Supercharged Vanilla Banana Porridge

I think it’s becoming quite obvious that I have an obsession with all things banana. I just can’t get enough of them. Thankfully, there are tonnes of health benefits! Not only are they high in pectin (which helps with digestion), they’re high in fiber, packed with potassium, and have high levels of tryptophan which helps combat depression and low moods!

Although my body does best on juice for breakfast, I’ve recently got into the habit of eating something substantial, and I can’t go back. And oats are definitely the way to go.

vanila banana


  • 1/2 cup gluten free rolled oats
  • 1 cup filtered water (you can use nut milk if you prefer)
  • 1/2 small banana, mashed
  • 1 tsp homemade almond butter
  • 1/4-1/2 tsp raw vanilla powder
  • 1 tsp Organic Burst maca
  • Pink Himalayan salt (to taste)


  • Bring your water to a rolling boil and add a pinch of salt. Add the oats and reduce to a simmer.
  • Allow most of the water to absorb. Then add the mashed banana, stir, and allow to simmer for a couple more minutes until thick and fluffy.
  • Stir in the almond butter, maca, and vanilla powder. You may wish to add a pinch more salt. Or that could just be me. I’m a salt addict!
  • Pour into a bowl and add your favorite toppings! I always add an extra banana, almond butter, and berries!

Raw Maca Brownie Bars

I’m really super lucky that I’m well enough to be able to work again. And I’m even luckier that I’m able to work from home.

That being said, when you’re spending all day staring at a screen with a big scary deadline looming, sometimes you just need to take a break and whip up something funky in the kitchen.

And the easiest, laziest, and yet most satisfying thing I like to whip up? Raw brownies. And unlike old-Natasha brownies, these are just chock full of health benefits!

Walnuts are full of heart-healthy monounsaturated fats, antioxidants and are an excellent source of omega-3 fatty acids.


  • 1 cup walnuts
  • 8 pitted Medjool dates (soaked for 10 minutes and then drained if tough)
  • 1/4 cup raw cacao
  • 1/4 cup homemade almond butter (if you want this to be fully raw, don’t roast your almonds before making it)
  • 1/4 cup raw cacao nibs
  • 1-2 tsp Organic Burst maca
  • 1/4 tsp raw vanilla powder
  • Generous pinch pink Himalayan salt


  • In a food processor, pulse the walnuts until the become super fine crumbs
  • Add all the other ingredients and process until just combined. You should be able to press the mixture together between your fingers and it will stay. Make sure you don’t over process!
  • Line a tin with cling film and press the mixture in.
  • Freeze for about an hour and then cut into brownie squares/slices.

I’d recommend storing these in the fridge/freezer in an airtight container. You can also use the mixture to make brownie balls. Yum!

Raw Key Lime Pie

Wow – it feels good to have limited access to wifi right now! I still don’t have the internet at my flat (seriously, I could write a book on how ridiculously terrible BT’s service is) but I’m currently back with the parents due to a slightly unfortunate (yet hilariously wonderful and glamorous) incident on Thursday.

Strictly Come Dancing was filming part of their Christmas special at my Grandma’s retirement home. I was there, of course, and went to take a photo with one of the dancers. He unexpectedly picked me up and crushed my left side. I am now in more pain than I have been in this year. I was already feeling weakened that day because the idiot cleaner in my building left the floor on the left entirely soaking wet and I slipped and it shook me up (not to mention the toxic chemicals making my skin burn and feel insanely sick and migraine-y). So now I’m dealing with the aftermath of those two events that conspired to leave me pretty much bed bound and needing my parents to look after me. It also doesn’t help that winter has probably just started to truly take hold, and that’s when my physical problems often go a bit bonkers.

As a result, I have been on a 24-hour food self-sabotage, but to get back on track my dad is taking me to buy a tonne of juice, and then I’m going to spend some time in the kitchen to distract myself. Although, not being able to pick up equipment may be a bit challenging.

Due to lack of consistent internet access/being super busy/and now being slightly crippled, I haven’t had time to come up with recipes of my own. And to be honest, while I love spending time in the kitchen (both cooking and eating), exact recipe development on my own isn’t my totally favorite thing. So, it’s a good thing I have some amazing friends who make the most delicious food. So, to regularly bring you some of my favorite plant-based goodies while I currently don’t have time to do so, I’ll be sharing some wonderful recipes with my friends!

Today, I’m featuring a raw key lime pie from Maxine over at Gloriously Delicious.

Raw desserts were one of the first things I started experimenting with when I changed my diet. It’s funny, I never had much of a sweet tooth (give me bread and a bag of crisps any day), but as soon as I cut stuff out, in an attempt not to feel like I was deprived, I started making raw brownies and cheesecakes every day. I would now say that I’m a bit of a sweet friend. And while the ingredients in many of these desserts are often wonderfully good for you, I’m still at the point where I’m definitely overindulging a bit too regularly.

But hey, I’m human!

And Maxine’s cakes are some of my favorites. So over to her!

raw pie


For the base

  • 1/2 cup almonds
  • 1/2 cup pecans
  • 2/3 cup Medjool dates
  • 2 tablespoons coconut oil
  • 3 tablespoons desiccated coconut

For the filling

  • 3 avocados
  • Juice and zest of 4 limes
  • 8 tablespoons rice malt syrup (or another liquid sweetener, use less if using maple syrup or pure honey)
  • 2 tablespoons coconut oil
  • Pinch pink Himalayan salt
  • 1 tablespoon lucuma powder (optional)
  • Water as required


Begin by placing your almonds and pecans in a food processor and blend until crumbly. Then, add your pitted dates, coconut oil, and desiccated coconut and blend until well combined. Press this mixture into the bottom of a lined tart tin and place in the freezer.

For the filling
Simply place the avocados, lime juice and zest, rice syrup, coconut oil, salt and (optional) lucuma in your processor and blend until smooth and creamy. Add water if your processor is struggling a bit. You may need to adjust the amount of sweetener depending on the ripeness of your avocados as they can have a more prominent taste.

Remove your base from the freezer and pour your filling into the tart tin. Return to the freezer for 1-2 hours, then store in the fridge and enjoy!