Raw Bites

Makes about 5 or 6 bites:

These are simple, easy and fun to experiment with depending on what you have in your cupboard. And of course – they are super healthy and nutritious, full of good fats! My favorite flavour is peanut, apricot and chia, but you can also swap in any ingredients; for example you could use coconut instead of the apricots, or use dates and/or oats. You could also add some green superfood powders like wheatgrass or spirulina - and if the texture is too solid then add some coconut oil, or juice or honey until you can roll them around in a ball. You can also store these in the fridge for a week or up to a month in the freezer. I tend to put mine in the freezer as it gives them a chewier texture.


½ cup of dried apricots

½ cup of peanut butter

2 tbsp of chia seeds


1. Put the peanut butter and apricots in a blender and one tablespoon of chia seeds. Blitz until the mixture is well combined.

2. Cover a chopping board with the rest of the chia seeds (or desiccated coconut or raw cacao powder or sesame seeds – whatever you have around the place) and roll teaspoons of the mixture into balls.

3. Don't worry it they seem too soft, they will harden once in the fridge or freezer.

Sundried Tomato Hummus

Serves 4:

Sun-dried tomato is my favourite type of hummus, but again there are so many potential possibilities to explore. For instance, you could swap the tomato for roasted red peppers, or roasted aubergines. If you needed to use up some Greek yogurt you could add that in too. You can make it spicier, milder, without garlic – it’s just a question of throwing all the ingredients in a blender and voila! Dip in with some tortilla chips or raw carrots.


1 of can chickpeas, drained and rinsed

¼ cup sundried tomatoes (best to use ones in oil rather than dry ones)

¼ cup tahini (sesame seed paste)

1 clove of garlic

Juice of 1 lemon

2 tbsp of olive oil

pinch of salt, pepper and paprika


1.     Put all the ingredients in a blender and whizz until smooth. If the mixture is too thick, add some more olive oil and a little lemon juice.

2.     Scoop it out and pop it in an airtight container – it will keep in the fridge for up to a week.