Vanilla Bean Cashew Butter

Since I got myself the Magi food processor one of my first points of call was to make my own nut butter! I was fed up with the added sugar/ salt/ palm oil and other bits that were added to the variety of nut butters that exist today and wanted to create something healthy where I knew every ingredient that was being added. This gorgeous treat only has TWO key ingredients, Cashews & Vanilla Bean, creating (in my opinion) the absolute perfect healthy combination.

One key attribute to making nut butter is to have patience, processing nuts into butter takes time. First the nuts will form a powdering substance, then it will eventually clump together, but have faith because it WILL turn into butter. Don’t be tempted to add oil or water to speed up the process because it will effect the taste.

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  1. One whole fresh vanilla bean
  2. 400g Cashews


  1. Pre heat oven to 180 degrees
  2. Roast cashews until very lightly brown – should take about 10 mins. Be careful not to over roast as it will effect the taste
  3. Allow cashews to cool
  4. Add to food processor and process until creamy – this will take around 10 mins and requires patience
  5. Whilst the nuts are processing, cut the vanilla pod open and use a small spoon to scrape the inside out
  6. As soon as your nuts turn to butter add the inside of the vanilla pod and process for a further 2 minutes
  7. Allow to cool then transfer to a jar and enjoy however you wish!!

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Honey-glazed Granola

I wanted to try making something different from my usual granola recipe and came up with this sweet and healthy recipe! I also waned to infuse something with the oats so I decided to use gluten free rice puffs and they were the perfect addition 🙂 check out the recipe below

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150g Organic Jumbo Oats

50g Flaked coconut

2 Tablespoons Coconut Oil

1 Teaspoon Cinnamon

60ml Honey

100g Sunflower seeds

50g of Gluten free rice puffs


  1. Heat the oven to 180 degrees
  2. Place all of the dry ingredients in a large bowl
  3. In a pan melt all of the wet ingredients
  4. Add the melted wet ingredients to the bowl of dry ingredients and mix well
  5. Place in the oven and bake for 25 minutes, open half way through and mix

Healthy “Nesquik” Cereal

Who didn’t love Nesquik for their breakies back in the day!?I’d love to still be able to enjoy it, but its full of refined sugar and guilt! So I created this healthy version and they honestly taste better than the classic Nesquik. They’re full of natural ingredients and they’re also full of iron and fibre and have some great health benefits to help you get your day started 🙂

*Tip – instead of buying oat flour, just use a food processor to grind down Jumbo oats into flour. It’s exactly the same and much cheaper!


90g oat flour

50g cocoa powder

1/2 tsp baking powder

pinch of salt

60ml maple syrup

1 egg


  1. Combine all ingredients in a bowl and mix until a chocolate batter is formed
  2. Roll into small balls and place on baking tray
  3. Bake at 170 degrees for 15 minutes
  4. Serve with a milk of your choice (I have Unsweetened almond milk or Coconut milk)


Overnight oats (Strawberry & Pistachio)

I fancied experimenting with my breakfasts a bit this week and wanted to use my new Magimix in the process too! I wanted to use whatever healthy ingredients I had in my fridge and cupboard, which happened to be Fresh strawberries, pistachios, oats and almond milk! This was so delicious and simple to make as well as packed with health benefits.. I had mine warm, but you can also serve cold 🙂

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80g Jumbo oats

125 ml unsweetened almond milk

15-20 pistachio kernels

3 fresh strawberries (chopped)


  1. Pour all ingredients into a food processor and pulse until its at the desired consistency
  2. Pour into a container and store overnight to let the flavours infuse into the oats
  3. Serve cold or warm 🙂 whatever you fancy! and if you fancy it a bit sweeter, top with honey or maple syrup and/or fresh fruit

Kebab Koubideh (with Turkey)

This has always been one of my absolute favourite Persian dinners, usually made with minced Lamb. I wanted to try this with Turkey to make it healthier and they turned out so good and it’s very easy to make! You can also add whatever you like into the meat mixture before shaping into kebabs, the traditional way is with grated onion but some also like to add things like parsley, coriander or even chilli’s if you want to add a spicey kick!


500g free range Turkey mince

2 large onions (grated)

1 large egg (beaten)

1/2 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon sumac


Mix meat, onions, egg, salt and pepper well and leave in the refrigerator overnight (or for several hours).

  1. Pre-heat the oven to 180 degrees
  2. Remove from fridge and make into kebab shapes, I do mine in a rectangle shape because that’s how my mum makes them but feel free to shape them however you wish! The traditional Persian way to make these is on metal skewers and to shape along the skewers.
  3. Put in the oven and let them cook for 20 minutes then check and turn over, then cook for another 15 minutes. If you can see the Turkey starting to dry out, remove from the oven.
  4. Serve with salad and warm bread

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Persian Spiced Hummus (topped with Caramelized Onions and Honey glazed Sultanas)

I absolutely love Hummus, I can’t get enough of it. I wanted to experiment from the traditional Hummus recipe and create my own. I added some spices, and topped it with Honey glazed caramelized onions and sultanas before serving and it was the absolute perfect fusion and its so quick and easy to make!


250g cooked chickpeas (for best results soak dried chickpeas overnight and cook next day instead of using tinned)

35 ml of lemon juice

50 ml olive oil

20ml of water

3 tablespoons of tahini

1 teaspoon of cumin

1 teaspoon of ground turmeric

1/2 teaspoon of cinnamon

1/2 teaspoon of ground parsley (optional)

For the topping

2 Tablespoons of Sultanas

1 tablespoon Honey

Half a chopped white onion


  1. Add all ingredients (other than topping ingredients) into a Food processor and blend until smooth
  2. In a pan, heat olive oil, and add chopped white onion, cook on high heat until onions start to brown ( its good if you can hear the sizzling) add sultanas and honey and cook on high for a minute then remove from heat (make sure he onions are all brown before moving)
  3. Lay on top of the Persian spiced Hummus and drizzle with Olive oil

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Garlic grilled Aubergine dish (Mirza Ghezami in Persian)

This is one of my absolute favourite Persian dishes, that is served as a starter or a side dish and its main ingredient is Aubergine. Aubergines are packed full of goodness and deliver many health benefits when eaten, which makes this delicious dish even more enjoyable 🙂


2 large Organic Aubergines

3 large tomatoes, remove the skin and chop into small pieces

7 garlic cloves, finely chopped

2 eggs, lightly beaten

1 teaspoon tomato paste

1 teaspoon turmeric

Salt and pepper to taste


  1. Preheat oven to 220 degrees
  2. Pierce the Aubergines and bake for 40 minutes in the oven until soft in the inside and the skin is crispy on the outside.
  3. Remove the skin and mash the Aubergines with a fork.
  4. In a saucepan saute chopped garlic in hot oil until light brown on medium heat. Add in the turmeric and stir.
  5. Add the mashed Aubergine and cook for about 15-20 minutes, stirring thoroughly.
  6. Add chopped tomatoes, tomato paste, salt and pepper to the mix, stir well and cook for an additional 10-15 minutes over medium heat.
  7. Pour the beaten eggs over the Aubergine mixture, stir until well blended. Cook for about 3-4 minutes. Taste and adjust the seasoning, if necessary.

Top with fresh organic Parsley.

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