Another dairy free, vegan, gluten free cheesecake miracle! This one is a little simpler, fresher and more pink than my other cheesecake slice. An oat and almond base is topped with strawberry cashew ‘cheesecake’ filled with chunks of fresh strawberry and a swirl of strawberry puree. It’s delicious and very pretty.
I have to thank my mum for this little creation, a few weeks ago she asked me to make a green salad for a Sunday feast we were having (these are a weekly event, Dad cooks entree and mains and Mum comes in with a spectacular dessert – it’s a wonder I’m not obese!), and I decided to take her very literally haha. Everything I put in the salad was green (cos lettuce, cucumber, finely sliced celery, parsley, pumpkin seeds etc) and to up the greenness I wanted to make a bright green dressing. And voila, this happened. It is super tasty, full of nutrients and oh so creamy.
This cake is rich and dense, with a texture that sits on the fence somewhere between cake and brownie. I’ve been wanting to try banana flour for a while and thought what better way than in something banana flavoured? The main flavour note in these is definitely chocolate though but with banana jumping up and down on the sidelines and cinnamon lingering in the background, they make for a happy little team. I threw the roasted almonds in as a support act, and they’re a delicious addition.
I’ve been experimenting a lot with buckwheat lately. It’s a flavoursome grain alternative (as it’s actually a seed) and I love it in all it’s forms, puffed in muesli, raw in porridge or flour in baking and… crepes! After making the stackable american style pancakes and crepes with buckwheat I’ve decided that the crepes are superior by far, thus this is the recipe I’ll share. My quinoa pancakes are still my go to for a healthier fluffy pancake!
At the moment I’m all about lunch. I have a couple of go to favourite lunches. No. 1 is last night’s dinner (I am a lazy girl at heart!) and No. 2 is a rainbow salad bowl (which often involves last nights dinner ha). They’re such a great way to get loads of high nutrient unprocessed foods into your diet and are ridiculously tasty. Also, you never get bored of them because they can be varied endlessly. This post gives you a set of guidelines of what to include to be sure of a delicious and nutrient packed lunch, but remember they are guidelines, not rules, so take the reigns and make your salad bowl your own. The key is to get the balance right.
Even though I’m not dairy free or vegan these babies are! My aim wasn’t to make them that, but to make a slice that contained loads of nutrients and good fats to balance the unrefined sweeteners it contains and that would therefore satisfy that never satisfied sweet tooth of mine. Loaded with tahini, oats, almonds, cashews, cacao, and dates (only one date per serve) it ticks those boxes. After a little bit of trial and error (and complete rejection of an earlier effort by my boyfriend, he actually took one bite and was just like ‘nope’) I have these on my hands and I don’t wanna share them! Haha. Four layers of sweet, nutty, caramel and chocolate goodness.
This recipe makes a super juicy flavoursome roast chook. It is amazing paired with my favourite asian slaw and the leftovers make excellent lunches, or tacos! The brining is completely optional but I do it whenever planning and time allows as it helps stop the meat from drying out and adds more flavour.
This is my go to slaw. It makes it into my rainbow lunch bowls, chicken burgers and is the base of my favourite chicken salad. I also love serving it with a roast chicken! I even mix around some of the ingredients in the dressing and take it more towards Mexican and add it to tacos. It’s full of flavour, texture and colour. What more could you want?
This is a winning combination. The sharp goats cheese with the fresh peas and sweet beetroot is fantastic and set off by the fresh herbs, lemon zest and the crunch of the walnuts. This salad is also delicious without the lamb but the two together make up one of my favourite meals, you can easily serve this with some flat bread or roast chat potatoes.
This recipe was inspired by a free form berry tart recipe from the master of all baked things, Margaret Fulton. However I wanted to use a wholegrain pastry, decrease the sugar and use a fruit that was currently in season: persimmon. As I was asking this my housemate questioned my fruit choice as he thought they were savoury, more like a tomato, it goes to show that this golden fruit is not getting the love it deserves! Persimmon’s might not have the biggest fan club which is kind of surprising, because when very ripe they are sweet, low in acidity and so delicious.