Ever since I got some more stainless steel sprouting lids, I keep having batches of sprouts going on my kitchen bench. There is a kind of micro green variety with
Raw & Uncooked
Recipe for vegan raw and unbaked as well as uncooked food – savoury and sweet.
This Sunday is a not an ordinary Sunday! It’s Sundae Sunday with this creamy dream of vegan almond vanilla ice-cream with blueberry sauce.
Have you had your leafy greens today? They belong to a healthy, balanced diet after all…. Yeah, I admit that I sometimes struggle to incorporate them. But everything is so much easier with a yummy salad dressing, especially when it’s home-made – it tastes extra yummy.
New avocado season has started with a loud bang here in New Zealand. Suddenly I see myself almost drowning in this delicious fruit. Dear friends keep supplying me with fresh, locally grown avocados and I am so grateful, I can’t put it into words.
I have moved on from the pantry challenge to the freezer challenge, meaning I’m using ingredients that have been in there a little too long.
This is one of my favourite vegan salad dressings lately. And ever since I added some beetroot, I love it even more. It has such a lovely colour and takes a salad to the next level.
Winter time is chocolate time. Well, at least in my world. And lately I just can’t seem to get enough of walnuts. Especially when combined with chocolate – its such a delectable flavour. There are walnut chocolate ice pops and walnut chocolate ice cream, just to mention a few examples.
Do you like the taste of dark chocolate combined with orange? Well, if the answer is yes yes then I got something for you! It took me almost half a life time to get there, but now I understand the magic of this flavour combination.
With winter, the root vegetables are making constant visits to my pantry. Be it carrot, parsnip or beetroot – I love them all. Especially the beetroot has taking my taste buds by storm again and I keep finding myself creating new dishes that contain this beautiful, delicious root.