Guac and corn chips… is there any better snack? This is a favourite late afternoon nibble of mine (or as a series of nibbles with drinks, including popcorn cauliflower florets and spicy sweet potato crisps). It’s a super simple snack and you probably don’t even need the guac recipe but this is how I like mine! I know you wanted to know ha. And guess what? Baked corn chips are friggin fantastic! Skip the fried and pop some tortilla’s in the oven.
RAW STRAWBERRY CHEESECAKE SLICE
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.
BUCKWHEAT CREPES WITH STRAWBERRIES AND MINT
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!
RAINBOW SALAD BOWLS
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.
SALTED CARAMEL AND PEANUT BUTTER RAW CHEESECAKE SLICE
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.
ASIAN SLAW
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?
ZUCCHINI AND PEA FRITTERS
These fritters are fresh and full of flavour. The zucchini and pea can be paired with whatever fresh herbs you have on hand to give it an extra oomph but are also tasty without. They use buckwheat flour so are also grain and gluten free, but you could use any flour you like. I’ve used a mix of almond and coconut flour before too.
CHOC-NUTTY COOKIES
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.
ORANGE, MINT, FENNEL AND CANDIED WALNUT SALAD
Yesterday felt like a summer’s day, I was craving a summery salad and simple pasta for dinner. I love this salad as a side at a barbecue (such as with the Middle Eastern inspired bbq chicken), or with pizza or pasta. It’s light and has a great balance of flavour, texture and nutrients – and that’s pretty much what my approach to eating is all about. And just check out those colours…
SPICY SWEET POTATO CRISPS
I clearly had no idea what to call these. They are sweet and tangy and crispy and fresh. And spicy. Well as spicy as you want them I guess! It’s also sort of a salad. Or a nibble. Or a side dish. Or even a bar snack, along with popcorn cauliflower florets of course! The crisps themselves are baked rather than fried and placed on a mixture of sauces (green thai curry, molasses, black vinegar). They are then topped with a light and fragrant salad of fresh herbs and spices. It’s all a bit magical and crazy really, thus the trouble with the name.