There is no excerpt because this is a protected post.
This cake is actually the cake I decided to make for my little boys 4th Birthday party. I decided to go for blueberries because it was blue and kind of
I am not really one that is good at knowing when most fruit and veg are in season, but I do know that it seems like I wait all year
Peaches are my most favourite stone fruit. I wanted to make the most of them before summer was over and peaches were gone. Lately, I have been loving making a
I shared a post last night on Instagram saying that when I first started my health journey many years ago I struggled to digest probiotic foods. I realised based on
It’s been a long time since I shared a fresh-pressed juice recipe but I couldn’t help but buy some beautiful fresh local produce from Your Food Collective ( online farmers
As I started to research into the hormone space a few years ago, it became clear to me that many hormone experts, who I love and have learned a lot
Ever since I started this blog many years ago I have been insecure over my baking skills. I am much better at raw desserts. And every time I attempt to
It has taken me a few goes to get a carrot cake oatmeal right. My first two goes were ok but the carrot ended up being too crunchy and it
Even though its winter at the moment, I have been feeling like lighter meals. I have been wanting to try a green pea risotto for a long time. It’s fresh
To recap, the follicular phase is the first part of the menstrual cycle starting on day one which is the first day of the period and leading up to ovulation.
I’m not really sure what to call this dish. I think its more of a rice side dish that would traditionally be eaten with meat, but we like to eat
Every once in a while I want to try to recreate some of the very difficult Romanian desserts that I grew up with. My mum actually does not enjoy being
As I dive deeper into the hormone space, I want to write more and more articles around hormone health and balancing, but it is hard to do so when there
This is a recipe I developed over a year ago. I was having it regularly at the time and then stopped having it altogether once the warmer weather hit. It’s
I liked this cheesecake so much I decided to make a double batch and make it into a cake and a slice. Well, that’s not entirely true, the two different
This is my homemade version of baked beans. I'm not sure if it is very authentic, because there is no baking involved. I have always gotten a little grossed out by baked beans on toast, only because the only version I was exposed to was the canned version.
Paring it with the magnesium from the raw cacao and almonds as well as the b vitamins found in sunflower seeds means that this dessert is wonderful for building healthy neurotransmitters and boost mood (most chocolate does that). The added bonus of fresh raspberries adds extra antioxidants and vitamin c. I particularly love my fresh Aussie raspberries from Perfection Fresh, that I get from my local Aldi down to the road.
Personally I am not a fan of processed white flour in general but since I do not have any gluten or wheat issues, my favourite pasta is actually wholemeal pasta. I also enjoy spelt. Durum wheat semolina flour used in pasta is actually quite different to flour used in bread, it has a much lower gluten concentration so it is less likely to create a digestive upset,
When I first made this cake a while ago I never intended to blog it because it is the exact same recipe as my vegan baked vanilla cheesecake but with the addition of blueberries and a little lemon zest. I was so thrilled my first attempt at a baked vegan cheesecake had worked so well that I wanted to try different flavour combinations.
