I’m going to be honest, this recipe was the result of cheap pumpkin being on sale, and my desire not to waste a single gram. It’s easy to make and freezes well, and makes for a lightly spiced, low sugar snack. If you’re feeling inspired, try substituting pumpkin for another vegetable that’s on sale.
Baking a dessert is good, eating a dessert is better, but not having to bake AND being able to eat dessert, is definitely the best. My No-bake Mixed Berry Chocolate Slice is really easy to make and combines a chewy chocolate base with a creamy and light berry layer. It stores in the freezer and is made with a bunch of healthy, wholesome ingredients. And if you close your eyes and really focus, it’ll almost taste like a McDonald’s birthday cake, just healthier, more ethical, and handled by far fewer children.
The words ‘raw’ and ‘cake’ don’t naturally sound that great together, but I can assure you that this cake is both packed with superfoods, AND worthy of any after dinner dessert binge. Made with a crunchy chocolate base, a smooth, creamy filling, a rich caramel and a sweet chocolate glaze, this cake is a fabulous alternative to sugary, processed snacks, and stores in the freezer for months!
Summer has been brutal in Sydney this year, so I’ve been spending most of my time under cold running water, with a fan in my face, eating ice-blocks. These ones are lower in sugar than many store bought varieties, and require only as much energy as a hot, grumpy and dehydrated person can afford to expel. Change up the fruit and create your own twist!
I created this recipe after wondering what to make for dinner for a gluten intolerant friend of mine. Between his gluten and dairy intolerance and my veganism, I almost suggested a hearty serving of water and spinach. After realising I was low on spinach, I brainstormed further, and decided to create my own buckwheat pastry recipe. I love cooking with buckwheat flour because it is healthy, wholesome and has a lovely nutty flavour that goes beautifully with pesto. Feel free to experiment with the toppings, flour and spices as you create your own alternative to spinach water!
It’s the age old question: should I choose a savoury or sweet breakfast? Generations have pondered this as long as they’ve pondered the meaning of life. In an attempt to contribute to answering this unfathomable riddle, I have created a breakfast that combines both the sweet and savoury, AND involves our very best friend – sourdough. This is a simple, easy and quick breakfast recipe, that also includes instructions on how to make my Mixed Berry Chia Jam. The breakfast conundrum is solved, vegan style.
(Vegan) food, glorious (vegan) food! Vegan, chocolate, berry cupcakes that are full of healthy ingredients and low in sugar, topped with avocado frosting that is as rich as Donald Trump claims to be (but far better for you) and as velvety as George Costanza’s favourite pair of pants. I usually bake these when I have left over ripe bananas, and make them with gluten free flour for my gluten intolerant friends. Enjoy!
I’ve tried many granolas in my time, but they all seem to be full of sugar, sickly sweet, and heavy on the seeds. I like my granola crunchy, wholesome and healthy, and this recipe is all of those things. It uses a small amount of rice malt syrup and a cup of sultanas for sweetness, but leaves out the refined sugars and juices. Enjoy my Healthy Vegan Granola for breakfast, or be a glutton like me and eat it in between meals as you imagine how magical it must be on the set of Law and Order: SVU. Happy snacking!
As regular readers of the blog would know, there aren’t many things I rate more highly than bread (schnauzers, maybe?). I’m always looking for new ways to eat it, and this recipe makes a lovely, spicy bread that sure beats the experience of sitting on your bed, alone, eating dry toast (no judgement). Add extra spices if you desire, serve with dinner or eat on its own. It could easily be made gluten free, too, so what are you waiting for?