Recipe ~ Hummingbird Cake (wheat-free, dairy-free)


Choosing to eat sugar- and additive free-is all very well and good when you’re in the comfort of your own home, but what about when you’re required to bake for work or family celebrations? This tried and tested Hummingbird Cake recipe has been a winner with even the fussiest of eaters and is my ‘go to’ celebration cake recipe.

Hummingbird Cake is a delicious blend of coconut, pineapple and banana, just like a Pina Colada, which means that no added sugars or flavors are required with this sensation of flavours!


Hummingbird Cake

  • 1 cup Medjool dates
  • 250 grams Gluten Free Self-Raising flour
  • 2 ripe bananas mashed
  • 1 cup fresh pineapple diced
  • 1/2 tsp cinnamon
  • 50 grams shredded coconut
  • 1 cup coconut oil
  • 1/2 cup chopped walnuts
  • 1/2 cup honey
  • 2 tablespoons chia seeds (soaked in 1 tablespoon water) or use 2 eggs if you prefer



  1. Pre-heat oven to 350 degrees Farenheit
  2. In a food processor blend together the dates, chia seeds (or eggs), honey and coconut oil. Add this mixture to all of the other ingredients and stir gently. Pour into a round cake pan that has been oiled and lined with grease proof paper. Bake for 30-45 minutes until a skewer inserted into the centre comes out clean. Leave in the pan for 10 minutes, then turn out onto a cooling rack. This is a very dense cake which will not rise a lot.
  3. To ice this I use 1 cup of labneh (yoghurt that has been drained to make cream cheese) and 2 tablespoons honey mixed together, then decorated with pineapple slices and shredded coconut.

Health ~ Cow’s Milk Has *Never* Been Fit For Human Consumption!

You May be Surprised or Shocked by this Video about Milk or,

Then again, if you are informed about the hazards of milk, especially homogenized, pasteurized, loaded with hormone and anti-biotic milk, this comes as no surprise.

I personally gave up drinking milk a long time ago. I do occasionally have some cheese or butter, but certainly not everyday.

I have several friends who have an allergy to dairy. This is beyond just lactose intolerance.  What about the proteins that are in the milk?

There are a lot of people who might have an issue with milk sensitivity and don’t even realize it. For a self experiment, I am going to avoid dairy for 3 weeks. That means cutting out cheese, yogurt, butter and all milk products. That means reading food labels carefully.

Personally, I haven’t had a glass of milk in over a decade. I haven’t missed it one bit.

There are much better and healthier sources of calcium:

  • leafy green vegetables
  • broccoli, kale, spinach
  • Salmon, sardines
  • Sesame seeds,
  • blackstrap molasses
  • corn tortillas
  • almonds
  • oranges

Milk is not the only source of calcium on the planet. This list of calcium containing foods contains some good healthy options.

Milk is certainly on the “Acidic” side of the alkaline diet chart.

Goat milk product are a better option for some people. Others are better off giving up milk and dairy altogether. Sometimes self experimentation is the best way to figure out just what is right for you.

Raw Goat Milk is slightly alkaline. Almond Milk is an excellent alkalizing choice. Almond milk also has much less chance of food allergy/sensitivity issues.

Check out what Dr. Hyman has to say about dairy and inflammation on the Dr. Oz show.


RECIPE ~ Decadent Chocolate Tart (Raw Vegan/Gluten-Free)


We’ve all heard by now how good coconut oil is for us. It’s one of my core ingredients in many sweet recipes. This decadent chocolate tart is dairy free, gluten free, sugar free and raw. It also won’t give you a nasty sugar spike and crash like many other “clean” desserts, which are laden with hidden sugars.


Ingredients for crust

  • 1 1/2 cups almond flour
  • 3 Tbsp. brown rice malt syrup
  • 3 Tbsp. coconut oil
  • 1⁄4 cup raw cacao powder
  • pinch Himalayan sea salt

Ingredients for filling

1⁄2 cup raw cacao powder
  • 3 Tbsp. coconut oil
  • 1 cup brown rice malt syrup
  • pinch Himalayan sea salt



For the crust, process all ingredients until blended, and press into the bottom and sides of a tart tin.

Freeze the tin while you prepare the filling.

Process all filling ingredients until combined and smooth.

Remove crust from freezer and pour the filling mixture into the crust.

Return to freezer until the mixture is set (at least an hour).

Remove 5 minutes before serving, and return any leftovers to refrigerator.


Adapted from the Coconut Oil: 50 Recipes for Inside + Out eBook