Rhubarb Crumble


500g rhubarb, sliced into  finger chunks

3 tbsp date syrup

140g of home made muesli ( oats, dried bananas and raisins)

140g of wholegrain spelt flour or almond flour

50g flaxeed( optional)

100g butter of your choice or 3 tbsp heated coconut oil


  1. Place the rhubarb, date syrup and a splash of water in a pan, mixing well to ensure the syrup melts into the water.  Cover and cook on a low heat for 15 minutes, checking regularly that it is soft. You may want to add more syrup according to your taste.
  2. Preheat oven to 200C/gas 6. In a separate dish, mix the muesli, flour and flaxseed and then add the butter, mixing the ingredients ith your hands until it becomes crumbly.
  3. Pour the rhubarb in a medium sized baking dish and scatter the crumble over it. place in the oven for about 30 minutes or until brown on top.
  4. Enjoy on its own or with a creamy side. I like mine with ice cream so had some home made ‘nice’ cream!



Sweet potato and quinoa salad

Ingredients – serves 2

1.5 cup of quinoa
290g of mushrooms- chopped
200g of spinach – rinsed and drained
2 medium sized sweet potatoes
One green pepper -chopped
Garlic – 2 cloves

Preheat the oven to 180degrees. Wash and chop the sweet potatoes into squares. Leave the skin on for more fibre.
Place on an oven resistant tray. Season with black pepper, sea salt, olive oil, herb seasoning- dried basil, parsley, oregano, turmeric and paprika (enhances the colour), one glove of finely chopped garlic. Let it bake for 39 minutes or until soft and crispy on the outside.

In the mean time, rinse and boil the quinoa- use the cooking instructions on the pack. If no instructions, then it is 2 cups of water for every cup of quinoa. Usually boil for 25 minutes. Season with a bit of salt before boiling.

15 minutes into both above cooking, sprinkle some oil – rapeseed oil or coconut oil in a pan or wok. Add some salt, black pepper and herb seasoning- basil, parsley, oregano, garlic and a bit of ginger. Sauté the mushrooms until soft. Add the spinach and a bit of salt and black pepper- stir fry for a couple of minutes until it is wilted. Add the green peppers and stir fry for a short period so it is still crunch but warm.

Make sure you check the potatoes and quinoa every 10 minutes to give them a stir and ensure it is progressing well.

In a salad bowl, mix the quinoa, sweet potatoes and mushroom stir fry. Taste and add more seasoning if required.

Serve on a plate and enjoy!
Sweet potato and quinoa salad