I have already shared this recipe on Instagram but it is such a good recipe that it absolutely needed a blog post as well. This year I think I have
You all know my most favourite thing to create is healthy vegan desserts. I love my vegan desserts so much! to me, they are better than the real thing because
Blueberry season this year has been the best I can ever remember it! We were eating punnets full by the day. I have been surprised to find out that blueberries
I recently shared a post on my Instagram stories about healthy oils and many people were shocked to find out that coconut oil is not an ideal oil for overall
Not long ago my local Aldi (which we visit all the time) started selling some colourful food powders at a very affordable price. I really love food powders because not
Every year just before Halloween I see the internet explode with a bunch of pumpkin recipes coming from America. I can’t get over how many sweet things make with pumpkin.
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
I am really into rose flavoured desserts lately. I typically use rose water on my skin because it is said to help with lots of skin-related issues. Rose is also
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
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.
It turns out I have a lot to say about iron and consuming iron for women, probably because it comes from personal experience, but for the purpose of this post I will keep my writing about the recipe itself and not delve too much into iron. I am currently experiencing mildly low iron due to previous pregnancy and extended breastfeeding.
I have recently learned that plums are a very good source of antioxidants. Antioxidants are a powerful tool to help fight off oxidative stress and free radicals. They help boost the immune system and help to fight off viruses, in fact, antioxidants are so great for the immunity they have even been shown to help fight cancer
Its a very plain recipe so I wanted to attempt to give it more flavour by using herbal tea instead of plant milk and add some frosting. The herbal tea I used was a sleep time blend from Asha Twinnings, which was mostly chamomile, but you can use any tea you like.
This cake is one of my most favourite recipes because it's so heavy on the chocolate! I really enjoyed having it in my freezer and munching away at it after the workshop, it was also really handy to have to serve to guests.
In terms of hormone health, this is the perfect dessert! It has some of my most favourite hormone friendly ingredients and is loaded with essential nutrients for hormone health. The chocolate provides the magnesium and iron (provided it is good quality dark chocolate) and the tofu provides beneficial phytoestrogens, extra calcium, and more iron.
I have tried a few vegan brownies over the years and I am most excited about this recipe. Not only does it contain no flour so it is completely gluten-free, texture-wise it is the most legitimate brownie I have made to date. It tastes just like a less sweet version of a traditional brownie
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.
I have experimented with chia pudding a fair bit over the years and was never quite happy with all the different ways to make chia pudding. Chia pudding is usually eaten for breakfast but most recipes I have seen called for a plant milk base and quite frankly it is just not filling enough or flavourful enough.
