The beauty of kelp noodles is they are mineral rich, gluten free and quick and easy to use!


For the dressing:

  • rind of 1 orange
  • 1/2 – 1 cup freshly squeezed orange juice, depends if you like the dressing thicker
  • 2 tbsp miso paste
  • 1 tbsp tamari
  • 1 tbsp sesame oil
  • 1/4 cup olive oil
  • 1 tsp grated ginger
  • good sea salt and pepper to taste

Whisk all the ingredients together and check seasoning.

For the salad:

  • 8 oz (1/2 package) kelp noodles, rinsed in warm water to separate the noodles and until soft, drain well
  • 2 cups tightly packed, shredded red cabbage
  • 2 cups tightly packed, grated carrot
  • 1 cup tightly packed, curly kale, finely chopped
  • 1/2 cup chopped coriander
  • 1/4 cup chopped basil
  • 1 green onion, chopped
  • 2 tbsp hemp or sesame seeds

Option to use spiraliser for the carrot and add in zucchini noodles too.  Use lots of fresh herbs, add in mint and parsley too if you wish.

For the tempeh:

May use chicken breast to replace the tempeh or sprouted tofu.

  • 8 oz. tempeh
  • 1 tbsp coconut oil


Cut the tempeh into slices and then lightly fry in the coconut oil.  Put to one side.

Mix all the ingredients of the salad together in a bowl then pour over the dressing.

Place on a serving plate and arrange the tempeh slices.

Serve immediately.  Enjoy!


  • 400g chicken mince
3 tbsp fish sauce
  • 2 cm piece of fresh root ginger, grated
  • 2 spring onions, chopped
  • 1 garlic clove, crushed
  • 1 tbsp coconut aminos
  • coconut oil for frying


  • finely chopped mango
1⁄2 chopped ripe avocado
1 red onion
  • handful of coriander leaves, chopped
  • juice of 2 limes or to taste


Place all the ingredients in a food processor and process until thoroughly combined.

Shape into little burgers.

Heat some coconut oil in a frying and brown the patties all over for 2-3 minutes.  Drain on kitchen paper.

Make up the salsa by mixing all the ingredients together.

Serve with the burgers alongside a green leafy salad.

The more I research about gluten the more I see it as an additive that we should aim to avoid.  It is a major bully to the gut wall and also a phytate that means it robs the body of vital vitamins and minerals.  It creates a massive blood sugar surge due to the amylopectin starch content and due to the higher gluten content is a major gut irritant creating a glue ball like substance in the gut, so linked to irritable bowel, inflammation and constipation.  So whether you wish to lose weight, heal your gut wall and reduce mineral loss, avoiding gluten is one of the biggest steps you can make to improve your health and well being.


  • 2 cups flaked almonds
2 cups unsweetened coconut flakes
  • 1 cup sunflower seeds
  • 1 cup pumpkin seeds
2 tbsp chia seeds
  • 2 tsp ground cinnamon
3 tbsp 1⁄4 cup coconut nectar or manuka honey
30g / 1/3 cup extra virgin coconut oil
  • 1 tbsp vanilla extract


Preheat oven to 180°C.

Line a large baking pan with parchment paper.

Mix nuts and seeds in a big bowl.  Add cinnamon and mix well.

Melt coconut oil and coconut nectar on low heat and stir in the vanilla.

Pour coconut oil mixture over nuts and seeds.  Stir to coat.  If 
too dry add a splash of water.

Pour out onto prepared baking 
sheet and spread out evenly.

Bake for 30 minutes, until golden brown.

Allow to cool, then place in a container until needed.

Morning smoothie.

Rich in omega 3 this is great for weight loss.

Serves 2 
- may keep one in fridge over night!

Chia Gel

Need to make this first, soak for 15 mins.

  • 1 tbsp chia seeds – whole not ground
  • 60ml water

The gel may be kept in the fridge 3-4 days, excellent to aid sluggish gut motility and rich in omega 3.  May soak in almond milk for added flavour, or to make chia porridge.

Then to make the smoothie:


  • 600 ml coconut water/nut milk
2 tbsp shelled hemp seeds or flaxseed, ground
  • frozen banana – 1 medium cut into chunks, may omit if avoiding high fructose fruits
  • handful of blueberries
1 tbsp bee pollen
1 dsp vital mineral greens powder
  • 1 dsp maca powder –optional to support adrenals
2 tbsp chia gel.

Delicious for breakfast as well as lunch.

Accompany with a large leafy green salad


  • 400g smoked salmon
 (choose clean oak smoked no added sugar)
  • 2 ripe avocado, diced
  • 1⁄2 red onion, chopped
  • 1⁄2 cucumber, deseeded and diced
  • handful of coriander leaves, chopped


  • 1 garlic clove, chopped
  • 1 red chilli, deseeded and chopped
  • 2 tbsp Thai fish sauce
  • 1 tbsp olive oil
4 tbsp lime juice and zest of 1 lime


Mix the ingredients for the dressing, it will keep in the fridge for 2 days.

Mix together the avocado, cucumber, coriander and red onion in a small bowl.

Drizzle over 1 tbsp of the dressing.

Place the salmon on a platter and place over the salad ingredients.

Drizzle over a little dressing and serve.