Nutty Granola

Nutty Granola

This yummy nutty granola is such a delicious way to start your day.  It’s low in sugar & FODMAP friendly….meaning it’s kind to your tummy!

Ingredients: (makes 2 large jars and keeps for 3-4 weeks)

750g whole rolled oats

135g coconut oil

50g rice syrup (or maple syrup/honey – I use rice syrup as it is low in fructose – a sugar that is often badly digested by the small intestine – you can buy it from WholeFoods)

2 tsps vanilla paste

1 cup of mixed seeds (I use chia, sunflower & pumpkin seeds)

1/2 cup of mixed hazlenuts

1/2 cup of shredded coconut

1 cup of flaked almonds

2 tsps cinnamon

1 tsp salt


Preheat the oven to 160 degrees c.

In a large bowl mix together the oats, cinnamon and salt.

Melt the coconut oil, the rice syrup and the vanilla together.

Pour the melted mixture onto the oats and pour into two large baking trays lined with baking paper.

Place in the oven – after 12 minutes give the mixture a stir so that it cooks evenly.  Cook for another 12 minutes.  In the last 6 minutes add the flaked almonds so they get nice and toasted.  Once out the oven stir through with the remaining nuts, seeds and coconut flakes.  Leave to cool before you place in an air tight container.

Clemmie’s Healthy Fish & Chips

Clemmie’s Healthy Fish & Chips

Ingredients (serves 2)

2 cod fillets
2 potatoes
2 handfuls of kale (or other veg)
1 egg
2 tbsp ground almonds
2 tbsp buckwheat
Zest of 1 lemon
1 garlic clove, roughly chopped
Olive oil
Coconut oil
Salt and pepper


  1. Preheat oven to 170 degrees C. Wash potatoes and slice into wedges leaving skins on. Spread out on a baking tray, drizzle with olive oil and season with rosemary, salt and pepper. Bake in the oven for 30/40 mins turning once or twice so they cook evenly.
    2. Crack egg into a shallow bowl and whisk. Place the ground almonds in another bowl. Place the buckwheat, lemon zest, garlic, salt and pepper into a mini food processor and whizz until it forms a flour, then tip into another shallow bowl.
    3. Take each fillet and dunk it in the beaten egg, then roll it in the ground almonds then finally the buckwheat mix.
    4. Place some coconut oil in a frying pan and bring up to a medium heat. Fry off the two cod fillets, approximately 2/3 mins on each side or until browned on the outside and cooked in the middle.
    5. Whilst cooking steam the kale or vegetables until softened.
    6. Serve the cod, potato wedges and vegetables with a slice on lemon.

Clemmie Macpherson is a food & yoga lover and is currently training to be a nutritional therapist.

Carrot, Coconut and ginger soup

Carrot, Coconut and ginger soup

This is a serious winter warmer.  Lightly spiced and delicious it is also FODMAP friendly (for those of you who are on this tricky diet like myself.)

Ingredients (seves 5):

7 x carrots, 6 x parsnips

2 x tbs garlic oil

2 x springs of rosemary

1 x 400ml can coconut milk

Spices: 1/2 tsp each of: turmeric, coriander, cumin, asafoetida, 6 x cardamom pods (bashed), 3 x cloves, 1 x bay leaf, 1 x star anise, 1 x knob of ginger (grated)

1 litre water

1 tbs rice syrup or honey

2 x lemongrass stalks (bashed)

Juice of 1 orange and x slices of orange peel


  • Preheat the oven to 180 degrees celsius.
  • Roughly chop the carrots and parsnips and roast in the oven along with a good glug of olive oil, 1 tbsp of rice syrup or honey, the rosemary and salt and pepper for 40 minutes.
  • Heat up 1 tbs of garlic oil and add the grated ginger, all the spices, the bashed lemongrass, orange peel.  Fry on a medium heat for 5 minutes until nice and fragrant.
  • Add the roasted parsnips and carrots and fry for another 5 minutes.
  • Add 1litre of water and simmer for 20 minutes.
  • Add the coconut milk and juice of the orange.
  • Remove the cardamom pods, the bay leaf, the lemongrass stalks.
  • Using a stick blender, whizz until smooth.
  • Add seasoning to taste, add more water if you like your soup less thick.


5 Ways to Find a Little more Balance

5 Ways to Find a Little more Balance

Finding balance for me has been the pinnacle of my career change and the most important thing in becoming a yoga teacher. Until just over a year ago, I was living a pretty unhealthy lifestyle. Working all hours as an Assistant Director in TV meant that I never had time to exercise. I didn’t have time to see friends and family, I was so exhausted that I didn’t put much thought into what I ate and wellness just wasn’t a priority. After 8 years in the industry my body began to give up and I suddenly realised that things needed to change. After a bad bout of insomnia I quit my job and decided that what I needed most was to get fit and healthy again. I needed to spend time with the people I loved, I needed to do the things I loved…and I needed to find balance.

In the hectic, high-pressured working-world of today, my story is far from unusual; it seems more and more of us chose to tip the scales in favour of chasing career goals, trying to do it all, often neglecting our own health and happiness in the process. It’s easy to burn out entirely if we don’t maintain some kind of equilibrium.

I always knew yoga would make me feel healthy and exercised but I wasn’t prepared for the immense shift it would bring, towards true balance in my life. Literally; gas bills and shopping lists are the last thing on my mind when I’m negotiating a tricky pose. It’s that much needed ‘Me Time’, I can close off the incessant buzz of London and instead just listen to my body and mind, hear what it takes to nourish those things rather than strain them to breaking point.

My five tips for maintaining balance:

1. Discover that Imbalance. Write down what your perfect day would look like. Then write down what it looks like now. Work out what is missing – are you working too hard? Seeing friends and family too little? Whatever it is, recognizing what you are lacking in your life is the first step.

2. The Value of ‘You-time’. Make sure you have a little bit of time each week where you do something that makes you happy. Giving yourself time for a little bit of self love and self care is super important. So often we are trying to give our time to others we forget to give time to ourselves.

3. Just say no! We often feel obliged to say yes to everything and find that we end up doing exactly the opposite of what we actually want to be doing. Have the courage to say no and make the choice to do what YOU want to do – even if that’s sitting at home watching TV rather than go out with friends. Saying no will actually help your relationships – it allows for honesty, creates boundaries and allows you to be the person you want to be, rather that the person you think you should be.

4. Boundaries, people! Try and give yourself times to switch off and then stick to them. With modern technology we have become available to everyone at all times of the day and this can be exhausting. Perhaps telling yourself that after 6pm you won’t check work emails anymore, or switching your phone off at 9pm, or saying that Monday night is cinema night….whatever it is, make it part of your weekly routine.

5. Take a break. Make sure you have something planned to look forward to. A weekend away, a holiday, an afternoon walk…. Whatever it is, knowing that you have something coming up that will take you away from your daily routine and the stresses of life makes everything a little easier.

Yoga has been such an important part of my journey in finding balance. Yoga has helped me realise that in order to be successful, you must find balance – a balance between wanting to be the best you can be whilst also enjoying life. So many moments pass you by if you are constantly trying to achieve the next big thing. Find your balance and you will be on your way to feeling healthier and happier in no time.

Turmeric latte

Turmeric latte

Such a great winter warmer – deliciously filling, sumptuously healthy and a bit of an explosion of flavour.


1/2 cup almond milk

1/2 cup coconut milk

1 teaspoon grated turmeric

1 teaspoon grated ginger

1 teaspoon of rice syrup or sweetener of choice

1/2 teaspoon cinnamon

1 teaspoon coconut oil

A pinch of pepper


Heat the milk to a simmer.  Place all other ingredients in a blender with the heated milk and whizz up until nice and frothy.  Serve with a sprinkling of cinnamon.