What could be better on an Autumn Day than this delicious dessert that brings together all that is best of your favourite puddings, with none of the drawbacks.  There are quite a lot of ingredients, but this is just so easy to make and the finished result so sublime, it is definitely worth taking a moment or two getting everything together.

Gluten and dairy-free, Apple Pie Baked Oats make the perfect dish for an easy and sumptious Sunday Brunch or to round off the perfect Sunday Lunch.  Heaven.


Serves 4

1 ¼ cup gluten-free oats

1/2 cup ground walnuts

2 tbsp ground almonds

2 tbsp flax

2 tbsp coconut sugar

1 tsp baking powder

½ tsp bicarbonate of soda

1 ½ tsp cinnamon

½ tsp ground ginger

Pinch nutmeg

¼ tsp salt

1 1/3 cups milk of choice

5 tbsp unsweetened apple puree

1/3 cup organic nut butter

2 tbsp coconut sugar, palmyra sugar, coconut syrup or maple syrup

1.5 tsp vanilla paste

Two handfuls walnuts, roughly chopped

2 apples, cored and finely chopped

Apple Pie oats 3
Apple Pie oats 15
For the stewed apple topping

3 apples, cored and chopped

2 tbsps coconut sugar, palyra sugar, coconut syrup or maple syrup

1 tsp cinnamon

2 tbsp water


To serve: coconut yoghurt


1)      Start by making your stewed apples. Place the apples into a pan with all ingredients, then stir to combine. Heat on a low to medium heat for 3-4 minutes, then stir gently and cook until softened, adding more water if needed. Remove from the hob and set aside.

2)      Preheat your oven to 180C and grease a baking dish.

3)      For the oats, stir together your dry ingredients. In a separate bowl, whisk together the wet ingredients. Combine the two bowls, stirring well until mixed together, then fold in the walnuts and chopped apples.

4)      Place in the oven to bake for around 30 minutes, or until golden, then serve with a dollop of coconut yoghurt and the stewed apples.


Good, healthy food is anything but boring. And this delicious Thai inspired dish absolutely proves the point.  Zinging with flavour and full of texture this is an inspired dish for entertaining, or just enjoying on your own!


Serves 2-4

1 tbsp nut oil (argan nut oil is best)

For the peanut sauce –

4 tbsp organic peanut butter

3 tbsp coconut milk

2 tbsp water

1 tbsp coconut oil, melted

1 tbsp tamari

1 tbsp maple syrup

Juice ½ – one lime (to taste)

½ tsp each of chopped lemon grass, ginger and kaffir lime leaf

½ tsp chilli flakes (optional)

1 garlic clove, minced

1 tsp minced ginger

Salt and pepper, to taste


Two individual packets instant brown rice noodles

One courgette, spiralised

One carrot, spiralised

1 red pepper, de-seeded and chopped

5 baby corn, roughly chopped

2 bok choy, chopped

Two handfuls edamame beans

Pad Thai 5
Pad Thai 2

1)      Start by making your sauce by stirring together all ingredients until smooth. Taste and adjust spice as desired. Set aside.

2)      Heat your argan oil in a pan, then add in the noodles and vegetables and lightly fry until just softened. Add in the peanut sauce and stir until well combined and heated through.

3)      Spoon into bowls and squeeze over fresh lime and top with peanuts, coriander and spring onions.

To serve

Fresh lime juice, chopped peanuts, chopped coriander, chopped spring onions


One of the hardest things to give up is sugar and the most powerful and practical tip to helping you manage sugar cravings, is to always eat sweet things with protein and fat.  Step aside mass produced sweets and hello to this wonderful fudge!

The protein and fat in this wonderful recipe delay the release of the natural sugars into the blood stream, protecting you from insulin spikes.  And the sweetener used, coconut syrup, is lower in GI than white sugar and, combined with the natural sweetness of coconut, means you can use much less.

So when you sweet tooth becomes too much, here is an option that you can enjoy without the guilt!


Creates 20 small cubes

1 cup cacao butter buttons

2 tbsp coconut butter

2 tbsp coconut milk powder (optional, but adds creaminess)

3.5 tbsp organic cashew butter

3-4 tbsp maple syrup

1.5 tsp vanilla paste

1 tsp agar agar or powdered gelatin (optional, but helps to create a softer texture)

¾-1 tsp matcha green tea powder

Pinch salt


Freeze-dried raspberries and melted white chocolate to decorate (optional)

White Chocolate fudge 4
  • In a bain marie, very gently melt together the cacao buttons with the coconut butter. Stir until smooth and melted, then remove from the heat.
  • Allow the mix to cool slightly, then place into a blender with the remaining ingredients and blitz smooth – don’t worry, the mixture will appear dark green, but it will lighten once it sets! Taste and adjust sweetness as desired.
  • Pour into a lined loaf tin, then place in the freezer to firm up. Cut into cubes, then store in the fridge and enjoy.

Prüv Aficionados will know that I am a great believer in simple, healthy treats – eating well just goes so much better if you can have some fun and enjoy a bit of indulgence.

These delicious little cookies are everything you could wish for.  As easy  as anything to make, deliciously indulgent, but completely guilt-free.

They are made using no less than SIX(!) of the wonderful ingredients and products that you can find at the Prüv Emporium.  Stock up now and make yourself some deliciously healthy treats like these!


Creates 15-18 small cookies

1 cup oat flour (can also use the pulp left over from making almond milk)

5 tbsp cacao powder

½ – 1 tsp cinnamon

Pinch salt

6 tbsp almond butter

4 tbsp maple syrup

4 tbsp coconut oil, melted

1 tbsp almond milk (optional)

1.5 tsp vanilla paste


For the thumbprint –

Low sugar Chia Jam


50g dark chocolate, melted with 1 tbsp coconut oil to drizzle

Thumbprint cookies 17



1)      Stir together your dry ingredients until well combined. In a separate bowl, whisk together the wet ingredients until well combined.

2)      Mix together the wet and dry ingredients, adjusting the taste and sweetness as desired. Roll into small balls (roughly one tablespoon in size), then flatten slightly with your palm and create a thumbprint in the centre of each cookie.

3)      If the mixture is too sticky, add some more tiger-nut  flour or cacao. If it’s too dry, a splash of coconut oil will help, or the optional tiger nut milk!

4)      Place in the fridge to firm up overnight.

5)      Once firm, spoon your jam into the thumbprints, then drizzle over the melted chocolate. Eat immediately, or store in the fridge in an airtight container until ready to eat!

Thumbprint cookies 2

The temptations of Christmas can be overwhelming

If, like me, you start to feel a bit panicky around about this point in the year, this is for you.

For all of us who struggle with our weight, health or food intolerances, the temptations of Christmas can make for a roller coaster holiday experience. I have tried all strategies and learned the hard way.  The ‘what the hey, it only happens once a year’ approach has led to multiple food comas, rock bottom self esteem and a seemingly endless struggle to get back on track.

The alternative ‘I’m not going to let a single empty calorie pass my lips’, just leads to massive party-pooping and a sudden all out binge when it all becomes a bit much.

Is there a middle way?  I think there might be.  Finally, I think, I have worked out how to survive Christmas and enter the New Year, relatively unscathed and able to fit into my jeans.

It’s just about going with the flow enough to have a good time, but not so much that you’re drowning in egg-nog.

To help you manage the holiday season with éclat, here are a couple of my favourite Christmas recipes.  Designed to get some Ho-Ho-Ho into Wholesome, these recipes are light and delicious and will provide you with the armoury you need to manage the two big Christmas danger zones – the cake tin and the cheese board!

If you need more than this to get you through the Christmas Season unscathed, then download my FREE Christmas Survival Guide by clicking the link below.  It has everything you could possibly need to help you get through the Christmas Season including a 4-Day Reset Plan, just in case things go wrong!

Mince Pie Flavoured Amazeballs

There is no point in denying yourself the occasional sweet treat, that way disaster lies as it is just not realistically achievable for most humans!  But, by rolling all the flavours of Christmas into one delicious little ball, with my mince pie flavoured Amazeballs you get all the benefit of Christmas, with none of the drawbacks!

You can join me in my Christmas Kitchen as I prepare these delicious Mince Pie Amazeballs (my daughter calls them Crimballs!) in this video.

Join me in my Christmas Kitchen

And I will show you how to make these delicious Mince-Pie flavoured Amazeballs

Join me in my Christmas Kitchen as I demonstrate how to make these delicious Seasonal Treats.


  • 1 large cup (well, a mug really) walnuts
  • 9 pitted medjool dates
  • ½ cup sultanas, soaked in brandy (optional)
  • ½ cup pumpkin seeds
  • ½ cup fresh cranberries
  • 1 heaped teaspoon chia seeds
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves


  1. Place all the ingredients into a food processor, or very powerful blender
  2. Whizz until all the ingredients are combined, stopping the machine and stirring up the ingredients from time to time as necessary.
  3. you are aiming for the point when everything starts to clump together but there is still a bit of texture to the mix.
  4. Roll the mixture into little bite-sized balls and then coat in finely chopped walnuts to coat.
Although these mince-pie flavoured amazeballs are perfect for sharing and make the most amazing gift, I bet you'll want to keep them all to yourself. Yummy little nuggets of Christmassy gorgeousness.

Dairy-free Cashew Cheez

Cheese can be really tempting at this time of year, but it’s also very heavy on the digestive system, and a really no-no for anyone who is avoiding dairy. To help you get all the cheesy benefits without any of that gastro-intestinal distress, here is my easy-peasy-cheez.  Literally whizzed up in a second and versatile enough to be used as an alternative to cheese sauce in, for example, a veggie lasagne, dolloped into baked potatoes or alongside a chilli, or even popped onto delicate and sophisticated canapés.  The choice is yours and I am sure you can think up a million ways to use this super-versatile, uber-easy recipe.

Deliciously cheesey tasting without any of the digestive drawbacks, this cashew cheez is the ultimate dairy-free stand-by.


  • 2 cups cashews, soaked for at least 6 hours
  • 2 cloves garlic, slightly crushed
  • 2 tablespoons apple cider vinegar
  • 2 heaped tablespoons nutritional yeast
  • Water – for a cream cheese texture, you will need approx 2 tablespoons, for a dip, add more water to reach the consistency you prefer.
  • 1 teaspoon crushed black pepper
  • salt to taste
  • herbs and flavourings of your choice eg capers and dill (delicious with smoked salmon), chives (the perfect dip), tarragon and lemon zest, parsley, coriander ..



  1. Put all the ingredients, except the herbs, into your food processor or high speed blender.
  2. Whizz until combined and a smooth, even consistency is achieved.  Add more water as necessary to get the consistency you prefer.
  3. Add the herbs and flavourings of your choice and either stir in by hand or pulse to combine.

I hope knowing there are some healthy alternatives to the usual Christmas pitfalls has inspired you!  If you would like to have more tips and tricks to help you survive the Christmas season plus and 4-day reset plan (just in case it all goes horribly wrong), then download my 20 page Christmas Survival Guide below!

Download your FREE Christmas Survival Guide

Everything you need to help you get through Christmas unscathed.

With 28 pages of strategies to help you manage temptation this Christmas, AND a 4-Day Reset plan in case it all goes wrong.  This is the perfect emergency kit to get through Christmas unscathed!