Targeting seasonal problems and using seasonal ingredients, Amelia is on a mission – to wean us all off eating ready-made, additive-crammed foods and help us rediscover the joys of cooking and eating fresh, healthy ingredients.
Mini Carrot Cakes from Amelia Freer's book Cook. Nourish. Glow. This healthy twist on the classic recipe uses almond flour and coconut milk in the cakes, which are topped with a coconut butter, orange and vanilla icing.
This Moroccan carrot and chickpea salad recipe is a hearty meal in a bowl and makes for a great packed lunch. Gluten-free and vegetarian (with a vegan option) it is so easy to throw together and packs a punch flavourwise! You’ll be making it again and again!