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WE ARE NOW OPEN FOR BOOKINGS! PLANTBASED RETREAT AUGUST 2019 PORTUGAL! โ˜˜๏ธ๐Ÿ™๐Ÿป๐Ÿ’• I already know that you are interested in taking your health to the next level, otherwise you just wouldn't be here! I also know that you love healthy plant based food and want to look, and feel, supersonic healthy!
Are you ready to retreat to a place where you can completely rest, reset and let go and enjoy chef prepared plant based cuisine at its finest with a splash of yoga, and more? Join me in the Algarve for my annual detox!

YABADABADOOOOO!! We are green for go August 3-10th and August 10-17th and I am bursting with excitement to welcome YOU to our little haven of joy in Portugal! Click on the link in bio to read ALL about what we get up to and if youโ€™d like to book - you can pay just ยฃ250 deposit through the website or grab all these special offers sent out to my mailing list today! Sign up for news (via website link) and these offers will be sent out to you!

These offers are EXCLUSIVE to my newsletter readers! ๐Ÿ’•FREE ProSpiralizer (worth ยฃ79.99!) with all bookings made before Feb 14th
๐Ÿ’•FREE return transfers (worth ยฃ70!) for early birds who book and pay in full by Feb 28th (join transfer with a group)
๐Ÿ’•Pay just ยฃ250 deposit NOW to secure your booking and pay the rest by the end of April!
๐Ÿ’•10%early bird discount for all bookings paid in full by end April 2019
๐Ÿ’•Returning guests get 10% off ALWAYS and 15% off when booking before Feb 28th!

#retreat #happy #love #Portugal #detox #holiday #plantbased #vegan #food #cheflife #Algarve #weightloss #wellness #foody #vegansofig #veganchef #yoga #pinchme #plantbaseddiet #pcos #plantmedicine #cacaoceremony #meditation #bringyourfoodtolife
WE ARE NOW OPEN FOR BOOKINGS! PLANTBASED RETREAT AUGUST 2019 PORTUGAL! โ˜˜๏ธ๐Ÿ™๐Ÿป๐Ÿ’• I already know that you are interested in taking your health to the next level, otherwise you just wouldn't be here! I also know that you love healthy plant based food and want to look, and feel, supersonic healthy! Are you ready to retreat to a place where you can completely rest, reset and let go and enjoy chef prepared plant based cuisine at its finest with a splash of yoga, and more? Join me in the Algarve for my annual detox! YABADABADOOOOO!! We are green for go August 3-10th and August 10-17th and I am bursting with excitement to welcome YOU to our little haven of joy in Portugal! Click on the link in bio to read ALL about what we get up to and if youโ€™d like to book - you can pay just ยฃ250 deposit through the website or grab all these special offers sent out to my mailing list today! Sign up for news (via website link) and these offers will be sent out to you! These offers are EXCLUSIVE to my newsletter readers! ๐Ÿ’•FREE ProSpiralizer (worth ยฃ79.99!) with all bookings made before Feb 14th ๐Ÿ’•FREE return transfers (worth ยฃ70!) for early birds who book and pay in full by Feb 28th (join transfer with a group) ๐Ÿ’•Pay just ยฃ250 deposit NOW to secure your booking and pay the rest by the end of April! ๐Ÿ’•10%early bird discount for all bookings paid in full by end April 2019 ๐Ÿ’•Returning guests get 10% off ALWAYS and 15% off when booking before Feb 28th! #retreat #happy #love #Portugal #detox #holiday #plantbased #vegan #food #cheflife #Algarve #weightloss #wellness #foody #vegansofig #veganchef #yoga #pinchme #plantbaseddiet #pcos #plantmedicine #cacaoceremony #meditation #bringyourfoodtolife
๐ŸŒŸ๐ŸŒŸ๐ŸŒŸRECIPE ON THE BLOG ๐ŸŒŸ๐ŸŒŸ๐ŸŒŸI love learning from people who are not only talented and completely amazing but who are lovely to work with too! Sharing space in my kitchen when I have my chef head on isn't always an easy job for me but it was a gorgeous delight with @lauren_lovatt at @rawjuicecamp last year as we spent most of the time dreaming up plates (fabulous), stuffing our faces with delish food (always) and serving our guests the best food we know how to make. ๐ŸŒŸ๐ŸŒŸ๐ŸŒŸMAKE & EAT THIS WITH ME AT MY NEXT RETREATS. DATES LAUNCHING SOON ๐ŸŒŸ๐ŸŒŸ๐ŸŒŸ This is one of the plates we PIMPED up: my much loved carrot cake recipe. Although I have eaten these cakes a thousand times I am sure I make them differently each time - the secret is to play and use up the nuts and seeds and fruits that you have in the kitchen rather than panicking about being specific with the recipe. That's how I roll I guess. 
Have you tried this recipe yet? Or one of your own? Recipe in blog link in bio. I thoroughly recommend the turmeric and lemon cream sauce (wowsers!). Always a permanent feature at camp (we love them with plant based superfood lattes) and now I am inspired to go mental pimping my plates! Yum!!!! #plantbased #loveit #VEGAN #carrotcake #retreat #lovevegan #healthyeats #vegansofig #food #summer #heatwave #sohot #sogood #loveit #superfoods #keepitsimple #brunch #inmyface #bringyourfoodtolife #pcos #pcoswarrior #pcosawareness #pcoscysters #cake #veganuary
๐ŸŒŸ๐ŸŒŸ๐ŸŒŸRECIPE ON THE BLOG ๐ŸŒŸ๐ŸŒŸ๐ŸŒŸI love learning from people who are not only talented and completely amazing but who are lovely to work with too! Sharing space in my kitchen when I have my chef head on isn't always an easy job for me but it was a gorgeous delight with @lauren_lovatt at @rawjuicecamp last year as we spent most of the time dreaming up plates (fabulous), stuffing our faces with delish food (always) and serving our guests the best food we know how to make. ๐ŸŒŸ๐ŸŒŸ๐ŸŒŸMAKE & EAT THIS WITH ME AT MY NEXT RETREATS. DATES LAUNCHING SOON ๐ŸŒŸ๐ŸŒŸ๐ŸŒŸ This is one of the plates we PIMPED up: my much loved carrot cake recipe. Although I have eaten these cakes a thousand times I am sure I make them differently each time - the secret is to play and use up the nuts and seeds and fruits that you have in the kitchen rather than panicking about being specific with the recipe. That's how I roll I guess. Have you tried this recipe yet? Or one of your own? Recipe in blog link in bio. I thoroughly recommend the turmeric and lemon cream sauce (wowsers!). Always a permanent feature at camp (we love them with plant based superfood lattes) and now I am inspired to go mental pimping my plates! Yum!!!! #plantbased #loveit #VEGAN #carrotcake #retreat #lovevegan #healthyeats #vegansofig #food #summer #heatwave #sohot #sogood #loveit #superfoods #keepitsimple #brunch #inmyface #bringyourfoodtolife #pcos #pcoswarrior #pcosawareness #pcoscysters #cake #veganuary
** HOW TO CARAMELISE RAW VEGGIES ** All food prepared with love is an absolute delight. And these caramelised veggies are no exception. 
Theyโ€™re also a perfect addition to any festive platter. I just love massaging the paste in to these veggies before they get warmed in the dehydrator (or oven) and turned in to deliciously sweet, caramelly veggies (or crunchy chips if you keep them in for longer!) The basic paste is used in several of my plant based recipes. Because itโ€™s sort of a staple. Itโ€™s easy and it just works! You can find it in my ebook A Raw Christmas and in my carrot batons recipe (you simply have to try it!) INGREDIENTS ๐ŸŒŸ4 parsnips, beetroots or any veggies (especially roots)
๐ŸŒŸ 3 tablespoons Udos Choice, olive or Flax oil
๐ŸŒŸ water to blend (1/4 cup)
๐ŸŒŸ 2 tablespoons tamari
๐ŸŒŸ 4 medjool dates
๐ŸŒŸ 4 dried apricots
๐ŸŒŸ 2 tablespoons maple syrup, raw honey or other liquid sweetener of your choice

METHOD

Clean and cut the veggies in to halves or thin slices. Mix the other ingredients to form a batter in a high-powered or personal blender. Pour the batter over the veggies a bowl and massage with your hands until all the veggies are really well covered. Remove and place on dehydrator trays. Spread the veggies over the trays including any excess sticky batter and dehydrate overnight (9 hours) on 43. Keep warm until dinnertime or keep drying until you get crunchy veggie chips (can you wait that long?) Link to all my festive recipes on the blog in bio link #recipe #festiverecipes #nomeat #christmas #bringyourfoodtolife #cheflife #exploreraw #christmasdinner #food #foody #plantbased #cheftips #vegan #rawfood #madewithlove #vegetarian
** HOW TO CARAMELISE RAW VEGGIES ** All food prepared with love is an absolute delight. And these caramelised veggies are no exception. Theyโ€™re also a perfect addition to any festive platter. I just love massaging the paste in to these veggies before they get warmed in the dehydrator (or oven) and turned in to deliciously sweet, caramelly veggies (or crunchy chips if you keep them in for longer!) The basic paste is used in several of my plant based recipes. Because itโ€™s sort of a staple. Itโ€™s easy and it just works! You can find it in my ebook A Raw Christmas and in my carrot batons recipe (you simply have to try it!) INGREDIENTS ๐ŸŒŸ4 parsnips, beetroots or any veggies (especially roots) ๐ŸŒŸ 3 tablespoons Udos Choice, olive or Flax oil ๐ŸŒŸ water to blend (1/4 cup) ๐ŸŒŸ 2 tablespoons tamari ๐ŸŒŸ 4 medjool dates ๐ŸŒŸ 4 dried apricots ๐ŸŒŸ 2 tablespoons maple syrup, raw honey or other liquid sweetener of your choice METHOD Clean and cut the veggies in to halves or thin slices. Mix the other ingredients to form a batter in a high-powered or personal blender. Pour the batter over the veggies a bowl and massage with your hands until all the veggies are really well covered. Remove and place on dehydrator trays. Spread the veggies over the trays including any excess sticky batter and dehydrate overnight (9 hours) on 43. Keep warm until dinnertime or keep drying until you get crunchy veggie chips (can you wait that long?) Link to all my festive recipes on the blog in bio link #recipe #festiverecipes #nomeat #christmas #bringyourfoodtolife #cheflife #exploreraw #christmasdinner #food #foody #plantbased #cheftips #vegan #rawfood #madewithlove #vegetarian
Yes!! Itโ€™s sooo nearly Christmas! Everythingโ€™s wrapped up n ready and I am immersed in preparations, it feels great! We will most definitely be enjoying these delicious stuffing balls with our festive supper! I love stuffing.. so bad. I could eat it in sandwiches, on anything, by itself, with all sortsโ€ฆ itโ€™s the best! And this recipe really is champion! You can use this base recipe also to make festive crackers in the dehydrator too โ€“ trust me. It works on every universal level!

Recipe on the blog using bio link: 
Ingredients

Makes 12 โ€“ 20 balls ๐ŸŒŸ1 white onion finely chopped
๐ŸŒŸ 4 medjool dates (stoned and roughly chopped.
๐ŸŒŸ 1 cup soaked buckwheat (soaked in filtered water overnight and rinsed and soaked and rinsed for a further 12 hours)
๐ŸŒŸ 1 cup soaked sunflower seed mix (soaked in filtered water for 4 hours and rinsed) ๐ŸŒŸ ยฝ cup organic oats (not soaked)
๐ŸŒŸ 1/3 cup soaked linseed (just one hour soak is fine. Just cover the seeds in water. Not too much)
๐ŸŒŸ 10 fresh sage leaves (chopped or cut finely)
๐ŸŒŸ 1 heaped tspn capers
๐ŸŒŸ 1 tspn dried sage
pinch salt & pepper to taste

You will need:

Food Processor
Dehydrator or oven

Method

Start with the onions in the food processor. Pulse to break down (donโ€™t over blend or you will puree it) Add all other ingredients slowly. Leave the mix chunky or as fine as you like it. Use an ice-cream scoop to make flat balls or use your hand to make round balls. Dehydrate on 42 overnight or for 9 hours, until dried but not too crispy (unless you like them crispy!) If using an oven dry for up to 4 hours on 50 (or lowest setting) with the oven door ajar. 
Youโ€™re very welcome. And Merry Christmas! 
#merrychristmas #vegan #stuffing #recipe #plantbased #nomeat #christmas #bringyourfoodtolife #cheflife #exploreraw #food #food52 #vegansofig #plantbaseddiet #pcos #festiveaf #detox #vegetarian #easyrecipes
Yes!! Itโ€™s sooo nearly Christmas! Everythingโ€™s wrapped up n ready and I am immersed in preparations, it feels great! We will most definitely be enjoying these delicious stuffing balls with our festive supper! I love stuffing.. so bad. I could eat it in sandwiches, on anything, by itself, with all sortsโ€ฆ itโ€™s the best! And this recipe really is champion! You can use this base recipe also to make festive crackers in the dehydrator too โ€“ trust me. It works on every universal level! Recipe on the blog using bio link: Ingredients Makes 12 โ€“ 20 balls ๐ŸŒŸ1 white onion finely chopped ๐ŸŒŸ 4 medjool dates (stoned and roughly chopped. ๐ŸŒŸ 1 cup soaked buckwheat (soaked in filtered water overnight and rinsed and soaked and rinsed for a further 12 hours) ๐ŸŒŸ 1 cup soaked sunflower seed mix (soaked in filtered water for 4 hours and rinsed) ๐ŸŒŸ ยฝ cup organic oats (not soaked) ๐ŸŒŸ 1/3 cup soaked linseed (just one hour soak is fine. Just cover the seeds in water. Not too much) ๐ŸŒŸ 10 fresh sage leaves (chopped or cut finely) ๐ŸŒŸ 1 heaped tspn capers ๐ŸŒŸ 1 tspn dried sage pinch salt & pepper to taste You will need: Food Processor Dehydrator or oven Method Start with the onions in the food processor. Pulse to break down (donโ€™t over blend or you will puree it) Add all other ingredients slowly. Leave the mix chunky or as fine as you like it. Use an ice-cream scoop to make flat balls or use your hand to make round balls. Dehydrate on 42 overnight or for 9 hours, until dried but not too crispy (unless you like them crispy!) If using an oven dry for up to 4 hours on 50 (or lowest setting) with the oven door ajar. Youโ€™re very welcome. And Merry Christmas! #merrychristmas #vegan #stuffing #recipe #plantbased #nomeat #christmas #bringyourfoodtolife #cheflife #exploreraw #food #food52 #vegansofig #plantbaseddiet #pcos #festiveaf #detox #vegetarian #easyrecipes
Every year I love giving my Raw plantbased Christmas dinner a new look. When plating up I have some funky slate tiles I like to use and I can never get enough of my chef rings for dressing up some grub and making it look posh. It tastes better if itโ€™s been tarted up a bit. Or is that just me?

The creamy stash is a beautifully dressed dollop of creamy cauliflower and parsnip mash creamed together with cashew nuts and other flavours. Topping that is massaged kale (ever made love to a vegetable?) mixed with fermented sauerkraut. Topping it all (because itโ€™s so pretty, incredibly enzyme rich which a winter diet really needs and always adds a dash of glamour to a dish) is a stash of mixed sprouts (mainly alfalfa). Eaten together these flavours complement each other so well.

I encourage students to reach for all areas of the tongue and to blend tastes when pulling together a recipe. Not only should foods do this to excite the mouth if a dish is going to be enjoyed it really should have multi layers. By that I mean that there should be more than just one hit of flavour. There should be one hit after the next; a creamy aftermath to a sweet, deep initial taste and perhaps a waft of bitterness from seeds like sesame. Beautifully thought out recipes that create well-rounded dishes do this. And this dish does it rather well.

Next to the mash stash is a heap of caramelised onions, holding a buckwheat and sunflower sausage surrounded by a porcini mushroom sauce. 
Want more? Check out my blog for lots of free recipes and grab all my festive recipes from my ebook โ€˜A Raw Christmasโ€™. Link in bio ๐ŸŽ„๐ŸŽ…๐Ÿผ๐ŸŽโญ๏ธ
#Totesdelish #plantbased #vegan #christmas #love #nomeat #cleaneating #detox #healthyeats #cheflife #cookeryschool #bringyourfoodtolife #exploreraw #christmasdinner #recipes #veganchristmas #plantbaseddiet #pcos #kale #smash #mash
Every year I love giving my Raw plantbased Christmas dinner a new look. When plating up I have some funky slate tiles I like to use and I can never get enough of my chef rings for dressing up some grub and making it look posh. It tastes better if itโ€™s been tarted up a bit. Or is that just me? The creamy stash is a beautifully dressed dollop of creamy cauliflower and parsnip mash creamed together with cashew nuts and other flavours. Topping that is massaged kale (ever made love to a vegetable?) mixed with fermented sauerkraut. Topping it all (because itโ€™s so pretty, incredibly enzyme rich which a winter diet really needs and always adds a dash of glamour to a dish) is a stash of mixed sprouts (mainly alfalfa). Eaten together these flavours complement each other so well. I encourage students to reach for all areas of the tongue and to blend tastes when pulling together a recipe. Not only should foods do this to excite the mouth if a dish is going to be enjoyed it really should have multi layers. By that I mean that there should be more than just one hit of flavour. There should be one hit after the next; a creamy aftermath to a sweet, deep initial taste and perhaps a waft of bitterness from seeds like sesame. Beautifully thought out recipes that create well-rounded dishes do this. And this dish does it rather well. Next to the mash stash is a heap of caramelised onions, holding a buckwheat and sunflower sausage surrounded by a porcini mushroom sauce. Want more? Check out my blog for lots of free recipes and grab all my festive recipes from my ebook โ€˜A Raw Christmasโ€™. Link in bio ๐ŸŽ„๐ŸŽ…๐Ÿผ๐ŸŽโญ๏ธ #Totesdelish #plantbased #vegan #christmas #love #nomeat #cleaneating #detox #healthyeats #cheflife #cookeryschool #bringyourfoodtolife #exploreraw #christmasdinner #recipes #veganchristmas #plantbaseddiet #pcos #kale #smash #mash
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