Welcome to the Herb Diaries! 

I am a London based vinyasa and yin yoga teacher obsessed with food and all things healthy, sharing my favourite recipes from my healthy plant-based kitchen. 

Serena x

Coconut Granola with Nuts, Seeds and Raisins

Coconut Granola with Nuts, Seeds and Raisins

Ever since I started to change my eating habits, I am loving breakfast more and more. I have never been one to skip it all together, but I used to grab a quick piece of toast and run. Now I like to wake up a little bit earlier and take the time to make something delicious and healthy. Smoothies are great because they are super quick and packed full of goodness, and pancakes are my favourite at the weekend when I'm not in a rush, but I wanted to make something a bit different, but still speedy, to give me some variety during the week.

I used to like granola, and now I absolutely love it! I can't believe I didn't realise sooner how easy it is to make,  and how much better it tastes when it is homemade. You can make it with whatever combination of nuts, seeds and dried fruit you like - I could only get raisins but I am busy thinking up more exciting combinations for next time. Since this recipe contains so many different types of nuts and seeds, each mouthful is packed with Vitamin E, Vitamin B, iron, calcium, selenium, plus lots of healthy fats.

Ingredients:

2 cups of oats

1 cup of mixed nuts (I used cashews, almonds, hazelnuts and brazil nuts)

1 cup of mixed seeds (I used sunflower and courgette seeds)

1 cup of raisins

1 tbsp of coconut oil

1 tbsp of agave syrup

Method:

Pre-heat the oven to 180 degrees. Put the nuts and seeds in a blender and pulse once or twice to break them up a little. Melt the coconut oil and agave, then stir in the nuts, seeds and oats. Once they are all evenly coated, spread the mixture onto a baking tray and put in the oven. They will take about 10 minutes, but make sure you check them regularly and mix them around so none of the mixture burns. 

When the granola is ready, transfer onto a plate to cool and then add in the raisins. Store in an airtight jar. Serve with nut milk and berries or sprinkled on top of your smoothie.

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