced carrots, mange touts, sugar snaps, green beans, broccoli florets

1/2 – 1 cup tofu, cubed (I use the harder Japanese type)

1 small can organic coconut cream/1 can coconut milk

1 tablespoon peanut butter


Cook the noodles, drain, mix with the olive oil and keep warm in the oven if cooked before the rest

In a pan (I use a Green Pan wok), heat the stock until steaming

Add the chicken, garlic, ginger and lemon/lime and cook, stirring for 5 mins

Add the coconut cream and peanut butter, stir and simmer for 4-5 mins

Add the vegetables and tofu and simmer for 4-5 mins

Serve with the noodles and sprinkle with coriander.

No more confusion: how to know what to eat

Posted: August 25, 2017

It can be overwhelming and confusing trying to wade through the information and work out what’s good for us and what isn’t. Ideally, everybody would be taught nutrition in schools, so that it isn’t just us nutritional therapists who can make sense of it all. Sadly, we aren’t there yet – but in the meantime, my book The Stacking Plan aims to make things simple, whilst allowing you to delve deeper and finesse your diet further when you are ready.

In the meantime, you can read my Ten Basic Food Rules To Live By on Mind Body Green here and my article on how to know what’s best for you in Juno magazine here.



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