Collaboration with Wonderful Weleda [https://www.weleda-advisor.co.uk/shop/alisonjanereid] STOP PRESS! The Weleda January SALE is now on with 20% off some of our favourite organic and natural beauty hero products, including the wonderful Jardin de Vie natural perfume range and star products in the Pomegranate Organic Skincare

Time to have your cake and eat it, with our delicious, guilt-free recipe from Ayurvedic cookery expert, Keith Squires. The raw beetroot and 100% fruit jams give the Battenburg cake a vibrant colour and natural sweet taste without any sugar.  You can also make a bright orange sponge with sliced

Ingredients: 160 g short grain brown rice 400 ml water 1 tbsp rice vinegar 2 sheets sushi nori 1 carrot cut into sticks & steamed 1 small red pepper cut into sticks ½ avocado peeled, destoned & cut into long slices 8 slices pickled ginger 1 tbsp tahini 1 tbsp umeboshi

Serves 4 Ingredients: * 3 tablespoons olive oil * 2 medium onions, finely sliced * 1 finely chopped small red chile or 1/2 teaspoon harissa (optional) * 5 garlic cloves, smashed and chopped medium–small * 1 pound pork or venison sausages * 1 (14-ounce) can chopped tomatoes * Sea salt and freshly ground black pepper

Do you have have vegan family or friends staying for Christmas? Or would you like to add more plant-based food to your festive celebrations? You could make this sumptuous, colourful, Smoky Beetroot Tart served with miniature roasties, sage & onion kale, blackberry sauce for a truly inventive vegan-friendly Christmas lunch.

Ingredients: * 1 box of Rude Health ‘fruity date porridge’ [http://rudehealth.com/product/fruity-date/] * 250g salted butter * 150g light soft brown sugar * 7 tsp golden syrup * 50g pumpkin seeds * 1 tsp cinnamon * 1 vanilla pod (scraped of its seeds) Method 1. Preheat the oven to 160c. 2. In a large

Keith Squire [https://keithonfood.com/]’s delightful, chocolate superfood cake, low in sugar and made satisfyingly filling by the addition of ground almonds, raw cacao and chia seeds. Makes 6-8 slices Ingredients: 100 g butter 100 g grated jaggery or coconut sugar 2 eggs ½ tsp almond essence 25 g raw