Allergen-free food for health and happiness

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RECIPES

Chunky broth

Chunky broth The beauty of this soup is that it is endlessly adaptable and up for interpretation. It can be moulded to suit every dietary requirement and be reinvented time and time again, depending on what is in your fridge.     Ingredients 1 Tablespoon of olive oil. 1 large onion, sliced. 1 inch of fresh ginger peeled and finely sliced. 3 carrots finely sliced. 2 celery stalks. Broccoli head and stalk finely chopped. ¼ cabbage head, shredded. 1 tin of butter beans drained and rinsed. Stock cube of choice. Salt and pepper Method Heat the olive oil in a...


Autumn Feast

Autumn Feast Autumn is a time of plenty, harvest time when we can finally enjoy all our heard earned fresh root vegetables. Root vegetables are packed full of nutrients and boast an impressive range of health benefits. They contain prebiotic fibre which feeds the good bacteria in your gut supporting a balanced immune system. This fibre also helps synthesize vitamins K and B12 vital for bone health, blood clotting and energy production. Pumpkins are particularly plentiful and cheap at this time of year. They are rich in beta carotene which your body turns into vitamin A. Vitamin A is excellent...


Roast Butternut Squash soup

Wonderful nutrient dense Autumn soup created by our Nutritionist Cara Redpath to be the perfect match with our Original Coconut Flat Bread Rolls. Easy to make and easy to digest, delicious for lunch, dinner or packed in a thermo flask on the go. Ingredients 2 red onions, roughly chopped 2 carrots, roughly chopped 1 whole butternut squash, peeled and roughly chopped Olive oil 1 table of cumin 5 whole garlic cloves. 300ml boiling water Stock cube Salt and pepper. Method Preheat the oven to 200C. Prepare the vegetables and place in a large roasting tin. Drizzle with olive oil, salt, pepper...


Vegan Mushroom Brunch

This stunning vegan and paleo brunch recipe is packed full of health giving nutrients and is guaranteed to have your kitchen smelling amazing.    Ingredients: Serves 4 200g sliced chestnut mushrooms. 300g washed spinach. 1 crushed clove of garlic. 1 tablespoon of olive oil. 1 teaspoon of rosemary. Salt and pepper. Sauté the mushrooms in a frying pan with the garlic and rosemary until tender. Season with a good quality sea salt and pepper. Add the spinach and stir for 3 minutes until wilted. Serve on top of toasted flatbreads for the perfect start to the weekend.


Coconut bread burger: vegan, allergen-free and gluten-free

This scrumptious meat-free burger recipe: vegan, allergen-free and gluten-free. That's the dream! And it is so easy to make. Lentil burger pattie: 150g dried lentils 4 cloves of crushed garlic 1-2 tbsp olive oil 2 onions finely copped ½ tsp 7 spice Lebanese seasoning ½ tsp ground cumin ½ tsp ground coriander ½ tsp cayenne pepper 1 tsp Za’atatr (ensure it is without sesame!) 250g chestnut mushrooms chopped Handful of chopped parsley 10 dried sulphite free dried apricots chopped  Put the lentils in a pan with boiling water and boil for 25mins. Drain and mash in a mixing bowel with a...