Welcome to the Herb Diaries! 

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

Serena x

Carrot and Walnut Cake

Carrot and Walnut Cake


If you are going to get up and go for a really long run on a miserable Sunday morning, (when all you want to do is cosy up with your book you've been too busy to read all week, a big pot of steaming fennel tea and some delicious homemade granola) then you need some serious motivation. Knowing that you can come home, have a long hot bath and piece of carrot cake was enough for me. As if the run didn't make the cake guilt-free enough, it is made of all natural ingredients, it is vegan and gluten-free, and because it will do such wonderful things for your body I am convinced it is a perfectly legitimate breakfast choice.

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The run really isn't a necessary part of the reicpe, especially when you consider how much plant-based goodness is packed into this cake. Walnuts contain a lot of omega-3 fatty acids, which are essential for a healthy brain (they also give the cake a delicious texture - it is dense and sticky due to the nature of the buckwheat flour, with an amazing nutty crunch), carrot is a great source of beta-carotene, vitamin A and vitamin K, and banana is packed full of potassium and vitamin B6. Normally eating too much cake can leave you feeling sluggish, guilty and sick, but this carrot cake will leave you feeling treated, energised and glowing inside and out.



2 grated carrots
1 banana
1 cup of chopped walnuts
1 tbsp of almond butter
1 flax egg (1tbsp ground flax seeds soaked in enough water to just cover them)
Maple syrup to taste (I used 3 tbsp)
2 medjool dates
1 tsp round Ginger
1 cup of oats (can be gluten free)
1 - 1.5 cups of buckwheat flour (start with less and add more if your batter is too runny)
1 tbsp of coconut oil

For the icing:

2 tbsp of almond butter
4 medjool dates
1 banana
1 tbsp of coconut oĂŻl
Walnuts halves to decorate


Pre-heat oven to 180°C
Blend all ingredients (other than the carrots, walnuts and oats) until smooth. Add in the oats and blend for a few seconds, but make sure they aren't chopped too small. Transfer the mixture into a bowl and stir carrots and walnuts in. The batter should be thick and sticky - you should have to spoon in into the cake pan rather than pour it. Grease a cake pan with coconut oil and add the mixture. Bake for 30-40 minutes, until the centre of the cake is no longer gooey (check this with the tip of a clean knife).

While the cake cools, blend all the icing ingredients until completely smooth, then spread evenly over the cake. Decorate with walntus, make a cup of tea and enjoy.

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