It took a long time for a certain coffee chain from Seattle to reach Sweden’s shores and, for many years, the highlight of my time spent sitting in airport transit areas was the rare opportunity to sip on a coveted Frappuccino. When I started becoming Pinterest-obsessed a few years ago, I noticed many a DIY take on…
vegan
ROASTED SWEET POTATO & QUINOA SALAD WITH CHILLI & GARLIC-INFUSED DRESSING
Probably my favourite salad ever. Won’t beat around the bush, but I ate this every evening last week whilst at night school (that’s pastry night school, folks… will explain all in another post soon!) if that’s any indication how much I love this recipe! INGREDIENTS FOR SALAD 4-6 sweet potatoes 400 ml of dry quinoa of choice…
SPICED CHAI SMOOTHIE WITH COCONUT CRUSHED ICE (pretending summer's not over)
Firstly, I love chai! Secondly, despite my recent post mentioning some rather intense events that unfolded during a trip to India years ago, there were some truly wonderful moments too. Some of my fondest memories of India involve sipping chai with local people in the village where we ended up staying. The chai I drank there was always…
A SIMPLE RICE & GREEN LENTIL DISH (with caramelised red onions and toasted pine nuts)
Hi all! I wasn’t going to post this recipe, but received a lovely response when I posted it on Instagram today. My newly-vegetarian husband felt like lentils and rice for dinner last night, and together we made this version of a dish loosely based on the traditional Lebanese meal, mujadarra. So, whether you are looking for a…
OUR FOOD REVOLUTION WEEK! (cooking with Poh, Jamie Oliver, Maximillian Lundin, friends & kids… phew!)
Hi lovelies! Hope you all had a fabulously foodie Food Revolution Day (or a good regular Friday the 16th of May, if you didn’t take part 😉 ). I “cheated” a little again this year and celebrated FRD in numerous ways over multiple days (not that Jamie would mind, I am sure). My week began in a cooking…
VEGAN CHOCOLATE SNICKERDOODLES (yummy spice-laced, sugar-coated, crackly-topped cookies)
They’re deliciously chocolatey, easy-to-make, have a lovely crackle-topped texture plus a warming hint of spice… and they’re vegan! How many boxes can a cookie tick? VEGAN CHOCOLATE SNICKERDOODLES Makes approx. 24 cookies TOPPING INGREDIENTS 45 g organic caster sugar 1 tsp ground cinnamon COOKIE INGREDIENTS 120 ml organic rapeseed/canola oil 220 g organic caster sugar…
THE EASIEST VEGAN BANANA ICE CREAM EVER! (1 basic ingredient, 2 serving suggestions)
Easy, healthy, vegan ice cream in a pinch with only 1 ingredient? It’s doable! Ripe bananas are all you’ll need. THE EASIEST VEGAN BANANA ICE CREAM EVER 4 bananas makes approx. four 2-scoop servings INGREDIENT 3-4 very ripe bananas DIRECTIONS Peel bananas and break/cut them into pieces. Place in an airtight container and freeze overnight….
VEGAN BANANA WALNUT BREAD (so easy, so delicious)
What do you do on a sunny Sunday morning when you discover that the bananas you bought last week are fast approaching the overripe stage? Bake banana bread, that’s what! In keeping with my recent attempts to “healthify” my diet and lifestyle, this version of banana bread contains no added oils/butter/fats, no eggs and no…
SPRING CLEANING FROM WITHIN: RAW FOOD, JUICING & MEDITATION (AKA did I pick the craziest week ever to detox?!)
Yes, we’ve recently celebrated Easter and, amid the many significances of this special time of year, it’s a fabulous time for the bakers among us, right? So why, oh WHY did I pick Easter week to reevaluate my eating habits and try raw food for the first time? Could it be the subtle influence of Deepak’s soothing voice as…
HEALTHY, DELICIOUS FRUIT & OAT COOKIES (no sugar, no gluten + vegan… it's possible!)
I am forever grateful to have tried making these cookies as part of Project Pinterest, week 5. They’re deliciously more-ish, wholesome and 100% refined sugar-free… great for little ones, and fabulous as a tasty treat or breakfast on-the-go! I really didn’t know if it would be possible for a cookie to be free of all the…