HEALTHY Living

James
FOOD
MADE
SIMPLE
25
GLUTEN FREE
PLANT BASED
RECIPES

1
CONTENTS
3 - INTRODUCTION
4 - MY STORY
7 - STORE CUPBOARD

BREAKFAST
9 - MORNING MANGO CHIA POT
11 - OVERNIGHT CHOCOLATE OATS
13 - HOME-MADE BEANS ON TOAST
15 - EGG-LESS OMELETTE
17 - NUTTY GRANOLA

DINNER
20 - SWEET & SOUR STIR FRY
22 - SPICY KIDNEY BEAN BURGERS
24 - CRISPY CAULIFLOWER DHAL
26 - SWEETCORN FRITTERS
28 - GREEN VEG PESTO PASTA
30 - 3 BEAN CHOCOLATE CHILLI
32 - SWEET POTATO SATAY CURRY
34 - CHINESE TOFU AND AUBERGINE
36 - FENNEL BUTTER BEAN STEW
38 - CHICKPEA & MANGO KORMA

DESSERTS
41 - BURSTING BLUEBERRY MUFFINS
43 - CHOCOLATE SKILLET BROWNIE
45 - EASY BERRY CRUMBLE
47 - CHOCOLATE ORANGE SQUARES
49 - 3 INGREDIENT CHOCOLATE MOUSSE

SNACKS & SIDES

52 - COCONUT RICE
54 - GARLIC BREADSTICKS
56 - COCONUT TZATZIKI
58 - CAULIFLOWER WINGS
60 - PINEAPPLE SALAD

2
INTRODUCTION
Firstly, thank you so much for purchasing my eBook. The support I
have received since starting my blog in 2016 has been so incredible
and I wouldn’t be where I am now without all the support I have
received in that time.

I totally love what I do, creating recipes and helping others is

something that makes me incredibly happy. Your support in
purchasing this eBook really enables me to continue to do what I
love.

So why have I created this book?

Whilst researching published recipe books in local bookshops and

online I felt lots were making food too complex for the sake of it.
I realised there was a real space for me to create recipes that are
easy to make and ones you’ll keep coming back to.

All the recipes in this book are gluten, dairy, egg, refined sugar free
and also plant-based/Vegan. However the recipes are very flexible,
for example you could use gluten and dairy containing ingredients
or add meat/fish. This way it is a lot more versatile for everyone.

I know you’re going to love this eBook as it’s packed full of recipes
that are full of flavour, incredibly easy to make and free-from lots
of allergens.

If you have a friend or family member who would benefit from this
book then please share a link with them so they can download
their own copy.

3
MY STORY
It all started when I fell ill in December 2010 just after completing my sports
science BSc Degree at Bournemouth University (where I was playing golf
for the University and also the Dorset County 1st team). I thought my illness
was just a touch of food poisoning but for some reason I didn’t recover
and the symptoms just seemed to get worse and worse. I tried to push
through this but reached a point where I had to be rushed into hospital for
suspected brain tumour. I had several brain scans but I was so weak at that
point having lost nearly 3 stone in weight as I couldn’t eat, drink or even
stand up!

On my third trip to hospital I was kept in for 11 days. I was tested for
everything they could think of, however all the tests came back “normal”.
At that point I had also become hypersensitive to more and more of
the medication they were giving me. I had a severe allergic reaction and
developed a sensitivity to light, smells and certain foods. The doctors were
unable to give any diagnosis apart from saying that I had some kind of viral
infection, they just sent me home and told me to rest and take it easy for a
while.

I did go home and rest, unfortunately I didn’t recover or feel any better,
in fact I just got worse. I was bed bound, unable to stand up or walk by
myself. I couldn’t watch TV or look at my phone as I was extremely sensitive
to the light which would give me awful headaches but to make matters
worse, I suffered with severe insomnia often going days without any sleep
at all. This made it impossible to see my friends and made me feel really
isolated.

After multiple attempts to get help from the doctors they finally, after
nearly 6 months, diagnosed me with M.E. (Myalgic Encephalomyelitis) also
known as CFS (Chronic Fatigue Syndrome). I was told there was no “cure”
and all I could do was rest and wait. Yet again.

My parents, especially my mum, were amazing throughout this time not

leaving a leaf unturned in order to find out how they could help me
recover. I needed full time care and my mum had to stay with me 24hrs a
day for several months. During that horrible time my mum started reading
everything she could in order to find alternative ways to make me feel
better.

She booked a nutritionist and also arranged for a Bowen specialist to

see me at my house and try to improve my situation. It was interesting
as the nutritionist I was seeing at that time had also suffered from M.E.
many years earlier and therefore could relate to my story, she told me to
immediately cut gluten and dairy from my diet,

4
I’d always had a pretty balanced diet and never feasted on typical
takeaway food but we hadn’t considered looking more carefully at
what I was really eating. That was the first step into a changing my
diet and nutrition along with taking supplements, some of which came
from America specifically designed for M.E. sufferers. My mum also had
to change the way she prepared food but after just a short while this
became less of a challenge and actually became the norm for all of us.

I was very lucky to get closer to a girl called Luise, she had heard through
mutual friends about what I was going through and started coming to
visit me. It was very hard for me and Luise as I wasn’t able to even talk
on some days let alone sit up or be a nice host, however she never failed
to come and see me and that’s when our relationship developed into
something more serious. Luise also really helped my parents in sharing
the hard work and in particular has supported my mum during the long
journey towards my continued recovery.

Around 6 months after taking special supplements, sticking rigidly to a

new nutritional plan and having Bowen treatment, I slowly started to
gain a little energy. I managed to walk outside of my bedroom along the
landing by myself which sounds like a small thing but for me at the time
was a huge achievement. Over the next few months I was able to walk
downstairs, but the effort would really tire me out and I wasn’t able to
attempt this again for a few days or even up to a week.

Over the next few months I set myself challenges and pushed myself a
little bit harder, I would try and walk to the gate at the end of the drive
just 20 yards each way which seemed like a marathon to me. The first
time I stepped outside felt extremely odd to me as I had been confined
to the four walls in my bedroom for over 6 months, everything felt so
unexplainably large and I found it increasingly overwhelming.

A year later I was still very much bed bound but occasionally I could be
driven to a local shop and to walk around for a few minutes before going
home and retiring back to bed. A few months later I also managed to
finally take Luise on our first official date (well actually Luise took me out)
which felt like a real milestone for us both!

After 2 years of being confined to my bed for the majority of the time
and recovering at a very slow pace, and after long discussions with my
parents, Luise and I decided to move into a flat together in Bournemouth.
Luise was still at Bournemouth University and also working part time so
I was home alone more often than not and had to again push myself in
order to feed and care for myself.

During that time I really discovered that I liked researching and preparing
healthy and fresh food, as well as looking into easy and quick gluten and
dairy free dishes, as I didn’t have the energy to cook for hours.

Another year had passed and I started seeing a local nutritionist who
really helped me improve my diet further and to cut out processed sugars
as much as possible. I started reading many alternative cook books which
inspired me a lot and helped build my passion to cook and eat and live as
healthily as possible.

5
After spending 4 years being housebound friends and family said I
needed to share what I learnt, so I decided to open my blog Healthy
Living James in August 2016. I was very scared to do this as I was very
unsure how it would go plus at this point I was still only 50% recovered.
But I stuck at it, taking it at my own pace and turned up daily to share
content.

Now my blog is roughly around 65,000 followers strong with nearly

100,000 page views a month which still blows my mind.
I am at a stage now where I can look back and see what a huge impact
food has had in my recovery. I keep discovering more and more ways
to eat healthily but without making it super complicated and Luise still
supports me with this all the time even though I leave the kitchen in a
complete mess nearly everyday.

6
STORE
CUPBOARD
In this book I have tried to make the recipes and ingredients as easy and
accessible as possible mostly bought from your average supermarket.
Many of the recipes will contain items that I would class as store cupboard
staples meaning you can buy in bulk, are relatively inexpensive and are
always great to have on hand as they can make many different recipes.
The idea behind most of the recipes is that you will only need to buy a few
fresh ingredients either on the day or add into your weekly shop.

Tinned Food: Spices: Other:

Chickpeas Paprika Tamari
Tomatoes Ground Coriander Maple Syrup
Cannelini beans Turmeric Coconut oil
Coconut milk Cayenne pepper Yeast Flakes*
Black Beans Chilli flakes Coconut sugar*
Kidney Beans Fennel seeds Gluten free oats
Sweetcorn Cinnamon Peanut Butter
Tomato Puree
Vegetable stock
Nuts: Flour: Split lentils
Baking powder
Ground almonds Chickpea flour (AKA
Cacao powder
Pine nuts gram or besan)
Olive oil
Hazelnuts Gluten free self-raising
Brown rice
Cashews flour
Buckwheat noodles
Corn flour
Quinoa

* Not available in
all supermarkets

MEASUREMENTS
I have tried to use both grams and cups as measurements in this book. I
would advise following dessert recipes with grams as it’s much more pre-
cise which is important when baking. For a few I only show grams as the
the recipe needs to be precise.

For the people using oz here is a quick guide to help you convert to oz.

100g = 3.5oz

1 cup = 8.3oz

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8
1 MORNING
MANGO
CHIA POT
These Chia Pots are the perfect versatile breakfast
meal prep when you have little time in the morning.

Serves 1
Preparation 2mins
Set for 4 hours (or overnight)

INGREDIENTS METHOD

• 125ml coconut milk 1. In a small round container add milk,

(or other plant-based milks) chia seeds and the maple syrup and stir.

• 3 tbsp chia seeds

2. Place in the fridge overnight (minimum
• 1 tsp maple syrup 4 hours) until the chia seeds soak up all
• ½ mango the milk.

3. Finally in the morning top with sliced

mango or fruit of your choice.

You could use any fruit you have or wanted. Try topping it
with the granola on page 17.

9
10
2 OVERNIGHT
CHOCOLATE
OATS
The perfect healthy chocolatey breakfast for “on
the go”. With just 2 minutes of prep you get 2 days
worth of breakfast that you can top with whatever
you like.

Serves 2
Preparation 2 mins

INGREDIENTS METHOD

• 150g oats (1 ½ cups) 1. To a blender cup add the milk, cacao

• 500ml plant milk (almond
milk or other nut milk)
• 3 tbsp cacao powder
• 1 ½ tbsp maple syrup
• Small pinch of salt
powder, maple syrup, salt and blend until
combined (30 seconds).
2. Meanwhile add 70g (¾ cup) of oats
to each container.
3. Simply pour over half the chocolate
mixture into each container and mix into
the oats.

4. Pace a lid on and leave in the fridge

overnight.

5. Top with whatever you like, I have used

flaked almonds, desiccated coconut and
cacao nibs.

Tip: It’s great cold for the summer but you can also heat it
in the microwave in the winter if you prefer it warm.
11
12
3 HOMEMADE
BEANS ON
TOAST
Ever fancied making your own beans on toast?
You have to try this simple hearty breakfast that
you’ll keep making!

Serves 2
Preparation 10 mins

INGREDIENTS
• 400g can cannellini beans
• 400g can chopped
tomatoes
• 1 tbsp tamari
• 1 tsp maple syrup
• ½ tsp paprika
• 2 handfuls spinach
• Salt and pepper
• Toasted gluten free bread
METHOD
1. To a heated pan add the tinned
tomatoes, beans, tamari, maple syrup,
paprika, pinch of salt, pepper and stir
together.
2. Cook on a medium heat for 7-8 minutes
until it starts to thicken.
3. Remove from the heat and add the
spinach and stir through until wilted.
4. Serve on a slice of gluten free toast.

Notes: you can batch cook this and freeze it down and
reheat for a quick healthy breakfast when short on time.

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4 EGG-LESS
OMELETTE
Simple alternative for those who can’t eat eggs.
This chickpea flour omelette is the perfect weekend
breakfast and can be packed with veggies.

Serves 1-2
Preparation 2 mins
Cook time 10 mins

INGREDIENTS METHOD
FOR OMELETTE 1. Add all the omelette ingredients into a
large mixing bowl in the order of omelette
• 90g chickpea flour - AKA
ingredients listed.
gram or besan flour (¾ cup)
• 2 tbsp nutritional yeast 2. Prep your vegetable ingredients to go
inside and fry in a separate pan.
• 1 tsp baking powder
• ¼ tsp paprika 3. Heat a large non stick pan with 1 tbsp
• 1 tbsp olive oil olive oil and wait until hot before pouring
• Pinch of salt in the omelette mixture. Making sure to
tip the pan until there is an even layer
• 130ml water
across the whole pan.
FOR INSIDE
4. Grate the vegan cheese onto the
• Mushrooms omelette placing the lid on the pan
(optional) and cook for about 3-5 minutes.
• Tomatoes
• Asparagus 5. Take off the heat, adding the other
• Vegan cheese vegetables on top and carefully fold over
one side and remove from the pan (or
leave it open if you wish).

TIP: add anything you want into the middle of the omelette.
15
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5 NUTTY
GRANOLA
The easiest granola you’ll make! Packed full of
protein in the oats and nuts. It’s great with just milk
or for topping other recipes such as the chia pot
on page 9 or even just on yoghurt.

Serves 6
Preparation 5 mins
Cook time 20 mins

INGREDIENTS
• 190g gluten free oats - large
rolled oats work best (2 cups)
• 55g coconut flakes (1 cup)
• 150g hazelnuts (1 cup)
• 100g ground almonds (1 cup)
• 60ml maple syrup (¼ cup)
• ¼ cup coconut oil, melted
METHOD
1. Simply add all the ingredients in the
order listed into a large mixing bowl and
mix until well combined.
2. Pour the granola onto a large baking
tray and spread evenly.
3. Place in the oven at 200C for 10
minutes, remove from the oven and mix
around and place back in the oven for
a further 10 minutes, until golden and
crunchy.

Tip: This will last in a sealed container for roughly a month

17
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6 SWEET & SOUR
STIR FRY
A healthier version of a popular take away dish.
Packed full of flavour this stir-fry will become one
of your favourite go to dinners when short on time.

Serves 3-4
Preparation 5 mins
Cook time 15 mins

INGREDIENTS METHOD

• 1 red onion, roughly sliced 1. Prepare the pineapple by slicing in half,

• 1 garlic clove, roughly
chopped
• ½ large pineapple, sliced
into cubes
• 400g can chickpeas, drained
and rinsed
• 1 red pepper, cubed
• 1 green pepper, cubed
• 1 red chilli, deseeded and
finely sliced (or ½ tsp chilli
flakes)
• Handful fresh basil, chopped
removing the skin and cut around the
core into small cubes.
2. Heat a wok on a medium heat with oil
and add in the garlic, onion and pineapple
to cook down for a couple minutes.
3. Meanwhile slice up the rest of the veg.
4. Now add the peppers, chickpeas, chilli,
fresh basil, tamari, maple syrup, water
and cook for 10 minutes, making sure to
stir.
Serve with brown rice or quinoa.

• 3 tbsp tamari
• 1 tbsp maple syrup
• ½ cup water Tip: For an extra protein hit you could always
add tofu, chicken or prawns.

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7 SPICY KIDNEY
BEAN BURGERS
The easiest and tastiest veggie bean burger you’ll
try!

Makes 4
Preparation 5 mins
Cook time 15 mins

INGREDIENTS METHOD

• 1 red onion, roughly sliced
• 1 garlic clove, roughly
chopped
• 400g can kidney beans,
drained and rinsed
• 1 tsp smoked paprika
• 1 tsp corriander
• Pinch chilli flakes
• 55g gluten free oats (½ cup)
• 2 tbsp tomato puree
• 1 tbsp maple syrup
1. Heat a pan with oil and add in the red
onion, garlic, kidney beans, spices and fry
together for roughly 5 minutes.
2. Transfer to a food processor and add
in the gluten free oats, tomato puree and
maple syrup and blend until a smooth
paste forms. You may need to scrape
down the sides with a spatula.
3. Shape the mix into 4 burgers in your
hands and place back into the same pan
you used for frying with a touch of olive
oil.

4. Fry on either side on a medium heat for

3 minutes and serve in a gluten free bun.

Try adding the Tzatziki onto the bun on page 56 or vegan

mayonnaise.

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8 CRISPY
CAULIFLOWER
DHAL
Hearty dinner packed full of flavour this crispy
cauliflower dhal will blow you away.

Serves 4
Preparation 5 mins
Cook time 25 mins

INGREDIENTS
• 1 red onion, finely chopped
• 2 garlic clove, crushed
• 2 heaped tsp turmeric
• ½ tsp paprika
• ½ tsp cayenne pepper
• ½ tsp corriander
• 1 red chilli, deseeded and
finely chopped
• Juice of 1 lime
• 400g can coconut milk
• 1 litre veg stock
• 250g red split lentils (1 ½
cups)
• 2 handfuls kale (or spinach)
• 1 large cauliflower
• coconut yoghurt for serving
(optional)
METHOD
1. Heat a pot on a medium heat with oil
and add in the onion, garlic, spices, chilli
and lime juice and mix. Sweat down for a
couple minutes.
2. Now add the coconut milk, stock,
lentils and stir. Cook these on a high heat
for around 15-20 minutes until it starts to
thicken.
3. Meanwhile heat a pan with oil and slice
up the cauliflower into small florets and
fry until golden on each side whilst the
dhal is cooking.
4. Simply take the dhal off the heat, stir
through the crispy cauliflower and kale
until it wilts.
Tip Serve with a dollop of coconut yoghurt
and a dash of lime juice.
24
25
9 SWEETCORN
FRITTERS
Crispy vegan fritters, the perfect summery lunch or
dinner served up with a colourful side salad and
topped with Tzatziki.

Makes 6
Preparation 10 mins
Cook time 10 mins METHOD
1. Firstly grate your courgette into a large
mixing bowl.
INGREDIENTS
2. Now add the sliced red onion, crushed
• 1 courgette, grated garlic clove, spices, sweetcorn and mix
• 1 red onion, roughly together.
chopped
3. Now add the flour, water, lime juice
• 1 garlic clove, crushed and mix again.
• 1 tsp ground corriander
• 1 tsp paprika 4. Add 4 tbsp olive oil to a pan on a
medium to high heat.
• 200g tinned sweetcorn,
drained 5. With your hands form the mix into
• 100g chickpea flour (aka rough round shapes (the mix will feel
gram flour) quite soggy but this will bind together
when frying) and place straight into the
• 2 tbsp water
pan. Repeat 6 times.
• Juice of ½ lime
• Salt and pepper 6. Fry the fritters on either side until
golden, roughly 3-5 minutes each side.
• Olive oil
• Mixed salad 7. Remove the fritters from the pan onto
a piece of kitchen paper to help drain the
oil.

Tip: Serve the fritters on top of a salad and a few spoonfuls of the tzatziki on
page 56.
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10 GREEN VEG
PESTO PASTA
Packed full of healthy greens this pesto pasta is so
easy to make and perfect for dinner. Make sure
you make extras for lunch the next day.

Serves 4
Preparation 5 mins
Cook time 15 mins

INGREDIENTS METHOD
• 400g gluten free penne 1. Bring your pasta to a boil.
pasta (or other pasta)
2. Heat olive oil in a pan adding in the
• 1 head of broccoli
onion, broccoli and courgette to cook
• 1 onion, roughly sliced for a couple minutes.
• 1 courgette, roughly sliced
3. Next add the kale or spinach to wilt
• 2 handfuls kale or spinach
down.
FOR PESTO

• 100g pine nuts (¾ cup) 4. Meanwhile add all the pesto ingredients
into a food processor and blend until
• 1 tbsp nutritional yeast
smooth.
• 1 small garlic clove, crushed
• Juice and zest of ½ lemon 5. Add the drained pasta directly to the
veg pan along with the pesto and stir
• 30g basil (large handful)
until combined.
• 100ml olive oil (just over ½
cup)
• Large pinch of salt
• Pinch pepper Tip: You could always add tofu, chicken, prawns
or salmon.

28
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11 3 BEAN
CHOCOLATE
CHILLI
Filling vegan chilli for the chocolate lovers! Super
easy to prepare and will feed up to 4 people for
roughly £5. Also a great recipe for meal prep.

Serves 4
Preparation 5 mins
Cooking time 20 mins

INGREDIENTS
• 1 red onion, diced
• 2 garlic cloves, crushed
• ½ red chilli, deseeded and
chopped
• 1 tsp paprika
• 1 tsp corriander
• ½ tsp cayenne pepper
• 2 carrots, grated
• 400g can cannellini beans
• 400g can black beans
• 400g can kidney beans
• 680g jar passata
• 200ml veg stock
• 2 tbsp cacao powder
• 200g can sweetcorn,
drained
METHOD
1. To a pot add coconut/olive oil with
the red onion, garlic, chilli, spices, grated
carrot and cook down for a couple
minutes.
2. Now drain and rinse the beans adding
to the pot along with the passata, veg
stock, cacao powder, sweetcorn and
then stir.
3. Bring to a boil and reduce to a low/
medium heat for 20 minutes until it
thickens making sure to stir every 5-10
mins.
Tip: Add coconut yoghurt as a toppping with
fresh herbs and serve with rice.

30
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12 SWEET POTATO
SATAY CURRY
A delicious flavour packed curry for the peanut
butter lovers! Easy to prepare and will quickly
become one of those recipes you keep coming
back to.

Serves 4
Preparation 5 mins
Cook time 20 mins

INGREDIENTS
• 1 red onion, diced
• 2 garlic cloves, crushed
• 1 tsp paprika
• 1 tsp corriander
• ½ tsp cayenne pepper
• Pinch chilli flakes
• 1 tbsp tomato puree
• 4 tbsp peanut butter
• 400g can chopped
tomatoes
• 400ml can coconut milk
• 400g can chickpeas
• 500g sweet potato, peeled
and chopped into small cubes
• 200ml veg stock
• 2 handfuls spinach or kale
METHOD
1. To a pot add coconut/olive oil with the
red onion, garlic, spices and cook down
for a couple minutes.
2. Now add the peanut butter and tomato
puree and stir.
3. Add the tinned tomatoes, coconut milk,
chickpeas, sweet potato, veg stock and
season with a pinch of salt and pepper.
4. Bring to a boil and reduce to a low/
medium heat for 15 minutes until it
thickens and the sweet potato softens.
Peanut allergy? Try using almond butter instead.
Tip: Serve with coconut rice on page 52.
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13 CHINESE TOFU
& AUBERGINE
Chinese inspired flavours create an incredibly tasty
dinner with little effort and ready in just 20 minutes.
Serves 4
Preparation 5 mins
Cook time 15 mins
INGREDIENTS
• 1 red onion, roughly sliced
• 2 garlic cloves, finely sliced
• Thumb sized piece of ginger,
sliced
• 400g firm tofu, pressed and
chopped into cubes
• 1 large aubergine, sliced into
cubes
• 1 head of broccoli, chopped
into small florets
• Handful of cashew nuts
• 1 bok choi
• Noodles/rice
FOR SAUCE
• 60ml tamari (¼ cup)
• 3 tbsp maple syrup
• 120ml water (½ cup)
• 1 tbsp corn flour
METHOD
1. Firstly drain and press the tofu (approx
5 mins).
2. Slice the tofu and aubergine into
similar size chunks and add to a large
pan to fry for around 10 minutes.
3. Meanwhile make the sauce by adding
all the ingredients into a small mixing
bowl and then mix in the corn flour.
4. Slice the onion, garlic and ginger and
place into a wok with the sauce to cook
down for a couple minutes.
5. Now to the wok add in the tofu,
aubergine, broccoli, cashews, and bok
choi and cook together for 5 minutes
making sure to stir to mix around the
sauce.
Tip: You could swap the tofu for chicken or
prawns.
Serve with noodles or rice.
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14 FENNEL BUTTER
BEAN STEW
Comforting stew packed full of flavour from the
fennel and spices.

Serves 4
Preparation 5 mins
Cook time 20 mins

INGREDIENTS
• 1 large red onion, finely
chopped
• 2 large garlic cloves, crushed
• 3 carrots, finely chopped
• 1 large fennel root, finely
sliced
• 3 celery stalks, finely
chopped
• 1 tsp ground corriander
METHOD
1. Heat a pot on a medium heat and add
olive oil, chopped onion, crushed garlic
and a pinch of salt and pepper to cook
down for a couple minutes.
2. Meanwhile roughly chop the carrots,
celery, fennel root and add to the pot.
3. Add the coriander, fennel seeds and
cayenne pepper and stir and cook
together for 5 minutes.

• 1 tsp fennel seeds

4. Now add the passata, stock, butter
• ½ tsp cayenne pepper beans and stir. Bring to a boil and cook
• 680g jar passata on a medium heat for 10 minutes until it
• 2 cans butter beans, drained thickens.

and rinsed
5. Finally turn off the heat and add the
• 250ml veg stock spinach or kale, stirring until it wilts and
• 2 handfuls kale or spinach it’s ready to serve.
• Rice

Tip: Serve with brown rice or quinoa

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15 CHICKPEA &
MANGO KORMA
You maybe thinking mango in a curry?! Trust me
this recipe is soooo tasty with the perfect blend
of spice and sweetness. It’s probably my favourite
recipe in this book and I think it will become one of
your new favourite dinners!
Serves 4
Preparation 5 mins
Cook time 20 mins

INGREDIENTS
• Olive oil
• 1 large red onion, finely
diced
• 3 garlic cloves, crushed
• 1 tsp paprika
• 1 tsp ground corriander
• 1 tsp turmeric
• ½ tsp cayenne pepper
• Pinch chilli flakes
METHOD
1. To a pot on a medium heat add olive
oil along with red onion, crushed garlic
and a pinch of salt and pepper and cook
for a few minutes.
2. Add in all the spices, mango,
chickpeas and fry together for a few
minutes.
3. Add the coconut milk, veg stock,
ground almonds and stir.

• 2 400g tins of chickpeas,

drained and rinsed
• 1 ripe mango, peeled and
chopped into cubes
• 400ml can coconut milk
• 200ml veg stock
• 80g ground almonds (¾ cup)
• Juice of 1 lime
• 2 handfuls spinach
• 1 handful fresh corriander
• Rice/quinoa
4. Cook on a medium heat for around 15
minutes until it thickens.
5. Finally stir through the lime juice,
spinach and fresh coriander and it’s ready
to serve.
Tip: you could easily swap the chickpeas
for chicken or prawns.
Serve with quinoa or rice.
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16 BURSTING
BLUEBERRY
MUFFINS
Light and fluffy muffins that are bursting with
blueberries. Serve these up to anyone and they
will fall in love!

6 Muffins
Preparation 5 mins
Cooking time 15 mins
INGREDIENTS
• 2 ripe bananas, mashed
• 100g gluten free self raising
flour
• 2 tbsp maple syrup
• 1 tbsp coconut oil, melted
• 1 tsp baking powder
• 75ml plant-based milk (I use
unsweetened almond)
• 125g fresh blueberries (large
handful)
METHOD
1. Firstly pre-heat your oven to 200C and
then place the peeled bananas into a large
mixing bowl and mash with a fork.
2. Now add all the other ingredients in
the order listed (leave out the blueberries
for now) and mix until smooth.
3. Add in the fresh blueberries and fold into
the mix.
4. Place large cup cake liners into a cup
cake baking tin and simply pour the mix
to just below the top.
5. Place in the oven at 200C for 15 minutes.

6. Remove from the baking tray (the bottoms

will feel a little soggy) and allow to cool at
room temperature for a couple hours for
best results.

Tip: Make sure you allow to cool before

taking the cupcake liners off.
Glaze with mapple syrup to make them
shiny. 41
42
17 CHOCOLATE
SKILLET BROWNIE
The most incredible gluten free, vegan and refined
sugar free brownie you’ll try! Perfect sharing
dessert served up in a skillet that will really impress
your guests.

4-6 portions
Preparation 5 mins
Cooking time 15 mins

INGREDIENTS
• 200g gluten free self raising
flour (1 ¼ cups)
• 125g coconut sugar (1 cup)
• 60g cacao powder (½ cup)
• 1 heaped tsp baking powder
• 250ml unsweetened almond
milk
• 75g coconut oil, melted
• 50g chocolate, broken into
chunks
METHOD
1. Pre-heat oven to 180C.
2. Simply add all the ingredients listed
in to a mixing bowl (apart from the
chocolate chunks) and mix with a spatula
until smooth.
3. Add the mix to a skillet pan (or baking
tray) and top with chocolate chunks. Pressing
some of them into the mix.
4. Place in the oven at 180C for 15 mins.

5. Take out the oven and it may still feel

gooey but it will continue to firm up whilst
cooling.

6. Allow to cool for 20-30 minutes.

Tip: Try adding hazelnuts, coconut chips

and cacao nibs on top.
I served with vegan ice cream or just search
my blog for “Vanilla Cashew Cream”
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44
18 EASY BERRY
CRUMBLE
Probably the easiest crumble you’ll ever make
without compromising on flavour.

Serves 4-6
Preparation 5 mins
Cook time 35 mins

INGREDIENTS
• 300g blackberries (2 heaped
cups)
• 200g blueberries (2 cups)
• 5 tbsp maple syrup
• 200g large rolled gluten free
oats
• 2 tsp cinnamon
• 2 tbsp coconut oil, melted
METHOD
1. Pre-heat your oven to 180C.
2. Add the berries along with 2 tbsp
of maple syrup and 1 tsp cinnamon to
a pot over a medium heat and cook
down for 10 minutes.
3. Meanwhile prepare the oat crumble
topping by adding the oats, 3 tbsp
maple syrup, 1 tsp cinnamon and melted
coconut oil and mix.

4. Once the berries have cooked down

(there will be a lot of juice, this is fine) add
to a cooking dish and evenly top with the
oat crumble.

5. Place in a pre-heated oven for 25

minutes at 180C.

Tip: Fancy some cream with it? Just search

my blog for “Vanilla Cashew Cream” and try
it out.

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19 CHOCOLATE
ORANGE
SQUARES
Chocolate and orange are the best combo! You
definitely need to try these delicious squares,
perfect for dessert or as a snack.
Makes 12 Squares
Preparation 10 mins
35 mins cooling time
INGREDIENTS
• 200g gluten free oats
• ½ zest of orange
• ½ juice of orange
• 4 tbsp maple syrup
FOR SAUCE
• 150g coconut oil, melted
• ½ zest of orange
• ½ juice of orange
• 2 tbsp maple syrup
• 40g cacao powder (⅓ cup)
• 1 tbsp almond milk (or other
nut milk)
METHOD
1. To a bowl add the gluten free oats, orange
zest, juice and maple syrup and mix.
2. Line a small baking tray (9” by 9”) with
baking paper and add the oat mixture.
Place in the freezer or fridge to cool for
15 minutes (this helps the oat base to be
more sticky).
3. Meanwhile make the chocolate sauce by
adding all the chocolate sauce ingredients
to a blender cup and blend until smooth.
4. Remove the oats from the freezer and
with your hand compress the base down
as hard as you can. I like to finish it off
by using a spoon to push the mixture as
firm as it can get (or use your fist) This
will help to stop it falling apart.
5. Evenly pour over the chocolate sauce and
place in the freezer for 15-20 minutes until
the chocolate has gone solid on top.
6. Slice into squares and top with any spare
orange zest.
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48
20 3 INGREDIENT
CHOCOLATE
MOUSSE
Delicious super simple chocolatey dessert ready in
minutes.

Serves 2-4
Preparation 5 mins

INGREDIENTS METHOD

• 2 ripe avocados 1. Add the avocado, cacao powder,

• 4 tbsp cacao powder
• 4 tbsp maple syrup
• Pinch salt
maple syrup and a small pinch of salt to
food processor and blend until smooth.
You may need to stop and scrape down
the sides for a consistent mix.

2. Simply serve straight away or

refrigerate before serving.

Tip: Try adding extras such as hazelnuts,

coconut chips, cacao nibs on top.

49
50
51
21 COCONUT
RICE
Simple and healthier version of takeaway coconut
rice. Perfect for serving with the curries, sweet and
sour stir fry or Chinese tofu in this book.

Serves 4
Preparation 2 mins
Cook time 25 mins

INGREDIENTS
• 250g brown basmati
(heaped cup)
• 400ml can coconut milk
• 3 tsp coconut sugar
METHOD
1. Add the brown rice into boiling water
and boil over a medium heat for 10
minutes.
2. Drain the rice after 10 minutes and add
back to the pot.

3. Add the coconut milk, coconut sugar

and simmer with the lid off for a further
15 minutes or until thickened.

52
53
22 GARLIC
BREADSTICKS
Crispy 4 ingredient gluten free breadsticks perfect
for sharing and serving as a starter.
Makes 4
Preparation 5 mins
Cooking time 20-25 mins
INGREDIENTS
• 180g gluten free self-raising
flour
• 140g runny coconut yoghurt
• 2 tsp olive oil
• Pinch salt
• 1 large garlic clove
• 2 tbsp olive oil
• Sprinkle of sesame seeds
METHOD
1. Add the flour, coconut yoghurt and olive
oil to a mixing bowl and mix into a large
dough ball.
2. Sprinkle over a little more flour onto
the dough ball and cut into quarters.
3. Sprinkle a little flour over your hand and
the work surface and roll out the dough
with your hands into long sausage shape
and place onto a baking tray lined with
baking paper.
4. Crush a garlic clove into a small bowl
and add a couple tablespoons of olive oil
and mix.
5. Brush the breadsticks with a little of the
oil each side and sprinkle over sesame seeds
(save the rest of the oil for dipping in later).
6. Place in the oven for 20 minutes or until
golden and crispy.
54
55
23 COCONUT
TZATZIKI
Refreshing vegan tzatziki made in minutes that can
be used in so many different ways.

Serves 2-4
Preparation 3 mins

INGREDIENTS METHOD
• 8 heaped tbsp runny 1. Simply add all of the ingredients into a
coconut yoghurt mixing bowl and mix.

• 2 inch piece of cucumber,

finely grated including the
juice directly into the coconut
yoghurt
• Large stalk of fresh mint,
finely chopped
• Small handful of chopped
fresh dill (optional)
• Juice of small lime
• Pinch of salt and pepper

Tip: Try using witht the burgers, wings, fritters,

and salad in this book.

Best served cold.

56
57
24 CAULIFLOWER
WINGS
A quick and tasty side perfect for BBQ’s or foodie
gatherings. Even the big meat eaters will enjoy
these!

Serves 4-6
Preparation 5 mins
Cook time 10 mins

INGREDIENTS METHOD
• 1 cauliflower, chopped into 1. Firstly chop the cauliflower into small
florets florets.

• 90g chickpea flour (1 cup)

• ½ tsp cayenne pepper
(double if you like it even
hotter)
• 2 tsp paprika
• 2 tsp ground coriander
• Pinch salt & pepper
• 150ml plant-based milk (I
used almond)
• Olive oil
2. Prepare 2 bowls, first with just the
milk and the second with the chickpea
flour, spices, salt and paper and mix
until combined.
3. Heat a pan with a generous amount
of olive oil on a medium heat.
4. Dip each cauliflower floret into the milk
and then dip into the flour mixture bowl
making sure they’re completely covered
and place directly into the pan.

5. Repeat until all the wings are into the

pan, making sure to turn them so they go
golden and crispy on each side.

Tip: Dip them into the Tzatziki on page 56.

58
59
25 PINEAPPLE
SALAD
Fresh and colourful summery salad perfect for
serving up at BBQ’s or group gatherings.

Makes 2-4
Preparation 5 mins
Cooking time 10 mins

INGREDIENTS
• ½ large pineapple
• Large Romaine lettuce (or
any of your choosing)
• 1 red pepper, sliced
• 2 tomatoes, sliced
• Handful cashews
• Handful pomegranate seeds
• Fresh parsley (optional)
METHOD
1. Remove the skin from the pineapple and
slice 4 circles and slice the pepper into
chunks.
2. Heat a griddle pan with olive oil and
add the pineapple and pepper to char.
Turn after 3 or 4 minutes.
3. Meanwhile on a serving board/bowl add
the roughly chopped lettuce.

4. Simply top the lettuce with the grilled

pineapple and pepper and top with
cashews, tomatoes, pomegranate and
fresh parsley and it’s ready to serve.

Tip: Try grilling the pineapple on the BBQ!

Try this with the cauliflower wings, bread

sticks or drizzled tzatziki over the top!

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If you would like to follow more of my journey then head over to:

Website: https://healthylivingjames.co.uk/

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Facebook: @healthylivingjames

Twitter: @healthylivingJW

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hello@healthylivingjames.co.uk

Please remember to share with a friend

to get their own downloaded copy.

I want to give special thanks to my wife Luise who has helped with
ideas and taste testing.

My Father who helped me with the recipe photography. And my

Mother who helped with design ideas.

Book Design: Robert Herron

Lifestyle shots: Laura Bailey

Copyright © 2019 by Healthy Living James

All rights reserved. This book or any portion thereof may not be reproduced or used in any
manner whatsoever without the express written permission of the publisher.

Produced in the United Kingdom.

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THANK
YOU!

63
Copyright © 2019 by Healthy Living James