Okay, before you get started I’m not pretending these are a health food. I do think they’re a much better option that munching on refined sugar filled lollies though and they’re my after dinner (or lunch!) treat and I LOVE THEM. And it’s my birthday so I can eat them all! Right?!
Well these were a happy accident! I wanted something sweet and had limited ingredients lying around, was thinking something with raspberry, something with chocolate, something that would take less that ten minutes to make. And tah-dah!
Broccoli is one of my favourite vegetables and this recipe works with both broccoli and broccolini. Over here in the southern hemisphere we’re busy barbecuing everything in sight and in my house vegetables do not escape the grill!
Is there anything better on a cold afternoon than a cup of frothy creamy, chocolatey goodness? Yes. Yes there is. If you add chilli and cinnamon to it. This recipe is uber simple and easy. It can be made with dairy milk or almond milk, but not the dodgy almond milk that’s really watery either make your own or use a good quality rich and creamy version. The hint of chilli makes this extra warming and is just enough to leave some residual heat in your mouth. I promise this is good.
It’s getting cold in Melbourne and the crisp mornings have me craving porridge, and I’m trying to mix up my combinations as much as possible. This is a dreamy dessert like porridge. It’s reminiscent of a lemon delicious pudding or a lemon tart with the combination of creamy vanilla scented oats, tart lemon curd (without cream or butter) and toasted almond crumb. But it makes a much more nutritious breakfast than either of those options, thanks to the oats and added nuts!
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.
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.
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.
I’ve been trying to perfect a recipe for double chocolate buckwheat and almond cookies for a couple of weeks now but it hasn’t been going to plan. The first batch was too shortbread like once cooled and the next was to cakey. I wanted them to be a fudgier texture. So I made these instead. Peanut butter, molasses, maple syrup and coconut sugar add to the texture. The coconut, buckwheat and roasted almonds add a nutty flavour profile (along with the peanut butter) and the chocolate chips because chocolate chips.
This salad tastes like summer. Eat it by itself. Eat it with a vegetable gallette. Eat it with barbecued lamb or chicken or fish or steak. Mix it with pasta. Just do yourself a favour and eat it. It’s super quick and simple to make, tastes great and looks pretty. It’s also full of stuff that’s good for you. Green stuff, good fats, great things. So stop reading these words and skip down to the recipe.
