Category Archives: Recipes

Baked Sweet Potato and Parsnip Latke

If you love a latke and are trying to get more veggies into your diet then these baked delicacies are just what you need.


  • 500 g sweet potatoes, peeled and grated
  • 400 g parsnips, peeled and grated
  • 1 onion, grated
  • 3 large eggs, beaten
  • 100 g ground almonds
  • sea salt
  • white pepper

Tahini sauce

  • 4 tbsp tahini
  • 4 tbsp apple juice
  • ½ – 1 tbsp lemon juice
  • 1 tbsp agave nectar
  • sea salt


  • Pre-heat the oven to 350°F, gas mark 4, 180°C (200°C fan-assisted).
  • Line two baking trays with “My Relationship with Food” silicon baking mats or parchment paper – don’t be tempted to skip this part or your latkes will most probably stick to the tray.
  • Combine the grated sweet potatoes, parsnips and onion in a large bowl and mix well so that the vegetables are evenly distributed.
  • Season the beaten eggs generously with sea salt and white pepper then pour into grated vegetables and mix in.
  • Gradually add the ground almonds, folding them in until they’re thoroughly incorporated into the vegetable mix. At this stage, the mixture should be loose and quite wet.
  • Using either your hands or 2 large spoons, divide the mixture between the baking trays, forming firmly packed circular mounds – you want each one to be around 4 inches in diameter and ½ inch high (see tip below).
  • Place the trays into the pre-heated oven and bake for 20 minutes then remove and, using a spatula, carefully turn the patties over (they will be very soft so be careful) and bake for a further 10 minutes or until they’re lightly browned. Remove from the oven– they will still be quite soft as this point – and leave them on the baking trays for 10 minutes to firm up before moving or serving them.
  • For the tahini sauce, place all the ingredients into a bowl and whisk with a fork until smooth and creamy.
  • Serve the latkes with apple sauce and drizzled with the tahini sauce!
  • Enjoy!
  • When making this recipe, I’d LOVE to see how you get on so either send me a photo to or post a picture to Instagram using the #myrelationshipwithfood and tag @myrelationshipwithfood


LISA’S TIP – Once I’ve made my latke mixture, I use my scales to divide it into 12 equal sized latkes – not only does it make sure they’re all the same size but it also ensures they all take the same amount of time to bake and that they bake evenly.

Sweet Potato Latke with Poached Eggs

{makes 10 Latkes}


675g Maris Piper potatoes (approx. 3 large) grated

250g sweet potato, grated

1 white onion, grated

60g fine cornmeal flour sifted

1⁄2 tsp baking powder, (gluten-free)

1 large egg

1 large egg yolk only

sea salt and white pepper

500ml sunflower oil


4 tbsp crème fraiche

225g smoked salmon

4 large eggs

2 tsp vinegar

Small handful chives, chopped sprig of dill


Preparation time – 60 mins, cooking time – 20 mins

Grate the potatoes using the coarse side of the grater or a food processor. Place in a clean tea towel and squeeze out as much liquid as you can, then place the potato in a bowl (you want your moisture from other ingredients, not the potato).

Grate the sweet potato and onion and place in the same bowl as the white potato. In a separate bowl, beat the whole egg, and egg yolk. Season generously with sea salt and white pepper and mix well with potato mixture.

Add the sifted fine cornmeal flour and mix well. Using a 2.5cm round cutter, place a large tablespoon of filling into the cutter, with a chopping board underneath, squeeze the filling until level, lift off the cutter and repeat with the remaining mixture.

Place a large frying pan on the stove, add the oil on a medium/ high heat. Using a spatula carefully slide off the latkes into the hot oil, fry over moderate heat until brown on the underside (approx. 3-4 minutes), then flip over using a fork and spatula (approx. 3-4 minutes) until crisp and golden.

Remove from the pan, drain on paper towel and serve hot. Keep a lined tray ready for the latkes to keep warm in the oven as you make more batches… They’ll also cook through a little more in the oven. Don’t stack! You can’t leave the latkes in the frying pan too long because the natural sugar content of the sweet potato it will blacken easily – which is why it’s important you don’t have your stovetop heat on too high.

Poach the eggs to your liking in simmering water with a little vinegar for 3-4 minutes, then dry on paper towels.

Stack two potato pancakes per person with the egg on top. Add a spoonful of crème fraiche, with a sprig of dill and a smoked salmon flower (roll the smoked salmon and crunch together by the sides), and sprinkle with the chives.



Always use fresh eggs when poaching and add a little vinegar to the water. This holds the egg’s protein together. Another trick is to break the eggs into a cup first, then add to the simmering water.

Follow @myrelationshipwithfood for more great gluten free recipes!





Courgette Latkes with Avocado Tzatziki

latkesMakes 6 Tbsp sized latkes or 10 Tsp sized.

1 Courgette, grated.
3 Spring Onions
1 Handful Flat Leaf Parsley
1 Clove Garlic
1 Egg
1/2 Cup Gram Flour (Chickpea Flour)
1 Tsp Za’atar
1/2 Tsp salt
1/2 Tsp pepper

Cooking oil for frying ( I use rapeseed oil)

Blend the egg, spring onions, garlic and parsley in a blender or placing into a mixing bowl and using a stick blender.

Grate the courgette into a medium sized mixing bowl add the salt, pepper, za’atar, egg mixture and gram flour. Mix well with a wooden spoon.

Heat a large frying pan on a medium heat. Cover the base with 1mm of the cooking oil of your choice.

When the oil is hot (it will look wavy on the surface), use a tablespoon to drop the courgette mixture into little heaps. Gently flatten with the back of the spoon and let them sizzle for 3-4 minutes. They should be golden, at this point flip them over very carefully and let them cook for a further 4-5 minutes. Remove from pan and place on a piece of kitchen roll to absorb excess oil. Serve hot or at room temperature.

Note – They can also be made by preheating the oven to 180 degrees and dropping the mixture onto a baking tray covered in non stick baking paper. Bake until golden brown (roughly 20 minutes)

Avocado Tzatziki (optional)

1/2 Avocado, finely diced
1/2 Cucumber, finely diced
170g Total (or any natural Greek) yogurt
1 Tbsp Fresh Mint, finely chopped
Salt & Pepper to taste

Add all ingredients into a small mixing bowl and combine. Taste, add salt & pepper to taste.


As canapés by spooning a Tsp of Tzatziki  on top of individual latkes and sprinkle with more chopped fresh mint.

As a side dish by piling up the latkes on a large platter and topping with the Tzatziki.

Make them into a main meal by adding a  poached egg on top with a side of smoked salmon!

Follow Jenny on Instagram @gingrkitchen  for quick, easy, simple recipes!  Jenny is passionate about creating healthy food that is delicious, innovative and inspiring, that can be realistically recreated at home!

Sweet Potato Latkes

sweet potato latjkesSweet Potato Latkes

1 Large Sweet potato, grated
1 Spring Onion, finely sliced (optional)
2 Eggs, whisked
1 Tsp Paprika
1/4 Tsp Salt
1 pinch pepper

  1. Preheat oven grill to medium.
  2. Add all the ingredients into a large mixing and mix until well combined.
  3. On a medium heat, heat a large, non stick, oven proof frying pan with 1 Tbsp oil.
  4. Pour in enough mixture to cover the base of the frying pan, about 1cm thick. Leave to cook for 4-5 minutes.
  5. Transfer the pan to the oven and grill until firm on top (4-5 mins).
  6. Use a flat spatula to loosen the base then slide out of the pan onto a plate.
  7. Either use a cookie cutter to cut out round latkes or leave it whole for a giant latke!
  8. Delicious topped with anything from tomato and grated cheese to smoked salmon and avocado!

Follow Jenny on Instagram @gingrkitchen for quick, easy, simple recipes! Jenny is passionate about creating healthy food that is delicious, innovative and inspiring, and can be realistically recreated at home!

Sweet potato, carrot and turmeric soup

sweet potato turmeric soupStudies have shown that curcumin, a compound in turmeric, may reduce inflammation in the body


1 onion, diced
2 tbsp light olive oil
4 large sweet potatoes, cut in chunks
6-8 large carrots, roughly sliced
1 tbsp herbamare
1 tsp turmeric
Few grinds of fresh black pepper
½ tsp cumin (optional)

Heat the oil in a saucepan and sauté the onion for a few minutes until translucent.  Add the sweet potatoes, carrots and spices and enough water to just cover the veg.  Cover and cook for approx. half an hour or until vegetables are soft.  Take off the heat and liquidise with a hand blender until smooth.        Top with a poached egg for a super nutritious lunch!

Note: Herbamare is a seasoning salt infused with herbs and vegetables and adds great flavour to soups.

Grain-Free Chocolate Coconut Banana Pancakes

Makes 6 pancakes
  1. Put all the ingredients except for the coconut oil into a bowl and blend together with a hand stick blender.
  2. Melt the coconut oil on a gentle heat and put into a separate bowl.
  3. Heat your pancake or frying pan over a medium heat and take a square of kitchen roll, dab it into the oil and then wipe your pancake or frying pan with the oil.
  4. Once the oil is hot, take ¾ ladle of the pancake mixture and pour into the pancake pan.
  5. Cook until golden brown on the underside (approx. 1 minute), then flip over and cook until golden brown on the other side (about 30 seconds).
  6. Once you’ve cooked all 6 pancakes, stack them back on top of each other in a set of 3 to warm through in the hot pan and flip over to warm the other side.
  7. Serve warm with a drizzle of agave nectar, sliced bananas, toasted coconut chips and chocolate shavings on top.

LISA’S TIP – After you have poured in the pancake mixture, shake the pan gentle to ensure the mixture is evenly spread. It’s hard to believe that you don’t need flour, milk or refined sugar to create a lovely, light and kid-approved pancake. Although delightful, don’t be expecting your run-of-the-mill carb-filled pancake. These have more of an eggy crepe-like texture, which is equally appealing.  If you’re used to eating clean healthy foods, you will more than likely LOVE these. Low-calorie, high-protein, gluten-free and wheat-free…. what’s not to love? Not only do they make a quick and easy breakfast, but they’re also the perfect pre or post-workout fuel, you can even add your favourite protein powder.

100 GLUTEN-FREE RECIPES AT YOUR FINGERTIPS ❤ The My Relationship with Food cookbook is available on the iBooks Store for just £2.99 (normally £9.99) until the end of February!!

If you’ve not got your hands on a copy yet (or if you’d like a virtual copy as well as a hard copy – perfect for on the go) then why not take advantage of this limited time offer and quickly and easily download the book onto the Apple device of your choice today! Hit the link in my profile 👉🏻 @myrelationshipwithfood Or visit

Happy downloading!

❤ #myrelationshipwithfood

Healthy Honey Cake

healthy honey cakePeople with various different diets can use this recipe. It is especially relevant to people with gluten free (GF) and Anti-Inflammatory diets (AID) and can also be used by people on a Specific Carbohydrate Diet (SCD) by replacing or removing the sugar.⁣

Ingredients ⁣
• 4 organic eggs⁣
• ½ cup of brown sugar (optional!! can be replaced with coconut sugar or easily left out completely) ⁣
• 1 cup of mild & light olive oil⁣
• 1 ½ cup (jar of 1 lb) liquid honey⁣
• 2 cups of ground almond⁣
• 1 cup of glutenfree flour (I used buckwheat flour, ground oat is another good option) ⁣
• 3 tsp baking powder⁣
• ½ tsp baking soda⁣
• 1 cup of cooled coffee⁣
• optional ½ cup of roughly crushed nuts (pecan or walnut taste delicious) ⁣

Beat eggs gently and add sugar (if used), then add oil and honey and mix well. Combine dry ingredients together and add them to mixture alternately with coffee. Stir in roughly shopped nuts. Pour into tin. Bake at 180 Celsius for 15 minutes and then turn oven down to 150 Celsius for 1 hour. When cake is done cool for 15 minutes. Then invert and cool completely before removing from tin. ⁣

Growing up in Switzerland, in a healthy, organic and outdoorsy environment, I was always interested in natural & homemade food. I studied Nutritional Therapy at the renowned College of Naturopathic Medicine and now run a private clinic in NW London. I offer consultations for adults and teens with a special focus on: Gut Health, Irritable Bowel Syndrome (IBS), Inflammatory Bowel Disease (IBD), Auto-immunity, Blood sugar control, Energy & Concentration.
I am a firm believer in healthy living but in a balanced and informed way – none of that calorie counting!
Healthy eating can feel like a daunting task without the right guidance and structure. That’s why I provide coaching for a delicious & nutritious, positive & practical way of mindful eating.
I like to support my clients with a bespoke nutrition plan as well as practical meal preparation. I also run group workshops on healthy eating and home cooking for the family.

Follow NutritionBySylvie on Facebook and Instagram for more healthy recipes and inspiration!

The Best Potato Salad

delic ella potato salaFOR THE SALAD:

1kg of new potatoes
150g of asparagus

2 avocados
5 spring onions
10g of chives
5g of mint
2 tablespoons of olive oil
1 lemon, juiced
Lots of salt and pepper


3g of chives
1 spring onion


Half or quarter any of the larger potatoes, then place them all in a pan of cold water with a pinch of salt. Bring to the boil and simmer for 18-20 minutes until cooked through.

While the potatoes cook, finely chop the spring onions, chives and mint. Remove the woody bits from the end of the asparagus and roughly chop the stalks on the diagonal.

Peel and de-stone the avocados, then add the flesh to a food processor with the lemon juice, olive oil and lots of salt and pepper. Blend until totally smooth then add the chopped chives, mint and spring onions and pulse a few times.

When the potatoes are cooked through, add the chopped asparagus and cook for a further one minute, then remove from the heat and drain. Leave the potatoes and asparagus to cool before stirring through the avocado sauce (you can run them under cold water to speed up the process).

Finely chop the remaining spring onion and chives and sprinkle over the potato salad as decoration before serving.

For more simple recipes and fantastic food for a healthy way of life,  follow Deliciously Ella:

10 minute peanut chicken stir fry

peanut chicken stir fryServes 4 people.  Can adjust flavouring/veg according to your taste – no need to follow exact measurements!


For the veg:

1 onion, chopped
4 carrots, sliced
2 packets baby corn, cut in 2/3 pieces
2 packets mangetout/sugar snap peas, cut in half
splash of soy sauce
drizzle of honey
1 heaped tbsp onion soup mix (optional)
salt & pepper

For the chicken:

1 packet chicken breasts, sliced/cut in strips
4 tbsp soy sauce
2 tbsp honey
1 tbsp Whole Earth smooth peanut butter
garlic powder
salt & pepper

Saute onion in a little bit of oil  until it turns brown and then add the carrots and baby corn and saute for 5-8 minutes.  Add the mangetout/sugar snap peas , stir in the soy sauce, honey, onion soup mix, salt and pepper and cook for a couple more minutes. Take off the flame.

In a bowl mix the chicken strips with the soy sauce, honey, peanut butter, garlic powder and salt and pepper.

In a griddle pan heat 1-2 tbsp oil and cook the chicken strips on a medium to high light.  Griddle on each side until  cooked through (check it’s cooked by cutting a couple of the pieces and making sure the inside of the chicken is white).

Serve the chicken and veg with rice – Uncle Ben’s boil in the bag rice is easiest as it cooks to perfection in ten minutes.