Hello!! What a busy busy week!!! Today I’m doing a stall at Nuffield gym in Sheffield! Selling my chocolate boxes, recipe books, peanut butter and lots and lots of raw treats! Also, I announced earlier in the week that I’m now hosting 100% natural, vegan and gluten, grain, refined sugar and soy free afternoon teas! The menu is below and the tickets can be bought here. It’s in a lovely and super trendy cafe in Sheffield! They roast their own coffee and will be providing unlimited drinks! The menu is a modern twist on a classic. So two people will share a cake stand. They’ll be two sets of sandwiches on the bottom, scones with coconut yoghurt, natural jam and almond butter instead of cream and butter and on the top layer they’ll be three of my best selling cakes. Everyone will get some chocolates to take away, as well as a little menu for a memorabilia. It’s a great treat for yourself and a way to enjoy a beloved traditional english event in a healthy way! Also a great way to indulge with friends in a nourishing way and a way that everyone can joy as it suits a lot of peoples dietary needs and looks pretty too! This would be the perfect dish for a healthy foodie too! The menu will change monthly, heres the July menu below. I can’t wait to see some of you there! Also don’t be scared to come alone! It’s a great way to meet like minded people!
Today I’m sharing one of my favourite weekend brunch recipes but it would be perfect for lunch and dinner too. It takes about 10 minutes to make, is full of healthy fats, proteins and fresh flavours. Feel free to swap the sourdough for two slices of my sweet potato bread for a grain free alternative. Also if you’re on the go, pop another slice on top to create the ultimate hearty sandwich lunch! Ummmummm! Enjoy! xx
Ingredients – serves one
1 large slice of sourdough
half a lemon, juiced
a handful of dill, finely chopped
130g salmon fillet
Kraut to serve
Toast the sourdough and pop on a plate.
Line the grill and preheat to high.
Pop the salmon fillet on the grill, season and grill on each side until golden and cooked through.
Meanwhile, mash the avocado, lemon and dill together until combined and smooth. Spread on the sourdough.
Pop the egg in a pan of boiling water and boil for 6 minutes. De shell and slice.
Remove the salmon skin and smash onto the toat, arrange the egg slices and serve with kraut.