Autumn Round Up

What a glorious start to autumn; crisp sun-shiny days, just a hint of the changing season as the leaves slowly turn from fluorescent greens to mellow russets. Salads still abound in my kitchen at this time of year but I confess that meals become a little heartier, with hints of heat in my morning chia bowls (more on that below) and warming soups in place of smoothies . I hope you find some inspiration this month and enjoy the recipes shared below. The recipes are designed to inspire you to get back in the kitchen; to remind you of dishes you may forgotten about, to reiterate the importance of colour of colour on your plate ensuring you provide your body every thing it needs to perform optimally and occasionally to introduce some new ingredients to tempt you out of your comfort zone, Happy Cooking, Camilla x


Chilli Chocolate Chia bowls

Breakfast has edged firmly into the comfort zone as a grey mist hovers over the crisp morning grass, hints of a warm dawn waiting to erupt, but first a hunger to slake. Chia has long been my breakfast of choice, packed with healthy omegas, blood sugar balancing proteins and fats, satiating fibre, antioxidants, and the perfect foundation for adding extra bits at the last minute or simply preparing the night before for breakfast on the go… and the warmth? My secret ingredient of a pinch of cayenne pepper….

2 cups of unsweetened almond milk
1 small banana
2 tbsp. chia seeds
1 tbsp.  maca powder (optional)
1 tbsp. raw cacao powder
A pinch of cayenne pepper
1 tsp ground cinnamon
1/2 tsp of ground nutmeg

Blitz and blend; pour into a bowl; leave for a minute to thicken or overnight. Sprinkled here with cacao nibs and almonds for extra crunch.

Power Pancakes with Omega-3s

Power Pancakes
These are fool-proof and make an excellent start to the day.
Serves 1
1/4 cup of buckwheat flour ( I buy Doves Farm from Ocado)
1/4 cup wholewheat flour (I use whole wheat spelt flour)
2 tsp of ground flaxseed (as you get used to it I add more flax and less spelt, go slow to start.)
1/2 tsp baking powder
1/2 cup of unsweetened almond milk
Salt to season

Blend all of the above ingredients in a Nutribullet, blender or Vitamix. Add a tsp of coconut oil to a hot pan and spoon a little of the pancake mix into the pan, cook approx. 2 minutes on each side. (depends a little on the size of the pancakes.) Served here with chopped fresh figs.
The health benefits of these pancakes are derived from the ground flaxseeds, containing Omega-3. Omega-3 is such an important and essential (means the body cant produce it on its own) nutrient. It is ant-inflammatory, helps to balance blood sugar and is heart healthy, helping to lower blood pressure.
And if you prefer your pancakes for lunch, try adding a big bunch of fresh spinach to the batter as you blend it for vibrant green spinach pancakes; serve with hummus, or alongside some home-made soup x see picture below…

Spinach Pancakes with Omega-3s

(see recipe above)

Midweek Mushrooms

Mushrooms are a fantastic source of B Vitamins and Vitamin D, nutrients shown to boost energy levels and mood, so they absolutely earn their place on my autumn menu board x8 Portobello Mushrooms
1 tbsp. coconut oil for sautéing
1 large Spanish onion
1 large garlic clove, peeled
1 cup of cooked quinoa (may be from a ready cooked pouch… try Merchant Gourmet brand)
Few springs of fresh thyme (or dried mixed herbs)
Large handful of frozen spinach (or fresh)
2 tsp of date syrup/pomegranate molasses or aged balsamic vinegar
seasoning and fresh parsley to garnish


First saute your garlic and onion in the coconut oil, next add 2 of the chopped mushrooms plus the stalks and gills from the remaining 6 (to create cups). Add all the rest of the ingredients and simmer down; you are looking for a rich umami flavour. Add the stuffing to your 6 scooped mushrooms and cook on a hot griddle for approx 5 minutes. Garnish with parsley and season to taste. You can play around with the stuffing as you like… sun dried tomatoes, pesto, capers, cooked first then heaped with guacamole… let me know your favourite combination x

       Feeling a little lack-lustre? A raw kale salad always gets you glowing; add in some lightly toasted walnuts and pumpkin seeds, chopped apple with skin on, a small handful of frozen peas and a chopped spring onion and you have all the ingredients to support radiant skin • kale is packed with antioxidants to help combat damaging free radicals in the body; large amounts of Vitamin C, needed to produce collage, you know, the protein that keeps our skin springy and fresh; an excellent source of a vitamin K; important for strong bones and protection against osteoporosis; minerals, fibre…. really, what is not to love x just a cup, rough stalks discards, knead away with some good olive oil til you get the glossy green and enjoy several times a week for optimum glow


Tuscan Bean Dip

Something about the soft warm light of early autumn reminded me of this gorgeous simple dip; creamy white cannellini beans blitzed with 10-12 drained sundried tomatoes and a few sprigs of fresh rosemary. You can add some finely grated raw garlic, I did, just don’t go crazy… I started with a 400g tin of cannellini beans, Biona brand. Then served on Nairn’s oatackes, or Gluten Free Millet toast for simple delicious snack

This simple salad is packed full of colourful vegetables, brown rice and chickpeas, an excellout source of fibre and antioxidants and it keeps well for leftovers.
First soak a mugful of brown rice in a bowl of fresh water and leave for several hours. This can be done overnight, or in the morning if you are planning on cooking your rice later in the evening. The process of soaking this grain, renders it far more digestible and the nutrients within, more available to the body.
Rough Guide Ingredients List…
I Used
1 handful of brown rice, cooked and cooled
1/2 can of drained chickpeas
A big chunk of raw red cabbage (grated in my mixer)
2 peeled carrots grated in my mixer
A handful of frozen peas
A couple of chopped spring onions
**** But the star **** is the dressing ****
A tsp of fresh grated ginger
1 tbsp. of soy sauce
1 tbsp. of sesame oil
Squeezed juice of half an orange… I just ate the other half… quartered like they do in sports matches at school… yum!
salt and pepper

Mix all your salad items together; then mix all your dressing ingredients together; then mix your salad with your dressing x
This salad is a potent mix of resistant starch from the cooled brown rice and soluble fibre to support digestion; sulphorofanes and anthocyanins in the red cabbage to support detoxification and boost antioxidants. Vitamin C and Beta carotene in the carrots, healthy prebiotics in the onions to nourish your good bacteria and it is satiating to encourage weight loss…. and it tastes really good x

That’s about all from me here now, I hope you enjoy these recipes and if you have any questions you know you are welcome to email me below.

Eat healthy and go well,

Camilla x