deliciously delicious sugar free walnut brownies

also dairy and wheat/gluten free. wohoo! duuh.

my recipe is inspired by the hemsley + hemsley brownie recipe however due to lack of equipment/anxiety caused by caffeine, quantities and ingredients had to be altered.

so here it is:

  • 2 eggs
  • 1/8th of a cup of cacao (unsweetened)
  • 1/8th of a cup maple syrup (or more if you want)
  • two tablespoons vanilla extract
  • one tin of black beans

drain black beans and blend everything in a nutribullet/foodprocessor/washing machine.

blend until smooth then add about half a cup of melted coconut oil in it. also add about a handful of walnuts.

blend again.

pour into a brownie dish and put in the oven at 170 degrees. i cooked mine for about an hour.

sorry about all the ‘about’.

its super squidgy when you take it out of the oven but hardens up once you let it sit.

love ya.


Sterling Super Salad

It has come to my attention that i have not yet posted the recipe for my ‘Sterling Super Salad’. I discovered this as a dear ginger friend of mine was in need of some healthy packed lunch ideas. So here it is. Well done.

  • 1 cup quinoa
  • 1 cup chickpeas
  • 1 avocado
  • 1 sweet potato
  • cauliflower
  • 1 bunch of kale (as big or small as you like really) (soaked)
  • goji berries
  • sunflower seeds
  • edamame beans
  • sultanas
  • pine nuts

roast all the vegetables in coconut oil

mix all ingredients together

dress with lemon juice and olive oil


Coconut and Cinnamon Home Baked Granola


Here is my granola recipe, but you can experiment with loads of different ingredients. Its very good.

– Gluten free oats

– Quinoa flakes

– Sultanas

– Dates

– Almonds

– Pecans

– Hazelnuts

– Shredded coconut

– Pepita seeds

– Goji berries

I put mine on a large baking tray and cover in about 2-3 tablespoons of coconut oil and about 1 tablespoon of cinnamon but you can change based on your preference.

Bake on a low heat mixing every now and then.


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NEUW salad recipe

IMG_8238 IMG_8241I’ve just moved into a new flat and food prep (i would call it cooking but a lot of my recipes are mainly raw) is funner than ever.

Here is my new Hemsley+Hemsley inspired recipe for a quick and simple yet protein and fat rich salad 🙂 :

– Zucchini Ribbons – from one zucchini

– Avocado (I use a whole one)

– Pumpkin Seeds

– Quinoa

topped with a dressing of balsamic vinegar, olive oil, lime juice and manuka honey


Cacao Tahini Ballz

Lately my friend Lucy (also at Central Saint Martins, also hailing from Sydney, also into healthy health) and I, have been experimenting with new recipes because in London its cold and we are working hard and eating a lot. Eat this in moderation as they are v fat heavy. We didn’t.

  • 1 and a half packs of organic pitted dates
  • 2 tablespoons of tahini
  • chia seeds (as much as you want)
  • 2 tablespoons of raw cacao powder
  • 2 tablespoons of desiccated/shredded coconut

You can use a food processor but its perfectly fine if you just use your hands. Mush all the ingredients together and roll into balls of any desired size (..;)…weird). Put in the fridge to harden and eat woo!

Vegan Chocolate Steezecake Brownies

sleezy steezy there aint’ nothing cheezy bout these

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For the base:

– 2 and a 1/2 cups of pitted dates

– 1 cup of walnuts

– 1/2 a cup of almonds

– 2 tablespoons of raw cacao powder

– 1 tablespoon of coconut oil

For the Cheesecake:

– 3 avocados

– 1 banana

– 1 cup of pitted dates

– 3 tablespoons of agave syrup

– 3 tablespoons of raw cacao powder

– 2 tablespoons of almond butter

Mix all base ingredients in your food processor and press in a deep but not too large baking tray (put down some baking paper beforehand) and squish down into a thick layer.

Mix all cheesecake ingredients into a chunky custard (sounds revolting!) consistency. Pour/spoon onto the base layer and leave in freezer for at least an hour.

There you have it! cut up into squares/rectangles/portraits of your family or something christmassy and ridiculous and serve.

Woo for raw desserts.

Salad in a jar (Vegan option included)


Healthy lunch option for on the go. Or not.

– Half a banana

– A handful of spinach

– Half an avocado

– Half a cucumber (a small one, so about 7cm)

– Lemon juice from half a lemon

– One teaspoon of bee pollen (or rice malt syrup if vegan)

– One teaspoon of chia seeds

– One teaspoon of Hemp seeds

– Half a coconut water (150ml if you like a creamy consistency)

– A small handful of ice

Mix together and there ya go! Super alkalising, super cleansing, super super delicious!

Clompch 🙂

Hanoi Cooking School – Vietnam

Hello Hello, It was a while ago now, which makes this even harder to write (my rice paper roll and pho withdrawals are only getting worse), but during my time in Vietnam my dad and I did a one-day cooking course with the SWEEETEST little vietnamese man in the entire world. We made loads of delicious deliciousness and ended up eating it all despite BOTH feeling a little yuck that morning. We made: – Banana Blossom Salad – Fresh Rice Paper Rolls – Pork ‘Bun Cha’ – Grilled pork with rice noodles and loads of yummy herbs and sauces.


Banana Blossom Salad –

– 1 Young banana blossom, finely cut (hoa chuoi)

– 500ml Iced water (nuoc da)

– 1 Tablespoon lime juice (nuoc cot chanh)

– 300 gram Duck breasts or chicken breasts (uc vit hoac uc ga)

– 125 ml Dip (fish sauce) (Nuroc tron nom)

– 1 Teaspoon finely polygonum (Ram hung)

– 1 Tablespoon ground peanuts (lac rang)

– 1 Tablespoon fried shallots (hanh phi)

– 1 Tablespoon coriander leaves (hanh phi)

– 1 Cucumber (Dura Chuot)

– 1 Carrot (ca rot)

– 50g Bean sprouts (Gia do)

1. Place the sliced banana blossom in cold water with like juice and let soak for ONE HOUR

2. Boil (or steam) the duck or chicken in a shallow sauce pan with a little water until tender. Let cool, remove skin and cut into thin slices

3. Drain the banana blossom and toss in a large bowl with fish sauce dip, polygonum, ginger, peanuts and the slices duck

4. Arrange on a platter. And sprinkled with fried shallot, garnish with cilantro



Fresh Spring Rolls:

– 150g Pork loin (thit than)

– 200g Medium prawns (tom)

– 50g Fresh cucumber (dua chuot)

– 15g Carrot (ca rot)

– 30g Onion (Hanh tay)

– 10 Pieces rice paper (hem cuon)

– 3 tablespoons fish sauce (nuoc man)

– 20g fresh coriander (rau mui)

– 30g Vietnamese herbs (rau thom cac loai)

– 50g Peanuts ground (lac)

– 20g chives (he)

– 50g Fresh rice noodles (bun)

– 50g Fried shallot (hanh phi)

lemon, sugar*, salt and pepper to taste (chanh, duong muoi, tieu nem vua an)

1. Boil the pork and prawn and combine fresh cucumber, carrot, onion and mix sugar, lemon fish sauce pepper and coriander for sauce

2. Roll rice paper with all the ingredients

3. Serve



‘Little Ha Noi “Bun Cha” with BBQ pork’

– 300g Pork bacon or pork shoulder (thit ba chi hoac nac vai)

– 300g Minced pork or pork shoulder cut 0.5cm sliced (vai xay)

– 100g chopped shallot (hanh kho bam nho)

– 30g chopped garlic (toi bam nho)

– 100g finely chopped spring onion (hanh tay)

– 5 table spoons caramel sauce (nuoc duong caramen)

– 3 table spoons fish sauce (mo nuoc)

– 2 table spoons of sugar* (duong)

– 2 table spoons salt and pepper to taste (muoi, hat tieu vua nem)

– 2 pieces of lemon grass (cu sa)

Dipping sauce:

– 500g fresh rice noodles (bun)

– 300g Carrot, kohlrabi and green papaya (ca rot, su hao, du du)

– 150g xanh

– 150g Vietnamese herbs: basil, perilla, marjoram, lettuce (rau thom, mui, tia to, kinh gioi, xa lach, rau che)

– 100ml water boiling (nuoc dun)

– 50ml sugar* (duong)

– 50ml caramel sauce* (nuoc hang)

– Salt to taste

Fish sauce:

– 5 pieces of garlic, chopped. (toi bam)

– 30g chopped red chilli (ot bam)

– 1 spoon of lemon juice (chanh qua)

– 3 tablespoons vinegar (dam)

– 1 tablespoon caramel sauce* (nuoc hang)

– 1 tablespoon sugar* (duong)

– 5 tablespoons water (nuoc loc)

– 2 tablespoons fish sauce (nuoc mam)

1. Combine the marinated pork bacon for 15 minutes and grill over charcoal until golden brown

2. Mix minced pork and marinated pork into small balls and grill until golden brown

3. Serve with garnish

Dipping Sauce:

1. Boil chicken or pork stock, coconut juice, sugar*, caramel sauce*, salt and keep cool and combine fish sauce, chopped garlic, red chilli, lemon juice, vinegar, minced pepper, ground pepper.


* All vietnamese recipes use a lot of sugar… I had to brave the sugar for the trip and I’m not proud of it! But seriously a little bit of sugar on a special occasion is not going to kill you. Just make sure you make lots of ginger, lemon and green leafy vegetable based smoothies after!

Clem 🙂



RAW Bannoffee Pie

I’m beginning to pride myself on my ba-not-so-offee pie. Lately my Auntie and I have been experimenting with different recipes and this easter Sunday I think we nailed it.

A few things we learnt along the way:

1. Hand whisking is very hard

2. The bowl that you whip the coconut milk in MUST be freezing cold

3. You have to put the blade in the food processor before you put the ingredients in

4. Frozen Coyo (coconut yoghurt) is very frozen

5. Agave is very sticky

I promise we’re not idiots.

ANYWAY here it is…


For the base –

1 Cup pecans

1 Cup walnuts (we used mixed nuts for our first try. It worked)

1.5 Cups dates or raisins

1 Pinch of salt

0.5 Teaspoons of vanilla

For the filling –

3 Peeled bananas

1/4 Cup nut butter

2 Tablespoons melted coconut oil

1/4 Cup agave

1/4 Cup nut milk

Pinch of salt

1 Teaspoon vanilla extract

1/4 Cup cacao powder

For the topping –

1 Can of cold coconut milk

1/8 Of a teaspoon of stevia

Method – (before you start put a silver mixing bowl in the freezer)

1.Process all of the crust ingredients in a food processor, press into a pie dish and place in the freezer

2. For the filling, blend all of the ingredients and pour/spoon into the crust

3. Put coconut milk in mixing bowl (from the freezer) with stevia and whisk until thick. Spread over the pie and leave in freezer

4. Once the pie is frozen enough, decorate with bananas, nuts, raw chocolate and whatever else tickles your fancy



(Here are a few different ones)