Watermelon radish, orange and goats cheese salad (7 minute meal)


The picture you take of this will be as vibrant as the combination of flavors.

I love watermelon radishes and you would have seen them featured on the blog before. They are electrifying to the eye, and whilst there retain that vibrant peppery taste that all radishes do, they are a little more subtle than your usual pink variety.

I love this salad as it is quick, and you have a great variety of tastes and textures. The goats cheese gives you your protein element and is nice and creamy, punctuated by the piercing sweet citrus from the juicy oranges and contrasted by the crunch from the radishes and toasted walnuts.


  • 2 watermelon radishes
  • 2 oranges
  • A handful of walnuts, toasted and chopped
  • 2 tbsp. goat cheese
  • 10 chives (minced)
  • Sea salt to taste


  • Wash and top and tail the radishes
  • Use a mandolin to thinly slice the radishes or use a sharp knife if you don’t have one
  • Place them in a bowl of water with a little lemon juice to keep the colour bright and stop them from drying out
  • Top and tail the oranges, cutting the segments out and disregarding the white membrane
  • Drain the radishes, laying them on a plate with the orange segments on top, reserve some of the orange juice from the chopping board and sprinkle over the top
  • Toast the walnuts in a dry frying pan for 2 minutes
  • Add the goats cheese and toasted walnuts
  • Sprinkle the salt and minced chives liberally over the top

Vegan Banana-Mango Ice Cream

Processed with MOLDIV

This must be the easiest recipe yet. Its super sweet and creamy and feels indulgent when all you are eating is a bowl of fruit, making this ice cream suitable as a desert but also a breakfast (and a good way of fooling your kids into eating something healthy…).

Once you have tried this once and seen how easy it is, you can have some fruity fun as you can interchange pretty much any fruit for the mango, as long as you keep the banana as the base. Other recipes, such as matcha and lavender can also be made but need a few more ingredients, so watch this space.

Easy, sweet and healthy, it doesn’t get better than that!


  • 2 bananas (ripe works best)
  • 1 mango


  • Peel the bananas, slice them, and place slices in a freezer bag. Freeze for at least two hours
  • Repeat with the mango
  • Place bananas in a blender or food processor with the frozen mango
  • Blend until smooth
  • Enjoy immediately or place in a tub to enjoy for weeks


Processed with MOLDIV

Chocolate-Coconut mousse

I call this coco-loco as it’s crazy chocolatey good!

It’s gluten free, dairy free, soya free but oh so full of joy

This recipe has been described as tasting like a bounty or mounds for those in the USA

It’s a recipe from Sue Quinn’s book sugar free and only has natural sugar in it

It takes 5 minutes to make, all in a blender and a few hours to set if you prefer it solid


  • 200g pitted fresh dates
  • 400ml coconut cream
  • 50g raw cocoa
  • 1 tsp. organic vanilla extract
  • 3 tbsp. melted coconut oil
  • 60g raspberries

(Optional extras: You can use more coconut flakes for the topping instead of raspberries or strawberries for a classic valentine dish)


  • Blitz the dates to a paste in a food processor
  • Add everything else, except the extra raspberries and blitz until smooth
  • Pour into 6 ramekins and chill for a few hours to set
  • Serve topped with raspberries and a mint leaf
  • Its better than….chocolate 😉