Buckwheat Burritos
(adapted from Hemsley & Hemsley)
Now who doesn’t love getting stuck into some messy burritos with your favourite pals and a few frozen margaritas?! These burritos are top of my list when it comes to dinner party favourites, as everyone can get involved and create their own perfect wrap, they are gluten free, and simple to prepare.
(serves 4)

Tortillas
2 cups buckwheat flour
3 cups of water
1-2 eggs
Pinch of sea salt
For frying: ghee (my personal favourite with this recipe) or coconut oil
Guacamole
2 large ripe avocados
1 tablespoon of extra virgin olive oil
Juice of one lime
Spring onion, finely chopped
½ small red chilli, finely chopped (optional)
1 clove of garlic, finely chopped

Fried beans
2 x 400g tin of black/pinto beans
A pinch of ground cumin
A pinch of fresh chilli
A pinch of cayenne pepper
1 clove of garlic, finely chopped
1 teaspoon of ghee/coconut oil/butter

Fillings

(These are some of my favourite fillings, but feel free to mix and match, or add your own as you wish)
Chopped tomatoes
Chopped coriander
Sautéed onions
Dollop of coconut yoghurt
Sprinkling of feta cheese
Chooped lettuce
Chopped cucumber

Method
Tortillas: Whisk together the batter ingredients in a bowl and leave to stand. Bring a lightly greased,
well-seasoned pan to a medium-high heat. Use a brush to coat the pan, it only needs to be lightly
greased.
Use a ladle to add some of the batter to the pan, making sure it covers the whole pan.
Once the bottom is lightly browned and lifts off the bottom of the pan easily (about 1-2 minutes) it is
ready to flip. Cook lightly on the other side.

Fried beans: Using a little butter, ghee or coconut oil, gently fry the finely chopped garlic, cumin,
cayenne pepper, and the chilli for a few minutes. Then add the beans and cook them down for about
8-9 minutes, until they are sticky. Season to taste.
Guacamole: Scoop out the avocado flesh and add to a bowl, and then mash all of the ingredients
together and season.
Prepare any desired fillings and then get assembling your burritos!

Mediterranean stuffed peppers
Light, colourful, and only a few ingredients, these stuffed peppers are perfect for a summer's
afternoon garden get together..
(serves 2-4)
1 large red and 1 large yellow pepper, halved and deseeded but with stalks left on
85g couscous or quinoa
25g pine nuts, toasted
handful fresh black olives, roughly chopped
50g feta or goat's cheese, crumbled
50g sun-dried tomatoes, chopped, or handful cherry tomatoes, quartered
1 bunch fresh basil, roughly chopped

Method
Heat oven to 200C/180C fan/gas 6. Place the peppers onto a baking tray and bake in the oven for
about 20 minutes, until soft. Remove from the oven and set aside.
Meanwhile, cook the cous cous or quinoa according to packet instructions. When done, stir the
couscous/quinoa with a fork to break it up, then mix in the pine nuts, olives, cheese, tomatoes and
basil. Stuff the filling into the pepper halves and place back into the oven, and bake for a further 10
mins.

Raspberry and coconut mousse
(adapted from Deliciously Ella)
A good mousse always feels and tastes wonderfully indulgent and luxurious, and is the perfect
ending to a dinner party or social gathering event. This mousse recipe provides the perfect balance
of freshness, lightness, and deliciousness after a filling assortment of other tasty delights, and what's
more it’s satisfyingly healthy, being gluten-free, dairy-free, and refined sugar free!
(serves 4)
100g coconut cream (Biona Organic is a good brand)
1 ripe avocado
1 vanilla pod
3 tbsp of almond butter
450g raspberries
2 tbsp raw honey
Handful of walnuts, chopped

Method
Chop the coconut cream into quarters.
Scoop the avocado flesh out of the skin and discard the stone.
Scrape the vanilla seeds out of the pod.
Place all the ingredients into a food processer and blend until a smooth, rich mousse forms.
Spoon the mousse into glasses, and place these in the fridge for an hour to set before serving. Top
with a few raspberries and a sprinkling of walnuts to finish.