Feel amazing inside and out this Organic September. We have teamed up with the amazing plant based chef Bettina Campolucci Bordi from Bettinaskitchen .com  to help bring some delicious healthy meals to your dinner table this month.


Photo credit Nassima Rothacker

I love this breakfast, especially on a lazy weekend morning. It ticks all my boxes in terms of comfort, indulgence and appeasing that insatiable sweet tooth that we all have.

Makes 4 waffles, serves 2

60 ml (2 fl oz / 1/4 cup) melted

coconut oil, plus 1 tablespoon

for the waffle iron

375 ml (13 fl oz / 11/2 cups)

Almond Milk, shop-bought or


200 g (7 oz / 11/3 cups)

buckwheat flour

3 tablespoons cacao powder

1/2 teaspoon baking powder

1/2 vanilla pod (bean), scraped,

or 1/2 teaspoon ground vanilla pod

pinch of salt

To serve

230 g (8 oz / 1 cup) Coconut

Yoghurt, shop-bought or

home-made (see page 142)

1 teaspoon grated lemon zest

1 tablespoon maple syrup,

plus extra for drizzling

1/2 vanilla pod (bean), scraped,

or 1/2 teaspoon ground vanilla pod

handful of fresh fruit

micro herbs and edible flowers



Start by heating the coconut oil in a pan on medium heat with the almond milk.

Place all the remaining waffle ingredients, including the melted coconut oil and almond milk, into a bowl and mix well.

Heat up the waffle iron and dab or brush with coconut oil. I use the small waffle iron where the waffles come out looking like a four-leaf clover. Ladle some of the batter mixture into the iron and cook until super crispy.

While the waffles are cooking, pimp up the coconut yoghurt with lemon zest, maple syrup and the vanilla, stirring to combine.

Once the waffles have been cooked, serve with a dollop of the coconut yoghurt, fruits, micro herbs and edible flowers, if using, and drizzle with maple syrup.



A classic milk and one that is so simple to make from scratch. Most of us find it more convenient to buy almond milk nowadays, but I promise, you will taste the difference when you try the home-made version.


Makes 1 litre (34 fl oz)


60 g (2 oz / 1/3 cup) raw almonds

1 litre (34 fl oz / 4 cups) water

pinch of salt



1/2 vanilla pod (bean), scraped,

or pinch of ground vanilla pod

stoned (pitted) dates, for sweetness

ground cinnamon

ground cardamom

ground turmeric

ground cloves

orange or lemon zest


Start by soaking the almonds for at least 12 hours or overnight.

The water tends to get brown and mucky, so make sure you refresh it at least once.

Once soaked, drain the nuts and tip them into a blender. Discard the soaking water, add the fresh water and blend until you have a lovely frothy milk.

Line a sieve with a muslin cloth (cheesecloth), or use a nut milk bag or a fine strainer set over a bowl to separate the nut pulp from the milk. Pour in the milk and let it drain through.

Pour the milk back into the blender, add a pinch of salt and blend again.

Pour the finished milk into a clean glass bottle and store in the fridge ready to use.

It will last for up to 4 days.

Use any of the add-in alternatives. Even just a pinch of these will make your milk sing.

Some nuts are soaked to get rid of enzyme inhibitors; by soaking these specific nuts you make them easier to digest and the nutrients become more accessible.



Coconut yoghurt is something that we now can get in most supermarkets. While making it from scratch is a tad time-consuming, it is so worth it for the much-improved flavour.


Makes 1 x 500 g (1 lb 2 oz) jar


150 g (5 oz / 1 cup) cashews

250 ml (81/2 fl oz / 1 cup)

coconut water

meat of 1 young green coconut

(buy ready to use or open a

coconut and scrape it out yourself)

1/2 probiotic capsule


Start by soaking the cashew nuts for 2 hours; just put them in a bowl and cover with water.

Open up the coconut with a coconut opener or with a cleaver at a 90-degree angle.

Be careful if you have not done this before.

Drain and reserve the water, then scrape out the coconut meat, cutting off any brown parts that come away from the bottom of the coconut.

Drain the cashews and tip them into a blender with the coconut meat, coconut water and probiotic, then blitz until you get a smooth texture.

If you are doing this in a high-speed blender, make sure you don’t overheat the mixture as this will kill off the probiotics.

Once blended, transfer to a glass or plastic container. Do not use a metal container as the mixture won’t ferment. Leave outside the fridge for 24 hours with a tea towel or muslin cloth (cheesecloth) on top so that the mixture can breathe.

After 24 hours your mixture will be slightly fizzy and bubbly, which means it has fermented.

Give it a good mix, put a top a on the glass container and leave in the fridge for later use.

It will last for up to 7 days in the fridge.

Pimp your yoghurt with lemon zest, vanilla, orange zest or sweetener of choice. I personally love a squeeze of maple syrup and a drop of vanilla extract.

If you would like a quick coconut yoghurt, skip the probiotic and fermentation step and use the mixture straight after blending it into a silky smooth texture.