Teen Healthy Cooking Workshop – Cake-tastic!

Teen Healthy Cooking Workshop – Cake-tastic!
by Nutrition coach Susan Hart and Rebecca from Willow and Dove
Wednesday, August 23, 2017 2.30 – 3.45pm West Bridgford Nottingham

Cost, £17

willow and dove


Have you ever come home from school or college starving hungry and in need of a healthy cake?
Join us for a fun, small group (max 6), hands-on workshop for 13-16-year-olds and learn to make your own raw cakes to wow your friends and family!
Our cakes are all free from gluten, dairy, egg and soya.
Learn how to make:
*A yummy raw millionnaire slices with a super simple caramel
*How to make your own chocolate from 3 simple ingredients to top your millionaire slice
* A rich, chocolatey raw brownie with a decadent, easy icing

Take home all your creations from the afternoon plus recipes cards to recreate your cakes at home!


And if that weren’t enough.……Join us on Wednesday 16th August 2.30pm – 3.45pm for our first workshop on healthy snacks!

willow and dove

Click here for all the details  http://www.nutrition-coach.co.uk/blog/snack-attack/

willow and Dove Aug

Introduction to Vegan Raw Cakes & Chocolate

Introduction to Vegan Raw Cakes & Chocolate

Join myself and REBECCA from Willow and Dove for an in-depth,  hands-on afternoon:

raw cakes and chocolate 16_7

*Learn a simple technique to make your own raw chocolate at home

*Understand the basics of making vegan raw cheesecakes and how you can adapt a single recipe to make various flavours

 *Learn how to make healthy snacks to stock the fridge when sweet cravings hit 

*Learn how to adapt the millionaire slice to make a healthier alternative 


Our workshops are free from gluten, dairy and egg

What’s included:

*Small group, hands-on workshop (max 6 people)

*All ingredients

*A box of treats made by the group

*Your own recipe cards 

*Healthy snacks, tea, coffee and fruit tea

*A mini raw chocolate starter kit to get you started at home

All this for only £60

Take a virtual tour of my kitchen

Have questions about Introduction to Raw Cakes & Chocolate, then contact me on

07946 301338

click here to book your ticket


vegan chocolate brownie

vegan chocolate brownie cake with black cherries and ice cream

Makes 9 – 12  generous portions

Gooey and delicious








This vegan chocolate brownie recipe has been inspired by Ms Cupcakes cookbook.  I have slightly reduced the chocolate and sugar content to make it a little bit healthier

1 tbsp ground flaxseed

3 tbsp lukewarm water

250g plain flour *

60g of cocoa or cacao powder

200g caster sugar

100g brown sugar

½ tsp baking powder

½ rsp salt

120ml water

100ml unsweetened non-dairy milk

280ml rapeseed or vegetable oil

1 tbsp vanilla extract or paste

100g dark chocolate – chopped in to small pieces

2 tbsp chopped nuts




  • to make this gluten free substitute with a gluten free flour and add ¼ tsp xanthan gum



Grease and line (with greaseproof paper) a cake tin. I used a 20cm x 20cm tin to produce a thicker more ‘cake’ like brownie. Using a square cake tin, as opposed to a round one, also make it easier to portion out the cake


Preheat the oven 180C/350F/gas4. In a small bowl or cup add the ground flaxseed and water and whisk together leave for 10 minutes


In a large bowl mix together the dry ingredients ie flour, cocoa/cacao, sugars, baking powder and salt. The carefully add in all the wet ingredients i.e. milk, oil, water, vanilla extract and flaxseed mixture. Using a large spoon gently mix the ingredients until you get a smooth batter. Spoon the batter in to the greased and lined tin


Scatter the chopped chocolate over the top, pushing some pieces into the mixture. Then scatter over the chopped nuts.


Bake for 25 minutes until the edges start to crack but the middle is still slightly gooey. Remove from the oven and cool in the tin. If you’re not eating it all immediately (with friends and family of course!) then cover with Clingfilm in the tin (to preserve the moisture). They can be kept at room temperature for up to a week. Individual portions can also be wrapped and frozen

vegan brownie

This was made using gluten free flour


Here’s a short video showing how the finished cake should look

They can be eaten just as they are, but to zhuzh then up add some black cherries soaked in kirsch and serve it with some non-dairy ice cream



Mother’s Day Special – Raw vegan cakes & chocolate

Looking for some new ideas or inspiration? Or a unique gift for Mother’s Day to enjoy with your Mum?

chocolate willow and dove
Join Rebecca from vegan pop up willow and dove &  me  Susan Hart, nutrition coach to learn how to create your own raw cakes all free from gluten, dairy and egg.

You will learn how to make:

*White Chocolate & Raspberry Cheesecake
*Millionnaire Slice
willow and dove vegan choc
*Learn how to make handmade raw chocolate to top your cheesecakes 
*Find out the essential tips, tricks and nutritional information to create your own raw cakes in multiple flavours at home.

You will take home all the recipes from the evening plus two mini cakes.

All for the very reasonable price of £25.  It starts at 5.30 and finishes at 6.45 (possibly 7pm) on Thursday 23rd March

The workshop is open to both individuals and mothers and daughters/sons.


willow and dove vegan choc2

The evening will be held at my vegetarian and vegan cook school in West Bridgford. This is a small group workshop (max 6) with a demonstration and some hands-on participation.
Tickets are available through Eventbrite – click on the link below


We welcome any questions you may have about the evening:

Click here for a video montage of our latest workshop


We look forward to welcoming you next week

Cauliflower couscous

Cauliflower couscous serves 2

For more healthy eating advice please visit my website http://www.nutrition-coach.co.uk/

cauli couscous


This is a great recipe for anyone that loves couscous but is gluten intolerant.  It also requires no cooking. Serve it with ratatouille or a veggie/vegan tagine.  Or simply serve as it is

⅓ large cauliflower, core removed and broken into florets

2 tbls lemon juice, large pinch curry powder or smoked paprika or chilli flakes or cumin

30 g pistachio or toasted pinenuts, chopped

30g toasted flaked almonds

30g chopped dried apricots or prunes

2 spring onions sliced or half a finely sliced red onion

25g (about ¼) pomegranate seeds

25g defrosted peas

5g each of fresh mint and parsley chopped

Sprinkle of toasted sesame seeds

Salt and pepper to taste


Place the cauliflower into a food processor and blitz.

Make the dressing by mixing the lemon juice and spice.

dressingPour dressing over the cauliflower and stir in the almonds, dried apricots, peas, pomegranate seeds, spring onions and herbs. Taste and season with salt & pepper

cauli CCTo serve, tip the cauliflower salad into a large bowl and sprinkle with sesame seeds.

To make it more substantial add ½ can of drained chickpeas or 100g cooked Quorn (Vegan)

2 quartered hard boiled eggs or 1 packet halloumi, grilled (vegetarian)


veg cookery poster jpeg


This recipe will feature in this weeks vegan vegetarian cookery class, so if you fancy making it then call me and join my cookery class from11am most days

07946 301338

Pappardelle pesto pasta

For more healthy eating advice please visit my website http://www.nutrition-coach.co.uk/
At just 237 calories a portion this is a great dish to have on your 5:2 fast regime, or if you’d like to get more greens into your diet.  For those not on the 5:2 it is a really nutritious and 14281445-largequick dish to cook for the family.  The watercress is packed with Vitamins A, C & E, which can all help fight cell damage and improve skin health. The hazelnuts contain the good monounsaturated fats, Vitamin E and lots of antioxidants all good for heart health, cell regeneration and mental alertness .  Although the nuts are high in calories they will also make you feel fuller for longer

And if you are gluten free, follow the alternative recipe for the pasta and use courgette ribbons


Pappardelle pesto pasta – serves 3, 237 calories per serving

IMG_2765150g dried pappardelle or tagliatelle pasta (wholemeal if possible).  An alternative would be to use 150gs ribbons of  raw courgette (made using a speed peeler)

85g bag watercress

large handful of basil and mint leaves

1 garlic clove, roughly chopped

few flakes of dried chilli or ½ fresh chilli chopped (more if you like it spicy)

25g soft goats cheese* – crumbled.  To make this dish vegan friendly substitute tofu instead

25g toasted hazelnuts, brazil, pine nuts or walnuts

2 tbsp extra-virgin olive oil

1 tbsp lemon juice

 Always check the cheese packaging to make sure it is suitable for vegetarians i.e. it contains no animal rennet

Cook the pasta following pack instructions, or blanch the courgette ribbons in boiling water for 2 minutes. Meanwhile, put the watercress, herbs, chilli and garlic in a food processor and blend for a few seconds until finely chopped. Add the cheese (or tofu), half the nuts, the olive oil and lemon juice . Season well with ground black pepper and blend until it is a purée consistency.

Pappardelle pastaWhen the pasta (or courgette ribbons) is cooked, drain, keeping a cup of the cooking water. Return the pasta to the pan and pour in the pesto, using as much of the saved pasta water to loosen the sauce. Stir everything together and divide between 3 bowls. To serve, top with the remaining nuts and extra cheese if desired (although this hadn’t been included in the 237 calorie count).


If there’s only two of you or just you, the other portions can be cooled and then kept in the fridge for up to 3 days.  The dish is just as tasty eaten cold the next day for a quick lunch.  Add ½ a tin of beans such as butter beans for a more substantial evening meal