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

Chris Kilham Interview “Herbs will blow your mind,” declares Chris Kilham, aka the Medicine Hunter – the Indiana Jones meets David Attenborough of the plant world. To that I would also add a green James Bond and champion for nature and the exciting idea that food really can be our medicine,