The only things I will run in. I’m only sorry that I didn’t start sooner. They’ve made such a difference to my running ability and overall enjoyment. They are great for yoga as well – balance and non slip.


Mango Spag: His and Hers.

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I got the idea for this dish from my amazing friend Freelee, you can find her over at

Dinner for 2 this evening consisted of:

6 peeled and spiralised zucchini, placed into 2 bowls

Add as many sliced mushrooms as you like and put aside.

For the dressing blend:

1 large mango

6 small tomatoes

1 handful of fresh basil

1 handful of fresh coriander

1 small chilli

fresh lime (according to taste)

Blend well and pour over the 2 servings.

I like to keep my meals very simple, mostly inline with 80/10/10 principles but Tom likes things with a lot more kick.  For that reason I added 1/4 of an avocado and a sprinkle of Italian herbs to mine but for his I added 1/4 of red onion, sea salt, black pepper and a generous sprinkle of hemp seeds.



Whipped this up for Tom tonight. It’s super easy and tasty. You can even choose a low fat option. 🙂

2 large tomatoes

2/3 – 1 cup of organic sun dried tomatoes, 2 tablespoons of Italian herbs

2 tablespoons of cold pressed olive oil (water if going for low fat)

1 medjool date

Chilli powder to your liking


2-4 zucchini




Fresh basil


pine nuts

Blend tomatoes, sun dried tomatoes, olive oil, italian herbs, date, chilli powder and 1/4 teaspoon of salt. I didn’t over blend, preferring to have a chunky sauce but you may prefer it smoother. Pour you mixture into a bowl and fold in 2 cloves of garlic and 1/4 of an onion.

Peel zucchinis use a spiralizer to make the noodles. If you are unfamiliar with spiralizers, then this one is my favourite:

Chop a few mushrooms and scatter over your noodles. Pour on your sauce then add fresh basil and pine nuts. I only used the pine nuts because I was out of hemp seeds – a more preferable choice.


Yesterday I made a morning juice, nothing fancy pants – just carrot and cucumber.  I don’t juice often, I prefer to eat whole food, plus all the pulp annoys me.  It does however make for good crackers and with The Paddy (husband) doing a raw vegan challenge, I seem to be making crackers every other day. 🙂


Jucie pulp

1 onion

4 cloves  of garlic

1 cup of chia seeds

1 cup of flax seeds

2 tomatoes

Dried Italian herbs – as much as takes your fancy

2 cups of filtered water

In a food processor chop onion and garlic cloves.  Add all the other ingredients and half the water.  Mix while slowly adding the last cup of water.  Spread mixture onto dehydrator sheets and mark into the desired shapes.

Dehydrate until crisp (around 18 hours) turning once.  These will keep in an air tight container for a couple of months but they never last more than a few days.


Eat with tomato and cucumber slices. Yum!


Raw vegan low fat ice-cream.

This is a favourite of mine.  I can eat this any time of the day or night. It’s also a winner with the kids and husband so you gotta love that.

All you need are frozen bananas and a small amount of frozen mixed berries. Pulsed in a high speed blender or a food processor.

The amounts depend on how many are eating and if it’s a meal or a snack.  The average banana is 100 calories so if it’s a meal, don’t sell yourself short.  You only need a small amount of mixed berries – just enough to give it a delicate flavour and vibrant colour.Imaget


Homemade Almond milk is super easy to make, and tastes so much better than what you buy in the shops.

1 cup of almonds
3 cups of filtered water
1 tablespoon of yacon syrup or 1-2 soft medjool dates
Pinch of pink Himalayan sea salt (optional)
Nut milk bag or sheer stocking

Blend almonds and water well.
Pour into nut bag, straining the mixture into a large bowl.
Squeeze as much as you can out of the bag.

The almond pulp can be saved in the fridge for another yummy raw vegan treat.

Rinse out your blender jug and add your milk with your sweetener of choice and optional salt.

So simple, tasty and healthy.

I store my milk in a mason jar or tall glass bottle. It is lovely on it’s own or as a smoothie base.
Keep in the fridge for up to 3 – 4 days.
Delish. :0)