Inspired to make healthy, nutritional food? Give these recipes a try this weekend and start your day right, the recipes are taken from Good Vibes Cookbook. Inspired by the Irish coastline the cookbook is packed with delicious, nutritious recipes using ‘clean’ foods. It beckons you to enjoy vibrant, tasty dishes that are good for you.
Photos Mike Searle


Light and fluffy, with a slight tang from the ricotta cheese, these are a great alternative to standard pancakes.


Makes about 15-20

For the batter:

  •  250g (1 cup) ricotta cheese

  •  125ml (½ cup) milk

  •  2 large eggs, separated

  •  100g (⅔ cup) plain flour

  •  1 tsp baking powder

  •  Pinch of salt

  • Vegetable/ nut oil for frying

Easy blueberry compote:

  • 300g (1½ cups) blueberries
  • 1 tbsp caster sugar

To garnish:

  • 5 mint leaves, chopped
  • Thick Greek yoghurt
  • Honey to drizzle


  1. First make the compote by squashing the blueberries with a fork, adding the sugar half way through. Allow to marinate for 5 minutes, while you cook the pancakes.

  2. Grab a nice, deep bowl and mix together the ricotta, milk and egg yolks.

  3. In another bowl, whisk the egg whites until stiff. (You can do this by hand to get your morning exercise!)

  4. Back in the ricotta bowl, add the flour, baking powder and salt. Mix gently until combined.

  5. Fold the beaten egg whites into the ricotta mix.

  6. Try to keep as much air in the mixture as possible – don’t over mix.

  7. Heat a large frying pan, and with some paper towel smear a drop of oil all over the pan. Be careful not to burn yourself. Repeat this oil wipedown between batches of pancakes.

  8. Drop in about 3 large spoons of batter at a time – they should spread out to the size of a beer coaster.

  9. Cook for around 1.5 minutes, until the underside is golden and there are lots of bubbles on the top side.

  10. Flip quickly with a spatula, cook for another minute and flip again for even, quick cooking.

    Pancakes done!

    To serve, pile up 3 pancakes and top with a big blob of yoghurt, a flick of fresh blueberry compote and chopped mint. Then drizzle the expensive, market-bought, hipster-made honey on top.

Vegan Porridge

with Vanilla, Cashew Milk & Coconut Blossom Sugar


Serves 2

  • 140g (1 cup) porridge oats
  • 475ml (2 cups) cashew nut milk (see page 61)
  • 2 tbsp healthy seed mix
  •  ½ fresh vanilla pod
  •  1 tbsp coconut blossom sugar
  • 1 banana


  1. Mix the porridge oats and nut milk in a saucepan.
  2.  Slowly bring to the boil, then simmer for a few minutes.
  3. Finely split the vanilla pod in two, scrape out the seeds then add half of the seeds to the porridge.
  4. Keep stirring with a wooden spoon, and add your mix of healthy seeds, such as chia, flax, pumpkin and poppy.
  5. Reduce the porridge to your preferred consistency.
  6. Serve in a fancy bowl and sprinkle a little coconut blossom sugar on top, with some sliced banana and a sprinkle of seeds.

Why not try a wintery alternative with hazelnut milk, poached winter fruits (such as pears and apples) and a sprinkle of Christmas spice? Yum.

Fuel your body with nourishing, tasty food with the Good Vibes Cookbook available here. Ensure that you feel the good vibes every time you flick through the pages of gorgeous recipes in this cookbook.