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
Winter is coming to an end and now the brassica season is in full swing. Oooh, how I love broccoli, cauliflower, cabbage and co! And they are sooo healthy too! 🙂
There was this bunch of bananas that I have been keeping an eye on. Eagerly waiting for it to ripen up so I could make some vegan and gluten-free banana loafs!
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.
The freezer challenge continues! That means I’m using up ingredients that have been ignored for too long. The other week it was raspberries that I found and used in
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.
Avocado season is in full swing now, here in New Zealand. At times I have so many of them, that new ways of using them up are required. I already made this No Bake Avocado Chocolate Cake. But those avocados just keep coming.
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.
Winter time always brings an abundance of root vegetables. And it just happens that carrots and beetroots are one of favourite kitchen staples. Yay!