Who says we have to deprive ourselves of delicious foods in order to be healthy?   Trust me, you can have your cake and eat it too. Learning how we can transform everyday recipes and decadent treats into healthy alternatives really isn’t as hard as it may seem. I began cooking before I could read or write (mac ‘n cheese and microwave caramel fudge were my signatures). With my stodge and microwave phase (thankfully) well behind me, the kitchen still has my heart and it’s a pleasure to now write my own recipes for you to read and devour. 

Lavender & Earl Grey Tea Cakes, Recipe by Renée Naturally

Preheat oven to 180°C. Lightly grease mini loaf tins with butter; In a bowl, combine the almond flour, rice flour, baking powder and salt; In a mixer, beat butter, honey, vanilla... (read more)

Fragrant Moroccan Vegan Lentil Soup // Recipe by Renee Naturally (Naturopath and Nutritionist)

Heat the oil in a large saucepan. ; Add the carrots, garlic, onions, ginger, salt and pepper. Sauté for about 10 mins.; Add the dried fruit, spices and cinnamon sticks and apple... (read more)

Millet, Pomegranate & Pistachio Pilaf // Renee Naturally

Drizzle eggplant with olive oil and roast in the oven for 30 minutes; Meanwhile, add 4 cups of water and the millet to a saucepan, bring to the boil and then simmer gently for 30... (read more)

Cacao & Coconut Granola // Recipe by Nutritionist Renée Naturally

Preheat oven to fan bake 160°. In a large baking tray, mix together oats, coconut & salt. Set aside; In a small saucepan, combine oil, honey,... (read more)

Dandelion Root Chai Concentrate, Video & Recipe by Renee Naturally

Slice the vanilla bean in half lengthways; Peel & then slice the ginger; Add the water & honey to a medium sized saucepan and bring to a boil over a medium-high heat; Once boiling... (read more)

Polenta Pizza with Balsamic Veges & Kale Pesto

For the polenta base. Preheat the oven to 200 C. Bring the stock to a simmer then slowly add the polenta, whisking as you do so. Keep at a very low heat, and cook for around 3 to... (read more)

chèvre, Honeycomb & Thyme on Rye, Renee Naturally

Toast the rye bread ; Either spread or crumble (depending on type used) goat's cheese onto the slices of bread; Spread honey of choice on top... (read more)

Vegan Moroccan Lasagne, Renee Naturally

Drain & rinse the soaked almonds & place in a food processor or blender with the other ‘ricotta’ ingredients & process until smooth. Preheat oven to 180° C; Cut eggplants into 2cm... (read more)

Almond Crusted Fish with Spiced Sweet Potato Wedges & Dill Aioli, Renee Naturally

Preheat the oven to 200° C fan bake.; To make the aioli, put all of the ingredients except for the oil and dill into a food processor and blitz to combine; With the motor running... (read more)

Macadamia Crusted Mango & Lime Raw 'Cheesecake', Renee Naturally

To make the base, place macadamias & medjool dates in a food processor & process until chopped & well blended; Cover the bottom of a 9" spring form cake pan with the coconut... (read more)