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Breakfast, Lunchbox, Treats & Snacks, x For Freezer x

Lemon Shizzle Cake

Botox Baking

This sticky citrus cake is practically belching with age-defying vitamins like E, C and plant-based calcium.

Its fantastical glow comes from a spice called turmeric, more recently referred to as poor man’s saffron. Turmeric delivers a cargo of anti-inflammatory artillery for squeaky bones and damaged skin. Not bad for a cáca milis.

We use ground almonds in place of flour to bump up this cake’s nutritional points. Almonds are seriously nourishing, so keep a stash of almond butter and medjools dates in the glove compartment. You’ll soon learn to love traffic jams. Better still, a slice of this lemon drizzle cake will have your lips fizzing in the tailback on the M50.


lemon shizzle cake II

For a cake, it has impressive quantities of that difficult-to-find mineral, magnesium. This mineral is known for its prowess in supporting adrenal function and marriages (helps circulation and PMT). An almond’s stash of vitamin E will also help your body wage war against damaging free radicals. Vitamin E is celebrated as the ‘beauty’ vitamin. Nice one.


Lemon Drizzle Cake:

6 tablespoons light agave or honey (90ml)
6 tablespoons cold pressed macadamia or coconut oil (90ml) or melted ghee
4 eggs
1 teaspoon ground turmeric
300g ground almonds
Zest of 1 large unwaxed lemon
1 teaspoon baking powder
½ teaspoon unrefined salt

For the drizzle:

Juice of 1 large lemon or 2 smallies
3-6 tablespoons light agave or raw honey


Preheat oven to 170 Celsius. 180 Celsius is a little too hot and will brown the cake. Line an 8×8 brownie tin with non-stick paper such as If You Care brand (the best on the market).

Blend everything in a food processor or electric blender. That’s it!

Pour into your prepped tin and bake for 25 minutes, removing before it browns in the oven. Leave to cool in the tin.

Now for the shizzle. Warm the lemon juice with agave or honey. Pour over your cake. A few piercings from a fork will help. Admire your brilliance and let your nostrils samba.




Special thank you to Emine Ali Rushton

for christening the cake with a cracking good name!







Breakfast, Treats & Snacks, Vegan &/or Raw, Videos, x For Freezer x

New video: Bee Pollen


Ever wonder what the fuss is all about? 

A load of wind? Or vegan’s viagra?

Allow me to explain, and to give an honest evaluation of the superfood du jour bee pollen.



You’ll find an INCREDIBLE bee pollen recipe here for your breakfast, or a sneaky treat to restore energy levels at the office right here.

Until next week, my budding health geeks! Not subscribed? See the groovy bar to the left and join me in my crazy-assed kitchen journeys …



Bread, Breakfast, Lunchbox, Sides, Treats & Snacks, Videos, x For Freezer x

Gluten-free focaccia with rosemary and lemon

Rosemary ain’t just a pretty fragrance. Its medicinal properties – appreciated by herbalists and Granny Joan for hundreds of years – are now being confirmed by modern science. Yes, a daily round of Sudoku (or brushing your teeth with your left hand) helps to keep brain rust at bay. But so too might rosemary.

This woody herb contains several groovy compounds shown to inhibit the nasty breakdown of acetylcholine in the brain. Acetylcholine is a very important neurotransmitter for optimum brain function. Some of the drugs available for Alzheimer’s disease work similarly by interfering with acetylcholine breakdown. Mother N! You clever beast!


rosemary and lemon flaxseed focaccia_edited-1


A few other racy compounds, caffeic and rosmarinic acid, contribute to rosemary’s health-buffing reputation. These acids, along with vitamin E and assorted flavonoids from the plant, may be helpful in reducing inflammation in the body and the brain (hangover anyone?)

If Sudoku doesn’t tickle your brain cells, this bread should sort you out. Don’t forget flax is nature’s richest source of plant-based omega 3s. Body. Slam.



Paleo & gluten-free focaccia with rosemary and lemon

What is paleo? It’s a screamingly trendy caveman menu of fruit, nuts, meat, dairy and eggs. Disciples are not so fond of grains or carb-rich foods.

Being a giddy herbivore for 90% of my day, I’m not an acolyte but I appreciate the appeal. Paleo bread recipes have been cantering across restaurants and cookbooks from Dehli to Dunlaoghaire. This one is the best of them all, and freezes exceptionally well.


3 teaspoons dried rosemary
240g milled flaxseed / linseed
1 & 1/2 teaspoons baking powder
3 large eggs
185ml regular or plant milk
2 tablespoons black strap molasses

½ unwaxed lemon, juice and zest
4 tablespoons extra virgin olive oil

Handful golden sultanas or mulberries
Sea salt flakes, to dust

Preheat conventional ovens to 180 degrees, gas mark 4, fan assisted 160. Line an 8×10 (20cm x 25cm) with greaseproof paper. This will look like a focaccia rather than a loaf, that’s why we use something bigger than a bread tin or a brownie tin. Size is really important.

Let 2 teaspoons of the rosemary, the ground flax and your baking powder party in a large bowl.

In a separate bowl, whisk the eggs, milk, molasses, zest and juice of your small lemon and olive oil with a fork until happily glossed up. Parachute your sultanas into the mix. Dried mulberries are also awesome but are dastardly expensive.

Now add the wet ingredients to the dry bowl, and immediately pour into your pre-lined tin. Spread evenly, and sprinkle the remaining rosemary on top with a flurry of sea salt flakes. Bake for about 25 minutes.

Remove from the oven and its tin. Allow to cool for 25 minutes on a wire rack. Tickle with smashed avocado, black olive tapenade or hummus. This kale pesto is particularly good smothered over a slice, even 3 days old.


p.s. I know some of my terribly clever readers are bound to ask why I use 3 eggs here, and not 4 like the last paleo flaxseed focaccia. Smart question! This recipe requires less hold, becasue it does not have the addition of olives and tomatoes. Ta dahhh!