Immunity Salad Dressing

PREP TIME:  5-8 minutes     

Nutritional Bites

Miso is a fermented food (good bacteria) most commonly made out of soybeans but you can find other yummy miso flavors in the fridge of your health food store such as chickpea (chickpea is my current fav) and brown rice miso.  It comes in the form of a paste which I find very handy for adding to my cooled soups, on top of beans (hold the grated cheese) and as I’m doing here, into salad dressings.

*Only add miso to cool and cold foods. If you add it to a hot dish, such as soup, you will kill the good bacteria! Of course it will still taste good but you will have wasted its marvelous immunity properties!! 

This recipe is a nifty way to add this incredible immunity-boosting food to your daily diet!


1/3 cup freshly squeezed lemon juice
½ cup + 1 tbsp extra virgin olive oil
1 tablespoon of miso paste (I like to use Chickpea miso as it has a delicious sweetness)
2 cloves of garlic, minced
½ teaspoon of Dijon mustard
3/4 teaspoon fine Celtic sea salt

BRIT BEET tip:  I rarely make my salad dressings in the blender – too much washing-up!  It’s so handy just to use a mason jar with a lid, along with your own power arm! (It’s a good lympathic workout too!)

Let’s Emulsify!

  1. Measure out the lemon juice and olive oil into a small mason jar.
  2. On your cutting board, mix the minced garlic, mustard and salt into a paste then add this to the lemon juice and olive oil. 
  3. Lastly, add in the miso paste and mix everything around well with a small fork.  
  4. Screw on the lid and shake the jar until your dressing is smooth and creamy. (Remember to shake well each time you use it as it may have separated.)


Radiance Pumpkin Seed Pesto

PREP TIME:  15 Minutes SERVES: 3/4 as a pesto for a Mains Salad  

This is such an delicious pesto that is ever so good with raw veggies, crackers and of course, your favorite pasta.  The roasted pumpkin seeds just elevate the taste, making it exotic enough to serve even on special occasions. I can't get enough of it when I spread it over my Herby Almond Crackers! However, taste is only half the story of this Radiance Pumpkin Seed Pesto; it has a lot more to offer in the battle against anti-aging... keep reading! 

Nutritional Bites

Pumpkin seeds have phytoestrogenic properties that help replace dwindling levels of estrogen as we age, shoring up the elasticity, firmness and radiance of our skin.

Black cumin seed oil was reportedly used by Cleopatra for its valuable health and beauty benefits - and she was a beauty indeed!


*I cup of pumpkin (green) seeds
1 cup of fresh cilantro, including the stalks
2 cloves of garlic, peeled
1 tablespoon nutritional yeast (for that faux parseman flavour)
Rind of one lemon (organic preferably)
1 tablespoon of lemon juice
¼ teaspoon of black (cumin) seeds  (Find them at health food stores in herb section)
½ teaspoon of Celtic sea sal
¾ cup of extra virgin olive oil

*Best method: Soak the pumpkin seeds in warm water for 4 hours or overnight in a cool spot. Drain off the soaking water and rinse several times before using. This helps ensure greater nutrient bioavailability.


  1. Heat your oven to 300F and spread the pumpkin seeds in a single layer onto a tray lined with parchment paper (preferably unbleached/chlorine-free).
  2. Roast the seeds for 30/40 minutes (kitchen will smell amazing), turning the seeds over after 15 mins to get an even browning.
  3. Once cooled, pop them into a food processor with the cilantro, garlic, nutritional yeast, rind and lemon juice, black seeds and salt and blend for 15 seconds.
  4. Fun part – using the spout of the food processor, pour your olive oil in a continuous stream to make your delicious pesto. Grab a spoon and have a taste - add more lemon/salt as needed.
  5. Pop it in the fridge for 2-3 days. I guarantee, you will find ingenious ways to enjoy it at every meal.

Herby Almond Crackers

PREP: 20 minutes:   BAKING TIME:  1.5 hours  MAKES: 15-20 yummy crackers 

What to do with that leftover but highly nutritious almond meal after making almond milk?  Make delicious crackers … that’s what! And these crackers couldn’t be easier to make! 


Almonds are naturally high in monounsaturated fats, the same type of health-promoting fats as are found in olive oil, which have been associated with reduced risk of heart disease. Almonds' ability to reduce the risk of heart disease may also be partly due to the antioxidant action of the vitamin E found in almonds. They are also an excellent source of phytoestrogens making them a perfect food for combating menopausal symptoms.


1 cup of almond meal  (left over from making 1 cup of almond milk - squeezed out to the last drop!)
2 tablespoons of good quality extra virgin olive oil
1 tablespoon of tahini
1 clove of garlic, minced
1 tablespoon of sesame seeds
1 tablespoons of nutritional yeast
2 teaspoons of chia seeds (ground)
3 teaspoons of dried rosemary
2 teaspoons of tamari
1 teaspoon of chili flakes
1 teaspoon each of dried oregano and marjoram
½ teaspoon of Celtic sea salt and black pepper

Let’s Bake!

  1. Turn the oven on to 275F (250F convection) and mix all the ingredients together in a medium size bowl into a 'dough' (I find a fork works well) and then let it sit for 10 minutes (so the chia seeds can absorb the liquid and bulk up). 
  2. Tear off two dinner-plate sized sheets of parchment paper (preferably chlorine-free/unbleached) and spoon the cracker dough on top of one of them, shaping it into a square.
  3. Place the second sheet of parchment paper on top of the dough and roll it out into the thickness of two stacked coins - you don't want it too thin and fall apart. I like to take the edge of the parchment paper and pull it up against the edge of the dough to create a straight edge. It looks a lot more professional this way! 
  4. Now take off the top sheet and using a knife, score the dough into squares of your desired size – but be careful not to cut all the way through or it will fall apart when you flip it during baking. 
  5. Prick each individual square several times with a fork (this will allow the air to penetrate the dough and help dry it out).
  6. Place the dough (still on the parchment sheet) into the middle of the oven (you can sprinkle more rosemary over the crackers at this point) and cook for 45 minutes, then take out and carefully flip the crackers over (to flip, I place the other sheet of parchment paper back on top, hold both pieces tightly together and flip). Cook for a further 45 minutes or until the crackers are a light golden brown and crispy. Now it’s time to find your most delicious dip or nut butter and pair it with your cracker creation.

Mediterranean Olive Dip

PREP TIME: 10 minutes.  BLEND TIME: 5 minutes

I created this dip for one of my ‘nukery’ (nutrition+cooking) classes to pair with my Herby Almond crackers. It’s a delicious, savoury creamy dip that has an intense flavour, making it nearly impossible to resist! I love it as a perfect last minute throw-together when friends drop over unexpectedly OR for a stress-free dinner party appetiser; I made a double batch for a recent dinner party and before my girlfriends and I could get to it, the men had polished it off! 


Olives are rich in phytonutrients that provide antioxidant and anti-inflamatory nutrients which help protect our bodies.

Olives are also a good source of phytoestrogens which play a part in balancing our hormonal system, helping with menopausal symptoms. 


1 cup black olives, pitted
1 garlic clove
1 tablespoon tahini paste
1 tablespoon olive oil
2 teaspoon dulse flakes
1 teaspoon chia seeds (ground or whole)
1 teaspoon lemon juice
½ teaspoon Celtic sea salt

Let’s Blend!

  1. Place all the ingredients into a high speed blender and blend for a minute or two until the dip is smooth and creamy. And that’s it! 

5 Star Chocolate Chip Banana Bread



5 Star Chocolate Chip Banana Bread

PREP TIME: 25 minutes     COOK TIME:  50 minutes to 1 hour


Buckwheat, commonly thought of as a grain, is in fact a fruit seed, closely related to rhubarb. It contains nutritious components that protect against disease by extending the action of vitamin C and by acting as an antioxidant. 

It took me a long time to tweak this recipe – I wanted a truly tasty banana bread with healthy fats, no refined sugar, dairy and gluten free. I usually double up this recipe and freeze one for later as it’s very popular! A good tip is to use up all your overripe bananas; I put my overripe bananas in the freezer and pull them out a few hours before starting to bake so they come up to room temperature. 

Wet ingredients

½ cup coconut sugar  
¾ cup coconut oil
5 large bananas
3 organic egg

Dry ingredients

3/4 cup each of buckwheat flour and brown rice flour (1.5 cups in total)
2 teaspoons baking soda
½ teaspoon sea salt
1 teaspoon allspice
1 teaspoon cinnamon
½ cup good dairy-free quality chocolate chips (I like ‘Camino’ brand)


  1. Set the oven to 350 degrees. Grease a loaf tin with coconut oil, or use unbleached parchment paper to line the tin, I find this makes it easier to lift out!
  2. In the food processor, mix together all the wet ingredients well, then add the dry ingredients in (I never bother to sieve the baking soda and flour together before I add it and it comes out perfectly fine).
  3.  Pulse to combine – don’t over mix at this point
  4. Cook for 50-1 hour in the middle of the oven or until a skewer comes out clean. (Note: it can take up to one hour and 15 minutes to cook, especially if you were using frozen bananas that have not fully defrosted!)
  5. Leave it to cool down on a wire rack before taking it out of the loaf time. Be ready for the hordes!