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Healthy Recipes

Mushroom bread 


  • 1 small onion, finely chopped

  • 250g mushrooms, peeled and finely diced

  • 1/2 cup pumpkin seeds

  • 1 1/2 cups ground sunflower seeds

  • 2 whole eggs

  • Black pepper and sea salt 

  • 1-2 tablespoons of healthy oil of your choice



  1. Preheat the oven to 180˚C.

  2. Heat the oil in a frying pan. Add the chopped onion and sauté over medium heat for a minute or two then add the mushrooms and some seasoning. Continue to fry until the mushrooms are light brown.

  3. Put the ground sunflower and pumpkin seeds into a mixing bowl. Add the onion & mushroom mixture, eggs, salt and pepper to taste. Mix until well combined. Add a little oil to the mixture if it seems too dry (it will depend on the size of the eggs you use).

  4. Lightly grease a baking tray.

  5. Wet your hands in clean water so the mix does not stick to your hands. Scoop the mix from the bowl with your hands and put it in the middle of the greased tray. Spread mixture evenly over the tray into the desired shape and size.

  6. For crackers make a thinner layer on the baking tray.

Healthy Pancakes

A really simple recipe for great tasting pancakes. Use organic ingredients to make them even healthier!


  • 1 Apple

  • 2 tablespoons of peanut butter

  • 3 whole eggs

  • Half a teaspoon of ground cinnamon

  • Healthy oil [e.g. hemp seed, flax seed, coconut or pumpkin seed oils]


  • Peel the apple and grate it into a large bowl. Add the peanut butter and cinnamon, and mix together.

  • Add eggs, one at a time, making sure that the ingredients are well combined into a smooth mix.

  • Heat the oil in a frying pan on a medium setting. Scoop some batter into a hot pan and fry both sides until pancake is golden brown colour, being careful not to burn them.


You can omit the cinnamon, and replace the apple with a small courgette for a savoury version of the pancake

Savoury Lamb Muffins


  • 1 onion, roughly chopped

  • 1 garlic clove, finely chopped

  • 500g lamb mince meat

  • 1 bay leaf

  • 1/2 tsp  paprika

  • 1/2 tsp cumin

  • Sea salt and black pepper to taste

  • 250-300g of mushrooms, finely chopped

  • 1 cup of pumpkin puree

  • 2 whole eggs

  • Healthy oil for frying  [e.g. hemp seed, flax seed, coconut or pumpkin seed oils]



  1. Preheat oven to 190˚C.

  2. Heat the oil in the frying pan. Add the chopped onion and cook over medium to low heat stirring frequently to make sure the onions don’t burn.

  3. When the onion is soft add the garlic and continue to cook for another minute stirring


  4. Next add the mince meat, bay leaf, seasoning and the rest of the spices. Mix well so that the spices and seasoning are well incorporated.

  5. Brown the mince meat and then transfer it into a large bowl. Leave it to cool.

  6. Heat oil in a frying pan. Add mushrooms, season to taste and fry over a medium heat until lightly brown. Set aside to cool.

  7. Combine together the cooled mince meat, mushrooms, pumpkin puree and eggs in a large bowl. Mix well and add more seasoning if needed.

  8. Spoon even amounts of the mixture into the paper cases. Bake in the oven until cooked and firm to the touch.

  9. Transfer to the wire rack to cool slightly. Serve warm.

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